| 压榨花生油生产过程中HACCP安全体系的构建研究 |
| |
| 引用本文： | 刘晓丽,吴克刚,柴向华,于泓鹏,段雪娟.压榨花生油生产过程中HACCP安全体系的构建研究[J].安徽农业科学,2012,40(20):10603-10605. |
| |
| 作者姓名： | 刘晓丽 吴克刚 柴向华 于泓鹏 段雪娟 |
| |
| 作者单位： | 广东工业大学轻工化工学院食品科学与工程系,广东广州,510006 |
| |
| 基金项目： | 广东省自然科学基金，广东省科技计划农业攻关项目 |
| |
| 摘 要： | 为研究压榨花生油加工过程中的质量控制和提高花生油的生产安全性,应用危害分析与关键控制点(HACCP)原理对花生油的加工生产过程进行危害分析,确定显著危害和关键控制点,并在关键控制点提出了关键限值以及有效的监控、纠偏措施,保证了花生油的卫生质量和食用安全性。
|
| 关 键 词： | 危害分析与关键控制点 花生油 食品安全 |
Construction of the HACCP Security System in Pressing Peanut Oil |
| |
| Affiliation: | LIU Xiao-li et al(Department of Food Science and Engineering,Faculty of Chemical Engineering and Light Industry,Guangdong University of Technology,Guangzhou,Guangdong 510006) |
| |
| Abstract: | In order to control the quality of peanut oil during its production and improve its safety,the hazard analysis critical control point(HACCP) principle was adopted to analyze the hazards in oil production,the significant hazards and critical control points were determined,the critical limits for the key control points were proposed,and effective control and correction measures were presented,which guaranteed the quality and edible safety of peanut oil. |
| |
| Keywords: | HACCP Peanut oil Food safety |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
