软包装熟制板栗仁加工技术及质量控制研究  

Research on the Processing Technology and Quality Control of Soft-Packaging-Cooked Chestnut Kernel

作　　者：罗小杰[1] 金利 艾静汶[1] 黄秋伟[1] 龙凌云[1] 刘功德[1] LUO Xiaojie;JIN Li;AI Jingwen;HUANG Qiuwei;LONG Lingyun;LIU Gongde(Guangxi Subtropical Crops Research Institute,Nanning,Guangxi 530001,China;Guangxi Yixiangyuan Food Co.,Ltd.,Hechi,Guangxi 547100,China)

机构地区：[1]广西壮族自治区亚热带作物研究所,广西南宁530001 [2]广西益香园食品有限公司,广西河池547100

出　　处：《农业研究与应用》2023年第5期65-68,共4页Agricultural Research and Application

基　　金：河池市科学研究与技术开发计划项目(河科AB220708)。

摘　　要：熟制板栗仁是深受广大消费者喜爱的一种休闲食品,具有很大的消费市场,许多小企业加工设备简陋、生产环境差、缺乏食品安全管理意识。为保证熟制板栗仁产品质量,本文通过对板栗原料的挑选、清洗、脱壳、热烫、包装、蒸煮杀菌等加工工艺及生产过程的HACCP质量控制体系研究,利用HACCP原理,对熟制板栗仁生产过程中的每个环节可能造成潜在的危害进行分析与评估,确定关键控制点和控制范围,并对关键控制点提出了预防措施和监控手段,以期将可能引发的危害降到最低,达到控制产品质量,保证产品食用安全,为板栗加工企业的安全生产和管理提供借鉴。Cooked chestnut kernel is a popular snack for consumers,enjoying a large consumer market.But many small enterprises only had simple processing equipment,poor production environ‐ment and weak awareness of food safety management.In order to ensure the quality of cooked chest‐nut kernel products,this article conducted hazard analysis and studied critical control points(HACCP)quality control system for the selection,cleaning,shelling,blanching,packaging,steam‐ing,sterilization and other production processes of raw chestnut materials.Based on the principles of HACCP,the potential hazard in each link of the cooked chestnut kernel production process were ana‐lyzed and evaluated,with key control points and control ranges determined and preventive measures and monitoring measures proposed for key control points in order to minimize potential hazard,fa‐cilitating control product quality,ensuring food safety,thereby providing reference for the safe pro‐duction and management of chestnut processing enterprises.

关 键 词：软包装 熟制板栗仁 加工技术 质量控制 

分 类 号：S377[农业科学—农产品加工]