“天然洁蛋”热杀菌工艺及生产过程安全控制  

“Natural clean eggs” thermal sterilization process and the safety control of processing

作　　者：李嘉莹 朱莉华 徐艺青 姜怀玺 仝其根 

机构地区：[1]农产品有害微生物及农残安全检测与控制北京市重点实验室,北京102206 [2]蛋品安全生产与加工北京市工程研究中心,北京100094 [3]食品质量与安全北京实验室,北京102206

出　　处：《食品安全质量检测学报》2016年第2期784-790,共7页Journal of Food Safety and Quality

基　　金：北京市农委―适合农村合作社的蛋品安全技术转化(2013010101)~~

摘　　要：目的出于节能、节水和安全的考虑,提出＂天然洁蛋＂概念及加工模式,对＂天然洁蛋＂的生产设备、工艺过程进行研究。方法将HACCP体系用于＂天然洁蛋＂生产全程,确定鲜蛋初分捡、光检、热风杀菌为关键控制点,并从加工车间安全和卫生两个方面制定操作规范。研究热风对蛋白变性、细菌杀灭效果的影响。结果最佳工艺参数确定为：热风杀菌温度150℃,最佳风速为1.0~1.2 m/s,杀菌时间57 s。结论在此温度和风速下,可几乎杀灭蛋壳表面所有细菌和致病菌,并保证贴近蛋壳的蛋白不变性,且经热风杀菌后鸡蛋品质比未经处理的更好。Objective Considering energy saving, water saving and safety, the concept of ＂natural clean eggs＂ and processing mode were put forward. The production equipment and technological process of the ＂natural clean eggs＂ were also investigated. Methods HACCP system was used for the production process of ＂natural clean eggs＂, the fresh eggs＇ first separation, optical inspection and hot air sterilization were determined as the critical control points, and processing workshop safety operation specification was established from two aspects of the personnel safety and health. The effects of hot air sterilization on the protein denaturation rate and sterilization were studied. Results The optimum process parameters were： hot air sterilization temperature was set at 150 ℃, the best wind speed gear was 1.0~1.2 m/s, and sterilization time was 57 s. Conclusion At this temperature and wind speed, almost all bacteria and pathogenic bacteria on shell surface could be killed, the protein closing to the shell was not denatured, and the egg quality sterilized was better than that without treatment.

关 键 词：天然洁蛋 蛋白变性 杀菌 关键控制点 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]