摘要
为保证新工艺生产的全果型红心火龙果果酱的质量安全,对危害分析与关键控制点(HACCP)体系在全果型红心火龙果果酱生产中的应用进行了研究。通过危害分析,探讨全果型红心火龙果果酱各个生产环节中的安全危害,确定全果型红心火龙果果酱加工生产的关键控制点,并制定了详细的实施计划,有效控制生产的安全危害,以生产出安全卫生的优质全果型红心火龙果果酱。
In order to ensure the quality and safety of whole-fruit-used red pitaya jam,the application of hazard analysis and critical control point(HACCP)system in the production was studied.Based on hazard analysis,all safety hazards in all production processes of red pitaya jam were discussed,and the critical control points of red pitaya jam were determined.A detailed implementation plan had been developed in order to effectively control the safety hazards and to produce red dragon fruit jam with high quality.
作者
黄莹星
谢桂勉
吴惠贞
HUANG Yingxing;XIE Guimian;WU Huizhen(Department of Bioengineering,Jieyang Polytechnic,Jieyang 522000;Heshan Donggu Flavoring Food Co.,Ltd.,Heshan 529700)
出处
《食品工业》
CAS
2023年第3期43-48,共6页
The Food Industry
基金
揭阳职业技术学院2021年校级科研项目(2021JYCKY20)。
