Non-thermal processing technology of health drink with ultrahigh pressure homogenization cooperating with HPP sterilization

Abstract

The invention relates to the technical field of food processing, and discloses a non-thermal processing technology of a health drink with ultrahigh pressure homogenization cooperating with HPP sterilization, the non-thermal processing technology comprises the following steps: S1, mixing raw materials with purified water, and carrying out rough processing through a colloid mill to obtain primary slurry; s2, inputting the primary slurry into an ultrahigh-pressure micro-jet homogenizer for homogenizing treatment, wherein the homogenizing pressure is 200-420 MPa; s3, performing sterile canning and sealing on the homogenized material liquid; and S4, the sealed product is subjected to HPP sterilization treatment, the sterilization pressure ranges from 100 MPa to 600 MPa, the pressure maintaining time ranges from 1 min to 10 min, and the treatment temperature is not higher than 25 DEG C. According to the invention, the damage of high temperature to the product quality is avoided through the dual effects of non-thermal ultrahigh pressure microjet homogenization and HPP sterilization in the whole process. The health-care beverage prepared by the process has excellent physical stability and is free of layering and precipitation; the retention rate of heat-sensitive nutritional ingredients is high, for example, the retention rate of dendrobium polysaccharides is not lower than 95%, and the retention rate of total polyphenols is not lower than 92%; meanwhile, the natural flavor and color are kept, the taste is fine and smooth, and microbial indicators meet the requirements.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a non-thermal processing technology of health-care beverage by ultra-high pressure homogenization and HPP sterilization. BACKGROUND

[0002] Health-care beverages, especially plant extract-based health-care beverages, have attracted consumer attention due to their rich content of bioactive substances and nutrients. However, the processing of such beverages, especially the sterilization and homogenization steps, has a significant impact on product quality.

[0003] In the prior art, health-care beverages usually need to be sterilized to ensure microbial safety and extend shelf life. Traditional thermal processing sterilization methods, such as pasteurization or ultra-high temperature instantaneous sterilization, inactivate microorganisms by increasing temperature. However, such high-temperature treatment can cause structural changes, oxidative degradation, or loss of bioactivity of various heat-sensitive nutrients in the beverage. In addition, high-temperature conditions can also trigger Maillard reaction, caramelization reaction, and other non-enzymatic browning, which not only causes deterioration of product color, but also produces cooking flavor, burnt flavor, and other off-flavors, severely damaging the natural flavor and overall sensory quality of the product.

[0004] On the other hand, for health-care beverages containing particles or suspensions, homogenization is a key step to improve product stability and taste. Existing traditional high-pressure homogenization technology is usually carried out at a lower pressure, and its homogenization effect has limitations. Specifically, the traditional homogenization equipment has insufficient particle crushing and dispersion capacity, making it difficult to refine the particle size to meet long-term stability requirements. The resulting beverage is prone to particle settling, layering, or system inhomogeneity after a certain period of storage, affecting the appearance and consumer acceptance of the product.

[0005] Therefore, the existing health-care beverage processing technology generally faces technical problems such as loss of heat-sensitive nutrients, deterioration of sensory quality, and insufficient physical stability while ensuring microbial safety. A new processing technology is needed that can solve the above technical problems without compromising the inherent quality of the product. SUMMARY

[0006] To overcome the shortcomings of the prior art, the present application provides a non-thermal processing technology of health-care beverage by ultra-high pressure homogenization and HPP sterilization, which solves the problems of degradation and inactivation of heat-sensitive nutrients in the product caused by traditional thermal processing sterilization methods, and the Maillard reaction leading to deterioration of product sensory quality, and the problems of insufficient homogenization effect and poor product stability of traditional homogenization technology.

[0007] To achieve the above purpose, the present application is implemented by the following technical solutions:

[0008] The first aspect of the present application provides a non-thermal processing technology of health-care beverage by ultra-high pressure homogenization and HPP sterilization, comprising the following steps:

[0009] S1, mixing raw materials with pure water, performing colloidal mill rough processing, and obtaining primary slurry;

[0010] S2, performing ultra-high pressure micro-jet homogenization treatment on the primary slurry, and obtaining homogenized liquid;

[0011] S3, performing aseptic packaging and sealing on the homogenized liquid, and obtaining products to be sterilized;

[0012] S4, performing HPP sterilization treatment on the products to be sterilized.

[0013] As a preferred technical solution, in the step S1, the mass ratio of raw materials to pure water is 1:8 to 1:12.

[0014] As a preferred technical solution, in the step S1, the process parameters of colloidal mill rough processing are: rotation speed 3000-8000 rpm, and processing time 5-10 minutes.

[0015] As a preferred technical solution, in the step S2, the homogenization pressure of ultra-high pressure micro-jet homogenization treatment is 200-420 MPa. The technical principle of this treatment is to force the primary slurry to pass through a micron-sized aperture channel through a high-pressure pump, and to realize homogenization by using the following synergistic physical effects:

[0016] Two or more high-speed jets collide in the collision chamber, generating a transient pressure peak, causing the material to break;

[0017] A velocity gradient is formed between the inner wall of the channel and the material, generating high shear stress;

[0018] The local pressure is lower than the saturated vapor pressure of the liquid, forming cavitation bubbles and instantaneously collapsing, releasing shock waves;

[0019] A turbulent field is formed in the channel, and uniform dispersion of particles is achieved through vortex action.

[0020] As a preferred technical solution, in the step S4, the sterilization pressure of HPP sterilization treatment is 100-600 MPa, the pressure holding time is 1-10 minutes, and the processing temperature is 5-25℃. The technical principle of this treatment is that high hydrostatic pressure acts on microorganisms, resulting in:

[0021] The phospholipid bilayer of the cell membrane of the microorganism undergoes a phase transition from a liquid phase to a gel phase, the membrane fluidity is lost, the transmembrane protein is shed, and the intracellular material is leaked;

[0022] Key metabolic enzymes undergo irreversible denaturation, while ribosomal subunits dissociate, inhibiting protein synthesis.

[0023] As a preferred technical solution, in the process, the ultra-high pressure micro-jet homogenization treatment of step S2 and the HPP sterilization treatment of step S4 constitute a double high pressure synergistic effect, and the entire process is carried out under non-thermal conditions of not higher than 25 DEG C, so as to complete the cell wall crushing, material homogenization and microbial killing.

[0024] The second aspect of the present application provides a health-care beverage prepared by any of the above processes.

[0025] As a preferred technical solution, the raw material of the health-care beverage is Dendrobium candidum.

[0026] As a preferred technical solution, the retention rate of Dendrobium polysaccharide in the health-care beverage is not less than 95%, and the total polyphenol retention rate is not less than 92%, based on the content of heat-sensitive components in the primary slurry obtained after coarse processing by a colloid mill as 100%.

[0027] As a preferred technical solution, the total number of colonies of the health-care beverage is less than 1 CFU / mL after cold storage at 2-4 DEG C for 60 days.

[0028] The present application provides a health-care beverage non-thermal processing process of ultra-high pressure homogenization combined with HPP sterilization.

[0029] The present application has the following beneficial effects:

[0030] 1、The present application combines ultra-high pressure micro-jet homogenization treatment with HPP sterilization treatment, and the entire process is carried out under non-thermal conditions of not higher than 25 DEG C. This technical solution avoids the high temperature effect of traditional thermal processing on materials, thereby effectively preventing the degradation and inactivation of heat-sensitive nutritional components in the health-care beverage and realizing the maximum retention of functional components.

[0031] 2、The present application uses ultra-high pressure micro-jet homogenization treatment, which utilizes the pressure of 200-420 MPa to make the material liquid produce high-speed collision, high shear force and cavitation effect. This treatment method can refine the material particles to nanoscale, achieving a homogenization effect that traditional homogenization technology cannot achieve. The health-care beverage prepared thereby has high physical stability and can maintain a uniform state for a long time without stratification and precipitation, and at the same time, it gives the product an extremely smooth and smooth taste.

[0032] 3、The application adopts HPP sterilization treatment, uses 100-600MPa physical pressure to destroy the cell structure and enzyme system of microorganisms, realizes the equivalent microorganism killing effect of traditional heat sterilization, ensures the safety of products, and completely retains the natural flavor, color and taste of products. The scheme fundamentally avoids the Maillard reaction caused by high temperature, solves the cooking taste and browning problem brought by traditional heat sterilization process, and maintains the original sensory quality of the health care beverage. DETAILED DESCRIPTION

[0034] Embodiment:

[0035] Embodiment 1

[0036] The embodiment provides a non-thermal processing technology of Dendrobium officinale health care beverage by ultra-high pressure homogenization and HPP sterilization, and the specific steps are as follows:

[0037] Fresh Dendrobium officinale is selected, and after removing pests and decayed parts, it is washed clean with pure water, and then cut into uniform small pieces with a length of 1.5cm after draining;

[0038] The pretreated Dendrobium officinale segments and pure water are mixed in a mass ratio of 1:10, and then put into a colloid mill for rough processing. The process parameters of the colloid mill are set as follows: rotation speed 5500rpm, processing time 7.5 minutes.

[0039] Obtain primary slurry;

[0040] The primary slurry obtained in step S1 is input into a micro-jet homogenizer for homogenization treatment. The process parameters of the homogenization treatment are set as follows: homogenization pressure 310MPa, cycle number 1. A homogenized liquid is obtained;

[0041] The homogenized liquid obtained in step S2 is filled in a sterile PET bottle in a sterile environment and immediately sealed to obtain a product to be sterilized;

[0042] The product to be sterilized obtained in step S3 is placed in the high-pressure cavity of the HPP equipment, and pure water is used as the pressure transmission medium for sterilization. The process parameters of the HPP sterilization treatment are set as follows: sterilization pressure 350MPa, pressure holding time 5.5 minutes, processing temperature 15℃;

[0043] After the HPP treatment is completed, the product is transferred to a 4℃ environment for cold storage.

[0044] Embodiment 2

[0045] The non-thermal processing technology of Dendrobium officinale health care beverage by ultra-high pressure homogenization and HPP sterilization provided in the embodiment has basically the same steps as those in embodiment 1, and the difference lies in adjusting the component ratio and part of the process parameters, and the specific steps are as follows:

[0046] The mass ratio of the Dendrobium candidum segment to pure water was 1:8. The process parameters of the colloid mill were set as follows: rotation speed 3000 rpm, and processing time 5 minutes.

[0047] The process parameters of the homogenization treatment were set as follows: homogenization pressure 200 MPa.

[0048] The process parameters of the HPP sterilization treatment were set as follows: sterilization pressure 100 MPa, pressure holding time 1 minute, and processing temperature 5℃.

[0049] The remaining steps were the same as those in Example 1.

[0050] Example 3

[0051] The non-thermal processing technology for the Dendrobium candidum health beverage provided in this example is an ultra-high pressure homogenization and HPP sterilization process, and the steps thereof are basically the same as those in Example 1, except that the component ratio and some process parameters are adjusted, and the details are as follows:

[0052] The mass ratio of the Dendrobium candidum segment to pure water was 1:12. The process parameters of the colloid mill were set as follows: rotation speed 8000 rpm, and processing time 10 minutes.

[0053] The process parameters of the homogenization treatment were set as follows: homogenization pressure 420 MPa.

[0054] The process parameters of the HPP sterilization treatment were set as follows: sterilization pressure 600 MPa, pressure holding time 10 minutes, and processing temperature 25℃.

[0055] The remaining steps were the same as those in Example 1.

[0056] Comparative Example

[0057] Comparative Example 1

[0058] Compared with Example 1, the difference lies in that the HPP sterilization treatment in step S4 is replaced by ultra-high temperature instantaneous sterilization treatment, and the sterilization parameters are 137℃ and 4 seconds, and the remaining steps and conditions are the same.

[0059] Comparative Example 2

[0060] Compared with Example 1, the difference lies in that the ultra-high pressure micro-jet homogenization treatment in step S2 is omitted, and the remaining steps and conditions are the same.

[0061] Comparative Example 3

[0062] Compared with Example 1, the difference lies in that the ultra-high pressure micro-jet homogenization treatment in step S2 is replaced by traditional high pressure homogenization treatment, and the homogenization pressure is 100 MPa, and the HPP sterilization treatment in step S4 is replaced by ultra-high temperature instantaneous sterilization treatment, and the sterilization parameters are 137℃ and 4 seconds, and the remaining steps and conditions are the same.

[0063] Compared with Example 1, the difference is that the HPP sterilization treatment in step S4 is omitted, and the rest of the steps and conditions are the same.

[0064] Comparative Example 5: Compared with Example 1, the difference is that the ultra-high pressure microfluidization homogenization treatment in step S2 is replaced by traditional high pressure homogenization treatment, and the homogenization pressure is 100 MPa, and the rest of the steps and conditions are the same.

[0065] Test Example

[0066] Test Example 1: Evaluation of the physical stability of the product

[0067] The purpose of this test example is to evaluate the influence of different homogenization processes on the physical uniformity and anti-segregation and precipitation ability of the health drink.

[0068] Experimental Description

[0069] According to the methods of Example 1, Example 2, Example 3, Comparative Example 2 and Comparative Example 5, the corresponding health drink samples were prepared respectively.

[0070] All the prepared samples were sub-packed in sterile containers and stored under constant temperature refrigeration conditions at 4°C.

[0071] Observation and record:

[0072] On the 0th day, the 30th day and the 60th day of storage, each sample was visually inspected.

[0073] Record whether each sample has visible stratification, the formation of bottom sediments and the distribution of suspended particles.

[0074] For samples that have precipitated, centrifuge the contents at 2500g for 10 minutes, measure and record the volume of the precipitate after centrifugation.

[0075] Experimental data

[0076] Table 1 Evaluation results of the physical stability of health drinks under different homogenization processes

[0077]

[0078] Summary of results

[0079] The physical stability of the health drink samples prepared by different preparation processes was tested, and the results showed that the products prepared by Example 1, Example 2 and Example 3 did not observe stratification and precipitation phenomenon within 60 days of storage, and the volume of the precipitate was always 0.00 mL / 100 mL of sample. This shows that the ultra-high pressure micro-jet homogenization treatment adopted in the present application, through the homogenization pressure of 200-420 MPa, realizes the deep refinement and uniform dispersion of the material particles, so that they are not easy to aggregate and settle under the action of gravity, thereby maintaining the macroscopic physical stability of the product.

[0080] In contrast, Comparative Example 2 omitted the ultra-high pressure micro-jet homogenization treatment, and after 30 days of storage, a small amount of precipitation and slight stratification occurred, and by 60 days, the stratification phenomenon intensified, accompanied by a large amount of precipitation. This phenomenon shows that the particles in the material that has not been effectively homogenized are large, and their gravitational settling effect is significant, lacking physical support to maintain system stability. Although Comparative Example 5 was subjected to traditional high-pressure homogenization (100 MPa), compared with the ultra-high pressure micro-jet homogenization treatment of the present application, the homogenization pressure and efficiency are not sufficient to refine the material particles to the particle size range required for long-term stability, resulting in a small amount of precipitation and stratification after 30 days of storage, and the precipitation and stratification phenomenon further developed by 60 days.

[0081] The above results confirm that the core technical solution of the present application, ultra-high pressure micro-jet homogenization treatment, can effectively refine and uniformly disperse the material particles in the liquid phase by utilizing high-speed collision crushing, shear force, cavitation effect and turbulent vortex dispersion, etc. synergistic physical effects, thereby significantly improving the physical stability of the health drink and overcoming the shortcomings of traditional or low-pressure homogenization in solving the problem of product stratification and precipitation.

[0082] Test Example 2: Microbial Index Detection

[0083] This test example aims to evaluate the influence of different sterilization treatment processes on the microbial safety and shelf life of the health drink.

[0084] Experimental Description

[0085] According to the methods of Example 1, Example 2, Example 3, Comparative Example 1 and Comparative Example 4, the corresponding health drink samples were prepared.

[0086] All the prepared samples were divided into sterile containers and stored under constant temperature refrigeration conditions at 4°C.

[0087] On the 60th day of storage, three samples were randomly taken from each sample for microbial index detection. The detection items and methods were carried out in accordance with the relevant national food safety standards:

[0088] The sample is diluted in series, inoculated in nutrient agar medium, and cultured at 36±1℃ for 48±2 hours, and the colonies are counted.

[0089] The sample is diluted in series, inoculated in nutrient agar medium, and cultured at 36±1℃ for 48±2 hours, and the colonies are counted.

[0090] The sample is diluted in series, inoculated in nutrient agar medium, and cultured at 36±1℃ for 48±2 hours, and the colonies are counted.

[0091] The sample is diluted in series, inoculated in nutrient agar medium, and cultured at 36±1℃ for 48±2 hours, and the colonies are counted.

[0092] The sample is diluted in series, inoculated in nutrient agar medium, and cultured at 36±1℃ for 48±2 hours, and the colonies are counted.

[0093] Experimental data

[0094] Table 2 Microbial index detection results of health drinks after 60 days of storage

[0095]

[0096] Results summary

[0097] After detecting the microbial indexes of health drink samples prepared by different processes, the results showed that the total number of colonies, coliform group, mold and yeast count of the products prepared by Example 1, Example 2 and Example 3 were all less than 1 CFU / mL after 60 days of storage at 4℃, and no Salmonella and Staphylococcus aureus were detected. The microbial index results of Comparative Example 1 (using traditional ultra-high temperature instantaneous sterilization treatment) were consistent with those of the products of Examples, and also reached the commercial sterile level. This indicates that the HPP sterilization treatment used in the present application and the traditional ultra-high temperature instantaneous sterilization treatment can both effectively kill the microorganisms in the health drink, ensuring the microbial safety of the product and meeting the hygiene requirements for long-term storage.

[0098] In contrast, the product of Comparative Example 4 (without any sterilization treatment) had a total number of colonies as high as 8.7×10^5 CFU / mL after 60 days of storage, and the number of coliform group and mold and yeast was also far beyond the acceptable range, and Salmonella and Staphylococcus aureus were detected. This phenomenon confirms that sterilization treatment is a key step to ensure the microbial safety of health drinks, and products without sterilization cannot inhibit the reproduction of microorganisms, leading to product spoilage.

[0099] The technical principle of the HPP sterilization treatment adopted in the present application is that the high hydrostatic pressure causes the phase transition of microbial cell membrane phospholipid bilayer, the inactivation of key metabolic enzyme system, and the dissociation of ribosome subunit, thereby inhibiting protein synthesis and achieving effective killing of microorganisms. Compared with traditional heat sterilization (such as the ultra-high temperature instantaneous sterilization in Comparative Example 1), the HPP sterilization of the present application has the advantage of being performed under non-thermal conditions at 5-25°C throughout, while achieving the same sterilization effect, thereby avoiding the negative effects of high temperature on the heat-sensitive nutritional ingredients and sensory quality of the health drinks.

[0100] Test Example 3: Detection of retention rate of heat-sensitive nutritional ingredients

[0101] The present test example aims to evaluate the effects of different processing techniques on the retention of heat-sensitive nutritional ingredients in health drinks.

[0102] Sample preparation:

[0103] The raw materials were pretreated and coarsely processed according to Steps S1 and S2 of Example 1 to obtain a primary slurry. This primary slurry was not subjected to any subsequent homogenization or sterilization treatment, and was used as a 100% reference sample for the content of heat-sensitive ingredients.

[0104] The corresponding health drink samples were prepared according to the methods of Example 1, Example 2, Example 3, Comparative Example 1, and Comparative Example 3, respectively.

[0105] Ingredient extraction and analysis:

[0106] A suitable amount of sample was subjected to polysaccharide extraction by water extraction, alcohol precipitation, and protein removal, etc. The extract was mixed with phenol solution and concentrated sulfuric acid, and color development was performed in a boiling water bath. The absorbance was measured at a specific wavelength using a UV-visible spectrophotometer, and the polysaccharide content was calculated according to the glucose standard curve.

[0107] A suitable amount of sample was extracted with methanol aqueous solution, and then reacted with Folin-phenol reagent and sodium carbonate solution. Color development was performed at room temperature in the dark, and the absorbance was measured at a specific wavelength using a UV-visible spectrophotometer. The total polyphenol content was calculated according to the gallic acid standard curve.

[0108] Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used for analysis. A certain amount of sample was sealed in a headspace bottle, placed in a constant temperature heating unit, and the SPME fiber was activated for adsorption. Then the fiber was inserted into the GC-MS sample inlet for thermal desorption and separation detection. The key volatile aroma components were quantified by standard comparison or internal standard method.

[0109] The retention rates (%) of the corresponding ingredients in the sample of the example and the sample of the comparative example were calculated based on the content of each heat-sensitive nutritional ingredient (dendrobium polysaccharide, total polyphenol, volatile aroma substance) in the reference sample being 100%.

[0110] Experimental data

[0111] Table 3 Effect of different processing techniques on the retention rate of heat-sensitive nutritional ingredients in health drinks

[0112]

[0113] Results summary

[0114] In this test example, the retention rate of heat-sensitive nutritional ingredients in health drinks prepared by different techniques was determined. The results showed that the retention rates of Dendrobium polysaccharide, total polyphenols, and volatile aroma substances in the products prepared by Example 1, Example 2, and Example 3 were not less than 95.12%, 92.05%, and 90.18%, respectively. This confirmed that the ultra-high pressure homogenization combined with HPP sterilization process adopted in the present application was carried out under non-thermal conditions at a temperature not higher than 25°C throughout the process, which effectively avoided the degradation or inactivation of heat-sensitive ingredients due to high temperature, thereby maximizing the nutritional value of the health drink.

[0115] In contrast, Comparative Example 1 used traditional ultra-high temperature instantaneous sterilization, which significantly reduced the retention rates of Dendrobium polysaccharide, total polyphenols, and volatile aroma substances to only 65.22%, 58.17%, and 43.50%, respectively. Comparative Example 3 used traditional high-pressure homogenization combined with ultra-high temperature instantaneous sterilization, which also resulted in similar low retention rates of 71.88%, 63.45%, and 49.81%, respectively. This indicated that traditional heat processing inevitably led to a large loss of heat-sensitive nutritional ingredients while achieving sterilization. Chemical reactions and physical changes caused by high temperature caused irreversible damage to these ingredients.

[0116] The HPP sterilization process adopted in the present application is mainly based on the physical effect of high hydrostatic pressure on the structure of microbial cells, rather than thermal energy. Therefore, while achieving commercial sterility, it can minimize the negative impact on the structure and function of heat-sensitive bioactive substances such as Dendrobium polysaccharide and total polyphenols in health drinks. This, together with the ultra-high pressure microfluidization homogenization process, which improves physical stability and taste while avoiding the destructive effects of traditional heat treatment on nutritional ingredients, constitutes the advantage of the present application in retaining the inherent nutrients and biological activity of the product.

[0117] Test Example 4: Sensory quality evaluation

[0118] This test example aims to evaluate the effects of different processing techniques on the appearance, texture, taste, and flavor of health drinks.

[0119] Experimental explanation

[0120] Prepare the corresponding health drink samples according to the methods of Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3, respectively.

[0121] Assemble an evaluation team consisting of 15 professional sensory evaluators. All evaluators have regular tasting experience of health drinks and are familiar with various sensory defect description words.

[0122] Conduct in a standardized sensory evaluation room, ensuring uniform light, no odor interference, and suitable temperature.

[0123] Use blind evaluation. Randomly encode all samples and provide them to the evaluators at room temperature (20-25°C). After tasting each sample, the evaluators drink pure water to rinse their mouths to avoid cross interference. The evaluators independently score each sample according to the following dimensions (score range: 1-9, where 1 represents extremely poor and 9 represents extremely good):

[0124] Evaluate the naturalness and uniformity of the color of the product.

[0125] Evaluate whether the product has visible particles, precipitates or stratification.

[0126] Evaluate the tactile sensation of the tongue after the product enters the mouth, whether there is a rough or granular feeling.

[0127] Evaluate the smoothness of the product flowing in the mouth.

[0128] Evaluate whether the product has the inherent natural flavor of the raw material and whether there is an odor (such as a cooking smell, a burnt smell).

[0129] Evaluate the overall satisfaction of the product by the evaluators.

[0130] Collect the scoring data of all evaluators and calculate the average score of each dimension and overall acceptance.

[0131] Experimental data

[0132] Table 4 Average scores of health drink sensory quality under different processing technologies

[0133]

[0134] Results summary

[0135] This test example evaluated the sensory quality of health drink samples prepared under different processes. The results showed that the products prepared in Example 1, Example 2 and Example 3 obtained higher average scores in color, uniformity, fineness, smoothness, flavor naturalness and overall acceptance, significantly better than the comparative sample. This confirms that the ultra-high pressure homogenization combined with HPP sterilization process used in the present application can produce health drinks with excellent sensory quality.

[0136] In contrast, the comparative example 1 (adopting traditional UHT sterilization) scored very low in flavor naturalness, with obvious cooking or burnt taste and significant decrease in color score. This phenomenon is due to the traditional heat sterilization process which induces Maillard reaction, caramelization reaction and other heat-induced chemical reactions under high temperature conditions, changing the original natural flavor composition and color of the product, thus leading to the deterioration of sensory quality. The comparative example 3 (traditional high-pressure homogenization combined with UHT sterilization) also showed similar flavor and color defects, and due to insufficient homogenization efficiency, it also scored low in uniformity, delicacy and smoothness.

[0137] The comparative example 2 (omitting the ultra-high pressure micro-jet homogenization process) scored significantly lower in uniformity, delicacy and smoothness than the products of the examples, and the product could be observed to have a grainy feel and layering tendency when visually inspected. This indicates that the particle size distribution of the material without efficient homogenization is uneven, resulting in a rough texture and poor mouthfeel. The ultra-high pressure micro-jet homogenization process adopted in the present application forces the primary slurry through micron-sized pore channels by a high-pressure pump, using high-speed collision crushing, shear force, cavitation effect and turbulent vortex dispersion, etc. to refine the material particles to nanoscale and uniformly disperse them, thus giving the product excellent uniformity, delicacy and smoothness.

[0138] In summary, the present application improves the physical stability and mouthfeel of the product by ultra-high pressure homogenization combined with HPP sterilization, avoiding the destruction of heat-sensitive nutritional ingredients, natural flavor and color of the health drink by heat processing, thus achieving the maximum retention of heat-sensitive nutritional ingredients and the overall improvement of sensory quality of the health drink.

Claims

1. A non-thermal processing technology for health drinks using ultra-high pressure homogenization synergistically with HPP sterilization, characterized in that, Includes the following steps: S1. Mix the raw materials with pure water and perform coarse processing with a colloid mill to obtain a primary slurry; S2. The primary slurry is subjected to ultra-high pressure micro-jet homogenization treatment to obtain a homogeneous liquid. S3. The homogenized liquid is aseptically packaged and sealed to obtain the product to be sterilized. S4. Perform HPP sterilization treatment on the product to be sterilized.

2. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization as described in claim 1, characterized in that, In step S1, the mass ratio of raw material to purified water is 1:8 to 1:

12.

3. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization as described in claim 1, characterized in that, In step S1, the colloid mill roughing process is performed at a speed of 3000-8000 rpm for 5-10 minutes.

4. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization as described in claim 1, characterized in that, The homogenization pressure of the ultra-high pressure microjet homogenization process in step S2 is 200-420 MPa.

5. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization according to claim 1, characterized in that, In step S4, the sterilization pressure of HPP sterilization treatment is 100-600 MPa, the holding time is 1-10 minutes, and the treatment temperature is 5-25℃.

6. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization according to claim 1, characterized in that, The core of the process lies in the synergistic effect of the ultra-high pressure microfluidic homogenization treatment in step S2 and the HPP sterilization treatment in step S4, which enables cell wall disruption, sensory quality improvement and commercial sterility to be achieved under non-thermal conditions that do not exceed 25°C throughout the process.

7. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization according to claim 1, characterized in that, The process described yields a health beverage.

8. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization according to claim 7, characterized in that, The raw material is Dendrobium officinale.

9. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization as described in claim 8, characterized in that, Based on the content of heat-sensitive components in the primary slurry obtained after coarse processing by colloid milling as 100%, the Dendrobium polysaccharide retention rate in the health drink is not less than 95%, and the total polyphenol retention rate is not less than 92%.

10. The non-thermal processing technology for health drinks using ultra-high pressure homogenization and synergistic HPP sterilization according to claim 7, characterized in that, The total bacterial count of the health drink is less than 1 CFU / mL after being refrigerated at 2-4℃ for 60 days.

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