Crushing method for reducing loss of volatile substances in seasoning raw materials

Abstract

The invention belongs to the technical field of seasoning crushing, and provides a crushing method for reducing loss of volatile substances in seasoning raw materials. The crushing method comprises the following steps: sequentially carrying out color protection treatment, vacuum low-temperature drying and liquid nitrogen crushing on seasoning raw materials to obtain seasoning powder; the temperature of vacuum low-temperature drying is 0-10 DEG C. The vacuum low-temperature drying and the liquid nitrogen crushing are combined, so that the nutrient substance loss and the volatile substance loss of the seasoning raw materials are remarkably reduced, and the heat-sensitive components are well preserved; due to the addition of the liquid nitrogen, the brittleness of the seasoning is enhanced, the crushing difficulty is reduced, and the thermal denaturation and the loss of volatile substances in the crushing process are reduced; color protection treatment can prevent the raw materials from being oxidized and discolored in the crushing process, the color of the product is kept, and the sensory quality is improved.

Description

Technical Field

[0001] The invention relates to the technical field of condiment pulverization, in particular to a pulverization method for reducing the loss of volatile substances in condiment raw materials. Background Art

[0002] Condiments include sour, sweet, salty, umami, spicy and fragrant flavors. Condiments play an important role in daily life and are used in food to promote and improve flavor, seasoning, coloring, etc. Conventional pulverization methods for condiments generate a lot of heat during the pulverization process, resulting in a large loss of active ingredients and volatile substances in the condiments, and are also prone to oxidative decomposition.

[0003] The main crushing technologies include conventional crushing, ultrafine crushing, ultrafine crushing, etc. Different crushing methods have a great influence on the loss of volatile components in condiments. When the crushed particle size is small, the loss of volatile substances is large, and it is difficult to obtain powder or particles with uniform particle size. Liquid nitrogen crushing can reduce the loss of volatile substances and the loss of nutrients during the crushing process through the low temperature, oxygen removal effect and cold brittleness of liquid nitrogen, thereby improving the quality of condiments. Liquid nitrogen low-temperature crushing can obtain fine powder, and the loss of volatile components is very small, and the condiments will not change taste or lose nutrients due to heat. At present, liquid nitrogen low-temperature crushing has been used in the processing of traditional Chinese medicines, chitin, tea, grain, etc., but it has not been used in condiment crushing.

[0004] Therefore, it is of great significance to obtain a pulverization method that reduces the loss of volatile substances in seasoning raw materials and improves the uniformity of particles. Summary of the invention

[0005] The object of the present invention is to provide a pulverizing method for reducing the loss of volatile substances in seasoning raw materials in view of the deficiencies of the prior art.

[0006] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0007] The present invention provides a pulverizing method for reducing the loss of volatile substances in seasoning raw materials, comprising the following steps:

[0008] The seasoning raw materials are sequentially subjected to color protection treatment, vacuum low-temperature drying, and liquid nitrogen pulverization to obtain seasoning powder;

[0009] The vacuum low-temperature drying temperature is 0-10°C.

[0010] Preferably, the seasoning raw material is immersed in a color protection liquid for color protection treatment, the temperature of the color protection treatment is 25 to 35° C., and the time of the color protection treatment is 15 to 25 minutes.

[0011] Preferably, the color protecting solution comprises citric acid, sulfite, sodium ascorbate, carrageenan and water.

[0012] Preferably, the mass ratio of the citric acid, sulfite, sodium ascorbate, carrageenan and water is 2-3:1-2:0.5-1.5:1-3:80-100.

[0013] Preferably, the vacuum degree of the vacuum low-temperature drying is 200-400 Pa, and the time of the vacuum low-temperature drying is 3-8 hours.

[0014] Preferably, during the liquid nitrogen pulverization process, the rotation speed is 15000-20000 r / min, and the liquid nitrogen pulverization time is 5-15 min.

[0015] Preferably, during the liquid nitrogen pulverization process, the nitrogen flow rate is 300-400 mL / 100 g of seasoning raw material.

[0016] Preferably, the seasoning raw materials include one or more of pepper, cumin, salt, monosodium glutamate, pepper salt, chicken essence, cloves, star anise and Sichuan pepper.

[0017] The beneficial effects of the present invention include the following:

[0018] 1) The vacuum low-temperature drying and liquid nitrogen pulverization of the present invention are combined to significantly reduce the loss of nutrients and volatile substances in the seasoning raw materials, and the heat-sensitive components are well preserved; the addition of liquid nitrogen enhances the brittleness of the seasoning, reduces the difficulty of pulverization, and reduces the thermal denaturation and volatile substance loss during pulverization; the color protection treatment can prevent the raw materials from oxidative discoloration during the pulverization process, maintain the color of the product, and improve the sensory quality; citric acid helps to reduce the degradation of active substances during the pulverization process of the seasoning.

[0019] 2) The low-temperature cold brittleness phenomenon produced by liquid nitrogen makes the condiments easier to crush and the crushing efficiency is higher; it has no thermal denaturation effect on the properties of the raw materials, maintains the physical properties of the raw materials, reduces the loss of nutrients and volatile components, and at the same time, the particle size uniformity of the crushed material is good, realizing the green production of ultra-fine crushing of condiment raw materials.

[0020] 3) The pulverizing method of the present invention is applicable to various solid condiments, has wide adaptability and is simple to operate. DETAILED DESCRIPTION

[0021] The present invention provides a pulverizing method for reducing the loss of volatile substances in seasoning raw materials, comprising the following steps:

[0022] The seasoning raw materials are sequentially subjected to color protection treatment, vacuum low-temperature drying, and liquid nitrogen pulverization to obtain seasoning powder;

[0023] The vacuum low-temperature drying temperature is 0-10°C.

[0024] In the present invention, the seasoning raw materials are preferably immersed in a color protection liquid for color protection treatment. The temperature of the color protection treatment is preferably 25 to 35° C., more preferably 27 to 32° C., and more preferably 30° C.; the time of the color protection treatment is preferably 15 to 25 min, more preferably 17 to 23 min, and more preferably 19 to 20 min.

[0025] In the present invention, the color protecting solution preferably comprises citric acid, sulfite, sodium ascorbate, carrageenan and water.

[0026] In the present invention, the mass ratio of citric acid, sulfite, sodium ascorbate, carrageenan and water is preferably 2-3: 1-2: 0.5-1.5: 1-3: 80-100, more preferably 2.2-2.8: 1.2-1.8: 0.8-1.2: 1.5-2.5: 85-95, and more preferably 2.4-2.5: 1.5-1.6: 1.0: 1.8-2.2: 88-90.

[0027] In the present invention, the vacuum degree of the vacuum low-temperature drying is preferably 200-400Pa, more preferably 250-350Pa, and more preferably 300Pa. The temperature of the vacuum low-temperature drying is preferably 2-8°C, more preferably 4-6°C, and more preferably 5°C. The time of the vacuum low-temperature drying is preferably 3-8h, more preferably 4-7h, and more preferably 5-6h.

[0028] In the present invention, during the liquid nitrogen pulverization process, the rotation speed is preferably 15000-20000 r / min, more preferably 16000-19000 r / min, and more preferably 17000-18000 r / min; the liquid nitrogen pulverization time is preferably 5-15 min, more preferably 8-12 min, and more preferably 10 min.

[0029] In the process of liquid nitrogen pulverization of the present invention, the nitrogen flow rate is preferably 300-400 mL / 100 g of seasoning raw material, more preferably 320-380 mL / 100 g of seasoning raw material, and more preferably 350-360 mL / 100 g of seasoning raw material.

[0030] In the present invention, the seasoning raw materials preferably include one or more of pepper, cumin, salt, monosodium glutamate, pepper salt, chicken essence, cloves, star anise and Sichuan pepper.

[0031] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0032] Example 1

[0033] The pepper was completely immersed in a color protection solution at 30°C for 20 minutes; the color protection solution contained citric acid, sulfite, sodium ascorbate, carrageenan and water, and the mass ratio of citric acid, sulfite, sodium ascorbate, carrageenan and water was 2.5:1.5:1.0:2.2:90.

[0034] The pepper after color protection treatment is successively subjected to vacuum low-temperature drying and liquid nitrogen crushing. The vacuum low-temperature drying temperature is 5°C, the vacuum degree is 300Pa, and the time is 5 hours. During the liquid nitrogen crushing process, the rotation speed is 18000r / min, the nitrogen flow rate is 350mL / 100g pepper, and the liquid nitrogen crushing time is 10min to obtain pepper powder with a particle size less than or equal to 120μm.

[0035] The particle size of the pepper powder in this embodiment is 80-120 μm, wherein the pepper powder with a particle size of 85-100 μm accounts for 90% of the total mass of the pepper powder. The pepper powder has good particle size uniformity, and good color and sensory quality.

[0036] Example 2

[0037] The cumin is completely immersed in a color protection solution at 27°C for 23 minutes; the color protection solution contains citric acid, sulfite, sodium ascorbate, carrageenan and water, and the mass ratio of citric acid, sulfite, sodium ascorbate, carrageenan and water is 2.2:1.2:1.2:1.5:85.

[0038] The cumin after color protection treatment is sequentially subjected to vacuum low-temperature drying and liquid nitrogen crushing, the vacuum low-temperature drying temperature is 2°C, the vacuum degree is 350Pa, and the time is 4 hours; during the liquid nitrogen crushing process, the rotation speed is 17000r / min, the nitrogen flow rate is 380mL / 100g cumin, and the liquid nitrogen crushing time is 13min, to obtain cumin powder with a particle size less than or equal to 80μm.

[0039] The particle size of the cumin powder in this embodiment is 60-80 μm, wherein the cumin powder with a particle size of 65-75 μm accounts for 85% of the total mass of the cumin powder. The cumin powder has good particle size uniformity, and good color and sensory quality.

[0040] Example 3

[0041] The MSG was completely immersed in a color protection solution at 32°C for 17 minutes; the color protection solution contained citric acid, sulfite, sodium ascorbate, carrageenan and water, and the mass ratio of citric acid, sulfite, sodium ascorbate, carrageenan and water was 2.8:1.8:0.8:2.5:95.

[0042] The MSG after color protection treatment is sequentially subjected to vacuum low-temperature drying treatment and liquid nitrogen pulverization. The vacuum low-temperature drying temperature is 8°C, the vacuum degree is 250Pa, and the time is 7 hours. During the liquid nitrogen pulverization process, the rotation speed is 20000r / min, the nitrogen flow rate is 320mL / 100g MSG, and the liquid nitrogen pulverization time is 8min, thereby obtaining a MSG powder with a particle size less than or equal to 130μm.

[0043] The particle size of the MSG powder of this embodiment is 100-130 μm, wherein the MSG powder with a particle size of 105-120 μm accounts for 92% of the total mass of the MSG powder. The MSG powder has good particle size uniformity, good color and good sensory quality.

[0044] Example 4

[0045] The peppercorns are completely immersed in a color protection solution at 27°C for 25 minutes; the color protection solution contains citric acid, sulfite, sodium ascorbate, carrageenan and water, and the mass ratio of citric acid, sulfite, sodium ascorbate, carrageenan and water is 2.5:1.8:1.1:2.0:90.

[0046] The pepper after color protection treatment is successively subjected to vacuum low-temperature drying and liquid nitrogen crushing, the vacuum low-temperature drying temperature is 3°C, the vacuum degree is 300Pa, and the time is 6 hours; during the liquid nitrogen crushing process, the rotation speed is 18000r / min, the nitrogen flow rate is 350mL / 100g pepper, and the liquid nitrogen crushing time is 12min, to obtain pepper powder with a particle size less than or equal to 120μm.

[0047] The particle size of the pepper powder in this embodiment is 90-120 μm, wherein the pepper powder with a particle size of 95-110 μm accounts for 90% of the total mass of the pepper powder. The pepper powder has good particle size uniformity, and good color and sensory quality.

[0048] Comparative Example 1

[0049] The liquid nitrogen pulverization in Example 1 was omitted, and conventional pulverization was directly carried out at a rotation speed of 18000 r / min for 10 min. The color protection treatment and vacuum low-temperature drying treatment conditions were the same as in Example 1.

[0050] The particle size of the pepper powder in this comparative example is 500-1500 μm, and the particle size uniformity of the pepper powder is poor.

[0051] Comparative Example 2

[0052] The color protection treatment in Example 2 was omitted, and the vacuum low-temperature drying treatment was changed to a normal pressure drying treatment at 50° C. for 5 h. The liquid nitrogen pulverization conditions were the same as in Example 2.

[0053] The particle size of the cumin powder in this comparative example is 300-1200 μm, and the particle size uniformity of the cumin powder is poor.

[0054] Comparative Example 3

[0055] The monosodium glutamate was directly subjected to conventional pulverization at a rotation speed of 18000 r / min for 10 min, and the color protection treatment, vacuum low-temperature drying and liquid nitrogen pulverization steps of Example 1 were omitted.

[0056] The particle size of the monosodium glutamate powder of this comparative example is 800-2000 μm, and the particle size uniformity of the monosodium glutamate powder is poor.

[0057] Weigh 0.5g of the powder samples of Examples 1 to 3 and Comparative Examples 1 to 3 respectively, and use gas chromatography-mass spectrometry (GC-MS) to detect the volatile substance content in the samples obtained by different pulverization methods. The sample was placed in a 20mL headspace bottle and tested after equilibration at 60°C for 10min. GC-MS conditions: the chromatographic column is VF-Wax MS (30m×0.25mm×0.25μm); the injection port temperature is 270°C, and the carrier gas is He with a flow rate of 1.0mL / min; automatic non-divided injection; heating program: initial temperature 40°C, maintained for 5min, then increased to 100°C at a rate of 4°C / min, and finally increased to 230°C at a rate of 6°C / min, maintained for 10min; the MS transmission line and ion source temperature are both 250°C; scanning range (m / z): 35-550; solvent delay 3min.

[0058] According to the test, the total amount of volatile substances such as piperine, piperine, piperine, volatile oil, etc. in the pepper powder obtained in Example 1 is reduced by 40% compared with that in Comparative Example 1. The total amount of volatile substances such as olefins, volatile oils, flavonoids, polyphenols, etc. in the cumin powder obtained in Example 2 is reduced by 30% compared with that in Comparative Example 2. The total amount of volatile substances such as ammonia, thiols, sulfides, fatty acids, sulfates, alcohols, ketones, organic amines, etc. in the monosodium glutamate powder obtained in Example 3 is reduced by 47% compared with that in Comparative Example 3.

[0059] The invention uses liquid nitrogen to freeze the condiment, so that the raw material becomes more brittle. Liquid nitrogen has low temperature and oxygen removal effects, so that the effective components and volatile components of the condiment are better retained, so that the pigment retention rate of the condiment is higher and the color is better, and the quality of the condiment is significantly improved. The vacuum low-temperature drying and liquid nitrogen crushing of the invention are all processed at low temperature, so as to reduce the loss of volatile substances in the raw materials.

[0060] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A pulverizing method for reducing the loss of volatile substances in seasoning raw materials, characterized in that: The following steps are included: The seasoning raw materials are sequentially subjected to color protection treatment, vacuum low-temperature drying, and liquid nitrogen pulverization to obtain seasoning powder; The vacuum low-temperature drying temperature is 0-10°C.

2. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 1, characterized in that: The seasoning raw materials are immersed in the color protection liquid for color protection treatment. The temperature of the color protection treatment is 25-35° C. and the time of the color protection treatment is 15-25 minutes.

3. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 2, characterized in that: The color protection solution comprises citric acid, sulfite, sodium ascorbate, carrageenan and water.

4. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 3, characterized in that: The mass ratio of the citric acid, sulfite, sodium ascorbate, carrageenan and water is 2-3:1-2:0.5-1.5:1-3:80-100.

5. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 1 or 4, characterized in that: The vacuum degree of the vacuum low-temperature drying is 200-400 Pa, and the vacuum low-temperature drying time is 3-8 hours.

6. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 5, characterized in that: During the liquid nitrogen pulverization process, the rotation speed is 15000-20000 r / min, and the liquid nitrogen pulverization time is 5-15 min.

7. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 5, characterized in that: During the liquid nitrogen pulverization process, the nitrogen flow rate is 300-400 mL / 100 g of seasoning raw materials.

8. The pulverizing method for reducing the loss of volatile substances in seasoning raw materials according to claim 1 or 7, characterized in that: The seasoning raw materials include one or more of pepper, cumin, salt, monosodium glutamate, pepper salt, chicken essence, cloves, star anise and prickly ash.