Sterilization method of chili powder

Abstract

The invention discloses a sterilization method of chilli powder, and relates to the technical field of seasoning preparation, the method comprises the following steps: 1, crushing chilli, and screening with a 2-80 mesh sieve to obtain crushed chilli powder; 2, the screened chilli powder is put into a rotary feeding valve through a screw feeder, a steam inlet is formed in one end of the bottom of the rotary feeding valve, an outlet is formed in the other end of the bottom of the rotary feeding valve, steam is continuously injected into the rotary feeding valve through the steam inlet, and the chilli powder in the rotary feeding valve is blown into a sterilization pipeline connected with the outlet through the outlet; step 3, mixing the chili powder entering the sterilization pipeline with steam for sterilization, wherein the parameters of sterilization are as follows: the saturated steam pressure is set to be 0.24-1.0 mpa; the method has the advantages of rapid sterilization, high sterilization amount, small loss of fragrance, color and effective components of the raw materials, and capability of effectively avoiding the taste of water vapor of the sterilized spice chili powder.

Description

Technical Field

[0001] The present invention relates to the technical field of seasoning preparation, and particularly relates to a sterilization method for chili powder. Background Art

[0002] The spice chili powder is widely used in the food industry and is widely used in cooking. It is suitable for cooking techniques such as frying, mixing, burning, and steaming. It can remove the fishy smell of dishes, increase spiciness and enhance fragrance, and enrich the taste. It can also be used as a seasoning for snacks to add spiciness and fragrance to snacks. For example, when making snacks such as spicy strips, spicy slices, and spicy threads, the spice chili powder can be used as an important seasoning to improve the taste and flavor of snacks. Its application in the snack industry not only enriches the taste and flavor of snacks, meets the needs of consumers for different flavors, but also its unique spiciness and aroma increase the attractiveness of products. During the preparation process of the spice chili powder, it needs to be sterilized. The existing sterilization methods include: irradiation sterilization, moist heat sterilization method, ozone sterilization method, microwave sterilization method, etc. However, each of these sterilization methods has certain defects; for example:

[0003] Irradiation sterilization: The mechanism of 60Co-γ radiation sterilization is mainly to utilize the energy transfer process of 60Co-γ rays to damage the DNA in bacterial cells, making it lose the ability to synthesize proteins and genetic functions, and causing the proliferation of bacterial cells to stop and die. Some people also think that it is due to the indirect action of the rays on the water molecules in the bacterial cells, generating active free radicals, thereby destroying the cell body and achieving the sterilization effect. The defects of irradiation sterilization are: 60Co-γ radiation sterilization requires a special radiation source device, with large investment, relatively complex overall equipment conditions, high requirements, and it is impossible for enterprises to build it by themselves. Industrial production can only contract this process to a third party, which poses management and quality control risks. If not handled properly, it will change the molecular structure of food and leave trace radiation residues, thus affecting the safety of consumers. Some foods with relatively high water content are not suitable, and they are prone to oxidation and color change.

[0004] Moist heat sterilization method: It refers to the method of placing the crude drug powder in a sterilization cabinet and using high-pressure saturated steam to denature and coagulate the protein components in the bacterial protoplasm to kill bacteria. The defects of the moist heat sterilization method are: The moist heat sterilization temperature is about 121 degrees for 30 minutes. Due to the long time, it will cause relatively large damage to the taste, fragrance, and color of most spices containing volatile oils. After experimental result analysis, the content of volatile oil components generally loses more than 80%. The batch loading cost is high, and the batch output is strictly limited by the equipment loading.

[0005] Ozone sterilization method: It is a sterilization method that uses the countercurrent contact of aerosuspended ozone to kill microorganisms in crude drug powder, and it is carried out in a sterilization chamber filled with sterilizing gas. In the sterilization chamber, according to the set procedures and conditions, the drug powder is in a fluidized suspension state, ozone is prepared by the high-voltage discharge method and introduced into the sterilization chamber, making it contact the drug powder countercurrently for sterilization treatment. The defects of the ozone sterilization method are as follows: The penetration power of ozone is poor, the sterilization effect is difficult to maintain stably, and the batch-to-batch differences in product quality are significant; The sterilization ability range is limited, the upper limit of the original microbial load is required to be too low, and repeated sterilization is necessary to meet the microbial index requirements when necessary. Ozone is a toxic gas, and excessive ozone will cause obstacles to the human respiratory system, which requires sealed use and people cannot stay in an environment with excessive ozone for too long.

[0006] Microwave sterilization method: Microwave is an electromagnetic wave with a high frequency and a short wavelength. Microwave can kill various microorganisms such as bacterial vegetative cells, fungi, viruses, bacterial spores, and fungal spores. The microwave sterilization method is a method that uses the heat energy generated by microwave irradiation (frequency 300 MHz - 300000 MHz) to kill microorganisms and spores. This method is suitable for the sterilization of liquid and solid materials, and has a drying effect on solid materials. The defects of the microwave sterilization method are as follows: The non-uniformity is relatively prominent, and the sterilization effect on materials with high humidity is higher than that on dry materials. Food materials usually contain various components, and the selective heating of microwave will cause temperature differences in different parts of the food, resulting in heating non-uniformity. Its penetration, absorption, reflection, and refraction will affect each other, causing large thermal energy differences in different parts of the heated object.

[0007] In summary, with the continuous improvement of the requirements of the food industry for the flavor, color, taste, low bacterial content, and even sterility of the spice chili powder, and the need to avoid the appearance of water vapor taste in the chili powder after sterilization, the existing sterilization technologies can no longer meet these strict standards. Summary of the Invention

[0008] The purpose of the present invention is to provide a sterilization method for chili powder, which solves the problem that the existing sterilization technologies can no longer meet these strict standards.

[0009] The present invention solves the above technical problems through the following technical solutions. The present invention includes the following steps:

[0010] Step 1: Crush the chili peppers and pass through a 2 - 80 mesh sieve to obtain the crushed chili powder.

[0011] Step 2: Then put the sieved chili powder into the rotary feed valve through a screw feeder. One end at the bottom of the rotary feed valve is provided with a steam inlet, and the other end is provided with an outlet. Continuously inject steam into the rotary feed valve through the steam inlet, and blow the chili powder inside the rotary feed valve through the outlet into the sterilization pipeline connected to the outlet.

[0012] Step 3: The chili powder entering the sterilization pipeline is mixed with steam for sterilization. The parameters of sterilization are as follows: the saturated steam pressure is set at 0.24 - 1.0 mpa, the saturated steam temperature is 123 - 180 °C, the superheated steam temperature is set at 125 - 200 °C, the sterilization pressure is 0.21 - 0.99 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0013] Preferably, the parameters of sterilization are as follows: the saturated steam pressure is set at 0.24 - 0.27 mpa, the saturated steam temperature is 123 - 130 °C, the superheated steam temperature is set at 125 - 200 °C, the sterilization pressure is 0.21 - 0.25 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0014] Preferably, the parameters of sterilization are as follows: the saturated steam pressure is set at 0.27 - 0.31 mpa, the saturated steam temperature is 130 - 135 °C, the superheated steam temperature is set at 131 - 200 °C, the sterilization pressure is 0.26 - 0.3 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0015] Preferably, the parameters of sterilization are as follows: the saturated steam pressure is set at 0.31 - 0.361 mpa, the saturated steam temperature is 135 - 140 °C, the superheated steam temperature is set at 136 - 200 °C, the sterilization pressure is 0.3 - 0.35 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0016] Preferably, the parameters of sterilization are as follows: the saturated steam pressure is set at 0.361 - 0.415 mpa, the saturated steam temperature is 140 - 145 °C, the superheated steam temperature is set at 141 - 200 °C, the sterilization pressure is 0.35 - 0.4 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0017] Preferably, the parameters of sterilization are as follows: the saturated steam pressure is set at 0.415 - 0.476 mpa, the saturated steam temperature is 145 - 150 °C, the superheated steam temperature is set at 146 - 200 °C, the sterilization pressure is 0.4 - 0.46 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0018] Preferably, the parameters of sterilization are as follows: the saturated steam pressure is set at 0.476 - 0.543 mpa, the saturated steam temperature is 150 - 155 °C, the superheated steam temperature is set at 151 - 200 °C, the sterilization pressure is 0.46 - 0.53 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0019] Preferably, the parameters for sterilization are as follows: the saturated steam pressure is set to 0.543 - 0.618 mpa, the saturated steam temperature is 155 - 160 °C, the superheated steam temperature is set to 156 - 200 °C, the sterilization pressure is 0.53 - 0.61 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0020] Preferably, the parameters for sterilization are as follows: the saturated steam pressure is set to 0.618 - 0.7 mpa, the saturated steam temperature is 160 - 165 °C, the superheated steam temperature is set to 161 - 200 °C, the sterilization pressure is 0.61 - 0.69 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 150.1 - 15 seconds.

[0021] Preferably, the parameters for sterilization are as follows: the saturated steam pressure is set to 0.7 - 0.792 mpa, the saturated steam temperature is 165 - 170 °C, the superheated steam temperature is set to 166 - 200 °C, the sterilization pressure is 0.69 - 0.78 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: It has rapid sterilization, a high sterilization amount, small losses of the fragrance, color, and effective components of the raw materials, appropriate drying, a high recovery rate, and can effectively avoid the smell of water vapor in the sterilized spice cayenne pepper. Detailed implementation mode

[0023] A more detailed description is given of the above and other technical features and advantages of the present invention.

[0024] Example 1

[0025] This example provides a technical solution: A sterilization method for cayenne pepper, comprising the following steps:

[0026] Step 1: Crush the chili peppers and pass them through a 2 - 80 - mesh sieve to obtain the crushed cayenne pepper. The specific mesh size of the sieve needs to be selected according to actual needs;

[0027] Step 2: Then put the sieved cayenne pepper into the rotary feed valve through a screw feeder. One end at the bottom of the rotary feed valve is provided with a steam inlet, and the other end is provided with an outlet. Continuously inject steam into the rotary feed valve through the steam inlet, and blow the cayenne pepper inside the rotary feed valve through the outlet into the sterilization pipeline connected to the outlet;

[0028] Step 3: The chili powder entering the sterilization pipeline is mixed and sterilized with steam. The parameters of sterilization are as follows: the saturated steam pressure is set at 0.24 - 1.0 mpa, the saturated steam temperature is 123 - 180 °C, the superheated steam temperature is set at 125 - 200 °C, the sterilization pressure is 0.21 - 0.99 mpa, and the mixing and sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0029] Example 2

[0030] This example is a further optimization based on Example 1. The same parts as the foregoing technical solution will not be elaborated here. Further, to better implement the present invention, the following setting method is particularly adopted: the parameters of sterilization are as follows: the saturated steam pressure is set at 0.24 - 0.27 mpa, the saturated steam temperature is 123 - 130 °C, the superheated steam temperature is set at 125 - 200 °C, the sterilization pressure is 0.21 - 0.25 mpa, and the mixing and sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0031] Example 3

[0032] This example is a further optimization based on Example 1. The same parts as the foregoing technical solution will not be elaborated here. Further, to better implement the present invention, the following setting method is particularly adopted: the parameters of sterilization are as follows: the saturated steam pressure is set at 0.27 - 0.31 mpa, the saturated steam temperature is 130 - 135 °C, the superheated steam temperature is set at 131 - 200 °C, the sterilization pressure is 0.26 - 0.3 mpa, and the mixing and sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0033] Example 4

[0034] This example is a further optimization based on Example 1. The same parts as the foregoing technical solution will not be elaborated here. Further, to better implement the present invention, the following setting method is particularly adopted: the parameters of sterilization are as follows: the saturated steam pressure is set at 0.31 - 0.361 mpa, the saturated steam temperature is 135 - 140 °C, the superheated steam temperature is set at 136 - 200 °C, the sterilization pressure is 0.3 - 0.35 mpa, and the mixing and sterilization time of the material and steam is set at 0.1 - 15 seconds.

[0035] Table 1 shows the microbial limit test results of the "chili powder" prepared in Examples 2 to 4

[0036]

[0037] Note: "+" indicates that the result is positive and the strain under this item is detected;

[0038] "-" indicates that the result is negative and the strain under this item is not detected.

[0039] Table 2 shows the sensory test results of the "chili powder" prepared in Examples 2 to 4.

[0040]

[0041]

[0042] Table 3 shows the physical and chemical test results of the "chili powder" prepared in Examples 2 to 4.

[0043]

[0044] The results in Table 1 show that the sterilized "chili powder" samples in Examples 2 to 4 meet the microbial limit requirements in the "National Food Safety Standard Food Microbiology Examination GB 4789.2-2016".

[0045] The results in Table 2 show that through the sensory tests of the "chili powder" samples before and after sterilization in Examples 2 to 4, the "chili powder" prepared in Examples 2 to 4 meets the requirements in the "GBT23183-2009 Chili Powder".

[0046] The results in Table 3 show that through the physical and chemical tests of the "chili powder" samples before and after sterilization in Examples 2 to 4, the "chili powder" prepared in Examples 2 to 4 meets the requirements in the "GBT23183-2009 Chili Powder".

[0047] Example 5

[0048] This example is further optimized on the basis of Example 1. The same parts as the foregoing technical solutions will not be described herein again. Further, to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are: the saturated steam pressure is set to 0.361 - 0.415 mpa, the saturated steam temperature is 140 - 145 degrees, the superheated steam temperature is set to 141 - 200 degrees, the sterilization pressure is 0.35 - 0.4 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0049] Example 6

[0050] This example is further optimized on the basis of Example 1. The same parts as the foregoing technical solutions will not be described herein again. Further, to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are: the saturated steam pressure is set to 0.415 - 0.476 mpa, the saturated steam temperature is 145 - 150 degrees, the superheated steam temperature is set to 146 - 200 degrees, the sterilization pressure is 0.4 - 0.46 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0051] Example 7

[0052] This embodiment is further optimized on the basis of Embodiment 1. The same parts as the foregoing technical solutions will not be described herein again. Further, in order to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are as follows: the saturated steam pressure is set to 0.476 - 0.543 mpa, the saturated steam temperature is 150 - 155 degrees, the superheated steam temperature is set to 151 - 200 degrees, the sterilization pressure is 0.46 - 0.53 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0053] Embodiment 8

[0054] This embodiment is further optimized on the basis of Embodiment 1. The same parts as the foregoing technical solutions will not be described herein again. Further, in order to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are as follows: the saturated steam pressure is set to 0.543 - 0.618 mpa, the saturated steam temperature is 155 - 160 degrees, the superheated steam temperature is set to 156 - 200 degrees, the sterilization pressure is 0.53 - 0.61 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0055] Table 4 shows the microbial limit test results of the "chili powder" prepared in Embodiments 5 to 8

[0056]

[0057] Note: "+" indicates that the result is positive and the strain under this item is detected;

[0058] "-" indicates that the result is negative and the strain under this item is not detected.

[0059] Table 5 shows the sensory test results of the "chili powder" prepared in Embodiments 5 to 8

[0060]

[0061] Table 6 shows the physicochemical test results of the "chili powder" prepared in Embodiments 5 to 8

[0062]

[0063] The results in Table 4 show that the sterilized "chili powder" samples in Embodiments 5 to 8 meet the microbial limit requirements in the "National Food Safety Standard Food Microbiology Examination GB 4789.2 - 2016".

[0064] The results in Table 5 show that through the sensory test of the "chili powder" samples before and after sterilization in Embodiments 5 to 8, the "chili powder" prepared in Embodiments 5 to 8 meets the requirements in the "GBT 23183 - 2009 Chili Powder".

[0065] The results in Table 6 show that through the physical and chemical tests of the "chili powder" samples before and after sterilization in Examples 5 to 8, the "chili powder" prepared in Examples 5 to 8 meets the requirements in "GBT23183-2009 Chili Powder".

[0066] Example 9

[0067] This example is a further optimization based on Example 1. The same parts as the foregoing technical solutions will not be described herein again. Further, to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are: the saturated steam pressure is set to 0.618 - 0.7 mpa, the saturated steam temperature is 160 - 165 degrees, the superheated steam temperature is set to 161 - 200 degrees, the sterilization pressure is 0.61 - 0.69 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0068] Example 10

[0069] This example is a further optimization based on Example 1. The same parts as the foregoing technical solutions will not be described herein again. Further, to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are: the saturated steam pressure is set to 0.7 - 0.792 mpa, the saturated steam temperature is 165 - 170 degrees, the superheated steam temperature is set to 166 - 200 degrees, the sterilization pressure is 0.69 - 0.78 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0070] Example 11

[0071] This example is a further optimization based on Example 1. The same parts as the foregoing technical solutions will not be described herein again. Further, to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are: the saturated steam pressure is set to 0.792 - 0.892 mpa, the saturated steam temperature is 170 - 175 degrees, the superheated steam temperature is set to 171 - 200 degrees, the sterilization pressure is 0.78 - 0.88 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0072] Example 12

[0073] This embodiment is a further optimization based on Embodiment 1. The same parts as the foregoing technical solutions will not be elaborated here. Further, to better implement the present invention, the following setting method is particularly adopted: The parameters of sterilization are as follows: the saturated steam pressure is set to 0.892 - 1.0 mpa, the saturated steam temperature is 175 - 180 degrees, the superheated steam temperature is set to 176 - 200 degrees, the sterilization pressure is 0.88 - 0.99 mpa, and the mixing sterilization time of the material and steam is set to 0.1 - 15 seconds.

[0074] Table 7 shows the microbial limit test results of the "chili powder" prepared in Examples 9 to 12.

[0075]

[0076] Note: "+" indicates that the result is positive and the strain under this item is detected;

[0077] "-" indicates that the result is negative and the strain under this item is not detected.

[0078] Table 8 shows the sensory test results of the "chili powder" prepared in Examples 9 to 12.

[0079]

[0080] Table 9 shows the physical and chemical test results of the "chili powder" prepared in Examples 9 to 12.

[0081]

[0082] The results in Table 7 show that the sterilized "chili powder" samples in Examples 9 to 12 meet the microbial limit requirements in the "National Food Safety Standard Food Microbiology Examination GB 4789.2 - 2016".

[0083] The results in Table 8 show that through the sensory test of the "chili powder" samples before and after sterilization in Examples 9 to 12, it is proved that the "chili powder" prepared in Examples 9 to 12 meets the requirements in the "GBT 23183 - 2009 Chili Powder".

[0084] The results in Table 9 show that through the physical and chemical test of the "chili powder" samples before and after sterilization in Examples 9 to 12, it is proved that the "chili powder" prepared in Examples 9 to 12 meets the requirements in the "GBT 23183 - 2009 Chili Powder".

[0085] The above are only the preferred embodiments of the present invention, which are illustrative rather than restrictive to the present invention. Those skilled in the art understand that many changes, modifications, and even equivalents can be made within the spirit and scope defined by the claims of the present invention, but all will fall within the protection scope of the present invention.

Claims

1. A sterilization method for chili powder, characterized in that, It includes the following steps: Step 1: Crush the chili peppers and pass them through a 2-80 mesh sieve to obtain crushed chili powder; Step 2: Feed the sieved chili powder into a rotary feeder through a screw feeder. One end at the bottom of the rotary feeder is provided with a steam inlet, and the other end is provided with an outlet. Continuously inject steam into the rotary feeder through the steam inlet, and blow the chili powder inside the rotary feeder into the sterilization pipeline connected to the outlet through the outlet; Step 3: The chili powder entering the sterilization pipeline is mixed and sterilized with steam. The parameters of sterilization are: the saturated steam pressure is set at 0.24-1.0 mpa, the saturated steam temperature is 123-180 °C, the superheated steam temperature is set at 125-200 °C, the sterilization pressure is 0.21-0.99 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

2. The sterilization method of chili powder according to claim 1, characterized in that, The parameters of sterilization are: the saturated steam pressure is set at 0.24-0.27 mpa, the saturated steam temperature is 123-130 °C, the superheated steam temperature is set at 125-200 °C, the sterilization pressure is 0.21-0.25 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

3. The sterilization method of a kind of chili powder according to claim 1, characterized in that, The parameters of sterilization are: the saturated steam pressure is set at 0.27-0.31 mpa, the saturated steam temperature is 130-135 °C, the superheated steam temperature is set at 131-200 °C, the sterilization pressure is 0.26-0.3 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

4. The sterilization method of a kind of chili powder as described in claim 1, characterized in that, The parameters of sterilization are: the saturated steam pressure is set at 0.31-0.361 mpa, the saturated steam temperature is 135-140 °C, the superheated steam temperature is set at 136-200 °C, the sterilization pressure is 0.3-0.35 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

5. The sterilization method of chili powder as described in claim 1, characterized in that, The parameters of sterilization are: the saturated steam pressure is set at 0.361-0.415 mpa, the saturated steam temperature is 140-145 °C, the superheated steam temperature is set at 141-200 °C, the sterilization pressure is 0.35-0.4 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

6. The sterilization method of chili powder according to claim 1, characterized in that, The parameters of sterilization are: the saturated steam pressure is set at 0.415-0.476 mpa, the saturated steam temperature is 145-150 °C, the superheated steam temperature is set at 146-200 °C, the sterilization pressure is 0.4-0.46 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

7. The sterilization method of a kind of chili powder according to claim 1, characterized in that, The parameters of sterilization are: the saturated steam pressure is set at 0.476-0.543 mpa, the saturated steam temperature is 150-155 °C, the superheated steam temperature is set at 151-200 °C, the sterilization pressure is 0.46-0.53 mpa, and the mixing and sterilization time of the material and steam is set at 0.1-15 seconds.

8. The sterilization method of chili powder according to claim 1, characterized in that, The parameters of sterilization are as follows: the saturated steam pressure is set at 0.543 - 0.618 mpa, the saturated steam temperature is 155 - 160 degrees, the superheated steam temperature is set at 156 - 200 degrees, the sterilization pressure is 0.53 - 0.61 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

9. The sterilization method of chili powder according to claim 1, characterized in that, The parameters of sterilization are as follows: the saturated steam pressure is set at 0.618 - 0.7 mpa, the saturated steam temperature is 160 - 165 degrees, the superheated steam temperature is set at 161 - 200 degrees, the sterilization pressure is 0.61 - 0.69 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

10. The sterilization method of chili powder according to claim 1, characterized in that, The parameters of sterilization are as follows: the saturated steam pressure is set at 0.7 - 0.792 mpa, the saturated steam temperature is 165 - 170 degrees, the superheated steam temperature is set at 166 - 200 degrees, the sterilization pressure is 0.69 - 0.78 mpa, and the mixing sterilization time of the material and steam is set at 0.1 - 15 seconds.

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