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大豆科学  2014 

HACCP体系在大豆组织蛋白生产中的应用

DOI: 10.11861/j.issn.1000-9841.2014.06.0903, PP. 903-909

Keywords: 大豆组织蛋白,HACCP体系,食品安全

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Abstract:

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。

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