Microwave drying promotes the development of powder seasoning industry
In the production of powdered condiments, microwaves are playing an increasingly important role. However, there are also many condiment companies that reflect: the effect of sterilization and drying with microwave is not ideal; the powdered seasonings are agglomerated; the product is scorched.
Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute and a national-level microwave technology expert and professor-level senior engineer, said that in the process of sterilization and drying of powdered condiments, the microwave characteristics and scientific selection of microwave equipment are accurately controlled. It can improve the quality of condiments, reduce production costs, improve production environment and improve production efficiency, and will effectively promote the development of condiment industry.
According to Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute, powdered condiments are an important food raw material with a wide range of applications. There are many classification methods. According to raw material sources and production methods, they can be divided into natural types and The reaction type, and the reaction type can be further divided into a natural reaction type and a chemical synthesis type; according to the taste, it can be divided into a sweet type, a salty type, and a sweet and salty type. Common powdered condiments include: chicken essence; salty powder flavor; beef powder, pork powder, mutton powder and other meat seasoning powder; chicken powder, duck powder, goose powder and other poultry seasoning powder; shrimp meat powder, abalone powder, crab meat powder , squid powder and other aquatic products seasoning powder; hydrolyzed plant egg ***; hydrolyzed animal egg ***; aquatic product enzymatic extract; livestock and poultry enzymatic extract; animal bone extract; yeast extract; beef flavor, pork Powdery salty flavors such as flavor, chicken flavor, duck flavor; compound seasonings such as camphor powder, roast chicken powder, curry powder, spicy powder; spices such as chili powder, pepper powder, pepper; monosodium glutamate; ham essence; vinegar Powder; soy sauce powder; sweet powder flavor.
The use of microwaves to sterilize powdered condiments has several advantages. However, Director Chen Jinchuan of Nanjing Yatai Microwave Energy Technology Institute also admitted that only when the microwave sterilization characteristics are properly mastered, scientific and reasonable use methods, and appropriate equipment are selected, good sterilization and drying effects can be achieved. The technicians of food microwave sterilization must not only have microwave expertise, but also knowledge of food hygiene, food chemistry, food nutrition, food technology, etc. If the above knowledge is lacking, the sterilization will be incomplete and the materials will be roasted. Many problems such as coke or roasting. The technician should look for the corresponding cause for different problems and apply the medicine to the patient.
If the abalone powder is sterilized by microwave, it will produce "inner coke" phenomenon. The director Chen Jinchuan analyzed this: the abalone powder with low moisture content is sterilized, because the temperature is too high, the protein and other components in the abalone powder occur. Polymerization, forming agglomerates. Microwave heating is carried out simultaneously inside and outside the material. Due to the slower heat dissipation inside the block, the boundary conditions inside and outside the material are different, which eventually leads to the problem of scorching in the material. The problem of internal coke in abalone powder will affect the sterilization and drying speed, product appearance, taste, smell, application convenience, nutritional value and other indicators. The reason is found, and then the method of reducing the microwave sterilization temperature and stirring at the same time can prevent the occurrence of the acacia powder internal coke problem. In general, when sterilizing powdered seasonings with microwaves, the temperature should not exceed 100 ° C; otherwise, undesirable chemical reactions such as eschar reaction may occur.
The person in charge of a company that produces spices in Shanghai is very excited when it comes to microwave sterilization. It turned out that a microwave equipment company in Guangzhou claimed that it could achieve significant results by microwave sterilization, and invited the Shanghai company to go to Guangzhou for trial. The spice company sent a few sacks of chili powder to the Guangzhou trial. Regrettably, several bags of paprika have been tested on tunneling microwave equipment in a company in Guangzhou. The result is that the paprika has been scorched many times, but it has not achieved the desired sterilization parameters. A spice company in Shanghai believes that a microwave equipment company in Guangzhou exaggerated publicity and deceived food companies, and said that it would no longer believe that "microwave can sterilize spices".
Chen Jinchuan, director of Nanjing Yatai Microwave Energy Technology Research Institute, believes that the reasons for the scorching of chili powder are as follows: 1. The distribution of magnetrons is uneven, and the structure of microwave equipment is unreasonable, resulting in uneven distribution of microwaves. 2. The paprika is unevenly laid. 3. The temperature inside the cavity of the microwave device is too high. 4. The raw materials are not evenly stirred. Some seasoning powders contain seafood, sugar, meat powder, bone soup extract, salt, monosodium glutamate, etc. If not stirred evenly, the sugar is easily scorched. For these reasons, the corresponding measures should be taken to solve the problem that the chili powder is scorched.
Therefore, for microwave equipment manufacturers, different design principles and manufacturing processes should be adopted for different materials, and strive to be scientific and efficient.
For powdered condiment manufacturers, when purchasing microwave equipment, comprehensive consideration should be given to the aspects of production, product production process, sterilization and drying requirements, etc., and do not blindly listen to the exaggerated propaganda of some equipment factories. Condiment manufacturers should bring materials to the microwave equipment manufacturing plant for on-site testing, and work with the equipment factory to find problems and solve problems, and select equipment manufacturers with technical strength as partners to avoid blind purchase of microwave equipment. Unnecessary loss.
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