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Method for sterilizing liquid food by use of pulse ultrahigh pressure and synergic measures

A liquid food, ultra-high pressure technology, applied in ultra-high pressure food processing, food preparation, food science and other directions, can solve the problem of not being able to effectively kill spores, and achieve the effect of good retention and flavor preservation

Inactive Publication Date: 2015-09-30
LINGNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defect that the single application of ultra-high pressure sterilization technology in the prior art cannot effectively kill spores, and to provide a liquid food pulse ultra-high pressure sterilization method and its synergistic measures, which can ensure food safety. Keep nutrients and flavor in food as much as possible

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Preparation of Bacillus coagulans bacteria suspension: Bacillus coagulans ( Bacillus coagulans IFFI 10144), purchased from the Culture Collection Center of the Chinese Academy of Sciences, including the following steps: ① After activation, the strain was inserted into a test tube and cultured on a spore-promoting growth medium (45±1°C, 7d); ②Microscopic examination (Special staining method for spores), when the spore rate is over 90%, wash off the bacterial lawn with sterilized distilled water under sterile conditions; bathe in water for 30 minutes (80±1°C) to kill the bacterial vegetative body; ③ Centrifuge for 15 minutes ( 7000×g), pour off the supernatant, then rinse and centrifuge with sterilized distilled water, repeat twice, and finally make bacterial suspension with sterilized distilled water, adjust the concentration to 10 9 CFU / mL, stored at 4°C.

[0021] Ordinary nutrient agar medium: peptone 5g, beef extract 30g, NaCl 5g, agar 15g, distilled water 1000...

Embodiment 2

[0031] One, the preparation of Bacillus stearothermophilus bacterial suspension: Bacillus stearothermophilus ( Bacillus stearothermophilus ) ATCC 12980, purchased from the Culture Collection Center of the Chinese Academy of Sciences, including the following steps: ① After the strain is activated, insert it into a test tube slant and culture it on the spore-promoting growth medium (55±1°C, 10d); ② Microscopic examination (Special staining method for spores), when the spore rate is over 90%, wash off the bacterial lawn with sterilized distilled water under sterile conditions; bathe in water for 30 minutes (90±1°C) to kill the bacterial vegetative body; ③ Centrifuge for 15 minutes ( 8000×g), pour off the supernatant, then wash and centrifuge with sterilized distilled water, repeat twice, and finally make bacterial suspension with sterilized distilled water, adjust the concentration to 10 9 CFU / mL, stored at 4°C.

[0032] Ordinary nutrient agar medium: peptone 5g, beef extract 3...

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Abstract

The invention discloses a method for sterilizing liquid food by use of pulse ultrahigh pressure and synergic measures. The method comprises the following steps: S1. adding nisin into liquid food, placing into a sterilized packaging bag, exhausting air, and sealing rapidly; placing the packaging bag into a sleeve, filling with a pressure transmitting medium, preheating the sleeve and the pressure transmitting medium to 70-80 DEG C and sealing; and S2 placing the preheated sleeve into a high-pressure cavity for high-pressure treatment, increasing the pressure to 400-600MPa for the first time and then releasing pressure immediately; increasing the pressure to be 400-600MPa for the second time and than releasing pressure immediately; increasing the pressure to be 400-600MPa for the third time, keeping the pressure for 5-10min and releasing the pressure for 2-3s; the method has high spore bacteria killing effect up to 6 orders of magnitude on the premise of no influence on ingredients of liquid food, has good holding action on heat-sensitivity ingredients and physiologically active ingredients in liquid food, and can well keep the flavor of the liquid food.

Description

technical field [0001] The invention belongs to the technical field of food sterilization and relates to a liquid food pulse ultra-high pressure sterilization method and its coordinated measures. Background technique [0002] Food safety is a major issue related to people's health and national economy and people's livelihood. Microbial contamination is the main cause of food safety problems. The main measures to eliminate or reduce microbial contamination are sterilization and sterilization. As consumers demand for food with minimal processing, no additives, nutrition and stable shelf life, thermal sterilization, the main sterilization method in the traditional food industry, can no longer satisfy people. This promotes the development of non-thermal sterilization technology (such as radiation sterilization technology, electromagnetic sterilization technology, ultra-high pressure sterilization technology), and non-thermal sterilization is also a new technology for steriliza...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/015A23L1/025A23L5/20A23L5/30
CPCA23V2002/00A23V2300/46
Inventor 王标诗胡小军彭元怀江敏金蓓
Owner LINGNAN NORMAL UNIV
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