The Stability Of Peanut Milk Beverage And The Establishment Of A Food Safety Control System

This paper studies the emulsifier sucrose esters and monoglycerides(1:2 ~ 2:1)and proportion of compound with dosage(0.03% ~ 0.07%)on particle size distribution of the peanut-milk,centrifugal elutriation rate,the influence of the centrifugal sedimentation rate and long storage stability.The experimental results show that: with the rise of emulsifier sucrose ester,peanut milk,centrifugal elutriation rate and particle size of centrifugal sedimentation rate have a trend of increase with the decrease of the first,when the sucrose esters and monoglycerides centrifugal milk analysis rate when the mixed ratio of 2:3,centrifugal sedimentation rate and the best storage stability;When the emulsifier dosage was less than 0.05%,with the increase of the dosage,peanut milk,centrifugal elutriation rate and particle size of centrifugal sedimentation rate are declining,storage stability has gradually improved,when the dosage of emulsifier is higher than 0.05%,peanut milk,centrifugal particle size breasts elutriation rate does not change significantly,centrifugal sedimentation rate and the storage stability;Comprehensive experimental results,when the emulsifier sucrose esters and monoglycerides compound with a ratio of 2:3,dosage was 0.05%,the stability of peanut milk is the best.Also studied the xanthan gum with locust bean gum,guar gum,konjac gum when impact on the stability of peanut milk.Samples by analyzing the deposition rate,grease exhalation rate,viscosity and heat stability of observation,the results showed that the xanthan gum and guar gum distribution when using peanut-milk stability is best,the best mix ratio of xanthan gum,guar gum = 1:2,best compound with dosage of 0.05%.Domestic dairy frequent safety accidents in recent years,cause consumer confidence in dairy products quality and production enterprises,production enterprise also to lose.HACCP(Hazard Analysis Critical Control Point,Hazard Analysis and Critical Control Point)as a preventive against food quality Control system,and to guide the planning effect to the dairy products production and quality management.This paper expounds the definition and characteristics of HACCP;This paper introduces the present situation the development and application of HACCP;Lists the system implementation of requirements and principles;Starting from different products and different process in the dairy industry,according to the HACCP procedures,HACCP in the production of the peanut-milk products were introduced in detail in workflow and content;Finally emphasized the HACCP to the peanut-milk products safety and health of the importance of the production management.