CN113712174A - Blueberry jam preparation method based on high-voltage pulse electric field sterilization - Google Patents

Blueberry jam preparation method based on high-voltage pulse electric field sterilization Download PDF

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Publication number
CN113712174A
CN113712174A CN202010454621.2A CN202010454621A CN113712174A CN 113712174 A CN113712174 A CN 113712174A CN 202010454621 A CN202010454621 A CN 202010454621A CN 113712174 A CN113712174 A CN 113712174A
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blueberry
box
electric field
sterilization
pulping
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李振武
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Kaiyuan Transcend Food Co ltd
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Kaiyuan Transcend Food 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
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • 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
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Abstract

The invention provides a blueberry jam preparation method based on high-voltage pulse electric field sterilization, which comprises the following steps: selecting blueberries with proper ripeness and no mildew, washing the blueberries clean after disinfection treatment, and draining; putting the blueberries into a pulping box for pulping; conveying the blueberry pulp into a plasma sterilization box for plasma sterilization; adding white granulated sugar, preserved fruit syrup, pectin and citric acid into the blueberry pulp subjected to plasma sterilization, and then cooking; conveying the boiled blueberry pulp into an ultrahigh-pressure homogenizing combined ultrasonic box for ultrahigh-pressure homogenizing combined ultrasonic treatment; conveying the blueberry pulp subjected to ultrahigh-pressure homogenization combined ultrasonic treatment to a second high-voltage pulse electric field treatment box; stirring and concentrating the blueberry pulp at the air pressure of 85-100 kilopascals and the temperature of 45-65 ℃ until the sugar degree reaches 40-45% to obtain concentrated jam; and (4) aseptically filling the blueberry jam and storing. The invention is a non-thermal sterilization technology, and can reduce the loss of nutrient substances in the blueberries because the blueberry is not subjected to long-time heat treatment.

Description

Blueberry jam preparation method based on high-voltage pulse electric field sterilization
Technical Field
The invention relates to the technical field of food processing, in particular to a blueberry jam preparation method based on high-voltage pulse electric field sterilization.
Background
Blueberry (blueberry) belongs to the plant of the genus Vaccinium of the family Ericaceae, the scientific name Vaccinium. The fruit is berry, is dark blue, is coated with white frost, is nearly round, has thin skin and small seeds, and has extremely high nutritional value. The blueberry contains abundant carbohydrates, proteins, vitamins and minerals, and also contains a large amount of vitamins (V A, V C and V E), superoxide dismutase (SOD), anthocyanin, tannic acid, folic acid and flavonoid compounds, so that the blueberry has the unique effects of preventing nerve aging, enhancing heart function, improving eyesight and resisting cancers. Therefore, the food and agriculture organization of the united nations lists the food as one of five kinds of human health food. The blueberry jam has fine and smooth pulp, sour and sweet taste and unique flavor, and is very suitable for processing the blueberry jam.
The existing blueberry jam processing process is subjected to heating processes such as high-temperature boiling, pasteurization and the like, the blueberry anthocyanin is greatly lost due to long-time heating, the anthocyanin content of a blueberry jam finished product is obviously lower than that of a used blueberry raw material, and the idea that vast consumers seek healthy food is difficult to meet. In order to meet the requirements of people on the freshness and original taste of food, the high-temperature treatment of food raw materials needs to be minimized, and therefore, a new sterilization process is needed.
Disclosure of Invention
In order to solve the technical problems, the invention provides a blueberry jam preparation method based on high-voltage pulse electric field sterilization, which comprises the following steps:
1) selecting blueberries with proper ripeness and no mildew, washing the blueberries clean after disinfection treatment, and draining;
2) putting blueberries into a pulping box for pulping, so that the grain size after pulping is less than 100 mu m, wherein the pulping box comprises:
the electric field generator is arranged on the outer wall of the pulping box;
the first high-voltage pulse electric field processing device is arranged at the upper end in the pulping box, the electric field strength is 0.5-10 kV/cm, the processing time is 10 mu s-10 s, and the pulse frequency is 50-200 Hz;
the liquid level sensor is arranged in the pulping box and used for sensing the liquid level height of the blueberry pulp;
the filter screen is arranged at the bottom in the pulping box;
the first slurry outlet is arranged on the bottom surface of the pulping box, and the bottom surface of the pulping box is funnel-shaped;
the controller is connected with the liquid level sensor and the electric field generator, and controls the electric field intensity according to the received liquid level value sensed by the liquid level sensor;
3) carry the blueberry thick liquid to plasma sterilization incasement and carry out plasma sterilization, plasma sterilization case includes:
the first pulp inlet is connected with the first pulp outlet;
a plasma generator disposed at a top end in the plasma sterilization chamber;
the injection column is a hollow cavity and is vertically arranged in the plasma sterilization box, the upper end of the injection column is connected with an injection head in the plasma sterilization box, and round holes are uniformly formed in the surface of the injection column;
the second slurry outlet is arranged on the bottom surface of the plasma sterilization box, and the bottom surface of the plasma sterilization box is funnel-shaped;
4) after plasma sterilization, adding 20-30% of white granulated sugar, 10-15% of preserved fruit syrup, 0.1-0.3% of pectin and 0.1-0.3% of citric acid into blueberry pulp, and then cooking for 10-20 min;
5) conveying the boiled blueberry pulp into an ultrahigh-pressure homogenizing combined ultrasonic box for ultrahigh-pressure homogenizing combined ultrasonic treatment, wherein the ultrahigh-pressure homogenizing pressure is 200-300 MPa, the blueberry pulp is homogenized for 1-2 times, and the synergistic ultrasonic treatment power is 1-5W/g;
6) conveying the blueberry pulp subjected to ultrahigh-pressure homogenization combined with ultrasonic treatment to a second high-voltage pulse electric field treatment box, wherein the electric field strength is 0.5-10 kV/cm, the treatment time is 10 mus-10 s, and the pulse frequency is 50-200 Hz;
7) stirring and concentrating the blueberry pulp at the air pressure of 85-100 kilopascals and the temperature of 45-65 ℃ until the sugar degree reaches 40-45% to obtain concentrated jam;
8) and (4) aseptically filling the blueberry jam and storing.
The preferred scheme is as follows: storing the blueberry jam at 4 ℃.
The preferred scheme is as follows: and a stirring device is arranged in the plasma sterilization box.
The preferred scheme is as follows: the stirring device comprises a stirring shaft and stirring blades arranged on the stirring shaft.
The preferred scheme is as follows: the disinfection method comprises the following steps: the blueberries are soaked in a sodium chloride solution with the volume fraction of 0.1-0.5% for 10-15 min.
The preferred scheme is as follows: and adding color protection liquid into the pulping box for color protection treatment.
The preferred scheme is as follows: the color fixative solution is a mixed solution of sodium erythorbate and citric acid.
The beneficial effects are that:
1. the blueberry pulp is sterilized by adopting a sterilization mode of combining plasma sterilization, ultrahigh pressure homogenization and ultrasonic sterilization with a high-voltage pulse electric field. Uniformly discharging the blueberry pulp with bacteria to generate active substances for sterilization, and obtaining the blueberry pulp with bacteria after plasma treatment; the method adopts ultrahigh-pressure homogenization and real-time combined ultrasonic killing treatment, and can disperse microorganisms and spore colonies thereof on the one hand and directly destroy spore walls of bacterial spores on the other hand by utilizing the cavitation of ultrasonic waves while performing ultrahigh-pressure treatment, so that the tolerance of the bacterial spores to high-pressure shearing force is reduced, and the bacterial spores are killed in the ultrahigh-pressure homogenization process; under the action of an electric field, transmembrane voltage is generated on the inner side and the outer side of spores of the bacteria-carrying liquid subjected to the plasma and ultrahigh-pressure homogeneous real-time combined ultrasonic sterilization treatment, so that the spores are killed after the transmembrane voltage is accumulated to a preset threshold value, and the finally sterilized bacteria-carrying liquid is obtained;
2. according to the blueberry jam, the first high-voltage pulse electric field processing device is arranged in the pulping box, blueberry cells are damaged by using a high-voltage pulse electric field in the pulping process, the content of bioactive substances in the blueberry jam is improved, the nutrition and flavor components of blueberries are kept to the maximum extent, and meanwhile, the blueberry jam has the advantages of short processing time, low energy consumption and the like;
3. the method combines ultrahigh pressure homogenization with ultrasonic sterilization and a high-voltage pulse electric field, can completely destroy the chromoplast structure in blueberry cells, and enables anthocyanin in blueberry to be released to the maximum extent;
4. the method adopts a mode of plasma sterilization, ultrahigh pressure homogenization combined with ultrasonic sterilization and high-voltage pulse electric field sterilization, is a non-thermal sterilization technology, and can reduce the loss of nutrient substances in the blueberries because long-time heat treatment is not carried out;
5. the average particle size of the materials can be further reduced by the combination of ultrahigh pressure homogenization and ultrasonic treatment, and the suspension stability of the blueberry jam in the storage period is improved.
Drawings
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1
The embodiment provides a blueberry jam preparation method based on high-voltage pulse electric field sterilization, which comprises the following steps:
1) selecting blueberries with proper ripeness and no mildew, washing the blueberries clean after disinfection treatment, and draining;
2) putting blueberries into a beating box 10 for beating, so that the grain diameter after beating is less than 100 mu m, wherein the beating box 10 comprises:
an electric field generator 11 provided on an outer wall of the beating box 10;
a first high-voltage pulse electric field processing device 12 arranged at the upper end in the pulping box 10, wherein the electric field intensity is 0.5kV/cm, the processing time is 10 mus, and the pulse frequency is 50 Hz;
the liquid level sensor 13 is arranged in the beating box 10 and used for sensing the liquid level height of the blueberry pulp;
a filter screen 14 disposed at the bottom inside the headbox 10;
the first slurry outlet is arranged on the bottom surface of the pulping box 10, and the bottom surface of the pulping box 10 is funnel-shaped;
the controller is connected with the liquid level sensor 13 and the electric field generator 11, and controls the electric field intensity according to the received liquid level value sensed by the liquid level sensor 13;
3) carry blueberry thick liquid to plasma sterilization in the plasma sterilization case 20 and carry out plasma sterilization, plasma sterilization case 20 includes:
the first pulp inlet is connected with the first pulp outlet;
a plasma generator 21 disposed at the top end in the plasma sterilization chamber 20;
the injection column 22 is a hollow cavity and is vertically arranged in the plasma sterilization box 20, the upper end of the injection column 22 is connected with an injection head in the plasma sterilization box 20, and round holes are uniformly formed in the surface of the injection column 22;
the second slurry outlet is arranged on the bottom surface of the plasma sterilization box 20, and the bottom surface of the plasma sterilization box 20 is funnel-shaped;
4) adding white sugar 20% of blueberry pulp, preserved fruit syrup 10%, pectin 0.1% and citric acid 0.1% by weight after plasma sterilization, and decocting for 10 min;
5) conveying the boiled blueberry pulp into an ultrahigh-pressure homogenizing and ultrasonic-combining box 30 for ultrahigh-pressure homogenizing and ultrasonic-combining treatment, wherein the ultrahigh-pressure homogenizing pressure is 200MPa, the blueberry pulp is homogenized for 1 time, and the synergistic ultrasonic treatment power is 1W/g;
6) conveying the blueberry pulp subjected to ultrahigh-pressure homogenization combined ultrasonic treatment to a second high-voltage pulse electric field treatment box 40, wherein the electric field intensity is 0.5kV/cm, the treatment time is 10 microseconds, and the pulse frequency is 50 Hz;
7) stirring and concentrating the blueberry pulp at the air pressure of 85 kilopascals and the temperature of 45 ℃ until the sugar degree reaches 40 percent to obtain concentrated jam;
8) the blueberry jam is aseptically filled and stored at 4 ℃.
Example 2
The embodiment provides a blueberry jam preparation method based on high-voltage pulse electric field sterilization, which comprises the following steps:
1) selecting blueberries with proper ripeness and no mildew, washing the blueberries clean after disinfection treatment, and draining;
2) putting blueberries into a beating box 10 for beating, so that the grain diameter after beating is less than 100 mu m, wherein the beating box 10 comprises:
an electric field generator 11 provided on an outer wall of the beating box 10;
a first high-voltage pulse electric field processing device 12, which is arranged at the upper end in the pulping box 10, wherein the electric field intensity is 10kV/cm, the processing time is 10s, and the pulse frequency is 200 Hz;
the liquid level sensor 13 is arranged in the beating box 10 and used for sensing the liquid level height of the blueberry pulp;
a filter screen 14 disposed at the bottom inside the headbox 10;
the first slurry outlet is arranged on the bottom surface of the pulping box 10, and the bottom surface of the pulping box 10 is funnel-shaped;
the controller is connected with the liquid level sensor 13 and the electric field generator 11, and controls the electric field intensity according to the received liquid level value sensed by the liquid level sensor 13;
3) carry blueberry thick liquid to plasma sterilization in the plasma sterilization case 20 and carry out plasma sterilization, plasma sterilization case 20 includes:
the first pulp inlet is connected with the first pulp outlet;
a plasma generator 21 disposed at the top end in the plasma sterilization chamber 20;
the injection column 22 is a hollow cavity and is vertically arranged in the plasma sterilization box 20, the upper end of the injection column 22 is connected with an injection head in the plasma sterilization box 20, and round holes are uniformly formed in the surface of the injection column 22;
the second slurry outlet is arranged on the bottom surface of the plasma sterilization box 20, and the bottom surface of the plasma sterilization box 20 is funnel-shaped;
4) adding white sugar 30% of blueberry pulp, preserved fruit syrup 15%, pectin 0.3% and citric acid 0.3% by weight after plasma sterilization, and cooking for 20 min;
5) conveying the boiled blueberry pulp into an ultrahigh-pressure homogenizing and ultrasonic-combining box 30 for ultrahigh-pressure homogenizing and ultrasonic-combining treatment, wherein the ultrahigh-pressure homogenizing pressure is 300MPa, the blueberry pulp is homogenized for 2 times, and the synergistic ultrasonic treatment power is 5W/g;
6) conveying the blueberry pulp subjected to ultrahigh-pressure homogenization combined ultrasonic treatment to a second high-voltage pulse electric field treatment box 40, wherein the electric field intensity is 10kV/cm, the treatment time is 10s, and the pulse frequency is 200 Hz;
7) stirring and concentrating the blueberry pulp at the air pressure of 100 kilopascals and the temperature of 65 ℃ until the sugar degree reaches 45 percent to obtain concentrated jam;
8) and (4) aseptically filling the blueberry jam and storing.
Example 3
The embodiment provides a blueberry jam preparation method based on high-voltage pulse electric field sterilization, which comprises the following steps:
1) selecting blueberries with proper ripeness and no mildew, washing the blueberries clean after disinfection treatment, and draining;
2) putting blueberries into a beating box 10 for beating, so that the grain diameter after beating is less than 100 mu m, wherein the beating box 10 comprises:
an electric field generator 11 provided on an outer wall of the beating box 10;
a first high-voltage pulse electric field processing device 12 arranged at the upper end in the pulping box 10, wherein the electric field intensity is 5kV/cm, the processing time is 1s, and the pulse frequency is 90 Hz;
the liquid level sensor 13 is arranged in the beating box 10 and used for sensing the liquid level height of the blueberry pulp;
a filter screen 14 disposed at the bottom inside the headbox 10;
the first slurry outlet is arranged on the bottom surface of the pulping box 10, and the bottom surface of the pulping box 10 is funnel-shaped;
the controller is connected with the liquid level sensor and the electric field generator, and the controller controls the electric field intensity according to the received liquid level value sensed by the liquid level sensor 13;
3) carry blueberry thick liquid to plasma sterilization in the plasma sterilization case 20 and carry out plasma sterilization, plasma sterilization case 20 includes:
the first pulp inlet is connected with the first pulp outlet;
a plasma generator 21 disposed at the top end in the plasma sterilization chamber 20;
the injection column 22 is a hollow cavity and is vertically arranged in the plasma sterilization box 20, the upper end of the injection column 22 is connected with an injection head in the plasma sterilization box 20, and round holes are uniformly formed in the surface of the injection column 22;
the second slurry outlet is arranged on the bottom surface of the plasma sterilization box 20, and the bottom surface of the plasma sterilization box 20 is funnel-shaped;
4) adding white sugar 25% of blueberry pulp, preserved fruit syrup 12%, pectin 0.2% and citric acid 0.2% by weight after plasma sterilization, and decocting for 15 min;
5) conveying the boiled blueberry pulp into an ultrahigh-pressure homogenizing and ultrasonic-combining box 30 for ultrahigh-pressure homogenizing and ultrasonic-combining treatment, wherein the ultrahigh-pressure homogenizing pressure is 250MPa, the blueberry pulp is homogenized for 1 time, and the synergistic ultrasonic treatment power is 3W/g;
6) conveying the blueberry pulp subjected to ultrahigh-pressure homogenization combined ultrasonic treatment to a second high-voltage pulse electric field treatment box 40, wherein the electric field intensity is 2kV/cm, the treatment time is 2s, and the pulse frequency is 80 Hz;
7) stirring and concentrating the blueberry pulp at the air pressure of 90 kPa and the temperature of 5 ℃ until the sugar degree reaches 42 percent to obtain concentrated jam;
8) and (4) aseptically filling the blueberry jam and storing.
Example 4
And a stirring device is arranged in the plasma sterilization box and comprises a stirring shaft and stirring blades arranged on the stirring shaft, and the rest steps are the same as those in the embodiment 1.
Example 5
The disinfection method comprises the following steps: the blueberry is soaked in a sodium chloride solution with the volume fraction of 0.1-0.5% for 10-15 min, and the rest steps are the same as those in the example 1.
Example 6
And adding a color protection solution into the pulping box for color protection treatment, wherein the color protection solution is a mixed solution of sodium erythorbate and citric acid, and the rest steps are the same as those in the example 1.
Comparative example
A preparation method of blueberry jam comprises the following steps:
1. dry-mixing the compound thickener and the white granulated sugar 1 (4-6), adding into hot water at 95 ℃, and stirring for 20 minutes under heat preservation;
2. respectively and sequentially adding the concentrated apple juice, the blueberry meat, the residual white granulated sugar and the composite pigment into the solution obtained in the previous step, and keeping the temperature at 90-95 ℃ for stirring until the pigment is completely dispersed;
3. measuring the pH value of the solution, adding an acidity regulator to adjust the pH value to 3.80-3.90, keeping the temperature at 90-95 ℃, and stirring at the rotating speed of 450r/min until the solution is uniform;
4. heating to above 95 deg.C, stirring at 450r/min for 20-40min, measuring soluble solid content, hot filling at 95 deg.C, and decocting in 95 deg.C hot water for 10-20 min.
The experimental effect data are shown in table 1:
table 1 shows the results of quality analysis of blueberry jam
Figure BDA0002508889490000081
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.

Claims (7)

1. The preparation method of the blueberry jam based on high-voltage pulse electric field sterilization is characterized by comprising the following steps:
1) selecting blueberries with proper ripeness and no mildew, washing the blueberries clean after disinfection treatment, and draining;
2) putting blueberries into a pulping box for pulping, so that the grain size after pulping is less than 100 mu m, wherein the pulping box comprises:
the electric field generator is arranged on the outer wall of the pulping box;
the first high-voltage pulse electric field processing device is arranged at the upper end in the pulping box, the electric field strength is 0.5-10 kV/cm, the processing time is 10 mu s-10 s, and the pulse frequency is 50-200 Hz;
the liquid level sensor is arranged in the pulping box and used for sensing the liquid level height of the blueberry pulp;
the filter screen is arranged at the bottom in the pulping box;
the first slurry outlet is arranged on the bottom surface of the pulping box, and the bottom surface of the pulping box is funnel-shaped;
the controller is connected with the liquid level sensor and the electric field generator, and controls the electric field intensity according to the received liquid level value sensed by the liquid level sensor;
3) carry the blueberry thick liquid to plasma sterilization incasement and carry out plasma sterilization, plasma sterilization case includes:
the first pulp inlet is connected with the first pulp outlet;
a plasma generator disposed at a top end in the plasma sterilization chamber;
the injection column is a hollow cavity and is vertically arranged in the plasma sterilization box, the upper end of the injection column is connected with an injection head in the plasma sterilization box, and round holes are uniformly formed in the surface of the injection column;
the second slurry outlet is arranged on the bottom surface of the plasma sterilization box, and the bottom surface of the plasma sterilization box is funnel-shaped;
4) after plasma sterilization, adding 20-30% of white granulated sugar, 10-15% of preserved fruit syrup, 0.1-0.3% of pectin and 0.1-0.3% of citric acid into blueberry pulp, and then boiling for 10-20 min;
5) conveying the boiled blueberry pulp into an ultrahigh-pressure homogenizing combined ultrasonic box for ultrahigh-pressure homogenizing combined ultrasonic treatment, wherein the ultrahigh-pressure homogenizing pressure is 200-300 MPa, the blueberry pulp is homogenized for 1-2 times, and the synergistic ultrasonic treatment power is 1-5W/g;
6) conveying the blueberry pulp subjected to ultrahigh-pressure homogenization combined with ultrasonic treatment to a second high-voltage pulse electric field treatment box, wherein the electric field strength is 0.5-10 kV/cm, the treatment time is 10 mus-10 s, and the pulse frequency is 50-200 Hz;
7) stirring and concentrating the blueberry pulp at the air pressure of 85-100 kilopascals and the temperature of 45-65 ℃ until the sugar degree reaches 40-45% to obtain concentrated jam;
8) and (4) aseptically filling the blueberry jam and storing.
2. The method for preparing blueberry jam based on high-voltage pulsed electric field sterilization as claimed in claim 1, wherein the blueberry jam is stored at 4 ℃.
3. The blueberry jam preparation method based on high-voltage pulsed electric field sterilization as claimed in claim 1, wherein a stirring device is arranged in the plasma sterilization box.
4. The high-voltage pulse electric field sterilization-based blueberry jam preparation method as claimed in claim 3, wherein the stirring device comprises a stirring shaft and stirring blades arranged on the stirring shaft.
5. The preparation method of blueberry jam based on high-voltage pulsed electric field sterilization as claimed in claim 1, wherein the sterilization method comprises the following steps: the blueberries are soaked in a sodium chloride solution with the volume fraction of 0.1-0.5% for 10-15 min.
6. The preparation method of blueberry jam based on high-voltage pulsed electric field sterilization as claimed in claim 1, wherein a color protection liquid is added into the pulping box for color protection treatment.
7. The preparation method of blueberry jam based on high-voltage pulsed electric field sterilization as claimed in claim 6, wherein the color fixative solution is a mixed solution of sodium erythorbate and citric acid.
CN202010454621.2A 2020-05-26 2020-05-26 Blueberry jam preparation method based on high-voltage pulse electric field sterilization Pending CN113712174A (en)

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