Sterilization method of germination bacteriostatic agent
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A sterilization method and bacteriostatic agent technology, applied in the directions of Streptococcus/Lactococcus, bacteria used in food preparation, food science, etc. Industrial production application, improve sterilization efficiency, improve the effect of shelf life
Inactive Publication Date: 2018-05-29
北京爱果坊科技有限公司
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Problems solved by technology
[0005] However, in the production and application of jam yogurt, jam needs to be added to yogurt. Generally, the addition amount is 7% to 20%. The new system is rich in nutrients and is conducive to the growth of microorganisms. Higher body content or higher microbial spore content will affect the quality of yogurt, so yogurt manufacturers require the microorganisms in jam to be less than 100cfu / g
Only relying on ultra-high pressure sterilization technology, it is difficult to sterilize the microorganisms of fruits with more microbial spores, such as strawberry, raspberry and other jams, to a microbial content higher than 100cfu / g, which cannot meet the supply standards of yogurt manufacturers
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Embodiment 1
[0048] Thaw 55kg of quick-frozen strawberries and 15kg of sugar; dissolve 2.5kg of modified starch, 0.5kg of pectin, and 6.6kg of white sugar in 20kg of water. Stir for 6 minutes under the same conditions to prepare strawberry jam.
[0049] 0.4kg of L-alanine was mixed with 0.03kg of nisin to prepare a germination inhibitor. Add 0.43kg of the above-mentioned germination inhibitor to the strawberry jam, stir evenly, keep warm at 20°C for 30min, and pack.
[0050] Put the packaged strawberry jam into an autoclave, sterilize it under normal temperature with a pressure of 550MPa for 5 minutes, release the pressure, and store it in cold storage.
Embodiment 2
[0055] Thaw 55kg of quick-frozen raspberries and 14kg of sugar; dissolve 3.0kg of modified starch, 0.5kg of pectin, and 9kg of white sugar in 18kg of water. Stirring for 10 minutes under the same conditions to prepare raspberry jam.
[0056] 0.5 kg of L-alanine was mixed with 0.06 kg of nisin to prepare a germination inhibitor. Add 0.56kg of the above-mentioned germination inhibitor to the raspberry jam, stir evenly, keep warm at 20°C for 40min, and pack.
[0057] Put the packaged raspberry jam into an autoclave, and sterilize it at a pressure of 600MPa for 3 minutes at room temperature, then release the pressure and store it in refrigeration.
Embodiment 3
[0062] Thaw 55kg of quick-frozen raspberries and 14kg of sugar; dissolve 3.0kg of modified starch, 0.5kg of pectin, and 9kg of white sugar in 18kg of water. Stirring for 10 minutes under the same conditions to prepare raspberry jam.
[0063] 0.2kg of L-alanine was mixed with 0.02kg of nisin to prepare a germination inhibitor. Add 0.22kg of the above-mentioned germination inhibitor to the raspberry jam, stir evenly, keep warm at 25°C for 20min, and pack.
[0064] Put the packaged raspberry jam into an autoclave, sterilize it at room temperature with a pressure of 450 MPa for 10 minutes, then release the pressure and store it in refrigeration.
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Abstract
The invention discloses a sterilization method. The sterilization method comprises the following steps of adding a germination bacteriostatic agent to foods to be sterilized, and performing heat insulation at 15-25 DEG C for 20-40min; and performing superhigh pressure sterilization on the foods to be sterilized, wherein the germination bacteriostatic agent comprises a germinant and a bacteriostatic agent. Before the superhigh pressure sterilization, an appropriate quantity of the germination bacteriostatic agent is added, so that microorganism spores in the foods to be sterilized can be germinated; and the microorganism spores are induced to be germinated, and then superhigh pressure sterilization is performed, so that the sterilization efficiency in the step of superhigh pressure sterilization is improved. The advantage that the superhigh pressure sterilization is small in influence on the color, the flavor and the mouth feel of the foods to be sterilized can be maintained, the content of microorganisms in the sterilized foods can also be greatly reduced, and particularly the content of the microorganism spores can be reduced, so that the sterilized foods can be applied to foods having severe requirements for content of the microorganisms, such as yoghourt, and industrial production and application are convenient.
Description
technical field [0001] The invention belongs to the technical field of sterilization, and in particular relates to a sterilization method and a germination inhibitor. Background technique [0002] Food ultra-high pressure sterilization technology (high pressure processing, HPP) is a non-thermal sterilization technology. In a closed ultra-high pressure container, water is used as a medium to apply a pressure of 400-600 MPa to soft-packaged food and other materials or use high-grade hydraulic oil. Apply a pressure of 100-1000MPa. Thereby killing almost all bacteria, mold and yeast in it. The advantage of this technology is that it can kill microbial cells and nutrients under normal temperature conditions by means of pressure instead of temperature, so as to ensure the nutrition and taste of food. [0003] However, due to the relatively high pressure resistance of microbial spores in food, such as Bacillus licheniformis spores, Bacillus amyloliquefaciens spores, Bacillus myco...
Claims
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Application Information
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