CN104432396A - Method for sterilizing fruit and vegetable juice - Google Patents
Method for sterilizing fruit and vegetable juice Download PDFInfo
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- CN104432396A CN104432396A CN201410802363.7A CN201410802363A CN104432396A CN 104432396 A CN104432396 A CN 104432396A CN 201410802363 A CN201410802363 A CN 201410802363A CN 104432396 A CN104432396 A CN 104432396A
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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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
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- A—HUMAN NECESSITIES
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- 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
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Abstract
The invention relates to a method for sterilizing fruit and vegetable juice. The method comprises the following steps: preheating the fruit and vegetable juice, and carrying out ultrahigh pressure homogenization treatment and mild heat treatment on the fruit and vegetable juice, wherein the feeding temperature in the ultrahigh pressure homogenization treatment is 50-60 DEG C, the pressure is 100-400MPa, and the temperature of the mild heat treatment is 50-60 DEG C. By adopting the method provided by the invention, indigenous flora in the fruit and vegetable juice can meet the national food hygiene standard, and escherichia coli is decreased by at least 5.0 log units to meet the requirements on health and safety of non-thermal sterilization regulated by American FDA. The quality and the nutritional ingredients of the fruit and vegetable juice prepared in the invention can be well kep under the condition of guaranteeing the requirements on the health and safety, and the color and luster, pH, titratable acid, soluble solids and antioxidant capacity have no remarkable change; sensory evaluation and analysis show that the smell, taste and flavor are much better than those of pasteurized fruit and vegetable juice.
Description
Technical field
The invention belongs to food sterilization field, relate to a kind of Juice method for disinfection, more relate to and a kind ofly improve the method for super-high-pressure homogenization to Juice bactericidal effect.
Background technology
Heat sterilization is the blunt enzyme mode of a kind of cost-effective sterilization, and traditional heat sterilization effectively can kill the harmful enzyme of pathogenic bacteria in Juice, spoilage organisms and passivation.Heat sterilization mode at present for Juice mainly comprises pasteurize, high temperature and ultra high temperature short time sterilization etc.The heating of higher temperature can cause the deterioration of Juice quality to some extent, as non-enzymatic browning, peculiar smell formation, vitamin destruction etc., Juice is made to lose original freshness, nutrition and function, particularly for the fruits and vegetables of thermal sensitivity as mango, pineapple, watermelon, cucumber etc., its sense organ, physics and chemistry, nutritional quality intensity of variation are larger.
Super-high-pressure homogenization technology is a kind of novel non-thermal technology technology, can be issued to the effect such as sterilization, blunt enzyme, be applied to the production and processing of liquid food at normal temperature or mild temperature.Auguste Gaulin has invented homogeneous technology in nineteen ninety, is mainly used in the stability improving emulsion and suspension in the food industry, to improve the quality of food, local flavor and shelf life.The pressure of tradition homogenizer is generally 20 ~ 60MPa, along with the raising of device fabrication ability and the transformation of reaction chamber structure, the most high energy of pressure of super-high-pressure homogenization equipment is increased to 400MPa, and generally the homogeneous technology of more than 60MPa is referred to as super-high-pressure homogenization technology.In super-high-pressure homogenization processing procedure, material passes through gap narrow in homogenizing valve rapidly under High Pressure, obtain high-voltage high-speed, produce the effects such as barometric gradient, shearing force, high velocity impact, void effect, reach the effect of homogeneous, refinement, emulsification, sterilization, destruction eucaryotic cell structure etc.Super-high-pressure homogenization technology is applied to the adverse effect that Juice sterilization can avoid traditional thermal sterilization to cause food quality, retains the original characteristic of Juice to greatest extent, as color and luster, nutrition, local flavor etc.The application of superhigh-voltage homogenizing machine in fruit and vegetable juice processing mainly contains following characteristics: 1. refining effect is strong, and pressure is higher, and thinning effect is better; 2. temperature is low, can better keep sense organ and nutritional quality; 3. quantitative convey materials.
Current domestic existing pertinent literature has delivered the research of super-high-pressure homogenization to the Juice such as watermelon juice, Lychee juice bactericidal effect.Pan sees, and (Pan sees, Lin Chunming, Wang Li, Deng. bactericidal effect research [J] of watermelon juice super-high-pressure homogenization. Food Science, 2010, 31 (16), 93 – 96.) etc. people when super-high-pressure homogenization technology is applied to the sterilization of watermelon juice, result shows: when initial total plate count is 5 logarithms, charging at 6 DEG C, 150MPa super-high-pressure homogenization 1 time, total plate count is reduced to 510CFU/mL, Molds and yeasts is reduced to 85CFU/mL, (GB19297-2003 regulation Juice microbiological indicator should meet Jun and to fall Zong Shuo≤100CFU/mL not reach national food hygienic standard, Mei bacterium and Jiao Mu≤20CFU/mL), microbiological indicator just can be made to reach national food hygienic standard after homogeneous 3 times.Cheng Yinqi (Cheng Yinqi, Yu Yuanshan, Wu Jijun, Deng the impact [J] of. super-high-pressure homogenization associating dimethyl two carbonate on contaminated bacteria in Lychee juice and microorganism shelf life thereof. food industry science and technology, 2014,11:018.) etc. super-high-pressure homogenization technology is applied to Lychee juice by people, when initial total plate count is 7 logarithms, 4 DEG C of chargings, 200MPa super-high-pressure homogenization 1 time, total plate count is reduced to 5.2 logarithms, and mould, yeast are reduced to about 2 and 3 log units respectively, do not reach national food hygienic standard; 200MPa super-high-pressure homogenization 3 times, though total plate count reduces further but still can not reach national food hygienic standard.Therefore, can find out according to above-mentioned research, super-high-pressure homogenization is not identical to the bactericidal effect of the microorganism in different material, and for the Juice that initial bacterium number is higher, 1 time independent super-high-pressure homogenization sterilization is difficult to make Juice microbiological indicator reach national food hygienic standard.
Summary of the invention
The object of the present invention is to provide a kind of Juice method for disinfection.The method be on the basis of super-high-pressure homogenization process in conjunction with gentle heat treatment, improve the effect to Juice sterilization.
Juice method for disinfection provided by the present invention, Juice is comprised the steps: to carry out the pre-heat treatment, and the Juice after the pre-heat treatment is carried out super-high-pressure homogenization process and warm process, namely the Juice after sterilization is obtained, can reach and improve super-high-pressure homogenization to Juice bactericidal effect, meet the object of national food hygienic standard.
In said method, described Juice is selected from following at least one: the Juices such as mango juice, Succus Rhizoma Dioscoreae, Lychee juice, watermelon juice, Fresh Cucumber Juice, carrot juice and tomato juice.
The temperature of described the pre-heat treatment is 50 DEG C-60 DEG C, is specially 50 DEG C, 55 DEG C or 60 DEG C.
The time of described the pre-heat treatment is 10min-20min, is specially 10min.
The feeding temperature of described super-high-pressure homogenization process is 50 DEG C-60 DEG C, is specially 50 DEG C, 55 DEG C or 60 DEG C, and pressure is 100MPa-400MPa, is preferably 160MPa-400MPa, is specially 160MPa or 190MPa.
The homogenization cycles of described super-high-pressure homogenization process is 1 ~ 6 time, is specially 1 time.
Described warm process and super-high-pressure homogenization process are carried out simultaneously, and described warm process is by accessing circulator bath in superhigh-voltage homogenizing machine, control warm heat treated temperature by the temperature of controlled circulation water-bath.
The heat treated temperature 50 C of described temperature-60 DEG C, is specially 50 DEG C, 55 DEG C or 60 DEG C.
Described Juice can be the fruit-vegetable clear juice through enzymolysis or the turbid juice of the fruits and vegetables without enzymolysis, and the turbid juice of described fruits and vegetables need through four layers of filtered through gauze twice.
Described Juice also comprised the step of Juice being carried out to seasoning before carrying out the pre-heat treatment, specifically can add conventional food additives in Juice, and the addition of described food additives uses standard with reference to GB 2760-2011 food additives.
Also comprise before described super-high-pressure homogenization process and to carry out disinfection sterilization to superhigh-voltage homogenizing machine, the concrete chlorine dioxide disinfection liquid of 50ppm that adopts is to its sterilization that carries out disinfection.
Described Juice after super-high-pressure homogenization process and warm process sterilization can be filled to capping in PET bottle, refrigerates at 4 DEG C.
The fruit and vegetable juice product that the present invention utilizes described raising super-high-pressure homogenization to obtain the method for Juice bactericidal effect also belongs to protection scope of the present invention.
Described fruit and vegetable juice product is non-concentrated also Normal juice (NFC Juice).
Compared with prior art, provided by the present inventionly a kind ofly improve the method for super-high-pressure homogenization to Juice bactericidal effect, adopt the method for disinfection of gentle combined with heat treatment super-high-pressure homogenization technology, 50 DEG C of gentle heat treatment Jie He≤190MPa super-high-pressure homogenizations 1 time or 60 DEG C of gentle heat treatment Jie He≤160MPa super-high-pressure homogenizations can make for 1 time indigneous flora in Juice reach national food hygienic standard, Escherichia coli at least reduce by 5.0 log units simultaneously, reach the healthy requirement of the nom-thermal sterilization that U.S. FDA specifies.Overcome traditional thermal sterilization and easily cause that Juice nutritive loss is comparatively large, quality deterioration; And when bacterium number initial in Juice is more, when adopting nom-thermal sterilization technology super-high-pressure homogenization sterilization, independent super-high-pressure homogenization 1 bactericidal effect is difficult to the problem reaching national food hygienic standard.
In addition, the Juice obtained by the present invention is under the condition ensureing healthy requirement, and can keep quality and nutritional labeling preferably, its color and luster, pH, titratable acid, soluble solid and oxidation resistance all do not have marked change; Through sensory evaluation analysis, flavour, smell and mouthfeel also will significantly be better than pasteurize Juice.
Detailed description of the invention
Be described method of the present invention below by specific embodiment, but the present invention is not limited thereto, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Experimental technique described in following embodiment, if no special instructions, is conventional method; Described reagent and material, if no special instructions, all can obtain from commercial channels.
This patent method can be applicable to the Juices such as mango juice, Succus Rhizoma Dioscoreae, Lychee juice, watermelon juice, Fresh Cucumber Juice, carrot juice and tomato juice, tests in following embodiment for mango juice.
Described in following embodiment, material and facility is as follows:
Mango: platform agriculture mango, the place of production: Hainan.
Super-high-pressure homogenization equipment: Guangdong Juneng Biology & Technology Co., Ltd., JN-02HC.
The chlorine dioxide disinfection liquid of bactericide: 50ppm.
The gentle combined with heat treatment super-high-pressure homogenization of embodiment 1,50 DEG C ~ 60 DEG C improves the bactericidal effect of indigneous flora in NFC mango juice
One, choose platform agriculture mango as raw material, carry out following steps:
(1) raw material cleaning: choose fresh ripe agriculture mango, cutting after stoning peeling, obtains mango pulp.
(2) making beating is squeezed the juice: add water step (1) mango pulp squeeze the juice (mango pulp: water=1:3).
(3) seasoning: use standard with reference to GB 2760-2011 food additives, use food additives to carry out seasoning to mango juice in step (2), seasoning end formulation is every 100mL mango juice adds white granulated sugar 2.0g, HFCS 0.7g, honey 0.1g, mass fraction are 20% aqueous citric acid solution 0.1g, mass fraction is 20% sodium citrate aqueous solution 0.15g, mass fraction is 2% honey element aqueous solution 0.2g, mass fraction is 2% acesulfame potassium aqueous solution 0.05g.
(4) pretreatment: NFC mango juice step (3) obtained is through four layers of filtered through gauze twice.
(5) the pre-heat treatment: the NFC mango juice that step (4) obtains is heated to after central temperature reaches 50 DEG C (or 60 DEG C), preheating 10min.
(6) super-high-pressure homogenization process: utilize superhigh-voltage homogenizing machine to carry out the super-high-pressure homogenization process of following condition to the NFC mango juice that step (5) obtains: feeding temperature is 50 DEG C (or 60 DEG C), pressure is 40-190MPa, homogenization cycles is 1 time.
(7) warm process: in super-high-pressure homogenization process simultaneously, carry out warm process to Juice, treatment temperature is 50 DEG C (or 60 DEG C).
(8) filling: capping in the filling PET bottle after sterilization of the Juice that step (6) is obtained.
(9) preserve: the Juice that step (8) obtains, better for 4 DEG C of refrigerations.
(10) microbioassay: according to total plate count, the Molds and yeasts of the mango juice that GB 4789.2-2010 and GB4789.15-2010 difference determination step (9) obtains, the results are shown in Table 1.1.
(11) index of quality measures: the color and luster of the mango juice obtained according to the assay method determination step (9) of 11.1-11.4, pH, titratable acid, soluble solid and antioxidation activity (DPPH, FRAP), the results are shown in Table 1.2, table 1.3.
The mensuration of 11.1 color and lusters
With reference to Liu Fengxia (Liu Fengxia. based on superhigh pressure technique mango juice processing technology and quality research [D]. Beijing: China Agricultural University, 2014.) method and slightly modified.Adopt the measurement of Color Quest XT transmission aberration to determine mango juice colour index, mango juice is contained in cuvette, L*, a*, b* value of working sample, and calculates total color difference △ E, repeat 3 times.Wherein L* represents brightness, and L* value is less, shows that the brightness of product is less; A*>0 represents red value, a*<0 represents value of green; B*>0 represents yellow value, b*<0 represents blue value.△ E represents total color difference, the entire change of reflection color and luster, and the larger expression color change of △ E greatly.Total color difference value △ E calculates according to formula (1).
The mensuration of 11.2 titratable acids and pH
Adopt the titratable acid content of titration measuring mango juice according to GB12293-1990, sample titratable acid content represents with the percentage amounts of malic acid.
PH measurement is adopted to determine the PH of mango juice.Adopt pH value be 4.00,7.00 and 10.00 standard buffer solution carry out calibration after, under 25 DEG C of conditions, measure mango juice pH value.
The mensuration of 11.3 soluble solids
Refractometer method is adopted to measure the content of the soluble solid of the mango juice of different disposal according to GB12295-1990.
The mensuration of 11.4 antioxidation activities
The extraction of sample: the methanol solution adding 80% of 80mL in 20mL mango juice, the centrifugal 10min of normal temperature ultrasonic extraction 15min, 9000rpm, gets supernatant and is crude extract.Repeat aforesaid operations twice guarantee to extract completely.
11.4.1DPPH radical scavenging activity
With reference to Liu Fengxia (Liu Fengxia. based on superhigh pressure technique mango juice processing technology and quality research [D]. Beijing: China Agricultural University, 2014.) method and slightly modified.Standard curve making: compound concentration is the Trolox standard liquid of 20 μ g/mL, 40 μ g/mL, 60 μ g/mL, 80 μ g/mL, 100 μ g/mL, 120 μ g/mL, 140 μ g/mL, get 200 μ L and DPPH solution reaction respectively, measure its light absorption value at 517nm place.
Add 200 μ L samples in 4mLDPPH solution, after placing 30min, measure its light absorption value in 517nm place under normal temperature lucifuge condition, the methanol solution with 80% is contrast.The ability removing DPPH represents with clearance rate:
Clearance rate (%)=(A
before application of sample-A
after application of sample)/A
before application of sample× 100
11.4.2FRAP reducing power
With reference to Liu Fengxia (Liu Fengxia. based on superhigh pressure technique mango juice processing technology and quality research [D]. Beijing: China Agricultural University, 2014.) method and slightly modified.Standard curve making: compound concentration is the Trolox standard liquid of 20 μ g/mL, 40 μ g/mL, 60 μ g/mL, 80 μ g/mL, 100 μ g/mL, 120 μ g/mL, get 200 μ L and TPTZ working solution respectively (by the acetate buffer of pH 3.6 300mmol/L, the TPTZ solution of 10mmol/L, the FeCl of 20mmol/L
3form with volume ratio 10:1:1 mixed preparing) reaction, production standard curve.
Get 200 μ L extracts and join 4mL TPTZ working solution after 37 DEG C of reaction 10min, measure its light absorption value at 593nm place.The Fe3+ reduction ability that the Fe3+ reduction ability of sample is equivalent to μ g Trolox with every 100mL sample represents.
(12) sensory evaluation: carry out sensory evaluation according to the mango juice that table 5 pair step (9) obtains.
The gentle combined with heat treatment super-high-pressure homogenization of table 1.1 is to the bactericidal effect of total plate count in NFC mango juice
Note: different lowercase in table (a, b, c, d, e, f) represents that in same row, numerical value has significant difference (p < 0.05); ND represents and microorganism do not detected.
From table 1.1, when gentle heat treatment temperature is identical, super-high-pressure homogenization processing pressure is higher, and bactericidal effect is better.When gentle heat treatment temperature is 50 DEG C, the process of 40MPa super-high-pressure homogenization, in mango juice, total plate count, Molds and yeasts reduce 0.96,1.31 log unit respectively, when pressure is elevated to 190MPa, total plate count is reduced to below 100CFU/mL, reaches national food hygienic standard.The process of gentle combined with heat treatment super-high-pressure homogenization has good bactericidal effect to Molds and yeasts, when gentle heat treatment temperature is 50 DEG C, when pressure is increased to 130MPa, Molds and yeasts is down to below 20CUF/mL, has reached the regulation about Molds and yeasts in national food hygienic standard.Gentle heat treatment temperature is increased to 60 DEG C by 50 DEG C, and super-high-pressure homogenization improves the bactericidal effect of total plate count, Molds and yeasts.When gentle heat treatment temperature is 60 DEG C, after the process of more than 100MPa super-high-pressure homogenization, total plate count is all reduced to below 2.03 log units, and Molds and yeasts, below detectability, meets national food hygienic standard.The process of 60 DEG C of gentle combined with heat treatment super-high-pressure homogenizations is remarkable to the bactericidal effect of Molds and yeasts in mango juice, and namely processing pressure is down to below detectability at more than 40MPa.
Table 1.250 DEG C gentle combined with heat treatment super-high-pressure homogenization is on the impact of the NFC mango juice index of quality
Note: different lowercase in table (a, b, c, d, e, f) represents that in same row, numerical value has significant difference (p < 0.05).
Table 1.360 DEG C gentle combined with heat treatment super-high-pressure homogenization is on the impact of the NFC mango juice index of quality
Note: different lowercase in table (a, b, c, d, e, f) represents that in same row, numerical value has significant difference (p < 0.05).
Gentle heat treatment 50 DEG C and 60 DEG C in conjunction with super-high-pressure homogenization process to the qualitative effects of NFC mango juice as shown in table 1.2 and table 1.3.After result shows 50 DEG C or the process of 60 DEG C of gentle combined with heat treatment super-high-pressure homogenizations, the brightness of NFC mango juice reduces, but change △ E value is significantly lower than pasteurize; Also can be found out by table 6 Analyses Methods for Sensory Evaluation Results, super-high-pressure homogenization can keep the color and luster of NFC mango juice preferably; In addition, gentle combined with heat treatment ultra high pressure treatment can keep the index of quality such as pH, titratable acid, soluble solid, oxidation resistance of NFC mango juice preferably.In addition, contrast table 1.3 and 4.2 it can also be seen that, 60 DEG C of gentle heat treatment temperatures are in conjunction with super-high-pressure homogenization compared with independent super-high-pressure homogenization, and conspicuousness change does not occur the index of quality of NFC mango juice.
Embodiment 2, gentle combined with heat treatment super-high-pressure homogenization improve the colibacillary bactericidal effect inoculated in NFC mango juice
One, choose platform agriculture mango as raw material, carry out following steps:
(1) raw material cleaning: choose fresh ripe agriculture mango, cutting after stoning peeling, obtains mango pulp.
(2) making beating is squeezed the juice: add water step (1) mango pulp squeeze the juice (mango pulp: water=1:3).
(3) pretreatment: NFC mango juice step (2) obtained is through four layers of filtered through gauze twice.
(4) autoclaving: the NFC mango juice that step (3) obtains is divided in 250mL screw socket bottle, carries out autoclaving 20min.
(5) inoculate: the Escherichia coli inoculating about 7.0LogCFU/mL in the mango juice that step (4) obtains.
(6) the pre-heat treatment: the NFC mango juice that step (5) obtains is heated to after central temperature reaches 50 DEG C (or 60 DEG C), preheating 10min.
(7) super-high-pressure homogenization process: utilize superhigh-voltage homogenizing machine to carry out the super-high-pressure homogenization process of following condition to the NFC mango juice that step (6) obtains: feeding temperature is 50 DEG C (or 60 DEG C), pressure is 40 ~ 190MPa, homogenization cycles is 1 time.
(8) warm process: in super-high-pressure homogenization process simultaneously, carry out warm process to Juice, treatment temperature is 50 DEG C (or 60 DEG C).
(9) coliform count measures: according to the coliform count in the mango juice obtained in GB 4789.38-2012 determination step (7), the results are shown in Table 2.
Table 2 gentle combined with heat treatment super-high-pressure homogenization is to the colibacillary bactericidal effect inoculated in NFC mango juice
Note: different lowercase in table (a, b, c, d, e, f) represents that in same row, numerical value has significant difference (p < 0.05).
As shown in Table 2, when gentle heat treatment temperature is identical, super-high-pressure homogenization processing pressure is higher, and bactericidal effect is better.When gentle heat treatment temperature is 50 DEG C, when pressure is increased to 190MPa, Escherichia coli reduce 5.25 log units.When gentle heat treatment temperature raises, bactericidal effect significantly strengthens.When gentle heat treatment temperature is increased to 60 DEG C, the process of 100MPa super-high-pressure homogenization can make Escherichia coli reduce by 5.38 log units, reaches the healthy requirement of the nom-thermal sterilization that U.S. FDA specifies.Result shows that gentle heat treatment can significantly improve super-high-pressure homogenization to bactericidal effect colibacillary in NFC mango juice.
Comparative example 1, traditional thermal sterilization method produce NFC mango juice
Get the ripe platform agriculture mango with embodiment 1 same batch, adopt the Pretreatment identical with embodiment 1, only step (5) ~ (7) in embodiment 1 are replaced with: 90 DEG C/5min pasteurize process.According to the method for embodiment 1 step (10) (11) (12), gained NFC mango juice is carried out to the mensuration of index, the results are shown in Table 3.
As shown in Table 3, the thermal sterilization of 90 DEG C/5min has obvious sterilizing effect to microorganism in NFC mango juice, total plate count can be made to reduce about 5.0 log units, be down to below 100CFU/mL, yeast and mould are reduced to below detection limit, reach national food hygienic standard.The bactericidal effect of pasteurize process is identical with gentle combined with heat treatment super-high-pressure homogenization process bactericidal effect, but in pasteurize processing procedure, temperature is higher, larger on the impact of NFC mango juice local flavor, mouthfeel and color and luster.Contrast table 1.2, table 1.3 and table 3 are known, and the NFC mango juice color and luster of pasteurize is changed significantly and is greater than the NFC mango juice of gentle combined with heat treatment ultra high pressure treatment.As shown in table 5, can be drawn by Analyses Methods for Sensory Evaluation Results, after pasteurize, NFC mango juice has offensive odour, and mouthfeel is poor, do not have thick and heavy sense, and overall scores is lower, is not liked by consumer.
Table 3 pasteurize process is on the impact of NFC mango juice indices
Note: in table, (a, b) expression have significant difference (p < 0.05) with numerical value in a line to different lowercase; ND represents and microorganism do not detected.
Comparative example 2, separately super-high-pressure homogenization are to indigneous flora in NFC mango juice and colibacillary bactericidal effect
Get the ripe platform agriculture mango with embodiment 1 same batch, adopt the Pretreatment identical with embodiment 1, only step (5) ~ (7) in embodiment 1 are replaced with: utilize superhigh-voltage homogenizing machine to carry out as independent super-high-pressure homogenization process to the NFC mango juice that step (4) obtains: pressure is 40 ~ 190MPa, homogenization cycles is 1 time.According to the method for embodiment 1 step (10) (11) (12), gained NFC mango juice is carried out to the mensuration of indigneous flora and the index of quality, the results are shown in Table 4.1 and table 4.2;
Get the ripe platform agriculture mango with embodiment 2 same batch, adopt the Pretreatment identical with embodiment 2, only step (6) ~ (8) in embodiment 1 are replaced with: utilize superhigh-voltage homogenizing machine to carry out super-high-pressure homogenization (UHPH) process of following condition to the NFC mango juice that step (5) obtains.UHPH treatment conditions: pressure is 40 ~ 190MPa, homogenization cycles is 1 time.According to the method for embodiment 2 step (9), colibacillary mensuration is carried out to gained NFC mango juice, the results are shown in Table 4.1.
From table 4.1, independent super-high-pressure homogenization process has certain bactericidal effect to indigneous flora in NFC mango juice, but reaches national food hygienic standard not yet.Super-high-pressure homogenization pressure reduces by 0.54 log unit up to making total plate count during 190MPa, Molds and yeasts reduces by 1.81 log units, bactericidal effect is well below the bactericidal effect of gentle combined with heat treatment super-high-pressure homogenization, and bactericidal effect does not reach national food hygienic standard.
Independent super-high-pressure homogenization process has certain bactericidal effect to the Escherichia coli inoculated in NFC mango juice, super-high-pressure homogenization pressure reduces by 1.44 log units up to making Escherichia coli during 190MPa, bactericidal effect still well below gentle combined with heat treatment super-high-pressure homogenization to colibacillary bactericidal effect, do not reach the healthy requirement of the nom-thermal sterilization that U.S. FDA specifies.
The independent super-high-pressure homogenization of table 4.1 is to indigneous flora in NFC mango juice and the colibacillary bactericidal effect of inoculation
Note: different lowercase in table (a, b, c, d, e, f) represents that in same row, numerical value has significant difference (p < 0.05).
The independent UHPH of table 4.2 is on the impact of the NFC mango juice index of quality
Note: different lowercase in table (a, b, c, d, e, f) represents that in same row, numerical value has significant difference (p < 0.05).
Table 5NFC mango juice sense organ evaluating meter
Table 6NFC mango juice Analyses Methods for Sensory Evaluation Results
Claims (9)
1. a Juice method for disinfection, comprises the steps: Juice to carry out the pre-heat treatment, and the Juice after the pre-heat treatment is carried out super-high-pressure homogenization process and warm process, namely obtain the Juice after sterilization.
2. method for disinfection according to claim 1, is characterized in that: described Juice is selected from following at least one: mango juice, Succus Rhizoma Dioscoreae, Lychee juice, watermelon juice, Fresh Cucumber Juice, carrot juice and tomato juice.
3. method for disinfection according to claim 1 and 2, is characterized in that: the temperature of described the pre-heat treatment is 50 DEG C-60 DEG C;
The time of described the pre-heat treatment is 10min-20min.
4. the method for disinfection according to any one of claim 1-3, is characterized in that: the feeding temperature of described super-high-pressure homogenization process is 50 DEG C-60 DEG C;
The pressure of described super-high-pressure homogenization process is 100MPa-400MPa;
The homogenization cycles of described super-high-pressure homogenization process is 1 ~ 6 time.
5. the method for disinfection according to any one of claim 1-4, is characterized in that: the heat treated temperature 50 C of described temperature-60 DEG C;
Described warm process and super-high-pressure homogenization process are carried out simultaneously.
6. the method for disinfection according to any one of claim 1-5, is characterized in that: described Juice comprised the step of Juice being carried out to seasoning before carrying out the pre-heat treatment.
7. the method for disinfection according to any one of claim 1-6, is characterized in that: the step comprising the sterilization that to carry out disinfection to superhigh-voltage homogenizing machine before described super-high-pressure homogenization process.
8. the method according to any one of claim 1-7 and the fruit and vegetable juice product prepared.
9. fruit and vegetable juice product according to claim 8, is characterized in that: described Juice is non-concentrated also Normal juice.
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| CN104886227A (en) * | 2015-06-24 | 2015-09-09 | 南京大地冷冻食品有限公司 | Application of cucumber-kudzu coating preservation liquid in preservation of fruit, vegetables and chilled meat |
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| CN105614636A (en) * | 2016-01-05 | 2016-06-01 | 中国农业科学院农产品加工研究所 | Method for increasing content and oxidation resistance of nutritional ingredients in mango juice |
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| CN113016876A (en) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Process for improving ultrahigh pressure sterilization effect and fresh milk |
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| CN115191542A (en) * | 2022-06-28 | 2022-10-18 | 广东省农业科学院蚕业与农产品加工研究所 | Medium-temperature DMDC combined sterilization method and system for freshly squeezed juice |
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| CN104886227A (en) * | 2015-06-24 | 2015-09-09 | 南京大地冷冻食品有限公司 | Application of cucumber-kudzu coating preservation liquid in preservation of fruit, vegetables and chilled meat |
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| CN105614636A (en) * | 2016-01-05 | 2016-06-01 | 中国农业科学院农产品加工研究所 | Method for increasing content and oxidation resistance of nutritional ingredients in mango juice |
| CN107568520A (en) * | 2017-08-01 | 2018-01-12 | 中国农业科学院农产品加工研究所 | A kind of preparation method of strawberry juice |
| CN107568520B (en) * | 2017-08-01 | 2020-10-23 | 中国农业科学院农产品加工研究所 | Preparation method of strawberry juice |
| CN110169525A (en) * | 2018-02-20 | 2019-08-27 | 克朗斯股份公司 | Method and apparatus for making liquid preservative by super-pressure homogenizing |
| CN113016876A (en) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Process for improving ultrahigh pressure sterilization effect and fresh milk |
| CN111213801A (en) * | 2020-03-09 | 2020-06-02 | 海南北纬十八度食品加工有限公司 | Pitaya pulp and preparation method thereof |
| CN114343100A (en) * | 2021-12-03 | 2022-04-15 | 新疆玉昆仑天然食品工程有限公司 | Method for preparing bergamot pear juice by combining static high pressure and ultrahigh pressure sterilization |
| CN115191542A (en) * | 2022-06-28 | 2022-10-18 | 广东省农业科学院蚕业与农产品加工研究所 | Medium-temperature DMDC combined sterilization method and system for freshly squeezed juice |
| CN115191542B (en) * | 2022-06-28 | 2023-05-09 | 广东省农业科学院蚕业与农产品加工研究所 | Method and system for medium-temperature combined DMDC sterilization of freshly squeezed juice |
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