在油炸土豆片生产中应用HACCP控制微生物  

Application of HACCP to Control Microorganisms in the Production of Fried Potato Chips

作　　者：高蓬明[1] 

机构地区：[1]贵阳学院,贵阳550005

出　　处：《西南大学学报（自然科学版）》2009年第9期25-30,共6页Journal of Southwest University(Natural Science Edition)

摘　　要：在油炸土豆片生产中按HACCP的原理对半成品、成品、关键器具、环境等进行微生物的系统检测，并通过在线自动控制系统监控，确定出油炸、选片、调味和包装4个工序为关键控制点；制订出关键限值：油炸（温度：148℃-168℃．时间：1-2min）、选片过程卫生条件（输送带每4h用含Cl^-消毒液清洗1次，用75％酒精涂抹表面1次／h；手套每4h更换1次；室内每周熏蒸消毒1次）、调味料的微生物数（细菌总数≤1000cfu／g、大肠菌群≤30MPN／100g、致病菌不得检出）、包装（监测包装密封度1次／批）．结果表明，建立油炸土豆片微生物控制的HACCP体系，能降低油炸土豆片微生物的含量．保证成品的卫生质量．The microorganisms of the semi-finished products, finished products, key apparatus and environment were detected systematically in accordance with the principles of HACCP （Hazard Analysis and Critical Control Point） and hazards and critical control points of fried potato chips were monitored through an on-line automatic control system. Frying, selecting, seasoning and packaging were identified as critical control points and critical limits were set up： frying temperature and time （148-168 ℃, 1-2 min）; health conditions of the selection process （cleaning the conveyor belt using Cl^- containing disinfectant every 4 h, smearing the surface with 75% alcohol per hour, replacement of gloves every 4h and fumigating the room per week ）; the microbial population of the condiment （total number of bacteria ≤1 000 cfu/g, coliform ≤30 MPN/100 g,no pathogenic bacteria should be present）; packaging （monitoring the degree of packing seal per batch）. The results show that the HACCP system is vital to control the microbial population in the potato chips and guarantee the quality of the products.

关 键 词：油炸土豆片 微生物 HACCP 

分 类 号：TS201.3[轻工技术与工程—食品科学]