Products Description

In addition, the purpose of pasteurization for most foods, such as beer, fruit wine (wine) and juice, is to extend the shelf life of the product from the perspective of microorganisms and enzymes. Generally, pasteurized foods still contain many microorganisms that can grow, usually thousands of live bacteria per milliliter or per gram, which is shorter than the storage period of commercially sterilized products.

In addition to being used for liquid foods (juice, milk), acidic foods and canned jams, pasteurization technology has also penetrated into other fields. For example, steam treatment of oysters in shells will reduce the number of bacteria in oysters. Its advantage is that it processes food at a lower temperature and in a shorter time, which can minimize the damage of food color, aroma, taste and nutritional components caused by high temperature and long-term treatment.

Working principle: The mixed raw materials are heated to 68-70℃, and maintained at this temperature for 30 minutes, and then rapidly cooled to 4-5℃. Because the death points of general bacteria are both at a temperature of 68°C and a time of less than 30 minutes, the pathogenic bacteria and most non-pathogenic bacteria in the mixed raw materials can be killed after being treated by this method; the sudden cooling of the mixed raw materials after heating can also cause the death of bacteria due to the rapid changes in heat and cold.

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