The jelly products that are commonly sold in the market are jelly products made from water, sugar, and thickeners as raw materials and processed through processes such as sol, blending, filling, sterilization, and cooling. The basic production process includes sugar, sol, filtration, blending, filling, sealing, sterilization, cooling, air drying, and packaging. However, in recent years, the hygienic conditions of jelly have been worrisome. Many jellies' products have been detected with excessive colony counts, and there are even some well-known companies, which is very unfavorable for these companies. Therefore, how to control the total number of colonies in jelly products is a problem that many jelly enterprises should take a good job. So how do you control it? According to the disinfection expert Zhou Liqin, as long as the environment is properly handled during the period between raw material and cooling, the product hygiene problem can be guaranteed. General company disinfection of products using pasteurization method, can be set to 80 degrees sterilization for 10 minutes to complete the disinfection, if there is a special product can be used 85 degrees 15 minutes disinfection method, effective control of bacterial production. In addition, it is necessary to pay attention to the raw water that needs to control one of the sources of pollution. It is recommended that the raw water be treated with certain water to ensure that its bacterial indicator index is less than 100/g. Try to increase the temperature control during the filling process and keep it above 50 degrees. The enterprises that produce jelly should have production sites such as raw materials warehouse, finished product warehouse, production workshop, packaging workshop and so on. The filling workshop is relatively independent and equipped with effective disinfection facilities (such as UV lamps, fumigation, and ozone disinfection methods such as AORODO ozone). The entrance of the production workshop is equipped with cleaning and disinfection facilities (NCL-Q8 hand cleaning and disinfection, footwear disinfection). Some attention must be paid to the cooling process. Normally, the cooling time of the jelly needs to be exposed to the air for more than 5 hours. The microorganisms in the air are easily mixed into the jelly, and there is no disinfection during the packaging workshop. Need some disinfection measures. If ultraviolet sterilization is used, it may cause quality problems of jelly products and Nicoler dynamic disinfection technology should be used for disinfection. The rate of the killing of harmful bacteria by the dynamic sterilizer is 99%, and the kill rate of natural bacteria (including mold) is 99.7%; the dust in the air can be filtered out, and the air cleanliness can reach 10 to 50,000 grades. Odor function; can effectively extend the shelf life of jelly. The use of dynamic disinfection can effectively reduce the total number of bacteria in jelly products, ensure the quality of products, and be responsible for the health of consumers, increase the brand competitiveness of enterprises in the market environment, and obtain greater benefits for enterprises. Roll Forming,Roll Forming Machine,Forming Machine Professional Roll Forming Machine Co., Ltd. , http://www.lnformingmachine.com
Another way is to use dynamic disinfection equipment to help jelly avoid micro-pollution