Method for prolonging shelf life of food by using sterile technology

Abstract

The invention discloses a method for prolonging the shelf life of food by using a sterile technology, which comprises the following steps: S1, preparing required raw materials according to a bread formula; s2, treating the raw materials required in the S1; s3, making the bread in a sterile workshop according to a production process, and ensuring and controlling the environment and personnel in the whole preparation process; s4, packaging the bread prepared in the step S3; s5, finally, the bread in the S4 is stored and transported, the sterile technology provides a good production environment for a production workshop, pollution of products in the production process is reduced, the quality and stability of the products are improved, the production workshop can achieve optimized utilization of resources, energy conservation and emission reduction due to the existence of the sterile technology, and the production workshop is suitable for popularization and application. By using a sterile technology, the shelf life of the food is remarkably prolonged, and the quality fission of the food is delayed; and meanwhile, the requirements of consumers on food safety and sanitation are met.

Description

Technical Field

[0001] The invention relates to the technical field of food safety, and in particular to a method for extending the shelf life of food by utilizing aseptic technology. Background Art

[0002] In the food industry, shelf life is a very important indicator. The shelf life of food refers to the period during which food maintains its quality under established storage parameters such as temperature, humidity, and light. The determination of shelf life is based on the physical, chemical, and microbiological state of food, and aims to ensure that food can maintain its hygiene, safety, and nutritional value during storage, transportation, and sales. Extending the shelf life of food is of great significance, which can not only save resources and reduce food waste, but also ensure the safety and stability of food in the supply chain. However, current food processing companies often solve all food shelf life problems by using a large amount of preservatives, which not only leads to excessive abuse of preservatives, but also poses a serious threat to consumers' health.

[0003] Food production is an important link in ensuring human food safety and meeting human demand for food. From determining the raw material formula of food, to raw material pretreatment, production process determination, environmental condition control, personnel control, production hardware, packaging materials, storage and transportation methods, and finally turning into consumer goods in the hands of every consumer, each of these links will affect the shelf life of food. Among them, production hardware is a relatively critical step in food production conditions. Reasonable, complete and strict hardware configuration is more conducive to controlling and supervising the quality of food. Therefore, the application of aseptic technology is particularly important. For short-shelf-life foods, the existence of aseptic technology can greatly extend their shelf life from the original 3-5 days to 7-10 days or even longer. Combining aseptic technology with food production, from a small perspective, extends the shelf life of the product; from a large perspective, it helps to enhance the competitiveness of food companies themselves and further promote the rapid development of the entire food industry.

[0004] In view of the problems existing in the above-mentioned technologies, it is urgent to introduce a method of using aseptic technology to extend the shelf life of food, so as to extend the shelf life of some short-shelf-life foods currently on the market and delay their quality fission. Summary of the invention

[0005] The purpose of the present invention is to solve at least one of the technical problems existing in the prior art, and to provide a method for extending the shelf life of food using aseptic technology. Aseptic technology provides a good production environment for the production workshop, reduces the pollution of products in the production process, and improves the quality and stability of products. The existence of aseptic technology enables the production workshop to achieve optimal utilization of resources and energy conservation and emission reduction, bringing long-term economic and social benefits to enterprises and society. Compared with the large-scale use of preservatives in traditional industry, the present invention introduces aseptic technology and combines it with food production, which not only significantly extends the shelf life of the product and delays its quality fission, but also meets the consumers' requirements for food safety and hygiene.

[0006] The present invention also provides a method for extending the shelf life of food using aseptic technology, comprising the following steps:

[0007] S1. Prepare the raw materials required for bread making according to the bread recipe;

[0008] S2, processing the raw materials required in S1;

[0009] S3. Make bread in a sterile workshop according to the production process, ensuring and controlling the environment and personnel in the entire preparation process;

[0010] S4, packaging the bread prepared in S3;

[0011] S5. Finally, the bread in S4 is stored and transported.

[0012] According to a method for extending the shelf life of food using aseptic technology provided by the present invention, the aseptic workshop in S3 is a dynamic 100,000-level and static 10,000-level food aseptic workshop.

[0013] According to a method for extending the shelf life of food using aseptic technology provided by the present invention, the packaging material of the bread in S4 is a PE bag.

[0014] According to the method for extending the shelf life of food using aseptic technology provided by the present invention, the bread in S5 is stored in a refrigerated manner and transported through a cold chain.

[0015] Compared with the existing technology, this method of using aseptic technology to extend the shelf life of food provides a good production environment for the production workshop, reduces product contamination during the production process, and improves product quality and stability.

[0016] Compared with the existing technology, this method of using aseptic technology to extend the shelf life of food. The existence of aseptic technology enables the production workshop to achieve optimal utilization of resources and energy conservation and emission reduction, bringing long-term economic and social benefits to enterprises and society.

[0017] Compared with the existing technology, this method of extending the shelf life of food using aseptic technology, compared with the large-scale use of preservatives in traditional industry, the present invention combines aseptic technology with food production by introducing aseptic technology, which not only significantly extends the shelf life of the product and delays its quality fission, but also meets consumers' requirements for food safety and hygiene. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The present invention is further described below in conjunction with the accompanying drawings and embodiments;

[0019] Figure 1 This is a diagram showing the influence of eight single-link factors on the total number of bread colonies in the method for extending the shelf life of food using aseptic technology of the present invention;

[0020] Figure 2 This is a curve diagram of the total number of colonies during bread storage under different conditions in a method for extending the shelf life of food using aseptic technology according to the present invention. DETAILED DESCRIPTION

[0021] This section will describe in detail the specific embodiments of the present invention. The preferred embodiments of the present invention are shown in the accompanying drawings. The purpose of the accompanying drawings is to supplement the description of the text part of the specification with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present invention, but it cannot be understood as a limitation on the scope of protection of the present invention.

[0022] Example

[0023] Reference Figure 1-2 The present invention provides a method for extending the shelf life of food using aseptic technology, which comprises the following steps:

[0024] S1. Prepare the raw materials required for bread making according to the bread recipe;

[0025] S2, processing the raw materials required in S1;

[0026] S3. According to the production process, bread is made in a sterile workshop to ensure and control the environment and personnel in the entire preparation process. The sterile workshop is a dynamic 100,000-level and static 10,000-level food sterile workshop;

[0027] S4, packaging the bread prepared in S3, wherein the packaging material of the bread is a PE bag;

[0028] S5. Finally, the bread in S4 is stored and transported. The bread is stored in a refrigerated manner and transported through a cold chain.

[0029] Comparative Example

[0030] The difference from the embodiment is that the bread is produced in an ordinary workshop.

[0031] from Figure 2 It can be seen that the total colony count of bread produced in an aseptic workshop and an ordinary workshop during storage changes. The total colony count of bread produced in the aseptic workshop increases more slowly and the shelf life of the bread is longer. This is because aseptic technology strictly controls the production conditions of bread, reduces the possibility of contamination during the bread production process, improves the quality pass rate of bread, and thus extends the shelf life of bread.

[0032] The embodiments of the present invention are described in detail above with reference to the accompanying drawings. However, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge scope of ordinary technicians in the technical field without departing from the purpose of the present invention.

Claims

1. A method for extending the shelf life of food using aseptic technology, characterized in that: The following steps are involved: S1. Prepare the raw materials required for bread making according to the bread recipe; S2, processing the raw materials required in S1; S3. Make bread in a sterile workshop according to the production process, ensuring and controlling the environment and personnel in the entire preparation process; S4, packaging the bread prepared in S3; S5. Finally, the bread in S4 is stored and transported.

2. A method for extending the shelf life of food using aseptic technology according to claim 1, characterized in that: The aseptic workshop in S3 is a dynamic 100,000-level and static 10,000-level food aseptic workshop.

3. The method of using aseptic technology to extend the shelf life of food according to claim 1, characterized in that: The packaging material of the bread in S4 is a PE bag.

4. The method of using aseptic technology to extend the shelf life of food according to claim 1, characterized in that: The bread in S5 is stored in a refrigerated manner and transported through a cold chain.

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