| 鲜湿米粉生产中HACCP关键控制点分析 |
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| 引用本文： | 林亲录,吴跃,王婧,杨涛,吴伟,李丽辉. 鲜湿米粉生产中HACCP关键控制点分析[J]. 食品与机械, 2011, 27(5). DOI: 10.3969/j.issn.1003-5788.2011.05.043 |
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| 作者姓名： | 林亲录 吴跃 王婧 杨涛 吴伟 李丽辉 |
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| 作者单位： | 1. 稻米及副产物深加工国家工程实验室,湖南长沙410004;中南林业科技大学食品科学与工程学院,湖南长沙410004
2. 湖南食品药品职业学院,湖南长沙,410000 |
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| 基金项目： | 国家自然科学基金(编号:31050012); 公益性行业(农业)科研专项经费项目(编号:200903043-2) |
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| 摘 要： | 将HACCP应用于鲜湿米粉的生产过程,是确保鲜湿米粉安全性的有效措施。文章通过对鲜湿米粉制品生产工艺流程进行危害分析,确定原辅料及包装材料接收、浸泡、金属检测、杀菌4个关键控制点,提出鲜湿米粉制品关键控制点的关键限值。
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| 关 键 词： | 鲜湿米粉 HACCP 关键控制点 |
Analysis of HACCP critical control point in fresh wet rice noodles production |
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| LIN Qin-lu,WU Yue,WANG Jing,YANG Tao,WU Wei,LI Li-hui. Analysis of HACCP critical control point in fresh wet rice noodles production[J]. Food and Machinery, 2011, 27(5). DOI: 10.3969/j.issn.1003-5788.2011.05.043 |
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| Authors: | LIN Qin-lu WU Yue WANG Jing YANG Tao WU Wei LI Li-hui |
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| Affiliation: | LIN Qin-lu1,2 WU Yue1,2 WANG Jing3 YANG Tao1,2 WU Wei1,2 LI Li-hui1,2(1.National Engineering Laboratory of Rice and By-product Deep Processing,Changsha,Hunan410004,China,2.College of Food Science and Engineering,Central South University of Forestry and Technology,3.HuNan Food and Drug Vocational College,China) |
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| Abstract: | HACCP system was effective measure to ensure safety of rice noodles.After hazards analysis of the rice noodles processing procedure,the steps of the raw material and packaging material ac-cepting,steeping,metals detecting,sterilizing were confirmed as critical control points.The critical limits of critical control points were established. |
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| Keywords: | fresh wet rice noodles HACCP critical control point |
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