低盐蜂蜜青梅蜜饯中微生物控制及HACCP体系的建立

目的研究低盐调味青梅蜜饯中微生物的控制及危害分析与关键控制点（hazard analysis critical control point,HACCP）体系的应用。方法研究低盐蜂蜜青梅蜜饯生产过程各环节物料盐分与微生物变化的关系,确定加盐腌制、脱盐、调味腌制工序微生物控制的关键参数;确定原/辅料验收、加盐腌制、脱盐、调味腌制、X光异物检测为5个关键控制点,并制定HACCP计划,建立相应的监控程序和纠偏措施。结果与实施HACCP计划前相比,各工序青梅物料菌落总数明显下降,加盐腌制、脱盐、调味腌制及成品菌落总数的降幅分别为60%、92%、93%和91%,结果表明产品的品质明显得到提高。结论实施HA...

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Published in食品安全质量检测学报 Vol. 7; no. 6; pp. 2221 - 2227
Main Author 谢桂勉 林海滨 杨培新 郑锐东 黄桂珍
Format Journal Article
LanguageChinese
Published 揭阳职业技术学院生物工程系,揭阳,522000%广东殿羽田食品有限公司,揭阳,515332 2016
Subjects
HACCP
低盐
微生物控制
调味青梅蜜饯
HACCP
微生物控制
调味青梅蜜饯
低盐
microorganism control
hazard analysis and critical control point
low-salt
flavored green plum
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ISSN2095-0381

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Summary:目的研究低盐调味青梅蜜饯中微生物的控制及危害分析与关键控制点（hazard analysis critical control point,HACCP）体系的应用。方法研究低盐蜂蜜青梅蜜饯生产过程各环节物料盐分与微生物变化的关系,确定加盐腌制、脱盐、调味腌制工序微生物控制的关键参数;确定原/辅料验收、加盐腌制、脱盐、调味腌制、X光异物检测为5个关键控制点,并制定HACCP计划,建立相应的监控程序和纠偏措施。结果与实施HACCP计划前相比,各工序青梅物料菌落总数明显下降,加盐腌制、脱盐、调味腌制及成品菌落总数的降幅分别为60%、92%、93%和91%,结果表明产品的品质明显得到提高。结论实施HACCP体系可有效控制低盐蜂蜜青梅蜜饯中的微生物,并为同类产品HACCP体系的建立提供参考。
Bibliography:XIE Gul-Mian , LIN Hai-Bin, YANG Pei-Xin, ZHENG Rui-Dong, HUANG Gui-Zhen （1. Bioengineering Department, Jieyang Polytechnic, Jieyang 522000, China; 2. Guangdong Dianyutian Foods CO., L TD, Jieyang 515332, China）
11-5956/TS
low-salt; flavored green plum; microorganism control; hazard analysis and critical control point
Objective To investigate microorganism control and application of hazard analysis critical control point（HACCP） system for low-salt honey flavored green plum. Methods The changes of salt content and microorganism in different periods of production process of low-salt honey flavored green plum were investigated and key parameters including salt curing, desalting and seasoning were established for microorganism control of the process. The critical control points of entire production process were established, including acceptance of raw and supplemental materials, salt curing, desalting, seasoning, and metal detecting by X-ray. An HACCP plan was established, and related monitoring programs and rectifi
ISSN:2095-0381