CN101167592A - Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving - Google Patents
Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving Download PDFInfo
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- CN101167592A CN101167592A CNA2007101344054A CN200710134405A CN101167592A CN 101167592 A CN101167592 A CN 101167592A CN A2007101344054 A CNA2007101344054 A CN A2007101344054A CN 200710134405 A CN200710134405 A CN 200710134405A CN 101167592 A CN101167592 A CN 101167592A
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- dried food
- nano silver
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- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 48
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 54
- 230000008569 process Effects 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 229910052709 silver Inorganic materials 0.000 claims abstract description 6
- 239000004332 silver Substances 0.000 claims abstract description 6
- 235000013324 preserved food Nutrition 0.000 claims description 28
- 238000012545 processing Methods 0.000 claims description 22
- 239000011248 coating agent Substances 0.000 claims description 19
- 238000000576 coating method Methods 0.000 claims description 19
- 238000004108 freeze drying Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 235000013594 poultry meat Nutrition 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 14
- 241000894006 Bacteria Species 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000006378 damage Effects 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000002906 microbiologic effect Effects 0.000 abstract 2
- 239000003973 paint Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 31
- 238000007789 sealing Methods 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 241000588724 Escherichia coli Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 238000002372 labelling Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000251511 Holothuroidea Species 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000003833 bile salt Substances 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000003595 spectral effect Effects 0.000 description 2
- 241001466460 Alveolata Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000606161 Chlamydia Species 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 241000204031 Mycoplasma Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 210000004666 bacterial spore Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000004215 spore Anatomy 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a combined sterilization process of ozone, ultraviolet and nanometer silver paint films for assuring the quality of freeze-dried foods, belonging to the technical field of drying food safety control. The main processes of the combined sterilization comprise adopting nanometer silver as the raw material to pre-process the freeze-dried food, combining the sterilization method of finished products by ozone sterilization or ozone and other techniques, and controlling the microbiological content within 1000 micro-organisms/gram, coliform group bacteria (colibacillus) to reach the mark (negative). The invention adopts the mutually combined process of ozone, ultraviolet and nanometer silver, and also comprises a new process for subsequently removing residual ozone, which not only increases the ozone sterilization effect for leading sterilized products to control the microbiological content within the safe range, but also cannot damage the quality, the unique feature, the flavor, and the nutrition ingredients of the freeze-dried food.
Description
Technical field
A kind of ozone, ultraviolet and nano silver coating the invention belongs to dried foods safety control technology field to the combined sterilizing method of freezing-dried food preserving.
Background technology
The exceed standard method of problem of the microorganism that is used to solve frozen dried food at present has: up-to-date employing be to continue electrically heated Pasteur sterilization, but because its apparatus expensive, or generation processing collects processing charges, improved the cost of this product virtually again; General frozen dried food production unit adopts simple ozone sterilization, still the phenomenon that Escherichia coli exceed standard can occur in the product of sterilization processing.
Because the ozone sterilization cost is low, have no side effect, can not cause damage to the local flavor and the nutritional labeling of product, so be the method for disinfection of at present the most frequently used frozen dried food.Because the specific (special) requirements of frozen dried food is so can not adopt thermally-sterilized method.In sterilization process, also want simultaneously the humidity in the strictly controlled environment.Ozone sterilization commonly used, owing to be subjected to the influence restriction of temperature and air humidity, bactericidal effect is limited, and can only kill the microorganism of product surface.When product is the freeze-drying mixed food, all may there be microorganism in the inside and outside of its product, so only killing the microorganism on surface can't deal with problems, simultaneously in the process of ozone gas sterilization, because the continuous consumption of ozone gas can cause the ozone concentration in the airtight container more and more lower, can make bactericidal effect more and more fainter.
Ultraviolet ray can be killed various microorganisms, comprises bacterium, fungi, virus and Richettsia etc.In general, Gram-negative bacteria is the most responsive to ultraviolet ray, is gram-positive cocci secondly, and bacterial spore and fungal spore resistance are the strongest.Virus also can be by ultraviolet inactivation, and its resistance is between bacterial propagule and gemma.Wherein, Escherichia coli belong to the bacterial classification to the low resistance of ultraviolet ray.Also have at present and adopt ultraviolet-sterilization to handle frozen dried food.But the sterilizing ability of simple ultraviolet-sterilization is also very faint, and ultraviolet-sterilization can only kill the microorganism of product surface or surface of package.If so adopt the ultraviolet ray irradiation to carry out sterilization processing separately, its effect is very faint.
Nano Silver is the silver-colored particulate of Nano grade, its atomic arrangement shows as " Jie's attitude " between solid and molecule, the extremely strong Nano Silver particulate of this activity possesses superpower antibacterial ability, can kill bacteria, pathogenic microorganisms such as fungi, mycoplasma, Chlamydia, be a kind of inorganic antiseptic with broad spectrum antibacterial.In addition, the effect of nano silver coating has continuation, can also continue to act on other bacteriums after nano-Ag particles oozes out from bacterium.And the nano silver coating action effect is stable, can not be subjected to factor affecting such as temperature, pressure.But the simple nano silver coating that only uses, be difficult to control of microorganisms within safe range, but the frozen dried food raw material is carried out preliminary treatment with Nano Silver, can better control growth of microorganism in the frozen dried food process, final microbial numbers control all has certain effect to frozen dried food.
Ozone sterilization is to belong to the PPM level, acts on food surface and only produces atomic weak oxidation, is not enough to influence the inherent material of food and changes.Because ozone very easily decomposes, half-life 20-50min in the air does not produce residual at food surface yet.The nutritional labeling and the flavor ingredient of the egg that China food nutrition department once preserved ozone, apple, green pepper are analyzed, and compare with control group, do not have significant difference.But handle directly packing of back for convenience, can control certain conditions such as temperature, to quicken the degradation speed of residue ozone.
Summary of the invention
The object of the invention provides a kind ofly to be used Nano Silver to carry out preliminary treatment and combined with ozone to study method to the combined sterilizing of frozen dried food, can be used for the especially frozen dried food microbial safety control of big, the complicated component of volume of all kinds of frozen dried foods.
Technical solution: a kind of method of freezing-dried food preserving sterilization, its sterilization processing have adopted the combined sterilizing method of ozone, ultraviolet and nano silver coating, and process is:
(1) nano silver coating is handled: the Nano silver solution silver concentration is 0.04-0.05ppm, and the raw material of frozen dried food is soaked the processing of filming in 30 seconds in Nano silver solution; The raw material of filming after handling is carried out the freeze-drying processing, obtain the frozen dried food piece;
(2) ozone and ultraviolet-sterilization are handled: the frozen dried food after nano silver coating is handled has been put into the sealed bag of evacuation of air as far as possible, seal immediately after charging into 3 seconds ozone gas, the back puts a sealed bag that drains air as far as possible again in this sealed bag outside, feeding ozone gas again seals after 15 seconds immediately, make ozone enter frozen dried food inside and carry out sterilization processing, adopt the assisting sterilisation method of ultraviolet irradiation afterwards, under the irradiation of uviol lamp, carry out sterilization processing 60min.
The raw material of frozen dried food refers to fruits and vegetables, aquatic products, the dried cutting of poultry meat jelly raw material.
The frozen dried food raw material is single, raw-food material several mixing or the process seasoning.
The sterilization processing process of this product is that the sample raw material are carried out cultivating observed result again and the product after the sterilization processing being carried out the analysis of quality and nutritional labeling through sampling behind ozone and the ultraviolet-sterilization after the nano silver coating preliminary treatment.
The present invention is the method for disinfection that ozone is combined with pressure and ultraviolet light and combine with the nano silver coating technology.Because thereby inner microorganism can be killed in the space that the effect of pressure can make ozone gas enter between product; And ultraviolet irradiation both can play the effect that the effect of sterilization also can be played the maintenance ozone concentration, because uviol lamp can produce ozone at the spectral line of 185nm in air, 253.7nm the contained energy of spectral line can effectively destroy the dna structure of organic molecule, make the lasting schizogamy of organic molecule loss of activity or inhibition organic molecule, reach the purpose of sterilization.Nano silver coating preliminary treatment simultaneously not only can be played antibacterial effect but also can not influence security of products in the finite concentration scope, and a certain amount of pressure and ultraviolet irradiation also can not cause the quality change of product and losing of flavour nutrient composition.
Before carrying out freeze-drying, use Nano silver solution to soak 30s raw material, and then carry out the freeze-drying production process, the sample after the freeze-drying carries out ozone sterilization to be handled.Require all in China drinking water quality standard and the European Union's water standard that silver content is no more than 0.05ppm in the drinking water, and the Nano Silver concentration of using in the production process is generally used 0.045ppm below 0.05ppm.
The sample of monoblock is divided into two, and half carries out sterilization processing, and half does contrast.The sample of half put into 9 * 13 sealed bag and place under the normal temperature, in contrast sample.Second half sample is put into 9 * 13 the sealed bag that drains air as far as possible, connects ozone then, feeds ozone gas sealing immediately after 3 seconds, forms a space of containing the airtight drying of ozone and sample.Put one 18 * 24 the sealed bag that drains air as far as possible then in the outside of this sealed bag again, feed ozone gas sealing immediately after 15 seconds.Thereby formed an easy inflating bag.Sample sack with this transparent wrapper places under the uviol lamp then, carries out irradiation-sterilize and handles 60 minutes.
Cultivate after 24 hours or 48 hours and 36 hours observed result through the method for plate culture count and bile salt lactose fermentation tube method then and can know that the total number of bacteria and the coliform of the sample of contrast all exceed standard, and the microorganism total amount can be controlled in the 1000/gram coliform (or Escherichia coli) (feminine gender) up to standard through the sample after the sterilization processing.
Sterilization processing can directly be packed semi-finished product after finishing, and this moment is by suitable reduction temperature and change pressure, quickens the degradation speed of residue ozone.When temperature is reduced to 15 ℃ of left and right sides, about the decomposition rate of ozone can double.And suitable reduction pressure also helps ozone to decompose.
Simultaneously carry out finding the water content of product, color and luster behind the determination and analysis of sensory evaluation and nutriment for the product after the sterilization processing, local flavor, rehydration, and VC etc. almost do not change, visible such processing method is very little to the influence of the quality of product and nutritional labeling.
Beneficial effect of the present invention:
With the simple ozone sterilization of the microorganism that can only kill product surface relatively, this method also can be killed the microorganism of product inside when killing the microorganism of product surface, and can not make product and destroy product quality because of the moisture absorption or pulverizing.
Compare with the ultraviolet-sterilization that simple effect is faint, this method has adopted ozone and ultraviolet to unite the method for use, and the double effects that has promptly played two kinds of method for disinfection also can overcome the problem that the ozone concentration in the ozone sterilization process descends.
Compare with single ozone sterilization processing method, this method was carried out the nano silver coating preliminary treatment with raw material before producing, make and reduce content of molds at the very start as much as possible, Nano Silver can also suppress to pollute in process of production again simultaneously, product after producing like this can be obtained the effect of getting twice the result with half the effort handling through ozone sterilization.
Compare with the traditional methods such as heating that can effectively control the product microorganism, Jiao that this method can not produce the frozen dried food that causes because of heat treated sticks with paste, the moisture absorption that also can not produce the frozen dried food that moist hear heat test produces is rotten, also can not produce the destruction of various nutritional labelings and losing of local flavor in the frozen dried food that fierce method for disinfection produces.This method promptly is under the prerequisite of the quality of better preserve frozen dried food, simultaneously frozen dried food is controlled within the microbial safety scope.
Comprehensive and opinion is compared with background technology, the method for the present invention by ozone and nano silver coating combined sterilizing with the control of microorganisms in the product in safe range.Reach the sterilization target by simple experimental equipment extremely; Can not toxic side effect and do not damage under the prerequisite of product quality and realize that the product content of microorganisms reaches safety index.Product water content after this law is handled can not change, and product design is smooth, can not occur burntly sticking with paste or subsiding, and has long storage period, and process time is short, and production cost is low, can farthest keep the original color and luster of product, local flavor and nutritive value.
The specific embodiment
Embodiment 1: the method for using ozone, ultraviolet and nano silver coating combined sterilizing is to the sterilization processing of freeze-dried vegetable piece
The freeze-drying mixed greens piece 5g packing that certain company produces, in the pretreating process of producing, add the nano silver coating treatment process, or when the vegetables blanching, directly use Nano silver solution.The Nano Silver concentration of using in the production process is generally used 0.045ppm below 0.05ppm, soaked 30 seconds, stirs simultaneously, makes the various piece of vegetable surface all be stained with nano-Ag particles, pulls vegetables then out, carries out follow-up freeze-dry process.Carry out the complete finished product of ozone sterilization requirement of experiment, one of the soup stock of bad variations such as any moisture absorption does not take place in content, scissors with the bacterium of going out is divided into two its content, be respectively charged into as far as possible in 9 * 13 of evacuation of air the sealed bag of first use, sealing is put in to be done in the air in the same old way; Another charges into sealing immediately behind the ozone gas of 3s.And then the sealed bag outside puts a first sealed bag that drains air as far as possible of 18 * 24 that uses once more, feeds ozone gas sealing immediately after 15 seconds.Thereby formed an easy inflating bag.Sample sack with this transparent wrapper places under the uviol lamp then, carries out irradiation-sterilize and handles 60 minutes.On the sterile working platform, these two bags of samples are diluted cultivation respectively.Three dilution gradients choosing are 1: 100,1: 1000, and 1: 10000.Carry out the cultivation of beef-protein medium and bile salt lactose fermentation tube, constant temperature culture 48h and 36h in 37 ℃ incubator, viewing test result can know: untreated sample is through cultivating its total plate count of back between 10000-100000/gram, and sample after treatment is through cultivating the back total plate count in 1000/gram; Untreated sample can a large amount of bubbles occur even variable color occur after the cultivation of pipe by fermentation, and the sample after handling variable color can not occur and almost not observe alveolate generation after managing cultivation by fermentation, just coliform (or Escherichia coli) (feminine gender) up to standard.
Embodiment 2: the method for using ozone, ultraviolet and nano silver coating combined sterilizing is to the sterilization processing of freeze-drying sea cucumber
Buy in certain market, city freezing bright sea cucumber, thaw with warm water, remove intestines then, note the sea cucumber enteron aisle not being scratched, clean with running water, put into the 0.045ppm Nano silver solution and soaked 30 seconds, dry after pulling out, carry out freeze drying process then.Carry out the complete finished product of ozone sterilization requirement of experiment, one of the sea cucumber of any bad variation is not taken place, scissors with the bacterium of going out breaks it into two, and is respectively charged into as far as possible in 9 * 13 of evacuation of air the sealed bag of first use, and sealing is put in to be done in the air in the same old way; Another charges into sealing immediately behind the ozone gas of 3s.And then the sealed bag outside puts a first sealed bag that drains air as far as possible of 18 * 24 that uses once more, feeds ozone gas sealing immediately after 15 seconds.Thereby formed an easy inflating bag.Sample sack with this transparent wrapper places under the uviol lamp then, carries out irradiation-sterilize and handles 60 minutes.On the sterile working platform, these two bags of samples are diluted cultivation respectively.Three dilution gradients choosing are 1: 100,1: 1000, and 1: 10000.Carry out the cultivation of beef-protein medium and bile salt lactose fermentation tube, constant temperature culture 48h and 36h in 37 ℃ incubator, viewing test result can know: untreated sample is through cultivating its total plate count of back between 10000-100000/gram, and sample after treatment is through cultivating the back total plate count in 1000/gram; Untreated sample can a large amount of bubbles occur even variable color occur after the cultivation of pipe by fermentation, and the sample after handling variable color can not occur and almost not observe have bubble to produce after managing cultivation by fermentation, just coliform (or Escherichia coli) (feminine gender) up to standard.
Claims (2)
1. the method for a freezing-dried food preserving sterilization is characterized in that sterilization processing has adopted the combined sterilizing method of ozone, ultraviolet and nano silver coating, and process is:
(1) nano silver coating is handled: the Nano silver solution silver concentration is 0.04-0.05ppm, and the raw material of frozen dried food is soaked the processing of filming in 30 seconds in Nano silver solution; The raw material of filming after handling is carried out the freeze-drying processing, obtain the frozen dried food piece;
(2) ozone and ultraviolet-sterilization are handled: the frozen dried food after nano silver coating is handled has been put into the sealed bag of evacuation of air as far as possible, seal immediately after charging into 3 seconds ozone gas, the back puts a sealed bag that drains air as far as possible again in this sealed bag outside, feeding ozone gas again seals after 15 seconds immediately, make ozone enter frozen dried food inside and carry out sterilization processing, adopt the assisting sterilisation method of ultraviolet irradiation afterwards, under the irradiation of uviol lamp, carry out sterilization processing 60min.
2. method for disinfection according to claim 1 is characterized in that the raw material of frozen dried food refers to fruits and vegetables, aquatic products, the dried cutting of poultry meat jelly raw material.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101344054A CN101167592B (en) | 2007-10-19 | 2007-10-19 | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving |
| PCT/CN2007/003327 WO2009049450A1 (en) | 2007-10-19 | 2007-11-23 | An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101344054A CN101167592B (en) | 2007-10-19 | 2007-10-19 | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101167592A true CN101167592A (en) | 2008-04-30 |
| CN101167592B CN101167592B (en) | 2010-06-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2007101344054A Expired - Fee Related CN101167592B (en) | 2007-10-19 | 2007-10-19 | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving |
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| CN (1) | CN101167592B (en) |
| WO (1) | WO2009049450A1 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102028025A (en) * | 2010-12-06 | 2011-04-27 | 江南大学 | Method for controlling bacteria and guaranteeing quality of cooked mixed vegetables under refrigeration condition |
| WO2011105978A1 (en) * | 2010-02-26 | 2011-09-01 | Mehmet Ali Topo | Antibacterial package for solid and liquid food and method of manufacturing thereof |
| CN105638865A (en) * | 2016-01-28 | 2016-06-08 | 佛山市聚成生化技术研发有限公司 | Method for treating avocados and avocados obtained through treatment of method |
| CN106136020A (en) * | 2015-03-30 | 2016-11-23 | 河南工业大学 | Cereal products composite bactericidal case |
| CN107079979A (en) * | 2017-03-30 | 2017-08-22 | 合肥金同维低温科技有限公司 | A kind of preservation method of agriculture fruits and vegetables |
| CN107183000A (en) * | 2017-06-20 | 2017-09-22 | 百瑞源枸杞股份有限公司 | A kind of method of matrimony vine sterilizing insect prevention |
| WO2017175028A1 (en) * | 2016-04-04 | 2017-10-12 | PHILIPPI, Eduardo Frederico Borsarini | System and method for deodorization, sterilization, and increase resistance to maturation in food |
| CN108077713A (en) * | 2017-12-13 | 2018-05-29 | 周勇 | A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof |
| CN108477603A (en) * | 2018-03-05 | 2018-09-04 | 江南大学 | A method of spray drying conditioning wheat seedling powder flexibility sterilization and nutrition composition effectively preserve |
| CN109843071A (en) * | 2017-04-24 | 2019-06-04 | 哈普克方案有限公司 | Advanced oxidation processes for microorganism reduction |
| CN111165556A (en) * | 2020-02-09 | 2020-05-19 | 董锦铭 | Unfrozen meat sterilization method and treatment device |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20100827A1 (en) * | 2010-05-10 | 2011-11-11 | Angela Bassoli | PROCEDURE FOR CONSERVATION AND AESTHETIC COVERING OF VEGETABLE PRODUCTS IN GENERAL. |
| CN111011726A (en) * | 2019-12-31 | 2020-04-17 | 长沙南泥湾食品厂 | Bacteria-reducing fresh-keeping method for fresh wet noodles |
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| CN1099256C (en) * | 2000-10-27 | 2003-01-22 | 赵云发 | Disinfecting method and equipment for food products, agricultural products and sideline products |
| CN1502249A (en) * | 2002-11-21 | 2004-06-09 | 福州超大现代农业发展有限公司 | Freshness-retaining method for fruit and vegetable |
| CN2766564Y (en) * | 2004-09-30 | 2006-03-29 | 广州百佳超级市场有限公司 | Ozone water-spraying fruits, vegetables and other foods fresh-keeping apparatus |
| CN1301061C (en) * | 2005-07-01 | 2007-02-21 | 江南大学 | Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable |
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2007
- 2007-10-19 CN CN2007101344054A patent/CN101167592B/en not_active Expired - Fee Related
- 2007-11-23 WO PCT/CN2007/003327 patent/WO2009049450A1/en active Application Filing
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011105978A1 (en) * | 2010-02-26 | 2011-09-01 | Mehmet Ali Topo | Antibacterial package for solid and liquid food and method of manufacturing thereof |
| CN102028025A (en) * | 2010-12-06 | 2011-04-27 | 江南大学 | Method for controlling bacteria and guaranteeing quality of cooked mixed vegetables under refrigeration condition |
| CN106136020A (en) * | 2015-03-30 | 2016-11-23 | 河南工业大学 | Cereal products composite bactericidal case |
| CN105638865A (en) * | 2016-01-28 | 2016-06-08 | 佛山市聚成生化技术研发有限公司 | Method for treating avocados and avocados obtained through treatment of method |
| WO2017175028A1 (en) * | 2016-04-04 | 2017-10-12 | PHILIPPI, Eduardo Frederico Borsarini | System and method for deodorization, sterilization, and increase resistance to maturation in food |
| CN107079979A (en) * | 2017-03-30 | 2017-08-22 | 合肥金同维低温科技有限公司 | A kind of preservation method of agriculture fruits and vegetables |
| CN109843071A (en) * | 2017-04-24 | 2019-06-04 | 哈普克方案有限公司 | Advanced oxidation processes for microorganism reduction |
| CN107183000A (en) * | 2017-06-20 | 2017-09-22 | 百瑞源枸杞股份有限公司 | A kind of method of matrimony vine sterilizing insect prevention |
| CN108077713A (en) * | 2017-12-13 | 2018-05-29 | 周勇 | A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof |
| CN108477603A (en) * | 2018-03-05 | 2018-09-04 | 江南大学 | A method of spray drying conditioning wheat seedling powder flexibility sterilization and nutrition composition effectively preserve |
| CN108477603B (en) * | 2018-03-05 | 2021-06-18 | 江南大学 | Method for flexibly sterilizing and effectively preserving nutritional components by spray drying conditioned wheat seedling powder |
| CN111165556A (en) * | 2020-02-09 | 2020-05-19 | 董锦铭 | Unfrozen meat sterilization method and treatment device |
| CN111165556B (en) * | 2020-02-09 | 2023-04-07 | 董锦铭 | Unfrozen meat sterilization method and treatment device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101167592B (en) | 2010-06-23 |
| WO2009049450A1 (en) | 2009-04-23 |
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