Sterilization method of freshly squeezed fruit juice

A fruit juice and freshly squeezed technology, which is applied in the field of sterilization of Gram-negative pathogenic bacteria in freshly squeezed fruit juice beverages, can solve problems such as adverse effects of food flavors, and achieve the effects of short sterilization time, easy use, and high cost-effectiveness

Inactive Publication Date: 2020-12-08
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when plant-derived compounds act alone, they often need a higher inhibitory concentration to achieve the desired antibacterial effect, so they will also have a negative impact on food flavor.

Method used

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  • Sterilization method of freshly squeezed fruit juice
  • Sterilization method of freshly squeezed fruit juice
  • Sterilization method of freshly squeezed fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Screening of plant-derived compounds with good antibacterial effect in the present invention:

[0028] Ten plant-derived compounds were selected: eugenol, thymol, carvacrol, tea polyphenols, kojic acid, caprylic acid, gallic acid, cinnamaldehyde, vanillin, and curcumin. Determination of different plant-derived compounds against common Gram-negative bacilli: Escherichia coli and Salmonella (Minimum Inhibitory Concentration, MIC). Stock solutions of these four plant-derived compounds were prepared using 50% ethanol in water. Add 100 μL of sterile TSB medium to each well of a 96-well plate, then add 100 μL of vanillin mother solution to the well for equal dilution, mix well and add 100 μL to each well with a concentration of 10 6 CFU / mL bacterial suspension and repeated pipetting, so that the final concentration of vanillin was 6.4, 4.8, 3.2, 2.4, 1.6, 1.2, 0.8, 0.6, 0.4, 0.2, 0.1, 0.05mg / mL. The samples were then placed in a 37 °C incubator for 24 h. Similarly, the min...

Embodiment 2

[0034] Condition optimization of temperature for sterilizing Gram-negative bacteria in fruit juice by thermosonic

[0035] First, under aseptic conditions, add 99mL of commercially available fruit juice to a pre-autoclaved Erlenmeyer flask, and then dilute to 10 7 Add 1mL of CFU / mL bacterial suspension into the Erlenmeyer flask to prepare 100mL with 10 5 CFU / mL of juice for E. coli or Salmonella. The inoculated samples were sterilized by thermosonication at four different temperatures (25, 45, 50, 55°C). Sterilize the samples at 40°C, 45°C, 50°C and 55°C for 60 minutes at the maximum power of thermosonic at 250W, and record the total number of viable bacteria every 10 minutes during this period. Pour into the plate, then add TSA medium, mix well and incubate at 37°C for 24 hours, set up 3 parallel experiments for each group, see the results for details figure 1 .

Embodiment 3

[0037] Condition optimization of the bactericidal treatment power of gram-negative bacteria in fruit juice by thermosonic

[0038] First, under aseptic conditions, add 99mL of commercially available fruit juice to a pre-autoclaved Erlenmeyer flask, and then dilute to 10 7 Add 1mL of CFU / mL bacterial suspension into the Erlenmeyer flask to prepare 100mL with 10 5 CFU / mL of juice for E. coli or Salmonella. The inoculated samples were sterilized by thermosonication at 45°C. The samples were sterilized for 60 minutes under three thermosonic powers of 150, 200, and 250W, during which the total number of viable bacteria was recorded every 10 minutes, that is, after the samples were diluted tenfold, 1 mL of the bacteria solution was added to the plate, and then poured into the TSA medium, after mixing, incubate at 37°C for 24 hours, set up 3 parallel experiments for each group, see the results for details figure 2 .

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Abstract

The invention relates to a food sterilization technology, and particularly discloses a sterilization method of freshly squeezed fruit juice. The sterilization method comprises the following steps: adding vanillin with the concentration of 2.0-6.4 mg/mL into fruit juice, and performing thermal ultrasonic treatment on the fruit juice in an assistant manner at the ultrasonic power of 150-300W and theheating temperature of 40-55 DEG C for the heating time of 15-60 minutes to obtain sterilized fruit juice. According to the sterilization method disclosed by the invention, a botanical compound, mildheat treatment and ultrasonic combined treatment are used for performing synergistic sterilization, so that an ideal sterilizing effect can be achieved on common gram-negative pathogenic bacteria inthe fruit juice; compared with pasteurization, the sterilization method is lower at treatment temperature and shorter in sterilization time; and besides, the original nutritional value and the original flavor in the fruit juice can be kept to the greatest extent.

Description

technical field [0001] The invention relates to a sterilizing technology in food, in particular to a sterilizing method for Gram-negative pathogenic bacteria in freshly squeezed juice drinks. Background technique [0002] Fruit juice is a kind of food that provides a variety of nutrients and bioactive compounds for humans, especially freshly squeezed fruit juice, which is rich in flavonoids, polyphenols, carotenoids and anthocyanins, as well as vitamins, minerals, etc. Nutrients such as cellulose and cellulose have the functions of anti-oxidation and scavenging free radicals, and have a positive effect on reducing chronic diseases such as cardiovascular disease and diabetes. Moreover, it has a pleasant smell and a sweet taste, so it is deeply loved by consumers. However, due to the rich nutrients in freshly squeezed fruit juice, if the surface of the peel is not cleaned thoroughly, it is easy to breed various microorganisms, especially some Gram-negative pathogenic bacteria:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/44A23L2/48
CPCA23L2/44A23L2/48A23V2002/00
Inventor 肖性龙白泓余以刚
Owner SOUTH CHINA UNIV OF TECH
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