CN101253880A - Fruit-vegetables high-pressure sterilizing method - Google Patents
Fruit-vegetables high-pressure sterilizing method Download PDFInfo
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- CN101253880A CN101253880A CNA2008100346413A CN200810034641A CN101253880A CN 101253880 A CN101253880 A CN 101253880A CN A2008100346413 A CNA2008100346413 A CN A2008100346413A CN 200810034641 A CN200810034641 A CN 200810034641A CN 101253880 A CN101253880 A CN 101253880A
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- fruit
- vegetables
- sterilizing method
- pressure sterilizing
- pressure
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Abstract
The invention discloses a fruit and vegetable autoclave sterilization method with the steps of enclosing fruit or vegetable cube and sauce in a flexible packaging container, sealing the container and maintaining the pressure of 400-700MPa for 5-15 minutes. Compared with high temperature sterilization, the method not only extends the shelf life, but also reduces the changes and the losses of color, flavor and nutrient of the product in the processing. The method can endow the fruit and vegetable products with more freshness, beautiful color and finer quality.
Description
Technical field
The present invention relates to a kind of fruits and vegetables sterilizing methods, improve the shelf life of product, and keep the original color and luster of fruits and vegetables and local flavor and nutrition by autoclaving.
Background technology
The fruits and vegetables series products that packing is sold, for example acidifying fruit or souring vegetables piece will adopt high temperature sterilization to prolong the shelf life of product usually.But adopt the high temperature sterilization mode, can cause color and luster, the local flavor of fruit and vegetable food, the change and the loss of nutriment, influenced the quality of product.
Summary of the invention
The object of the present invention is to provide a kind of sterilizing methods of new fruit and vegetable food, this method has overcome the defective that the fruit and vegetable food color and luster that high-temperature sterilization causes, local flavor and nutriment change.
The present invention adopts following technical scheme: a kind of fruit-vegetables high-pressure sterilizing method, fruit chunk or vegetables piece and soup juice are packed in the flexible packaging container, and with container closure, under 400-700MPa pressure pressurize 5-15 minute.
After pressurize is finished, can also carry out an external packing again with packing containers such as packaging bags, form bulk goods so that accumulating.
Described flexible packaging container can be polybag, plastic cup or plastic bottle etc.
Described fruit chunk can be bar, fourth or the natural fruit lobe or the natural fruit of cutting, and described vegetables piece can be bar, fourth or the natural grain be cut into, iblet for example, various beans.
Described soup juice can be fluid substance such as syrup, water, fruit juice, puree.
The present invention is by fruit or vegetables being pressurized to specific high pressure, utilizing this high pressure to interrupt cytoactive in fruit or the vegetables, making pathogen and other cause that rotten organism can not survive, thereby finally reach the purpose of killing them.This sterilizing methods is compared with high-temperature sterilization, when prolonging shelf life, reduce change and loss on the color and luster of product in process, local flavor, the nutriment, can give fruit, the more feeling of freshness of victual, and the quality of beautiful color and luster and Geng Jia.
The specific embodiment
Below with the process of cherry be example the invention will be further described, to help understanding content of the present invention.
(1) rinsing, sterilization: cherry fresh fruit raw material is cleaned with drinking water, carry out 10-20 minute sterilization then with the disinfectant of chlorinity 100ppm, rinse chlorine residue then.(2) pre-treatment: select to remove base of fruit and fruit stone according to technological requirement.(3) weigh: take by weighing the cherry piece according to different packaging materials and customer requirement.(4) can: go in the polybag cherry is packaged, and add soup juice such as needed syrup, water, fruit juice or puree, be full of liquid medium around making cherry according to customer requirement.(5) seal: plastic bag sealing.(6) sterilization: use 500-600MPa pressure, pressurized treatments is 10 minutes under the normal temperature.(7) packing: (herein be packaged as product decals and vanning, the product of formation is two-layer packing) (8) refrigeration: packaged product is stored in the 2-4 degree centigrade of storehouse.
Through overtesting: the cherry that adopts said method to handle, shelf life (shelf-life) can reach 1 year, and is suitable with the high-temperature sterilization effect.Detect through sense organ and physics and chemistry, color and luster, the local flavor of product are normal, and nutrition is not destroyed.
Claims (6)
1, a kind of fruit-vegetables high-pressure sterilizing method is characterized in that fruit chunk or vegetables piece and soup juice are packed in the flexible packaging container, with container closure, and under 400-700MPa pressure pressurize 5-15 minute.
2, fruit-vegetables high-pressure sterilizing method as claimed in claim 1 is characterized in that: also pack after pressurize is finished.
3, fruit-vegetables high-pressure sterilizing method as claimed in claim 1 or 2 is characterized in that: described flexible packaging container is polybag, plastic cup or plastic bottle.
4, fruit-vegetables high-pressure sterilizing method as claimed in claim 1 or 2 is characterized in that: described fruit chunk is fruit strips, fruit fourth or the natural fruit lobe of cutting.
5, fruit-vegetables high-pressure sterilizing method as claimed in claim 1 or 2 is characterized in that: described vegetables piece is vegetables bar, vegetable stuffing or the natural vegetables grain that is cut into.
6, fruit-vegetables high-pressure sterilizing method as claimed in claim 1 or 2 is characterized in that: described soup juice is syrup, water, fruit juice or puree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100346413A CN101253880A (en) | 2008-03-14 | 2008-03-14 | Fruit-vegetables high-pressure sterilizing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100346413A CN101253880A (en) | 2008-03-14 | 2008-03-14 | Fruit-vegetables high-pressure sterilizing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101253880A true CN101253880A (en) | 2008-09-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100346413A Pending CN101253880A (en) | 2008-03-14 | 2008-03-14 | Fruit-vegetables high-pressure sterilizing method |
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| CN (1) | CN101253880A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884347A (en) * | 2010-07-05 | 2010-11-17 | 聊城大学 | Method for processing flexible packaged fresh canned fruit |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
| CN102150700A (en) * | 2010-11-29 | 2011-08-17 | 威海新异生物科技有限公司 | Fig micro-processing technical method |
| CN103330480A (en) * | 2013-06-06 | 2013-10-02 | 钟庆生 | Low-temperature pressure cooker |
| CN107223919A (en) * | 2017-06-14 | 2017-10-03 | 曹楠 | A kind of manufacture craft of fruits and vegetables cereal mud |
| CN108719870A (en) * | 2018-05-11 | 2018-11-02 | 中国农业大学 | A kind of fruit, vegetable juice method of freezing of liquid nitrogen combination high static pressure processing |
-
2008
- 2008-03-14 CN CNA2008100346413A patent/CN101253880A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884347A (en) * | 2010-07-05 | 2010-11-17 | 聊城大学 | Method for processing flexible packaged fresh canned fruit |
| CN102077858A (en) * | 2010-11-22 | 2011-06-01 | 天津光辉食品有限公司 | Ultrahigh-pressure vegetable food processing method |
| CN102150700A (en) * | 2010-11-29 | 2011-08-17 | 威海新异生物科技有限公司 | Fig micro-processing technical method |
| CN103330480A (en) * | 2013-06-06 | 2013-10-02 | 钟庆生 | Low-temperature pressure cooker |
| CN107223919A (en) * | 2017-06-14 | 2017-10-03 | 曹楠 | A kind of manufacture craft of fruits and vegetables cereal mud |
| CN108719870A (en) * | 2018-05-11 | 2018-11-02 | 中国农业大学 | A kind of fruit, vegetable juice method of freezing of liquid nitrogen combination high static pressure processing |
| CN108719870B (en) * | 2018-05-11 | 2021-10-01 | 中国农业大学 | Quick-freezing method for fruit and vegetable pulp by liquid nitrogen combined high static pressure treatment |
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Open date: 20080903 |