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Method for preventing dusting, moisture absorbing and caking of powdery seasoning

A condiment and powder technology, applied in the fields of food preservation, food preparation, food science, etc., can solve the problems of increasing mixing equipment and technology, not conducive to preventing dust, and affecting taste, etc.

Inactive Publication Date: 2013-11-27
保定味群食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of anti-caking agents as food additives has strict regulations on the scope and limit, and adding them to products will also affect the taste
At the same time, the anti-caking agent itself is also a fine powder, and the general particle size can reach more than 2000 meshes. It has strong dust characteristics, which is not conducive to preventing dust in the production process.
On the other hand, as a powder product, the anti-caking agent can only be mixed with other raw materials through powder, which requires additional mixing equipment and processes, which is not conducive to continuous automatic production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Acid hydrolyzed vegetable protein powder: mix 1200 kg of acid hydrolyzed vegetable protein solution (including 440 kg of acid hydrolyzed vegetable protein powder), 40 kg of maltodextrin, and 20 kg of table salt to obtain powder condiment raw materials, and then add melted hydrogenated soybean oil 5 kg (or add soybean oil, hydrogenated coconut oil, at this time the weight ratio of powder condiment raw materials to edible oil is 1000:10), stir and mix the above ingredients evenly to obtain a powder oil mixture, spray dry the powder oil mixture to obtain an oil content of about 1% Acid Hydrolyzed Vegetable Protein Powder.

Embodiment 2

[0017] Fermented soy sauce powder: Mix 1800kg of fermented soy sauce liquid (including 500kg of fermented soy sauce powder), 410kg of maltodextrin, and 90kg of salt to obtain powdered seasoning raw materials, and then add 20kg of peanut oil (that is, the weight ratio of powdered seasoning raw materials to edible oil is 1000:20) , the above ingredients are stirred and mixed evenly to obtain a powdered oil mixture, and the powdered oil mixture is spray-dried to obtain fermented soy sauce powder with an oil content of about 2%.

Embodiment 3

[0019] Yeast Extract: Yeast Extract 850kg (1400 kg, including 850 kg on a dry basis), and 150 kg of maltodextrin are mixed to obtain powdered seasoning raw materials, and then 5 kg of sunflower oil (or palm oil, palm kernel oil) is added (that is, the weight ratio of powdered seasoning raw materials to edible oil is 1000 :5), the above ingredients were stirred and mixed evenly, and spray-dried to obtain a yeast extract with an oil content of 0.5%.

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PUM

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Abstract

The invention discloses a method for preventing the dusting, moisture absorbing and caking of a powdery seasoning. Grease is utilized to form a grease protection film on the surfaces of the particles of the powdery seasoning to reduce the contract area of the particles, and hydrophilic components comprising amino acids and the like in the powdery seasoning are isolated from water in air to prevent the moisture absorbing and the caking caused by bonding of the particles; and the viscosities of the surfaces of the particles are increased to effectively prevent the dusting of powder in use, so the problems of the dusting, moisture absorbing and caking of the powdery seasoning are prevented or alleviated. The method has the advantages of simple technology, low cost, prevention of the dusting, moisture absorbing and caking of the powdery seasoning, and no influences on the taste of the seasoning.

Description

technical field [0001] The invention relates to a method for preventing dusting, moisture absorption and agglomeration of powder condiments, in particular to a method for preventing powder condiments rich in amino acids, salt or sugar, such as hydrolyzed vegetable protein powder, fermented soy sauce powder, yeast extract Methods of dusting, moisture absorption and agglomeration of products such as extracts, chicken essence, chicken powder, and instant seasoning powder packets. Background technique [0002] Generally speaking, when it comes to the storage and construction of powder products, it is often necessary to solve the problem of preventing dust. For example, the invention patent 200680001234.1 discloses a surface hardening composition to prevent dusting, which can generate cohesive force on the surface of the particle aggregates accumulated in the open space, and prevent the accumulated particle aggregates from dusting in the wind or being rained. wash away. The com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L3/00A23L27/00
Inventor 孙晓琳刘晓晨李永歌刘立新其他发明人请求不公开姓名
Owner 保定味群食品科技股份有限公司
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