CN112514981B - Microwave fluid sterilization method for whole fruits and application thereof - Google Patents
Microwave fluid sterilization method for whole fruits and application thereof Download PDFInfo
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- CN112514981B CN112514981B CN202011248518.9A CN202011248518A CN112514981B CN 112514981 B CN112514981 B CN 112514981B CN 202011248518 A CN202011248518 A CN 202011248518A CN 112514981 B CN112514981 B CN 112514981B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
- A23B7/012—Preserving by heating by irradiation or electric treatment with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/07—Preservation of milk or milk preparations by irradiation, e.g. by microwaves ; by sonic or ultrasonic waves
-
- 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
- A23L2/48—Preservation of non-alcoholic beverages by heating by irradiation or electric treatment
-
- 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
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Abstract
The invention relates to the field of foods, in particular to a microwave fluid sterilization method for whole fruits and application thereof. The microwave fluid sterilization method comprises the following steps: performing microwave sterilization on the whole fruits in a medium with the viscosity of 1000-2000cP at 10-15 bar; wherein the whole fruit can move or rotate along with the flow of the medium. The microwave fluid sterilization method has good sterilization effect, and the microorganism detection result meets the national standard requirement; the prepared product can not change color, the nutrient retention rate is high, and the fruit particles are complete, fresh and undamaged. In addition, the microwave fluid sterilization method improves heating efficiency, reduces energy consumption, is simple and convenient to operate, and is convenient to popularize and apply in actual production.
Description
Technical Field
The invention relates to the field of foods, in particular to a microwave fluid sterilization method for whole fruits and application thereof.
Background
The food is extremely easy to be polluted and deteriorated by the environment in the processes of processing, preserving, transporting and selling, and the food can be preserved and sterilized by adopting high temperature, drying, blanching, heat sterilization, corrosion prevention or freezing. The microwave sterilization is to make the microorganisms in the food simultaneously receive the combined action of the microwave heating effect and the non-heating effect, so that the protein and the physiological active substances in the bacteria are mutated, and the growth and the development of the microorganisms are delayed and the microorganisms die, thereby achieving the purposes of food sterilization and fresh-keeping.
The existing food sterilization method comprises the following steps: pasteurization, UHT, steam immersion sterilization and the like, and heating is mainly performed by taking hot water or hot steam as a medium, however, the heating mode has the defects of low heating speed, high energy consumption and the like. Compared with the microwave sterilizing device, the microwave sterilizing device can lead microwaves to directly act on food and bacteria, and the combined action of the thermal effect and the non-thermal effect achieves the effect of rapid heating sterilization, thereby obviously improving the sterilizing effect. Meanwhile, as the microwaves have penetrability, the surface and the interior of the food are heated at the same time, so that the sterilization effect is more uniform and thorough. In addition, the microwave equipment is convenient to control, microwave energy is used immediately after being started, the thermal inertia of conventional heat sterilization is avoided, and the microwave power can be adjusted at any time, so that the control is convenient.
At present, the use of microwave sterilization methods is also mentioned in some sterilization methods for liquids (e.g. apple juice, fermented milk), solid particles (e.g. oat particles) or solid powders (wheat flour). For example, CN 107821595A discloses a cereal yogurt and a preparation method thereof, wherein it is mentioned that oat is sterilized by microwaves of different intensities and times and then aseptically added into yogurt, and the prepared yogurt is free from fat floating after being placed for a period of time, and meanwhile, the cereal particles have better bottom sticking condition and shelf life than the steaming sterilization mode. CN 109303114A discloses a yogurt and a preparation method thereof, a microwave sterilization mode is adopted, and the sterilization is performed by controlling the microwave sterilization conditions, so that the damage to the texture and flavor of the yogurt base material is reduced at the same time. CN 105875835A discloses a preparation method of yogurt with long shelf life, the fermented feed liquid is sterilized by microwave, wherein the microwave output power is 750-850W, and the microwave sterilization is divided into two steps: the first step: preserving heat for 35-45 seconds at 50-70 ℃, and the second part: preserving heat for 15-25s at 80-100 ℃. According to the preparation method of the yogurt with the long shelf life, the yogurt is stored for 5 months at normal temperature (20-30 ℃), white floccules and small particles with casein strokes are hardly detected, and the yogurt is good in taste and low in powder feel. CN 106472897a discloses a mango juice beverage formulation added with xanthan gum and granulated sugar and a preparation method, wherein the preparation process of the mango juice beverage formulation is as follows: the pulp prepared by treating mature fresh mango is treated to remove fiber, and is finished by a high-speed disc centrifuge, homogenized and degassed, and the size of particles is required to be reduced to 0.5-0.6mm or less, and the pulp is subjected to high-temperature instantaneous sterilization or microwave sterilization.
Disclosure of Invention
The invention researches a microwave sterilization method of whole fruits, and discovers that the microwave sterilization method has good sterilization effect, but is difficult to consider the integrity of the whole fruits and easy to cause adverse effects on the color and the nutritional ingredients of the products. Aiming at the problems, the invention optimizes the microwave sterilization method to obtain the following technical scheme:
a microwave sterilization method for whole fruits, which comprises the steps of performing microwave sterilization on whole fruits in a medium with the viscosity of 1000-2000cP under the pressure of 10-15 bar; wherein the whole fruit can move or rotate along with the flow of the medium.
The invention discovers that when the sterilization is carried out by adopting the mode, the sterilization effect can be ensured, and the color, nutrition and integrity of the whole fruit can be maintained.
The dispersibility of the whole fruits can be improved through the viscosity of the medium, and the phenomenon of heating non-uniformity inherent in a microwave mode is improved; and the protection effect on the whole fruits can be improved, and the damage to the appearance, the color and the nutrient substances of the whole fruits in the microwave process is avoided.
In order to better consider the sterilization effect and the protection of the whole fruits, the invention further explores and obtains the following technical scheme:
preferably, the viscosity of the medium is 1000-1500cP.
Preferably, when the whole fruit has a volume of 0.5-5cm 3 In the case of the whole fruit, a good sterilizing effect can be obtained, and the volume of the whole fruit is more preferably 0.8-1.2cm 3 . In one embodiment, for example, the whole fruit size can be about 10 x 10 mm.
Preferably, when the whole fruit is one or more of blueberry, mulberry, cranberry and raspberry, the microwave fluid sterilization method can obtain better effect.
Preferably, the medium is an edible medium; further preferably, the medium is selected from one or more of aqueous sugar solution, honey, fruit juice, aqueous solution containing colloid; preferably an aqueous sugar solution, more preferably the concentration of said aqueous sugar solution is 35-50wt%, even more preferably 38-45wt%, most preferably 38-42wt%.
The sugar in the "sugar water solution" of the present invention means sucrose.
In some embodiments, the aqueous sugar solution is prepared as follows: mixing sucrose with water at a certain proportion, and stirring at 50-55deg.C for 30min.
Preferably, the flow rate of the whole fruit-containing medium during sterilization is 2.0-5.0m/min, more preferably 2.0-4.0m/min, still more preferably 2.5-3.5m/min.
Preferably, the pH of the medium is 2-4.
The pH of the medium may be adjusted by adding a conventional edible pH adjuster (e.g., citric acid), the specific choice of pH adjuster is not further limited herein.
Preferably, the temperature of the microwave sterilization is 95-100 ℃. More preferably, the temperature is raised to 95-100 ℃ after 10-15s of heating, which is more beneficial to reducing the heat loss of the whole fruit.
Preferably, the microwave sterilization power is 1-24KW and the time is 20-60s.
As a preferable scheme, the invention provides a microwave fluid sterilization method, which comprises the steps of performing microwave sterilization on fruit grains in a sugar water solution with the sugar concentration of 38-45wt%, the flow rate of 2.0-4.0m/min and the pH value of 2-4;
the microwave sterilization pressure is 10-15bar, the temperature is 95-100 ℃, the heating time is 10-15s, the power is 1-24KW, and the time is 20-60s.
Further preferably, the invention provides a microwave fluid sterilization method, which comprises the steps of carrying out microwave sterilization on fruit grains in a sugar water solution with the sugar concentration of 38-42wt%, the flow rate of 2.5-3.5m/min and the pH value of 2-4;
the microwave sterilization pressure is 10-12bar, the temperature is 95-98 ℃, the heating time is 10-15s, the power is 1-12KW, and the time is 40-50s.
In a preferred embodiment, the microwave fluid sterilization method is: microwave sterilizing fruit grains in sugar water solution with sugar concentration of 40wt%, flow rate of 3.0m/min and pH value of 2-4;
the microwave sterilization pressure is 10bar, the temperature is 95 ℃, the heating time is 15s, the power is 1KW, and the time is 40s.
In practical application, in order to be more beneficial to the sterilization effect, the whole fruits with bright color, strong fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage are generally selected, and after the impurities are removed by cleaning, the microwave fluid sterilization is carried out.
The above-described preferred embodiments may be combined by those skilled in the art to obtain the preferred embodiments of the present invention.
The invention also provides application of the microwave fluid sterilization method in food processing.
Preferably, the food is any one of sealed fresh fruits, jam, fruit cans, yogurt, beverages and desserts.
Specifically, the fresh fruit processed by the method meets national standard requirements in terms of microorganism detection results, is obviously superior to similar products in the prior art in terms of color, nutritional ingredients, fruit particle integrity and the like, and can be manufactured into sealed fresh fruit products for transportation and selling.
In addition, when the medium is edible, the mixture of whole fruits and the medium can be directly used as jam or can after the whole fruits are sterilized according to the microwave fluid sterilization method.
When preparing foods containing fruits, the fruit processed products sterilized by the method can be added into corresponding foods, and the medium during sterilization can be reserved or not reserved according to the processing requirement.
The beneficial effects of the invention are as follows:
(1) The microwave fluid sterilization method has good sterilization effect, and the microorganism detection result meets the national standard requirement; the prepared fruit processed product does not change color, has high nutrient retention rate, and the fruit particles are complete, fresh and undamaged.
(2) The microwave fluid sterilization method improves heating efficiency, reduces energy consumption, is simple and convenient to operate, and is convenient to popularize and apply in actual production.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
In order to facilitate the comparison effect, the following examples 1 to 9 and comparative examples 1 to 3 each use blueberry as a raw material, and the sterilization method of the present invention can be practically applied to other fruits within the scope of the present invention, thereby obtaining the effects equivalent to the following examples.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
Example 1
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 40wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 1120 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 1KW, the working pressure to be 10bar and the flow rate to be 3.0m/min; heating for 15s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 2
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
c. Mixing: adding 40% of honey with the viscosity of 2000cP into the blueberry fruit particles, and simultaneously adding citric acid in the stirring process, and adjusting the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 1KW, the working pressure to be 10bar and the flow rate to be 3.0m/min; heating for 15s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 3
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
c. Mixing: adding blueberry granules into 40% blueberry juice with the viscosity of 1000cP, and adding citric acid in the stirring process, and adjusting the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 1KW, the working pressure to be 10bar and the flow rate to be 3.0m/min; heating for 15s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 4
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: mixing 33wt% of white granulated sugar and 0.2% of pectin, and stirring at 50-55deg.C for 30min to obtain a solution medium with a viscosity of 1750 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 1KW, the working pressure to be 10bar and the flow rate to be 3.0m/min; heating for 15s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 5
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 40wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 1180 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 12KW, the working pressure to be 10bar and the flow rate to be 3m/min; heating for 12s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 6
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 45wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 1230 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 12KW, the working pressure to be 10bar and the flow rate to be 3m/min; heating for 12s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 7
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 45wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a syrup water solution medium with the viscosity of 1280 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 12KW, the working pressure to be 10bar and the flow rate to be 4m/min; heating for 12s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 8
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 45wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 1250 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 12KW, the working pressure to be 15bar and the flow rate to be 4m/min; heating for 12s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Example 9
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 45wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a syrup water solution medium with the viscosity of 1240 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-3;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 24KW, the working pressure to be 15bar and the flow rate to be 4m/min; heating for 10s to 95 deg.C, maintaining for 40s, sterilizing, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Comparative example 1
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 40wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 1120 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to be 1KW, the working pressure to be 30bar and the flow rate to be 2m/min; the temperature was raised to 95 degrees celsius by heating for 15s and maintained for 40s, after sterilization, cooled to 40-50 ℃.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Comparative example 2
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 20wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 780 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam in the tank into a microwave fluid sterilization device by a pump, and setting the power of the microwave fluid sterilization device to 10KW, the working pressure to 15bar and the flow rate to 3m/min; the temperature was raised to 95 degrees celsius by heating for 11s and maintained for 40s, after sterilization, cooled to 40-50 ℃.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Comparative example 3
Selecting high-quality blueberry fruits: selecting whole blueberries with bright color, rich fragrance, no plant diseases and insect pests, no extrusion collision and no spoilage;
a. cleaning and removing impurities: removing dust on the surface of the blueberries, selecting the blueberries again, cleaning the blueberries for a plurality of times by flowing clean water, and cleaning the blueberries for later use.
b. And (3) blending and concentrating: pouring 45wt% of white granulated sugar into water to decoct syrup, and stirring for 30min at 50-55 ℃ to obtain a sugar water solution medium with the viscosity of 1500 cP;
c. mixing: adding blueberry fruit particles into a prepared medium, and simultaneously adding citric acid in the stirring process, and regulating the pH to 2-4;
d. sterilizing and cooling: pumping the mixed jam into conventional tubular heat sterilization equipment, sterilizing at 95deg.C for 5min, and cooling to 40-50deg.C.
e. And (3) filling: filling the sterilized jam into a 25L aluminum foil bag for later use.
Experimental example
The jam prepared in examples 1 to 9 and comparative examples 1 to 3 was tested for various indexes, specifically, the test indexes include particle integrity, color, anthocyanin content, vitamin C content, total colony count, and the specific test procedures are as follows, and the test results are shown in table 1:
particle integrity: and cleaning out fruit particles in the jam, and calculating the percentage of unbroken particles in the total particles.
Color: the color of the washed fruit particles was observed and recorded.
Anthocyanin content: reference is made to NY/T2640-2014.
Vitamin C content: refer to GB5009.86-2016.
Colony count: tested according to the method specified in GB/T4789.24.
TABLE 1
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (16)
1. A method for sterilizing whole fruits by microwave fluid is characterized in that the whole fruits are sterilized by microwave in a medium with the viscosity of 1000-2000cP under the pressure of 10-15 bar;
wherein the whole fruit can move or rotate along with the flow of the medium;
the medium is one or more selected from sugar water solution, mel, fruit juice, and colloid-containing water solution;
the temperature of the microwave sterilization is 95-100 ℃ and the heating time is 10-15s; the power of the microwave sterilization is 1-24KW, and the time is 20-60s;
in the sterilization process, the flow rate of the medium containing whole fruits is 2.0-5.0m/min; the pH value of the medium is 2-4.
2. The method of microwave fluid sterilization according to claim 1, wherein the viscosity of the medium is 1000-1500cP.
3. A method of sterilizing a fluid by microwaves according to claim 1 or 2, characterized in that said whole fruit has a volume of 0.5-5cm 3 。
4. A method of sterilizing a fluid by microwaves according to claim 3, characterized in that the whole fruit has a volume of 0.8-1.2cm 3 。
5. The method of microwave fluid sterilization according to any one of claims 1, 2, 4, wherein the whole fruit is one or more of blueberry, mulberry, cranberry, raspberry.
6. A method of sterilizing a fluid by microwaves according to claim 3, wherein said whole fruit is one or more of blueberry, mulberry, cranberry and raspberry.
7. The microwave fluid sterilization process according to any one of claims 1, 2, 4, 6, wherein the medium is an aqueous sugar solution.
8. A microwave fluid sterilization process according to claim 3 wherein the medium is an aqueous sugar solution.
9. The method of microwave fluid sterilization according to claim 5, wherein the medium is an aqueous sugar solution.
10. The method of microwave fluid sterilization according to claim 7, wherein the concentration of the aqueous sugar solution is 35-50 wt%.
11. A method of microwave fluid sterilization according to claim 8 or 9, wherein the concentration of the aqueous sugar solution is between 35 and 50 wt%.
12. A method of microwave fluid sterilization according to claim 10, wherein,
sterilizing whole fruit with sugar water solution with sugar concentration of 38-45wt% and flow rate of 2.0-4.0 m/min.
13. A method of microwave fluid sterilization according to claim 11, wherein,
sterilizing whole fruit with sugar water solution with sugar concentration of 38-45wt% and flow rate of 2.0-4.0 m/min.
14. The method of microwave fluid sterilization according to claim 12 or 13, wherein the whole fruit is subjected to microwave sterilization in an aqueous sugar solution having a sugar concentration of 38-42wt% and a flow rate of 2.5-3.5 m/min;
the microwave sterilization pressure is 10-12bar, the temperature is 95-98 ℃, the power is 1-12KW, and the time is 40-50s.
15. Use of the microwave fluid sterilization process according to any of claims 1-14 in food processing.
16. The use according to claim 15, wherein the food product is any one of a sealed fresh fruit, jam, fruit can, yoghurt, beverage, dessert.
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