| 黄金梨低温冷藏工艺及HACCP质量控制体系的建立 |
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| 引用本文： | 李湘利,张子德,刘静.黄金梨低温冷藏工艺及HACCP质量控制体系的建立[J].食品科技,2005(9):25-27. |
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| 作者姓名： | 李湘利 张子德 刘静 |
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| 作者单位： | 1. 河北农业大学食品科技学院,保定,071001
2. 河北农业大学园艺学院,保定,071001 |
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| 摘 要： | 以河北藁城市黄金梨为试验材料,通过低温冷藏工艺及HACCP质量控制研究,对冷藏工艺的各个环节进行危害分析与评估,确定关键控制点、控制范围及监测校正方法,提出黄金梨低温冷藏新工艺及初步的HACCP质量控制体系。按此工艺操作进行黄金梨保鲜贮藏,贮藏8个月时好果率为94.68%,失水损耗5.9%,对黄金梨具有良好的保鲜贮藏效果。
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| 关 键 词： | 黄金梨 贮藏工艺 HACCP系统 |
| 文章编号： | 1005-9989(2005)09-0025-03 |
| 修稿时间： | 2005年1月31日 |
A new technology of low-temperature storage of Hwangkumbae and the establishment of HACCP system |
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| LI Xiang-li,ZHANG Zi-de,LIU Jing.A new technology of low-temperature storage of Hwangkumbae and the establishment of HACCP system[J].Food Science and Technology,2005(9):25-27. |
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| Authors: | LI Xiang-li ZHANG Zi-de LIU Jing |
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| Affiliation: | LI Xiang-li1,ZHANG Zi-de1,LIU Jing2 |
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| Abstract: | This paper presents a new technology of low- temperature storage of Hwangkumbae and HACCP system. Analyzed all hazard factors which would possibly affect the effect of storage, the critical control points were set up, and also established the critical limits, supervise and correct measures. According to this technology and HACCP system, the rate of Hwangkumbae in completely good condition was 94.68% and the dehydrated rate was 5.9% after Hwangkumbae was storaged 8 months. |
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| Keywords: | Hwangkumbae storage technology HACCP system |
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