Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving

A nano-silver, freeze-drying technology, applied in food preservation, preservation of meat/fish with chemicals, preservation of meat/fish with protective layer, etc. The effect of inhibiting recontamination, short processing time, and reducing the amount of bacteria

Inactive Publication Date: 2008-04-30
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to control microorganisms within a safe range by simply using nano-silver coating film. However, pretreatment of freeze-dried food raw materials with nano-sil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: The sterilizing treatment of freeze-dried vegetable pieces by applying the method of combined sterilization of ozone, ultraviolet and nano-silver coating

[0027] The freeze-dried mixed vegetable pieces produced by a certain company are packaged in 5g, and the nano-silver coating film treatment process is added to the pretreatment process of the production, or the nano-silver solution is directly used when the vegetables are blanched. The concentration of nano-silver used in the production process is below 0.05ppm, generally 0.045ppm is used, soaked for 30 seconds, and stirred at the same time, so that all parts of the vegetable surface are stuck with nano-silver particles, and then the vegetables are taken out for subsequent freeze-drying process. The ozone sterilization experiment requires a complete finished product, a piece of soup without any adverse changes such as moisture absorption in the contents, and the contents are divided into two with sterili...

Embodiment 2

[0028]Example 2: The method of applying ozone, ultraviolet and nano-silver coating to sterilize the bacteria of freeze-dried sea cucumber

[0029] I bought frozen fresh sea cucumbers in a market in a city, thawed them with warm water, and then removed the intestines. Be careful not to scratch the intestines of sea cucumbers, wash them with tap water, soak them in 0.045ppm nano-silver solution for 30 seconds, take them out and dry them, then A freeze-drying process was performed. The ozone sterilization experiment requires a complete finished product, a piece of sea cucumber that has not undergone any adverse changes, and is divided into two with sterilized scissors, and put into the first-time 9×13 seals that have been emptied of air as much as possible. In the bag, one is sealed in the air as a control sample; the other is sealed immediately after being filled with 3s of ozone gas. Then seal the outer side of the bag again and put a 18 * 24 sealing bag that has exhausted the...

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PUM

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Abstract

The invention discloses a combined sterilization method for freeze-dried food quality preservation by ozone, ultraviolet rays and nano-silver coating film, which belongs to the technical field of dry food safety control. The main process of the joint sterilization is: for freeze-dried food, use nano-silver for pretreatment of raw materials and ozone sterilization of finished products or a combination of ozone and other technologies to control the microbial content within 1000/g, coliform bacteria group (or Escherichia coli) up to standard (negative). The present invention adopts the method of combining ozone, ultraviolet rays and nano-silver, and also includes a new process for subsequent removal of residual ozone, which not only increases the effect of ozone sterilization, but also makes the product after sterilization can control the microbial content within a safe range, and at the same time It does not damage the quality, characteristics, taste and nutritional content of freeze-dried food.

Description

technical field [0001] The invention relates to a combined sterilization method for quality preservation of freeze-dried food by ozone, ultraviolet rays and nano-silver coating film, and the invention belongs to the technical field of dry food safety control. Background technique [0002] At present, the methods used to solve the problem of microorganisms exceeding the standard in freeze-dried food include: the latest method is pasteurization with continuous electric heating, but due to the expensive equipment, or the processing fee charged by the agent, the product’s quality is virtually increased. Cost: General freeze-dried food production units use simple ozone sterilization, and the phenomenon of E. coli exceeding the standard will still appear in the sterilized products. [0003] Due to the low cost of ozone sterilization, no toxic and side effects, and no loss to the flavor and nutritional content of the product, it is currently the most commonly used sterilization met...

Claims

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Application Information

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IPC IPC(8): A23L3/00A23L3/358A23L3/3445A23L3/005A23L3/44
CPCA23V2002/00A23B4/10A23B7/144A23L3/28A23B7/015A23B7/16A23B4/16A23B4/015
Inventor 张慜孙金才赵家丽王维琴李新林陈龙海
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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