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- The State Food and Drug Administration requires food enterprises to
- Hygiene standards are the most basic conditions and hygiene requirements for food production, an important means for food production enterprises to ensure food safety, and an important technical basis for implementing food safety production process supervision.
Recently, the State Food and Drug Administration, in conjunction with the National Health and Family Planning Commission, issued a notice on the implementation of the National Food Safety Standards and General Hygiene Standards for Food Production (Food and Drug Administration [2013] No. 234), requiring food production enterprises to organize relevant employees to receive training and learning on hygiene standards and related food safety knowledge, so as to truly improve the awareness and responsibility of employees to comply with food safety laws, regulations, standards, and implement various food safety management systems, enhance their corresponding level of food safety knowledge, and consciously regulate production behavior; Strictly follow hygiene regulations regarding site selection and factory environment, factory buildings and workshops, facilities and equipment, hygiene management, food raw materials, food safety control, inspection, food storage and transportation, product recall management, training, management systems, personnel, record and document management, etc., organize self-examination, formulate pollution prevention measures from the perspective of preventing biological, chemical, and physical pollution, avoid cross contamination in food production, and avoid potential pollution risks brought by the environment; From the perspective of preventing pollution in the production and processing process, establish a monitoring system for key control links in the production process to prevent systemic risks from occurring;
From the perspective of establishing a quality and safety control system, establish a sound internal food safety management and corresponding assessment system for the enterprise. Enterprises should, based on their self inspection results, complete comprehensive rectification of food safety production, management defects and loopholes identified during self inspection in accordance with hygiene regulations before the implementation of hygiene regulations, and form a rectification report to report to the local food and drug regulatory department.
The notice also requires the health and family planning department to organize experts in food safety laws, regulations, standards, and other aspects to carry out publicity and training on hygiene standards, answer questions and clarify doubts about standards, and track and evaluate work. The food and drug regulatory authorities should organize regulatory personnel to participate in the promotion and learning of hygiene standards, improve their ability to govern according to law and conduct scientific supervision. After the implementation of the standards, they should carry out supervision and inspection of the implementation situation, urge food producers to strictly implement this standard, further urge food production enterprises to improve their own food safety management level, and ensure food safety.
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- https://en.sindbo.com/html/7109245059.html2013-11-28
- Nowadays, food needs additives to cheer for the modernization of the
- A box of milk contains 10 types of food additives, and a pack of instant noodles contains 25 types of food additives. In today's increasingly concerned food safety, there are occasional reports of harmful additives to people's health. When eating snacks and drinks, I often see the words "preservatives" and feel that they are not good for health, but sometimes I just want to eat some, which really puts me in a dilemma. When it comes to additives, citizen Xiao Liu sighed. Is food additive really that scary? Food experts answer your questions.
'No preservatives' becomes a selling point for food
Nowadays, many people pick up a package of small food or a bottle of beverage on the dazzling supermarket shelves and inevitably look at the ingredients on the packaging. "There are many additives in the beverage," Ms. Li, who bought a beverage from a supermarket near Zhoushuizi, told reporters yesterday. She has repeatedly heard about the harmful effects of food additives on the human body and is also worried about whether they will affect her health when drinking beverages. Therefore, she squeezed fruit juice at home for a period of time to drink, "but this pure fruit juice does not taste good when drinking," Ms. Li said. In the end, she also decided to regain her passion for beverages.
With people's increasing emphasis on food safety, news about the harmful effects of additives on physical health often spreads to people's ears, making it difficult to eat comfortably. It is worth mentioning that some foods use "no preservatives" as a selling point.
Are preservatives really that scary?
During the interview, Professor Nong Shaozhuang from the School of Food Science at Dalian University of Technology talked to reporters about the issue of additives more than once. Professor Nong said that without food additives, there would be no modernization of the food industry, let alone a wide variety of dazzling foods. Food additives have played a significant role in the development of the food industry. Currently, the most discussed and influential topic among people is preservatives. Due to technical requirements such as taste, flavor, and vitamin preservation, beverages cannot be sterilized at high temperatures. If preservatives are not added, firstly, the shelf life of the beverage will be affected. Secondly, if some beverages spoil and become contaminated, the harm caused by bacteria and viruses is much greater than that caused by preservatives to the human body. Therefore, it is necessary to add preservatives to similar food products. Professor Nong also stated that having multiple names for additives does not necessarily mean that the dosage exceeds the standard. Everything has its limits. If food additives are used beyond the scope or excessively, they may cause harm to the human body. For example, drinking many bottles of beverages containing preservatives continuously for a certain period of time may result in excessive preservatives.
Many food professionals have expressed that food additives are not so scary. Any preservatives allowed by the state to be added, within the permitted range and dosage, adults do not need to worry about safety.
According to relevant information, the main function of preservatives in food is to inhibit the growth of harmful bacteria, prevent bacteria and molds from producing toxins in food, or prevent them from reproducing in large quantities and causing diseases. From this perspective, they are more effective than excessive.
The main function of preservatives in food is to inhibit the proliferation of harmful bacteria. There are many names for additives, but it does not mean that the dosage exceeds the standard. Any preservatives that are allowed to be added by the state, within the permitted range and dosage, adults do not need to worry about safety.
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- https://en.sindbo.com/html/3568273616.html2013-11-28
- The current market status and development trend of food thickeners
- According to the classification of food additive products in China, food thickeners generally refer to food gums. Food thickeners are divided into five categories:
1. Plant gums obtained from plant exudates, seeds, fruit peels, and stems. Such as guar gum, sophora bean gum, tamarind gum, tara gum, artemisia gum, flaxseed gum, tianqing gum, fenugreek gum, acacia bean gum, acanthacanth gum, Indian gum, wutong gum, peach gum, pectin, konjac gum, Indian aloe extract gum, inulin, and angelica polysaccharide.
2. Animal glue. For example: gelatin, casein, sodium caseinate, chitin, chitosan, whey protein isolate, whey protein concentrate, fish gelatin.
3. Biogel. Such as xanthan gum, gellan gum, pullulan polysaccharide, carrageenan, yeast polysaccharide, carrageenan, and pullulan polysaccharide.
4. Seaweed gel. For example: agar, carrageenan, alginate (salt), propylene glycol alginate, red algae gum, brown algae fucoidan.
5. Chemical modified adhesive. For example: sodium carboxymethyl cellulose, hydroxyethyl cellulose, microcrystalline cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, modified starch, sodium polyacrylate, polyvinylpyrrolidone.
Due to the variety, origin, viscosity coefficient, and production process of thickeners, there may be significant differences in their specific application results. The technical cooperation between thickener manufacturers and food manufacturers is an inevitable trend in the current professional division of labor in the food industry, providing targeted models and process conditions for different users. Another development trend of thickeners is that, in addition to serving as a stabilizing and thickening agent for the system, they are also being developed as a component of functional foods, placing greater emphasis on the functions of polysaccharide compounds.
In the past two years, thickeners have been widely used in the food industry, corresponding products, such as jelly, suspended drinks, fruit juice, fermented milk, liquid milk, soft candy, ice cream, meat products, rice and flour products, bionic food, etc. The viscosity of a thickener solution has a significant impact on its effectiveness, and the factors that affect the viscosity of a thickener are multifaceted. In addition to its structure and relative molecular weight, it also depends on the temperature of the system PH¡¢ Metal ion concentration, shear force, etc. With the increase of thickener concentration, the volume of thickener molecules increases, the probability of interaction increases, and the adsorption of water molecules increases, resulting in an increase in viscosity. The pH of the solution has a significant impact on the viscosity and stability of thickeners, and attention must be paid when selecting and using thickeners. The viscosity of thickeners usually varies with changes in pH value. In addition, as the temperature increases, the speed of molecular motion accelerates and the viscosity of the general solution decreases. The dispersion and dissolution of thickener particles also affect their application characteristics, and the chemical structure of hydrophilic colloidal molecules directly affects their solubility.
After entering the year 2000, the production and processing of food thickeners in China have developed rapidly. Microbial polysaccharides have broken through foreign technology barriers with the sharp increase in xanthan gum production. Zhejiang Tianwei Biochemical Engineering Co., Ltd. was the first to develop and produce gellan gum. Currently, the quality of domestically produced gellan gum has greatly improved, and its excellent cost-effectiveness has won the favor of domestic and Asian food enterprises, expanding its application fields. In recent years, Kerenan gum and pullulan polysaccharide have been continuously introduced, with production capacity increasing from small to large and product varieties increasing day by day. As a major producer of food additives, China's continuous introduction of high-tech products has been targeted by international food ingredient giants. In the past two to three years, many domestic product manufacturers have been acquired and restructured by foreign companies, and the development prospects of products such as xanthan gum, gellan gum, pectin, etc. are worrying.
At present, the industry is facing three main problems: firstly, in the process of strengthening the supervision of food safety by the government, there are still problems such as incomplete regulatory standards and insufficiently scientific law enforcement, which limit the technological innovation of enterprises and bring some adverse effects to their production and operation; Secondly, various cost increases have compressed the profit margin of enterprises, resulting in a decline in their profitability; Thirdly, some products blindly expand production capacity, leading to more intense market competition. The vicious competition of low prices disrupts market order and affects the healthy development of the industry.
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- https://en.sindbo.com/html/3810952857.html2013-11-28
- International experts gather in Guangzhou to discuss food processing
- On November 4th, the 8th International Agricultural Engineering Committee Food Processing Technology Conference, known as the "Olympics" in the field of agricultural engineering, opened at Guangzhou University City. More than 600 experts from 45 countries around the world participated in this conference, and 7 academicians from the United States, Canada, Australia, Ireland, Chile, and Ethiopia were invited to give special presentations.
This international conference is chaired by Sun Dawen, a member of the European Academy of Humanities and Natural Sciences, the Royal Irish Academy of Sciences, and the International Academy of Food Sciences. It is hosted by South China University of Technology and supported by the National Natural Science Foundation of China and other organizations.
It is reported that the conference will hold discussions and exchanges on the theme of "Advanced Food Processing Technology and Quality Control". Over a period of 3 days, 12 sub venues will be set up to hold 120 academic presentations. Professors will give keynote speeches on topics such as the current state of world agriculture and food processing, food safety and quality control, and advanced food processing technology.
Academician Sun Dawen, the chairman of the conference, said that agriculture and food industry are one of the pillar industries of Guangdong Province. The food industry of Guangdong Province has grown at an average annual rate of more than 15% in recent years. "Guangdong grain and the Pearl River water" are famous far and wide, but there is also an urgent need to seek high-tech support, transformation and upgrading, and international connection.
It is understood that the International Committee for Agricultural Engineering (CIGR), also known as the International Society for Agricultural Engineering, was founded in Liege, Belgium in 1930. It is the largest and highest academic institution in the field of agricultural and biological systems engineering. The current chairman of CIGR is Professor Sun Dawen, a leading talent in Guangdong Province. He is the first Chinese chairman of CIGR in its 83 year history.
The CIGR Food Processing Series Conference was initiated by Academician Sun Dawen. The first conference was held in Beijing, China in 2004, and subsequent conferences were held in Poland, Italy, Brazil, Germany, France, and South Africa.
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- https://en.sindbo.com/html/9032183213.html2013-11-4
- Food formula flavoring equipment SID-198LAB
The fully automatic intelligent formula machine is a product developed according to industry process requirements, featuring high precision and good confidentiality. It is currently a leading high-tech product in China.
Purpose£º
Laboratory
Power£º
2 (kw) and below
Material£º
304 stainless steel
Capacity£º
1001£5000£¨mm£©
Brand£º
Sindbo
Customized £º
Yes
Power£º
1-1.5KW
Volume£º
0.5 - 500g
Model£º
SID-198LAB
Media Size£º
2200*3200*2100 mm
Package£º
Sealed wooden create
Output£º
100x500g / 20 hour
Operation process of the work server:
1. The system automatically calculates the remaining amount of raw materials through the recording work server after adding raw materials;
2. By adding a configuration recipe through the server, the system automatically generates a QR code for equipment processing. The equipment automatically processes after scanning the QR code;
3. The operator attaches the QR code to the bottom of the feeding cup, and the equipment uses a robotic arm to grip the cup and recognize the QR code for formula feeding;
4. The equipment displays the working status of material feeding in real time, as well as the material feeding workflow in real time;
5. After the addition of materials is completed, perform actual data statistics and view the addition quantity for each formula on the work server;
6. Some materials need to be manually added, and the data for manual addition can be entered on the work server;
The biggest feature of this machine is:
1. The raw material formula can be effectively kept confidential, and the core technology is not easily leaked.
2. It can achieve remote network control, truly realizing an unmanned workshop operation and management mode, and avoiding the harm to human body caused by traditional processes.
3. The precision of raw material proportioning is high, reaching up to 0.01 grams.
4. It can avoid the reproducibility of the formula.
5. One person can operate multiple machines, saving human resources.
Before working on the recipe, the following details need to be checked:
1. After the machine is turned on or before processing a new batch of formulas, it needs to be reset before processing can begin;
2. Whether the nitrogen pressure value in the raw material bottle meets the requirements. There are 8 types of nitrogen pressures, and the actual pressure installed and adjusted by the worker shall prevail;
3. Check whether the air pressure value of the equipment meets the requirements (0.45MPa-0.65MPa);
4. Check if the QR code is pasted in the correct position;
5. Whether the automatic processing product quantity is set;
The details of equipment operation include:
1. Check whether the remaining amount of raw materials meets the requirements of this formula;
2. Check whether the nitrogen pressure value in the raw material bottle meets the requirements (0.05MPa-0.35MPa);
3. Recognize QR code to read information and automatically determine whether it meets the processing requirements;
4. Read processing data in real-time and provide feedback on the data;
5. Monitor in real-time for any abnormalities, and observe the alarm display and data;
Installation, debugging, and construction methods:
The Sindbo intelligent transportation formula and fragrance mixing equipment will be delivered to the factory for installation and debugging. After the debugging, the after-sales service personnel will provide operation training to the operators and explain the precautions!
...- https://en.sindbo.com/product/6498135751.html2013-9-28
- Hang the food red and black list online to see which ones are unqual
- Yesterday, the Dongguan Food Safety Network was officially launched. This is a unified platform for food safety supervision established by the Dongguan Food Safety Office, which includes 20 food safety member units such as the Municipal Health Bureau, the Municipal Food and Drug Administration, and the Municipal Agriculture Bureau. ¡±Yesterday, at the website launch ceremony, the relevant person in charge of the Municipal Food Safety Office introduced that this platform includes three major functions: information integration, interactive communication, and publicity and education.
At the opening ceremony, Deputy Mayor Yu Lijun stated that integrating modern information technology into food safety supervision is beneficial for strengthening food safety supervision in Dongguan, and it is a great and joyful event. She hopes that the general public can pay attention to the website and actively participate in interactive communication.
Setting up red and black lists for citizens to check whether their food is safe
Firstly, the Dongguan Food Safety Network has integrated information from 20 member units, "said Li Xiaowei, the person in charge of the Municipal Food Safety Office." In the future, information on departmental guidelines, laws and regulations, and the latest developments can be found online, and the information will be updated in a timely manner.
It is worth noting that the Dongguan Food Safety Network has specifically set up sections for "Red List" and "Black List".
Among them, the "red list" was opened, and the website published such as "edible agricultural products (000061, Guba) quality and safety demonstration sites", "national food integrity management enterprises", "Zongzi special sampling inspection qualified list", etc; In terms of blacklisting, companies or products that fail national and provincial inspections will be announced, such as the "List of Unqualified Rice Cadmium Content Sampling Inspections in Budi City of the Provincial Food Safety Office", the "List of Unqualified Special Sampling Inspections for 20 Types of Food Production Processes such as Blended Liquor in Guangdong Province", and the "Summary Table of Unqualified Food Quality Monitoring Products in Circulation Processes by the Provincial Administration for Industry and Commerce in the Fourth Quarter of 2012".
Through the release of information on the red and black lists, citizens can timely grasp some reputable product information, as well as learn about some unqualified products, and have a clear understanding of food safety, "said Li Xiaowei. Next, citizens can also search for some sampling results of various food safety member units in Dongguan through the website to understand food safety information.
The website can provide expert consultation, complaints and reports
Interactive communication is an important feature of Dongguan Food Safety Network. The website has two sections, "Expert Online" and "Complaint and Suggestion", to meet the requirements of citizens for consultation and complaints.
The "Expert Online" column is mainly composed of a consulting team of 30 experts from the Municipal Food Safety Expert Committee, including Professor Tang Huanwen from Guangdong Medical College, to provide citizens with answers to all food related issues. Citizens can log in to the Dongguan Food Safety Network and click on "Expert Online". If they want to ask a question, they can then click on "I want to ask a question" and fill in their name, phone number or email according to the requirements. After obtaining the verification code, they can fill in the topic and content.
Citizens can designate any one of the 30 experts to answer their questions. If no one is designated, the website staff will collect and accept the questions, and assign them to professional experts for response. "Li Xiaowei said that since experts are not online 24 hours a day, they will collect questions and provide regular answers. Questioners can search online based on the acceptance number or topic.
In addition, the "Complaints and Suggestions" column is also very convenient for citizens. In the past, many citizens often didn't know where to file complaints after buying inferior or counterfeit food. Now, logging into the Dongguan Food Safety Network can solve the problem. Li Xiaowei said that after receiving relevant suggestions or complaints, website staff will forward them to relevant functional departments for verification and investigation based on the content. Citizens can check the reply content by letter number or mobile phone number, and can also score and evaluate the handling situation.
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- https://en.sindbo.com/html/2705314735.html2013-7-4
- Food formula and flavoring equipment SID-160LAB
The fully automatic intelligent formula machine is a product developed according to industry process requirements, featuring high precision and good confidentiality. It is currently a leading high-tech product in China.
Today, as we enter the 21st century, with the vigorous development of manufacturing, the global shortage of human resources, and the continuous increase in labor costs, "machine substitution" has become one of the preferred approaches for the transformation and development of traditional manufacturing industries. Therefore, our company has independently developed and produced a fully intelligent device - the fully automatic intelligent formula machine, which is mainly applied in industries such as essence and spices, food and beverage, pharmaceuticals, dyes, wine industry, and chemical pigments. With a wide range of applicable industries, this machine features powerful functionality, simple operation, low maintenance costs, long service life, and high production efficiency. The advent of this machine will enable your enterprise to transition from traditional manual formula processes to an era of fully automatic intelligent operations, maximizing production efficiency and enhancing equipment utilization.
The biggest feature of this machine is:
1. The raw material formula can be effectively kept confidential, and the core technology is not easily leaked.
2. It can achieve remote network control, truly realizing the unmanned workshop operation management mode, and avoiding the harm of traditional processes to the human body.
3. The precision of raw material ingredients is high, up to 0.01 grams.
4. Can avoid the reproducibility of the formula.
5. One person with multiple machines saves human resources.
At the same time, our domestic after-sales service is fast, responsive, convenient, and thoughtful, and can help you solve all your worries.
In addition, special needs can also be personalized and customized.
Our company currently produces new models:
Laboratory specific model SID-160LAB (with an accuracy of up to 0.01 grams, capable of producing 0.01-500g);
...- https://en.sindbo.com/product/5681403839.html2013-2-15
- How can the food industry embrace the impact of the new wave of big
- ¡¡¡¡Recently, Mr. Chen Qing, Assistant General Manager of China Food Co., Ltd., expressed his views on the application of new technologies based on his actual work.
Firstly, the development direction of Business Intelligence (BI) is "fast, real-time, and intelligent". Under the impact of the big data wave, BI has won new development opportunities. How to achieve fast, real-time, and intelligent processing and analysis of big data is crucial. Big data is the foundation, and BI is the application tool for achieving business management. Without big data, BI loses its foundation of existence; Similarly, without BI, big data would lack the tools to convert it into value and cannot serve as a basis for decision-making. In the future, it is necessary to be able to quickly and real-time view inventory, billing, and other information generated through big data, and to establish business and data models to display big data according to business logic. This is also the main reason why emerging technologies such as HANA and Exalytics are popular. China Food has established a business intelligence analysis system using SAP BW, which is designed more based on the company's business needs. After five years of development, the system order volume of Chinese food has nearly doubled, with a daily turnover of over 100 million yuan. In addition to presenting ERP data from sales, supply chain, and financial environments through SAP BW, COFCO Group's Chinese food company is also considering how to analyze unstructured data and turn it into decision-making basis, such as demographic information, market share information, consumer research information, social network information, etc.
Secondly, the characteristics of mobile commerce lie in obtaining enterprise information at any time, conducting data exchange, risk warning, and enabling enterprise management to make decisions at any time. The China Food Mobile Commerce project was launched last year. In August 2011, two mobile commerce projects of China Food were officially launched. One is the DMS (Distributor Management System) dealer management system, which manages dealer inventory and point of sale inventory and prices under dealers. By installing a specific software at the dealer's location, we automatically transmit the required dealer shipment details and inventory data to our server on a daily basis. After analysis, we can accurately monitor the shipment status of distributors and the inventory and selling price of offline sales points. Chinese food can use this system to drive more targeted channels, inventory, and sales, and promote more accurate market planning. Another one is MCM (Mobile Customer Management), a mobile point of sale management system that can help Chinese food solve many problems in business management, such as line visits, order management, inventory management, promotion management, GPS positioning, information announcements, report summaries, etc; At present, mobile commerce is in the trial operation stage, and nearly a thousand salespeople and supervisors in some sales regions are using this system. Within 1-2 years, nearly 10000 people will use this system.
Thirdly, food safety is crucial for food consumer goods enterprises, and the implementation of product traceability systems is an important guarantee for achieving food safety. The goal of the China Food Product Traceability System project is to establish a product traceability service platform at the China Food Headquarters, supporting full traceability of alcoholic products and expanding traceability applications for other products under China Food in the future; Implement logistics and delivery management for liquor factories and DCs, and collect product flow data; Realize market management personnel's management of counterfeit goods based on smartphones, including mobile inspection services for Android and IOS (iPhone), to achieve product anti-counterfeiting and anti counterfeit management; Implement anti-counterfeiting query function for consumers: including searching product quality and safety information on websites and mobile clients to achieve product anti-counterfeiting; Provide consumers with knowledge on food safety, health and nutrition through mobile applications. The Chinese food and alcohol product traceability system is an important measure for China's food safety, which can achieve full traceability of the product lifecycle. It has the following characteristics: A. Collecting and transmitting transparent and trustworthy information throughout the entire process of product production and consumption to ensure product safety and reliability; B¡¢ Track the ownership and characteristics of raw materials, packaging, and products at various stages of production, processing, transportation, and sales to enhance the execution and transparency of enterprise supply chain management; C¡¢ By putting consumers at the center and establishing a transparent and efficient traceability system, a new way of connecting with consumers is established, reflecting the company's commitment to consumer safety.
Product lifecycle management is the key to brand R&D management. The launch of COFCO PLM system is based on the R&D innovation system management system released by COFCO Group. COFCO's product and technology strategy drives the company's resource and product portfolio management, selecting suitable new product projects for the company's business and utilizing the Stage gate system to ensure the correct execution of these projects. Through the system, the new product launch process of "4 stages, 8 steps, and 7 door cards" is implemented to centrally manage all relevant data and output files of R&D projects, clarify approval principles at each checkpoint, and track the progress of each R&D project in real time. In addition, label change management is also implemented through the PLM system in a Stage Gate manner, managing the label change management process arising from new products, product upgrades and packaging revisions, changes in laws, regulations and standards, changes in factory information, and correction of non compliant labeling.
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- https://en.sindbo.com/html/4809764412.html2012-6-18
- Edible essence is an essential food additive in the food industry
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1¡¢ Natural essence. It is a completely natural substance extracted from animals and plants (spices) in nature through physical methods. The carriers that can usually obtain natural aroma substances include fruits, animal organs, leaves, tea, and seeds. The extraction methods include extraction, distillation, and concentration. Vanilla extract, cocoa extract, strawberry extract, etc. can be obtained by extraction method; Mint oil, fennel oil, cinnamon (osmanthus) oil, eucalyptus oil, etc. can be obtained by distillation; Orange oil, lemon oil, citrus oil, etc. can be obtained by distillation method; The concentration method can be used to obtain apple juice concentrate, mango concentrate, orange juice concentrate, etc. There are more than 5000 kinds of raw materials that can extract edible essence in the world, and more than 1500 kinds are commonly used.
2¡¢ Equal to natural essence. This kind of essence is a chemical substance obtained by taking care of natural raw materials by chemical methods or artificial synthesis, which is identical with natural essence substances.
3¡¢ Synthetic essence. It is a substance obtained through chemical methods such as artificial synthesis, which has not been proven to exist in nature. If the same chemical molecule is found in nature and dominates, it is equal to natural essence. As long as one of the raw materials of essence is artificially synthesized, it is a synthetic essence.
4¡¢ Essence prepared by microbial method. It is a essence obtained by microbial fermentation or enzymatic reaction.
5¡¢ Reactive essence. This kind of essence is obtained by Maillard reaction of protein and reducing sugar. It is often used in meat, chocolate, coffee and malt.
According to the state of essence, edible essence includes: liquid essence (water soluble, oil soluble, emulsifiable), of which 10% -20% are fragrance substances, and 80% -90% are solvents (water, propylene glycol, etc.); Emulsified essence, of which solvents, emulsifiers, gums, stabilizers, pigments, acids and antioxidants are 80% -90%; Powder essence, of which fragrance substances account for 10% -20% and carrier accounts for 80% -90%.
Powder essence has developed rapidly and is widely used in beverages, snacks, baked goods, etc. There are three types of commonly used powder essence:
1. Powder essence in mixing form: several powder flavor substances are mixed together, such as five spice powder, curry powder, etc; Most of these flavors come from natural plant spices, while meat essence is being blended; Vanilla powder, vanillin, etc. are also powder essence in the form of mixing.
2. Adsorption form of powder essence: make essence extremely adsorbed on the surface of the carrier, and this essence composition should have low volatility; All kinds of meat essence are mostly powder essence in the form of adsorption.
3. Micro gummed powder essence in the form of coating is now the most widely used powder essence in the food industry.
The micro gelatinization of essence is a special means for packaging, isolation, preservation, slow release and liquid solidification of essence. Its main purpose is to keep the original flavor of essence for a long time, while better preserving essence and preventing essence from deterioration due to oxidation and other factors.
This effect is that other powder essence have special significance and wide practicability in the application of food industry. The brief description is as follows: Traditional solid drinks are produced by spray drying, vacuum drying, boiling drying, etc. The liquid essence used in the production process needs to be heated to remove the solvent, and the flavor of the product will be affected.
The dry powder mixing method is often used in the production of solid drinks. During the production process, various powder ingredients are directly mixed with micro gummed powder essence, without heating, and the product flavor remains unchanged. The use of micro gummed powder essence for solid drinks is easy to flavor, easy to mix evenly, does not increase the temperature of flavoring products, keeps the original powder state, and does not change color in white sugary products.
Due to the encapsulation of fragrance components in the tea, volatilization loss is suppressed, thereby prolonging the fragrance retention time. The fragrance components are isolated from the surrounding space to prevent the possibility of fragrance deterioration caused by oxidation and other factors, thereby greatly extending the product's shelf life. It is not convenient to use liquid essence for flavoring, and it is not easy to mix evenly. Increase the water content of flavoring products, so that the products are easy to form lumps. In white sugary products, essence will gradually turn yellow. It can only be added on the surface, exposed to space, resulting in rapid volatilization, short time to maintain the fragrance. essence is easily oxidized when it contacts with the air in a large area, causing the fragrance to deteriorate, and short retention period.
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- https://en.sindbo.com/html/325189591.html2012-6-18
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