How To Inhibit Or Control The Reproduction Of Spoilage Bacteria
Feb 01, 2021
1. Reasonable formula
(1) Selection of raw materials:
For example, select regular manufacturers with complete qualifications and strictly control the key points of raw material acceptance, such as the moisture of flour, the total number of cocoa powder colonies, the total number of egg yolk powder colonies, and the freshness of eggs.
(2) Processing of raw materials:
Such as the disinfection of eggs, the pretreatment of sesame, cereals, fillings, sauces, etc.
(3) Control the osmotic pressure:
Appropriate addition of sugar, salt, and fat, and polysaccharides instead of disaccharides.
(4) Add water-locking material:
Like all kinds of sugar alcohol products, control the water consumption and water activity of the product.
2. Add suitable antiseptic and fresh-keeping products
With the upgrading of products, using more nutritious raw materials, adding higher moisture, and pursuing better taste, some manufacturers are also focusing on short-term products with a shelf life of 1 to 2 months. From the perspective of preservation, This type of product is more risky, because the growth curve of microorganisms will be at a peak within a month, and after a month, it will stabilize. Therefore, short-term insurance (1~2 months) and long-term insurance (3-6 (Months) preservation measures are equally important.
As any product, we must analyze its anti-corrosion and preservation system in a targeted manner. For example, purple rice salad toast, its purple rice filling, salad filling, and bread embryo are all unique systems. The living environment and reproduction curve of microorganisms Each is different. If you just add potassium sorbate and sodium dehydroacetate blindly, it is often difficult to achieve good results. Another example is chocolate coating products. The chocolate raw material cocoa powder carries a higher number of bacteria, which will inhibit it in an oily environment. Reproduction, once combined with bread and cake, will greatly increase the risk of the total number of colonies exceeding the standard.
Therefore, for products of different systems, anti-corrosion products should be selected in a targeted manner to maximize the preservation effect. Just like chiffon cakes and high-moisture cakes, our company Baiqing has specially developed a special preservative for chiffon cakes that is different from ordinary cakes. For the bean paste fillings that are prone to sour, excessive bacteria and mold, After in-depth research on the deterioration of such high plant protein products, the antistaling agent for bean paste fillings will be developed for use in products.
3. Reasonable external control options
(1) Choose to fill the package with nitrogen. At the same time, please pay attention to the internal sanitation of the nitrogen generator and regular disinfection.
(2) For the production environment that fails to meet the requirements, in order to reduce the secondary pollution of microorganisms in the air during the packaging process, Baiqing can be sprayed with fresh-keeping agent or natamycin (blended with 75% alcohol) to achieve atomization. status.
(3) For high-moisture and high-risk products, if necessary, the corresponding type of deoxidizer can be added to the packaging (supporting packaging materials with high oxygen barrier such as KOP/PE) to play a synergistic preservation effect.
