Method for sterilizing cucumber juice

A cucumber juice and sensory technology, which is applied in the field of cucumber juice sterilization, can solve the problems of difficulty in meeting the hygienic requirements of fruit and vegetable juice beverages and limited sterilizing ability, and achieve the effects of improving the bactericidal effect, improving the bactericidal effect, and saving time

Inactive Publication Date: 2013-10-23
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, in the research on the sterilization effect of ultra-high pressure, scholars at home and abroad have found that ultra-high pressure has good bactericidal ability in a highly acidic environment (pH4.5) ultra-high pressure has a good sterilization ability. The bactericidal ability is limited (such as cucumber juice, pH ≈ 5.0), it is difficult to meet the national standard for the hygienic requirements of fruit and vegetable juice beverages (GB 19297-2003 Hygienic Standards for Fruit and Vegetable Juice Beverages)
This limits the industrial application of this technology. Products that can be sterilized by ultra-high pressure are limited to high-acid products, while a large number of low-acid products still mainly use thermal sterilization technology.

Method used

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  • Method for sterilizing cucumber juice
  • Method for sterilizing cucumber juice
  • Method for sterilizing cucumber juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1, a kind of sterilization method of cucumber juice, carries out following steps successively:

[0013] 1) Store freshly squeezed cucumber juice at -18°C for 24 to 48 hours;

[0014] 2), naturally thawing the product of step 1) to a liquid state to obtain thawed cucumber juice;

[0015] 3), keeping the thawed cucumber juice under the ultra-high pressure of 400-600Mpa for 10-20 minutes.

[0016] In order to prove the bactericidal effect of the present invention and the effect of maintaining the nutritional quality of the product to the greatest extent, the inventor changed the freezing temperature and freezing time as a comparative example; the specific results are shown in Table 1, Table 2 and Table 3.

[0017] Note: Except that the freezing temperature of comparison 3 is -15°C, the others are -18°C.

[0018] Table 1 Microbial residues of cucumber juice after freezing pretreatment at -18°C under different pressures and after different holding times (the pH ...

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Abstract

The invention discloses a method for sterilizing cucumber juice, which comprises the following steps: 1) freezing and storing fresh cucumber juice at -18--22 DEG C for at least 24 hours; 2) naturally defreezing the substance obtained in the step 1) to a liquid state, thereby obtaining the defrozen cucumber juice; and 3) carrying out pressure maintaining on the defrozen cucumber juice under the superhigh pressure of 400-600MPa for 10-20 minutes. By using the method disclosed by the invention, the cucumber juice can achieve the commercial sterilization effect, and can still have the nutrient quality, color, smell and other sensory qualities of the cucumber juice product.

Description

technical field [0001] The invention relates to a sterilizing method for cucumber juice. Background technique [0002] Ultra-high pressure sterilization technology is a hot spot in the research field of food product sterilization technology at home and abroad in recent years. It is one of the most suitable sterilization technologies for industrialization, and it is also one of the best technical choices that can replace thermal sterilization in industrial sterilization treatment processes. Compared with heat sterilization technology, the biggest advantage of ultra-high pressure sterilization technology is that it can achieve room temperature sterilization, which has significantly less impact on the nutritional quality of food products than heat sterilization, and retains sensory qualities such as color and smell of the product itself to the greatest extent. However, in the research on the sterilization effect of ultra-high pressure, scholars at home and abroad have found tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/42
Inventor 于勇詹耀林怡毛明朱松明和劲松李建平
Owner ZHEJIANG UNIV
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