Pastry products are moldy during the warranty period, which not only affects the sales and brand credibility of the production enterprises, but also the consumer's food safety is not guaranteed. If the money is lost, the incident will lead to bloodshed. Mr. Zhou, the general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization technology research and development and equipment manufacturing, believes that the mold is mildewed during the warranty period because the food workers lack professional production technology and environmental hygiene can not keep up with the reasons.
Pastry products are roughly divided into three processing methods: one, raw and auxiliary materials blending - brewing dough - shaping - molding - high temperature baking - cooling - (semi-finished processing) packaging - finished products, such as moon cakes, bread, Biscuits, etc.; second, raw and auxiliary materials deployment - preparation of dough - plastic - molding - high temperature cooking - cooling - (semi-finished processing) packaging - finished products, such as steamed bread, Hanamaki, steamed dumplings, etc.; Powder raw and auxiliary materials - tableting - forming - slitting - (semi-finished processing) packaging - finished products, such as cloud cake, glutinous rice cake, mung bean cake and so on.
According to Zhou Zheng, project manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd.; the pastry production enterprises are mainly small and medium-sized enterprises, and the product profits are relatively thin, requiring simple and effective control methods. The following prevention and control methods are the expressions of Mr. Zhou’s eight years of experience:
First, the production workshop layout and process
The layout of the production workshop is based on the continuity and rationality of the processing flow, and the processing cycle and the probability of the operator's workshop flow are minimized. If the production process is disconnected or the interval between processes is too long, the raw materials, semi-finished products and finished products are exposed to the air for a long time. Will increase the chance of pollution of the product. Advanced process technology usually sets the scientific processing time, temperature, speed and pH parameters under the premise of maximally retaining the nutritional content of food, which is beneficial to reduce pollution and improve product quality and hygiene.
Second, clean and hygienic production environment (important)
Mold growth has a great relationship with environmental sanitation pollution and humidity. It is cooked by cooking or baking in the process of cake production, which changes the internal and external conditions of microbial growth and reproduction, thus controlling microbial growth and growth, basically achieving commercial aseptic. Claim. Later, due to the secondary pollution of microorganisms in the air during the cooling and internal packaging stages and the secondary cross-infection of hands and equipment tools, the physical and chemical indicators were unqualified, which eventually led to the mildew of the pastry products during the shelf life. To control mildew, the following points must be strictly controlled:
1. Control the relative humidity in the workshop, try to control it below 65%, and control the temperature below 24 °C to reduce the environment required for mold production.
2, the console, equipment, tools, etc. are disinfected with 75% ethanol, the ground is disinfected with peroxide disinfectant or chlorine-containing disinfectant; disinfected once before work in the afternoon, and to check whether the mold is not completely Kill; twice a day, don't be afraid of trouble or cut corners.
3. Cooling and inner packaging workshop, when the workers start work, the food dynamic air disinfection machine is used to disinfect and purify the workshop, which is harmless to the human body and prevent the bacteria in the air from polluting the food twice; after the workers get off work, disinfecting the space with ozone or ultraviolet light can inhibit The breeding and reproduction of bacteria in the workshop.
4, the secondary pollution control of the hand bacteria, a pair of disinfection hands are about 800,000 bacteria, it is recommended to install NCL-Q8 automatic sensor sterilizer, it is recommended to use 75% medical alcohol as a disinfection medium, the process is: " Induction to the soap machine to wash hands - faucet washing - inductive drying - inductive hand disinfection, because the alcohol does not have any residue after evaporation. Based on the time after the first sterilization, it is recommended to re-sterilize the opponent every 60 to 90 minutes to block the growth and reproduction of the bacteria in the hand.
5. Control the water content of the product, use negative pressure to exhaust or install a dehumidifier; at the same time, it is necessary to check the purity of nitrogen to prevent oxygen from being mixed into the nitrogen to reduce the conditions required for mold reproduction.
6. Sanitary control of packaging materials. The storage room for storing packaging materials needs air disinfection and purification equipment; before use, it is necessary to detect the mold and mold, and if the colonies are found to exceed the standard, the packaging materials will be prevented from contaminating the pastry food twice.
Third, improve the safety and ethics system and literacy training
1. Establish a sound "safety system", "disinfection system", "testing system", assign a special person to be responsible, and break down into forms according to each department's tools, using digital management to implement.
2. Qualitative training, food safety training, etc. for employees, such as ensuring that the work clothes are clean, and the disinfection must be carried out when the departure process is restarted.
3. The raw materials are strictly tested before entering the warehouse. They are not allowed to enter the workshop unless they are tested. After the finished products enter the warehouse, the physical and chemical indicators are strictly tested.
4. The production manager and quality control personnel should participate in industry training or communicate and communicate with peers. They can also consult industry experts on the telephone or network to improve their knowledge structure. Don't be alone or big fans.
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