摘要
依据HACCP体系的原理,对大豆组织蛋白生产加工的各个工艺步骤进行危害分析,并确立了原料验收、挤压膨化、干燥、包装四个关键控制点,通过试验的结果和生产情况建立了各关键点的限制、监控和纠偏措施,从而提高了大豆组织蛋白产品的质量和安全性。结果表明:HACCP体系在大豆组织蛋白产品微生物控制方面具有很好的效果,大肠菌群及菌落总数明显降低,没有检出致病菌,产品一次合格率达到97.8%,该体系值得在大豆组织蛋白生产中推广应用。
Based on the principle of HACCP system,potential hazards associated with the processing of textured soy protein and measures to control those hazards were identified. Four critical control points were identified,including the checking of raw materials,extrusion,dying and packing. Critical limits and procedures to monitor the critical control points were established in order to ensure food safety of the textured soy protein processing. The results showed that HACCP system is vital to control the microbial population in textured soy protein products well,enumeration of coliforms andaerobic plate count decreased significantly,pathogenic bacteria was not found,qualified rate up to 97. 8%,and it is deserved to be popularized on textured soy protein products.
出处
《大豆科学》
CAS
CSCD
北大核心
2014年第6期903-909,共7页
Soybean Science
基金
国家自然科学基金(30972064)
辽宁省科技厅重点项目(2008205001)
渤海大学人才引进基金(BHU20120301)
