食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
18期
182-187
,共6页
徐久飞%许美玲%郝建光%张鑫
徐久飛%許美玲%郝建光%張鑫
서구비%허미령%학건광%장흠
水果罐头%组织解体%危害%控制
水果罐頭%組織解體%危害%控製
수과관두%조직해체%위해%공제
canned fruit%tissue disintegration%biological hazards%control
针对糖水水果罐头组织解体的严重质量问题,研究导致组织解体的原因和控制方法.通过对整个生产工艺流程的微生物污染途经进行试验分析,结合现行生产工艺,提出了生产中预防和控制水果罐头微生物污染的具体措施,并对生产工艺流程进行了改进.
針對糖水水果罐頭組織解體的嚴重質量問題,研究導緻組織解體的原因和控製方法.通過對整箇生產工藝流程的微生物汙染途經進行試驗分析,結閤現行生產工藝,提齣瞭生產中預防和控製水果罐頭微生物汙染的具體措施,併對生產工藝流程進行瞭改進.
침대당수수과관두조직해체적엄중질량문제,연구도치조직해체적원인화공제방법.통과대정개생산공예류정적미생물오염도경진행시험분석,결합현행생산공예,제출료생산중예방화공제수과관두미생물오염적구체조시,병대생산공예류정진행료개진.
This article discussed the serious quality problems of the canned fruit caused by the tissue disintegration,and we studied the reasons led to tissue disintegration and the control methods. Through experimental analysis of the entire production process , we found out the microbial contamination pathways , and combined with the existing production process , we had put forward specific measures to prevent and control the microbial contamination in the production ,and the production process had been improved.
