低糖猕猴桃果脯生产工艺及其质量控制  

Study on Processing and HACCP Controlling of Low-sugar Preserved Kiwi-fruit

作　　者：马守磊[1] 田呈瑞[1] 王辉[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《农产品加工（下）》2008年第10期11-13,共3页Farm Products Processing

基　　金：陕西省农业攻关项目(2007K02-05-3)

摘　　要：为实现低糖猕猴桃果脯生产中的安全质量控制,以猕猴桃为试验材料,研究低糖猕猴桃果脯生产工艺及生产过程的HACCP质量控制体系,对各工艺环节进行危害分析与评估,确定了关键控制点、控制范围和监测校正方法,提出了低糖猕猴桃果脯的生产工艺,以及初步的HACCP质量控制体系,生产出符合质量标准的产品,具有良好的产品质量控制效果。This paper presented a new processing technology of preserved kiwi-fruit and HACCP system in the course of processing. It analyzed all hazard factors which would possibly affect the quality of preserved kiwi-fruit. The critical controlling points, the critical limits and the measures of supervise and correct were established. According to this processing technology and HACCP system, it could be gained the well preserved kiwi-fruit which accorded with the quality standard.

关 键 词：猕猴桃 果脯 质量控制 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]