Chilli powder processing method adopting radio frequency sterilization

A processing method and chili powder technology, applied in the field of food processing, can solve problems such as inability to guarantee product quality, and achieve the effects of high efficiency and environmental protection in the production process, quality assurance, and saving manpower and material resources

Pending Publication Date: 2017-11-28
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the defects that the existing chili powder sterilization technology cannot guarantee rapid sterilization and product quality after treatment, the applicant conducted extensive research and found that the traditional radio frequency heating technology suitable for nut drying and biscuit baking is applied to the processing of chili powder. Good, compared with traditional dry heat sterilization, the sterilization efficiency is more than 10 times the original

Method used

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  • Chilli powder processing method adopting radio frequency sterilization
  • Chilli powder processing method adopting radio frequency sterilization
  • Chilli powder processing method adopting radio frequency sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, the heating up of radio frequency and dry heat heat treatment chili powder under different conditions

[0023] For paprika with a moisture content of 7%, 10% and 13%, radio frequency heating is carried out at the distance between plates of 115, 135 and 155mm, and dry heat treatment is adopted at 110°C, and the paprika reaches 60, 70, 80 and 90°C The time required is shown in Table 1. This provides a comparison of processing time for controlling materials to reach different final temperatures during radio frequency sterilization.

[0024] Table 1 Comparison table of temperature and time of materials treated by radio frequency and dry heat

[0025]

Embodiment 2

[0026] Embodiment 2, the influence of pole plate spacing and material heating temperature on sterilization effect

[0027] The original bacteria content is 5.8×10 4 ±1.0×10 4 (total number of colonies) and 4.0×10 3 ±1.3×10 3 (mold), paprika with a moisture content of 13% was used for sterilization tests with different plate spacings and temperatures. figure 1 It is the change of the total number of colonies and the lethality of the mold with the heating temperature of the material (60, 70, 80 and 90 ℃) when the chili powder is sterilized by radio frequency at the distance between the plates of 115, 135 and 155 mm. The results showed that the total number of colonies and the lethality rate of mold both increased with the increase of the final temperature under the three plate spacing. When the distance between plates was 115mm, when the final temperature was 60℃, the total number of colonies and the lethality rate of mold in paprika were 68.6%±25.8% and 36.6%±5.3%, respecti...

Embodiment 3

[0028] Embodiment 3, the influence of moisture content and material heating temperature on bactericidal effect

[0029] The original bacteria content is 5.5×10 4 ±5.0×10 3 (total number of colonies) and 4.4×10 3 ±3.9×10 2 Paprika (mold) was used for bactericidal tests of moisture content and material heating temperature. figure 2 It is to carry out radio frequency heating under the pole plate spacing of 135mm, and the moisture content is 7%, 10% and 13% paprika total number of colonies and mold lethality with the change of material temperature (60, 70, 80 and 90 ℃). The results showed that the total number of colonies and the lethality of mold in paprika increased with the increase of final temperature under different moisture contents. When the final temperature was 60℃, the total number of colonies and the lethality rate of mold in paprika with moisture content of 10% were 60.4%±4.1% and 53.9%±18.5%, respectively. When the final temperature reached 90°C, the total numb...

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Abstract

The invention discloses a chilli powder processing method adopting radio frequency sterilization, belonging to the field of food processing. The processing method disclosed by the invention comprises the following steps: taking pre-dried chilli as a raw material, grinding, filling, packing, sterilizing and cooling, thereby obtaining the product chilli powder. The traditional dry-air sterilization is replaced with the radio frequency sterilization, and the original color and the flavor of the chilli powder can be well maintained while improving the sterilization efficiency. The chilli powder processing method disclosed by the invention is high in sterilization efficiency, long in quality guarantee period, simple in process flow, safe in product nutrition, low in energy consumption and suitable for industrial application.

Description

technical field [0001] The invention relates to a chili powder processing method using radio frequency sterilization, which belongs to the field of food processing. Background technique [0002] As a condiment with the same origin as medicine and food, pepper has many physiological functions and medicinal value. The capsanthin contained in the pepper fruit is a kind of edible natural pigment. It not only has high color value, is safe and non-toxic, but also has the effect of anti-cancer and beauty. It is widely used in food, medicine, cosmetics and other fields. Capsaicin is the main spicy substance in capsicum and has a variety of physiological activities. It is often used as a high-quality condiment and an ideal analgesic in the food and pharmaceutical industries. Capsicum oleoresin contains a variety of volatile aroma components, which endows food with a unique flavor, and also has antibacterial and anti-oxidative effects. [0003] Peppers are easily contaminated by mic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/01
CPCY02P60/85A23L3/01A23V2002/00A23V2300/12A23V2300/24
Inventor 王云阳李宇坤周良付雷玉洁
Owner NORTHWEST A & F UNIV
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