Construction Of HACCP System In The Production Of Candied Hawthorn And The Research On The Optimization Process

With the development of global economy and the increasing of food varieties,people put forward new requirements to nutritional and safety food.As atraditional snack food, though candied hawthorn is fruity, sweet, rich in nutritionalingredients and medicinal components, and loved by consumers,but the productionhas been limited to its old processing technology and management. Recently anationwide sampling inspection of candied fruit products found that the qualified ratewas not optimistic. Therefore, the optimization of production process and introducingadvanced quality management system are of great significance in promoting candiedfruit industry development.In this study, the low sugar preserved hawthorn protecting color and sclerosisprocess, vacuum impregnation process and sugar hawthorn cake mechanical slicingprocess were assessed, and the optimization process is put forward. According tothe candied hawthorn enterprise production status in Qingzhou city, Shandongprovince, HACCP management system of candied hawthorn production wereexplored and established, and their effects were verified. The main research contentsand conclusions are as follows:1. Study on the processing conditions of low sugar preserved hawthorn protectingcolor and sclerosis process. With citric acid and VC mixture, NaHSO3solution andNaCl solution to protect color were tested in different concentration and timerespectively, with sensory evaluation and impregnation liquid content of anthocyaninsin evaluation of color effect. It was found that1.0mol/L of citric acid solution and0.2mol/L of VC solution mixture color2h effects best; The δ-gluconic acid lactonesolution with different concentration under different period of time are used forhardening treatment, through sensory evaluation to determine the optimal conditionsof hardening is2.5%of the δ-gluconic acid lactone solution for3h. 2. For the study of mechanical slicing process,the overlay thickness, diametersize and water content were investigated by single factor tests and orthogonal test.The results showed that: with the35cm overlay thickness，2.0cm the diameter，8.5%the water content, the hawthorn led to the best candied mechanical slicing.3. The influence on the rate of permeability of sugar vacuum impregnation ofsugar, temperature and time was studied separately, and the appropriate scope of threefactors was determined, and then the best conditions for vacuum infiltration of sugarwere discussed through the orthogonal experiment. Results showed that0.08MPavacuum degree, liquid sugar temperature under50℃for20min reached the bestvacuum sugar impregnation effect, which was16.5%.4. HACCP principles were applied to the hazard analysis of candied hawthornproduction, and the critical control points and corresponding critical limits weredetermined. Then the HACCP management system was established.5. The established HACCP system was applied in candied hawthorn production,which was verified that the number of colony and coliform bacteria decreased afterusing HACCP. What’s more, the product quality defects decreased by57.5%thanbefore and each defect reduced after HACCP, product quality had improvedsignificantly, which showed it’s effective.