CN103704820A - Medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp - Google Patents
Medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp Download PDFInfo
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- CN103704820A CN103704820A CN201410007999.2A CN201410007999A CN103704820A CN 103704820 A CN103704820 A CN 103704820A CN 201410007999 A CN201410007999 A CN 201410007999A CN 103704820 A CN103704820 A CN 103704820A
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 108
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 100
- 235000013372 meat Nutrition 0.000 title claims abstract description 74
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 60
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims description 20
- 238000009461 vacuum packaging Methods 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 241000737241 Cocos Species 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 7
- 239000010903 husk Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 210000004666 bacterial spore Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 12
- 239000000126 substance Substances 0.000 description 6
- 238000010009 beating Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000726221 Gemma Species 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 230000000078 anti-malarial effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp. The medium-temperature collaborative ultrahigh pressure interval sterilization method particularly comprises the following steps: step 1, selecting in-season fresh coconuts with the moderate maturity; step 2, removing coconut shells of the selected coconuts; crushing the shells and removing seed peels; washing by clean water and drying to obtain coconut meat; step 3, cutting the coconut meat and pulping to prepare the coconut meat raw pulp; step 4, packaging the coconut meat raw pulp in vacuum; step 5, carrying out medium-temperature collaborative ultrahigh pressure treatment for the first time and releasing the pressure; and step 6, carrying out the medium-temperature collaborative ultrahigh pressure treatment for the second time, releasing the pressure, and taking out the coconut meat raw pulp treated by the ultrahigh pressure. The medium-temperature collaborative ultrahigh pressure interval sterilization method is used for sterilizing the coconut meat raw pulp and can keep previous flavor and nutritional ingredients of the fresh coconut meat; the sterilization effect is good and the time is short; not only are microorganism vegetative bodies killed, but also barotolerant microorganisms including bacterial spores and the like are killed.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of collaborative super-pressure discontinuous sterilization method of temperature in coconut meat magma.
Background technology
Coconut (Cocos nucifeta L.) belongs to Palmae cocoanut, is one of main woody oleiferous plants crop in torrid areas.Coconut is partly to consist of exocarp, mesocarp, endocarp, kind skin, coconut meat, coconut water etc.Coconut meat also claims kind of benevolence or endosperm.Coconut meat look white as a jade, fragrance is sliding crisp, has Xu-tonic, and beneficial gas dispels the wind, antimalarial effect that gives protection against cancer, and to prevention of cardiac, cardiovascular system also has certain health-care effect.Coconut meat nutritional labeling is abundant, contains protein, carbohydrate, grease, crude fibre, ash content, vitamin B1, B2, C, tocopherol and other beneficiating ingredients, may be used on the fields such as food, medical science and feed.
Because coconut fruit solid volume is larger, and the large percentage that accounts for of the unedible part such as coconut husk, quality weight, is difficult to transportation, is inconvenient to carry, and planting area coconut is cheap, and not only coconut is expensive in other areas, also difficultly buys fresh coconut.If coconut meat is made to magma, in the situation that guaranteeing that nutritional labeling and edible quality are constant, can preserve a period of time under certain condition, so not only can greatly widen coconut fruit and sell radius, expand edible range, meet better the needs of people to coconut meat consumption, and can reduce the cost of transportation of coconut meat processing enterprise, increase economic efficiency.Sterilization treatment is the fresh-keeping routine operation of food storage.Conventional method has heat treated method, method of chemical treatment etc.Heat treated method is easily destroyed some heat-sensitive substances in food, causes the sensory properties such as food color to change.Method of chemical treatment, chemical reagent is used frequent, cannot avoid chemical substance residual in the food negative effect to human body.Along with the raising of people's quality of life, the fresh-keeping of fruits and vegetables is more and more subject to people's attention.In recent years, the research of postharvest technology of fruits and vegetables is also increasing, and some novel, simple and direct technology also start to be used in preserving fruit and vegetable utilizing field gradually.
Ultra-high pressure sterilization technology has started to be applied to food service industry as emerging technology, its dominant mechanism is the transportation that can make microbial cell film and cell membrane damage, change cellular morphology, affect desmoenzyme vigor and the interior nutriment of cell and discarded object, thereby kill the putrefactive microorganisms in food, to the nutrition in food, destroy little.Ultra high pressure treatment technology have pressure evenly transmit, instantaneous, efficient, consume energy low, pollute few, to advantages such as the compounds such as vitamin, pigment and flavor substance have no significant effect.The original color, smell and taste of ultra high pressure treatment energy retaining food product, have the incomparable feature of hot-working.
Technology of Ultra-high Pressure Sterilization is a kind of novel non-thermal sterilization technology that current commercial applications degree is higher, can kill well general saccharomycete, mould, virus and bacteriotrophy body.But due to the existence of withstand voltage bacterium, and the gemma of bacterium is withstand voltage, gemma can sprouting, growth and breeding and then cause food spoilage.For effectively kill bacteria gemma, barotolerant microbes, the use that superhigh pressure technique must be combined with other technology, as heat treatment, add chemical preservative etc.The sterilization treatment mode of the collaborative super-pressure of temperature in employing, keeping under the prerequisite of the original color of food, nutrient and functional component, there is sterilization time short, bactericidal effect is good, clean environment-protection low-consumption energy, not adding the advantages such as any anticorrisive agent, is a kind of efficient, safe disinfecting technology.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of coconut meat magma sterilizing methods.By coconut meat magma being carried out to the collaborative super-pressure discontinuous sterilization method of middle temperature, realize thorough sterilizing, guarantee edible safety.
Sterilizing methods of the present invention is, a kind of collaborative super-pressure discontinuous sterilization method of temperature in coconut meat magma, and concrete technical scheme is as follows:
Step 1, the moderate fresh coconut fruit of this season of selection maturity;
Step 2, the coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin, with clear water, clean, drain and obtain coconut meat;
Step 3, coconut meat is cut into granular, with beater, makes coconut meat magma;
Step 4, coconut meat magma is packed in food vacuum packaging bag into vacuum packaging;
Step 5, the coconut meat magma that vacuum packet is installed are carried out the collaborative super-pressure discontinuous sterilization of middle temperature and are processed.
Beneficial effect of the present invention is as follows:
In employing, the collaborative super-pressure discontinuous sterilization method of temperature is carried out sterilization treatment to coconut meat magma, and the organoleptic qualities such as the coconut meat color after processing do not change, and do not produce peculiar smell, still keep coconut palm perfume (or spice) and the nutritional labeling of original fresh coconut meat.And sterilization time is short, be easy to control, can effectively kill fast the barotolerant microbes such as bacterial spore in coconut meat magma.The preservation and freshness that the method is coconut meat magma provides a kind of sterilizing new technology, is conducive to promote the development of problem.
The specific embodiment
The ultra-high pressure sterilization preservation method of coconut meat magma of the present invention, specifically comprises the following steps:
Step 1, select maturity moderate, the fresh coconut fruit of disease-free this season;
Step 2, the coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin, in clear water, clean, drain and obtain coconut meat, the preferred 15-25 ℃ of clear water water temperature;
Step 3, coconut meat is cut into little granular, and the granular 0.5cm length that is preferably not more than, makes coconut meat magma with beater;
Step 4, coconut meat magma is packed in food vacuum packaging bag into vacuum packaging (the coconut meat magma quality in each food vacuum packaging bag according to sell or the needs of accumulating weigh);
Step 5, ultra-high pressure sterilization for the first time, the coconut meat magma that vacuum packet is installed is put into extra-high tension unit immediately, controlled pressure 100-300MPa, temperature 20-55 ℃, pressurize sterilization time 2-10 minute, then release;
After step 6, release, not discharging is directly pressurizeed for the second time, controlled pressure 400-600MPa, and temperature 25-60 ℃, pressurize sterilization time 3-15 minute, release after completing, takes out the coconut meat magma through ultra high pressure treatment, detects analysis.
Method of the present invention, the collaborative vacuum-packed coconut meat magma of super-pressure batch process of temperature in employing, microorganism and the enzyme thereof killed in coconut meat magma are lived, to reach the object prolonging storage period.Its key step is: coconut fruit is gone after coconut palm clothing, broken shell, remove kind of a skin, clean cutting, with beater by coconut meat slurrying, certain mass coconut meat magma is distributed in food vacuum packaging bag to vacuum packaging, for the first time collaborative ultra high pressure treatment of middle temperature, release, the collaborative ultra high pressure treatment of temperature for the second time, release, discharging after being disposed.
Embodiment 1
The coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin; In the clear water of 15 ℃, clean, drain; Be cut into the granular of 0.5cm length; With the machine-processed coconut meat slurrying of making beating; According to every bag, take 200g coconut meat magma and be distributed in food vacuum packaging bag, vacuum packaging, the coconut meat magma that vacuum packet is installed is put into ultra-high pressure sterilization equipment immediately, pressure setting 300MPa, temperature is controlled at 30 ℃, pressurize sterilization time 6 minutes; Sterilizing for the first time finishes rear release, and after release, not discharging is directly pressurizeed for the second time, and pressure setting is 500MPa, and temperature is controlled at 35 ℃, pressurize sterilization time 10 minutes, and after sterilizing finishes, release.Taking-up, through the coconut meat magma of ultra high pressure treatment, is carried out colony counting, and the index of quality is measured.
Embodiment 2
The coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin; In the clear water of 18 ℃, clean, drain; Be cut into the granular of 0.5cm length; With the machine-processed coconut meat slurrying of making beating; According to every bag, take 100g coconut meat magma and be distributed in food vacuum packaging bag, vacuum packaging, the coconut meat magma that vacuum packet is installed is put into ultra-high pressure sterilization equipment immediately, and pressure setting is 300MPa, and temperature is controlled at 40 ℃, pressurize sterilization time 5 minutes; Sterilizing for the first time finishes rear release, and after release, not discharging is directly pressurizeed for the second time, and pressure setting is 500MPa, and temperature is controlled at 45 ℃, pressurize sterilization time 5 minutes, and after sterilizing finishes, release.Taking-up, through the coconut meat magma of ultra high pressure treatment, is carried out colony counting, and the index of quality is measured.
Embodiment 3
The coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin; In the clear water of 20 ℃, clean, drain; Be cut into the granular of 0.5cm length; With the machine-processed coconut meat slurrying of making beating; According to every bag, taking 150g coconut meat magma is distributed in food vacuum packaging bag, vacuum packaging, the coconut meat magma that vacuum packet is installed is put into the sterilizing cabin of ultra-high pressure sterilization equipment immediately, and pressure setting is 200MPa, temperature is controlled at 50 ℃, pressurize sterilization time 3 minutes; Sterilizing for the first time finishes rear release, and after release, not discharging is directly pressurizeed for the second time, and pressure setting is 500MPa, and temperature is controlled at 55 ℃, pressurize sterilization time 5 minutes, and after sterilizing finishes, release.Taking-up, through the coconut meat magma of ultra high pressure treatment, is carried out colony counting, and the index of quality is measured.
Embodiment 4
The coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin; In the clear water of 25 ℃, clean, drain; Be cut into the granular of 0.5cm length; With the machine-processed coconut meat slurrying of making beating; According to every bag, take 250g coconut meat magma and be distributed in food vacuum packaging bag, vacuum packaging, the coconut meat magma that vacuum packet is installed is put into ultra-high pressure sterilization equipment immediately, and pressure setting is 200MPa, and temperature is controlled at 20 ℃, pressurize sterilization time 8 minutes; Sterilizing for the first time finishes rear release, and after release, not discharging is directly pressurizeed for the second time, and pressure setting is 600MPa, and temperature is controlled at 25 ℃, pressurize sterilization time 12 minutes, and after sterilizing finishes, release.Taking-up, through the coconut meat magma of ultra high pressure treatment, is carried out colony counting, and the index of quality is measured.
After table 1 coconut meat magma ultra high pressure treatment with process before the comparison of indices
Wherein the peroxide value of total plate count, fat is measured according to the method for GB4789.2-2010 and GB/T5538-2005 regulation respectively; PH value is measured by PHS-3C type laboratory pH meter; The L value of sample, a value, b value adopt KONICA MINOLTA spectral photometric colour measuring meter CM-700d to measure.PH value rises slightly, but ascensional range is little, and the peroxide value of fat is all less than 75m mol/kg, and with reference to the state health standards of the NY/T 230-2006 of relevant coconut oil, L value, a value, b value, all variation is not quite.From table 1, coconut meat still keeps the color and luster of original coconut meat after ultra high pressure treatment; The inventive method has significant bactericidal effect.
Claims (4)
1. the collaborative super-pressure discontinuous sterilization method of temperature in coconut meat magma, is characterized in that, specifically comprises the following steps:
Step 1, the moderate fresh coconut fruit of this season of selection maturity;
Step 2, the coconut fruit of choosing is gone to coconut palm clothing, broken shell, removes kind of a skin, with clear water, clean, drain and obtain coconut meat;
Step 3, coconut meat is cut into granular, with beater, makes coconut meat magma;
Step 4, coconut meat magma is packed in food vacuum packaging bag into vacuum packaging;
Step 5, ultra-high pressure sterilization for the first time, the coconut meat magma that vacuum packet is installed is put into extra-high tension unit immediately, controls certain pressure, temperature and dwell time and carries out ultra high pressure treatment, then release;
Not discharging after step 6, release, directly pressurizes for the second time, adjusts corresponding pressure, and temperature and dwell time are carried out ultra high pressure treatment, and the coconut meat magma through ultra high pressure treatment is taken out in release after sterilizing completes.
2. coconut meat magma sterilizing methods according to claim 1, is characterized in that the coconut that maturity described in step 1 is moderate is that " Xiangshui County " sound is less, the coconut that coconut husk color is darker.
3. coconut meat magma sterilizing methods according to claim 1, is characterized in that step 5, for the first time ultra-high pressure sterilization, the coconut meat magma that vacuum packet is installed is put into ultra-high pressure sterilization equipment immediately, controlled pressure 200-300MPa, temperature 20-50 ℃, pressurize sterilization time 3-8 minute, then release.
4. coconut meat magma sterilizing methods according to claim 1, is characterized in that step 6, for the second time ultra-high pressure sterilization, controlled pressure 500-600MPa, temperature 25-55 ℃, pressurize sterilization time is 5-12 minute, then release, takes out the coconut meat magma through ultra high pressure treatment.
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| CN201410007999.2A CN103704820A (en) | 2014-01-08 | 2014-01-08 | Medium-temperature collaborative ultrahigh pressure interval sterilization method for coconut meat raw pulp |
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Cited By (7)
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| CN106742371A (en) * | 2016-11-22 | 2017-05-31 | 解慧勇 | A kind of Chinese herbal medicine normal temperature fresh-keeping method |
| CN107568749A (en) * | 2017-11-01 | 2018-01-12 | 福州幻科机电科技有限公司 | A kind of coconut fruit gravy magma obtains the air pressure plasma discharge mechanism of machine |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN111418801A (en) * | 2020-03-27 | 2020-07-17 | 麦康食品（青岛）有限公司 | Method for treating avocado puree through ultrahigh pressure sterilization |
| WO2020186430A1 (en) * | 2019-03-19 | 2020-09-24 | 达璞股份有限公司 | High hydrostatic pressure processing method and apparatus |
| CN113337342A (en) * | 2021-06-24 | 2021-09-03 | 中国热带农业科学院椰子研究所 | Preparation method of coconut essence |
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| CN103070448A (en) * | 2013-01-08 | 2013-05-01 | 海南大学 | Ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp |
| CN103300276A (en) * | 2013-06-24 | 2013-09-18 | 烟台新时代健康产业有限公司 | Pollen sterilization method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106742371A (en) * | 2016-11-22 | 2017-05-31 | 解慧勇 | A kind of Chinese herbal medicine normal temperature fresh-keeping method |
| CN107568749A (en) * | 2017-11-01 | 2018-01-12 | 福州幻科机电科技有限公司 | A kind of coconut fruit gravy magma obtains the air pressure plasma discharge mechanism of machine |
| WO2020186430A1 (en) * | 2019-03-19 | 2020-09-24 | 达璞股份有限公司 | High hydrostatic pressure processing method and apparatus |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN111418801A (en) * | 2020-03-27 | 2020-07-17 | 麦康食品（青岛）有限公司 | Method for treating avocado puree through ultrahigh pressure sterilization |
| CN113337342A (en) * | 2021-06-24 | 2021-09-03 | 中国热带农业科学院椰子研究所 | Preparation method of coconut essence |
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