Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice

Abstract

The invention relates to a processing method for sterilization and enzyme-inhibition of non-thermal fruit vegetable condensed juice, which is characterized in that the fruit and vegetable juice is prepared by high-tension pulse electric field sterilization technology and freeze concentration process, viz. the fresh fruit and vegetable juice is processed by the steps of 1) at room temperature, making the juice flow across a high-tension pulse electric field with electric field intensity not less than 10kv / cm, pulse number not less than 10, pulse width not less than 2mus and no more than 100mus, for sterilization; 2) freeze concentration of the processed fruit and vegetable juice at the temperature below 0DEG C. The invention employs high-tension pulse electric field sterilization technology and freeze concentration process, wherein microorganism is effectively killed and partial enzymes in fruit and vegetable juice are deactivated by using the high-tension pulse electric field sterilization technology firstly at room temperature, and then activity of enzyme is inhibited by freeze concentration process, said two processes are carried out at lower temperature, thereby implementing sterilization and enzyme-inhibition, and solving the problem of juice quality reduction caused by thermal method.

Description

technical field [0001] The invention relates to a processing method for fresh fruit juice or vegetable juice (abbreviated as fruit and vegetable juice), in particular to a non-thermal fruit and vegetable concentrated juice sterilizing and enzyme-inhibiting processing method. Background technique [0002] For a long time, since fruits and vegetables contain various enzymes and microorganisms, it is inevitable to use thermal technology in the process of fruit and vegetable juice processing to achieve the effect of sterilizing enzymes. However, high temperature will destroy the original aroma, flavor and nutrients in fruits and vegetables, reducing the added value of products. In recent years, more and more researchers have begun to turn their attention to non-thermal sterilization technology. High-voltage pulsed electric field technology is one of them. High-voltage pulsed electric field technology can effectively kill pathogenic bacteria, coliform bacteria and various microo...

AI Technical Summary

Problems solved by technology

However, the pasteurization temperature is between 60-100°C, and the heat treatment process is retained. Due to the high temperature, it will still lead to a decline in the quality of the juice. For example, when the lychee juice and some vegetable juices are heated, the color will change. And orange juice will produce bad flavor when heated and heated, resulting in a decline in quality

Images