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Sterilization method for kiwi berry juice

A kiwifruit juice, heat sterilization technology, applied in application, food science, food preservation, etc., can solve the problems of acid-resistant food-borne pathogens contaminating juice, turbidity, and forming sediments.

Inactive Publication Date: 2014-12-10
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of kiwifruit processing, kiwifruit is easy to become soft and rotten after picking, so kiwifruit needs to be further processed, but the deeply processed kiwifruit juice is prone to flavor changes, turbidity and precipitation, and acid-resistant food-borne pathogenic bacteria contamination. juice

Method used

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  • Sterilization method for kiwi berry juice
  • Sterilization method for kiwi berry juice
  • Sterilization method for kiwi berry juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the preparation of test kiwi fruit juice

[0026] Select kiwi fruit with uniform maturity, clean it, remove the peel, put it into a juice extractor for beating, filter with double-layer sterilized gauze, remove the coarse particles in the kiwi fruit juice, and obtain clarified kiwi fruit juice (the soluble solid content of kiwi fruit juice at room temperature 12.8 ° Brix, pH value is about 3.2), refrigerated for later use.

Embodiment 2

[0027] Embodiment 2: preparation and inoculation of bacterial liquid

[0028] Inoculate the strains stored in the cryopreservation tube on the nutrient agar plate, transfer to LB broth after culturing for 24 hours, cultivate on a shaking table at 37°C until the stable phase, and centrifuge the cultured bacterial liquid at 4°C at 5000r / min for 5min. The supernatant was discarded, the cells were redissolved in sterile water and washed twice by centrifugation, and then added to the kiwi fruit juice to make the cell concentration reach 10 7 ~10 8 cfu / ml.

[0029] According to the GB4789.1-2010 method, count the colonies of kiwi fruit juice inoculated with Salmonella or other two pathogenic bacteria before and after radio frequency treatment. The bactericidal effect is expressed by the lethal rate.

[0030] The fatality rate is calculated using the following formula: fatality rate = log 10 (N 0 / N) In the formula: the number of microorganisms after N-radiofrequency treatment, ...

Embodiment 3

[0036] Embodiment 3: The influence of radio frequency time on the bactericidal effect of kiwi fruit juice

[0037] Under the condition that the thickness of kiwi fruit juice was 45mm and the distance between plates was 105mm, the effects of different treatment time (90s, 120s, 150s, 180s, 210s, 240s) on the lethality of Salmonella were studied.

[0038] Experimental results such as figure 1 As shown, the bactericidal effect of radio frequency time on kiwi fruit juice became more obvious with the prolongation of radio frequency time. When the radio frequency treatment time was extended from 90s to 150s, the total number of Salmonella increased from 0.3 to 1.2 orders of magnitude, and the fatality rate increased by 0.9 orders of magnitude; when the radio frequency treatment time was extended from 150s to 210s, the fatality rate increased by 6.5 order of magnitude.

[0039] As known to those skilled in the art, the killing effect of radio frequency on microorganisms in food is ...

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Abstract

A disclosed sterilization method for kiwi berry juice comprises putting kiwi berry juice between polar plates of a radio-frequency apparatus for radio-frequency sterilization. The sterilization method is capable of effectively killing food-borne pathogenic bacteria in kiwi berry juice under the prerequisite of keeping the nutrition quality of kiwi berry juice.

Description

technical field [0001] The invention relates to a sterilization method and belongs to the field of fruit and vegetable processing. Background technique [0002] Kiwi fruit is tender and juicy, sweet and sour. Its juice is rich in vitamin C, excellent dietary fiber, rich in antioxidants and minerals. It is known as the "king of fruits" and is widely accepted by consumers in the market. However, in the process of kiwifruit processing, kiwifruit is easy to become soft and rotten after picking, so kiwifruit needs to be further processed, but the deeply processed kiwifruit juice is prone to flavor changes, turbidity and precipitation, and acid-resistant food-borne pathogenic bacteria contamination. juice. [0003] Therefore, how to ensure the processing effect of kiwi fruit juice is an urgent problem to be solved in this area. Contents of the invention [0004] Aiming at the defects of the prior art, the applicant conducted extensive research and found that applying the tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/01A23L2/48
CPCA23L2/48A23V2002/00A23V2300/24A23V2300/12
Inventor 夏效东吕晓英王绍金李光辉张百刚
Owner NORTHWEST A & F UNIV
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