包装与食品机械
包裝與食品機械
포장여식품궤계
PACKAGING AND FOOD MACHINERY
2014年
5期
45-49
,共5页
陈健凯%冯梅凤%张婷婷%陈健旋%林河通
陳健凱%馮梅鳳%張婷婷%陳健鏇%林河通
진건개%풍매봉%장정정%진건선%림하통
杏鲍菇%联合干燥%HACCP%关键控制点%质量和安全
杏鮑菇%聯閤榦燥%HACCP%關鍵控製點%質量和安全
행포고%연합간조%HACCP%관건공제점%질량화안전
pleurotus eryngii%combined drying%HACCP%critical control point%quality and safety
为了保证杏鲍菇热风-微波真空联合干燥干制品质量的稳定性和可靠性，应用HACCP原理对优化的杏鲍菇联合干燥生产工艺的各个工序做危害分析，确定杏鲍菇干制的3个关键控制点，针对关键控制点，制定了HACCP计划表，建立了相应控制点的关键限值和纠偏措施，保证了产品的质量和安全性。
為瞭保證杏鮑菇熱風-微波真空聯閤榦燥榦製品質量的穩定性和可靠性，應用HACCP原理對優化的杏鮑菇聯閤榦燥生產工藝的各箇工序做危害分析，確定杏鮑菇榦製的3箇關鍵控製點，針對關鍵控製點，製定瞭HACCP計劃錶，建立瞭相應控製點的關鍵限值和糾偏措施，保證瞭產品的質量和安全性。
위료보증행포고열풍-미파진공연합간조간제품질량적은정성화가고성，응용HACCP원리대우화적행포고연합간조생산공예적각개공서주위해분석，학정행포고간제적3개관건공제점，침대관건공제점，제정료HACCP계화표，건립료상응공제점적관건한치화규편조시，보증료산품적질량화안전성。
HACCP was used in Combining hot-air drying and microwave-vacuum drying in order to ensure stability and reliability of combined drying product quality.Hazard points were analysised in each process of the optimize technical condition.The three critical Control Point in drying technical condition.Schedule of HACCP was formulated by critical Control Point,critical limits and corrective actions were established to en-sure quality and safety of the drying products.
