蛋白片复水工艺中微生物生长规律的研究

Study on the Growth Regularity and Control of Microorganism in Rehydrated Technologies of Egg White Flake

研究了蛋白片复水工艺过程中时间、温度和初始微生物数量对微生物生长的影响。结果表明,蛋白片的内源性微生物主要为嗜温性微生物。常温条件下,蛋白片复水过程中微生物的生长速率与温度、时间以及初始菌落总数均呈线性正相关,控制这些工艺关键点有助于蛋白糖食品安全的管理。

The effect of rehydration time, temperature and the initial values of microorganisms of the rehydrated technologies of egg white flake on food safety were studied. The result showed that borne-microorganisms in the egg white flake are mesophilic microorganisms. Under normal temperature conditions, the microbial growth rate versus rehydration temperaatre, time and the initial aerobic plant count showed a linear positive correlation. It was the key that taking control of these critical control points will improve the management in food safety of egg white-sugar foods manufacturing.