CN114403412A - Method for removing white pepper sulfur dioxide and application of white pepper sulfur dioxide in preparation of chicken powder products - Google Patents
Method for removing white pepper sulfur dioxide and application of white pepper sulfur dioxide in preparation of chicken powder products Download PDFInfo
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- CN114403412A CN114403412A CN202210081372.6A CN202210081372A CN114403412A CN 114403412 A CN114403412 A CN 114403412A CN 202210081372 A CN202210081372 A CN 202210081372A CN 114403412 A CN114403412 A CN 114403412A
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- 244000203593 Piper nigrum Species 0.000 title claims abstract description 130
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 130
- 235000013614 black pepper Nutrition 0.000 title claims abstract description 120
- 239000001931 piper nigrum l. white Substances 0.000 title claims abstract description 119
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 title claims abstract description 87
- 238000000034 method Methods 0.000 title claims abstract description 64
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 26
- 230000003009 desulfurizing effect Effects 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 238000002791 soaking Methods 0.000 claims description 25
- 150000003839 salts Chemical class 0.000 claims description 10
- 229920006395 saturated elastomer Polymers 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000006477 desulfuration reaction Methods 0.000 abstract description 33
- 230000023556 desulfurization Effects 0.000 abstract description 33
- 230000000694 effects Effects 0.000 abstract description 21
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000018044 dehydration Effects 0.000 abstract description 6
- 238000006297 dehydration reaction Methods 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 6
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 238000005243 fluidization Methods 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 description 31
- 239000000843 powder Substances 0.000 description 21
- 230000000052 comparative effect Effects 0.000 description 19
- 238000000227 grinding Methods 0.000 description 13
- 238000003756 stirring Methods 0.000 description 12
- 235000002566 Capsicum Nutrition 0.000 description 10
- 239000006002 Pepper Substances 0.000 description 9
- 235000016761 Piper aduncum Nutrition 0.000 description 9
- 235000017804 Piper guineense Nutrition 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000758706 Piperaceae Species 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000149 penetrating effect Effects 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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)
- Seasonings (AREA)
Abstract
The invention discloses a method for removing white pepper sulfur dioxide and application of the white pepper sulfur dioxide in preparation of chicken powder products, wherein the method for removing the white pepper sulfur dioxide comprises the following steps: s1, cleaning; s2, drying and desulfurizing by a vibrating fluidized bed: and (5) drying and desulfurizing the white pepper particles obtained in the step (S1) at the temperature of 95-120 ℃ by adopting a vibrating fluidized bed to obtain desulfurized and dried white pepper. The invention has high mechanical efficiency and thermal efficiency and good energy-saving effect, can save energy by 30 to 60 percent compared with the common equipment of the same type, improves the efficiency and simultaneously can reduce the production energy consumption cost; the residence time of the material is uniformly distributed, the material is in piston flow, the time and the temperature can be well controlled, the gas hoop two phases are uniformly contacted, the relative speed is high, the heat transfer speed is high, the efficiency is high, the fluidization is uniform, the phenomena of dead space and blow-through are avoided, and uniform dehydration desulfurization cooling products can be obtained.
Description
Technical Field
The invention belongs to the field of seasonings, and particularly relates to a method for removing sulfur dioxide from white pepper and application of the method in preparation of chicken powder products.
Background
White pepper, a plant of the family Piperaceae, is a dried near-ripe or ripe fruit of pepper (Piper nigrum). Harvesting when the fruit turns red, soaking in water for several days, wiping off the pulp, and drying in the sun to obtain white pepper. The characteristics are as follows: the surface is yellowish white or pale yellowish white, smooth, and has a plurality of light color linear stripes between the top and the base. The spice has fragrant smell and is one of the favorite condiments.
Most of the peppers grow in high-temperature and long-term humid areas, and are pungent and hot in nature, so that the effects of warming middle-jiao to dispel cold and relieving pain are strong. The Chinese pharmacopoeia 2010 only has requirements on pepper moisture quality indexes, does not have relevant requirements on the sulfur dioxide indexes of white pepper, and has the following problems:
1. at present, a sulfur fumigation method is probably adopted in the processing process of the white pepper to accelerate drying and dehydration, and the white pepper has the functions of decoloring, corrosion prevention and sterilization, is convenient for storing the white pepper, and can beautify the appearance of the product at the same time, the method is simple and easy to implement, but the sulfur used in the processing process can cause the risk of sulfur dioxide residue in the product;
2. pepper as one of the spice raw materials can be directly added into chicken powder products: white pepper granules → 1.0 screen mesh for grinding → adding into chicken powder finished products, without any sterilization and pretreatment process in the middle, the sulfur dioxide level of the white pepper granules directly influences the problem of the risk of overproof sulfur dioxide residue of the chicken powder finished products;
3. the conventional desulfurization method is a microwave drying sterilization desulfurization method, and has the defects of uneven feeding, difficult occurrence of focal spots in firepower and volume expansion collapse. Because the microwave method is heated in an internal heating mode, the internal quality of the material is burnt or hardened to a certain extent, and the quality is influenced to a certain extent; the chicken powder is required to be spread manually one by one during treatment, and the problems of low efficiency, long treatment time consumption and the like are solved, so that the problem of large-yield production and application of chicken powder products is difficult to meet. If the heating is uneven, the drying is not thorough, the storage time is long, and the problem of the risk of over-standard micro-detection caused by breeding of microorganisms still exists.
Disclosure of Invention
The invention aims to solve the technical problems that the sulfur dioxide removal method of white pepper and the application of the method in preparing chicken powder products can solve the problems that the residual sulfur dioxide index of white pepper granules is difficult to control, the treatment process has low efficiency and the like.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
a method for removing sulfur dioxide from white pepper comprises the following steps:
s1, cleaning;
s2, drying and desulfurizing by a vibrating fluidized bed: and (5) drying and desulfurizing the white pepper particles obtained in the step (S1) at the temperature of 95-120 ℃ by adopting a vibrating fluidized bed to obtain desulfurized and dried white pepper.
Further, the air pressure of a supply air source of the vibration type fluidized bed is kept between 0.5 and 0.7 MPa.
Further, between the step S1 and the step S2, a step S11 is further included:
and S11, soaking in saturated saline.
Further, step S11 is to soak the white pepper obtained in step S1 in saturated salt water for 50-60 min.
Further, step S11 is to soak the white pepper obtained in step S1 in saturated salt water for 60 min.
Further, the method also includes, between the step S1 and the step S2, a step S12:
s12, sterilizing and desulfurizing in a steam sterilization pot.
Further, step S12 is to drain the soaked white pepper and steam sterilize the white pepper at 110-130 ℃ for 40-60 min.
Further, step S12 is to drain the soaked white pepper and steam sterilize the white pepper at 110-130 ℃ for 50 min.
The method for removing the white pepper sulfur dioxide is applied to the preparation of chicken powder products.
The invention has the beneficial effects that:
1. the mechanical efficiency and the thermal efficiency are high, the energy-saving effect is good, the energy can be saved by 30-60% compared with the common equipment of the same type, the efficiency is improved, and the production energy consumption cost can be reduced;
2. the residence time of the material is uniformly distributed, the material is in piston flow, the time and the temperature can be well controlled, the gas hoop two phases are uniformly contacted, the relative speed is high, the heat transfer speed is high, the efficiency is high, the fluidization is uniform, the phenomena of dead space and blow-through are avoided, and uniform dehydration desulfurization cooling products can be obtained.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present invention more apparent, the present invention is further described in detail below with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A method for removing sulfur dioxide from white pepper comprises the following steps:
s1, cleaning;
s2, drying and desulfurizing by a vibrating fluidized bed: and (5) drying and desulfurizing the white pepper particles obtained in the step (S1) at the temperature of 95-120 ℃ by adopting a vibrating fluidized bed to obtain desulfurized and dried white pepper.
The invention adopts the vibration type fluidized bed for drying and desulfurizing as the main equipment for removing sulfur dioxide from white pepper, white pepper particles are fluidized by the dual functions of mechanical vibration and perforated airflow and are heated to move forwards uniformly under the vibration effect, wet white pepper particles entering the fluidized bed are contacted with hot air above the air distribution plate, and the white pepper particles are suspended in the airflow to form a fluidized state. The white pepper particles in a fluidized state are uniformly and fully mixed with hot air, and are heated inwards in an external heating mode to carry out very strong heat transfer and mass transfer, so that the dehydration and desulfurization are met, and the effect of removing sulfur dioxide from the white pepper is achieved.
Example 1
A method for removing sulfur dioxide from white pepper comprises the following steps:
s1, rinsing with clean water: stirring and cleaning the white pepper granules with clear water, stirring for 5 min/time in each pot, and repeating for 3 times (soaking the white pepper in water);
s2, drying and desulfurizing by a vibrating fluidized bed: the air pressure of a supply air source of the vibration type fluidized bed is set to be 0.6Mpa, the air cushion of the fluidized bed is ensured to be inflated, the fluidized bed is started to preheat for about half an hour according to the starting step, and the fluidized bed can be normally used after the temperature of the fluidized bed reaches the set temperature of the instrument. And (4) drying and desulfurizing the white pepper granules obtained in the step (S1) by adopting a vibrating fluidized bed at the temperature of 100 ℃ (ensuring the temperature in the bed to be more than or equal to 65 ℃) and adjusting the wind power by combining with the blowing particle materials, wherein the rotating speed can be 50r, so as to obtain the desulfurized and dried white pepper. The wet white pepper granules entering the vibrating fluidized bed are contacted with hot air above the air distribution plate, and the white pepper granules are suspended in the air flow to form a fluidized state. The white pepper particles in a fluidized state are uniformly and fully mixed with hot air, and are heated inwards in an external heating mode to carry out very strong heat transfer and mass transfer, so that the dehydration and desulfurization are met.
S3, crushing: grinding the dried white pepper grains into powder by a grinder, and grinding for 1 time by a 1.0mm screen to obtain white pepper powder meeting sensory requirements;
and adding the pretreated white pepper powder into chicken powder products for use, and verifying the feasibility.
Example 2
A method for removing sulfur dioxide from white pepper comprises the following steps:
s1, rinsing with clean water: stirring and cleaning the white pepper granules with clear water, stirring for 5 min/time in each pot, and repeating for 3 times (soaking the white pepper in water);
s11, soaking in saturated saline: soaking the cleaned white pepper granules in saturated salt water for 50min to immerse the white pepper; the concentration difference is utilized to remove the residual sulfur dioxide in the white pepper granules, so that a certain desulfurization effect can be achieved;
s2, drying and desulfurizing by a vibrating fluidized bed: the air pressure of a supply air source of the vibration type fluidized bed is set to be 0.5Mpa, the air cushion of the fluidized bed is ensured to be inflated, the fluidized bed is started to preheat for about half an hour according to the starting step, and the fluidized bed can be normally used after the temperature of the fluidized bed reaches the set temperature of the instrument. Drying and desulfurizing the white pepper granules by adopting a vibrating fluidized bed, setting the equipment temperature to be 95 ℃, and adjusting the wind power by combining with the blowing granular material, wherein the rotating speed can be 50 r; obtaining desulfurized and dried white pepper; (the productivity of the process in the step is referred to 0.25 h/ton, and the labor is 2 persons).
S3, crushing: grinding the desulfurized and dried white pepper grains into powder by a grinder, and grinding the powder for 1 time by a 1.0mm screen to form powder;
and adding the pretreated white pepper powder into a chicken powder product for use, and verifying the feasibility.
Example 3
A method for removing sulfur dioxide from white pepper comprises the following steps:
s1, rinsing with clean water: stirring and cleaning the white pepper granules with clear water, stirring for 5 min/time in each pot, and repeating for 3 times (soaking the white pepper in water);
s11, soaking in saturated saline: soaking the cleaned white pepper granules in saturated salt water for 60min (soaking the white pepper in the water);
s12, sterilizing and desulfurizing by a steam sterilization pot: sterilizing the soaked white pepper granules by adopting a steam sterilization method, wherein the set value of the sterilization rule is 120 ℃ and is maintained for 50 min. The wet heat sterilization and desulfurization takes high-temperature and high-pressure steam as a medium, and because the steam is in a high-humidity state and has strong penetrating power to the white pepper granules, the removal effect of killing microorganisms and sulfur dioxide on the surfaces of the white pepper granules can be well achieved, the steam sterilization and desulfurization is a mode with the best effect in thermal sterilization, and the steam sterilization and desulfurization method is the most widely applied sterilization method in food, and can also play a desulfurization effect to a certain degree besides sterilization. Sulfur dioxide in the white pepper is further removed to a certain extent on the soaking desulfurization effect of saturated salt water;
s2, drying and desulfurizing by a vibrating fluidized bed: drying and desulfurizing the white pepper granules with damp and hot states after steam sterilization and desulfurization by adopting a vibrating fluidized bed, wherein the equipment temperature is set to be 120 ℃;
s3, crushing: grinding the dried white pepper grains into powder by a grinder, and grinding for 1 time by a 1.0mm screen to obtain white pepper powder meeting sensory requirements;
and adding the pretreated white pepper powder into chicken powder products for use, and verifying the feasibility.
Comparative example 1
The method for removing the sulfur dioxide from the white pepper in the prior art comprises the following steps:
step 1: rinsing with clean water: stirring and cleaning the white pepper granules with clear water, stirring for 5 min/time in each pot, and repeating for 3 times (soaking the white pepper in water);
step 2: airing the fabric in the sun;
and step 3: crushing: directly grinding the white pepper grains with a 1.0mm screen of a grinder for 1 time without any treatment to obtain powder;
and adding the pretreated white pepper powder into a chicken powder product for use, and verifying the feasibility.
Comparative example 2
The method for removing the sulfur dioxide from the white pepper in the prior art comprises the following steps:
step 1: rinsing with clean water: stirring and cleaning the white pepper granules with clear water, stirring for 5 min/time in each pot, and repeating for 3 times (soaking the white pepper in water);
step 2: soaking in saturated saline solution: soaking the cleaned pepper granules in saturated salt water for 60min (soaking white pepper in water);
and step 3: sterilizing and desulfurizing by a steam sterilizing pot: sterilizing and desulfurizing the soaked white pepper grains by adopting a steam sterilization and desulfurization method, wherein the set value of equipment parameters is constant temperature of 120 ℃ and is maintained for 50 min;
and 4, step 4: airing: sterilizing and desulfurizing the white pepper granules with damp and hot states by steam, and airing the white pepper granules by using natural sunlight;
and 5: crushing: grinding the dried white pepper grains into powder by a grinder, and grinding the powder for 1 time by a 1.0mm screen to obtain powder;
and adding the pretreated white pepper powder into a chicken powder product for use, and verifying the feasibility.
Comparative example 3
Step 1: rinsing with clean water: stirring and cleaning the white pepper granules with clear water, stirring for 5 min/time in each pot, and repeating for 3 times (soaking the white pepper in water);
step 2: soaking in saturated saline solution: soaking the cleaned pepper granules in saturated salt water for 60min (soaking white pepper in water);
and step 3: sterilizing and desulfurizing by a steam sterilizing pot: sterilizing the soaked white pepper granules by adopting a steam sterilization method, wherein the set value of the sterilization rule is 120 ℃ and is maintained for 50 min. The wet heat sterilization and desulfurization takes high-temperature and high-pressure steam as a medium, and because the steam is in a high-humidity state and has strong penetrating power to the white pepper granules, the removal effect of killing microorganisms and sulfur dioxide on the surfaces of the white pepper granules can be well achieved, the steam sterilization and desulfurization is a mode with the best effect in thermal sterilization, and the steam sterilization and desulfurization method is the most widely applied sterilization method in food, and can also play a desulfurization effect to a certain degree besides sterilization. Sulfur dioxide in the white pepper is further removed to a certain extent on the soaking desulfurization effect of saturated salt water;
and 4, step 4: microwave drying, sterilization and desulfurization: manually spreading the sterilized white peppers on a microwave belt one by one, and drying and sterilizing by adopting a microwave generator, wherein the frequency of microwave equipment is set to be 10Hz, and the problem of incomplete scorching or dehydration is concerned (the working capacity condition of the working procedure in the link is 1.2 h/ton, and the manual work is 4 persons);
and 5: crushing: grinding the dried white pepper grains into powder by a grinder, and grinding the powder for 1 time by a 1.0mm screen to obtain powder;
step 6: secondary microwave drying: performing secondary drying and sterilization treatment on the ground pepper by using a microwave generator, wherein the frequency of microwave equipment is set to be 20Hz, and drying is ensured (the capacity condition of the working procedure in the link is 0.75 h/ton, and the manual work is 3 persons);
and adding the pretreated white pepper powder into a chicken powder product for use, and verifying the feasibility.
Comparing examples 1-3 with comparative examples 1-3, the removal method of the white pepper sulfur dioxide and the application in the preparation of chicken powder products can be seen in tables 1-4.
TABLE 1 comparative examples 1-3 versus comparative examples 1-3 for desulfurization results
As can be seen from table 1, compared to comparative example 1, the saturated brine soaking and the steam sterilizer sterilization and desulfurization in examples 1 and 2 both have a slight desulfurization effect, and the results of comparative example 2 prove that the vibration-type fluidized bed drying desulfurization is the core and main link of the desulfurization process, and the desulfurization effect of example 3 obtained by combining the saturated brine soaking with the steam sterilizer sterilization and desulfurization and combining with the vibration-type fluidized bed drying desulfurization is the best, i.e., the effectiveness of desulfurization in the process of example 3 can be proved. The results of example 3 and comparative example 3 show that the two processes have small difference in desulfurization effect and can achieve good desulfurization effect.
TABLE 2 comparison of the results of the process micro-tests of examples 1-3 and comparative examples 1-3
As can be seen from table 2, the processes of example 3 and comparative example 3 both achieved desulfurization while satisfying the microbial requirements. The effect of example 3 is relatively good from this set of data, but is within specification (< 0.15 g/kg).
As can be seen from tables 1-2, the use of the white pepper pretreated in example 3 can reduce the residual sulfur dioxide level in the chicken powder product, and the lower the sulfur dioxide content in the white pepper, the lower the residual level of the corresponding chicken powder product, and the same microorganism can be obtained.
TABLE 3 comparison of sensory results of examples 1-3 with comparative examples 1-3
As can be seen from table 3, the sensory effect of the process of example 3 is relatively stable compared to the process of comparative example 3 in example 3 compared to comparative example 3. The finished chicken powder products are evaluated by the professionals for external inspection, the flavors of the two processes are light yellow to light yellow brown, the chicken powder products are powdery, dry and loose, the pepper flavor has slight garlic flavor, and the like, and the sensory requirements of the finished chicken powder products can be met.
Table 4 comparison of process capacities of example 3 and comparative example 3:
from table 4, it can be seen that in example 3, compared with comparative example 3, both methods can achieve the desulfurization effect, but the efficiency and productivity of the process of example 3 are higher than those of the process of comparative example 3, and the labor cost is lower than that of comparative example 3.
In conclusion, compared with the method for directly powdering the white pepper granules without pretreatment in the comparative example 1, the sulfur dioxide residual quantity of the white pepper powder obtained after the pretreatment of the white pepper granules in the example 3 can be removed, and the quality requirement (less than 0.15g/kg) can be met. The white pretreatment method of the invention can achieve a series of problems of improving the production efficiency, reducing the labor cost, meeting the production efficiency requirement and the like, and solves the problem of meeting the production application of chicken powder products in large yield.
Aiming at the problems that the sulfur dioxide residue index of the existing white pepper granules is difficult to control, the treatment process has low efficiency and the like, the method for removing the sulfur dioxide from the white pepper meets the application requirement in the production of chicken powder products, can solve the problem that the sulfur dioxide in the pepper is overproof when the pepper is directly added into the chicken powder products or other finished products without a sterilization process and a pretreatment process in the subsequent process, can also meet the application requirement in the normal production of the chicken powder products, reduces the food safety risk of spices, and reduces the influence of the food safety hazard of the spices on the quality safety of the chicken powder food.
The foregoing is only a preferred embodiment of the present invention, and many variations in the detailed description and the application range can be made by those skilled in the art without departing from the spirit of the present invention, and all changes that fall within the protective scope of the invention are therefore considered to be within the scope of the invention.
Claims (9)
1. A method for removing sulfur dioxide from white pepper is characterized by comprising the following steps:
s1, cleaning;
s2, drying and desulfurizing by a vibrating fluidized bed: and (5) drying and desulfurizing the white pepper particles obtained in the step (S1) at the temperature of 95-120 ℃ by adopting a vibrating fluidized bed to obtain desulfurized and dried white pepper.
2. The method for removing sulfur dioxide from white pepper as claimed in claim 1, wherein the pressure of the supply gas of said vibrating fluidized bed is maintained at 0.5-0.7 Mpa.
3. The method for removing sulfur dioxide from white pepper as claimed in claim 1, further comprising step S11 between step S1 and step S2:
and S11, soaking in saturated saline.
4. The method for removing sulfur dioxide from white pepper as claimed in claim 3, wherein step S11 is to soak the white pepper obtained in step S1 in saturated salt water for 50-60 min.
5. The method for removing sulfur dioxide from white pepper as claimed in claim 3, wherein step S11 is to soak the white pepper obtained in step S1 in saturated salt water, the soaking time is 60 min.
6. The method for removing sulfur dioxide from white pepper as claimed in any one of claims 1-5, further comprising the step of S12 between the step of S1 and the step of S2:
s12, sterilizing and desulfurizing in a steam sterilization pot.
7. The method for removing sulfur dioxide from white pepper as claimed in claim 6, wherein step S12 is to steam sterilize the soaked white pepper at 110-130 ℃ for 40-60 min.
8. The method for removing sulfur dioxide from white pepper as claimed in claim 7, wherein step S12 is to steam sterilize the soaked white pepper at 120 ℃ for 40-60 min.
9. Use of the method for removing sulfur dioxide from white pepper according to any one of claims 1-8 in the preparation of chicken powder products.
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Citations (3)
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|---|---|---|---|---|
| DE69503221D1 (en) * | 1995-04-18 | 1998-08-06 | Kellogg M W Co | Fluid bed desulfurization |
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2022
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|---|---|---|---|---|
| DE69503221D1 (en) * | 1995-04-18 | 1998-08-06 | Kellogg M W Co | Fluid bed desulfurization |
| CN104013775A (en) * | 2014-06-27 | 2014-09-03 | 黄心诚 | Method for preparing Chinese yam medicinal slices |
| CN107913350A (en) * | 2017-12-19 | 2018-04-17 | 荣贵福 | A kind of low-temp low-pressure removes Sulphur Dioxide in Chinese Herbal Medicines by Iodine Titration Method method |
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| 丁云连;王琴;曹秋琴;杨爱静;: "蒸馏碘量法测定辣椒、胡椒、八角、孜然及花椒中二氧化硫残留量的探讨", 中国调味品, vol. 42, no. 01, pages 144 - 147 * |
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