Food hyperpressure low-temperature sterilization method

An ultra-high pressure, food technology, applied in food preservation, food science, application, etc., can solve the problem of no food ultra-high pressure sterilization process conditions, etc.

Inactive Publication Date: 2009-02-04
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Food high-pressure processing technology is a major technological advancement in the food processing industry. So far

Method used

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  • Food hyperpressure low-temperature sterilization method
  • Food hyperpressure low-temperature sterilization method
  • Food hyperpressure low-temperature sterilization method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Milk was used as raw material to inoculate Bacillus subtilis As1.1378 spores, Bacillus stearothermophilus As1.1865 spores, 213B spores, Bacillus cereus As1.1626 Staphylococcus aureus As1.1529, Salmonella typhimurium 1.1194 and Escherichia coli As1 .1671, adjust the concentration of bacterial cells so that the number in milk is (9.1±2.1)×10 6 cfu·ml -1Add nisin 140IU / ml, divide it into 100ml sterile plastic bottles, heat-seal (without leaving headspace), control the temperature of the high-pressure medium, and wait until the temperature of the sample and the high-pressure medium reach 54°C After equilibrium, pressurize at 569MPa for ultra-high pressure treatment for 15 minutes, and then immediately measure the number of microorganisms and nutritional components in the milk.

[0069] The loss rate of main nutrients in milk is less than 0.02%, and the total number of bacteria is 0cfu·ml -1 , after being stored at room temperature for 3 months, the total number of bacteri...

Embodiment 2

[0071] Milk was used as raw material to inoculate Bacillus subtilis As1.1378 spores, Bacillus stearothermophilus As1.1865 spores, 213B spores, Bacillus cereus As1.1626 Staphylococcus aureus As1.1529, Salmonella typhimurium 1.1194 and Escherichia coli As1 .1671, adjust the concentration of bacterial cells so that the number in milk is (9.1±2.1)×10 6 cfu·ml -1 Add nisin 300IU / ml, divide it into 100ml sterile plastic bottles, heat seal (without leaving headspace), control the temperature of the high-pressure medium, and wait until the temperature of the sample and the temperature of the high-pressure medium reach 66°C After equilibrium, pressurize at 669MPa for ultra-high pressure treatment for 12.4min, and then immediately measure the number of microorganisms and nutritional components in the milk.

[0072] The loss rate of main nutrients in milk is less than 0.04%, and the total number of bacteria is 0cfu·ml -1 , after being stored at room temperature for 3 months, the total ...

Embodiment 3

[0074] Soybean milk was used as raw material to inoculate Bacillus subtilis As1.1378 spores, Bacillus stearothermophilus As1.1865 spores, 213B spores, Bacillus cereus As1.1626 Staphylococcus aureus As1.1529, Salmonella typhimurium 1.1194 and Escherichia coli As1 .1671, adjust the concentration of bacterial cells so that the number in soybean milk is (9.1±2.1)×10 6 cfu·ml -1 Add nisin 210IU / ml, divide it into 100ml sterile plastic bottles, heat seal (without leaving headspace), control the temperature of the high-pressure medium, and wait until the temperature of the sample and the high-pressure medium reach 60°C After equilibration, pressurize at 612MPa for ultra-high pressure treatment for 16 minutes, and then immediately measure the number of microorganisms and nutritional components in soybean milk.

[0075] The loss rate of main nutrients in soybean milk is less than 0.03%, and the total number of bacteria is 0cfu·ml -1 , after being stored at room temperature for 3 mont...

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Abstract

The invention discloses a superhigh pressure and low-temperature food sterilization method. The method comprises the following steps: streptostacin of lactic acid is added to fluid food at the temperature of 30 DEG C-70 DEG C under the pressure of 300MPa-700MPa for 7.5min-17.5min treatment, wherein, the concentration of the streptostacin of the lactic acid in the fluid food is 0IU/ml-333IU/ml. The process condition determined by the food sterilization method can kill 100000-order of magnitude bacteria basically without affecting the main components of the fluid food, and even can kill more than 100000-order of magnitude bacteria under the optimized condition, which absolutely adapts to and guarantees the antibacterial performance of the fluid food.

Description

technical field [0001] The invention belongs to the field of food sterilization, and in particular relates to an optimized ultrahigh-pressure and low-temperature sterilization process for food. Background technique [0002] Food ultra-high pressure sterilization technology is an effective low-temperature sterilization physical method. Food is sealed in a high-pressure container and processed under high pressure (more than 100MPa is generally called ultra-high pressure) for a certain period of time to achieve the purpose of food preservation. Traditional food processing methods such as thermal sterilization (121°C, 15-20min), frozen preservation, drying, salting, adding preservatives, etc., will cause a huge loss of certain nutrients in food, especially natural physiologically active ingredients, and will Cause food quality and safety problems. In view of this, a new efficient and safe processing technology that can maintain the original quality of food to the maximum extent...

Claims

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Application Information

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IPC IPC(8): A23L3/015
Inventor 高瑀珑鞠兴荣邱伟芬吴定
Owner NANJING UNIV OF FINANCE & ECONOMICS
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