摘要
根据HACCP原理,对鲜切莲藕加工中出现的质量变化进行危害分析,确定原料验收,去皮、去藕节、切分,保鲜剂处理,漂洗,贮运等5个关键控制点,并制定相应的纠偏措施及HACCP工作计划表。结果表明:应用该HACCP体系控制鲜切莲藕的加工工艺后,鲜切莲藕在2℃低温下的货架期可延长至30d而无不良现象发生。
According to HACCP, the hazard analysis and the critical control point were studied in this paper. Acceptance of raw materials, pretreatment and segmentation, preservative-treatment, rinsing and storage were identified as the critical control point. The application of the HACCP system verification test results showed that no significant flavor changes of fresh-cut lotus roots happened after 30 days storage at 2℃.
出处
《北方园艺》
CAS
北大核心
2009年第12期249-252,共4页
Northern Horticulture
基金
济宁学院基金重点资助项目(2007KJ01)
关键词
鲜切莲藕
HACCP
姜蒜浸提液
壳聚糖
褐变
Fresh-cut lotus roots
HACCP
Extraction from jinger and garlic
Chitosan
Browning
