HACCP系统在曲霉型豆豉生产中的应用  

Application of HACCP System in the Production of Aspergillus Fermented Soybean

作　　者：甘如钰 汪学荣[1] GAN Ruyu;WANG Xuerong(College of Animal Science,Southwest University,Chongqing 402460,China)

机构地区：[1]西南大学动物科学学院,重庆402460

出　　处：《农产品加工》2019年第9期71-74,78,共5页Farm Products Processing

摘　　要：豆豉是一种以大豆为原料,经蒸煮、制曲、发酵等工艺过程而制成的中国传统发酵食品。为控制豆豉生产的品质,保障产品的安全性,将HACCP原理应用到曲霉型豆豉加工生产中,对其生产过程进行危害分析,确定原料控制、清洗消毒、制曲、发酵为关键控制点,并制定相应HACCP计划表。Fermented soybean is a traditional Chinese fermented food made from soybeans by cooking,koji and fermentation.In order to control the quality of fermented soybean production and ensure the safety of products,the HACCP principle was applied to the processing and production of Aspergillus fermented soybean in this paper,conducting hazard analysis on its production process,determine raw material control,cleaning and disinfection,koji and fermentation as key control points,and formulating the corresponding HACCP plan.

关 键 词：HACCP 生产工艺 豆豉 危害分析 关键控制 研究进展 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]