高温杀菌粥变质胀杯的原因及防控措施  

Causes and Prevention Measures of High Temperature Sterilization Porridge Deterioration and Swelling Cup

作　　者：吴婉脉 黄雯娴 蒙治洲 彭耀勇 WU Wanmai;HUANG Wenxian;MENG Zhizhou;PENG Yaoyong(Liuzhou Zijinghua Food Co.,Ltd.,Liuzhou 545000,China)

机构地区：[1]柳州市紫荆花食品有限公司,广西柳州545000

出　　处：《食品安全导刊》2024年第6期17-19,共3页China Food Safety Magazine

摘　　要：高温杀菌粥是以饮用水、白砂糖、黑米、小麦、玉米、糙米、芡实、燕麦、莲子、银耳、杂粮以及薏米等为原料,不添加任何食品添加剂,经过特定工艺制备而成,主要工序包括预处理、熬煮、灌装、密封和杀菌。在工艺制作及保存过程中若处理不当则可能会造成微生物入侵,导致产品变质胀杯,所以深入分析产品变质原因,采取针对性措施,对提高产品质量有很大的帮助。High-temperature sterilization porridge is made from drinking water,white granulated sugar,black rice,wheat,corn,brown rice,Euryale ale,oats,lotus seeds,tremella fuciformis,coarse cereals and Job’s tears as raw materials,without adding any food additives,through a specific process.The main processes include pretreatment,boiling,filling,sealing and sterilization.Improper handling during the production and storage process may cause microbial invasion,leading to product deterioration and swelling cup.Therefore,in-depth analysis of the causes of product deterioration and targeted measures can greatly help improve product quality.

关 键 词：高温杀菌粥 变质胀杯 原因分析 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]