The best way to ensure the quality of cakes is to

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The quality of pastries can be guaranteed only by controlling the whole sanitary environment

pastries have the advantages of rich nutrition, diverse varieties and convenient eating, so they are deeply loved by consumers. However, many food enterprises are faced with the common problem that cakes are easy to be infected by microorganisms and become rotten

Mr. zhujianwei, deputy general manager of a medical purification equipment Co., Ltd. in Suzhou, who specializes in the development of food sterilization technology and equipment, believes that only by controlling the sanitary environment in the whole production process can we effectively prevent microbial pollution and ensure the hygienic quality of cakes

with the increasingly stringent regulatory regulations and the continuous improvement of consumers' requirements for food safety and quality, cake enterprises are also facing increasing pressure: the natural conditions of microbial indicators of products are poor, which should not only meet the legal standards, but also obtain the consumers' love for the product flavor, and the residue of foreign additives such as food additives in the products should not exceed the standard. Therefore, simply relying on the previous means of using excessive preservatives and indiscriminately using chemical fungicides to control microbial reproduction is no longer feasible, and it is easy to be found by law enforcement departments and severely punished

according to Mr. zhujianwei, deputy general manager of a medical purification equipment Co., Ltd. in Suzhou, the existence of a variety of adverse factors may bring microbial pollution to cakes, thus adversely affecting the hygienic quality of cakes. These adverse factors include: 1 With the progress of technology and the blending of food culture, the types of cakes are becoming more and more abundant, and their production raw materials and production processes are also different. 2. many cakes are rich in protein, sugar, oil, water, vitamins and other nutrients, which are good medium for microbial growth and reproduction. 3. in the production process of most cakes, there is a mixing process. Generally, several kinds of dry materials, such as water and oil, are used as kneading agents, which are processed through processes such as mixing, kneading, rolling or pouring, and finally cooked by cooking or baking. Some cakes are more complicated than this. 4. pastry has developed from small-scale production in family workshops to batch and large-scale production

in the past, some pastry enterprises often only looked for the cause from one aspect or one link after their products became moldy and smelly, but the results were not ideal. There are two common results: one is "pressing the gourd to scoop it up". Although the cause of this moldy and smelly was found, in the next production process, taking corresponding measures according to the cause of this accident can solve the problem of moldy and smelly; However, after a period of time, the product has health quality problems again. The reason for the deterioration of the product is another or several. At this time, according to the previous analysis or measures, the new problems cannot be solved. The other result is that the problem can not be solved at all, because there are many reasons for product deterioration. It is difficult to eliminate all hidden dangers only by analyzing and taking measures in one aspect

in the process of pastry production, only by taking corresponding whole process health control measures for several key points that are easy to cause health quality problems, can we effectively eliminate hazardous factors and improve the health quality of pastries. The content of the whole process health control measures must be determined according to the actual situation of each pastry enterprise. Generally speaking, it should at least include the following aspects -

first, it is necessary to select food raw materials that are clean, have a small number of microorganisms and meet the safety standards, control the type and quantity of microorganisms from the source, and reduce the pressure and provide convenience for the subsequent sterilization and other health control work. Generally, two grippers are set on the movable gripper seat. White sugar and edible oil are processed and refined through multiple processes, and both of them are tightly packed. Therefore, the microbial indicators of these two raw materials can generally meet the standard requirements

the flour, rice, beans and other raw materials used in pastry production are primary processed products or unprocessed agricultural products, and the packaging is simple. If the storage conditions are poor or the storage time is too long, these raw materials are very easy to infect a large number of microorganisms and become moldy and deteriorated. Some microorganisms are still pathogenic bacteria, which will produce toxic metabolites. Pastries made from such raw materials as noodles, rice and beans, which have been seriously polluted by microorganisms, are likely to be unqualified in terms of sanitary quality; Even after high-temperature heating such as baking or cooking, the total number of colonies of the final product will be qualified, but the strong toxins produced by some pathogenic microorganisms will remain in the cake, which will be toxic to the human kidney, heart, liver and other important organs

therefore, in the process of pastry production, we must choose raw materials with good hygienic quality, and resolutely do not use moldy, discolored and flavored raw materials, so as to produce safe and healthy products

second, we should do a good job in the sanitation of production workers. Workers' heads, hands, feet, mouths, clothes, trousers and other parts and objects may be contaminated with many bacteria. After entering the production workshop, workers will also bring these bacteria into the workshop, and then pollute the unpackaged cakes, resulting in unqualified microbial indicators of the cakes. Therefore, it is very important to do a good job of workers' health

according to Mr. zhujianwei, deputy general manager of a medical purification equipment Co., Ltd. in Suzhou, before entering the workshop, production workers can strengthen personal hygiene in the following aspects: 1 The factory shall set up a dressing room, which shall be clean and sanitary, and shall have air disinfection and other sanitary facilities. The changing room is located outside the production workshop, but not far from the workshop. A buffer room shall be set between the dressing room and the production workshop, and air disinfection devices shall be set in the buffer room. 2. workers change into sterilized clothes, trousers, hats, shoes and other items in the changing room, and wear clean masks. 3. after washing hands with disinfectant, workers shall dry their hands with a contact free induction dryer

as an important means to realize the dense extrusion of each precision environmental or reliability experiment, the utilization of melt gear pump must be strengthened for development and research

third, disinfect the production water. Except for a few varieties, most pastries use water as raw materials in the production process, or use water to clean raw materials, equipment, tools and containers. The water used as raw material will enter the cake products; The water used as cleaning agent may also come into contact with cakes. If these two forms of water are not clean, it will pollute the materials and cakes. Therefore, pastry enterprises should sterilize all production water to prevent bacteria and other microorganisms from polluting materials and products in production water

fourth, the air in the production workshop and packaging workshop shall be sterilized to prevent secondary pollution. At present, in the process of air sterilization, several commonly used methods are ultraviolet, chemical fumigation and ozone sterilization. Although these methods have certain effects on air purification, they all have certain defects: 1 Ultraviolet sterilization distance is too short, and there are dead corners. Because excessive ultraviolet radiation is harmful to human health, this method cannot be used when someone produces it. 2. spraying or fumigating with chemicals has a strong killing effect on microorganisms. However, this method has many disadvantages: 1) chemical drugs have strong gasification and strong irritation, and can only be used without production. 2) It is easy to cause secondary pollution, and chemical drugs will remain in food, resulting in excessive residue. 3) Chemical disinfectants are easy to react with other organic substances to form carcinogens that are difficult to be degraded by the natural environment, and have a great adverse impact on the skin, nervous system, intestines, stomach and respiratory tract of operators. For a long time, operators are prone to toxic occupational diseases. 3. ozone has a special effect on killing harmful bacteria and can reduce the odor in the workshop, but it can only be carried out when no one works in the workshop: because too much ozone is harmful to human health. In addition, excessive ozone will also produce strong oxidation and corrosion on food production equipment, tools and instruments

dynamic synchronous sterilization with high-voltage air disinfector can achieve the purpose of "sterilizing the air when someone is working", which is not harmful to the health of production workers, and can effectively kill microorganisms in the air of production and packaging workshops, and eliminate the pollution of dirty air to cakes. The dynamic synchronous sterilization technology for food processing operation has been mature. Food enterprises use high-voltage air disinfectors to sterilize the workshop, which not only has remarkable sterilization effect, but also can carbonize the dust in the air, extend the shelf life of food and improve the cleanliness of the workshop. For example, the multifunctional high-voltage sterilizer produced by a medical purification equipment Co., Ltd. in Suzhou can dynamically and synchronously sterilize the food production workshop and effectively improve the hygienic quality of cakes. (end)

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