Method for preventing solid compound seasoning from absorbing moisture and caking

Abstract

According to the method for preventing the solid-state compound seasoning from absorbing moisture and caking, the solid-state compound seasoning selects raw material crystal particles of 40-60 meshes, corn starch is adopted as an anti-caking agent, the proper raw material crystal particles are selected, so that the fluidity of the product is improved, the solid-state seasoning of the product is prevented from caking, and the quality of the product is improved. Furthermore, natural corn starch is used as an anti-caking agent, so that the anti-caking agent is more natural and healthy and has no chemical smell of a conventional anti-caking agent.

Description

Technical Field

[0001] The invention relates to the technical field of seasonings, and in particular to a method for preventing solid composite seasonings from absorbing moisture and agglomerating. Background Art

[0002] At present, the powdered solid compound seasonings on the market are prone to moisture absorption and agglomeration during the shelf life, which causes consumer complaints later. This is mainly because many crystalline raw materials in the products are processed by powdering, and the resulting material particles are finer, which increases the contact area with the air, making it easier for the particles to absorb moisture in the air, which easily leads to the occurrence of agglomeration. At the same time, with the demand for sustainable development, products on the market are gradually replacing aluminum foil with recyclable aluminum-plated packaging materials. In comparison, the hygroscopicity of aluminized packaging materials made of a single material is worse than that of aluminum foil, so it poses a great challenge to the moisture absorption problem of the product. In addition, in order to prevent the particles from agglomerating, some products add anti-caking agents to the formula to improve the fluidity of the product. Commonly used food anti-caking agents include silicon dioxide, microcrystalline cellulose and tricalcium phosphate, but the addition of these raw materials will give the product a slightly chemical taste and does not meet the requirements of clean labels. Summary of the invention

[0003] The object of the present invention is to provide a method for preventing solid seasoning from agglomerating by improving the fluidity of the product.

[0004] To achieve the above object, the present invention provides a method for preventing solid compound seasoning from absorbing moisture and agglomerating. The solid compound seasoning uses raw material crystal particles of 40-60 mesh, and corn starch is used as an anti-caking agent.

[0005] Furthermore, the raw material crystal particles include monosodium glutamate, sugar, salt and / or I+G.

[0006] Furthermore, the size range of the raw material crystal particles is 250-425um.

[0007] Furthermore, the various raw material crystal particles are mixed in a mixing tank, and the corn starch is added into the mixing tank and mixed for at least 10 minutes.

[0008] Furthermore, a magnetic rod is used to remove metallic foreign matter from the various raw material crystal particles before mixing.

[0009] Compared with the prior art, the advantages of the present invention are:

[0010] 1. The selection of 40-60 crystal particles of raw materials means that the raw materials monosodium glutamate, sugar and salt do not need to be deeply ground, which will cause excessive waste of labor and energy, making the process more optimized and reducing production costs.

[0011] 2. Use 40-60 mesh granular crystal materials to improve the fluidity of the product, so that the finished product is not easy to agglomerate during the later storage and shelf life. If the raw material particles are too large (>80 mesh), it is easy to make the material mixed unevenly, causing stratification and affecting the user's sensory experience; if the particles are too small (<40 mesh), the material is easy to agglomerate and a powder layer is easy to form during mixing.

[0012] 3. Corn starch is used as an anti-caking agent because it has good dispersibility and can effectively prevent granular or powdered foods from agglomerating and clumping, keeping the product loose or free-flowing. In addition, it is more natural and healthy, without the chemical taste of conventional anti-caking agents. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 The figure is a schematic diagram of the preparation process of the solid composite seasoning in an embodiment of the present invention. DETAILED DESCRIPTION

[0014] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be further described below.

[0015] Embodiment 1:

[0016] like Figure 1 As shown, a method for preparing a solid composite seasoning:

[0017] Raw materials such as MSG, sugar, and salt are directly purchased from suppliers in the form of 40-60 mesh small particles, eliminating the need for factories to pre-crush the raw materials MSG and sugar during production.

[0018] S1. Pour the 40-mesh small-particle MSG onto a 14-mesh sieve and vibrate it, then transport it to a mixing tank by air conveyance, and remove metal foreign matter through a magnetic rod.

[0019] S2. Pour part of the 40-mesh small-particle salt and sugar into a 14-mesh vibrating sieve in turn, send them to the mixing tank with air, and pass them through a magnetic rod to remove metal foreign matter.

[0020] S3. Add materials I+G in the same way.

[0021] S4. Weigh 1% corn starch, pour it into the 14-mesh vibrating sieve, and deliver it to the mixing tank by air.

[0022] S5. Finally, add the remaining small-grain salt to blow all the remaining materials in the gas delivery pipeline into the mixing tank. After all the materials are added to the material tank, mix them for 10 minutes to ensure that the materials are fully mixed.

[0023] S6. The mixed dry powder material is then subjected to metal detection and magnetic rod detection before entering the final packaging.

[0024] Embodiment 2:

[0025] S1. Pour the 50-mesh small-particle MSG onto a 14-mesh sieve and vibrate it, then transport it to a mixing tank by air conveyance, and remove metal foreign matter through a magnetic rod.

[0026] S2. Pour part of the 50-mesh small-particle salt and sugar into a 14-mesh vibrating sieve in turn, send them to the mixing tank with air, and pass them through a magnetic rod to remove metal foreign matter.

[0027] S3. Add materials I+G in the same way.

[0028] S4. Weigh 1% corn starch, pour it into the 14-mesh vibrating sieve, and deliver it to the mixing tank by air.

[0029] S5. Finally, add the remaining small-grain salt to blow all the remaining materials in the gas delivery pipeline into the mixing tank. After all the materials are added to the material tank, mix them for 10 minutes to ensure that the materials are fully mixed.

[0030] S6. The mixed dry powder material is then subjected to metal detection and magnetic rod detection before entering the final packaging.

[0031] Embodiment 3:

[0032] S1. Pour the 60-mesh small-particle MSG onto a 14-mesh sieve and vibrate it, then transport it to a mixing tank by air conveyance, and remove metal foreign matter through a magnetic rod.

[0033] S2. Pour part of the 60-mesh small-particle salt and sugar into a 14-mesh vibrating sieve in turn, send them to the mixing tank with air, and pass them through a magnetic rod to remove metal foreign matter.

[0034] S3. Add materials I+G in the same way.

[0035] S4. Weigh 1% corn starch, pour it into the 14-mesh vibrating sieve, and deliver it to the mixing tank by air.

[0036] S5. Finally, add the remaining small-grain salt to blow all the remaining materials in the gas delivery pipeline into the mixing tank. After all the materials are added to the material tank, mix them for 10 minutes to ensure that the materials are fully mixed.

[0037] S6. The mixed dry powder material is then subjected to metal detection and magnetic rod detection before entering the final packaging.

[0038] The samples in Examples 1-3 were placed at 37°C and 70% humidity for 4 to 6 months, and then sieved with a 14-mesh sieve. The weight percentage of agglomerated particles on the sieve was used as an indicator (%), and compared with the traditional crushed monosodium glutamate + crushed sugar to evaluate the agglomeration of the samples. The actual verification test results (agglomeration rate %) are as follows:

[0039]

[0040] As can be seen from the attached figure, the agglomeration rate of the 40-60 mesh solid compound seasoning is significantly reduced compared to the traditional crushed compound seasoning.

[0041] 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 preventing a solid compound seasoning from absorbing moisture and agglomerating, characterized in that: The solid compound seasoning uses raw material crystal particles of 40-60 meshes, and uses corn starch as an anti-caking agent.

2. The method for preventing solid compound seasoning from absorbing moisture and agglomerating according to claim 1, characterized in that: The raw material crystal particles include monosodium glutamate, sugar, salt and / or I+G.

3. The method for preventing solid compound seasoning from absorbing moisture and agglomerating according to claim 1, characterized in that: The size range of the raw material crystal particles is 250-425 um.

4. The method for preventing solid compound seasoning from absorbing moisture and agglomerating according to claim 1, characterized in that: The various raw material crystal particles are mixed in a mixing tank, and the corn starch is added into the mixing tank and mixed for at least 10 minutes.

5. The method for preventing solid compound seasoning from absorbing moisture and agglomerating according to claim 4, characterized in that: The plurality of raw material crystal particles are subjected to a magnetic rod to remove metallic foreign matter before being mixed.

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