Microsoft Word _排版二校

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1 8 2 Vol. 8 No Journal of Food Safety and Quality Feb., 2017 HACCP 李 1, 明 2, 赵良忠 1, 2, 3* (1., ; 2., ; 3., ) 摘要 : 目的 HACCP, 方法 HACCP,,,,, 结果 HACCP,,, 4 结论 HACCP 关键词 : ; ; HACCP; Application of HACCP in the production of canned herbal tea LI Ming 1,2, ZHAO Liang-Zhong 1,2,3* (1. Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang , China; 2. Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang University, Shaoyang , China; 3. Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing, Shaoyang , China) ABSTRACT: Objective To investigate the application of hazard analysis and critical control point (HACCP) in the production of canned herbal tea with herbaceous plants as raw materials, so as to ensure the food safety of herbal tea. Methods Based on the basic principles of HACCP system, using canned herbal tea as research objects, the hazard evaluation procedures were enacted during the production of canned herbal tea after field investigation on a famous herbal tea enterprise in Guangdong, and critical control points (CCPs) were determined with corresponding control measures. Results The HACCP system was applied to each process of canned herbal tea production. Herb inspection, filtration, seal and sterilization were the most important critical control points. Conclusion The established HACCP system can effectively prevent and control the food safety problems of canned herbal tea in the production process. KEY WORDS: canned herbal tea; hazard analysis; HACCP; risk assessment 基金项目 : (2013TP4067); (2015TP2022) Fund: Supported by Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang University, Shaoyang (2013TP4067) and Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing Project (2015TP2022) * 通讯作者 :,, sys169@163.com *Corresponding author: ZHAO Liang-Zhong, Professor, Department of Biological and Chemical Engineering, Shaoyang University, Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang University, Hunan Provincial Engineering Research Center for Fruits and Vegetables Cleaning Processing, Shaoyang , China. sys169@163.com

710 8 1 引言,, [1], [2], ( ), [3],,,, (hazard analysis and critical control point,

HACCP,,,,, HACCP,,, : ( P)( C)( B),,,,,,, (critical control point, CCP), ( 1) 2

2 引言,, [1], [2], ( ), [3],,,, (hazard analysis and critical control point, HACCP), ( ) [4] HACCP, (Food and Drug Administration, FDA) HACCP, [5], HACCP,, HACCP,,,,, HACCP,,, : ( P)( C)( B),,,,,,, (critical control point, CCP), ( 1) 2 试验方法,,, 3 结果与分析 3.1 罐装凉茶生产工艺流程图,, ( 1) 3.2 罐装凉茶生产的危害分析与评估 Fig. 1 1 Process flow diagram of canned herbal tea

3 2, : HACCP 711 Table 1 表 1 罐装凉茶生产过程潜在危害分析表 Potential hazards analysis in production process of canned herbal tea 1 B.: C.: P.: ;,, ;, 2 B.: C.: SO 2 P.:, SO 2 ;,,, ; 3 B : C.: P.: ;,, ; ;,, 4 A.: B.: C.: ;, 5 A.: B.: C.: ;, CIP, 6 A.: B.: C.: ;, ; ;, SSOP ; 7 A.: B.: C.: ; ;,, ; 4 h 8 A.: B.: C.: CIP ;, SSOP ; 10, 9 A.: B.: C.: ;, 2 h ; 4 h 10 A.: B.: C.:, ;, ; F 0, 11 A.: B.: C.: 3.3 确定关键控制点和关键限值本草原料验收 (CCP1), [6,7],

4 712 8 GB2763 [8], GB 2762 [9],,,,, (good agriculture practice, GAP) 过滤 (CCP2),,,,,, 5 µm [4],, 封口 (CCP3),, OL OL%,,, OL0.85 mm, OL%52%() [10], [11],, 30% [10] 高温杀菌 (CCP4) : ph4.6, (Aw) 0.85; [12] 6D ; 12D [13] ph 4.6,, h min [14],,, [15], min,, min 3.4 罐装凉茶生产 HACCP 计划表的制定 4,, HACCP, 2 Table 2 表 2 罐装凉茶生产 HACCP 计划表 HACCP production schedule of canned herbal tea / : : GB mg/kg; 0.5 mg/kg, 5 µm 4 h, ;, : OL 0.85 mm; OL% 52%(); WR 30%,, CCP CL ;,, (), : 121, : 18 min 15 min ; QC, CL, ;

5 2, : HACCP 讨论, HACCP [16] HACCP, 4,,,,,, ;,, HACCP, ISO9000 SSOP(sanitation standard operating procedure)gmp(good manufacturing practice),,, HACCP,, HACCP, HACCP, 参考文献 [1],,,. [J]., 2010(2): Wang P, Xiao GS, Zhang YS, et al. Progress in study of Guangdong herbal tea [J]. Food Sci Technol, 2010, (2): [2] [EB/OL]. m?classid= Notice of the State Council of the people's Republic of China on the publication of the first batch of national intangible cultural heritage list. [EB/OL]. m?classid= [3],,. HACCP [J]., 2010, 13(11): Wang R, Li L, Liu C. Application of HACCP in processing of healthcare vegetable beverages [J]. Bever Ind, 2010, 13(11): [4],. (HACCP) [J]., 2005, 33(5): Du K, Zhang YN. Application of hazard analysis and critical control point (HACCP) in food industry [J]. J Anhui Agric Sci, 2005, 33(5): [5],,. HACCP [J]., 2006, (4): Cui CH, Chen YG, Wang BO, et a1. HACCP origin, characteristics and development [J]. China Fruit Veg, 2006, (4): [6] [EB/OL]. 90aa3219cdc4.shtml Notice of the Ministry of health of the People's Republic of China on further regulating the management of raw materials for health food products[eb/ol]. 90aa3219cdc4.shtml [7] DHA 7 [EB/OL]. 7e77bb.shtml Notice on the approval of DHA algae oil, cottonseed oligosaccharides and other 7 items for the Novel food and other relevant provisions [EB/OL]. 7e77bb.shtml [8] GB [S]. GB National food safety standard-maximum residue limits for pesticides in food [S]. [9] GB [S]. GB National food safety standard-maximum levels of contaminations in foods [S]. [10],. [J]., 2016, (21): Zhang K, Wu GX. Evaluation and Equipment maintenance for double seal of two-piece can [J]. China Food Saf, 2016, (21): [11],. [J]., 1999, (4): Xie YL, Wang XW, et al. Analysis of the main factors affecting the quality of double seal [J]. Pack Food Mach, 1999, (4): [12] Guidance for Commercial Processors of Acidified & Low-Acid Canned Foods [EB/OL]. yinformation/acidifiedlacf/default.htm 11/08/2016. [13],,,. [J]., 1985, (11): Gong JS, Jin T, Tan LD, et al. Discussion on the determination of sterilization time of soft canned food with low acidity [J]. Food Sci, 1985, (11): [14]. ()[M]. :, Zhao JF. Food Technology (Second Edition) [M]. Beijing: China Light Industry Press, [15],. [J]., 1995, (5): Hu ZY, Fu XY. Physiological functions of tea and canned tea process [J]. Food Mach, 1995, (5): [16] Fortin ND. HACCP and other regulatory approaches to prevention of foodborne diseases [M]. Newark: Social Science Electronic Publishing Press, ( 责任编辑 : 姚菲 )

6 714 8 作者简介李明, 硕士, 主要研究方向为果蔬清洁加工 richardlipqc2@126.com 赵良忠, 教授, 主要研究方向为食品科学技术 sys169@163.com 果蔬加工和质量安全控制专题征稿函,,,,, (1)(); (2)( ); (3)( ); (4); (5), ,,, 投稿方式 : : jfoodsq@126.com 食品安全质量检测学报编辑部

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<4D6963726F736F667420576F7264202D203631372D3632312032303133303430333030312DBACEC0F25FD0A3B6D4B8E55F2DB6FED0A32D2D2DC8A5B5F4CDBCD6D0B5C4BBD8B3B5B7FBBAC52E646F63> 第 4 卷第 2 期食品安全质量检测学报 Vol. 4 No. 2 2013 年 4 月 Journal of Food Safety and Quality Apr., 2013 何莉 *, 姜笑寒 ( 广东省食品药品职业技术学校, 广州 510663) 摘要 : 本文通过科学地运用 html5+jsp+sql 技术, 建

Microsoft Word _排版 二校

Microsoft Word _排版二校