Two-stage sterilization process for treating heat-resistant spores in greater burdock extract drink

Abstract

The present invention is to provide a two-stage sterilization process for treating heat-resistant spores in a great burdock extract drink, which comprises the steps of sealing dried great burdock and water in a double-kettle pressure cooker to perform a first stage low temperature and low pressure sterilization; heating liquid mixture of great burdock and water to a first temperature range for at least a first duration and then stopping heating; opening lid of the cooker and filtering out great burdock residues so that all the remains in the cooker is great burdock extract and then resealing the cooker; heating the great burdock extract to a second temperature range to perform a second stage high temperature and high pressure sterilization for at least a second duration and then stopping the heating; finally, placing the great burdock extract still until it is cool to the room temperature. The process is able to obtain a great burdock extract drink that is free from bacteria and with heat-resistant spores; moreover, by two-stage sterilization process in two temperature ranges, the drink is able to keep excellent flavor.

Description

technical field [0001] The present invention relates to a burdock extract drink, in particular to a two-stage sterilization method for treating heat-resistant spores in a burdock extract drink, so that after the general bacteria and heat-resistant spores in the burdock extract are completely removed, the The resulting burdock extract drink has an excellent original flavor. Background technique [0002] Burdock (Arctium lappa L.), also known as white muscle ginseng and arctium wengcai, is a biennial herb of the genus Arctium in the Compositae family. Hundreds of years ago, China not only regarded it as a health-care vegetable, but also listed it as an important ingredient in traditional Chinese pharmacopoeia. Medicinal material, burdock has extremely high nutritional value, rich in inulin, multivitamins, protein, calcium, phosphorus, iron and rough dietary fiber and other substances; the content of carotene is 150-270 times higher than that of carrots, and carotene is convert...

AI Technical Summary

Problems solved by technology

According to investigations, most microorganisms will be killed when they are heated to a temperature 15°C higher than the optimum growth temperature. However, for bacteria that can form spores (such as: Bacillus, etc.), due to the It has strong heat resistance. Even if it is heated at 100°C for more than 30 minutes, many heat-resistant spores will not be killed and remain in the drink. In addition, the pH value of most drinks has a great influence on the heat resistance of microorganisms. Large impact, acidic foods with a pH value of less than 4.6 can be sterilized under normal pressure below 100°C, but non-acidic foods with a pH value greater than 4.6 must be sterilized under high pressure and high temperature according to certain procedures, otherwise, they will definitely not be killed All heat resistant spores

At present, although the market of burdock and other rhizome extract beverages has received great attention, but for a long time, due to incomplete sterilization operations, many beverages are spoiled due to heat-resistant spores, which seriously affects the safety of beverages; as for sterilization operations Other complete beverages, due to the long-term sterilization under high temperature and pressure, will cause the relevant amino acids, polyphenols and volatile components in the burdock to be destroyed, so that the original unique flavor and sweetness of the burdock will change, and become similar to Flavors of ginseng, burnt jelly, or winter melon tea

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