武冈卤制品产业发展现状及HACCP体系应用研究

发布时间：2018-04-18 13:38

  本文选题：卤制品 + 发展现状　； 参考：《湖南农业大学》2015年硕士论文

【摘要】：武冈卤豆腐作为一种传统的体闲食品,深受消费者喜爱。但是一直局限于车间式生产,加工工艺落后,管理模式陈旧。武冈卤制品生产现状从品种、口感、质量安全、贮藏加工及物流方面,与国内外发达地区相比都有很大的差距,已成为制约武冈卤制品产业发展的瓶颈。因此,优化武冈卤豆腐生产工艺、引入先进的产品质量管理体系对推动武冈卤制品产业发展有着重要的意义。本文在国内外卤制品研究的基础上,通过调查、运用SWOT分析法全面系统地分析武冈卤制品发展的优势、劣势、机遇及挑战,对武冈卤制品的发展提出策略,深入卤制品生产一线,走访卤制品加工企业,对卤豆腐生产中的大豆浸泡工艺、煮浆工艺、卤煮工艺和高温灭菌工艺进行了研究,对卤豆腐生产过程中的各环节进行危害分析,确定的关键控制点分别是原料的验收、煮浆、卤煮、高温灭菌、冷却,其对应的关键限值分别是,煮浆过程关键限值：温度95℃-100℃,时间为7min-10min;卤制工艺关键限值：卤煮温度85℃,卤制时间30分钟,每隔10分钟翻动一次,反复3次；杀菌工艺关键限值为：杀菌的温度121℃、杀菌时间25min；冷却工序关键限值：反压值0.13-0.15mPa,冷却温度50℃,时间控制在30min以内。以湖南省A食品有限公司为例,建立起卤豆腐生产HACCP管理体系并对其实施效果进行了验证。企业在卤豆腐生产过程中采用HACCP体系进行管理,对关键控制点进行合理有效的监督,并实时纠偏,降低危害发生的可能性,实施HACCP质量控制体系后,卤豆腐生产的卫生状况有了很大的提高,产品合格率由HACCP体系实施前的80%上升到HACCP体系实施后的98%,产品质量有了明显提升,由此可证明将HACCP体系用于卤豆腐生产中,对其质量安全控制是有效的。
[Abstract]:Wugang tofu as a traditional body-free food, deeply loved by consumers.But has been confined to workshop-type production, backward processing technology, old management model.In terms of variety, taste, quality and safety, storage and processing, and logistics, the present production situation of Wugang halogen products has a big gap compared with the developed regions at home and abroad, which has become the bottleneck restricting the development of Wugang halogen products industry.Therefore, it is of great significance to optimize the production technology of Wugang tofu and introduce the advanced product quality management system to promote the development of Wugang brine products industry.On the basis of domestic and foreign brine products research, this paper analyzes the advantages, disadvantages, opportunities and challenges of the development of Wugang brine products by means of SWOT analysis, and puts forward some strategies for the development of Wugang brine products.Go deep into the brine products production line, visit the brine products processing enterprises, study the soya bean soaking technology, the cooking pulp technology, the brine cooking technology and the high temperature sterilizing technology in the brine tofu production, and carry on the harm analysis to each link in the brine tofu production process.The critical control points determined are the acceptance of raw materials, boiling pulp, brine cooking, high temperature sterilization and cooling. The corresponding critical limit values are: temperature 95 鈩，

本文编号：1768599