苹果脆片是市场热销的休闲食品,将危害分析与关键控制点(hazard analysis and critical control point,HACCP)体系应用于苹果脆片的生产过程以提高苹果脆片最终产品质量及产品安全性.对苹果脆片的生产过程进行危害分析,确立原料验收、筛选、护色、气流膨化、包装、检验等6个关键控制点,并根据生产实际情况及试验确立每个关键控制点的关键限值,监控程序和纠偏措施.该研究对提高我国苹果深加工产品质量有积极作用.%Apple chips are hot-selling leisure food in the market. Hazard analysis and critical control point (HACCP) system was applied in the production of apple chips to improve quality and safety of the final prod-ucts. Hazard analysis (HA) on apple chip production process was conducted to establish six critical control points (CCP), including raw material inspection and acceptance, screening, color protection, explosion puff-ing, packing, and inspection. According to the actual production conditions and the experiment data, critical limits (CL) of each CCP, monitoring procedures (MP), and corrective actions (CA) were established. This study would provide a theoretical basis and technical support to improve the product quality of apple processing in China.
展开▼
