Fruit-vegetables high-pressure sterilizing method

A high-pressure sterilization, fruit and vegetable technology, applied in the direction of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as changes, affecting product quality, and loss

Inactive Publication Date: 2008-09-03
熙可国际贸易(上海浦东新区)有限公司
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

However, the use of high-temperature sterilization methods will cause changes and losses in the col...

Method used

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Embodiment Construction

[0010] The present invention will be further described below with the processing of cherry as an example, to help understand content of the present invention.

[0011] (1) Rinsing and disinfection: Clean the fresh cherry fruit raw materials with drinking water, then disinfect with disinfectant water with a chlorine content of 100ppm for 10-20 minutes, and then rinse off residual chlorine. (2) Pretreatment: Select to remove the fruit pedicle and fruit stone according to the process requirements. (3) Weighing: weigh the cherry pieces according to different packaging materials and customer requirements. (4) Filling: Put the cherry pieces into a plastic bag, and add the required syrup, water, fruit juice or fruit puree according to the customer's requirements, so that the surrounding of the cherry is filled with a liquid medium. (5) Seal: seal the plastic bag. (6) Sterilization: use 500-600MPa pressure, pressurize at room temperature for 10 minutes. (7) Packaging: (The packagin...

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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...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23L2/42A23L3/015
Inventor 唐征于志云
Owner 熙可国际贸易(上海浦东新区)有限公司
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