Section 1】How to achieve the shelf life of 3-6 months for cake bread and bread cake?
Bread and cake, how to achieve a long shelf life? And don't break food laws?
Chief expert in preservative and antioxidant technology for bakery and pasta dishes such as bread cakes in China
On the issue of bread cake pastry shelf life measures: about the mooncake shortbread pastry shelf life measures: about the twist cake cake pastry shelf life measures: about the cake cake shelf life measures: about baking Pastry shelf life measures: about baking Pastry shelf life measures: About baking Pastry shelf life measures:
Many people advertise "food preservative experts or counterfeit masters", and everyone cannot identify in the short term, under the money-driven interests, everything has the possibility of "good actors and good directors". The era of relying solely on preservatives is over, so pastry preservative technology has become meaningful. In China: Many university professors only stay on the basis of "dogmatism and empty theory"; some are under the banner of "selling dog meat with sheep's head" such as Dali Garden or Panpan Engineer; some are hanging on the name of "so-and-so food university college". Uncle Benshan said: Selling abduction, abduction and trafficking; this book has turned people's legs in the range of people!
You ask that expert to go, and mildew can't be seen in a day or two! Bread cake cake antiseptic technology has never been one-sided, fake experts can do; the following six points are the "soul of Huashan Forum"
(1) The upper heals the unincorporated disease, the Chinese heals the desire to heal the sick, and the lower heals the existing disease
(2) Prescribe the right medicine, be targeted, and act according to the situation
(3) Macro and micro detail conditioning, overlook system engineering
(4) Matching ingredients, reasonable recipe, process matching, baking and frying matching, and cooling guarantee matching
(5) Remember excessive superstition: one-sidedism, dogmatism, theoreticalism - harming others and harming oneself
(6) Food preservative engineering covers: bacteriology, baking, environmental science, hygiene, nutrition, food science and other system knowledge
The Gate of "Nagambo" of Nagambo Confectionery (1):
Why is the same batch of bread moldy and some not moldy? Why do some have long green hairs, some have white hairs... Why did it do a sterile design, but it is still moldy? Why is it that the 100,000-level purified cake bread made in the rainy season from May to September is still moldy? Various sounds will manifest as follows: flour problems; preservatives; yeast problems; sugar alcohol glycerin problems; water quality problems; emulsifier problems; improver problems... Process problems; process problems; control water activity problems; baking problems; mechanical problems; fermentation conditions problems; cooling conditions environmental problems; packaging material problems; packaging conditions problems; ozone problems; dehumidifier problems...
There is an idiom called "blind man touching an elephant" which turns out to be synonymous with one-sidedism and subjectivism. The real long-term guarantee and shelf life is "fence technology" and "a key to open a lock", if Dali Yuan and Pan Pan Food engineers use their group's tens of millions of workshop environment to guide those careful enterprises to treat diseases, wouldn't it be the beginning of the opposite! The real door to a long shelf life ~ is the right medicine, not a cookie-cutter or general theory metaphysics; you don't see the old state-owned pastry factory bread in the planned economy era in the absence of any so-called seven-seven-eight-eight preservatives and other raw materials and condiments_
Half a year has not seen the bread mold, preservatives in the food project can not play a fundamental antiseptic role; originally a simple door, but by the modern economic market kidnapped into a mysterious lock of interest prosperity. In any case, solving problems is king! Dogmatism Empiricism Unrealistic and hollow theories cannot cure diseases; fence technology and systematic engineering are targeted and targeted, and the specific implementation of specific conditions and specific plans to adapt to local conditions is effective under relative conditions. The next period (2) (3) (4) decomposition
The Gate of "Nagambo" of Nagambo Confectionery (2):
The factor that achieves a long shelf life of pastry products is the "fence technology system engineering" and the right medicine. The best solution for cancer patients is to coexist with cancer to prolong their lives, while modern medicine has mistakenly treated it with chemotherapy that kills eight hundred and self-destructs a thousand.
It's like many masters trying to add dehydrogenated potassium sorbate calcium propionate Supermaster sodium biacetate citric acid... The result is that the bread is fermented longer, the amount of yeast increases, and the volume of tissue is worse. Such as increasing the mountain sugar alcohol glycerol sugar oil salt citric acid, etc., will seriously inhibit yeast to play its role, but also destroy its tissue structure volume. For example, the 100,000-level sterile environment workshop designed by huge funds does not guarantee that your products will not be moldy;
An environmental workshop with simple design does not necessarily produce mold. Raw material properties: flour yeast oil egg dairy improver emulsifier sugar alcohol water salt preservatives other (COFCO bread flour and new grain bread flour its water absorption and other tissue structure is very different);
Recipe balancing (625# cement used in the 325# position does not play a strong wall); process flow (horizontal and dough machines and vertical and dough machines act on the dough are very different from the mechanism of vertical and dough dough, if the two are applied in the process at the same time to budget out their compatible parameters); baking program (from the oven method: tunnel furnace Open oven Converter - the specific gravity of the heat transfer method of the three ovens is different Conduction Convection Radiation ~ Its baking volatilization moisture is very different from the Maillard structure); Cooling environment ( The control point lies in square² and the cubic³ and quantity of the cooling product, which is both the cooling time and not the ozone or dehumidifier, even if you design a dynamic sterilization system;
Packaging conditions (packaging factors are mainly materials ~ ppn ppc ppm and effective control of microbial biomass before product packaging) is the core factor that determines the shelf life. As the saying goes, "ten miles of different winds and hundreds of different customs", the same is a stomach disease, superficial gastritis gastric cramps gastritis; patients of different ages and different degrees of onset must be treated with the right medicine; if all the designs to drink morphine or stomach must be cured may not be effective at all.
Sun Tzu's art of war has long been in the Spring and Autumn Warring States can be adapted to local conditions, modern people for the sake of profit can derive more tools that can create profits ~ such as enzyme preparations inner fat phospholipid emulsification cream water gluttony Ta ta powder Ji shi powder seaweed ... In addition, it is ineffective against the shelf life, but it increases the additional cost of the product. Seeking medical treatment in a disorderly manner is an important symbol of China's characteristics, which also creates more huge loopholes for this impetuous society to make money through brainwashing and blind people with two knives. In the rainy season of 2016, there were several inter-provincial aseptic workshop environmental customers, and the product continued to mold and suffered serious return losses; there were several provincial customers who were safe and sound in the simple design workshop products ~ Finally, everyone called to consult the inside story, the answer is: the wrong direction is also futile at a fast speed
The door of the "Nagaho" of Nagaho pastry
(3) Fence technology defines the roadmap of antiseptic technology in the food category, and the fence factor theory is the paper of Dr. Leistner, a German food expert, who interpreted the paper "Barrier Effect Theory and HACCP System for Food Design" at the Second Asia-Pacific Food Science and Technology Conference, and proposed a set of theories of systematic scientific control of food shelf life. In order for food to achieve storability and hygienic safety, there must be factors inside that can prevent the growth and reproduction of spoilage bacteria and pathogenic bacteria contained in food, and these factors temporarily and permanently break the internal balance of microorganisms, thereby inhibiting the corrosion and toxicity of microorganisms and maintaining food quality.
He boiled down the method of food preservatives to the following eight factors:
(1) Inhibition of the initial bacterium volume (hurdle factor),
(2) low temperature bacteriostatic (t),
(3) high temperature sterilization (F),
(4) Reduce water activity (Aw),
(5) Adjust the acid number (pH),
(6) Reduce oxidation -
(7) Reducing potential (Eh),
(8) The effect of adding preservatives (Pres) competitive flora and irradiation factors is called the fence factor. These factors and their synergistic effects determine the stability of food microorganisms, which is the fence effect. In actual production, the use of different fence factors, scientific and reasonable combination to play its synergistic role, from different aspects to inhibit the microorganisms that cause food spoilage, the formation of multi-target attack on microorganisms,
So as to improve food quality, to ensure food hygiene and safety. By adjusting these fences, it is possible to control the survival of harmful microorganisms according to local conditions. Fence technology can be used in conjunction with HACCP quality management procedures to explore the most appropriate critical control points for each product. Fence theory and technology will become an important guiding basis for food processing and preservation.
Du Dechun: Chief Doctor of Bakery Engineering.
Section 2】Cake bread antiseptic technology, who to learn reliable?
Why are many companies fined by the Food and Drug Administration?
Wen | Du Dechun, a senior preservative doctor in bread cake and other foods
GB2760-2014 stipulates: bread cake, baked goods, pasta food industry preservative sum if the quality inspection is greater than 1; the law is as follows:
1: The first fine of 5-2 million yuan;
Second, the second imprisonment, a fine of 20-2 million, and a lifetime ban on food processing qualifications.
Industrial preservative hazards:
Calcium propionate, dehydrogenation, Hyperpower, potassium sorbate, etc. are all industrial preservatives; so harmful; long-term consumption, harmful to the human body.
Can industrial preservatives play a corrosion protection role?
Answer: Very little.
Why are many small workshops or enterprises punished by law?
(1) The preservative exceeds the standard
(2) Find a master with two knives and three knives to learn
(3) Greedy and cheap to eat big losses: these big heroes, in order to fool money - there is no conscience, but many people for cheap
(4) Those who sell raw materials do not understand anything; those who sell sugar alcohol do not understand anything; those who sell food machinery do not understand anything; the Shanghai exhibition is a place to fool people
(5) How to identify whether the embalming master is a liar? One: look at the year of its mobile phone, if it is not more than 20 years of mobile phone, do not believe at all; second: pay more attention to its original literature
(6) The following notes:
One: Handan Xingtai people, about 60 years old, small eyes, deceived many people;
Two: saying that he is a homosexual of Lanzhou Food Industry University, he has deceived many food enterprises in Ningjin County and Xiajin County;
Three: Shandong Qingdao people who sell sugar alcohol, who originally sold sugar alcohol to enterprises, because they cheated customers, have been resigned by sugar alcohol companies, and have deceived many enterprises;
Four: The so-called masters of Fujian
Five: The so-called masters of Taiwan or Japan: they only play pastry
Sixth: The so-called masters of Gaocheng and Beijing in Hebei Province
Seven: Shandong region, the so-called anti-corrosion technology: in fact, the West Point workshop
Eight: Deception in the name of Hope hope and Dali Garden: Cultural pyramid schemes are also done in the form of books
Nine: Other forms
Ten: do workshop environment: it will only do environmental hardening; do not understand anti-corrosion.
Are natamycin, streptococcus lactate, polylysine, and kojic acid useful for baking and pasta foods?
Answer: If the production environment is not a 100,000-level environment, it is useless at all.
Cases of legal sanctions due to ignorance:
1: Langfang Xiao'a Food: Hua Tuo, a 60-year-old small-eyed old man in Handan, learned antiseptic technology; the quality inspection of preservatives by the Food and Drug Administration seriously exceeded the standard; a fine of 500,000 yuan.
2: Shanghai Pudong Xiaoba Food Company: Learned antiseptic techniques with a female Huatuo in Qilu, and the quality inspection preservatives of the Food and Drug Administration exceeded the standard; fined 1.2 million yuan; and imprisoned for 180 days.
Three: Xiajin County Xiaocheng Food: study with Hua Tuo, a handsome professor in Lanzhou, the food and drug bureau quality inspection preservatives exceeded the standard, etc.; the law is as follows - (1) fine of 800,000 yuan; (2) suspension of business for 3 years; (3) imprisonment for 200 days.
Fourth: Lianyungang Xiaodu Food: Fooled by the so-called Fujian gods of the Shanghai exhibition, the food and drug bureau quality inspection tested a number of pastry preservatives exceeded the standard; the law is as follows: (1) fines, imprisonment; (2) lifetime ban on food processing qualifications.
Fda Fines and Jail Enforcement Legal Sources:
Industrial preservatives, industrial additives, industrial improvers and so on exceeded the standard
e.g. brighteners, industrial colors, industrial improvers, nutritional enhancers (industrial vitamin E c)
GB/T23374-2009; GB5009, 12-2010 (First Law);
GB/T5009, 35-2003 (First Law);
GB/T23382-2009；
GB/T23377-2009；
GB/T5009,140-2003；
GB/T5009, 97-2003 (First Law);
SN/T1743-2006；
GB/T23495-2009；
GB4789, 20-2010 (Second Law);
GB/T4789,2003；
GB4789,15-2010；
GB4789,4-2010；
GB-2760-2014；
CB-5749-2006；
GB1355-1986 ；
GB-1355-2005 ；
CB4806.1-2016；
CB T10004-2008.
Dr. Du Dechun:
Chief Doctor of Baked Food Engineering in China
44 years of focus on baked food technology research and development
Bread cake, baking baking, pasta senior antiseptic and antioxidant technology doctor, expert, craftsman.
Verse 3: How is it possible to make six-month bread neither moldy nor moist and soft?
Food factories or companies that are mainly long-term are helpless in the face of the core problems of cutting-edge technology such as short shelf life of bread, inability to moisturize and suppleness after two quarters, fading and aging bread, and deteriorating taste; Du Dechun baking technology research and development institutions have cooperated with a large number of aseptic and fungal chemical plants; Developed a set of core technologies for achieving 6 months of long-term bread, and explored several core factors together with baking colleagues as follows.
The first factor: raw material matching
Water: Water is one of the basic raw materials of bread and is one of the key components of long-term bread. It not only affects the selection of other raw materials for bread, but also directly affects the shelf life of milky bread. Therefore, the control of water heat is particularly important for creamy bread. After repeated tests, it was finally determined that the total amount of water in the bread should be controlled within a certain range. There are other requirements for the production of long-term bread to meet the standard water, for more information, please refer to du dechun baking technology article "The impact of water quality on the quality of baked pastry food".
Flour: The role of flour in bread Needless to say, there are many types of flour on the market at present, and how to select the right flour for the production of long-term bread is the key. Gluten is an important parameter of flour and one of the most important bases for dividing flour. After research, the flour used in long-line bread is high gluten flour, and the determination of the strength of the tendon depends on the determination of other raw materials.
Sugar: Sugar in bread not only plays a role in providing sweetness and color, but more importantly, it plays a role in improving the organizational structure of bread and extending the shelf life. Therefore, the choice of the type and quantity of sugar is equally important. The sugars commonly used in bread are fructose syrup, sugar alcohol solution and sucrose. These sugars can also be used in bread, and some sugars with special functions can also be used. However, the amount of added sugar varies with different sugar types, and after research, the amount of sugar and sugar alcohol solution should be increased or decreased according to the various indicators of flour
Improver: There are two main types of bread improvers, one is emulsification modifier, and the other is enzyme preparation improver. In addition to the function of the emulsifier in bread, it is more important to play an anti-aging role, and its mechanism of action is: taking glyceryl monostearate as an example, in bread baking, when the starch is overheated and gelatinized, amylose with a spiral configuration can tightly surround the cylindrical monostearate glyceride to form a stable spiral complex. When the bread is cooled, the amylose molecules wrapped around the cylindrical monostearate are no longer easy to return to the crystalline structure,
Thus delaying the aging of starch. At present, in addition to the single glyceryl stearate used in the production of bread in China, there are sodium stearoyl lactate, calcium stearoyl lactate, fattylic acid sorbate, modified soybean phospholipids, sucrose esters, etc.
However, different emulsifiers play a slightly different role. The application of enzyme preparations in bread is mainly based on its ability to convert the lake powder into a low molecular weight dextrin. Since the low molecular weight dextrin can be far away from the interface diffusion between starch and protein, interfering with the interaction between the powder and the continuous protein network, the bread hardening rate is slow. However, different types and different sources of enzymes have a large difference in anti-aging effect, and they should be selected according to actual experience. Combining the mechanism of action and advantages and disadvantages of the above two kinds of improvers, a comprehensive improver specifically for bread has been developed, which can effectively prevent the aging of long-term bread.
Yeast and other bread raw materials In addition to the above raw materials, yeast, salt, grease, eggs and egg products, dairy products, etc. are also used in bread production. Yeast is one of the most important raw materials. The type and amount of yeast directly affect the tissue structure of the bread. The noodles contain a high amount of sugar, so it is necessary to choose yeast with strong sugar tolerance, and the amount of yeast should be moderately increased, and if necessary, yeast nutrients should be added. Other raw materials such as salt, oil, eggs and egg products, dairy products, β carotene, modified starch, glycerol, fatty acid enzymes, etc. are not described in detail here.
(China's baking market is not yet mature, especially baking raw material manufacturers, food machinery, food packaging, food technology - many so-called large companies, cloaked in the cloak of culture, to hype up the efficacy of their own product raw materials, here we remind you baking colleagues: in the choice of these baking systems must cooperate on the chain, please polish your eyes, practice more, test more, after all, matching and appropriate is the truth of development. If you want to take fewer detours, please visit Mr. Du's website for more content).
The second factor: matching formulas, processes, processes; Standardized cooling and packaging
After the detailed study of Du Dechun baking technology research and development institutions, reasonable, standardized and matched formulas, processes and processes will be the bottlenecks that must be crossed for the success of industrial bread; Cooling conditions such as temperature, humidity, time, air flow and other factors as well as spraying of the sterilization solution before packaging (also including the matching of the packaging material) are key factors. (Omitted here, for more information, please visit the website "Du Dechun Baking Technology Research and Development Institution".)
The third major factor: internal and external micro anti-corrosion and anti-aging factors
Preservatives: Bread is rich in nutrients, very suitable for the growth and reproduction of microorganisms, ordinary bread at room temperature its shelf life is generally a few days, environmental control of good bread is also up to 10 days or so. Long-line bread has a shelf life of up to 6 months, so embalming has become an important issue.
At present, almost all preservatives have a good inhibitory effect on mold, and at the same time, the inhibition effect on yeast is also very strong. Therefore, the development of new preservatives for long-line bread has become an important part of food processing enterprises. In today's baking industry with money worship as the king, all kinds of impetuous and false food additive preservatives are everywhere under the cultural cloak of infinite exaggeration, and Mr. Du, a senior expert in baking pastries, the founder of Du Dechun Baking Technology Research and Development Institution, promised to all baking colleagues: "Never give any unqualified food additive company to do pseudo-advertising." Here, Teacher Du also told everyone that the shelf life of bread can reach 6 months, which is definitely not something that can be done by relying on several preservatives or compound compounding and preservatives.
Compound functional preservatives: The preservation of bread mainly includes two aspects, namely, the anti-aging of bread and the antiseptic of bread, both of which are indispensable. No matter how soft the bread is but moldy or not moldy for a long time but the bread is hard, it is also unacceptable to the guest. Therefore, bread preservation should start from both anti-aging and anti-corrosion aspects, and the same bread preservative should also include anti-aging preservatives and preservatives.
Preservatives: The antiseptic of food refers to the prevention of food from being contaminated by microorganisms and decaying, while food preservatives refer to chemical or natural substances that extend the shelf life of food by reducing or inhibiting the growth of microorganisms in contaminated food, or inactivating them.
However, there are far more substances with antiseptic functions, and many flavoring agents, spices and quality improvers have antiseptic functions. In addition, there is a special class of substances, which have a special odor, and this special odor has a significant inhibitory effect on the growth of microorganisms, which plays an antiseptic function through fumigation is called fumigation agent.
Therefore, the generalized preservative should also include these substances that have antiseptic effects but are not listed as preservatives. To sum up, the types of preservatives mainly include the following categories: acid preservatives: mainly including benzoic acid and its sodium salts, sorbic acid and its salts, propionic acid and its salts, dehydroacetic acid and its sodium salts.
Ester-type preservatives: mainly refers to parahydroxybenzoates, fatty acids and esters thereof. Inorganic preservatives: mainly sulfites, metabisulfites, sulfur dioxide and nitrites. Biological preservatives: mainly include streptococcin lactate, natamicin and the like.
The problem of anti-aging preservatives: Bread aging refers to the phenomenon of reduced quality of bread during storage, which is manifested as the skin losing luster, aroma loss, water loss, starch condensation in the lute, hardening off the slag, soluble starch reduction and so on. The aging of bread shortens its shelf life, which causes greater economic losses. Regarding the aging mechanism of bread, although there is more controversy in the academic circles, the more unified view is that the aging of bread is mainly caused by starch, and other factors are secondary factors. As mentioned earlier, the substances currently used with anti-aging functions are mainly some emulsifiers and enzyme preparations, but in practical applications, it is difficult to meet the requirements by relying on one or two anti-aging substances alone, and it is often necessary to have several or even dozens of substances to play a role together to meet the requirements.
Functional preservatives: Functional preservatives refer to substances that are harmless to the human body or have special health functions, and some of the many preservatives can be called functional preservatives. Functional preservatives mainly include some natural preservatives and some substances with antiseptic functions and health care functions such as streptococcus lactate, natamycin, polylysine, lysozyme, etc.; functional preservatives mainly include some functional emulsifiers, enzyme preparations, etc. such as medium carbon chain fatty acid. The following is a brief introduction to several commonly used functional preservatives--
Streptococcin lactate: A small peptide produced by certain serotypes of Lactococcus lactate that is antibacterial against many C+ bacteria, especially inhibition of the activity of Clostridium and Bacillus, which produce endospores, which are the main spoilage bacteria in food.
Natamycin: Natamycin is a secondary metabolite obtained by the fermentation of natal streptomycin, it is a polyene macrocyclic lipid antifungal agent, can specifically inhibit yeast and fungi, and has good physical and chemical stability, so over the years the food industry has not lost interest in it, has become a natural biological food preservative and antibacterial additive widely used in many countries.
Polylysine : Polylysine is a microbial food preservative with excellent preservative properties and great commercial potential among natural preservatives. It is a natural microbial metabolite, a fermentation product obtained by separation and extraction.
Polylysine : Broad bacteriostatic spectrum, in the acidic and slightly acidic environment on gram-positive bacteria, gram-negative bacteria, yeast, mold have a certain antibacterial effect, polylysine on other natural preservatives are not easy to inhibit Gram-negative Escherichia coli, Salmonella bacteriostatic effect is very good, and it also has an inhibitory effect on heat-resistant Bacillus and some viruses. The bacteriostatic mechanism of polylysine is mainly manifested in the destruction of the cell membrane structure of microorganisms, causing interruptions in the transmission of material, energy and information of cells, and eventually leading to cell death. Because the cell membrane is one of the main places where microorganisms carry out energy conversion and material metabolism.
Therefore, polylysine adsorbed to the cell membrane can break the structural integrity of the membrane, make the cell lose its selectivity to the substance, and can lead to the rupture of the intracellular lysosomal membrane and induce microbial autolysis, which ultimately leads to cell death.
Lysozyme: Lysozyme is a hydrolases that act specifically on the cell wall and are found in human saliva, tears, egg whites, mammalian milk, plants, and microorganisms. It is safe and non-toxic to the human body, no side effects, and has a variety of nutritional and pharmacological effects, so it is a safe natural preservative. Column technology, the use of compound functional preservatives, to ensure the long shelf life of bread
Fence technology: Fence technology refers to each factor that affects product quality as a fence, and then by adjusting these fences to achieve the purpose of preserving food quality. Bread preservation is a comprehensive process, it is difficult to rely on only one substance or one method to achieve long-term preservation, but must be combined with all aspects, learn from each other's strengths and complement each other to complete, so the fence technology is very suitable for the preservation of bread. From the perspective of food preservatives, the fences that affect the survival of harmful microorganisms include: temperature, pH, moisture activity, oxidation! Reducing potentials, storing space gas components, competitive flora, preservatives, initial carrier capacity, radiation and packaging, etc., by adjusting these fences, you can control the survival of harmful microorganisms. Here are a few commonly used fences.
Temperature Each microorganism has a most suitable survival temperature, generally 28-36 °, mold is 25-30 °, too high or too low temperature will affect its growth, reproduction. We can use high temperature to kill microorganisms, but also can use low temperature to control microorganisms, the growth of general microbial organisms, reproduction rate with the decline in temperature and slow down, and with the decline of temperature, the types of microorganisms that can be reproduced are also decreasing, the relationship between the reproduction of various harmful microorganisms and temperature as shown in the experimental results. The relationship between the reproduction of harmful microorganisms and temperature Temperature, activity of harmful microorganisms: 12° for Clostridium perfringens and Clostridium botulinum that can break down proteins; Low limit of growth of bacilli; 3.5 ° Most microorganisms multiply slowly, and the toxin-producing bacteria do not produce toxins; 0 ° A variety of microorganisms may multiply slowly; -7 ° The vast majority of microorganisms reproduce very slowly; Microorganisms below -10° cannot reproduce.
Water Activity: Water activity can be widely used to describe the stability of food and the possibility of microbial reproduction, as well as chemical, enzymatic and physical changes that can cause changes in food quality. The activity of pure water is set to 1, the activity of water decreases with the increase of dissolved mass in the aqueous solution. Most molds and yeast can reproduce the lowest AW value of about 0.83 when used in combination with a lower value and a lower temperature, there can be a significant inhibitory effect on various microorganisms.
pH: In general, acidity has a strong bacteriostatic effect, so acidity is an important factor affecting the survival of harmful microorganisms. At ph<2 makes all kinds of harmful microorganisms unable to grow; at ph.2, most harmful microorganisms can be effectively inhibited, but yeast and mold can tolerate a lower value, about ph1.8.
Preservatives: As the name suggests, preservatives as a fence highlight "anti", "anti" word has two meanings: First, although the effect of preservatives does not depend entirely on the number of microorganisms present, it must not be used in food that already contains a large number of harmful microorganisms to stop decay or treat decay.
Only when there are relatively few harmful microorganisms, or not when the harmful microorganisms are rapidly multiplying, it is effective; the second layer means to distinguish the two concepts of "killing" and "inhibiting" harmful microorganisms, preservatives in the usual concentration of use, the first is inhibition, it not only inhibits the metabolism of microorganisms, but also inhibits growth, it takes several days or weeks to make the inhibited bacteria die. If you want to kill microorganisms in a short period of time, you need to use disinfectants. There is no preservative that inhibits all harmful microorganisms that may appear in food, nor is there a preservative that inhibits only one harmful microorganism in food.
Initial carrier amount : We use the initial carrier amount of food preservatives as a fence to highlight its important role in food preservatives. Because the effect of any fence in food preservative is related to the initial amount of bacteria carried by the food, the lower the initial amount of bacteria, the more satisfactory the antiseptic effect.
Combined with the fence technology to use a compound functional preservative to effectively ensure the long-term goods holiday of milky bread At present, the three products that have been launched are designed for the three fences of water activity, preservatives and initial carrier capacity.
Bread preservative products It is a new generation of bread preservatives prepared by a special process by compounding a variety of preservatives, preservatives, and mildew inhibitors, which can effectively inhibit the stickiness and mold of bread, and has the characteristics of slow efficacy and stamina, so it can reduce the impact on yeast awakening.
We have tested sodium propionate, sodium dehydroacetate, and sodium bisacetate as contrast samples to test the antiseptic and freshness effect of this product.
Experimental method: a certain amount of preservatives are added to the flour, and bread is prepared by the process of noodles, pressing noodles, molding, waking, baking, cooling and packaging. The whole process as far as possible to do consistent, packaging using simple convenient packaging, and then the bread is placed in the most suitable conditions for mold growth temperature of 28-32 °, relative humidity of 80%, observation, statistics, the final result of different preservatives to inhibit the growth of bread mold: sodium propionate , dehydro sodium acetate %, sodium diacetate % ,
New bread complex % ; The number of days that mold growth begins with a control sample, and the number of days when the test sample begins with common mold is the test value of the test sample compared with the control sample. It can be seen from the experiment that although various preservatives can inhibit the growth of bread mold and extend the shelf life, there is a large difference between different varieties, especially the new bread preservative, which does not appear obvious mildew during the observation period, indicating that it can greatly extend the shelf life of bread.
Bread antiseptic spray: mold pollution in bread mainly comes from air, packaging equipment and personnel carrying, etc., so it is necessary to sterilize the package before packaging the finished bread, which can greatly reduce the chance of bread contamination before packaging, thereby reducing the starting colony before bread packaging.
Bread antiseptic sprays are mainly designed for "initial carrying capacity" fences. It uses alcohol as the carrier, dissolves into a variety of chemical and natural preservatives as a whole, and plays a bactericidal and antiseptic effect on the surface of the bread. The experiment was carried out using blank samples and alcohol as references. Experimental method: the number of bread molds after baking, before packaging, alcohol spraying, bread antiseptic spraying liquid and storage for a certain period of time were determined,
Thus determining the function of the spray solution, the results are as shown in the experiment: the number of different treatments of breadbeam mold (pcs/g) has just been baked 0. Before packaging 10, Alcohol spraying (before packaging<10; 15d after 80, bread antiseptic spraying liquid spray (packaging before 10, 15d after 30); It can be seen from the experiment that after alcohol spraying, the initial mold number of the milky bread before packaging can be significantly reduced, and the bread antiseptic spray has a more antiseptic function in addition to the sterilization function, and after spraying, the shelf life of the bread is greatly extended, of which the bread treated with the antiseptic spray liquid does not appear obvious mold during the observation period.
Effects of different treatments on the shelf life of bread Control (no alcohol spraying) 1,75% alcohol spraying2; Bread antiseptic spray spray >5. Note: The number of days on which the control sample began to grow mold was the test value of the test sample compared with the number of days when the sample began to grow mold.
Bread anti-aging agent: The main function of bread anti-aging agent is anti-aging bread, but it also has anti-corrosion function. It is by controlling the water activity of bread this fence to achieve antiseptic function, the addition of bread anti-aging agent can significantly reduce the moisture activity of bread. In addition, the bread anti-aging agent also added some fumigated substances, through the fumigation effect can also extend the shelf life of bread to a certain extent.
As mentioned earlier, there are as many fences that affect food preservatives, and the above three types of bread preservative series control mainly three of them, so according to the principle of fences, they may also have a method to fully meet the requirements of antiseptics, as shown in the experiment. Each peak in the figure represents a fence, and the dotted line represents the growth of harmful microorganisms, indicating that it is necessary to jump over each fence, if there is only one fence, it is necessary to require that the fence be very high; if there are several fences in a row, although each fence is relatively low, it still effectively inhibits the growth and reproduction of harmful microorganisms. That is to say, in order to fully control the growth of bread mold, it is also necessary to use the control of other fences, such as the control of the packaging and the gas composition in the packaging can significantly enhance the antiseptic effect of the use of bread preservatives.
The fourth factor: the matching of the conditions of the central factory with the food machinery
Although the sparrow is small, the system is perfect. In strict accordance with the national requirements qs hardware design system to design each discharge room, ingredient room, laboratory, production workshop, frying workshop, baking workshop, cooling workshop, packaging workshop, finished product workshop, office and other system related configuration layout. Food machinery is now also blooming everywhere, for a pastry processing enterprise to choose what kind of matching brand of food machinery is very critical: the company's integrity and qualifications, the quality of machinery, function, model efficiency, parameters, power, production capacity, standards, data, etc.
In various provinces in China, there are local quality bureaus and health bureaus, although they set and design a systematic hardware workshop system for enterprises, but in ultraviolet sterilization, ozone sterilization, dynamic sterilization; Hand sanitizer, disinfectant, workshop air flow, convection, temperature, environment, humidity and a series of key workshop control problems are still not obvious, such as encountering this situation can be solved in cooperation with Du Dechun baking technology research and development institutions.
Du Dechun: China's chief baked food engineering doctor, bread and cake senior preservative expert.
Section 4】 How to achieve the shelf life of cake bread?
Pastry preservative technology
I remember when learning pastry technology in the 1970s, hop old bread, handmade cake, hemp cake, egg cake, mixed sugar cake, mung bean cake, mung bean cake, milk fruit strips, plate long crisp, plum blossom crisp, tiger skin puff pastry and other cakes with more eggs will not be moldy and deteriorated for several months; among them, the state-owned units themselves process the red date filling, date paste filling, bean paste filling, hawthorn filling and other fillings with preservatives.
Additives and other modern preservatives are not available, placed for half a year, a year of good quality (the old state-owned unit era of the national door is not open, any preservatives, additives are not, under that condition pastries, bread, fillings are not moldy at all). That era was the "green antiseptic skill" of the old teacher Fu (all pure natural ingredients reasonable matching technology)...
The confectionery food processing industry is a food industry that emerged in the 21st century, with broad development power, but its development speed has been affected by mold and deterioration. Due to the late start of pastries in China, most of the enterprises do not have the corresponding technical capabilities, coupled with the blind pursuit of quantity of many enterprises, and ignore the problem that cakes are easy to mold, resulting in a large number of moldy returns of products within the shelf life, causing great economic losses and market losses to enterprises. Entering modern society,
Because the commercial color is cloaked in wealth and profit, so that a variety of preservatives, additives, antiseptic equipment, sterile equipment and other modern antiseptic means frequently advertised; preservatives sometimes become a commercial devil that endangers enterprises and endangers the people; in the baking pastry industry, pastry processors are in the clouds - is it possible for enterprises to have 100,000 levels of sterile workshops to make long-term cake products?
Is there a short shelf life of pastries in the sterilization workshop? How can soft pastries, egg pastries, yeast bread pastries, and filling cakes have a long shelf life without excessive preservatives? -On the truth about the antiseptic of pastry baking products Du Dechun baking technology research and development institutions to use pastry baking technology that has been precipitated for many years to unveil this "mystery"
First, let's talk about how to check the shelf life of pastry products:
After the product is prepared, it is cooled to room temperature in a clean environment and then encapsulated, and then put into a temperature of 30 degrees Celsius, moderate 70 ‰, in this state is the best growth temperature of mold [2], according to the national standard GB 20977 regulations, the number of mold in hot-processed pastries (including bread) is less than 100cfu/g. Cakes are judged by regular microbial testing to determine the shelf life of the product. January February March you can know the shelf life effect of the product.
My enlightenment teacher, Mr. Wang Guojun, has the following theory of the ideas and concepts of bacterial processes:
Causes of pastry mold: Pastry and bread mold are the result of mold multiplying on pastry bread. Mold is a fungus. Low-grade fungi that form villi, spider web-like or flocculent mycelium on the nutrient matrix are commonly referred to as mold. The vegetative bodies of mold are composed of hyphae, which grow and develop to form branches and intertwine to form mycelium. Some hyphae have no transverse septum, and the entire hyphae is a single cell containing multiple nuclei, such as mycelium of Mucormycetes, Stick mold, and P. prunus.
Another type of mold mycelium with transverse septum cells is multicellular hyphae. For example, Aspergillus, Penicillium, etc. The molds growing on pastries and bread are mainly Mucormycetes, stick mold, Aspergillus and so on. Mucormycetes, sporangia stalk, sporangia and other parts, sporangia and other parts, sporangia have a large number of spores.
1． Mold growth and reproduction conditions Mold growth and reproduction, one to nutrition, the other to the appropriate environment, that is, the appropriate temperature, pH, osmotic pressure and oxygen.
(1) Nutrients The nutrients required for mold growth and reproduction are carbon, nitrogen, water and vitamins. Water is an important component of the mold body, and the substance must be soluble in water to participate in the metabolic reaction of mold. In addition, water regulates the temperature of cells. Substances such as vitamins are commonly referred to as growth factors, and these substances are generally components of important enzymes in cell metabolism.
(2) Environment Temperature The growth and reproduction of molds is closely related to temperature, and molds only survive within a certain temperature range. Above or below this temperature, you cannot grow well, or even survive. 25-30 °C is the most suitable temperature for mold growth, below 10 °C, mold growth is quite slow, 93. 3 °C mold is killed 110 °C time 60-80 minutes Mu 6 pounds of pressure can kill mold spores.
Humidity The rate at which microorganisms grow and reproduce in pastries often depends on the moisture content and storage temperature of the pastry. The pastry has a high water content, the temperature is about 30 °C, and the relative humidity is 75%, which is most suitable for microbial reproduction. Pastry bread is rich in nutrients and has a high moisture content with the nutritional conditions required for mold propagation. In pastry production, if hot packing is used, the moisture and hot air emitted in the pastry are concentrated in the box, and the pastry is easily moldy.
PH Molds are difficult to grow in an acidic environment, and various organic acids have bacteriostatic or sterilizing effects. 65%-80% sugar inhibits mold propagation.
In the absence of oxygen, mold growth is inhibited. 2． Mold propagation process Mold propagation law, mold spores in a suitable environment to grow new mycelium, the body of bacteria into the matrix or close to the matrix, absorb nutrients, another - part of the stretch in the air, rapidly grow sporangia stalk, sporangia and other parts, mold in the way of asexual reproduction and sexual reproduction to produce spores, spores with the wind scattered, floating everywhere, encounter a warm and humid environment, but also can quickly multiply and grow new mycelium.
The same is true of the process of mold propagating on pastry bread,
When the mold spores settle on the surface of the pastry bread, the temperature and humidity are suitable, and the mycelium begins to grow, and the white spots on the cake surface are visible to the naked eye, that is, mold spots.
The body protrudes into the matrix or close to the matrix, absorbs nutrients, and the other - partly stretches in the air, rapidly grows sporangia stalk, sporangia and other parts, mold in the way of asexual reproduction and sexual reproduction of spores, spores scattered on the cake to multiply,
After a period of time, the surface of the pastry bread can be seen to grow hairs, and there is a lot of turquoise powder, which is the mold spore. These spores blow with the wind and drift around, contaminating other pastry breads. Therefore, if a pastry or bread is found to be moldy, it is necessary to process the other pastries and breads in time. Moldy pastry bread should not be eaten to avoid food poisoning.
Measures for the preservation of pastries against mildew
1: Strict control of three passes: material selection, baking, packaging
2: All kinds of pastry raw materials matching reasonable design, formula process professional reasonable design, process procedures scientific and reasonable design
3: Environment: secondary locker room, packaging room, ultraviolet sterilization lamp, special room disinfection, operation table or packaging machinery disinfection.
4: Personnel: three whites, that is, white and clean work clothes and hats and masks.
5: Reasonable design and matching condition design of processing workshop, cooling workshop and packaging workshop
6: Product cooling time and matching conditions
7: The surface of the cake is sprayed with anti-corrosion treatment when packaging
8) Ozone nitrogen-filled oxygen absorber with sealed packaging
9: Green raw materials with inhibition of cake shelf life extension (suitable for ordinary packaging, no need to supplement nitrogen))
10: Antioxidant and anti-corrosion collaboration technology
The role and mechanism of food preservatives
1 The mechanism of action of food preservatives The standard for selecting food preservatives is "high efficiency and low toxicity". High efficiency means that the inhibition effect of microorganisms is better, while low toxicity means that there is no observable toxicity to the human body. Although the basic metabolic processes of the biological world have many similarities and similarities,
But the metabolism of each class of organisms is very different. People decompose various nutrients through the digestive system, screen food for the first time, discard non-decomposables; absorb nutrients through various types of intestinal wall cells, conduct a second screening, discard substances that cannot be absorbed; and decompose and exclude substances that cannot be used by the human body through selective utilization and absorption of blood and liver. And the metabolic process of microorganisms is much simpler,
Generally, various substances are directly through the cell membrane into the intracellular response, and any substance that interferes with its physiological metabolism can interfere with the growth of microorganisms. Therefore, many substances do not have any adverse effects on the human body, but have a great impact on the growth of microorganisms. Because the structural characteristics and metabolic methods of different types of microorganisms are different, the same preservative has different effects on different microorganisms.
The mechanism of preservative inhibition and killing microorganisms is very complex, and the preservatives currently used are generally believed to have the following effects on microorganisms:
a) Acts on the cell membrane, resulting in an increase in the permeability of the cell membrane, the outflow of intracellular substances, thereby losing the vitality of the cell. Such as benzoic acid and phenolic substances.
b) Inactivate enzymes necessary for cellular activity. Many antimicrobial agents work by inhibiting the activity of enzymes in cells or the synthesis of enzymes. These enzymes can be enzymes for basal metabolism or enzymes that synthesize important components of cells, such as proteins or enzymes synthesized by nucleic acids.
c) Destroy or render dysfunctional genetic material within the cytoplasm.
In principle, antibacterial agents that act on mold cells also have an effect on human cells. But these antimicrobial agents in the human body are not as easy to achieve the concentration of effective action in mold cells. Unless they have cumulative effects in the human body, such as fluoride and boric acid. Most antimicrobials break down quickly in the human body or are excreted directly, such as sorbic acid.
After adding an effective concentration of antibacterial agent to the food, some of the mold can always be killed after a certain period of time. However, the purpose of adding antimicrobials is to control the number of molds in food below the level of spoilage, rather than to remedy the proliferation of molds caused by poor hygienic conditions in the production, transportation and storage of food. This requires that the timing of addition be grasped in the actual production, generally when the number of mold in the food is small, that is, the mold in it is still taking antiseptic measures when the delay period is still in place, so that it can play an effective role in a lower dosage, and after the logarithmic growth period, even if the amount of use is high, it may not be able to meet the requirements.
Preservatives are commonly used in pastries
In general, acids have a strong antiseptic effect. In fact, most of the effective and widely used preservatives are various acids, such as sorbic acid, malic acid and propionate, among others. These preservatives are more effective at low pH than at high pH. Among them, only parabens still have an effective antibacterial effect when the pH is close to neutral.
(1) Sorbic acids
The inhibitory effect of sorbate on the germination of Clostridium botulinum and Bacillus cereus has been confirmed on the medium.
Because sorbic acid antibacterial agents as additives have not found any toxic effect on people, and the antibacterial spectrum is very wide, almost all pH values below 6. It can be used in all foods with 0. Although Zhongshan sorbic acid is not widely used in baked food than propionic acid, it is still useful because its inhibition of fungi is stronger than propionic acid, and it is still effective at higher pH. Just in use should pay attention to, such as cakes, sweets, should be added as soon as possible, in order to distribute evenly. Not suitable for yeast pastry products.
(2) Propionic acid
Propionic acid is a colorless, transparent liquid with a pungent odor and is miscible with water. Its calcium salt and sodium salt are white powder, water soluble, and the smell is similar to propionic acid. Propionic acid and propionate are easily absorbed by the human body and participate in the normal metabolic process of the human body, without harmful effects. Many countries in the world recognize it as a safe food additive. The antibacterial effect of propionic acid is not as strong as that of sorbic acid and benzoic acid. Propionic acid mainly inhibits mold, in the production of chemical starter products, generally should use sodium propionate, because calcium ions will affect the role of starter culture. In bread it is best to use calcium propionate, because calcium can enhance the nutrition of the product, the dosage should not exceed 0. 32％。
(3) Parabens
It is a white crystalline powder with a slightly narcotic odor. Parabens can be quickly absorbed in the human gastrointestinal tract, hydrolyzed in the liver and kidneys, and the production of parabens is directly excreted by the urine or then converted into parahibolic acid and glucuronate, which are excreted without accumulation in the body. Therefore, it is also a safe food additive. Parabens can destroy mold cell membranes and denature intracellular proteins. Its antibacterial effect is stronger than that of several other types of antibacterial agents, and the inhibition effect on fungi is the best. The inhibitory effect on bacteria is also stronger than that of sorbic acid, and it has a lethal effect on gram-positive bacteria.
(4) Compound preservatives (sodium dehydroacetate, calcium propionate, monoglyceride, grape acid-6-lactone, etc. are compounded in a certain proportion)
Compound preservatives are compounded from a variety of materials, which have the dual effects of improving quality and preventing mildew.
(5) Sodium dehydroacetate (sodium dehydroacetate)
Sodium dehydroacetate, but most of the PH subject to pastry is alkaline, and the antiseptic effect of potassium alkaline sorbate is not good, while the bacteriostatic profile of sodium dehydroacetate is wide, which can have a good bacteriostatic effect under weak alkaline conditions. Not suitable for yeast pastry products.
Reasonable use and precautions for preservatives
(1) Correct selection of preservatives The physical and chemical characteristics of different preservatives are different. Preservatives whose flavor and physicochemical properties are compatible with foods can be used for these foods, but not on the contrary. In addition, each type of preservative often only has an inhibitory effect on one or a few microorganisms, because the situation of bacteria in different foods is different, and the preservatives required are also different. For example, the effect of acetic acid against yeast and bacteria is good, often used in mayonnaise, vinegar pickled vegetables, benzoic acid has strong anti-yeast and mold ability, and is often used in acidic food, beverages and fruit products. Propionic acid is basically ineffective against yeast and has a certain inhibition of other bacteria, so it is mainly used in baked goods.
(2) Pay attention to the effective pH range of preservatives Benzoic acid and its salts, sorbic acid and its salts are all acidic preservatives. The pH value of food has a great impact on the antiseptic effect of acidic preservatives, and the lower the pH value, the better the antiseptic effect. It is generally believed that benzoic acid and sodium benzoate are suitable for pH 4. Below 5-5, sorbic acid and potassium sorbate are below pH 5-6, and the range of use of parabens is 4-8 pH. The antiseptic effect of acid preservatives is mainly based on the unionized molecules of the solution. If the concentration of hydrogen ions in the solution increases, ionization is inhibited, the proportion of unionized molecules is large, because the unionized molecules are easier to penetrate the microbial cell membrane, and change their local pH value, and the microorganism is more sensitive to changes in internal pH, so the antiseptic effect of low pH is stronger.
(3) The dissolution and dispersion of preservatives Preservatives must be evenly dispersed in food, if the dispersion is not uniform, it will not achieve a better antiseptic effect, so the preservatives should be fully dissolved and dispersed in the entire food. When dissolving, the choice of solvent should pay attention to the fact that some products cannot have a wine taste, and ethanol cannot be used as a solvent; some foods cannot be over-acidic, and they cannot be dissolved with too much acid. After dissolving the preservative solution, there are also cases of poor dispersion, due to the chemical environment added to the food changes, the local preservative is too concentrated, there will be preservative precipitation. For example, alcohol dissolved parabens, after being added to the aqueous phase, if it is not homogenized in time, it will quickly precipitate and float on the surface of the aqueous phase, which not only reduces the effective concentration of preservatives, but also affects the appearance of food.
(4) Heat treatment of food In general, heating can enhance the antiseptic effect of preservatives, and add human preservatives when heating sterilization, and the sterilization time can be shortened. For example, at 56 °C, it takes 180 minutes to reduce the number of yeast vegetative cells to 1/10, if the parahydroxybenzoate 0. 01%, then shortened to 48 minutes, if you add 0. 5%, it only takes 4 minutes.
(5) Preservatives and the use of various preservatives have their own scope of action, in some cases more than two kinds of preservatives used together, often have a synergistic effect, and more effective than the role alone.
For other food preservatives, please refer to Du Dechun Baking Technology Research and Development Institute "Effect and Properties of Food Baking Preservatives" and "Antiseptic Measures for Fried Pastries, Baked Pastries and Steamed Pastries".
Reduce the contamination of food Preservatives generally have a small bactericidal effect, only the effect of bacteriostatic, if the food carries too much bacteria, the addition of preservatives does not have any effect. Because the microbial base in food is large, although its growth is inhibited to a certain extent, the absolute amount of microbial proliferation is still very large, and eventually the preservative is ineffective through its metabolic breakdown. Therefore, regardless of whether preservatives are used or not,
Strict hygiene management in the processing process is very important, in addition, for each factory in 30 provinces with different processing conditions, different geographical locations, different internal and external environments, temperature, humidity and different processing conditions, according to their own conditions to set a set of perfect,
Hygienic, scientific and professional antiseptic measures in accordance with the Food Safety Law and local conditions. Although the quality supervision bureau of each provincial food and drug administration makes a design layout when the enterprise hardware audits QS (SC); although the food preservative enterprise sometimes exaggerates the role of preservatives; although the ozone machine, nitrogen machine, and dynamic sterilization and disinfection line of the food environment enterprise frequently exaggerate its bactericidal role; but many enterprises still have not broken through the bottleneck of the pastry anti-corrosion technology; so the scientific, professional, and systematic design and improvement of the pastry anti-corrosion technology according to local conditions is the fundamental.
According to years of experience in the research and development of pastries, for the ordinary production environment and no nitrogen packaging _ bread products (bread surface decoration sandwich including black beige salad sauce), cake products (sponge type grease sandwich); mung bean cake (steamed beans); meat muffins, wife cakes and other baked cakes have exceeded the antiseptic shelf life of 3-6 months.
The advantages are as follows:
(1) Authoritative professional system technology;
(2) The preservative does not exceed the standard food quality inspection safety and legality;
(3) Form a kind of piracy crackdown against all kinds of masters or fur masters who do not understand the two knives of professional technology;
(4) Simple professional guidance for environmental processing and packaging cooling workshop can achieve long-term insurance;
(5) Do not believe in any preservatives or small raw materials, scientific and professional exclusive technology, unveil the false mask of preservatives and antiseptics; (6) green exclusive technical means to control the corruption and mold of pastry products;
(7) Do not sell any so-called mythical versions of preservatives or legendary small materials, and use the customer's local convenient raw materials;
(8) Internal control of raw materials, formulas, processes, baking methods, cooling packaging conditions scientific professional system, external control of temperature, moderation, time, geographical externality,
Factory environmental science professional system technology; Du Dechun baking technology research and development institutions through 30 provinces customer guidance precipitation practical experience Successfully in the long-term pastry technology successfully broke through the long-term pastry technology to master the pastry long-term protection scientific professional technology.
Du Dechun:
China. Chief Doctor of Bakery Engineering
China. Chief Staple Food Nutritional Structure Engineer
China. Chief bakery with pasta food craft artisan
China. Chief pastry traditional craftsman