• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
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  • 优先权
    • 专利摘要:
    A method for flexible sterilization in combination with spice form, such as solid, semi-solid or liquid, relates to the technical field of spice processing. In the present invention, the nano-zinc oxide is used in combination with the RF sterilization technique for the sterilization of spices in various forms. In particular it is as follows: addition of 30-40 mL / kg of nano-zinc oxide dispersion with a mass fraction of 0.1% to solid spice and RF sterilization for 15-20 min; or adding 20-30 mL / kg of nano-zinc oxide dispersion at 0.1% by weight to semi-solid spice and RF sterilization for 10-12 minutes; or adding 10-20 mL / kg of nano-zinc oxide dispersion with a mass fraction of 0.1% to liquid spice and RF sterilization for 6-8 min. Compared to the traditional high temperature, high pressure sterilization process, the collaborative sterilization of nano zinc oxide and RF has the following advantages: low sterilization strength, little damage to product quality, a large penetrating depth, and more thorough sterilization. This significantly extends the shelf-life of the spice while reducing sterilization strength with high temperature and high pressure and reducing the damage to the flavor components and tissue structure of the spice. The prepared spice package can still retain its original texture and aroma after storage for 9 months at room temperature.
    公开号:CH714694A2
    申请号:CH01465/18
    申请日:2018-11-27
    公开日:2019-08-30
    发明作者:Zhang Min；Xu Jicheng；Yin Jianhong；Zhang Weiming
    申请人:Univ Jiangnan；
    IPC主号:
    专利说明:

    description
    TECHNICAL FIELD The present invention relates to a method for flexible sterilization in combination with variation of the spice form, in particular a method in which nano-zinc oxide is used in combination with the new technique of RF sterilization for the sterilization of spices in various forms. the present invention relates to the technical field of spice processing.
    BACKGROUND ART The spice is also called an ingredient and refers to a food component that is added in a small amount in other foods to improve the taste. When used and stored, the spices are susceptible to microbial contamination, the conventional sterilization process is usually high-temperature and high-pressure sterilization, however, the sterilization process has a low efficiency and a long period of time, which can affect the original taste and taste Spices' nutrients are often compromised so that the spices will produce odors and contaminants; there is no stable product quality, because of which the sterilization with the method limits the widespread use of the product, which is not conducive to automated production. The spice package is a key factor in the industry trend towards the standardization of food and beverages. In combination with the standardization and the large size of the catering industry, it is a key point to ensure that food and beverages are kept fresh and stored in order to improve the shelf life of the spice package as far as possible.
    In the method for flexible sterilization in combination with variation of the spice form according to the present invention, the new technique of RF sterilization for the sterilization of the spice is used, the radio frequency has the same working principle as the microwave, thereby penetrating the electromagnetic wave Inside the medium, then the electrical energy is converted into the thermal energy, so that the temperature increases. Compared to high temperature and high pressure sterilization, RF sterilization has a more uniform heating, a greater penetrating depth, a more stable temperature and less damage to product quality. Using the new technology of RF sterilization For the sterilization of the spice, the shelf life of the spice is considerably extended, while the sterilization strength with high temperature and high pressure is reduced and the damage to the flavor components and the tissue structure of the spice is reduced. The spice pack produced can still retain the original texture and aroma after long-term storage.
    Yunjian Du et al. (Patent application number: 2012 10 277 975.X) disclose a manufacturing process of a wakame sauce. “After crushing wakame, a wakame sauce is made, then the sauce is packed in a can and sterilized. With the wakame sauce produced by the method of the invention, the nutrients of wakame can be obtained, there is no smell of aquatic animals and a good texture is achieved. In the present invention, the wakame sauce is placed in a water bath to perform sterilization.
    Min Zhang et al. (Patent application number: 2015 10 652 990.1) disclose a method of improving the taste of the sauce by collecting the raw material - protein of the salted duck eggs, denaturation, enzymatic hydrolysis, Maillard reaction and flexible sterilization, the present invention is made. The product is appetizing and has a rich taste. The present invention is only a method for improving the taste of the liquid spice.
    Kai Song et al. (Patent application number: 2014 10 729 796.4) disclose a manufacturing method of a spice of dry anchovy powder, in the present invention, a neutral protease and taste protease are selected for the enzymatic hydrolysis to perform an enzymatic hydrolysis for the fish slurry gradually, so that the enzymatic hydrolysis becomes more thorough , this can reduce the bitter amino acid from entering the hydrolyzate, and ozone completes sterilization, debittering and bleaching once for the raw material liquid, thereby considerably reducing the process steps. With the present invention, a new processing method for the anchovy is developed, a spice of the dry anchovy powder obtained in this way has only a slight bitter taste and smell of sea animals, as a result of which a good taste and a good shelf life are achieved. In the present invention, the spice is sterilized by means of ozone.
    Shunhai Wang et al. (Patent application number: 2014 10 768 070.1) disclose a spice and a manufacturing process therefor. The spice of the invention consists of sauerkraut, fermented soybeans, Chinese flower pepper powders, chili powder, glutamate and sesame. After the spice is made, microwave sterilization is performed to obtain a finished product with a unique taste. In the present invention, the spice is sterilized by the microwave.
    Qiulian Zhang et al. (Patent application number 2015 10 924 973.9) disclose a spice and a manufacturing process therefor. In the invention, the spice is made from fish bone mud, mold bean shoots, Bayberry kernel powders and lotus root account powders. After radiation sterilization, the finished product is prepared2
    CH 714 694 A2. The spice of the invention has a strong, pure taste, is delicious and has a good seasoning effect and abundant nutrients, and the spice has a good nutritious flavoring function and can improve the immunity of the human body, regulate gastrointestinal metabolism, osteoporosis prevention of the elderly and colorectal cancer, thereby achieving good safety and a long shelf life. In the present invention, sterilization for the spice is carried out by means of radiation sterilization.
    Dali Chen et al. (Patent application number: 2015 10 280 740.X) disclose a manufacturing process of a spice. The process uses soy sauce, rice vinegar, yellow rice wine, white sugar, chives, garlic and chilli as raw materials to obtain a raw material, then it is boiled and sterilized. The manufacturing process of the invention is simple and at the same time achieves color, aroma and taste. In the present invention, sterilization is performed for the spice by cooking.
    Hong Gao et al. (Patent application number: 2011 10 126 418.3) disclose a Xianggu mushroom Cordyceps spice and a manufacturing process therefor. In the present invention, sodium glutamate, Xianggu mushroom super fine powder, Cordyceps ultra fine powder, maltodextrin and yeast extract, etc. are used as raw materials to make a spice, and then radiation sterilization is carried out to obtain the finished product. In the invention, the raw materials are processed very finely, so that the taste substances and nutrients are released completely, thereby realizing a unique delicious taste. In the present invention, sterilization for the spice is carried out by means of radiation sterilization.
    Min Zhang (patent application number: 2015 10 652 851.9) discloses an easy-to-spread mild yellow mustard sauce and a manufacturing process therefor, in the invention the product is made by activating, breaking, ultrasound emulsifying and sterilizing to avoid that The high temperature leads to enzyme inactivation, this will reduce the generation of bitter substances. The product has a pure mild taste, with the ultrasonic emulsification the yellow mustard sauce is more homogeneous and easy to spread. The present invention is only a method for improving the taste of the semi-solid spice.
    Shengli Cai et al. (Patent Application Number 2012 10 248 206.7) disclose an octopus sauce and a processing method therefor. In the invention, squid and its internal organs are used as main raw materials, primary sterilization is carried out with sodium hypochlorite, secondary sterilization is carried out with ozone water, then the product is obtained by fermentation at low temperature. The squid sauce is delicious, smooth, tasty and nutritious. In the invention, primary sterilization is carried out with sodium hypochlorite and secondary sterilization with ozone water.
    SUMMARY OF THE PRESENT INVENTION It is an object of the present invention to overcome the shortcomings of the prior art and to provide a method for flexible sterilization in combination with variation of the spice form, in which nano-zinc oxide in combination with the new technique of RF sterilization is used for the sterilization of spices in different forms, the variation of the spice form including the different states of liquid, semi-solid and solid spices. The spice packet produced with the process can still retain the original texture and aroma after storage for 9 months.
    According to a technical solution of the present invention, in a method for flexible sterilization in combination with variation of the spice form, nano-zinc oxide is used in combination with the RF sterilization technology for the sterilization of spices, the electromagnetic wave penetrating inside the spice to convert the electrical energy into the thermal energy so that the temperature increases. Compared to the conventional high-temperature and high-pressure sterilization process, the present invention has the following advantages that the RF heating is more homogeneous, has a greater penetrating depth and a more stable temperature and causes less damage to the product quality. This significantly extends the shelf life of the spice, while reducing the sterilization strength with high temperature and high pressure and reducing the damage to the flavor components and the tissue structure of the spice.
    The present invention represents a method for flexible sterilization in combination with variation of the spice form, in which nano-zinc oxide is used in combination with the RF sterilization technique for the sterilization of spices in various forms. Especially after the mass percentage: Add 30-40 mL / kg of 0.1% nano-zinc oxide dispersion in the solid spice and RF sterilization for 15-20 min; or addition of 20-30 ml / kg of 0.1% nano-zinc oxide dispersion in the semi-solid spice and RF sterilization for 10-12 min; or adding 10-20 mL / kg of 0.1% nano-zinc oxide dispersion in the liquid spice and RF sterilization for 6-8 min.
    [0016] In particular, the method for flexible sterilization in combination with variation of the spice form according to the mass percentage comprises the following steps:
    (1) Material selection: selection of fresh high quality spice packet raw materials in various forms; where spice packs in various forms are solid, semi-solid or liquid spice packs;
    CH 714 694 A2 (2) Preparation of nano zinc oxide dispersion: removal of food grade nano zinc oxide to produce and provide 0.1% dispersion;
    (3) Processing of spice packages:
    Solid spice: add the raw materials according to the recipe in a saucepan, stir evenly, add the nano-zinc oxide dispersion prepared in step (2) in a portion of 30-40 mL / kg, stir evenly, cool down, evacuate to 0.035-0.045 MPa and vacuum packaging to obtain a solid spice product;
    Semi-solid spice: Dissolve the raw materials according to the recipe until homogeneous, add the nano-zinc oxide dispersion prepared in step (2) in a portion of 20-30 mL / kg, stir evenly, evacuate to 0.035-0.045 MPa and vacuum packaging, Adding the packaged sample in a constant temperature water bath of 85-90 ° C to effect hydrolysis, taking in 2 hours and cooling to room temperature to obtain a product of the semi-solid spice; or
    Liquid spice: uniform stirring of the raw materials of the liquid spice. Adding the nano-zinc oxide dispersion prepared in step (2) in a portion of 10-20 ml / kg, stirring uniformly, cooling, evacuating to 0.035-0.045 MPa and vacuum packaging to obtain a product of the liquid spice;
    (4) vacuum packaging in small bags: evacuating the product obtained in step (3) to 0.035-0.045 MPa and vacuum packaging in small bags;
    (5) RF sterilization: the packaged product produced in step (4) in small bags is placed in the RP device to perform hot air sterilization, the plate spacing being 120-140 mm to obtain a finished product;
    (6) Storage and transportation: Storage and transportation at room temperature.
    The present invention has the following advantages: in combination with solid, semi-solid and liquid spice pack, the present invention develops a new flexible sterilization technique without preservatives and at low cost (keeping costs of 1 kg spice pack will amount to up to 3 yuan) while the shelf life is significantly extended, which is a key point in combination with the standardization and large scale of the catering industry. The nano-zinc oxide is used in combination with the RF sterilization technology for the sterilization of spices, whereby the electromagnetic wave penetrates inside the spice to convert the electrical energy into the thermal energy, so that the temperature increases. Compared to the conventional sterilization process with high temperature and high pressure, the RF sterilization has a more uniform heating, a greater penetrating depth, a more stable temperature and less damage to the product quality. This significantly extends the shelf life of the spice, while reducing the sterilization strength with high temperature and high pressure and reducing the damage to the flavor components and the tissue structure of the spice. The spice pack produced can still retain the original texture and aroma after storage for 9 months.
    DETAILED DESCRIPTION
    Embodiment 1 addition of the respective raw materials in a pot according to the recipe, uniform stirring, addition of 30 ml / kg of nano-zinc oxide dispersion with a mass fraction of 0.1% based on the total weight, uniform stirring, cooling, evacuation and packaging to get the product; Evacuate to 0.035 MPa and vacuum pack in small bags. Place the prepared packaged small pouches of spices of the pork strips in a spicy garlic sauce in an RF device, the distance between the plates being 120 mm, hot air sterilization for 20 minutes to obtain a finished product. Storage and transport of spice pack of pork strips in hot garlic sauce after sterilization. Since the sterilization strength is reduced with high temperature and high pressure and the damage to the taste components and the tissue structure of the spice of the pork strips in hot garlic sauce is reduced, the shelf life of the prepared spice package of the pork strips in hot garlic sauce is significantly extended, after storage at room temperature for 9 months original texture and aroma can still be preserved.
    Embodiment 2 Selecting fresh, high-quality raw materials for the spice packet of the yellow mustard sauce: adding cane sugar, cooking oil, chilli and water in boiling soy sauce and stirring completely for 5 minutes, then adding table vinegar, sodium glutamate garlic and stirring evenly; Dissolve the respective raw materials according to the recipe to a homogeneous state, add 30 mL / kg nano-zinc oxide dispersion with a mass fraction of 0.1%, evacuate and pack, add the packaged sample in a water bath at constant temperature to prevent hydrolysis
    Realize CH 714 694 A2, take in a period of time (about 2 hours) and cool to room temperature to obtain the product; Evacuate to 0.045 MPa and vacuum pack in small bags. Place the prepared spice packet of the yellow mustard sauce in an RF device, the distance between the plates being 140 mm, hot air sterilization for 12 min to obtain a finished product. Storage and transportation of the spice pack of the yellow mustard sauce after sterilization. Since the sterilization strength is reduced with high temperature and high pressure and the damage to the taste components and the fabric structure of the yellow mustard sauce is reduced, the shelf life of the spice pack made of the yellow mustard sauce is considerably extended, after storage at room temperature for 9 months, the original texture and aroma can always still be well preserved.
    Embodiment 3 Selection of fresh, high-quality raw materials for composite sauce: addition of cane sugar, cooking oil, chilli and water in boiling soy sauce and complete stirring for 3 minutes, subsequent addition of table vinegar, sodium glutamate, garlic and uniform stirring; Add 15 mL / kg nano zinc oxide dispersion with a mass fraction of 0.1%, stir evenly, cool, evacuate and package to obtain the product; Evacuate to 0.04 MPa and vacuum pack in small bags. Place the prepared spice pack of the composite sauce in an RF device, the distance between the plates being 130 mm, hot air sterilization for 8 min in order to obtain a finished product. Storage and transport of the spice pack of the composite sauce after sterilization. As the sterilization strength is reduced with high temperature and high pressure and the damage to the flavor components and the fabric structure of the composite sauce is reduced, the shelf life of the spice pack produced by the composite sauce is considerably extended.After storage at room temperature for 9 months, the original texture and aroma can still be well preserved become.
    权利要求:
    Claims (6)
    [1]
    claims
    1. A method for flexible sterilization in combination with a spice form, such as solid, semi-solid or liquid, characterized in that it comprises the following steps:
    Add 30-40 mL / kg nano zinc oxide dispersion with a mass fraction of 0.1% to solid spice and RF sterilization for 15-20 min; or
    Addition of 20-30 mL / kg nano zinc oxide dispersion with a mass fraction of 0.1% to semi-solid spice and RF sterilization for 10-12 min; or
    Add 10-20 mL / kg nano zinc oxide dispersion with a mass fraction of 0.1% to liquid spice and RF sterilization for 6-8 min.
    2. A method for flexible sterilization in combination with a spice form according to claim 1, characterized in that it comprises the following steps:
    (1) Material selection: selection of fresh high quality spice packet raw materials in various forms; where spice packs in various forms are solid, semi-solid or liquid spice packs;
    [2]
    (2) Making nano zinc oxide dispersion: taking food grade nano zinc oxide to make and provide 0.1% dispersion;
    [3]
    (3) Processing of spice packages:
    Solid spice: add the raw materials according to the recipe in a saucepan, stir evenly, add the nano-zinc oxide dispersion prepared in step (2) in a portion of 30-40 mL / kg, stir evenly, cool down, evacuate to 0.035-0.045 MPa and vacuum packaging to obtain a solid spice product; Semi-solid spice: Dissolve the raw materials according to the recipe until homogeneous, add the nano-zinc oxide dispersion prepared in step (2) in a portion of 20-30 mL / kg, stir evenly, evacuate to 0.035-0.045 MPa and vacuum packaging, Adding the packaged sample to a constant temperature water bath of 85-90 ° C to effect hydrolysis, taking in 2 hours and cooling to room temperature to obtain a semi-solid spice product;
    Liquid spice: uniform stirring of the raw materials of the liquid spice, addition of the nano-zinc oxide dispersion prepared in step (2) in a portion of 10-20 mL / kg, uniform stirring, cooling, evacuation to 0.035-0.045 MPa and vacuum packaging to obtain a product of the liquid spice;
    [4]
    (4) vacuum packaging in small bags: evacuating the product obtained in step (3) to 0.035-0.045 MPa and vacuum packaging in small bags;
    [5]
    (5) RF sterilization: the packaged product produced in step (4) in small bags is placed in the RF device to carry out hot air sterilization for 6-20 min, the plate spacing being 120-140 mm to obtain a finished product ;
    [6]
    (6) Storage and transportation: Storage and transportation at room temperature.
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    同族专利:
    公开号 | 公开日
    CH714694B1|2019-12-30|
    CN108522935A|2018-09-14|
    引用文献:
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    CN102487987B|2011-12-02|2014-03-26|江南大学|Flexible sterilization method for promoting storage of flavor of fish tablet sauce|
    CN105231156A|2015-10-10|2016-01-13|江南大学|Method for promoting flavor of sauce|
    CN105557976A|2016-01-07|2016-05-11|地利营养配餐科技有限公司|Soft sterilization method of mixed fresh cut root vegetables in small packages|
    CN106819064A|2017-01-16|2017-06-13|江南大学|A kind of method using the flexible sterilized extension conditioning Duck stuffed with "eight-treasures" shelf life of joint|CN109699995A|2019-01-24|2019-05-03|扬州冶春食品生产配送股份有限公司|A kind of high-quality shelf life extension method improving chopped chilli sauce|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    CN201810161457.9A|CN108522935A|2018-02-27|2018-02-27|A kind of method that combining flavouring metamorphosis carries out flexible sterilization|
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