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The Peanut Nougat Insect Causes And Prevention Measures

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The Peanut Nougat Insect Causes And Prevention Measures

Release date:2018-04-02 The author: Click:

Peanut nougat insect causes and prevention measures to explore the peanut nougat is moderate inflatable candy, due to add the nuts in the candy, effectively reduces the sweetness of candy, and taste the flavor nuts, loved by consumers, therefore, is one of the important product of many candy production enterprises. Standard manufacturing candy, peanut nougat shelf life generally within a year, but some enterprises in the process of production, due to lax, causing the peanut nougat insect and oil product deterioration phenomenon. The peanut nougat insect actually causes and prevention measures has certain correlation with grease, defeat, the following is the peanut nougat insect to explore the causes and prevention are as follows: the peanut nougat insect reason is mainly polluted by eggs, pollution source has the following aspects: 1. The raw peanut in shell in the process of contamination by microorganisms and flies, the peanut polluted by eggs, if not at the time of peanut kernel of roasted will kill the eggs, add candy, suitable conditions, eggs will be breeding adult. 2. After roasted peanut to peanut cooling, clothes, save the process, the contamination by microorganisms and flies, although high-temperature roasted peanut kernel, but there are a lot of little importance to peanut production personnel to prevent the pollution problem of eggs, make organic eggs while: peanut after high temperature roasting, volatile a full-bodied peanut fragrance, attracting flies "dinner", "dinner" could lay eggs; Peanut peeling machine been crawling flies, with eggs, peanut eggs contaminated during the process of peeling; Peanut peeling after serving containers, packaging bags and other nonsterile processing, stick to dye eggs, candy in production. 3. Production environment been flies pollution, such as production equipment, work equipment contamination eggs not thoroughly disinfected. 4. Could also be made by staff personal hygiene, do not meet the production requirements into the eggs to make product contamination. Above is the main cause of the peanut nougat insect, according to these reasons, can be targeted to take measures to prevent the happening of the insect phenomenon: 1. The QS certification for candy production in strict accordance with the requirements of, do it in a production environment without pollution, prevent the pollution of pests; Screen door screens should be complete and effective production workshop, workshop disinfection facilities can completely prevent microbe, the existence of pests, etc. 2. Strictly to do a good job of health disinfection peanut pretreatment processing, to prevent contamination. 3. Before production, production equipment, the appliance should be strictly sterilized, prevent the pollution of eggs, bacteria. 4. To do a good job of health disinfection production personnel, especially to do production personnel to go to bathroom to wash your hands after disinfection, to prevent wear work clothes out of the production workshop stick dye eggs, pollution caused by bacteria and then returned to the shop. The peanut nougat insect mainly polluted by eggs, also related to product production process, save the environment. Eggs reproduction without air and water, so in the production process and product packaging design to take effective measures, also may reduce the risk of the peanut nougat insect. Such as controlling the moisture content of peanut kernel, prevent because of roasting temperature is exorbitant, lose Fried peanut paste, peanut fragrance, protein denaturation; Short roasting time, high moisture content of peanut. Suggestions in the process of roasted peanut, taking salt as heat carrier, will closely package of peanut kernel, make the peanut heated evenly, in does not exceed 120 ℃ temperature (salt), under the condition of secondary particles of peanut stir-fry about 17 ~ 18 minutes, groundnut kernels moisture should be controlled below 3%. In addition, salt as a way to prevent microbial growth inhibitors, the peanut kernel control microbial production of reproduction. Product the preservation of the environment including water content, microbial indicators, packaging materials, sealing and other factors. The moisture content of peanut nougat (dry weight loss) index for 9% or less, the moisture of the toughness nougat is relatively high brittleness nougat, so products of water activity gives eggs breeding conditions. Toughness nougat, by contrast, the brittleness of the nougat insect opportunity is some more, so the brittle nougat in development in the direction of the moisture content is lower, the product moisture less than 3%, close to the hard candy moisture scope, thus giving eggs proliferate to form an adverse conditions. Candy is not subject to microbial contamination during production is also one of the conditions of reducing the peanut nougat insect, microbial excessive reproduction that product composition is helpful for them to breed, also be helpful for the breeding of eggs; Packing material can prevent the erosion of microbe, eggs is to choose one of the conditions of packaging materials, peanut nougat is rich vegetation, one of the ingredients are susceptible to oxidation and have change, so the packaging material requirements good seal performance, effectively prevent moisture and oxygen exchange, extend the shelf life of product, if placed in the sealed packaging trace of deoxidizer, make the product packaging form relatively anaerobic state, also can effectively prevent the breeding of eggs. Conditional enterprise, if can in front of the peanut production, food irradiation preservation processing, kill eggs thoroughly, can maximize prevent the peanut nougat insect situation. In short, the peanut nougat in production process, as long as do to the eggs of prevention, kill, happened to limit insect phenomenon.

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