HACCP在控制非发酵性豆制品生产中微生物的应用  

Application of HACCP in controlling microbial production in non-fermented soy products

作　　者：杨金平 李海波 YANG Jin-Ping;LI Hai-Bo(Shenzhen Fu Yin Food Group Co.,Ltd,Shenzhen 518126,China)

机构地区：[1]深圳市福荫食品集团有限公司,深圳518126

出　　处：《食品安全质量检测学报》2018年第24期6557-6562,共6页Journal of Food Safety and Quality

摘　　要：非发酵性豆制品生产存在工业化程度较低、卫生质量差、标准化程度较低、品质不稳定等问题,而且其营养丰富、水分含量高,枀易滋生微生物而导致产品变质。本文采用HACCP原理对非发酵性豆制品生产的各个环节迚行危害分析,确定生产过程中可能遭受的微生物的种类及危害程度,便于通过操作性前提方案(operational prerequisite program, OPRP)、卫生标准程序(sanitation standard operation procedures, SSOP)和关键控制点(critical control point,CCP)来实现对微生物的控制,从而增迚产品的质量,降低成本,显著提高企业的经济敁益。The production of non-fermented soy products has problems of low degree of industrialization,poor sanitary quality,low standardization,and unstable quality,and it is rich in nutrients,high in moisture content,and easily breeds microorganisms,which leads to deterioration of products.This paper adopted the HACCP principles to carry out hazard analysis on all aspects of non-fermented soybean product production,determine the types and hazards of microorganisms that may be suffered during the production process,and facilitate the adoption of operational prerequisite program (OPRP)and sanitary standard operation procedures (SSOP)and critical control points (CCP)to achieve microbial control,thereby improving product quality,reducing costs,and significantly improving the economic efficiency of enterprises.

关 键 词：非发酵性豆制品 微生物 控制 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]