Method for sterilizing fruit and vegetable juice

Abstract

The invention relates to a method for sterilizing fruit and vegetable juice. The method comprises the following steps: preheating the fruit and vegetable juice, and carrying out ultrahigh pressure homogenization treatment and mild heat treatment on the fruit and vegetable juice, wherein the feeding temperature in the ultrahigh pressure homogenization treatment is 50-60 DEG C, the pressure is 100-400MPa, and the temperature of the mild heat treatment is 50-60 DEG C. By adopting the method provided by the invention, indigenous flora in the fruit and vegetable juice can meet the national food hygiene standard, and escherichia coli is decreased by at least 5.0 log units to meet the requirements on health and safety of non-thermal sterilization regulated by American FDA. The quality and the nutritional ingredients of the fruit and vegetable juice prepared in the invention can be well kep under the condition of guaranteeing the requirements on the health and safety, and the color and luster, pH, titratable acid, soluble solids and antioxidant capacity have no remarkable change; sensory evaluation and analysis show that the smell, taste and flavor are much better than those of pasteurized fruit and vegetable juice.

Description

technical field [0001] The invention belongs to the field of food sterilization, relates to a method for sterilizing fruit and vegetable juices, and further relates to a method for improving the bactericidal effect of ultra-high pressure homogenization on fruit and vegetable juices. Background technique [0002] Thermal sterilization is an economical and effective way to kill bacteria and inactivate enzymes. Traditional thermal sterilization can effectively kill pathogenic bacteria, spoilage bacteria and inactivate harmful enzymes in fruit and vegetable juices. The thermal sterilization methods currently used for fruit and vegetable juices mainly include pasteurization, high-temperature short-term sterilization and ultra-high temperature instantaneous sterilization. Higher temperature heat treatment will lead to deterioration of the quality of fruit and vegetable juices to varying degrees, such as non-enzymatic browning, odor formation, vitamin destruction, etc., making frui...

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Problems solved by technology

Cheng Yinqi (Cheng Yinqi, Yu Yuanshan, Wu Jijun, et al. Effect of ultra-high pressure homogenization combined with dimethyl dicarbonate on the shelf life of contaminating bacteria and microorganisms in litchi juice[J]. Food Industry Science and Technology, 2014,11:018.) et al. applied ultra-high pressure homogenization technology to lychee juice. When the initial total number of colonies was 7 logarithms, feeding at 4°C, 200MPa ultra-high pressure homogenization once, the total number of colonies was reduced to 5.2 logarithms, mold, yeast Respectively reduced to about 2 and 3 logarithmic units, did not meet the national food hygiene standards; 200MPa ultra-high pressure homogenization 3 times, although the total number of colonies was further reduced, it still could not meet the national food hygiene standards

Therefore, according to the above research, it can be seen that the sterilization effect of ultra-high pressure homogenization on microorganisms in different raw materials is not the same. For fruit and vegetable juices with a high initial bacterial count, it is difficult to make fruit and vegetable juice Microbiological indicators meet the national food hygiene standards

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