CN103222502A - Hurdle bacteria-reducing method of fruit and vegetable powder - Google Patents
Hurdle bacteria-reducing method of fruit and vegetable powder Download PDFInfo
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Abstract
The invention provides a hurdle bacteria-reducing method of fruit and vegetable powder. The method comprises the steps of: removing the inedible part from a fresh fruit or vegetable raw material, and conducting washing with clear water; adding the material into water at 90-95DEG C to perform a blanching treatment for 1-5min; then putting the raw material into ozone water to undergo a cooling treatment for 5-10min, and then conducting segmentation; subjecting the segmented raw material to a secondary ozone water treatment for 20-40min; carrying out draining, then performing ladder type temperature control drying; and finally crushing the dried segmented raw material by a crusher, carrying out classifying according to fineness and performing packaging. The method provided in the invention can effectively reduce the total bacterial count of the product to less than 10<4>cfu/g, and maximumly retains the original color and fragrance of the raw material, thus avoiding the potential food safety hazards brought by radiation sterilization.
Description
[technical field]
The present invention relates to farm produce storage and processing technique field, particularly a kind of fence bacteria reducing method of fruits and vegetables powder.
[background technology]
The fruits and vegetables powder is to be processed into powder product by fresh fruit, vegetables, raw material size and shape is not strict with, and the raw material availability height, product moisture content is low and help reducing expenses such as storage, transportation, packing.The nutrition loss of fruits and vegetables powder product is less relatively, can be used in the food processing almost being applied to the every field of food processing to improve nutritional labeling, to improve color and luster and local flavor etc., has greatly widened the range of application of fruit and vegetable materials.
But very easily cause microorganism to exceed standard in the processes such as fruits and vegetables powder product is gathered at raw material, product processing and accumulating, reason such as be not good at as the bacteria containing amount height of raw material own, process degerming ability secondary pollution, raw material or finished product keeping limited, production process.Because fruits and vegetables powder product is a dewatering state; its water content is many below 8%; microorganism under the low water content environment is many to be existed with self-protection forms such as spores; therefore the end product under this state is carried out degerming or sterilization is extremely difficult; add the particularity of dehydrated fruits and vegetables food itself; heating or chemical sterilization method commonly used on the food are all inapplicable, and domestic enterprise adopts irradiation and microwave disinfection technology more at present.The radiation sterilizing technology can be controlled microorganism to a certain extent effectively, improves fruits and vegetables powder hygienic quality, but has following shortcoming: the site limitation in raying source; It is residual to produce irradiation peculiar smell or irradiation thing, makes the peculiar fragrance loss of food; Color and luster changes greatly after the sensitive product radiation treatment; The consumer remains misgivings to radiation security of products problem; National strict limiting inlet such as Japan and Korea S and European Union is through the raw-food material of radiation treatment.Microwave disinfection is an emerging in recent years radio sterilization technology, be a kind of Non-ionizing radiation, but reasons such as, microwave penetration difference not good enough because of the thermal diffusivity of its equipment, product temperature can't be inside and outside up and down consistent, especially be not suitable for the sugar content high product, it is narrower that it applies face.
The fence technology is meant the collaborative fence that prevents food apoilage that forms of multiple safety control technology, food antiseptic is kept synergy, to stop the growth and breeding of spoilage organisms and pathogenic bacteria, known method can be summed up as high-temperature process (H), deepfreeze or freeze (t), reduce water activity (aw), acidifying (pH), reduce redox value (Eh) and add anticorrisive agent etc., the inherence unification of the common antisepsis of these hurdle (Hurdle Factor) is called fence technology (Hurdle Technology Leistner, 1994).Carrying out high-temperature process under humid tropical condition is the most effective sterilization (bacteria reducing) method, and its effect becomes positive correlation with temperature of charge, time and water content, becomes negative correlation with the pH value, and dry environment or dehydration raw material then need more requirements such as harsh temperatures.
[summary of the invention]
The technical problem to be solved in the present invention is to provide a kind of fence bacteria reducing method of fruits and vegetables powder, can effectively reduce the total plate count to 10 of product
4Below the cfu/g, at utmost keep the original color and luster and the fragrance of raw material, the food security hidden danger of avoiding radio sterilization to bring.
The present invention is achieved in that
A kind of fence bacteria reducing method of fruits and vegetables powder said method comprising the steps of:
Step 10, fresh fruit or vegetable raw-material are removed inedible part, clean with clear water;
Step 20, raw material is put into 90-95 ℃ of blanching water blanching handled 1-5 minute;
Step 30, the raw material after the blanching is put into the Ozone Water cooling processing 5-10 minute, carry out cutting then;
Step 40, the raw material after the cutting was carried out the Ozone Water after-treatment 20-40 minute;
Step 50, the raw material after Ozone Water handled carry out the oven dry of ladder type temperature control after draining, and promptly 110-130 ℃ of oven dry 1-2 hour down, temperature are reduced to gradually 60-80 ℃ again and continue oven dry down, reduce to 5-10%(w/w until the raw material water content);
Step 60, the cutting raw material after will drying adopt pulverizer to pulverize, according to the fineness back packing of classifying.
Further, the blanching water in the described step 20 is to adopt acidity regulator edible citric acid or malic acid or sodium ascorbate, the pH value of water is adjusted to heat behind the 3.0-3.5 be prepared from.
Further, the Ozone Water of described step 30 and step 40 adopts acidity regulator edible citric acid or malic acid or sodium ascorbate, and the pH value of water is adjusted to 3.0-3.5, feeds after ozone gas 5-20 minute again and is prepared into saturated Ozone Water.
Further, raw material carries out raw material after Ozone Water cooling processing and step 40 cutting when carrying out the Ozone Water after-treatment in the described step 30, keeps continuing to feed ozone and finishes until processing.
The present invention has following advantage:
⑴ fresh feed is carried out blanching in short-term and low pH value Ozone Water is handled, and effectively reduces the starter bacteria amount, and the passivation relevant enzyme is to guarantee the raw material color and luster; ⑵ adopt low pH value Ozone Water after-treatment to the raw material after cutting, and reduces heat treated heat injury, further reduces raw material bacterium amount; ⑶ adopt the baking of thermograde heat, adopts 110-130 ℃ high temperature to reduce the bacterium amount fast earlier under hygrothermal environment, reduces to 60-80 ℃ of slowly oven dry again, helps keeping the raw material color and luster, avoids problems such as color and luster brown stain that the long term high temperature oven dry produced and local flavor be impaired.In a word, the present invention starts with from fresh feed, key technologies such as integrated blanching, low pH value Ozone Water are handled, the baking of thermograde heat, form fence bacteria reducing method, formation is attacked many targets of microorganism, effectively reduce content of microorganisms, maximization keeps raw material color and luster and local flavor, the food security hidden danger of avoiding radio sterilization to bring.
[specific embodiment]
The present invention relates to a kind of fence bacteria reducing method of fruits and vegetables powder, said method comprising the steps of:
Step 10, fresh fruit or vegetable raw-material are removed inedible part, clean with clear water;
Step 20, raw material is put into 90-95 ℃ of blanching water blanching handled 1-5 minute;
Step 30, the raw material after the blanching is put into the Ozone Water cooling processing 5-10 minute, carry out cutting then;
Step 40, the raw material after the cutting was carried out the Ozone Water after-treatment 20-40 minute;
Step 50, the raw material after Ozone Water handled carry out the oven dry of ladder type temperature control after draining, and promptly 110-130 ℃ of oven dry 1-2 hour down, temperature are reduced to gradually 60-80 ℃ again and continue oven dry down, reduce to 5-10% until the raw material water content;
Step 60, the cutting raw material after will drying adopt pulverizer to pulverize, according to the fineness back packing of classifying.
Blanching water in the described step 20 is to adopt acidity regulator edible citric acid or malic acid or sodium ascorbate, the pH value of water is adjusted to heat behind the 3.0-3.5 be prepared from.
The Ozone Water of described step 30 and step 40 adopts acidity regulator edible citric acid or malic acid or sodium ascorbate, and the pH value of water is adjusted to 3.0-3.5, feeds after ozone gas 5-20 minute again and is prepared into saturated Ozone Water.
Raw material carries out raw material after Ozone Water cooling processing and step 40 cutting when carrying out the Ozone Water after-treatment in the described step 30, keeps continuing to feed ozone and finishes until processing.
Below be several instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
With commercially available big yellow ginger is raw material, adopts following fence bacteria reducing technology to handle:
Fence bacteria reducing technology: warm baking → pulverizing and packing in cooling → cutting in fresh ginger → cleaning → blanching → Ozone Water → Ozone Water after-treatment → staged elevated temperature heat baking → staged
Concrete steps are as follows:
1. clean: new fresh Radix et Rhizoma Rhei ginger is cleaned with clear water, removed inedible parts such as coring.
2. blanching: the pH value that adopts edible citric acid to regulate water purification is 3.3, and is heated to 92 ± 1 ℃, and the raw material after cleaning is put into, and blanching was handled 5 minutes.
3. cool off in the Ozone Water: the pH value that adopts edible citric acid to regulate water purification is 3.3, behind the feeding ozone 15min, the raw material after the blanching is put into cooling processing 8 minutes, keeps continuing to feed ozone and finishes until processing.
4. cutting:, raw material is cut into the thin slice of 1.5cm according to the original-shape of raw material.
5. Ozone Water after-treatment: it is that 3.3 Ozone Water is carried out the bacteria reducing second time and handled 30 minutes that the raw material after the cutting is put into the pH value, keeps continuing to feed ozone and finishes until processing.
6. staged elevated temperature heat baking: the raw material after the Ozone Water after-treatment is drained the back placement dried 2 hours down for 120 ± 2 ℃, reduce to 20%(w/w) until the raw material water content.
7. warm baking in the staged: again temperature is reduced to gradually 65 ± 2 ℃ and continue oven dry down, reduce to 8%(w/w) until the raw material water content.
8. pulverize and pack: adopt pulverizer will in raw material after the warm baking pulverize, form the ginger powder, and according to fineness classification back packing.
Following table 1 is the situation of big yellow ginger after the fence bacteria reducing of each processing step is handled:
The fence bacteria reducing disposition of the big yellow ginger of table 1
Embodiment 2
With commercially available Tian Bao banana is raw material, adopts following fence bacteria reducing technology to handle:
Fence bacteria reducing technology: cooling → cutting in fresh banana → cleaning → blanching → Ozone Water → Ozone Water after-treatment → staged oven dry → pulverizing and packing
1. clean: banana is cleaned with clear water, removed inedible parts such as pericarp.
2. blanching: the pH value that adopts edible citric acid to regulate water purification is 3.5, is heated to 94 ± 1 ℃, will clean raw material and put into blanching processing 5 minutes.
3. cool off in the Ozone Water: the pH value that adopts edible citric acid to regulate water purification is 3.5, behind the feeding ozone 15min, the raw material after the blanching is put into the Ozone Water cooling processing 5 minutes, keeps continuing to feed ozone and finishes until processing.
4. cutting:, raw material is cut into the thin slice of 1.0cm according to the original-shape of raw material.
5. Ozone Water after-treatment: it is that 3.5 Ozone Water is carried out the bacteria reducing second time and handled 20 minutes that the raw material after the cutting is put into the pH value, keeps continuing to feed ozone and finishes until processing.
6. staged elevated temperature heat baking: raw material is drained the back placement dried 1.5 hours down for 115 ± 2 ℃, reduce to 15%(w/w) until the raw material water content.
7. warm baking in the staged: again temperature is reduced to gradually 65 ± 2 ℃ and continue oven dry down, reduce to 6%(w/w) until the raw material water content.
8. pulverize and pack: the raw material after adopting pulverizer with warm baking in the staged is pulverized, and forms banaina, and according to fineness classification back packing.
Following table 2 is the situation of Tian Bao banana after the fence bacteria reducing of each processing step is handled:
The fence bacteria reducing disposition of table 2 Tian Bao banana
Embodiment 3
With commercially available queen's celery is raw material, adopts following fence bacteria reducing technology to handle, and (1., 2., 3., 5., 6., 7., 8.) bacteria reducing situation sees Table 1 to its key link.
Fence bacteria reducing technology: cooling → cutting in fresh celery → cleaning → blanching → Ozone Water → Ozone Water after-treatment → staged oven dry → pulverizing → packing
1. clean: fresh celery is cleaned with clear water, removed inedible parts such as pericarp.
2. blanching: the pH value that adopts edible citric acid to regulate water purification is 3.4, is heated to 93 ± 1 ℃, will clean raw material and put into, and blanching was handled 5 minutes.
3. cool off in the Ozone Water: the pH value that adopts edible citric acid to regulate water purification is 3.4, behind the feeding ozone 20min, the raw material after the blanching is put into the Ozone Water cooling processing 7 minutes, keeps continuing to feed ozone and finishes until processing.
4. cutting:, raw material is cut into the short block of 1.0cm according to the original-shape of raw material.
5. Ozone Water after-treatment: it is that 3.4 Ozone Water is carried out the bacteria reducing second time and handled 25 minutes that the raw material after the cutting is put into the pH value, keeps continuing to feed ozone and finishes until processing.
6. staged elevated temperature heat baking: be placed on 120 ± 2 ℃ after will draining through the raw material after the Ozone Water after-treatment and dried 1.5 hours down, reduce to 10%(w/w) until the raw material water content.
7. warm baking in the staged: again temperature is reduced to gradually 70 ± 2 ℃ and continue oven dry down, reduce to 6%(w/w) until the raw material water content.
8. pulverize and pack: adopt pulverizer in staged, to pulverize by the raw material after the warm baking, form the celery powder, and according to the fineness back packing of classifying.
Following table 3 is the situation of queen's celery after the fence bacteria reducing of each processing step is handled:
The fence bacteria reducing disposition of table 3 queen celery
Can get by the foregoing description:
⑴ fresh feed is carried out blanching in short-term and low pH value Ozone Water is handled, and can effectively reduce the starter bacteria amount, and the vigor of passivation relevant enzyme guarantees the raw material color and luster; ⑵ adopt low pH value Ozone Water after-treatment to the raw material after cutting, and reduces thermally-sterilized heat injury, avoids using anticorrisive agent, further reduces raw material bacterium amount, guarantees foodsafety; ⑶ adopt the baking of thermograde heat, adopt 110-130 ℃ high temperature under hygrothermal environment, to reduce the bacterium amount fast earlier, reduce to 60-80 ℃ of slowly oven dry again, help keeping raw material color and luster and local flavor, avoid problems such as color and luster brown stain that the long term high temperature oven dry caused and quality deterioration.In a word, the present invention starts with from fresh feed, and key technologies such as integrated blanching, low pH value Ozone Water are handled, the baking of thermograde heat make up many targets of microorganism are attacked, and form fence bacteria reducing method, can effectively reduce the total plate count to 10 of product
4Below the cfu/g, at utmost keep the original color and luster and the local flavor of raw material, the food security hidden danger of avoiding radio sterilization to bring.
What deserves to be mentioned is, tissue tights such as fruits and vegetables that the present invention is fit to such as ginger, banana, celery, apple, the less class fruits and vegetables of incision back stream juice, as berry fruits such as tomato, watermelon, strawberry, passionflower, mulberries, because of its organize loose, succulence is weak, is not suitable for the inventive method.
Though more than described the specific embodiment of the present invention; but being familiar with those skilled in the art is to be understood that; our described specific embodiment is illustrative; rather than be used for qualification to scope of the present invention; those of ordinary skill in the art are in the modification and the variation of the equivalence of doing according to spirit of the present invention, all should be encompassed in the scope that claim of the present invention protects.
Claims (4)
1. the fence bacteria reducing method of a fruits and vegetables powder is characterized in that: said method comprising the steps of:
Step 10, fresh fruit or vegetable raw-material are removed inedible part, clean with clear water;
Step 20, raw material is put into 90-95 ℃ of blanching water blanching handled 1-5 minute;
Step 30, the raw material after the blanching is put into the Ozone Water cooling processing 5-10 minute, carry out cutting then;
Step 40, the raw material after the cutting was carried out the Ozone Water after-treatment 20-40 minute;
Step 50, the raw material after Ozone Water handled carry out the oven dry of ladder type temperature control after draining, and promptly 110-130 ℃ of oven dry 1-2 hour down, temperature are reduced to gradually 60-80 ℃ again and continue oven dry down, reduce to 5-10%(w/w until the raw material water content);
Step 60, the cutting raw material after will drying adopt pulverizer to pulverize, according to the fineness back packing of classifying.
2. the fence bacteria reducing method of a kind of fruits and vegetables powder according to claim 1, it is characterized in that: the blanching water in the described step 20 is to adopt acidity regulator edible citric acid or malic acid or sodium ascorbate, the pH value of water is adjusted to heat behind the 3.0-3.5 be prepared from.
3. the fence bacteria reducing method of a kind of fruits and vegetables powder according to claim 1, it is characterized in that: the Ozone Water of described step 30 and step 40 adopts acidity regulator edible citric acid or malic acid or sodium ascorbate, the pH value of water is adjusted to 3.0-3.5, feeds again after ozone gas 5-20 minute and be prepared into saturated Ozone Water.
4. the fence bacteria reducing method of a kind of fruits and vegetables powder according to claim 3, it is characterized in that: raw material carries out raw material after Ozone Water cooling processing and step 40 cutting when carrying out the Ozone Water after-treatment in the described step 30, keeps continuing to feed ozone and finishes until processing.
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Cited By (3)
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| GB2520486A (en) * | 2013-11-19 | 2015-05-27 | Cauli Rice Ltd | Method for processing vegetables |
| CN105192051A (en) * | 2015-09-30 | 2015-12-30 | 安徽韵沣农业发展有限公司 | Low-temperature mulberry drying treatment process |
| CN108567098A (en) * | 2018-03-29 | 2018-09-25 | 徐州农丰生物化工有限公司 | A kind of bacteria reducing method of dehydrated garlic product |
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| CN1413473A (en) * | 2002-09-04 | 2003-04-30 | 浙江省农业科学院 | Processing and antistaling technology for vegetable |
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| GB2520486A (en) * | 2013-11-19 | 2015-05-27 | Cauli Rice Ltd | Method for processing vegetables |
| GB2520486B (en) * | 2013-11-19 | 2016-09-14 | Cauli-Rice Ltd | Treating cauliflower with a reactive oxygen species |
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| CN108567098A (en) * | 2018-03-29 | 2018-09-25 | 徐州农丰生物化工有限公司 | A kind of bacteria reducing method of dehydrated garlic product |
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Effective date of registration: 20190711 Address after: 353400 No. 18 Park Avenue, Pucheng County, Nanping City, Fujian Province Patentee after: Fujian Muxiyuan Nutritional Food Co., Ltd. Address before: 350000 No. 247, May 4th North Road, Fuzhou City, Fujian Province Patentee before: Fujian Academy of Agricultural Sciences Institute of Agricultural Engineering and Technical Research Institute |
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