CN104013069A - Processing method for controlling microbes of dehydrated spices through combining irradiation of high-energy electron beams with hot-air drying - Google Patents
Processing method for controlling microbes of dehydrated spices through combining irradiation of high-energy electron beams with hot-air drying Download PDFInfo
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- CN104013069A CN104013069A CN201410217198.9A CN201410217198A CN104013069A CN 104013069 A CN104013069 A CN 104013069A CN 201410217198 A CN201410217198 A CN 201410217198A CN 104013069 A CN104013069 A CN 104013069A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 63
- 238000010894 electron beam technology Methods 0.000 title claims abstract description 61
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 238000007602 hot air drying Methods 0.000 title abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 244000005700 microbiome Species 0.000 claims description 32
- 238000007605 air drying Methods 0.000 claims description 29
- 230000018044 dehydration Effects 0.000 claims description 22
- 238000006297 dehydration reaction Methods 0.000 claims description 22
- 238000005516 engineering process Methods 0.000 claims description 12
- 239000002184 metal Substances 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 7
- 230000035790 physiological processes and functions Effects 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 2
- 230000035515 penetration Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 20
- 244000203593 Piper nigrum Species 0.000 description 18
- 235000008184 Piper nigrum Nutrition 0.000 description 18
- 235000002566 Capsicum Nutrition 0.000 description 16
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 240000008574 Capsicum frutescens Species 0.000 description 11
- 235000013614 black pepper Nutrition 0.000 description 11
- 239000001390 capsicum minimum Substances 0.000 description 9
- 239000006002 Pepper Substances 0.000 description 7
- 235000016761 Piper aduncum Nutrition 0.000 description 7
- 235000017804 Piper guineense Nutrition 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 4
- 238000005265 energy consumption Methods 0.000 description 4
- 241000235342 Saccharomycetes Species 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000010813 municipal solid waste Substances 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000208293 Capsicum Species 0.000 description 2
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 108020004414 DNA Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- -1 garlic powder Substances 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
The invention provides a processing method for controlling microbes of dehydrated spices through combining irradiation of high-energy electron beams with hot-air drying, and belongs to the technical field of deep processing of farm products. The processing method comprises the following processes that: fresh spices are subjected to selection, cleaning and water draining; high-energy electron beam irradiation is carried out; and phased atmospheric pressure hot-air drying is carried out after the irradiation. The processing method has the advantages that the irradiation of the high-energy electron beams on the fresh spices has the effects that: 1, partial microbes in raw materials can be directly killed, and the number of the microbes is reduced; and 2, through the penetration effect of the high-energy electron beams, cell structures in the fresh spices can deform, shrink or crack and the like, so tissue fluid in cells is easier to exude or lose, and the free water content is increased; and the water is favorably diffused out during the drying, and the drying efficiency is improved. The phased hot-air drying has the effects that: 1, the water in the raw materials is evaporated to obtain dried products; and 2, through the irradiation effect on the microbes, the physiological functions of the microbes in the spices are damaged to different degrees and cannot be restored during the drying; the microbes in the spices can be effectively killed with a low dose of irradiation; and the hot-air drying efficiency is improved.
Description
Technical field
High-power electron beam, in conjunction with a processing method for the microorganism of heated-air drying control dehydration spice, the invention belongs to deep-processing technical field of agricultural products, relates to the dry of agricultural product and storage processing.
Background technology
Eating the with a long history of spice, is daily life common food batching, in occupation of extremely important status, is also raw material indispensable in modern food processing industry.Spice is gathered at raw material, is vulnerable to the pollution of microorganism in processing and storage process, directly has influence on its quality and wholesomeness.In order to control the microorganism in spice, traditional sterilization mode conventionally has high-temperature sterilization, adds anticorrisive agent, chemical fumigation etc., but these methods exist substantially, sterilization time is long, sterilizing is not thorough, the defects such as the high or environmental pollution of energy consumption, and tend to have influence on original local flavor and the nutritional labeling of spice.
Irradiation is one of desirable cold sterilization technology, and bactericidal effect is remarkable, and bactericidal range is wide, has nontoxic, noresidue, the advantage of environmental protection, low energy consumption.Electron accelerator sterilization technology is the high energy electron line that applying electronic accelerator produces, and high-power electron beam can be killed various microorganisms and insect effectively, has been widely used at present medical and hygiene article sterilizing and food sterilization etc.With
60co irradiation technique is compared, and the great advantage of electron accelerator irradiation is in irradiating electron beams adfluxion directed, and energy utilization is abundant, and the high and dosage distributing homogeneity of irradiation efficiency, can not produce radwaste.Along with the continuous rising of cobalt source price and the disposal cost of useless source, electron accelerator irradiation more demonstrates its economic advantages, and electron accelerator irradiation technology is one of high-tech area receiving much attention in the world at present.
In China, the most frequently used drying mode of dehydration spice is heated-air drying, the advantage of heated-air drying mode is that equipment investment is few, simple to operate, without complicated maintenance technology, but owing to lacking the effective preprocess method of raw material, make in dehydration spice that conventional heated-air drying produces micro organism quantity many, Quality Safety is low.Research and the report of existing many relevant spice sterilizings of dewatering, Yan Weiqiang (2013) etc. has studied microorganism D in the spice of high-energy electron accelerator irradiation
10value, the D of the total plate count of common chilli powder, garlic powder, white pepper powder under high-energy electron accelerator
10value is respectively 2.87,1.36,2.16, mould and saccharomycetic D
10value is respectively 2.90,1.59 and 2.77, control the micro organism quantity dewatering in spice in a safe range, and its electron beam irradiation dosage can not be lower than 6.0 kGy.A kind of its main method of dehydrated vegetables irradiation sterilization method (publication number: CN201110190459.9) is to pass through
60the gamma-radiation of Co, according to the different initial bacteria containing amounts of dehydrated vegetables, controls 4-10 kGy irradiation dose; Malignant bacteria irradiation sterilization method in a kind of freshly cooked boiled dumpling of Institute of Animal Sciences, Chinese Academy of Agricultural Sciences (publication number: CN200610152521.4), this INVENTION IN GENERAL is that boiled dumpling is through boiling, after cooling pretreatment, 4kGy cobalt-60 radiosterilize under 0-4 DEG C of condition, can preserve 21 days at low temperatures; These patents are the most conventional modes of current irradiation processing, final products are carried out to irradiation sterilization processing, very obvious with the present invention's difference.The employings such as the Wang Jun of Zhejiang University
60the gamma-radiation of Co carries out irradiation pretreatment to carrot, has studied irradiation dose, baking temperature, the impact of slice thickness three factors on dry and temperature characterisitic; A kind of method (grant number: CN101961357B) that adopts irradiation technique to improve general flavone recovery rate in spice, this invention mainly adopts irradiation decomposition to improve general flavone recovery rate in spice.The research of existing irradiation and patent about sterilizing, fresh-keeping and quarantine aspect is more, irradiation bomb substantially common
60the gamma-radiation of Co, it is single that ubiquity technology, irradiation dose is high, exposure time is long, feature is that the long bad realization that can produce in various degree the final quality of product of exposure time resembles, the present invention adopts high-energy electron beam irradiation technology in conjunction with the dry processing dehydration of sectional type hot air spice, is different from existing patent and research from method, processing object and object completely.
Summary of the invention
The object of this invention is to provide a kind of low dosage high-energy electron beam irradiation and process in conjunction with segmented normal pressure heated-air drying spice, realization is killed and is controlled dehydration spice product micro organism quantity and reaches a processing method in safe range.About the irradiation sterilization of spice microorganism, after normally fresh spice is dry, then carry out high dosage irradiation sterilization processing, the phenomenon that irradiation of product dosage ubiquity is higher at present.The present invention has applied high-energy electron beam irradiation technology and has realized the microorganism of controlling in dehydration spice in conjunction with heated-air drying, its advantage is: high-power electron beam is directly to kill part microorganism in raw material to the effect of irradiation one of fresh spice raw material, reduce the quantity of microorganism, the 2nd, high-power electron beam penetration can make in fresh spice eucaryotic cell structure produce distortion, shrink or break etc., in cell, tissue fluid more easily oozes out or runs off, the content of Free water increases, moisture while being conducive to be dried, to external diffusion, has improved the efficiency of heated-air drying; Sectional type hot air dry one is the object that evaporation raw material moisture obtains drying product, the 2nd, the irradiation effect of high-power electron beam to microorganism, in spice, the physiological function of microorganism is subject to destruction in various degree, under the environment of heated-air drying, the microorganism of these physiological function damages is difficult to repair,, effectively kill pre-irradiation and process the object of microorganism in spice afterwards thereby play along with temperature raises and moisture reduces in dry run.Realize low dose irradiation by high-energy electron beam irradiation in conjunction with Hot Air Drying and kill microorganism in spice, and improve the efficiency of heated-air drying.
Technical scheme of the present invention: a kind of high-power electron beam is in conjunction with the processing method of the microorganism of heated-air drying control dehydration spice, kill microorganism in product by utilizing the electronic beam irradiation technology of high-energy electron accelerator and segmented normal pressure Hot Air Drying to reach, control the final micro organism quantity of dehydration spice, and improve follow-up spice heated-air drying efficiency.Main process of the present invention is: fresh spice raw material selected go out after foreign material, cleaning and draining, carry out high-energy electron beam irradiation processing, it is dry that after irradiation, spice carries out different technical parameters sectional type hot air, processed with heated-air drying and realized and control microorganism in dehydration spice by high-energy electron beam irradiation.
1, pretreatment of raw material: reject foreign matter in fresh spice raw material, obviously rot raw material, with running water clean after drain;
2, high-power electron beam processing: the 1) spice after draining, uniform spreading is put in metal tray, according to different spice kind proportion, raw material in pallet THICKNESS CONTROL at 5-8cm; 2) high-energy electron accelerator treatment technology parameter: the output energy of electron beam is 5-10MeV, the distance of high-energy electron beam scanning device and product is 400-520mm, scan frequency is 200-420pps, sweep length 600 mm, pallet is 5.0-6.2m/min in scanner bundle underdrive speed, and electron beam irradiation dosage is controlled at 2-3kGy;
3, segmented normal pressure heated-air drying: 1) the first intensification drying stage: baking temperature 80-100 DEG C, drying time 1-1.5h; 2) the second constant rate drying period: baking temperature 70-80 DEG C, drying time 3-5h; 3) the 3rd falling rate drying period: baking temperature 60-70 DEG C, drying time, 3-5h, was finally dried to wet basis moisture content below 8% in dehydration spice.
Beneficial effect of the present invention: with background technology comparison, the present invention adopts high-energy electron beam irradiation and segmented normal pressure Hot Air Drying, its outstanding feature is the low dose irradiation sterilization pretreatment of high-power electron beam, in conjunction with follow-up heated-air drying, its outstanding advantages is the dosage that greatly reduces electron beam irradiation sterilization, improve the efficiency of spice heated-air drying, can effectively overcome peculiar smell and quality deterioration phenomenon that dehydration spice irradiation produces, product can keep spice peculiar taste, and Long-term Storage at normal temperatures.Its beneficial effect concrete manifestation is in the following areas:
1, irradiation dose greatly reduces, first the present invention carries out pre-irradiation to fresh spice raw material, because moisture content in fresh spice is high, microorganism is in high-moisture percentage situation, electron beam is as more effective in DNA, nucleic acid, enzyme and protein effect to physiological activator in microbial cell, by destroying this active material, thus killing microorganisms or suppress its growth and reproduction ability, containing microorganism D in high-moisture raw material
10be worth relatively lowly, therefore adopt compared with low irradiation dose and can realize effective sterilizing effect.Electron beam irradiation dosage of the present invention is generally at 2-3 kGy, and the spice irradiation dose that conventionally dewaters is 8-10 kGy.In addition, electron beam can suppress or the fresh spice of passivation in the activity of polyphenol oxidase, thereby reduce spice enzymatic browning in follow-up dry run, protect the qualities such as final drying product color.
2, dosage is evenly distributed when high-moisture percentage spice electron beam irradiation, and its dosage unevenness is less than 1.1, and traditional cobalt-60 radiosterilize dosage unevenness exceedes 2.0, and Dose distribution homogeneity can directly affect irradiation products quality and sterilization effect thereof.As shown in Figure 1, when as can be seen from the figure the thickness of capsicum is no more than 6.5cm, it is uniformly that capsicum distributes to the absorption of beam energy to the dose distribution map of high-power electron beam processing fresh chilli substantially, thereby reaches the effect of even sterilizing.
3, the raising of drying efficiency, the present invention makes full use of spice drying curve, and different drying stages are adopted to corresponding drying parameter, thereby improves drying efficiency; In addition, electron beam irradiation can destroy the structure of the cell of spice, it is thinner, laxer or break that cell membrane becomes, make ICW more easily to external diffusion, free water amount increases, and high-power electron beam can produce certain decomposition to the chemical bond between material in spice simultaneously, moisture and other molecule are formed closely or stable structure can produce division or loosening, make internal moisture more easily to external diffusion, thereby improved the efficiency of heated-air drying, reduce energy consumption.
Comprehensively discuss, the present invention utilizes the method for microorganism of high-power electron beam in conjunction with normal pressure heated-air drying control dehydration spice, effectively reduce the irradiation dose of product, improve the efficiency of heated-air drying, shorten drying time, reduce energy consumption, guarantee the object of the dry micro organism quantity dewatering afterwards in spice quality and control final products in safe range thereby realized.
Brief description of the drawings
Fig. 1 high-power electron beam is processed the dose distribution map of fresh chilli.
Detailed description of the invention
Embodiment 1: high-power electron beam is in conjunction with the dry method of production dehydration capsicum of heated-air drying
Fresh chilli pretreatment, rejects field trash in fresh feed, the obvious capsicum of rotting, and cleans with running water, removes foreign matters such as being attached to its surperficial leaf, drains afterwards; Capsicum is evenly put into metal tray, pave capsicum THICKNESS CONTROL in pallet and be no more than 8cm, carry out afterwards high-energy electron accelerator radiation treatment, irradiation technique parameter is the output energy 5MeV of electron beam, the distance of high-energy electron beam scanning device and product is 400mm, and scan frequency is 420pps, sweep length 600 mm, irradiation pallet is 6.2m/min in scanner bundle underdrive speed, and electron beam irradiation dosage is controlled at 2.0kGy.Capsicum after electron beam irradiation carries out three stage normal pressure heated-air dryings, the first drying stage parameter is 85 ± 5 DEG C of baking temperatures, drying time 1.5h, the second drying stage parameter is 75 ± 5 DEG C of baking temperatures, be 3h drying time, the 3rd drying stage parameter is 65 ± 5 DEG C of baking temperatures, is about 5h drying time, is finally dried to the dry middle wet basis moisture content of dehydration capsicum below 8%.By detecting the dry dry microorganism of capsicum that dewaters afterwards, total plate count is 480CFUg
-1, mould and saccharomycete 36CFUg
-1, coliform is less than 3.0MPNg
-1, moisture is 7.2%(wet basis).
Embodiment 2: high-power electron beam is in conjunction with the method for the production dehydration black pepper of heated-air drying
Fresh black pepper pretreatment, picks out field trash in fresh black pepper raw material, obvious rotten black pepper, with running water cleaning, removes foreign matters such as being attached to its surperficial leaf, drains afterwards; After pretreatment, fresh black pepper carries out high-energy electron beam irradiation processing, and black pepper is evenly put into metal tray, and black pepper is laid on THICKNESS CONTROL 5cm left and right in pallet; Carry out afterwards high-energy electron accelerator radiation treatment, irradiation technique parameter is that the output energy of electron beam is 10MeV, the distance of high-energy electron beam scanning device and product is 450mm, scan frequency is 200pps, sweep length 600 mm, raw material pallet is 5.0m/min in scanner bundle underdrive speed, and electron beam irradiation dosage is controlled at 3.0kGy.Black pepper grain after electron beam irradiation carries out three stage normal pressure heated-air dryings, the first drying stage parameter is 95 ± 5 DEG C of baking temperatures, drying time 1h, the second drying stage parameter is 75 ± 5 DEG C of baking temperatures, be 4h drying time, the 3rd drying stage parameter is 65 ± 5 DEG C of baking temperatures, and drying time, about 4h, was finally dried in dehydration black pepper grain wet basis moisture content below 8%.By detecting the microorganism of the dry black pepper grain that dewaters afterwards, total plate count is 370 CFUg
-1, mould and saccharomycete 12 CFUg
-1, coliform is less than 3.0 MPNg
-1, moisture is 6.3%(wet basis).
Embodiment 3: high-power electron beam is produced the method for dehydration pepper grain in conjunction with heated-air drying
Fresh Chinese prickly ash pretreatment, picks out field trash in fresh Chinese prickly ash raw material, and running water cleans, and removes foreign matters such as being attached to its surperficial leaf, drains afterwards.After pretreatment, fresh pepper grain carries out high-energy electron beam irradiation processing, and pepper grain is evenly put into metal tray, and pepper grain is laid on thickness in pallet and is no more than 7cm; Carry out afterwards high-energy electron accelerator radiation treatment, irradiation technique parameter is that the output energy of electron beam is 8MeV, the distance of high-energy electron beam scanning device and product is 520mm, scan frequency is 390pps, sweep length 600 mm, pallet is 5.6m/min in scanner underdrive speed, and electron beam irradiation dosage is controlled at 2.5kGy.Pepper grain after electron beam irradiation carries out three stage normal pressure heated-air dryings, the first drying stage parameter is 90 ± 5 DEG C of baking temperatures, drying time 1h, the second drying stage parameter is 75 ± 5 DEG C of baking temperatures, be 5h drying time, the 3rd drying stage parameter is 65 ± 5 DEG C of baking temperatures, drying time about 3h, be finally dried to dehydration pepper grain in wet basis moisture content below 8%.By detecting the microorganism of the dry pepper grain that dewaters afterwards, total plate count is 420CFUg
-1, mould and saccharomycete 23CFUg
-1, coliform is less than 3.0MPNg
-1, moisture is 6.5%(wet basis).
Claims (2)
1. high-power electron beam, in conjunction with a processing method for the microorganism of heated-air drying control dehydration spice, is characterized in that the main process of processing is: fresh spice raw material is selected, clean, drain, high-energy electron beam irradiation, segmented normal pressure heated-air drying;
(1) pretreatment of raw material: reject foreign matter and the raw material that obviously rots in fresh spice raw material, drain after cleaning with running water;
(2) high-power electron beam processing: the spice after draining, evenly put into metal tray, according to different spice kind proportion, be laid in pallet Raw THICKNESS CONTROL at 5-8cm, high-energy electron beam irradiation treatment technology parameter: the output energy of electron beam is 5-10MeV, the distance of high-energy electron beam scanning device and product is 400-520mm, scan frequency is 200-420pps, sweep length 600 mm, pallet is 5.0-6.2m/min in scanner bundle underdrive speed, and electron beam irradiation dosage is controlled at 2-3kGy;
(3) three stage heated-air dryings: the first drying stage: baking temperature 80-100 DEG C, drying time 1-1.5h; The second drying stage: baking temperature 70-80 DEG C, drying time 3-5h; The 3rd drying stage: baking temperature 60-70 DEG C, drying time, 3-5h, was finally dried to wet basis moisture content below 8% in dehydration spice.
2. high-power electron beam according to claim 1, in conjunction with the processing method of the microorganism of heated-air drying control dehydration spice, is characterized in that raw material is common fresh spice.
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| CN109271712A (en) * | 2018-09-25 | 2019-01-25 | 北京石油化工学院 | A kind of Moisture Method during segmented is dry |
| CN109380503A (en) * | 2018-09-20 | 2019-02-26 | 天津科技大学 | A method of it is guaranteed the quality using electron beam irradiation to rice bran |
| CN110089716A (en) * | 2019-01-28 | 2019-08-06 | 海南海垦胡椒产业股份有限公司 | White pepper gradient drying method |
| CN112493390A (en) * | 2020-11-28 | 2021-03-16 | 湖南湘华华大生物科技有限公司 | Irradiation sterilization method of seasoning powder |
| CN114946943A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Electron beam irradiation and hot air drying combined walnut postharvest treatment method |
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| CN109380503A (en) * | 2018-09-20 | 2019-02-26 | 天津科技大学 | A method of it is guaranteed the quality using electron beam irradiation to rice bran |
| CN109271712A (en) * | 2018-09-25 | 2019-01-25 | 北京石油化工学院 | A kind of Moisture Method during segmented is dry |
| CN110089716A (en) * | 2019-01-28 | 2019-08-06 | 海南海垦胡椒产业股份有限公司 | White pepper gradient drying method |
| CN110089716B (en) * | 2019-01-28 | 2022-05-27 | 海南海垦胡椒产业股份有限公司 | Gradient drying method for white pepper |
| CN112493390A (en) * | 2020-11-28 | 2021-03-16 | 湖南湘华华大生物科技有限公司 | Irradiation sterilization method of seasoning powder |
| CN112493390B (en) * | 2020-11-28 | 2023-10-17 | 湖南湘华华大生物科技有限公司 | Irradiation sterilization method of seasoning powder |
| CN114946943A (en) * | 2022-05-25 | 2022-08-30 | 天津科技大学 | Electron beam irradiation and hot air drying combined walnut postharvest treatment method |
| CN115626856A (en) * | 2022-10-27 | 2023-01-20 | 元碳环保科技(山东)有限公司 | Preparation method of straw-based water-retention slow-release fertilizer based on high-energy electron beam irradiation technology |
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