First, the overview of pasteurization machine Heating the beer at a temperature of 50 to 60 degrees Celsius for half an hour will kill the lactobacilli and spores in the beer without boiling. This method saved the French wine industry. This sterilization method is also called "pasteurization". It is now used only by small dairy factories to produce some cheese products. The "High Temperature Short Time" (HTST) process is a "flowing" process, usually carried out in plate heat exchangers, and is now widely used in the production of drinking milk. The product obtained in this way is not sterile, i.e. still contains microorganisms, and requires refrigeration during storage and handling. "Quick pasteurization" is mainly used in the production of yogurt dairy products. Second, the working principle of pasteurization machine The principle of pasteurization is that within a certain temperature range, the lower the temperature, the slower the reproduction of bacteria; the moderate temperature and the faster the reproduction. But if the temperature is too high, the bacteria will die. However, different bacteria have different optimum growth temperatures and heat and cold resistance. Pasteurization is actually the use of pathogens that are not very heat-resistant. They are treated with appropriate temperature and holding time to kill them all. However, after pasteurization, a small number of harmless or beneficial, heat-resistant bacteria or bacterial spores remain. Third, the application of pasteurization machine To be a sterilization method for milk, it can kill pathogens that are harmful to health and make milk quality change as little as possible. That is, according to the principle of the difference between the heat lethal curve of the tuberculosis which is extremely resistant to high temperature and the heat-destructive curve of the cream which is the most susceptible to heat in the milk, the heat treatment is performed at a low temperature for a long time or at a high temperature for a short time. method. Among them, the method of heating at 60 ° C or lower for 30 minutes has been widely used as a standard for low-temperature sterilization. The use of high temperature treatment, although somewhat affecting the milk quality, can enhance the sterilization effect. Fourth, the characteristics of the pasteurizer It can kill various growth-type pathogenic bacteria in milk, and the sterilization efficiency can reach 97.3%~99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores remain, but most of these bacteria are lactic acid bacteria. Lactic acid bacteria are not only harmless to humans but also good for health. The milk is heated to 75~90 °C and kept for 15~16 seconds. The sterilization time is shorter and the work efficiency is higher. However, the basic principle of sterilization is that the pathogen can be killed, and the temperature is too high, but there will be more nutrient loss.
Feed additive enzymes Simple classification of feed enzymes:
1.endogenous enzymes, refers to the animal body can secrete digestive enzymes, the main function is to digest the nutrients in the feed used to improve the digestibility of feed; The digestive system of young animals is not perfect, and the digestive enzymes secreted by the body are insufficient. In particular, a large amount of endogenous enzymes should be added to the feed based on plant raw materials to solve the digestive problems. Endogenous enzymes generally refer to protease, amylase, lipase and so on.
2. Exogenous enzymes refer to the enzyme preparations that animals cannot secrete autonomously and must be added. The main function is to degrade the anti-nutrient factors of plant raw materials, non-starch polysaccharides that hinder the release of nutrients and react with the contact of endogenous enzymes, such as cell walls, and non-starch polysaccharides that bring negative effects; Common are phytase, xylanase, glucanase, cellulase, mannanase, galactosidase, etc.
3.functional enzymes, mainly use its catalytic function to achieve the processes and products we need, such as glucose oxidase, a brief overview is the catalytic process with glucose to consume oxygen, produce gluconic acid and hydrogen peroxide, Reduce the PH value of the gut, and use its strong oxidation to alleviate mycotoxin poisoning and protect the health of the digestive system, improve immunity and other functions; In addition, there are catalase, lysozyme and other related products, the specific function is not this unnecessary
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