CN106578829A - Conditioning sterilization method - Google Patents
Conditioning sterilization method Download PDFInfo
- Publication number
- CN106578829A CN106578829A CN201611091248.9A CN201611091248A CN106578829A CN 106578829 A CN106578829 A CN 106578829A CN 201611091248 A CN201611091248 A CN 201611091248A CN 106578829 A CN106578829 A CN 106578829A
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- China
- Prior art keywords
- hot water
- sterilization
- temperature
- pressure
- food
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
Abstract
The invention belongs to the field of food sterilization and particularly discloses a conditioning sterilization method. According to the method, high-temperature and high-pressure hot water is taken as a working medium, the temperature and the pressure of the hot water can be measured and controlled at any time, and an uniform water flow change manner, multi-stage temperature rise, rapid cooling and back pressure type high-temperature sterilization are adopted, so that heat in a sterilization pot is distributed uniformly, the sterilization effect is remarkable, and the product percent of pass is improved; damage to the color, fragrance, taste and shape of food in a food packaging bag, and excessive heat damage to important nutritional ingredients and the outer surface of the packaging bag, which are caused by excessive heat capacity generated at high temperature during a sterilization process, can be avoided; an improvement on economic benefits of an applied enterprise is facilitated.
Description
Technical field
The invention belongs to food sterilizing field, and in particular to one kind conditioning sterilizing methods.
Background technology
The determination of sterilizing works medium is the particularly important step of sterilization process, concerning the product of the food packaging article after sterilization
Quality and conforming product rate.It passes through to affect the uniform heat distribution of process for sterilizing, sterilising temp, pressure, sterilization time, goes out
Bacterium value F0Deng so as to affect the bactericidal effect of product：The outward appearance of food packaging article, the mouthfeel of food and nutritional labeling.
Traditional sterilization method mainly makees sterilizing works medium with high temperature and high pressure steam, and during sterilizing, steam is in sterilization process
It is middle to discharge the thermal capacity more much higher than synthermal hot water, the impact of the color to food, shape is easily caused, food
The outward appearance localized thermal damage of nutritional labeling and sterilising food prods packing material；In addition, steaming to high temperature and high pressure steam and part High Temperature High Pressure
The temperature that intersects during vapour-liquid is difficult to measure, controls, and causes autoclave interior-heat skewness.
The content of the invention
The invention provides a kind of nurse one's health sterilizing methods, the method is mainly entered using High Temperature High Pressure hot water as working media
Row sterilizing, can avoid produced excessive thermal capacity under sterilization process high temperature to the color of food in food packaging article, perfume (or spice),
Taste, the destruction of shape and important nutritional labeling and packaging bag appearance and undue hot injury, it is favourable to improve using the economic effect of enterprise
Benefit.
The technical solution used in the present invention is：The conditioning sterilizing methods are comprised the following steps：
(1), preheat：Water in hot-water cylinder is preheating to into sterilising temp, hot water is obtained；
(2), sterilize：Thing will be sterilized to be put in retorts, pressure will be set, using hot water circuit, wavy hot water jet
Mode directly sprays fan-shaped, banding, wavy hot water from the multiple nozzles for being arranged at retorts both sides to thing is sterilized；
(3), quick cooling：After completing step (2) the hot water jet work, cooling system, 5～l0min are started rapidly
Within, sterilization kettle temperature is down to into less than 40 DEG C, complete sterilization.
Wherein, in step (1) described in above-mentioned conditioning sterilizing methods, the temperature range of the hot water is 100～150 DEG C.
Wherein, in step (2) described in above-mentioned conditioning sterilizing methods, the scope of the pressure is 101.4～205.8kPa.
Wherein, in step (2) described in above-mentioned conditioning sterilizing methods, the sterilization process is divided into three temperature rise periods, wherein
Hot water temperature T >=115 DEG C in phase III, time t is 10～20min.
Wherein, above-mentioned conditioning sterilizing methods, also including step (4)：The supreme tank of Recovery of the hot water sterilized after terminating.
The invention has the beneficial effects as follows：Compared with the high temperature and high pressure steam working media of conventional sterilization mode, in the present invention
The temperature of hot water, pressure measxurement and control application, realize very convenient, just can make to reach heat distribution in autoclave on this basis equal
Even, sterilization effect significantly, improves conforming product rate；And heated up using homogeneous current exchanged form, multistage, quick cooling and
Back pressure type high temperature sterilize, can avoid produced excessive thermal capacity under sterilization process high temperature to food in food packaging article
Color, the destruction of shape and important nutritional labeling and packaging bag appearance and undue hot injury, it is favourable to improve using enterprise
Economic benefit.
Specific embodiment
The invention provides a kind of nurse one's health sterilizing methods, the method is comprised the following steps：
(1), preheat：Water in hot-water cylinder is preheating to into sterilising temp, hot water is obtained；
(2), sterilize：Thing will be sterilized to be put in retorts, pressure will be set, using hot water circuit, wavy hot water jet
Mode directly sprays fan-shaped, banding, wavy hot water from the multiple nozzles for being arranged at retorts both sides to thing is sterilized；
(3), quick cooling：After completing step (2) the hot water jet work, cooling system, 5～l0min are started rapidly
Within, sterilization kettle temperature is down to into less than 40 DEG C；
(4), the supreme tank of Recovery of the hot water after end to be sterilized.
Wherein, in step (1) described in above-mentioned conditioning sterilizing methods, the temperature range of the hot water is 100～150 DEG C.
Wherein, in step (2) described in above-mentioned conditioning sterilizing methods, the scope of the pressure is 101.4～205.8kPa.
Wherein, in step (2) described in above-mentioned conditioning sterilizing methods, the sterilization process is divided into three temperature rise periods, wherein
Hot water temperature T >=115 DEG C in phase III, time t is 10～20min.
Wherein, in step (2) described in above-mentioned conditioning sterilizing methods, the temperature of hot water, pressure, time in the sterilization process
Can control.
Wherein, above-mentioned conditioning sterilizing methods, also including step (4)：The supreme tank of Recovery of the hot water sterilized after terminating.
Wherein, in above-mentioned conditioning sterilizing methods, the part of not specified (NS) is this area routine operation.
Conditioning sterilization technology of the present invention is mainly sterilized using High Temperature High Pressure hot water as working media, with tradition
The high temperature and high pressure steam working media of sterilization method is compared, and has following some advantage：
(1) temperature of hot water, pressure measxurement and control application, realization are very convenient, just can make on this basis in autoclave
Uniform heat distribution is reached, sterilization effect significantly, improves conforming product rate；Produced mistake under sterilization process high temperature can be avoided
Mistake of many thermal capacity to the color of food, the destruction of shape and important nutritional labeling in food packaging article and packaging bag appearance
Divide hot injury, it is favourable to improve using the economic benefit of enterprise.
(2) without dead angle in homogeneous current exchanged form, temperature equalization, kettle：Using hot water circuit, wavy hot water jet
Mode directly sprays fan-shaped, banding, wavy hot water, thermal expansion from the numerous nozzles for being arranged at retorts both sides to thing is sterilized
Dissipate fast, heat transfer is uniform.In sterilization process, the recirculated water in disinfection tank goes to upper and lower constantly switching, it is ensured that in disinfection tank from
Heat up, cooling is arrived in insulation, the heat distribution of arbitrfary point is homogeneous, has effectively prevented the phenomenon for occurring dead angle in sterilization process, makes product
Shelf-life is more stable permanent.
(3) by the way of the multistage heats up, quickly cools down：Shorten the temperature difference between food surface and center.First will
Water in hot-water cylinder is preheating to the temperature required for sterilizing, shortens sterilizing time, and sterilization temperature high starting point protects product product
Matter, and the high-temperature-range of phase III narrower (thermal break-through testing experiment heating curve figure), sterilize (temperature T >=115 between high temperature, short time
DEG C, time t is 10～20min), it is right because of disposable intensification and High Temperature High Pressure overlong time so as to improve autoclave sterilization
The heat waste that food is caused injures the drawbacks of steaming and decocting abnormal flavour and burning occur.Once sterilization terminates, cooling system starts rapidly, 5～
Within 10min, temperature is down to less than 40 DEG C, so as to depart from the condition of high temperature as early as possible, the local flavor of product is ensured to greatest extent.
(4) back pressure type high temperature sterilize：The temperature of whole sterilization process, pressure, time can control.According to different food products pair
The requirement of sterilising conditions, adjust automatically pressure, and yielding shaping packaging container is corrected by back-pressure, make inside and outside packaging bag
Pressure balance, prevent pack deformation and rupture, and avoid Traditional Packing mode as be vacuum-packed because of packaging bag external pressure
Gradually infiltrate in bag more than air in interior pressure to product storage, cause a series of growth of aerobic microorganisms to breed and produce
The problems such as Oxidation of Fat and Oils in product, acceleration food apoilage.
(5) the supreme tank of Recovery of the hot water after sterilization terminates, the working media used in sterilization process can be recycled, and save
About the consumption of steam, energy consumption and sterilizing time and human and material resources, greatly reduces production cost.
(6) for flexible packing products, particularly a fat person packs, and thermal break-through speed is fast, and bactericidal effect is good.
The present invention is made further explanation and description with reference to embodiments, but does not therefore limit the protection of the present invention
Scope.
Embodiment 1
Conditioning sterilizing methods, the method is comprised the following steps：
(1), preheat：Water in hot-water cylinder is preheating to into sterilising temp, hot water is obtained, the temperature of hot water is 100～150
℃；
(2), sterilize：Thing will be sterilized to be put in retorts, pressure will be set, using hot water circuit, wavy hot water jet
Mode directly sprays fan-shaped, banding, wavy hot water from the multiple nozzles for being arranged at retorts both sides to thing is sterilized；Pressure
Scope be 101.4～205.8kPa；The sterilization process is divided into three temperature rise periods, hot water temperature T wherein in the phase III
=125 DEG C, time t is 10min；
(3), quick cooling：After completing step (2) the hot water jet work, cooling system is started rapidly, within 5min,
Sterilization kettle temperature is down to into less than 40 DEG C；
(4), the supreme tank of Recovery of the hot water after end to be sterilized.
Embodiment 2
Conditioning sterilizing methods, the method is comprised the following steps：
(1), preheat：Water in hot-water cylinder is preheating to into sterilising temp, hot water is obtained, the temperature of hot water is 100～150
℃；
(2), sterilize：Thing will be sterilized to be put in retorts, pressure will be set, using hot water circuit, wavy hot water jet
Mode directly sprays fan-shaped, banding, wavy hot water from the multiple nozzles for being arranged at retorts both sides to thing is sterilized；Pressure
Scope be 101.4～205.8kPa；The sterilization process is divided into three temperature rise periods, hot water temperature T wherein in the phase III
=115 DEG C, time t is 20min；
(3), quick cooling：After completing the work of step (2) hot water jet, start cooling system rapidly, 10min it
It is interior, sterilization kettle temperature is down to into less than 40 DEG C；
(4), the supreme tank of Recovery of the hot water after end to be sterilized.
Above-described embodiment is only clearly to illustrate example, the restriction not made to embodiment.For
For person of an ordinary skill in the technical field, the change of other multi-forms can also be made on the basis of the above description
Or change, here cannot one by one illustrate to all of embodiment, and the obvious change thus extended out or
Change is still within the protection domain that invention is created.
Claims (5)
1. sterilizing methods are nursed one's health, it is characterised in that the method is comprised the following steps：
(1), preheat：Water in hot-water cylinder is preheating to into sterilising temp, hot water is obtained；
(2), sterilize：Thing will be sterilized to be put in retorts, pressure will be set, using hot water circuit, wavy hot water jet mode
Fan-shaped, banding, wavy hot water are directly sprayed from the multiple nozzles for being arranged at retorts both sides to thing is sterilized；
(3), quick cooling：After completing step (2) the hot water jet work, cooling system is started rapidly, within 5～l0min,
Sterilization kettle temperature is down to into less than 40 DEG C, sterilization is completed.
2. sterilizing methods are nursed one's health according to claim 1, it is characterised in that the temperature range of hot water is in the step (1)
100～150 DEG C.
3. sterilizing methods are nursed one's health according to claim 1, it is characterised in that in the step (2), the scope of the pressure is
101.4～205.8kPa.
4. sterilizing methods are nursed one's health according to claim 1, it is characterised in that in the step (2), the sterilization process is divided into
Three temperature rise periods, hot water temperature T >=115 DEG C wherein in the phase III, time t is 10～20min.
5. sterilizing methods are nursed one's health according to claim 1, it is characterised in that methods described also includes step (4)：Sterilization terminates
The supreme tank of Recovery of the hot water afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611091248.9A CN106578829A (en) | 2016-12-01 | 2016-12-01 | Conditioning sterilization method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611091248.9A CN106578829A (en) | 2016-12-01 | 2016-12-01 | Conditioning sterilization method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578829A true CN106578829A (en) | 2017-04-26 |
Family
ID=58594361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611091248.9A Pending CN106578829A (en) | 2016-12-01 | 2016-12-01 | Conditioning sterilization method |
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| Country | Link |
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| CN (1) | CN106578829A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836667A (en) * | 2017-11-24 | 2018-03-27 | 上海海洋大学 | A kind of preparation method of squid peeled shrimp dish product |
| CN109197979A (en) * | 2018-11-27 | 2019-01-15 | 四川铖悦食品有限公司 | A kind of gas-containing cooking method for disinfection of preconditioned squid |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143309A (en) * | 1994-03-04 | 1997-02-19 | 小野食品兴业株式会社 | Air-containing cooking system |
| CN204837760U (en) * | 2015-07-20 | 2015-12-09 | 四川省润宇食品有限公司 | Hot -water circulation device disinfects |
-
2016
- 2016-12-01 CN CN201611091248.9A patent/CN106578829A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143309A (en) * | 1994-03-04 | 1997-02-19 | 小野食品兴业株式会社 | Air-containing cooking system |
| CN204837760U (en) * | 2015-07-20 | 2015-12-09 | 四川省润宇食品有限公司 | Hot -water circulation device disinfects |
Non-Patent Citations (1)
| Title |
|---|
| 孟宪军: "《食品工艺学概论》", 31 May 2006, 中国农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836667A (en) * | 2017-11-24 | 2018-03-27 | 上海海洋大学 | A kind of preparation method of squid peeled shrimp dish product |
| CN109197979A (en) * | 2018-11-27 | 2019-01-15 | 四川铖悦食品有限公司 | A kind of gas-containing cooking method for disinfection of preconditioned squid |
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Application publication date: 20170426 |