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High-temperature pulsed hot water spraying sterilizing method

A technology of high-temperature pulsation and hot water spraying, which is applied in the field of sterilization, can solve the problems that are difficult to achieve or fail to kill microorganisms, and achieve the effects of short time in the high-temperature zone, high temperature control accuracy, and good temperature distribution uniformity

Active Publication Date: 2014-11-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This undoubtedly greatly improves the eating quality, sensory quality and nutritional quality of the sterilized food, but this method is generally only suitable for the sterilization of products with small volume or food packaging thickness less than 3cm
[0003] For large pieces of food, such as whole chicken, whole duck, elbow, roast leg of lamb and zongzi, short-term high-temperature range cannot achieve the effect of completely killing microorganisms, or F 0 It is also difficult to achieve F to ensure commercial sterility 0 A level with a value of 4

Method used

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Effect test

Embodiment 1

[0026] In the prior art, the pretreated whole chicken is subjected to high-temperature sterilization once, the sterilization temperature is 121°C, the total sterilization time is 52 minutes, F 0 The value is 4.18, the product is cultured at 37°C for 7 days, and the total number of microorganisms is tested. The amount of bacteria carried by the product is 1.12×10 2 . During high temperature pulsating hot water spray sterilization:

[0027] Preparation: Put the pretreated whole chicken into the sterilizer; open the valve on the water replenishment pipeline between the cold water tank and the hot water tank, replenish the cold water in the cold water tank to the hot water tank, and Water level; open the valve on the first heating circuit where the hot water tank and circulation pump are located, and circulate the cold water in the hot water tank through the circulation pump on the first heating circuit; open the valve on the steam pipeline, And heat the cold water in the first ...

Embodiment 2

[0038] In the prior art, the pretreated whole chicken is sterilized once at high temperature, the sterilization temperature is 121°C, and the total sterilization time is 45 minutes. The product is cultured at 37°C for 7 days, and the total number of microorganisms is tested. The bacteria carrying amount of the product is 5.87 ×10 4 .

[0039] High-temperature pulsating hot water spray sterilization: preparation: put the pretreated whole chicken into the sterilizer; open the valve on the water supply pipeline between the cold water tank and the hot water tank, and replenish the cold water in the cold water tank into the hot water tank, and to the upper limit water level; open the valve on the first heating circuit where the hot water tank and circulation pump are located, and make the cold water in the hot water tank go through the circulation pump on the first heating circuit Circulation; open the valve on the steam pipeline, and heat the cold water in the first heating circu...

Embodiment 3

[0051] In the prior art, the pretreated whole chicken is sterilized once at high temperature, the sterilization temperature is 121°C, and the total sterilization time is 45 minutes. The product is cultured at 37°C for 7 days, and the total number of microorganisms is tested. The bacteria carrying amount of the product is 5.87 ×10 4 .

[0052] During high temperature pulsating hot water spray sterilization:

[0053] Preparation: Put the pretreated whole chicken into the sterilizer; open the valve on the water replenishment pipeline between the cold water tank and the hot water tank, replenish the cold water in the cold water tank to the hot water tank, and Water level; open the valve on the first heating circuit where the hot water tank and circulation pump are located, and circulate the cold water in the hot water tank through the circulation pump on the first heating circuit; open the valve on the steam pipeline, And heat the cold water in the first heating circuit to 100°C...

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Abstract

The invention provides a pulsed temperature variable sterilizing manner. According to a F0 sterilization technology theory and a principle that microorganisms are easily and rapidly killed due to rapid temperature fluctuation in a high-temperature state and based on a hot water spraying system and multi-grade temperature rise of a temperature-pressure balance system, hot water is adjusted by a steam valve with an opening degree with free and micro adjustment and a heat exchanger when the central temperature of a food reaches a relatively high temperature region, rapid pulsed temperature variation in a hot water spraying device kettle is accurately controlled, the temperature is continuously varied for many times to form a pulsed temperature variable curve, and microorganisms are subjected to cyclical rapid instant temperature variation in a high-temperature region so that the aim of rapidly killing microorganisms is achieved.

Description

technical field [0001] The invention relates to a sterilization method, in particular to a high-temperature pulsating hot water spray sterilization method. Background technique [0002] Hot water spray sterilization is a widely used technology for thermal sterilization of packaged food. The change of its temperature or adopt the method of one-time heating, after reaching a certain temperature, keep it for a certain period of time, after achieving the purpose of killing microorganisms, then lower the temperature to terminate the sterilization process. Although this thermal sterilization technology can effectively kill microorganisms in food, the sterilized food, especially the surface of the food, is subjected to high temperature treatment at the beginning of sterilization, and the edible quality, sensory quality and nutritional quality of the food are seriously affected. destroy. Or adopt multi-stage heating method to sterilize, so that the time period in the high-temperat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00
CPCA23L3/00
Inventor 张泓张雪张春江胡宏海黄峰陈文波徐芬路立立郭昕
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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