闽北霉豆子加工过程中污染物的监测及HACCP体系的建立
The Food Industry(2020)
Abstract
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.
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