目录
摘要III
关键词III
AbstractⅣ
引言
引言1
1 材料与方法2
1.1 主要材料 2
1.2 实验设备 2
1.3 检测方法2
2 HACCP在植物肉生产过程中的应用3
2.1 研究方法与内容3
2.1.1 进行危害分析并确定预防控制措施3
2.1.2 确定关键控制点（CCP）3
2.1.3 建立关键限值3
2.1.4 关键控制点的监控4
2.1.5 纠正措施4
2.1.6 建立验证程序4
2.1.7 建立有效的记录保持系统4
2.2 产品描述4
2.3 生产工艺4
2.3.1 工艺流程4
2.3.2 工艺要点4
2.4 危害分析和关键控制点的确定5
2.4.1 原辅料的验收（CCP1）5
2.4.2 调味、上色（CCP2）6
2.4.3 高温杀菌（CCP3）6
2.4.4 真空包装（CCP4）6
2.5 制定HACCP生产计划8
3 讨论9
3.1 进一步研究方向9
3.1.1 大豆组织蛋白制备工艺的优化9
3.1.2原辅料添加工艺的优化9
3.1.3调味、上色工艺的优化9
3.2结论10
致谢10
参考文献10
图11 CCP判断树3
表21 危害分析工作表6
表22 HACCP工作计划表8
植物性人造肉的制备与品质控制基于HACCP的研究
摘 要
植物性人造肉（植物肉）是以植物蛋白为主要原料，通过蛋白组织化技术，形成具有类肉纤维结构的植物性产品。本文简要介绍了植物肉的制备技术、国内外研究进展以及HACCP体系的发展历程，并阐述了植物肉的生产工艺以及技术要点。为了提高和保证植物肉的质量与安全，本研究采用HACCP的七项基本原理对植物肉生产过程中的潜在 *51今日免费论文网|www.51jrft.com +Q: *351916072* 
危害进行了详细地分析，制定了对应的预防控制措施，并确定了关键控制点和关键限值；同时探讨了HACCP体系在植物肉生产及品质控制中的实施和应用效果。结果表明，通过对原辅料的验收、调味和上色、高温杀菌以及真空包装这四个关键控制点进行严格控制和实时监控，可以达到预防、消除影响食品安全的危害或将其降低至消费者可接受的水平的目的，有效地确保植物肉的产品质量，提高产品的市场竞争力。
PREPARATION AND QUALITY CONTROL OF PLANTBASED SYNTHETIC MEAT—A HACCP BASED STUDY
ABSTRACT
Plantbased synthetic meat(vegetable meat)is made of plant protein as the main raw material, and forms a plantlike product with a meatlike fiber structure through protein organization technology. This paper briefly introduces the preparation technology of vegetable meat, the research progress at home and abroad and the development course of HACCP system, and expounds the production technology and technical key points of vegetable meat. In order to improve and guarantee the quality and safety of vegetable meat, this study used the seven basic principles of HACCP to carry out a detailed analysis of the potential hazards in the process of vegetable meat production, formulated corresponding preventive and control measures, and determined the critical control points and critical limits. At the same time, the implementation and application effect of HACCP system in vegetable meat production and quality control were discussed. The results showed that strict control and realtime monitoring of the four key control points which were the acceptance of raw materials, seasoning and coloring, high temperature sterilization and vacuum packaging is necessary. In this way, it is possible to prevent and eliminate the hazards that affect food safety or reduce it to an acceptable level, so that we can effectively ensure the quality of plant meat products and improve the market competitiveness of products.

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