Ultrasonic and heat integrated sterilization method for orange juice

A citrus juice and ultrasonic technology, which is applied in the field of combined ultrasonic and heat sterilization of citrus juice, can solve the problems of changing food flavor, bad flavor, and destroying food freshness, etc., to achieve subtle changes in content and properties, simple sterilization, and color maintenance. Effect

Inactive Publication Date: 2011-05-18
SHANGHAI OCEAN UNIV
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Problems solved by technology

Thermal sterilization technology has a stable sterilization effect, simple operation, and low equipment investment. It has a long history of application, but thermal sterilization will also have adverse effects on food quality, especially for heat-sensitive foods, which will destroy the freshness of food and change Food flavor, even cause bad flavor, destroy some heat-sensitive functional ingredients and nutrients in food

Method used

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  • Ultrasonic and heat integrated sterilization method for orange juice

Examples

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Embodiment 1

[0017] Select mildew-free, insect-free, and moderately mature citrus, clean them, cut into pieces, peel off the skin, put them in a juicer for squeezing, and divide the squeezed citrus juice into 300mL beakers. Fill 200mL for homogenization; the selected homogenization conditions are time set for 10 seconds, R.P.M: 5, each homogenization for 10s, a total of three times. Homogenized citrus juice was exposed to room temperature for 2 hours for bactericidal studies.

[0018] The treated citrus juice is subjected to ultrasonic sterilization and combined ultrasonic and heat sterilization respectively. Ultrasonic sterilization conditions are amplitude: 50%, pulse continuous working time on value: 30s, pulse intermittent time off value: 25s, sterilization time is 10min; in ultrasonic and heat combined sterilization, ultrasonic parameter settings are consistent with ultrasonic sterilization conditions, and heating is selected The temperatures were 40°C, 50°C, and 60°C, respectively. ...

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Abstract

The invention relates to an integrated sterilization method for liquid food, in particular to an ultrasonic and heat integrated sterilization method for orange juice, and belongs to the technical field of food. The method comprises the following steps of: homogenizing fresh orange juice serving as a raw material, heating until the temperature of the orange juice is between 40 and 60 DEG C, and performing ultrasonic treatment, wherein the treatment conditions are that: the ultrasonic amplitude is 30 to 60 percent, the ultrasonic treatment time is 3 to 15 minutes, the continuous pulse working time on value is 20 to 40 seconds, and the interpulse period off value is 20 to 30 seconds; and finishing the whole sterilization process after the ultrasonic treatment is finished. The main ingredients and sensory quality of a product before and after ultrasonic and heat integrated sterilization are not obviously changed; the natural color, mouthfeel and flavor of the orange juice can be kept furthest on the basis of ensuring the sterilization effect; and the sterilization method has a wide prospect and is ideal.

Description

technical field [0001] The invention relates to a combined sterilizing method for liquid food, in particular to a combined ultrasonic and heat sterilizing method for citrus juice, which belongs to the technical field of food. Background technique [0002] Citrus juice is the freshly squeezed juice of a class of plants belonging to Rutaceae (Rutaceae) and Citrus subfamily (Aurantioideae). The calorie content in citrus juice is relatively small, while other nutrients such as vitamin C, potassium and folic acid are high in content. Under the same conditions, vitamin A and vitamin B in orange juice 1 The content of phosphoric acid and phosphoric acid is equivalent to or even higher than that of other fruit juices. It is a low-cost vitamin source for people and is beneficial to nutrition, health and food safety. [0003] According to the development goals of the Ministry of Agriculture of my country, by 2012, the high-quality fruit rate in citrus dominant production areas will b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/46A23L2/50
Inventor 包海蓉栗星邓义书谢雯婧
Owner SHANGHAI OCEAN UNIV
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