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Why not use preservatives in vacuum bread?

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1. The purpose of vacuum packaging is to reduce the oxygen content in the packaging, prevent the mold rot and deterioration of the packaged food, maintain the color, flavor and extend the shelf life of the food

2. Vacuum packaging certainly plays an important role in food But it has an extraordinary effect when it is used in the processing of clothing products

3. Compared with ordinary packaging methods, vacuum packaging reduces the space occupied by articles And it has the advantages of moisture-proof, dust-proof and bacteria proof, which makes the transportation of clothing items more convenient

4. Vacuum packaging greatly reduces the possibility of loss caused by some accidents

extended data

principle

Vacuum should be understood as a space with thin gas. In a designated space, the gas state below an atmospheric pressure is collectively referred to as vacuum. The degree of gas rarefaction under vacuum is called vacuum degree, which is usually expressed by pressure value. Therefore, vacuum packaging is not completely vacuum in fact. The vacuum degree in food containers packaged with vacuum packaging technology is usually 600-1333pa. Therefore, vacuum packaging is also called decompression packaging or exhaust packaging

deoxidation is an important link in vacuum packaging, which is conducive to preventing food deterioration. Its principle is also relatively simple. Because food mildew and deterioration are mainly caused by the activities of microorganisms, and the survival of most microorganisms (such as molds and yeasts) requires oxygen. True empty packaging uses this principle to pump out the oxygen in packaging bags and food cells, Make microorganisms lose their “living environment”

experiments show that when the oxygen concentration in the packaging bag is ≤ 1%, the growth and reproduction speed of microorganisms will drop sharply. When the oxygen concentration is ≤ 0.5%, most microorganisms will be inhibited and stop reproduction. (Note: vacuum packaging cannot inhibit the propagation of anaerobic bacteria and the deterioration and discoloration of food caused by enzyme reaction, so it also needs to be combined with other auxiliary methods, such as cold storage, quick freezing, dehydration, high-temperature sterilization, irradiation sterilization, microwave sterilization, salt pickling, etc.

in addition to inhibiting the growth and reproduction of microorganisms, vacuum deaeration has another important function to prevent food oxidation due to oil This kind of food contains a lot of unsaturated fatty acids, which are oxidized by oxygen, making the food taste and deteriorate. In addition, oxidation also causes the loss of vitamin A and vitamin C, and the unstable substances in food pigments are darkened by oxygen. Therefore, it can effectively deodorize, deodorize and preserve the nutritional value of food

a variant of vacuum packaging is inflatable packaging. In addition to the oxygen removal and quality assurance functions of vacuum packaging, the main functions of inflatable packaging are compression resistance, gas blocking and preservation, which can more effectively maintain the original color, aroma, taste, shape and nutritional value of food for a long time. In addition, vacuum packaging is not suitable for many foods, but inflatable packaging must be used

for example, crunchy and fragile food, food easy to agglomerate, food easy to deform and oil, food with sharp edges and corners or food with high hardness that will pierce the packaging bag, etc. After the food is pumped and packaged by the food vacuum packaging machine, some gas is filled to make the filling pressure in the packaging bag greater than the atmospheric pressure outside the packaging bag, which can effectively prevent the food from being crushed and deformed under pressure, and does not affect the appearance, printing and decoration of the packaging bag

the inflatable package is filled with nitrogen, carbon dioxide, rare gas and other single gases or a mixture of 2-3 gases after vacuum. Among them, nitrogen is a gas with relatively stable chemical properties, which can protect articles from external interference such as oxidation, and keep positive pressure in the bag to prevent the package from being flattened and damaged. Carbon dioxide can be dissolved in various fats or water to form carbonic acid with weak acidity, and has the activity of inhibiting microorganisms such as molds and spoilage bacteria

Br /> in fact, the so-called vacuum packaging and sterilization can only be used for a few days, but the so-called sterilization process can’t play a role in food packaging. After sterilization, the shelf life of vacuum packaged meat food at room temperature is about 20 days, and it will be extended appropriately if refrigerated

Vacuum bread is not close to the air, so the bread will last longer.

the air inside the package is removed, which inhibits the production of aerobic bacteria

after packaging, most harmful bacteria, including some harmful anaerobic bacteria, have been killed by heating in steam water bath

if there is special need, some auxiliary agents, such as refrigerant storage agent, ethylene adsorbent, carbon dioxide remover, humidity regulator, etc., are placed in the vacuum packaging, which can further improve the storage quality of food and prolong the shelf life of food

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