Control Technology Of Alicyclobacillus In The Processing Of Apple Juice Concentrate Production

China, as one of the biggest apple production country in the world, the yield and export volume of apple juice concentration production of which is the largest in the world in recent years. The development of apple juice industry absorbing a large number of social surplus labor force, improves the added value of products. Meanwhile, it also earns foreign exchange through export driving the domestic economic development, which makes a contribution to the economic development of our country. At the same time, along with the high number of food safety incident and the development of living standard, governments and people of all countries have stricter requirement for the food safety and quality and the standard of export products. In recent years, international trade disputes, returns and claim caused by the out of limits of heavy metal, patulin, pesticide residues and Alicyclobacillus are common occurrences, which affect the development of apple juice industry in a serious way. Therefore, to seek a simple, quick, and low cost method to prevent and control the poisonous and harmful substances in the apple juice is badly needed.This article is targeted Alicyclobacillus as checking object, basing on the industrialization process of apple juice concentration production, takes the method of source control and intensive monitoring Critical Control Point to reduce even completely eradicate the contaminate caused by Alicyclobacillus at bottom. The main obtain results shows that:(1)This paper explains the industrialization processes of apple juice concentration production, and expounds the operation, technical regulation and evaluation index of the measures to prevent contaminate caused by Alicyclobacillus. The measures contain detection and control of water used for production, washing of pipeline and adjusting of technological parameter. This forms the foundation for preventing and control of Alicyclobacillus.(2)Based on the prevent of Alicyclobacillus, HACCP system is applied to ensure product quality. We confirm the four key points which may exist Alicyclobacillus in the process of apple juice production, and real-time monitor the four critical limits.(3)This paper proposes that using inorganic membrane filtration and ultra-high temperature sterilization method to control Alicyclobacillus basing confirming of critical limits and corrective actions, which provides powerful guarantee for qualified apple juice concentration products...