传统小吃“麻粩”的生产工艺与质量管理

摘 要：作为闽南地区的传统美食，麻粩香甜可口、入口酥脆松软，但容易被挤压变形，且经过油炸的小吃在加工及贮存过程中过氧化值容易超标。本文介绍传统小吃“麻粩”的生产工艺，初步分析麻粩原辅材料、加工工艺、人员管理及包装贮存等过程中的质量安全管控，结合麻粩产品特性探讨包装升级建议。

关键词：麻粩；生产工艺；质量管理

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

麻粩制作历史悠久，相传古代作为皇宫贡品，素有闽南贡品“酥贡”之称，至今仍是闽南地区品茶习俗的精品茶点和馈赠佳品，仍常被用于结婚纳彩、婚嫁下定、小儿周岁等民间民俗[1]。（剩余4042字）