朱焕宗 （天地壹号饮料股份有限公司，广东，江门 529000）

摘 要：超高温瞬时杀菌是果醋饮料生产制造工艺中的重要环节，其杀菌质量直接影响饮料风味及产品最终质 量。本文通过对UHT超高温瞬时杀菌过程温控参数及影响其温控参数的工序步骤进行优化，以防错设计方式，改 善杀菌过程因温度不足、出料温度高、出料堵塞等原因造成影响最终产品质量风险，同时避免作业中出现的缺陷造 成的浪费和不良结果。

关键词：UHT；果醋饮料；超高瞬时杀菌；防错；品质管控

UHT Sterilization Temperature Control and Error Prevention Technology Application Research ZHU Huang-zong

（Tian Di No.1 Beverage Inc.，Jiangmen 529000，China）

Abstract: Ultra-high temperature instantaneous sterilization is an important link in the manufacturing process of fruit vinegar drinks，and its sterilization quality directly affects the flavor of the beverage and the final quality of the product. In this paper，through the UHT ultra-high temperature instantaneous sterilization process temperature control parameters and the influence of its temperature control parameters of the process step optimization，in order to prevent the design of the dull way to improve the sterilization process due to insufficient temperature，high temperature of the material discharged，discharged material blockage caused by the risk of affecting the quality of the final product，and at the same time to avoid the defects in the operation of the greater defects and waste.

Key words: UHT；fruit vinegar drinks；ultra-high instantaneous sterilization；error proofing；quality control

中图分类号：TS27    文献标志码：A  文章编号：1007-7871（2025）05-0046-05

2025，Vol.28，No.5