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Anti-mould of cakes under high tide and high humidity

Release time:

2014-10-30

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Abstract

Water activity indicates the degree to which water in food can be utilized by microorganisms. In physical and chemical terms, water activity refers to the ratio of the vapor pressure of water to the vapor pressure of pure water at the same temperature.

1. The main factors affecting the preservation period of pastries

1. The factor of the product itself-the significant influence of water activity

(1) Water activity is the main internal factor affecting the shelf life of pastries:
Water activity indicates the degree to which water in food can be utilized by microorganisms. In physical and chemical terms, water activity refers to the ratio of the vapor pressure of water to the vapor pressure of pure water at the same temperature. The formula aw=P/P0, The relative equilibrium humidity can also be used to express aw=ERH/100.

From the perspective of the relationship between microbial activity and food water activity: all kinds of microorganisms need a certain water activity to grow, in other words, only when the water activity of food is greater than a certain threshold, specific microorganisms can grow. Generally speaking, bacteria is aw>0.9, yeast is aw>0.87, and mold is aw>0.8.

(2) The water activity of food is affected by different factors
Moisture content: The higher the moisture content of the product, the greater the moisture content, the more likely the product will grow mold;
Product sugar and salt: the same formula, the heavier the sugar and salt, the lower the water activity, and it is not easy to grow mold;
Production and sales environment: the higher the temperature and humidity, the higher the water activity of the product, the easier it is to grow mold;
Packaging environment: The better the sealing of the packaging, the less external influences the product will have and the more stable the water activity.

2. The hygiene of the product itself
Maintain a good operating environment, which is conducive to mold prevention

3. Anti-corrosion methods of products
Different preservative methods are used, and the different preservatives used will greatly affect the preservation period of the product.

2. Why does the same formula process have a long anti-mold period for the previous products, but this time is not enough?

This is caused by different temperature conditions. In the hot and humid weather, the water activity increases first, and the chance of product mildew greatly increases, and the pollution degree increases, making the product more prone to mildew.


3. What changes do we need to make?

1. In terms of formula: appropriately reduce the amount of water added, or increase the amount of sugar to reduce water activity;

2. Process: Under the original baking process conditions, appropriately reduce the baking humidity, prolong the baking time, dry the water and reduce the water activity;

3. Environmental control: strengthen ventilation and dehumidification, reduce environmental humidity; increase the frequency of sterilization in the workshop, and reduce the total number of initial colonies in the workshop;

4. Packing: control the packing time, pack immediately after cold, and not leave it for too long;

5. Strengthen product delivery control: the products delivered should strengthen the monitoring of water activity and the total number of initial colonies, and check the product;

6. Strengthen the control methods of preservatives: In the high temperature and high humidity weather, the preservatives should be added in the maximum amount allowed by the state, and the most reasonable method should be used.

For example: 40 grams of individually wrapped "Mobao cake"

Ordinary weather:
Add 0.4% of the cake preservative according to the total amount of the cake, and spray 0.24 ml of liquid preservative diluent (most of the product surface can be seen obviously wet);

Hot and humid weather:

Add 0.5% of the cake preservative according to the total amount of the cake, and spray 0.3 ml of liquid preservative diluent (the product surface is more moist).

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