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Ohm sterilization method of large-particle jam

An ohmic sterilization and jam technology, which is applied in the food field, can solve problems such as tube wall scaling, product overheating, taste, color, and nutrient stability, and achieve the effect of improving texture and retaining integrity

Pending Publication Date: 2021-11-30
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, in this process, it is inevitable that part of the product close to the tube wall will be overheated, and most fluid foods are very sensitive to heat. At the critical temperature, a very small temperature difference may affect the taste, color and nutrients. Stability, etc. have very bad effects
In addition, during the production process, the unstable heat source will cause more scaling on the pipe wall

Method used

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  • Ohm sterilization method of large-particle jam
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  • Ohm sterilization method of large-particle jam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Place the whole blueberry jam with a conductivity of 50ms / cm, a maximum particle size (diameter) of 10mm, and an addition of 45% in an environment of 25°C to slowly heat up, so that the temperature of the jam reaches 20-25°C. The diaphragm pump pumps the granular jam into the jam buffer tank, and starts stirring in the tank. The stirring speed is 10 rpm. After stirring for 5 minutes, the particles in the jam are evenly distributed. After the ohmic sterilization equipment (the inner diameter of the ohmic tube is 50mm) is ready, open the equipment feed valve, and pump the uniformly mixed jam liquid into the ohmic sterilization equipment through the plunger pump for heating, and the delivery pressure is 10bar. Raise the temperature of the jam to the set temperature of 105°C, then the feed liquid enters the insulation tube for 4 seconds, and after the sterilization is completed, enters the cooling system to cool to 30°C, and enters the aseptic tank for temporary storage.

...

Embodiment 2

[0074] Place the diced strawberry jam with a conductivity of 500ms / cm, a maximum particle size of 15mm×15mm×15mm, and an addition amount of 55% in an environment of 35°C to slowly heat up, so that the temperature of the jam reaches 25°C, and passes through the diaphragm The pump pumps the granular jam into the jam buffer tank, starts stirring in the tank, the stirring speed is 8 rpm, and after stirring for 10 minutes, the particles in the jam are evenly distributed. After the ohmic sterilization equipment (the inner diameter of the ohmic tube is 58mm) is ready, open the feed valve of the equipment, and pump the evenly mixed jam liquid into the ohmic sterilization equipment through the plunger pump for heating, and the delivery pressure is 15bar. Raise the temperature of the jam to the set temperature of 120°C, and then the feed liquid enters the insulation tube for 4 seconds. After the sterilization is completed, it enters the cooling system to cool down to 25°C, and enters the...

Embodiment 3

[0099] The whole strawberry jam with a conductivity of 100ms / cm, a maximum particle size of 20mm×15mm×15mm (length×width×height (height: maximum cut surface)), and an addition of 65% was placed in an environment at 40°C. Slowly raise the temperature so that the temperature of the jam reaches 20°C, pump the granular jam into the jam buffer tank through the diaphragm pump, start stirring in the tank, the stirring speed is 5 rpm, and after stirring for 5 minutes, the particles in the jam are evenly distributed. After the ohmic sterilization equipment (the inner diameter of the ohmic tube is 50mm) is ready, open the feed valve of the equipment, and pump the uniformly mixed jam liquid into the ohmic sterilization equipment through the plunger pump for heating, and the delivery pressure is 5bar. Raise the temperature of the jam to the set temperature of 120°C, and then the feed liquid enters the heat preservation tube for 40 seconds. After the sterilization is completed, it enters th...

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Abstract

The invention relates to the field of food, in particular to an ohmic sterilization method of large-particle jam. The method provided by the invention comprises the step of performing ohmic sterilization on the jam containing the fruit particles under specific conditions. The invention also relates to the jam sterilized by the method, and to a food product (e.g., flavored fermented milk) containing the jam. According to the sterilization method disclosed by the invention, the integrity of fruit particles can be reserved to the greatest extent, so that the texture, color, taste and nutritional value of the jam and jam-containing food can be favorably improved.

Description

technical field [0001] The invention relates to the field of food, in particular to an ohmic sterilization method for large-grain jam. Background technique [0002] In recent years, fruit yogurt is becoming a new trend. In addition to the taste of yogurt itself, consumers are increasingly pursuing the satisfaction brought by chewing fruit pieces when eating yogurt, and various fruit yogurts have also emerged as the times require. Yili Fruit Smoothie, Mengniu Big Fruit, New Hope Yogurt Fruit Food, and Weiquan Satisfaction Point are all representative products of fruit yogurt. [0003] At present, yogurt products with granules are more and more popular with consumers, but due to the limitation of sterilization technology, most of the yogurt products on the market are replaced with real fruit granules in the form of adding coconut fruit compound jam. The main reason is that the existing Sterilization technology cannot make the real large fruit still maintain its integrity and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/20A23C9/133A23C9/152
CPCA23L21/12A23L5/20A23C9/133A23C9/152A23V2002/00A23V2300/12
Inventor 张瑞阳孟蝶王彦平巴根纳樊启程刘华孙君刘亚鹏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD