中国传统早餐食品油条的HACCP体系研究.PDFVIP

何承云, 等 中国传统早餐食品油条 HACCP体系研究 : 1006- 8481( 2010) 03- 0037 - 04 HACCP 何承云, 张永生, 靳艳红 (河南科技学院食品学院, 河南 新乡 453003) : 为了保证我国传统早餐食品油条 食用安全性, 对其加工流程中 各 个环节可能造成 潜在危害进 行了生物化学及物理性危害分析,确定了两 个关键控制点 (醒面和油炸 ), 并制定了相应 关键限值和预防 措施, 建立了监控方法在油条 加工生产中应用 HACCP体系, 可使危害因素降低到最低程度, 最大限度地 提高了油条 食用安全性, 从而推动我国传统早餐食品 健康发展 : 早餐食品; 油条; HACCP : TS201. 6 : A S tudy on HACCP sy stem in th e trad itional Ch in ese b reak fast fried bread stick H E Cheng - Yun, ZHAN G Yong - Sheng, JIN Yan -H ong ( School of Food Scie ce; H e a I stitute of Scie ce a d T ech ology, X i xia g, H e a , 453003) A b stract: I order to guara tee the security of Ch i ese fried bread stick, the poss ible pote tial hazards i the process i g chai s are a alyzed from b iolog ica,l chem ical a d physical a gles, a d wt o critical co trolli g poi ts are deter i ed as dough waki g a d deep- fryi g. The critical lmi its, preve tievem easures a dm o itori gm ethods are also co struc ted. The app licatio of HACCP sysyem i the productio of fried bread stick ca m i mi ize the hazardous factors a d m axmi ize the safety of fried bread sticks so as to promote the healthy developme t of trad itio al Chi ese breakfast food. K eyW ord s: breakfast foods; fried b read stick; HACCP , 0 HACCP, , , HACCP , , , , , , , HACCP, : 2010- 05- 18 : ( 1980- ), , , : 37 江苏调味副食品