HACCP在荞麦麸皮膳食纤维面包加工中应用的研究

摘要

应用HACCP理论对荞麦麸皮膳食纤维面包加工进行危害分析,并确立6个关键控制点:CCP1荞麦麸皮原料验收、CCP2水洗、CCP3配料和面、CCP4焙烤、CCP5包装与CCP6仓储,提出荞麦麸皮膳食纤维面包加工中的关键卫生操作规范、监控测定方法及修正措施,为荞麦麸皮膳食纤维面包的生产和品质保障提供理论借鉴.%HACCP theory was applied on hazard analysis of buckwheat bran dietary fiber bread producing, and 6 crucial control points were established. They include: CCP1 Buckwheat bran inspection, CCP2 washing, CCP3 Blending, CCP4, Baking, CCP5 packaging and CCP6 storing. In addition, the key hygiene practices and monitoring method of buckwheat dietary fiber bread producing and correction measures were formulated, which is able to provide theoretical reference for the buckwheat dietary fiber bread production and quality assurance.