出口保鲜湿面技术壁垒与风险管理研究  

Technical barrier and risk management on fresh and wet noodles for export

作　　者：杨文友 吴跃进 秦智勇 黄秋生 王汝毅 张玉萍 

机构地区：[1]涪陵出入境检验检疫局,重庆408000

出　　处：《食品工业科技》2012年第14期49-52,56,共5页Science and Technology of Food Industry

摘　　要：保鲜湿面是以小麦粉、淀粉等为主要原料,经和面、碾压、切分、蒸煮、包装、密封和巴氏杀菌等主要工艺加工而成的新一代方便食品。基于欧美、日韩等国家对面类及相关产品的预警信息和出口安全检测数据开展风险分析。输出保鲜湿面存在技术性壁垒和高风险,原料中的农药残留和毒素残留,成品中的铝残留、色素非法添加、微生物污染等为高风险,不同国家具不同的风险。根据产品安全检测结果,提出风险管理措施,包括主要原料和辅料、食品包装,生产设施设备保障,生产过程控制,加工人员素质,检测质量等为风险管理要素。Fresh and wet noodles ,which were the newest instant food, was made from wheat powder, starch and other ingredients which were progressed by dough making,roller compaction ,automatic segmentation ,cooking, package sealing and pasteurization. Risk analysis was made based on early warning information of importing food in Occident,Japan and Korea S. And te^st results of fresh and wet noodles from writer. Technical barrier and high risk existed in export fresh and wet noodles. Main risk factors were agriculture drugs and toxin residue in wheat powder,AI,colourant,unlawful additive residue and microorganism contamination in noodles. There were different risks in different countries. Based on the test results of fresh and wet noodles in safe and health,raw materials and other ingredients,food package,maintenance of product facilities and equipments, progress control ,worker performance and test quality are controlled in risk managements.

关 键 词：保鲜湿面 技术壁垒 风险管理 出口 

分 类 号：TS201.6[轻工技术与工程—食品科学]