Mildew, mildew, and bulging of food bags are relatively common food problems, and are the appearance of spoiled food. Tea, bread, biscuits, yogurt, and other moldy or swollen foods will no longer be eaten.
The root cause of mold, mildew, and bulging problems in food is the reproduction of microorganisms. As we all know, microorganisms grow and proliferate in an environment with sufficient nutrients, water and oxygen, and the fat, protein and other components contained in the food itself provide good nutritional conditions for the reproduction of microorganisms. When it is in an environment with suitable oxygen and moisture, microorganisms will multiply in the food and release carbon dioxide gas, which will cause mold, mildew and bulging of the food. The reasons for promoting the reproduction of microorganisms are mainly divided into two aspects: food itself and outer packaging:
1. Process management, perfect the sanitation management of the workshop and the ingredients site. At this stage, the management of details is particularly important, such as the cleaning of handover tools and the sanitary measures of mechanical gaps.
2. The cooling treatment is reasonable after baking. There are two key points for the cooling environment of the product. One is the humidity, and the relative humidity is 50%. The second is the temperature, which is suitable for packaging at about 36°C. Of course, the hygiene of the packaging environment is also the first condition;
3. Select raw materials and pay attention to controlling the microbial indicators of the raw materials. Eggs, flour, sugar and fat are the four main raw materials of the product. Eggs are the most difficult part of microbial control. It is recommended to use clean eggs; pay attention to the preservation of flour and select large excellent companies as suppliers; use sugar that is not a microbial nutrient source as much as possible for sugar; use refined oil for oil;
The food itself needs to be jointly controlled by food manufacturers and distributors. As a manufacturer, the food production process should be strictly controlled, such as the control of the food's own moisture and fat content, or the quality control of the drying process, or the appropriate selection of parameters such as heat sealing pressure and temperature. In addition, in the storage and logistics of food, the temperature and humidity of the surrounding environment should be adjusted
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