大豆膳食纤维微生物的影响因素与控制方法  

Influencing Factors and Control Methods of Microorganisms in Soybean Dietary Fiber

作　　者：张兆兴 张钊 王才立 刘忠平 李翠芳 王丁超 Zhang Zhaoxing;Zhang Zhao;Wang Caili;Liu Zhongping;Li Cuifang;Wang Dingchao(Shandong Sinoglory Health Food Co.,Ltd.,Shenxian 252400,Shandong,China)

机构地区：[1]山东嘉华保健品股份有限公司,山东莘县252400

出　　处：《大豆科技》2020年第6期20-24,共5页Soybean Science & Technology

摘　　要：大豆膳食纤维是利用大豆分离蛋白加工副产物豆渣加工而成,作为一种食品或保健品加工配料,其微生物指标必须得到严格的控制。本文从大豆膳食纤维生产所需要的原辅料选择,加工环境,人员和设备的控制,生产工艺参数的设计和运行,限制微生物生长繁殖的条件与微波杀菌参数控制等多方面对大豆膳食纤维产品微生物指标的控制进行了分析和探讨,确保生产出的大豆膳食纤维的指标可以达到国家食品级大豆膳食纤维微生物标准。Soybean dietary fiber is to use the bean dregs processed by-products from processing of soybean protein isolated,as a kind of food or health food processing ingredients,must be strictly control the microbial indexes.The paper used raw materials selection,processing of soybean dietary fiber production monitoring environment,personnel and equipment,production process parameters design and operation of breeding conditions limit growth of microorganism with sensors and actuators,microwave sterilization parameters control product microbial indicators of control were analyzed and discussed,to ensure the production of soybean dietary fiber of microbial indicators could meet the national food grade soybean dietary fiber.

关 键 词：大豆膳食纤维 微生物 杀菌 工艺 微波杀菌 

分 类 号：S565.1[农业科学—作物学]