时间：2022-08-11 12:50:59
Abstract. The food safety is one of the important problems that are directly related to the consumer health and it is also the attention focus in recent years. However, food safety technology in our country is still relatively backward at present, the food processing industry still exists many problems in the food processing process. For example, bean products have the larger consumer groups, the mildew and deterioration phenomenon of the bean products is very common in the process of production. This not only affects the achievements of the enterprise economic goal, but also threatens the basic rights and interests of the public consumers. This paper regards the bean product processing as the breakthrough point. It analyzes the mildew and deterioration problems that appear in the process of production, and then puts forward a set of effective solutions to hope to proceed with the production and regulation of food hygiene further.
Key words: bean product processing; mildew and deterioration; the reason analysis; the solution.
1. Introduction
The bean products are popular in the food consumption market of our country, and thus they become the main monitoring objects of the food safety and health supervision department. Controlling the quality of the bean products has a very positive role on improving people's food security situation and improving the operating level of the entire food industry in China. The mildew and deterioration of the bean products are the most common and most difficult problem in the process of bean product processing. It is also the key to improve the quality of food hygiene.Therefore, if we want to solve the problem of food safety and improve the quality of the bean products, we must analyze and study the reason of the mildew and deterioration of the bean products.
2. The characteristic outline of the bean products
The bean products which we usually refer to are the edible finished goods which regard the soybean, adzuki bean and pea as the main processing raw materials. The processing methods of the bean products are varied, but we can divide them into the fermented bean products and the non-fermented bean products according to the different process. The production of the fermented bean products needs to make the fermentation on the bean under the action of microbes. And the production of the non-fermented bean products needs to make the direct processing on the bean. The requirements of storage, production and production environment of using the different process production of bean products are different. So the factors which are needed to be paid attention to in the production are different.
The bean products contain large amounts of protein, therefore they are very easy to breed bacteria. If the temperature is too high or the stacking time is too long, it may cause the mildew of the bean products. Therefore, the temperature should be controlled in a certain range and the storage time should not be too long. In general, the shelf-life is only one day in summer, the rest of the seasons should not be more than three days. The vacuum packaging of beans can be extended to seven days in 2-8 degrees Celsius, but the shelf-life is also shortened with the increase of temperature.
3. The cause analysis of the mildew and deterioration of the bean products
Due to the characteristics of the bean products themselves, they cause the phenomenon of mildew and deterioration in the process of production and processing. In order to improve the quality of production fundamentally and ensure the health and safety of consumer, we must have a comprehensive grasp on the reasons of mildew and deterioration.
3.1 The breeding of microorganism in the manufacturing process of the bean products
It is the direct cause of the mildew and deterioration of the bean products that the breeding of microorganism cannot get the control. This is mainly due to the production and storage environment is not up to standard. According to the regulation of our country's food standards, the total number of colony per gram non-fermented bean products must not exceed 750, but the food testing sample survey report in 2011 shows that nearly twenty percent of bean product processing enterprises in China exceed the national standard, namely, there exists the phenomenon of mildew of different degree in our country. Generally speaking, we can divide the fungi into field fungi and storage fungi two categories according to the different sources of fungi:
The field fungi are the bacteria which are touched and brought in the process of planting field, their survival humidity requirements are above RH 90%, such as the bud branch mildew, bending spore mildew, black spore mildew, escherichia coli and leather's positive bud bacillus can make bean products deteriorate rapidly in the short run. And our bean product processing plants don’t carry out the special treatment when they purchase the raw material in our country, therefore, the bean surface carries not only a large amount of pesticides but also the microbes that lead to the mildew of bean products. They are also difficult to be removed in the course of deeply processing.
First, the bean materials should be treated with the cleaning and disinfection process before they are put into the production to remove the excess microbia on the bean surface, and the regular sterilization should be carried out on the field after the raw materials or finished goods are put in the warehouse to control the reproductive growth of the group and reduce the chance of the mildew of the bean product.
Second, optimizing the production and storage environment of the bean products and increasing the dehumidifier and constant temperature system in the production workshop and warehouse. The temperature and humidity should be adjusted to guarantee the stability of the product production and the storage environment according to the survival characters of the bacteria. The external environment should be controlled to weaken the microbial activity and reduce the mildew and deterioration of the bean products. At the same time, the product should be packed in a vacuum to make it in the anaerobic condition, then cut off the microbial breeding conditions.
Third, the enterprise should choose the high-quality beans which are full, dry and without the insect ill within the scope of the cost control to guarantee the strong mildew resistance ability and the high-quality finished goods. It will build the foundation for the mildew resistance work during the production, storage and sales of the bean products.
The production enterprises of the bean product also need to set up a complete product quality inspection system, pay attention to the quality change of the raw materials, semi-finished products and finished goods and test the products timelessly to grasp the mildew rate and the number of microbes of the products. Once we find that the quality of the products has the problems, we should react in time to ensure all aspects of the data of the products are in conformity with the relevant provisions of the state, and the enterprise economic benefits are not damaged.
Conclusion: The bean products are the main products of the food market in our country, however, because of the production environment and the technical limit, the quality of the bean products cannot be guaranteed. The mildew and deterioration problems of the bean products have directly affected the life and health of consumers. It is imminent to reduce the mildew rate of the bean products and safeguard the consumers' basic rights. This paper discusses the root cause of the mildew and deterioration of the soybean products and forms a set of mildew-proof measures to provide a favorable theoretical basis for the further development of the bean industry in China. The bean product industry can be developed fundamentally on the condition that the mildew and deterioration problems can be solved to create more economic value for the society.
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