摘要
为保证冻干板栗仁质量与食用安全性,通过对板栗仁加工过程中各工艺环节在整个产品质量体系中的重要性和可能性危害进行分析,确定出三个关键控制点,并提出了与之相适应的预防措施。为冻干板栗仁产品的质量与食用安全性提供了重要保证,也为其它冻干食品的质量管理与控制提供了借鉴。
In order to ensure the quality of freeze dried chestnut kernel and food safety, the chestnut kernel during the processing of each process in the system of product quality the importance and possibility of hazard analysis. Identify three critical control points, and put forward the corresponding preventive measures. Improving the freeze dried chestnut kernel product quality and food safety, and also for other freeze-dried food quality management and control reference.
出处
《食品工业》
北大核心
2013年第5期32-34,共3页
The Food Industry
基金
华南理工大学自然科学基金(x2hjE5090550)
关键词
冻干
板栗仁
危害分析
关键控制点
vacuum freeze-drying
chestnut kernel
hazard analysis
critical control point （CCP）
