HACCP体系在地瓜干加工中的应用研究  

THE RESEARCH ON HACCP SYSTEM APPLIED FOR DRIED SWEET POTATO PROCESSING

作　　者：徐福乐 江继镇 胡七金 

机构地区：[1]福建超大现代农业科技研究所,福州350003 [2]福建超大连城食品有限公司,连城366200

出　　处：《食品研究与开发》2006年第1期164-169,共6页Food Research and Development

基　　金：福建省重大科技项目(编号2002S004)

摘　　要：为了保证地瓜干加工中的卫生质量,进行了地瓜干加工过程中HACCP体系应用研究,在对危害分析的基础上,确定了原料验收、加料配糖水、煮糖浸糖、包装封口、杀菌、金属探测为关键控制点,制定出企业HACCP的详细实施计划,生产出低糖、低硫、低杂菌、“高”水分的优质地瓜干。产品经法定单位检测符合绿色食品标准及出品标准。In order to meet the sanitary requirements in the process of dried sweet potato processing, HACCP system application research was conducted. Based on the hazard analysis, the key control points for raw material checking, sweet water confection, cooking and dipping with sugar, packaging, sealing, sterilization and metal detecting were identified. The detailed plan for the application of HAC- CP system was made to produce quality dried sweet potato with low sugar content, low sulfur content, less harmful bacteria and high moisture.The products are entitled as the green food and qualified for exporting.

关 键 词：地瓜干 HACCP 应用 卫生质量 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]