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How does food standards promote improvements in production processes?
The food standard is a technical index for evaluating food quality. The level of technical indicators is closely related to the food process. The parameters of the food standard technical indicators can determine the pros and cons of the production process, identify key control points, and promote food process improvement.
The food standard is a technical index for evaluating food quality. The level of technical indicators is closely related to the food process. The parameters of the food standard technical indicators can determine the pros and cons of the production process, identify key control points, and promote food process improvement.
The food standard is a food safety standard formulated according to China's national conditions. The safety standard documents for different product quality monitoring, each food standard indicator is established to ensure that the product quality of the food is in a safe state, and each indicator is related to the food. The production process is closely related, and the quality of each product is determined by the level of each indicator. Therefore, when some indicators of food testing exceed the standard values, it indicates that the production process of the product has lagged behind, and appropriate technical upgrading and upgrading should be carried out to meet the stricter food safety requirements. China is still a developing country, and there is still a certain distance between the standards and the developed countries in the world. However, as China continues to develop, the standards will be upgraded and upgraded, and the requirements for product quality will be more stringent. The level of requirements will also increase, and the production of safer and more reliable food is a serious issue before us. The improvement of the technological level is also urgent. There are many problems in the current food, and through these problems, we will continue to improve our food production process.
1 Types of food with quality problems
1.1 Fermented soybean paste and fermented soybean meal products
Food made from soybean meal is a common food on people's table, but the total acidity and acid value of soybean meal products often exceed the standard. The reason is that when making food with soybean meal, there is a process of fermentation in the process. Biological acid production will make the total acid and acid value of soybean meal products exceed the standard limit. When the total acid and acid price exceed the standard, the taste of the product is bitter and difficult to swallow, which affects the quality of the product. In the case of the situation, it is necessary to improve the production process. The problem with soy sauce is that it is easy to succumb to the bag, and the amino acid nitrogen is also an important indicator to measure the quality of the product.
1.2 fermented products
There are many varieties of fermented bean curd, especially the Sichuan fermented bean curd is more detailed, such as white-flavored bean curd, red oil fermented bean curd, bean bean bean curd, cabbage fermented bean curd and so on. Since the red oil ferment contains oil and fat, for the sake of food safety, the acid price of the product must be controlled by corresponding standards. From the test results of various manufacturers, the acid value of most red oil fermented milk is very high, soy milk manufacturers face a new topic: how to improve the process based on the traditional flavor to meet the food safety needs.
1.3 Bean paste products
Bean paste is a special product of Sichuan, and Sichuan seasoning is famous all over the world. The problem of amino acid nitrogen, acid value and total acid unqualification is a problem faced by manufacturers of bean paste. It can promote manufacturers to improve the process through standard regulations. In addition, the quality problem is that the bottled bean paste is easy to rise in the summer, which also requires manufacturers to improve the production process.
1.4 Soy sauce products
Soy sauce has a long history in the traditional eating habits of our country. The biggest problems in soy sauce products are amino acid nitrogen and total nitrogen. Amino acid nitrogen is not only a nutrient, it is also a symbol of the quality grade of fermented soy sauce, which determines the quality and price of soy sauce. Therefore, it is sub-primed in the market, and the amino acid nitrogen and total nitrogen content of the product are improved by adding some substances. In order to increase the selling price and obtain a high profit situation. National monitoring of soy sauce products has shown that amino acid nitrogen and total nitrogen are unqualified. Soy sauce products have amino acid nitrogen problems, and should be improved from the production process to improve the quality of fermented soy sauce to achieve higher requirements.
1.5 Pickles products
Pickled vegetables are common foods on the table. With the development of the modern food industry, pickled vegetables are no longer traditional hand-made by family workshops, but industrialized mass production. The biggest problem with cured vegetables is sulfur dioxide residues. Excessive standard problem, sulfur dioxide has the advantages of bleaching, maintaining the original characteristics of vegetables, long-term preservation, etc. Therefore, there is a large amount of potassium pyrosulfite used in the production process, resulting in excess sulfur dioxide exceeding the standard, so the production process is improved, and the sulfur dioxide residue is reduced to be salted. A major problem in vegetable products.
1.6 Peanut Butter and Sesame Products
Peanuts, sesame seeds, etc. are processed into a sauce product, which is rich in aroma and pleasant in taste. It is a food that people often eat on the table. However, this type of product has a serious problem, that is, aflatoxin appears to exceed the standard in food quality testing. Long-term consumption can cause human poisoning and damage the liver function of the human body. Therefore, when aflatoxin exceeds the standard, it should be The production process is fully improved.
1.7 Hot pot bottom products
The hot pot is a specialty of the Bashu, and the hot pot bottom material has become a unique business card for the Bab, famous throughout the country and exported to overseas. The production of hot pot bottom material has a strict production process to ensure the quality of the product. However, in the actual test, there are various problems in the hot pot bottom material, such as the acid value, the peroxide value, the amino acid nitrogen and other indicators are not qualified. According to the analysis of the characteristics of the production process, there is a risk of such a situation, so when these situations occur, the production process should be technically modified.
1.8 Sugar products
The sugar product has the same condition as the pickled vegetable product, that is, the problem of residual sulfur dioxide.
1.9 nuts, roasted seeds and nuts
Nuts, roasted seeds and nuts are the casual foods that ordinary people like. They are eaten in large quantities in daily life. The unsaturated fatty acids are rich in preventing cardiovascular and cerebrovascular diseases. However, such products are easy to appear during the testing process. The case where the oxidation value exceeds the standard. Because the nut products must be dried during production, the moisture content is kept at a very low level. The drying production process is likely to lead to oxidation of the oil and excessive peroxide values. When the peroxide value exceeds the standard, the production process should be upgraded.
1.10 Meat products
Meat is one of the most popular foods. The modern food industry uses a large number of meat products to produce a variety of foods that people like, such as sausages, hams, canned foods, and many casual meat products. Problems such as acid value, peroxide value, carbonyl value, benzopyrene, rising bottles, illegal additives, etc. Oxidation of oils and fats is the biggest problem in meat products, which can lead to problems such as acid value, peroxide value, carbonyl price, etc., and too long a high temperature smoking time will lead to benzopyrene exceeding the standard, so the process improvement of meat products There is no time to delay.
Prevent acid value, peroxide value, carbonyl price from exceeding the standard, passivation measures can be introduced in the process, passivation of fat-oxidizing enzyme, isolation of air packaging, addition of antioxidants, seamless cold chain and other methods.
1.11 Edible oil products
The most easily exceeded food and fat products are acid value and peroxide value. Since the oil products are produced, the acid value and peroxide value are constantly increasing. If affected by light, heat, moisture, enzymes, microorganisms, etc., the acid value and peroxide value will increase faster, so the preservation of oil is the biggest problem.
1.12 Pastry and biscuit products (whether it should be changed to fried snack food)
The biggest problem of pastry products is that the aluminum is exceeding the standard, which is a non-food leavening agent introduced during production, and the aluminum caused by human factors exceeds the standard.
2 Improvement of food production process
Through the analysis of the above problems, there are several major problems in food quality.
2.1 Grease oxidation
The problem of oil oxidation exists in many kinds of foods. The main reasons are excessive heating, high temperature, too long heating time, excessive oxidation of oil caused by enzymes, metals, light, etc. In the production process, the actual process should be carried out. Improved to prevent oxidation of grease.
2.2 Sulfur dioxide residue
Pickled vegetable products and sugar products, the use of potassium pyrosulfite in large quantities, leading to excessive sulfur dioxide residues, looking for new safer biological agents to replace potassium pyrosulfite.
2.3 Aflatoxin
The problem of aflatoxin exceeding the standard is very common in sauce products and has been repeatedly banned. The main reason is that there is a problem in the screening of raw materials during production. Peanut and sesame products have problems in controlling raw materials, and it is easy to bring aflatoxin into food, which leads to aflatoxin exceeding the standard. Therefore, strengthening the inspection of raw materials into the factory is the most important of such products.
2.4 Amino acid nitrogen
Amino acid nitrogen is not only a nutritional indicator, but also a key indicator for evaluating the quality of production processes and product quality. Fermented products such as soy sauce, bean paste, fermented bean curd, soybean meal and other products, indicators of quality and flavor include amino acid nitrogen, amino acid nitrogen is the product of fermentation, so improve the process, improve the content of amino acid nitrogen after fermentation, It can also improve the quality of products and increase the added value of products.
2.5 microorganisms
Fermented sauce products and soy sauce are easy to rise. Bottles are caused by microorganisms, and manufacturers are facing this problem. From the analysis of the self-test results of many manufacturers, the total number of colonies did not exceed the standard, which is very doubtful. Some researchers also consider chemical reactions, but the possibility of chemical reactions in food is low, and there is no basis for reaction. It is still unclear the specific reaction mechanism. Identify key microorganisms that cause product spoilage and point the way to improvements in the production process.
2.6 Additive abuse problem
The problem of food additives is widely found in various foods. The state has limited or prohibited use. It is fundamentally a problem of the process. For example, the sterilization is not strict, the food is prone to spoilage and deterioration, so a large amount of preservative is abused; for food senses, excellent traits are maintained. Abuse of pigmentation; excessive aluminum in cakes and biscuits is caused by humans. Therefore, looking for non-aluminum-containing leavening agents is the future development direction; there are also antioxidant problems and bleaching problems.
3 Outlook
With the development of China's economy and the improvement of people's living standards, the requirements for food quality will become more and more strict, and food standards will continue to increase to meet the quality requirements of ordinary people. Therefore, food production processes should be continuously improved and upgraded to meet economic needs. development of.
The food standard is a food safety standard formulated according to China's national conditions. The safety standard documents for different product quality monitoring, each food standard indicator is established to ensure that the product quality of the food is in a safe state, and each indicator is related to the food. The production process is closely related, and the quality of each product is determined by the level of each indicator. Therefore, when some indicators of food testing exceed the standard values, it indicates that the production process of the product has lagged behind, and appropriate technical upgrading and upgrading should be carried out to meet the stricter food safety requirements. China is still a developing country, and there is still a certain distance between the standards and the developed countries in the world. However, as China continues to develop, the standards will be upgraded and upgraded, and the requirements for product quality will be more stringent. The level of requirements will also increase, and the production of safer and more reliable food is a serious issue before us. The improvement of the technological level is also urgent. There are many problems in the current food, and through these problems, we will continue to improve our food production process.
1 Types of food with quality problems
1.1 Fermented soybean paste and fermented soybean meal products
Food made from soybean meal is a common food on people's table, but the total acidity and acid value of soybean meal products often exceed the standard. The reason is that when making food with soybean meal, there is a process of fermentation in the process. Biological acid production will make the total acid and acid value of soybean meal products exceed the standard limit. When the total acid and acid price exceed the standard, the taste of the product is bitter and difficult to swallow, which affects the quality of the product. In the case of the situation, it is necessary to improve the production process. The problem with soy sauce is that it is easy to succumb to the bag, and the amino acid nitrogen is also an important indicator to measure the quality of the product.
1.2 fermented products
There are many varieties of fermented bean curd, especially the Sichuan fermented bean curd is more detailed, such as white-flavored bean curd, red oil fermented bean curd, bean bean bean curd, cabbage fermented bean curd and so on. Since the red oil ferment contains oil and fat, for the sake of food safety, the acid price of the product must be controlled by corresponding standards. From the test results of various manufacturers, the acid value of most red oil fermented milk is very high, soy milk manufacturers face a new topic: how to improve the process based on the traditional flavor to meet the food safety needs.
1.3 Bean paste products
Bean paste is a special product of Sichuan, and Sichuan seasoning is famous all over the world. The problem of amino acid nitrogen, acid value and total acid unqualification is a problem faced by manufacturers of bean paste. It can promote manufacturers to improve the process through standard regulations. In addition, the quality problem is that the bottled bean paste is easy to rise in the summer, which also requires manufacturers to improve the production process.
1.4 Soy sauce products
Soy sauce has a long history in the traditional eating habits of our country. The biggest problems in soy sauce products are amino acid nitrogen and total nitrogen. Amino acid nitrogen is not only a nutrient, it is also a symbol of the quality grade of fermented soy sauce, which determines the quality and price of soy sauce. Therefore, it is sub-primed in the market, and the amino acid nitrogen and total nitrogen content of the product are improved by adding some substances. In order to increase the selling price and obtain a high profit situation. National monitoring of soy sauce products has shown that amino acid nitrogen and total nitrogen are unqualified. Soy sauce products have amino acid nitrogen problems, and should be improved from the production process to improve the quality of fermented soy sauce to achieve higher requirements.
1.5 Pickles products
Pickled vegetables are common foods on the table. With the development of the modern food industry, pickled vegetables are no longer traditional hand-made by family workshops, but industrialized mass production. The biggest problem with cured vegetables is sulfur dioxide residues. Excessive standard problem, sulfur dioxide has the advantages of bleaching, maintaining the original characteristics of vegetables, long-term preservation, etc. Therefore, there is a large amount of potassium pyrosulfite used in the production process, resulting in excess sulfur dioxide exceeding the standard, so the production process is improved, and the sulfur dioxide residue is reduced to be salted. A major problem in vegetable products.
1.6 Peanut Butter and Sesame Products
Peanuts, sesame seeds, etc. are processed into a sauce product, which is rich in aroma and pleasant in taste. It is a food that people often eat on the table. However, this type of product has a serious problem, that is, aflatoxin appears to exceed the standard in food quality testing. Long-term consumption can cause human poisoning and damage the liver function of the human body. Therefore, when aflatoxin exceeds the standard, it should be The production process is fully improved.
1.7 Hot pot bottom products
The hot pot is a specialty of the Bashu, and the hot pot bottom material has become a unique business card for the Bab, famous throughout the country and exported to overseas. The production of hot pot bottom material has a strict production process to ensure the quality of the product. However, in the actual test, there are various problems in the hot pot bottom material, such as the acid value, the peroxide value, the amino acid nitrogen and other indicators are not qualified. According to the analysis of the characteristics of the production process, there is a risk of such a situation, so when these situations occur, the production process should be technically modified.
1.8 Sugar products
The sugar product has the same condition as the pickled vegetable product, that is, the problem of residual sulfur dioxide.
1.9 nuts, roasted seeds and nuts
Nuts, roasted seeds and nuts are the casual foods that ordinary people like. They are eaten in large quantities in daily life. The unsaturated fatty acids are rich in preventing cardiovascular and cerebrovascular diseases. However, such products are easy to appear during the testing process. The case where the oxidation value exceeds the standard. Because the nut products must be dried during production, the moisture content is kept at a very low level. The drying production process is likely to lead to oxidation of the oil and excessive peroxide values. When the peroxide value exceeds the standard, the production process should be upgraded.
1.10 Meat products
Meat is one of the most popular foods. The modern food industry uses a large number of meat products to produce a variety of foods that people like, such as sausages, hams, canned foods, and many casual meat products. Problems such as acid value, peroxide value, carbonyl value, benzopyrene, rising bottles, illegal additives, etc. Oxidation of oils and fats is the biggest problem in meat products, which can lead to problems such as acid value, peroxide value, carbonyl price, etc., and too long a high temperature smoking time will lead to benzopyrene exceeding the standard, so the process improvement of meat products There is no time to delay.
Prevent acid value, peroxide value, carbonyl price from exceeding the standard, passivation measures can be introduced in the process, passivation of fat-oxidizing enzyme, isolation of air packaging, addition of antioxidants, seamless cold chain and other methods.
1.11 Edible oil products
The most easily exceeded food and fat products are acid value and peroxide value. Since the oil products are produced, the acid value and peroxide value are constantly increasing. If affected by light, heat, moisture, enzymes, microorganisms, etc., the acid value and peroxide value will increase faster, so the preservation of oil is the biggest problem.
1.12 Pastry and biscuit products (whether it should be changed to fried snack food)
The biggest problem of pastry products is that the aluminum is exceeding the standard, which is a non-food leavening agent introduced during production, and the aluminum caused by human factors exceeds the standard.
2 Improvement of food production process
Through the analysis of the above problems, there are several major problems in food quality.
2.1 Grease oxidation
The problem of oil oxidation exists in many kinds of foods. The main reasons are excessive heating, high temperature, too long heating time, excessive oxidation of oil caused by enzymes, metals, light, etc. In the production process, the actual process should be carried out. Improved to prevent oxidation of grease.
2.2 Sulfur dioxide residue
Pickled vegetable products and sugar products, the use of potassium pyrosulfite in large quantities, leading to excessive sulfur dioxide residues, looking for new safer biological agents to replace potassium pyrosulfite.
2.3 Aflatoxin
The problem of aflatoxin exceeding the standard is very common in sauce products and has been repeatedly banned. The main reason is that there is a problem in the screening of raw materials during production. Peanut and sesame products have problems in controlling raw materials, and it is easy to bring aflatoxin into food, which leads to aflatoxin exceeding the standard. Therefore, strengthening the inspection of raw materials into the factory is the most important of such products.
2.4 Amino acid nitrogen
Amino acid nitrogen is not only a nutritional indicator, but also a key indicator for evaluating the quality of production processes and product quality. Fermented products such as soy sauce, bean paste, fermented bean curd, soybean meal and other products, indicators of quality and flavor include amino acid nitrogen, amino acid nitrogen is the product of fermentation, so improve the process, improve the content of amino acid nitrogen after fermentation, It can also improve the quality of products and increase the added value of products.
2.5 microorganisms
Fermented sauce products and soy sauce are easy to rise. Bottles are caused by microorganisms, and manufacturers are facing this problem. From the analysis of the self-test results of many manufacturers, the total number of colonies did not exceed the standard, which is very doubtful. Some researchers also consider chemical reactions, but the possibility of chemical reactions in food is low, and there is no basis for reaction. It is still unclear the specific reaction mechanism. Identify key microorganisms that cause product spoilage and point the way to improvements in the production process.
2.6 Additive abuse problem
The problem of food additives is widely found in various foods. The state has limited or prohibited use. It is fundamentally a problem of the process. For example, the sterilization is not strict, the food is prone to spoilage and deterioration, so a large amount of preservative is abused; for food senses, excellent traits are maintained. Abuse of pigmentation; excessive aluminum in cakes and biscuits is caused by humans. Therefore, looking for non-aluminum-containing leavening agents is the future development direction; there are also antioxidant problems and bleaching problems.
3 Outlook
With the development of China's economy and the improvement of people's living standards, the requirements for food quality will become more and more strict, and food standards will continue to increase to meet the quality requirements of ordinary people. Therefore, food production processes should be continuously improved and upgraded to meet economic needs. development of.
