摘要
[目的]在蛋粉制作过程中,控制微生物污染以保障蛋粉的品质。[方法]研究了蛋粉加工过程中鲜蛋选择、蛋壳清洗、制备蛋液、巴氏消毒、喷雾干燥、包装6个工艺点的细菌总数的变化,确定了蛋粉加工过程中微生物关键控制点。[结果]蛋粉加工工艺微生物关键控制点为巴氏杀菌、喷雾干燥和包装环节,通过控制该3个微生物关键控制点,可将蛋粉的细菌总数控制在国家标准范围(10 000 cfu/g)以内。[结论]该研究结果为进一步建立有效的蛋粉HACCP体系提供数据支持。
[Objective] To control the microbial contamination and ensure the quality of egg powder.[Method] The changes in the total bacterial count of six technical points,including the selection of fresh eggs,cleaning of eggshell,preparation of egg liquid,pasteurization,spray drying and packaging,were studied to determine the critical control points.[Result] Three critical points were finally concluded,which were pasteurization,spray drying and packaging.Through the three critical points,the total bacterial count could be controlled within the national standards of 10 000 cfu/g.[Conclusion] The results provided data for further establishing an effective HACCP system for the production of egg powder.
出处
《安徽农业科学》
CAS
2012年第16期8962-8964,共3页
Journal of Anhui Agricultural Sciences
基金
湖北省教育厅优秀中青年项目(Q20081801)
