果冻生产过程常见质量异常成因分析与控制

本文分析了在果冻生产过程中常见的几种质量异常现象,进行了200g果肉果冻不同摆杯方式的杀菌效果试验、慕司果冻气泡和白色倾斜改善试验、企鹅机断圈分析试验。研究表明:在生产200g果肉果冻时,每箱摆两层(38杯/箱)杀菌效果较好;生产慕司果冻时,通过加热、摇正处理,白层下无气泡的白层倾斜基本可以解决;在企鹅机生产线上,在风干机出口处加跌落缓冲装置,将烘干机出口及半成品接料处传送带接口抬高,可以有效减少企鹅包防盗圈断圈事故。

The Common Problems and Their Solutions about Jelly Quality

The common problems during jelly production were studied. The sterilization experiment of 200g jelly with pulp,the air bubble and white layer slant experiment of mousse jelly, the experiment of ring break of the penguin machine were done.The results show that sterilization effect of 38 cups/box were better than 57 cups/box; heating and shaking can improve theproblems of slant white layer of mousse jelly; reducing collision can prevent the ring break of the penguin machine effectively.