The safety and stabilization was studied on the soy flour, counteracting, sterilizing of the alkali dissolving and acid precipitating processing. The critical control points and critical limits were confirmed. And then, the general quality control system and program for the SPI, which control the safety and the stability of the quality of the product, was designed and constructed.
In this dissertation, three critical control points had been confirmed, there were the flour and appended materials st...