Microwave sterilization treatment of Angelica sinensis black beans
With the upgrading of national health consumption awareness, the market for medicinal and edible health snacks is...
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With the upgrading of national health consumption awareness, the market for medicinal and edible health snacks is steadily expanding. Danggui black bean composite snacks rely on high-quality ingredient ratios, combining rich nutrition and unique taste, becoming a popular category of leisure and health food. However, Angelica sinensis and black beans are highly nutritious and thermosensitive materials, rich in protein, carbohydrates, and active substances, which are prone to microbial growth, difficult to sterilize and preserve, and have a short shelf life for finished products, which are the core challenges restricting the industrial production of this category.
In traditional processing modes, enterprises often rely on high-temperature drying and frying processes to inhibit bacteria, without targeted sterilization techniques. Traditional hot processing relies on external high-temperature conduction sterilization, which not only has a complicated and time-consuming process, but also has shortcomings such as uneven heating inside and outside, and poor sterilization stability. At the same time, prolonged high-temperature treatment can seriously damage the active nutrients of Angelica sinensis, resulting in the loss of the natural flavor and dietary fiber of black beans, leading to a deterioration in product taste and a loss of health value, making it difficult to achieve standardized high-quality production.
Microwave technology provides a new solution for the core sterilization needs of Angelica sinensis black bean snacks.
Microwave technology relies on the principle of electromagnetic wave penetration heating, which can directly penetrate the entire material, causing high-frequency friction and rapid heat generation of water molecules inside the food, achieving synchronous and uniform heating and sterilization inside and outside. Different from traditional surface heating mode, microwave can kill harmful microorganisms such as bacteria, mold, and insect eggs on the surface and deep layers of materials, extending the shelf life of snacks.
While completing the core sterilization process, excess moisture will naturally be carried away during the material heating process, achieving mild and uniform drying. This additional feature does not require an additional drying process, streamlining the production process, ensuring that the moisture content of the material meets the standard and the texture is uniform, further assisting in improving product storage stability.
Importantly, the microwave adopts a low-temperature short-time sterilization process, with a mild temperature throughout the process and fast processing speed, suitable for the thermal sensitivity characteristics of Angelica sinensis and black beans. Effectively avoiding issues such as nutrient loss, poor taste, and flavor variation caused by high-temperature processing, and effectively preserving the health value of ingredients that are both medicinal and edible.
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