"Sterilization" not only refers to the post-sterilization of beverages, but also includes the sterilization of equipment, the sterilization of raw materials, the sterilization of packaging, and even the cleaning and sanitation of production sites and personnel. Plant protein beverage itself is an excellent microbial culture medium. According to some tests, after sterilized soy milk is exposed to the air for 20 minutes, the bacteria cannot be counted. It can be seen that no matter which production link does not do strict sterilization work, it may lead to the deterioration of beverages: such as pH value drop, layered precipitation, deterioration, etc.
People often do not pay attention to the strict disinfection and sterilization of equipment, containers and pipes, and only rinse with hot water or even cold water after use and before production is stopped. We believe that protein drinks are best produced continuously. If the production is to be interrupted, within 24 hours, all parts in contact with the feed liquid can be immersed and rinsed with boiling water for more than 10 minutes after shutdown and before startup respectively; if more than 24 hours, it must be rinsed with 65°C, 2% caustic soda water for more than 5 minutes (If there is scaling, it should be washed with 2% nitric acid solution for more than 5 minutes after washing with alkaline water), and then rinsed with boiling water for 10 minutes before use.
The sterilization cleaning of packaging containers is also crucial. In particular, glass bottles are often recycled, and there are protein drinks left on their inner walls, and bacteria cannot be counted. Must be soaked and rinsed with 65°C, 2% alkaline water for 5~10minutes, or soak in 5% normal temperature caustic soda water for more than 20 minutes.
In a word, it is necessary to eliminate any passage of bacteria that may enter the beverage, so that qualified products can be obtained. Some people think that high-temperature sterilization will be carried out in the end anyway, and the production process can be sloppy. Note: Drinks
In the production process, bacteria can no longer be counted, and high-temperature sterilization cannot be absolutely sterile, so it is inevitable that the bacteria will exceed the standard after the beverage is stored for a period of time.
After understanding the importance of sterilization, the importance of temperature and time is well understood. The purpose of controlling temperature and time is to control the growth of microorganisms and prevent the deterioration of beverages during the production process. In the production process, if the feed liquid has exceeded the microbial standard, it will be difficult to ensure the quality and shelf life of the final product. We can control the temperature and time to ensure that microorganisms do not multiply in the production process: the optimum temperature for growth is about 25 ~ 35 ° C, and the increase of temperature will inhibit the reproduction of microorganisms; high temperature can cause Most bacteria are "heat-killed".
Most psychrophilic and mesophilic bacteria can be killed above 70°C, and the activity of thermophilic bacteria is also inhibited. Therefore, in the production process, the temperature of the feed liquid should be raised to above 70 °C as soon as possible, and it should be maintained above 70 °C, which should be our basic requirements for production temperature; due to the longer time, the possibility of microbial contamination The larger the value, the shorter the production process time, the better. The beverage should not exceed one hour from refining to entering the retort, which should be our basic requirement for production operation time.
Some enterprises do not have matching production equipment. The equipment in the previous process is small and the sterilization pot is too large. Therefore, the material liquid needs to be put on hold for a long time to fill a pot, which will prolong the time and reduce the temperature, so the beverage is always not well prepared.
It is recommended to strengthen the equipment matching, the batch should be small, the rhythm should be fast, and the temperature should be high, in order to make a good vegetable protein drink.
Phone
