Pulse type ultrahigh pressure food processing method

A food processing, pulse-type technology, applied in food preservation, food preparation, dairy products, etc., can solve the problems of destroying flavor and nutritional components, and achieve the effects of shortening processing time, improving efficiency, and low processing energy consumption

Inactive Publication Date: 2011-04-06
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the high temperature used in traditional thermal sterilizatio

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Put 200g soybean paste into a plastic packaging bag and vacuum pack it;

[0020] 2) Put the vacuum packaging bag with 200g of soybean paste in a high-pressure container, add water or oil, seal it, pressurize and relieve pressure once in a pulse type, the boost pressure is 300MPa, and the pressure relief pressure is 300MPa;

[0021] 3) Remove the pressure completely. The method effectively prolongs the shelf life of the soybean paste.

Embodiment 2

[0023] 1) Put 50g of dried bean curd into a plastic packaging bag, and carry out vacuum packaging;

[0024] 2) Place the vacuum packaging bag containing 50g of dried tofu in a high-pressure container, add water or oil, seal it, pressurize and relieve pressure 3 times in a pulse type, the boost pressure is 300MPa, and the pressure relief pressure is 200MPa;

[0025] 3) Remove the pressure completely. The method effectively prolongs the shelf life of the dried tofu.

Embodiment 3

[0027] 1) Put 200ml soy sauce in a plastic packaging bag and vacuum pack it;

[0028] 2) Place the vacuum packaging bag with 200ml of soy sauce in a high-pressure container, add water or oil, seal it, pressurize and relieve pressure 4 times in a pulse type, the boost pressure is 300MPa, and the pressure relief pressure is 100MPa;

[0029] 3) Remove the pressure completely. The method effectively prolongs the shelf life of the soy sauce.

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PUM

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Abstract

The invention discloses a pulse type ultrahigh pressure food processing method, which comprises the following steps: 1) placing food to be processed into a plastic bag for packaging the food under vacuum; 2) placing the vacuum package food containing food in a high pressure container, adding water or oil for sealing, and performing pulse supercharging and discharging for 1 to 4 times, wherein the discharging pressure is 100MPa, 150MPa, 200MPa, 300MPa or 400MPa if the supercharging pressure is 400MPa, the discharging pressure is 100MPa, 150MPa, 200MPa, 300MPa, 400MPa or 500MPa if the supercharging pressure is 500MPa, and the discharging pressure is 100MPa, 150MPa, 200MPa, 300MPa, 400MPa, 500MPa or 600MPa if supercharging pressure is 600MPa; and 3) discharging the pressure completely. In the invention, sterilization and enzyme inactivation are performed at a lower temperature (room temperature) and the color, fragrance, flavor and nutrients are not damaged, so additives are not used. In addition, special stress caused by supercharging and discharging to microorganisms is strengthened, so the microorganisms injuring and killing rate are improved, and the ultrahigh pressure processing time is reduced.

Description

technical field [0001] The invention relates to a food processing method, in particular to a pulse type ultra-high pressure food processing method. Background technique [0002] Due to the high temperature used in traditional thermal sterilization, the original flavor and nutritional content of the product are destroyed. Ultra-high pressure is non-thermal processing, which can sterilize and inactivate enzymes at a lower temperature (room temperature), so that the color, aroma, taste and nutrients are not damaged, so there is no need to add preservatives or unnatural ingredients; the pressure can rise and fall quickly, and It is equal in all directions and is not affected by the shape and size of the product. Thermal sterilization requires a long heating and cooling time (especially for solid products or products containing solids), uneven temperature, and large heat energy consumption; ultra-high pressure processing has no environmental pollution. However, thermal processin...

Claims

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Application Information

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IPC IPC(8): A23L3/015A23L1/24A23C20/02A23L1/238A23L2/42A23L1/164A23B7/00A23L1/315A23L1/218A23C3/00A23L7/117A23L11/45A23L11/50
Inventor 朱松明于勇朱瑞李建平和劲松
Owner ZHEJIANG UNIV
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