CN117084343A - Packaged food and sterilization method thereof - Google Patents
Packaged food and sterilization method thereof Download PDFInfo
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- CN117084343A CN117084343A CN202311120336.7A CN202311120336A CN117084343A CN 117084343 A CN117084343 A CN 117084343A CN 202311120336 A CN202311120336 A CN 202311120336A CN 117084343 A CN117084343 A CN 117084343A
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 214
- 235000021485 packed food Nutrition 0.000 title claims abstract description 158
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 134
- 238000000034 method Methods 0.000 title claims abstract description 87
- 238000001816 cooling Methods 0.000 claims abstract description 88
- 238000010438 heat treatment Methods 0.000 claims abstract description 51
- 239000005022 packaging material Substances 0.000 claims abstract description 36
- 238000007789 sealing Methods 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims description 62
- 235000013305 food Nutrition 0.000 claims description 44
- 230000008569 process Effects 0.000 claims description 42
- 239000000463 material Substances 0.000 claims description 40
- 239000002994 raw material Substances 0.000 claims description 39
- 230000000630 rising effect Effects 0.000 claims description 36
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 34
- 239000001301 oxygen Substances 0.000 claims description 34
- 229910052760 oxygen Inorganic materials 0.000 claims description 34
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 32
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 30
- 240000008042 Zea mays Species 0.000 claims description 28
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 28
- 235000005822 corn Nutrition 0.000 claims description 28
- 239000007789 gas Substances 0.000 claims description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims description 16
- 235000014347 soups Nutrition 0.000 claims description 16
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- -1 polyethylene naphthalate Polymers 0.000 claims description 9
- 230000035699 permeability Effects 0.000 claims description 8
- 230000001681 protective effect Effects 0.000 claims description 8
- 244000075850 Avena orientalis Species 0.000 claims description 7
- 240000006162 Chenopodium quinoa Species 0.000 claims description 7
- 244000045195 Cicer arietinum Species 0.000 claims description 7
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 7
- 206010034203 Pectus Carinatum Diseases 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 7
- 239000011261 inert gas Substances 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 235000007319 Avena orientalis Nutrition 0.000 claims description 3
- 235000007558 Avena sp Nutrition 0.000 claims description 3
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims description 3
- 239000004952 Polyamide Substances 0.000 claims description 3
- 239000004372 Polyvinyl alcohol Substances 0.000 claims description 3
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 3
- 150000002825 nitriles Chemical class 0.000 claims description 3
- 229920003207 poly(ethylene-2,6-naphthalate) Polymers 0.000 claims description 3
- 229920002647 polyamide Polymers 0.000 claims description 3
- 229920001230 polyarylate Polymers 0.000 claims description 3
- 229920001707 polybutylene terephthalate Polymers 0.000 claims description 3
- 239000011112 polyethylene naphthalate Substances 0.000 claims description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 claims description 3
- 239000005020 polyethylene terephthalate Substances 0.000 claims description 3
- 229920002451 polyvinyl alcohol Polymers 0.000 claims description 3
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 3
- 229920005989 resin Polymers 0.000 claims description 3
- 239000011347 resin Substances 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 38
- 239000000047 product Substances 0.000 description 30
- 238000010792 warming Methods 0.000 description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 21
- 239000010408 film Substances 0.000 description 20
- 239000007921 spray Substances 0.000 description 17
- 229920003023 plastic Polymers 0.000 description 16
- 239000004033 plastic Substances 0.000 description 16
- 235000013339 cereals Nutrition 0.000 description 11
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 10
- 229910052782 aluminium Inorganic materials 0.000 description 10
- 230000004888 barrier function Effects 0.000 description 10
- 230000005540 biological transmission Effects 0.000 description 9
- 239000013039 cover film Substances 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 239000002985 plastic film Substances 0.000 description 8
- 229920006255 plastic film Polymers 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
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- 230000008859 change Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000482268 Zea mays subsp. mays Species 0.000 description 2
- 238000004378 air conditioning Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 238000009448 modified atmosphere packaging Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 229910052786 argon Inorganic materials 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
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- 230000007613 environmental effect Effects 0.000 description 1
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- 231100000206 health hazard Toxicity 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229910052743 krypton Inorganic materials 0.000 description 1
- DNNSSWSSYDEUBZ-UHFFFAOYSA-N krypton atom Chemical compound [Kr] DNNSSWSSYDEUBZ-UHFFFAOYSA-N 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052754 neon Inorganic materials 0.000 description 1
- GKAOGPIIYCISHV-UHFFFAOYSA-N neon atom Chemical compound [Ne] GKAOGPIIYCISHV-UHFFFAOYSA-N 0.000 description 1
- 229910052756 noble gas Inorganic materials 0.000 description 1
- 150000002835 noble gases Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012785 packaging film Substances 0.000 description 1
- 229920006280 packaging film Polymers 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920000098 polyolefin Polymers 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229910052704 radon Inorganic materials 0.000 description 1
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 229910052724 xenon Inorganic materials 0.000 description 1
- FHNFHKCVQCLJFQ-UHFFFAOYSA-N xenon atom Chemical compound [Xe] FHNFHKCVQCLJFQ-UHFFFAOYSA-N 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/005—Storing or packaging in a vacuum or in inert or sterile gaseous atmosphere
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/023—Preservation of milk or milk preparations by heating in packages
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a packaged food and a sterilization method thereof, and belongs to the technical field of packaged food processing. The sterilization method of the packaged food comprises the step of sterilizing the packaged food after sealing; the outer packaging material of the packaged food is a deformable packaging material, and the packaged food has a top gap; the sterilization treatment comprises the following steps: sequentially carrying out heating treatment, constant temperature treatment and cooling treatment; wherein, the temperature and the pressure of the heating treatment are gradually increased and kept constant along with time; at constant temperature, the temperature is kept unchanged, and the pressure is gradually increased to a preset value along with time; the temperature and pressure of the cooling treatment are gradually reduced along with time. The packaged food and the sterilization method thereof provided by the invention can effectively sterilize the packaged food, can ensure good appearance and taste of the contents of the packaged food, and can prevent the package of the packaged food from deforming.
Description
Technical Field
The invention relates to the technical field of packaged food processing, in particular to a packaged food and a sterilization method thereof.
Background
In recent years, with the increasing public demand for packaged foods, the variety of packaged foods and the packaging form are also receiving increasing attention from consumers. The traditional legume and cereal packaged food packed in the iron cans is often used as porridge or side dish for cooking, and a large amount of water, salt and sugar are added into the packaged food to influence the natural taste of the packaged food. The weight of the packaged food packaged by the glass can is large, the package is fragile, the carrying is inconvenient, and the requirements of current consumers are not met.
Along with the transfer of the consumption hot spot to healthy light foods, various light food package foods such as chicken breast, corn and the like are layered endlessly. Most of the packaged foods are vacuum or nitrogen-filled flexible packages, the content of the products is single, and certain ingredients are added into the packaged foods when the packaged foods are eaten, so that the richness of the eating taste is improved.
The convenient box package is a common packaging mode of the nitrogen-filled flexible package, specifically, the bagged food materials and the ingredient bags are embedded in the convenient box, and the instant food is eaten after being mixed in the convenient box after the consumer unpacks the bag, so that the effects of balanced nutrition collocation and taste improvement are achieved. However, when the food packaged by the convenient box is mixed by unpacking, the convenient box is easy to be polluted, and has potential health hazards, meanwhile, the bagged food materials and ingredients are packed in the convenient box and are easy to be impacted and pleated to cause package leakage, so that the product is deteriorated.
Some packaged foods are packaged in a pouch form, but the pouch form is inconvenient to eat from the standpoint of consumer feedback. While most bagged foods provide a serving spoon, the bagged form can result in inconvenient scooping and often a phenomenon of spoon loss during the circulation process.
The trend at the present stage is mainly to manufacture packaged foods by adopting packaging containers in the form of light cups or cans and the like, for example, raw material food materials are arranged in the cup-shaped packaging containers, then ingredients are wrapped outside the cup-shaped packaging containers, and the ingredients are torn open during eating and poured into the packaging containers to be mixed with the raw material food materials. Since the packaging container needs to reserve a space for accommodating the ingredients, a large headspace is required for packaging the food.
However, the current packaged food has smaller headspace, and the typical headspace ratio is less than 5%, which is not in line with the requirement for large headspace. If the headspace space ratio of the packaged food is increased only based on the existing packaging form, the packaged food is extremely susceptible to the problem of deformation of the outer package in the sterilization process, and the commercialization application of the packaged food is severely limited.
Disclosure of Invention
The invention solves the technical problems that:
in the light food field, dairy products are best for consumer health and eating convenience, for example, yogurt can be stored in a cup-shaped packaging container, other ingredients are placed on the top cover of the packaging container, and the ingredients are poured into the cup-shaped packaging container for mixing when eating. However, yogurt is sterilized and then cold-filled aseptically, and most packaged foods made of solid foods require sterilization after filling, i.e., sealing the packaged foods.
The prior art has the problems that when the packaged food needs to be provided with a larger top clearance space, the packaged food cannot be effectively sterilized, the appearance and the taste of the content of the packaged food are good, and the outer package of the packaged food, namely the packaging container, is not deformed.
Particularly, when the headspace volume of the packaged food exceeds 5%, a large gap exists in the packaging container for packaging the food, and after the packaging container is sealed, the temperature rise speed difference between the inside and the outside of the packaging container is large in the temperature rise process of the sterilization stage due to the need of the sterilization stage at high temperature and high pressure, and the pressure is difficult to balance, so that the deformation of the outer package, such as the phenomena of local concave outer package, film folding and the like, is extremely easy to occur in the sterilization process. In addition, some raw materials are sensitive to light and oxygen, and higher requirements are put on the external packaging materials and the sterilization process.
Therefore, there is a need for a method that can achieve effective sterilization of packaged foods with large headspace spaces without deformation of the outer package.
In view of at least some of the above drawbacks, the present invention provides a packaged food and a sterilization method thereof, which can effectively sterilize the packaged food, and can ensure good appearance and taste of the contents of the packaged food, and the outer package of the packaged food is not deformed.
The technical scheme of the invention is as follows:
1. a method of sterilizing a packaged food, comprising the step of sterilizing the packaged food after sealing;
The outer packaging material of the packaged food is a deformable packaging material, and the packaged food has a top gap;
the sterilization treatment includes: sequentially carrying out heating treatment, constant temperature treatment and cooling treatment;
wherein the temperature and the pressure of the heating treatment are gradually increased and kept constant along with time;
at the constant temperature treatment, the temperature is kept unchanged, and the pressure is gradually increased to a preset value along with time;
the temperature and the pressure of the cooling treatment are gradually reduced along with time.
2. The method for sterilizing a packaged food according to item 1,
the temperature and the pressure of the heating treatment are increased in stages along with the time; and/or
The pressure of the constant temperature treatment is increased in stages along with the time; and/or
The temperature and pressure of the cooling treatment are reduced in stages with time.
3. The method for sterilizing a packaged food according to item 1, wherein the temperature of the temperature-increasing treatment is increased from an initial temperature to a sterilization temperature, and the pressure is increased from the initial pressure to the sterilization pressure;
wherein the sterilization temperature is 60-130 ℃, and the sterilization pressure is 0-0.3MPa.
4. The method for sterilizing a packaged food according to any one of claims 1 to 3, wherein the temperature-raising treatment comprises at least one temperature-raising stage, and the temperature-raising rate of each of the temperature-raising stages is between 0.5 and 1.7 ℃/min;
Preferably, the rate of temperature rise in the latter said temperature rise stage is lower than in the former said temperature rise stage over time.
5. The method for sterilizing a packaged food according to any one of claims 1 to 4, wherein said thermostatic treatment comprises at least one thermostatic stage, the temperature of each of said thermostatic stages is controlled to be between 60 and 130 ℃ and kept constant, the pressure of each of said thermostatic stages is increased with time, and the rate of pressure increase is between 0.002 and 0.008 MPa/min;
preferably, the rate of pressure rise in the latter said thermostatic stage is lower than the rate of pressure rise in the former said thermostatic stage over time;
preferably, the end pressure of the constant temperature treatment is equal to the saturation vapor pressure + -0.03 MPa corresponding to the temperature of the constant temperature treatment.
6. The method for sterilizing a packaged food according to any one of claims 1 to 5, wherein the cooling treatment comprises at least one cooling stage, and the cooling rate of each cooling stage is 1 to 6 ℃/min;
preferably, the cooling rate of the former cooling stage is higher than the cooling rate of the latter cooling stage as time goes on.
7. The method for sterilizing a packaged food according to any one of claims 1 to 6, wherein the headspace volume of the packaged food is 5% or more;
Preferably, the headspace volume of the packaged food product is 20% -60%;
preferably, the solid volume ratio of the packaged food is 30% -80%, and the volume ratio of the soup is lower than 10%.
8. The method for sterilizing a packaged food according to any one of items 1 to 7, wherein the packaged food has an oxygen permeability of an outer packaging material thereof<0.5cm 3 /(m 2 24 h.0.1 MPa); preferably, the oxygen permeability of the outer packaging material of the packaged food<0.1cm 3 /(m 2 ·24h·0.1MPa)；
Preferably, the outer packaging material comprises at least one of polyvinylidene chloride, ethylene-vinyl alcohol copolymer, nitrile resin, polyvinyl alcohol, polyethylene naphthalate, polyethylene terephthalate, polybutylene terephthalate, polyarylate, or polyamide.
9. The method for sterilizing a packaged food according to any one of claims 1 to 8, which specifically comprises the steps of: filling raw material food materials into a packaging container formed by an outer packaging material, vacuumizing the packaging container, filling protective gas, sealing to obtain the packaged food, and sterilizing the packaged food;
preferably, the raw material food material comprises at least one of corn, beef, oat, chickpea, quinoa and chicken breast;
Preferably, the internal pressure of the packaging container after vacuum pumping is not higher than-0.1 MPa;
preferably, the shielding gas includes at least one of nitrogen, carbon dioxide, and an inert gas;
preferably, the purity of the shielding gas is not less than 99.99%, preferably not less than 99.999%.
10. A packaged food obtained by sterilizing the packaged food according to any one of items 1 to 9.
The invention has at least the following beneficial effects:
according to the sterilization method for the packaged food, provided by the invention, the effective sterilization can be realized by carrying out the temperature rising treatment, the constant temperature treatment and the cooling treatment in stages, and meanwhile, the damage to the outer package of the packaged food caused by sudden changes of the sterilization temperature and pressure is avoided. When the sterilization method provided by the invention is adopted, even if the packaged food has a larger top clearance space, the situation of deformation of the outer package can not occur in the sterilization process, and the appearance and the taste of the content of the packaged food can be ensured to be good. Therefore, the invention provides a sterilization method capable of effectively sterilizing the packaged food with a larger headspace space under the condition of ensuring that the outer package is not deformed, which is beneficial to large-scale commercial application of the packaged food obtained by sterilization.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
Fig. 1 shows packaged foods after sterilization in examples 1, 5, and 6 of the present invention, wherein 1a and 1b are external figures of the external package, and 1c and 1d are external figures of the contents;
fig. 2 is a comparative view of the sterilized packaged food product of comparative example 1 of the present invention and the sterilized packaged food product of example 1, wherein 2a and 2b are external views of the external packages of example 1 and comparative example 1, respectively, and 2c and 2d are external views of the contents of example 1 and comparative example 1, respectively;
fig. 3 is a comparative view of the sterilized packaged food product of comparative example 2 of the present invention and the sterilized packaged food product of example 1, wherein 3a and 3b are external views of the contents of example 1 and comparative example 1, respectively;
fig. 4 is a profile view of the packaged food after sterilization in comparative example 3 according to the present invention, wherein 4a to 4d are profile views of the outer package of comparative example 3 at different angles, respectively.
Detailed Description
It should be understood that the specific embodiments presented herein are for purposes of explanation to those skilled in the art and are intended to be illustrative only and not limiting.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. It will be apparent, however, to one skilled in the art that the specific details need not be employed to practice the present invention. In other instances, well-known steps or operations have not been described in detail in order to avoid obscuring the invention.
It should be noted that, in this document, the meanings of the related terms are as follows:
the term "packaged food" refers to a food product formed by filling and sealing raw food material into a packaging container, wherein the packaging container may be in the shape of a cylinder, a cup, a can, etc. or in the shape of a can commonly found on the market, and herein the packaging container is also referred to as an outer package.
The term "deformable packaging material" refers to a material having a certain deformability, which deforms under an external force, but the deformation is not in the form of rigid breaking, creasing or chipping, etc., for example, the deformable packaging material may be a non-rigid material such as a tin-based rigid material, a flexible material, etc.
The term "contents" refers to raw food materials stored within a packaging container.
The term "headspace volume" refers to the volume of the void in the packaging container excluding the space occupied by the raw material foodstuff after the raw material foodstuff is filled into the packaging container and sealed. The term "headspace volume ratio" refers to the ratio of the headspace volume to the internal volume of the packaging container.
The term "solids" refers to solid edible material in the raw food material enclosed in the packaging container. The term "solids volume ratio" refers to the ratio of the volume of solids within a packaging container to the volume within the packaging container.
The term "soup" refers to a liquid edible substance in a raw food material enclosed in a packaging container. The term "volume ratio of the soup means the ratio of the volume of the soup in the packaging container to the volume inside the packaging container.
The term "vacuuming" refers to vacuuming the inside of a packaging container using a vacuum extractor or the like so that the inside of the packaging container approaches a vacuum environment. The internal pressure after the vacuum of the packed food is the gauge pressure (relative pressure) inside the packing container.
The term "inert gas" refers to helium, neon, argon, krypton, xenon, radon, gas o, also known as noble gases.
The term "spraying sterilization kettle" refers to sterilization equipment which adopts hot water as a heating medium and can have a rotating function, and hot water is sprayed or sprayed on packaged food formed by packaging during sterilization, so that raw materials and food materials in the packaging container are heated rapidly and uniformly, and high-temperature sterilization is performed.
The term "spray water bath dual-purpose sterilization kettle" refers to sterilization equipment which adopts hot water as a heating medium, can freely switch a water bath heating mode or a spray heating mode and has a rotating function.
The term "high barrier plastic cup" refers to a plastic cup-shaped packaging container (hereinafter referred to as cup) formed of a high barrier material having a characteristic of strong gas and moisture barrier properties, which mainly plays a role of isolating oxygen.
The term "high barrier film" refers to a film having a multilayer structure obtained by extruding a material having high gas barrier properties and a polyolefin having high heat-sealing properties and high moisture barrier properties, and having low gas and moisture permeability, high barrier properties, chemical resistance, and the like.
The term "aluminum-plastic high-barrier film" refers to a high-barrier film added with aluminum foil, and the hardness of a packaging container after packaging molding can be enhanced by adding the aluminum foil, so that the packaging container is not easy to deform.
Unless otherwise indicated, pressures herein refer to relative pressures, also referred to as gauge pressures.
The present invention will be specifically described below.
The embodiment of the invention provides a sterilization method for packaged food, which comprises the step of sterilizing the packaged food after sealing; the outer packaging material of the packaged food is a deformable packaging material, so that the outer packaging of the packaged food has the advantages of certain deformability and difficult breakage, and the packaged food has a top gap; the sterilization treatment comprises the following steps: sequentially carrying out heating treatment, constant temperature treatment and cooling treatment; wherein, the temperature and the pressure of the heating treatment are gradually increased and kept constant along with time; in the constant temperature treatment process, the temperature is kept unchanged, and the pressure is gradually increased to a preset value along with time; the temperature and pressure of the cooling treatment are gradually reduced along with time.
According to the method for sterilizing the packaged food, provided by the embodiment of the invention, the sterilization treatment process comprises heating treatment, constant temperature treatment and cooling treatment. Specifically, the temperature and pressure are controlled to gradually rise during the heating treatment, wherein the temperature and pressure settings are not related to each other, i.e. the temperature and pressure are only related to time respectively; then the temperature is controlled to be unchanged and the pressure is continuously increased in the constant temperature treatment process, so that the constant temperature sterilization under the high temperature and high pressure condition is maintained; and finally, controlling the temperature and the pressure to gradually decrease along with time in the cooling treatment process so as to complete the sterilization operation, wherein the temperature and the pressure are not related to each other, i.e. the temperature and the pressure are only related to time respectively. Therefore, the sterilization can be effectively performed, and damage to the outer package of the packaged food caused by abrupt changes in temperature and pressure can be avoided.
Particularly, due to the staged selection and choice of sterilization treatment, the sterilization method for the packaged food can effectively sterilize the packaged food which has a large top gap exceeding that of the common packaged food and has the outer packaging material of a deformable packaging material, and meanwhile, the appearance and the taste of the content of the packaged food can be ensured to be good, and the outer packaging of the packaged food is not deformed.
In some alternative embodiments, the temperature and pressure of the warming process are raised in stages over time; and/or the pressure of the constant temperature treatment increases in stages with time; and/or the temperature and pressure of the cooling process may decrease in stages over time. The sterilization temperature and pressure are regulated and controlled in stages, so that the sterilization effect is realized, and meanwhile, the package and the sense of contents of the packaged food can be well protected.
In some alternative embodiments, the temperature of the warming process is raised from an initial temperature to a sterilization temperature, and the pressure is raised from the initial pressure to the sterilization pressure; wherein the sterilization temperature is 60-130 ℃, and the sterilization pressure is 0-0.3MPa. For example, the sterilization temperature may be 60 ℃, 65 ℃, 70 ℃, 75 ℃, 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃, 105 ℃, 110 ℃, 115 ℃, 120 ℃, 125 ℃, 130 ℃, or any value between 60 and 130 ℃; the sterilization pressure may be 0MPa, 0.01MPa, 0.05MPa, 0.1MPa, 0.15MPa, 0.2MPa, 0.25MPa, 0.3MPa, or any value between 0 and 0.3MPa. Under the sterilization temperature and sterilization pressure range of the embodiment, the package food can be effectively sterilized, the package food can meet the commercial sterilization requirement, and the high temperature and high pressure conditions in the sterilization process can not damage the outer package of the package food through controlling the pressure and the temperature respectively.
In some alternative embodiments, the warming process includes at least one warming stage, each at a warming rate of between 0.5-1.7 ℃/min. For example, the heating rate may be any value between 0.5 ℃/min, 0.6 ℃/min, 0.7 ℃/min, 0.8 ℃/min, 0.9 ℃/min, 1.0 ℃/min, 1.1 ℃/min, 1.2 ℃/min, 1.3 ℃/min, 1.4 ℃/min, 1.5 ℃/min, 1.6 ℃/min, 1.7 ℃/min, or 0.5-1.7 ℃/min.
In some alternative embodiments, the warming process includes a warming phase, a first warming phase, at a temperature ranging from 60-130 ℃ from an initial temperature to a desired sterilization temperature for the packaged food product, and at a pressure ranging from 0-0.3MPa from the initial pressure to the desired sterilization pressure for the packaged food product. Wherein the initial temperature and the initial pressure refer to the temperature and the pressure of the raw material food materials before sterilization treatment, for example, when the initial temperature is 25 ℃, the temperature of the first heating stage is increased from 25 ℃ to 60-130 ℃, and when the initial pressure is-0.1 MPa, the pressure of the first heating stage is increased from-0.1 MPa to 0-0.3MPa.
In some alternative embodiments, the warming process includes two warming phases, a first warming phase and a second warming phase.
The temperature and the pressure of the first heating stage are smaller than those of the second heating stage, and the temperature rises to be constant at the end of the second heating stage so as to facilitate constant temperature treatment. Specifically, the temperature of the first temperature rising stage is raised from the initial temperature to 105 ℃, the pressure is raised from the initial pressure to 0.11MPa, the temperature of the second temperature rising stage is 105-121 ℃, and the pressure is 0.11-0.185MPa.
In some alternative embodiments, the warming process includes three warming stages, namely a first warming stage, a second warming stage, and a third warming stage.
The temperature and the pressure of the first heating stage, the second heating stage and the third heating stage are sequentially increased, and the temperature is increased to be constant when the third heating stage is finished, so that constant temperature treatment is conveniently carried out. Specifically, the temperature of the first temperature rising stage is raised from the initial temperature to 70 ℃, the pressure is raised from the initial pressure to 0.025MPa, the temperature of the second temperature rising stage is 70-95 ℃, the pressure is 0.025-0.065MPa, the temperature of the third temperature rising stage is 95-116 ℃, and the pressure is 0.065-0.17MPa.
In some alternative embodiments, the warming process includes four warming stages, namely a first warming stage, a second warming stage, a third warming stage, and a fourth warming stage.
The temperature and the pressure of the first heating stage, the second heating stage, the third heating stage and the fourth heating stage are sequentially increased, and the temperature is increased to be constant when the fourth heating stage is ended, so that constant temperature treatment is conveniently carried out. Specifically, the temperature of the first temperature rising stage is raised from the initial temperature to 60 ℃, the pressure is raised from the initial pressure to 0.02MPa, the temperature of the second temperature rising stage is 60-90 ℃, the pressure is 0.02-0.06MPa, the temperature of the third temperature rising stage is 90-105 ℃, the pressure is 0.06-0.11MPa, the temperature of the fourth temperature rising stage is 105-125 ℃, and the pressure is 0.11-0.19MPa.
It will be appreciated that in other alternative embodiments, the warming process may also include more warming stages, such as five, six, seven warming stages, etc.
In some alternative embodiments, the rate of temperature rise in the latter temperature rise phase is lower than the rate of temperature rise in the former temperature rise phase over time. By controlling the temperature rising rate to gradually decrease, the problem of deformation of the outer package caused by too fast temperature change after the temperature rises to a higher temperature can be avoided.
In some alternative embodiments, the constant temperature treatment comprises at least one constant temperature stage, the temperature of each constant temperature stage being controlled between 60-130 ℃ and kept constant, the pressure of each constant temperature stage increasing over time and the rate of pressure increase being between 0.002-0.008 MPa/min. For example, the rate of pressure increase may be 0.002MPa/min, 0.003MPa/min, 0.004MPa/min, 0.005MPa/min, 0.006MPa/min, 0.007MPa/min, 0.008MPa/min, or any value between 0.002-0.008 MPa/min.
In some alternative embodiments, the endpoint pressure (predetermined value) of the isothermal process is the temperature of the isothermal process corresponding to the saturated vapor pressure ± 0.03MPa. Under the temperature and pressure range of constant temperature treatment provided by the embodiment, effective sterilization can be realized, and meanwhile, the outer package of packaged food can not be damaged.
In some alternative embodiments, the constant temperature treatment comprises a constant temperature stage, i.e. a first constant temperature stage, the temperature of which remains constant and the pressure continues to rise over time. Specifically, the temperature of the first constant temperature stage is 116 ℃, the time is 25min, and the pressure is increased from 0.17MPa to 0.21MPa.
In some alternative embodiments, the thermostatic treatment comprises two thermostatic phases, a first thermostatic phase and a second thermostatic phase, the temperatures of which are the same and remain constant, the pressure then increasing continuously over time. Specifically, the temperature of the first constant temperature stage is 116 ℃, the time is 8min, and the pressure is increased from 0.17MPa to 0.195MPa; the temperature of the second constant temperature stage is 116 ℃, the time is 12min, and the pressure is increased from 0.195MPa to 0.205MPa.
In some alternative embodiments, the thermostatic treatment comprises three thermostatic stages, namely a first thermostatic stage, a second thermostatic stage and a third thermostatic stage, the temperatures of which are the same and remain constant, the pressure then increasing continuously over time. Specifically, the temperature of the first constant temperature stage is 116 ℃, the time is 4min, and the pressure is increased from 0.17MPa to 0.185MPa; the temperature of the second constant temperature stage is 116 ℃, the time is 6min, and the pressure is increased from 0.185MPa to 0.195MPa; the temperature of the third constant temperature stage is 116 ℃, the time is 8min, and the pressure is increased from 0.195MPa to 0.205MPa.
In some alternative embodiments, the rate of boost in the latter isothermal stage is lower than the rate of boost in the former isothermal stage over time. Along with the rising of pressure, the probability of deformation of the outer package is larger, and the problem of deformation of the outer package caused by overlarge pressure change can be effectively avoided by controlling the rising speed to be gradually reduced in the embodiment.
It will be appreciated that in other alternative embodiments, the thermostatic treatment may also comprise more thermostatic stages, for example four, five, six, seven thermostatic stages, etc.
In some alternative embodiments, the cooling treatment includes at least one cooling stage, each cooling stage having a cooling rate of between 1-6deg.C/min, such as 1, 2, 3, 4, 5, 6deg.C/min.
In some alternative embodiments, the cooling process includes a cooling stage, i.e., a first cooling stage, where the temperature is reduced from the temperature of the isothermal process to 20 ℃ and the pressure is reduced from the endpoint pressure of the isothermal process to 0.015-0.005MPa.
In some alternative embodiments, the cooling treatment comprises two cooling stages, namely a first cooling stage and a second cooling stage, wherein the temperature of the first cooling stage is reduced from the temperature of constant temperature treatment to 60-40 ℃, and the end pressure of the first cooling stage is 0.05-0.03MPa; the final temperature of the second cooling stage is 30-20deg.C, and the final pressure is 0.02-0.01MPa.
In some alternative embodiments, the cooling treatment comprises three cooling stages, namely a first cooling stage, a second cooling stage and a third cooling stage, wherein the temperature of the first cooling stage is reduced from the temperature of the constant temperature treatment to 60 ℃, and the end pressure of the first cooling stage is 0.05-0.04MPa; the temperature of the second cooling stage is 60-40 ℃ and the pressure is 0.04-0.025MPa; the temperature of the third cooling stage is 40-20deg.C, and the pressure is 0.025-0.01MPa.
It will be appreciated that in other alternative embodiments, the cooling process may include more cooling stages, such as four, five, six, seven cooling stages, etc.
In some alternative embodiments, the cooling rate of the previous cooling stage is higher than the cooling rate of the subsequent cooling stage over time. In this embodiment, adopt higher cooling rate at the higher cooling stage of temperature, be favorable to quick cooling to reduce the influence of high temperature to the external packing as far as possible, avoid the extranal packing to take place the problem of deformation.
From the constant temperature treatment process to the temperature reduction treatment process, the packaged food is not subjected to great environmental differences due to the temperature and pressure changes and the stepwise selection; the process selection of the heating treatment, the constant temperature treatment and the cooling treatment particularly considers the head clearance ratio and the common deformable outer packaging material matching, thereby realizing multiple effects of effective sterilization, food color and luster and sensory retention, no deformation and the like.
In some alternative embodiments, the temperature and pressure of the sterilization process are linearly related to time, respectively, and the temperature and pressure are independent of each other. That is, the sterilizing temperature is increased, maintained unchanged and then reduced over time, and the sterilizing pressure is increased, then reduced over time, and the correspondence between the temperature and the pressure during the temperature increasing process is different from the correspondence between the temperature and the pressure during the temperature decreasing process.
For example, when the temperature is raised to 85 ℃ and the pressure is 0.1MPa during the temperature raising treatment, then when the temperature is lowered to 85 ℃ and the pressure is a value other than 0.1MPa such as 0.8MPa, 0.9MPa, 0.11MPa, etc. during the temperature lowering treatment; also for example, when the temperature is raised to 100 ℃ and the pressure is 0.18MPa during the temperature raising process, then when the temperature is lowered to 100 ℃ and the pressure is a value other than 0.18MPa such as 0.16MPa, 0.17MPa, 0.19MPa, etc. during the temperature lowering process.
In this embodiment, multi-stage sterilization is adopted during sterilization, and the temperature and pressure are set corresponding to time respectively. Specifically, it is required to control the temperature and pressure in the sterilization process not to be related to each other, but to be linearly related to time respectively; and the pressure in the sterilization constant temperature section can be ensured to change along with time. The sterilization temperature and pressure are reduced in stages, so that the sterilization effect is realized, and meanwhile, the package and the sense of the content of the packaged food can be well protected.
In some alternative embodiments, the headspace volume of the packaged food product is 5% or more, preferably 20% -60%. In the prior art, the volume ratio of the top gap of the packaged food is generally less than 5 percent, if the top gap is too large, the temperature rising speed difference between the inside and the outside of the packaging container in the temperature rising sterilization process is large, the pressure is difficult to balance, and the deformation of the outer package is easy to occur. However, the volume of the content of the packaging container in this embodiment is much smaller than that of the packaging container, and particularly, in the case that the headspace volume is up to 20-60%, the problem of deformation of the outer package does not occur during sterilization.
For example, the headspace volume ratio of the packaged food product in this embodiment may be any value between 5%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 99.9%, or 5% -100% (excluding 100%).
In some alternative embodiments, the packaged food product has a solids volume ratio of 30% to 80% and the soup volume ratio is less than 10%. The packaged food in the embodiment has high solid content, and can be effectively sterilized without adding soup or with adding a small amount of soup, and the packaging food is not damaged, and is particularly suitable for various solid meat and vegetable fresh food materials which are suitable for processing and are raw material food materials of the packaged food.
For example, the solid volume ratio of the packaged food product may be any number between 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80% or 40% -80%; the volume ratio of the soup can be any value between 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% or 0-10%.
In some alternative embodiments, the oxygen transmission rate of the outer packaging material of the packaged food product<0.5cm 3 /(m 2 24 h.0.1 MPa), preferably oxygen permeability<0.1cm 3 /(m 2 24 h.0.1 MPa). Wherein, the "oxygen transmittance" means that the oxygen passing area is 1m within 24 hours under the condition of 0.1MPa of oxygen pressure 2 Is used for the packaging material. In the embodiment, the high-barrier material with extremely low oxygen transmittance is selected for packaging, so that gases such as oxygen and moisture can be effectively isolated, and the raw material food material is prevented from being damaged due to the fact that the oxygen permeates into packaged food.
Preferably, the outer packaging material comprises at least one of polyvinylidene chloride, ethylene-vinyl alcohol copolymer, nitrile resin, polyvinyl alcohol, polyethylene naphthalate, polyethylene terephthalate, polybutylene terephthalate, polyarylate, polyamide. The outer package of the packaged food can effectively avoid light and block ventilation, can keep the content of the packaged food from being oxidized in the sterilization process, is favorable for reducing nutrition loss, and keeps the taste of the packaged food fresh.
In some alternative embodiments, the sterilization method specifically includes the steps of: the method comprises the steps of filling raw material food materials into a packaging container formed by an outer packaging material, vacuumizing the packaging container, filling protective gas, sealing to obtain packaged food, and sterilizing the packaged food. The temperature of the raw material food material before loading in this example may be low temperature, normal temperature (25 ℃) or high temperature (> 60 ℃), or the frozen raw material may be directly loaded. The packaged food can be packaged in an air-conditioning packaging mode, for example, the air in the packaging container after being filled is vacuumized through an air-conditioning fresh-keeping packaging machine, and then protective gas is filled to effectively keep fresh and protect the packaged raw material food, and then the packaged raw material food is sealed. The oxygen content in the packaged food can be reduced by vacuumizing and then filling the protective gas, so that the problem of oxidative deterioration of raw material food materials is avoided. In addition, when the outer packaging material in the embodiment is adopted and the modified atmosphere packaging mode in the embodiment is adopted, the influence of oxygen on food materials can be further reduced, and the modified atmosphere packaging method is particularly suitable for packaging and sterilizing low-acidity packaged foods.
In some alternative embodiments, the raw food material comprises at least one of corn, beef, oat, chickpea, quinoa, and chicken breast. When the sterilization method is used for sterilizing the raw material food material, the raw material food material can keep good color and quality, and the quality of packaged food is guaranteed.
In some alternative embodiments, the internal pressure of the evacuated packaging container is no higher than-0.1 MPa; at the moment, the air in the packaged food is ensured to be pumped out as much as possible, and meanwhile, the sufficient amount of protective gas is also facilitated to be filled into the packaged food.
In some alternative embodiments, the shielding gas includes at least one of nitrogen, carbon dioxide, and an inert gas. Because the nitrogen, the carbon dioxide and/or the inert gas are stable in property and cannot react with the raw material food materials in the packaging container, the original air in the packaging container is replaced by the nitrogen, the carbon dioxide and/or the inert gas, and the problem that the raw material food materials are damaged due to the reaction of oxygen in the original air and the raw material food materials can be avoided.
In some alternative embodiments, the purity (in volume fraction) of the shielding gas is not less than 99.99%, preferably not less than 99.999%. At this time, residual oxygen in the packaged food can be reduced to the maximum extent after the protective gas is filled, and the packaged food deterioration caused by the reaction of the oxygen and raw material food materials is avoided.
In some alternative embodiments, the sterilization tank includes a spray sterilization tank or a spray water bath dual purpose sterilization tank, both of which may have a rotating function. The spray sterilization mode and the water bath sterilization mode can use high-temperature and high-pressure hot water as a heating medium to sterilize the sealed and formed packaged food. When the spray sterilization mode is adopted, hot water is sprayed or sprayed on the outer package of the packaged food at a high speed, so that the content of the packaged food can be heated rapidly and uniformly, and when the water bath sterilization mode is adopted, the packaged food is soaked in hot water, and the heat distribution is relatively uniform. And, because the sterilization kettle has a rotation function, the uniformity of package heating can be further ensured. Therefore, by adopting the sterilization mode, the heating time can be greatly shortened, and the high-temperature short-time sterilization or sterilization is performed, so that the content of the packaged food can keep excellent color and quality, and the quality of the packaged food is ensured.
Another embodiment of the present invention provides a packaged food, which is obtained after sterilization by the sterilization method for a packaged food according to the above embodiment.
The present invention will be further described in detail with reference to the following specific embodiments for the purpose of making the objects, technical solutions and advantageous effects of the present invention more apparent, but the described specific embodiments are only for explaining the present invention and are not intended to limit the present invention.
Example 1
The sterilization method for the fresh corn kernel cup comprises the following specific steps:
1. the raw materials of the product are as follows: quick-frozen corn kernels.
2. Outer packaging material: high-barrier plastic cup and high-barrier aluminum plastic film, and oxygen transmission rates of the cup and the high-barrier aluminum plastic film are both high<0.1cm 3 /(m 2 ·24h·0.1MPa)。
3. Charging raw materials: the volume of the quick-frozen corn grains is 40% of the volume of the cup, no soup is added, the temperature of the charging is less than-10 ℃, the vacuum is pumped until the internal pressure of the cup is-0.1 MPa after the charging, and then nitrogen with the purity of 99.999% is filled into the cup until the sealing film is sealed and then the cover film is slightly sunken.
4. Sterilizing: dual-purpose sterilizing kettle adopting spraying water bath
4.1. And (3) heating treatment:
a first temperature rising stage: heating the sealed cup by water bath at 70deg.C for 30min under 0.008MPa to 0.025MPa;
Then the hot water in the lower tank is recovered, and the spray sterilization is switched to;
a second temperature rising stage: setting the temperature to rise from 70 ℃ to 95 ℃ for 20min, and increasing the pressure in the sterilizing kettle from 0.025MPa to 0.065MPa;
and a third temperature rising stage: the temperature is increased from 95 ℃ to 116 ℃ for 25min, and the pressure in the sterilizing kettle is increased from 0.065MPa to 0.17MPa.
4.2. And (3) constant temperature treatment: the temperature is kept at 116 ℃ for 25min, and the pressure in the sterilizing kettle is increased from 0.17MPa to 0.21MPa.
4.3. And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 116 ℃ to 40 ℃ for 20min, and reducing the pressure in the sterilizing kettle from 0.021MPa to 0.03MPa;
and a second cooling stage: the temperature is reduced from 40 ℃ to 25 ℃ for 15min, and the pressure in the sterilizing kettle is reduced from 0.03MPa to 0.01MPa.
5. Sterilization result: as shown in fig. 1, after sterilization by the steps, the high-barrier plastic cup is torn, and the corn kernels are bright in color and crisp and sweet in taste; the cup body is intact, and the membrane is covered with the micro drum; the product is commercially sterile.
Example 2
The sterilization method for the instant beef granule and oat mixing cup comprises the following specific steps:
1. the raw materials of the product are as follows: mixing the raw salted small beef granules and the soaked precooked oat granules.
2. Outer packaging material: high-barrier plastic cup and transparent easy-to-tear high-barrier film, and oxygen transmission rates of cup and high-barrier film are both high<0.5cm 3 /(m 2 ·24h·0.1MPa)。
3. Charging raw materials: the volume of the raw salted small beef granules and the volume of the soaked precooked oat granules are 60% of that of the cup, no soup is added, the charging temperature is less than 5-10 ℃, the vacuum is pumped until the internal pressure of the cup is minus 0.1MPa after charging, and then nitrogen with the purity of 99.99% is filled into the cup until the cover film is slightly concave after sealing by the sealing film.
4. Sterilizing: spray sterilizing kettle
4.1. And (3) heating treatment:
a first temperature rising stage: setting the temperature to rise from room temperature to 105 ℃ for 30min, and increasing the pressure in the sterilizing kettle from 0.003MPa to 0.11MPa;
a second temperature rising stage: setting the temperature to rise from 105 ℃ to 121 ℃ for 10min, and increasing the pressure in the sterilizing kettle from 0.11MPa to 0.185MPa.
4.2. And (3) constant temperature treatment: the temperature is kept at 121 ℃ for 20min, and the pressure in the sterilizing kettle is increased from 0.185MPa to 0.23MPa.
4.3. And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 121 ℃ to 60 ℃ for 15min, and reducing the pressure in the sterilizing kettle from 0.23MPa to 0.04MPa;
and a second cooling stage: setting the temperature to be reduced from 60 ℃ to 40 ℃ for 10min, and reducing the pressure in the sterilizing kettle from 0.04MPa to 0.025MPa;
And a third cooling stage: the temperature is reduced from 40 ℃ to 25 ℃ for 10min, and the pressure in the sterilizing kettle is reduced from 0.025MPa to 0.01MPa.
5. Sterilization result: tearing the high-barrier plastic cup after sterilization in the steps, finding that beef grains are well cured, oat grains are high in integrity and elastic in chewing; the cup body is perfect, and the cover film is smooth; the product is commercially sterile.
Example 3
The sterilization method of the instant chickpea quinoa cup comprises the following specific steps:
1. the raw materials of the product are as follows: soaking precooked chickpea and precooked quinoa.
2. Outer packaging material: high-barrier plastic cup and transparent easy-to-tear high-barrier film, and oxygen transmission rates of cup and high-barrier film are both high<0.5cm 3 /(m 2 ·24h·0.1MPa)。
3. Charging raw materials: the volume of the filled soaked precooked chickpea and precooked quinoa is 70% of the volume of the cup, the volume of the added soup is 10% of the volume of the cup, the filling temperature is 70-80 ℃, the vacuum is pumped until the internal pressure of the cup is minus 0.1MPa after filling, and then nitrogen with the purity of 99.99% is filled into the cup until the sealing film is sealed, and then the membrane is covered with the micro drum.
4. Sterilizing: spray sterilizing kettle
4.1. And (3) heating treatment:
a first temperature rising stage: the temperature is increased from 70 ℃ to 121 ℃ for 25min, and the pressure in the sterilizing kettle is increased from 0.003MPa to 0.19MPa.
4.2. And (3) constant temperature treatment: the temperature is kept at 121 ℃ for 20min, and the pressure in the sterilizing kettle is increased from 0.19MPa to 0.23MPa.
4.3. And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 121 ℃ to 60 ℃ for 15min, and reducing the pressure in the sterilizing kettle from 0.23MPa to 0.04MPa;
and a second cooling stage: setting the temperature to be reduced from 60 ℃ to 40 ℃ for 10min, and reducing the pressure in the sterilizing kettle from 0.04MPa to 0.025MPa;
and a third cooling stage: the temperature is reduced from 40 ℃ to 20 ℃ for 10min, and the pressure in the sterilizing kettle is reduced from 0.025MPa to 0.01MPa.
5. Sterilization result: tearing the high-barrier plastic cup after sterilization is completed by the steps, finding that the chickpea quinoa has complete appearance, no powder feeling in taste and good palatability; the cup body is intact, and the cover film is slightly concave; the product is commercially sterile.
Example 4
The sterilization method of the instant chicken breast and corn mixing cup comprises the following specific steps:
1. the raw materials of the product are as follows: mixing the raw salted chicken breast particles and quick-frozen sweet corn particles.
2. Outer packaging material: high-barrier plastic cup and high-barrier aluminum plastic film, and oxygen transmission rates of the cup and the high-barrier aluminum plastic film are both high<0.1cm 3 /(m 2 ·24h·0.1MPa)。
3. Charging raw materials: the volumes of the small raw salted chicken breast grains and the quick-frozen sweet corn grains are 60 percent of the volume of the cup, no soup is added, the charging temperature is 0-5 ℃, the vacuum is pumped until the internal pressure of the cup is minus 0.1MPa after charging, and then nitrogen with the purity of 99.99 percent is filled into the cup until the cover film is slightly concave after sealing by the sealing film.
4. Sterilizing: dual-purpose sterilizing kettle adopting spraying water bath
4.1. And (3) heating treatment:
a first temperature rising stage: heating the sealed cup by water bath at 60 ℃ for 40min, and increasing the pressure in the sterilizing kettle from 0.008MPa to 0.025MPa;
then the hot water in the lower tank is recovered, and the spray sterilization is switched to;
a second temperature rising stage: setting the temperature to rise from 60 ℃ to 90 ℃ for 20min, and increasing the pressure in the sterilizing kettle from 0.025MPa to 0.06MPa;
and a third temperature rising stage: setting the temperature to rise from 90 ℃ to 105 ℃ for 12min, and increasing the pressure in the sterilizing kettle from 0.06MPa to 0.11MPa;
fourth temperature rising stage: setting the temperature to rise from 105 ℃ to 125 ℃ for 12min, and increasing the pressure in the sterilizing kettle from 0.11MPa to 0.19MPa.
4.2. And (3) constant temperature treatment: the temperature is kept at 125 ℃ for 5min, and the pressure in the sterilizing kettle is increased from 0.19MPa to 0.21MPa.
4.3. And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 125 ℃ to 40 ℃ for 20min, and reducing the pressure in the sterilizing kettle from 0.21MPa to 0.035MPa;
and a second cooling stage: the temperature is reduced from 40 ℃ to 25 ℃ for 15min, and the pressure in the sterilizing kettle is reduced from 0.035MPa to 0.01MPa.
5. Sterilization result: tearing the high-barrier plastic cup after sterilization in the steps, finding that chicken grains are well cured, and corn grains are high in integrity and elastic in chewing; the cup body is perfect, and the cover film is smooth; the product is commercially sterile.
Example 5
The sterilization method for the fresh corn kernel cup comprises the following specific steps:
1. the raw materials of the product are as follows: quick-frozen corn kernels.
2. Outer packaging material: high-barrier plastic cup and high-barrier aluminum plastic film, and oxygen transmission rates of the cup and the high-barrier aluminum plastic film are both high<0.1cm 3 /(m 2 ·24h·0.1MPa)。
3. Charging raw materials: the volume of the quick-frozen corn grains is 60% of the volume of the cup, no soup is added, the temperature of the raw materials is less than-10 ℃, the cup is vacuumized until the internal pressure of the cup is-0.1 MPa after being filled, and then nitrogen with the purity of 99.999% is filled into the cup until the sealing film is slightly concave after being sealed.
4. Sterilizing: spray sterilizing kettle
4.1. And (3) heating treatment:
a first temperature rising stage: heating the sealed cup by selecting a spray sterilization kettle, wherein the spray temperature is raised from 20 ℃ to 116 ℃, the heating time is 80min, and the pressure in the sterilization kettle is raised from 0 to 0.17Mpa;
4.2. and (3) constant temperature treatment:
a first constant temperature stage: the temperature is kept at 116 ℃ for 8min, and the pressure in the sterilizing kettle is increased from 0.17MPa to 0.195MPa.
And a second constant temperature stage: the temperature is kept at 116 ℃ for 12min, and the pressure in the sterilizing kettle is increased from 0.195MPa to 0.205MPa.
4.3. And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 116 ℃ to 20 ℃ for 30min, and reducing the pressure in the sterilizing kettle from 0.205MPa to 0.015MPa;
5. Sterilization result: as shown in fig. 1, after sterilization by the steps, the high-barrier plastic cup is torn, and the corn kernels are bright in color and crisp and sweet in taste; the cup body is intact, and the membrane is covered with the micro drum; the product is commercially sterile.
Example 6
The sterilization method for the fresh corn kernel cup comprises the following specific steps:
1. the raw materials of the product are as follows: quick-frozen corn kernels.
2. Outer packaging material: high-barrier plastic cup and high-barrier aluminum plastic film, and oxygen transmission rates of the cup and the high-barrier aluminum plastic film are both high<0.1cm 3 /(m 2 ·24h·0.1MPa)。
3. Charging raw materials: the volume of the quick-frozen corn grains is 40% of the volume of the cup, no soup is added, the temperature of the charging is less than-10 ℃, the vacuum is pumped until the internal pressure of the cup is-0.1 MPa after the charging, and then nitrogen with the purity of 99.999% is filled into the cup until the sealing film is sealed and then the cover film is slightly sunken.
4. Sterilizing: spray sterilizing kettle
4.1. And (3) heating treatment:
a first temperature rising stage: heating the sealed cup by selecting a spray sterilization kettle with a rotating function, wherein the spray temperature is 60 ℃, the heat preservation is carried out for 25min, and the pressure in the sterilization kettle is 0.02MPa;
a second temperature rising stage: setting the temperature to rise from 60 ℃ to 90 ℃ for 20min, and increasing the pressure in the sterilizing kettle from 0.02MPa to 0.06MPa;
and a third temperature rising stage: the temperature is increased from 90 ℃ to 105 ℃ for 10min, and the pressure in the sterilizing kettle is increased from 0.06MPa to 0.11MPa.
Fourth temperature rising stage: setting the temperature to rise from 105 ℃ to 116 ℃ for 8min, and increasing the pressure in the sterilizing kettle from 0.11MPa to 0.17MPa.
4.2. Constant temperature treatment
A first constant temperature stage: the temperature is kept at 116 ℃ for 4min, and the pressure in the sterilizing kettle is increased from 0.17MPa to 0.185MPa.
And a second constant temperature stage: the temperature is kept at 116 ℃ for 6min, and the pressure in the sterilizing kettle is increased from 0.185MPa to 0.195MPa.
And a third constant temperature stage: the temperature is kept at 116 ℃ for 8min, and the pressure in the sterilizing kettle is increased from 0.195MPa to 0.205MPa.
4.3. And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 116 ℃ to 40 ℃ for 18min, and reducing the pressure in the sterilizing kettle from 0.205MPa to 0.03MPa;
and a second cooling stage: the temperature is reduced from 40 ℃ to 20 ℃ for 10min, and the pressure in the sterilizing kettle is reduced from 0.03MPa to 0.01MPa.
5. Sterilization result: as shown in fig. 1, after sterilization by the steps, the high-barrier plastic cup is torn, and the corn kernels are bright in color and crisp and sweet in taste; the cup body is intact, and the membrane is covered with the micro drum; the product is commercially sterile.
Table 1 shows sterilization parameters and sterilization results in examples 1 to 6
Fig. 1 shows packaged foods after sterilization in examples 1, 5, and 6 of the present invention, wherein 1a and 1b are external figures of the package, and 1c and 1d are external figures of the contents.
As can be seen from fig. 1 and table 1, the packaged foods in examples 1 to 6 were still intact in appearance, and had no damage trace on appearance, and were good in taste after tasting, and no deterioration occurred, and the packaging materials, the materials and the sterilization methods selected in the examples of the present invention had good protective effects on the sense of the contents of the packaged foods. In addition, the packaged food in the embodiments 1-6 has good shape of the outer package after sterilization under the condition that the volume of the top gap is far more than 5%, and no deformation phenomenon occurs, so that the embodiment of the invention has good protection effect on the outer package of the packaged food, and the sterilization method can meet the sterilization requirement of the ultra-large top gap packaged food.
Comparative example 1
The difference from example 1 is that the packaging lidding film does not select a high barrier material, the remaining conditions being the same as example 1. The specific differences are as follows:
packaging material in this comparative example: high-barrier plastic cup and common cover film, oxygen permeability of cup<0.1cm 3 /(m 2 24 h.0.1 MPa), oxygen permeability of the cover film > 25cm 3 /(m 2 ·24h·0.1MPa)。
Comparative example 2
The difference from example 1 is that no oxygen is removed after charging, and the other conditions are the same as in example 1. The specific differences are as follows:
Raw material charge in this comparative example: the volume of the quick-frozen corn grains is 40% of the volume of the cup, no soup is added, the temperature of the charging is less than-10 ℃, the sealing film is slightly concave after the charging is carried out, the air in the cup is not completely pumped out when the sealing film is sealed, and nitrogen is not filled into the cup.
Comparative example 3
The difference from example 1 is that the sterilization temperature corresponds to the pressure (the same temperature corresponds to the same pressure), and the other conditions are the same as in example 1. The specific differences are as follows:
sterilization in this comparative example: dual-purpose sterilizing kettle adopting spraying water bath
And (3) heating treatment:
a first temperature rising stage: heating the sealed cup by water bath at 70deg.C for 30min under 0.008MPa to 0.025MPa;
then the hot water in the lower tank is recovered, and the spray sterilization is switched to;
a second temperature rising stage: the temperature is set to rise from 70 ℃ to 116 ℃ for 45min.
And (3) constant temperature treatment: the temperature was set at 116℃for 25min.
And (3) cooling treatment:
a first cooling stage: setting the temperature to be reduced from 116 ℃ to 40 ℃ for 20min;
and a second cooling stage: the temperature is set to be reduced from 40 ℃ to 25 ℃ for 15min.
Wherein, the corresponding relation between the pressure and the temperature of the sterilizing kettle is controlled as shown in the following table 2:
Table 2 shows the correspondence between sterilization temperature and pressure in comparative example 3
Fig. 2 is a comparative view of the sterilized packaged food product of comparative example 1 of the present invention and the sterilized packaged food product of example 1, wherein 2a and 2b are external views of the external packages of example 1 and comparative example 1, respectively, and 2c and 2d are external views of the contents of example 1 and comparative example 1, respectively; fig. 3 is a comparative view of the sterilized packaged food product of comparative example 2 of the present invention and the sterilized packaged food product of example 1, wherein 3a and 3b are external views of the contents of example 1 and comparative example 1, respectively; fig. 4 is a profile view of the packaged food after sterilization in comparative example 3 according to the present invention, wherein 4a to 4d are profile views of the outer package of comparative example 3 at different angles, respectively.
As can be seen from fig. 2 to 4, the sterilization results of example 1 and comparative examples 1 to 3 are compared as follows:
table 3 shows the comparison of the sterilization results of example 1 and comparative examples 1-3
As can be seen from a comparison of example 1 and comparative example 1, the packaging film of comparative example 1 does not select a high barrier material, and the oxygen transmission rate of the film is > 25cm 3 /(m 2 24 h.0.1 MPa), at which time the sterilized kernels were darkened, and the quality of the kernels in comparative example 1 was significantly lower than in example 1. In example 1, the packaging was performed with a high barrier material, compared to comparative example 1, oxygen transmission rate of the lidding film <0.1cm 3 /(m 2 24 h.0.1 MPa), at this time, the problem of oxidative deterioration of the corn kernels caused by oxygen entering the inside of the corn kernel cup can be effectively prevented.
As can be seen from a comparison of example 1 and comparative example 2, in comparative example 2, the oxygen in the kernel cup was not removed after charging, and in particular, the air in the cup was not completely evacuated and nitrogen was not filled into the cup, and the color of the sterilized kernel became dark, and the quality of the kernel in comparative example 2 was significantly lower than that in example 1.
Compared with comparative example 2, in example 1, the interior of the corn kernel cup is vacuumized to the pressure of-0.1 MPa after charging, and nitrogen is filled into the corn kernel cup for protection, so that the problem of deterioration caused by oxidation of oxygen in the corn kernel cup and corn kernels can be effectively avoided.
As can be seen from comparison of example 1 and comparative example 3, the temperature and pressure at the time of sterilization in comparative example 3 are set correspondingly, specifically, a specific pressure value is corresponding to each temperature during the whole process of the heating process, the constant temperature process and the cooling process, for example, when the temperature of the heating process is 100 ℃, the pressure is 0.1MPa, and when the temperature of the cooling process is 100 ℃, the pressure is 0.1MPa; and the pressure was maintained at 0.17MPa at 116℃for the constant temperature treatment. Referring to fig. 4, the sterilized kernel cup is severely deformed in shape and is not suitable for commercial use. In comparison with comparative example 3, the temperature and pressure were controlled during sterilization in example 1, respectively, so that the problem of deformation of the package of the corn kernel cup could be effectively avoided, and the appearance of the corn kernel cup could be maintained intact even when the headspace volume of the corn kernel cup was up to 60%.
Therefore, the packaging material, the charging and the sterilization mode selected in the invention have good protection effects on the appearance and the sense of the content of the packaged food, and can meet the sterilization requirement of the low-acidity large-headspace packaged food needing light shielding and oxygen blocking.
The technical features described above may be arbitrarily combined. Although not all possible combinations of features are described, any combination of features should be considered to be covered by the description provided that such combinations are not inconsistent.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (10)
1. A method of sterilizing a packaged food, comprising the step of sterilizing the packaged food after sealing;
The outer packaging material of the packaged food is a deformable packaging material, and the packaged food has a top gap;
the sterilization treatment includes: sequentially carrying out heating treatment, constant temperature treatment and cooling treatment;
wherein the temperature and the pressure of the heating treatment are gradually increased and kept constant along with time;
at the constant temperature treatment, the temperature is kept unchanged, and the pressure is gradually increased to a preset value along with time;
the temperature and the pressure of the cooling treatment are gradually reduced along with time.
2. The method for sterilizing a packaged food according to claim 1, wherein,
the temperature and the pressure of the heating treatment are increased in stages along with the time; and/or
The pressure of the constant temperature treatment is increased in stages along with the time; and/or
The temperature and pressure of the cooling treatment are reduced in stages with time.
3. The method for sterilizing a packaged food according to claim 1, wherein,
the temperature of the heating treatment is increased from the initial temperature to the sterilization temperature, and the pressure is increased from the initial pressure to the sterilization pressure;
wherein the sterilization temperature is 60-130 ℃, and the sterilization pressure is 0-0.3MPa.
4. A method for sterilizing a packaged food according to any one of claims 1 to 3,
The temperature rising treatment comprises at least one temperature rising stage, and the temperature rising rate of each temperature rising stage is between 0.5 and 1.7 ℃/min;
preferably, the rate of temperature rise in the latter said temperature rise stage is lower than in the former said temperature rise stage over time.
5. The method for sterilizing a packaged food according to any one of claims 1 to 4,
the constant temperature treatment comprises at least one constant temperature stage, wherein the temperature of each constant temperature stage is controlled to be between 60 and 130 ℃ and kept constant, the pressure of each constant temperature stage is increased with time, and the pressure increasing rate is between 0.002 and 0.008 MPa/min;
preferably, the rate of pressure rise in the latter said thermostatic stage is lower than the rate of pressure rise in the former said thermostatic stage over time;
preferably, the end pressure of the constant temperature treatment is equal to the saturation vapor pressure + -0.03 MPa corresponding to the temperature of the constant temperature treatment.
6. The method for sterilizing a packaged food according to any one of claims 1 to 5, wherein,
the cooling treatment comprises at least one cooling stage, and the cooling rate of each cooling stage is 1-6 ℃/min;
preferably, the cooling rate of the former cooling stage is higher than the cooling rate of the latter cooling stage as time goes on.
7. The method of sterilizing a packaged food according to any one of claims 1 to 6, wherein the packaged food has a headspace volume ratio of 5% or more;
preferably, the headspace volume of the packaged food product is 20% -60%;
preferably, the solid volume ratio of the packaged food is 30% -80%, and the volume ratio of the soup is lower than 10%.
8. The method of sterilizing a packaged food according to any one of claims 1 to 7, wherein the oxygen permeability of the outer packaging material of the packaged food is<0.5cm 3 /(m 2 24 h.0.1 MPa); preferably, the oxygen permeability of the outer packaging material of the packaged food<0.1cm 3 /(m 2 ·24h·0.1MPa)；
Preferably, the outer packaging material comprises at least one of polyvinylidene chloride, ethylene-vinyl alcohol copolymer, nitrile resin, polyvinyl alcohol, polyethylene naphthalate, polyethylene terephthalate, polybutylene terephthalate, polyarylate, or polyamide.
9. Method for sterilizing packaged food according to any one of claims 1-8, characterized in that it comprises in particular the following steps:
filling raw material food materials into a packaging container formed by an outer packaging material, vacuumizing the packaging container, filling protective gas, sealing to obtain the packaged food, and sterilizing the packaged food;
Preferably, the raw material food material comprises at least one of corn, beef, oat, chickpea, quinoa and chicken breast;
preferably, the internal pressure of the packaging container after vacuum pumping is not higher than-0.1 MPa;
preferably, the shielding gas includes at least one of nitrogen, carbon dioxide, and an inert gas;
preferably, the purity of the shielding gas is not less than 99.99%, preferably not less than 99.999%.
10. Packaged food product, characterized in that it is obtained after sterilization by the sterilization process according to any one of claims 1-9.
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