摘要
通过试验研究霉豆子加工制作过程中各种污染物的污染水平和变化规律,结果表明:霉豆子加工过程中,菌落总数和大肠菌群在腌制30 d后降为最低,金黄色葡萄球菌未检出,亚硝酸盐含量最高峰在泡豆子时,为0.674 5mg/kg,镉含量在0.115 5~0.060 5 mg/kg之间波动,铬含量在0.107 3~0.022 4 mg/kg之间波动,铅含量在0.412 3~0.257 9mg/kg之间波动。在此基础上结合实际生产经验建立了霉豆子的HACCP体系,确定了原辅料筛选、蒸煮、腌制等工序为关键控制点。
An experimental study on the pollution level and change rule of various pollutants during the process of Meidouzi was presented. The results were as follows: during the process of Meidouzi, the total numbers of colonies and coliform group decreased to the lowest level after pickled 30 d, Staphylococcus aureus was not detected, the highest content of nitrite was 0.674 5 mg/kg, the content of cadmium fluctuated between 0.115 5 mg/kg and 0.060 5 mg/kg, the content of chromium fluctuated between 0.107 3 mg/kg and 0.022 4 mg/kg, and the content of lead fluctuated between 0.412 3 mg/kg and 0.257 9 mg/kg. The HACCP system of Meidouzi was established based on practical production experience, and the critical control points were determined, such as raw material selection, steaming and pickling.
作者
张静
傅新征
邓冬莲
张万明
康彩玲
ZHANG Jing;FU Xinzheng;DENG Donglian;ZHANG Wanming;KANG Cailing(College of Tea and Food,Wuyi University,Wuyishan 354300;YaKe(China)Co.,Ltd.,Jinjiang 362200;The People’s Government of Dehua,Dehua 362500)
出处
《食品工业》
CAS
北大核心
2020年第2期106-111,共6页
The Food Industry
基金
福建省科技厅社会发展引导性(重点)项目(2016Y0076)
福建省大学生创新创业训练计划项目(201710397038).
