Application of NICOLER technology in the production of bean curd The bean curd, also known as bean curd, is a traditional Chinese folk food that has been circulating in China for thousands of years. Because of its good taste and high nutrition, it smells stinky. The special flavor of eating is deeply loved by the Chinese people and the people of Southeast Asia. It is a A long-lasting delicious dish. Bean curd is also our original seasoning, red fermented bean curd, green bean curd, white bean curd, fermented bean curd sauce, bean curd and other varieties of color, it can be used alone to eat, can also be used to cook the unique flavor of dishes. At present, there are all the production of fermented bean curd in all parts of China. Although they have different sizes and different varieties and different varieties, the production principles are mostly the same. The soybean is made into tofu, and then the green compact is divided into small pieces, and placed in a wooden box to be connected with a strain of Rhizopus or Mucor which has a strong protease activity , and then enters the fermentation and pickling period. After zui, the red yeast, yeast, Aspergillus oryzae, etc. are sealed and stored according to the requirements of different varieties. The unique flavor of fermented bean curd is formed during the fermentation storage process. As a kind of traditional folk food with huge sales volume, the bean curd has certainly blossomed everywhere. However, according to the test, 80% of the bean curd sold in the market is unqualified , and most of them are because the total number of colonies exceeds the standard . Ms. Zhou Yijun from the marketing department of Shanghai Kangjiu Disinfection Technology Co., Ltd. said that the main reason for the excessive number of tofu milk colonies was microbial contamination . Microbial contamination will not only cause unqualified sampling of tofu, but also endanger the health of consumers. It is also an important factor in the short shelf life of tofu products. In order to solve the problem of over-standard bacteria in bean curd , and extend the shelf life of bean curd, it should be considered from three aspects: First, the environment inside the bottle inhibits harmful bacteria , such as beneficial bacteria reproduction, pH regulation, and salt adjustment osmotic pressure. The second is to seal the air with oil or packaging. Third, the packaging after sterilization, if the previous well, especially the strict control of the production process, thorough sterilization of packaging materials required for sterilization is reduced. You can try to control the bacteria by increasing the amount of bacteria in the production time or by adding the pH value of lactic acid to control the bacteria. When the beneficial bacteria are dominant, there will be bacteriostatic metabolites. In order to enhance the anti-corrosion effect, some of the standardized soy product manufacturers are working on the sterilization process and vacuum packaging sealing. Ms. Zhou Yijun of Shanghai Kangjiu Disinfection Technology Co., Ltd. suggested installing a dynamic air disinfection machine using NICOLER technology in the packaging workshop . In the absence of any disinfection facilities, the rapid proliferation of bacteria has caused a large amount of pollutants to accumulate in the air environment, resulting in the total number of food colonies exceeding the standard. NICOLER dynamic air disinfection machine adopts Zui's new NICOLER three-stage bidirectional plasma electrostatic field working principle. The high voltage DC pulse is used to generate a reverse electric effect in the plasma electrostatic field, generate a large amount of plasma to decompose and kill bacteria, and then pass the filter and static electricity. Secondary sterilization and purification of components such as nets, a large amount of plasma quickly covers the surface of pipes, tools and other objects, inhibiting the growth and reproduction of bacteria, killing harmful bacteria and bacteria in the air, and maintaining "aseptic dust-free" in a controlled environment. standard. NICOLER dynamic air disinfection machine will not cause any harm to the human body, so it can be done in the human-machine work industry, that is, workers can be disinfected simultaneously when they go to work, which makes NICOLER technology a safe and efficient disinfection method. Solve the problem of microbial contamination , for the merchants not only can extend the shelf life of the bean curd, and no longer have to be afraid of sampling failure. For consumers, you can also eat delicious tofu with confidence, without fear of excessive bacteria . This article is provided by the Shanghai Kang long NICOLER engineer
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Application of NICOLER technology in the production of bean curd
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