豆酱生产中HACCP体系的应用效果评价  

Effect evaluation of HACCP system application in process of soybean paste manufacture

作　　者：张景亮[1] 江连洲[1] 韩翠萍[1] 王鹏[2] 

机构地区：[1]东北农业大学,哈尔滨150030 [2]东北农业大学绥化学院,绥化152000

出　　处：《大豆科技》2010年第1期25-29,共5页Soybean Science & Technology

基　　金：黑龙江省大豆发酵食品加工安全控制技术研究与应用(GA06C101-06)

摘　　要：本文以HACCP体系实施前、后两个不同时期的酱醅和成品豆酱为研究对象,对其各项理化指标及微生物指标进行检测,阐述HACCP体系在豆酱生产中的重要作用。结果表明:HACCP体系的实施对产品的各项理化指标影响不大,铅、砷等重金属含量均达到国家标准;体系的实施对于大肠菌群和菌落总数控制效果明显,HACCP体系实施前的产品中大肠菌群和菌落总数明显高于实施后的产品;体系实施前的酱醅产品中检出少量的沙门氏菌和蜡样芽孢杆菌,体系实施后的酱醅中未检出沙门氏菌和蜡样芽孢杆菌;体系实施前后各时期产品中均无黄曲霉毒素、肉毒梭菌、和金黄色葡萄球菌检出。通过HACCP体系的实施,产品的报废率明显下降,产品质量得到了有效控制。In this paper, soy sauce mash and soybean paste in different periods which were produced by using or without using HACCP system were taken as the objects; meanwhile, their physical and chemical indicators and microbiological indicators were examined, and then the importance effects of HACCP application was described. The results showed that HACCP application had little effects on different physical and chemical factors, the contents of the heavy metal all achieved the standards of the government; Coliform group and the total numbers of bacterial flora were controlled better by the application of HACCP; the products which produced by using HACCP system had less Coliform and Bacterial flora than the products which produced without using HACCP system; less Salmonella and Cerea baucillus were detected in soy sauce mash before using HACCP system; there were no Aflatoxin, Clostridium botulinum, and Sstaphylococcus aureusnever detected before and after applying this kind of system. Thus, by using HACCP system, the scrappage was decreased obviously, the quality of the products was controlled effectively.

关 键 词：豆酱 HACCP 效果评价 

分 类 号：TS201.6[轻工技术与工程—食品科学]