Cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables

A low-temperature plasma and high-voltage electric field technology, applied in the direction of food electric treatment, preservation of fruits/vegetables by radiation/electric treatment, climate change adaptation, etc., to extend shelf life, improve storage stability, and avoid loss of sensory quality.

Pending Publication Date: 2020-05-19
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is still a lack of high-voltage electric field low-temperature plasma cold sterilization and preservation technology for low-salt kimchi

Method used

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  • Cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables
  • Cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables
  • Cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1 The fresh-keeping method of low-salt radish kimchi based on high-voltage electric field low-temperature plasma cold sterilization technology

[0022] (1) Preparation of product liquid packaging content: adjust the total acidity of the pickled fermentation liquid to 0.4% and the NaCl concentration to 2.5% with drinking water;

[0023] (2) Kimchi raw material fermentation: the fermented brine NaCl concentration of pickles is controlled at 4%, the fermentation temperature is controlled at 25°C in step (2), and the time is 3 days, fermented to pickle NaCl concentration at 2.5%; total acidity at 0.4%; The total number of colonies is 10 4 CFU / mL, that is, the fermentation is completed;

[0024] (3) Packaging: Add the product in (2) to the liquid packaging content of the product in (1) at a ratio of 1:1 (w / v) for packaging;

[0025] (4) Sterilization treatment: The ion plasma generating device includes a voltage regulator, a high-voltage electric field generator...

Embodiment 2

[0036] Embodiment 2 The preservation method of low-salt radish kimchi based on high-voltage electric field low-temperature plasma cold sterilization technology

[0037] (1) fermentation of kimchi raw materials: the NaCl concentration of the fermentation brine of kimchi is controlled at 6%, the fermentation temperature in step (1) is controlled at 30 ° C, and the time is 3 days, and the kimchi NaCl concentration is fermented to 3.0%; total acidity is 0.6%; The total number of colonies is 10 5 CFU / mL, that is, the fermentation is completed;

[0038] (2) Packaging: the product in (1) is packaged by MAP, and the atmosphere condition of MAP packaging is 0 2 / CO 2 / He / N 2 =30±5 / 30±5 / 10±5 / 30±5%;

[0039] (3) Sterilization treatment: The ion generating device includes a voltage regulator, a high-voltage electric field generator, an upper electrode, a lower electrode and an insulating guard plate. The MAP-packaged kimchi is placed between the upper and lower electrodes, and the upp...

Embodiment 3

[0050] Embodiment 3 Low-salt pickled cabbage preservation method based on high-voltage electric field low-temperature plasma cold sterilization technology

[0051] (1) Preparation of product liquid packaging contents: adjust the total acidity of the pickled fermentation broth to 0.6% and the NaCl concentration to 4.0% with drinking water;

[0052] (2) Fermentation of kimchi raw materials: the NaCl concentration of the fermented brine of kimchi was controlled at 8.0%, the fermentation temperature was controlled at 25°C, and the fermentation time was 7 days until the kimchi NaCl concentration was 4.0%; the total acidity was 0.6%; the total number of colonies was 10 6 CFU / mL, that is, the fermentation is completed;

[0053] (3) Packaging: add the product in (2) into the liquid packaging content of the product in (1) at a ratio of 1:1 (w / v) for packaging;

[0054] (4) Sterilization treatment: The ion generation device includes a voltage regulator, a high-voltage electric field ge...

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Abstract

The invention relates to a cold sterilization and fresh-keeping technology and method with high-voltage electric field low-temperature plasma for low-salt pickled vegetables and belongs to the field of food sterilization and fresh keeping. According to the technical scheme, the cold sterilization and fresh-keeping technology and method with the high-voltage electric field low-temperature plasma for low-salt pickled vegetables comprises the following steps: putting pickled and fermented low-salt pickled vegetables into a packaging bag (box), adjusting the concentration of a pickling and fermentation broth NaCl of the pickled vegetables to 2.5-4.0%, adjusting the total acidity to 0.4-0.6%, putting the pickling and fermentation broth into the packaging bag (box) according to a ratio of the pickled vegetables to the pickling and fermentation broth being 1:1(w/v), introducing a gas, and performing packaging; and under conditions that the temperature is 15-20 DEG C and the relative humidityis 50-70%RH, placing the packaging bag (box) between two electrodes of a high-voltage electric field low-temperature plasma sterilization device, and performing repeated treatment for 2-5 times in a short time-interval-multi-time sterilization mode, so as to complete the sterilization process, wherein t he voltage intensity is 55-65kV/cm, the frequency is 70-120Hz, the current is 0.3-0.8mA, the action time of a single time of an electric field is 20-60 seconds, and the interval time is 20-60 seconds. By adopting the method, the short time-interval-multi-time sterilization mode of the low-temperature plasma is adopted for the low-salt pickled vegetables, on premise that sensitive quality of the pickled vegetables is ensured, a function of killing flatulence reduction fungi can be achieved,the sterilization effect is remarkably improved, the shelf fresh keeping period can be remarkably prolonged, and large-scale automatic production requirements of local special pickled vegetables can be met.

Description

technical field [0001] The invention specifically relates to a low-salt kimchi high-voltage electric field low-temperature plasma cold sterilization and preservation technology method, which belongs to the technical field of food sterilization and preservation. Background technique [0002] Low-salt kimchi refers to a class of traditional fermented vegetable products formed by anaerobic fermentation with the help of lactic acid bacteria on the surface of vegetables at room temperature using a salt solution containing about 6-8% sodium chloride in a kimchi jar to pickle vegetables. The pickling and fermentation process of kimchi is a "cold processing", which not only maintains the nutritional content of the vegetable itself, but also produces local characteristic flavors through anaerobic fermentation, which is widely loved by consumers. In order to avoid damage to the texture of vegetables, the vegetable raw materials are not heat-sterilized before kimchi production, so all ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/015
CPCA23B7/015A23V2002/00A23V2300/12A23V2250/1614A23V2250/1582Y02A40/90
Inventor 赵楠章建浩朱永清黄玉立赖海梅王雅利李华佳
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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