T型矩阵图在酱油生产质量控制中的应用研究
|
摘要
为了制定有效的、系统的工艺质量控制策略,通过收集酱油抽检中发现的质量问题,应用排列图对其重要度进行排序,并通过对酱油生产工艺的分析,应用质量管理新7种工具之一的矩阵图法,对酱油的质量问题、产生的主要原因以及工艺过程建立具有相关关系的T型矩阵图,确定引起酱油不合格的原因以及易出现质量问题的生产工序,为企业制定酱油生产工艺的质量控制方案提供指导。
In order to develop effective and systematic quality control strategy,collect the quality problems of soy sauce sampling,use the permutation chart to sort the importance,and analyze the soy sauce production process by arranging them in a layout chart.Matrix diagram method,one of the seven new quality management tools,is used to establish T-type matrix of soy sauce quality problems,main causes and technological process,determine the causes of unqualified soy sauce and the production processes prone to quality problems,which has provided guidance for enterprises to formulate quality control plan of soy sauce production process.
In order to develop effective and systematic quality control strategy,collect the quality problems of soy sauce sampling,use the permutation chart to sort the importance,and analyze the soy sauce production process by arranging them in a layout chart.Matrix diagram method,one of the seven new quality management tools,is used to establish T-type matrix of soy sauce quality problems,main causes and technological process,determine the causes of unqualified soy sauce and the production processes prone to quality problems,which has provided guidance for enterprises to formulate quality control plan of soy sauce production process.
引文
[1]信海红,王媛媛,洪思慧,等.基于风险矩阵的酱油质量安全风险评价[J].中国调味品,2015,40(5):46-49,56.
[2]崔春,欧阳珊,尹文颖,等.淀粉原料焙炒对酱油制曲的影响[J].现代食品科技,2013,29(8):1911-1915.
[3]叶茂,邓毛程,张远平,等.小麦粒度对酱油制曲和酱油质量的影响[J].食品与发酵工业,2014,40(3):139-141.
[4]黄振娥,侯婵娟.贮存时间对酿造酱油中菌落总数的影响[J].中国酿造,2014,33(12):126-128.
[5]尹立明,Hanmoungjai P.浅析酱油发酵工艺及改善酱油风味的方法[J].中国调味品,2018,43(3):119-121.
[6]张梦茹,刘美蓉,朱娜丽,等.豆渣发酵酱油关键技术[J].食品与发酵工业,2013,39(12):104-109.
[7]周静.调味品微生物检验的质量控制与方法[J].中国调味品,2010,35(7):90-92.
[8]何青,杨艳萍,许朝飞.提高酱油卫生质量调查研究[J].食品科学,2006(10):623-625.
[2]崔春,欧阳珊,尹文颖,等.淀粉原料焙炒对酱油制曲的影响[J].现代食品科技,2013,29(8):1911-1915.
[3]叶茂,邓毛程,张远平,等.小麦粒度对酱油制曲和酱油质量的影响[J].食品与发酵工业,2014,40(3):139-141.
[4]黄振娥,侯婵娟.贮存时间对酿造酱油中菌落总数的影响[J].中国酿造,2014,33(12):126-128.
[5]尹立明,Hanmoungjai P.浅析酱油发酵工艺及改善酱油风味的方法[J].中国调味品,2018,43(3):119-121.
[6]张梦茹,刘美蓉,朱娜丽,等.豆渣发酵酱油关键技术[J].食品与发酵工业,2013,39(12):104-109.
[7]周静.调味品微生物检验的质量控制与方法[J].中国调味品,2010,35(7):90-92.
[8]何青,杨艳萍,许朝飞.提高酱油卫生质量调查研究[J].食品科学,2006(10):623-625.