CN114617224A - 一种常温益生菌青稞晶球加工装置及其工艺 - Google Patents
一种常温益生菌青稞晶球加工装置及其工艺 Download PDFInfo
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- CN114617224A CN114617224A CN202210311577.9A CN202210311577A CN114617224A CN 114617224 A CN114617224 A CN 114617224A CN 202210311577 A CN202210311577 A CN 202210311577A CN 114617224 A CN114617224 A CN 114617224A
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Abstract
本发明为一种常温益生菌青稞晶球加工装置及其工艺,属于食品加工技术领域。该加工装置包括青稞粒蒸煮装置(1)、喷粉青稞裹涂装置(2)、晶球凝结循环池(3)、晶球清洗池(4)、青稞晶球低温欧姆灭菌及无菌发酵装置(5)、无菌罐(6)、青稞无菌颗粒包装机(7)、无菌空气过滤器(8)和降温风机(9);被粉碎青稞颗粒在浸泡后进入蒸煮装置,接着蒸煮成熟的青稞进入喷粉青稞裹涂装置包裹后进入晶球循环池进行凝胶成型,凝胶成型后的晶球进入清洗池清洗后即进入欧姆灭菌池低温灭菌后进行发酵,发酵后在无菌压缩空气的动力条件下进入无菌灌装机进行无菌灌装,最后生产的青稞晶球酸奶益生菌且可常温保存,悬浮性、咀嚼性好。
Description
技术领域
本发明为一种常温益生菌青稞晶球加工装置及其工艺,属于食品加工技术领域。
背景技术
青稞为是禾本科、大麦属一年生草本植物,是中国藏区居民主要食粮、燃料和牲畜饲料,而且也是啤酒、医药和保健品生产的原料。青稞极具酿酒价值,蛋白质含量适中,青稞麦芽的浸出率较高,基本上可以代替传统的酿造原料普通大麦。青稞作为大麦的一种特殊类型,其营养成分也较水稻、小麦、玉米为高,是食用、饲用、酿造及药用兼用的作物。在粮食作物中,青稞具有高蛋白质、高纤维、高维生素、低脂肪、低糖等特点。其蛋白质含量为6.35-21.00%,平均值为11.31%,高于小麦、水稻、玉米。淀粉含量为40.54-67.68%,平均值为59.25%,普遍含有74-78%支链淀粉,有些甚至高达或接近100%。粗脂肪为1.18-3.09%,平均值为2.13%,比玉米和燕麦低,但高于小麦和水稻;它还含有降胆固醇作用的油酸、亚油酸、亚麻酸等;可溶性纤维和总纤维含量均高于其它谷类作物;青稞富含B族维生素、维生素C等;所含微量元素钙、磷、铁、铜、锌、锰、硒都高于玉米,其中,铁的含量高于小麦、水稻。青稞含有18种氨基酸,尤以人体必需氨基酸较为齐全。经常食用以青稞为原料加工成的食品,对补充机体每日必需氨基酸的需求有重要意义。
益生菌,可改善人体胃肠道,可作为食品配料。在食品中添加医生为有利于提供营养价值。如果能将益生菌与青稞搭配,可进一步提高两者的营养价值。
目前,利用二价钙离子与海藻酸钠反应形成可食用的凝胶普遍运用于目前的食品行业。但目前市场的凝胶产品加工设备简单,含益生菌的凝胶产品包埋谷物的产品较少,且口感咀嚼性差,需现配现用或走冷链运输。
发明内容
本发明的发明目的在于针对现有可食用凝胶的一些缺陷,突破了现有凝胶制作方法的瓶颈,提供一种常温益生菌青稞晶球加工装置及其工艺。该装置及其工艺保证了常温益生菌青稞晶球加工的连续性和高效性。加工后的产品在常温保存的情况下具有良好的咀嚼性、益生性、抗杂菌污染性且后酸能力弱;满足现代消费者和加工商的要求,具有广阔的市场价值。
本发明目的通过以下技术方案来实现:
一种常温益生菌青稞晶球加工装置,该加工装置包括青稞粒蒸煮装置、喷粉青稞裹涂装置、晶球凝结循环池、晶球清洗池、青稞晶球低温欧姆灭菌及无菌发酵装置、无菌罐、青稞无菌颗粒包装机、无菌空气过滤器和降温风机;在青稞粒蒸煮装置上设置降温风机,青稞粒蒸煮装置与喷粉青稞裹涂装置连接后再与晶球凝结循环池和晶球清洗池连接;在晶球清洗池后设置青稞晶球低温欧姆灭菌及无菌发酵装置,青稞晶球低温欧姆灭菌及无菌发酵装置与无菌罐连通后再与青稞无菌颗粒包装机连接,青稞晶球低温欧姆灭菌及无菌发酵装置和无菌罐均与无菌空气过滤器连接。
采用以上设备进行常温益生菌青稞晶球加工工艺,包括以下步骤:
被粉碎青稞颗粒在浸泡后进入青稞粒蒸煮装置进行蒸煮,蒸煮成熟(成熟度为8成)的青稞进入喷粉青稞裹涂装置进行裹粉后进入晶球凝结循环池进行凝胶成型,凝胶成型后的晶球进入晶球清洗池清洗后即可进入青稞晶球低温欧姆灭菌及无菌发酵装置中的欧姆灭菌池低温灭菌,灭菌后降到一定温度(42℃)后在无菌发酵装置中进行发酵,发酵后在无菌压缩空气的动力条件下进入无菌罐,再进入青稞无菌颗粒包装机进行无菌灌装,最后生产的青稞晶球酸奶益生菌且可常温保存,悬浮性、咀嚼性好。
一种常温益生菌青稞晶球加工装置及其工艺,包括以下步骤:
一、设备准备状态
1)杀菌前段设备准备状态:青稞粒蒸煮装置,喷粉青稞裹涂装置,晶球凝结循环池,晶球清洗池这几个装置均属于杀菌前段设备,青稞粒蒸煮装置确定好蒸汽开启且压力符合要求;将青稞复合喷粉裹涂料加入到喷粉罐中待用;晶球凝结循环池和晶球清洗池在循环凝结液和清洗液配制好后,循环池温度控制在50℃±3℃,等待。
2)无菌段设备准备状态:
a)无菌压缩空气准备:无菌空气过滤器在经过蒸汽灭菌后,通入压缩空气。
b)青稞晶球低温欧姆灭菌及无菌发酵线准备:青稞晶球低温欧姆灭菌及无菌发酵线用蒸汽进行SIP(Sterilization-In-Place)后通入无菌空气正压保护进入等待阶段。
c)无菌灌装线准备:无菌颗粒包装机在灭菌完成后,进入待机模式。
二、设备生产加工工艺
青稞预处理:青稞按照要求脱净表皮并筛选出饱满颗粒的产品,并打碎成2mmX2mm的颗粒,青稞与水重量比1:2浸泡6h后滤水待用;
青稞煮制:浸泡后的青稞通过青稞粒蒸煮装置,要求青稞蒸煮中心处温度≥95℃,蒸煮时间20min,青稞蒸煮后通过风机降温到30℃以下。
青稞裹涂喷粉:煮制后的青稞通过青稞裹涂喷粉线,裹涂粉放置于喷粉塔中,裹涂喷粉配方为乳酸钙粉,白砂糖,脱脂乳粉、乳清蛋白粉,矿物质包,油包重量比1:0.5:2:0.5:0.1:0.1后湿法喷雾干燥得到,添加量为青稞总重量的1%。
晶球凝结剂制备:晶球凝结剂配方为脱脂乳粉3-4%,赤藓糖醇2%-3%,Mullins乳清蛋白粉F700 1-2%,复合变性淀粉(醋酸酯变性淀粉,羟丙基淀粉,羟丙基二淀粉磷酸酯比例3:2:1混合而成)1-2%,海藻酸钠0.8-1.2%,70℃水溶解后20-25Mpa均质机均质后备用。
晶球凝结:晶球凝结剂在晶球凝结循环池中升温至50-55℃后开启鼓泡进行凝胶。
晶球清洗:晶球通过工艺水清洗后进入低温欧姆灭菌及无菌发酵线。
欧姆灭菌液配置:晶球液配方为1-3‰黄原胶、1-2‰果胶、1-2‰果胶、卡拉胶、7-8%白砂糖80℃水溶解后20-25Mpa均质机均质后备用。
欧姆灭菌:晶球进入欧姆灭菌,欧姆灭菌温度70℃,灭菌时间30min。
无菌灌装:发酵终点酸度65°T,通过无菌压缩空气动力输送到无菌罐及无菌颗粒包装机进行灌装,包装机选择使用康美包包装机。
与现有技术相比,本发明具有以下有益效果:
(一)无菌段的设计中,将青稞晶球的杀菌和发酵全部在青稞晶球低温欧姆灭菌无菌发酵装置中进行,欧姆杀菌相比于传统高温杀菌能效更高,杀菌温度低,可以有效保证产品的营养性,杀菌后保证无菌的情况下快速降温对产品进行发酵,保证了产品的无菌性,提高了生产效率。无菌灌装设备使用无菌压缩空气对产品进行运输,包装机使用康美包包装机灌装颗粒物产品,保证了青稞晶球颗粒产品的无菌灌装和产品质量。此无菌段设备每部分环环相扣,缺一不可。
(二)、益生菌青稞晶球的配方创新,首先在配方中创新增加了脱脂乳粉和乳清蛋白粉,增加了晶球颗粒蛋白质含量,利于在发酵阶段晶球产品的发酵;其次创新将MullinsF700乳清蛋白粉加入到凝胶剂配方中,并通过欧姆低温杀菌,保证了F700营养物质的损失,确保了产品的营养性。
附图说明
图1为本申请中所述的常温益生菌青稞晶球加工装置的连接关系示意图。
其中,1——青稞粒蒸煮装置、2——喷粉青稞裹涂装置、3——晶球凝结循环池、4——晶球清洗池、5——青稞晶球低温欧姆灭菌及无菌发酵线、6——无菌罐、7——青稞无菌颗粒包装机、8——无菌空气过滤器、9——降温风机。
具体实施方式
一种常温益生菌青稞晶球加工装置,该加工装置包括青稞粒蒸煮装置、喷粉青稞裹涂装置、晶球凝结循环池、晶球清洗池、青稞晶球低温欧姆灭菌及无菌发酵装置、无菌罐、青稞无菌颗粒包装机、无菌空气过滤器和降温风机;在青稞粒蒸煮装置上设置降温风机,青稞粒蒸煮装置与喷粉青稞裹涂装置连接后再与晶球凝结循环池和晶球清洗池连接;在晶球清洗池后设置青稞晶球低温欧姆灭菌及无菌发酵装置,青稞晶球低温欧姆灭菌及无菌发酵装置与无菌罐连通后再与青稞无菌颗粒包装机连接,青稞晶球低温欧姆灭菌及无菌发酵装置和无菌罐均与无菌空气过滤器连接。
采用以上设备进行常温益生菌青稞晶球加工工艺,包括以下步骤:
被粉碎青稞颗粒在浸泡后进入蒸煮线,接着蒸煮成熟度8成的青稞进入喷粉青稞裹涂装置包裹后进入晶球循环池进行凝胶及成型,凝胶成型后的晶球进入清洗池清洗后即可进入欧姆灭菌池低温灭菌后降到42℃进行发酵,发酵后在无菌压缩空气的动力条件下进入无菌颗粒包装机进行无菌灌装,最后生产的青稞晶球酸奶益生菌且可常温保存,悬浮性、咀嚼性好。
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
本申请的比例关系,如无特殊说明,均表示质量比;%均为质量百分含量。
实施例1:
利用具体实施方式中的加工装置进行常温益生菌青稞晶球加工工艺,包括以下步骤:
一、设备准备状态
1)杀菌前段设备准备状态:青稞粒蒸煮装置,喷粉青稞裹涂装置,晶球凝结循环池,晶球清洗池这几条线属于杀菌前段设备,青稞粒蒸煮装置确定好蒸汽开启且压力符合要求;将青稞复合喷粉裹涂料加入到喷粉罐中待用;晶球凝结循环池和晶球清洗池在循环凝结液和清洗液配制好后,循环池温度控制在50℃±3℃等待。
2)无菌段设备准备状态:
a)无菌压缩空气准备:无菌空气过滤器在经过蒸汽灭菌后,通入压缩空气。
b)青稞晶球低温欧姆灭菌及无菌发酵线准备:青稞晶球低温欧姆灭菌及无菌发酵线用蒸汽进行SIP(Sterilization-In-Place)后通入无菌空气正压保护进入等待阶段。
c)无菌灌装线准备:无菌颗粒包装机在灭菌完成后,进入待机模式。
二、设备生产加工工艺
青稞预处理:青稞按照要求脱净表皮并筛选出饱满颗粒的产品,并打碎成2mmX2mm的颗粒,青稞与水重量比1:2浸泡6h后滤水待用;
青稞煮制:浸泡后的青稞通过青稞粒蒸煮装置,要求青稞蒸煮中心处温度≥95℃,蒸煮时间20min,青稞蒸煮后通过风机降温到30℃以下。
青稞裹涂喷粉:煮制后的青稞通过青稞裹涂喷粉线,裹涂粉放置于喷粉塔中,裹涂喷粉配方为乳酸钙粉,白砂糖,脱脂乳粉、乳清蛋白粉,矿物质包和油包,其重量比为1:0.5:2:0.5:0.1:0.1;青稞裹涂喷粉中各原料按比例称取后混合均匀,然后采用湿法喷雾干燥得到;添加量为青稞总重量的1%。
晶球凝结剂制备:晶球凝结剂配方为脱脂乳粉3%,赤藓糖醇2%,Mullins乳清蛋白粉F700 1.5%,复合变性淀粉(醋酸酯变性淀粉,羟丙基淀粉,羟丙基而淀粉磷酸酯比例3:2:1混合而成)1%,海藻酸钠1%,余量为软水,70℃水溶解后20-25Mpa均质机均质后备用。
晶球凝结:晶球凝结剂在晶球凝结循环池中升温至50-55℃后开启鼓泡进行凝胶。
晶球清洗:晶球通过工艺水清洗后进入低温欧姆灭菌及无菌发酵线。
欧姆灭菌液配置:晶球液配方为1‰黄原胶、1‰果胶、1‰果胶、1‰卡拉胶、7%白砂糖80℃,余量为软水,水溶解后20-25Mpa均质机均质后备用。
欧姆灭菌:晶球进入欧姆灭菌,欧姆灭菌温度为70℃,灭菌时间30min。
无菌灌装:发酵终点酸度为65°T,通过无菌压缩空气动力输送到无菌罐及无菌颗粒包装机进行灌装,包装机选择使用康美包包装机。
实施例2:
所有工艺与实施例1保持一致,仅把晶球凝结剂配方改为脱脂乳粉3%,赤藓糖醇2.5%,Mullins乳清蛋白粉F700 1.5%,复合变性淀粉(醋酸酯变性淀粉,羟丙基淀粉,羟丙基而淀粉磷酸酯比例3:2:1混合而成)1.5%,海藻酸钠1%,余量为软水,70℃水溶解后20-25Mpa均质机均质后备用。
欧姆灭菌液改为:晶球液配方为2‰黄原胶、1.5‰果胶、1.5‰果胶、1.5‰卡拉胶、7%白砂糖80℃,余量为软水,水溶解后20-25Mpa均质机均质后备用。
实施例3:
所有工艺与实施例1保持一致,仅把晶球凝结剂配方改为脱脂乳粉3%,赤藓糖醇3%,Mullins乳清蛋白粉F700 1.5%,复合变性淀粉(醋酸酯变性淀粉,羟丙基淀粉,羟丙基而淀粉磷酸酯比例3:2:1混合而成)2%,海藻酸钠1%,余量为软水,70℃水溶解后20-25Mpa均质机均质后备用。
欧姆灭菌液改为:晶球液配方为3‰黄原胶、2‰果胶、2‰果胶、2‰卡拉胶、7%白砂糖80℃,余量为软水,水溶解后20-25Mpa均质机均质后备用。
对比例1:
所有工艺与实施例1保持一致,仅将晶球清洗后续工艺改成:
欧姆灭菌液配置:晶球液配方为1‰黄原胶、1‰果胶、1‰果胶、1‰卡拉胶、7%白砂糖80℃,余量为软水,水溶解后20-25Mpa均质机均质后备用。
晶球灭菌:晶球按照比例要求加入后,高温110℃灭菌20min。
无菌灌装:发酵终点酸度65°T,通过无菌压缩空气动力输送到无菌罐及无菌颗粒包装机进行灌装,包装机选择使用康美包包装机。
对比例2:
所有工艺与实施例1保持一致,仅将配方中所有的脱脂乳粉和乳清蛋白粉去掉,且在无菌灌装前不进行酸度检测,发酵6h后直接使用无菌颗粒包装机进行灌装。
对比例3:
将实施例1、实施例2、实施例3、对比例1、对比例2、对比例3各抽取20个(抽样覆盖开机中间和结束样),在37℃±1℃培养箱中培养,保温10d,保温过程中每天开包检查,如有胀包或者坏包直接停止培养,得出结果见表1;将实施例1、实施例2、实施例3、对比例1、对比例2、对比例3各取3包(取中间样),在常温下培养培养90d,每隔30天进行酸度和乳酸菌数的检测,得出结果见表2;将实施例1、实施例2、实施例3、对比例1、对比例2、对比例3在常温放置第30天后进行免疫球蛋白lgG的检测,得出结果见表3。
表1产品保温实验结果
种类 | 结果描述 |
实施例1 | 产品第10天感官状态仍然正常 |
实施例2 | 产品第10天感官状态仍然正常 |
实施例3 | 产品第10天感官状态仍然正常 |
对比例1 | 产品在培养第4天出现胀包情况 |
对比例2 | 产品第10天感官状态仍然正常 |
对比例3 | 产品第8天出现胀包,体现为霉菌酵母污染 |
表2产品保温实验酸度及乳酸菌结果
表3产品中免疫球蛋白lgG的绝对含量
从表1-表3结果可以看出,实施例1、2、3效果基本一致,说明重复性好,并且从表1和表2综合初步判定货架期为3个月。
从产品保温实验结果可以看出,实施例1-3效果均较好,其次为对比例2、对比例3和对比例1,分析原因为对比例2所有的工艺与实施例都保证了产品的无菌且萨科LPRA,萨科LRB菌剂的添加,使产品免受微生物的污染,延长常温产品货架期;对比例3因为没有添加萨科LPRA,萨科LRB导致第8天出现坏包情况;对比例1因为发酵中使用普通发酵罐发酵,导致无菌状态破坏,影响了产品最后的货架期。
从产品保温实验酸度及乳酸菌结果可以看出,实施例2效果最好,后酸能力弱,且乳酸菌数在90天仍然在一个数量级上;对比例1只是无菌状态破坏,不影响产品的发酵;对比案例2酸度最低,原因分析为缺少脱脂乳粉和乳清蛋白粉后产品缺少蛋白质影响产品发酵;对比例3产品由于乳酸菌的选择导致后酸过大,且乳酸菌数目随着时间的增长,乳酸菌损失较大。
从产品中免疫球蛋白lgG的绝对含量可以看出,实施例3中免疫球蛋白lgG含量最高,其次为对比例3、对比例1、对比例2。分析原因为对比例3添加了Mullins F700乳清蛋白粉,其中含有较高的免疫球蛋白lgG,且热损失小保证了免疫球蛋白lgG的含量;对比例1虽然添加了F700,但是由于没有使用低温欧姆灭菌,110℃的高温灭菌导致了免疫球蛋白lgG的热损失,对比例2没有添加F700,多以免疫球蛋白lgG含量相对于对比例3和实施例低出很多。
由此说明无菌段的设计、益生菌青稞晶球的配方(脱脂乳粉、乳清蛋白粉的添加)和发酵剂配方是让常温益生菌青稞晶球得到最理想状态的必要条件,缺一不可。
本申请中,青稞粒蒸煮装置、喷粉青稞裹涂装置、晶球凝结循环池、晶球清洗池、青稞晶球低温欧姆灭菌及无菌发酵装置、无菌罐、青稞无菌颗粒包装机、无菌空气过滤器和降温风机均为现有技术,不赘述结构,比如青稞粒蒸煮装置等同其他蒸煮装置,喷粉青稞裹涂装置等同其他同类喷粉裹涂装置。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种常温益生菌青稞晶球加工装置,其特征在于该加工装置包括青稞粒蒸煮装置(1)、喷粉青稞裹涂装置(2)、晶球凝结循环池(3)、晶球清洗池(4)、青稞晶球低温欧姆灭菌及无菌发酵装置(5)、无菌罐(6)、青稞无菌颗粒包装机(7)、无菌空气过滤器(8)和降温风机(9);在青稞粒蒸煮装置(1)上设置降温风机(9),青稞粒蒸煮装置(1)与喷粉青稞裹涂装置(2)连接后再与晶球凝结循环池(3)和晶球清洗池(4)连接;在晶球清洗池(4)后设置青稞晶球低温欧姆灭菌及无菌发酵装置(5),青稞晶球低温欧姆灭菌及无菌发酵装置(5)与无菌罐(6)连通后再与青稞无菌颗粒包装机(7)连接,青稞晶球低温欧姆灭菌及无菌发酵装置(5)和无菌罐(6)均与无菌空气过滤器(8)连接。
2.利用如权利要求1所述加工装置进行常温益生菌青稞晶球加工工艺,其特征在于包括以下步骤:被粉碎青稞颗粒在浸泡后进入青稞粒蒸煮装置(1)进行蒸煮,蒸煮成熟度的青稞进入喷粉青稞裹涂装置(2)进行裹粉后进入晶球凝结循环池(3)进行凝胶成型,凝胶成型后的晶球进入晶球清洗池(4)清洗后即可进入青稞晶球低温欧姆灭菌及无菌发酵装置(5)中的欧姆灭菌池低温灭菌,灭菌后降到一定温度后在无菌发酵装置中进行发酵,发酵后在无菌压缩空气的动力条件下进入无菌罐(6),再进入青稞无菌颗粒包装机(7)无菌颗粒包装机进行无菌灌装,最后生产的青稞晶球酸奶益生菌且可常温保存。
3.如权利要求2所述的加工工艺,其特征在于,青稞颗粒在进行蒸煮前,要求粉碎成2mmX2mm的颗粒,青稞颗粒进行浸泡,青稞与水的质量比为1:2,浸泡时间为6h。
4.如权利要求2所述的加工工艺,其特征在于,青稞颗粒进行蒸煮,蒸煮中心温度≥95℃,蒸煮时间20min,青稞蒸煮后通过降温风机降温到30℃以下。
5.如权利要求2所述的加工工艺,其特征在于,所述的裹粉中含有乳酸钙粉,白砂糖,脱脂乳粉、乳清蛋白粉,矿物质包和油包,其质量比为1:0.5:2:0.5:0.1:0.1,制备方法是将这几种物质按比例混合后湿法喷雾干燥得到,添加量为青稞总重量的1%。
6.如权利要求2所述的加工工艺,其特征在于,所述凝胶成型过程中所采用的晶球凝结剂配方为:脱脂乳粉3-4%,赤藓糖醇2%-3%,Mullins乳清蛋白粉F7001-2%,复合变性淀粉1-2%,海藻酸钠0.8-1.2%,余量为软水,总质量百分含量为100%;按比例混合各种原料后用70℃水溶解,再用20-25Mpa均质机均质后备用;复合变性淀粉中,醋酸酯变性淀粉,羟丙基淀粉与羟丙基二淀粉磷酸酯的质量比为3:2:1,晶球凝结剂在晶球凝结循环池中升温至50-55℃后开启鼓泡进行凝胶。
7.如权利要求2所述的加工工艺,其特征在于,欧姆灭菌液的配方为:1-3‰黄原胶、1-2‰果胶、1-2‰果胶、1-2‰卡拉胶、7-8%白砂糖,余量为软水,总质量百分含量为100%;按比例混合各种原料后用80℃水溶解,再用20-25Mpa均质机均质后备用;欧姆灭菌的条件为,灭菌温度70℃,灭菌时间30min。
9.如权利要求2所述的加工工艺,其特征在于,发酵终点酸度65°T。
10.如权利要求2所述的加工工艺,其特征在于设备准备前的流程为:
1)杀菌前段设备准备状态:青稞粒蒸煮装置,喷粉青稞裹涂装置,晶球凝结循环池,晶球清洗池都属于杀菌前段设备,青稞粒蒸煮装置确定好蒸汽开启且压力符合要求;将青稞复合喷粉裹涂料加入到喷粉罐中待用;晶球凝结循环池和晶球清洗池在循环凝结液和清洗液配制好后,循环池温度控制在50℃±3℃,等待;
2)无菌段设备准备状态:
a)无菌压缩空气准备:无菌空气过滤器在经过蒸汽灭菌后,通入压缩空气;
b)青稞晶球低温欧姆灭菌及无菌发酵线准备:青稞晶球低温欧姆灭菌及无菌发酵线用蒸汽进行SIP后通入无菌空气正压保护进入等待阶段;
c)无菌灌装线准备:无菌颗粒包装机在灭菌完成后,进入待机模式。
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