CN105230774A - Method for killing escherichia coli in fresh-cut fruits and vegetables through subacid electrolyzed water - Google Patents
Method for killing escherichia coli in fresh-cut fruits and vegetables through subacid electrolyzed water Download PDFInfo
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- CN105230774A CN105230774A CN201510689829.1A CN201510689829A CN105230774A CN 105230774 A CN105230774 A CN 105230774A CN 201510689829 A CN201510689829 A CN 201510689829A CN 105230774 A CN105230774 A CN 105230774A
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Abstract
The invention discloses a method for killing escherichia coli in fresh-cut fruits and vegetables through subacid electrolyzed water. The method comprises the steps of 1, soaking the fresh-cut fruits and vegetables in the subacid electrolyzed water and then pouring the fresh-cut fruits and vegetables into a container together with the subacid electrolyzed water, and conducting vacuum sealing; 2, treating the fresh-cut fruits and vegetables in the sealed container for 5 min under the pressure of 100-400 MPa. The fresh-cut fruits and vegetables subjected to high-pressure treatment in the step 2 are dried in a sterile environment at the room temperature, and then vacuum packaging is conducted. By treating the fresh-cut fruits and vegetables with the method, commercial sterilization can be achieved (no escherichia coli is found).
Description
Technical field
The present invention relates to a kind of sterilization processing technique, particularly a kind of subacidity brine electrolysis that utilizes kills colibacillary method in fresh-cut fruit and vegetable.
Background technology
The effective chlorine density of subacidity brine electrolysis (Slightlyacidelectrolyzedwater, SAEW) is 10 ~ 30mg/L, pH is 5.0 ~ 6.5 weakly acidic pH, is reduced to light water after reaction, is a kind of green bactericide of highly effective and safe.Subacidity hypochloric acid water (subacidity brine electrolysis) can be used as food additives (bactericide) and uses, and all can legally be used on food in Japan and the U.S..But, in the research of scholar about subacidity brine electrolysis fresh-cut fruit and vegetable sterilization fresh-keeping effect at home and abroad, think that its bactericidal potency power is limited, be commonly the bactericidal amount of 0.5 ~ 3 logarithm.This makes the security of this technology in commercial application process be restricted.Therefore, be necessary to develop a kind of cold sterilization technology collaborative with brine electrolysis sterilization technology.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of subacidity brine electrolysis that utilizes that effectively can realize sterilization and kills colibacillary method in fresh-cut fruit and vegetable.
In order to solve the problems of the technologies described above, the invention provides a kind of subacidity brine electrolysis that utilizes and killing colibacillary method in fresh-cut fruit and vegetable, comprising the following steps:
1), by fresh fresh-cut fruit and vegetable be immersed in subacidity brine electrolysis, then together pour in container, vacuum seal;
2) the processed 5min under the high pressure of 100 ~ 400MPa (best is 400Mpa) of the fresh-cut fruit and vegetable in above-mentioned airtight container, is made.
As the improvement utilizing subacidity brine electrolysis to kill the colibacillary method in fresh-cut fruit and vegetable of the present invention: by step 2) fresh-cut fruit and vegetable room temperature under gnotobasis after the HIGH PRESSURE TREATMENT of gained dries, and then carries out vacuum packaging.
Colibacillary further improvements in methods in fresh-cut fruit and vegetable are killed: described container is can tolerization step 2 as the subacidity brine electrolysis that utilizes of the present invention) polyethylene plastic bag of described high pressure.
In step 1 of the present invention) in, the subacidity brine electrolysis of every 1g fresh-cut fruit and vegetable adapted 15 ~ 25ml (being preferably 20ml).
In the present invention, vacuum packaging packaging bag used such as can with conventional polyethylene plastic bag.
Fresh fruit of vegetables is placed on after in subacidity brine electrolysis to carry out high voltage units under high static pressure by the present invention, its bacteria containing amount of fruits and vegetables obtained significantly is reduced, finally reaches commercial sterilization effect.Now there are some researches show, brine electrolysis and HIGH PRESSURE TREATMENT all can ensure the organoleptic quality such as nutritional quality and color of fruits and vegetables.Adopt method process fresh-cut fruit and vegetable of the present invention, commercial sterilization (Escherichia coli do not detect) can be reached.
Accompanying drawing explanation
Below in conjunction with accompanying drawing, the specific embodiment of the present invention is described in further detail.
Fig. 1 is the Escherichia coli bactericidal effect comparison diagram of each process to carrot;
Fig. 2 is the Escherichia coli bactericidal effect comparison diagram of each process to apple;
Fig. 3 is the Escherichia coli bactericidal effect comparison diagram of each process to bean or pea;
Fig. 4 is the Escherichia coli bactericidal effect comparison diagram of each process to cabbage.
Fig. 5 is that comparative example and the present invention are to the Escherichia coli bactericidal effect comparison diagram of carrot.
Detailed description of the invention
Embodiment 1:
Fresh fruits and vegetables are carried out conventional cleaning, the size then depending on fruits and vegetables is selected the need of carrying out corresponding cutting process (general control particle diameter≤5cm), then control 10g/ part, carries out following steps successively to the fresh-cut fruit and vegetable of every part:
1. (brine electrolysis pH is 5.75, in every part of fresh-cut fruit and vegetable (10g), to add 200mL subacidity brine electrolysis, effective chlorine density is 30mg/L, oxidation-reduction potential is 1054mV), then together pour into vacuum seal in high voltage bearing polyethylene plastic bag.
2., make the fresh-cut fruit and vegetable in above-mentioned sealed polyethylene polybag carry out respectively different pressures (100,200,300,400,500MPa) HIGH PRESSURE TREATMENT, the dwell time is 5min.
3., the fresh-cut fruit and vegetable room temperature under gnotobasis after the HIGH PRESSURE TREATMENT of step 2. gained is dried (being about 15min).Then the coliform count bactericidal amount of each fruits and vegetables after comparing different disposal.Fig. 1 ~ 4 are the contrast number bacterium of experiment.
Test 1, carrot detected according to method described in embodiment 1, following contrast groups is set simultaneously:
SAEW group: only add 200mL subacidity brine electrolysis and soak 5 minutes in every part of carrot (10g), and corresponding cancellation step 2) HIGH PRESSURE TREATMENT; All the other contents are equal to embodiment 1.
100MPa, 200MPa, 300MPa, 400MPa, 500Mpa group: by embodiment 1 step 1) in 200mL subacidity brine electrolysis make common water into; All the other contents are equal to embodiment 1.
The contrast of acquired results as shown in Figure 1.
Test 2 ~ experiment 4, make the carrot in experiment 1 into apple, bean or pea (soybean), cabbage respectively, all the other are equal to experiment 1.The result of gained as shown in Figure 2 to 4.
According to Fig. 1 ~ Fig. 4, we learn: when after employing 400MPa and above pressure, can ensure that the Escherichia coli of fruits and vegetables are killed in a large number, thus meet the requirement (Escherichia coli do not detect) of commercial sterilization.In addition, when pressure≤400MPa, the bactericidal amount of subacidity brine electrolysis and high pressure associated treatment is all greater than bactericidal amount during single process, and strengthens along with the increase synergy of pressure.Illustrate that subacidity brine electrolysis and superhigh pressure technique have good synergic remove.But when pressure is 500MPa, the effect of Synergistic disappears.
Comparative example 1, " under the high pressure of 400MPa processed 5min " in embodiment 1 is made respectively into " under the high pressure of 400MPa processed 3min ", " under the high pressure of 400MPa processed 8min ", all the other are with embodiment 1.
Only carrot is detected.The bactericidal effect of itself and embodiment 1 contrasts as shown in Figure 5.
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (3)
1. utilize subacidity brine electrolysis to kill colibacillary method in fresh-cut fruit and vegetable, it is characterized in that comprising the following steps:
1), by fresh fresh-cut fruit and vegetable be immersed in subacidity brine electrolysis, then together pour in container, vacuum seal;
2) the processed 5min under the high pressure of 100 ~ 400MPa of the fresh-cut fruit and vegetable in above-mentioned airtight container, is made.
2. the subacidity brine electrolysis that utilizes according to claim 1 kills colibacillary method in fresh-cut fruit and vegetable, it is characterized in that: by step 2) fresh-cut fruit and vegetable room temperature under gnotobasis after the HIGH PRESSURE TREATMENT of gained dries, and then carries out vacuum packaging.
3. the subacidity brine electrolysis that utilizes according to claim 1 and 2 kills colibacillary method in fresh-cut fruit and vegetable, it is characterized in that: described container is can tolerization step 2) polyethylene plastic bag of described high pressure.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259821A (en) * | 2016-08-09 | 2017-01-04 | 上海交通大学 | A kind of fence method for disinfection being combined with electrolysis water for the supertension of yellow mud spiral shell |
| CN106858659A (en) * | 2016-12-30 | 2017-06-20 | 浙江大学 | A kind of ultrasonic wave and the fruits and vegetables bacteria reducing cleaning method of subacidity hypochloric acid water collaboration |
| CN106942350A (en) * | 2017-05-03 | 2017-07-14 | 福建农林大学 | It is a kind of to improve the preservation method for eating Blueberry hardness raw |
| CN109864131A (en) * | 2019-03-27 | 2019-06-11 | 中国农业科学院农产品加工研究所 | Fresh-cut fruit and vegetable green sterilizes color protecting method |
| CN110200065A (en) * | 2019-05-07 | 2019-09-06 | 重庆市中药研究院 | A kind of fresh tremella bacteria reducing film and cold chain preservation method |
| CN110301473A (en) * | 2019-05-28 | 2019-10-08 | 江苏益客食品集团股份有限公司 | Sterilization of the electrolysis water in broiler chicken is butchered and fresh-keeping application |
| JP2020114208A (en) * | 2019-01-17 | 2020-07-30 | 株式会社フリーポート | Sterilization method of food product |
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| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106259821A (en) * | 2016-08-09 | 2017-01-04 | 上海交通大学 | A kind of fence method for disinfection being combined with electrolysis water for the supertension of yellow mud spiral shell |
| CN106858659A (en) * | 2016-12-30 | 2017-06-20 | 浙江大学 | A kind of ultrasonic wave and the fruits and vegetables bacteria reducing cleaning method of subacidity hypochloric acid water collaboration |
| CN106942350A (en) * | 2017-05-03 | 2017-07-14 | 福建农林大学 | It is a kind of to improve the preservation method for eating Blueberry hardness raw |
| JP2020114208A (en) * | 2019-01-17 | 2020-07-30 | 株式会社フリーポート | Sterilization method of food product |
| JP7185196B2 (en) | 2019-01-17 | 2022-12-07 | 株式会社フリーポート | Food sterilization method |
| CN109864131A (en) * | 2019-03-27 | 2019-06-11 | 中国农业科学院农产品加工研究所 | Fresh-cut fruit and vegetable green sterilizes color protecting method |
| CN110200065A (en) * | 2019-05-07 | 2019-09-06 | 重庆市中药研究院 | A kind of fresh tremella bacteria reducing film and cold chain preservation method |
| CN110301473A (en) * | 2019-05-28 | 2019-10-08 | 江苏益客食品集团股份有限公司 | Sterilization of the electrolysis water in broiler chicken is butchered and fresh-keeping application |
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