Air disinfection machine can effectively improve the hygienic quality of chili powder
Paprika is an important spice seasoning and food ingredient, which is widely used in the food industry. However, paprika often contains too much microbes, which can adversely affect the hygienic quality of food and the health of consumers.
Mr. Zhou, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., specializing in food sterilization and disinfection technology research and equipment development, believes that the use of good quality raw materials and scientific processing technology, the use of dynamic continuous sterilization technology and dynamic air disinfection machine can be effective Control the secondary pollution of microbes by microbes and improve the quality of food hygiene.
As a food raw material, chili powder not only has the function of flavoring to enhance appetite, but also has the functions of nutrition and health care. It has been widely used in meat and poultry products, aquatic products, instant noodles, instant rice noodles, vegetable products, puffed foods, compound seasonings, hot pot materials, In the production of foods such as soy products.
According to Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd., the processing technology of the pepper powder sold on the market is mostly backward. Generally, after the pepper is picked, it is dried under natural conditions, and some are placed on the ground or on the room to dry, after drying. It is pulverized by a pulverizer, and there is no cleaning or sterilization process, and the pollution suffered by the processing link is serious. Powder type seasonings such as paprika are easily contaminated by bacteria and mold. A test showed that the total number of commercially available paprika colonies was over 100,000, and some even reached 5 million cfu/g, causing serious pollution to foods processed with chili powder (such as meat and poultry products). Some food companies mistakenly believe that chili powder does not infect many microbes. After buying chili powder with high bacteria content, it will not be sterilized, but it will be directly mixed with other raw materials (such as spicy potato chips), packaging, not If it is sterilized, it will be treated as a finished product. The result is that the total number of colonies and coliforms of these spicy potato chips exceeds the standard, and some high-risk foods such as meat products and aquatic products may even contain pathogenic bacteria.
In response to the above problems, many food companies have requested microbial content for suppliers when purchasing chili powder. Generally, the total number of bacteria is ≤5000 cfu/g, and the coliform group is negative. Spices such as paprika are also one of the condiments exported from China, and countries such as Japan have imposed microbial content requirements on them.
The main reasons for the high microbial content in paprika are: 1. The moisture content of the pepper is too high, which provides conditions for microbial growth. 2. After picking the pepper, it is not cleaned, dried and sterilized in time, so that the microorganisms have time to reproduce. 3. After planting the peppers, the farmers will pick up the sun in the open air, so that the peppers infect many microorganisms in the air, including the very heat-resistant and difficult-to-kill spores. 4. The size of the paprika processing plant is mostly small and the process is backward. The main processing equipment is the crusher and the simple sealing machine. Due to lack of hygiene awareness, small workshops often do not clean the shredder, resulting in too many microorganisms in the machine. 5. Many pepper powder processing plants have poor sealing performance. The walls and roofs are covered with dust. The air in the workshop contains a lot of microorganisms, and the microorganisms in the air will fall onto the pepper or chili powder. 6. The crushed paprika was not packaged in time and suffered from microbial contamination in the air (ie secondary pollution).
Zhou Jiang, general manager of Shanghai Kangjiu Environmental Protection Technology Co., Ltd. believes that in order to reduce the microbial content in chili powder and improve the hygienic quality of chili powder, paprika processing enterprises should take various measures: 1. Reduce the water content during picking. The paprika processing plant should require farmers to pick peppers on sunny days to reduce the water content of the peppers and the amount of microorganisms adsorbed on the surface. 2. Use a reasonable processing technology. Post-harvest peppers should be cleaned, dried, smashed, packaged, and sterilized as soon as possible to minimize the time from picking to finished product to reduce the chance of secondary contamination by microorganisms. 3. Reasonable storage of peppers. If the processed peppers cannot be processed at one time, the processing plant can clean and dry the peppers, and then store them in a plastic bag with good sealing. After sealing, store them in a cool, dry and hygienic warehouse. 4. Perform reasonable drying. The processing plant can use a continuous hot air drying device to dry the peppers. For the pepper growers who are far away from the processing plant, several cement rafts can be jointly built, the post-harvest peppers are washed, drained, placed on a flat cement concrete, and dried by heating. 5. Use a hygienic bag. The bags of pepper and paprika should be clean and hygienic. 6. Choose a good quality pepper. During processing, peppers with full shape, bright color, dryness, no pests and trauma, and no mildew should be used as raw materials. 7. Shorten the packaging time. In order to avoid microbial contamination in the air, the exposure time of the paprika in the air should not be too long, and it is best to pack it after crushing. 8. Disinfect the equipment. Every time you go to work, you should disinfect the washing, drying, crushing and packaging equipment, tools, etc., especially the sanitary corners of the equipment, and should be cleaned and disinfected. 9. Do a good job of disinfection of production personnel. 10. Perform reasonable sterilization. After the package is sealed, it is sterilized by microwave or the like, and the microorganisms mixed into the paprika before the sealing can be killed. 11. Disinfect with an air sterilizer. Continuously disinfect the environment of the processing and packaging workshop to reduce the microbial content in the workshop, improve the hygienic quality of the air in the workshop, and prevent the polluted air from causing secondary pollution to the chili powder.
It is reported that the domestic Shanghai Kangjiu Environmental Protection Technology Co., Ltd. has developed a successful "dynamic air disinfection machine". According to Zhou Li, general manager of the company, the multi-functional dynamic air disinfection machine can carry out continuous dynamic sterilization and dust removal 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 sterilization of dynamic air disinfection machine is: the whole disinfection and dust removal process is carried out inside the equipment, the disinfected air is discharged again into the room, and the air containing bacteria and dust enters the disinfection machine for processing, so the circulation can make the workshop The air inside is always kept clean.
Increasing the hygienic quality of the air in the processing and packaging workshops can effectively reduce the amount of microorganisms in the paprika and improve the hygienic quality of the paprika. According to the weekly legislation of Shanghai Kangjiu Environmental Protection Co., if the air quality in the workshop is not good and the air contains many microorganisms, these microorganisms will adhere to the surface of the chili powder and re-contamination of the chili powder, resulting in unqualified sanitary quality of the chili powder. The microbial content of foods produced from paprika was exceeded. In order to prevent the secondary contamination of the paprika by microorganisms during processing and packaging, a dynamic air sterilizer can be used to sterilize the air in the workshop.
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