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Optimization process for sterilizing non-intrusive liquid product

A non-invasive, liquid technology, applied in ultra-high pressure food processing, food preservation, food hydrolysis, etc., can solve the problems of unusable industrial production, membrane clogging, membrane pollution, etc., and achieve the effect of extending shelf life and reducing energy consumption

Active Publication Date: 2015-03-25
上海天源植物制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the nutrients in fruits and vegetables are more in the form of suspended matter different from tea, the suspended matter will cause membrane clogging and membrane fouling in the filtration process
Membrane filtration will soon become impossible in a mass-production environment
And these documents do not give further details on how to separate the suspended solids in fruit juice and how to solve the impact on membrane clogging, or the specific implementation details such as the pretreatment that must be passed through to meet the requirements of membrane filtration, so these documents do not Cannot be used for specific industrial production

Method used

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  • Optimization process for sterilizing non-intrusive liquid product

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Such as figure 1 As shown, this embodiment includes the following steps:

[0039] Step 1. Filter 1500L orange extract through a plate and frame filter at a constant pressure of 0.10-0.2MPa, the filtrate is 1470L, and the average flow rate of the filtrate is 485-520L / hour; the filtrate is centrifuged through a horizontal sedimentation centrifuge to obtain 1470L The supernatant liquid and 2.5kg semi-solid, according to the density of the supernatant liquid is 1.0-1.1kg / L, the proportion of semi-solid heavy liquid is 0.15-0.17%wt.

[0040] The specific main operating parameters of step 1 are as follows: feed pump speed regulation 350-380r / min; drum speed 3000-3300r / min; differential speed 12-20r / min. The total bacterial count TPC (total colony count) in the supernatant after centrifugation was measured to be 40,000 / g, and the particle size of the semi-solid heavy liquid after separation was less than or equal to 10 μm.

[0041] Step 2, further filtering the clear liquid ...

Embodiment 2

[0049] This embodiment includes the following steps:

[0050] Step 1. Centrifuge 3000L of purple sweet potato extract to obtain 2980L of clear liquid and 37kg of semi-solid. According to the density of the clear liquid of 1.0-1.1kg / L, the proportion of semi-solid heavy liquid separated is 1.1-1.2%wt ..

[0051] The specific main operating parameters of step 1 are as follows: feed pump speed adjustment: 360-420r / min; drum speed 3100-3300r / min; differential speed 10-15r / min after centrifugation, the total amount of bacteria in the clear liquid is measured by TPC The obtained value is 156000 / g, and the particle size of the semi-solid heavy liquid part after separation is less than or equal to 10 μm.

[0052] After the above separation, a 10MWCO to 1.0μm microfiltration membrane filtration system is compressed and filtered under the condition of an inlet pressure of 6.896-1034.483KPa to obtain about 2975L of sterilized purple potato juice.

[0053] Step 2: Filter the above-menti...

Embodiment 3

[0060] This embodiment includes the following steps:

[0061] Step 1. 55kg of spinach extract is naturally settled, and the supernatant is centrifuged in a low-speed centrifuge at a speed of 5000r / min to separate 54.2kg of liquid and 0.8kg of semi-solid, and the total amount of bacteria in the clear liquid after centrifugation TPC was measured as 42,600 / g, and the proportion of semi-solid heavy liquid was 1.4%wt.

[0062] The liquid obtained after the above separation was further filtered through a microfiltration membrane filter, the inlet pressure was 0.25 MPa, and the membrane pore diameter was 0.8 μm to obtain 53.7 kg of clarified spinach juice.

[0063] Step 2, compressing and filtering the above spinach juice through a 10MWCO to 1.0 μm microfiltration membrane filtration system under the condition of an inlet pressure of 6.896-1034.483KPa.

[0064] After the above-mentioned membrane filtration, the total amount of bacteria in the liquid TPC was measured to be 50 / g, and ...

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Abstract

The invention provides an optimization process for sterilizing a non-intrusive liquid product, and belongs to the technical field of biological food safety. The optimization process includes the steps that (1) suspended solids in the liquid product to be processed are separated to obtain a semi-solid heavy liquid part and a light liquid part; (2) membrane filtration is conducted on the light liquid part on which solid-liquid separation is conducted, and then a semi-liquid heavy liquid part and a filtered liquid part are obtained; (3) both the semi-solid heavy parts are combined, and then high pressure or high temperature sterilization processing is conducted; (4) the filtered liquid part obtained through membrane filtration and sterilized and the semi-solid heavy liquid part obtained in the third step are combined and packaged in a sterile environment, and then the final liquid product is obtained. According to the optimization process, physical solid-liquid separation, membrane separation and the high pressure process or the high temperature sterilization process are combined, then, etiologies and putrefying bacteria in the liquid product are removed and inactivated, therefore, the quality guarantee period of the liquid product is prolonged, and the original natural flavor, the original color and the original nutritive value of the liquid product are reserved.

Description

technical field [0001] The present invention relates to a method in the technical field of biological food safety, specifically a method for non-chemical, Non-invasive sterilization process. Background technique [0002] Food preservation dates back to ancient times. Over the years, people have invented many sterilization methods to preserve their food. The most commonly used method of killing or inactivating pathogens is heating. Although heating can effectively eliminate and inactivate food-borne pathogens, it will change or destroy the nutritional content, color, and natural flavor of food at the same time. [0003] In recent years, the demand for liquid food and cosmetics with natural flavor, color, and nutritional value, as well as organically certified products, is rapidly increasing. Current sterilization methods, such as heat, chemical preservatives, and gamma ray radiation, cannot meet this requirement. For this reason, researchers in the liquid product industry...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/015A23L3/16A23L3/00
CPCA23L3/00A23L3/0155A23L3/16A23V2002/00A23V2300/46A23V2300/28
Inventor W·杰瑞C·建国史亚辉
Owner 上海天源植物制品有限公司
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