Improving the hygienic quality of ice cream requires advanced Aorodo mobile ozone technology

With the rapid development of China's economy, the consumption capacity of residents has been increasing, the average per capita spending on leisure, food and beverage proportion is also more and more high. As a result, the ice cream industry in the high-end casual dining area has a vast consumer market. Experts predict that in the next 5 to ten years, China's ice cream industry revenue will maintain 20% above growth. Today, people's love and pursuit of ice cream is not only the simple function of summer cooling, leisure, entertainment, fun is one of the important elements. It is precisely because of this demand trend, led to the production process of security risks, the past safety quality checks in the unqualified products have the following aspects of the problem: microbial indicators exceeded, some products of physical and chemical indicators (such as fat content, expansion rate, etc.) do not meet the standard requirements, lead content exceeded, the quality of the ice cream is seriously affected by the excess of additives .

specializing in food sterilization and disinfection technology research and equipment development of Shanghai Kang Long Disinfection Technology Co., Ltd. marketing department Meng Wei Hong The manager believes that the use of good health quality raw materials and scientific processing technology , the use of dynamic continuous sterilization technology and Aorodo Mobile Ozone technology , it can effectively control the microbial Ice Cream two times pollution, improve the quality of food hygiene.

 by "GB/t 31114-2014 frozen drinks ice Cream"the standardregulations:with custard * * * lingColony Total ≤25000cfu/ml,ice cream with beansColony Total ≤25000cfu/ml,coliform Group Limited index ≤ thempn/ml, in which Salmonella, Shigella, and gold * * * Grape bacteria cannot be detected. its processing process is: raw material mix → filter → homogeneous → sterilization → cooling → add spices → mature → freezing → filling → hardening → packaging → storage → listed sales, through a series of processing steps, how to ensureIce Creammicroorganisms do not exceed the standard?

according to Shanghai Kang Long disinfection technology company Jaeger Manager Introduction: food pollution is subject to endogenous pollution, that is, the raw materials carried by the microorganisms, exogenous pollution, also known as two pollution or cross-contamination, refers to the production of equipment, production environment, personnel, packaging materials and other products caused by pollution. with the formal implementation of the new Food Safety law, the internal source of pollution can be achieved by the system standard, the process can be controlled, but the foreign sources of pollution , many do not grasp the main points.

the air contains bacteria, humidity is too large, the temperature is too large, the workshop is not sealed, no continuous sterilization measures and other reasons,provides the conditions for microbial reproduction,polluted by microorganisms in the air (i.e. two pollution). 2. Lack of health awareness,environment and equipment clean no standards, no publicity, no training, no rewards and punishments,oftentoo much form as long as the production standards, the face of passable can, causing too many microorganisms inside the machine. 3. ManyIce CreamWorkshop of the processing plantWorkshop EnvironmentNo , the walls and roofs are dusty, the air in the workshop contains many microorganisms, and the microbes in the air fall toIce Creamon.

In view of the above problems, can use Aorodo sterilization technologyMobile Ozone Equipment. What is Aorodo sterilization technology? TheAorodo Mobile Ozone technologyThe new technology can be used to sterilize the environment of the workplace when workers work and workers work .. Aorodo Technology DisinfectionThe process is: in the work of workers to boot, summer work 5 minutes per hour, the winter work 3 minutes per hour, 2 hours after work and the next shift 4 hours before the production, openAorodo Mobile Ozone technologycontinuously work for 2 hours, effectively kill the bacteria in the air environment; The entire disinfection process is controlled by a dual-core CPU, and the ozone machine is automatically completed without any manual operation. Therefore, this kind ofAorodo Mobile Ozone technologyof theThe disinfection method is called "Dual-core ozone technology ".

Ice Creamsemi-finished inHigh Temperature Puffing,Cryogenic rapid Freeze Moldingafter that, basically meet the requirements of commercial aseptic, and then go throughturnoverif the quality of the air in the workshop is poor and there are many microorganisms in the air, these microorganisms will be attached to the food surface and re-polluted.Ice Cream, resulting in the quality of semi-finished products are not qualified, resulting in food microbial content exceeded. To preventIce Creamthe two contamination of microorganisms in the packaging process can be usedAorodo Mobile ozone technology continuous uninterrupted disinfection of the air in the workshop to ensure food safety.

Shanghai Kang Long Disinfection Technology Co., Ltd. R

according Niciler Food Safety Laboratory expert said: Improper use of ozone generators harmful to the human body, please read the Shanghai Kang Long Company's technical solutions. In order to communicate with more ice cream production Enterprises, Shanghai Kang Long can be free to design graphic drawings and preparation of technical solutions; Ensure food safety, help ice cream Stay away from microbial contamination two times.

Improving the hygienic quality of ice cream requires advanced Aorodo mobile ozone technology