Method for sterilizing fruit and vegetable juice

A technology for fruit and vegetable juice and mango juice, which is applied in the field of improving the sterilization effect of ultra-high pressure homogenization on fruit and vegetable juice, and in the field of fruit and vegetable juice sterilization, and can solve the problems of reducing the total number of bacterial colonies, reducing the microbial index of difficult fruit and vegetable juice to meet the national food hygiene standards, and achieving Good quality and nutrient content, improved sterilization effect, effect of maintaining quality and nutrient content

Pending Publication Date: 2015-03-25
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

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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 un

Method used

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  • Method for sterilizing fruit and vegetable juice
  • Method for sterilizing fruit and vegetable juice
  • Method for sterilizing fruit and vegetable juice

Examples

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Effect test

Embodiment 1

[0029] Example 1. Mild heat treatment at 50°C to 60°C combined with ultra-high pressure homogenization improves the bactericidal effect of natural flora in NFC mango juice

[0030] 1. Select Tainong mangoes as raw materials and follow the steps below:

[0031] (1) Cleaning of raw materials: select ripe fresh Tainong mangoes, remove the pits and skins, and cut into pieces to obtain mango pulp.

[0032] (2) Beating and squeezing the juice: adding water to the mango pulp in step (1) to squeeze the juice (mango pulp: water = 1:3).

[0033] (3) Seasoning: Refer to the GB 2760-2011 food additive use standard, use food additives to season the mango juice in step (2), and the final seasoning formula is to add 2.0g of white sugar, 0.7g of fructose syrup, and honey to every 100mL of mango juice. 0.1g, mass fraction of 20% citric acid aqueous solution 0.1g, mass fraction of 20% sodium citrate aqueous solution 0.15g, mass fraction of 2% cyclamate aqueous solution 0.2g, mass fraction of 2...

Embodiment 2

[0073] Example 2. Mild heat treatment combined with ultra-high pressure homogenization improves the bactericidal effect on Escherichia coli inoculated in NFC mango juice

[0074] 1. Select Tainong mangoes as raw materials and follow the steps below:

[0075] (1) Cleaning of raw materials: select ripe fresh Tainong mangoes, remove the pits and skins, and cut into pieces to obtain mango pulp.

[0076] (2) Beating and squeezing the juice: adding water to the mango pulp in step (1) to squeeze the juice (mango pulp: water = 1:3).

[0077] (3) Pretreatment: The NFC mango juice obtained in step (2) is filtered twice through four layers of gauze.

[0078] (4) Autoclaving: the NFC mango juice obtained in step (3) was divided into 250mL screw bottles, and autoclaved for 20min.

[0079] (5) Inoculation: Inoculate about 7.0 LogCFU / mL of Escherichia coli into the mango juice obtained in step (4).

[0080] (6) Preheating treatment: heat the NFC mango juice obtained in step (5) until the ...

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/70
CPCA23L2/02A23L3/0155
Inventor 毕金峰周林燕关云静刘璇易建勇吴昕烨
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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