微波杀菌技术在出口狗咬胶生产加工中的应用研究  

On Application of Microwave Sterilization Technology in Export Dog Chews

作　　者：江飞剑 袁佳杰[1] 张才能 许赢升 万嘉群 

机构地区：[1]台州出入境检验检疫局,浙江台州318000 [2]衢州出入境检验检疫局,浙江衢州324000 [3]浙江出入境检验检疫局,浙江杭州310016

出　　处：《金华职业技术学院学报》2011年第3期67-70,共4页Journal of Jinhua Polytechnic

基　　金：浙江出入境检验检疫局科研项目"微波杀菌技术在出口狗咬胶生产加工中的应用研究"(ZK2008051)

摘　　要：咬胶宠物食品种类繁多,为了达到出口欧盟的质量标准,以牛二层皮为主要原料经化学漂洗、成型、烘干而成的颗粒皮料类咬胶宠物食品作为研究对象,依托微波杀菌原理,通过单因素试验和正交实验,研究了几种微波工艺参数如温度、时间、拌料、pH值对一定形状规格的三种产品外观品质、水分含量和微生物主要指标的影响。结果表明:对于一定形状规格的颗粒皮料类咬胶宠物食品,通过在拌料时添加乳酸调节pH值至5.5,挤压成型后,先烘干至水分含量在10%左右,通过微波处理输出功率50kW、75℃持续180s,可以达到对欧盟出口质量标准要求(肠杆菌科小于3个/g,沙门氏菌阴性,外观直且光滑,水分在10%左右)。There was a wide variety of dog chews.The paper adopted cow split leather as the main raw material,and adopted the drying grain leather after chemical washing,forming,as the research object,relying on the principle of microwave sterilization,through single factor experiments and orthogonal experiment,then studied several operating parameters of microwave such as temperature,time,spices pH value,the effect on appearance quality,moisture content and microorganism of the products of a certain shape.The results showed that： For dog chews of a certain shape,add lactic acid to adjust pH value of 5.5 when mixing the spices,extrusion forming,drying to about 10% moisture content,through microwave sterilization with the output power of 50kW,75℃ 180seconds continuously,which could achieve the EU exports quality standards（the Enterobacteriaceae less than 3/g,Salmonella being negative,the appearance being straight and smooth,about 10% water,and about 10% moisture content）.

关 键 词：咬胶宠物食品 微波杀菌 工艺参数 

分 类 号：R187.4[医药卫生—流行病学]