CN103767045A - Synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents - Google Patents

Synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents Download PDF

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CN103767045A
CN103767045A CN201310741702.0A CN201310741702A CN103767045A CN 103767045 A CN103767045 A CN 103767045A CN 201310741702 A CN201310741702 A CN 201310741702A CN 103767045 A CN103767045 A CN 103767045A
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sterilization
liquid food
food
reactor
natural bacteriostatic
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CN103767045B (en
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李晓东
任红晶
张华�
朱永明
葛伟
张玲
肖光辉
张永久
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Northeast Agricultural University
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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen

Abstract

The invention provides a synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents. The synergic sterilization method comprises the following steps: adding the selected natural bacteriostatic agents into a food to be sterilized; then carrying out sterilization treatment on the liquid food for 45-70 minutes under the conditions of the pressure of 8-10MPa and the temperature of 45-55 DEG C; and controlling the quantity of the spores in the liquid food in a food safety range according to the different varieties and concentrations of the selected natural bacteriostatic agents and different food base materials. The natural bacteriostatic agents comprise epsilon-polylysine, lysozyme and nisin. The synergic sterilization method is mainly applied to inactivation of the spores in the liquid food; the whole sterilization process has a small pressure range on the food to be treated and has a moderate temperature; the sterilization effect can be obviously improved; and meanwhile, the previous nutritive value and sensory characteristic of the food can be kept to the greatest extent.

Description

Pressurization CO 2with the Synergistic biocidal method of three kinds of natural bacteriostatic agent to gemma in liquid food
Technical field
The present invention relates to the sterilization technology of liquid food, and CO particularly pressurizes 2can more effectively carry out deactivation to the bacterial spore in liquid food with the Synergistic biocidal method of three kinds of natural bacteriostatic agent.The method is by pressurization CO 2under relatively low pressure, temperature and shorter processing time condition, the bacterial spore in food is carried out to deactivation with the synergistic function of three kinds of natural bacteriostatic agent, and can guarantee the liquid food after sterilization processing, still can keep to greatest extent its original local flavor, nutritive value and organoleptic attribute.
Background technology
Sterilization is link very important in food production process, and it can either guarantee the safety of food, the shelf life of prolongation food that again can be suitable.At present, the method that food sterilization is conventional is thermal sterilization, but thermizing temperature is higher, and this can cause sex change and the loss of thermal sensitivity composition in food.Therefore, developing one and can either kill efficiently microorganism in food, can cause the sterilization technology of minimum level destruction to the local flavor of food and nutritive value again, is problem demanding prompt solution of food processing field.
If exist a large amount of bacterial spores maybe can not carry out deactivation thoroughly to bacterial spore in food, just can not guarantee the commercial sterilization of food, therefore, the deactivation of bacterial spore is a key point of food sterilization.As everyone knows, the gemma of bacterium has high resistance, and it is different from bacteriotrophy body, and gemma is more high pressure resistant than bacteriotrophy body, high temperature.Under current conditions, while carrying out deactivation to thering is the bacterial spore of high resistance, if its place food is not carried out to high-intensity heat treatment, just can not guarantee to be killed in the scope of food security.And high-intensity heat treatment meeting causes adverse influence to the quality of food.Along with improving constantly of living standard, people pursue high nutrition more, the food of pure natural, reduction process.Therefore,, for meeting the demand of consumer to high-quality food, it is particularly important that non-thermal sterilization technology seems aspect food sterilization.Non-thermal sterilization technology can not only guarantee the safety of food aspect microorganism, and can better keep nutritive value of food and sensory attribute.
Pressurization CO 2sterilization technology is the one in non-thermal sterilization technology, and its treatment conditions are comparatively gentle, and instrument and equipment is comparatively simple, and small investment can be handling strong.Although pressurization CO 2most putrefactive microorganisms can be killed or suppress to sterilization technology, but the deactivation of directed toward bacteria gemma, pressurization CO 2it is also killed and is had some limitations.Main cause is that the sterilization temperature of this non-thermal sterilization technology is low, pressure is little, be difficult to break the high resistance of gemma, if gemma is killed in the scope of safety, need to improve treatment temperature or extend the processing time, but this will produce adverse influence to the quality of food, causes the reduction of production efficiency and the raising of production cost simultaneously.Therefore, by hurdle technology, different cold sterilization modes is joined together, seek to have the combined sterilizing technology of synergistic effect and synergistic function, make each sterilization mode under low intensive effect, just can play the bactericidal effect doubling.Natural bacteriostatic agent is that a class can be added in concrete food, and can play the natural materials of good restraining and sterilizing bacteria effect.Interpolation by natural bacteriostatic agent not only can strengthen the inactivating efficacy to bacterial spore, but also can make the CO that pressurizes 2each parameter in processing procedure remains in relatively low scope.Therefore, in this research, select natural bacteriostatic agent as pressurization CO 2kill the supplementary means of gemma, solve gemma difficulty and kill this difficult problem, simultaneously, under the certain condition of pressure, temperature, shorten as much as possible the processing time, strengthen pressurization CO 2the practicality of this cold sterilization technology in food processing.
Summary of the invention
The present invention utilizes pressurization CO 2collaborative epsilon-polylysine, lysozyme, these three kinds of natural bacteriostatic agent of nisin are carried out deactivation to the gemma in liquid food, this method for disinfection is mainly a kind of non-thermal food sterilization technology, there is the advantages such as processing pressure is low, treatment temperature is not high, the processing time is short, and the deactivation of directed toward bacteria gemma more, and be applicable to the sterilization of liquid food.
The technical problem to be solved in the present invention is to provide a kind of method that can kill bacterial spore in liquid food, can more efficientlyly substitute or the alternative thermal sterilization of part.Than thermizing temperature was low in the past, sterilizing time is short, can effectively kill microorganism, particularly bacterial spore, can keep to greatest extent the original nutritive value of food and sensory characteristic, and guarantee that food after sterilization processing putrid and deteriorated problem does not occur and reach the method for commercial sterilization at certain duration of storage.
Be that this Synergistic biocidal method is to adopt sterile working to until adding respectively in the liquid food of sterilization after epsilon-polylysine, lysozyme, nisin, the liquid food for the treatment of sterilization carries out the pre-heat treatment of uniform temperature, when temperature reach temperature required after, under 8-10MPa, temperature 45-55 ℃ condition, liquid food is carried out to the sterilization processing of 45-70min.Treat that sterilization finishes, slowly pressure release, takes out material after treatment by sterile working, evaluates bactericidal effect.The method is, under than the low condition of the sterilization temperature of pasteurization in the past, bacterial spore is carried out to effective deactivation.
The sterilization temperature of this Synergistic biocidal method should be determined according to the kind of the characteristic of selected food and selected natural bacteriostatic agent and gemma is different, can suitably heat up or lower the temperature, but operating temperature should be as the criterion with the quality that does not affect food.
The sterilizing time of this Synergistic biocidal method also should be determined according to the difference of selected food substrate, natural bacteriostatic agent kind and gemma, is set in rational scope.
This Synergistic biocidal method is mainly applicable to the deactivation of bacterial spore in liquid food.
four, the specific embodiment
Example 1-pressurization CO 2with the Synergistic biocidal method of three kinds of natural bacteriostatic agent to cow's milk
A:(1) to treating to add bacillus subtilis spore in the cow's milk of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the epsilon-polylysine that adds 0.012 weight portion in the cow's milk of 100 weight portions, cow's milk is carried out to preheating, make its temperature reach 55 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 10MPa, under 55 ℃ of conditions, cow's milk is carried out to the processing of 60min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, cow's milk is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.0, i.e. bacillus subtilis spore number 5.0 logarithm value that declined;
(7) cow's milk is 0.012 weight portion at epsilon-polylysine, under pressure 10MPa, 55 ℃ of conditions, cow's milk is carried out to 60min processing, can reach 5 logarithm value to the killing effect of bacillus subtilis spore, reaches the requirement of commercial sterilization cow's milk sanitary standard.
B:(1) to treating to add bacillus subtilis spore in the cow's milk of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the lysozyme that adds 0.01 weight portion in the cow's milk of 100 weight portions, cow's milk is carried out to preheating, make its temperature reach 50 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 9MPa, under 50 ℃ of conditions, cow's milk is carried out to the processing of 50min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, cow's milk is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.5, i.e. bacillus subtilis spore number 5.5 logarithm value that declined;
(7) cow's milk is 0.01 weight portion at lysozyme, under pressure 9MPa, 50 ℃ of conditions, cow's milk is carried out to 50min processing, can reach 5.5 logarithm value to the killing effect of bacillus subtilis spore, reaches the requirement of commercial sterilization cow's milk sanitary standard.
C:(1) to treating to add bacillus subtilis spore in the cow's milk of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the nisin that adds 0.015 weight portion in the cow's milk of 100 weight portions, cow's milk is carried out to preheating, make its temperature reach 55 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 9MPa, under 55 ℃ of conditions, cow's milk is carried out to the processing of 50min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, cow's milk is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.2, i.e. bacillus subtilis spore number 5.2 logarithm value that declined;
(7) cow's milk is 0.015 weight portion at nisin, under pressure 9MPa, 55 ℃ of conditions, cow's milk is carried out to 50min processing, can reach 5.2 logarithm value to the killing effect of bacillus subtilis spore, reaches the requirement of commercial sterilization cow's milk sanitary standard.
Example 2-pressurization CO 2with the Synergistic biocidal method of three kinds of natural bacteriostatic agent to fresh orange-juice
A:(1) to treating to add sour soil acidocaldarius gemma in the fresh orange-juice of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the epsilon-polylysine that adds 0.01 weight portion in the fresh orange-juice of 100 weight portions, fresh orange-juice is carried out to preheating, make its temperature reach 50 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 10MPa, under 50 ℃ of conditions, fresh orange-juice is carried out to the processing of 70min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, fresh orange-juice is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.1, i.e. sour soil acidocaldarius gemma number 5.1 logarithm value that declined;
(7) fresh orange-juice is 0.01 weight portion at epsilon-polylysine, under pressure 10MPa, 50 ℃ of conditions, fresh orange-juice is carried out to 70min processing, can reach 5.1 logarithm value to the killing effect of sour soil acidocaldarius gemma, reach the requirement of commercial sterilization fresh orange-juice sanitary standard.
B:(1) to treating to add sour soil acidocaldarius gemma in the fresh orange-juice of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the lysozyme that adds 0.008 weight portion in the fresh orange-juice of 100 weight portions, fresh orange-juice is carried out to preheating, make its temperature reach 45 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 8MPa, under 45 ℃ of conditions, fresh orange-juice is carried out to the processing of 45min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, fresh orange-juice is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.8, i.e. sour soil acidocaldarius gemma number 5.8 logarithm value that declined;
(7) fresh orange-juice is 0.008 weight portion at lysozyme, under pressure 8MPa, 45 ℃ of conditions, fresh orange-juice is carried out to 45min processing, can reach 5.8 logarithm value to the killing effect of sour soil acidocaldarius gemma, reaches the requirement of commercial sterilization fresh orange-juice sanitary standard.
C:(1) to treating to add sour soil acidocaldarius gemma in the fresh orange-juice of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the nisin that adds 0.01 weight portion in the fresh orange-juice of 100 weight portions, fresh orange-juice is carried out to preheating, make its temperature reach 50 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 9MPa, under 50 ℃ of conditions, fresh orange-juice is carried out to the processing of 55min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, fresh orange-juice is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.4, i.e. sour soil acidocaldarius gemma number 5.4 logarithm value that declined;
(7) fresh orange-juice is 0.01 weight portion at nisin, under pressure 9MPa, 50 ℃ of conditions, fresh orange-juice is carried out to 55min processing, can reach 5.4 logarithm value to the killing effect of sour soil acidocaldarius gemma, reach the requirement of commercial sterilization fresh orange-juice sanitary standard.
Example 3-pressurization CO 2with the Synergistic biocidal method of three kinds of natural bacteriostatic agent to soya-bean milk
A:(1) to treating to add bacillus subtilis spore in the soya-bean milk of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the epsilon-polylysine that adds 0.015 weight portion in the soya-bean milk of 100 weight portions, soya-bean milk is carried out to preheating, make its temperature reach 55 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 9MPa, under 55 ℃ of conditions, soya-bean milk is carried out to the processing of 65min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, soya-bean milk is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.3, i.e. bacillus subtilis spore number 5.3 logarithm value that declined;
(7) soya-bean milk is 0.015 weight portion at epsilon-polylysine, under pressure 9MPa, 55 ℃ of conditions, soya-bean milk is carried out to 65min processing, can reach 5.3 logarithm value to the killing effect of bacillus subtilis spore, reaches the requirement of commercial sterilization soya-bean milk sanitary standard.
B:(1) to treating to add bacillus subtilis spore in the soya-bean milk of sterilization, be prepared into sample (the gemma concentration: about 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the lysozyme that adds 0.012 weight portion in the soya-bean milk of 100 weight portions, soya-bean milk is carried out to preheating, make its temperature reach 50 ℃;
(3) open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, is forced into 8MPa, under 50 ℃ of conditions, soya-bean milk is carried out to the processing of 55min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, soya-bean milk is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.5, i.e. bacillus subtilis spore number 5.5 logarithm value that declined;
(7) soya-bean milk is 0.012 weight portion at lysozyme, under pressure 8MPa, 50 ℃ of conditions, soya-bean milk is carried out to 55min processing, can reach 5.5 logarithm value to the killing effect of bacillus subtilis spore, reaches the requirement of commercial sterilization soya-bean milk sanitary standard.
C:(1) to treating to add bacillus subtilis spore in the soya-bean milk of sterilization, be prepared into sample (the gemma concentration: 10 that contains bacterial spore 6cFU/mL), the 100 weight portion sample liquids that prepare are placed in to the pressurization CO of 200mL 2in reactor;
(2) by sterile working to the nisin that adds 0.018 weight portion in the soya-bean milk of 100 weight portions, soya-bean milk is carried out to preheating, make its temperature reach 55 ℃;
(3) open CO 2air in the intake valve replacement reaction kettle of gas tank valve and reactor, makes the gas in reactor be CO 2gas, is forced into 10MPa, under 55 ℃ of conditions, soya-bean milk is carried out to the processing of 60min;
(4) pending end, opens drain tap, and slowly pressure release, makes Pressure Drop to normal pressure;
(5) open outlet valve, soya-bean milk is taken out in sterile working;
(6) bactericidal effect: use logN 0/ N t(CFU/mL) represent sterilization logarithm value, obtain logN 0/ N t=5.6, i.e. bacillus subtilis spore number 5.6 logarithm value that declined;
(7) soya-bean milk is 0.018 weight portion at nisin, under pressure 10MPa, 55 ℃ of conditions, soya-bean milk is carried out to 60min processing, can reach 5.6 logarithm value to the killing effect of bacillus subtilis spore, reaches the requirement of commercial sterilization soya-bean milk sanitary standard.

Claims (8)

1. pressurization CO 2with the Synergistic biocidal method of three kinds of natural bacteriostatic agent to gemma in liquid food, it is characterized in that: 100 weight portions that contain gemma are treated to sterilizing liquid food is placed in reactor, add natural bacteriostatic agent by sterile working to the liquid food in reactor, and carry out the pre-heat treatment of uniform temperature, open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, makes the gas in reactor be CO 2gas, in certain pressurization CO 2treatment conditions are carried out sterilization processing to liquid food, treat that sterilization finishes, and open discharge valve, and material is taken out in sterile working, obtain the liquid food of commercial sterilization.
2. method for disinfection according to claim 1, is characterized in that: selected natural bacteriostatic agent is epsilon-polylysine, lysozyme, nisin.
3. according to claim 2, the addition scope of each natural bacteriostatic agent is respectively:
(1) the addition scope of epsilon-polylysine is: 0.01-0.015 weight portion;
(2) the addition scope of lysozyme is: 0.008-0.012 weight portion;
(3) the addition scope of nisin is: 0.01-0.018 weight portion.
4. method for disinfection according to claim 1, is characterized in that: adopt sterile working to until adding after natural bacteriostatic agent in the liquid food of sterilization, the liquid food for the treatment of sterilization carries out the pre-heat treatment, and its preheat temperature is 45-55 ℃.
5. method for disinfection according to claim 1, is characterized in that: open CO 2the intake valve of gas tank valve and reactor, the air in replacement reaction kettle, repeats this process 3-4 time, makes the gas in reactor be CO 2gas.
6. according to the method for disinfection of claim 1, it is characterized in that: pressurization CO 2the parameter of liquid food being carried out to sterilization treatment is: (1) processing pressure is: 8-10MPa;
(2) treatment temperature is: 45-55 ℃;
(3) processing time is: 45-70min.
7. method for disinfection according to claim 1, is characterized in that: selected liquid food is cow's milk, fresh orange-juice, soya-bean milk.
8. according to the method for disinfection described in claim 1,3,6 and 7, it is characterized in that: the difference of residual bacterium amount according to difference, the food system of selected natural bacteriostatic agent kind, concentration and after inoculating initial bacteria containing amount and sterilization, makes each liquid food through pressurization CO 2after sterilization processing, the quantity that gemma declines can reach 5 more than logarithm value, guarantees to reach through each liquid food of sterilization processing the sanitary standard of commercial sterilization.
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JP2013233144A (en) * 2012-04-13 2013-11-21 Nisshin Seifun Group Inc Sealing body of cooked food for chilled preservation
CN113080392A (en) * 2021-05-18 2021-07-09 中华全国供销合作总社南京野生植物综合利用研究所 Method for preparing bamboo shoot braised meat by adopting traditional bamboo shoot braised meat frying process and combining processing of composite bacteriostatic agent
CN115119919A (en) * 2022-08-30 2022-09-30 中国农业大学 Method for killing bacillus subtilis spores by combining ultrahigh pressure with dimethyl dicarbonate
CN115119919B (en) * 2022-08-30 2022-11-15 中国农业大学 Method for killing bacillus subtilis spores by combining ultrahigh pressure with dimethyl dicarbonate

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