Food fresh-keeping method by using biological bacteriostatic agent in combination with ultra high pressure-assisted thermal treatment

A biological bacteriostatic agent and food preservation technology, applied in food preservation, food science, application, etc., can solve problems such as residual spores and product spoilage, and achieve the effect of inhibiting the germination of spores and overcoming technical limitations.

Active Publication Date: 2014-04-30
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, spores will remain in low-acid foods after normal temperature and ultra-high pressure processing, which will lead to product spoilage, which is a difficult problem for this technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The food preservation method of biological antibacterial agent combined with temperature and ultra-high pressure, the steps are as follows:

[0020] ①. First, the low-acid food samples are pretreated and then treated in a water bath at 80°C for 10 minutes, which can ripen meat products or passivate enzymes in fruit and vegetable products, and at the same time promote the germination of spores in raw materials into vegetative bodies, which is beneficial to further sterilization.

[0021] ②. Add 0.1 g of nisin, 0.2 g of chitosan, 0.5 g of lysozyme, 0.4 g of ε-polylysine, 0.2 g of allicin and 20 g of sodium chloride to 1 kg of the food material after water bath treatment.

[0022] ③. Finally, the temperature is combined with ultra-high pressure treatment, the pressure level is 600MPa, the temperature is set at 55°C, and the pressure holding time is 15min. Immediately after the treatment was completed, it was placed in ice water and cooled to 4°C.

[0023] After testing, t...

Embodiment 2

[0026] The food preservation method of biological antibacterial agent combined with temperature and ultra-high pressure, the steps are as follows:

[0027] ①. First, the low-acid food samples are pretreated and then treated in a water bath at 95°C for 9 minutes, which can ripen meat products or passivate enzymes in fruit and vegetable products, and at the same time promote the germination of spores in raw materials into vegetative bodies, which is beneficial to further sterilization.

[0028] ②. Add 0.2 g of nisin, 0.5 g of chitosan, 0.4 g of lysozyme, 0.3 g of ε-polylysine, 0.8 g of allicin and 50 g of sodium chloride to 1 kg of food raw materials treated in a water bath.

[0029] ③. Finally, the temperature is combined with ultra-high pressure treatment, the pressure level is 640MPa, the temperature is set at 65°C, and the pressure holding time is 10min. Immediately after the treatment was completed, it was placed in ice water and cooled to 4°C.

[0030] After testing, the ...

Embodiment 3

[0032] The food preservation method of biological antibacterial agent combined with temperature and ultra-high pressure, the steps are as follows:

[0033] ①. First, the low-acid food samples are pretreated and then treated in a water bath at 90°C for 8 minutes, which can ripen meat products or passivate enzymes in fruit and vegetable products, and at the same time promote the germination of spores in raw materials into vegetative bodies, which is beneficial to further sterilization.

[0034] ②. Add 0.5 g of nisin, 0.4 g of chitosan, 0.3 g of lysozyme, 0.1 g of ε-polylysine, 0.5 g of allicin and 70 g of sodium chloride to 1 kg of food raw materials treated in a water bath.

[0035] ③. Finally, the temperature is combined with ultra-high pressure treatment, the pressure level is 620MPa, the temperature is set at 60°C, and the pressure holding time is 6min. Immediately after the treatment was completed, it was placed in ice water and cooled to 4°C.

[0036] After testing, the l...

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PUM

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Abstract

The invention belongs to the field of food preservation and fresh keeping and in particular relates to a food fresh-keeping method by using a biological bacteriostatic agent in combination with ultra high pressure-assisted thermal treatment. The food fresh-keeping method comprises the following steps: (1) carrying out thermal treatment on low acid food; (2) adding the biological bacteriostatic agent to the low acid food subjected to thermal treatment, wherein the biological bacteriostatic agent comprises the following components of 0.1-0.5g / kg of nisin, 0.1-0.5g / kg of chitosan, 0.1-0.5g / kg of muramidase, 0.1-0.4g / kg of epsilon-polylysine, 0.2-1g / kg of allicin and 20-250g / kg of sodium chloride; and (3) carrying out temperature and ultrahigh pressure treatment. By using the food fresh-keeping method, bacterial spores in the low acid food can be effectively passivated and spore germination can be inhibited at 4 DEG C when the low acid food is stored within a shelf life of 20 days, and meanwhile, the losses of textures, flavor, nutrition and color caused by a conventional high temperature and high pressure food sterilization method can be avoided; and the food fresh-keeping method is especially advantageous to the low acid food with pH not less than 4.5.

Description

technical field [0001] The invention belongs to the field of antisepsis and preservation of food, and in particular relates to a food preservation method in which a biological antibacterial agent is combined with temperature and ultra-high pressure. Background technique [0002] Low-acid food refers to non-alcoholic beverages and canned foods with a pH value higher than 4.5 and a water activity greater than 0.85 after the content is balanced. The cutoff at pH 4.5 is determined by the growth habit of Clostridium botulinum. Clostridium botulinum is a mesophilic anaerobic bacterium that stops growing at pH ≤ 4.8 and its spores are strongly inhibited at pH ≤ 4.5. [0003] Ultra high pressure processing (UHP), also known as high hydrostatic pressure processing (HHP), is an important non-thermophysical sterilization technology, which refers to placing food sealed in elastic containers in In the pressure system with water or other liquids as the pressure transmission medium, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/16A23L3/3481A23L3/015
CPCA23L3/015A23L3/16A23L3/3481
Inventor 黄晶晶谢宁宁程江华王灼琛余丽王苗苗
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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