Food Business Network News physicochemical properties of different food preservatives vary, resulting also different effect on different microorganisms, so preservatives in the processing of moon cake selection should take full account of the general need to pay attention to the following points:
First, the characteristics and nature of pre-selected preservatives should be carefully examined. In general, each preservative has an inhibitory effect on only one or a few microorganisms. In order to maximize the role of preservatives, the characteristics of the moon cake itself and the preservative should be known before application, such as the physical and chemical properties of the preservative, the inhibition spectrum, the minimum inhibitory concentration, the nature of the microorganism contaminated by the cake or filling. To choose the best preservative.
Second, determine the optimum amount of preservative. Food preservatives can be used as little as possible. In general, heating can significantly enhance the anti-corrosion effect of the preservative, and can also be optimized by formula and process to achieve the best anti-corrosion effect through the minimum amount of preservative.
Third, preservatives can only be used as an aid to preservation and cannot be used to treat food materials that have been moldy. The shelf life needs to be improved through comprehensive means, such as controlling the initial bacteria of raw materials, production hygiene management, continuous improvement of thermal processing and sterilization processes. Strengthening the hygiene management and process improvement during the procurement, processing and storage of raw materials, and minimizing the pollution of miscellaneous bacteria are important prerequisites and fundamental guarantees for obtaining good anti-corrosion effects.
Fourth, understand the influencing factors of preservatives. The role of the preservative is affected by the ingredients and the components of the mooncake. Some components of the mooncake filling may have an antibacterial effect, or some components may selectively react with the preservative to cause a physicochemical reaction, thereby affecting the preservative to varying degrees. The effect of using. Therefore, the effects of different influencing factors on preservatives in processing conditions, storage conditions, shelf life and storage should be clarified to ensure that preservatives are effective.
Fifth, the use of preservatives. Each preservative has a different bacteriostatic profile, and no preservative can inhibit or kill all spoilage microorganisms that may be present in the mooncake, so the synergistic effect of the preservative should be considered. Mixtures of several preservatives will achieve better results, but the use of preservatives must comply with the provisions of GB26687-2011, the amount should be converted according to the proportion, can not exceed the maximum use.
Use existing problems and solutions
At present, the implementation and release of food safety laws and other national standards for food safety and food safety, and the strict implementation of the moon cake production licensing system have effectively regulated the production and operation of the moon cake industry. The industry's quality safety and integrity awareness has never been improved, and the quality of moon cakes is guaranteed. . There are still some problems with the use of food preservatives: First, excessive use beyond the scope. Dehydroacetic acid and sorbic acid still have the problem of excessive use; in GB2760, benzoic acid and its sodium salt are not allowed to be added to baked foods, but there are still problems of over-range use. This requires the relevant government departments to urge enterprises to improve the management of key control points. In the sampling inspection of moon cake products in Huizhou City, Guangdong Province, there was a phenomenon that the use of dehydroacetic acid or sorbic acid in many batches of moon cakes did not meet the requirements of the standard, indicating that the company failed to manage the key control points in accordance with the requirements of the quality manual. Excessive use of food additives has occurred. For production enterprises, supervisors should carefully check their production and production records, check the calibration and work of the measurement equipment, and urge enterprises to use food additives in accordance with national food safety standards. The second is to illegally add food preservatives or non-edible substances with their own quality problems. Although non-edible substances are not food additives, some units and individuals add non-edible substances to foods for profit, such as dimethyl fumarate, which is included in the chemical substances prohibited by the quality inspection department.
The use of preservatives in food must be combined with good hygiene control during processing and storage. The "total number of colonies" in the moon cake test does not meet the standard, suggesting that there may be a large health hole in the production process, which is mainly the problem of cross-contamination. Therefore, the production unit is required to strengthen the inspection according to the process and urge it to perform the main responsibility: First, check Whether there is cross-contamination in the production process of the enterprise. Due to the short production time and large quantity of moon cakes, the cooling rooms of some enterprises can not meet the cooling requirements of moon cakes after baking. Therefore, these enterprises store the baked moon cakes in the workshop channel, roughing room and even the hand washing room. The place is cool, seriously violating the production process, causing cross-contamination of raw materials, semi-finished products and finished products, and it is easy to cause the total number of colonies to exceed the standard requirements. The second is to check whether the company has completed the packaging material disinfection steps. Due to the large amount of production, some enterprises blindly pursue speed and use the inner packaging materials that have not been disinfected or disinfected directly for packaging moon cakes. Supervisors should effectively supervise and urge enterprises to implement this link by consulting relevant disinfection records and checking the effectiveness of relevant equipment.
Food is food to safety first. The Mid-Autumn Festival is one of the most national complexes in the minds of the people. It is one of the traditional festivals that best reflects the reunion and harmony. The Mid-Autumn Mooncakes are the best gifts for the Mid-Autumn Festival, which conveys the family, friendship and communication. Therefore, how to ensure the moon cake The safety of food is of great significance to the inheritance of traditional culture. Food preservatives play an important role in extending the shelf life of moon cakes and ensuring the biosafety of moon cakes. However, in the actual use process, flexible consideration should be given to the characteristics of production formula, process conditions, reproducibility and compounding of preservatives, and reasonable control of food preservatives. Use the law to make necessary, reasonable, correct and appropriate use of preservatives; in addition, it can also combine anti-corrosion packaging and development and application of natural preservatives to maximize the reduction of microbial contamination of moon cakes, ensure bio-safety, and meet consumption. The perfect combination of natural, safe and green food needs.
Freeze-dried Fruit into powder will not affect its nutrition. Normally heat-sensitive substances are lost at high temperatures. For example: traditional high temperature drying technology. Freeze-drying technology and sun drying, drying, spray drying and so on are drying technologies, different drying methods have different effects on the quality of products. Freeze-drying method has less damage to the product. The traditional drying method is above 0℃, while the freeze-drying technology is simply understood to sublimate the moisture of fresh food under the vacuum and low temperature environment, and retain its original nutritional composition, appearance, size and other biological characteristics.
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