Supercritical CO2 sterilizing method of fluid food

A technology of liquid food and sterilization method, applied in the field of fruit and vegetable juice, beverage, milk or other liquid food, can solve the problems of volatile matter loss, nutrient loss, soft texture, etc., to achieve less nutrient loss and low sterilization temperature , the effect of high safety

Inactive Publication Date: 2008-12-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Conventional thermal sterilization techniques, such as high-temperature instant sterilization and pasteurization, have inevitable defects, which can easily cause the loss of food heat-sensitive nutrients, loss of volatile substances, changes in flavor, softening of texture, and water loss. Therefore, the traditional Thermal sterilization methods are subject to certain limitations

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Example 1 - Fruit Juice Supercritical CO 2 Sterilization method

[0015] (1) The processed fruit juice to be sterilized (initial bacteria content 10 5 cfu / mL) 4000L is pumped into five 1000L supercritical autoclaves through sterile pipelines and heated to 40°C;

[0016] (2) Turn on the high pressure pump and heat exchanger to put the gaseous CO 2 Conversion to supercritical CO 2 , into the supercritical sterilizer through a high-pressure pump, mixed with preheated fruit juice, and pressurized to 30MPa. According to the improved Gompertz equation, the fruit juice needs to be sterilized at 30MPa and 40°C for 60min to 90min. Therefore, at 30MPa, Treat the fruit juice at 40°C for 60-90 minutes;

[0017] (3) Open the decompression valve, relieve the pressure to normal pressure, CO 2 Return to the storage tank through the recovery system for recycling.

[0018] (4) Open the discharge valve, carry out aseptic canning with the aseptic canning machine, and obtain commercia...

example 2

[0019] Example 2 - Milk Supercritical CO 2 Sterilization method

[0020] (1) Set the initial bacterial content to 10 5 4000L of cfu / mL raw milk is pumped into five 1000L supercritical sterilizers through sterile pipelines, and heated to 35°C;

[0021] (2) Turn on the high pressure pump and heat exchanger to put the gaseous CO 2 Conversion to supercritical CO 2 , into the supercritical sterilizer through a high-pressure pump, mixed with preheated raw milk, pressurized to 30MPa, calculated by the improved Gompertz equation, the milk is sterilized at 30MPa and 35°C for 15min to 20min to achieve pasteurized milk Hygienic standard requirements, sterilization 90min ~ 110min can meet the hygienic standard requirements of sterilized milk. Therefore, the milk that meets the hygienic standard of pasteurized milk can be obtained by treating the milk at 30MPa and 35°C for 15-20 minutes, and the milk that can meet the hygienic standard of sterilized milk can be obtained by sterilizing ...

example 3

[0023] Example 3 - Protein Drink Supercritical CO 2 Sterilization method

[0024] (1) The processed protein drink to be sterilized (initial bacteria content 10 4 cfu / mL) 4000L is pumped into five 1000L supercritical autoclaves through sterile pipelines and heated to 40°C;

[0025] (2) Turn on the high pressure pump and heat exchanger to put the gaseous CO 2 Conversion to supercritical CO 2 , into the supercritical autoclave through a high-pressure pump, and mixed with the preheated protein drink. Calculated by the improved Gompertz equation, the protein drink needs to be sterilized at 30MPa and 40°C for 90min to 120min. Therefore, at 30MPa and 40°C Treat the protein drink for 90min to 120min;

[0026] (3) Other steps are the same as fruit juice supercritical sterilization.

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PUM

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Abstract

The invention relates to a supercritical CO2 sterilization method for liquid foods, which belongs to the food preservation method. By adopting CO2 in the supercritical state, and in the condition of pressure of 10-50 MPa and the temperature of 32-45 DEG C, liquid food is processed for 45 min-150 min, the purpose of commercial asepsis can be achieved, and simultaneously, continuous production can be realized by being matched with aseptic canning technology. The technology can be applied in the sterilization of fruit and vegetable juice, drink, milk or other liquid foods, and is a novel non-thermal sterilization technology. The sterilization technology is simple, the sterilization condition is easy to control, the sterilization temperature is low, the influence on the quality of foods is small, and the color, the smell and the taste, the shape and the structure of the foods can be maintained. No residual and pollution can be generated during the sterilization process, the energy consumption is low, CO2 is cheap and can be reused, and the operating cost is low.

Description

technical field [0001] The invention belongs to a food preservation method, in particular to a non-thermal sterilization technology for food, especially for fruit and vegetable juice, beverage, milk or other liquid food. Background technique [0002] Sterilization is the most important link in the prevention and control of microbial contamination in food. Conventional thermal sterilization techniques, such as high-temperature instant sterilization and pasteurization, have inevitable defects, which can easily cause the loss of food heat-sensitive nutrients, loss of volatile substances, changes in flavor, softening of texture, and water loss. Therefore, the traditional Thermal sterilization methods are subject to certain limitations. [0003] In recent years, with the improvement of people's living standards and the increasing demand for high-quality and safe food, non-thermal treatment technology has become more and more popular in various countries. Non-thermal sterilizati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3418A23L3/00A23C3/00
Inventor 张德权李淑荣刘思杨李庆鹏周洪杰
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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