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Chinese prickly ash processing method with radio frequency sterilization

A processing method and technology of pepper powder, applied in application, food science, food preservation, etc., can solve problems such as inability to guarantee product quality, and achieve the effects of high efficiency and environmental protection in the production process, easy operation, and long shelf life

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

AI Technical Summary

Problems solved by technology

[0008] In view of the defect that the existing pepper 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 pepper powder to achieve a bactericidal effect Good, compared with traditional dry heat sterilization, the sterilization efficiency is more than 5 times the original

Method used

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  • Chinese prickly ash processing method with radio frequency sterilization
  • Chinese prickly ash processing method with radio frequency sterilization
  • Chinese prickly ash processing method with radio frequency sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, the temperature rise of radio frequency and dry heat heat treatment Zanthoxylum bungeanum powder under different conditions

[0023] For Zanthoxylum bungeanum powder with moisture content of 6%, 9% and 12%, it is heated by radio frequency at the distance between plates of 70, 90 and 110mm, and it is heated by dry heat at 120℃, and the Zanthoxylum bungeanum powder reaches 60, 70, 80 and 90℃ 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 4.1×10 4 ±1.0×10 4 (total number of colonies) and 1.8×10 3 ±1.2×10 3 (mold), pepper powder with a moisture content of 9% was used to carry out bactericidal tests with different plate spacings and temperatures. figure 1 It is the change of the total number of colonies and the lethality of the mold with the heating temperature of the material (60, 70, 80 and 90 ℃) when the pepper powder is sterilized by radio frequency at the distance between the plates of 70, 90 and 110 mm. The results showed that the total number of colonies and the lethality rate of mold both increased with the increase of the final temperature under the three plate spacing. When the distance between plates was 110mm, when the final temperature was 60℃, the total number of colonies and the lethality rate of the mold in pepper powder were 43.3%±14.1% an...

Embodiment 3

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

[0029] The original bacteria content is 4.1×10 4 ±1.0×10 4 (total number of colonies) and 1.8×10 3 ±1.2×10 3 (Mold) Zanthoxylum bungeanum powder was 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 plate spacing of 115mm, and the moisture content is 6%, 9% and 12%. The results showed that under different moisture contents, the total number of colonies and the lethality of mold in pepper powder increased with the increase of final temperature. When the final temperature was 60°C, the total number of colonies and the lethality rate of the fungus were 45.7%±1.8% and 88.6%±1.6% respectively in the Zanthoxylum bungeanum powder with a moisture content of 12%. When the final temperature reached 90°C, the total number of colonies and the lethality rate of the mol...

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Abstract

The invention discloses a Chinese prickly ash processing method with radio frequency sterilization, and belongs to the field of food processing. The method comprises the following steps: by taking pre-dried Chinese prickly ash shells as a raw material, performing crushing, filling, packaging, sterilization and cooling, thereby obtaining a product, namely Chinese prickly ash. As conventional dry hot sterilization is replaced by radio frequency sterilization, the sterilization efficiency is improved, and meanwhile, original colors and flavor of Chinese prickly ash are relatively well maintained. The Chinese prickly ash processing method is high in sterilization efficiency, long in preservation time, simple in process procedure, nutritive and safe in product, low in energy consumption and applicable to industrial application.

Description

technical field [0001] The invention relates to a method for processing prickly ash powder by radio frequency sterilization, belonging to the field of food processing. Background technique [0002] Zanthoxylum bungeanum belongs to Rutaceae and is a traditional edible spice in my country. It not only endows food with a unique fragrance and numbness, but also has the effects of promoting qi and relieving pain, killing insects and itching, and anti-oxidation. Zanthoxylum bungeanum is rich in flavonoids, phenols, Aldehydes and polysaccharides and other substances have high antioxidant properties. The peel of Zanthoxylum bungeanum contains a large amount of volatile oil, which has a special strong aroma. Therefore, Zanthoxylum bungeanum essential oil can be used as a flavoring material, and has certain antibacterial activity and strong insecticidal activity. In addition to being used as food, the stems, roots, leaves, and fruits of Zanthoxylum bungeanum can be used as medicinal m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/14A23L3/00
CPCA23L3/005
Inventor 王云阳李宇坤赵聪郭超凡傅虹飞
Owner NORTHWEST A & F UNIV
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