Dynamic air disinfection machine guarantees the safety of chrysanthemum bread food and prevents food from mildew

Baked goods such as bread and cakes are not only delicious, but also rich in nutrients. But some people are more likely to get rid of baked goods, which is hard to choose. Chrysanthemum has the function of clearing heat and removing fire. If chrysanthemum is added to bread and made into chrysanthemum bread, it can effectively reduce the hot performance of bread and improve the health quality of bread.

Although the prospects of chrysanthemum bread are good, there are food safety problems such as microbial contamination and mildew and deterioration of bacteria.

Zhou Li, an engineer at Shanghai Kangjiu Disinfection Technology Co., Ltd., which specializes in the development of food quality assurance technology, believes that the use of dynamic air sterilizers and dual-core ozone generators, using food preservation fence technology and hazard factor interception measures, can prevent microbial contamination of foods and prevent moldy foods. Deterioration, guarantee the safety of chrysanthemum bread food.

Brief process for producing chrysanthemum bread: raw material selection → pretreatment → dough → fermentation → plastic production → proofing → baking → cooling → packaging → inspection → finished product.

The main points of operation for making chrysanthemum bread are as follows:

1. Raw material selection. In order to process good quality bread, raw materials such as flour, white sugar, dry yeast, eggs and edible oil with good quality, no odor and no impurities should be used.

Chrysanthemums with normal appearance and no pests and diseases are used as raw materials for production. Wash the chrysanthemum, crush it with a machine, beat it, and make a chrysanthemum pulp for use.

2. The dough. Put all the raw materials such as flour, edible sugar, chrysanthemum pulp, cooking oil, dry yeast into the dough machine, turn on the dough mixer, and prepare the dough.

3. Fermentation. Dough fermentation is a complex microbiological and biochemical process. During the fermentation process, the yeast multiplies to produce carbon dioxide. The effects of fermentation include: promoting the expansion of the dough volume; improving the processing properties of the dough, making the dough have good extensibility, reducing the elasticity, helping the bread to obtain maximum volume when it is finally proofed and baked; and facilitating the formation of loose and porous dough and bread, Soft tissue structure; gives the bread a tempting aroma and mouthfeel.

For the two fermentation methods, after the first powder adjustment, it is generally only required to ferment at 27 ° C ~ 29 ° C for 4 hours; after the second powder adjustment, fermentation at 28 ° C ~ 32 ° C for about 1 hour.

4. Dough shaping. The fermented dough is made into a breadboard of a certain shape, which is a shaping process. Shaping includes operations such as block, weighing, spheronization, intermediate proofing, forming, and loading (molding).

5. Wake up. The purpose of proofing is to re-produce and bulk the dough to obtain the volume required for the finished product, and to make the finished bread product have a higher flavor quality.

6. Bake. After the bread dough is placed in the oven, the carbon dioxide accumulated during the wake-up of the dough and the carbon dioxide, water vapor, and alcohol produced by the fermentation of the yeast after the furnace are heated and expanded to generate vapor pressure, so that the bread volume is rapidly increased. The performance of the oven is very important. Generally, an oven that can control the upper and lower fire temperatures and has a humidifying device should be selected.

7. Cool down. The newly baked chrysanthemum bread is very hot, crisp and soft, and has no elasticity. For example, it is immediately packaged or sliced. Once it is squeezed or collided, it is easy to break, break or deform. Moreover, due to the high temperature, after the hot bread is placed in the packaging container, the container is prone to water droplets, which makes the skin and the sputum water soft, and also promotes the growth and reproduction of the mold. Therefore, after the bread is baked, it must be cooled. When the bread is just baked, the skin temperature is above 100 °C, and the temperature is around 100 °C.

8. Packaging. The cooled chrysanthemum bread should be packed and sealed in time.

9. Inspection. Labeling of the sealed chrysanthemum bread, sensory, microbiological, heavy metals and other items. The products that have passed the inspection are stored as finished products, stored in the warehouse and sold externally.

The bread is baked and sterilized at a high temperature, and microorganisms such as bacteria and mold have been killed. During the shelf life, there should be no food safety problems in which the total number of colonies exceeds the standard and molds deteriorate. However, food safety problems such as excessive microbes, mold and deterioration have still appeared in bread foods many times.

According to Zhou Li engineers of Shanghai Kangjiu Disinfection Technology Co., Ltd., the main causes of microbial spoilage of chrysanthemum bread include:

1. The raw materials used for processing bread are rich in protein, fat, water, minerals, vitamins and other nutrients, and are easily contaminated by microorganisms such as Bacillus.

2. Excessive initial bacteria content in raw materials, which makes it difficult to control food quality and safety.

3. The hygienic conditions of the chrysanthemum bread production workshop are poor, and the microbial content of mold, bacteria and the like in the air is too high, causing secondary pollution to raw materials, semi-finished products and bread.

4. The area of ​​the chrysanthemum bread production workshop is too small, and there are problems such as incomplete processing facilities.

5. The process layout is unreasonable, and the raw and cooked materials are cross-contaminated.

Excessive amounts of microorganisms such as mold in the air cause pollution to the cooling workshop and the bread waiting for packaging, which is an important cause of mold and deterioration of chrysanthemum bread. When the chrysanthemum bread is in contact with the air in the production workshop, if the air in the workshop contains more microorganisms, these microorganisms will settle on the surface of the food and contaminate the bread again, causing the chrysanthemum bread to spoil. Improve the air quality of food processing workshops, cooling workshops and inner packaging workshops, which can effectively improve the safety and quality of chrysanthemum bread food and avoid food spoilage.

In order to prevent the chrysanthemum bread from being contaminated by microorganisms, a dynamic air sterilizer can be used to sterilize the air in the bread production workshop.

NICOLER dynamic sterilization technology refers to a sterilization method in which the human-machine can be synchronized in the same field. When the air is sterilized and disinfected, the worker does not need to leave the sterilization site and has no harm to human health. Therefore, it is called dynamic air sterilization technology.

The sterilization equipment developed by dynamic air sterilization technology is called dynamic air sterilization machine, also called dynamic sterilization machine and dynamic air disinfection machine. The sterilization and disinfection machine adopts the latest three-stage two-way plasma electrostatic field working principle, and the sterilization and disinfection process is: through the high-voltage direct current pulse, the plasma electrostatic field generates a reverse electric effect, and a large amount of plasma is generated. Under the action of the negative pressure fan, the air that is contaminated by microorganisms in the air is sucked into the sterilizer. When passing through the plasma electrostatic field, the microorganisms such as negatively charged bacteria are broken down, and the components such as the drug-impregnated activated carbon are combined to perform the second time. Disinfection filtration. The sterilized and filtered clean air is circulated rapidly and can keep the environment of the food workshop clean.

The dynamic sterilizer is mainly used for simultaneous sterilization and disinfection of food production workshops, halogen processing rooms, catering and consumption places, etc., which can protect food safety and harm to human health. It is a man-machine. Food quality equipment for on-site operation.

With the increase in income levels and the enhancement of health awareness, the demand for nutritious and healthy foods by the general public is growing. As a traditional health food, chrysanthemum has a high therapeutic value and is highly regarded by health professionals. The main health benefits of chrysanthemum include the following:

1. Eyesight. Chrysanthemum has the effect of protecting the eyes. People who use computers can drink more. Drinking a cup of chrysanthemum tea to drink can make the symptoms of eye fatigue subside. If you drink three to four cups of chrysanthemum tea every day, it will also help restore vision.

2. Lee water. If you get up in the morning, if your eyes are swollen, you can use cotton tea with chrysanthemum tea and apply it around your eyes, which will quickly eliminate the edema.

3. Dampness. Chrysanthemum tea has a certain effect on dry mouth, fire, and eye, or from limb pain and numbness caused by wind, cold and humidity.

4. Live the liver. Chrysanthemum tea has antipyretic effect and can enhance capillary resistance and expand coronary artery.

5. Antibacterial, anti-viral. Chrysanthemum and rock sugar soaked water more antibacterial, anti-viral, anti-cancer effect.

Chrysanthemum is used as a food to develop a variety of delicious health foods such as chrysanthemum tea, chrysanthemum drink, chrysanthemum ice cream, chrysanthemum jelly, chrysanthemum sauce, chrysanthemum cake, chrysanthemum sugar, etc., which can meet the growing health needs of the masses of the people. Increase the added value of agricultural and sideline products such as chrysanthemum, wheat and eggs, and increase farmers' income. At the same time, the development of chrysanthemum food processing industry can also promote the development of food disinfection equipment manufacturing industry such as dual-core ozone disinfection machine and dynamic air sterilization machine, and improve the application and transformation of advanced technologies such as dynamic air disinfection technology.