HACCP体系在生鲜豆制品生产中的应用  

Application of HACCP in the Production of Fresh Soy Products

作　　者：林玉桓[1] LIN Yu-huan(School of Tourism Management, Wuxi Vocational Institute of Commercial Technology, Wuxi 214153, Jiangsu, China)

机构地区：[1]无锡商业职业技术学院旅游管理学院,江苏无锡214153

出　　处：《江苏调味副食品》2020年第3期4-8,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：目前,我国生产生鲜豆制品的集约化、自动化、标准化程度较低,成品质量不够稳定,而且豆腐类制品的营养丰富、水分含量高,在生产、运输及销售的过程中易滋生微生物而变质。在生鲜豆制品的生产过程中实施HACCP体系,既能将食品安全风险降到最低,防患于未然,又能降低成本,增加经济效益。At present,the production of fresh tofu food in China is less intensive,automated and standardized,and the quality of the finished product is not stable enough.Moreover,the fresh tofu food is rich in nutrients and high in moisture content,which is easy to breed microorganisms during the entire process of production,transportation and sales,thus causing product deterioration.Implementing the HACCP control system in the whole chain of soy products and foods can not only eliminate possible food safety hazards before the incident,but also cut the cost and increase the economic benefits of the enterprise.

关 键 词：HACCP 大豆 生鲜豆制品 食品链 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]