Fruit and vegetable juice processing technology using low-temperature ultrahigh-pressure nano wall-breaking sterilization technology

Abstract

According to the fruit and vegetable juice processing technology using the low-temperature and ultrahigh-pressure nanometer wall-breaking sterilization technology, the low-temperature and ultrahigh-pressure sterilization technology is used for destroying the cell membrane structure and enzyme activity of microorganisms through hydrostatic pressure under the low-temperature condition, so that heat damage is remarkably reduced; the original flavor and nutrition of the food are reserved to the greatest extent while efficient sterilization is realized, and the shelf life is remarkably prolonged. Although the existing HPP technology can kill microorganisms at low temperature, the sterilization parameters of different food matrixes are lack of targeted optimization, so that the energy consumption is high or the treatment effect is unstable. Through the combined synergistic effect of different pressure values and pressure maintaining time, optimal sterilization parameters of different food matrixes are focused, so that the balance of precise sterilization and quality regulation and control is realized. The combined synergistic effect of different ultrahigh pressure values and pressure maintaining time is designed through the HPP technology, low-temperature physical sterilization is focused, optimal sterilization parameters are obtained through experiments, and balance of precise sterilization and quality regulation and control is achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of non-thermal sterilization, and more particularly, to a fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano cell wall breaking sterilization technology. Background Art

[0002] Traditional food sterilization technologies (such as pasteurization, high-temperature short-time sterilization, etc.) achieve sterilization by destroying the microbial cell structure through high temperature - which easily destroys heat-sensitive nutrients and has limited inactivation effect on microbial spores. Its heat transfer mechanism poses a double challenge to food quality and safety - in terms of protecting heat-sensitive components, high-temperature environments can cause protein denaturation (such as irreversible folding of β-lactoglobulin in dairy products above 75°C, resulting in loss of functional properties), vitamin degradation (such as more than 30% loss of vitamin C in citrus juices after treatment at 85°C / 15s), and increased enzymatic browning (such as polyphenol oxidase in apple juice requires continuous treatment at 90°C for 120 seconds to be completely inactivated, but accompanied by an increase in Maillard reaction products). In addition, the strong resistance of microbial spores to heat treatment becomes a key bottleneck. For example, the D value of Bacillus subtilis spores at 121°C is as high as 0.5 - 4.0 minutes, and conventional sterilization processes are difficult to completely inactivate them. Moreover, biofilms (such as the biofilm formed by Streptococcus thermophilus in dairy pipelines) can further reduce the heat sterilization efficiency by 40% - 60%, posing potential food safety hazards. Therefore, we propose a fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano cell wall breaking sterilization technology. Summary of the Invention

[0003] The purpose of the present invention is to address the problems raised in the existing background art. To solve the problems that traditional food sterilization technologies (such as pasteurization, high-temperature sterilization) easily destroy heat-sensitive nutrients and have limited inactivation effect on microbial spores, this technology can perform low-temperature ultra-high pressure treatment on beverages in an extremely short time, completely inactivate harmful microorganisms, ensure the hygienic safety of beverages, and retain the natural flavor and nutrients of beverages to the greatest extent. The present invention provides the following technical solutions: A fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano cell wall breaking sterilization technology, including the following steps:

[0004] Step 1, raw material pretreatment: Clean, peel, shell, and remove seeds from the fruit and vegetable raw materials, removing surface sediment, agricultural residues, impurities, fruit cores, and insect-infested particles to ensure the purity of the raw materials;

[0005] Step 2, juicing: Use appropriate juicing technology to obtain fruit and vegetable juices. If necessary, perform secondary pressing on the fruit residues to improve the juice yield;

[0006] Step 3, rough processing by colloid mill: Coarsely process the freshly squeezed juice through a colloid mill device to make the large particles in the juice smaller, reaching below 200 microns;

[0007] Step 4, Microfluidizer treatment: Use a microfluidizer to break macromolecular colloids, fat globules, and cell walls at a pressure of 200 - 420 MPa;

[0008] Step 5, Filling and Sealing: Use sterile PET bottles to fill and seal the processed fruit and vegetable juice;

[0009] Step 6, High-Pressure Processing (HPP) at Low Temperature for Sterilization: Place the filled fruit and vegetable juice on the high-pressure chamber tray, control the pressure at 100 - 600 MPa, with the equipment pressure fluctuation < ±10 Mpa, the pressure holding time is 1 - 10 minutes, and the temperature is controlled throughout the process using circulating cooling water at 5 - 25 °C to avoid degradation of heat-sensitive substances. The pressure transmission medium is water. After pressure relief, transfer it to refrigerate at 4 °C, and the finished product is stored and transported in a cold chain at 2 - 4 °C.

[0010] As a preferred technical solution of the present invention, in the raw material pretreatment, if the raw material is an orange, select fresh oranges with uniform maturity and no rot, remove the surface sediment, agricultural residues, and impurities through running water, and manually peel the skin, remove the fruit cores, and foreign objects.

[0011] As a preferred technical solution of the present invention, in the raw material pretreatment, if the raw material is corn, select fresh corn with uniform maturity, plumpness, no rot, and no mildew, manually remove the husks, corn silk, and insect-infested grains, rinse it several times through running water to remove the surface sediment, agricultural residues, and impurities, manually shell the grains, rinse the shelled corn kernels several times with pure water and then drain the water, and place them in the refrigerator for refrigeration.

[0012] As a preferred technical solution of the present invention, in the juice extraction step, if processing orange raw materials, use a centrifugal juice extractor to break the pulp, and the fruit residue after the first juice extraction is subjected to secondary pressing to improve the juice yield.

[0013] As a preferred technical solution of the present invention, if processing corn raw materials, after the raw material pretreatment, it further includes a boiling step. Pour the corn kernels and an appropriate amount of pure water into a pot, turn on high heat, cover and boil until the corn kernels are soft and have no hard cores, and gently stir during the process to prevent sticking to the bottom.

[0014] As a preferred technical solution of the present invention, the High-Pressure Processing (HPP) at Low Temperature for Sterilization can inactivate pathogenic bacteria at a super high pressure of 600 MPa, and the pathogenic bacteria include coliforms and Salmonella.

[0015] As a preferred technical solution of the present invention, this process adopts water medium recycling, and the energy consumption is reduced by 40% compared with traditional pasteurization.

[0016] As a preferred technical solution of the present invention, by setting different combinations of pressure and time of the HPP low-temperature ultra-high-pressure sterilization equipment, efficient sterilization is achieved, comprehensively optimizing the quality, microbial safety of the fruit and vegetable juice, and extending the shelf life, so that the shelf life of the finished product is extended to 30 - 60 days.

[0017] As a preferred technical solution of the present invention, the process is applicable to various fruit juice-based, vegetable-based, fruit and vegetable-based, plant protein-based beverages, as well as other various types of beverages.

[0018] As a preferred technical solution of the present invention, in the microfluidic homogenizer treatment step, the pressure is adjusted according to different fruit and vegetable raw materials between 200 and 420 MPa.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0020] The low-temperature ultra-high pressure sterilization technology of the present invention destroys the cell membrane structure and enzyme activity of microorganisms through hydrostatic pressure under low-temperature conditions, significantly reduces thermal damage, achieves efficient sterilization while maximizing the retention of the original flavor and nutrition of food, and significantly extends the shelf life. Although the existing HPP technology can kill microorganisms at low temperature, it lacks targeted optimization of sterilization parameters for different food matrices (such as liquid, semi-solid, and solid foods), resulting in high energy consumption or unstable treatment effects. The present invention focuses on the optimal sterilization parameters of different food matrices through the combined synergistic effect of different pressure values and holding times to achieve the balance between precise sterilization and quality control.

[0021] Through the combined synergistic effect of different ultra-high pressure values and holding times designed by HPP technology, focusing on low-temperature physical sterilization, and obtaining the optimal sterilization parameters through experiments, the balance between precise sterilization and quality control is achieved. Compared with the prior art, this technology has low energy consumption, stable treatment effects, and significantly improved sterilization effects and retention of heat-sensitive nutrients. Fundamentally solving the contradiction between the hygienic safety hazards and nutritional loss of traditional fruit and vegetable juices, it provides a safe, efficient, and sustainable solution for the beverage industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is a process flow chart of orange juice processing for the low-temperature ultra-high pressure nano-breaking wall sterilization technology of the present invention;

[0023] Figure 2 It is a process flow chart of corn juice processing for the low-temperature ultra-high pressure nano-breaking wall sterilization technology of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0024] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention.

[0025] Therefore, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but merely represents some embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present invention without creative efforts fall within the scope of protection of the present invention. It should be noted that, without conflict, the embodiments in the present invention and the features and technical solutions in the embodiments can be combined with each other. It should be noted that similar reference numerals and letters denote similar items in the following drawings. Therefore, once an item is defined in one drawing, it does not need to be further defined and explained in subsequent drawings.

[0026] Embodiment 1: A fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology, comprising the following steps: Step 1, raw material pretreatment: Wash, peel, shell, and deseed the fruit and vegetable raw materials to remove surface sediment, agricultural residues, impurities, fruit cores, and insect-eaten particles to ensure the purity of the raw materials;

[0027] Step 2, juicing: Use a suitable juicing technology to obtain fruit and vegetable juice. If necessary, re-press the fruit residue to improve the juice yield;

[0028] Step 3, rough processing by colloid mill: Rough-process the freshly squeezed juice through a colloid mill device to make the large particles in the juice smaller, reaching below 200 microns;

[0029] Step 4, treatment by microfluidic homogenizer: Use a microfluidic homogenizer to break macromolecular colloids, fat globules, and cell walls under a pressure of 200 - 420 MPa;

[0030] Step 5, filling and sealing: Fill and seal the treated fruit and vegetable juice using sterile PET bottles;

[0031] Step 6, low-temperature ultra-high pressure sterilization HPP treatment: Place the filled fruit and vegetable juice on the high-pressure chamber tray, adjust the pressure to 100 - 600 MPa, the pressure fluctuation of the equipment < ±10 Mpa, the pressure holding time is 1 - 10 mins, and the temperature is controlled throughout the process using circulating cooling water at 5 - 25 °C to avoid degradation of heat-sensitive substances. The pressure transmission medium is water. After pressure relief, transfer it to refrigeration at 4 °C, and the finished product is stored and transported in a cold chain at 2 - 4 °C.

[0032] In raw material pretreatment, if the raw material is an orange, select fresh oranges with uniform maturity and no rot, remove surface sediment, agricultural residues, and impurities through running water, and manually peel, remove fruit cores, and foreign objects.

[0033] In raw material pretreatment, if the raw material is corn, select fresh corn with uniform maturity, plumpness, no rot and no mildew. Manually remove the husks, corn silk and worm-eaten grains, wash it several times with running water to remove the surface sediment, agricultural residues and impurities, manually shell the grains, drain the shelled corn kernels after washing them several times with pure water, and put them in the refrigerator for refrigeration.

[0034] In the juice extraction step, if processing orange raw materials, use a centrifugal juice extractor to crush the pulp, and the pulp residue after the first juice extraction is subjected to secondary pressing to improve the juice yield.

[0035] If processing corn raw materials, after raw material pretreatment, it also includes a boiling step. Pour the corn kernels and an appropriate amount of pure water into a pot, turn on high heat, cover and boil until the corn kernels are soft and have no hard core, and stir gently during this period to prevent sticking to the bottom.

[0036] Low-temperature high-pressure sterilization (HPP) treatment can inactivate pathogenic bacteria with a super high pressure of 600 MPa. The pathogenic bacteria include coliforms and Salmonella.

[0037] This process adopts water medium recycling, and the energy consumption is reduced by 40% compared with traditional pasteurization.

[0038] By setting different combinations of pressure and time of the HPP low-temperature high-pressure sterilization equipment, efficient sterilization is achieved, comprehensively optimizing the quality, microbial safety of fruit and vegetable juices and extending the shelf life, and extending the shelf life of the finished product to 30 - 60 days.

[0039] The process is applicable to various types of fruit juice, vegetable juice, fruit and vegetable juice, plant protein beverage and other various types of beverages.

[0040] In the treatment step of the microfluidic homogenizer, the pressure is adjusted according to different fruit and vegetable raw materials between 200 - 420 MPa.

[0041] Example 2: An orange juice processing process based on low-temperature high-pressure nano-breaking wall sterilization technology, and its steps are as follows:

[0042] Step 1, cleaning and peeling: Raw material pretreatment: Select fresh oranges with uniform maturity and no rot, remove the surface sediment, agricultural residues and impurities through running water, manually peel, remove the fruit cores and foreign objects to ensure the purity of the raw materials.

[0043] Step 2, juice extraction: Low-temperature cold pressing technology: Use a centrifugal juice extractor to crush the pulp; Pulp residue treatment: The pulp residue after the first juice extraction is subjected to secondary pressing to improve the juice yield.

[0044] Step 3, rough processing by colloid mill: Rough process the freshly squeezed juice through a colloid mill equipment to make the large particles of the juice smaller, reaching below 200 microns.

[0045] Step 4, Microfluidizer treatment: Use a microfluidizer to process at 200 - 420 MPa to break down macromolecular colloids, fat globules, and cell walls.

[0046] Step 5, Filling and Sealing: Sterile PET bottles are filled and sealed.

[0047] Step 6, HPP Low-temperature Ultra-high Pressure Sterilization Treatment and Treatment Parameters:

[0048] a. Place the filled juice on the high-pressure chamber tray;

[0049] b. Pressure Regulation: 100 - 600 MPa, with the equipment pressure fluctuation < ±10 Mpa to ensure batch consistency;

[0050] c. Pressure Holding Time: 1 - 10 mins;

[0051] d. Temperature Control: Circulate cooling water throughout the process (5 - 25 °C) to avoid degradation of heat-sensitive substances;

[0052] e. Pressure Transmission Medium: Water;

[0053] f. Transfer to 4 °C refrigeration after pressure relief;

[0054] g. The finished product is stored and transported in a 2 - 4 °C cold chain, and the shelf life is extended to 30 - 60 days.

[0055] Table 1 Colony Detection Results of Orange Juice without HPP Treatment

[0056] Serial Number Test Items Unit Test Results Test Methods 1 Total Plate Count CFU / mL 1.2×108 GB 4789.2-2022 2 Coliform Group CFU / mL 1.5×103 GB 4789.3-2016, Second Method 3 Molds CFU / mL 2.1×103 GB 4789.15-2016, First Method 4 Yeasts CFU / mL 6.7×107 GB 4789.15-2016, First Method 5 Salmonella / 25mL 2 GB4789.4-2024 6 Staphylococcus aureus CFU / mL 3 GB 4789.10-2016, Second Method

[0057] Table 2 Colony Detection Results of Orange Juice after HPP Treatment

[0058] Serial Number Test Items Unit Test Results Test Methods 1 Total Plate Count CFU / mL <1 GB 4789.2-2022 2 Coliform Group CFU / mL <1 GB 4789.3-2016, Second Method 3 Molds CFU / mL <1 GB 4789.15-2016, First Method 4 Yeasts CFU / mL <1 GB 4789.15-2016, First Method 5 Salmonella / 25mL Not Detected GB4789.4-2024 6 Staphylococcus aureus CFU / mL <1 GB 4789.10-2016, Second Method

[0059] Example 3: A processing technology for corn juice based on low-temperature ultra-high pressure nano-breaking wall sterilization technology, the steps are as follows:

[0060] Step 1, Shelling, Cleaning, and Kernel Peeling

[0061] Raw Material Pretreatment: Select fresh corn with uniform maturity, plumpness, no rot, and no mildew. Manually remove the husks, corn silk, and worm-eaten grains. Rinse several times with running water to remove surface sediment, agricultural residues, and impurities. Manually peel the kernels. After the peeled corn kernels are rinsed several times with pure water, drain the water and put them in the refrigerator for refrigeration to ensure the purity of the raw materials.

[0062] Step 2, Boiling

[0063] Pour the corn kernels and an appropriate amount of pure water into a pot, turn on the high heat, cover the pot, and boil until the corn kernels are soft and have no hard core. Stir gently during the process to prevent sticking to the bottom.

[0064] Step 3: Rough processing by colloid mill

[0065] Add corn kernels and water, and conduct rough processing through a colloid mill equipment to make large particles smaller, reaching below 200 microns.

[0066] Step 4: Treatment by microfluidic homogenizer

[0067] Use a microfluidic homogenizer (200 - 420 MPa) to break macromolecular colloids, fat globules, and cell walls.

[0068] 5) Filling and sealing: Fill and seal in sterile PET bottles.

[0069] Step 6: HPP low-temperature ultra-high pressure sterilization treatment and treatment parameters:

[0070] a. Place the filled juice on the high-pressure chamber tray;

[0071] b. Pressure regulation: 100 - 600 MPa, equipment pressure fluctuation < ±10 Mpa to ensure batch consistency;

[0072] c. Holding pressure time: 1 - 10 mins;

[0073] d. Temperature control: Continuously circulate cooling water (5 - 25 °C) throughout the process to avoid degradation of heat-sensitive substances;

[0074] e. Pressure transmission medium: Water;

[0075] f. Transfer to 4 °C cold storage after pressure relief;

[0076] g. The finished product is stored and transported in a 2 - 4 °C cold chain, and the shelf life is extended to 30 - 60 days.

[0077] Table 3 Colony detection results of corn juice without HPP treatment

[0078]

[0079]

[0080] Table 4 Colony detection results of corn juice after HPP treatment

[0081] Serial Number Test Items Unit Test Results Test Methods 1 Total Plate Count CFU / mL <1 GB 4789.2-2022 2 Coliform Group CFU / mL <1 GB 4789.3-2016, Second Method 3 Molds CFU / mL <1 GB 4789.15-2016, First Method 4 Yeasts CFU / mL <1 GB 4789.15-2016, First Method 5 Salmonella / 25mL Not Detected GB4789.4-2024 6 Staphylococcus aureus CFU / mL <1 GB 4789.10-2016, Second Method

[0082] Based on the analysis of microbiological principles and food safety standards, the HPP low-temperature ultra-high pressure cell wall-breaking sterilization technology can destroy the microbial cell structure (such as cell membrane, enzyme system, and genetic material) within a few minutes through ultra-high static pressure, and can completely inactivate pathogenic bacteria (such as Salmonella and Staphylococcus aureus) and spoilage microorganisms (such as molds and yeasts) in fruit and vegetable juices, while avoiding the destruction of heat-sensitive nutrients such as flavor substances, vitamin C, and polyphenols by high temperature.

[0083] In contrast, for fruit and vegetable juices without HPP treatment, even during short-term storage (such as 10 - 30 days) under refrigeration (4°C), significant microbial proliferation will occur, specifically manifested as follows:

[0084] 1. Comparison of hygienic safety

[0085] Fruit and vegetable juices treated with HPP:

[0086] Indicators such as total colony count, molds / yeasts, and pathogenic bacteria (Salmonella, Staphylococcus aureus) all meet national standards (for example, total colony count ≤ 1 CFU / mL, and no pathogenic bacteria are detected), without the risk of spoilage or pathogenicity.

[0087] No preservatives need to be added, meeting consumers' natural and healthy requirements for "clean labels".

[0088] Untreated fruit and vegetable juices:

[0089] The total colony count can reach 103 - 108 CFU / mL (exceeding the standard by a thousand times to a million times), the molds / yeasts exceed the standard by thousands of times (such as 2.1×10 3 CFU / mL for molds), and trace amounts of pathogenic bacteria may be detected (such as 24 CFU / 25 mL of Salmonella and Staphylococcus aureus), presenting a dual risk of acute food poisoning and chronic carcinogenesis (mycotoxins).

[0090] 2. Comparison of nutrition and sensory quality

[0091] Treated with HPP technology:

[0092] Retain more than 90% of antioxidant components such as vitamin C and flavonoids in orange juice, with no obvious difference in color, aroma, and freshly squeezed orange juice. The color is bright orange-yellow, the taste is refreshing without layering;

[0093] Effectively lock in the volatile flavor substances in corn juice, avoid the "stewed flavor" of traditional high-temperature sterilization, and maintain the refreshing texture of natural corn juice;

[0094] Low-temperature physical cell wall breaking and sterilization have no chemical residues and maintain the natural sweet and sour balance of fruit and vegetable juices.

[0095] Without HPP technology treatment:

[0096] Microbial metabolism leads to glycogen decomposition (acid production), pectin degradation (turbidity and precipitation), loss of volatile flavor substances (off-flavors), the nutritional value drops sharply with storage time, the liquid has weak light transmittance, obvious layering occurs after standing, and the texture is rough with a sense of suspended particles.

[0097] 3. Industrial application value

[0098] The HPP technology can extend the shelf life of fruit and vegetable juices to 30 - 60 days (refrigerated), and it does not require high-temperature sterilization or chemical preservatives, making it suitable for the production of high-end NFC (Not From Concentrate) fruit and vegetable juices.

[0099] Traditional unpasteurized fruit and vegetable juices can only be used as short-shelf-life products (recommended ≤ 24 hours) due to uncontrolled microbial growth, which limits their circulation range and commercial value.

[0100] 4. Scientific Basis and Industry Trends

[0101] Microbial inactivation mechanism: HPP achieves efficient sterilization through irreversible damage to the microbial cell membrane (disintegration of the lipid bilayer) and inactivation of key enzymes, especially being effective against Gram-negative bacteria (such as coliforms).

[0102] Necessity of risk control: The problem of microbial over-standard in unpasteurized fruit and vegetable juices cannot be completely solved by refrigeration (psychrophilic bacteria can still proliferate).

[0103] Industry trend: The HPP technology has become the mainstream choice in the global fruit juice processing field, balancing safety and quality requirements, and meeting national food safety standards (such as GB 7101 - 2015) and international certifications (such as HACCP).

[0104] In summary, through the combined synergistic effect of designing different ultra-high pressure values and holding times by the HPP technology, focusing on low-temperature physical sterilization, and obtaining the optimal sterilization parameters through experiments, the balance between precise sterilization and quality control has been achieved. Compared with the existing technology, this technology has low energy consumption, stable processing effects, significantly improved sterilization effects and retention of heat-sensitive nutrients. Fundamentally, it has solved the contradiction between the hygienic safety hazards and nutrient loss of traditional fruit and vegetable juices, providing a safe, efficient and sustainable solution for the beverage industry.

[0105] The above embodiments are only used to illustrate the present invention and do not limit the technical solutions described in the present invention. Although this specification has described the present invention in detail with reference to the above embodiments, the present invention is not limited to the above specific implementation manners. Therefore, any modification or equivalent replacement of the present invention; and all technical solutions and their improvements that do not depart from the spirit and scope of the invention are covered by the scope of the claims of the present invention.

Claims

1. A fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology, characterized in that: The following steps are involved: Step 1: Raw material pretreatment: Wash, peel, shell and granulate the fruit and vegetable raw materials to remove surface sand, agricultural residues, impurities, fruit cores and insect-eaten particles; Step 2, juicing: juicing to obtain fruit and vegetable juice, and performing secondary squeezing on the pomace; Step 3, colloid mill rough processing: the virgin juice is roughly processed by the colloid mill equipment to reduce the large particles in the juice to less than 200 microns; Step 4, microfluidizer treatment: a microfluidizer is used to break up macromolecular colloids, fat globules and cell walls at a pressure of 200-420 MPa; Step 5, filling and sealing: using sterile PET bottles to fill and seal the processed fruit and vegetable juice; Step 6, low-temperature ultra-high pressure sterilization HPP treatment: Place the filled fruit and vegetable juice on the high-pressure chamber tray, adjust the pressure at 100-600MPa, the equipment pressure fluctuation is <±10Mpa, the pressure holding time is 1-10mins, and the temperature is controlled by circulating cooling water at 5-25℃ throughout the process to avoid degradation of heat-sensitive substances. The pressure transmission medium is water. After pressure relief, transfer to 4℃ refrigeration, and the finished product is stored and transported in the cold chain at 2-4℃.

2. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1 is characterized in that: The raw material pretreatment includes at least one operation of cleaning, peeling, granulating or shelling, which is used to remove agricultural residues, impurities and inedible parts.

3. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1 is characterized in that: In the raw material pretreatment, fresh fruits and vegetables with uniform maturity, fullness, no rot or mildew are selected, and washed with running water for multiple times to remove surface mud, agricultural residues and impurities. The fruits and vegetables are washed with pure water for multiple times, drained and placed in a refrigerator for refrigeration.

4. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1, characterized in that: In the juicing step, if orange raw materials are processed, a centrifugal juicer is used to crush the pulp, and the pomace after the initial juicing is subjected to secondary squeezing to increase the juice yield.

5. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1 is characterized in that: If processing corn raw materials, a cooking step is also included after the raw materials are pre-processed. Pour the corn kernels and an appropriate amount of purified water into a pot, turn on high heat, cover and cook until the corn kernels are soft and glutinous with no hard core. Stir lightly during the cooking to prevent sticking to the bottom.

6. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1 is characterized in that: The low-temperature ultra-high pressure sterilization HPP treatment can inactivate pathogenic bacteria at 600MPa ultra-high pressure, and the pathogenic bacteria include coliform bacteria and salmonella.

7. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1, characterized in that: The process adopts the recycling of water medium.

8. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1, characterized in that: The products after low-temperature ultra-high pressure sterilization treatment are transferred to refrigeration below 4°C, and the finished products are stored and transported using a 2°C to 4°C cold chain system, extending the shelf life to 30 to 60 days.

9. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1, characterized in that: The process is suitable for various juices, vegetables, fruits and vegetables, plant protein drinks and other types of drinks.

10. The fruit and vegetable juice processing technology using low-temperature ultra-high pressure nano-wall breaking sterilization technology according to claim 1, characterized in that: In the microfluidizer processing step, the pressure is adjusted between 200 and 420 MPa according to different fruit and vegetable raw materials.

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