Jelly production process and key control points in production

The production process of a jelly production line involves the following steps: raw materials are weighed, mixed, blended, and filled. The mixture is then sterilized, cooled, collected, packaged, and stored.

Key control points in jelly production include:

1. **Blending and Filling**: This step is critical as it often introduces the most bacteria due to irregular handling of raw materials, poor hygiene in the production area, and delays in processing. These factors can increase microbial contamination, which affects the subsequent processing steps and raises the residual microorganism levels.

2. **Sterilization**: This is the primary method to kill microorganisms. Using a sterilizer effectively eliminates most pathogens, especially in acidic environments like lactic acid products, where yeast and mold are the main concerns. These can be easily killed through heat sterilization or chemical disinfectants.

3. **Inoculation and Fermentation**: Irregular operations, improper selection of fermentation agents, and contamination by foreign bacteria can lead to high bacterial counts after fermentation. Workers must follow strict operating procedures to ensure quality.

4. **Batching Process**: This step requires precision and skill. The time, method of adding ingredients, personnel, and environmental conditions all influence the quality of the batch. Workers must complete the process efficiently to minimize bacterial contamination during mixing.

By controlling these critical points, the production process ensures high-quality jelly with minimal microbial contamination.