Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization

A technology of high-voltage pulsed electric field and production method, which is applied in food electrical treatment, food science, etc., can solve the problems of prolonging the shelf life of fruit juice, achieve the effect of retaining color, broad market development prospects, and promoting dissolution

Inactive Publication Date: 2014-03-26
NANJING FEIMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-voltage pulsed electric field is a non-thermal sterilization method with the most potential and development prospects. Li Jing et al. found that high-voltage pulsed electric field can kill E. coli and Staphylococcus aureus; Ayhan and Yeom found that high-voltage pulsed electric field sterilization can prolong The shelf life of fruit juice has less impact on the flavor, VC and various physical and chemical properties of fruit juice than thermal sterilization, which can effectively retain the color, flavor and nutrition of strawberry fresh fruit. There are few reports on the research on high-voltage pulse electric field sterilization of strawberry juice.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Select complete strawberries, remove stems and leaves, clean them, and perform high-speed beating in a tissue masher; add 0.06% (mass fraction) pectinase NCB-PE40 to the prepared strawberry pulp, set the enzymatic hydrolysis temperature to 40°C, Control enzymatic hydrolysis pH 3.8, enzymatic hydrolysis for 80 minutes; centrifuge the strawberry pulp after enzymatic hydrolysis in H1650-W Xiangyi centrifuge at 3500r / min for 15min, control the centrifugation temperature at 20°C, take the supernatant, homogenize, and obtain clarification Transparent bright red strawberry juice; control the conductivity of strawberry juice at 2000μs, using 6 continuous processing chambers, bipolar positive and negative pulses, pulse width 2μs, pulse frequency 200Hz, set the electric field strength to 30kV / cm OSU-4L laboratory Scale pulse processor (Ohio State University, USA) was sterilized for 240μs; aseptically filled and stored at 4°C.

Embodiment 2

[0014] Select complete strawberries, remove stems and leaves, clean them, and perform high-speed beating in a tissue masher; add 0.05% (mass fraction) pectinase NCB-PE40 to the prepared strawberry pulp, set the enzymatic hydrolysis temperature at 42°C, Control the enzymatic hydrolysis pH4, enzymatic hydrolysis for 90 minutes; centrifuge the strawberry pulp in a H1650-W Xiangyi centrifuge at 3500r / min for 20min, control the centrifugation temperature at 15°C, take the supernatant and homogenize to obtain clear and transparent bright red strawberry juice Control the conductivity of strawberry juice at 2000 μs, adopt 6 continuous processing chambers, bipolar positive and negative pulses, pulse width 2 μs, pulse frequency 200Hz, set the electric field strength to be 25kV / cm OSU-4L laboratory-scale pulse processor (U.S. Ohio State University) were sterilized for 280μs; ​​filled aseptically and stored at 4°C.

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Abstract

The invention provides a method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization, belongs to the technical field of deep processing of agricultural products and mainly solves the problems that strawberries are difficult to juice, the juice yield is low and the like by means of a bio-enzymatic method processing technology. Clear and transparent normal strawberry juice is obtained through low-temperature centrifugation; and an HPEF sterilization technology is used for restraining enzymatic oxidation and non-enzymatic oxidation of the strawberry juice, nutrition and active ingredients of the strawberry juice are effectively reserved, and the product storage period is prolonged. Equipment used by the method adopts bipolar positive and negative pulse OSU (Ohio State University)-4L laboratory scale pulse processor (manufactured by the OSU), and escherichia coli and pathogenic bacteria in the strawberry juice can be effectively killed, so that the product can reach a commercial aseptic condition, the prepared strawberry juice doesn't contain any preservative and has special color, flavor and nutrition of fresh strawberries, the product guarantee period can be up to more than 6 months, and the strawberry juice has a wide market development prospect.

Description

1. Technical field [0001] The invention relates to a production method of strawberry juice sterilized by a high-voltage pulse electric field, belonging to the technical field of deep processing of agricultural products. 2. Background technology [0002] Strawberry is also called cranberry, berry, ground berry, etc. It is a perennial herb. The fruit juice contains strawberry's unique flavor, aroma and rich phenolic active substances, and is favored by consumers. Because strawberries are soft and juicy, perishable and difficult to preserve, they are often sold in the form of fresh fruit or juice. In the processing of strawberry juice, the biological enzyme method can be used to increase the yield of strawberry juice, and at the same time, the strawberry juice can be preserved for a long time after sterilization. Heat sterilization is a commonly used food processing method, but strawberry juice is a heat-sensitive fruit and vegetable juice. Heating will destroy its nutrition a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/48A23L2/42
CPCA23L2/02A23L2/50A23L2/84A23V2002/00A23V2300/12
Inventor 李春阳田野杨明王艳秋
Owner NANJING FEIMA FOOD
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