| 非油炸苹果干制品HACCP体系研究 |
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| 引用本文： | 杨兆艳,董文宾.非油炸苹果干制品HACCP体系研究[J].食品与发酵工业,2007,33(6):96-99. |
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| 作者姓名： | 杨兆艳 董文宾 |
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| 作者单位： | 1. 山西运城学院生命科学系,山西运城,044000
2. 陕西科技大学生命科学与工程学院,陕西咸阳,712091 |
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| 摘 要： | 在参考大量国内外文献并结合国内企业进口成套生产设备及产品的基础上,建立了非油炸苹果干制品生产过程完善的HACCP体系,确立了生产过程中的5个关键控制点(CCPs),它们分别是原料果的验收(CCP1)、护色(CCP2)、分拣(CCP3)、计量包装(CCP4)、金属检测(CCP5);针对每个CCP,均建立了相应的关键限值(CL)、监控程序及纠偏措施。该研究对促进我国优质苹果深加工以及对外贸易等的稳定、持续健康发展发挥积极作用。
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| 关 键 词： | 非油炸 苹果干制品 HACCP |
| 修稿时间： | 2007-03-122007-05-25 |
Study on HACCP System in Unfried Dry Apple Products |
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| Yang Zhaoyan,Dong Wenbin.Study on HACCP System in Unfried Dry Apple Products[J].Food and Fermentation Industries,2007,33(6):96-99. |
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| Authors: | Yang Zhaoyan Dong Wenbin |
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| Affiliation: | 1.Department of Life Science , Yuncheng College, Yuncheng 044000, China;2.College of life science and engineering, Shaanxi University of Science and Technology, Xianyang 712081, China |
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| Abstract: | Based on lots of literatures and the whole set of equipment imported,the whole HACCP system in the processing of unfried dry apple was established and five Critical Control Points(CCPs)were set up. They were:checking and accepting of raw material apples(CCP1),browning-resisting(CCP2),selecting (CCP3),measuring and packing(CCP4),metal detecting(CCPS).To each CCP,corresponding Critical Limit (CL),Monitoring Procedure and Corrective Action were established.The procesure was favorable in the in- ternational business of apple products. |
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| Keywords: | HACCP |
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