CN102389148A - Method for effectively killing sublethal microbe in food treated by pulsed electric field to prolong shelf stage - Google Patents
Method for effectively killing sublethal microbe in food treated by pulsed electric field to prolong shelf stage Download PDFInfo
- Publication number
- CN102389148A CN102389148A CN2011103564267A CN201110356426A CN102389148A CN 102389148 A CN102389148 A CN 102389148A CN 2011103564267 A CN2011103564267 A CN 2011103564267A CN 201110356426 A CN201110356426 A CN 201110356426A CN 102389148 A CN102389148 A CN 102389148A
- Authority
- CN
- China
- Prior art keywords
- food
- pressure pulse
- pulse electric
- handled
- shelf life
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a method, which treats food treated by a pulsed electric field with cold shock for a certain time to kill sublethal microbes and reduce restoration possibility of pulsed electric field damaged sublethal microbes, thereby prolonging a shelf stage of food treated by the pulsed electric field. The method has low cost and simple technology, and can prolong the shelf stage of food treated by the pulsed electric field by 1-3 months at normal temperature.
Description
Technical field
The present invention relates to adopt the food that high-pressure pulse electric was handled to carry out cold shock certain hour under the specified temp; Kill the inferior microorganism that causes death; Reduce the possibility that the inferior microorganism that causes death of high-pressure pulse electric damage is repaired; Thereby prolong the shelf life that high-pressure pulse electric is handled food, belong to the Food Engineering Development field.
Background technology
High-pressure pulse electric (pulsed electric field; PEF) sterilization technology is a kind of non-hot foods processing technique that gets a good chance of being applied to large fluid food continuous sterilizing; Can be at normal temperature with near the various microorganisms of killing under the normal temperature in the food; Be the green cold sterilization technology of falling over each other and study in the current whole world, have the advantage of energy-saving and environmental protection, maintenance nutritional labeling.At present, the processing technology of its technical equipment and some product (like acidic juice) has developed into accurate industrialization phase.PEF also can form the inferior cell that causes death of a certain proportion of damage except that killing a part of microorganism.Possibly still there is vigor in the inferior microorganism that causes death of this part damage but has lost fertility; Can not detect through traditional end-point detection method; These cells also can be repaired under adapt circumstance, recover its fertility, and the shelf life of food security and PEF being handled food makes a big impact.
Effectively kill PEF and handle the deadly little life in the food Central Asia; Reduce the possibility that the inferior microorganism that causes death of high-pressure pulse electric damage is repaired; Be to improve the PEF bactericidal effect, prolong the shelf life that PEF handles food, strengthen the important means that PEF handles the security of food; Present in food sterilization, using about the PEF technology is confined to assess the microorganism that PEF kills fully, do not relate to the inferior microorganism that causes death of PEF damage as yet.The present invention adopts the food that high-pressure pulse electric was handled to carry out cold shock certain hour under the specified temp; Kill the inferior microorganism that causes death; Reduce the possibility that the inferior microorganism that causes death of high-pressure pulse electric damage is repaired, thereby prolong the shelf life that high-pressure pulse electric is handled food.
Summary of the invention
The technical problem that solves
The food that the object of the present invention is to provide a kind of employing that high-pressure pulse electric was handled carries out cold shock certain hour under the specified temp; Reduce the possibility that the inferior microorganism that causes death of high-pressure pulse electric damage is repaired, thereby prolong the method that high-pressure pulse electric is handled the shelf life of food.
Technical scheme
The present invention relates to a kind ofly carry out cold shock certain hour under the specified temp through the food that high-pressure pulse electric was handled, improve and prolong the method that high-pressure pulse electric is handled the shelf life of food, this method step is following:
(1) fluid food is handled through the degassing.
(2) the complete food of the degassing is handled through high-pressure pulse electric, and the processing field intensity is 10-80kV/cm, processing time 100-800 μ s, frequency 50-500Hz.
(3) high-pressure pulse electric was handled back food at 0-10 ℃ of following cold shock 1-7 days.
(4) food is positioned over normal temperature environment after high-pressure pulse electric and cold shock processing, can significantly prolong the food shelf life at normal temperatures that high-pressure pulse electric was handled.
Beneficial effect
The invention has the beneficial effects as follows: adopt the food that high-pressure pulse electric was handled to carry out 0-10 ℃ of following cold shock 1-7 days; Can effectively kill the inferior microorganism that causes death; The reduction high-pressure pulse electric damages the possibility that the inferior microorganism that causes death is repaired, thereby raising prolongation high-pressure pulse electric was handled shelf life 1-3 at normal temperatures month of food.
The specific embodiment
Below in conjunction with specific embodiment, further specify the present invention.
The specific embodiment
Below in conjunction with specific embodiment, further specify the present invention.
Instance 1: green tea beverage carries out high-pressure pulse electric and handles through vacuum outgas 10 minutes, and the processing field intensity is 30kV/cm; Processing time is 200 μ s; Frequency is 200Hz, behind the green tea beverage sterile filling after high-pressure pulse electric is handled, 4 ℃ of following cold shocks 3 days; Be positioned over normal temperature (20 ℃) environment, the green tea beverage that high-pressure pulse electric was handled shelf life at normal temperatures improves more than 3 months.
Instance 2: fresh pear juice carries out high-pressure pulse electric and handles through vacuum outgas 15 minutes, and the processing field intensity is 40kV/cm; Processing time is 400 μ s; Frequency is 300Hz, behind the pear juice sterile filling after high-pressure pulse electric is handled, 0 ℃ of following cold shock 5 days; Be positioned over normal temperature (20 ℃) environment, the pear juice that high-pressure pulse electric was handled shelf life at normal temperatures improves more than 4 months.
Claims (4)
1. effectively kill the method that high-pressure pulse electric is handled the deadly microorganism prolongation in food Central Asia shelf life for one kind; It is characterized in that this method step is following: food degassing back adopts certain intensity high-pressure pulse electric to handle; Sterile filling; Cold shock certain hour under specified temp reduces the possibility that the inferior microorganism that causes death of high-pressure pulse electric damage is repaired, and prolongs high-pressure pulse electric and handles food shelf life at normal temperatures.
2. a kind of high-pressure pulse electric of effectively killing according to claim 1 is handled the method that the deadly microorganism in the food Central Asia prolongs shelf life; It is characterized in that food through the degassing after high-pressure pulse electric handle; The processing field intensity is 10-80kV/cm, processing time 100-800 μ s, frequency 50-500Hz.
3. a kind of high-pressure pulse electric of effectively killing according to claim 1 is handled the method that the deadly microorganism in the food Central Asia prolongs shelf life, it is characterized in that high-pressure pulse electric processing back food was at 0-10 ℃ of following cold shock 1-7 days.
4. a kind of high-pressure pulse electric of effectively killing according to claim 1 is handled the method that the deadly microorganism in the food Central Asia prolongs shelf life; It is characterized in that food is after high-pressure pulse electric and cold shock processing; Be positioned over normal temperature environment, can significantly prolong the food shelf life at normal temperatures that high-pressure pulse electric was handled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103564267A CN102389148A (en) | 2011-11-11 | 2011-11-11 | Method for effectively killing sublethal microbe in food treated by pulsed electric field to prolong shelf stage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103564267A CN102389148A (en) | 2011-11-11 | 2011-11-11 | Method for effectively killing sublethal microbe in food treated by pulsed electric field to prolong shelf stage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102389148A true CN102389148A (en) | 2012-03-28 |
Family
ID=45856644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103564267A Pending CN102389148A (en) | 2011-11-11 | 2011-11-11 | Method for effectively killing sublethal microbe in food treated by pulsed electric field to prolong shelf stage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102389148A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036527A (en) * | 2007-04-18 | 2007-09-19 | 福建农林大学 | Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice |
-
2011
- 2011-11-11 CN CN2011103564267A patent/CN102389148A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036527A (en) * | 2007-04-18 | 2007-09-19 | 福建农林大学 | Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice |
Non-Patent Citations (2)
| Title |
|---|
| ZHAO W等: "Cold storage temperature following pulsed electric fields treatment to inactivate sublet hally injured microorganisms and extend the shelf life of green tea infusions", 《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》 * |
| 赵伟等: "高压脉冲电场对食品中微生物、酶及组分影响的研究进展", 《食品与机械》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Makroo et al. | Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review | |
| Choi et al. | Inactivation of Escherichia coli O157: H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone | |
| Saldaña et al. | Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7 | |
| Mustapha et al. | Kinetic modeling of inactivation of natural microbiota and Escherichia coli on cherry tomato treated with fixed multi-frequency sonication | |
| CN101999732A (en) | Pulse type ultrahigh pressure food processing method | |
| Bi et al. | Sublethal injury and recovery of Escherichia coli O157: H7 by high pressure carbon dioxide | |
| Li et al. | Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh‐cut lotus root | |
| Sheng et al. | Survival of Listeria monocytogenes on blueberries post-sanitizer treatments and subsequent cold storages | |
| Park et al. | Synergistic effect of electrolyzed water and citric acid against Bacillus cereus cells and spores on cereal grains | |
| CN102389148A (en) | Method for effectively killing sublethal microbe in food treated by pulsed electric field to prolong shelf stage | |
| CN103468627B (en) | Method for improving fruit disease control effectiveness of antagonisitic yeast | |
| CN104522159A (en) | Method for promoting wound healing of mechanical damages of sweet potatoes | |
| CN105028598B (en) | A kind of box-packed flavor livestock and poultry product irradiation keeping method | |
| Wareing | Microbiology of soft drinks and fruit juices | |
| CN202859701U (en) | Enzyme inhibition and sterilization device | |
| Selma et al. | Efficacy of pulsed electric fields for Listeria monocytogenes inactivation and control in horchata | |
| Somolinos et al. | Organic acids make Escherichia coli more resistant to pulsed electric fields at acid pH | |
| Gabriel | Fruit juice processing: addressing consumer demands for safety and quality | |
| Fouladkhah et al. | Effects of Combined Heat and Acetic Acid on Natural Microf lora Reduction on Cantaloupe Melons | |
| CN103843880A (en) | Biological preservative solution based on combination of gamma-aminobutyric acid and biocontrol yeast and applications of biological preservative solution | |
| CN102580129A (en) | High-pressure-free and short-term normal pressure sterilizing method for cordyceps sinensis culture medium | |
| Shamtsyan et al. | Some prospects of pulsed electric field treatment in food processing | |
| Guo et al. | Effect of an antagonistic yeast in combination with microwave treatment on postharvest blue mould rot of Jujube fruit | |
| Gruden et al. | Processing of green leaf produce: microorganisms associated with process water and produce | |
| CN105876592A (en) | Special corrosion-resistant technology for dried beancurd sticks, peanuts and soybeans |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120328 |