Application Of The HACCP System On The Spiced Sunflower Seeds

The spiced sunflower seeds are leisurely suitable for customers usually cooked with aniseed,cinnamon,clove,fennel and other spices.Since spiced sunflower seeds have high fat content,so as to be easily infected by microbial contamination such as mould.Customers have more and more requirements on food safety,harmonious senses and tastes.However,problems such as oil oxidation,food additive,baking and cooling temperatures exist during the production process.Hazard Analysis And Critical Control Point(HACCP)is a prevention system which protects foods against hazards such as biological,chemical and physical reasons.HACCP identifies specifically preventive and controllable measures and critical control points to implement effective monitoring.It eliminates or reduces hazards to acceptable safety levels to ensure product quality during raw material acceptance,production,storage and transport.In this paper,the technology and characteristics of spiced sunflower seeds produced by one company.It refers to HACCP system and application criterion of Codex Alimentarius Commission(CAC).It formulate the analysis table for production and processing of spiced sunflower seeds,and establishes the work plan of HACCP.HACCP can ensure the safety of customers diet by improving the quality and health safety level in the production process of spiced sunflower seeds.The research contents and results are as follows:1.Research of Critical Control Point(CCP)on spiced sunflower seeds during the production.The CCP of spiced sunflower seeds was reached during the production by Decision tree,The results showed that the key CCP during production of spiced sunflower seeds were:CCP1 was the acceptance of spiced sunflower seeds,CCP2 was cooking,CCP3 was baking,CCP4 was cooling,CCP5 was Selecting.2.The Critical limits of spiced sunflower seeds were reached during the production.The critical limits of CCP were determined,the CCP1 were Mildew rate?2.0%,Pb?0.2mg/kg,As?0.2mg/kg,Aflatoxin Bl?5?g/kg;the CCP2 were Cyclamate content?6.0g/kg,Sodium Saccharin ?1.2g/kg;CCP3 were the baking temperature between 110? and 120?,the baking between 130 and 170min;CCP4 were Cooling tenperature?40?;CCP5 were that no metal fragments,no glass fragments,no sunflower rod and so on.3.HACCP Verification results:The date of Critical Control Point as follows from CCP control during the production of spiced sunflower seeds.(1)Studied the mildew rate of sunflower seed.It got mildew rate were 1%,2%,4%,6%samples by peeling the sunflower seed,The results showed that The lower the mildew rate,the lower the content of mold,the mildew rate of sunflower seed material was less than 2%,it can effectively reduce sunflower seeds on human health.(2)Effect of baking temperature and time on the quality of spiced sunflower seeds.Setting the baking temperature and time were 105?,220min;110?,170min;115?,150min;125?,110min.Study on Comprehensive quality and induction time of oil of the Spiced Sunflower.The results showed that the baking temperature was between 110? and 120?,the baking time was between 130min and 170min,the induction time was longer,so its shelf life was also longer.The Melon seeds more plump,and crisp taste.The optimal factors and levels were baking thickness was 7cm,baking temperature was 115? and baking time was 150min through orthogonal experiment.(3)Effect of cooling temperature on the quality of spiced sunflower seeds.It was analyzed the quality of spiced sunflower seeds which cooled to 40?,50?,60? after 120? baked 130min.The result showed that,the spiced sunflower seeds were packed by higher temperature,and in the closed high temperature environment for a long time,so the oil of the spiced sunflower seeds prone to oxidation,the acid and peroxide increased to affect the product quality.The acid and peroxide was relatively low by cooled below 40?,so the shelf life was also longer.