Today, we will answer some questions about microbial contamination and bio-preservative applications in food.
1
Scones added, calcium propionate, dehydrogenation, ascorbic acid, potassium sorbate, citric acid. Vacuum transparent packaging. Mold appears after one month of placement, ask the teacher to analyze the cause
One possible reason is that there are some mold mixed in before packaging, and the preservative concentration on the surface of the cake is not enough, so it slowly grows up.
2
What are the general types of gas-producing bacteria?
Two broad categories, among the bacteria are Clostridium capsulata, and most of the yeasts produce gas.
3
What do you add to prevent fresh noodles from browning?
Noodle browning is a big topic, the main factors are enzymatic browning and non-enzymatic browning, lowering pH, adding reducing agents to inhibit non-enzymatic browning; the use of antioxidants and ultrasonic treatment can inhibit enzymatic browning.
4
Is the preservative dosing standard in accordance with the 2760 standard?
If it is to make food, the food preservative must be strictly in accordance with 2760; if it is made of feed, according to the feed additive catalog.
5
What preservatives are generally used in beverages?
Potassium sorbate is the most commonly used, carbon dioxide can also play a good bacteriostatic effect, in addition to milk chain, polylysine can also be used.
6
Is the milk chain free of side effects or odors?
Milk chain safety is high, legal addition has no side effects, milk chain has a slight fermentation taste, but the amount of addition is low, most foods have no impact, and individual beverages will have a certain impact.
7
Teacher, have you experimented with roe sauce?
Not done, aquatic products are generally rich in spoilage bacteria, there are gram-positive bacteria and negative bacteria, it is recommended to use potassium sorbate and other broad-spectrum preservatives.
Image source: Qiantu network members
8
The general high acidity of the food itself has a bacteriostatic effect, is it necessary to add sodium benzoate, if added, will it have an impact on the taste and flavor of the food?
Depending on the situation, highly acidic foods can be free of preservatives, but preservatives must be added if the production process is insufficient or the risk of contamination is high. For example, vinegar products, some brands do not add anything, some add preservatives.
9
What acid is streptococcal lactate dissolved in?
It is recommended to use citric acid, one thousandth of a thousand, without too high a concentration.
10
How are preservatives used together?
It can be used according to the bacteriostatic range, or preservatives can be used separately according to the interior and surface of the product. The compound use of preservatives requires attention to the sum of less than 1.
11
Why do some of the preservatives in the aged vinegar and some do not? How long is the unused shelf life?
The key indicator of vinegar is the total acid content, generally the higher the total acid, the more you do not need to add preservatives, but also can sterilize the vinegar, proper control is not required to add preservatives. But not all manufacturers can have such conditions, so it is also common to add the right amount of preservatives, such as pears, milk chains, etc. The length of shelf life varies from product to product, and winter and summer also vary greatly.
12
With what to dissolve natamycin?
Natamycin, which is insoluble in water, is generally suspended with 75% alcohol, but can also be suspended with water. Our company has developed water-soluble natamycin, which can be dissolved in cold water.
13
How do you know what microbes are present in various types of food? How to choose a bacteriostatic agent?
A basic method is to observe the appearance, the sticky smell is most likely bacteria, and the long hair is basically mold. The choice of preservatives should first check GB2760, and then screen the appropriate preservatives according to the problems of the product. But the addition of preservatives is only the last line of defense, must not reverse the order, we first have to sort out the pollution points, in the production environment to work hard.
14
Can you tell us about the application case of beverages?
There are many major categories of beverages, I will give an example of a milk chain, milk chain is commonly used in milk drinks, it is water soluble, a small amount of citric acid can be added to the system after pre-dissolving.
15
How to use glucose glycoic acid endolipids?
Gluconic acid-δ-lactone is easily soluble in water, and can be added in two thousandths when used with preservatives.
16
How many minutes does the cheese soak? Need hot water to dissolve?
Does it mean the production of cheese? Cheese has a salting step, the time can be long or short, and even there are varieties that have been soaked in brine, salting does not require hot water, if graticin does not need hot water, it can be suspended evenly.
17
Natamycin aqueous suspension, what are the requirements for water temperature?
No requirement, room temperature is enough.
Image credit: pixabay
18
Can natamycin be used in products containing oils and fats?
The oil content is very high, generally do not need preservatives, more to add antioxidants. It's not clear what the greasy product you're referring to is, so you can add it.
19
Spray on the surface of the sausage than the concentration required?
One in a thousand is enough.
20
Can bio-preservatives be used in cosmetics?
Milk chain is currently in the cosmetic INCI list, called - milk streptopeptide, lyophilized powder used more.
21
Is there a relationship between the solubility and purity of natamycin? Is commercially available natamycin monomer or a mixture? Why can't natamycin be used for bread?
1. Natamycin solubility and purity have no relationship; 2. Commercial natamycin is generally 95% and 50%, and 50% specifications are mixed with salt or lactose groups. 3. GB2760 is such a provision, generally for the new food additives will do a long-term observation, if safe, it will gradually open the application, food additive applications will be adjusted every few years, perhaps after the bread will be allowed, this matter depends on the Health Commission.
22
Is it legal for our country to spray natamycin on the surface of the cake?
It mainly depends on whether your product can lean on the pastry, if it is a pastry, it is legal.
23
Canned meat not be treated with preservatives?
Generally do not need to add, cans will generally be autoclaved by high temperature, the middle will be repeatedly heated up, sterilization thoroughly.
24
Share the case of sauce and marinade meat, if you don't use high temperature sterilization, only ba killing, what is the plan, how long can it be saved?
Sauce marinated meat our company has compound products, ba kill + compound preservatives, how long your product can be extended to do experiments.
25
How to keep Enoki mushroom products fresh?
If it is a pickled fungus, generally add citric acid to adjust acid, with pear, dehydrogenation, milk chain and so on.
26
What preservatives do I need to add to soy sauce products? What are the most likely microbes to appear?
Soy sauce is a high-salt food, the general salinity > 12%, individual salt-tolerant microorganisms to survive, the main need to control is Bacillus cereus, and some mold.
27
What bacteria cause the fermentation wine to rise?
Most are yeasts.
28
What is good to put in the sauce marinade?
Our company has a special compound cooked meat product preservatives.
29
What kind of preservatives are suitable for yokan?
Yokan is made of bean paste as the main raw material, and the gel food made of sugar and agar is theoretically not high risk of contamination, and the environmental conditions are controlled when cooling.
30
Condensed milk is particularly prone to mold, is there any good recommendation?
The only preservative allowed to be added to condensed milk is the milk chain, but the milk chain has no effect on mold. It is recommended to find key points from the water activity, sterilization, bottle caps and other links, at present, it can only be like this, our customers have also encountered such problems, which are not well solved at present, and if there is progress, I will share it in time.
31
What kind of bio-preservative is used for spicy strips?
The problem of the ownership of spicy strips in 2019 is boiling, and now it is a conclusive conclusion, which belongs to the convenience food (seasoned noodle products), there are very few preservatives that can be used, and lactic acid is a kind of it. Weilong packaging can not find a single preservative now.
32
Must the product expansion bag be caused by microbial gas production?
Almost, I can't think of any other reason than microbes.
33
Mold and yeast are most suitable for PH values of 4-6, so > 6 or <3 is it most beneficial to control mold and yeast?
For most mold yeasts, exceeding this range is not appropriate, but a small number of adaptable destructive molecules are not excluded.
34
I want to buy an additive that inhibits the rise of fermented wine, what additive to use?
Natamycin is a good choice.
The image was posted on Pixabay by Shutterbug75
35
What preservatives are added to the canned yam?
Sterilization at 121 °C is sufficient.
36
What preservatives are best added to semi-solid seasonings?
Potassium sorbate is used the most, but the best is to compound several preservatives and synergize.
37
What preservatives are suitable for sesame sauce dips?
Yamanashi and benzo.
38
How useful is paraben in beverages?
Parahydroxybenzoic acids, the overall application is less and less, is currently used in the beverage category, only fruit and vegetable juice drinks, carbonated drinks and flavored drinks (fruity drinks only).
39
Fresh products such as garlic, chili peppers stir-fried into a sauce, placed for a period of time without flatulence, what is the reason for the acid, add potassium sorbate and antioxidants
It is mainly caused by lactic acid bacteria, which is effective when the starting colony is low and potassium sorbate is added.
40
Can streptococcin lactate be used for cold sterilization?
Cold sterilization can be understood as ultra-high pressure or irradiation, and the combination of milk chains and these measures is completely fine.
41
How to extend the shelf life of vacuum packaging of sauce and marinade meat products?
1. Control the starting colonies. 2. Appropriate addition of preservatives.
42
Which pet food preservative addition standard is implemented?
"Catalogue of Feed Additive Varieties (2013)" contains a preservatives section.
43
Is it necessary to add lactic acidic hormone (potassium sorbate) to the day after the chicken breast is fried?
Potassium sorbate allows very little in the amount allowed for fried meat, which can be checked on the one hand to check whether the conditioned meat is fresh, and on the other hand, to consider other preservative combinations.
44
What preservatives are added to rice wine?
Rice wine belongs to fermented wine, currently GB2760 allows gratistamycin, lysozyme.
45
Which preservative is more likely to use?
After the duck is marinated, it can be soaked and mixed with preservatives of cooked meat products.
46
If all the bacteria are killed, is there no need to add preservatives?
In theory, physical sterilization can be done, there is no need to add preservatives, such as high-temperature sterilized milk, but some foods will become worse in high-temperature sterilization taste, and then do pasteurization, combined with the use of preservatives.
47
Are there any preservative recommendations for the preparation of sake?
Benzoic acid, sorbic acid or sodium pyrobisulfite.
48
What is the difference between the role of acid-base regulator citric acid and sodium citrate in food additives?
Citric acid, sodium citrate is alkaline, the two can be used together as a buffer, sodium citrate can also adjust the acidity brought by citric acid.
49
In pet snacks, what preservatives are more useful, or more suitable for compounding?
There is no way to generalize, at present, commonly used propionic acid, sodium biacetate, sorbic acid, etc., milk chain is currently to be supplemented, and the effect of compound use is better.
Source: food R & D and production, please indicate the source when reprinting.
Reminder: The article is for reference only, if there is any impropriety, welcome to leave a message to correct and communicate. And the reader should not act on the content of the article without authorization in the absence of specific professional advice, and the operator shall not be responsible for the losses caused. If the article involves infringement or does not want to be published on my platform, please contact us.