CN110742229A - Catalytic infrared combined pulse intense light green pepper sterilization method - Google Patents
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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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
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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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
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Abstract
The invention discloses a catalytic infrared combined pulse highlight green pepper sterilization method, and belongs to the field of food safety. The invention discloses a catalytic infrared and pulsed intense light combined sterilization technology, overcomes the defects of poor sterilization effect of single pulsed intense light on uneven surfaces of green peppers and poor sterilization effect of single infrared on heat-resistant microorganisms, provides a high-efficiency sterilization technology with simple process and wide sterilization range, has no harmful substance residue, has little influence on the quality of the green peppers, solves the problem that the microorganisms of the green peppers sold in the market exceed the standard at present, and can ensure that the total number of bacterial colonies and the total number of moulds of the green peppers are less than 1 to 102cfu/g. The green pepper sterilization technology provided by the invention has the advantages that the equipment is convenient to design and improve, the large-scale treatment of the green peppers can be realized, the green pepper sterilization technology is suitable for industrial production, and the application value is very high.
Description
Technical Field
The invention belongs to the field of food safety, relates to an environment-friendly sterilization method for food, and particularly relates to a catalytic infrared and pulse intense light combined sterilization method for green pricklyash peel.
Background
The Zanthoxylum bungeanum (Zanthoxylum schinifolium Sieb. et Zucc) is the fruit of Zanthoxylum bungeanum (Zanthoxylum L) plant Zanthoxylum bungeanum Sieb. et Zucc of Rutaceae (Rutaceae), is recorded in pharmacopoeia of the people's republic of China, can be used for treating symptoms such as abdominal psychroalgia, vomiting and diarrhea, abdominal pain due to parasitic infestation, eczema and pruritus and the like, and has been applied in China for more than two thousand years. The compendium of materia Medica records: "Zanthoxylum bungeanum" is pungent and numb in flavor and warm in nature. Enter lung to dispel cold, treat cough; it enters spleen to remove dampness, and is indicated for arthralgia due to wind-cold-dampness, edema and dysentery, and enters right kidney to tonify fire, and is indicated for yang deficiency, scanty and scanty urine, weak foot and chronic dysentery. "the Ministry of health in 2002 confirms that the pepper medicinal and edible raw materials have unique medicinal value besides various nutrient substances. Besides China, green pepper has a large number of trades, and traditionally, green pepper is exported to China, Japan, Korea, southeast Asia and other national regions, and recently, green pepper is also in the European and American markets.
The green pepper is easy to carry or introduce a large amount of microorganisms in the processes of growing environment, harvesting and processing, transportation and storage and the like, so that the quality of the green pepper is influenced, and metabolites (such as some toxins) of the microorganisms can also harm users. Through repeated selective examination information announcements of the China's national food and drug administration (CFDA), the proportion of the batch with the total number of bacterial colonies in the unqualified food item to the total unqualified batch is the highest. According to the requirements of the national current standard GB14891.4-1997, the total number of colonies and moulds on the surface of the spice is less than 1.0 x 102cfu/g, and the surface microorganisms of the commercial pepper are far higher than the standard.
Currently, sterilization of granular materials, especially spices, has been a problem. Volatile components in spices are important indexes of good quality, and the common heat sterilization technology often causes fragrance to volatilize and reduce the quality, so Co60 radiation sterilization is generally adopted. The technology has good sterilization effect, but is difficult to control residues, has certain harm to human bodies, and has extremely high use safety risk of Co60, so researchers are always dedicated to searching for alternative technologies. In recent years, the pulse intense light and infrared sterilization technology is more and more widely applied due to the advantages of environmental protection and rapidness. The high-pulse light technology is characterized in that inert gas in a lamp tube is excited in a pulse mode by utilizing instantaneous discharge to emit strong white light, the spectral distribution of the white light is similar to that of sunlight (100-1100nm), the light intensity of the high-pulse light is thousands to tens of thousands of times of the sunlight on the surface of the earth, and the high-pulse light can destroy cell walls and nucleic acid structures of microorganisms so as to kill the microorganisms. But the penetration force of the strong pulse light is small, the strong pulse light only acts on the surface of the material and is not suitable for the uneven surface. The infrared processing has the advantages of high thermal emissivity, small heat loss, easy operation and control, high heating speed, high heat transfer efficiency, certain penetrating power and high heat absorption rate. The defects are that the infrared heat-resistant microorganism has poor effect, and the material properties are easily changed by the heat effect of the infrared heat-resistant microorganism after long-time use.
The volatile components of the green prickleyash are main indexes for quality evaluation, so that after fresh green prickleyash is picked, the fresh green prickleyash cannot be dried by a high-temperature rapid method, the long-term use is long, the microbial pollution is serious, and the surface of the green prickleyash has many folds, so that a good growth environment is provided for microbial breeding, and the quality and the safety of products are seriously influenced. The pulse highlight and infrared sterilization technology has advantages and disadvantages, the pulse highlight technology has natural advantages in sterilizing the surface of the decoction piece-shaped material and can degrade aflatoxin, and the infrared sterilization is carried out by heat sterilization from the inside of the decoction piece and has better effect on mould. The two technologies are combined to play a good role in the preservation and preservation of the green pepper, and the problem of sterilization of the granular green pepper is solved.
Disclosure of Invention
The invention aims to overcome the defects of poor sterilization effect, large quality influence, harmful substance residue and the like of the existing green pepper sterilization technology, and provides a high-efficiency green environment-friendly sterilization method based on the combination of catalytic infrared and intensive pulse light.
The invention relates to a catalytic infrared combined pulse intense light green pepper sterilization method, which comprises the following steps:
(1) starting catalytic infrared equipment to preheat for half an hour, and setting sterilization parameters: the distance is 9-25cm, the time is 1-4min, and the temperature is 60-80 ℃;
(2) starting the pulse highlight equipment, and setting sterilization parameters: the distance is 9-25cm, the frequency is 0.5-1Hz, the power is 100-500W, and the blaze times are 10-50.
(3) Spreading dried or fresh green pricklyash peel on sterile tray, and spraying 5% sterile water on the dried green pricklyash peel.
(4) Opening catalytic infrared natural gas to stabilize the temperature, conveying the green pepper into a catalytic infrared device for treatment, and then carrying out secondary sterilization in a pulse highlight device; or the raw materials are firstly treated in a pulse highlight device and then are subjected to catalytic infrared secondary sterilization. In the treatment process, the green pepper is shaken and turned over.
(5) And (5) carrying out vacuum packaging on the treated green pepper in an aseptic PE bag.
Wherein, the material entering equipment in the step (4) can adopt a mechanical crawler belt or manual conveying;
wherein, the zanthoxylum bungeanum treated in the step (5) refers to the total number of bacterial colonies and the total number of moulds which are less than 1 x 102cfu/g；
Wherein, the packaging material of step (5) includes but is not limited to PE film.
The invention has the following beneficial effects:
(1) the green pepper sterilization method disclosed by the invention adopts a combination of strong pulse light and catalytic infrared technology, overcomes the defect of poor sterilization effect of single strong pulse light on uneven surfaces of green peppers, overcomes the defect of poor sterilization effect of single infrared light on heat-resistant microorganisms, and provides a high-efficiency sterilization technology with simple process and wide sterilization range;
(2) the green pepper sterilization method provided by the invention adopts a combination of intense pulse light and catalytic infrared technology, and provides a green environment-friendly sterilization technology which has no harmful substance residue and little influence on the quality of the green pepper;
(3) the treatment method can ensure that the total number of colonies and the total number of moulds of the green pepper is less than 1 x 102cfu/g, which meets the national current standard GB14891.4-1997 radiation spice sanitary standard);
(4) the technology of the invention is not only suitable for sterilizing green pepper, but also has great advantages in sterilizing agricultural products with uneven surfaces and volatile active ingredients.
(5) The green pepper sterilization technology provided by the invention has the advantages that the equipment is convenient to design and improve, the large-scale treatment of the green peppers can be realized, and the green pepper sterilization technology is suitable for industrial production.
Drawings
FIG. 1 is a schematic diagram of the basic construction of a catalytic infrared device: 1-a gas ignition switch, 2-an infrared radiation plate, 3-a sample disc, 4-a pressure gauge, 5-a pressure control valve, 6-a gas switch, 7-liquefied gas, 8-a distance adjusting valve and 9-a heat preservation cover;
FIG. 2 is a basic construction diagram of a pulse device: 1-a control module, 2-a power switch, 3-a control display, 4-a sterilizing chamber, 5-a bellows, 6-a lamp tube, 7-a tray support and 8-a tray;
FIG. 3 shows the sterilizing effect of the pulsed light combined catalytic infrared on different microorganisms: IR infrared treatment, PL pulsed strong light treatment, IR-PL first infrared and then strong light treatment, PL-IR first strong light and then infrared treatment;
FIG. 4 shows the sterilizing effect of the pulsed strong light combined catalytic infrared on fresh green pepper: b, blanking, performing IR infrared treatment, performing PL pulse strong light treatment, performing IR-PL first infrared treatment and then strong light treatment, and performing PL-IR first strong light treatment and then infrared treatment;
fig. 5 shows the sterilizing effect of the pulse strong light combined catalytic infrared on the dried green pepper (1): b, blanking, performing IR infrared treatment, performing PL pulse strong light treatment, performing IR-PL first infrared treatment and then strong light treatment, and performing PL-IR first strong light treatment and then infrared treatment;
fig. 6 shows the sterilizing effect of the pulse strong light combined catalytic infrared on the dried green pepper (2): b, blanking, IR infrared treatment, PL pulse strong light treatment, IR-PL first infrared treatment and then strong light treatment, PL-IR first strong light treatment and then infrared treatment.
Detailed Description
The experimental procedures used in the following examples are all conventional procedures unless otherwise specified.
Materials, reagents and the like used in the following examples are commercially available unless otherwise specified.
The following examples are provided only to illustrate the sterilization treatment method of the present invention in detail and are not intended to limit the present invention.
Example 1
Weighing 25g of dried green pepper in a culture dish, placing in a high-pressure steam sterilization pot, and sterilizing at 121 deg.C for 20 min; 1.0mL of a microbial cell solution was quantitatively added thereto: initial concentration was E.coli (4.3X 10)7cfu/mL), Bacillus subtilis (1.91X 10)7cfu/mL), Pseudomonas aeruginosa (4.3X 107cfu/mL), Aspergillus flavus (1.2X 10)5cfu/mL). Setting sterilization parameters to sterilize the green peppers, wherein the pulse highlight condition is as follows: flashing 20 times, pulse energy 400J, frequency 1Hz, single lamp, distance 9 cm; catalytic infrared conditions: time 120s, distance 9cm, temperature 70 ℃. Shaking the culture dish in the sterilization process to turn over the green pepper. After the green pepper is sterilized (blank control is not processed), colony counting is carried out according to national standards GB4789.2-2016 and GB4789.15-2016, and the inactivation rate is calculated.
Deactivation rate (η) lgN0-lgN
In the formula, N is the number of bacteria remaining after sterilization; n is a radical of0Number of colonies as untreated blank.
The results are shown in FIG. 3, and the inactivation effects of different bacteria are complemented after combination.
Example 2
Respectively weighing 25g of fresh green pepper in a culture dish, and dividing into five groups of 3 parts of each group, namely infrared treatment, highlight-infrared treatment, infrared treatment after infrared treatment and non-sterilization treatment (blank) according to the treatment mode. Setting sterilization parameters to sterilize the green peppers, wherein the pulse highlight condition is as follows: flashing 20 times, pulse energy 400J, frequency 1Hz, single lamp, distance 9 cm; catalytic infrared conditions: time 120s, distance 9cm, temperature 70 ℃. Shaking the culture dish in the sterilization process to turn over the green pepper. After the green pepper is sterilized, counting the total number of colonies according to national standards GB4789.2-2016 and GB4789.15-2016, and finding a result shown in figure 4, wherein the total number of the colonies and the total number of the moulds after the surface of the green pepper is sterilized jointly meet the sanitary standard of the radiation spice in the national current standard GB 14891.4-1997.
Example 3
Weighing 25g of dry green pepper in a culture dish, spraying 1.25mL of sterile water, and dividing into five groups of 3 parts of each group, namely infrared treatment, highlight-first-infrared-second-infrared treatment, infrared-first-highlight-second-highlight treatment and non-sterilization treatment (blank) according to the treatment mode. Setting sterilization parameters to sterilize the green peppers, wherein the pulse highlight condition is as follows: flashing 20 times, pulse energy 400J, frequency 1Hz, single lamp, distance 9 cm; catalytic infrared conditions: time 120s, distance 9cm, temperature 70 ℃. Shaking the culture dish in the sterilization process to turn over the green pepper. After the green pepper is sterilized, counting the total number of colonies according to national standards GB4789.2-2016 and GB4789.15-2016, wherein the result is shown in figure 5, and the total number of the colonies and the total number of the moulds on the surface of the jointly sterilized green pepper meet the sanitary standard of the radiation spice in the national current standard GB 14891.4-1997.
Example 4
Weighing 25g of dry green pepper in a culture dish, spraying 1.25ml of sterile water, and dividing into five groups of infrared treatment, strong light treatment, first strong light and then infrared treatment, first infrared and then strong light treatment and no sterilization treatment (blank) according to the treatment mode, wherein each group comprises 3 parts. Setting sterilization parameters to sterilize the green peppers, wherein the pulse highlight condition is as follows: flashing for 30 times, with pulse energy of 500J, frequency of 1Hz, single lamp, distance of 12 cm; catalytic infrared conditions: time 120s, distance 9cm, temperature 60 ℃. Shaking the culture dish in the sterilization process to turn over the green pepper. After the green pepper is sterilized, counting the total number of colonies according to national standards GB4789.2-2016 and GB4789.15-2016, and finding a result shown in figure 6, wherein the total number of the colonies and the total number of the moulds after the surface of the green pepper is sterilized jointly meet the sanitary standard of the radiation spice in the national current standard GB 14891.4-1997.
Example 5
Weighing 25g of dry green pepper in a culture dish, spraying 1.25mL of sterile water, and setting treatment parameters to perform sterilization treatment on the green pepper: after catalytic infrared treatment is carried out for 120s at the temperature of 70 ℃ and at the distance of 9cm, the green pepper is turned over by strong pulse flash irradiation for 30 times under the conditions of pulse energy of 500J, frequency of 1Hz, single lamp and distance of 9cm and shaking the culture dish in the sterilization process. After the green pepper is sterilized, counting the total number of colonies according to national standards GB4789.2-2016 and GB 4789.15-2016; the content of the volatile oil is determined according to a method A for determining the volatile oil in the four general rules of the book 2015 of Chinese pharmacopoeia.
Comparative example 1
Weighing 25g of dried green pepper in a culture dish, and counting the total number of colonies according to national standards GB4789.2-2016 and GB4789.15-2016 without performing sterilization treatment; the content of the volatile oil is determined according to a method A for determining the volatile oil in the four general rules of the book 2015 of Chinese pharmacopoeia.
Comparative example 2
Weighing 25g of dried green pepper in a sterile conical flask, placing in a high-pressure steam sterilization pot, and sterilizing at 121 deg.C for 20 min. After the green pepper is sterilized, counting the total number of colonies according to national standards GB4789.2-2016 and GB 4789.15-2016; the content of the volatile oil is determined according to a method A for determining the volatile oil in the four general rules of the book 2015 of Chinese pharmacopoeia.
The results are shown in table 1, the total number of bacterial colonies and the total number of moulds of the two sterilization methods both accord with the national current standard GB14891.4-1997 radiation spice sanitary standard, the high-pressure steam sterilization effect is good, but the loss of the green pepper volatile oil is large and is lower than the national standard GB/T30391-2013 second-level pepper standard.
TABLE 1 Effect of different treatments on the bactericidal effect and quality of dried green pepper
Claims (4)
1. A catalytic infrared combined pulse intense light green pepper sterilization method is characterized by comprising the following steps:
(1) starting catalytic infrared equipment to preheat for half an hour, and setting sterilization parameters: the distance is 9-25cm, the time is 1-4min, and the temperature is 60-80 ℃;
(2) starting the pulse highlight equipment, and setting sterilization parameters: the distance is 9-25cm, the frequency is 0.5-1Hz, the power is 100-500W, and the blaze times are 10-50;
(3) spreading dried or fresh green pricklyash peel on an aseptic tray, and spraying 5% of aseptic water on the dried green pricklyash peel according to weight;
(4) opening catalytic infrared natural gas to stabilize the temperature, conveying the green pepper into a catalytic infrared device for treatment, and then carrying out secondary sterilization in a pulse highlight device; or the raw materials are treated in a pulse highlight device and then are subjected to catalytic infrared secondary sterilization; in the treatment process, shaking and turning the green pepper;
(5) and (5) carrying out vacuum packaging on the treated green pepper in an aseptic PE bag.
2. The method for sterilizing green pepper with catalysis type infrared combined with intensive pulse light as claimed in claim 1, wherein the material entering device in step (4) can be mechanically tracked or manually conveyed.
3. The catalytic infrared combined intensive pulse light green pepper sterilization method as claimed in claim 1, wherein the green pepper treated in step (5) has a total number of colonies and a total number of molds less than 1 x 102cfu/g。
4. The method for sterilizing green pepper according to claim 1, wherein the step (5) packaging material includes but is not limited to PE film.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115191476A (en) * | 2022-06-28 | 2022-10-18 | 江苏大学 | Dry pepper pulse strong light combined curcumin photodynamic sterilization method |
| CN115790065A (en) * | 2022-12-05 | 2023-03-14 | 珠海格力电器股份有限公司 | Combined sterilization device, sterilization control method and refrigerator |
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| CN115191476A (en) * | 2022-06-28 | 2022-10-18 | 江苏大学 | Dry pepper pulse strong light combined curcumin photodynamic sterilization method |
| CN115191476B (en) * | 2022-06-28 | 2024-02-13 | 江苏大学 | Photodynamic sterilization method combining dry chilli pulse strong light with curcumin |
| CN115790065A (en) * | 2022-12-05 | 2023-03-14 | 珠海格力电器股份有限公司 | Combined sterilization device, sterilization control method and refrigerator |
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