HACCP在湘派休闲豆干生产中的应用
目的 研究危害分析和关键控制点(HACCP)在湘派休闲豆干生产中的应用, 从而保障其在生产过程中的食品安全。方法 根据HACCP原理, 对湘派休闲豆干的加工过程的各个进行物理、化学和生物性潜在危害进行分析, 确定关键控制点及其控制措施, 确保生产的豆制品安全。结果 将HACCP应用在湘派休闲豆干的各个生产环节之中, 对关键控制点进行重点控制, 在判断危害的显著性的基础上设置原料预处理、连续煮浆、卤制、包装、杀菌5个关键控制点, 并针对其以豆清发酵液为凝固剂, 二次浆渣共熟的生产工艺制定了HACCP计划表, 完善操作规范, 实施有效监控。结论 运用HACCP原理建立湘派休闲豆干食品安全卫生控制体系, 为湘派休闲豆干生产过程食品安全管理控制体系的建立提供理论性的依据和参考。
Objective To investigate the application of hazard analysis and critical control point (HACCP) in production process of Hunan flavored leisure dried tofu, so as to ensure the food safety in the production process. Method According to the principles and methods of HACCP, physical, chemical and biological potential hazards in production process of Hunan flavored leisure dried tofu were analyzed. The critical control points and control measures were determined to ensure the safety of soybean products. Results The whole production process of Hunan flavored leisure dried tofu was investigated using HACCP principles and methods, and fine critical control points including raw materials pretreatment, continuous boiled soybean milk, halogen system, packaging, and sterilization were established. Then the HACCP plan was set up for its soybean milk repeated curing production process using bean fermentation liquid as coagulant, in order to provide operation standards and effective monitoring. Conclusion Using HACCP principles to establish the food safety and hygiene control system of Hunan flavored leisure dried tofu can provide a theoretical basis and practical references for the establishment of food safety and control system for the production process.
标题：HACCP在湘派休闲豆干生产中的应用
英文标题：Application of HACCP in production process of Hunan flavored leisure dried tofu
作者：
尹乐斌 邵阳学院生物与化学工程系,湖南省豆制品加工技术基础研究基地
雷志明 邵阳学院生物与化学工程系
周娟 邵阳学院生物与化学工程系
张昌运 邵阳学院生物与化学工程系
李立才 邵阳学院生物与化学工程系
赵良忠 邵阳学院生物与化学工程系,湖南省豆制品加工技术基础研究基地
中文关键词:湘派休闲豆干,危害分析,HACCP,食品安全,
英文关键词:Hunan flavored leisure dried tofu,hazard analysis,HACCP,food safety,
发表日期：2017-03-13
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