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1 7 2 Vol. 7 No Journal of Food Safety and Quality Feb., 2016 李嘉莹 1, 朱莉华 3, 徐艺青 3, 姜怀玺 1, 仝其根 (1., ; 2., ; 3., ) 2* 摘要 : 目的,, 方法 HACCP,, 结果 : 150, 1.0~1.2 m/s, 57 s 结论,,, 关键词 : ; ; ; Natural clean eggs thermal sterilization process and the safety control of processing LI Jia-Ying 1, ZHU Li-Hua 3, XU Yi-Qing 3, JIANG Huai-Xi 1, TONG Qi-Gen 2* (1. The Harmful Microorganisms and Pesticide Residues and Safety of Agricultural Products Detection and Control of the Beijing Municipal Key Laboratory, Beijing , China; 2. The Food Quality and Safety Laboratory in Beijing, Beijing , China; 3. The Egg Safety in Production and Processing Engineering Research Center of Beijing, Beijing , China) ABSTRACT: Objective Considering energy saving, water saving and safety, the concept of "natural clean eggs" and processing mode were put forward. The production equipment and technological process of the "natural clean eggs" were also investigated. Methods HACCP system was used for the production process of "natural clean eggs", the fresh eggs first separation, optical inspection and hot air sterilization were determined as the critical control points, and processing workshop safety operation specification was established from two aspects of the personnel safety and health. The effects of hot air sterilization on the protein denaturation rate and sterilization were studied. Results The optimum process parameters were: hot air sterilization temperature was set at 150, the best wind speed gear was 1.0~1.2 m/s, and sterilization time was 57 s. Conclusion At this temperature and wind speed, almost all bacteria and pathogenic bacteria on shell surface could be killed, the protein closing to the shell was not denatured, and the egg quality sterilized was better than that without treatment. KEY WORDS: natural cleaning eggs; protein denaturation; sterilization; critical control point 基金项目 : ( ) Fund: Supported by Beijing Municipal Rural-Egg Safety Technology Transformation Suitable for Rural Cooperatives ( ) * 通讯作者 :,, tongqigen@163.com *Corresponding author: TONG Qi-Gen, Professor, Beijing University of Agriculture, Changping District of Beijing City, Huilongguan Town at Road No.7, Beijing , China. tongqigen@163.com

2 2, : 引言,,,,,, [1], [2], [3],,,,,, : (1), ; (2) [4],, ; (3),,, [5] ; (4), ; (5),,,,, 60%~70%,,, [6], 2 HACCP 体系在天然洁蛋生产中的应用 2.1 HACCP 体系建立的意义 HACCP [7],,, HACCP,, 2.2 天然洁蛋加工工艺 ( 0.02 cm 2 ),,,, [4], 1 1,,, 1 Fig. 1 Comparison of nature clean eggs and ordinary eggs : (1) :,, (), (2) :, (3) : ( ) () [8] (4) :, 57 s,

3 786 7 (5) : XXL XL L M S C 6, 68~78 g 60~68 g 53~60 g 48~53 g 43~48 g 43 g 78 g [9] (6) : [10] 2.3 天然洁蛋加工过程中的危害分析, : (1),, (2), ( ) [11] (3), ; 2.4 天然洁蛋加工过程中的关键控制点 (CCP), (CCP) 天然洁蛋生产设备及安全操作规范生产设备,, 5,, 2 3 : Fig. 2 2 Production equipment of natural clean egg" 3 Fig. 3 Hot air sterilization part Table 1 表 1 天然洁蛋安全生产关键控制点 Critical control point of natural cleaning egg safety production CCP,,

4 2, : 员工安全操作规范 (1),,,, (2), (3),, (4), (5),, 卫生操作规范 (1),,,, (2) (3),, (4), 3 热杀菌天然洁蛋加工技术参数优化的研究 [12],,, 3.1 材料与方法材料 (); (); ( ); () 仪器设备 ( ); SW-CJ-1FD ( ); SN200 (); DHP-500 ( ); XMTE-7000 ( ); BCD-102 (); XH-C (); 100~1000 µl (); EA-01 ( ORKA FTCL ) 试验方法 (120 ~180 ) (1.0~1.2 m/s, 2.5~3.0 m/s) (57 s),,, (1),,, (2) 1 9 ml, 1~2 min, 1: µl (1: 1000), [13] 2 GB [14] 30~300 (3) ( ),, [15] : RGB ;, HU [2] ; HU=100 lg(h-1.7w ) : HU ; H, mm; w, g, 3.2 结果与分析热风温度对蛋白变性的影响 ~

5 , 1.0~1.2 m/s, 57 s 60, 2 表 2 热风温度对蛋白变性的影响 Table 2 Effects of air temperature on the protein denaturation ( ) ( ) (%) , 8% % %,, 150,, 160, 8%, 风速对蛋白变性的影响, ~170, 1.0~1.2 m/s(1 ) 2.5~3.0 m/s(2 ), 57 s 60, 3 表 3 不同温度下风速对蛋白变性的影响 Table 3 Effects of air speed on the protein denaturation at different temperatures ( ) ( ) (%) 1 (150 ) (150 ) (160 ) (160 ) (170 ) (170 ) ,,,, 2.5~3.0 m/s 1 () 热风温度对蛋壳表面细菌总数的影响 ~140, 1.0~1.2 m/s, 57 s 60, 4 表 4 热风温度对蛋壳表面细菌总数的影响 Table 4 The influence of air temperature on the total number of bacteria on the shell surface ( ) ( ) (cfu/g) < <10, 100,, 110 ~130, 130 ( 130 ) 风速对蛋壳表面菌落总数的影响 ~130, 1.0~1.2 m/s 2.5~3.0 m/s, 57 s 60, 5 Table 5 表 5 风速对蛋壳表面细菌总数的影响 The influence of air velocity on the total number of bacteria on the shell surface ( ) (cfu/g) 1 (110 ) (110 ) (120 ) (120 ) 60 <10 1 (130 ) 60 <10 2 (130 ) 60 <10

6 2, : 789 Table 6 表 6 热处理对蛋品品质的影响 The influence of heat treatment on egg quality ( ) (%) ph (mm) ,,,, 2.5~3.0 m/s 贮藏时间对蛋品品质的影响 120, 57 s, EA d 30 d ph, ( ), 6, 20 d ph ; 30 d ph 20 d 30 d,,,, 3.3 小结, 150, 130, 2.5~3.0 m/s 1.0~1.2 m/s, ~1.2 m/s,, 4 结论与展望,, 57 s 150, 1.0~1.2 m/s,,,, HACCP,,, HACCP 参考文献 [1]. [J]., 2006, 28(10): Qian Y. The green barrier for Chinese poultry products export and the solution [J]. Chin Poultry, 2006, 28 (10): [2],. [J]., 2009, 26(14): Zhang JX, Zhang J. Study on processing technology of clean eggs [J]. China Poultry Introd, 2009, 26 (14): [3]. [J]., 2008, (1): Lin WT. Discussion on processing of clean eggs [J]. Fujian Textile, 2008, (1): [4],,,. [J]., 2012, 34(2): Tong QG, Jiang HX, Li RH, et al. Egg processing technology and establishment of safety system [J]. Chin Poultry, 2012, 34(2): [5]. [J]., 2009, 15(20): Liu CC. Egg coating preservation technology [J]. J Anhui Agric Sci Bull, 2009, (20): [6],. [J]., 2007, (1): Yang SF, Ma MH. The importance of China clean eggs

7 790 7 production and consumers and the key processing technology [J]. Agric Eng Technol, 2007, (1): [7] Lima M. Monitoring the microbiological quality of raw milk through the use of an ATP bioluminescence method [J]. Food Control, 2000, (11): [8].[D]. :, Cen YK. Research on egg quality detection method based on machine vision [D]. Hangzhou: Zhejiang University, [9]. [D]. :, Wang PY. Main structural design and movement simulation of egg packaging equipment [D]. Hangzhou: Zhejiang University, [10],,. :, [P] Tong QG, Jiang HX, Wang MM. A production method of cleaning and sterilizing eggs: China, [P] [11]. HACCP [J]., 2008, 30(11): Han LH. Discussion on the application of HACCP system in clean eggs full productive process [J]. Chin Poultry, 2008, 30(11): [12],,. [J]., 2005, 5(2): Zhang HF, zhao LQ, Han YM. The application of heat treatment on the fruit and vegetable fresh-keeping [J]. J Pres Process, 2005, 5(2): [13],,,. [J]., 2008, 29(11): Wang YF, Liu LZ, Gong ZY, et al. Study on the application of chlorine dioxide in disinfection and preservation on fresh eggs [J]. J Food Sci, 2008, 29(11): [14] GB [S]. GB Food microbiology test Determination of the total number of colonies [S]. [15]. [J]., 2013, 23(2): Li XL. Hartz unit is the important index for testing the egg quality [J]. J Inspect Quarant, 2013, 23 (2): 作者简介 ( 责任编辑 : 白洪健 ) 李嘉莹, 硕士研究生, 主要研究方向为食品加工与安全 lijiaying@sina.com 仝其根, 教授, 主要研究方向为蛋品食品添加剂农产品加工等 tongqigen@163.com

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<4D6963726F736F667420576F7264202D203631372D3632312032303133303430333030312DBACEC0F25FD0A3B6D4B8E55F2DB6FED0A32D2D2DC8A5B5F4CDBCD6D0B5C4BBD8B3B5B7FBBAC52E646F63> 第 4 卷第 2 期食品安全质量检测学报 Vol. 4 No. 2 2013 年 4 月 Journal of Food Safety and Quality Apr., 2013 何莉 *, 姜笑寒 ( 广东省食品药品职业技术学校, 广州 510663) 摘要 : 本文通过科学地运用 html5+jsp+sql 技术, 建