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Cumin powder processing method adopting radio frequency sterilization

A processing method and technology of cumin powder, applied in application, food science, food preservation, etc., can solve problems such as inability to guarantee product quality, achieve the effects of high efficiency and environmental protection in the production process, reduce energy consumption, and save manpower and material resources

Pending Publication Date: 2017-11-28
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the defects that the existing cumin powder sterilization technology cannot guarantee rapid sterilization and product quality after treatment, the applicant conducted extensive research and found that the traditional radio frequency heating technology suitable for nut drying and biscuit baking was applied to the processing of cumin powder The sterilization effect is good, compared with the traditional dry heat sterilization, the sterilization efficiency is more than 8 times the original

Method used

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  • Cumin powder processing method adopting radio frequency sterilization
  • Cumin powder processing method adopting radio frequency sterilization
  • Cumin powder processing method adopting radio frequency sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, the heating up of radio frequency and dry heat heat treatment cumin powder under different conditions

[0023] For cumin powder with a moisture content of 4%, 7% and 10%, radio frequency heating is carried out at a distance of 100 and 120mm between the plates, and dry heat treatment is used at 120°C, and the cumin powder reaches 60, 70, 80, and 90°C The time required is shown in Table 1. This provides a comparison of processing time for controlling materials to reach different final temperatures during radio frequency sterilization.

[0024] Table 1 Comparison table of temperature and time of materials treated by radio frequency and dry heat

[0025]

Embodiment 2

[0026] Embodiment 2, the influence of pole plate spacing and material heating temperature on sterilization effect

[0027] The original bacteria content is 2.2×10 5 ±1.8×10 5 (total CFU / g of bacterial colony) and 787 ± 617 (coliform group MPN / 100g), the cumin powder that moisture content is 7% is used for carrying out the bactericidal test of different pole plate distances and temperature. figure 1 It is the change of the total number of colonies and the lethality of coliforms with the material heating temperature (60, 70, 80 and 90 ℃) when cumin powder is sterilized by radio frequency at the distance between plates of 100 and 120 mm. The results showed that the total number of colonies and the lethality rate of coliforms increased with the increase of the final temperature at the distance between two plates. When the distance between plates was 120mm, when the final temperature was 60°C, the total number of cumin powder colonies and the lethality of coliforms were 94.3%±1.6...

Embodiment 3

[0028] Embodiment 3, the influence of moisture content and material heating temperature on bactericidal effect

[0029] The original bacteria content is 2.2×10 5 ±1.8×10 5 (Colony total CFU / g) and cumin powder of 787 ± 617 (coliform MPN / 100g) were used to carry out the bactericidal test of moisture content and material heating temperature. figure 2 It is to carry out radio frequency heating under the pole plate spacing of 120mm, moisture content is 4%, 7% and 10% cumin powder total number of colonies and coliform group lethality with the change of material temperature (60, 70, 80 and 90 ℃). The results showed that the total number of colonies and the lethality of coliforms in cumin powder increased with the increase of final temperature under different moisture contents. When the final temperature was 60℃, the total number of colonies and the lethality of coliforms in cumin powder with moisture content of 10% were 93.9%±1.0% and 11.7%±9.9%, respectively. When the final tem...

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Abstract

The invention discloses a cumin powder processing method adopting radio frequency sterilization, belonging to the field of food processing. The processing method disclosed by the invention comprises the following steps: by taking pre-dried cumin granules as raw materials, grinding, filling, packing, sterilizing and cooling, thereby obtaining the product, namely cumin powder. The traditional dry-air sterilization is replaced with the radio frequency sterilization, and the original color and flavor of the cumin powder can be well maintained while improving the sterilization efficiency. The cumin powder processing method disclosed by the invention is high in sterilization efficiency, long in quality guarantee period, simple in process flow, safe in product nutrition, low in energy consumption and suitable for industrial application.

Description

technical field [0001] The invention relates to a method for processing cumin powder by radio frequency sterilization, belonging to the field of food processing. Background technique [0002] Cumin is an annual or biennial herb of the Umbelliferae genus Cumin. It is considered to be the second most important spice crop in the world. As a common seasoning in life, it has a unique flavor and the effect of removing fishy smell and increasing freshness. Cumin is rich in essential oils, has a strong aroma, and has significant activities in scavenging hydroxyl radicals, DPPH free radicals and inhibiting lipid peroxides. As an important national medicine of Xinjiang Uyghurs, cumin is often used to treat indigestion, jaundice, diarrhea, and flatulence. Medicinal properties such as anti-allergic, anti-oxidant, anti-platelet aggregation and hypoglycemic. [0003] Cumin powder is a powder made of cumin harvested, sun-dried, dried, mechanically ground or crushed, so its microbial cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/005
CPCA23L3/005
Inventor 王云阳李宇坤陈侃侃郭超凡陈香维
Owner NORTHWEST A & F UNIV
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