| 蛋粉加工过程中微生物关键控制点的研究 |
| |
| 引用本文： | 常超,胡文圆,伍金娥.蛋粉加工过程中微生物关键控制点的研究[J].安徽农业科学,2012,40(16):8962-8964. |
| |
| 作者姓名： | 常超 胡文圆 伍金娥 |
| |
| 作者单位： | 武汉工业学院食品科学与工程学院,湖北武汉,430023;武汉工业学院食品科学与工程学院,湖北武汉,430023;武汉工业学院食品科学与工程学院,湖北武汉,430023 |
| |
| 基金项目： | 湖北省教育厅优秀中青年项目 |
| |
| 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。
|
| 关 键 词： | 全蛋粉 细菌总数 微生物 关键控制点(CCP) |
Study on Microbiological Critical Control Points in Egg Powder Processing |
| |
| Institution: | CHANG Chao et al(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan,Hubei 430023) |
| |
| Abstract: | 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. |
| |
| Keywords: | Egg power Total bacterial count Microorganism Critical control points |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
