Ultra-high temperature and ultra-high pressure instant sterilization method of foods

A technology of instantaneous sterilization and sterilization method, applied in the field of ultra-high temperature and ultra-high pressure instantaneous sterilization of food and food sterilization, it can solve the problems of poor heat preservation effect, uneven temperature distribution, uneven food sterilization, etc. Short time, low temperature, the effect of retaining color

Inactive Publication Date: 2014-07-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Under this condition, it is still unable to meet the FDA food regulations, and the requirements of Title 21 of the US Federal Regulations on low-acid canned foods
The above method a

Method used

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  • Ultra-high temperature and ultra-high pressure instant sterilization method of foods
  • Ultra-high temperature and ultra-high pressure instant sterilization method of foods
  • Ultra-high temperature and ultra-high pressure instant sterilization method of foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, ultra-high temperature and ultra-high pressure instantaneous sterilization stewed tenderloin

[0024] Cut the braised tenderloin (with a one-week refrigerated shelf life at 4°C) purchased in the mall into slices (5cm×5cm×0.5cm), put them in high-temperature-resistant aluminum foil bags, 100g per bag, and inoculate Clostridium sporogenes (Clostridium sporogenes P.A. 3679) spores to a final concentration of spores of about 1.0 x 10 6 CFU / g, vacuum-packed, placed in an ice-water bath before ultra-high pressure treatment, and heated to the preheating temperature in a boiling water bath for about 5 minutes before pressurization.

[0025] The pressure transmission medium is soybean oil, which is added into the autoclave, and the autoclave is filled, and the soybean oil and the wall of the autoclave are heated to the set temperature. After pressure treatment, they are cooled rapidly with ice water. The processing parameters are shown in Table 1, and the time for...

Embodiment 2

[0034] Embodiment 2, ultra-high temperature and ultra-high pressure instant sterilization braised beef in brown sauce

[0035] In this embodiment, beef tenderloin is taken as an example, braised beef is prepared by a conventional cooking method, and the product segmentation, Clostridium sporogenes inoculation and preheating are the same as those in Example 1.

[0036] The pressure transmission medium is olive oil, which is added into the autoclave and filled with the autoclave. Both the olive oil and the wall of the autoclave are heated to the set temperature, and after pressure treatment, they are rapidly cooled with ice water. Three bags were processed in parallel for each parameter and repeated three times. The processing parameters are shown in Table 2.

[0037] According to the provisions of GB13100-2005 "Hygienic Standards for Canned Meat", the analysis methods of sensory, physical and chemical and microbial indicators of braised beef in brown sauce are the same as those...

Embodiment 3

[0043] Embodiment 3, ultra-high temperature and ultra-high pressure instant sterilized green beans

[0044] In this embodiment, peas are taken as an example. The peas purchased in the market are peeled, cleaned, sorted, bagged, 100 g per bag, inoculated with Clostridium sporogenes and preheated as in Example 1.

[0045] The pressure transmission medium is a mixture of linseed oil and castor oil (1:1, v / v), which is added to the autoclave and filled with the autoclave. The mixed oil medium and the wall of the autoclave are heated to the set temperature. After pressure treatment, Cool quickly with ice water. Three bags were processed in parallel for each parameter and repeated three times. The processing parameters were shown in Table 3, and the time for instantaneous pressure relief was 3 s.

[0046] The samples subjected to high-pressure treatment and stored at 55°C for 1 week were analyzed according to the relevant index analysis methods of GB11671-2003 "Hygienic Standards f...

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Abstract

The invention discloses an ultra-high temperature and ultra-high pressure instant sterilization method of foods. The ultra-high temperature and ultra-high pressure instant sterilization method comprises the following steps: (1) performing vacuum packaging on foods, then respectively preheating the foods and an oil-based pressure transmitting medium to reach initial temperature; (2) adding the preheated oil-based pressure transmitting medium and the foods into a high-pressure kettle to ensure that the oil-based pressure transmitting medium is filled in the high-pressure kettle, and sealing the high-pressure kettle; (3) injecting the oil-based pressure transmitting medium into the high-pressure kettle to ensure that the pressure in the high-pressure kettle is increased, pressurizing so that the temperature is raised while the oil-based pressure transmitting medium is insulated and compressed and further the foods are sterilized; (4) after pressurizing, instantly relieving the pressure of the high-pressure kettle, reducing the temperature when the oil-based pressure transmitting medium is insulated and expanded to complete the sterilization of the foods. According to the instant commercial sterilization method provided by the invention, by combining with an ultra-high temperature and ultra-high pressure technology, the potential threat of clostridium botulinum spores in low-acidity canned foods can be solved within short time. The foods sterilized by adopting the ultra-high temperature and ultra-high pressure instant sterilization method have a capacity of being stored for more than two years at room temperature.

Description

technical field [0001] The invention relates to a food sterilization method, in particular to an ultra-high temperature and ultra-high pressure instantaneous sterilization method for food, and belongs to the technical field of food processing. Background technique [0002] In the food industry, long-shelf-life foods such as tinplate cans and soft-packed cans stored at room temperature are all sterilized at high temperature for a long time, which can effectively kill microbial nutrients and spores in food. However, due to the high temperature (110°C-121°C) and long time (not less than 80min in the whole process), the high-intensity heat treatment produces a cooking smell, and the color, flavor, texture, and nutrition of the food are severely damaged. For liquid food with good fluidity, ultra-high temperature instant sterilization technology (Ultra-high temperature processing) can also be used. The temperature used in it is between 135°C and 150°C, and the heating time is 4s t...

Claims

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Application Information

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IPC IPC(8): A23L3/015A23L3/00
CPCA23L3/0155A23L3/10A23V2002/00A23V2300/46A23V2300/24
Inventor 胡小松陈芳张良廖小军吴继红张燕姚佳
Owner CHINA AGRI UNIV
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