CN106912769A - A kind of bacteria reducing method based on high pressure microchannel fluidics - Google Patents
A kind of bacteria reducing method based on high pressure microchannel fluidics Download PDFInfo
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- CN106912769A CN106912769A CN201710127583.8A CN201710127583A CN106912769A CN 106912769 A CN106912769 A CN 106912769A CN 201710127583 A CN201710127583 A CN 201710127583A CN 106912769 A CN106912769 A CN 106912769A
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- high pressure
- bacteria reducing
- microchannel
- fluidics
- reducing method
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a kind of bacteria reducing method based on high pressure microchannel fluidics, the technical scheme of use is：Food material after just crushing enters the jet treatment of horizontal high voltage microchannel, and processing pressure is 20~100MPa, and cycle-index is 1~3 time.Food material microorganism species sum after treatment is effectively reduced, and serves a certain degree of bacteria reducing effect, has reached the purpose of extension shelf life of products.In addition, the present invention is different from conventional high-tension sterilization method, that is the bacteria reducing effect of high pressure microchannel fluidics just reaches the sterilization effect of conventional ultra high pressure under can comparing relatively low pressure at one, and material temperature rise is small, color and luster, local flavor and the nutritional ingredient of material can farthest be retained, be conducive to extending the shelf-life of product, improve the storage-stable and edible quality of liquid food.
Description
Technical field
The invention belongs to food processing technology field, and in particular to carry out bacteria reducing to a certain extent to liquid food material
The method for the treatment of.
Background technology
High pressure microchannel fluidics is during the high pressure micro passage reaction platform technology of exploitation latest generation
The newest material preconditioning technique being born, can be widely applied in food processing crushing mechanical equipment system and is gone out with certain
Bacterium function.The present invention realizes that material imports microchannel ultra micro jet under high-pressure jet guiding using high pressure microchannel fluidics
Grinder, the superfine homogeneous emulsification treatment of jet is carried out to medium.High-pressure pump is pressurizeed medium, and material is made by regulator
At a particular pressure by energy turbulization, laminar flow and the crushing microchannel of the cavitation jet that liquidates.Material high speed shear effect,
High-pressure jet liquidate Impact energy, runner instantaneous pressure drop produce void effect triple role under, realize efficient ultramicro grinding,
Matter, emulsification and sterilizing.
At present, traditional hot high pressure method for disinfection, local flavor of the method for Partial Food are used the food of in the market more
And mouthfeel has different degrees of influence and destruction.And, traditional sterilization pressure needs to reach more than 100MPa, its energy consumption and heat
Loss is all higher.High pressure microchannel of the present invention fluidics can a relative processing pressure than under conditions of relatively low (20~
Bacteria reducing treatment is carried out to material in the case of 100MPa) and not heating up.Therefore, the present invention is not changing any nutrition substantially
Can reach the purpose of bacteria reducing on the basis of composition and local flavor, and energy consumption and heat loss in processing procedure is all more traditional
Method is greatly reduced.The present invention has huge city in the Keep the quality and freshness of fluid product with the aspects such as product storage-stable are improved
Field and good application prospect.
The content of the invention
The present invention is a kind of bacteria reducing method based on high pressure microchannel fluidics, it is characterised in that using high pressure microchannel
Fluidics carries out bacteria reducing treatment to liquid food material.By the present invention, food material can be made to keep original outward appearance, local flavor
And the more traditional method of energy consumption and heat loss in nutrition, and process declines to a great extent.
The present invention adopts the following technical scheme that realization：Using high pressure microchannel fluidics to food material in micro- life
Thing cell carries out break process, realizes the bacteria reducing of material.
The food material is the food material after just crushing, 200-500 μm of its particle size range.
The food material is cereals, protein-based, grease type, fruit or vegetable type food raw material.
The condition of the pulverization process is：Pressure is 20~100MPa, and cycle-index is 1~3 time.
The pressure of the pulverization process crushes pressure less than other microjets, and material temperature rise is small, can farthest protect
Stay thing
The color and luster of material, local flavor and nutritional ingredient.
The bacteria reducing method has versatility, has damaged effect to all kinds of microbial cells.
According to the microorganism in food assay methods of GB GB 4789.2-2010, the treatment of high pressure microchannel is determined and recorded
The total plate count of front and rear sample.
The beneficial effects of the present invention are：
(1) there is provided a kind of new bacteria reducing method based on high pressure microchannel fluidics.The more traditional bacteria reducing of the present invention
Mode has high flux, spy energy-efficient and that destruction is not produced to raw material sense organ in itself, structure and nutritive peculiarity etc.
Point.
(2) food material processed by high pressure microchannel fluidics has not only acted as ultra micro and has smashed and emulsifying
Effect, and with the effect of total plate count in substantially reduction food material.The present invention not only contributes to extend guaranteeing the quality for product
Phase, but also storage-stable and edible quality of liquid food etc. can be improved.
Brief description of the drawings
Fig. 1 is that (right side) soybean milk samples total plate count compares mesohigh microchannel fluidics before processing (left side) of embodiment 1 afterwards
Figure；
Fig. 2 is that (right side) milk sample total plate count compares mesohigh microchannel fluidics before processing (left side) of embodiment 2 afterwards
Figure；
Fig. 3 is mesohigh microchannel fluidics before processing (left side) of embodiment 3 (right side) glutinous rice slurry samples total plate count afterwards
Compare figure.
Specific embodiment：
With reference to specific embodiment, the present invention is described in more detail, but is not limited to following embodiments.
Embodiment 1
A kind of bacteria reducing method based on high pressure microchannel fluidics, the technical scheme of use is：
By by 2kg soya beans (the average grain diameter D of coarse crushing50It is 200 μm or so) mixed with the water of 3kg, then pass through
60MPa high pressures microchannel fluidics is processed 3 times, and the sample after the fluidics before processing of high pressure microchannel is marked according to country
Standard carries out the total plate count that microculture is tested and calculates sample.Soybean milk samples after the fluidics before processing of high pressure microchannel
Microorganism result it is as shown in Figure 1.Microbe colony sum count results show, through high pressure microchannel fluidics process after beans
Total plate count in slurry is from 1.0 × 108Cfu/ml is reduced to 4.0 × 106Cfu/ml (table 1), total plate count reduces 25 times.
Soybean milk samples total plate count count table after the high pressure microchannel fluidics before processing of table 1
Embodiment 2
A kind of bacteria reducing method based on high pressure microchannel fluidics, the technical scheme of use is：
Placed to the expired testing sample as high pressure microchannel before processing under the fresh milk normal temperature that supermarket is bought.Again will
The sample for placing expired milk obtains the sample after high pressure microchannel is processed for 3 times through the treatment of 60MPa high pressures microchannel jet apparatus
Product.The milk sample after the before processing of high pressure microchannel finally is carried out into microculture according to national standard respectively to test and calculate
The total plate count of sample.The microorganism result of the milk sample after the fluidics before processing of high pressure microchannel is as shown in Figure 2.Micro- life
Thing total plate count count results show, the total plate count after being processed through high pressure microchannel fluidics in milk from 3.0 ×
107Cfu/ml is reduced to 1.5 × 106Cfu/ml (table 2), total plate count reduces 20 times.
Milk sample total plate count count table after the high pressure microchannel fluidics before processing of table 2
Embodiment 3
A kind of bacteria reducing method based on high pressure microchannel fluidics, the technical scheme of use is：
The 2kg glutinous rices of 3h (the average grain diameter D after coarse crushing will first have been soaked50It is 200 μm or so) mixed with 3kg water
Close.The testing sample as high pressure microchannel before processing is sampled after well mixed.By glutinous rice powder and the mixed liquor of water
3 times are processed by 60MPa high pressures microchannel jet apparatus obtain the sample after high pressure microchannel is processed.Finally by high pressure microchannel
Glutinous rice slurry samples after before processing carry out the total plate count that microculture is tested and calculates sample according to national standard respectively.
The microorganism result of glutinous rice slurry samples is as shown in Figure 3 after the fluidics before processing of high pressure microchannel.Microbe colony sum meter
Number results show that the total plate count during glutinous rice is starched after being processed through high pressure microchannel fluidics is from 2.5 × 105Cfu/ml reductions
To 5.0 × 104Cfu/ml (table 3), total plate count reduces nearly 20 times.
Glutinous rice slurry samples total plate count count table after the high pressure microchannel fluidics before processing of table 3
Have been described in detail above embodiments of the present invention, but also only to facilitate understand and explanation and illustrate, do not answer
It is considered as limitation of the present invention.The staff of any art can technology according to the present invention scheme implement preferable
Case study on implementation, but it is all these change belong in scope of the presently claimed invention.
Claims (6)
1. a kind of high pressure microchannel jet bacteria reducing method, it is characterised in that using high pressure microchannel fluidics in food material
Microbial cell carry out break process, realize the bacteria reducing of material.
2. a kind of high pressure microchannel jet bacteria reducing method as claimed in claim 1, it is characterised in that the food material be through
The food material crossed after just crushing, 200-500 μm of its particle size range.
3. a kind of high pressure microchannel jet bacteria reducing method as claimed in claim 1, it is characterised in that the food material is paddy
Species, protein-based, grease type, fruit or vegetable type food raw material.
4. a kind of high pressure microchannel jet bacteria reducing method as claimed in claim 1, it is characterised in that the bar of the pulverization process
Part is：Pressure is 20~100MPa, and cycle-index is 1~3 time.
5. a kind of high pressure microchannel jet bacteria reducing method as claimed in claim 4, it is characterised in that the pressure of the pulverization process
Power crushes pressure less than other microjets, and material temperature rise is small, can farthest retain color and luster, local flavor and the nutrition of material into
Point.
6. a kind of high pressure microchannel jet bacteria reducing method as described in Claims 1 to 5, it is characterised in that the bacteria reducing method has
All kinds of microbial cells are had damaged effect by versatility.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710127583.8A CN106912769A (en) | 2017-03-06 | 2017-03-06 | A kind of bacteria reducing method based on high pressure microchannel fluidics |
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| CN201710127583.8A CN106912769A (en) | 2017-03-06 | 2017-03-06 | A kind of bacteria reducing method based on high pressure microchannel fluidics |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897787A (en) * | 2017-09-07 | 2018-04-13 | 江南大学 | A kind of preparation method of full lotus root juice and full lotus root starch |
| CN112471421A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Method for preparing soaking-free, boiling-free and sterilization-free whole soybean milk |
| CN115669843A (en) * | 2022-10-26 | 2023-02-03 | 中国农业大学 | Method for effectively killing spores by combining high-pressure micro-jet with mixed peptide |
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Cited By (3)
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|---|---|---|---|---|
| CN107897787A (en) * | 2017-09-07 | 2018-04-13 | 江南大学 | A kind of preparation method of full lotus root juice and full lotus root starch |
| CN112471421A (en) * | 2020-12-08 | 2021-03-12 | 南昌大学 | Method for preparing soaking-free, boiling-free and sterilization-free whole soybean milk |
| CN115669843A (en) * | 2022-10-26 | 2023-02-03 | 中国农业大学 | Method for effectively killing spores by combining high-pressure micro-jet with mixed peptide |
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Application publication date: 20170704 |
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