Chinese spices have a very long history, and the research on them is quite mature. let's get closer to the Medelic and listen to the innovative voices!
Sichuan Medelic Foods Technology Co.,Ltd. is a Chinese quality spice powder supplier, we focus on spice raw material powder manufacturing, innovative research and development and integrated marketing, and is committed to providing food industry enterprises with spice powder product solutions. Although many people currently think that the study of spices is too traditional, we don’t think so. We dig the inspiration of spice research from the traditional Chinese food culture and find that there are many technical difficulties in the development of spice products.
The first difficulty is the flavor control and release of the spices. Through experimental comparison, we found that there is a big flavor difference between knife chopped and machine ground sichuan pepper: the flavor presentation, bitterness, and richness of the spices are completely different at each stage after the shape is intact and ground. For example, after sichuan pepper is picked from the tree, the volatile essential oil is able to reach 15%, after the sun drying, storage and grinding, the volatile essential oil is only 1%, which is a very serious loss for the flavor of the spice, and there is a loss of numbness and active ingredients.
In addition, the spices will retain their own enzymatic activity after drying, how to retain the active ingredients in the whole process of storage, degradation, and participation in the reaction, and make full use of it in food? This is the second difficulty in the research and development of spice products, which is the issue of industry standardization. How to ensure that the quality and flavor of freshly picked spices are consistent compared to dried and ground spices? How can different batches of spices be standardized? These are the problems that need to be solved in the process of making spice powder. But precisely this technical difficulty and market space attracts our R&D team to go deeper into the field of spices, and finally achieve technological innovation in the industry.
In order to solve the painful difficulties of spice powder making, we have developed a special crusher for spices, which can be milled, fine shear and coarse shear according to the demand. Grinding may completely destroy the plant tissue cells to form a fine powder, which will be fully integrated with other spices to form a compound flavor. Shearing, on the other hand, protects plant cell tissues as much as possible intact, so that each effective component partition exists, effectively improving the flavor of spices, heat resistance of processing. Take sichuan pepper as an example, in the flavor mixture of the composite spice powder material, it is difficult to taste the obvious sichuan pepper flavor. But if I need an explosive sichuan pepper flavor to enhance the flavor, through shearing technology (even if only 60 mesh), it will wrap the sichuan pepper's numbness and volatile oil within the plant cells, still allowing the sichuan pepper to explode into a distinct aroma. So the degree of damage to the tissue structure has a great impact on the release of active ingredients, spices special crusher for different processes, different cooking methods and food needs, you can achieve different flavor control and release.
Secondly, we also focused on how to preserve the flavor integrity of the spices. Spices give off a pleasant head aroma the moment they are freshly picked and broken open, but this aroma is difficult to retain in industrial production. Conventional crushers are open to air intake and exhaust, and the spices are crushed and environmentally processed by the crusher, which also destroys the head aroma of the spices. In order to ensure the integrity of the product flavor, we have added a closed-circuit circulation system to all crushers, the intake and exhaust air is completely changed to internal circulation, which can effectively reduce the loss of flavor and active ingredients of spices, and retain the head aroma of raw materials. Therefore, the combination of crushing shear and closed-circuit circulation can effectively solve the painful and difficult points in spice powder making.
Spice products are greatly affected by enzymatic activity, and they also encounter shelf-life problems when marketed, with oxidative rancidity and accelerated spoilage of the product. For this reason, we first inactivated and sterilized the spices by irradiation before powdering, and found that it did not completely destroy the raw material enzyme activity, causing the enzymes to continue to react during the process. And in the closed circuit, there will still be fallen bacteria adsorbed on the spice powder causing secondary contamination. To solve this problem, we found that the vacuum steam inactivation sterilization combined with the closed-circuit system can effectively solve the problem of product shelf life. In this way we basically overcome the painful difficulties in the production of spice products.
Although a new enterprise, we have been able to grow rapidly in recent years because of our tireless exploration of the spice industry. We continue to research and develop new technologies and techniques in the field of scientific research, strictly control product quality, empower the traditional process with technology, restore the original flavor of spices, and achieve the natural beauty.
Post time: Feb-17-2023