HACCP在湘派休闲豆干生产中的应用

目的研究危害分析和关键控制点（HACCP）在湘派休闲豆干生产中的应用,从而保障其在生产过程中的食品安全。方法根据HACCP原理,对湘派休闲豆干的加工过程的各个进行物理、化学和生物性潜在危害进行分析,确定关键控制点及其控制措施,确保生产的豆制品安全。结果将HACCP应用在湘派休闲豆干的各个生产环节之中,对关键控制点进行重点控制,在判断危害的显著性的基础上设置原料预处理、连续煮浆、卤制、包装、杀菌5个关键控制点,并针对其以豆清发酵液为凝固剂,二次浆渣共熟的生产工艺制定了HACCP计划表,完善操作规范,实施有效监控。结论运用HACCP原理建立湘派休闲豆干食品安全卫生控制体系,为湘派休闲豆干生产过程食...

Full description

Saved in:
Bibliographic Details
Published in食品安全质量检测学报 Vol. 8; no. 5; pp. 1920 - 1925
Main Author 尹乐斌 雷志明 周娟 张昌运 李立才 赵良忠
Format Journal Article
LanguageChinese
Published 湖南省豆制品加工技术基础研究基地,邵阳422000%邵阳学院生物与化学工程系,邵阳,422000 2017
邵阳学院生物与化学工程系,邵阳422000
Subjects
HACCP
危害分析
湘派休闲豆干
食品安全
food safety
HACCP
Hunan flavored leisure dried tofu
食品安全
hazard analysis
湘派休闲豆干
危害分析
Online AccessGet full text
ISSN2095-0381

Cover

More Information
Summary:目的研究危害分析和关键控制点（HACCP）在湘派休闲豆干生产中的应用,从而保障其在生产过程中的食品安全。方法根据HACCP原理,对湘派休闲豆干的加工过程的各个进行物理、化学和生物性潜在危害进行分析,确定关键控制点及其控制措施,确保生产的豆制品安全。结果将HACCP应用在湘派休闲豆干的各个生产环节之中,对关键控制点进行重点控制,在判断危害的显著性的基础上设置原料预处理、连续煮浆、卤制、包装、杀菌5个关键控制点,并针对其以豆清发酵液为凝固剂,二次浆渣共熟的生产工艺制定了HACCP计划表,完善操作规范,实施有效监控。结论运用HACCP原理建立湘派休闲豆干食品安全卫生控制体系,为湘派休闲豆干生产过程食品安全管理控制体系的建立提供理论性的依据和参考。
Bibliography:Objective To investigate the application of hazard analysis and critical control point （HACCP） in production process of Hunan flavored leisure dried tofu,so as to ensure the food safety in the production process.Method According to the principles and methods of HACCP,physical,chemical and biological potential hazards in production process of Hunan flavored leisure dried tofu were analyzed.The critical control points and control measures were determined to ensure the safety of soybean products.Results The whole production process of Hunan flavored leisure dried tofu was investigated using HACCP principles and methods,and fine critical control points including raw materials pretreatment,continuous boiled soybean milk,halogen system,packaging,and sterilization were established.Then the HACCP plan was set up for its soybean milk repeated curing production process using bean fermentation liquid as coagulant,in order to provide operation standards and effective monitoring.Conclusion Using HACCP principles to establ
ISSN:2095-0381