乳制品常温UHT产品快速保温实验技术研究

Inspection Techniques of rapid heat preservation experiment for the normal temperature UHT dairy products

通过研究微生物总量、p H值与时间的相关性及微生物总量、p H值与温度的相关性来确定最适宜的牛乳常温UHT产品的《快速保温试验》检测方法,并以此作为产品放行的判定标准。,即根据快速模拟坏包实验,获得微生物总量与时间、温度的曲线关系,进行比较,选取最优方案。结果表明,乳制品常温UHT产品执行的《快速保温试验》检测方法中,确定温度为35℃,放置时间为72 h,最为合理,科学,准确。

In this paper, it mostly studies the most appropriate of the rapid heat preservation experiment for the normal temperature UHT dairy products by the microorganism amount, pH value and time correlation, and the microorganism amount, pH value and temperature correlation, and as decision criteria of product release. Namely acquire curve relationship of microbial amount and time, temperature according to the quick experiment bad package, compared and select the optimal solution. The results show that the temperature of 35 ℃, time of 72 h is the most reasonable and scientific detection method in the rapid heat preservation experiment for the normal temperature UHT dairy products.