CN105212009A - A kind of bean milk beverage sterilization method - Google Patents

A kind of bean milk beverage sterilization method Download PDF

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Publication number
CN105212009A
CN105212009A CN201510524381.8A CN201510524381A CN105212009A CN 105212009 A CN105212009 A CN 105212009A CN 201510524381 A CN201510524381 A CN 201510524381A CN 105212009 A CN105212009 A CN 105212009A
Authority
CN
China
Prior art keywords
bean milk
soya
sterilization
high pressure
milk beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510524381.8A
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Chinese (zh)
Inventor
刘振龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Tianjin Hengan Foods Co Ltd
Original Assignee
Tianjin Hengan Foods Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tianjin Hengan Foods Co Ltd filed Critical Tianjin Hengan Foods Co Ltd
Priority to CN201510524381.8A priority Critical patent/CN105212009A/en
Publication of CN105212009A publication Critical patent/CN105212009A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C3/00—Preservation of milk or milk preparations
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention belongs to soya-bean milk processing technique field, specifically relate to a kind of bean milk beverage sterilization method, comprise the following steps: by soya-bean milk through CO2 HIGH PRESSURE TREATMENT 100 ~ 120min, described pressure condition is 450 ~ 500Mpa, and described temperature conditions is 23 ~ 27 DEG C; Soya-bean milk after process is carried out sterile filling.The present invention selects cold sterilization technology, avoids high temperature sterilization to the destruction of bean milk beverage nutritional labeling, have found the optimum condition of CO2 high pressure sterilization, economy and the validity of sterilization are taken into account, by aseptic packaging, control the content of drink microorganism, the shelf-life under room temperature extends greatly.While guarantee bactericidal effect, keep the mouthfeel of drink, nutrition, color and luster, local flavor, freshness and functional, avoid black rice milk plant protein beverage and be destroyed because of heat, meet the requirement of consumer to food nutrition, genuineness.

Description

A kind of bean milk beverage sterilization method
Technical field
The invention belongs to soya-bean milk processing technique field, especially relate to a kind of bean milk beverage sterilization method.
Background technology
Along with the raising of people's living standard, bean milk beverage has become one of requisite drink in people's daily life, soya-bean milk nutrition is very abundant, and is easy to digest and assimilate, and is the ultimate food of the diseases such as control high fat of blood, hypertension, artery sclerosis, hypoferric anemia, asthma.
In bean milk beverage production process, the conventional mode of adding anticorrisive agent that adopts extends the soya-bean milk shelf-life, but its antiseptic effect not obvious; According to ultra high temperature short time sterilization technology, while sterilization, the nutritive value of soybean protein, functional characteristic, the passivation of ANFs and the color and luster of product and smell lack can be subject to larger impact.Therefore.Invent a kind of method of non-thermal sterilization, while guarantee bactericidal effect, keep the mouthfeel of drink, nutrition, color and luster, local flavor, freshness and functional, avoid black rice milk plant protein beverage and be destroyed because of heat, it is very necessary for meeting the requirement of consumer to food nutrition, genuineness.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of and keep drink mouthfeel, nutrition, color and luster, local flavor, freshness and functional, meet the bean milk beverage sterilization method of consumer's quality requirements.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of bean milk beverage sterilization method, comprises the following steps:
(1) by soya-bean milk through CO 2hIGH PRESSURE TREATMENT 100 ~ 120min, described pressure condition is 450 ~ 500Mpa, and described temperature conditions is 23 ~ 27 DEG C;
(2) soya-bean milk after process is carried out sterile filling.
Preferably, described soya-bean milk Vacuum Package carries out the HIGH PRESSURE TREATMENT of step 1 in aseptic package bag.
Preferably, in described step 1 soya-bean milk through CO 2hIGH PRESSURE TREATMENT 110min, described pressure condition is 480Mpa, and described temperature conditions is 25 DEG C.
Advantage of the present invention and good effect are: (1) the present invention selects cold sterilization technology, avoid high temperature sterilization to the destruction of bean milk beverage nutritional labeling; (2) the present invention have found the optimum condition of CO2 high pressure sterilization, has taken into account economy and the validity of sterilization; (3) the present invention is by aseptic packaging, and control the content of drink microorganism, the shelf-life under room temperature extends greatly.
While guarantee bactericidal effect, keep the mouthfeel of drink, nutrition, color and luster, local flavor, freshness and functional, avoid black rice milk plant protein beverage and be destroyed because of heat, meet the requirement of consumer to food nutrition, genuineness.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, and following each embodiment, only for illustration of the present invention, does not limit the present invention.
Embodiment:
A kind of bean milk beverage sterilization method, comprises the following steps:
(1) by soya-bean milk Vacuum Package in aseptic package bag through CO 2hIGH PRESSURE TREATMENT 110min, described pressure condition is 480Mpa, and described temperature conditions is 25 DEG C;
(2) soya-bean milk after process is carried out sterile filling.
Above-mentioned steps kills 99.6% of total number of bacteria in soya-bean milk, and residual viable count is less than 2.2*10cfu/L, lower than China's sterilized milk sanitary standard order of magnitude; In addition, by the bean milk beverage of above-mentioned preparation by aseptic packaging, control the content of microorganisms of drink, the product that obtains can at room temperature be preserved 3 months, preserves 4-6 month under 4 DEG C of conditions.
Above embodiments of the invention have been described in detail, but described content being only preferred embodiment of the present invention, can not being considered to for limiting practical range of the present invention.All equalizations done according to the scope of the invention change and improve, and all should still belong within this patent covering scope.

Claims (3)

1. a bean milk beverage sterilization method, is characterized in that, comprises the following steps:
(1) by soya-bean milk through CO 2hIGH PRESSURE TREATMENT 100 ~ 120min, described pressure condition is 450 ~ 500Mpa, and described temperature conditions is 23 ~ 27 DEG C;
(2) soya-bean milk after process is carried out sterile filling.
2. bean milk beverage sterilization method according to claim 1, is characterized in that: described soya-bean milk Vacuum Package carries out the HIGH PRESSURE TREATMENT of step 1 in aseptic package bag.
3. bean milk beverage sterilization method according to claim 1, is characterized in that: in described step 1, soya-bean milk is through CO 2hIGH PRESSURE TREATMENT 110min, described pressure condition is 480Mpa, and described temperature conditions is 25 DEG C.
CN201510524381.8A 2015-08-24 2015-08-24 A kind of bean milk beverage sterilization method Pending CN105212009A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510524381.8A CN105212009A (en) 2015-08-24 2015-08-24 A kind of bean milk beverage sterilization method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510524381.8A CN105212009A (en) 2015-08-24 2015-08-24 A kind of bean milk beverage sterilization method

Publications (1)

Publication Number Publication Date
CN105212009A true CN105212009A (en) 2016-01-06

Family

ID=54981621

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510524381.8A Pending CN105212009A (en) 2015-08-24 2015-08-24 A kind of bean milk beverage sterilization method

Country Status (1)

Country Link
CN (1) CN105212009A (en)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006333835A (en) * 2005-06-06 2006-12-14 Kobe Steel Ltd Method for treating liquid state fluid by utilizing high pressure carbon dioxide
CN101816451A (en) * 2010-04-14 2010-09-01 潘见 Method for continuously and dynamically pre-sterilizing liquid substance by charging air under super high pressure

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006333835A (en) * 2005-06-06 2006-12-14 Kobe Steel Ltd Method for treating liquid state fluid by utilizing high pressure carbon dioxide
CN101816451A (en) * 2010-04-14 2010-09-01 潘见 Method for continuously and dynamically pre-sterilizing liquid substance by charging air under super high pressure

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
廖红梅，等: "高压二氧化碳杀菌机理研究进展", 《食品工业科技》 *
肖杨，等: "超高压处理对生牛乳杀菌效果的研究", 《食品科技》 *

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Application publication date: 20160106