WO2009049450A1 - Procédé de stérilisation associé incluant de l'ozone, un rayonnement ultraviolet et un revêtement constitué de nano-particules d'argent pour préserver la qualité d'un aliment lyophilisé - Google Patents

Procédé de stérilisation associé incluant de l'ozone, un rayonnement ultraviolet et un revêtement constitué de nano-particules d'argent pour préserver la qualité d'un aliment lyophilisé 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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WO
WIPO (PCT)
Prior art keywords
ozone
freeze
ultraviolet
sterilization
nano silver
Prior art date
Application number
PCT/CN2007/003327
Other languages
English (en)
Chinese (zh)
Inventor
Min Zhang
Jincai Sun
Jiali Zhao
Weiqin Wang
Xinlin Li
Longhai Chen
Original Assignee
Haitong Food Group Co., Ltd.
Jiangnan University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Haitong Food Group Co., Ltd., Jiangnan University filed Critical Haitong Food Group Co., Ltd.
Publication of WO2009049450A1 publication Critical patent/WO2009049450A1/fr

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Classifications

    • 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)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

L'invention concerne un procédé de stérilisation associé incluant de l'ozone, un rayonnement ultraviolet et un revêtement constitué de nano-particules d'argent pour préserver la qualité d'un aliment lyophilisé. Ce procédé se compose de l'étape consistant à : prétraiter la matière première avec un revêtement de nano-particules d'argent, le produit fini étant stérilisé par de l'ozone puis stérilisé par un rayonnement ultraviolet de façon à contrôler la quantité de micro-organismes pour qu'elle ne dépasse pas 1000/g et à ce que la quantité de bacilles du gros intestin atteigne le niveau voulu.
PCT/CN2007/003327 2007-10-19 2007-11-23 Procédé de stérilisation associé incluant de l'ozone, un rayonnement ultraviolet et un revêtement constitué de nano-particules d'argent pour préserver la qualité d'un aliment lyophilisé WO2009049450A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200710134405.4 2007-10-19
CN2007101344054A CN101167592B (zh) 2007-10-19 2007-10-19 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

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WO2009049450A1 true WO2009049450A1 (fr) 2009-04-23

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ITMI20100827A1 (it) * 2010-05-10 2011-11-11 Angela Bassoli Procedimento per la conservazione e la ricopertura estetica di prodotti vegetali in genere.
CN111011726A (zh) * 2019-12-31 2020-04-17 长沙南泥湾食品厂 一种鲜湿面的减菌保鲜方法
CN111165556A (zh) * 2020-02-09 2020-05-19 董锦铭 一种解冻肉杀菌方法及处理装置

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CN102028025B (zh) * 2010-12-06 2012-06-20 江南大学 一种熟制混合配菜冷藏条件下控菌保质的方法
CN106136020A (zh) * 2015-03-30 2016-11-23 河南工业大学 谷物制品复合杀菌箱
CN105638865A (zh) * 2016-01-28 2016-06-08 佛山市聚成生化技术研发有限公司 一种牛油果的处理方法及由该方法处理得到的牛油果
WO2017175028A1 (fr) * 2016-04-04 2017-10-12 PHILIPPI, Eduardo Frederico Borsarini Système et procédé de désodorisation, de stérilisation et d'augmentation de la résistance à la maturation dans des aliments
CN107079979A (zh) * 2017-03-30 2017-08-22 合肥金同维低温科技有限公司 一种农业果蔬的保鲜方法
JP2020517231A (ja) * 2017-04-24 2020-06-18 ハープシー ソリューションズ インコーポレイティド 微生物減少のための促進酸化処理
CN107183000A (zh) * 2017-06-20 2017-09-22 百瑞源枸杞股份有限公司 一种枸杞灭菌防虫的方法
CN108077713A (zh) * 2017-12-13 2018-05-29 周勇 一种杀菌保鲜急冻液及其制备方法
CN108477603B (zh) * 2018-03-05 2021-06-18 江南大学 一种喷雾干燥调理麦苗粉柔性杀菌及营养组分有效保存的方法

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ITMI20100827A1 (it) * 2010-05-10 2011-11-11 Angela Bassoli Procedimento per la conservazione e la ricopertura estetica di prodotti vegetali in genere.
CN111011726A (zh) * 2019-12-31 2020-04-17 长沙南泥湾食品厂 一种鲜湿面的减菌保鲜方法
CN111165556A (zh) * 2020-02-09 2020-05-19 董锦铭 一种解冻肉杀菌方法及处理装置
CN111165556B (zh) * 2020-02-09 2023-04-07 董锦铭 一种解冻肉杀菌方法及处理装置

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