摘要
为保证剁椒罐头的质量安全,将危害分析与关键控制点(hazard analysis and critical control point,HACCP)体系引入剁椒罐头生产过程中,探析各环节可能存在的危害,确定原料验收、发酵、杀菌3个关键控制点,并确定其关键限值,制定预防措施,建立监控程序,以期用较小代价最大程度地确保产品质量安全性。结果发现,HACCP体系应用后,剁椒罐头的质量明显提升,且产品风味更加稳定。
In order to ensure the safety and quality of the canned chopped peppers,the system of hazard analysis and critical control point(HACCP)is introduced into the production process of chopped peppers canned,and the possible hazards of each link are analyzed;Three critical control points including acceptance of raw materials,fermentation and sterilization are distinguished,and their critical limits are determined;Preventive measures are formulated,and monitoring procedures are established to ensure maximum product quality and safety at a small cost.The results show that the product quality of the canned chopped peppers is significantly improved,and the products are continuously stable after HACCP system has been applied.
作者
贺珲
王心如
朱胜
魏祥东
HE Hui;WANG Xinru;ZHU Sheng;WEI Xiangdong(College of Resources and Environment,Hunan Agricultural University,Hunan irrigation Water Source Pollution Purification Technology Engineering Research Center,Changsha 410128;Changsha Hefuji Food Co.,Ltd.,Liuyang 410007)
出处
《食品工业》
CAS
2023年第1期92-96,共5页
The Food Industry
作者简介
通信作者:魏祥东。
