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Food nanocrystallization cold sterilization method and system

A nanonization and cold sterilization technology, which is applied in food preservation, food science, application, etc., can solve the problems of easily destroying the nutritional value of food, difficulty in realizing nanonization, and wide distribution of food particles, so as to improve the efficiency of biological enzymes and improve Organoleptic qualities, effects of adding finesse and original flavor

Inactive Publication Date: 2016-12-21
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are problems in the homogeneous treatment of food by ultra-high pressure micro-jet: (1) the temperature cannot be controlled, and the nutritional value of food is easily destroyed at high temperature; (2) the distribution of food particles is wide, and the particles are large, so it is difficult to realize nanonization

Method used

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  • Food nanocrystallization cold sterilization method and system
  • Food nanocrystallization cold sterilization method and system
  • Food nanocrystallization cold sterilization method and system

Examples

Experimental program
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Effect test

Embodiment 1

[0025] A kind of food nano cold sterilization system of this embodiment, its connection relationship structural diagram is as follows figure 1 As shown, it includes a material tank, a conveying system, a microfluidic device and a nano-membrane separation system connected in sequence; the nano-membrane separation system is provided with a retentate outlet and a permeate outlet, and the retentate outlet is connected to the material tank; the nanometerization The cold sterilization system is also equipped with a control system, which is used to control the flow rate, pressure, temperature and other parameters of the delivery system, micro-fluidic device and nano-membrane separation system.

[0026] Using the above-mentioned system to carry out a nano-scale cold sterilization method for food, including the following steps:

[0027] Pick eight to nine mature fresh watermelons, and obtain clear watermelon juice by taking scoops, crushing, squeezing, filtering, etc. After testing, th...

Embodiment 2

[0032] Adopt the system of embodiment 1 to carry out the method for nanometerized cold sterilization of food, comprising the steps:

[0033] Pick eight to nine mature fresh watermelons, and obtain clear watermelon juice by taking scoops, crushing, squeezing, filtering, etc. After testing, the total number of initial bacterial colonies reaches 2.3×10 4 cfu / mL, the total number of mold and yeast colonies all reached 4.0×10 4 cfu / mL, the number of coliform bacteria is 5×10 3 cfu / mL. Inhomogeneous particles can be seen in the liquid, and it is accompanied by obvious stratification after standing for a long time. Add clear watermelon juice into the material tank in an aseptic manner, enter the micro-fluidic device through the conveying system, set it to 300MPa ultra-high pressure homogenization, control the temperature of the material at 4-6°C through the control system, perform micro-fluidic treatment for 10 minutes, and pass through the nano Membrane separation system filtrati...

Embodiment 3

[0037] Adopt the system of embodiment 1 to carry out the method for nanometerized cold sterilization of food, comprising the steps:

[0038] Strawberries were crushed, squeezed and filtered to obtain strawberry juice. After testing, the total number of initial colonies reached 3.2×10 4 cfu / mL, the total number of mold and yeast colonies all reached 2.5×10 4 cfu / mL, the number of coliform bacteria is 4.5×10 3 cfu / mL. Inhomogeneous particles can be seen in the liquid, and it is accompanied by obvious stratification after standing for a long time. Add strawberry juice to the material tank in an aseptic manner, enter the micro-fluidic device through the conveying system, set it to 400MPa ultra-high pressure homogenization, control the temperature of the material at 4-6°C through the control system, perform micro-fluidic treatment for 10 minutes, and pass through the nano Membrane separation system filtration, the nano-membrane separation system uses a filter pore size of 200nm ...

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Abstract

The invention belongs to the technical field of food processing and discloses a food nanocrystallization cold sterilization method and system. The method comprises the steps that liquid food is conveyed into a micro jet device through a conveying system, micro jet treatment is carried out at the temperature of 4-6 DEG C and the pressure of 200-600 MPa, then a filtering membrane with the filtering aperture being 200 nm is adopted for filtration, and food subjected to nanocrystallization cold sterilization is obtained. According to the method, the treatment temperature is 4-6 DEG C, the pressure is 200-600 MPa, the requirement for equipment is not quite strict, the sterilization effect and the enzyme deactivation effect are extremely good, and cold sterilization and cold enzyme deactivation at low temperature are realized in a true sense; moreover, operation is easy and convenient, continuous production can be achieved, and the cost is reduced by about 10%-15% compared with a traditional ultra-high static pressure sterilization mode.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method and system for nano-scale cold sterilization of food. Background technique [0002] Food cold sterilization is also called non-heat sterilization, which can better maintain the inherent nutrition, color and freshness of food while killing microorganisms in food, and can better meet consumers' requirements for food nutrition and original taste. According to different modes of action, cold sterilization can be divided into physical cold sterilization, chemical cold sterilization, and biological cold sterilization, among which physical sterilization is the most widely used in industrial applications. [0003] At present, ultra-high pressure cold sterilization is the main cold sterilization method in the food industry. This method can not only inactivate pathogenic bacteria and yeast, but also maintain the freshness and nutritional content of food; but as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015
CPCA23L3/0155
Inventor 肖凯军龚斌何其
Owner SOUTH CHINA UNIV OF TECH
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