CN103251112A - Saussurea involucrata juice sterilization method - Google Patents
Saussurea involucrata juice sterilization method Download PDFInfo
- Publication number
- CN103251112A CN103251112A CN2013100847564A CN201310084756A CN103251112A CN 103251112 A CN103251112 A CN 103251112A CN 2013100847564 A CN2013100847564 A CN 2013100847564A CN 201310084756 A CN201310084756 A CN 201310084756A CN 103251112 A CN103251112 A CN 103251112A
- Authority
- CN
- China
- Prior art keywords
- juice
- saussurea involucrata
- fruit juice
- saussurea involucrate
- involucrate fruit
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention belongs to the field of sterilization technologies and specifically relates to a saussurea involucrata juice sterilization method, which comprises the following steps: a) storing by freezing a freshly-squeezed saussurea involucrata juice at the temperature of minus 18 DEG C-20 DEG C; b) naturally unfreezing the refrigerated saussurea involucrata juice to a liquid state so as to obtain a unfrozen saussurea involucrata juice; and c) pressurizing the unfrozen saussurea involucrata juice under the superhigh pressure of 400-600MPa. According to the invention, low-temperature refrigeration is a pretreatment of superhigh pressure sterilization of the saussurea involucrata juice. That is to say, the saussurea involucrata juice is firstly frozen at the temperature of minus 18 DEGC-20 DEG C for a period of time. Then, the frozen saussurea involucrata juice is unfrozen and undergoes superhigh pressure so as to achieve the commercial heat-sterilization effect of the saussurea involucrata juice. Low-temperature refrigeration can guarantee organoleptic quality, such as nutritional quality, color, smell and the like, of the saussurea involucrata juice product.
Description
Technical field
The invention belongs to sterilization technology field, be specifically related to a kind of bactericidal assay of Saussurea involucrate fruit juice.
Background technology
The ultrahigh-pressure sterilization technology is the domestic and international focus of food product sterilization technology research field in recent years, is best suited for one of sterilization technology of industrialization, also is that alternative thermally-sterilized best-of-breed technology one of is selected in the industrialization sterilization processing technology.The ultrahigh-pressure sterilization technology is for heat kill bacterium technology, and its maximum advantage can realize the normal temperature sterilization exactly, and influence is significantly less than the heat kill bacterium to the nutritional quality of food product, and the organoleptic qualities such as color, smell of retained product itself farthest.
Yet, in the ultrahigh-pressure sterilization Research on effect, Chinese scholars is all found, (pH＜4.5) super-pressure has good sterilizing ability under the peracidity environment, and the sterilizing ability of (pH＞4.5) super-pressure is limited (as Saussurea involucrate fruit juice under low sour environment, pH ≈ 5.0), be difficult to be up to state standards requirement (GB19297-2003 Saussurea involucrate fruit juice beverages health standard) to the Saussurea involucrate fruit juice beverages health.This makes this technology be restricted in the commercial application process, and available super-pressure carries out the sterilization product processed and is limited in the scope of peracidity product, and a large amount of low acidic products still mainly adopts heat kill bacterium technology.Therefore, be necessary to develop a kind of can with the ultrahigh-pressure sterilization technology synergy, simple and easy to do sterilization processing technology, make the ultrahigh-pressure sterilization technology can be applicable to low acidic products, as Saussurea involucrate fruit juice.
Summary of the invention
The objective of the invention is to overcome the problems referred to above, provide to reach the requirement of Saussurea involucrate fruit juice beverages health after a kind of sterilization and still can guarantee the nutritional quality of Saussurea involucrate fruit juice product and the bactericidal assay of the Saussurea involucrate fruit juice of organoleptic qualities such as color, smell.
To achieve these goals, the technical solution adopted in the present invention is: a kind of bactericidal assay of Saussurea involucrate fruit juice may further comprise the steps:
A), the Saussurea involucrate fruit juice that aquatic foods are pressed keeps in cold storage in-18～-20 ℃;
B), the freezing Saussurea involucrate fruit juice of step a) gained is thawed naturally to liquid state the Saussurea involucrate fruit juice after obtaining thawing;
C), the Saussurea involucrate fruit juice pressurize 10～20min under the super-pressure of 400～600Mpa after will thawing.
The bactericidal assay of aforesaid a kind of Saussurea involucrate fruit juice, the time that described step a keeps in cold storage is 24～48 hours.
The bactericidal assay of aforesaid a kind of Saussurea involucrate fruit juice, the pH of described Saussurea involucrate fruit juice are 4.8～5.5.
Adopt the Saussurea involucrate fruit juice product after the inventive method is handled to be up to state standards to the requirement (total plate count≤100cfu/ml of Saussurea involucrate fruit juice beverages health, Escherichia coli≤3mpn/100ml, mould≤20cfu/ml, yeast≤20cfu/ml, pathogenic bacteria must not detect).When cooling time more than 24 hours the time, bactericidal effect is constant substantially, i.e. freezing preliminary treatment got final product in 24 hours, in order to save time, frozen storage time is set to 24 hours～48 hours.In pressure limit and time range that the present invention sets, along with pressure and the raising of dwell time in the super-pressure processing, bactericidal effect also improves gradually.
The present invention is with the preliminary treatment of cryogenic freezing before as the Saussurea involucrate fruit juice ultrahigh-pressure sterilization, namely earlier-18 ℃～-20 ℃ freezing a period of times, carry out super-pressure after thawing again, and then making Saussurea involucrate fruit juice (as Saussurea involucrate fruit juice) reach commercial heat-killed effect, cryogenic freezing can guarantee nutritional quality and the organoleptic qualities such as color, smell of Saussurea involucrate fruit juice product.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment, is prepared as example with the sterilization of Saussurea involucrate fruit juice.
A kind of bactericidal assay of Saussurea involucrate fruit juice comprises the steps: 1), Saussurea involucrate fruit juice that aquatic foods are pressed kept in cold storage 24 hours in-18～-20 ℃; 2), the step 1) gains are thawed naturally to liquid state the Saussurea involucrate fruit juice after must thawing; 3), the Saussurea involucrate fruit juice pressurize 10～20min under the super-pressure of 400～600Mpa after will thawing.
In order to prove bactericidal effect of the present invention and at utmost to keep nutritional quality and the color of product and the ability of smell of product, the applicant by hundreds of embodiment researchs different cooling times, freezing pressure, under the dwell time bactericidal effect, keep nutritional quality and the color of product and the ability of smell of product; Concrete outcome is shown in table 1, table 2 and table 3, and wherein color, smell quality are manually evaluated by 20 groups of personnel.
After the table 1 Saussurea involucrate fruit juice-18 ℃ freezing preliminary treatment under different pressures the microorganism after the different dwell times handle residual (the pH value of Saussurea involucrate fruit juice is 5.0; Initial microorganisms content is: total plate count 165000cfu/ml, Escherichia coli 120mpn/100ml, mould 85000cfu/ml, yeast 25000cfu/ml, pathogenic bacteria 5000cfu/ml)
After the table 2 Saussurea involucrate fruit juice-18 ℃ freezing preliminary treatment under different pressures the nutritional quality after the different dwell times handle (the pH value of Saussurea involucrate fruit juice is 5.0; Initial nutritional quality is: total reducing sugar 1.96%, total acid 0.10%, vitamin C 6.1mg/100ml, protein 0.60%, pectin 2.8mg/100ml)
After the table 3 Saussurea involucrate fruit juice-18 ℃ freezing preliminary treatment under different pressures color, the smell quality after the different dwell times handle (the pH value of Saussurea involucrate fruit juice is 5.0; The priming color quality is: green, clarification; The initial gas flavor quality is delicate fragrance, free from extraneous odour)
By table 1, table 2, table 3 as can be seen, be less than 24 hours or chilling temperature when being higher than-18 ℃ when cool time, Saussurea involucrate fruit juice can not guarantee to the full extent that after sterilization its nutritional quality, smell and color are excellent.When the pressure when ultrahigh-pressure sterilization was lower than 400Mpa or temperature retention time and is less than 10min, the bactericidal effect of Saussurea involucrate fruit juice can't be up to standard.When cooling time more than 24 hours the time, bactericidal effect is constant substantially, i.e. freezing preliminary treatment got final product in 24 hours, in order to save time, frozen storage time is set to 24 hours～48 hours.In pressure limit and time range that the present invention sets, along with pressure and the raising of dwell time in the super-pressure processing, bactericidal effect also improves gradually.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.The invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (3)
1. the bactericidal assay of a Saussurea involucrate fruit juice may further comprise the steps:
A), the Saussurea involucrate fruit juice that aquatic foods are pressed keeps in cold storage in-18 ~-20 ℃;
B), the freezing Saussurea involucrate fruit juice of step a) gained is thawed naturally to liquid state the Saussurea involucrate fruit juice after obtaining thawing;
C), the Saussurea involucrate fruit juice pressurize 10 ~ 20min under the super-pressure of 400 ~ 600Mpa after will thawing.
2. the bactericidal assay of a kind of Saussurea involucrate fruit juice according to claim 1, it is characterized in that: the time that described step a keeps in cold storage is 24 ~ 48 hours.
3. the bactericidal assay of a kind of Saussurea involucrate fruit juice according to claim 1 and 2, it is characterized in that: the pH of described Saussurea involucrate fruit juice is 4.8 ~ 5.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100847564A CN103251112A (en) | 2013-03-15 | 2013-03-15 | Saussurea involucrata juice sterilization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100847564A CN103251112A (en) | 2013-03-15 | 2013-03-15 | Saussurea involucrata juice sterilization method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103251112A true CN103251112A (en) | 2013-08-21 |
Family
ID=48955623
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100847564A Pending CN103251112A (en) | 2013-03-15 | 2013-03-15 | Saussurea involucrata juice sterilization method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103251112A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645296A (en) * | 2018-12-15 | 2019-04-19 | 浙江大学自贡创新中心 | The method that freezing pretreatment collaboration super-pressure carries out low tart fruit vegetable juice sterilization |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810231A (en) * | 2010-04-21 | 2010-08-25 | 北京市科威华食品工程技术有限公司 | Convenient tea ice and processing technique thereof |
| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
| CN102283273A (en) * | 2010-06-17 | 2011-12-21 | 张明 | Method for processing whole fruits of fresh red jujubes |
| CN102499417A (en) * | 2011-12-11 | 2012-06-20 | 浙江大学 | Method for sterilizing cucumber juice |
-
2013
- 2013-03-15 CN CN2013100847564A patent/CN103251112A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101810231A (en) * | 2010-04-21 | 2010-08-25 | 北京市科威华食品工程技术有限公司 | Convenient tea ice and processing technique thereof |
| CN102283273A (en) * | 2010-06-17 | 2011-12-21 | 张明 | Method for processing whole fruits of fresh red jujubes |
| CN102140404A (en) * | 2011-01-19 | 2011-08-03 | 耿福能 | Preparation method for pomegranate wine |
| CN102499417A (en) * | 2011-12-11 | 2012-06-20 | 浙江大学 | Method for sterilizing cucumber juice |
Non-Patent Citations (2)
| Title |
|---|
| 李光普 等: "雪莲果汁饮料加工技术", 《饮料工业》, vol. 11, no. 8, 28 August 2008 (2008-08-28), pages 33 - 34 * |
| 谢慧明 等: "超高压处理对猕猴桃汁品质的影响", 《食品科学》, vol. 33, no. 11, 15 June 2012 (2012-06-15), pages 17 - 20 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109645296A (en) * | 2018-12-15 | 2019-04-19 | 浙江大学自贡创新中心 | The method that freezing pretreatment collaboration super-pressure carries out low tart fruit vegetable juice sterilization |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102499417B (en) | Method for sterilizing cucumber juice | |
| Li et al. | High hydrostatic pressure inactivation of total aerobic bacteria, lactic acid bacteria, yeasts in sour Chinese cabbage | |
| CN107712052B (en) | Lactobacillus and saccharomycete co-fermented beverage and production process thereof | |
| CN104287006B (en) | A kind of fresh jujube juice of non-concentrated fresh squeezing compound and processing method thereof | |
| CN109247472A (en) | A kind of lactobacillus-fermented fruit product and preparation method thereof | |
| CN102028018A (en) | Waxberry preserving process based on ultra pressure technology | |
| CN105494635A (en) | Milk beverage and preparing method thereof | |
| CN101327034A (en) | Supercritical CO2 sterilizing method of fluid food | |
| EP1832182A1 (en) | Method for improving microbial and flavor stabilities of beverages | |
| CN104172378A (en) | Cucumber clear juice and preparation method thereof | |
| CN103251112A (en) | Saussurea involucrata juice sterilization method | |
| CN105581218B (en) | A method of it is fermented using lactobacillus plantarum and promotes wild blueberry fruit juice flavor quality | |
| CN105851774A (en) | Soybean paste superhigh pressure sterilization method | |
| JP5004186B2 (en) | Disinfection method of foods by long-term treatment with carbon dioxide gas at high pressure | |
| CN102058121B (en) | Method for processing freshly squeezed mulberry juice | |
| CN109645296A (en) | The method that freezing pretreatment collaboration super-pressure carries out low tart fruit vegetable juice sterilization | |
| Naknean | Improvement in Shelf Life and Safety of Pasteurized Palm Sap (B orassus flabellifer L inn.) by the Addition of Nisin | |
| CN105519669B (en) | Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life | |
| CN102994355A (en) | Beer ultrahigh-pressure jet flow cold sterilization method | |
| WO2014019292A1 (en) | Method for fresh bayberry wine and alcoholic bayberry | |
| Vieira et al. | Application of HPP in food fermentation processes | |
| WO2019131870A1 (en) | Food sterilization method | |
| CN115191542B (en) | Method and system for medium-temperature combined DMDC sterilization of freshly squeezed juice | |
| CN105660850A (en) | Cold sterilization method for removing goat milk smell | |
| CN105851770A (en) | Technology for keeping freshness of red bayberry juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130821 |