CN103719999A - Method for juice sterilization treatment - Google Patents
Method for juice sterilization treatment Download PDFInfo
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- CN103719999A CN103719999A CN201310735325.XA CN201310735325A CN103719999A CN 103719999 A CN103719999 A CN 103719999A CN 201310735325 A CN201310735325 A CN 201310735325A CN 103719999 A CN103719999 A CN 103719999A
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Classifications
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- 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
- A23L2/46—Preservation of non-alcoholic beverages by heating
- A23L2/48—Preservation of non-alcoholic beverages by heating by irradiation or electric treatment
-
- 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
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- 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)
- Non-Alcoholic Beverages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a method for juice sterilization treatment. The method comprises the steps of freezing all types of treated juice with sealed packages or non-packaged juice, performing microwave radiation treatment on the juice in a microwave oven at the controlled microwave treatment temperature of less than 75 DEG C, repeatedly performing freezing and microwave alternate treatment, and performing subsequent conventional processing or storage and transportation. By freezing and microwave alternate treatment, the activity of all types of enzymes in the juice can be effectively alleviated, and most microorganisms in the juice can be killed, so that a requirement on commercial sterilization can be met. The temperature of the microwave treatment is low, so that the original color, the flavor, the nutrition and the effect components of the juice can be well retained. The method disclosed by the invention is good in sterilization effect and can be used for producing high-quality juice products.
Description
Technical field
The present invention relates to a kind of method of fruit juice sterilization processing, especially adopt freezing+microwave alternate repetition to process the method for fruit juice.
Background technology
Fruit juice is the fruit juice that fresh fruit is selected, clean, squeeze out, contain abundant vitamin, mineral matter, carbohydrate and dietary fiber, it is part the most nutritious in fruit, it is beautiful in colour, fragrance is strong fragrant, sweet acid appropriateness, clear fresh tasty and refreshing, be easily absorbed by the body, in local flavor and nutrition, close to fresh fruit, have the title of " liquid fruit ".Fruit juice is the main form processing of fruit and main consumption pattern in developed country, is also the Main Trade kind of fruit converted products on international market.Along with the raising year by year of China's living standards of the people, people's diet structure is changing gradually, especially remarkable to the increase in demand of fruit drink, the quality of fruit drink is had higher requirement simultaneously, pure juice and the inspissated juice demand growth of natural, high-quality, health-nutrition exceed 20%, the development trend and the direction that become gradually China's fruit juice consumption, have great market demand and wide development space.
Heating is the important step of traditional juice production, is mainly used in the links such as heating is precooked, concentrated and sterilization.Thermal sterilization is the key link of fruit juice processing and the general method for disinfection of employing with the feature of its highly effective and safe always.The temperature of pasteurization is generally more than 90 ℃, and high-temperature process causes the loss of fruit juice nutrient composition for a long time, especially the functional components such as vitamin, flavonoids are destroyed maximum, be also cause that fruit juice is spoiled, the main cause of variable color, forfeiture special favor.There is the sterilization technologies such as high temperature, short time sterilizing (HTST), ultra high temperature short time sterilization (UHT) in modern thermal sterilization, by improving the mode of sterilization temperature (>=100 ℃), shortening sterilizing time, improve germicidal efficiency, alleviate impact and the destruction of high temperature on food nutrition and flavor quality.But these sterilization modes are not still broken away from impact and the destruction of high temperature (>=100 ℃) on fruit juice nutrient and quality, still cannot meet the demand of people to fruit juice nutrient, color and luster and characteristic flavor quality.
Non-thermal sterilization technology is a series of technology that developed recently gets up, and because temperature in sterilization process remains in lower scope, the color of food and nutritional labeling change very little, become study hotspot both domestic and external.Non-thermal sterilization is the general name that adopts the serial of methods that physics, chemistry, biological method except directly heating control and kill food microorganisms.Non-thermal sterilization technology mainly comprises at present: physical sterilization technology is as super-pressure, irradiation (comprising ultraviolet ray, radioactive source radiation), ultrasonic wave, pulse strong-light, magnetic force, induction electronics and high-voltage pulse electric field technology, physics sterilization technique (membrane filtration degerming), the antibacterial technology of chemical sterilization technology (as chlorine dioxide, ozone sterilization) and chemical preservative, physical chemistry sterilization technology (as plasma sterilization technology), biological antibiotic technology (as antibacterial skin and lysozyme sterilization technology) and hurdle technology.
Microwave refers to the electromagnetic wave of a kind of wavelength at 1mm～1m (corresponding frequencies is at 300 MHz～300000 MHz), its sterilization mechanism: food microorganisms are under the acting in conjunction of microwave heating effect and non-thermal effect (biological effect), protein and physiological activator morph or destroy, cause growth of microorganism dysplasia, even dead.Both having there is obvious fuel factor in Microwave Treatment, also has obvious non-thermal effect, and it belongs to thermal sterilization or belong to non-thermal sterilization academic circles at present and remains in larger dispute, goes back the clear and definite ownership of neither one.
The fuel factor of microwave: when microwave works in medium inside, polar molecule is subject to the effect of alternating electric field and thermal agitation as water, protein, fat, carbohydrate etc., cause strong friction and produce heat, when reaching uniform temperature, cause the large molecule degeneration such as microprotein, nucleic acid or inactivation.Microwave non-thermal effect (biological effect): the high-frequency electric field that microwave produces causes the Potential distribution of microbial film section to change, affect cell membrane electronics and ion concentration around, change the transparent performance of cell membrane, the eubolism of cell and the physiological activity destruction that is interfered, the growth of microbial cell is suppressed or is dead; Although microwave energy of a quantum is not enough to destroy the covalent bond of large biological molecule, but there is certain destruction to maintaining the secondary keys such as the hydrogen bond, Van der Waals force, hydrophobic bond, sat linkage of nucleic acid, protein and other higher structure, can make it relax, rupture and restructuring, cause large biological molecule space structure abnormal, normal physiological function and the fertility of interference or destroy microorganisms cell; After DNA, protein and lipid molecule microwave energy absorbing, can cause that the conformation distortional strain energy of large biological molecule increases, its conformation or textural anomaly are changed, cause its dysfunction or forfeiture; Microwave field changes biological permutation and combination state and the characteristics of motion of a large amount of electronics, ion and other charged particles that in microbial biochemical process, produce, and the physiological activator of microorganism is changed.Above-mentioned factor all can affect, the normal activities of destroy microorganisms, reaches antibacterial and effect sterilization.
Microwave disinfection has fuel factor and non-thermal effect simultaneously, and when Microwave Treatment temperature is no more than 50 ℃, part fruit juice Microwave Treatment temperature is no more than 75 ℃, and quality and the nutritional labeling impact of the fuel factor that microwave produces on fruit juice is very little.
The microwave energy that microwave non-thermal sterilization effect and medium obtain has substantial connection, and in the condition of microwave generator output energy constant, microwave treatment time is longer, and the microwave energy that medium obtains is more, and the non-thermal sterilization effect of generation is just better.As an example of water example, analyze different initial temperatures, through Microwave Treatment, reach identical final temperature, the microwave energy difference that both obtain.If the initial temperature of water is 20 ℃, through Microwave Treatment, reach 50 ℃ of final temperatures, the microwave energy that 1kg water absorbs is that 126kJ(specific heat of water holds 4.2kJ/kg ℃).If the initial temperature of water (ice) is-20 ℃, through Microwave Treatment, reach final temperature and be still 50 ℃, the temperature-rise period of 1kg water will experience 3 stages: water (ice) is from-20 ℃～0 ℃, and absorption microwave energy is 84kJ; The water (heat of solution of ice is 334kJ/kg) that becomes 0 ℃ from the ice of 0 ℃ absorbs microwave energy 334kJ; From 0 ℃～50 ℃, absorb microwave energy 210kJ.The water (ice) of-20 ℃ is warmed up to 50 ℃ through Microwave Treatment, and the microwave gross energy absorbing is 691kJ, is 5 times of the initial temperature water institute microwave energy absorbing that is 20 ℃.
Frozen food is the current processing generally adopting and the mode of preserved food products.Food is in refrigerating process, and the moisture outside microbial cell first freezes, and has the inside and outside steam pressure difference of cell, cause the moisture in microbial cell constantly to outflow, macromolecular colloid dehydration, in cell, plasm viscosity increases, and there is irreversible coagulation sex change in protein and other dehydration; In cell dehydration process, in cellular plasm, the concentration of inorganic salts constantly rises, and causes protein precipitation, sex change or irreversible solidifying occurs, and has destroyed plasmic colloidal nature, causes microbial death.The freezing ice crystal that also can form in microbial cell, produces mechanical damage effect to cell, also can cause microbial death.Thereby freezing can the inhibition or kill microorganisms, in refrigerating process, with temperature, reduce, the survival rate of microorganism declines rapidly, but in cold storage, the lethal effect of low temperature is slower, if freezing, alternately repeat with thawing, the trophosome of bacterium is had to stronger lethality.
By the publication of microwave disinfection with to deliver document many, there is following characteristics, 1) microwave disinfection final temperature is mostly higher than 75 ℃ of temperature, if publication number is in CN101049175 " a kind of microwave sterilization machine that can carry out efficient sterilizing under low temperature and normal pressure " and publication number is that the sterilization temperature of several patent microwaves such as CN1631179 " a kind of new microwave sterilization technique for fruit and vegetable canned food " is at 85～158 ℃, its sterilization temperature is high, and institutional framework, local flavor and nutrition to food damage; 2) initial temperature of microwave disinfection is generally 20 ℃ of left and right of room temperature (normal temperature), as people's " beans sauce microwave disinfection technique " such as Pu Chuanfen " emulsion honey microwave disinfection technique and fresh-keeping research thereof " and Liu Li although in the final temperature of microwave disinfection 65 ℃ of left and right, but the initial temperature of Microwave Treatment is normal temperature, do not adopt 5 ℃ of following initial temperatures, from frozen state, do not start microwave disinfection processing; 3) only adopt a microwave disinfection processing, and the present invention adopts freezing+microwave alternate repetition repeatedly to process to fruit juice, the microwave energy that fruit juice absorbs is many, and bactericidal effect is good, the temperature of each Microwave Treatment fruit juice is low, and color and luster, local flavor and nutritional labeling impact and destruction on fruit juice are very little.
Summary of the invention
In this object of the invention, be, a kind of method of fruit juice sterilization processing is provided, the method is carried out freezing processing by the fruit juice of all kinds of package encapsulations after treatment or unpacked fruit juice, enter again and in micro-wave oven, carry out microwave radiation processing, control Microwave Treatment temperature and be no more than 75 ℃, repeat again freezing and microwave alternate treatment, then carry out conventional machining or the storing of postorder.The method is utilized freezing and alternate treatment microwave, reaches most microorganisms in the active and fruit juice of the enzyme classes of effectively killing in fruit juice, reaches the requirement of commercial sterilization.Because Microwave Treatment temperature is low short, can keep well the original color and luster of fruit juice, local flavor, nutrition and functional component, the method bactericidal effect is good, can be used for the fruit juice product of production high-quality.
The method of a kind of fruit juice sterilization processing of the present invention, follows these steps to carry out:
A, the fruit juice of package encapsulation after treatment or unpacked fruit juice to be carried out under the condition of ℃-0 ℃, temperature-30 to freezing processing be frozen state, ice pasty state state or frozen state not, and wherein the fruit juice of package encapsulation is placed in refrigerator, freezes cabinet or tunnel freezing carries out freezing processing; Unpacked fruit juice adopts Cooling or heating jar, pipe heat exchanger or plate type heat exchanger in fruit juice flow process, to carry out freezing processing;
B, the frozen juice in step a is placed in to microwave applicator carries out microwave radiation processing, fruit juice thaws, and rises to 30 ℃-75 ℃ of temperature;
C, fruit juice after treatment step b is carried out again to the alternate treatment 2～5 times of the microwave of the freezing of repeating step a and step b;
D, by cooling the fruit juice after step c alternate treatment, be down to ℃-25 ℃, temperature-10, then carry out conventional machining or the storing of postorder.
Fruit juice described in step a is Fresh Juice, original fruit juice or inspissated juice, is best suited for the fruit juice of non-heating power processing preparation.
The packing material of the fruit juice of the package encapsulation in step a is glass, plastics or pottery.
In step a, through the fruit juice of freezing processing, be frozen state, ice pasty state state or frozen state not.
In step b, Microwave Treatment control temperature is 35 ℃-60 ℃.
Microwave applicator described in step b is that the fruit juice of package encapsulation adopts box-type microwave heater or tunnel type box microwave applicator; Unpacked fruit juice is sent into microwave applicator by pipeline, carries out Microwave Treatment in the flow process in pipeline.
Cooling ℃-10 ℃, temperature-5 of being down to of fruit juice in steps d.
The method of a kind of fruit juice sterilization processing of the present invention, " freezing+microwave " alternate treatment that the method adopts, can effectively kill enzyme and microorganism in fruit juice.Freezing processing itself repeatedly just can be larger to the microorganisms in fruit juice lethal effect, Microwave Treatment repeatedly also can give the lethal effect that microorganism is very large.Feature of the present invention is creatively to have adopted freezing+microwave alternate treatment fruit juice method, both are stacked up to the lethal effect of microorganism, reach and effectively kill fruit juice microorganism, realize the object of commercial sterilization, owing to having adopted lower microwave disinfection temperature, original local flavor, color and luster and nutritive value that can fine maintenance fruit juice.Another technical characterstic of the present invention is: although the final temperature of Microwave Treatment fruit juice is lower, but due to initial temperature low (30 ℃～0 ℃), the microwave energy that fruit juice absorbs is many, can farthest bring into play the biocidal efficacies of microwave non-thermal effect, effectively avoid the impact of microwave heating effect on fruit juice quality and nutritional labeling.
Microwave disinfection exists fuel factor and non-thermal effect (biological effect) simultaneously, and common microwave disinfection temperature is all greater than 80 ℃, and microwave heating effect has not only been covered microwave non-thermal effect, and the nutrition to food and quality damage.Adopt the method that reduces Microwave Treatment final temperature (≤75 ℃), can significantly reduce the impact of microwave heating effect on fruit juice nutrient and quality; Adopt alap Microwave Treatment initial temperature (30 ℃-0 ℃), can extend microwave treatment time, give full play to the biocidal efficacies of microwave non-thermal effect.Freezing processing also can be certain to microorganisms lethal effect, freezing processing repeatedly can produce the bactericidal effect better than single freezing processing.The present invention takes full advantage of microwave and freezing to this lethal effect of microorganism, and both advantages are combined, a kind of technical method of fruit juice sterilization is provided, the method is by all kinds of fruit juice of preparation, at-30 ℃-0 ℃, carry out freezingly, then fruit juice is placed in to microwave applicator carries out Microwave Treatment, control Microwave Treatment temperature and be no more than 75 ℃, carry out again freezing and microwave disinfection processing for the second time, repeat the freezing and microwave processing process of fruit juice 2 times～5 times.The alternately reprocessing heating up by frozen cooling and microwave, at lower temperature, can effectively kill enzyme classes activity and most microorganisms in fruit juice, reaches the requirement of commercial sterilization.Because Microwave Treatment temperature is low, can keep well the original color and luster of fruit juice, local flavor, nutrition and functional component, this method for disinfection can be used for the fruit juice product of production high-quality.
The specific embodiment
Embodiment 1
A, will, through the fresh apricot juice of pre-treatment, with vial (238ml) package encapsulation, be placed in refrigerator-freezer and freeze to temperature-25 ℃, make it become frozen state;
B, the freezing bottled apricot juice of step a is put into box-type microwave heater carry out microwave radiation processing, microwave power 3kw, microwave treatment time is 35min, and treating capacity is 30 bottles/time, and in vial, apricot juice temperature is 45 ℃;
C, the Microwave Treatment apricot juice of step b is sent into rapidly in refrigerator-freezer freezing, then the microwave of the freezing and step b of repeating step a carry out alternate cycles process 3 times;
D, cooling 0 ℃ of the temperature of being down to of apricot juice that step c is completed to freezing and microwave alternate treatment, preserve according to a conventional method.
Embodiment 2
A, will be placed in Cooling or heating jar through the grape juice of squeezing the juice, filter clarification, and stir and be refrigerated to temperature-10 ℃, and make grape juice become the not ice pasty state of fully charge;
B, the grape juice of step a is pumped in the polytetrafluoro coil pipe (φ 3.0cm) in microwave applicator, grape juice is 0.025m/s at dish velocity in pipes, flow is 64L/h, microwave power is 10kw, grape juice is accepted microwave radiation processing 30min in flowing, and flowing out microwave applicator grape juice temperature is 60 ℃.
C, by the intensification grape juice that thaws of step b, pump in Cooling or heating jar, stir freezing, then the microwave of the freezing and step b of repeating step a carry out alternate cycles process 4 times;
D, step c is completed to grape juice freezing and microwave alternate treatment pump into cooling 4 ℃ of the temperature of being down in Cooling or heating jar, preserve according to a conventional method or postorder processing.
Embodiment 3
A, concentrated muskmelon juice PE plastic bottle (360ml) package encapsulation that non-process heating power is processed are refrigerated to temperature-30 ℃ in tunnel freezing, make it become frozen state;
B, the muskmelon juice of step a is sent into tunnel type box microwave applicator through conveyer belt, bottled muskmelon juice is with conveyer belt movement and complete microwave radiation processing, adopts microwave power 30kw, and microwave treatment time is 15min, treating capacity is 360 bottles/h, and in PE plastic bottle, muskmelon juice temperature is 35 ℃;
C, by the Microwave Treatment muskmelon juice of step b, be delivered in tunnel freezing again freezing, then the microwave of the freezing and step b of repeating step a carry out alternate cycles process 2 times;
D, step c is completed to muskmelon juice freezing and microwave alternate treatment send into tunnel freezing and be down to temperature-10 ℃, preserve according to a conventional method.
Embodiment 4
A, will, through squeezing the juice, filter clarification and non-heating power processing concentrated granada juice, pump in the pipe heat exchanger of refrigeration plant, in flowing, be frozen to temperature-15 ℃, make juice of my pomegranate become not fully charge, flowable ice pasty state;
B, the ice pasty state juice of my pomegranate of step a is pumped in the polytetrafluoro coil pipe (φ 4.0cm) in microwave applicator, juice of my pomegranate is 0.025m/s at dish velocity in pipes, flow is 113L/h, microwave power is 20kw, grape juice is accepted microwave radiation processing 20min in flowing, and flowing out microwave applicator juice of my pomegranate temperature is 50 ℃.
C, the juice of my pomegranate of step b is pumped in the pipe heat exchanger of refrigeration plant freezingly, then the microwave of the freezing and step b of repeating step a carries out alternate cycles and processes 4 times;
D, the pipe heat exchanger by the juice of my pomegranate of freezing completing of step c and microwave alternate treatment at refrigeration plant, cooling 25 ℃ of the temperature of being down to, preserve according to a conventional method and postorder processing is processed.
Embodiment 5
A, by through the bergamot pear juice of pre-treatment, pump in the plate type heat exchanger of refrigeration plant, in flow process, be frozen to 0 ℃ of temperature, bergamot pear juice becomes the thick liquid nano of not freezing;
B, the bergamot pear juice of step a is pumped in the PE plastic tube (φ 5.0cm) in microwave applicator, bergamot pear juice is 0.053m/s at dish velocity in pipes, flow is 374L/h, microwave power is 40kw, bergamot pear juice is accepted microwave radiation processing 30min in flowing, and the bergamot pear juice temperature that flows out microwave applicator is 75 ℃.
C, step b is pumped in the plate type heat exchanger of refrigeration plant again freezing through Microwave Treatment bergamot pear juice, then the microwave of the freezing and step b of repeating step a carries out alternate cycles and processes 5 times;
D, the bergamot pear juice of freezing completing of step c and microwave alternate treatment is pumped into the plate type heat exchanger of refrigeration plant, cooling 10 ℃ of the temperature of being down to, preserve transportation according to a conventional method.
Embodiment 6
A, by the concentrated apricot juice of non-heating power processing through pre-treatment, pump in the pipe heat exchanger of refrigeration plant, in flow process, be frozen to temperature-20 ℃, apricot inspissated juice becomes not fully charge, flowable ice pasty state;
B, concentrated the ice pasty state of step a apricot juice is pumped in the PE plastic coil (φ=3.0cm) in microwave applicator, concentrated apricot juice is 0.047m/s at dish velocity in pipes, flow is 119L/h, microwave power is 25kw, concentrated apricot juice is accepted microwave radiation processing 25min in flowing, and flowing out the concentrated apricot juice temperature of microwave applicator is 65 ℃.
C, the apricot inspissated juice of step b is pumped in the pipe heat exchanger of refrigeration plant freezingly, then the microwave of the freezing and step b of repeating step a carries out alternate cycles and processes 5 times;
D, the apricot inspissated juice of freezing completing of step c and microwave alternate treatment is pumped into the pipe heat exchanger of refrigeration plant, cooling temperature-5 ℃ of being down to, preserve according to a conventional method or postorder processing is processed.
Claims (7)
1. a method for fruit juice sterilization processing, is characterized in that following these steps to carrying out:
A, the fruit juice of package encapsulation after treatment or unpacked fruit juice to be carried out under the condition of ℃-0 ℃, temperature-30 to freezing processing be frozen state, ice pasty state state or frozen state not, and wherein the fruit juice of package encapsulation is placed in refrigerator, freezes cabinet or tunnel freezing carries out freezing processing; Unpacked fruit juice adopts Cooling or heating jar, pipe heat exchanger or plate type heat exchanger in fruit juice flow process, to carry out freezing processing;
B, the frozen juice in step a is placed in to microwave applicator carries out microwave radiation processing, fruit juice thaws, and rises to 30 ℃-75 ℃ of temperature;
C, fruit juice after treatment step b is carried out again to alternate treatment 2-5 time of the microwave of the freezing of repeating step a and step b;
D, by cooling the fruit juice after step c alternate treatment, be down to ℃-25 ℃, temperature-10, then carry out conventional machining or the storing of postorder.
2. method according to claim 1, is characterized in that the fruit juice described in step a is the fruit juice of Fresh Juice, original fruit juice, inspissated juice or the processing of non-heating power.
3. method according to claim 1, the packing material that it is characterized in that the fruit juice of the package encapsulation in step a is glass, plastics or pottery.
4. according to method claimed in claim 1, it is characterized in that in step a that the fruit juice through freezing processing is frozen state, ice pasty state state or frozen state not.
5. method according to claim 1, is characterized in that in step b, Microwave Treatment control temperature is 35 ℃-60 ℃.
6. method according to claim 1, is characterized in that the microwave applicator described in step b is fruit juice employing box-type microwave heater or the tunnel type box microwave applicator of package encapsulation; Unpacked fruit juice is sent into microwave applicator by pipeline, carries out Microwave Treatment in the flow process in pipeline.
7. method according to claim 1, is characterized in that in steps d cooling ℃-10 ℃, temperature-5 of being down to of fruit juice.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112167497A (en) * | 2020-10-16 | 2021-01-05 | 北京林业大学 | Method for sterilizing berry juice |
| CN113512480A (en) * | 2021-06-07 | 2021-10-19 | 贵州省轻工业科学研究所 | Rice wine cold sterilization method |
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| WO2013074773A2 (en) * | 2011-11-18 | 2013-05-23 | Pepsico, Inc. | In-package non-ionizing electromagnetic radiation sterilization |
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| US2833657A (en) * | 1954-01-08 | 1958-05-06 | Raytheon Mfg Co | Microwave irradiation of fruit juices |
| CN101049175A (en) * | 2006-04-04 | 2007-10-10 | 王承辉 | Microwave sterilizing device for sterilization in high performance under low temperature and normal pressure |
| CN101623122A (en) * | 2008-07-10 | 2010-01-13 | 林志敏 | Method for producing natural sugarcane juice |
| CN101518356A (en) * | 2009-02-24 | 2009-09-02 | 浙江康恩贝制药股份有限公司 | Method for sterilizing pollen |
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| CN113512480A (en) * | 2021-06-07 | 2021-10-19 | 贵州省轻工业科学研究所 | Rice wine cold sterilization method |
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| CN103719999B (en) | 2016-04-13 |
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