HACCP在味噌生产工艺中的应用  

Application of HACCP to the Production of Miso

作　　者：宋叶涵 振华 单国林 张春红 唐金鑫 SONG Yehan;ZHEN Hua;SHAN Guolin;ZHANG Chunhong;TANG Jinxin(College of Basic Medical,Guangdong Medical University,Zhanjiang 524023,China;Inner Mongolia Wanjia Foods Co.,Ltd.,Ulanhaote 137400,China)

机构地区：[1]广东医科大学基础医学院,广东湛江524023 [2]内蒙古科沁万佳食品有限公司,内蒙古乌兰浩特137400

出　　处：《现代食品》2023年第1期67-71,共5页Modern Food

摘　　要：味噌是由大豆和谷物发酵制得的一种现代健康食品。生产中为了控制味噌的品质,保障其安全性,将HACCP原理应用到味噌生产中,并对其生产过程进行危害分析,最终确定原辅料验收、制曲、发酵和调整为关键控制点,并制定相应的HACCP计划表。Miso is a modern health food made from fermented soybeans and grains. In order to control the quality of miso and ensure its safety, HACCP principle was applied to the production of miso, and the harm analysis was carried out in the production process. Finally we determine the acceptance of raw materials, koji making, fermentation and adjustment as the key control points, and develop the corresponding HACCP schedule.

关 键 词：HACCP 味噌 生产工艺 关键控制 危害分析 

分 类 号：TS201.6[轻工技术与工程—食品科学]