Baked food is a convenient food made from flour, yeast, salt, sugar and water as the basic raw materials, adding appropriate amount of oil, milk, eggs, additives, etc., and baking through a series of complicated techniques. It not only has rich nutrition, but also has a wide variety of products, good shape and good taste. It can be tasted as a refreshment before or after meals, as a staple food, and as a gift. However, most of the baked goods are processed in the current market or in the backyard of the store. Microorganisms are the biggest obstacle to their quality, that is, the total number of colonies, coliforms and molds exceed the standard.
According to the national compulsory standard GB7099-2003 "puff pastry, bread hygiene standards": the total number of moon cake colonies should not exceed 1500 cfu / g, coliform bacteria should not exceed 30MPN / 100g, mold count should not exceed 100cfu / g; the total number of cake colonies ≤ 10000cfu / g , coliform group ≤ 300MPN / 100g, mold ≤ 150cfu / g, exceeding the national standards can be judged as unqualified bakery products. The production indicators of the enterprise are ultimately based on this data, and the indicators of microbes in the ex-factory food depend on two major aspects: one is the degree of contamination of the food, and the other is the growth and decline of the food microbe in the production process. Food pollution is subject to endogenous pollution, that is, microorganisms carried by the raw materials themselves; external pollution, also known as secondary pollution or cross-contamination, refers to pollution caused by production equipment, production environment, personnel, packaging materials, etc.
In the interview, Mr. Zhou, a professional manufacturer of food sterilization equipment, said that the high-temperature processed food still has a problem of exceeding the total number of bacteria, mainly because of the microbial contamination of food in the air during cooling and packaging. The use of dynamic air disinfection machine can effectively improve the hygienic quality of air and prevent the occurrence of microbial contamination of food in the air, thus ensuring the sanitary quality of food.
After the food raw materials are processed and molded, and the oven is sterilized by high temperature, it basically meets the requirements of commercial sterility, and then is packaged after cooling. If the air quality in the workshop is not good and the air contains many microorganisms, the microorganisms will adhere to the surface of the food. Contamination of the baked goods again, resulting in unqualified sanitary quality of the semi-finished products, resulting in excessive microbial content of the food. In order to prevent the secondary food from being contaminated by the microorganisms in the cooling and inner packaging, the dynamic air disinfection machine can be used to disinfect the air in the workshop to ensure food safety.
According to Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., the “dynamic air disinfection machine†can be used for continuous dynamic sterilization and dust removal under the condition of some people working, which can effectively improve the air quality of the workshop and food hygiene. The principle of multi-functional dynamic air disinfection machine for sterilization and disinfection is: the whole disinfection and dust removal process is carried out inside the equipment, the disinfected air is discharged into the room again, and the air containing bacteria and dust enters the disinfection machine for treatment, so that the cycle Keep the air in the workshop clean.
In order to meet the needs of food production and green consumption, Shanghai Kangjiu Environmental Protection Technology Co., Ltd. has developed a “multifunctional dynamic air disinfection machineâ€. The equipment has the characteristics of rapid and thorough sterilization, high efficiency and convenience, man-machine and field operation, one-button control, etc. It has been applied in many baking food processing enterprises, effectively protecting the food hygiene quality of customers and avoiding mildew during food quality. The occurrence of accidents has played a positive role in promoting green and healthy consumption.