HACCP体系在热风干制荔枝果肉加工中的应用  

Application of HACCP in the Processing of Hot-air Dried Litchi Pulp

作　　者：林毅雄[1,2] 林育钊 孙钧政 沈夏筠[1,2] 林河通[1,2] LINYi- xiong LINYu-zhao SUNJun- zheng SHEN Xia- jun LIN He- tong(College of Food Science , Fujian Agriculture and Forestry University , Fuzhou350002 , China Institute of Postharvest Technology of Agricultural Products,Fujian Agriculture and Forestry University, Fuzhou350002, China)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002

出　　处：《包装与食品机械》2016年第5期50-54,72,共6页Packaging and Food Machinery

基　　金：农业部公益性行业荔枝科研专项(nyhyzx07-031);福建农林大学高水平大学建设项目(612014042)

摘　　要：为了确保热风干制荔枝果肉的品质和安全,应用危害分析与关键控制点(HACCP)原理对荔枝果肉热风干制加工过程中各工序及其潜在危害进行分析,确定了原料、热烫、护色、热风干燥、检验、包装、运输销售7个工序为关键控制点,建立了相应工序的关键控制临界值,并制定了危害分析表和HACCP工作表。In order to ensure the quality and safety of hot-air dried litchi pulp,hazard analysis critical control point( HACCP) was used for analyzing the processing step of hot-air dried litchi pulp during processing,and their potential hazards. The seven key control points in hot-air dried litchi pulp during processing,i. e.,raw material,blanching,color retention,hot-air drying,inspection,packaging,transportation and distribution,were determined. In addition,the thresholds for critical control points of the seven key control points in hot-air dried litchi pulp were established. Hazards analysis table and HACCP worksheet of hot-air dried litchi pulp during processing were set up.

关 键 词：危害分析与关键控制点 脱水荔枝果肉 热风干燥 品质控制 应用 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]