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Method of sterilizing and enzyme-eliminating for fluid food

A food and enzyme inactivation technology, applied in food preservation, food science, application, etc., can solve problems such as incomplete sterilization, easy damage to heat-sensitive ingredients, loss of umami substances, etc.

Inactive Publication Date: 2006-10-25
殷涌光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods can make the fluid food reach commercial sterility, and there is a longer shelf life after using aseptic packaging, but there are the following disadvantages in these two methods: 1) These two methods are all heat sterilization, use higher temperature (135 ~ 150℃), high energy consumption
2) Heat-sensitive components such as vitamins in fluid food are easily destroyed, proteins will be denatured, and cooking odors will easily occur
3) A large amount of umami substances in fluid food are lost
When the heat treatment temperature is low, for example, at Pasteur temperature (below 100°C), it can only inactivate enzymes, but cannot completely sterilize
High-voltage pulsed electric field can sterilize at room temperature, and it can also kill enzymes to a certain extent, but it cannot completely kill enzymes

Method used

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  • Method of sterilizing and enzyme-eliminating for fluid food
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  • Method of sterilizing and enzyme-eliminating for fluid food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Influence of electric field strength on the sterilization effect of fresh milk:

[0029] The number of processing pulses is 6, and the initial microbial count of raw fresh milk is 1.0×10 7 cfu / ml. Under the condition of room temperature (20°C), the electric field intensity is 75kv / cm, 60kv / cm, 45kv / cm, 30kv / cm, and 15kv / cm respectively to process raw fresh milk. The relationship between the number of microbial residues in the medium and the strength of the treatment field is as follows: figure 2 shown.

[0030] from figure 2 It can be seen that as the field strength increases, the sterilization effect becomes more obvious. When the electric field intensity is lower, that is, below 30kv / cm, the bactericidal effect of the electric field on raw fresh milk is not obvious. reduced, the bactericidal effect was significantly improved. When the electric field strength reaches 75kv / cm, all the microorganisms in the milk can be killed. During the entire sterilization pro...

Embodiment 2

[0032] Effect of pulse number on fresh milk electric field sterilization effect

[0033] The initial microbial count of raw fresh milk is 1.0×10 7 cfu / ml. At room temperature, the electric field strength is 50kv / cm, and the number of pulses is 2, 4, 6, 8, 100 to process the raw milk, and the relationship between the number of microbial residues in the raw milk and the number of pulses is determined by the microbial plate counting method. , the result is as image 3 shown.

[0034] from image 3 It can be seen that under the same electric field strength (50kv / cm) and room temperature (20°C), the bactericidal effect of the electric field increases with the increase of the pulse number, but the curve is relatively flat. When the pulse number increases by 50 times, the number of residual bacteria only decreases. 1 order of magnitude. Therefore, it can be considered that the number of pulses has little influence on the sterilization effect of the electric field, so a smaller n...

Embodiment 3

[0036] Effect of temperature on fresh milk electric field sterilization effect

[0037] Under the conditions of electric field strength E=50kv / cm, number of pulses C=6 per treatment, and temperatures of 10°C, 15°C, 20°C, 25°C, and 30°C, high-voltage pulse electric field sterilization is performed on raw fresh milk. The total number of bacteria in raw fresh milk is 1.0×10 7 cfu / ml. The relationship between the change of the total number of bacteria in the fruit juice and the temperature after electric field treatment is as follows: Figure 4 shown

[0038] Depend on Figure 4 It can be seen that under the same electric field strength of 50kv / cm and pulse number of 6, the temperature has a greater influence on the bactericidal effect of raw milk, and the higher the temperature, the better the bactericidal effect.

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PUM

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Abstract

The present invention relates to a sterilization enzyme-inactivating method for fluid foods. Said fluid foods includes liquid or semi-solid foods, such as fresh milk, watermelon juice, apple juice, orange juice, tomato juice, strawberry juice, vegetable juice, pulpy fruit juice and vegetable paste, etc. It is characterized by that said invention adopts combination of pasteurization and high-voltage pulse electric field to make sterilization and inactivate enzyme. Its electric field intensity is 75-50 kV / cm.

Description

technical field [0001] The invention relates to a method for sterilizing and eliminating enzymes in fluid food. Background technique [0002] The method for sterilizing and deactivating enzymes of fluid food in the present invention is a method of using pasteurized temperature combined with high-voltage pulsed electric field to sterilize and deactivate enzymes. Said fluid food of the present invention refers to liquid state or semi-solid food, as fresh milk, watermelon juice, apple juice, orange juice, tomato juice, strawberry juice, vegetable juice, and fruit juice containing pulp, vegetable puree etc. The method of the present invention means that the activity of various enzymes in the fluid food is inactivated simultaneously at a temperature below 100°C combined with high-voltage pulse electric field treatment, and at the same time, the microorganisms in the fluid food are killed to reach the degree of commercial sterility, thereby Make the fluid food achieve the same ef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/32
Inventor 殷涌光刘峰李敬贤
Owner 殷涌光
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