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Gluten is detected again with out-of-range preservatives, and the safety bottom line must be adhered to to extend the shelf life
A few days ago, the Chongqing Municipal Market Supervision Bureau released food sampling information showing that the detected value of hand-torn gluten-barbecue flavor dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) produced by a company was 0.0819g/kg. And its sodium salt cannot be used for gluten, the product is unqualified. It is said that this is not the first time the company has revealed that it has been judged to be unqualified food due to the detection of dehydroacetic acid and its sodium salt. In this regard, how should gluten manufacturers ensure the quality and safety of gluten products?“bottom line”On the basis of extending the shelf life? Gluten is a kind of vegetable protein, which is composed of gliadin and glutenin. It is processed by mixing and stirring flour, forming a group, repeatedly rubbing and washing. The content of gluten protein is higher than that of most soy products. It is a high-protein, low-fat, low-sugar, and low-calorie food. It is a traditional food. In recent years, with the advancement and application of gluten production technology and equipment, gluten has become stronger, safer and more hygienic. It is reported that a food company has started the transformation of fully automated gluten production workshops, and introduced automatic gluten processing machines such as automatic feeders, unloaders, cutting machines, gluten washing machines, and winding machines to form a fully automated gluten production line. The gluten production line can automatically complete the procedures of feeding, unloading, conditioning, cutting, winding, and conveying. The production of gluten rolls is made by imitating manual winding, and the whole process is free of extrusion, maintaining the strong taste, safety and hygiene of manual gluten rolls, while improving Production efficiency and reduced labor costs. However, it should be noted that although the taste of gluten rolls has been improved, production efficiency and production environment have been improved, but like most soy products, gluten products have a short shelf life and a short shelf life. Therefore, some companies use food additives beyond the scope of gluten production and processing to achieve the purpose of extending the shelf life. A few days ago, the detected value of hand-torn gluten-barbecue-flavored dehydroacetic acid and its sodium salt (calculated as dehydroacetic acid) produced by a company was 0.0819g/kg (not to be used according to the standard). The author has learned that dehydroacetic acid and its sodium salt, as a broad-spectrum preservative, can be added to food as required, and have strong antibacterial ability to mold and yeast, and can achieve the effect of prolonging the shelf life of food in a certain process. . However, the 'National Food Safety Standard - Standard for the Use of Food Additives' (GB 2760—2014), it is clearly stipulated that dehydroacetic acid and its sodium salt shall not be used in seasoned noodle products. Therefore, dehydroacetic acid and its sodium salt cannot be used in gluten products. So, how to ensure the quality and safety of gluten products while extending the container period and shelf life? On the one hand, gluten manufacturers can use skin packaging, modified atmosphere packaging or vacuum packaging machines to upgrade the packaging of gluten products. For example, the vacuum packaging machine can make the gluten product anti-oxidation and prevent food spoilage by removing part of the air (oxygen) in the packaging container of the gluten product, so as to achieve the purpose of extending the shelf life. On the other hand, at the transportation and sales end, gluten may be stored and transported through cold chain logistics equipment such as refrigerated trucks and refrigerated boxes, and at the sales end, gluten can be stored in refrigerated cabinets, air curtain cabinets, display cabinets and other refrigerated and fresh-keeping equipment. Keep gluten products fresh by preventing spoilage, odor and bacterial growth. It is said that at present, the temperature of common refrigeration and fresh-keeping equipment on the market is generally between 0 °C and 10 °C, which is suitable for gluten, soy products, fruits and vegetables, etc., and keeps the products fresh. In fact, whether it is a gluten product or other food, if you want to solve the problem of short shelf life and shelf life of the product, you can add food additives such as preservatives, but it must be used in strict accordance with relevant standards and regulations, and do not use additives beyond the scope. Of course, efforts can also be made in the gluten packaging, transportation, and sales links to upgrade gluten packaging, cold chain transportation, refrigerated storage, etc., so as to avoid gluten rot, odor and bacterial growth, thereby extending the shelf life and container period. Purpose.
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