Sterilization method of fruit and vegetable juice

A fruit and vegetable juice, fruit and vegetable technology, applied in food science and other directions, can solve the problems of non-enzymatic browning, deterioration of fruit and vegetable juice quality, and precipitation, and achieve the effect of killing pathogenic bacteria and good sterilization effect.

Inactive Publication Date: 2019-03-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although thermal sterilization is an economical and practical method of food sterilization processing, the processing of fruit and vegetable juices is prone to quality deterioration to varying degrees due to thermal effects, such as the formation of cooking odors, precipitation, non-enzymatic browning, etc., making fruits and vegetables Juice loses its original freshness, nutrition and function
Especially for heat-sensitive fruit and vegetable raw materials such as cucumber, watermelon, dragon fruit, passion fruit, etc., the quality and sensory characteristics change more significantly, and even the processing cannot be completed

Method used

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  • Sterilization method of fruit and vegetable juice
  • Sterilization method of fruit and vegetable juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Choose ripe fresh red-fleshed dragon fruit as raw material, carry out pretreatment; Get dragon fruit fruit block 1cm after peeling and cutting 3 ;Press the obtained dragon fruit pieces at low temperature (0-8°C) to obtain pulp; the pulp is further coarsely filtered to remove seeds and a small amount of large pulp to obtain raw juice; the obtained raw juice is placed in a vacuum environment of 0.01MPa and degassed for 10min , to obtain degassed pitaya fruit juice;

[0025] Sterilization treatment: The obtained degassed pitaya juice is subjected to high-pressure homogenization treatment: 150MPa, homogenization once (within 15 seconds), the feed temperature is 30°C, and immediately cooled to 4°C after homogenization, and the pulp particle size D is controlled. [4,3]≤20μm, D[3,2]≤20μm, D50≤8μm; heat-assisted ultrasonic sterilization treatment: treatment temperature is 52°C, 400W, treatment 5min.

[0026] The sample was taken out and cooled to 4°C; the cooled dragon fruit j...

Embodiment 2

[0030] Choose ripe fresh red-fleshed dragon fruit as raw material, carry out pretreatment; After the obtained dragon fruit is taken out, peel and cut, obtain dragon fruit fruit block 1cm 3 ;Press the obtained dragon fruit pieces at low temperature (0-8°C) to obtain pulp; the pulp is further coarsely filtered to remove seeds and a small amount of large pulp to obtain raw juice; the obtained raw juice is placed in a vacuum environment of 0.01MPa and degassed for 10min , to obtain degassed pitaya fruit juice;

[0031] Sterilization treatment: The obtained degassed pitaya juice is subjected to high-pressure homogenization treatment: 150MPa, homogenization 3 times, feed temperature 25°C, and cooling to 4°C immediately after homogenization;

[0032] Aseptically fill the cooled pitaya fruit juice in 350mL glass bottles, seal at 4°C and refrigerate in the dark.

[0033] The treatment method of this embodiment is shown in Table 1 to the impact of the microbial index in the pitaya frui...

Embodiment 3

[0035] Choose ripe fresh red-fleshed dragon fruit as raw material, carry out pretreatment; After the obtained dragon fruit is taken out, peel and cut, obtain dragon fruit fruit block 1cm 3 ;Press the obtained dragon fruit pieces at low temperature (0-8°C) to obtain pulp; the pulp is further coarsely filtered to remove seeds and a small amount of large pulp to obtain raw juice; the obtained raw juice is placed in a vacuum environment of 0.01MPa and degassed for 10min , to obtain degassed pitaya fruit juice;

[0036] Sterilization treatment: adopt thermal sterilization treatment.

[0037] The treatment method of this embodiment is shown in Table 1 to the impact of the microbial index in the pitaya fruit juice, and is shown in Table 2 to the impact of the physicochemical index in the pitaya fruit juice.

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Abstract

The invention discloses a sterilization method of fruit and vegetable juice. The sterilization method comprises the following steps: subjecting fruit and vegetable raw materials to pretreating, stripping and slicing and cold pressing: selecting fresh, moderately-ripe and non-damaged fruit and vegetable materials, carrying out cleaning, stripping and slicing the cleaned materials into 1-3 cm<3> insize, and carrying out cold pressing at 0-8 DEG C with pulp temperature controlled at 15 DEG C or below; carrying out a high-pressure homogenization treatment: pressure 120-200 MPa, feeding temperature 25-40 DEG C and homogenization times 1-3 times, and cooling the materials to 4 DEG C after the high-pressure homogenization treatment; carrying out thermosonication treatment: power 200-600 W, temperature 45-58 DEG C and time 5-30 minutes. According to the invention, research findings show that the high-pressure homogenization treatment can synergize with the thermosonication treatment, with thewhole processing temperature being 52 DEG C or below and the total processing time being only 5 minutes, so that the sterilization method ensures sensory characteristics, quality, solid matter contents, betacyanins, total sugar, fruit grain suspension stability and other characteristics of the fruit and vegetable juice, and has a good sterilizing effect to completely kill pathogenic bacteria at the same time.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable juice sterilization, and in particular relates to a fruit and vegetable juice sterilization method. Background technique [0002] With the continuous improvement of national living standards, fruit and vegetable juices that are healthy, nutritious, and closer to the flavor and quality of fresh fruits and vegetables, especially freshly squeezed fruit and vegetable juices, are favored by consumers, and fruit and vegetable juices that are less processed and maintain the original color have become a kind of consumer trends. Although thermal sterilization is an economical and practical method of food sterilization processing, the processing of fruit and vegetable juices is prone to quality deterioration to varying degrees due to thermal effects, such as the formation of cooking odors, precipitation, non-enzymatic browning, etc., making fruits and vegetables Juice loses its original freshne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70
CPCA23L2/70A23V2002/00
Inventor 廖红梅刘元法夏必帮
Owner JIANGNAN UNIV
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