Flour whitening and sterilizing method by combining ozone with ultrahigh pressure technology

Abstract

The invention belongs to the field of food processing, and relates to a flour whitening and sterilizing method combining ozone with an ultrahigh pressure technology, in particular to an application method for flour bleaching and sterilizing based on an ozone generator and a high pressure technology. Flour is ground through a grinding machine and sieved through a 100-170-mesh sieve; an ozone generator is connected with a sample reaction kettle, the flour sieved in the first step is added into the reaction kettle, ozone gas generated by the ozone generator is introduced into the sample reaction kettle, and ventilation is performed for 4-12 min; stopping ventilation, taking out the flour, and subpackaging the flour into sealed bottles; and putting the sealed bottle into an ultrahigh-pressure reaction bin, and pressurizing at 300-600 MPa for 3-5 minutes to complete whitening and sterilizing processing. According to the scheme, ozone is effectively and directly introduced into the flour layer to be mixed, and the ozone using effect is effectively improved.

Description

Technical Field

[0001] The invention belongs to the field of food processing and relates to a flour whitening and sterilization method combining ozone with ultra-high pressure technology, in particular to an application method for flour bleaching and sterilization based on an ozone generator combined with high pressure technology. Background Art

[0002] The natural color of flour is milky white or slightly yellowish. In order to pursue the appearance of flour for sale and increase its shelf life, people use flour whitening agents including benzoyl peroxide and calcium peroxide. The addition of peroxide can increase the whiteness and color of flour, and at the same time can play a role in antiseptic and antibacterial. But as a solid additive, it will remain in flour products. Benzoyl peroxide is a decomposition product of benzoic acid, but too much benzoic acid will increase the burden on the liver. In severe cases, pathological changes will occur in the liver and kidneys, and growth and life span will be affected; the undecomposed benzoyl peroxide remaining in the flour can produce benzene free radicals during the heating process of pasta, and then form benzene, phenol, and biphenyl. These products are toxic and have adverse effects on health; free radical oxidation will accelerate human aging, lead to atherosclerosis, and even induce a variety of diseases. my country's national standards stipulate that the maximum amount of benzoyl peroxide in flour is 0.06g / kg. Therefore, this research project aims to develop a rapid detection kit for benzoyl peroxide in flour to quickly detect the content of benzoyl peroxide in flour samples in response to the above problems. At the same time, the flour processing technology and safe and reliable whitening and gluten enhancement methods are studied to solve the problem of natural flour sales appearance from the source. The whitening principle of flour is the oxidation reaction of colored substances, and ozone is proposed to replace the use of peroxide. Ozone can oxidize colored substances in the initial flour product more quickly to achieve the whitening effect. At the same time, ozone has a strong inhibitory effect on the growth of pathogenic microorganisms such as bacteria, viruses, and fungi, and can play a good antiseptic and antibacterial role. In addition, ozone will not harm human health, and it will also decompose into oxygen during the cooking process without residue. This project mainly studies factors such as ozone usage, oxidation time, antibacterial effect, shelf life, and residue in the ozone whitening process. Ensure that flour products have good appearance, longer shelf life, safer quality, and healthier quality under the new processing technology.

[0003] The prior art discloses a method for whitening and sterilizing flour using ozone. However, the above-mentioned technology has the disadvantage that it is difficult for ozone to penetrate into the flour layer through the tank, and only the surface flour is treated, which affects the overall whitening and sterilization effect of the flour. Increasing the ozone ventilation pressure will scatter the flour, increase ozone consumption, and the scattering of flour is not only not conducive to production safety, but also the whitened and sterilized flour needs to be left to settle for a long time before subsequent production and transportation can be carried out. Summary of the invention

[0004] Based on the deficiencies of the prior art, the present invention provides an application method for flour bleaching and sterilization based on an ozone generator combined with high pressure technology, including: The flour whitening and sterilization method using ozone combined with ultra-high pressure technology includes the following steps: Step 1: Grind the flour with a grinder and pass through a 100-170 mesh sieve; Step 2: Connect the ozone generator to the sample reactor, add the sieved flour in step 1 into the reactor, pass the ozone gas generated by the ozone generator into the sample reactor, and ventilate for 4-12 minutes; stop venting, take out the flour and divide it into sealed bottles; Step 3: Place the sealed bottle in the ultra-high pressure reaction chamber and pressurize it at 300-600 MPa for 3-5 minutes to complete the whitening and sterilization process. The above solution effectively conducts ozone directly into the flour layer for mixing, effectively improving the effect of ozone use.

[0005] The sample reactor is provided with an air inlet at the bottom, which is connected to the ozone generator gas path, and ozone gas is introduced through the air inlet at the bottom of the sample reactor. The air inlet is changed to be set at the bottom of the sample reactor, and ozone is controlled to enter along the bottom of the flour layer, ensuring that ozone is dispersed in the air and directly contacts and mixes with the flour.

[0006] The sample reactor is provided with a spiral auger, which is located in the lower middle part of the sample reactor. The spiral auger has the function of mixing ozone and flour by stirring. The spiral auger has the function of stirring the flour during the mixing process to reserve space for smooth introduction of ozone from the bottom. Since the flour layer is located above the ozone, the ozone is directly mixed with the flour. There is no need to use gas high pressure to introduce ozone, and the ozone can be smoothly conducted and quickly contacted with the flour.

[0007] The spiral auger is immersed in the ground flour, and the spiral auger stirs the ground flour to move upward. The spiral auger stirs the flour to move upward and then fall back, ensuring that the flour and ozone are mixed and stirred in multiple directions, and at the same time effectively confining the ozone under the flour layer.

[0008] The reactor has a volume of 1250 L and processes 300 kg of flour at a time; the ozone preparation speed of the ozone generator is adjusted to 50-70 g / h.

[0009] The spiral auger is turned on for stirring during the ozone gas introduction process.

[0010] The sealing bottle is made of polytetrafluoroethylene and is a cylindrical bottle with a volume of 50L.

[0011] Combining all the above technical solutions, the advantages and positive effects of the present invention are as follows: The color of roughly processed flour turns yellow, which affects the appearance. To whiten the whitening agent benzoyl peroxide, oxygen is used instead of benzoyl peroxide, and the whitening properties of ozone are used to achieve a whitening effect. The addition method and amount of ozone are studied, and the addition does not affect the taste and flavor of the flour and its products. The effect of ozone use on the storage and shelf life of flour products. Ozone combined with high-pressure processing technology makes the flour chewier and has a longer shelf life.

[0012] Using ozone instead of benzoyl peroxide to oxidize the colored substances in the initial flour product makes the flour product more marketable. Using ozone instead of benzoic acid as a preservative makes the shelf life of flour products longer. The use of ozone whitening technology and high-pressure processing technology in flour products can achieve the goal of no residue, health and safety. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The schematic diagram of the reaction kettle structure of the present invention is DETAILED DESCRIPTION

[0014] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0015] The flour whitening and sterilization method using ozone combined with ultra-high pressure technology includes the following steps: Step 1: Grind the flour with a grinder and pass through a 100-170 mesh sieve; Step 2: Connect the ozone generator to the sample reactor, add the sieved flour in step 1 into the reactor, pass the ozone gas generated by the ozone generator into the sample reactor, and ventilate for 4-12 minutes; stop venting, take out the flour and divide it into sealed bottles; Step 3: Place the sealed bottle into the ultra-high pressure reaction chamber and pressurize it at 300-600 MPa for 3-5 minutes to complete the whitening and sterilization process.

[0016] An air inlet is provided at the bottom of the sample reactor, and the air inlet is connected to the ozone generator gas path, and ozone gas is introduced along the air inlet at the bottom of the sample reactor. A spiral auger is provided in the sample reactor, and the spiral auger is located in the lower middle part of the sample reactor. The spiral auger is immersed in the ground flour, and the spiral auger stirs the ground flour and moves it upward. The volume of the reactor is 1250L, and 300kg of flour is processed at a single time; the ozone preparation speed of the ozone generator is adjusted to 50-70g / h. The spiral auger is turned on for stirring during the ozone gas introduction process. The sealed bottle is made of polytetrafluoroethylene, and the sealed bottle is a cylindrical bottle with a volume of 50L. Figure 1The middle arrow indicates the direction in which the flour is lifted by the stirring action of the spiral auger, during which the flour and ozone are evenly mixed. The dotted line in the figure is the flour filling height line, and the spiral auger is located below the flour filling height line.

[0017] The following are two specific examples based on the previously provided application technology of ozone combined with ultra-high pressure process for flour processing: Embodiment 1: The specific steps are as follows: Rough flour preparation: Grind the flour with a grinder and pass it through a 140-mesh sieve.

[0018] Connect the ozone generator to the sample reactor, the reactor volume is 1250L, add 100kg of semolina, adjust the ozone preparation speed of the ozone generator to 60g / h, pass it into the sample reactor, and ventilate for 7min. Stop ventilation, take out the flour and quickly put it into a polytetrafluoroethylene sealed bottle.

[0019] The sealed bottle was placed in an ultra-high pressure reaction chamber and pressurized at 400 MPa for 5 minutes to complete the processing.

[0020] Performance verification: 3 portions of processed flour, 3 portions of ozone-only processed flour, and 3 portions of unprocessed whole flour were taken and tested for sensory evaluation, whiteness, and microorganisms. The results are shown in Table 1.

[0021] .

[0022] This means that the processing method will not leave excess ozone. Ozone processing can whiten flour and has a certain degree of sterilization effect. Ultra-high pressure processing in the ultra-high pressure reaction chamber can destroy the cell wall of microorganisms and achieve the purpose of short-term and efficient sterilization. It greatly extends the shelf life and shelf life of flour and improves the appearance of flour.

[0023] Embodiment 2: The specific steps are as follows: Rough flour preparation: Grind the flour with a grinder and pass it through a 170-mesh sieve.

[0024] Connect the ozone generator to the sample reactor, the reactor volume is 1250L, add 100kg of semolina, adjust the ozone preparation speed of the ozone generator to 70g / h, pass it into the sample reactor, and ventilate for 12 minutes. Stop ventilation, take out the flour and quickly put it into a polytetrafluoroethylene sealed bottle.

[0025] The sealed bottle was placed in an ultra-high pressure reaction chamber and pressurized at 600 MPa for 3 minutes to complete the processing.

[0026] Performance verification: 3 portions of processed flour, 3 portions of ozone-only processed flour, and 3 portions of unprocessed whole flour were taken and tested for sensory evaluation, whiteness, and microorganisms. The results are shown in Table 2.

[0027] .

[0028] This means that the processing method will not leave excess ozone. Ozone processing can whiten flour and has a certain degree of sterilization effect. Ultra-high pressure processing can destroy the cell wall of microorganisms and achieve the purpose of short-term and efficient sterilization. It greatly extends the shelf life and shelf life of flour and improves the appearance of flour.

Claims

1. A flour whitening and sterilization method using ozone combined with ultra-high pressure technology, characterized in that The steps include: Step 1: Grind the flour with a grinder and pass through a 100-170 mesh sieve; Step 2: Connect the ozone generator to the sample reactor, add the sieved flour in step 1 into the reactor, pass the ozone gas generated by the ozone generator into the sample reactor, and ventilate for 4-12 minutes; stop venting, take out the flour and divide it into sealed bottles; Step 3: Place the sealed bottle into the ultra-high pressure reaction chamber and pressurize it at 300-600 MPa for 3-5 minutes to complete the whitening and sterilization process.

2. The flour whitening and sterilization method using ozone combined with ultrahigh pressure technology according to claim 1, characterized in that An air inlet is arranged at the bottom of the sample reaction kettle, and the air inlet is communicated with the ozone generator gas path, and ozone gas is introduced through the air inlet at the bottom of the sample reaction kettle.

3. The flour whitening and sterilization method using ozone combined with ultrahigh pressure technology according to claim 1, characterized in that A spiral auger is arranged in the sample reaction kettle, and the spiral auger is located in the lower middle part of the sample reaction kettle.

4. The flour whitening and sterilization method using ozone combined with ultrahigh pressure technology according to claim 1, characterized in that The spiral auger is immersed in the ground flour, and the spiral auger stirs the ground flour and moves upward.

5. The flour whitening and sterilization method using ozone combined with ultrahigh pressure technology according to claim 1, characterized in that The reactor has a volume of 1250 L and processes 300 kg of flour at a time; the ozone preparation speed of the ozone generator is adjusted to 50-70 g / h.

6. The flour whitening and sterilization method using ozone combined with ultrahigh pressure technology according to claim 4, characterized in that The spiral auger is turned on for stirring during the ozone gas introduction process.

7. The flour whitening and sterilization method using ozone combined with ultra-high pressure technology according to claim 1, characterized in that The sealing bottle is made of polytetrafluoroethylene and is a cylindrical bottle with a volume of 50L.

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