CN115226827A - Vertical sterilization process and application thereof - Google Patents
Vertical sterilization process and application thereof Download PDFInfo
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- CN115226827A CN115226827A CN202210367018.XA CN202210367018A CN115226827A CN 115226827 A CN115226827 A CN 115226827A CN 202210367018 A CN202210367018 A CN 202210367018A CN 115226827 A CN115226827 A CN 115226827A
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 76
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000008569 process Effects 0.000 title claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 128
- 238000007599 discharging Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 23
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000010438 heat treatment Methods 0.000 abstract description 11
- 238000012546 transfer Methods 0.000 abstract description 8
- 238000013021 overheating Methods 0.000 abstract description 3
- 230000000750 progressive effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 238000009826 distribution Methods 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000021055 solid food Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000009432 framing Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a vertical sterilization process, which comprises the processes of cold water feeding, hot water feeding, sterilization and water drainage. And the heat transfer rate is improved by adopting 65 ℃,95 ℃ and 121 ℃ water to carry out progressive heating, so that the products at all gathering points in the sterilizer are uniformly heated, and the flavor consistency of the products is kept. Meanwhile, the first hot water with the temperature of 65 ℃ stays in the sterilization pot for 6min, the second hot water with the temperature of 95 ℃ stays in the sterilization pot for 5min, the temperature transfer regularity in the sterilization pot is built, the heating rate is further improved, and the phenomenon that the flavor of the product is changed due to overheating of food is avoided.
Description
Technical Field
The invention relates to a vertical sterilization process and application thereof, relates to A23L, and particularly relates to the field of preparation and treatment of foods or foodstuffs.
Background
In order to kill pathogenic bacteria, putrefying bacteria and other harmful bacteria in food, ensure that the food has specific storage life in specific protective environment and does not influence the flavor of the food, various sterilization methods are developed, including a physical sterilization method and a chemical sterilization method, and the chemical sterilization method has a lower safety coefficient to a certain extent, so the physical sterilization method is mostly adopted in the food. The most common physical sterilization method is high-temperature sterilization, and although the instantaneous high-temperature sterilization method can save time and prevent the food from being overheated to change the flavor of the food, the instantaneous high temperature can cause the surface of the food to expand and crack, thereby affecting the appearance. At present, foods are usually preheated and then sterilized at high temperature in the market, but the preheating effect is insufficient, so that the temperatures of the foods at different positions are inconsistent, and the sterilization effect and the flavor of the foods are different.
Chinese invention patent CN202110574187.6 discloses a sterile canning sterilization system and method for solid food, which allow steam to directly contact with food, and have the advantages of short sterilization time and no overheating of food, but the instant high temperature may cause the outer surface of the product to swell, and the taste of the food is influenced. The Chinese invention patent CN202110923293.0 discloses an ultra-high temperature short time sterilization device and a method for solid food, wherein a preheating zone is arranged, so that sudden expansion of a food shell when instant heating is carried out on the food during high temperature sterilization is avoided, but the preheating procedure is short, the uniform temperature inside and outside the food cannot be achieved, the heating of the food is not uniform, and the taste of the food is not uniform.
Disclosure of Invention
In order to make the heat distribution around the product uniform during high-temperature sterilization and keep the flavor of the product at each position of the sterilization pot consistent, the first aspect of the application provides a vertical sterilization process, which comprises the following steps:
(1) Opening a cold water valve to feed cold water, and conveying a product to feed materials;
(2) Opening a hot water valve to feed hot water and simultaneously discharging cold water;
(3) Preheating to 115-120 deg.C, and sterilizing;
(4) After sterilization, hot water is discharged, cold water is fed until the temperature in the sterilization pot reaches 40-50 ℃, the door is opened, and the cold water and the product are discharged together.
In a preferred embodiment, the hot water comprises first hot water, second hot water and third hot water, preferably, the temperature of the first hot water is 60-70 ℃, the temperature of the second hot water is 90-100 ℃, and the temperature of the third hot water is 120-125 ℃.
In a preferred embodiment, the first hot water temperature is 63-67 deg.C, the second hot water temperature is 93-97 deg.C, and the third hot water temperature is 120-123 deg.C.
The temperature of the first hot water is 65 ℃, the temperature of the second hot water is 95 ℃, and the temperature of the third hot water is 121 ℃.
In the experimental process, the applicant finds that the product is heated step by adopting the three kinds of hot water with gradually changed temperatures, so that the good sterilization and preservation effects can be achieved for the product, and the taste, flavor and nutritive value of the food can be ensured not to be influenced. The reasons may be: the water with the temperature close to the product temperature is adopted for preheating in the initial stage, so that the heat transfer efficiency can be improved, the condition that all the positions of the sterilization pot reach the same temperature in a short time is ensured, the sterilization pot is heated uniformly, and the flavor difference among products caused by different heating conditions among the products generated by direct heating and preheating is avoided. The hot water with the temperature of 93-97 ℃ is adopted for heating for the second time, so that the temperature can be gradually transferred to the interior of the product, certain temperature transfer stability is formed, and the phenomenon that the product is directly heated to a higher temperature, the outer surface of the product is expanded and broken, and the taste of the product is influenced is avoided. And thirdly, heating the product by using hot water at 120-123 ℃, further laying a cushion for high-temperature sterilization, formally starting the high-temperature sterilization after the temperature in the sterilization pot is raised to 113 ℃, and uniformly distributing the temperatures inside and outside the product, and the temperatures of the sterilization pot from top to bottom and from left to right through step-by-step heating at all temperatures to achieve the effect of good sterilization stability.
As a preferred embodiment, the method for adding the hot water in the step 2 is as follows: adding first hot water, staying for a period of time, adding second hot water and discharging the first hot water; after a certain time of residence, a third hot water is added while a second hot water is discharged.
In a preferred embodiment, the residence time of the first hot water is 6-8min, and the residence time of the second hot water is 4-6min.
In a preferred embodiment, the residence time of the first hot water is 6min and the residence time of the second hot water is 5min.
As a preferred embodiment, the sterilization time in the step 3 is 15-30min.
As a preferred embodiment, the sterilization time in step 3 is 20min.
As a preferred embodiment, the method for discharging the hot water in step 4 comprises: discharging the third hot water and adding the second hot water, standing for 4-6min, discharging the second hot water and adding the first hot water, standing for 4-6min, and discharging.
As a preferred embodiment, the third hot water pressure is 0.1-0.2MPa.
In a preferred embodiment, the third hot water pressure is 0.124MPa.
As a preferred embodiment, the weight ratio of cold water to product charge is 5: (0.5-1).
As a preferred embodiment, the weight ratio of cold water to product charge is 5:0.84.
in a preferred embodiment, the temperature of the cold water is 20-30 ℃, and the weight ratio of the cold water to the first hot water, the second hot water and the third hot water is 1: (0.5-1.5): (0.5-1.5): (0.5-1.5).
In a preferred embodiment, the temperature of the cold water is 25 ℃, and the weight ratio of the cold water to the first hot water, the second hot water and the third hot water is 1:1:1:1.
the second aspect of the invention provides application of a vertical sterilization process, which is applied to high-temperature sterilization in the seafood processing process.
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the vertical sterilization process, the horizontal sterilization pot is replaced by the vertical sterilization pot, manual framing is not needed, the horizontal sterilization pot can be directly conveyed into the vertical sterilization pot through the production line, the labor cost is reduced, and meanwhile, the heat distribution of the product is uniform when the product is contacted with water, so that a good sterilization effect is achieved.
(2) According to the vertical sterilization process, the water with the temperature of 65 ℃,95 ℃ and 121 ℃ is adopted for carrying out progressive heating, so that the heat transfer rate is improved, products at various gathering points in the sterilization pot are uniformly heated, and the flavor consistency of the products is kept.
(3) According to the vertical sterilization process, the first hot water at 65 ℃ stays in the sterilization pot for 6min, the second hot water at 95 ℃ stays in the sterilization pot for 5min, the temperature transfer regularity in the sterilization pot is built, the heating rate is further improved, and the phenomenon that the flavor of the product is changed due to overheating of food is avoided.
Drawings
FIG. 1 is a graph of the thermal profile of the sterilizer over time for examples 1-3.
In the figure: 1. example 1 thermal profile; 2. example 2 thermal profile; 3. example 3 thermal profile.
Detailed Description
The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.
In addition, the starting materials used are all commercially available, unless otherwise specified.
Example 1
A vertical sterilization process and application thereof comprise the following steps:
(1) Opening a cold water valve to feed cold water, and conveying products to feed materials;
(2) Opening a hot water valve to feed hot water, adding first hot water at 65 ℃, simultaneously discharging cold water, staying for 6min, adding second hot water at 95 ℃, and simultaneously discharging first hot water; after 5min of residence, a third hot water addition was carried out at 121 ℃ while discharging the second hot water. (ii) a
(3) Preheating to 116 deg.C, and sterilizing for 20min;
(4) After sterilization, discharging hot water, discharging the third hot water and adding the second hot water at 95 ℃, discharging the second hot water and adding the first hot water at 65 ℃ after staying for 5min, and discharging after staying for 5min. And (4) feeding cold water until the temperature in the sterilization pot reaches 45 ℃, opening the door, and discharging the cold water and the product together.
The pressure of the third hot water is 0.124MPa.
The weight ratio of the cold water to the product feeding is 5:0.84.
the temperature of the cold water is 25 ℃, and the weight ratio of the cold water to the first hot water, the second hot water and the third hot water is 1:1:1:1.
example 2
The specific steps of the vertical sterilization process and the application thereof are the same as those of the embodiment 1, and the difference is that the step 2 and the step 4 do not comprise secondary hot water.
Example 3
The specific steps of the vertical sterilization process are the same as those of the embodiment 1, and the difference is that the retention time of the second hot water in the step 2 is 3min, and the sterilization time in the step 3 is 15min.
Performance testing
1. Thermal profile: the heat distribution curves in the sterilizers of examples 1 to 3 were tested according to GB/T39948-2021 "Heat distribution test procedure for food thermal Sterilization Equipment", and the test results are shown in FIG. 1. In the process of example 1, the temperature in the sterilizer was steadily increased and decreased; in the process of embodiment 2, the temperature in the sterilizer is not introduced with hot water of 90 ℃, so that the temperature is increased violently, the heat transfer efficiency is not high, temperature fluctuation occurs in the cooling stage, and the flavor differentiation of the product is caused by unstable temperature in the sterilizer; in the process of example 3, since the temperature in the sterilizer was short in the residence time of 90 c hot water, the temperature rise was unstable due to the early introduction of 120 c hot water, the heat transfer efficiency was relatively decreased, and the sterilization effect was decreased due to the short sterilization time.
2. And (3) testing the bactericidal activity of the microorganisms: the microbiology data in the sterilizer of example 1 was tested according to the GB 10136-2015 standard and the results are shown in table 1.
TABLE 1
| Total number of colonies (cfu/g) | Coliform group (MPN/g) | |
| Upper layer of pot | Less than 10, passing | Less than 10, passing |
| Middle layer of cooker | Less than 10, passing | Less than 10, passing |
| Lower layer of pot | Less than 10, passing | Less than 10, passing |
Claims (10)
1. A vertical sterilization process is characterized by comprising the following steps:
(1) Opening a cold water valve to feed cold water, and conveying a product to feed materials;
(2) Opening a hot water valve to feed hot water and simultaneously discharging cold water;
(3) Preheating to 115-120 deg.C, and sterilizing;
(4) After sterilization, hot water is discharged, cold water is fed until the temperature in the sterilization pot reaches 40-50 ℃, the door is opened, and the cold water and the product are discharged together.
2. The vertical sterilization process according to claim 1, wherein the hot water comprises a first hot water, a second hot water and a third hot water, preferably, the first hot water has a temperature of 60-70 ℃, the second hot water has a temperature of 90-100 ℃ and the third hot water has a temperature of 120-125 ℃.
3. The vertical sterilization process according to claim 2, wherein the hot water is added in step 2 by the following method: adding first hot water, staying for a period of time, adding second hot water, and discharging the first hot water; after a certain time of residence, a third hot water is added while a second hot water is discharged.
4. The vertical sterilization process according to claim 3, wherein the residence time of the first hot water is 6-8min, and the residence time of the second hot water is 4-6min.
5. The vertical sterilization process according to claim 1, wherein the sterilization time in the step 3 is 15-30min.
6. The vertical sterilization process according to claim 1, wherein the method for discharging the hot water in step 4 comprises: discharging the third hot water and adding the second hot water, standing for 4-6min, discharging the second hot water and adding the first hot water, standing for 4-6min, and discharging.
7. The vertical sterilization process according to claim 2, wherein the third hot water pressure is 0.1-0.2MPa.
8. The vertical sterilization process according to claim 1, wherein the weight ratio of the cold water to the product charge is 5: (0.5-1).
9. The vertical sterilization process according to claim 2, wherein the temperature of the cold water is 20-30 ℃, and the weight ratio of the cold water to the first hot water, the second hot water and the third hot water is 1: (0.5-1.5): (0.5-1.5): (0.5-1.5).
10. The application of the vertical sterilization process according to any one of claims 1 to 9, which is applied to high-temperature sterilization in the seafood processing process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210367018.XA CN115226827A (en) | 2022-04-08 | 2022-04-08 | Vertical sterilization process and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210367018.XA CN115226827A (en) | 2022-04-08 | 2022-04-08 | Vertical sterilization process and application thereof |
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| CN115226827A true CN115226827A (en) | 2022-10-25 |
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| CN202210367018.XA Pending CN115226827A (en) | 2022-04-08 | 2022-04-08 | Vertical sterilization process and application thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2421169A (en) * | 2005-01-26 | 2006-06-21 | Hwa Doong Choong | Method for sterilizing oil palm fruit |
| CN102742914A (en) * | 2012-06-14 | 2012-10-24 | 山东鼎泰盛食品工业装备股份有限公司 | Vertical sterilization kettle |
| EP2522236A1 (en) * | 2011-05-09 | 2012-11-14 | Paul Bernard Newman | Method and apparatus for enhanced performance of a conventional continuous hydrostat |
| CN104146317A (en) * | 2014-05-06 | 2014-11-19 | 中国农业科学院农产品加工研究所 | High-temperature pulsed hot water spraying sterilizing method |
| CN104544372A (en) * | 2015-01-29 | 2015-04-29 | 三统万福（青岛）食品有限公司 | Seasoning bag treated by gradient low-temperature long-time sterilization process |
| JP6846725B1 (en) * | 2020-04-07 | 2021-03-24 | 株式会社デマンド・サービス | Sterilization and drying treatment equipment using superheated steam gas and method for producing processed products by this equipment |
-
2022
- 2022-04-08 CN CN202210367018.XA patent/CN115226827A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2421169A (en) * | 2005-01-26 | 2006-06-21 | Hwa Doong Choong | Method for sterilizing oil palm fruit |
| EP2522236A1 (en) * | 2011-05-09 | 2012-11-14 | Paul Bernard Newman | Method and apparatus for enhanced performance of a conventional continuous hydrostat |
| CN102742914A (en) * | 2012-06-14 | 2012-10-24 | 山东鼎泰盛食品工业装备股份有限公司 | Vertical sterilization kettle |
| CN104146317A (en) * | 2014-05-06 | 2014-11-19 | 中国农业科学院农产品加工研究所 | High-temperature pulsed hot water spraying sterilizing method |
| CN104544372A (en) * | 2015-01-29 | 2015-04-29 | 三统万福（青岛）食品有限公司 | Seasoning bag treated by gradient low-temperature long-time sterilization process |
| JP6846725B1 (en) * | 2020-04-07 | 2021-03-24 | 株式会社デマンド・サービス | Sterilization and drying treatment equipment using superheated steam gas and method for producing processed products by this equipment |
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