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How to prevent microbial contamination of red bean paste? ?
The red bean is also called acacia, which is a kind of seed produced by a plant growing in the south of the Yangtze River. It looks like a pea but is slightly flat and bright red.
Speaking of red beans, friends who are interested in ancient poems must still remember the ancient quatrain "Acacia" by Wang Wei, a great poet in the Tang Dynasty, which reads: red beans grow in the south, how many branches will spring come? May you pick more, this thing is the most loving.
This is a poem that chants things and sends lovesickness. The literal translation means: the red bean tree grows in the south. Spring is here, how many new branches will it give birth to? I hope you pick more red beans, it can most arouse people's longing. The central idea expressed in the whole poem is that friendship is precious. Friends should cherish friendship and miss each other in their hearts.
In fact, red bean is not only a kind of acacia, but also has good nutrition and health functions. As a food raw material, it can be processed into a variety of foods, and red bean paste is one of them. Red bean paste is a kind of food filling made of red beans, edible oil, white sugar, etc., which are processed by cooking, crushing, and stir-frying. As a sweet food ingredient, red bean paste has a wide range of applications and can be used to process a variety of foods, such as moon cakes, bread, sesame cakes, pumpkin cakes, shortbread, spring rolls, buns, glutinous rice balls, rice dumplings and other foods.
During processing, red bean paste is easily contaminated by microorganisms and deteriorates. Take the red bean paste with soft packaging as an example. The spoiled red bean paste will show some phenomena: flatulence in the packaging bag, sour taste, and alcoholic taste.
Mr. Zhou Lifa, a technician of Shanghai Kangjiu Disinfection Technology Center, believes that strengthening health management from multiple links and adopting full-process quality control measures can effectively improve the safety and quality of red bean paste. Such as the use of dynamic disinfection technology, food preservation fence technology and the selection of sanitary and qualified raw materials can prevent microbial contamination of red bean paste, prevent red bean paste from spoiling and deterioration, and extend the shelf life of red bean paste.
Red beans, also known as sea red beans. Red beans are rich in saponins, which can stimulate the intestines, have a good diuretic effect, can relieve alcohol, detoxify, and are beneficial to heart disease, kidney disease, and edema. Red bean skin is rich in dietary fiber. When eating red beans, do not peel it. You can get more dietary fiber. It can moisturize the intestines, lower blood pressure, lower blood lipids, regulate blood sugar, detoxify and fight cancer, prevent stones, and lose weight. . Red beans are rich in folic acid, which has the effect of prolactin on the parturient and lactating mother.
The smell of red beans is sweet, sour, calm and non-toxic. It is returned to the lung, heart and spleen meridians, and has the effects of dispelling wind and heat, removing dampness, relieving itching, and nourishing skin. Eating red beans can reduce dampness and nourish the spleen, which is suitable for people with weak spleen and stomach. In diet therapy, red beans are often used in the adjuvant treatment of hypertension, atherosclerosis, edema caused by various reasons, and have various functions such as relieving heat, detoxification, and invigorating the stomach.
Red bean paste is a common processed red bean food. Its processing ingredients are: red beans, white sugar, edible oil, water, and salt.
The main points of operation for processing red bean paste are as follows-
1. Use high-quality red beans as raw materials. The requirements include: complete beans, dark red color, uniform size, firm and thin skin. The darker the red bean, the higher the iron content and the better the health benefits.
2. Put the selected red beans in the stainless steel washing machine, pour the disinfected water, turn on the mixer, and wash by stirring.
3. Remove the washed red beans from the blender, put them in a ceramic tank or a stainless steel tank, add clean water, soak for one night, and set aside. The water must flood the surface of the red beans, and the water must be disinfected with domestic and ozone sterilization equipment, and the water temperature should be controlled below 18 degrees Celsius.
4. Remove the soaked red beans, put them in a pot, add water, heat, and pressure to cook until the red beans become soft and rotten.
5. After the cooked red beans are slightly cold, put them in a meat grinder and mash them into a puree.
6. Put the red bean paste into a frying casserole, add white sugar, edible oil, and salt, heat, and stir continuously
7. When the red bean paste becomes a very thick paste and it is difficult to turn it, stop heating. At this time, add the "efficient compound sand stuffing preservative", stir evenly, and the red bean paste has been fried.
8. Move the fried red bean paste to a sterilized stainless steel flat plate and cool it in a sanitary and clean cooling room.
9. Put the cooled red bean paste into a hygienic and clean food-grade compound plastic bag in time, and seal it.
10. In accordance with relevant food safety standards, the red bean paste is tested for sensory, nutritional content, microorganisms and other items. The products that pass the test are the finished products, and then they are stored in the warehouse and sold.
The sugar content in red bean paste is relatively high, and the osmotic pressure produced by high sugar can prevent the growth and reproduction of microorganisms, which is beneficial to the quality of red bean paste. Moreover, after high-temperature cooking and frying of red bean paste, the spoilage microorganisms contained in the raw materials have been killed. Generally speaking, the sealed red bean paste will not cause food safety problems such as excessive microbial content and spoilage. However, the problem of excessive microorganisms in red bean paste such as red bean paste still appears from time to time.
According to the analysis by Mr. Zhou Lifa of Shanghai Kangjiu Disinfection Technology Center, the main reason why red bean paste has unqualified microbial indicators is that red bean paste is rich in carbohydrates, protein, fat, water, minerals and other nutrients, which are easily affected by microorganisms Pollution. In the production process, although the high temperature of the frying process can be sterilized, during the cooling process, as the temperature drops, the yeast, mold and other microorganisms in the air of the workshop will contaminate the red bean paste, causing the red bean paste product to swell, become sour, Produce wine taste, affect the flavor quality and safety quality of red bean paste.
Mr. Zhou Lifa of Shanghai Kangjiu Disinfection Technology Center believes that in order to extend the shelf life of red bean paste, food ingredient processing companies such as red bean paste should adopt full quality control measures: 1. Choose raw materials with good hygiene and quality. 2. During the transportation, storage, and processing of raw and auxiliary materials, improve the quality of environmental sanitation and protect raw and auxiliary materials from microbial contamination. 3. Disinfect the red bean paste processing and packaging personnel. 4. After the red bean paste is processed, the exposure time in the air should be shortened as much as possible, and it should be packed and sealed as soon as possible. 5. Red bean paste processing enterprises shall disinfect the production equipment, air, containers, and facilities that come into contact with food. 6. Control the processing volume of red bean paste to ensure the sterilization effect. 7. Develop a scientific processing process, strictly separate finished and semi-finished products to avoid cross-contamination of the previous and subsequent processes.
It is worth mentioning that the use of high-efficiency NICOLER dynamic disinfection technology and food dynamic disinfection equipment can effectively sterilize the air, production equipment, and tools in the workshop, prevent microbial pollution, and improve the safety and quality of red bean paste.
Dynamic disinfection technology refers to a sterilization method in which humans and machines can work simultaneously in the same field. When disinfecting air, personnel do not need to leave the disinfection place, and there is no harm to human health. Therefore, this kind of disinfection method is called dynamic disinfection. Shanghai Kangjiu Disinfection Technology Center adopts advanced disinfection technology and successfully developed a "food dynamic disinfection machine". The working principle of the disinfection machine: under the action of the negative pressure fan, the air contaminated by microorganisms is drawn into the disinfection machine. When passing through the plasma electrostatic field, the negatively charged bacteria and other microorganisms are broken down, and then combined with medicine impregnated activated carbon, etc. The components are subjected to secondary sterilization and filtration. The processed clean air circulates in a large amount quickly, so that the food workshop is always kept in a hygienic and clean state.
NICOLER Food Dynamic Sterilizer is an advanced sterilization equipment, mainly used for simultaneous dynamic sterilization of red bean paste and other food factories when people are working. In recent years, this equipment has been gradually used in the warehouse, processing, cooling, packaging and other links of some large food companies, and has been widely used in stewed vegetables processing rooms and catering consumption places.
Red bean paste has high nutritional and health value, can be used as a raw material for a variety of food processing, and has a wide range of uses in the catering and cooking industry. Sweetness is a taste that almost everyone likes. In recent years, with the increase in the number of consumers of sweet food such as bread, sweet dumplings, sweet buns, moon cakes, etc., the processing volume of sweet food in my country has also increased sharply, spreading across the whole country, large and small bakeries and pastries Shops are like sparks of fire, everywhere starting a prairie fire. This phenomenon is enough for sweet food to be loved by the public. Using dynamic air disinfection technology, compound food preservation technology and other measures to process red bean paste, while improving the safety and quality of red bean paste, it is also conducive to promoting the development of new sweet food products and promoting the development of sweet rice noodle products processing industry.
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