CAJ | 학술논문

文章综述了热区特色水果果粒生产加工的一般工艺，提出应用HACCP原理对果粒生产工艺中的原料验收、预处理、联合护色、浸糖、烘干等工序中存在和潜在的危害进行危险性评估，找出影响最终产品安全质量的关键控制点，并采取相应的预防性控制措施，从而规范果粒的生产，使果粒的安全卫生指标得到控制，从而提供质量安全的产品。
문장종술료열구특색수과과립생산가공적일반공예，제출응용HACCP원리대과립생산공예중적원료험수、예처리、연합호색、침당、홍간등공서중존재화잠재적위해진행위험성평고，조출영향최종산품안전질량적관건공제점，병채취상응적예방성공제조시，종이규범과립적생산，사과립적안전위생지표득도공제，종이제공질량안전적산품。
This article reviews the fruit pellet and processing of tropical fruits, proposes the application of HACCP principles for risk assessment of fruit pellet processes in the acceptance of raw materials, pretreatment, color protection, saccharifing, drying and other processes in the existing and potential hazards, identifys the CCPs and takes appropriate preventive control measures to regulate the pellet of fruit, making fruit health and safety.