CN107125534A - The control method of cyclic fatty acid bacillus during the manufacture turbid juice of asparagus juice - Google Patents
The control method of cyclic fatty acid bacillus during the manufacture turbid juice of asparagus juice Download PDFInfo
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- CN107125534A CN107125534A CN201710300694.4A CN201710300694A CN107125534A CN 107125534 A CN107125534 A CN 107125534A CN 201710300694 A CN201710300694 A CN 201710300694A CN 107125534 A CN107125534 A CN 107125534A
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- CN
- China
- Prior art keywords
- asparagus
- juice
- fatty acid
- acid bacillus
- manufacture
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- 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.)
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Links
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 77
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 67
- 241000193830 Bacillus <bacterium> Species 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 30
- -1 cyclic fatty acid Chemical class 0.000 title claims abstract description 29
- 235000014113 dietary fatty acids Nutrition 0.000 title claims abstract description 29
- 229930195729 fatty acid Natural products 0.000 title claims abstract description 29
- 239000000194 fatty acid Substances 0.000 title claims abstract description 29
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 76
- 230000001954 sterilising effect Effects 0.000 claims abstract description 32
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 230000000694 effects Effects 0.000 claims abstract description 10
- 238000012859 sterile filling Methods 0.000 claims abstract description 8
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 6
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 6
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 230000015556 catabolic process Effects 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000006731 degradation reaction Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000003749 cleanliness Effects 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000004781 supercooling Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 2
- 235000021581 juice product Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 description 5
- 241000726221 Gemma Species 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The control method of cyclic fatty acid bacillus during a kind of manufacture turbid juice of asparagus, using to raw material such as asparagus peel, asparagus section carries out cleaning and sterilizing to reduce the pollution of cyclic fatty acid bacillus in asparagus juice production process, on the basis of sodium hypochlorite and chlorine dioxide carry out combined disinfection, asparagus juice is concentrated to 18bix using triple effect enrichment facility, utilize ultra high temperature short time sterilization and sterile filling, greatly reduce the source of cyclic fatty acid bacillus in asparagus juice production process, control the effect of cyclic fatty acid bacillus good, reduce the corrupt probability of asparagus juice, it ensure that the quality of asparagus juice product.
Description
Technical field
It is more particularly to a kind of to manufacture ring-shaped fat during asparagus juice, turbid juice the invention belongs to asparagus juice manufacture field
The control method of sour bacillus.
Background technology
Cyclic fatty acid bacillus is the heat-resisting a group being widely present in nature, acidophilus and can form the bar of gemma
Bacterium, such bacterium is in sour environment（As in fruit juice）Well-grown, its gemma is even subjected in ph ＜ 3.7 peracidity fruit juice
Pasteurization processes remain to survival.It is exactly to cause the microorganism of fruit juice corruption then to confirm the bacterium.To cyclic fatty acid gemma bar
The research of bacterium, in terms of biological characteristics, taxology are concentrated in the past, and main research is quick inspection on this basis
Survey and effectively control.It is not convenient enough yet with detection method, be mainly reflected in detection cycle it is oversize or produce corruption after just can
It is detected, therefore is often passed in consumer's hand corruption to be just found；And in terms of control technology research, existing production
Technique can't be fully met to cyclic fatty acid bacillus increasingly stricter limitation requirement.
The raw material used in asparagus juice production is asparagus leftover bits and pieces, and mainly there is 1. reed in the source of cyclic fatty acid bacillus
Bamboo shoot section, 2. 3. raw material is corrupt, rotten in raw material storage and transportation in institute's band soil in skin.Therefore in order to ensure asparagus juice
Quality, it is necessary to strengthen the cleaning and sterilizing of raw material.
The content of the invention
The present invention provides ring-shaped fat during a kind of manufacture asparagus juice, turbid juice to make up the deficiencies in the prior art
The control method of sour bacillus, this control method can reduce cyclic fatty acid bacillus in the turbid juice production process of asparagus
Source, controls the effect of cyclic fatty acid bacillus good, it is ensured that the quality of the turbid juice product of asparagus, extends the shelf life of asparagus juice.
The present invention is achieved through the following technical solutions.
The manufacture asparagus juice of the present invention, during turbid juice cyclic fatty acid bacillus control method, its feature exists
In：Comprise the following steps：
A, raw material, which are checked and accepted, selects new fresh asparagus raw material；
B, immersion asparagus raw material enter fermentation vat, are soaked using liquor natrii hypochloritis；
C, for the first time cleaning asparagus raw material enter first time service sink by elevator, and soak time is 3-8 minutes；
D, sterilization asparagus raw material enter sterilization pool by elevator, are soaked using ClO 2 solution；
E, second of cleaning enter second of service sink by elevator, and the time is 7-15 minutes；
F, third time cleaning enter the 3rd road matting by elevator, and the process carries out cleaning showers using hot water；
G, the raw material prepared after asparagus juice cleaning are broken into asparagus slurry, precook to curing, add cellulase degradation, squeeze the juice, bar
Scholar sterilizes, and produces asparagus juice；
H, concentration are using triple effect enrichment facility concentration asparagus juice；
I, sterilize it is filling use high-temperature instantaneous sterilization in sterilization process, then through supercooling, sterile filling, be made asparagus juice.
In step B, sodium hypochlorite concentration 30-50ppm, the time is 1.5-2.5 hours.
In step C, soak time is 3-8 minutes.
In step D, chlorine dioxide concentration is 80-100ppm, and the time is 7-15min；
In step F, heat water-spraying's temperature is 80-85 DEG C, and the time is 10-20s.
In step H, asparagus juice is concentrated to 16-20bix using triple effect enrichment facility；
In step I, sterilization process uses 130-145 DEG C, and time 15-20s high-temperature instantaneous sterilization, outlet temperature is 40-45 DEG C.
In step I, racking room is the sterile filling workshop of 100,000 grades of cleanliness factor, and the temperature of racking room is 50-55 DEG C.
In step I, before production, high-temperature instantaneous sterilization equipment must carry out high temperature sterilization, and sterilizing time is left at 25-40 minutes
It is right.
In step G, the cellulase degradation for the 2-4 ‰ for accounting for asparagus slurry weight is added 1.5-2.5 hours；In 95-120 DEG C of bar
Scholar sterilizes 10-20 seconds.
Beneficial effects of the present invention are：The controlling party of cyclic fatty acid bacillus during manufacture asparagus juice, turbid juice
Method, cyclic fatty acid gemma in asparagus juice production process is reduced using cleaning and sterilizing is carried out to raw material such as asparagus peel, asparagus section
The pollution of bacillus, on the basis of sodium hypochlorite and chlorine dioxide carry out combined disinfection, asparagus is concentrated using triple effect enrichment facility
Juice is to 18bix, using ultra high temperature short time sterilization and sterile filling, greatly reduces cyclic fatty acid bud in asparagus juice production process
The source of spore bacillus, controls the effect of cyclic fatty acid bacillus good, reduces the corrupt probability of asparagus juice, it is ensured that asparagus
The quality of juice product.
Brief description of the drawings
The work of the control method of cyclic fatty acid bacillus during Fig. 1 manufacture asparagus juices of the invention, turbid juice
Skill flow chart.
Embodiment
Accompanying drawing is a kind of specific embodiment of the invention.
Asparagus raw material uses asparagus leftover bits and pieces.
The manufacture asparagus juice of the present invention, during turbid juice cyclic fatty acid bacillus control method, its feature exists
In：Comprise the following steps：
A, ingredient requirement are fresh, color and luster is delicate, bright, with preferable fragility and the distinctive fragrance of asparagus, are not allow for a large amount of
Color and luster is dim, asparagus organizes bamboo shoot section that is partially soft, having rancid flavor, must not contain the raw material boiled.
B, asparagus leftover bits and pieces enter fermentation vat, are soaked 1.5-2.5 hours using concentration 30-50ppm liquor natrii hypochloritis；
C, through the asparagus leftover bits and pieces in step B by elevator enter first time service sink, soak time be 3-8 minutes；
D, through the asparagus leftover bits and pieces in step C by elevator enter sterilization pool, carried out using concentration 80-100ppm chlorine dioxide
Immersion, the time is 7-15 minutes；
E, through the asparagus leftover bits and pieces in step D by elevator enter second service sink, the time is 7-15 minutes；
F, through the asparagus leftover bits and pieces in step E by elevator enter the 3rd road matting, the process is using 80-85 DEG C of hot water
Cleaning showers are carried out, the time is 10-20s.
G, the raw material prepared after asparagus juice cleaning are broken into asparagus slurry, precook to curing, add cellulase degradation, squeeze
Juice, bus sterilization, produces asparagus juice；
H, concentration concentrate asparagus juice to 16-20 bix using triple effect enrichment facility.
I, sterilize it is filling sterilization process use 130-145 DEG C, time 15-20s high-temperature instantaneous sterilization, then through supercooling
But, outlet temperature is 40-45 DEG C, and asparagus juice is made in sterile filling.
The a collection of raw material of step B pool inner waters is changed once, and sodium hypochlorite concentration is determined once per hour in pond, and is controlled
Sodium hypochlorite concentration is in 30-50ppm, and supplement is added in the range of normal concentration in time when not enough.
The a collection of raw material of step D pool inner waters is changed once, and chlorine dioxide concentration is determined once per hour in pond, and controls time chlorine
Sour na concn is in 80-100ppm, and supplement is added in the range of normal concentration in time when not enough.
Wherein, rinse water will be changed in time in the step CE ponds, thoroughly be changed once per 3-5 hours, further accordance with raw material
Fresh situation and water become sour situation（Rinse water becomes muddy, top layer more foam occurs, has rancid flavor）More change waterside number.
Hot water temperature's control is at 80-85 DEG C in step F, and the time is 10-20s, per hour hot water temperature of measure, and and
When adjustment temperature in prescribed limit；
In step G, the cellulase degradation for the 2-4 ‰ for accounting for asparagus slurry weight is added 1.5-2.5 hours；Killed in 95-120 DEG C of bus
Bacterium 10-20 seconds.
Step I is specially：Before production, UHT（Ultra high temperature short time sterilization）High temperature sterilization must be carried out, sterilizing time typically exists
25-40 minutes or so.It should check whether equipment is normally run before sterilization, can check whether equipment can meet sterilization with hot water test-run a machine
It is required that, have without exception.Temperature should be at 137 DEG C when UHT is sterilized, and time 15-20s, outlet temperature is 40-45 DEG C.
In step I, racking room is the sterile filling workshop of 100,000 grades of cleanliness factor, and the temperature of racking room is 50-55 DEG C.
Claims (10)
1. the control method of cyclic fatty acid bacillus during a kind of manufacture asparagus juice, turbid juice, it is characterised in that：Including
Following steps：
A, raw material, which are checked and accepted, selects new fresh asparagus raw material；
B, immersion asparagus raw material enter fermentation vat, are soaked using liquor natrii hypochloritis；
C, for the first time cleaning asparagus raw material enter first time service sink by elevator, and soak time is 3-8 minutes；
D, sterilization asparagus raw material enter sterilization pool by elevator, are soaked using ClO 2 solution；
E, second of cleaning enter second of service sink by elevator, and the time is 7-15 minutes；
F, third time cleaning enter the 3rd road matting by elevator, and the process carries out cleaning showers using hot water；
G, the raw material prepared after asparagus juice cleaning are broken into asparagus slurry, precook to curing, add cellulase degradation, squeeze the juice, bar
Scholar sterilizes, and produces asparagus juice；
H, concentration are using triple effect enrichment facility concentration asparagus juice；
I, sterilize it is filling use high-temperature instantaneous sterilization in sterilization process, then through supercooling, sterile filling, be made asparagus juice.
2. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step B, sodium hypochlorite concentration 30-50ppm, the time is 1.5-2.5 hours.
3. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step C, soak time is 3-8 minutes.
4. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step D, chlorine dioxide concentration is 80-100ppm, and the time is 7-15min.
5. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step F, heat water-spraying's temperature is 80-85 DEG C, and the time is 10-20s.
6. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step H, asparagus juice is concentrated to 16-20bix using triple effect enrichment facility.
7. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step I, sterilization process uses 130-145 DEG C, and time 15-20s high-temperature instantaneous sterilization, outlet temperature is 40-45 DEG C.
8. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step I, racking room is the sterile filling workshop of 100,000 grades of cleanliness factor, and the temperature of racking room is 50-55 DEG C.
9. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, its feature
It is：In step I, before production, high-temperature instantaneous sterilization equipment must carry out high temperature sterilization, and sterilizing time was at 25-40 minutes.
10. manufacture asparagus juice according to claim 1, the control method of turbid juice cyclic fatty acid bacillus, it is special
Levy and be：In step G, the cellulase degradation for the 2-4 ‰ for accounting for asparagus slurry weight is added 1.5-2.5 hours；In 95-120 DEG C of bar
Scholar sterilizes 10-20 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710300694.4A CN107125534A (en) | 2017-04-29 | 2017-04-29 | The control method of cyclic fatty acid bacillus during the manufacture turbid juice of asparagus juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710300694.4A CN107125534A (en) | 2017-04-29 | 2017-04-29 | The control method of cyclic fatty acid bacillus during the manufacture turbid juice of asparagus juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125534A true CN107125534A (en) | 2017-09-05 |
Family
ID=59716449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710300694.4A Pending CN107125534A (en) | 2017-04-29 | 2017-04-29 | The control method of cyclic fatty acid bacillus during the manufacture turbid juice of asparagus juice |
Country Status (1)
| Country | Link |
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| CN (1) | CN107125534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170415A (en) * | 2018-11-02 | 2019-01-11 | 平湖市浩天食品有限公司 | A kind of asparagus juice processing technology of high usage |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579136A (en) * | 2009-06-12 | 2009-11-18 | 菏泽巨鑫源食品有限公司 | Concentrated cloudy juice prepared from waste asparagus and processing technology thereof |
| CN101946936A (en) * | 2010-08-24 | 2011-01-19 | 菏泽巨鑫源食品有限公司 | Process for preparing concentrated asparagus clear juice |
| CN103989212A (en) * | 2013-10-11 | 2014-08-20 | 菏泽巨鑫源食品有限公司 | Preparation method of asparagus pulp |
| WO2015046279A1 (en) * | 2013-09-25 | 2015-04-02 | モアーク農産株式会社 | Method for manufacturing vegetable/fruit juice with no enzyme deactivation, and vegetable/fruit juice obtained thereby |
-
2017
- 2017-04-29 CN CN201710300694.4A patent/CN107125534A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579136A (en) * | 2009-06-12 | 2009-11-18 | 菏泽巨鑫源食品有限公司 | Concentrated cloudy juice prepared from waste asparagus and processing technology thereof |
| CN101946936A (en) * | 2010-08-24 | 2011-01-19 | 菏泽巨鑫源食品有限公司 | Process for preparing concentrated asparagus clear juice |
| WO2015046279A1 (en) * | 2013-09-25 | 2015-04-02 | モアーク農産株式会社 | Method for manufacturing vegetable/fruit juice with no enzyme deactivation, and vegetable/fruit juice obtained thereby |
| CN103989212A (en) * | 2013-10-11 | 2014-08-20 | 菏泽巨鑫源食品有限公司 | Preparation method of asparagus pulp |
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|---|
| 刘军: "芦笋罐头与浓缩汁的制作工艺", 《吉林蔬菜》 * |
| 张敏: "《饮料的配方与工艺》", 31 August 1997, 中国标准出版社 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170415A (en) * | 2018-11-02 | 2019-01-11 | 平湖市浩天食品有限公司 | A kind of asparagus juice processing technology of high usage |
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Application publication date: 20170905 |
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