CN112544857A - 一种全方位果蔬杀菌方法 - Google Patents
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Abstract
本发明公开了一种全方位果蔬杀菌方法,具体涉及果蔬杀菌技术领域,其技术方案是:包括次氯酸和电子束,具体工序流程如下:S1:准备清洗槽,往清洗槽中加入纯净水;S2:将果蔬放入清洗槽内,浸泡、冲刷清洗,捞出;S3:DCW次氯酸发生器电解稀盐酸生成次氯酸;S4:将次氯酸加入纯净水混合后,把果蔬放入次氯酸水中浸泡、清洗,然后捞出;S5:使用电子束对果蔬进行全方位辐照射杀菌;S6:使用保鲜膜包裹果蔬封装,一种全方位果蔬杀菌方法有益效果是:通过设计一种全方位果蔬杀菌方法,对果蔬进行三次全方位杀菌,使果蔬放置后可以全方位彻底杀菌,除去果蔬表面药物。
Description
技术领域
本发明涉及果蔬杀菌技术领域,具体涉及一种全方位果蔬杀菌方法。
背景技术
现在生吃水果蔬菜已经成为一种时尚和流行,果蔬生吃不仅能保持其味美色鲜,增加食欲,还能减少加热烹调过程中对维生素等有益物质的破坏,这也是生吃文化备受推崇的主要原因,大家都知道买回来的蔬菜和水果都是需要经过清洗消毒才能食用的,因为蔬菜水果在种植和运输的过程中,会沾染上一些农药、细菌、微生物等等,如果不经过消毒就食用的话,很容易导致这些成分进入人体,从而导致疾病,危害人们的身体健康,所以大家一定要注意蔬菜水果消清洗后才能食用,蔬菜水果的表皮上很容易有农药的残留,如果不清洗消毒,很容易导致农药中毒,危害人们的身体健康,蔬菜水果在生长和运输的过程中,还容易沾染病菌、细菌、以及寄生虫卵,如果不消毒食用,很容易导致这些有害成分进入人体,从而导致肠胃疾病,危害人们肠胃健康,蔬菜、水果在生长过程中需要施肥、浇灌、打药,常会受到寄生虫卵、细菌、农药的污染,特别是用未经处理的人畜粪便施肥的蔬菜,肠道致病菌及寄生虫卵污染严重,大肠杆菌检出率为67%至95%,寄生虫卵检出率89%,而且采收、整理加工、运输过程中均易受到细菌的侵染,因此,生食瓜果蔬菜应彻底洗净消毒。
现有技术存在以下不足:现有的果蔬放置后在清洗时表面仍会存留部分农药无法清洗掉,人们吃下对身体造成伤害。
因此,发明一种全方位果蔬杀菌方法很有必要。
发明内容
为此,本发明提供一种全方位果蔬杀菌方法,通过设计一种全方位果蔬杀菌方法,对果蔬进行三次全方位杀菌,以解决果蔬放置后在清洗时表面仍会存留部分农药无法清洗掉的问题。
为了实现上述目的,本发明提供如下技术方案:一种全方位果蔬杀菌方法,包括次氯酸和电子束,具体工序流程如下:
S1:准备清洗槽,往清洗槽中加入纯净水;
S2:将果蔬放入清洗槽内,浸泡、冲刷清洗,捞出;
S3:DCW次氯酸发生器电解稀盐酸生成次氯酸;
S4:将次氯酸加入纯净水混合后,把果蔬放入次氯酸水中浸泡、清洗,然后捞出;
S5:使用电子束对果蔬进行全方位辐照射杀菌;
S6:使用保鲜膜包裹果蔬封装。
优选的,所述S1中,所述纯净水温度为5-10℃。
优选的,所述S2中,所述果蔬冲刷清洗三分钟。
优选的,所述S2中,所述果蔬捞出后沥水十分钟。
优选的,所述S3中,所述次氯酸为微弱酸性次氯酸。
优选的,所述S4中,所述次氯酸水清洗果蔬时使用毛刷进行刷洗果蔬表面和果蔬缝隙。
优选的,所述S5中,所述电子束照射果蔬杀菌时,慢速转动果蔬。
优选的,所述S5中,所述电子束照射果蔬杀菌十五分钟。
优选的,所述S6中,所述保鲜膜采用透明保鲜薄膜,对果蔬包裹两层
本发明的有益效果是:
准备清洗槽,往清洗槽中加入纯净水,纯净水温度为5-10℃,将果蔬放入清洗槽内,浸泡、冲刷清洗,捞出,果蔬冲刷清洗三分钟,果蔬捞出后沥水十分钟,通过纯净水对果蔬进行第一遍清洗杀菌,主要清洗果蔬表面的污垢和残留的农药作用,低水温避免了细菌滋生和繁殖;
使用DCW次氯酸发生器电解稀盐酸生成次氯酸,次氯酸为微弱酸性次氯酸,次氯酸为安全、有效、环保的消毒灭菌产品,次氯酸还可以用弱酸与次氯酸钠配比而成,以及电解饱和盐水制成,DCW次氯酸发生器可自动完成对稀盐酸电解产生次氯酸,方便,耐用,次氯酸作为果蔬可杀出真菌的消毒成分,它会慢慢发生自身氧化还原反应而分解,在分解时每个次氯酸分子会吸收电子,达到杀菌目的,并解离出氢离子,氯离子与氧气,有效分解农药残留成分,并溶于小分子水中,达到去农残效果,且次氯酸对人体无害,无需再用清水清洗;
次氯酸是人体免疫系统的一个重要组成部分,是人体自有的一种免疫因子,次氯酸水与人体有高度的相容性,其特点是杀菌谱广、杀灭力强、安全性高、环保性好,次氯酸水应用于消毒领域,是一种新型的高效消毒剂,将次氯酸加入纯净水混合后,把果蔬放入次氯酸水中浸泡、清洗,然后捞出,次氯酸水清洗果蔬时使用毛刷进行刷洗果蔬表面和果蔬缝隙,使用次氯酸水浸泡果蔬,把果蔬表面残留的农药成分进行分解,次氯酸能够渗入细胞壁、病毒外壳,使菌体蛋白变性致死;
它在分解时可形成生态氧,迅速使细菌蛋白氧化变性,氯可直接作用于菌体蛋白,使其变性失去活力,次氯酸水清洗果蔬时使用强水压,强力冲刷掉果蔬表面和果蔬缝隙的死亡细菌,捞出果蔬后沥水三分钟再进行下一步操作,使果蔬表面不必残留过多的水渍;
使用电子束对果蔬进行全方位辐照杀菌,电子束照射果蔬杀菌时,慢速转动果蔬,电子束照射果蔬杀菌十五分钟,辐照杀菌技术是采用电子束、Y射线对果蔬进行辐照,通过激化果蔬中所含的水分及其他分子,使活体生物的生命受损中断,有效地杀灭果蔬中致病菌微生物和传染性寄生虫,从而达到对果蔬灭菌保鲜、提高卫生质量、保持营养品质及风味、延长货架期等目的,电子束产生的电离辐射,可导致细胞内物质电离,破坏细胞结构,进而杀死微生物,将电子加速,去撞击重金属铅板,铅板发出具有宽带光子能量频谱的强射线,穿透力强,具有较高能量杀死微生物,使用保鲜膜包裹果蔬封装,延长保存果蔬新鲜度,保鲜膜采用透明保鲜薄膜,对果蔬包裹两层,防止果蔬表面水分流失,保持果蔬的新鲜程度。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
本发明提供的一种全方位果蔬杀菌方法,包括次氯酸和电子束,具体工序流程如下:
S1:准备清洗槽,往清洗槽中加入纯净水,所述纯净水温度为5-10℃;
S2:将果蔬放入清洗槽内,浸泡、冲刷清洗,捞出,所述果蔬冲刷清洗三分钟,所述果蔬捞出后沥水十分钟,通过纯净水对果蔬进行第一遍清洗杀菌,主要清洗果蔬表面的污垢和残留的农药作用,低水温避免了细菌滋生和繁殖;
S3:DCW次氯酸发生器电解稀盐酸生成次氯酸,所述次氯酸为微弱酸性次氯酸,次氯酸为安全、有效、环保的消毒灭菌产品,次氯酸还可以用弱酸与次氯酸钠配比而成,以及电解饱和盐水制成,DCW次氯酸发生器设置为HCCL-1000,DCW次氯酸发生器可自动完成对稀盐酸电解产生次氯酸,方便,耐用,次氯酸作为果蔬可杀出真菌的消毒成分,它会慢慢发生自身氧化还原反应而分解,在分解时每个次氯酸分子会吸收电子,达到杀菌目的,并解离出氢离子,氯离子与氧气,有效分解农药残留成分,并溶于小分子水中,达到去农残效果,且次氯酸对人体无害,无需再用清水清洗,次氯酸是人体免疫系统的一个重要组成部分,是人体自有的一种免疫因子,次氯酸水与人体有高度的相容性,其特点是杀菌谱广、杀灭力强、安全性高、环保性好,次氯酸水应用于消毒领域,是一种新型的高效消毒剂;
S4:将次氯酸加入纯净水混合后,把果蔬放入次氯酸水中浸泡、清洗,然后捞出,所述次氯酸水清洗果蔬时使用毛刷进行刷洗果蔬表面和果蔬缝隙,使用次氯酸水浸泡果蔬,把果蔬表面残留的农药成分进行分解,次氯酸能够渗入细胞壁、病毒外壳,使菌体蛋白变性致死,它在分解时可形成生态氧,迅速使细菌蛋白氧化变性,氯可直接作用于菌体蛋白,使其变性失去活力,次氯酸水清洗果蔬时使用强水压,强力冲刷掉果蔬表面和果蔬缝隙的死亡细菌,捞出果蔬后沥水三分钟再进行下一步操作,使果蔬表面不必残留过多的水渍;
S5:使用电子束对果蔬进行全方位辐照杀菌,所述电子束照射果蔬杀菌时,慢速转动果蔬,所述电子束照射果蔬杀菌十五分钟,辐照杀菌技术是采用电子束、Y射线对果蔬进行辐照,通过激化果蔬中所含的水分及其他分子,使活体生物的生命受损中断,有效地杀灭果蔬中致病菌微生物和传染性寄生虫,从而达到对果蔬灭菌保鲜、提高卫生质量、保持营养品质及风味、延长货架期等目的,电子束产生的电离辐射,可导致细胞内物质电离,破坏细胞结构,进而杀死微生物,将电子加速,去撞击重金属铅板,铅板发出具有宽带光子能量频谱的强射线,穿透力强,具有较高能量杀死微生物;
S6:使用保鲜膜包裹果蔬封装,延长保存果蔬新鲜度,保鲜膜采用透明保鲜薄膜,对果蔬包裹两层,防止果蔬表面水分流失,保持果蔬的新鲜程度。
在使用本加工方法时,准备清洗槽,往清洗槽中加入纯净水,纯净水温度为5-10℃,将果蔬放入清洗槽内,浸泡、冲刷清洗,捞出,果蔬冲刷清洗三分钟,果蔬捞出后沥水十分钟,通过纯净水对果蔬进行第一遍清洗杀菌,主要清洗果蔬表面的污垢和残留的农药作用,低水温避免了细菌滋生和繁殖,使用DCW次氯酸发生器电解稀盐酸生成次氯酸,所述次氯酸为微弱酸性次氯酸,次氯酸为安全、有效、环保的消毒灭菌产品,次氯酸还可以用弱酸与次氯酸钠配比而成,以及电解饱和盐水制成,DCW次氯酸发生器可自动完成对稀盐酸电解产生次氯酸,方便,耐用,次氯酸作为果蔬可杀出真菌的消毒成分,它会慢慢发生自身氧化还原反应而分解,在分解时每个次氯酸分子会吸收电子,达到杀菌目的,并解离出氢离子,氯离子与氧气,有效分解农药残留成分,并溶于小分子水中,达到去农残效果,且次氯酸对人体无害,无需再用清水清洗,次氯酸是人体免疫系统的一个重要组成部分,是人体自有的一种免疫因子,次氯酸水与人体有高度的相容性,其特点是杀菌谱广、杀灭力强、安全性高、环保性好,次氯酸水应用于消毒领域,是一种新型的高效消毒剂,将次氯酸加入纯净水混合后,把果蔬放入次氯酸水中浸泡、清洗,然后捞出,次氯酸水清洗果蔬时使用毛刷进行刷洗果蔬表面和果蔬缝隙,使用次氯酸水浸泡果蔬,把果蔬表面残留的农药成分进行分解,次氯酸能够渗入细胞壁、病毒外壳,使菌体蛋白变性致死,它在分解时可形成生态氧,迅速使细菌蛋白氧化变性,氯可直接作用于菌体蛋白,使其变性失去活力,次氯酸水清洗果蔬时使用强水压,强力冲刷掉果蔬表面和果蔬缝隙的死亡细菌,捞出果蔬后沥水三分钟再进行下一步操作,使果蔬表面不必残留过多的水渍,使用电子束对果蔬进行全方位辐照杀菌,电子束照射果蔬杀菌时,慢速转动果蔬,电子束照射果蔬杀菌十五分钟,辐照杀菌技术是采用电子束、Y射线对果蔬进行辐照,通过激化果蔬中所含的水分及其他分子,使活体生物的生命受损中断,有效地杀灭果蔬中致病菌微生物和传染性寄生虫,从而达到对果蔬灭菌保鲜、提高卫生质量、保持营养品质及风味、延长货架期等目的,电子束产生的电离辐射,可导致细胞内物质电离,破坏细胞结构,进而杀死微生物,将电子加速,去撞击重金属铅板,铅板发出具有宽带光子能量频谱的强射线,穿透力强,具有较高能量杀死微生物,使用保鲜膜包裹果蔬封装,延长保存果蔬新鲜度,保鲜膜采用透明保鲜薄膜,对果蔬包裹两层,防止果蔬表面水分流失,保持果蔬的新鲜程度。
以上所述,仅是本发明的较佳实施例,任何熟悉本领域的技术人员均可能利用上述阐述的技术方案对本发明加以修改或将其修改为等同的技术方案。因此,依据本发明的技术方案所进行的任何简单修改或等同置换,尽属于本发明要求保护的范围。
Claims (9)
1.一种全方位果蔬杀菌方法,包括次氯酸和电子束,其特征在于:具体工序流程如下:
S1:准备清洗槽,往清洗槽中加入纯净水;
S2:将果蔬放入清洗槽内,浸泡、冲刷清洗,捞出;
S3:DCW次氯酸发生器电解稀盐酸生成次氯酸;
S4:将次氯酸加入纯净水混合后,把果蔬放入次氯酸水中浸泡、清洗,然后捞出;
S5:使用电子束对果蔬进行全方位辐照射杀菌;
S6:使用保鲜膜包裹果蔬封装。
2.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S1中,所述纯净水温度为5-10℃。
3.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S2中,所述果蔬冲刷清洗三分钟。
4.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S2中,所述果蔬捞出后沥水十分钟。
5.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S3中,所述次氯酸为微弱酸性次氯酸。
6.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S4中,所述次氯酸水清洗果蔬时使用毛刷进行刷洗果蔬表面和果蔬缝隙。
7.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S5中,所述电子束照射果蔬杀菌时,慢速转动果蔬。
8.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S5中,所述电子束照射果蔬杀菌十五分钟。
9.根据权利要求1所述的一种全方位果蔬杀菌方法,其特征在于:所述S6中,所述保鲜膜采用透明保鲜薄膜,对果蔬包裹两层。
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