WO2009049450A1 - An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food - Google Patents

An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food Download PDF

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Publication number
WO2009049450A1
WO2009049450A1 PCT/CN2007/003327 CN2007003327W WO2009049450A1 WO 2009049450 A1 WO2009049450 A1 WO 2009049450A1 CN 2007003327 W CN2007003327 W CN 2007003327W WO 2009049450 A1 WO2009049450 A1 WO 2009049450A1
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Prior art keywords
ozone
freeze
ultraviolet
sterilization
nano silver
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PCT/CN2007/003327
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French (fr)
Chinese (zh)
Inventor
Min Zhang
Jincai Sun
Jiali Zhao
Weiqin Wang
Xinlin Li
Longhai Chen
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Haitong Food Group Co., Ltd.
Jiangnan University
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Application filed by Haitong Food Group Co., Ltd., Jiangnan University filed Critical Haitong Food Group Co., Ltd.
Publication of WO2009049450A1 publication Critical patent/WO2009049450A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • 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

Definitions

  • the invention relates to a combined sterilization method for the preservation of freeze-dried foods by ozone, ultraviolet and nano silver coating films, and belongs to the technical field of dry food safety control. Background technique
  • the methods for solving the problem of microbial exceeding the standard of freeze-dried food include: The latest is the pasteurization of continuous electric heating, but because of the expensive equipment or the processing fee for processing, the product is invisibly improved. Cost; The general freeze-dried food production unit adopts simple ozone sterilization, and the phenomenon of E. coli exceeding the standard will still appear in the sterilized products.
  • ozone sterilization Due to the low cost of ozone sterilization, no toxic side effects, and no loss of flavor and nutrients of the product, it is the most commonly used method for sterilizing freeze-dried food. Due to the special requirements of freeze-dried foods, thermal sterilization cannot be used. At the same time, the humidity in the environment must be strictly controlled during the sterilization process. Commonly used ozone sterilization, due to the influence of temperature and air humidity, has a limited sterilization effect and can only kill microorganisms on the surface of the product.
  • microorganisms When the product is a lyophilized mixed food, microorganisms may exist inside and outside the product, so microorganisms that only kill the surface cannot solve the problem, and in the process of sterilizing ozone gas, the continuous consumption of ozone gas may result in the sealed container.
  • the ozone concentration is getting lower and lower, which will make the sterilization effect weaker and weaker.
  • Ultraviolet light can kill a variety of microorganisms, including bacteria, fungi, viruses and rickettsia.
  • Gram-negative bacteria are most sensitive to UV light, followed by Gram-positive cocci, and bacterial spores and fungal spores are the most resistant.
  • the virus can also be inactivated by ultraviolet light, and its resistance is between the bacterial propagule and the spore.
  • Escherichia coli belongs to a strain that is low in resistance to ultraviolet light.
  • Ultraviolet sterilization is also currently used to treat freeze-dried foods. However, the sterilization ability of pure ultraviolet sterilization is also weak, and ultraviolet sterilization can only kill microorganisms on the surface of the product or on the surface of the package. Therefore, if UV irradiation is used alone for bactericidal treatment, the effect is very weak.
  • Nano-silver is a nano-scale silver particle whose atomic arrangement is a "mediation" between solid and molecule. This highly active nano-silver particle has superior antibacterial ability and can kill bacteria and fungi. Pathogenic microorganisms such as mycoplasma and chlamydia are inorganic antimicrobial agents with broad-spectrum antibacterial properties.
  • Ozone sterilization belongs to the PPM grade, which produces only a very weak oxidation on the surface of food, which is not enough to affect the changes in the internal matter of food. Because ozone is easily decomposed, the half-life in the air is 20-50min, and there is no residue on the surface. China's food and nutrition department has analyzed the nutrient and flavor components of eggs, apples, and bell peppers stored in ozone, and compared with the control group, there is no significant difference. However, in order to facilitate direct packaging after treatment, conditions such as a certain temperature can be controlled to accelerate the degradation rate of residual ozone.
  • the object of the present invention is to provide a method for pretreating and combining ozone with nano silver to study the combined sterilization of freeze-dried foods, which can be used for microbial safety control of various freeze-dried foods, especially large-sized and complex freeze-dried foods. .
  • the sterilization treatment adopts the combined sterilization method of ozone, ultraviolet and nano silver coating film.
  • the process is -
  • Nano silver coating treatment The silver concentration of the nano silver solution is 0.04-0.05ppm, and the raw materials of the freeze-dried food are immersed in the nano silver solution for 30-45 seconds for coating treatment; the raw materials after the coating treatment are frozen. Dry processing to obtain a freeze-dried food piece;
  • Ozone and ultraviolet sterilization treatment the lyophilized food treated with nano silver coating film is placed in the sealed air bag of air, filled with 3-5 seconds of ozone gas, and then immediately sealed, and then on the outside of the sealed pocket. Put on a sealed air bag, and then seal the mouth with ozone gas for 15-20 seconds, then let the ozone enter the freeze-dried food for sterilizing treatment. Sterilize for 45-60 minutes.
  • Raw materials for freeze-dried foods refer to fruits and vegetables, aquatic products, and freeze-dried raw materials for livestock meat.
  • Freeze-dried food ingredients are single, several mixed or flavored food ingredients.
  • the sterilizing process of the product is to pretreat the sample raw materials by nano-silver coating, and then sample and culture after ozone and ultraviolet sterilization, and observe the results and analyze the quality and nutrients of the sterilized products.
  • the present invention is a bactericidal method that combines ozone with pressure and ultraviolet light and combines with nanosilver coating technology. Because of the pressure, the ozone gas can enter the gap between the products to kill the internal microorganisms; and the ultraviolet irradiation can both play a role of sterilization and maintain the concentration of ozone, because the UV lamp is in the line of 85 nm. Ozone can be generated in the air, and the energy contained in the 253.7 nm line can effectively destroy the DNA structure of the organic molecules, so that the loss of the organic molecules can inhibit the continuous division and reproduction of the organic molecules, thereby achieving the purpose of sterilization.
  • nano-silver coating pretreatment can not only affect the safety of the product in a certain concentration range, but also a certain amount of pressure and ultraviolet irradiation will not lead to the quality change of the product and the loss of nutrient flavor components. .
  • the raw materials are immersed in a nanosilver solution for 30 s, and then subjected to a freeze-drying production process, and the lyophilized samples are subjected to ozone sterilization treatment.
  • Both the Chinese drinking water quality standard and the EU water quality standard require that the content of silver in drinking water does not exceed 0.05 ppm, and the concentration of nano silver used in the production process is below 0.05 ppm, generally 0.045 ppm.
  • the whole piece of the sample was divided into two, and half of the sterilized treatment was used as a control.
  • the sample was placed in a 9 x 13 sealed pouch at room temperature as a control.
  • the other half of the sample was placed in a 9x 13 envelope that had been exhausted as much as possible, and then the ozone was turned on, and the ozone gas was passed through for 3 seconds and immediately sealed to form a sealed dry space containing ozone and sample.
  • put a cover on the outside of this pocket 18x24 has been sealed as far as possible in the air, sealed with ozone gas for 15 seconds. Thereby forming a simple pressurized bag.
  • the transparently packaged sample bag was then placed under an ultraviolet lamp and subjected to irradiation sterilization for 60 minutes.
  • the total number of bacteria and the coliform group of the control sample exceeded the standard, and the sterilized sample can be used to carry the microorganism.
  • the total amount is controlled within 1000/g, and the coliform (or E. coli) is up to standard (negative).
  • the semi-finished product can be directly packaged, and the degradation rate of residual ozone can be accelerated by appropriately lowering the temperature and changing the pressure.
  • the temperature drops to about 15
  • the decomposition rate of ozone can be increased by about one time. Proper pressure reduction also contributes to ozone decomposition.
  • the related research of the present invention found that the effect of the nano silver coating film is continuous, and the nano silver particles can continue to act on other bacteria after oozing out from the bacteria. Moreover, the effect of nano-silver coating is stable, 'will not be affected by temperature, pressure and other factors. However, it is difficult to control the microorganisms within the safe range by simply using the nano silver coating film. However, pretreatment of the freeze-dried food raw materials with nano silver can better control the growth of microorganisms during the processing of freeze-dried foods. The quantity control of the final microbes in food has a certain effect.
  • the method can kill the microorganisms inside the product while killing the microorganisms on the surface of the product, and does not damage the product quality due to moisture absorption or pulverization. .
  • this method uses the combination of ozone and ultraviolet, which serves the dual effects of two sterilization methods, and can also overcome the problem of oxygen concentration drop during ozone killing.
  • the method is used to pretreat the raw material with nano silver coating film before the production, so that the reduction of the carrier can be performed as soon as possible.
  • nano-silver can also inhibit re-contamination during the production process, so that the products after production can be sterilized by ozone, which can achieve twice the result with half the effort.
  • the method kills the microorganisms on the surface of the product while killing the microorganisms inside the product, and does not cause the product to deteriorate the quality of the product due to moisture absorption or pulverization.
  • the method does not cause the pyrolysis of the freeze-dried food caused by the heat treatment, nor does it cause the moisture absorption and deterioration of the freeze-dried food produced by the moist heat sterilization method. It also does not produce 3 ⁇ 4 ⁇ badness of various nutrients in freeze-dried foods produced by intense sterilization methods. And the loss of flavor.
  • the method is to control the quality of the freeze-dried food under the premise of preserving the quality of the freeze-dried food, and at the same time, control the freeze-dried food within the safe range of microorganisms.
  • the present invention controls the microorganisms in the product within a safe range by combining the ozone, ultraviolet and nanosilver coatings with the bactericidal method as compared with the background art.
  • the sterilization target is achieved through simple experimental equipment; the microbial content of the product can be safely achieved without toxic side effects and without compromising product quality.
  • the water content of the product after this method will not change, the product has a flat shape, no scorching or collapse, long storage period, short processing time and low production cost, which can maintain the original color of the product to the greatest extent. , flavor and nutritional value.
  • the concentration of nano silver is determined by using sterile ultrapure water. 0.045 mg/L aqueous solution of nano silver.
  • the nanosilver aqueous solution used in all of the following examples can be obtained by the method of nanosilver.
  • Example 1 The bactericidal treatment of freeze-dried vegetable pieces by the combined sterilization method of ozone, ultraviolet and nano silver coating
  • the lyophilized mixed vegetable block produced by a company is packaged in 5g, and the nano silver coating process is added in the pretreatment process of the production, or the nano silver solution is directly used when the vegetable is blanched.
  • the concentration of nano silver used in the production process is below 0.05ppm, generally 0.045ppm, soaking for 30 seconds, while stirring, so that all parts of the vegetable surface are adhered with nano silver particles, and then the vegetables are removed for subsequent lyophilization process.
  • the ozone ozone sterilization experiment requires a complete finished product, and the contents do not have any moisture-absorbing and other bad changes. The contents are divided into two by the scissors that have been sterilized, and are filled into the first use.
  • one seal is placed in the air as a control; the other is sealed immediately after charging the ozone gas for 3 s. Then, on the outside of the pocket, put on a first-time 18x24 sealed air bag that has been exhausted as much as possible. Seal it with ozone gas for 15 seconds.
  • the transparently packaged sample bag was placed under an ultraviolet lamp, and the ultraviolet lamp power was 30-55 W, and irradiation sterilization treatment was performed for 60 minutes.
  • the two bag samples were separately diluted and cultured on an aseptic table.
  • the three dilution gradients selected were 1: 100, 1 : 1000, 1 : 1 0000 ⁇
  • the culture of beef paste peptone medium and lactose bile salt fermentation tube was carried out in a 37 ° C incubator for 48 h and 36 h.
  • the test results show that: the total number of colonies of untreated samples after culturing is between 10,000 and 100,000/g, and the total number of colonies after treatment of the treated samples is less than 1000/g; the untreated samples are cultured through fermentation tubes. After that, a large number of bubbles or even discoloration will occur, and the treated sample will not change color after being cultured in the fermentation tube, and almost no bubble is observed, that is, the coliform (or E. coli) is up to standard (negative).
  • Example 2 Sterilization of freeze-dried sea cucumber by ozone, ultraviolet and nano silver coating combined sterilization
  • the total number of colonies of untreated samples after culturing is between 10,000 and 100,000/g, and the total number of colonies after treatment of the treated samples is less than 1000/g; the untreated samples will be cultured after fermentation.
  • a large number of bubbles appear and even discoloration, and the treated sample does not change color after being cultured in a fermentation tube, and almost no bubble is observed, that is, the coliform group (or Escherichia coli) reaches the standard (negative).

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
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  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food, including pretreating raw material in manner of nano-silver coating, finished product being sterilized by ozone, then sterilized by ultraviolet so as to control microorganism amount up to no more than within 1000/g and large intestine bacillus reaching the standard.

Description

一种臭氧、 紫外和纳米银涂膜对冻干食品保质的联合杀菌方法 技术领域  Combined sterilization method for ozone, ultraviolet and nano silver coating film for freeze-dried food quality
一种臭氧、 紫外和纳米银涂膜对冻干食品保质的联合杀菌方法， 本发明属 于干燥食品安全控制技术领域。 背景技术  The invention relates to a combined sterilization method for the preservation of freeze-dried foods by ozone, ultraviolet and nano silver coating films, and belongs to the technical field of dry food safety control. Background technique
目前用于解决冻干食品的微生物超标问题的方法有： 最新采用的是持续电 加热的巴斯德杀菌， 但由于其设备昂贵， 或是代加工收取加工费， 无形中又提 高了该产品的成本； 一般的冻干食品生产单位采用单纯的臭氧杀菌， 杀菌处理 的产品中仍会出现大肠杆菌超标的现象。  At present, the methods for solving the problem of microbial exceeding the standard of freeze-dried food include: The latest is the pasteurization of continuous electric heating, but because of the expensive equipment or the processing fee for processing, the product is invisibly improved. Cost; The general freeze-dried food production unit adopts simple ozone sterilization, and the phenomenon of E. coli exceeding the standard will still appear in the sterilized products.
由于臭氧杀菌成本低， 无毒副作用， 对产品的风味及营养成分不会造成损 失， 所以是目前最常用的冻干食品的杀菌方法。 由于冻干食品的特殊要求， 所 以不能采用热杀菌的方法。 同时在杀菌过程中也要严格控制环境中的湿度。 常 用的臭氧杀菌， 由于受到温度和空气湿度的影响限制， 杀菌效果有限， 且只能 杀死产品表面的微生物。 当产品是冻干混合食品时， 其产品的内外部都可能存 在微生物， 所以仅仅杀死表面的微生物无法解决问题， 同时在臭氧气体杀菌的 过程中， 由于臭氧气体的不断消耗会导致密封容器内的臭氧浓度越来越低， 会 使杀菌效果越来越微弱。  Due to the low cost of ozone sterilization, no toxic side effects, and no loss of flavor and nutrients of the product, it is the most commonly used method for sterilizing freeze-dried food. Due to the special requirements of freeze-dried foods, thermal sterilization cannot be used. At the same time, the humidity in the environment must be strictly controlled during the sterilization process. Commonly used ozone sterilization, due to the influence of temperature and air humidity, has a limited sterilization effect and can only kill microorganisms on the surface of the product. When the product is a lyophilized mixed food, microorganisms may exist inside and outside the product, so microorganisms that only kill the surface cannot solve the problem, and in the process of sterilizing ozone gas, the continuous consumption of ozone gas may result in the sealed container. The ozone concentration is getting lower and lower, which will make the sterilization effect weaker and weaker.
紫外线可以杀灭各种微生物， 包括细菌、 真菌、 病毒和立克次体等。 一般 说来， 革兰氏阴性菌对紫外线最敏感， 其次为革兰氏阳性球菌， 细菌芽孢和真 菌孢子抵抗力最强。 病毒也可被紫外线灭活， 其抵抗力介于细菌繁殖体与芽孢 之间。 其中， 大肠杆菌属于对紫外线低抗性的菌种。 目前也有采用紫外杀菌来 处理冻干食品的。 但是单纯的紫外杀菌的杀菌能力也很微弱， 而且紫外杀菌只 能杀死产品表面或包装表面的微生物。 所以如果单独采用紫外线照射来进行杀 菌处理， 其效果很微弱。  Ultraviolet light can kill a variety of microorganisms, including bacteria, fungi, viruses and rickettsia. In general, Gram-negative bacteria are most sensitive to UV light, followed by Gram-positive cocci, and bacterial spores and fungal spores are the most resistant. The virus can also be inactivated by ultraviolet light, and its resistance is between the bacterial propagule and the spore. Among them, Escherichia coli belongs to a strain that is low in resistance to ultraviolet light. Ultraviolet sterilization is also currently used to treat freeze-dried foods. However, the sterilization ability of pure ultraviolet sterilization is also weak, and ultraviolet sterilization can only kill microorganisms on the surface of the product or on the surface of the package. Therefore, if UV irradiation is used alone for bactericidal treatment, the effect is very weak.
纳米银是纳米级别的银微粒，其原子排列表现为介于固体和分子之间的 "介 态" ， 这种活性极强的纳米银微粒具备超强抗菌能力， 可以杀灭细菌、 真菌、 ' 支原体、 衣原体等致病微生物， 是一种具有广谱抗菌性的无机抗菌剂。  Nano-silver is a nano-scale silver particle whose atomic arrangement is a "mediation" between solid and molecule. This highly active nano-silver particle has superior antibacterial ability and can kill bacteria and fungi. Pathogenic microorganisms such as mycoplasma and chlamydia are inorganic antimicrobial agents with broad-spectrum antibacterial properties.
臭氧杀菌是属于 PPM级， 作用于食品表面只产生极微弱的氧化作用， 不足 以影响食品内在物质变化。 由于臭氧极易分解， 空气中半衰期 20-50min, 在食； ¾ 表面也不产生残留。 我国食品营养部门曾对臭氧贮藏的鸡蛋、 苹果、 柿子椒的 营养成分和风味成份进行分析， 并与对照组比较， 没有明显差别。 但是为了方 便处理后直接包装， 可以控制一定的温度等条件， 以加速残留臭氧的降解速度。  Ozone sterilization belongs to the PPM grade, which produces only a very weak oxidation on the surface of food, which is not enough to affect the changes in the internal matter of food. Because ozone is easily decomposed, the half-life in the air is 20-50min, and there is no residue on the surface. China's food and nutrition department has analyzed the nutrient and flavor components of eggs, apples, and bell peppers stored in ozone, and compared with the control group, there is no significant difference. However, in order to facilitate direct packaging after treatment, conditions such as a certain temperature can be controlled to accelerate the degradation rate of residual ozone.
- I - 发明内容 - I - Summary of the invention
本发明目的是提供一种使用纳米银进行预处理并结合臭氧来研究对冻干食 品的联合杀菌的方法， 可用于各类冻干食品尤其是体积较大、 成分复杂的冻干 食品微生物安全控制。  The object of the present invention is to provide a method for pretreating and combining ozone with nano silver to study the combined sterilization of freeze-dried foods, which can be used for microbial safety control of various freeze-dried foods, especially large-sized and complex freeze-dried foods. .
技术解决方案： 一种冻干食品保质杀菌的方法， 其杀菌处理采用了臭氧、 紫外和纳米银涂膜的联合杀菌方法， 过程为- Technical Solution: A method for the preservation and sterilization of freeze-dried foods. The sterilization treatment adopts the combined sterilization method of ozone, ultraviolet and nano silver coating film. The process is -
(1 ) 纳米银涂膜处理： 纳米银溶液银浓度为 0.04-0.05ppm， 将冻干食品的原 料在纳米银溶液中浸泡 30-45秒进行涂膜处理；将涂膜处理后的原料进行冻干处 理加工， 得到冻干食品块； (1) Nano silver coating treatment: The silver concentration of the nano silver solution is 0.04-0.05ppm, and the raw materials of the freeze-dried food are immersed in the nano silver solution for 30-45 seconds for coating treatment; the raw materials after the coating treatment are frozen. Dry processing to obtain a freeze-dried food piece;
(2) 臭氧和紫外杀菌处理：将纳米银涂膜处理后的冻干食品放入排空空气的 封口袋中， 充入 3-5秒的臭氧气体后立即封口， 后在此封口袋外侧再套上一个排 尽空气的封口袋，再通入臭氧气体 15-20秒后立即封口， 使臭氧进入冻干食品内 部进行杀菌处理， 之后釆用紫外照射的辅助杀菌方法， 在紫外灯的照射下进行 杀菌处理 45- 60min。  (2) Ozone and ultraviolet sterilization treatment: the lyophilized food treated with nano silver coating film is placed in the sealed air bag of air, filled with 3-5 seconds of ozone gas, and then immediately sealed, and then on the outside of the sealed pocket. Put on a sealed air bag, and then seal the mouth with ozone gas for 15-20 seconds, then let the ozone enter the freeze-dried food for sterilizing treatment. Sterilize for 45-60 minutes.
冻干食品的原料指果蔬、 水产品、 畜肉冻干切割原料。  Raw materials for freeze-dried foods refer to fruits and vegetables, aquatic products, and freeze-dried raw materials for livestock meat.
冻干食品原料为单一的， 几种混合的或经过调味的食品原料。  Freeze-dried food ingredients are single, several mixed or flavored food ingredients.
该产品的杀菌处理过程是将样品原材料进行纳米银涂膜预处理后经过臭氧 和紫外杀菌后取样培养再观察结果并对杀菌处理后的产品进行品质和营养成分 的分析。  The sterilizing process of the product is to pretreat the sample raw materials by nano-silver coating, and then sample and culture after ozone and ultraviolet sterilization, and observe the results and analyze the quality and nutrients of the sterilized products.
本发明是将臭氧与压力以及紫外光线结合在一起的且与纳米银涂膜技术相 结合的杀菌方法。 由于压力的作用可以使臭氧气体进入产品间的空隙从而可以 杀死内部的微生物； 而紫外照射既可以起到杀菌的作用也可以起到保持臭氧浓 度的作用， 因为紫外灯在 〖85nm的谱线在空气中可产生臭氧， 253.7nm的谱线 所含的能量可以有效破坏有机物分子的 DNA结构，使有机物分子丧失活性 抑 制有机物分子的持续分裂繁殖， 达到杀菌的目的。 同时纳米银涂膜预处理在一 定浓度范围既可以起到抑菌的作用又不会影响产品的安全性， 而一定量的压力 和紫外照射也不会导致产品的品质改变和营养风味成分的丢失。  SUMMARY OF THE INVENTION The present invention is a bactericidal method that combines ozone with pressure and ultraviolet light and combines with nanosilver coating technology. Because of the pressure, the ozone gas can enter the gap between the products to kill the internal microorganisms; and the ultraviolet irradiation can both play a role of sterilization and maintain the concentration of ozone, because the UV lamp is in the line of 85 nm. Ozone can be generated in the air, and the energy contained in the 253.7 nm line can effectively destroy the DNA structure of the organic molecules, so that the loss of the organic molecules can inhibit the continuous division and reproduction of the organic molecules, thereby achieving the purpose of sterilization. At the same time, nano-silver coating pretreatment can not only affect the safety of the product in a certain concentration range, but also a certain amount of pressure and ultraviolet irradiation will not lead to the quality change of the product and the loss of nutrient flavor components. .
在进行冻干之前， 将原材料使用纳米银溶液进行浸泡 30s, 然后再进行冻干 生产过程， 冻干后的样品进行臭氧杀菌处理。. 中国饮用水质标准和欧盟水质标 准中都要求饮用水中银含量不超过 0.05ppm，而生产过程中使用的纳米银浓度在 0.05ppm以下， 一般使用 0.045ppm。  Before lyophilization, the raw materials are immersed in a nanosilver solution for 30 s, and then subjected to a freeze-drying production process, and the lyophilized samples are subjected to ozone sterilization treatment. Both the Chinese drinking water quality standard and the EU water quality standard require that the content of silver in drinking water does not exceed 0.05 ppm, and the concentration of nano silver used in the production process is below 0.05 ppm, generally 0.045 ppm.
将整块的样品一分为二， 一半进行杀菌处理一半做对照。 将 的样品放 入 9x 13的封口袋中置于常温下， 作为对照样。 另一半样品放入已尽可能排尽空 气的 9x 13的封口袋中， 然后接通臭氧， 通入臭氧气体 3秒后立即密封， 形成^ - 个含有臭氧和样品的密闭的干燥的空间。 然后在此封口袋的外面再套上一个 18x24的己尽可能排尽空气的封口袋， 通入臭氧气体 15秒后立即密封。 从而形 成了一个简易的加压袋。 然后将此透明包装的样品袋置于紫外灯下， 进行照射 杀菌处理 60分钟。 The whole piece of the sample was divided into two, and half of the sterilized treatment was used as a control. The sample was placed in a 9 x 13 sealed pouch at room temperature as a control. The other half of the sample was placed in a 9x 13 envelope that had been exhausted as much as possible, and then the ozone was turned on, and the ozone gas was passed through for 3 seconds and immediately sealed to form a sealed dry space containing ozone and sample. Then put a cover on the outside of this pocket 18x24 has been sealed as far as possible in the air, sealed with ozone gas for 15 seconds. Thereby forming a simple pressurized bag. The transparently packaged sample bag was then placed under an ultraviolet lamp and subjected to irradiation sterilization for 60 minutes.
然后经过平板菌落计数法和乳糖胆盐发酵管法培养 24小时或 48小时和 36 小时后观察结果可以知道对照的样品的细菌总数和大肠菌群均超标，而经过杀菌 处理后的样品可以将微生物总量控制在 1000个 /克以内，大肠菌群（或大肠杆菌） 达标 （阴性）。  Then, after 24 hours or 48 hours and 36 hours of incubation by the plate colony counting method and the lactose bile salt fermentation tube method, it can be known that the total number of bacteria and the coliform group of the control sample exceeded the standard, and the sterilized sample can be used to carry the microorganism. The total amount is controlled within 1000/g, and the coliform (or E. coli) is up to standard (negative).
杀菌处理结束后可以将半成品直接进行包装， 此时通过适当的降低温度和 改变压力， 来加速残留臭氧的降解速度。 当温度降至 15Ό左右时， 臭氧的分解 速度可以提高约一倍左右。 而适当的降低压力也有助于臭氧分解。  After the sterilization treatment, the semi-finished product can be directly packaged, and the degradation rate of residual ozone can be accelerated by appropriately lowering the temperature and changing the pressure. When the temperature drops to about 15 ,, the decomposition rate of ozone can be increased by about one time. Proper pressure reduction also contributes to ozone decomposition.
同时对于杀菌处理后的产品进行感官评价和营养物质的测定分析后发现， 产品的含水量， 色泽， 风味， 复水性， 以及 VC等都几乎未发生变化， 可见这样 的处理方法对产品的品质及营养成分的影响很小。  At the same time, sensory evaluation and nutrient determination of the products after sterilization treatment revealed that the water content, color, flavor, rehydration, and VC of the product hardly changed, and the quality of the product was observed. The impact of nutrients is small.
本发明相关研究发现， 纳米银涂膜的作用具有持续性， 纳米银颗粒从细菌 中渗出后还可以继续作用于其他细菌。 而且， 纳米银涂膜作用效果稳定，' 不会 受温度， 压力等因素影响。 但是单纯的只使用纳米银涂膜， 很难把微生物控制 在安全范围之内， 不过用纳米银对冻干食品原料进行预处理， 可以较好控制冻 干食品加工过程中微生物生长， 对冻干食品最终微生物的数量控制都有一定的 作用。  The related research of the present invention found that the effect of the nano silver coating film is continuous, and the nano silver particles can continue to act on other bacteria after oozing out from the bacteria. Moreover, the effect of nano-silver coating is stable, 'will not be affected by temperature, pressure and other factors. However, it is difficult to control the microorganisms within the safe range by simply using the nano silver coating film. However, pretreatment of the freeze-dried food raw materials with nano silver can better control the growth of microorganisms during the processing of freeze-dried foods. The quantity control of the final microbes in food has a certain effect.
本发明的有益效果：  The beneficial effects of the invention:
与一般只能杀灭产品表面的微生物的单一臭氧杀菌比较， 本方法在杀死产 品表面的微生物的同时也能杀死产品内部的微生物， 且不会使产品因为吸潮或 粉碎而破坏产品品质。 ' 与单纯的效果微弱的紫外杀菌相比较， 本方法采用了臭氧与紫外联合使用 的方法， 即起到了两种杀菌方法的双重效果， 也可以克服臭氧杀过程中 氧 浓度下降的问题。  Compared with the single ozone sterilization which can only kill the microorganisms on the surface of the product, the method can kill the microorganisms inside the product while killing the microorganisms on the surface of the product, and does not damage the product quality due to moisture absorption or pulverization. . Compared with the simple effect of weak ultraviolet sterilization, this method uses the combination of ozone and ultraviolet, which serves the dual effects of two sterilization methods, and can also overcome the problem of oxygen concentration drop during ozone killing.
与单一的只能杀灭产品表面微生物的臭氧杀菌或紫外杀菌处 a方法 tefe，； 本方法在进行生产之前将原材料进行纳米银涂膜预处理， 使得在一 J始就尽岢 能的减少带菌量， 同时纳米银在生产过程中还能抑制再污染， 这样生产后的 品在经过臭氧杀菌处理， 可以取得事半功倍的效果。 而且本方法在杀死产品表 面的微生物的同时也能杀死产品内部的微生物， 且不会使产品因为吸潮或粉碎 而破坏产品品质。  With a single ozone sterilization or ultraviolet sterilization method that can only kill the surface microorganisms of the product, the method is used to pretreat the raw material with nano silver coating film before the production, so that the reduction of the carrier can be performed as soon as possible. At the same time, nano-silver can also inhibit re-contamination during the production process, so that the products after production can be sterilized by ozone, which can achieve twice the result with half the effort. Moreover, the method kills the microorganisms on the surface of the product while killing the microorganisms inside the product, and does not cause the product to deteriorate the quality of the product due to moisture absorption or pulverization.
与传统的能有效控制产品微生物的加热等方法相比较， 本方法不会产生因 加热处理导致的冻干食品的焦糊， 也不会产生湿热灭菌法产生的冻干食品的吸 潮变质， 也不会产生激烈的杀菌方法产生的冻干食品中的各种营养成分的 ¾^坏 和风味的丢失。 本方法即是在较好的保存冻干食品的品质的前提下， 同时将冻 干食品控制在微生物安全范围之内。 Compared with the conventional method for effectively controlling the heating of the product microorganisms, the method does not cause the pyrolysis of the freeze-dried food caused by the heat treatment, nor does it cause the moisture absorption and deterioration of the freeze-dried food produced by the moist heat sterilization method. It also does not produce 3⁄4^badness of various nutrients in freeze-dried foods produced by intense sterilization methods. And the loss of flavor. The method is to control the quality of the freeze-dried food under the premise of preserving the quality of the freeze-dried food, and at the same time, control the freeze-dried food within the safe range of microorganisms.
综合而论， 与背景技术相比， 本发明通过臭氧、 紫外与纳米银涂膜联合杀 菌的方法将产品中的微生物控制在安全范围内。 通过较简易的实验设备来达到 杀菌目标； 在不会有毒副作用和不损害产品品质的前提下来实现产品微生物含 量达到安全指标。 本法处理后的产品含水量不会有变化， 产品外形平整， 不会 出现焦糊或塌陷， 具有较长的贮存期， 加工时间短， 生产成本低， 可以最大程 度地保持产品原有的色泽、 风味及营养价值。 具体实施方式  In summary, the present invention controls the microorganisms in the product within a safe range by combining the ozone, ultraviolet and nanosilver coatings with the bactericidal method as compared with the background art. The sterilization target is achieved through simple experimental equipment; the microbial content of the product can be safely achieved without toxic side effects and without compromising product quality. The water content of the product after this method will not change, the product has a flat shape, no scorching or collapse, long storage period, short processing time and low production cost, which can maintain the original color of the product to the greatest extent. , flavor and nutritional value. detailed description
本发明纳米银的制备：  Preparation of nano silver of the invention:
1 ) 硝酸银溶液配制： 称取 1. 70gAgN03溶于 20mL超纯水中配成 Ag+溶液， 在 47 °C水浴中预热。 1) Preparation of silver nitrate solution: Weigh 1.70 g of AgN0 3 dissolved in 20 mL of ultrapure water to prepare an Ag + solution, and preheat in a 47 ° C water bath.
2 )还原液的配制：分别称取 1. 20gNaH2P0 ·Η20、0. 25g六篇磷酸钠、 2. 70gPVP， 混合后溶于 125mL超纯水中， 搅拌使其完全溶解， 然后移入 500mL的三角瓶中， - 加入 2. 5mLH2S04 ( c=1. 0mol/L) 。 2) Preparation of reducing solution: Weigh 1.20gNaH 2 P0 ·Η 2 0, 0.25g of six sodium phosphate, 2. 70g of PVP, mix and dissolve in 125mL ultrapure water, stir to completely dissolve, then move in In a 500 mL flask, - 2. 5 mL of H 2 S0 4 (c = 1.0 mol/L) was added.
3 ) 将还原液置于恒温磁力搅拌器上高速搅拌， 温度调至 47°C， 然后将 Ag; 溶液移入分液漏斗， 以 1. 5〜2. 5s/滴的速度加入到还原液中。 3) The stock solution was placed further stirred at high speed on a magnetic stirrer, a thermostat, the temperature was adjusted to 47 ° C, and then of Ag; solution was transferred to a separatory funnel to 1. 5~2 5s / speed dropwise added to the reducing solution.
4 ) 滴加完成后， 在继续高速搅拌 60〜90min， 即得到墨绿色 （偏黑） 纳米 银溶胶。  4) After the completion of the dropwise addition, the high-speed stirring is continued for 60 to 90 minutes to obtain a dark green (blackish) nano silver sol.
5 ) 中华人民共和国国家饮用净水水质标准中规定， 饮用水中银的含量不得 超过 0. 05mg/L， 为避免海参涂膜后银含量超标， 将纳米银用无菌超纯水配制成 浓度为 0.045mg/L的纳米银水溶液。 以下所有实施例中所用纳米银水溶液均可用 本方法制备的纳米银。  5) The National Drinking Water Quality Standard of the People's Republic of China stipulates that the content of silver in drinking water shall not exceed 0.05 mg/L. In order to avoid excessive silver content after coating of sea cucumber, the concentration of nano silver is determined by using sterile ultrapure water. 0.045 mg/L aqueous solution of nano silver. The nanosilver aqueous solution used in all of the following examples can be obtained by the method of nanosilver.
实施例 1 : 应用臭氧、紫外和纳米银涂膜联合杀菌的方法对冻干蔬菜块的杀 菌处理  Example 1 : The bactericidal treatment of freeze-dried vegetable pieces by the combined sterilization method of ozone, ultraviolet and nano silver coating
某公司生产的冻干混合蔬菜块 5g包装的， 在生产的预处理工艺中加入纳米 银涂膜处理工艺， 或在蔬菜漂烫时直接用纳米银溶液。 生产过程中使用的纳米 银浓度在 0.05ppm以下， 一般使用 0.045ppm， 浸泡 30秒， 同时搅拌， 使蔬菜表 面的各个部分都粘有纳米银颗粒， 然后捞出蔬菜， 进行后续冻干工艺。 进柠臭 氧杀菌实验要求完整的成品， 内容物未发生任何吸潮等不良变化的汤料一块， 用己经灭过菌的剪刀将其内容物一分为二， 分别装入初次使用的已经尽可能排 空空气的 9x 13 的封口袋中， 一个密封放于空气中做对照样； 另一个充入 3s的 臭氧气体后立即密封。 然后再再次封口袋外侧套上一个初次使用的 18x24 的已 尽可能排尽空气的封口袋， 通入臭氧气体 15秒后立即密封。 从而形成了一个简 易的加压袋。 然后将此透明包装的样品袋置于紫外灯下， 紫外灯功率 30-55W, 进行照射杀菌处理 60分钟。 在无菌操作台上将这两袋样品分别进行稀释培养。 选取的三个稀释梯度为 1 : 100， 1 : 1000, 1 : 1 0000 ο 进行牛肉膏蛋白胨培养基和乳 糖胆盐发酵管的培养， 在 37°C的培养箱中恒温培养 48h和 36h，观察试验结果可 以知道： 未处理的样品经过培养后其菌落总数在 10000-100000个 /克之间， 经过 处理后的样品经过培养后菌落总数在 1000个 /克以内；未处理的样品经过发酵管 的培养后会出现大量气泡甚至出现变色， 而处理后的样品经过发酵管培养后不 会出现变色且几乎观察不到有气泡的产生， 也就是大肠菌群 （或大肠杆菌） 达 标 （阴性） 。 The lyophilized mixed vegetable block produced by a company is packaged in 5g, and the nano silver coating process is added in the pretreatment process of the production, or the nano silver solution is directly used when the vegetable is blanched. The concentration of nano silver used in the production process is below 0.05ppm, generally 0.045ppm, soaking for 30 seconds, while stirring, so that all parts of the vegetable surface are adhered with nano silver particles, and then the vegetables are removed for subsequent lyophilization process. The ozone ozone sterilization experiment requires a complete finished product, and the contents do not have any moisture-absorbing and other bad changes. The contents are divided into two by the scissors that have been sterilized, and are filled into the first use. Of the 9x 13 envelopes that may be venting air, one seal is placed in the air as a control; the other is sealed immediately after charging the ozone gas for 3 s. Then, on the outside of the pocket, put on a first-time 18x24 sealed air bag that has been exhausted as much as possible. Seal it with ozone gas for 15 seconds. Thus forming a simple Easy pressurized bag. Then, the transparently packaged sample bag was placed under an ultraviolet lamp, and the ultraviolet lamp power was 30-55 W, and irradiation sterilization treatment was performed for 60 minutes. The two bag samples were separately diluted and cultured on an aseptic table. The three dilution gradients selected were 1: 100, 1 : 1000, 1 : 1 0000 ο The culture of beef paste peptone medium and lactose bile salt fermentation tube was carried out in a 37 ° C incubator for 48 h and 36 h. The test results show that: the total number of colonies of untreated samples after culturing is between 10,000 and 100,000/g, and the total number of colonies after treatment of the treated samples is less than 1000/g; the untreated samples are cultured through fermentation tubes. After that, a large number of bubbles or even discoloration will occur, and the treated sample will not change color after being cultured in the fermentation tube, and almost no bubble is observed, that is, the coliform (or E. coli) is up to standard (negative).
实施例 2: 应用臭氧、紫外和纳米银涂膜联合杀菌的方法对冻干海参的杀菌 处理  Example 2: Sterilization of freeze-dried sea cucumber by ozone, ultraviolet and nano silver coating combined sterilization
在某市市场买得冷冻鲜海参， 用温水解冻， 然后去肠， 注意不要把海参肠 道划破， 用自来水清洗， 放入 0.045ppm纳米银溶液中浸泡 30秒， 捞出后晾干， 然后进行冷冻干燥工艺。 进行臭氧杀菌实验要求完整的成品， 未 生任何木 ά 变化的海参一块， 用已经灭过菌的剪刀将其一分为二， 分别装入初次使用的 ^ 经尽可能排空空气的 9x 13的封口袋中， 一个密封放于空气中做对照样； 另一个 充入 3s 的臭氧气体后立即密封。 然后再再次封口袋外侧套上一个初次使用的 18x24的已尽可能排尽空气的封口袋， 通入臭氧气体 15秒后立即密封。 从而形 成了一个简易的加压袋。 然后将此透明包装的样品袋置于紫外灯下， 紫外灯功 率 30-55W, 进行照射杀菌处理 60分钟。 在无菌操作台上将这两袋样品分别进 行稀释培养。 选取的三个稀释梯度为 1 : 100, 1 :1000， 1 : 1 0000 ο 进行牛肉膏蛋白 胨培养基和乳糖胆盐发酵管的培养， 在 37Ό的培养箱中恒温培养 48h和 36h,观 察试验结果可以知道： 未处理的样品经过培养后其菌落总数在 10000-100000个 / 克之间， 经过处理后的样品经过培养后菌落总数在 1000个 /克以内； 未处理的样 品经过发酵管的培养后会出现大量气泡甚至出现变色， 而处理后的样品经过发 酵管培养后不会出现变色且几乎观察不到有气泡产生， 也就是大肠菌群'（或大 肠杆菌） 达标 （阴性） 。  Buy frozen fresh sea cucumber in a certain market, freeze it with warm water, then go to the intestines, be careful not to cut the sea cucumber intestines, wash it with tap water, soak it in 0.045ppm nano silver solution for 30 seconds, remove it, dry it, then Perform a freeze drying process. The ozone sterilization experiment requires a complete finished product, a sea cucumber that has not changed any hibiscus, and is divided into two by using the scissors that have been sterilized, and respectively loaded into the first use of 9x 13 which is as empty as possible. In the sealed pocket, one seal is placed in the air as a control; the other is sealed immediately after charging the ozone gas for 3 s. Then, again on the outside of the pocket, put on a first-use 18x24 sealed air bag that has been exhausted as much as possible. Seal it with ozone gas for 15 seconds. This creates a simple pressurized bag. Then, the transparently packaged sample bag was placed under an ultraviolet lamp, and the ultraviolet lamp had a power of 30-55 W, and was subjected to irradiation sterilization for 60 minutes. The two bag samples were separately diluted and cultured on an aseptic table. The three dilution gradients selected were 1: 100, 1 : 1000, 1 : 1 0000 ο. The beef paste peptone medium and the lactose bile salt fermentation tube were cultured in a 37-inch incubator for 48 h and 36 h, and the test results were observed. It can be known that the total number of colonies of untreated samples after culturing is between 10,000 and 100,000/g, and the total number of colonies after treatment of the treated samples is less than 1000/g; the untreated samples will be cultured after fermentation. A large number of bubbles appear and even discoloration, and the treated sample does not change color after being cultured in a fermentation tube, and almost no bubble is observed, that is, the coliform group (or Escherichia coli) reaches the standard (negative).

Claims

权 利 要 求 Rights request
1.一种冻干食品保质杀菌的方法， 其特征是杀菌处理采用了臭氧、紫外和纳 米银涂膜的联合杀菌方法， 过程为-A method for preserving and sterilizing a freeze-dried food, characterized in that the sterilization treatment adopts a combined sterilization method of ozone, ultraviolet and nano silver coating film, and the process is -
(1) 纳米银涂膜处理： 纳米银溶液银浓度为 0.04-0.05ppm, 将冻干食品的原 料在纳米银溶液中浸泡 30-45秒进行涂膜处理；将涂膜处理后的原料进行冻干处 理加工， 得到冻干食品块； (1) Nano silver coating treatment: The silver concentration of the nano silver solution is 0.04-0.05ppm, and the raw materials of the freeze-dried food are immersed in the nano silver solution for 30-45 seconds for coating treatment; the raw materials after the coating treatment are frozen. Dry processing to obtain a freeze-dried food piece;
(2) 臭氧和紫外杀菌处理：将纳米银涂膜处理后的冻干食品放入排空空气的 封口袋中， 充入 3-5秒的臭氧气体后立即封口， 后在此封口袋外侧再套上一个排 空空气的封口袋， 再通入臭氧气体 15-20秒后立即封口，使臭氧进入冻干食品内 部进行杀菌处理， 之后采用紫外照射的辅助杀菌方法， 在紫外灯的照射下进行 杀菌处理 45-60min。  (2) Ozone and ultraviolet sterilization treatment: the lyophilized food treated with nano silver coating film is placed in the sealed air bag of air, filled with 3-5 seconds of ozone gas, and then immediately sealed, and then on the outside of the sealed pocket. Put on a sealed air bag, and then seal the mouth with ozone gas for 15-20 seconds, then let the ozone enter the freeze-dried food for sterilization treatment. Then, it is irradiated by ultraviolet light with the auxiliary sterilization method of ultraviolet irradiation. Sterilization treatment for 45-60 minutes.
2.根据权利要求 1所述的杀菌方法， 其特征是冻干食品的原料指果蔬、水产 品、 畜肉冻千切割原料。  The sterilizing method according to claim 1, characterized in that the raw material of the lyophilized food refers to a fruit and vegetable, an aquatic product, and a frozen meat cutting material.
PCT/CN2007/003327 2007-10-19 2007-11-23 An associated sterilization method comprising ozone, ultraviolet and nano-silver coating for quality maintenance of freeze-dried food WO2009049450A1 (en)

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