猪血浆杀菌工艺研究

Study on swine plasma sterilization technology

研究以大肠杆菌数和菌落总数为评价指标,探讨了巴氏杀菌、超高温瞬时杀菌和喷雾干燥杀菌三种杀菌方法对猪血浆杀菌效果的影响。实验结果显示:巴氏杀菌法随着处理温度和处理时间的增加,大肠杆菌数和菌落总数呈现明显递减趋势,在72℃条件下处理35min时,大肠杆菌数和菌落总数分别为210和1.97×10~5;超高温瞬时杀菌在125℃条件处理下,已经检测不到大肠杆菌和菌落;喷雾干燥在实现产品干燥的同时,也可以达到杀灭产品中微生物的目的,并且随着进口温度的上升,产品中大肠杆菌数和菌落总数均明显下降,在进口温度为220℃时,大肠杆菌数和菌落总数分别只有20和2.38×10~5。综合比较各处理杀菌效果、血浆蛋白形态和后续加工要求,认定喷雾干燥效果最好。

Coliform count and total number of bacterial colony were taken as evaluation indexes and the sterilization effect of three sterilization methods including pasteurization, ultra-high temperature instantaneous sterilization and spray drying sterilization on swine plasma sterilization was studied. The re-ults showed： with the increasing of treatment temperature and treatment time of pasteurization, coliform count and total number of bacterial colony showed an obvious decreasing trend. When it was treated under the condition of 72℃ for 35 min, coliform count and total number of bacterial colony were 210 and 1.97 × 10^5 , respectively. When it was treated under the condition of 125℃ of ultra - high temperature instantaneous sterilization, E. coli and colonies could not be detected. Products drying could be achieved by spray drying and the purpose of killing microorganism in the products also could be reached at the same time. With the increasing of inlet temperature, coliform count and total number of bacterial colony of the products were significantly decreased. When inlet temperature was 220℃, coliform count and total number of bacterial colony were 20 and 2.38 × 10^5 , respectively. Sterilization effect, plasma protein morphology and subsequent processing requirements were comprehensive compared, and spray drying had the best effect.