低盐蜂蜜青梅蜜饯中微生物控制及HACCP 体系的建立

Microorganism control and establishment of hazard analysis and critical control point system for low-salt honey flavored green plum

中文关键词:  低盐  调味青梅蜜饯  微生物控制  HACCP

英文关键词:low-salt  flavored green plum  microorganism control  hazard analysis and critical control point

中文摘要:

      目的 研究低盐调味青梅蜜饯中微生物的控制及危害分析与关键控制点(hazard analysis critical control point, HACCP)体系的应用。方法 研究低盐蜂蜜青梅蜜饯生产过程各环节物料盐分与微生物变化的关系, 确定加盐腌制、脱盐、调味腌制工序微生物控制的关键参数; 确定原/辅料验收、加盐腌制、脱盐、调味腌制、X光异物检测为5个关键控制点, 并制定HACCP计划, 建立相应的监控程序和纠偏措施。结果 与实施HACCP计划前相比, 各工序青梅物料菌落总数明显下降, 加盐腌制、脱盐、调味腌制及成品菌落总数的降幅分别为60%、92%、93%和91%, 结果表明产品的品质明显得到提高。结论 实施HACCP体系可有效控制低盐蜂蜜青梅蜜饯中的微生物, 并为同类产品HACCP体系的建立提供参考。

英文摘要:

      Objective To investigate microorganism control and application of hazard analysis critical control point (HACCP) system for low-salt honey flavored green plum. Methods The changes of salt content and microorganism in different periods of production process of low-salt honey flavored green plum were investigated and key parameters including salt curing, desalting and seasoning were established for microorganism control of the process. The critical control points of entire production process were established, including acceptance of raw and supplemental materials, salt curing, desalting, seasoning, and metal detecting by X-ray. An HACCP plan was established, and related monitoring programs and rectification measures were set up. Results Compared with before HACCP implementation, the colony numbers of green plum were significantly decreased by HACCP procedure and the decreasing range of salt curing, desalting, seasoning and final product were 60%, 92%, 93% and 91%, respectively, which showed that sanitary quality of product had been improved. Conclusion Implementation of HACCP system can control the microorganism of low-salt honey flavored green plum effectively, and it can provide references for the establishment of HACCP system for other similar products.