Popcorn storage problems? « Industry info 工业信息企业库|免费b2b网站

Category:catering food

Question:
bag of popcorn plus nitrogen, sealed storage, a few days there will be a “cover their bar” taste, want to know how to eliminate the need to join the kind of food additives ? A detailed professional, thank you

Answer:
friends Hello, I have read your question, I feel that after you have a problem overlooked is the popcorn itself a great surface area, which it has been Peng-oriented, and have great odor adsorption characteristics .. So you have a little bit, but a peculiar smell, like plastic bags and so on, it will come in its organic odor adsorption, and the gathering in which you say a “cover their bar” Flavor is an organic smell of plastic bags!! of course, also has a nitrogen in a special taste, smell them and together, of course, muffle in the process.
recommend that you use a good clean odor-free plastic bags, two to use a good dry and absorbent into the pocket, their adsorption capacity must be greater than the popcorn!!! so that we can eat tasty and the popcorn呀!!!

Finally, I wish a friend as soon as possible to solve the problem, in 2007 goes well, good luck !!!!!!!!!! 1

Answer:
why the addition of nitrogen? Strange odor is the nitrogen out.
soft plastic packaging bags vacuum seal, you can!

Answer:
This is the oxidation problem.
1, first of all, the corn flavor compound by adding food preservative.
2, when made from corn, popcorn, do not rush package to be cooled to about 5 degrees above room temperature to conduct bag, desiccant bags loaded in advance to prevent damp.
3, in order to extend shelf-life, plus a pouch pocket to oxygen dose.
4, bag inflation is to ensure the integrity of food in the package, it is recommended to use helium. This has better anti-corrosion.

Answer:
from Sudan to sunset yellow, right-Red … … Recently, a series of name “weird” food additives frequently into the people’s attention, food additives security threat once again aroused attention.

recently AQSIQ announced the sauce braised pork products, the quality of sampling results, the pupils in product failure, in which the abuse of food additives is quite serious. However, in the State General Administration of Quality Supervision, Inspection announced the results of sampling at the same time, the State Ministry of Health also issued a Notice No. 9, said that since July 1 this year, the abolition of potassium bromate as a flour treatment agent used in the wheat flour because of excessive eating food containing potassium bromate in flour to be carcinogenic.

In fact, the additive caused by the food safety problem is not people’s attention is now only being, from Sudan to sunset yellow, Para Red, bleaching agents, preservatives … … food additive safety problems have been caused by the spending were misgivings about. That being the case, food additives, why would there be? What side effects of food additives? Additives attitude to consumers? With a range of issues in-depth interviews with journalists.

food additives can not be denied credit

under the “Food Hygiene Law of the PRC” (1995) provides: food additives is to improve food quality and color, smell, taste, as well as anti-corrosion and processing needs of Add in food chemical synthesis or natural material.

It is understood that China’s current approved the use of food additives include: To enhance the nutritional value of food nutrition fortifier to join; in order to prevent food spoilage by adding preservatives, anti-oxidants; In order to improve the quality of the added pigments, spices, bleaching powder , flavor enhancers, sweeteners, loose etc.; order to facilitate the process to join the defoamers, release agent, emulsifier and stabilizer.

the presence of food additives is very necessary. The authority of a food industry expert said, food additives, in order to meet consumer palatability and health needs. If a food does not fragrant, not sweet, good-looking, who would buy, while the food additives in processed food just to make up deficiencies;

followed from a health point of view, some food additives can replace the harmful substances in food , such as the European Commission has recently approved the food additive industry giant Danisco has developed a new type of food additive - a low-calorie fat (Salatrium), the additive is used for candy, baked goods, especially chocolate, fat substitutes, to reduce the fat content in food. In addition, some preservatives can also extend the shelf life of food, easy long-distance transport.

additives in processed foods, although an irreplaceable role, but excessive or illegal use of food safety will undoubtedly cast a shadow.

abuse will bring deadly

Then why is that there was a series arising from additives, food safety issues? China Food Additives Industry Association, production and application of a responsible person said, causing the problem is mainly due to intense market competition, so that some food companies take the risk, in order to reduce production costs do not follow relevant regulations to carry out, causing confusion in the market and thus give rise for every one of , such as increasing the Tim deodorant, some companies are using a natural, and some are synthetic, and even some companies simply use low level of low-grade synthetic additives; Another case is the phenomenon of additive exceeded the serious, some enterprises in order to to achieve long shelf life, food good color to attract consumers, and inserts the excessive preservatives and coloring agents.

statistics show that almost every food sampling, preservatives (including benzoic acid, sodium benzoate, etc. 34 kinds) will be problems with excessive problems occur. China Central Television’s Weekly Quality Report “Sichuan kimchi” is a fairly typical example. Processing pickles workers said they Pickles preservative (sodium benzoate) usage is actually 0.3%. According to national standards, the processing of pickled vegetables, the amount of sodium benzoate should not exceed five ten thousandths, this amount of plant exceeded 60 times.

According to the analysis, resulting in excessive use of preservatives, some manufacturers lack of food safety awareness, the fundamental problem regardless of amount of additives, some of them are outdated factory equipment is simple: lack of precision measurement equipment, control usage, it is easy to above the standard for situation. There are no relevant manufacturers of advanced equipment, add preservatives stirring often appears uneven case, which can also cause high levels of preservatives in the product.

In addition to excessive use of additives, some of the banned additives in food safety has become a serious hazard. It is understood that Sudan dyes in our country in existence for nearly a decade, initially checked, because the edge of the United Kingdom containing “Sudan Red” food off the shelf large-scale warning, followed by China also issued a ban;

followed by the jerky Dried-meat mandatory national standard clearly states: no use of artificial synthetic pigment. Recently, however, the market is still frequently detected in sample a lot of beef jerky (grain) products contain tartrazine, sunset yellow and other artificial colors, in order to be able to play a “good phase” to win costumers profit, the factory class in the production of dried pork violation is the most commonly used artificial colors, “Carmine.”

mandatory national standard also stipulates that meat preservative sorbic acid in the maximum use of 0.075g/kg, but in fact is not only used in large doses frequently seized, some enterprises to achieve “artificial preservation,” are still illegal declared time and again banned the use of benzoic acid preservative.

Food Institute, Wuxi University Professor Zhang Hao said that the expired food additives, and expired food as harmful or even worse, excessive ingestion of preservative may cause people suffering from cancer, though generally not in the short term there is produce obvious symptoms, but once the cancer-causing substances into the food chain, cycle repeated, long-term accumulation, not only affects those who eat their own health and the health of the next generation has no small threat. Ingestion of toxins the human body will result in excessive pigment deposition on the nervous system, digestive system and so on would cause harm.

additives

despite lagging in advance to prevent excessive additives and banned additives to the food safety harm, but the consumers care about is how to take preventive measures? Throughout the interview, the reporter found that food safety regulatory agencies in the handling of such issues in advance of prevention is far less than the post-testing, additives or adding excessive additives have been banned after the quality inspection departments have announced that consumers know what kind of food can not eat, but this time consumers often find themselves unqualified products have been eaten, without sampling the product is not qualified yet to be considered, but the root cause of this problem is there are more than 2000 10000 small and medium enterprises, whether the extent of supervision or regulation can not meet current demand.

It is understood that the Joint Expert Committee on Food Additives in China in approving the use of new additives, first consider its safety, find out its source, and conduct animal testing. Through scientific experiments prove that there really is no accumulation of toxic, in order to approve and put into use, and strictly the provisions of the safe dose, if the food additive in animal tests problems, were eliminated.

However, in the detection of food additives, the Guangdong quality inspection station a person in charge said that they, as third-party impartial body is entrusted with the party commissioned to conduct sampling, the client government and enterprises, a government every year, a certain degree of sampling plan, the Government is responsible for sampling results, while the other party is basically commissioned by the results published by sampling, of course, there are no reported incidents.

for food additives, excessive sampling results, the official said, there are two circumstances, one is not marked out the ingredients on the label, another element is indicated more than the national standard, in his view, whether large enterprises or small businesses existence of additive exceeded the situation, but relative to large enterprises who wish to regulate small businesses more.

a senior industry expert said that although the state has done in advance to prevent a lot of work, but compared with post-exposure prophylaxis is clearly lagging behind the country’s food security, particularly the prevention of excessive additive content is long way to go. Currently, China’s credit system is not good, coupled with the small number of regulatory authorities, resulting in difficult regulatory, law enforcement departments should strengthen the management of the market, from the source to control excessive food additives is the most fundamental.

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consumers should pay attention to five kinds of food additives

① bleach: bleaching agent in food processing a very wide application, types of oxidative bleaching and reductive bleaching into two categories, the former, such as hydrogen peroxide, the latter including sulfites etc.. Oxidation can bleach the nutritional content of food has been damaged oxide.

consumption in the time of purchase to identify the “primary colors” food before buying. Food, unusually bright and white appearance, it may be a problem. For example, cattle have been partial yellow venetian become very white skin; Another example is bamboo shoots, white fungus, fans, yuba, rice noodles, jellyfish, etc. is too white translucent appearance, should be extremely wary.

exposure of food: dead mother made pork floss, in order to change the color of meat, so he joined a large number of hydrogen peroxide to make dead meat color; an enterprise manufacturing nata de coco, adding a large number of hydrogen peroxide to make Coconut translucent crystal; by oxidation bleach to cover up meat, seafood spoilage appearance; carcinogenic formaldehyde-containing industrial products, “Sulfoxylate” Add to the rice noodles, dried bean and other food to go.

② coloring agent: coloring agent is to improve food color food coloring, and the material, often including food and consumption of synthetic pigment natural pigment two categories, there is amaranth red, carmine, red moss red, new red, the temptation to red, lemon yellow, sunset yellow and so on. Consumers purchase food color richly exaggerated, there may exist the phenomenon of abuse of colorant.

exposure of food are: abuse of tartrazine and other processing of Valentine’s plum; the excessive use of canned fruits and sunset yellow, and make it look colorful, not fade; to Jia Li Su-hong, called a pigment feed additive Hey chicken, reddish color of its output of eggs.

③ Preservatives: Preservatives in the narrow sense refers primarily to sorbic acid, benzoic acid, etc. directly into the chemical substances in food; broad preservatives also include those who are usually considered to be spices and has a role in anti-corrosion material, such as salt, vinegar . Many enterprises in order to save costs, select and excessive use of benzoic acid, and some companies use formaldehyde and formalin and other non-food-grade industrial raw materials, to forced sterilization.

exposure of food: some yuba, rice products.

④ flavors and fragrances: make food aroma substances, such as water-soluble flavors, oil-soluble flavor, flavoring liquid fragrance, microcapsule powder flavor, and mixing powdered flavor; by Aroma divided into: milk flavor, orange flavor, taro flavor and so on. Flavor is a mixture containing two or more spices. The “food additive use of sanitary standards” is not right flavor in the product to provide for the use of the ceiling, only the use of food spice to the required limit.

exposure of food: some yuba, rice products.

industry issues: a considerable number of enterprises punishes the manufacture, distribution, use state-approved food without the spice, or use low-quality, illegal materials, in order to engage in profiteering.

⑤ sweeteners: sweeteners is a means to give food to sweet food additives, there are sucrose, glucose, fructose, fructose syrup, saccharin sodium and so on. Lower cost of saccharin sodium, using a certain limit.

wish you health and happiness, the whole family happy!!!

Chinese:爆米花储存问题？

类别: 餐饮食品

问题:
爆米花装袋加氮气封口储存，几日后会有一种“捂吧”味，想知道该如何xx，需要加入哪种食品添加剂？要详细专业的，谢谢

回答:
朋友你好,我看了你的问题后我感觉你有一个问题忽略了,就是爆米花本身就有极大的表面积,它里面已经彭化了,具有极大的吸附异味的特点..所以你一但有一丁点异味,如塑料袋等,它都会把其有机异味吸附进来,并且聚集在其中,你说的一种“捂吧”味就是塑料袋的有机异味!!当然氮气也有一中特殊的味道,它们和在一起味道当然捂吧了。
建议你一要用好的纯净的无异味的塑料袋,二要用好的干燥和吸附剂放进袋里,其吸附能力一定要大于爆米花!!!这样我们才能吃上味道好及了的爆米花呀!!!

{zh1},祝朋友早日解决问题,2007年顺利,好运!!!!!!!!!!1

回答:
为何加氮气？怪味就是氮气出来的。
采用软塑料包装袋真空封口，即可！

回答:
这是氧化问题。
1、首先，在玉米调味料中加入食品防腐剂。
2、当玉米爆花制成后，不要急于封装，待冷却到高于室温5度左右再进行装袋，袋中提前装入干燥剂，防止返潮。
3、为了延长保质期，袋中可另加一小袋耗氧剂。
4、袋中充气是为了保证食物在包装中的完整性，建议改用氦气。这样防腐性更好。

回答:
从苏丹红到日落黄、对位红……最近一段时间，一连串名字“古怪”的食品添加剂频频走进人们的视线，食品添加剂带来的安全隐患再次引起人们的关注。

　　日前国家质检总局公布了酱卤肉制品的质量抽查结果，有四成的产品不合格，其中滥用食品添加剂的问题相当严重。然而就在国家质检总局公布抽查结果的同时，国家卫生部也发布了第9号公告称，自今年7月1日起，取消溴酸钾作为面粉处理剂在小麦粉中使用，原因是过量食用含有溴酸钾的面粉将会致癌。

　　事实上，添加剂所引起的食品安全问题并不是现在才被人们关注，从苏丹红到日落黄、对位红、漂白剂、防腐剂……食品添加剂所带来的安全隐患一直让消费者担扰。既然如此，食品添加剂为何会存在？食用添加剂会有什么副作用？消费者对添加剂持什么态度？带着一系列问题记者进行了深入采访。

　　食品添加剂的功劳不可抹杀

　　根据《中华人民共和国食品卫生法》(1995年)的规定:食品添加剂是为改善食品品质和色、香、味，以及为防腐和加工工艺的需要而加入食品中的化学合成或者xx物质。

　　据了解，目前我国批准使用的食品添加剂包括:为增强食品营养价值而加入的营养强化剂；为防止食品腐败变质加入的防腐剂、抗氧化剂；为改善品质而加入的色素、香料、漂白粉、增味剂、甜味剂、疏松剂等；为便于加工而加入的消泡剂、脱膜剂、乳化剂、稳定剂等。

　　食品添加剂的存在是十分必要的。一位食品行业的xx专家表示，食品添加剂是为了满足消费者适口性和健康的需要。如果一种食品不香、不甜、不好看，有谁会去买，而食品添加剂恰恰弥补了加工食品的缺陷；

其次从健康的角度来讲，一些食品添加剂可以替代食品中的有害物质，如最近欧盟委员会批准了食品添加剂行业巨头丹尼斯科公司开发的一种新型食品添加剂——低卡路里脂肪(Salatrium)，该添加剂是用作糖果、烘烤食品特别是巧克力中油脂的替代物，减少食物中的脂肪含量。此外，一些防腐剂还可以延长食品的保质期，便于长途运输。

　　尽管添加剂在加工食品中有着无法替代的作用，但是过量或违规使用无疑给食品安全蒙上了一层阴影。

　　滥用会带来致命危害

　　那么为何会出现一系列由添加剂引起的食品安全问题？中国食品添加剂生产应用工业协会一负责人表示，造成这一问题的主要原因是市场竞争激烈，使一些食品企业铤而走险，为了降低生产成本不按有关规定去执行，造成市场混乱，从而出现滥竽充数的情况，如增加的添味剂，有些企业用的是xx的，有的则是合成，甚至有些企业用的纯粹是低档次人工合成的劣质添加剂；另外一种情况就是添加剂超标现象严重，一些企业为了达到保质期长、食品色泽好吸引消费者的目的，加入超标的防腐剂和着色剂。

　　有统计显示，几乎每一次食品抽检，防腐剂(包括苯甲酸、苯甲酸钠等34种)都会出现问题，超标问题时有发生。中央电视台每周质量报告中的“四川泡菜”就是一个颇为典型的例子。加工泡菜的工人透露，他们在泡菜中的保鲜剂(苯甲酸钠)使用量居然是0.3％。而根据国家标准，泡菜的加工过程中，苯甲酸钠的用量不得超过万分之五，这家厂的用量超标了60倍之多。

　　据分析，造成防腐剂过量使用，有的是厂家缺乏食品安全意识，根本不顾添加剂的用量问题，有的则是厂家设备简单陈旧:缺乏xx的计量设备，不能控制使用量，很容易出现超标的情况。还有一些厂家没有相关的先进设备，在添加防腐剂时常常出现搅拌不均匀的情况，这样也会造成产品中防腐剂含量过高。

　　除了超标使用添加剂外，一些禁用的添加剂也成为食品安全的一大隐患。据了解，苏丹红在我国存在近十年之久，最初被查的原因是缘自英国对含“苏丹红”食品大规模下架的警示，随后我国也发出了禁令；

其次有关肉干肉脯的强制性国标明确规定：不得使用人工合成色素。但近来市场抽查中仍屡屡检测出不少牛肉干(粒)制品中含有柠檬黄、日落黄等人工色素，为能扮出“靓相”以揽客牟利，厂家在猪肉脯类制作中违规使用最多的是人工色素“胭脂红”。

强制性国标还规定，肉制品中防腐剂山梨酸的{zd0}使用量为0.075g/kg，但事实上不仅超大剂量使用的屡有查获，一些企业为达到“人工保鲜”，至今还在违规使用三令五申禁用的苯甲酸防腐剂。

　　无锡工业大学食品学院教授张灏表示，过期的食品添加剂，和过期食品一样有害或更甚，过量地摄入防腐剂有可能会使人患上癌症，虽然在短期内一般不会有很明显的病状产生，但是一旦致癌物质进入食物链，循环反复、长期累积，不仅影响食用者本身健康，对下一代的健康也有不小的危害。摄入过量色素则会造成人体毒素沉积，对神经系统、消化系统等都会造成伤害。
　　
　　添加剂事前预防滞后

　　尽管超标添加剂和禁用添加剂给食品安全带来危害，但是消费者所关心的是如何防患于未然？在整个采访过程中记者发现，食品安全的监管部门在此类问题的处理上事前预防要远远小于事后检测，添加剂超标或添加禁止的添加剂被质检部门公布以后，消费者才知道哪类食品不可以吃，但是这时候消费者往往会发现不合格的产品已经被自己食用过，而没有抽检的产品是不是合格还有待于考虑，而导致这一问题存在的根本是中国目前有2000多万个中小企业，无论是监管力度还是监管范围都无法满足目前的需求。

　　据了解，我国食品添加剂联合专家委员会在批准使用新的添加剂之前，首先会考虑它的安全性，搞清楚它的来源，并进行动物试验。经过科学试验证明，确实没有蓄积毒性，才能批准投产使用，并严格规定其安全剂量，如果该食品添加剂在动物试验中发生问题，则被淘汰。

　　然而在食品添加剂的检测方面，广东质量检验站一负责人表示，他们作为第三方公正机构是受委托方的委托而进行抽检，委托方以政府和企业为主，政府每年都有一定的抽检计划，政府负责抽检结果，而其他的委托方基本是按抽检的结果进行公布，当然也有不公布的情况发生。

对于食品添加剂超标抽检结果，该负责人表示有两种情况，一种是抽出标签上没有标明的成份，另外一种是标明的成份超过国家标准，他认为无论大企业的还是小企业都存在添加剂超标的情况，但是大企业相对于小企业来说要规范的多。

　　业界一名资深专家表示，虽然国家在事前预防方面做了很多工作，但相对于事后预防显然滞后，国家对食品安全尤其是添加剂含量超标的预防是任重而道远。目前中国的诚信系统不好，加上监管部门人数少，造成监管难，执法部门要加强对市场的管理，从源头上控制食品添加剂超标才是最根本的。