Author: Qiu Desheng
Capsicum is an important seasoning material. It is not only rich in nutrients, it can increase appetite, but also has good therapeutic and health effects: lipid-lowering, weight loss prevention, prevention of gallstones, blood sugar lowering, anti-radiation, anti-oxidation, anti-aging, heat-relieving, and pain relief. Warm stomach to promote cold, promote blood circulation, prevent cardiovascular disease. Because of these nutritional and health-care characteristics, peppers are popular among many consumers, and their consumption and consumer groups are expanding.
In recent years, China's pepper industry has developed rapidly, and the variety of food manufacturers and foods processed with pepper as raw materials has been increasing. However, like other vegetable processed foods, pepper foods also have spoilage problems caused by microbial contamination, which affects food safety and the healthy development of the pepper industry. How to deal with this kind of problem?
Mr. Tang Hongquan, a researcher at the Shengtang Food Preservation Technology Institute of Jiangnan University, who specializes in research and development of food antisepsis and preservation technology, believes that food preservation technology can be regarded as the fifth largest scientific invention for human survival. Food preservatives are an important part of the food preservation technology system. The use of advanced food dynamic sterilization technology and other food preservation technologies and compound food antiseptic preservatives can reduce the loss of pepper, improve the health and safety of pepper, and promote the steady development of the pepper processing industry.
1. Food preservatives are related to human survival
Since the end of human reproduction, the number has reached an incredible 7 billion. The fragile ecology has not allowed a large number of agricultural products to rot, requiring human beings to increase the utilization rate of agricultural and sideline products and processed products as much as possible. As the fifth-largest scientific invention for human survival, food preservation technology provides a good means of food preservation for human survival, and has played a very important role in increasing food supply, enriching food varieties, improving food quality, and extending food shelf life. Important role.
Food antisepsis and preservation technology is a systematic project. Food antiseptic preservative is an extremely important component and link in the food antisepsis and preservation technology system.
2. Compounding will become the development trend of food preservatives
Food preservatives are Food Additives that inhibit microbial activity, prevent food spoilage, and prolong food shelf life. Chemical preservatives are generally classified into four types: acid type preservatives, ester type preservatives, inorganic preservatives and biological preservatives. Acidic preservatives such as benzoic acid and its sodium salt, sorbic acid and its sodium salt; ester type preservatives mainly refer to p-hydroxybenzoic acid; inorganic preservatives mainly include sulfites, nitrites and other products; and biological preservatives It mainly includes lysozyme, nisin, natamycin, polylysine and the like.
At present, there are about 27 kinds of main preservatives listed in China's "Standards for the Use of Food Additives" GB2760, and about 10 kinds of preservatives commonly used in processed foods. In 2012, the total production of our main anti-corrosion-Antioxidant products was about 260,000 tons.
According to Mr. Tang Hongquan from the Institute of Food Preservation Technology of Jiangnan University, the main problems in the application of preservatives are: 1) excessive use; 2) illegal use; 3) use of inferior preservatives; 4) use of preservatives without labeling; 5) Out of range use.
There are many kinds of foods, and harmful microorganisms vary widely. A few preservatives are far from meeting the needs of the food industry. Effectiveness, economy and safety are still the basic principles for the development of food preservatives. The development of food preservatives is not simply to find some new preservatives, but to develop and apply new anti-corrosion technologies with fundamental changes. Really meet the requirements of the rapid development of the food industry. The application technology of food preservatives is a new anti-corrosion technology developed in response to the rapid development of the food industry. It is developed for the diversity, complexity and resistance of microorganisms in food. It has strong pertinence and remarkable effects. It has the characteristics of good safety, high technology content and convenient use. Due to these advantages, compounding preservatives are becoming the future development trend of new products for food preservatives.
3. The main quality problems of chili food
At present, the main food quality problems of chili peppers are fresh pepper, oyster pepper, soaked pepper, chili sauce, chili powder, chili seasoning, etc.
1. Fresh peppers are susceptible to microbial infections due to their vulnerability to picking, transport and storage, causing spoilage and spoilage. The loss of fresh pepper in the conventional storage and transportation process is 15%-20%. Even with cold chain transportation and storage, the loss rate reaches 5-10%. Deterioration causes a great waste of pepper and reduces the income of growers and distributors.
2. Processed pepper primary products such as scallions, millet and other products, due to the low degree of processing enterprises, do not use advanced air preservation technology and other advanced preservation technology, in the process of product processing, it is vulnerable to microbial contamination in the environment In addition, it is difficult to sterilize the product, which often leads to long-term mildew and swelling of the pepper food, shortening the shelf life, causing waste and affecting the profits of the production enterprise.
3. During the sale and use of dried chili and chili powder, it is easy to absorb the moisture in the environment, and the problem of excessive total number of molds and colonies appears, which affects product sales and even harms consumers' safety.
According to Tang Hongquan, a researcher at the St. Tang Food Fresh-keeping Technology Institute of Jiangnan University, food preservatives can be added to chili foods, but there are many problems in the use of preservatives. Additives classified as preservatives currently permitted in pepper products are: benzoic acid and its sodium salt, sodium metabisulfite, sorbic acid and its potassium salt, dehydroacetic acid and its sodium salt. Although the above four kinds of preservatives can be used, not all of them can be added to the chili products at the same time according to the maximum amount. GB2760 stipulates that the ratio of the respective dosages of the preservatives of the same function to the maximum amount of each of them is mixed. Should not exceed 1. Therefore, when any of the above four preservatives is used in the maximum amount of the pepper product, other preservatives can no longer be used. Many chili food companies do not understand this and often use it excessively, but it is still unknown.
In order to prevent the deterioration of pepper products, individual companies are also taking risks, deliberately over-range and excessive use of food additives, such as excessive use of benzoic acid, sodium metabisulfite, etc., and even the addition of non-edible substances, although it can effectively extend the shelf life of pepper products. However, once found out, the punishment will be severe, and the brand reputation and product sales will be seriously damaged. The addition of individual companies in violation of regulations will even affect the development of the entire industry. For example, in 2005, some enterprises' chili powder was detected as a harmful substance, Sudan Red, which had a serious impact on the production and operation of the entire pepper food industry.
The history of human use of food preservatives has been tens of thousands of years, but many food processing companies and even some well-known enterprises disregard the law of unfair competition, business administration law and other related laws, and publicly mark "this product" on their product packaging. The words “excluding food additives†and “this product does not contain preservatives†are confusing, pursuing short-term development, and causing arbitrary harm to a legitimate high-tech industry. The long-term consequences will be that the whole people have doubts about the integrity of the entire food industry. And farmers who rely on the growth of their own farmland to increase their income and hope to sell more agricultural products to improve their living conditions, in the face of such serial damage caused by improper propaganda, what is the situation? ! The answer is: the sales of processed foods are blocked, and the agricultural products produced by farmers will not be effectively converted into processed foods. The income of farmers will not be improved or even declined. Tang Hongquan engineers sighed: In the 1980s, the famous oil painting representing the thousands of peasants of the Chinese nation - the surrealist work "Father", the old bronze face, the wrinkles like a car, the shabby tea bowl in his hand, is it just a radical From the viewers' thoughts on the personal experience of the old farmers? Can we not arouse our deep thoughts on the fate of the entire Chinese nation, the agricultural power? Fate of the nation, everyone is responsible!
4. Food antiseptic technology effectively prolongs the shelf life of pepper food
The use of scientific food anti-corrosion technology can effectively improve the hygienic safety quality of pepper food and prolong the shelf life of pepper food. The application of these anti-corrosion technologies includes -
1. Application of surface treatment in fresh pepper preservation
One of the most effective anti-corrosion measures to prevent spoilage of fresh peppers is the surface treatment of peppers, including surface-coating fresh-keeping liquid, surface-spraying fresh-keeping liquid, and surface fumigation. Surface treatment can greatly extend the shelf life of fresh peppers and reduce decay.
2. Application of fence preservation technology in pepper products
One of the ways to effectively prevent corruption in pepper processing products is to use fence preservation technology. Fence technology is based on the synergistic effect or interaction effect of different barrier factors in food, so that the microorganisms in food maintain stable anti-corrosion and preservation technology. It was first proposed by German experts in 1976. Fence technology is a scientific combination of multiple technologies that can prevent food deterioration and minimize the quality of damage and quality of production and marketing. The fence factor has temperature, pH value, water activity, oxidation-reduction potential, modified atmosphere packaging, pressure, irradiation, competitive bacteria, preservatives, initial carrier amount and the like.
For pepper products, the controllable barrier factors are processing temperature, pH, water activity, modified atmosphere or vacuum packaging, initial carrier amount, and added preservatives. Control low ambient temperature, properly reduce pH and water activity, properly increase sterilization temperature, use dynamic air sterilization technology, vacuum or modified atmosphere packaging, reduce the initial carrier amount of pepper raw materials, and add safe and efficient food preservatives. It can inhibit the growth of microorganisms in pepper products and prolong the shelf life of pepper foods. Among the above controllable barrier factors, it is particularly important to control the initial amount of bacteria and to add effective preservatives.
Jiangnan University Shengtang Food Preservation Technology Research Institute cooperated with enterprises to carry out school-enterprise cooperation, trial and error, selected safe and legal food additive monomers, and successfully developed compound food antiseptic preservatives, which have solved food spoilage for many food enterprises. The problem has extended the shelf life of the food. When selecting food antiseptic preservatives, food enterprises should consider comprehensively from the aspects of cost control, product quality improvement and shelf life, and compound food antiseptic preservatives have obvious advantages in these aspects.
The use of advanced food dynamic sterilization technology and other food preservation technologies and compound food antiseptic preservatives can effectively reduce the rot loss rate of fresh peppers, increase the comprehensive utilization rate and added value of peppers, prolong the shelf life of pepper and pepper processed products, and promote pepper The increase in income of agriculture will promote the healthy development of the pepper processing industry.
Introduction to Qiu Desheng
Qiu Desheng graduated from Southwest Agricultural University (now Southwest University) with a bachelor degree in food engineering. He has worked in food technology development, production and quality management for 8 years. He is currently engaged in food information collection, mainly introducing food production technology and sterilization. Information on technology, raw materials, equipment, marketing, industry trends, etc.
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