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Method for flexible sterilization combining state changes of seasoning material

A form change and seasoning technology, applied in food science, food preservation, application, etc., can solve the problems of miscellaneous flavors and impurities in seasonings, limit product promotion and application, and unfavorable automatic production, etc., to achieve good taste, fragrance and product quality The effect of small damage and stable temperature

Inactive Publication Date: 2018-09-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Seasonings are susceptible to microbial contamination during processing and storage. The traditional sterilization method is generally high-temperature and high-pressure sterilization, but this sterilization method is inefficient and time-consuming, and often affects the original flavor and nutritional content of the seasoning. The seasoning produces miscellaneous flavors and impurities, and the product quality is unstable. Therefore, the use of this method for sterilization limits the popularization and application of the product, which is not conducive to automatic production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Example 1: A flexible sterilization method for fish-flavored shredded pork seasoning (solid state)

[0028] Add each raw material into the pot according to the formula, stir evenly, add 30mL / kg of nano-zinc oxide dispersion liquid with a mass fraction of 0.1%, stir evenly, cool, and vacuumize to obtain the product; carry out 0.035MPa vacuumize small bag packaging. Put the prepared fish-flavored shredded pork seasoning pouch packaging package in a SO6B radio frequency instrument with a distance between the plates of 120 mm, and sterilize with hot air for 20 minutes to obtain the finished product. The sterilized fish-flavored shredded pork seasoning package is stored and distributed at normal temperature. Due to the reduced high-temperature and high-pressure sterilization intensity, the damage to the flavor components and tissue structure of the fish-flavored shredded pork seasoning was reduced, and the shelf life of the prepared fish-flavored pork shredded seasoning pack...

Embodiment 2

[0029] Example 2: A flexible sterilization method for yellow mustard seasoning (semi-solid)

[0030] Select fresh and high-quality yellow mustard seasoning package raw materials: add sucrose, edible oil, pepper, and water to the boiled soy sauce and stir for 5 minutes, then add vinegar, sodium glutamate, and garlic, and stir evenly; dissolve the ingredients according to the recipe , homogeneous, add 30mL / kg of 0.1% nano-zinc oxide dispersion liquid, vacuumize the package, put the packaged sample in a constant temperature water bath for hydrolysis, take it out after a certain period of time (about 2h) and cool it to room temperature Obtain product; Carry out 0.045MPa vacuumize pouch encapsulation. The prepared yellow mustard seasoning package was placed in a SO6B radio frequency instrument with a distance between plates of 140 mm, and sterilized by hot air for 12 minutes to obtain a finished product. The sterilized yellow mustard seasoning package is stored and distributed at ...

Embodiment 3

[0031] Example 3: A flexible sterilization method for compound sauce (liquid)

[0032] Select fresh and high-quality compound sauce raw materials: add sucrose, edible oil, pepper, and water to boiled soy sauce and stir for 3 minutes, then add vinegar, sodium glutamate, and garlic, stir evenly, and add 15mL / kg with a mass fraction of 0.1% The nano-zinc oxide dispersion liquid is uniformly stirred, cooled, and vacuum-packed to obtain the product; 0.04MPa vacuum-pumped pouch package is carried out. Put the prepared composite seasoning sauce seasoning package in a SO6B radio frequency instrument with a distance between plates of 130 mm, and sterilize with hot air for 8 minutes to obtain a finished product. The sterilized compound seasoning seasoning package is stored and delivered at normal temperature. Due to the reduction of the high temperature and high pressure sterilization intensity, the damage to the flavor components and tissue structure of the compound seasoning seasonin...

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PUM

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Abstract

The present invention discloses a method for flexible sterilization combining state changes of a seasoning material and belongs to the technical field of seasoning product processing. Nano zinc oxideis combined with a radio frequency sterilization new technology to be applied in the sterilization of the seasoning material at different states. The method is specifically as follows: according to the mass percentages: 30-40 mL / kg 0.1% of nano zinc oxide dispersion liquid is added to a solid state seasoning material and the radio frequency sterilization is conducted for 15-20 min; 20-30 mL / kg 0.1% of nano zinc oxide dispersion liquid is added to a semi-solid state seasoning material and the radio frequency sterilization is conducted for 10-12 min; and 10-20 mL / kg 0.1% of nano zinc oxide dispersion liquid is added to a liquid state seasoning material and the radio frequency sterilization is conducted for 6-8 min. Compared with traditional high-temperature and high-pressure sterilization methods, the nano zinc oxide and radio frequency synergistic sterilization has advantages of low sterilization intensity, small damages to product quality, large penetration depth and more thorough sterilization. The method significantly prolongs the shelf life of the seasoning material, at the same time lowers the high temperature and high pressure sterilization intensity, and reduces damages on flavor components and texture structure of the seasoning material. The prepared seasoning bag can still well reflect the original mouthfeel and aroma after storage at room temperature for 9 months.

Description

technical field [0001] The invention relates to a method for flexible sterilization combined with the shape change of seasonings, in particular to a method for applying nano-zinc oxide combined with radio frequency sterilization technology to the sterilization of different forms of seasonings, which belongs to the technical field of seasoning processing. Background technique [0002] Seasonings, also known as condiments, refer to food ingredients that are added in small amounts to other foods to improve their taste. Seasonings are susceptible to microbial contamination during processing and storage. The traditional sterilization method is generally high-temperature and high-pressure sterilization, but this sterilization method is inefficient and time-consuming, and often affects the original flavor and nutritional content of the seasoning. The seasoning produces miscellaneous taste and impurities, and the product quality is unstable, so the popularization and application of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/005A23L3/358A23L27/00A23L27/10
CPCA23L27/10A23L3/005A23L3/358A23L27/00A23L33/16A23L3/10
Inventor 张慜徐继成尹建宏刘春泉张卫明
Owner JIANGNAN UNIV
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