基于微生物研究预测糖果产品的安全性

A. Bazhenova, O. S. Rudenko
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引用次数: 0

摘要

确保糖果在整个保质期内的安全,对使用的原材料、半成品和生产的卫生状况都有特殊的要求。用生物活性物质丰富糖果产品的最有效方法之一是开发使用水果或蔬菜粉的配方,这不仅会改变感官,还会改变流变学,物理化学和微生物参数。由于卫生环境的复杂性,霉菌水平可能会增加,这可能是由库存,卫生服装,人工操作的存在和进气口的地方造成的。因此,有必要确保产品中微生物污染的初始水平较低。在糖果产品的生产中,包括在小型工业中,必须考虑到这一点,因为未经事先验证指标的原材料的使用可能导致产品微生物参数的恶化,这将对糖果产品的安全性产生负面影响,并导致感官腐败。
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Forecasting the safety of confectionery products based on microbiological studies
Ensuring safety during the entire shelf life of confectionery imposes special requirements on the used raw materials, semi-finished products, and the sanitary state of production. One of the most eff ective ways to enrich confectionery products with biologically active substances is the development of recipes using fruit or vegetable powders, which leads to a change not only in organoleptic, but also in rheological, physicochemical, and microbiological parameters. Mold levels can increase due to the complexity of the sanitary environment, which can be caused by inventory, sanitary clothing, the presence of manual operations, and the place of air intake. Therefore, it is necessary to ensure the initial low level of microbiological contamination in the product. It is essential to take this into account in the production of confectionery products, including in small industries, since the use of raw materials without prior verifi cation of indicators can lead to deterioration in the microbiological parameters of the product, which will negatively aff ect the safety of confectionery products and lead to organoleptic spoilage.
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