Soybean egg *** is rich in nutrients and is a widely used food material. However, soy egg *** is prone to microbial over-standards. Foods produced from it are also prone to unqualified hygiene. The problem is thus harmful to the efficiency of the food business and the health of the consumer. This is a problem that has been plaguing powdered food materials such as soy egg *** for many years. It is worth noting that improving the hygienic quality of the air in the processing and packaging workshops can effectively improve the hygienic quality of soybean eggs and prevent the occurrence of microbial over-standard problems. After the stored soy egg *** has been stored for a period of time, the microbes may exceed the standard. One of the important reasons is that the unpacked soy egg *** is in contact with the air in the workshop, if the air in the workshop contains many bacteria. When microorganisms are present, these microorganisms will adhere to the surface of soybean eggs, re-contaminate foods, and then multiply, eventually leading to unqualified sanitary quality of soybean eggs and even causing food poisoning accidents. In order to prevent the soybean egg *** from being polluted in the packaging process, the plasma diffusing sterilizer can be used to disinfect the air in the workshop. Fingerprint Lock Safe Box,Hotel Fingerprint Laptop Safe,Hotel Fingerprint Safe Box,Closet Safe Box Hebei Yingbo Safe Boxes Co.,Ltd , https://www.yingbosafes.com
Mr. Zhou, the general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization and disinfection technology promotion and equipment production, believes that pipe cleaning, air disinfection equipment, and air quality in production sites can effectively improve soybean eggs* **The quality of hygiene and the prevention of microbiological problems, thus ensuring the health and safety of food.
Soybean egg *** is a kind of food raw material processed from soybean. It is used in a large amount and widely used. Its functions include: replacing some milk powder, increasing the protein content of food, and reducing the production cost of protein food. Improve the nutritional value of food, enhance the emulsification performance of food, enhance the water retention capacity of food, and enhance the adhesion and consistency between food ingredients. Due to the different processing methods, the types of soy eggs are different, and the protein content is also different, and the protein content is between 20% and 90%. For example, a relatively simple processing method of a defatted and deodorized soybean egg *** is: soybean → screening → peeling → oil pressing → soybean meal pulverization → secondary oil pressing → secondary soybean meal pulverization → depilation expansion (and sterilization) → Broken strips → coarse crushing → superfine crushing → bagging → metering → sealing → inspection qualified → storage in storage. In this production process, while the soybean meal is de-piled and expanded, it plays a role in sterilization.
According to Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., soy egg *** is rich in nutrients such as protein, starch, minerals and vitamins. It is easy to infect bacteria and other microorganisms during production, storage and transportation. There are many reasons for the microbial exceeding the standard in soybean eggs, such as serious contamination of raw soybeans, dirty production pipes, and poor air quality in production and packaging workshops.
The specific reasons for the unqualified microbial quality of soybean eggs are as follows: 1. In the process of removing and drying the soybeans from the bean stalks, most of them are open-air operations, and the surrounding environment is poor in sanitary conditions and will infect many. microorganism. 2. Stored soybeans have high humidity, dust and microbes. 3. The packaged soy bag is very dirty. 4. Soybeans are contaminated by microorganisms during transportation, such as unhealthy transportation vehicles and dust flying along the way. 5. Soybean egg *** processing workshop is dirty, the total number of colonies in the air, the coliform group is high. 6. Cross-contamination of the front and back processes, the materials in the subsequent process are contaminated by the former materials with higher microbial content. 7. Equipments and tools such as screening machines, pulverizers, powder feeding pipes and dust collectors are not regularly cleaned, and the previous soybean eggs *** are left. These soybean eggs contain many microorganisms. 8. Pouring sterilization time and temperature are not properly set and cannot fully kill microorganisms. 9. The material after puffing and sterilizing is exposed to the air for a long time, is not packaged in time, and is infected with microorganisms in the air. Especially when the content of microorganisms in the air is too high, it is more likely to cause the problem of unqualified sanitary quality of soybean eggs.
Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd. believes that in order to prevent the microbes in soybean eggs from exceeding the standard, the following measures can be taken from the following aspects: 1. Purchasing, transportation and storage of raw materials in soybean eggs During the processing, the pollution factor should be reduced, and the raw materials should be protected from microorganisms such as bacteria and mold. Since there is no secondary sterilization in several processes after the expansion to the ultrafine pulverization, secondary pollution should be avoided for the material after the sterilizing. 2. For the production of soybean egg ***, disinfection should be done. For the operator's mouth, hands, feet, head, shoes, overalls, caps, etc., sanitation and disinfection should be done. 3. Do a good job in anti-fly and anti-mosquito work. 4. Repeat the test to determine reasonable parameters such as puffing time and temperature. 5. Minimize the exposure time of the material after the expansion and sterilization in the air at normal temperature. 6. Soybeans should be packaged as soon as they are processed into soy eggs *** and should not be exposed to the air for too long. 7. For production and packaging equipment, tools, etc., should be cleaned and disinfected regularly. After each production, clean and dry work should be done, especially for powder feeding pipes and powder collectors after ultrafine grinding. It is prone to the location of the sanitary corner, and the cleaning work should be strengthened.
According to Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., the “Plasma Diffuse Sterilizer†can be used for continuous dynamic sterilization under the condition of some people working, which can effectively improve the air and food hygiene quality in the food production workshop. The principle of sterilizing and disinfecting the plasma diffusion sterilizer is to input the AC high voltage into the tubular electric field to generate a large plasma group, which is called the fourth form of the substance, which is composed of cation (O2+), anion (O2-), and active radical ( • OH) plasma composition. Under the gravitational pull of the wind, the plasma will quickly diffuse into the air, kill the bacteria in the air, block the secondary pollution of the microorganisms; inhibit the growth of bacteria on the surface of the object, control the secondary cross infection; decompose the odor molecules and improve the working environment. The whole disinfection process is beneficial to the human body, and the sterilization effect is good, so that the air in the workshop can always be kept in a clean state.