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月饼、酥糖均以面粉、糖、油为主要原料 ,本文通过 10 5份月饼、酥糖中微生物指标检测发现 ,采用配料、成型、焙烤等Ⅰ型工艺生产的月饼 5 7份 ,合格 5 3份 ,合格率为 92 .9% ;采用烘烤后熟料Ⅱ型工艺加工的酥糖 48份 ,合格 1份 ,合格率仅为 2 .1% ,两者差异有极显著性 (P <0 .0 0 5 )。采用HACCP系统 ,对生产全过程进行卫生监督管理 ,尤其是对Ⅱ型工艺的整个生产过程进行管理 ,是提高食品卫生质量的关键。
Moon cake and crisp sugar are mainly made of flour, sugar and oil. Through the detection of 10 5 moon cakes and candy cane, 57 samples of moon cakes were produced by using type I process of ingredients, molding and baking, , With a pass rate of 92.9%. There were 48 pieces of crisp sugar processed by type Ⅱ clinker after baking, with a passing rate of only 2.1%, the difference was significant (P <0 .0 0 5). The use of HACCP system to supervise and control the whole production process, especially the entire production process of type II process, is the key to improve the quality of food hygiene.