基于全流程过程控制的茶油质量风险分析  

Risk Analysis of Camellia Oil Quality Based on Whole Process Control

作　　者：郝泽金 李彪[1] 管业圣 AO Zejin;LI Biao;GUAN Yesheng(Jiangxi Sinomaster Oil Camellia Technology Co.,Ltd.,Jiujiang,Jiangxi 332801,China;School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha,Hu'nan 410114,China)

机构地区：[1]江西神州通油茶科技有限公司,江西九江332801 [2]长沙理工大学食品与生物工程学院,湖南长沙410114

出　　处：《农产品加工》2023年第11期80-83,共4页Farm Products Processing

摘　　要：从油茶种植、茶果初加工、茶油提取、毛茶油精炼、茶油储存5个方面入手,涉及种植、生产加工及销售存储3个环节,分析其中可能存在的质量风险因素,研究探讨预防措施,以提高茶油产品品质,促进产业的健康快速发展。在油茶种植及茶油加工等全流程中建立完善的质量管理制度,加强过程质量管理、提高茶籽原料的品质、减少加工环节、降低外来风险物质的混入等均能有效地降低茶油的质量风险,提高茶油的产品品质。This paper started from five aspects:camellia oleifera cultivation,initial processing of camellia oleifera,extraction of camellia oil,refining of camellia oil and storage of camellia oil.It involved three links:planting,processing and selling,analyzed the possible quality risk factors,studied and discussed preventive measures.In order to improve the quality of camellia oil products and promote the healthy and rapid development of the industry.To establish a perfect quality management system in camellia oleifera and camellia oil processing,strengthen the quality management of processing process,improve the quality of the raw material of camellia oleifera seed,reduce the processing link and reduce the mixing of foreign risk substances,could effectively reduce the quality risk of camellia oil and improve the quality of the camellia oil.

关 键 词：全流程 茶油 质量风险 预防措施 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]