傳統(tǒng)小吃“麻粩”的生產(chǎn)工藝與質(zhì)量管理

摘 要：作為閩南地區(qū)的傳統(tǒng)美食，麻粩香甜可口、入口酥脆松軟，但容易被擠壓變形，且經(jīng)過油炸的小吃在加工及貯存過程中過氧化值容易超標(biāo)。本文介紹傳統(tǒng)小吃“麻粩”的生產(chǎn)工藝，初步分析麻粩原輔材料、加工工藝、人員管理及包裝貯存等過程中的質(zhì)量安全管控，結(jié)合麻粩產(chǎn)品特性探討包裝升級(jí)建議。

關(guān)鍵詞：麻粩；生產(chǎn)工藝；質(zhì)量管理

Production Process and Quality Control of Traditional

Snack “Malao”

LIU Qiaohong

（Fuzhou Industrial Product Production License Examination Technology Center， Fuzhou 350104， China）

Abstract： As a traditional delicacy in southern Fujian， Malao is sweet and delicious， crisp and soft in the mouth， but it is easy to be extruded and deformed， and the peroxide value of fried snacks is easy to exceed the standard during processing and storage. This paper introduces the processing technology of traditional snack Malao， preliminarily analyzes the quality and safety control in the process of raw and auxiliary materials， processing technology， personnel management， packaging and storage of Malao， and discusses the packaging upgrading suggestions based on the characteristics of Malao.

Keywords： Malao; processing technology; quality control

麻粩制作歷史悠久，相傳古代作為皇宮貢品，素有閩南貢品“酥貢”之稱，至今仍是閩南地區(qū)品茶習(xí)俗的精品茶點(diǎn)和饋贈(zèng)佳品，仍常被用于結(jié)婚納彩、婚嫁下定、小兒周歲等民間民俗[1]。（剩余4042字）