[1]董萍,吴韬,郑晓杰,等.HACCP体系在大豆组织蛋白生产中的应用[J].大豆科学,2014,33(06):903-909.[doi:10.11861/j.issn.1000-9841.2014.06.0903]
　DONG Ping,WU Tao,ZHENG Xiao-jie,et al.Application of HACCP in Textured Soy Protein Processing[J].Soybean Science,2014,33(06):903-909.[doi:10.11861/j.issn.1000-9841.2014.06.0903]
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HACCP体系在大豆组织蛋白生产中的应用

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第33卷 期数: 2014年06期 页码: 903-909 栏目: 出版日期: 2014-12-25
Title:
Application of HACCP in Textured Soy Protein Processing
文章编号:
1000-9841.2014.06.0903
作者:
董萍1; 2; 吴韬3; 郑晓杰4; 王月华1; 程宏雪1; 冯叙桥1; 2
1.沈阳农业大学 食品学院，辽宁 沈阳 110866；
2.渤海大学 食品科学研究院/辽宁省食品安全重点实验室，辽宁 锦州 121013；
3.中国农业科学院 农产品加工研究所，北京 100193；
4.石家庄以岭药业股份有限公司，河北 石家庄 050035
Author(s):
DONG Ping1; 2; WU Tao3; ZHENG Xiao-jie4; WANG Yue-hua1; CHENG Hong-xue1; FENG Xu-qiao1; 2
1.College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;
2.Food Science Research Institute of Bohai University,Food Safety Key Lab of Liaoning Province,Jinzhou 121013,China;
3.Institute of Agro-products Processing Science and Technology,CAAS,Beijing 100193,China;
4.Shijiazhuang Yiling Pharmaceutical Co.,Ltd,Shijiazhuang 050035,China
关键词:
大豆组织蛋白; HACCP体系; 食品安全
Keywords:
Textured soy protein; HACCP system; Food safety
分类号:
TQ645.9
DOI:
10.11861/j.issn.1000-9841.2014.06.0903
文献标志码:
A
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。
Abstract:
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.

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相似文献/References:

[1]董 萍,冯叙桥,李宝华,等.大豆组织蛋白品质的配方改进[J].大豆科学,2013,32(03):406.[doi:10.11861/j.issn.1000-9841.2013.03.0406]
　DONG Ping,FENG Xu-qiao,LI Bao-hua,et al.Formula Optimization to Improve Quality of Textured Soy Protein[J].Soybean Science,2013,32(06):406.[doi:10.11861/j.issn.1000-9841.2013.03.0406]

备注/Memo

基金项目：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）。

第一作者简介：董萍（1985-），女，博士，主要从事农产品贮藏与加工研究。E-mail:lnbf_dongping@163.com。

更新日期/Last Update: 2014-12-29