Method for refining particle size of chicken essence seasoning

Abstract

The invention provides a particle size refining method of a chicken essence seasoning. The particle size refining method comprises the following steps: step 1, performing primary crushing on raw materials; wherein the water content of the raw materials is 2-3%; step 2, sieving with an N-mesh sieve; when N is less than or equal to 80, executing the step 4; when N is greater than or equal to 100, executing the step 3; step 3, carrying out secondary crushing on the raw materials passing through the mesh sieve; and step 4, carrying out secondary crushing on the sieved raw materials by using a high-energy ball milling method. The method is carried out after the production process, and the particle size of the chicken essence is reduced to the micron level.

Description

Technical Field

[0001] The invention belongs to the technical field of condiments, and in particular relates to a method for refining the particle size of a chicken bouillon seasoning. Background Art

[0002] Reducing the particle size of chicken essence to micron level can improve its solubility and uniform distribution, provide a more delicate taste, release the flavor more evenly, and avoid the rough feeling of traditional chicken essence in the mouth. Smaller particles have a larger surface area, which can release the flavor faster, enhance the flavor experience of food, and increase the absorption rate of nutrients in chicken essence.

[0003] The chicken essence industry itself is already a mature market. The application of micronization technology will bring new growth points to the industry, bring about technological innovation in the food industry, and develop new products with specific health functions, such as functional foods that enhance immunity or provide specific nutrition, thereby increasing product added value and market competitiveness.

[0004] Since micronized chicken essence may have better solubility and dispersibility, it can be used to develop low-fat, low-sugar and low-salt healthy foods to meet specific health needs. For people with special dietary needs, such as those with lactose intolerance, micronization technology can help develop seasonings suitable for them.

[0005] Problems in the existing technology: It takes a highly sophisticated production process to refine chicken essence particles to the micron level. This includes multiple links such as fine grinding, mixing, granulation and drying of raw materials. During the grinding process, it is necessary to control the grinding force and time to avoid the destruction or deterioration of the chicken essence ingredients. During the mixing process, it is necessary to ensure that the ingredients are evenly distributed to achieve the desired taste and flavor. In addition, the granulation and drying processes also need to strictly control parameters such as temperature and humidity to ensure the uniformity and stability of the chicken essence particles. However, the current production process and technical level may still be difficult to fully meet these requirements.

[0006] 1. Equipment limitations: Existing crushing and mixing equipment may not be able to achieve micron-level precision requirements. Even if it can be achieved, there may be problems such as high equipment costs and difficult maintenance.

[0007] 2. Cost issue: Refining chicken essence particles to micron level will significantly increase production costs, including equipment investment, energy consumption, raw material loss, etc.

[0008] 3. Quality control: At the micron level, the quality control of chicken essence will become more complicated. A more stringent quality control system needs to be established to ensure the stability and safety of the product. Summary of the invention

[0009] The purpose of the present invention is to provide a method for refining the particle size of chicken bouillon seasoning, wherein the particle size refining process is carried out after the production process, and the particle size of the chicken bouillon is reduced to micrometer level, thereby solving the problems existing in the above production process. The technical scheme adopted is as follows:

[0010] A method for refining the particle size of chicken bouillon seasoning comprises the following steps:

[0011] Step 1, crushing the raw material for the first time; wherein the moisture content of the raw material is 2-3%;

[0012] Step 2, pass through N mesh sieve; when N≤80, go to step 4; when N≥100, go to step 3;

[0013] Step 3, crushing the raw materials after mesh screening for the second time;

[0014] Step 4: Use high-energy ball milling to grind the raw materials after mesh screening for the second time.

[0015] Preferably, in step 1, a universal grinder is used for the first grinding.

[0016] Preferably, in step 3, an ultrafine grinder is used for the second grinding;

[0017] Among them, the feed particle size is 150-100μm;

[0018] Feeding speed is 0.025-0.035g / s;

[0019] Feed pressure is 60 bar;

[0020] The crushing pressure is 40 bar.

[0021] Preferably, the ultrafine pulverizer in step 3 is an AO table-top airflow pulverizer.

[0022] Preferably, in step 4, dry high-energy ball milling is performed using a YD-YXQM-4L planetary ball mill.

[0023] Preferably, in dry high-energy ball milling, the ball milling time is 4.0 h, the ball-to-material mass ratio is 20:1, and the filling amount is 4 / 9.

[0024] Preferably, in step 4, wet high-energy ball milling is performed using a PM100 planetary ball mill.

[0025] Preferably, in wet high-energy ball milling, the mass ratio of sample to solvent water is 1:2.5.

[0026] Compared with the prior art, the advantages of the present invention are:

[0027] The chicken essence after the production process is coarsely crushed, and then the corresponding crushing method is selected according to the coarse and fine filtering conditions after the coarse crushing, and the environmental conditions in the crushing method are controlled to make the raw material particles refined to the micron level. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention is a flow chart of the particle size refinement method of chicken bouillon seasoning. DETAILED DESCRIPTION

[0029] The particle size refinement method of the chicken bouillon seasoning of the present invention will be described in more detail below in conjunction with a schematic diagram, wherein a preferred embodiment of the present invention is shown, and it should be understood that those skilled in the art can modify the present invention described herein while still achieving the advantageous effects of the present invention. Therefore, the following description should be understood as being widely known to those skilled in the art, and not as a limitation of the present invention.

[0030] like Figure 1 As shown, a method for refining the particle size of chicken bouillon seasoning comprises the following steps:

[0031] Step 1: Use a universal grinder to grind the raw materials for the first time.

[0032] Among them, the moisture content of the raw materials increases, the particle size of the ultrafine powder increases, and the yield decreases.

[0033] When the moisture content of the raw materials is high, the powder is not well dispersed, the collision efficiency between the powder particles is low, the crushing is not thorough, and the particle size requirements of the ultrafine powder cannot be met.

[0034] Taking all factors into consideration, it is more appropriate when the moisture content of the raw materials is 2-3%.

[0035] The following specific methods are usually used to measure the moisture content of chicken essence raw materials:

[0036] 1. Oven drying method (weight method):

[0037] The chicken essence sample was placed in an oven and dried at 105°C to constant weight.

[0038] Calculate the weight difference before and after drying, and calculate the moisture content according to the formula:

[0039] Moisture content = (weight before drying - weight after drying) × 100% Moisture content = (weight before drying - weight after drying) × 100%

[0040] 2. Karl Fischer method:

[0041] The water content of the sample was determined by titration using Karl Fischer reagent.

[0042] This method requires professional equipment and operators and is suitable for situations where high-precision measurement is required.

[0043] 3. Infrared spectroscopy:

[0044] Using an infrared spectrometer, the moisture content is determined by measuring the sample's absorbance at specific infrared wavelengths.

[0045] The instrument needs to be calibrated to ensure the accuracy of the measurement results.

[0046] 4. Near infrared spectroscopy (NIR):

[0047] Using a near-infrared spectrometer, the moisture content is determined by measuring the sample's absorption of near-infrared light.

[0048] A calibration model needs to be established, suitable for rapid, non-destructive on-line or on-site analysis.

[0049] 5. Capacitance method:

[0050] With a capacitive moisture meter, the moisture content is determined by measuring the change in capacitance of the sample.

[0051] Suitable for powder and granular samples, requires instrument calibration.

[0052] 6. Microwave method:

[0053] Using a microwave moisture analyzer, the moisture content of a sample is determined by measuring the absorption of microwave energy by the sample.

[0054] Suitable for fast measurements, the instrument needs to be calibrated.

[0055] Step 2: Pass through an N-mesh sieve.

[0056] When N≤80, go to step 4.

[0057] When N ≥ 100, go to step 3.

[0058] Step 3: Use AO tabletop airflow pulverizer to pulverize the raw materials after mesh sieve for the second time.

[0059] Ultrafine grinding technology will change the structure and chemical properties of materials. As the particle size decreases, the material will show surface effects, small size effects, quantum effects, catalytic effects, mechanical properties and other characteristics. The application of ultrafine grinding technology in food processing can make the food particle size distribution uniform and concentrated, with good dispersibility and solubility.

[0060] Compared with traditional crushing methods, it has many advantages, such as removing the cellulose barrier on the surface of plants, making the effective ingredients easier to digest and absorb; it helps to process and extract more effective ingredients and active ingredients, such as starch, and avoids the use of chemical solvents to extract active ingredients or the use of chemical methods to modify food raw materials.

[0061] Ultrafine grinding technology, as the feed particle size decreases, the powder particle size decreases, and the powder yield increases. Taking all factors into consideration, ordinary powder with a feed particle size between 150-100μm can be selected.

[0062] Within a certain range, as the feeding speed increases, the particle size of the ultrafine powder continues to decrease. This may be because as the feeding speed increases, the probability of collision between particles increases, and the interactions such as collision and friction between powders can be fully exerted. The ultrafine grinding is more thorough and can meet the requirements of ultrafine grinding. However, if the feeding speed is further increased, the particle size of the powder will increase instead. This may be because in the limited volume of the grinding chamber, the collision between particles cannot be fully exerted.

[0063] Taking into account the effect of feeding speed on powder particle size and yield, the feeding speed is selected to be 0.025-0.035g / s.

[0064] With the increase of crushing pressure, the particle size of ultrafine powders continues to decrease. When the crushing pressure reaches 40 bar, the particle size of the powder is less than 25 μm. Further increasing the crushing pressure will also reduce the particle size, but the reduction is not large.

[0065] According to the comprehensive effect of crushing pressure and feed pressure, the ultrafine crushing pressure combination is selected as: feed pressure is 60bar and crushing pressure is 40bar.

[0066] In this embodiment, the raw material is firstly pulverized by a universal pulverizer, passed through a 100-mesh sieve, and the corresponding particle size is 150 μm, and then ultrafinely pulverized by an AO table-top airflow pulverizer to obtain a final particle size D 50 =24.58μm.

[0067] Step 4: Use high-energy ball milling to grind the raw materials after mesh screening for the second time.

[0068] It is known from the prior art that high-energy ball milling utilizes the impact and grinding of the ball mill media in the ball mill to crush the material to reduce the material size and to prepare micron particles.

[0069] During the ultrafine grinding process, mechanical forces will cause changes in the physical and chemical properties of the raw materials, such as changes in the structure of fibers and starch, and improved protein solubility. These changes mainly affect the contact between the material and the solution by increasing the specific surface area of ​​the raw materials and increasing the decomposition of the cell wall structure.

[0070] For proteins that are difficult to digest and dissolve, the ball milling process can change the physical and chemical properties and morphological properties of these proteins, making them more conducive to digestion and absorption by the body. Ball milling can change certain properties of proteins, increase their solubility, and break the chemical bonds and hydrogen bonds between protein molecules to produce small molecule peptides and amino acids. Ball milling can improve the content of active ingredients, avoid the use of chemical solvents to extract active ingredients or use chemical methods to modify the ingredients in the material, and the prepared products can be directly used in the food industry.

[0071] Dry high-energy ball milling was performed using a YD-YXQM-4L planetary ball mill.

[0072] In dry high energy ball milling, the environmental conditions are:

[0073] The ball milling time was 4.0 h, the ball-to-material mass ratio was 20:1, and the filling volume of the grinding jar was 4 / 9;

[0074] The ball-to-material mass ratio is a mass ratio value, usually expressed as "MB:MP", where MB is the total mass of the grinding balls and MP is the total mass of the powder material.

[0075] For example, a ball-to-powder ratio of 10:1 means that every 10 grams of grinding balls correspond to 1 gram of powder material.

[0076] The grinding ball mass ratio is 10:30:60, the rotation speed is 380r / min, and the grinding ball diameter ratio is 2:3:5.

[0077] In this embodiment, the raw material is firstly pulverized by a universal pulverizer, passed through an 80-mesh sieve, and then dry-milled by a YD-YXQM-4L planetary ball mill to obtain a final particle size D 90 =7.15μm.

[0078] PM100 planetary ball mill was used for wet high-energy ball milling.

[0079] In wet high-energy ball milling, the mass ratio of sample to solvent water was 1:2.5.

[0080] In wet high-energy ball milling, the environmental conditions are:

[0081] The ball milling medium is ZrO2, 50mL grinding jar, and grinding is carried out at 600rpm for 30min.

[0082] In this embodiment, the raw material was first pulverized by a universal pulverizer, passed through an 80-mesh sieve, and then wet-milled by a planetary ball mill. The mass ratio of the sample to the solvent water was 1:2.5. The wet-milled material was then freeze-dried to obtain a final particle size D 50 =16.3μm.

[0083] In this embodiment, the particle size D 50 =24.58μm, identified based on S3500 series laser particle size analyzer; particle size D 90 =7.15μm, identified based on a fully automatic laser particle size analyzer; particle size D 50 =16.3μm identified based on 2000 laser particle size analyzer.

[0084] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any technician in the relevant technical field, without departing from the scope of the technical solution of the present invention, makes any form of equivalent replacement or modification to the technical solution and technical content disclosed in the present invention, which does not depart from the content of the technical solution of the present invention and still falls within the protection scope of the present invention.

Claims

1. A method for refining the particle size of chicken bouillon seasoning, characterized in that: The following steps are involved: Step 1, crushing the raw material for the first time; wherein the moisture content of the raw material is 2-3%; Step 2, pass through N mesh sieve; when N≤80, go to step 4; when N≥100, go to step 3; Step 3, crushing the raw materials after mesh screening for the second time; Step 4: Use high-energy ball milling to grind the raw materials after mesh screening for the second time.

2. The method for refining the particle size of chicken bouillon seasoning according to claim 1, characterized in that: In step 1, a universal crusher is used for the first crushing.

3. The method for refining the particle size of chicken bouillon seasoning according to claim 1, characterized in that: In step 3, a superfine pulverizer is used for a second pulverization; Among them, the feed particle size is 150-100μm; Feeding speed is 0.025-0.035g / s; Feed pressure is 60 bar; The crushing pressure is 40 bar.

4. The method for refining the particle size of chicken bouillon seasoning according to claim 3, characterized in that: The ultrafine pulverizer in step 3 is an AO table-top airflow pulverizer.

5. The method for refining the particle size of chicken bouillon seasoning according to claim 1, characterized in that: In step 4, dry high-energy ball milling is performed using a YD-YXQM-4L planetary ball mill.

6. The method for refining the particle size of chicken bouillon seasoning according to claim 5, characterized in that: In dry high-energy ball milling, the ball milling time is 4.0 h, the ball-to-material mass ratio is 20:1, and the filling amount is 4 / 9.

7. The method for refining the particle size of chicken bouillon seasoning according to claim 1, characterized in that: In step 4, wet high-energy ball milling is performed using a PM100 planetary ball mill.

8. The method for refining the particle size of chicken bouillon seasoning according to claim 7, characterized in that: In wet high-energy ball milling, the mass ratio of sample to solvent water was 1:2.5.

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