CN101036527A - Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice - Google Patents
Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice Download PDFInfo
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Abstract
The invention relates to a processing method for sterilization and enzyme-inhibition of non-thermal fruit vegetable condensed juice, which is characterized in that the fruit and vegetable juice is prepared by high-tension pulse electric field sterilization technology and freeze concentration process, viz. the fresh fruit and vegetable juice is processed by the steps of 1) at room temperature, making the juice flow across a high-tension pulse electric field with electric field intensity not less than 10kv/cm, pulse number not less than 10, pulse width not less than 2mus and no more than 100mus, for sterilization; 2) freeze concentration of the processed fruit and vegetable juice at the temperature below 0DEG C. The invention employs high-tension pulse electric field sterilization technology and freeze concentration process, wherein microorganism is effectively killed and partial enzymes in fruit and vegetable juice are deactivated by using the high-tension pulse electric field sterilization technology firstly at room temperature, and then activity of enzyme is inhibited by freeze concentration process, said two processes are carried out at lower temperature, thereby implementing sterilization and enzyme-inhibition, and solving the problem of juice quality reduction caused by thermal method.
Description
Technical field
The present invention relates to new fruit drink or vegetable juice (abbreviation Juice) processing method, particularly a kind of process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice.
Background technology
For a long time, owing to contain various enzymes and microorganism in the fruits and vegetables, therefore, use the heating power technology in the fruit and vegetable juice processing process inevitably to reach the effect of sterilising and enzyme inactivating.Yet high temperature but can destroy original fragrance, local flavor and nutritional labeling in the fruits and vegetables, reduces added value of product.In recent years, increasing researcher begins sight is turned to non-heat sterilization technology.The high-pressure pulse electric technology is exactly one of them, the high-pressure pulse electric technology can be killed pathogenic bacteria, coliform and various microorganism at normal temperatures effectively, but it is not fully up to expectations to the enzymatic inactivation effect in the fruits and vegetables, for example under the 20kV/cm electric field, through 60 umber of pulses, pulse width 17 μ s, pectinase activity in the orange juice can reduce by 60%, but but with compare by the effect of pasteurize passivation 90% above enzyme activity, the effect by the high-pressure pulse electric inactive enzyme still can't satisfy the requirement of commercial storage.Therefore, the researcher strives to find the way of solution.Such as, at number of patent application be: in 200610016890.0 " a kind of method of sterilizing and enzyme-eliminating for fluid food ", what adopt is that pasteurize is in conjunction with high-pressure pulse electric sterilization, can effectively kill microorganism in the fruit juice by high-pressure pulse electric, and by the effective vigor of enzyme in the passivation fruit juice of pasteurize.But the temperature of pasteurize is between 60-100 ℃, kept process of thermal treatment, because temperature is higher, still can cause the decline of fruit juice quality, for example Lychee juice and some vegetable juice are being heated when being heated, can change color, and orange juice can produce bad flavor heating when being heated, cause quality to descend.
Summary of the invention
In order to solve existing in prior technology the problems referred to above, the invention provides a kind of process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice, it adopts high-pressure pulse electric to handle and freeze concentration is handled the mode that combines, earlier by the effective at normal temperatures killing microorganisms of high-voltage pulse sterilization technology, and the enzyme in the part passivation Juice, the activity that then suppresses enzyme in the Juice by freeze concentration, the entire process process is carried out at a lower temperature, thereby when successfully realizing sterilization, enzyme inhibitor, solved the fruit juice quality decline problem that causes because of thermal methods.
Technical scheme of the present invention is to constitute like this, it is characterized in that, utilize high voltage pulsation electric-field sterilizing tech to produce the fruits and vegetables inspissated juice in conjunction with technology for freeze concentration, be about to process processing according to following steps: 1. at normal temperatures by the fresh fruit of vegetables juice that garden stuff processing makes, make the Juice electric-field intensity 〉=10kv/cm that flows through, umber of pulse 〉=10, pulse width 〉=2 μ s ,≤high-pressure pulse electric of 100 μ s carries out sterilization treatment; 2. the Juice after will handling through high-pressure pulse electric carries out freeze concentration in the temperature below 0 ℃, becomes the non-thermal fruit and vegetable concentrated juice product.
Freeze concentration method is a kind of normal pressure, the freezing point temperature method for concentration of operation down, its principle is when temperature is lower than the solidification point (0 ℃) of water, moisture in the Juice is separated out with the form of ice crystal, separated after the ice crystal, the fruit juice that can obtain concentrating just, the removal of moisture rely on freezing of water in the solution.Its latent heat of phase change is about 1/7 of evaporation latent heat, also belong to the low energy consumption concentration method, simultaneously since whole operation all below 0 ℃, there is not vapour-liquid interface in separation process, its advantage is: 1. the variation of loss of volatile aromatic composition and thermal sensitivity compositions such as enzyme, pigment is few; 2. the propagation of microorganism in can avoiding operating; 3. can avoid the polymerisation and the condensation reaction that cause because of distillation; When 4. containing the solution concentration of multiple solute, only remove moisture, the variation that can not cause mother liquor to form.Therefore be concentrated the angle of article matter from protection, freeze concentration is the best approach.
Because the present invention adopts the high-voltage pulse sterilization technology to process Juice (final products are the fruits and vegetables inspissated juice) in conjunction with Freeze Concentration Technology, therefore than prior art, the present invention has the following advantages: (1) makes full use of the advantage of high-voltage pulse sterilization technology, effective at normal temperatures killing microorganisms, guaranteed food security, avoided simultaneously the destruction to flavor substance in the Juice and nutriment of causing again, kept the quality of fruit juice because of heat sterilization.(2) adopt Freeze Concentration Technology, realize at low temperatures concentrating, when improving Juice concentration, kept the quality of fruit juice fully; And because product is freezing at low temperatures and preservation, can make that enzyme activity is suppressed in the fruit juice, prolong the product shelf life, thereby both overcome high-pressure pulse electric, avoid adopting thermal methods such as pasteurize again and influence the quality of product the not good problem of enzyme action effect in the Juice.(3) product form is an inspissated juice, has saved the space, reduces cost of transportation.(4) adopt non-heating power technology energy consumption to reduce greatly, the energy consumption of high-pressure pulse electric is about 1/30 of heat sterilization, and the Juice after the impulse electric field sterilization is made concentrated product through after the freeze concentration, and its energy consumption only concentrates the 1/3-1/6 of energy consumption for heating power.(5) by adopting high voltage pulsation electric-field sterilizing tech and Freeze Concentration Technology to combine, made full use of the complementary advantage of two technology, the Juice of producing not only has good security aspect microorganism, can Long-term Storage, and has a bright quality of pressing fruit, vegetables Normal juice, when drinking,, just can enjoy one glass of aquatic foods that make us satisfied and press fruit, vegetables juice as long as be diluted to original concentration with pure water.
The specific embodiment
Below in conjunction with the specific embodiment, technological process, embodiment, and experimental data content of the present invention is elaborated.
(1) specific embodiment is as follows: earlier with fruits and vegetables through broken, squeeze, filter, get operation processing such as juice and make fresh fruit of vegetables juice, then process processing according to following steps:
1. at normal temperatures, make the Juice electric-field intensity 〉=10kv/cm that flows through, umber of pulse 〉=10, pulse width 〉=2 μ s ,≤high-pressure pulse electric of 100 μ s carries out sterilization treatment.The burst process time equals the product of pulse width and umber of pulse, and impulse electric field strength is high more, and the burst process time is short more; Under time, pulse width is big more in identical burst process, and umber of pulse is few more, and vice versa.Impulse electric field strength, pulse width can be regulated according to different Juices with umber of pulse, for example the pH value of orange juice is lower, therefore the microorganism in the orange juice is comparatively responsive for high-pressure pulse electric, select electric-field intensity 10kV/cm, umber of pulse is 400, pulse width is that the current field condition of 17 μ s can be killed the microorganism in the orange juice, and the pH value of carrot juice is higher, microorganism in the carrot juice has strong resistivity to high-pressure pulse electric, so needing electric-field intensity is 20kv/cm, umber of pulse is 400, pulse width is the current field condition of 17 μ s, the microorganism in the carrot juice all could be killed.The common lower Juice of pH value, when adopting high-pressure pulse electric to handle, the electric-field intensity of selecting for use can be lower, and the higher Juice of pH value, the electric-field intensity of selecting for use can be higher.But electric-field intensity is necessary 〉=10kv/cm, because if electric-field intensity is lower than 10kv/cm, though also can killing microorganisms by increasing umber of pulse, to almost not effect of enzyme, so also should not adopt the electric-field intensity that is lower than 10kv/cm.Pulse width is by the pulse generating unit decision, and pulse width can be regulated in 2 μ s-100 μ s scopes, but the pulse width that is lower than 2 μ s requires height to equipment, easily cause the equipment instability, do not advise adopting, and can cause overheated discharge, therefore should not adopt greater than the pulse width of 100 μ s.In addition, pulse number is necessary 〉=10, though otherwise can the part killing microorganisms, can't play effect to enzyme.
2. the Juice after will handling through high-pressure pulse electric cools below 0 ℃, moisture in the Juice is build-up ice behind the crystal, ice crystal is separated with concentrate, promptly obtain the non-thermal fruit and vegetable concentrated juice product, final products are preserved being lower than under 0 ℃ the temperature, and reserve temperature can be according to different requirement of storage period and difference, and reserve temperature is low more, then can preserve for a long time more, and not change the original local flavor of Juice.And, therefore when successfully realizing sterilization, enzyme inhibitor, solved the fruit juice quality decline problem that causes because of thermal methods because low temperature has the effect of inhibitory enzyme.
3. the final products form is that low temperature is preserved the freeze concentration fruit and vegetable juice product, storage period long (6-12 month) not only, and promptly be one glass of fresh fruit of vegetables juice that local flavor is pure after itself and pure water mixed.
(2) technological process is as follows:
(3) embodiment is as follows: with orange juice, carrot juice and tomato juice is example, and impulse electric field strength is 10kv/cm or 20kv/cm.If improve impulse electric field strength, then correspondingly can reduce umber of pulse, i.e. in the processing time, vice versa, but generally be not less than 10kv/cm.
Embodiment 1: non-heating power orange juice
(1) selects new orange for use, clean, after draining, cut half, squeeze the juice, filter, get juice clearly.
(2) above-mentioned clear juice is flowed through electric-field intensity is that 10kv/cm, umber of pulse are that 400, pulse width are the high-pressure pulse electric of 17 μ s, carries out obtaining cold sterilization orange juice after the sterilization processing.(when being 20kv/cm as if electric-field intensity, umber of pulse only needs 140.)
(3) be 13 ° of cold sterilization orange juices of Brix with initial concentration-1.5 ℃～-4.7 ℃ through freeze concentration, after to become concentration be 34 ° of Brix FCOJs.Product is preserved in-10 ℃～-18 ℃.
Embodiment 2: non-heating power carrot juice
(1) select fresh carrot for use, clean, after draining, peeling, making beating is filtered, and gets juice clearly
(2) above-mentioned clear juice is flowed through electric-field intensity is that 20kv/cm, umber of pulse are that 400, pulse width are the high-pressure pulse electric of 17 μ s, carries out sterilization processing and obtains cold sterilization carrot juice.
(3) be that 7 ° of cold sterilization carrots of Brix are 33 ° of Brix freeze concentration carrot juices at-3 ℃～-6 ℃ through becoming concentration after the freeze concentration with initial concentration.Product is preserved in-10 ℃～-18 ℃.
Embodiment 3: non-heating power tomato juice
(1) select fresh tomato for use, clean, remove the base of a fruit, after draining, making beating is filtered, and gets juice clearly
(2) above-mentioned clear juice is flowed through electric-field intensity is that 20kv/cm, umber of pulse are that 300, pulse width are the high-pressure pulse electric intensity of 17 μ s, carries out sterilization processing and obtains cold sterilization tomato juice.
(3) be that the cold sterilization tomato juice of 4.4 ° of Brix is 30 ° of Brix tomato juices at-3.5 ℃～-5.6 ℃ through becoming concentration after the freeze concentration with initial concentration.Product is preserved in-10 ℃～-18 ℃.
(4) test and subjective appreciation result
1, test result: tester is untreated Juice, sample 1 Juice for adopting pasteurize to handle in conjunction with high-pressure pulse electric (PEF), sample 2 is the fruits and vegetables inspissated juice that made by the embodiment 1-3 Juice with pure water mixed after to make at 1: 2.5 again.
Table 1 different disposal method is to microorganism in the orange juice and enzyme killing effect
| Sample | The contrast orange juice | Sample 1 | Sample 2 |
| Total plate count (cfu/ml) | 2200 | 4 | 10 |
| Coliform (MPN/100ml) mould and saccharomycete (cfu/ml) pathogenic bacteria (salmonella, Shigella, gold | 9 1500 do not detect | ＜35 do not detect | ＜3 15 do not detect |
| Staphylococcus aureus) pectase relative activity | 1 | 0.15 | 0.15 |
Table 2 different disposal method is to microorganism in the carrot juice and enzyme killing effect
| Sample | The contrast carrot juice | Sample 1 | Sample 2 |
| Total plate count (cfu/ml) | 1700 | 4 | 18 |
| Coliform (MPN/100ml) mould and saccharomycete (cfu/ml) pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) pectase relative activity | 11 2000 do not detect 1 | ＜36 do not detect 0.20 | ＜3 13 do not detect 0.25 |
Table 3 different disposal method is to microorganism in the tomato juice and enzyme killing effect
| Sample | The contrast tomato juice | Sample 1 | Sample 2 |
| Total plate count (cfu/ml) | 1300 | 3 | 16 |
| Coliform (MPN/100ml) mould and saccharomycete (cfu/ml) pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) pectase relative activity | 17 1800 do not detect 1 | ＜32 do not detect 0.15 | ＜3 11 do not detect 0.23 |
2, subjective appreciation
According to Wilcoxon Test (Brad Wilkerson rating method) method
[1]Invite 10 subjective appreciation officials, sample 1 and sample 2 are had a liking for property testing, be preferably 5 fens, the poorest is 1 minute, the mark difference is represented the difference (0 removes) between sample 2 and the sample 1, is example with table 8, and the account form of order d is, absolute value ordering with difference, promptly have four 1, ordering is 1,2,3,4, be (1+2+3+4)/4=2.5 with four times of removing 1 after the ordering addition, again according to the positive and negative situation that should be worth originally, correspondingly add sign before order d, N represents to test participation number promptly 10, W represent with occupy the minority among the order d on the occasion of or the absolute value addition of negative value, in table 8, negative value occupies the minority, so be 2.5+2.5=5 with the absolute value of two negative values, is this table W value.Result of the test and analysis as table 4-6.
The different orange juice product subjective appreciations of table 4 are analyzed
| Sequence number | Sample 1 | Sample 2 | The mark difference, d | Order d |
| 1 2 3 4 5 6 7 8 9 10 | 1 2 4 1 3 1 4 3 1 2 | 5 3 3 3 3 3 3 4 3 4 | +4 +1 -1 +2 0 +2 -1 +1 +2 +2 | + 9+2.5-2.5+5.15 remove+5.15-2.5+2.5+5.15+5.15 |
| N＝10，W＝5，P＝0.02 | ||||
The different carrot juice product sensory of table 5 assessment analysis
| Sequence number | Sample 1 | Sample 2 | The mark difference, d | Order d |
| 1 2 3 4 5 6 7 8 9 10 | 1 2 2 1 3 2 4 3 1 1 | 5 4 4 3 2 1 4 3 3 4 | +4 +2 +2 +2 -1 -1 0 0 +2 +3 | + 8+4.5+4.5+4.5-1.5-1.5 remove+4.5+7 |
| N＝1，W＝3，P＝0.01 | ||||
The different tomato juice product sensory of table 6 assessment analysis
| Sequence number | Sample 1 | Sample 2 | The mark difference, d | Order d |
| 1 2 3 4 5 6 7 8 9 10 | 5 2 1 1 3 2 3 3 1 2 | 3 4 2 3 2 4 3 3 3 2 | -2 +2 +1 +2 -1 +2 0 0 +2 0 | -5+5+1.5+5-1.5+5 remove+5 remove |
| N＝1，W＝6.5，P＞0.02 | ||||
At first, the Juice of assumes samples 1 and sample 2 does not have significant difference, and promptly the scoring of the scoring=sample 2 of sample 1 is made as Ho.But G.18 can find out from each table analysis result and the subordinate list Table that looks into the list of references, color and luster p=0.02, fragrance p=0.01, mouthfeel p＞0.02. as can be known, supposing all is false, so there is significant difference in the two, this shows that the Juice of sample 1 and sample 2 is all different on color and luster, fragrance and mouthfeel.
Sample 2 is than sample 1 score height in every index, illustrate that FCOJ that non-heating power produces combined the quality height of Juice (be sample 1) that PEF handle with its quality of Juice (being sample 2) of making after pure water is mixed than pasteurize with 1: 2.5, its difference is extreme significant.
List of references
[1]Michael O’Mahony.Sensory Evaluation of Food[M].Marcel Dekker，Inc，New York，1985：301-309
[1] Michael O ' Mahony. food subjective appreciation [M]. USA New York Marcel Dekker publishing house, 1985:301-309
Claims (2)
1. process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice, it is characterized in that, utilize high voltage pulsation electric-field sterilizing tech to produce the fruits and vegetables inspissated juice in conjunction with technology for freeze concentration, be about to process processing according to following steps: 1. at normal temperatures by the fresh fruit of vegetables juice that garden stuff processing makes, make the Juice electric-field intensity 〉=10kv/cm that flows through, umber of pulse 〉=10, pulse width 〉=2 μ s ,≤high-pressure pulse electric of 100 μ s carries out sterilization treatment; 2. the Juice after will handling through high-pressure pulse electric carries out freeze concentration in the temperature below 0 ℃, becomes the non-thermal fruit and vegetable concentrated juice product.
2. process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice according to claim 1, it is characterized in that: described technology for freeze concentration is that Juice is cooled below 0 ℃, moisture in the Juice is build-up ice behind the crystal, ice crystal is separated with concentrate, promptly obtain the non-thermal fruit and vegetable concentrated juice product, this product is placed on cryopreservation below 0 ℃.
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