Why are bread and cake foods so easy to spoil and mold?
Bread and cakes are foods that consumers often buy, but they are easily infected with microorganisms and become moldy, so the shelf life is very short, and some breads and cakes that have problems in the production process are more prone to deterioration. How can we avoid the deterioration of bread and cakes due to problems in the production process? We know that the key control points for high-moisture foods such as bread and cakes are: baking, cooling, and packaging, these three key links. The baking process is actually a sterilization process. When the product just comes out of the oven, a thermal protection layer will be formed around the product due to thermal radiation. Generally speaking, fine dust cannot fall on the product. High, even if a very small part of dust or fungi fall on it, it is not easy to survive. However, the thermal protection layer of the product will disappear quickly with the decrease of temperature, especially the decrease of the surface temperature of the product. At this point the product begins to enter the unsafe stage. That is to say, once the product loses its protective layer, we begin to provide special protection for the product to prevent the invasion and contamination of harmful microorganisms, which is extremely important in the cooling process. According to the production practice, during the production process, we found that the sanitation of the production workshop is reliable after ultraviolet sterilization or ozone disinfection, however, the production continued for thirty minutes or less, and we found that the results of the sedimentation test have arrived The workshop is about to be re-sterilized. The reason is very simple: the hygienic conditions of the workshop during the production process are uncontrollable. The reasons are roughly as follows: 1. The layout of the workshop is unreasonable. Many small and medium-sized enterprises do not completely separate the mixing clean room modular from the baking room and the cooling clean room modular, resulting in mixing. When a large amount of air containing flour particles flies everywhere; the flour particles contain a lot of mold, can the flour particles fall on the product without mold? 2. The mechanical equipment does not meet the sterility requirements, especially the oven (box), now The ovens (boxes) are basically open on one side, and they were not designed in accordance with GMP specifications at all. From the perspective of quality management, the ability of this equipment to ensure quality is lacking! 3. The clean area is not clean if there is no If it is completely isolated, there is no essential difference between the clean area and other areas from the perspective of microorganisms. In addition, the production management is sometimes not in place, and the fallen product debris will also become a source of transmission due to contamination and mold. This point is that manufacturers with clean workshops should also pay great attention! If the products of enterprises with clean workshops are still mildewed, more than 90% of them are due to this reason. 4. The production technology does not pass the customs. The production technology mainly refers to the usual production management and operation technology, such as the hygiene management before and after the production, the hygiene management in the production process and the hygiene control procedures and implementation. 5. The formula is unreasonable. When using compound preservatives, manufacturers should adjust the proportions of salt, acid, sugar and oil in the formula, so as to achieve a synergistic effect. 6. The management of the inner packaging material is to sterilize to a sterile level. Generally, it is best to use an ozone generator for sterilization.
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