High-voltage electric field low-temperature plasma cold sterilization method of instant dry-fruit foods

A low-temperature plasma and high-voltage electric field technology, which is applied in the fields of food electrical processing, food preservation, food ingredients, etc., can solve the problems of rough and uneven surface, wrinkled skin of dried fruits and vegetables, and limited sterilization and preservation efficiency.

Pending Publication Date: 2021-05-07
NANJING AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The skin of dried fruits and vegetables has wrinkles, and the surface is rough and uneven. High-voltage electric field low-temperature plasma is applied to cold

Method used

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  • High-voltage electric field low-temperature plasma cold sterilization method of instant dry-fruit foods
  • High-voltage electric field low-temperature plasma cold sterilization method of instant dry-fruit foods
  • High-voltage electric field low-temperature plasma cold sterilization method of instant dry-fruit foods

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Effect test

Embodiment 1

[0030] This embodiment discloses a high-voltage electric field low-temperature plasma cold sterilization method for red jujube dried fruit under different voltage intensities (power densities), and the steps are as follows:

[0031] 1) Sample pretreatment: Put the bulk red dates bought from the supermarket in a dark and humid place (temperature: 27°C, humidity: 80% RH) and take them out after 4 days. At this time, the total number of colonies is about 3.15Log / g. Weigh a certain weight (40g±1g) inside (packing box: 17cm×12cm×3.6cm), fill it with air and seal it directly for packaging.

[0032] 2) Sterilization treatment: place the packaging box between the two electrodes of the high-voltage electric field low-temperature plasma sterilization device, adjust the distance between the two plates to 3.8 cm, and conduct plasma at room temperature and relative humidity of 50-80% RH Cold sterilization treatment; short-time-interval-multiple cycle sterilization method is adopted, the tr...

Embodiment 2

[0039] This embodiment discloses a method for cold sterilization of dried jujube fruits under high-voltage electric field and low-temperature plasma with different operating frequencies. The steps are as follows:

[0040] 1) Sample pretreatment: Put the bulk jujube bought from the supermarket in a dark and humid place (temperature: 27°C, humidity: 80% RH) for 4 days and then take it out. At this time, the total number of colonies is about 3.15Log / g. The weight (40g±1g) is in the box (box: 17cm×12cm×3.6cm), filled with air and sealed directly.

[0041] 2) Sterilization treatment: place the packaging box between the two electrodes of the high-voltage electric field low-temperature plasma sterilization device, and adjust the distance between the two plates to 3.8cm; the voltage intensity of the high-voltage electric field low-temperature plasma is 13.14kV / cm, and the power density is 11.05 w / cm 3 ;Low-temperature plasma treats the dried red dates at different operating frequenci...

Embodiment 3

[0047] Embodiment 3 discloses a high-voltage electric field low-temperature plasma response surface optimization test method for the sterilization rate of red jujube dried fruit, and the steps are as follows:

[0048] 1) Sterilization treatment: the packaging box is placed between the two electrodes of the high-voltage electric field low-temperature plasma sterilization device, and the distance between the two electrode plates is adjusted. The low-temperature plasma performs cold sterilization on the dried red dates under different treatment conditions on the response surface.

[0049] 2) Under the same conditions, the sample without plasma treatment was the control group. Detect the number of mold and yeast according to GB4789.15-2016 "National Food Safety Standard for Food Microbiology Examination of Mold and Colony Count"; according to GB 4789.3-2016 "National Food Safety Standard for Food Microbiology Examination of Coliform Count" to measure the number of coliform bacteria...

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Abstract

The invention puts forward a high-voltage electric field low-temperature plasma cold sterilization method of instant dry-fruit foods. After instant dry fruits are packaged, the instant dry fruits are put between two electrode plates of a high-voltage electric field dielectric barrier discharge (DBD) low-temperature plasma generator and are subjected to intermittent multi-time cyclic sterilization under the conditions of the room temperature and humidity of 50-80% RH, wherein single-time sterilization processing time is 30-180s, interval time is 30-180s, repeated processing is carried out for 3-5 times, voltage intensity is 10-35kV/cm, power density is 5-40w/cm<3>, and a processing frequency range is 50-150Hz. By use of the method disclosed by the invention, after the dry-fruit foods are packaged, high-voltage electric field low-temperature plasma cold sterilization processing is carried out, short time-interval-multi-time sterilization is adopted to effectively avoid secondary pollution, meanwhile, utilization of food additives is reduced, a total number of bacterial colonies and pathogenic bacteria on the surfaces of the dry-fruit foods are effectively reduced, and the expiration date is prolonged.

Description

technical field [0001] The invention belongs to the technical field of food sterilization, in particular to a high-voltage electric field low-temperature plasma cold sterilization method for instant dried fruit food. Background technique [0002] Red jujube (Red jujube) and Lycium barbarum (Lycium barbarum L) are dried fruit products with Chinese characteristics, with huge output and market potential. Currently, dried fruit foods in the market have food safety and quality problems caused by microbial contamination during processing, packaging, transportation and logistics. increasingly receiving attention. Among them, the pathogenic bacteria coliform and mold yeast in jujube; the main pathogenic bacteria in wolfberry are Staphylococcus aureus, coliform bacteria and mold, which are the focus of consumers' attention. [0003] High-voltage electric field low-temperature plasma technology is a new international food cold sterilization technology. Through cold sterilization afte...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/148
CPCA23B7/015A23B7/148A23V2002/00A23V2300/12A23V2250/11A23V2250/124A23V2250/126
Inventor 章建浩严文静魏巧云
Owner NANJING AGRICULTURAL UNIVERSITY
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