Preparation method of spice superfines

A technology of spices and superfine powder, which is applied in food preparation, food forming, food science, etc., can solve the problems of insufficient flavor effect, solvent residue, and insufficient aroma, etc., and achieve perfect flavor effect, no solvent residue, and low cost. Effect

Inactive Publication Date: 2008-12-31
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The utilization rate of flavor components in original and powdered spice products is extremely low, causing great waste, and affecting the appearance and taste of food; essential oil products will lose some volatile components during processing, and some heat-sensitive components will change. At the same time, non-volatile components and water-soluble components with higher boi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 3Kg of star anise and put it into the pre-cooling cylinder, pass liquid nitrogen into the pre-cooling cylinder at a flow rate of 50ml / min to lower the temperature to -70°C, and keep it warm for 10min. At the same time, feed liquid nitrogen into the crushing chamber to lower the temperature to -30°C, and adjust the rotating speed of the fractionator to control the particle size of the crushed spices to be 300 mesh. After the heat preservation is completed, the frozen star anise is transported to the crushing chamber by the screw conveyor for crushing, and the temperature of the pre-cooling cylinder and the crushing chamber is kept constant during the crushing process. The crushed star anise superfine powder is sterilized by irradiation and packaged. Obtain 2.8Kg of spice superfine powder product, yield rate is 93.3%.

Embodiment 2

[0022] Put 2Kg of Zanthoxylum bungeanum into the pre-cooling cylinder, feed liquid nitrogen into the pre-cooling cylinder at a flow rate of 40ml / min to lower the temperature to -90°C, and keep it warm for 5 minutes. At the same time, feed liquid nitrogen into the crushing chamber to lower the temperature to -40° C., and adjust the rotating speed of the fractionator so that the particle size of the spice after crushing is controlled to be 300 mesh. After the heat preservation is over, the frozen Chinese prickly ash is transported to the crushing chamber by the screw conveyor for crushing, and the temperature of the pre-cooling cylinder and the crushing chamber is kept constant during the crushing process. The pulverized Zanthoxylum bungeanum superfine powder is sterilized by irradiation and packaged. Obtain 1.78Kg of spice superfine powder product, yield rate is 89%.

Embodiment 3

[0024] Take 5Kg of cloves, put them into the pre-cooling cylinder, pass liquid nitrogen into the pre-cooling cylinder at a flow rate of 60ml / min to lower the temperature to -60°C, and keep it warm for 8 minutes. At the same time, feed liquid nitrogen into the crushing chamber to lower the temperature to -50° C., and adjust the rotating speed of the fractionator to control the particle size of the crushed spices to be 300 mesh. After the heat preservation is over, the frozen cloves are conveyed to the crushing chamber by the screw conveyor for crushing, and the temperature of the pre-cooling cylinder and the crushing chamber is kept constant during the crushing process. The pulverized clove superfine powder is sterilized by irradiation and packaged. Obtain 4.82Kg of spice superfine powder product, yield rate is 96.4%.

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Abstract

The invention discloses a preparation method of spice ultrafine powder, including the following steps: 1) the spice raw materials are put into a pre-cooling column; liquid nitrogen is poured into the pre-cooling column at the velocity of 40 to 60ml/min; the temperature is reduced to the brittle point of the spice raw material and the temperature is preserved for 5 to 30 minutes; 2) the liquid nitrogen is flowed into a breaking room to reduce the temperature to -20 to -60 DEG.C; 3) rotating speed of a grading separator is adjusted to control the particle size of broken spice to be 200 to 400 meshes; 4) the spice raw material of step 1) is sent to the breaking room for breaking by a screw conveyor; the temperature of the pre-cooling column and the breaking room is kept constantly during the breaking process; 5) the obtained spice ultrafine powder is carried out by radiation sterilization and packed and then the spice ultrafine powder product is obtained.

Description

technical field [0001] The invention belongs to the deep processing technology of spices, in particular to a method for preparing superfine powder of spices by using low-temperature freezing and crushing technology. Background technique [0002] The history of using spices for seasoning and cooking in my country has been thousands of years. It has the functions of imparting fragrance, imparting spicy flavor, suppressing miscellaneous flavor, removing smell, increasing color, stimulating appetite, antibacterial, anti-oxidation, etc. to food, especially meat products. Even in the contemporary era of rapid development of the food and flavor and fragrance industries, the use of spices for seasoning is still indispensable. However, with the development of the modern food industry, especially the emergence of the fast-moving consumer goods market represented by Western-style ham sausage, the currently used spices and their deep-processed products can no longer meet the needs of dev...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23P1/06A23L27/10A23P10/40
Inventor 邢海鹏毕燕芳
Owner TIANJIN CHUNFA BIO TECH GRP
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