CN116473183A - Bean paste sterilization and preservation method - Google Patents
Bean paste sterilization and preservation method Download PDFInfo
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- CN116473183A CN116473183A CN202310168696.8A CN202310168696A CN116473183A CN 116473183 A CN116473183 A CN 116473183A CN 202310168696 A CN202310168696 A CN 202310168696A CN 116473183 A CN116473183 A CN 116473183A
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- soybean paste
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 65
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004321 preservation Methods 0.000 title claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 52
- 244000068988 Glycine max Species 0.000 claims abstract description 52
- 238000004806 packaging method and process Methods 0.000 claims abstract description 29
- 230000005684 electric field Effects 0.000 claims abstract description 13
- 238000009448 modified atmosphere packaging Methods 0.000 claims abstract description 12
- 238000009928 pasteurization Methods 0.000 claims abstract description 12
- 238000004378 air conditioning Methods 0.000 claims abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 16
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 8
- 239000001569 carbon dioxide Substances 0.000 claims description 8
- 239000007789 gas Substances 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 229910052760 oxygen Inorganic materials 0.000 claims description 8
- 239000001301 oxygen Substances 0.000 claims description 8
- 230000004888 barrier function Effects 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 230000001953 sensory effect Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 11
- 238000007789 sealing Methods 0.000 description 6
- 244000005700 microbiome Species 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- YXHVCZZLWZYHSA-UHFFFAOYSA-N (Z)-6-[8-pentadecenyl]salicylic acid Natural products CCCCCCC=CCCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-UHFFFAOYSA-N 0.000 description 2
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000005283 ground state Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/3418—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a sterilization and fresh-keeping method of bean paste, which comprises the following steps: (1) packaging: the soybean paste is put into a high-gas-barrier packaging bag after pasteurization treatment, and is inflated through an air-conditioning packaging machine, and after the soybean paste is finished, the soybean paste is sealed to obtain an air-conditioning packaging bag filled with the soybean paste; and (2) sterilizing and preserving: and placing the modified atmosphere packaging bag filled with the soybean paste in a medium plate of an upper electrode and a lower electrode in a high-voltage electric field plasma sterilizing machine for staged sterilization. The method combines pasteurization treatment and sectional type high-voltage electric field plasma sterilization to sterilize and preserve the soybean paste, has the advantages of excellent sterilization effect, low temperature rise, no pollution, no residue, short acting time, simple operation, reduced probability of secondary pollution of the soybean paste and small influence on the sensory quality of the soybean paste.
Description
Technical Field
The invention relates to a sterilization method, in particular to a sterilization and fresh-keeping method for bean paste.
Background
As a fermented seasoning, the soybean paste has unique and rich soy sauce flavor and delicate flavor, and has high contents of protein, fat, vitamins, calcium, phosphorus and iron substances, rich nutrition and poor quality due to being affected by microorganisms. Common sterilization methods of soybean paste mainly comprise pasteurization, high-temperature water bath sterilization and the like. Pasteurization has the defects of difficult control of heating speed, easy local overheating or scaling phenomenon, nutrition loss and the like. The high-temperature water bath sterilization method has good inhibition effect on the gas-producing bacteria, but the sterilization temperature is too high, so that the physicochemical properties of the sauce are changed, the nutritional ingredients are destroyed, and the popularization and the application of the method are greatly limited.
Disclosure of Invention
The invention aims to: the invention aims to provide a sterilization and fresh-keeping method for soybean paste, which has excellent sterilization effect and small damage of nutrient components.
The technical scheme is as follows: the sterilization and fresh-keeping method of the soybean paste comprises the following steps:
(1) And (3) packaging: the soybean paste is put into a high-gas-barrier packaging bag after pasteurization treatment, and is inflated through an air-conditioning packaging machine, and after the soybean paste is finished, the soybean paste is sealed to obtain an air-conditioning packaging bag filled with the soybean paste;
(2) Sterilizing and preserving: and placing the modified atmosphere packaging bag filled with the soybean paste in a medium plate of an upper electrode and a lower electrode in a high-voltage electric field plasma sterilizing machine for staged sterilization.
Further, in the step (1), the conditions of the pasteurization treatment are as follows: 80-90deg.C, 5-15min, preferably 90deg.C, 15min; the high-gas barrier packaging bag is made of PET material; the inflation gas in the modified atmosphere packaging machine comprises nitrogen, oxygen and carbon dioxide, and the volume ratio of the nitrogen to the oxygen to the carbon dioxide is 1-2:1-2:6-8.
Further, in the step (1), the addition amount of the soybean paste is 100-120g, and the aerated filling amount is 10-15ml.
Further, in step (2), the staged sterilization parameters are: the distance between the voltage plates is 6-8cm.
Further, in step (2), the staged sterilization includes three stages, a first stage: the treatment voltage is 120-140kV, the treatment time is 40-60s, the treatment frequency is 80-100Hz, and the second stage is that: the treatment voltage is 140-160kV, the treatment time is 60-90s, the treatment frequency is 100-120Hz, and the third stage: the treatment voltage is 160-180kV, the treatment time is 40-60s, and the treatment frequency is 120-140Hz.
The principle of the invention: the high-voltage electric field low-temperature plasma cold sterilization is characterized in that a sample which is hermetically packaged is placed between electrodes, and high voltage is applied to the electrodes to excite air in the electrode plates to generate active oxygen, active nitrogen, ultraviolet photons and other active components, so that the high-voltage electric field low-temperature plasma cold sterilization has good sterilization effect, can be contacted with microorganisms on the surface of the sample, and causes damage to cell DNA, lipid, protein, cell membranes and the like, thereby inactivating and dying the microorganisms; meanwhile, the active ingredients have shorter residence time, ozone with longer half-life and other active ingredients can gradually change into a ground state within 24 hours, and the ozone and other active ingredients have good sterilization effect on foods.
The beneficial effects are that: compared with the prior art, the invention has the following remarkable advantages:
(1) The invention adopts the low-temperature plasma cold sterilization of the high-voltage electric field, can be perfectly combined with the modified atmosphere packaging, and has the advantages of small temperature rise, low energy consumption, no pollution, no residue, short acting time, simple and convenient operation and the like;
(2) The invention adopts the segmented plasma electric fields with different sterilization intensities, and the higher concentration carbon dioxide can effectively inhibit the growth of microorganisms, thus greatly improving the sterilization effect;
(3) The invention adopts sterilization after filling, reduces the probability of secondary pollution of the soybean paste, and has little influence on the sensory quality of the soybean paste;
(4) The pasteurization method and the high-voltage electric field low-temperature plasma sterilization method are combined, and the sterilization cost is greatly reduced.
Detailed Description
The technical scheme of the invention is further described below by referring to examples.
Example 1: the sterilization and fresh-keeping method of the soybean paste comprises the following steps:
(1) Packaging arrangement
(a) Pouring 100g of pasteurized (90 ℃ for 15 min) soybean paste into a high-gas-barrier PET packaging bag while the soybean paste is hot;
(b) The volume ratio of the inflation gas in the air-conditioning packaging machine is adjusted to be: 10% of nitrogen, 10% of oxygen and 80% of carbon dioxide;
(c) Placing the PET packaging bag filled with the bean paste in an air-filled sealing machine, and sealing after air filling to obtain an air-filled packaging bag filled with the bean paste, wherein the air-filled amount is 10ml;
(2) Sterilization
Placing the modified atmosphere packaging bag filled with the soybean paste obtained in the step (1) between dielectric plates of upper and lower electrodes in a high-voltage electric field low-temperature plasma sterilizing machine for sterilization, wherein the sterilization is carried out in three stages:
the first stage: the treatment voltage is 120kV, the treatment time is 40s, and the treatment frequency is 80Hz.
And a second stage: the treatment voltage is 140kV, the treatment time is 60s, and the treatment frequency is 100Hz.
And a third stage: the treatment voltage is 160kV, the treatment time is 40s, and the treatment frequency is 120Hz.
After each stage is completed, the modified atmosphere packaging bag filled with the soybean paste is vibrated left and right for 60s.
Example 2: the sterilization and fresh-keeping method of the soybean paste comprises the following steps:
(1) Packaging arrangement
(a) 110g of pasteurized (90 ℃ C., 15 min) soybean paste is poured into a high-gas-barrier PET packaging bag while being hot;
(b) The volume ratio of the inflation gas in the air-conditioning packaging machine is adjusted to be: 15% of nitrogen, 15% of oxygen and 70% of carbon dioxide;
(c) Placing the PET packaging bag filled with the bean paste in an air-filled sealing machine, and sealing after air filling to obtain an air-filled packaging bag filled with the bean paste, wherein the air-filled amount is 12ml;
(2) Sterilization
Placing the modified atmosphere packaging bag filled with the soybean paste obtained in the step (1) between dielectric plates of upper and lower electrodes in a high-voltage electric field low-temperature plasma sterilizing machine for sterilization, wherein the sterilization is carried out in three stages:
the first stage: the treatment voltage is 130kV, the treatment time is 50s, and the treatment frequency is 90Hz.
And a second stage: the treatment voltage is 140kV, the treatment time is 75s, and the treatment frequency is 110Hz.
And a third stage: the treatment voltage is 170kV, the treatment time is 50, and the treatment frequency is 130Hz.
After each stage is completed, the modified atmosphere packaging bag filled with the soybean paste is vibrated left and right for 60s.
Example 3: the sterilization and fresh-keeping method of the soybean paste comprises the following steps:
(1) Packaging arrangement
(a) Pouring 120g of pasteurized (90 ℃ C., 15 min) soybean paste into a high-gas-barrier PET packaging bag;
(b) The volume ratio of the inflation gas in the air-conditioning packaging machine is adjusted to be: 20% of nitrogen, 20% of oxygen and 60% of carbon dioxide;
(c) Placing the PET packaging bag filled with the bean paste in an air-filled sealing machine, and sealing after air filling to obtain an air-filled packaging bag filled with the bean paste, wherein the air-filled amount is 15ml;
(2) Sterilization
Placing the modified atmosphere packaging bag filled with the soybean paste obtained in the step (1) between dielectric plates of upper and lower electrodes in a high-voltage electric field low-temperature plasma sterilizing machine for sterilization, wherein the sterilization is carried out in three stages:
the first stage: the treatment voltage is 140kV, the treatment time is 60s, and the treatment frequency is 100Hz.
And a second stage: the treatment voltage is 160kV, the treatment time is 90s, and the treatment frequency is 120Hz.
And a third stage: the treatment voltage is 180kV, the treatment time is 60, and the treatment frequency is 140Hz.
After each stage is completed, the modified atmosphere packaging bag filled with the soybean paste is vibrated left and right for 60s.
Comparative example 1: pasteurization is adopted: the temperature is kept at 93℃for 20min.
Comparative example 2: the difference from example 1 is that in step (2), sterilization is performed in only one stage, the parameters are: the treatment voltage is 120kV, the treatment time is 80s, and the treatment frequency is 140Hz.
The soybean pastes treated in examples 1 to 3 and comparative examples 1 to 2 were subjected to microbial detection and sensory test, and the results are shown in table 1.
As can be seen from table 1, the total number of colonies of the soybean pastes treated by the combination of pasteurization and high-voltage electric field low-temperature plasma sterilization in examples 1 to 3 was significantly lower than the total number of colonies of the soybean pastes treated by only pasteurization in comparative example 1 and the total number of colonies of the soybean pastes not treated by staged sterilization in comparative example 2, and it was found that the sterilization effect of examples 1 to 3 was better than that of comparative examples 1 and 2.
The active substance total flavone content of the soybean paste of the embodiment 1-the embodiment 3 is higher than that of the comparative example 1 and the comparative example 2, and the content of the harmful substance ginkgolic acid is obviously lower than that of the comparative example 1 and the comparative example 2, which shows that the embodiment 1-the embodiment 3 can kill microorganisms more effectively, reduce the content of the harmful substance ginkgolic acid, better retain the active ingredients such as total flavone and the like, and realize the efficient retention of the nutritional ingredients.
Table 1 comparative table of sterilizing effects of different sterilizing technologies on soybean paste
Claims (8)
1. The sterilization and fresh-keeping method for the soybean paste is characterized by comprising the following steps of:
(1) And (3) packaging: the soybean paste is put into a high-gas-barrier packaging bag after pasteurization treatment, and is inflated through an air-conditioning packaging machine, and after the soybean paste is finished, the soybean paste is sealed to obtain an air-conditioning packaging bag filled with the soybean paste;
(2) Sterilizing and preserving: and placing the modified atmosphere packaging bag filled with the soybean paste in a medium plate of an upper electrode and a lower electrode in a high-voltage electric field plasma sterilizing machine for staged sterilization.
2. The method for sterilizing and preserving soybean paste according to claim 1, wherein in the step (1), the condition of the pasteurization treatment is: 80-90 deg.c for 5-15min.
3. The sterilization and preservation method of soybean paste according to claim 1, wherein in the step (1), the packaging bag with high gas barrier property is a PET material.
4. The sterilization and preservation method of soybean paste according to claim 1, wherein in the step (1), the aeration gas in the modified atmosphere packaging machine comprises nitrogen, oxygen and carbon dioxide.
5. The sterilization and preservation method of soybean paste according to claim 4, wherein in the step (1), the volume ratio of nitrogen, oxygen and carbon dioxide is 1-2:1-2:6-8.
6. The sterilization and preservation method of soybean paste according to claim 1, wherein in the step (1), the added amount of the soybean paste is 100-120g, and the inflated filling amount is 10-15ml.
7. The method of claim 1, wherein in step (2), the staged sterilization parameters are: the distance between the voltage plates is 6-8cm.
8. The method for sterilizing and preserving soybean paste according to claim 1, wherein in the step (2), the staged sterilization comprises three stages, the first stage: the treatment voltage is 120-140kV, the treatment time is 40-60s, the treatment frequency is 80-100Hz, and the second stage is that: the treatment voltage is 140-160kV, the treatment time is 60-90s, the treatment frequency is 100-120Hz, and the third stage: the treatment voltage is 160-180kV, the treatment time is 40-60s, and the treatment frequency is 120-140Hz.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310168696.8A CN116473183A (en) | 2023-02-27 | 2023-02-27 | Bean paste sterilization and preservation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310168696.8A CN116473183A (en) | 2023-02-27 | 2023-02-27 | Bean paste sterilization and preservation method |
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| CN116473183A true CN116473183A (en) | 2023-07-25 |
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| CN202310168696.8A Pending CN116473183A (en) | 2023-02-27 | 2023-02-27 | Bean paste sterilization and preservation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372769A (en) * | 2017-08-22 | 2017-11-24 | 合肥先智商贸有限责任公司 | A kind of process for sterilizing applied to meat products processing |
| CN112294992A (en) * | 2019-07-31 | 2021-02-02 | 青岛海尔智能技术研发有限公司 | Plasma sterilization disinfection cabinet and disinfection method |
| CN214126869U (en) * | 2020-11-06 | 2021-09-07 | 湖南志行科技有限公司 | Low-temperature plasma sterilization equipment for fresh wet noodle processing |
| CN115039850A (en) * | 2022-06-07 | 2022-09-13 | 黑龙江八一农垦大学 | Bacteria reduction method for fresh and wet coarse cereal noodles |
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2023
- 2023-02-27 CN CN202310168696.8A patent/CN116473183A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372769A (en) * | 2017-08-22 | 2017-11-24 | 合肥先智商贸有限责任公司 | A kind of process for sterilizing applied to meat products processing |
| CN112294992A (en) * | 2019-07-31 | 2021-02-02 | 青岛海尔智能技术研发有限公司 | Plasma sterilization disinfection cabinet and disinfection method |
| CN214126869U (en) * | 2020-11-06 | 2021-09-07 | 湖南志行科技有限公司 | Low-temperature plasma sterilization equipment for fresh wet noodle processing |
| CN115039850A (en) * | 2022-06-07 | 2022-09-13 | 黑龙江八一农垦大学 | Bacteria reduction method for fresh and wet coarse cereal noodles |
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| Title |
|---|
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| 马挺军;史喜成;贾昌喜;: "低温等离子体在食品杀菌中的研究进展", 农产品加工(创新版), no. 06, 30 June 2009 (2009-06-30), pages 8 - 11 * |
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