Fruit-vegetables high-pressure sterilizing method

Abstract

The invention discloses a fruit and vegetable autoclave sterilization method with the steps of enclosing fruit or vegetable cube and sauce in a flexible packaging container, sealing the container and maintaining the pressure of 400-700MPa for 5-15 minutes. Compared with high temperature sterilization, the method not only extends the shelf life, but also reduces the changes and the losses of color, flavor and nutrient of the product in the processing. The method can endow the fruit and vegetable products with more freshness, beautiful color and finer quality.

Description

technical field [0001] The invention relates to a method for sterilizing fruits and vegetables, which improves the shelf life of products and maintains the original color, flavor and nutritional components of fruits and vegetables through high-pressure sterilization. Background technique [0002] Fruit and vegetable products that are packaged for sale, such as acidified fruit or acidified vegetable pieces, are usually pasteurized to prolong the shelf life of the product. However, the use of high-temperature sterilization methods will cause changes and losses in the color, flavor, and nutrients of fruit and vegetable products, which will affect the quality of the products. Contents of the invention [0003] The object of the present invention is to provide a new sterilization method for fruit and vegetable products, which overcomes the defects of color, flavor and nutrient changes of fruit and vegetable products caused by high temperature sterilization. [0004] The invent...

AI Technical Summary

Problems solved by technology

However, the use of high-temperature sterilization methods will cause changes and losses in the color, flavor, and nutrients of fruit and vegetable products, which will affect the quality of the products.