CN113712173A - Ohm sterilization method for large-particle jam - Google Patents

Ohm sterilization method for large-particle jam Download PDF

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Publication number
CN113712173A
CN113712173A CN202010460033.XA CN202010460033A CN113712173A CN 113712173 A CN113712173 A CN 113712173A CN 202010460033 A CN202010460033 A CN 202010460033A CN 113712173 A CN113712173 A CN 113712173A
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jam
fruit
sterilization
particles
ohmic
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张瑞阳
孟蝶
王彦平
巴根纳
樊启程
刘华
孙君
刘亚鹏
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Inner Mongolia Yili Industrial Group Co Ltd
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Inner Mongolia Yili Industrial Group Co Ltd
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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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to the field of foods, in particular to an ohmic sterilization method for large-particle jam. The method of the invention comprises ohmic sterilization of a jam containing fruit particles under specific conditions. The invention also relates to the jam sterilized by the method, and a food product (such as flavored fermented milk) containing the jam. The sterilization method can furthest retain the integrity of fruit particles, thereby being beneficial to improving the texture, color, taste and nutritional value of jam and jam-containing food.

Description

Ohm sterilization method for large-particle jam
Technical Field
The invention relates to the field of foods, and particularly relates to an ohmic sterilization method for large-particle jam.
Background
In recent years, fruit yogurt is becoming a new trend, and consumers are increasingly pursuing satisfaction brought by chewing fruit when eating yogurt in addition to the taste of yogurt itself, and various fruit yogurt are produced accordingly. The illite fruit shake, the big Mongolian fruit granules, the newly-hoped yoghurt fruit food and the taste all-satisfying point are all representative products of the fruit granule yoghurt.
At present, yogurt products added with particles are more and more favored by consumers, but the particle yogurt products in the current market are limited by sterilization technology, and most of the particle yogurt products are in a form of adding coconut compound jam to replace real fruit particles, and the main reason is that the existing sterilization technology cannot enable the real large fruit particles to still keep the integrity and the taste after sterilization.
The traditional sterilization technology has the following problems: traditional tubular (straight or coiled) sterilization conducts heat between the hot tube wall and the product by a temperature differential step-by-step from the heat source to the hot water or steam, which is then transferred to the product. The hot water and stainless steel tube walls require a somewhat higher temperature to achieve temperature transfer. Thus, in this process, it is inevitable that the portion of the product close to the walls of the tube will be overheated, while most liquid foods are very sensitive to heat, at critical temperatures, very small temperature differences may have very negative effects on taste, color and stability of the nutrients. In addition, unstable heat sources cause more tube wall fouling during the production process.
Disclosure of Invention
The inventor of the application finds that the ohmic sterilization technology can be adopted to ensure that the integrity and the taste of the real large fruit grains can be still maintained after sterilization. Ohmic sterilization is realized by adopting electrodes, low-frequency alternating current (such as 50-60 Hz) is directly introduced into food materials, and the inside of the food generates heat due to the dielectric property of the food, so that the sterilization purpose is achieved. Most granular jams contain a large amount of water and soluble salts and thus can conduct electricity through an electrode, when an electrolyte contacts the electrode, positive ions in the solution migrate to the negative electrode of the electrode, and negative ions migrate to the positive electrode; under the condition of alternating current, ions can move in two directions without deposition, and friction force is generated through collision among the ions and molecules to quickly raise the temperature, so that the aim of sterilization is fulfilled.
The advantage of ohmic sterilization is that ohmic heating does not have a temperature gradient (in the tube wall) for heat transfer, and the maximum temperature is the set temperature itself. The dynamic ohmic heating can quickly and uniformly heat the products in the whole pipeline, can reduce the denaturation degree of milk protein, and can furthest reserve the flavor of large-particle jam. The ohmic technology can greatly shorten the heating time of the product, only needs a few seconds to a dozen seconds for heating from 85 ℃ to 130 ℃, in contrast, the traditional heating technology needs no less than a few minutes for heating from 85 ℃ to 130 ℃,
the inventor of the application finds that the specific ohm sterilization technology is used for sterilizing the granular jam, the integrity of fruit granules in the jam can be kept to the maximum extent, and therefore the texture, the color, the taste and the nutritional value of the jam and the jam-containing food are improved.
Accordingly, in one aspect, the present application provides a method of sterilizing a jam containing fruit particles, the method comprising the steps of:
step 1: providing a jam containing fruit particles, wherein the conductivity of the jam is 0.5 ms/cm-500 ms/cm;
step 2: stirring the jam;
and step 3: transferring the stirred jam to an ohmic sterilization device, and heating the jam to 105-120 deg.C for 4-40 s.
Optionally, the method further comprises step 4: and cooling the sterilized jam.
Optionally, the method further comprises step 5: and (4) delivering the cooled jam into a sterile tank for storage.
The jam that can be used in the sterilization method of the present invention may be various jams containing fruit particles, the kind of which is not particularly limited, and may be selected from one or more of rosaceous fruits (e.g., apple, hawthorn, pear, apricot, cherry, peach, plum, prune, blackberry, raspberry, cloudberry, loganberry, lime-berry, strawberry), rutaceae fruits (e.g., orange, lemon, lime, grapefruit, kumquat), azalea fruits (e.g., cranberry, blueberry), anaphalaceae fruits (e.g., pineapple), and cantaloupe, mulberry, kiwi, banana, and the like. In certain embodiments, the fruit in the jam may be strawberry or blueberry.
At present, the fruit jam sterilized by the conventional straight tube sterilizer in which the fruit particles have a size of about 5mm × about 5mm at the maximum, and the fruit jam sterilized by the coil sterilizer in which the fruit particles have a size of about 15mm × about 15mm at the maximum. Fruit jams sterilized using the ohmic sterilization method of the present invention have fruit particles up to 25mm by about 25mm in size.
Thus, in certain embodiments, the jam comprises fruit particles having a size of no more than about 25mm by about 25mm, for example fruit particles having a size of no more than about 10mm by about 10mm, a size of (about 10mm to about 15mm) x (about 10mm to about 15mm), or a size of (about 15mm to about 25mm) x (about 15mm to about 25 mm).
In the present invention, the term "about" means not to fluctuate more than ± 15% of the indicated value.
In certain embodiments, the fruit particles contained in the jam are cut fruit, for example cut into cubes, cuboids or spheres, such as diced strawberries. In certain embodiments, the fruit particles included in the jam are whole fruit, such as whole blueberries or whole strawberries. When the fruit particles are cubes or cuboids, the size of the fruit particles refers to the side length of the cubes or cuboids. When the fruit particles are spheres, the size of the fruit particles refers to the diameter of the spheres.
The jam with fluidity is all suitable for the sterilization method of the invention. In order to balance the production cost and the production efficiency, the particle content of the jam can be improved as much as possible. In certain embodiments, the jam has a fruit particle content of 45% to 65% by weight, for example 45% to 50%, 50% to 55%, 55% to 60% or 60% to 65%.
Ohmic sterilization is heating by the conductivity of the material liquid to be sterilized under the condition of electrification, so the proper conductivity of the material liquid is beneficial to rapid and uniform heating. The inventors have found that a jam having an electrical conductivity (in the temperature range of 8-140 ℃) of between 0.5ms/cm and 500ms/cm (e.g. 0.5ms/cm and 1ms/cm, 1ms/cm and 10ms/cm, 10ms/cm and 50ms/cm, 50ms/cm and 100ms/cm, 100ms/cm and 300ms/cm or 300ms/cm and 500ms/cm) is particularly suitable for the ohmic sterilisation method of the invention. If the conductivity of the jam to be sterilised is below 0.5ms/cm, an increase in conductivity can be achieved by the addition of electrolytes, such as food grade sodium chloride or citric acid.
In certain embodiments, the jam is stored refrigerated prior to sterilization, and therefore step 1 further comprises: the temperature of the jam is raised to room temperature (e.g. to 20-25 c).
During the ohmic sterilization process, if fruit particles are suspended on the surface of the jam or deposited on the bottom of the jam, the particles are easily heated unevenly, and the shape maintenance and the preservation of nutritional ingredients of the fruit particles are not facilitated. In order to ensure the uniformity of the jam, the jam needs to be stirred before ohmic sterilization. The proper stirrer with small shearing force can be selected for stirring, so that the fruit particles are kept uniformly suspended in the jam while the integrity of the fruit particles is ensured. In certain embodiments, the stirring is performed for 5 to 10 minutes or 10 to 15 minutes. In certain embodiments, the agitation is performed at a rate of 5 to 10 revolutions per minute.
The jam can be added into a jam mixing tank for stirring by using the modes of manual addition, mechanical transmission and the like. In certain embodiments, the delivery may be performed using a diaphragm pump or other type of pump, or compressed air. In certain embodiments, step 2 comprises: pumping jam into the jam mixing tank through the diaphragm pump, slowly starting stirring in the jam mixing tank, and uniformly mixing the jam.
And after the jam is uniformly stirred, conveying the jam from the jam mixing tank to ohmic sterilization equipment. In certain embodiments, the feed solution is delivered by soft shear using a plunger pump, which provides sufficient pressure and steady flow to maintain throughput while maintaining particle integrity. In certain embodiments, the delivery pressure is controlled at 3 to 15 bar. In certain embodiments, the feed liquid is delivered by a plunger pump only, and the delivery device does not contain any moving parts, so that unnecessary connections are minimized, and particle breakage during delivery is reduced.
An exemplary ohmic sterilization device includes the following: an ohmic sterilization machine, a holding sterilization section, and an optional cooling system. The ohmic tube is arranged at the front ends of the sterilizing section and the cooling tube and is used for heating the feed liquid. The proper diameter of the ohmic tube can effectively ensure the integrity of jam particles, and ensure the product conveying capacity while obtaining acceptable back pressure so as to realize good cooling effect. In certain embodiments, the diameter of the ohm tube (inside diameter) is 2-3 times the maximum size of the jam particles. Backpressure refers to the pressure exerted by the feed liquid as it flows, against the direction of movement, as it is impeded by obstructions or sharp bends. In the present invention, the range of the back pressure is preferably 0 to 20 bar.
Optionally, the ohmic sterilization device may be pre-sterilized prior to delivering the jam to the ohmic sterilization device. In some embodiments, the pre-sterilization may be performed using a sterilization solution having a conductivity similar to the conductivity of the jam, to avoid substantial adjustment of electrical energy during the transition from pre-sterilization to product sterilization, to ensure a smooth and efficient transition with minimal temperature fluctuations.
The jam which is uniformly stirred passes through an ohmic sterilization machine, the set sterilization temperature (105-. Optionally, the sterilized puree may be cooled (e.g., to below 35℃) and the cooled puree may be transferred to a sterile canister for storage.
In certain embodiments, the sterilization method of the present invention comprises the steps of:
step (1): slowly heating the refrigerated jam to 20-25 ℃ at room temperature;
step (2): pumping the jam into a jam mixing tank through a diaphragm pump, and slowly starting stirring in the jam mixing tank to uniformly mix the jam;
and (3): pumping the mixed jam into ohmic sterilization equipment through a plunger pump, raising the temperature of the jam to 105-120 ℃, and preserving the heat for 4-40 s;
And (4): cooling the sterilized jam to below 35 ℃;
and (5): and (4) delivering the cooled jam into a sterile tank for storage.
In certain embodiments, the methods of the invention employ apparatus consisting essentially of: jam mixing tank, jam delivery pump (plunger pump), ohm sterilization equipment (including ohm sterilization machine, sterilization maintaining section and cooling system), and jam sterile tank. To maintain particle integrity, the apparatus is preferably connected using a full flow valve.
In one aspect, the present application provides a jam that is sterilized by the sterilization method of the present invention.
In one aspect, the present application provides a food product comprising the jam of the present invention. In certain embodiments, the food product is a liquid dairy product, such as a flavored fermented milk, a milk beverage, or a flavored milk.
In certain embodiments, the food product is a flavored fermented milk comprising a fermented milk base and the jam of the invention in its formulation.
In one aspect, the present application also provides a method for preparing flavored fermented milk comprising mixing a fermented milk base with the jam of the present invention.
Advantageous effects
The invention provides a jam sterilization method, the breakage rate of fruit particles before and after sterilization is less than 10%, and large-particle jam (such as jam with the particle size of about 25mm multiplied by about 25 mm) can be sterilized. The sterilization method can furthest retain the integrity of fruit particles, thereby being beneficial to improving the texture, color, taste and nutritional value of jam and jam-containing food.
Drawings
FIG. 1 shows the forms of blueberry granules with diameters of 4-6mm, 6-8mm and 8mm or more before and after sterilization in example 1.
FIG. 2 shows the comparison of the particle integrity test data of blueberry particles with diameters of 4-6mm, 6-8mm and 8mm or more before and after sterilization in example 1.
FIG. 3 shows the morphology of strawberry granules having diameters of 6 to 8mm, 8 to 10mm and 10mm or more before and after sterilization, and the morphology of broken strawberry granules.
FIG. 4 shows a comparison of particle integrity test data before and after sterilization for strawberry particles having diameters of 6-8mm, 8-10mm, and ≥ 10 mm.
FIG. 5 shows the morphology of strawberry granules having a diameter of 12-16mm and ≥ 16mm before and after sterilization.
FIG. 6 shows a comparison of particle integrity test data before and after sterilization for particles of strawberry particles having diameters of 8-12mm, 12-16mm and ≧ 16 mm.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples and drawings, but those skilled in the art will understand that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention.
Example 1
Placing the whole blueberry jam with the conductivity of 50ms/cm, the maximum fruit particle granularity (diameter) of 10mm and the addition of 45% in an environment of 25 ℃ for slowly heating to enable the temperature of the jam to reach 20-25 ℃, pumping the particle jam into a jam cache tank through a diaphragm pump, starting the tank to stir at the stirring speed of 10 revolutions per minute, and stirring for 5 minutes to enable the particles in the jam to be uniformly distributed. After ohm sterilization equipment (the inner diameter of an ohm tube is 50mm) is prepared, an equipment feeding valve is opened, and the uniformly mixed jam liquid is pumped into the ohm sterilization equipment through a plunger pump to be heated, wherein the conveying pressure is 10 bar. The temperature of the jam is raised to 105 ℃, then the feed liquid enters a heat preservation pipe for heat preservation for 4s, and after sterilization is finished, the feed liquid enters a cooling system for cooling to 30 ℃, and then the feed liquid enters an aseptic tank for temporary storage.
And (3) detecting the integrity of the particles:
1. the detection method comprises the following steps:
the instrument comprises the following steps: vibrating screen (2mm target standard screen), metal woven screen (8mm/6mm/4mm target standard screen), electronic scale (precision 0.1g)
The method comprises the following steps:
firstly, a vibrating screen is utilized to accelerate the separation of particles and syrup, and jam particles are obtained preliminarily;
placing a standard sieve with a mesh size of 8mm/6mm/4mm in normal temperature water, taking out the standard sieve, standing the standard sieve at an inclination angle of 45 degrees for 60 seconds (starting timing when taking out), wiping water around the sieve by using filter paper or a dry towel as soon as possible (paying attention to not wiping the sieve), and weighing the mass X of the sieve1、Y1、Z1；
Thirdly, stacking 8mm/6mm/4mm target standard sieves in sequence, weighing 200g (accurate to 0.1) of a sample which is primarily sieved by a vibrating sieve and uniformly mixed with the 8mm sieve at the top, pouring the sample into the 8mm sieve, placing the stacked three layers of sieve nets under flowing water, washing off glue solution around fruit grains, and controlling the washing water quantity until no obvious glue solution remains;
fourthly, taking out the three standard sieves, respectively inclining for 45 degrees, placing for 60s, and draining off water; the filter paper or dry towel is wiped off the water around the sieve (note not to wipe the sieve), and the masses X of the three sieves are weighed separately2、Y2、Z2；
Particle integrity 1 ═ X2-X1)+(Y2-Y1)+(Z2-Z1) 200g of all particles in jam]×100％
Particle integrity 2 ═ X2-X1)+(Y2-Y1))/(X2-X1)+(Y2-Y1)+(Z2-Z1)]×100％
Particle integrity 3 ═ X2-X1)/(XZ-X1)+(Y2-Y1)+(Z2-Z1)]×100％
In the formula: x 1-mass of 8mm screen, g;
X2-sample mass + mass of 8mm screen, g;
Y1-mass of 6mm sieve, g;
Y2-sample mass + mass of 6mm sieve, g;
Z1-mass of 4mm sieve, g;
Z2sample mass + mass of 4mm screen, g.
2. The result of the detection
FIG. 1 shows the forms of blueberry granules with diameters of 4-6mm, 6-8mm and 8mm or more before and after sterilization. Table 1 shows the particle integrity and particle breakage rate of blueberry particles with diameters of more than or equal to 6mm before and after sterilization.
TABLE 1
Figure BDA0002509269280000081
FIG. 2 shows a comparison of integrity test data of blueberry particles with diameters of 4-6mm, 6-8mm and 8mm or more before and after sterilization.
The detection result shows that the integrity of the whole blueberry grains before and after sterilization is well maintained.
Example 2
Placing diced strawberry jam with the conductivity of 500ms/cm, the maximum fruit particle size of 15mm multiplied by 15mm and the addition of 55% in an environment of 35 ℃ for slowly heating to enable the temperature of the jam to reach 25 ℃, pumping the particle jam into a jam cache tank through a diaphragm pump, starting the tank to stir at the stirring speed of 8 revolutions per minute, and stirring for 10 minutes to enable the particles in the jam to be uniformly distributed. After ohm sterilization equipment (the inner diameter of the ohm tube is 58mm) is prepared, an equipment feeding valve is opened, and the uniformly mixed jam liquid is pumped into the ohm sterilization equipment through a plunger pump to be heated, wherein the conveying pressure is 15 bar. The temperature of the jam is raised to 120 ℃, then the feed liquid enters a heat preservation pipe for heat preservation for 4s, and after sterilization is finished, the feed liquid enters a cooling system for cooling to 25 ℃, and then the feed liquid enters an aseptic tank for temporary storage.
And (3) detecting the integrity of the particles:
1. particle integrity detection method:
the instrument comprises the following steps: vibrating screen (2mm target standard screen), metal woven screen (10mm/8mm/6mm target standard screen), electronic scale (precision 0.1g)
The method comprises the following steps:
firstly, a vibrating screen is utilized to accelerate the separation of particles and syrup, and jam particles are obtained preliminarily;
placing a standard sieve with a 10mm/8mm/6mm mesh in normal temperature water, taking out the standard sieve, standing the standard sieve at an inclination angle of 45 degrees for 60s (starting timing when taking out the standard sieve), wiping water around the sieve by using filter paper or a dry towel as soon as possible (paying attention to not wiping the sieve), and weighing the mass X of the sieve1、Y1、Z1；
Thirdly, stacking 10mm/8mm/6mm target standard sieves in sequence, weighing 200g (accurate to 0.1) of a sample which is primarily sieved by a vibrating sieve and uniformly mixed with the 10mm sieve at the top, pouring the sample into the 10mm sieve, placing the stacked three layers of sieve nets under flowing water, washing off glue solution around fruit grains, and controlling the washing water quantity until no obvious glue solution remains;
fourthly, taking out the three standard sieves, respectively inclining for 45 degrees, placing for 60s, and draining off water; the filter paper or dry towel was wiped to remove water around the screen (note not to wipe the screen), and the masses X2, Y of the three screens were weighed separately2、Z2；
Particle integrity 1 ═ X2-X1)+(Y2-Y1)+(Z2-Z1) 200g of all particles in jam]×100％
Particle integrity 2 ═ X2-X1)+(Y2-Y1))/(X2-X1)+(Y2-Y1)+(Z2-Z1)]×100％
Particle integrity 3 ═ X 2-X1)/(X2-X1)+(Y2-Y1)+(Z2-Z1)]×100％
In the formula: x1-mass of 10mm screen, g;
X2-sample mass + mass of 10mm screen, g;
Y1-mass of 8mm screen, g;
Y2-sample mass + mass of 8mm screen, g;
Z1-mass of 6mm sieve, g;
Z2sample mass + mass of 6mm screen, g.
2. And (4) detection conclusion:
FIG. 3 shows the morphology of strawberry granules having diameters of 6 to 8mm, 8 to 10mm and 10mm or more before and after sterilization, and the morphology of broken strawberry granules. Table 2 shows the particle integrity and particle breakage rate of strawberry particles having a diameter of 8mm or more before and after sterilization.
TABLE 2
Figure BDA0002509269280000091
FIG. 4 shows a comparison of particle integrity test data before and after sterilization for strawberry particles having diameters of 6-8mm, 8-10mm, and ≥ 10 mm.
As can be seen from the test results, the diced strawberries before and after sterilization better maintained the integrity of the granules.
Example 3
Placing the whole strawberry jam with the conductivity of 100ms/cm, the maximum fruit particle size of 20mm multiplied by 15mm (length multiplied by width multiplied by height (height: maximum section)) and the addition of 65 percent in an environment of 40 ℃ for slowly heating to enable the temperature of the jam to reach 20 ℃, pumping the particle jam into a jam cache tank through a diaphragm pump, starting the tank for stirring at the rotation speed of 5 revolutions per minute, and after stirring for 5 minutes, enabling the particles in the jam to be uniformly distributed. After ohm sterilization equipment (the inner diameter of an ohm tube is 50mm) is prepared, an equipment feeding valve is opened, and the uniformly mixed jam liquid is pumped into the ohm sterilization equipment through a plunger pump to be heated, wherein the conveying pressure is 5 bar. The temperature of the jam is raised to 120 ℃, then the feed liquid enters a heat preservation pipe for heat preservation for 40s, and after sterilization is finished, the feed liquid enters a cooling system for cooling to 30 ℃, and then the feed liquid enters an aseptic tank for temporary storage.
And (3) detecting the integrity of the particles:
1. particle integrity detection method
The instrument comprises the following steps: vibrating screen (2mm target standard screen), metal woven screen (16mm/12mm/8mm target standard screen), electronic scale (precision 0.1g)
The method comprises the following steps:
firstly, a vibrating screen is utilized to accelerate the separation of particles and syrup, and jam particles are obtained preliminarily;
placing a standard sieve with a 16mm/12mm/8mm mesh in normal temperature water, taking out the standard sieve, standing the standard sieve at an inclination angle of 45 degrees for 60s (starting timing when taking out the standard sieve), wiping water around the sieve by using filter paper or a dry towel as soon as possible (paying attention to not wiping the sieve), and weighing the mass X of the sieve1、Y1、Z1；
Thirdly, stacking 16mm/12mm/8mm target standard sieves in sequence, weighing 200g (accurate to 0.1) of a sample which is primarily sieved by a vibrating sieve and uniformly mixed with the 16mm sieve at the top, pouring the sample into the 16mm sieve, placing the stacked three layers of sieve nets under flowing water, washing off glue solution around fruit grains, and controlling the washing water amount until no obvious glue solution remains;
fourthly, taking out the three standard sieves, respectively inclining for 45 degrees, placing for 60s, and draining off water; the filter paper or dry towel is wiped off the water around the sieve (note not to wipe the sieve), and the masses X of the three sieves are weighed separately2、Y2、Z2；
Particle integrity 1 ═ X2-X1)+(Y2-Y1)+(Z2-Z1) 200g of all particles in jam]×100％
Particle integrity 2 ═ X2-X1)+(Y2-Y1))/(X2-X1)+(Y2-Y1)+(Z2-Z1)]×100％
Particle integrity 3 ═ X 2-X1)/(X2-X1)+(Y2-Y1)+(Z2-Z1)]×100％
In the formula: x1-mass of 16mm sieve, g;
X2-sample mass + mass of 16mm screen, g;
Y1-mass of 12mm sieve, g;
Y2-sample mass + mass of 12mm sieve, g;
Z1-mass of 8mm screen, g;
Z2sample mass + mass of 8mm screen, g.
2. And (4) detection conclusion:
FIG. 5 shows the morphology of strawberry granules having a diameter of 12-16mm and ≥ 16mm before and after sterilization. Table 3 shows the particle integrity and particle breakage rate of strawberry particles having a diameter of 12mm or more before and after sterilization.
TABLE 3
Figure BDA0002509269280000111
FIG. 6 shows a comparison of particle integrity test data before and after sterilization for particles of strawberry particles having diameters of 8-12mm, 12-16mm and ≧ 16 mm.
As can be seen from the test results, the integrity of the whole strawberry before and after sterilization is better maintained.
Conclusion
Figure BDA0002509269280000112
Figure BDA0002509269280000121
The results show that the ohmic sterilization method can well maintain the integrity of fruit particles in the jam, thereby being beneficial to improving the texture, color, mouthfeel and nutritional value of the jam and jam-containing food.
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. It will be apparent to those skilled in the art that other variations and modifications may be made in the foregoing disclosure, and it is not intended to be exhaustive or to limit all embodiments to the precise form disclosed. All obvious changes and modifications which are obvious to the technical scheme of the invention are covered by the protection scope of the invention.

Claims (9)

1. A method of sterilizing a jam containing fruit particles, the method comprising the steps of:
step 1: providing a jam containing fruit particles, wherein the conductivity of the jam is 0.5 ms/cm-500 ms/cm;
step 2: stirring the jam;
and step 3: conveying the stirred jam to ohmic sterilization equipment, raising the temperature of the jam to 105-120 ℃, and keeping the temperature for 4-40 s;
optionally, the method further comprises step 4: cooling the sterilized jam;
optionally, the method further comprises step 5: and (4) delivering the cooled jam into a sterile tank for storage.
2. The method of claim 1, having one or more of the following features:
(1) the fruit is selected from Rosaceae fruit, Rutaceae fruit, Ericaceae fruit, Anacardiaceae fruit, and one or more of Hami melon, Mori fructus, fructus Actinidiae chinensis, and fructus Musae;
(2) the fruit particles have a largest dimension of about 25mm by about 25 mm;
(3) the fruit particles are cut fruits or whole fruits;
(4) the fruit particles are cubes, cuboids or spheres;
(5) the jam has a fruit particle content of 45-65%.
3. The method of claim 1 or 2, wherein the fruit is strawberry or blueberry.
4. The method of any one of claims 1-3, having one or more of the following features:
(1) the step 1 further comprises: heating the jam to room temperature;
(2) in the step 2, stirring the jam for 5-10 minutes or 10-15 minutes;
(3) in the step 2, stirring at the speed of 5-10 r/min;
(4) the step 2 comprises the following steps: pumping the jam into a jam mixing tank through a diaphragm pump for stirring;
(5) in the step 3, a plunger pump is adopted to convey the stirred jam to ohmic sterilization equipment;
(6) in step 3, the delivery pressure is controlled to be 3-15 bar.
5. The method of any one of claims 1-4, the ohmic sterilization device comprising: an ohmic sterilization machine, a holding sterilization section, and an optional cooling system.
6. The method of any one of claims 1-5, comprising the steps of:
step (1): slowly heating the refrigerated jam to 20-25 ℃ at room temperature;
step (2): pumping the jam into a jam mixing tank through a diaphragm pump, and slowly starting stirring in the jam mixing tank to uniformly mix the jam;
and (3): pumping the mixed jam into ohmic sterilization equipment through a plunger pump, raising the temperature of the jam to 105-120 ℃, and preserving the heat for 4-40 s;
And (4): cooling the sterilized jam to below 35 ℃;
and (5): and (4) delivering the cooled jam into a sterile tank for storage.
7. A jam sterilized by the method of any one of claims 1 to 6.
8. A food product comprising the jam of claim 7;
preferably, the food product is a liquid dairy product, such as a flavoured fermented milk, a milk beverage or a flavoured milk;
preferably, the food product is a flavoured fermented milk, the formulation of which comprises a fermented milk base and the jam of claim 7.
9. A method of preparing the flavored fermented milk of claim 8, comprising mixing a fermented milk base and the jam of claim 7.
CN202010460033.XA 2020-05-26 2020-05-26 Ohm sterilization method for large-particle jam Pending CN113712173A (en)

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