CN102008114B - Spice powder extrusion and sterilization method - Google Patents
Spice powder extrusion and sterilization method Download PDFInfo
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- CN102008114B CN102008114B CN 201010253122 CN201010253122A CN102008114B CN 102008114 B CN102008114 B CN 102008114B CN 201010253122 CN201010253122 CN 201010253122 CN 201010253122 A CN201010253122 A CN 201010253122A CN 102008114 B CN102008114 B CN 102008114B
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Abstract
The invention relates to a spice powder extrusion and sterilization method comprising the following steps of: (1) preheating a twin-screw extruder; (2) uniformly mixing spice powder, a carrier and water with a mixer for later use; (3) feeding mixed materials in step (2) in the feeding hopper of the extruder, starting screws, adjusting the rotating speed of the screws to be 50 to 200 revolutions/ minute, feeding at a constant speed, controlling the feeding speed at 20 to 100kg/h, transmitting and extruding the mixed materials in the extruder and extruding out through the die opening of the extruder; and (4) cooling extruded reaction materials to a room temperature, grinding with a grinder and sieving to obtain the spice powder. According to the method, bacteria can be killed and the cooking features of spices can also be improved. The losses of volatile spice components are much less than that resulting from the traditional heating and sterilization method. The method can meet the requirement for spice production.
Description
Technical field
The present invention relates to the processing method of spice, particularly relate to a kind of extruding sterilizing methods of spice powder.
Background technology
Different spices can be according to its local flavor, color, and microorganism, the characteristics such as shape are selected different sterilization methods.At present adopt the radiation modes sterilization more, but on the spice color to keep impact larger, and can be restricted when outlet.China a lot of flavouring enterprise adopts irradiance method to carry out sterilization to spice, although with low cost, can cause the residual problem of irradiation product.Although the security of irradiated food there is no final conclusion, many consumers still hold the suspicious attitude to the security of this based food, feel misgivings when buying.And irradiation also can produce harmful effect to the flavor qualities such as color, smell and taste of numerous food product, as meeting make that the color and luster of processed food fades away, taste variation, smell become of inferior quality.China has the export-oriented enterprise of many rice convenient for production, quick-frozen food now, need to use a large amount of spices to make raw material, due to Japan, European Union forbids or strict limiting inlet irradiated food and contain the food of irradiation condiment, force these export-oriented enterprises from the non-irradiation spice of foreign procurement high price, consequence is to increase purchase cost and haulage time, the reduction competitiveness of product in market.
Summary of the invention
On the basis of realizing sterilization effect, keep simultaneously the flavor characteristics of spice, and without radiation treatment, the invention provides a kind of operation cycle short, efficient is high, the extruding sterilizing methods that cost is low.
The technical scheme that the present invention takes is:
A kind of extruding sterilizing methods of spice powder comprises the following steps:
(1) twin (double) screw extruder preheating: be preheating to assigned temperature, 50 ℃～130 ℃ of mixed zones, 80 ℃～160 ℃ of shear zones, 120 ℃～190 ℃ of melting zones after twin (double) screw extruder is started;
(2) spice powder and carrier, water are mixed rear stand-by with mixer, described carrier is one or more in flour, starch, ground rice, corn flour; The weight ratio of described spice, carrier, water is 70～100 parts of spices: 1～30 part, carrier: 1～10 part, water;
(3) compound in step 2 is joined in the loading hopper of extruder, start screw rod, adjusting screw speed is 50～200 rev/mins; At the uniform velocity reinforced, controlling charging rate is 20～100kg/ hour, and batch mixing through transmitting, pushing, is extruded by the mould mouth of extruder in extruder;
(4) the extruding reaction material that squeezes out is cooled to room temperature, obtains spice powder with the pulverizer grinding and sieving.
Further, the weight ratio of spice described in step 2, carrier, water is spice 100: carrier 15: water 7.
Further, the screw speed in step 3 is 100～120 rev/mins, and charging rate is 50～60kg/ hour.
Further, the assigned temperature described in step 1 is 88 ℃～92 ℃ of mixed zones, 100 ℃～110 ℃ of shear zones, 140 ℃～150 ℃ of melting zones.
Further, described spice powder is one or more in green onion, ginger, garlic, anise, fennel seeds, Chinese cassia tree, cloves, nutmeg, dried orange peel, Chinese prickly ash, capsicum, pepper, Radix Glycyrrhizae, basyleave, the root of Dahurain angelica, coriander, sweet basil, tsaoko, rosemary, Xue MingRosma rinus officinalis, Salvia japonica, thyme, wild marjoram, dill.
Further, described spice powder granularity is less than 40 orders.
The invention has the beneficial effects as follows: the one, do not have irradiation product residual, there is not the problem of security concerns, the food that adds this spice can more successfully enter western developed country and the areas such as Japan, European Union; The 2nd, bactericidal effect is desirable, can be with microorganism killing in rational hygienic requirements scope; The 3rd, can also promote the cooking feature of spice in sterilization, the loss of volatilization fragrance component is lacked a lot than traditional heat sterilization mode, can satisfy the needs that essence is produced.
The specific embodiment
Embodiment 1:
Using squeezing technique pushes sterilization to unpasteurized anise powder, gets 100 kilograms, anise powder, adds carrier by following weight ratio:
| Raw material | Weight ratio |
| The anise powder | 16 |
| Starch | 3 |
| Water | 1 |
With above-mentioned powder mixer mixing, be 8.1% through surveying moisture content in proportion.Twin (double) screw extruder is preheating to assigned temperature, and default mixed zone temperature is 60 ℃, and the shear zone is 90 ℃, and melting zone is 120 ℃.Mixed anise powder is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 60 rev/mins.By the speed of 30Kg/ hour, the anise powder is transported to extruder from hopper and pushes, the extruding reaction material that squeezes out is cooled to room temperature, extruding reaction material diameter 3cm pulverizes this extruding reaction material with pulverizer, excessively obtain the anise powder of powdery after the screen cloth of 1mm.
Final gained anise powder observed watercut is 2.4%, is the brown powder shape, does not detect the pathogenic bacteria such as staphylococcus aureus, salmonella, mould in the anise powder, and total plate count and coliform group count meet national standard.The loss late of fennel essential oil is 5% left and right after measured, compares with former anise powder, and the anise powder fragrance after extruding is more harmonious, and cooking feature is obvious, can play the effect of sterilization.
Other embodiment:
Claims (1)
1. the extruding sterilizing methods of a spice powder comprises the following steps:
Get 100 kilograms, anise powder, add by following weight ratio:
The raw material weight ratio
Anise powder 16
Starch 3
Water 1
in proportion above-mentioned raw materials is used the mixer mixing, be 8.1% through surveying moisture content, twin (double) screw extruder is preheating to assigned temperature, default mixed zone temperature is 60 ℃, the shear zone is 90 ℃, melting zone is 120 ℃, mixed anise powder is joined in the loading hopper of twin (double) screw extruder, start extruder, adjusting screw speed is 60 rev/mins, by the speed of 30Kg/ hour, the anise powder is transported to extruder from hopper and pushes, the extruding reaction material that squeezes out is cooled to room temperature, extruding reaction material diameter 3cm, this extruding reaction material is pulverized with pulverizer, cross the anise powder that obtains powdery after the screen cloth of 1mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010253122 CN102008114B (en) | 2010-08-12 | 2010-08-12 | Spice powder extrusion and sterilization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010253122 CN102008114B (en) | 2010-08-12 | 2010-08-12 | Spice powder extrusion and sterilization method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102008114A CN102008114A (en) | 2011-04-13 |
| CN102008114B true CN102008114B (en) | 2013-06-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010253122 Expired - Fee Related CN102008114B (en) | 2010-08-12 | 2010-08-12 | Spice powder extrusion and sterilization method |
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| CN (1) | CN102008114B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360609A (en) * | 2016-08-19 | 2017-02-01 | 天津春发生物科技集团有限公司 | Vanilla flavor liquid seasoning and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669612A (en) * | 2009-08-24 | 2010-03-17 | 天津春发食品配料有限公司 | Method for preparing essence by employing extrusion technology |
| CN101690580A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Method for preparing pork-flavor essence by utilizing extrusion technique |
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2010
- 2010-08-12 CN CN 201010253122 patent/CN102008114B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669612A (en) * | 2009-08-24 | 2010-03-17 | 天津春发食品配料有限公司 | Method for preparing essence by employing extrusion technology |
| CN101690580A (en) * | 2009-09-03 | 2010-04-07 | 天津春发食品配料有限公司 | Method for preparing pork-flavor essence by utilizing extrusion technique |
Non-Patent Citations (2)
| Title |
|---|
| 孙庆杰.螺杆挤压技术.《米粉加工原理与技术》.中国轻工业出版社,2006,(第1版),51. * |
| 杨明泉.辐照杀菌技术在调味香辛料中的应用进展.《中国食品工业》.2008,(第06期),44-45. * |
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| CN102008114A (en) | 2011-04-13 |
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Address after: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant after: Tianjin Chunfa Biotechnology Group Co., Ltd. Address before: 300300 No. 11 Li Bei Road, Dongli Economic Development Zone, Tianjin Applicant before: Tianjin Chunfa Food Ingredients Co., Ltd. |
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