CN113519829B - Process for processing canned bird's nest through microwave and vacuum pretreatment - Google Patents
Process for processing canned bird's nest through microwave and vacuum pretreatment Download PDFInfo
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- CN113519829B CN113519829B CN202110735458.1A CN202110735458A CN113519829B CN 113519829 B CN113519829 B CN 113519829B CN 202110735458 A CN202110735458 A CN 202110735458A CN 113519829 B CN113519829 B CN 113519829B
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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 discloses a process for processing a bird's nest can by microwave synergistic vacuum pretreatment, which comprises the steps of filling bird's nest raw materials into a can bottle, placing the can bottle in a microwave vacuum sterilization chamber, setting the vacuum degree to be about minus 0.08 to minus 0.1MPa and the microwave intensity to be 20W/g, treating the bird's nest raw materials at the temperature of 105-115 ℃ for 12-15 min by microwave vacuum sterilization, filling sugar solution after treatment, and sterilizing for 5-10min by saturated steam at the temperature of 121 ℃ to ensure that the shelf life of the bird's nest can is kept at 6-12 months; according to the invention, the microwave synergistic vacuum bacteria reduction pretreatment is adopted, so that the effect which cannot be achieved by single microwave or single vacuum bacteria reduction is achieved; and the damage of microwave vacuum pretreatment and traditional heat sterilization to the quality of the canned bird's nest is far less than that of the traditional canned bird's nest, and the method greatly protects the quality of the product and is suitable for further popularization and application.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a process for processing canned bird's nest by microwave and vacuum pretreatment.
Background
The nidus Collocaliae is a nest formed by mixing and bonding saliva secreted by several swiftlet in the family of Rainshogweidae and its fluff. Mainly produced in southeast Asian countries such as Malaysia, indonesia, thailand and Burmese, and Fujian and Guangdong coastal regions of China. The bird's nest contains rich saccharides, organic acids, free amino acids and sialic acid as characteristic matters.
The edible bird nest needs to be sterilized in the filling process, and the conventional common sterilization methods mainly comprise a microwave sterilization method, a high-temperature water circulation sterilization method and a steam and compressed air mixed circulation gas sterilization method; the sterilization modes have the defects that for example, microwave sterilization is carried out on materials, the sterilization effect can only be achieved on general microorganisms, and the sterilization effect on the Geobacillus stearothermophilus of can indicator bacteria is small; the high-temperature water circulation sterilization mode is to heat the packaged food to 121 ℃ for sterilization, and the defects are that: the nutritional ingredients of the food are greatly destroyed and lost at 121 ℃, the texture characteristics of the canned food are greatly changed at a higher temperature for a long time, and a large amount of heat energy is consumed; the sterilization mode of the mixed circulation gas of the steam and the compressed air is to heat the packaged food to 121 ℃ for sterilization by a hot ventilation steam sterilizer, and the defects are that: when the circulation is insufficient, sterilization dead angles can appear, the storage requirements of articles are strict, the nutrient components of the food are greatly destroyed and lost at 121 ℃, and the texture characteristics of the canned food are greatly changed; while also consuming a significant amount of thermal energy.
When the conventional common sterilization and disinfection method is adopted to sterilize the canned bird's nest, the sterilization effect is poor, and simultaneously, the nutrient components in the bird's nest are easily damaged and lost greatly.
Disclosure of Invention
Aiming at the technical problems, the invention provides a process for processing canned bird's nest by microwave-vacuum-assisted pretreatment.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
a technology for processing canned bird's nest by microwave cooperated with vacuum pretreatment comprises the following steps:
1) After the dry bird's nest raw material is filled into a can bottle, the microwave vacuum sterilization is carried out for 15min under the microwave power of-0.08 to-0.1 MPa,105 to 115 ℃ and 800W;
2) After microwave vacuum sterilization, the canned bottles filled with the dry bird's nest raw materials are filled with sugar solution, then the bottle caps are covered, and sterilization is carried out at 121 ℃ for 5-10 mm.
Further, 40g of dry bird's nest is filled in each can.
Further, in the step 1), the temperature is increased to 105-115 ℃ within 30-40 s in the microwave vacuum sterilization process.
Compared with the prior art, the invention has the following beneficial effects:
the process for processing the canned bird's nest through the microwave and vacuum pretreatment provided by the invention can greatly protect the texture characteristics and the nutritional value of canned bird's nest products while killing bacteria. The effect of microwave synergistic vacuum sterilization on killing geobacillus stearothermophilus is far better than that of a single microwave sterilization technology, and the method is suitable for further popularization and application.
Drawings
FIG. 1 is a process flow diagram of canned bird's nest;
FIG. 2 is a schematic diagram of Weibull model of Geobacillus stearothermophilus of bird's nest raw material by microwave vacuum pretreatment sterilization of different parameters;
FIG. 3 is a schematic diagram showing the measurement results of the heat resistance of Geobacillus stearothermophilus in nidus Collocaliae soup;
FIG. 4 is a DNA gel electrophoresis diagram of Geobacillus stearothermophilus which is a bird's nest raw material under microwave vacuum pretreatment and bacteria reduction;
fig. 5 is a schematic diagram of the texture of the product after microwave vacuum pretreatment and high-temperature high-pressure sterilization.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions in the embodiments of the present invention will be clearly and completely described in the following in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
A technology for processing canned bird's nest by microwave cooperated with vacuum pretreatment comprises the following steps:
(1) Pretreatment preparation: putting 40g of dry bird's nest raw material subjected to microwave vacuum pretreatment and bacteria reduction into a can bottle, then putting the can bottle into an inner frame, and pushing the inner frame into a microwave vacuum bacteria reduction chamber;
(2) Vacuumizing: starting a vacuum pump to pump air in the cavity, and controlling the vacuum degree to be-0.08 to-0.1 MPa; experiments show that the sterilization effect is obviously improved along with the rise of the vacuum degree, but the too high vacuum degree can cause the evaporation of water to be too fast, so that the bird's nest sample is destroyed, and the vacuum degree is preferably between-0.08 and-0.1 MPa.
(3) Microwave vacuum sterilization: setting the temperature of the control panel at 105-115 ℃ and the microwave power at 800W, raising the temperature in the microwave vacuum sterilization chamber to the set temperature within 30-40 s, and keeping for 15min; experiments show that the greater the microwave intensity, the better the bacteria reduction effect, but the too large microwave intensity can cause the damage of the sample, and the too low intensity bacteria reduction effect is common, so the microwave power of 800W is preferable, and the microwave vacuum bacteria reduction time is 15min.
(4) Air intake and stop: closing the microwave vacuum sterilization, and opening the air inlet valve for air inlet.
(5) Sterilizing at high temperature and high pressure at 121 ℃: taking out the can bottle filled with the dry bird's nest raw material, filling sugar solution, covering a cover, and placing the can bottle in a sterilizing kettle for sterilizing for 5-10min at 121 ℃; after the sterilization is carried out by microwave vacuum pretreatment, the product enters a sterilization kettle for short-time sterilization, thus achieving the commercial sterilization requirement and keeping the edible taste of the product.
Test
1. Verification of bacteria reduction effect of microwave vacuum pretreatment
1.1 preparation of spore suspension
Activated Geobacillus stearothermophilus (ATCC 7953) was inoculated onto nutrient agar medium, spread with sterilized curved bars, and then cultured at 55deg.C. Culturing at room temperature after 5 days, and scraping off spores by a sterilizing spoon when the spore rate reaches more than 90%. Filtering with sterilized absorbent cotton, removing scraped agar, and oscillating with small steel ball in test tube to break chain, and dispersing Geobacillus stearothermophilus into individual spores. Geobacillus stearothermophilus was centrifuged at 7000rpm for 15min, the supernatant was decanted, resuspended in distilled water, and then centrifuged 2 times. Maintaining in water bath at 90deg.C for 10min, and killing propagules. And then centrifuged at 7000 rpm. Diluting the spores into 10-8 concentration bacterial liquid by using distilled water, and sub-packaging into a centrifuge tube for standby.
1.2 preparation of edible bird's nest raw material fungus carrier
Weighing 40g of bird's nest after picking hair, grinding for 90s to powder, subpackaging in 15 test tubes (2 g/tube), sealing by kraft paper and rubber band, sterilizing in a pressure sterilization container at 121 ℃ for 15min, and forming the sterilized bird's nest powder into regular blocks in the test tubes again to serve as a fungus carrier. Sucking 0.1mL of the spore suspension prepared in 1.1 by using a 1mL pipetting gun, inoculating the spore suspension to the plane of the bird's nest in a test tube, and taking the inoculated bird's nest as a bird's nest raw material bacterial carrier.
1.3 study of the dynamics of sterilizing Geobacillus stearothermophilus which is a bird's nest raw material pretreated by microwave vacuum
Fig. 2a shows the residual ratio of the bacteria-reducing thermophilic bacteria of the bird's nest raw material bacteria carrier prepared in 1.2 under the non-vacuum condition under different microwave powers. The results in FIG. 2a show that microwaves have a poor sterilization effect on Geobacillus stearothermophilus under non-vacuum conditions, even after 20 minutes at a maximum power of 1600W, the sterilization effect is only about 1.5 log values.
Fig. 2b shows the residual ratio of the attenuated thermophilic bacteria of the bird's nest raw material bacteria carrier prepared in 1.2 under different vacuum degrees at 400w microwave power. The results in FIG. 2b show that changing the vacuum at lower microwave power (400W) has little bactericidal effect on Geobacillus stearothermophilus, even with microbial growth. The monitoring shows that the temperature of the material does not rise to the limiting temperature of 121 ℃ under the low-power condition, so that the temperature does not reach the temperature for killing the geobacillus stearothermophilus, the sterilization effect is poor, and the germination and growth of the geobacillus stearothermophilus are promoted due to long-time heat preservation.
FIG. 2c shows the residual ratios of the fungus-reducing thermophilic bacteria of the bird's nest raw material fungus carrier prepared in 1.2 under the rated vacuum degree of-0.1 MPa and different microwave powers. The result of FIG. 2c shows that the sterilizing effect on Geobacillus stearothermophilus increases with increasing microwave power at rated vacuum level-0.1 MPa.
Fig. 2d shows the residual ratios of the fungus-reduced thermophilic bacteria of the bird's nest raw material fungus carrier prepared in 1.2 under the condition of rated power of 800W and different vacuum degrees. The result of fig. 2d shows that the sterilization effect is remarkably improved along with the rise of the vacuum degree under the condition of rated power of 800W. This is probably due to the fact that the rapid decrease in water activity of bacterial spores under vacuum conditions leads to an increase in their thermal sensitivity, thereby enhancing the bactericidal effect. Therefore, the vacuum negative pressure mechanism can have a remarkable improvement effect on the microwave sterilization and the dry heat sterilization.
2. Compared with the traditional heat sterilization process
2.1 canned bird's nest manufacturing process
The process steps are shown in figure 1, wherein the microwave power of microwave vacuum pretreatment is 800W (20W/g), the temperature is 105-115 ℃, and the vacuum degree is-0.08 to-0.1 MPa; the temperature of the traditional heat sterilization (sterilization temperature of a sterilization pot) is 114 ℃ or 121 ℃.
2.2 detection of Heat resistance of Geobacillus stearothermophilus in bird's nest soup
Referring to fig. 3, by measuring the heat resistance of geobacillus stearothermophilus in the cubilose soup, the total sterilization number of 6 logarithmic values required by the canned food product is determined, the corresponding time parameters of microwave vacuum pretreatment and traditional heat sterilization are as follows, 2 logarithmic value geobacillus stearothermophilus (treatment time is 12.14 min) is killed after microwave vacuum pretreatment, and 4 logarithmic value geobacillus stearothermophilus (sterilization time is 13.32 min) is also required to be killed by the traditional heat sterilization; after microwave vacuum pretreatment, 4 logarithmic geobacillus stearothermophilus are killed (treatment time is 14.71 min), 2 logarithmic geobacillus stearothermophilus are killed (sterilization time is 6.66 min) by matching with traditional heat sterilization, and the D value of geobacillus stearothermophilus in the edible bird's nest soup is 3.33min and the Z value is 10.5 according to the figure 3.
2.3 Effect of microwave vacuum attenuation on Geobacillus stearothermophilus DNA
Referring to FIG. 4, the concentration is 10 -8 Sucking 0.1mL of the bacillus stearothermophilus spore liquid with cfu/mL, inoculating the bacillus stearothermophilus spore liquid to the raw material of the bird's nest to prepare the canned bird's nest, and processing the canned bird's nest according to different sterilization processes. Treatment No. 1 is carried out by the method of reference example 1, namely, after microwave vacuum pretreatment (treatment time is 14.71 min), a canned bird's nest sample subjected to traditional heat sterilization (121 ℃ C., 6.66 min), a canned bird's nest sample not subjected to sterilization, and a canned bird's nest sample subjected to traditional heat sterilization (121 ℃ C., 19.98 min) are combined. The sample Geobacillus stearothermophilus DNA was extracted, and the PCR amplification primers were 16S and 1942R, and it was evident that the sample strip No. 1 subjected to microwave vacuum sterilization pretreatment was significantly absent, and the sample strip No. 3 subjected to heat sterilization was slightly darkened (as shown in FIG. 4). Thus, relative transmissionThe microwave vacuum sterilization pretreatment and the short-time heat sterilization have stronger destructive effect on the Geobacillus stearothermophilus DNA. Therefore, the microwave vacuum sterilization pretreatment is combined with short-time traditional heat sterilization, and the effect is better than that of traditional long-time sterilization by combining with non-heat effect.
2.4 microwave vacuum pretreatment and traditional heat sterilization in cooperation with the influence of traditional heat sterilization on microorganism and quality of canned bird's nest
Referring to fig. 5, three sample treatments were as follows: after completing 0 log value, 2 log values and 4 log value sterilization of a sample under the condition that the vacuum degree of 800W is minus 0.1MPa, the sterilization of which the total number reaches 6 log values is completed by using a traditional sterilization method, wherein the sample a is obtained by firstly sterilizing 2 log value geobacillus stearothermophilus by using microwave vacuum pretreatment (the treatment time is 12.14 min) and then completing 4 log value sterilization by using traditional heat sterilization (the treatment time is 13.32 min); sample b was first subjected to microwave vacuum pretreatment to kill 4 log Geobacillus stearothermophilus (treatment time 14.71 min), and then subjected to conventional heat sterilization to complete sterilization of 2 log values (treatment time 6.66 min); sample c was a sample that had been subjected to conventional heat sterilization only at 6 log values without microwave vacuum pretreatment (treatment time 19.98 min). It was found that samples a and b were superior to sample c in Hardness (Hardness), chewiness (Chewire), and resiliency (Resilience), and were lower in tackiness (adhesive) than sample c. This shows that microwave vacuum pretreatment sterilization can better protect the product quality in combination with short-time traditional heat sterilization.
In combination, the Geobacillus stearothermophilus is an indicator bacterium in can sterilization, and the invention uses vacuum degree of minus 0.08 to minus 0.1Mpa and power of 800W (20W/g) to pretreat raw materials according to actual conditions, and combines short-time high-temperature high-pressure sterilization, thereby achieving the purposes of killing microorganisms and guaranteeing product quality and structural characteristics and nutrient substances.
The spoilage rate of the canned food product is controlled to be one ten thousandth, and the Geobacillus stearothermophilus is killed by using a value of 6D, and the D value of Geobacillus stearothermophilus in the edible bird's nest soup is measured to be 3.33 minutes. Therefore, the traditional can sterilization needs to reach 19.98mins at 121 ℃, most manufacturers producing bird's nest at present sterilize according to the strength, but the sterilization method using the strength can greatly damage the quality of the bird's nest can products. The process for processing the canned bird's nest through the microwave and vacuum pretreatment provided by the invention can greatly protect the texture characteristics and the nutritional value of canned bird's nest products while killing geobacillus stearothermophilus. From the experimental results, the effect of microwave synergistic vacuum sterilization on killing geobacillus stearothermophilus is far better than that of a single microwave sterilization technology, but the technology is not used in the sterilization field and is not used in the canned bird's nest field.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (2)
1. A process for processing canned bird's nest by microwave cooperated with vacuum pretreatment is characterized by comprising the following steps:
1) After the dry bird's nest raw material is filled into a can bottle, the microwave vacuum sterilization is carried out for 15min under the microwave power of-0.08 to-0.1 MPa,105 to 115 ℃ and 800W;
2) After microwave vacuum sterilization, filling sugar solution into a can bottle filled with dry bird's nest raw material, then covering a bottle cap and sterilizing at 121 ℃ for 5-10 mm;
wherein, each can bottle is filled with 40g of dry bird's nest.
2. The process for processing the canned bird's nest by utilizing the microwave and vacuum pretreatment according to claim 1, wherein the temperature in the microwave vacuum sterilization process in the step 1) is increased to 105-115 ℃ within 30-40 s.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62163679A (en) * | 1986-01-14 | 1987-07-20 | Kanehatsu Shokuhin Kk | Sterilization of food by heating |
| CN103315294A (en) * | 2013-05-31 | 2013-09-25 | 福建省平安阁食品有限公司 | Method for microwave vacuum drying of edible bird's nests |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101907743B1 (en) * | 2016-08-05 | 2018-10-12 | 씨제이제일제당 (주) | Retort sterilization methods comprising microwave heating pretreatment |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62163679A (en) * | 1986-01-14 | 1987-07-20 | Kanehatsu Shokuhin Kk | Sterilization of food by heating |
| CN103315294A (en) * | 2013-05-31 | 2013-09-25 | 福建省平安阁食品有限公司 | Method for microwave vacuum drying of edible bird's nests |
Non-Patent Citations (1)
| Title |
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| Sterilization of Edible Bird Nest Product Utilize Microwave Technology;Linh Thi My THAN，等;《ResearchGate》 * |
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