CN109430809B - Process for controlling content of 3-chloro-1, 2-propanediol in soy sauce powder - Google Patents
Process for controlling content of 3-chloro-1, 2-propanediol in soy sauce powder Download PDFInfo
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- CN109430809B CN109430809B CN201811182580.5A CN201811182580A CN109430809B CN 109430809 B CN109430809 B CN 109430809B CN 201811182580 A CN201811182580 A CN 201811182580A CN 109430809 B CN109430809 B CN 109430809B
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a process for controlling the content of 3-chloro-1, 2-propanediol in soy powder, which is characterized in that feed liquid is pretreated in a reaction kettle, and soy and other raw materials required by a formula are stirred, mixed and heated to be dissolved in the reaction kettle according to the formula requirement; adjusting the pH value of the mixed feed liquid; filtering the feed liquid; carrying out spray drying on the pretreated feed liquid; and collecting the powder and carrying out subsequent packaging and storage. According to the invention, key parameters in the spray drying process of the liquid soy sauce are adjusted on the basis of the original soy sauce powder production process, and the 3-chloro-1, 2-propanediol content of the soy sauce powder is reduced on the basis of keeping the original flavor of the soy sauce powder. The invention has lower cost, can well keep the original flavor of the soy sauce powder, and can effectively reduce the content of 3-chloro-1, 2-propanediol in the soy sauce powder.
Description
Technical Field
The invention belongs to the technical field of seasonings, and particularly relates to a process for controlling the content of 3-chloro-1, 2-propanediol in soy sauce powder, wherein the 3-chloro-1, 2-propanediol content in the soy sauce powder prepared by the method is low.
Background
The soy sauce is a traditional Chinese seasoning, is brewed by soybean, wheat and salt through the procedures of oil preparation, fermentation and the like, and has complex components, such as salt, various amino acids, saccharides, organic acids, pigments, spices and the like. The soy sauce mainly has salty taste and delicate flavor, has special sauce flavor, can improve the taste of dishes, and can add or change the color of the dishes. With the global popularity of soy sauce flavor, soy sauce powder which is more convenient to transport and store is produced at the same time. The soy sauce powder is solid soy sauce which is prepared by taking liquid soy sauce as a basic raw material, adding other auxiliary materials and performing a spray drying process. The soy sauce powder not only furthest retains the fermentation aroma and taste of common fermented soy sauce, has rich flavor and obvious seasoning effect, but also is convenient to store and transport, can be widely applied to various aspects of seasoning food processing, and is an important seasoning in the food industry.
There are several homologs of chloropropanol, including monochloro-substituted 3-chloro-1, 2-propanediol (3-MCPD) and 2-chloro-1, 3-propanediol (2-MCPD) and bischloro-substituted 1, 3-dichlorohydrin (1,3-DCP) and 2, 3-dichlorohydrin (2,3-DCP), among which 3-chloro-1, 2-propanediol is the most polluting in food products and is highly toxic. 3-chloro-1, 2-propanediol (3-MCPD for short) is a chemical which can cause canceration of human bodies and also can cause damage to male reproductive systems, so that the problem of 3-MCPD in food is strongly concerned by countries around the world. The most important 3-MCPD is taken as a research object in the patent. Harmful substances are naturally generated in the process of brewing the soy sauce, so that the liquid soy sauce naturally contains a small amount of 3-chloro-1, 2-propanediol, generally less than 20 ppb. However, the 3-chloro-1, 2-propanediol of the soy sauce powder is mainly caused by the powder spraying process. The content of 3-chloro-1, 2-propanediol is obviously increased due to various physicochemical reasons in the production process of spray drying the liquid soy sauce into soy sauce powder, and the content is changed along with the change of storage environment, so that the food safety problem of carcinogenic substances exists. The 3-chloro-1, 2-propanediol in the soy sauce powder is brought by natural fermentation in a small amount, and factors of the production process have great influence. So far, although there is no very clear resolution of the production mechanism, there is an urgent need for a controlled process to meet the requirements of different markets for the 3-chloro-1, 2-propanediol content in soy powders (the european market has a limit of 50ppb for 3-MCPD in soy powders, and most other markets have a limit of 1000 ppb). The process development has important practical significance.
The patent (CN103445132A) discloses a formula of soy sauce powder, but does not relate to the production process thereof. The patent (CN101647551A) discloses a formula of high-salt diluted brewing soy sauce powder and a preparation method, but does not mention the problem of how to control 3-chloro-1, 2-propanediol. There is no patent mentioning the 3-chloro-1, 2-propanediol content of the soy powder and its control method. The method aims to reduce the content of 3-chloro-1, 2-propanediol in the soy sauce powder of the final product while ensuring the flavor of the soy sauce powder by adjusting various key parameters in the spray drying process of the liquid soy sauce, including parameters such as the powder spraying process condition, the retention time of powder in a powder spraying tower, the pH value of the liquid soy sauce and the like.
Disclosure of Invention
The invention aims to solve the problems that: provides a process capable of controlling the content of 3-chloro-1, 2-propanediol in soy powder.
In order to solve the above problems, the present invention provides the following technical solutions:
a process for controlling the content of 3-chloro-1, 2-propanediol in soy powder is characterized by comprising the following steps:
step 1): pretreating the feed liquid in a reaction kettle, stirring and mixing the soy sauce and other raw materials required by the formula in the reaction kettle according to the formula requirement, and heating for dissolving;
step 2): detecting the pH value of the mixed material liquid, and adjusting the pH value of the mixed material liquid by using a sodium hydroxide solution;
step 3): filtering the feed liquid;
step 4): spray drying the pretreated feed liquid, and controlling the inlet and outlet temperature of a powder spraying tower and the retention time of powder in the powder spraying tower;
step 5): and collecting the powder and carrying out subsequent packaging and storage.
Preferably, the heating and dissolving temperature of the raw materials in the step 1) is 60-95 ℃.
Preferably, the pH value of the mixed material liquid in the step 2) is adjusted within a range of 4.7-7.0.
Preferably, the mass concentration of the sodium hydroxide solution in the step 2) is 30-50%.
Preferably, the material liquid is treated by ultrahigh-temperature instant sterilization equipment before being sprayed in the step 4).
More preferably, the sterilization temperature of the ultrahigh-temperature instantaneous sterilization equipment is 135-150 ℃, and the sterilization time is 2-10 seconds.
Preferably, the process parameters of the powder spraying tower in the step 4) are as follows: the air inlet temperature is 110-250 ℃, the air outlet temperature is 60-150 ℃, and the retention time is 10-60 seconds.
More preferably, the residence time is adjusted by the air volume, the frequency of the spray disk or the frequency of the material pump.
Further, the air volume is 2000m3/h-20000m3H; the frequency of the spray disk is 5-50 Hz; the frequency of the material pump is 5-50 Hz.
According to the invention, key parameters in the spray drying process of the liquid soy sauce are adjusted on the basis of the original soy sauce powder production process, and the 3-chloro-1, 2-propanediol content of the soy sauce powder is reduced on the basis of keeping the original flavor of the soy sauce powder. The method can well retain the original flavor of the soy sauce powder, effectively reduce the content of 3-chloro-1, 2-propanediol in the soy sauce powder, and control the content of hazardous substances in the seasoning to meet the requirements of different markets. This also corresponds to the growing market and consumer pursuit of a "healthy, natural" diet.
Drawings
FIG. 1 is a graph of data for the 3-chloro-1, 2-propanediol content of the soy powders prepared in examples 1-5.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below with reference to the accompanying drawings.
Example 1
A process for controlling the content of 3-chloro-1, 2-propanediol in soy powder comprises the following steps:
the method comprises the following steps: stirring and mixing the ingredients in a reaction kettle according to a process formula, and fully dissolving the ingredients at the dissolving temperature of 80 ℃;
step two: adjusting the pH value of the feed liquid to 4.74 by using sodium hydroxide with the mass concentration of 30%;
step three: filtering the feed liquid by a filter with a 100-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 3s at the temperature of 135 ℃;
step four: the air inlet temperature is 220 ℃, the outlet temperature is 110 ℃, and spray drying is carried out under the conditions;
step five: the air inlet amount is 6000m3And h, the frequency of a spraying disc is 30Hz, the frequency of a material pump is 15Hz, the retention time of the soy sauce powder in a powder spraying tower is 60s, the soy sauce powder is collected and stored, and the contents of the soy sauce and the 3-chloro-1, 2-propanediol sprayed into the soy sauce powder are detected.
Example 2
A process for controlling the content of 3-chloro-1, 2-propanediol in soy powder comprises the following steps:
the method comprises the following steps: stirring and mixing the ingredients in a reaction kettle according to a process formula, and fully dissolving the ingredients at the dissolving temperature of 85 ℃;
step two: adjusting the pH value of the feed liquid to 5.03 by using 30% sodium hydroxide by mass concentration;
step three: filtering the feed liquid by using a filter with a 100-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 5s at the temperature of 140 ℃;
step four: the air inlet temperature is 210 ℃, the outlet temperature is 105 ℃, and spray drying is carried out under the conditions;
step five: the air inlet quantity is 7500m3And h, the frequency of a spraying disc is 30Hz, the frequency of a material pump is 18Hz, the retention time of the soy sauce powder in a powder spraying tower is 45s, the soy sauce powder is collected and stored, and the contents of the soy sauce and the 3-chloro-1, 2-propanediol sprayed into the soy sauce powder are detected.
Example 3
A process for controlling the content of 3-chloro-1, 2-propanediol in soy powder comprises the following steps:
the method comprises the following steps: stirring and mixing the ingredients in a reaction kettle according to a process formula, and fully dissolving the ingredients at the dissolving temperature of 87 ℃;
step two: adjusting the pH value of the feed liquid to 5.35 by using sodium hydroxide with the mass concentration of 30%;
step three: filtering the feed liquid by using a filter with a 200-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 5s at the temperature of 150 ℃;
step four: the air inlet temperature is 200 ℃, the outlet temperature is 110 ℃, and spray drying is carried out under the conditions;
step five: the air inlet quantity is 8000m3And h, the frequency of a spraying disc is 25Hz, the frequency of a material pump is 20Hz, the retention time of the soy sauce powder in a powder spraying tower is 30s, the soy sauce powder is collected and stored, and the contents of the soy sauce and the 3-chloro-1, 2-propanediol sprayed into the soy sauce powder are detected.
Example 4
A process for controlling the content of 3-chloro-1, 2-propanediol in soy powder comprises the following steps:
the method comprises the following steps: stirring and mixing the ingredients in a reaction kettle according to a process formula, and fully dissolving the ingredients at the dissolving temperature of 90 ℃;
step two: adjusting the pH value of the feed liquid to 5.70 by using sodium hydroxide with the mass concentration of 30%;
step three: filtering the feed liquid by using a filter with a 200-mesh screen, and staying in ultrahigh-temperature instant sterilization equipment for 5s at the temperature of 150 ℃;
step four: the inlet air temperature is 185 ℃, the outlet temperature is 95 ℃, and spray drying is carried out under the conditions;
step five: the air inlet quantity is 9000m3And h, the frequency of a spraying disc is 35Hz, the frequency of a material pump is 23Hz, the retention time of the soy sauce powder in a powder spraying tower is 20s, the soy sauce powder is collected and stored, and the contents of the soy sauce and the 3-chloro-1, 2-propanediol sprayed into the soy sauce powder are detected.
Example 5
A process for controlling the content of 3-chloro-1, 2-propanediol in soy powder comprises the following steps:
the method comprises the following steps: stirring and mixing the ingredients in a reaction kettle according to a process formula, and fully dissolving the ingredients at the dissolving temperature of 90 ℃;
step two: adjusting the pH value of the feed liquid to 5.35 by using sodium hydroxide with the mass concentration of 30%;
step three: filtering the feed liquid by using a filter with a 300-mesh screen, and staying for 9s in ultrahigh-temperature instant sterilization equipment at the temperature of 140 ℃;
step four: the air inlet temperature is 180 ℃, the outlet temperature is 100 ℃, and spray drying is carried out under the conditions;
step five: the air inlet quantity is 1000m3And h, the frequency of a spraying disc is 25Hz, the frequency of a material pump is 20Hz, the retention time of the soy sauce powder in a powder spraying tower is 10s, the soy sauce powder is collected and stored, and the contents of the soy sauce and the 3-chloro-1, 2-propanediol sprayed into the soy sauce powder are detected.
The soy powders obtained in examples 1 to 5 were subjected to the examination of the content of 3-chloro-1, 2-propanediol, and the results are shown in FIG. 1. Along with the change of the pH value of the feed liquid and the change of the spray drying process parameters, correspondingly, the content of the 3-chloro-1, 2-propanediol in the soy sauce powder also changes correspondingly. Because the process is different, the energy consumption, the output in unit time, the flavor and the taste of the soy sauce powder and the like are changed, and the process with low 3-chlorine-1, 2-propylene glycol is not the optimal process. The development and control of the process of 3-MCPD in the soy powder is beneficial to selecting a proper spray drying process to produce the soy powder according to market demands.
Claims (5)
1. A process for controlling the content of 3-chloro-1, 2-propanediol in soy powder is characterized by comprising the following steps:
step 1): pretreating the feed liquid in a reaction kettle, stirring and mixing the soy sauce and other raw materials required by the formula in the reaction kettle according to the formula requirement, and heating for dissolving;
step 2): detecting the pH value of the mixed material liquid, and adjusting the pH value of the mixed material liquid by using a sodium hydroxide solution; the pH value of the mixed material liquid is adjusted within the range of 4.7-6.0;
step 3): filtering the feed liquid;
step 4): spray drying the pretreated feed liquid, and treating the feed liquid by using ultrahigh-temperature instantaneous sterilization equipment before spraying, wherein the sterilization temperature of the ultrahigh-temperature instantaneous sterilization equipment is 135-150 ℃, and the sterilization time is 2-10 seconds; controlling the temperature of an inlet and an outlet of the powder spray tower and the retention time of the powder in the powder spray tower, wherein the process parameters of the powder spray tower are as follows: the air inlet temperature is 110-250 ℃, the air outlet temperature is 60-150 ℃, and the retention time is 10-60 seconds; step 5): and collecting the powder and carrying out subsequent packaging and storage.
2. The process for controlling the content of 3-chloro-1, 2-propanediol in the soy sauce powder as claimed in claim 1, wherein the heating and dissolving temperature of the raw material in the step 1) is 60-95 ℃.
3. The process for controlling the content of 3-chloro-1, 2-propanediol in soy sauce powder as claimed in claim 1, wherein the mass concentration of the sodium hydroxide solution in the step 2) is 30-50%.
4. The process for controlling the 3-chloro-1, 2-propanediol content of a soy powder of claim 1, wherein the residence time is adjusted by air volume, spray pan frequency or feed pump frequency.
5. The process for controlling the content of 3-chloro-1, 2-propanediol in soy powder as claimed in claim 4, wherein the air volume is 2000m3/h-20000m3H; the frequency of the spray disk is 5-50 Hz; frequency of charge pumpThe rate is 5-50 Hz.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
| CN107319247A (en) * | 2017-06-14 | 2017-11-07 | 浙江五味和食品有限公司 | A kind of method of urethanes in reduction fermented sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647551A (en) * | 2009-09-03 | 2010-02-17 | 广东珠江桥生物科技股份有限公司 | High-salt liquid-state brewing soy sauce powder and preparation method thereof |
| CN107319247A (en) * | 2017-06-14 | 2017-11-07 | 浙江五味和食品有限公司 | A kind of method of urethanes in reduction fermented sauce |
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