Sterilization process of boxed bean products

Abstract

The invention discloses a sterilization process of box-packed bean products, which comprises the following steps: a) putting the box-packed bean products into a spraying type back pressure sterilization kettle, and carrying out primary heating treatment under the pressure of 0.8-1.0 MPa until the temperature is increased from room temperature to 60-90 DEG C for 3-10 minutes; b) continuously carrying out secondary heating treatment under the pressure of 1.0-1.5 MPa, raising the temperature to 90-105 DEG C, and maintaining the temperature for 10-20 minutes; c) under the pressure of 1.0-1.5 MPa, carrying out first cooling treatment to reduce the temperature from 90-105 DEG C to 50-90 DEG C for 1-5 minutes, and then, carrying out second cooling treatment to reduce the temperature from 90-105 DEG C to 50-90 DEG C for 1-5 minutes; and d) carrying out secondary cooling treatment under the pressure of 0-0.5 MPa, further reducing the temperature to 10-50 DEG C, and lasting for 5-15 minutes. The process provided by the invention not only realizes efficient sterilization, but also ensures the integrity of the package and the appearance quality of the product, and is suitable for sterilization treatment of the boxed bean product in industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of bean product production, and in particular to a sterilization process for boxed bean products. Background Art

[0002] Soy products are loved by consumers because of their high nutritional value and good taste, but traditional boxed soy products face the problem of short shelf life during storage. Existing boxed soy products usually use cold fresh packaging. However, this type of product contains a large amount of air inside the packaging, which not only accelerates the reproduction of microorganisms and shortens the shelf life of the product, but also during high-temperature sterilization, due to the change in internal and external pressure difference, it is easy to cause the packaging box to bulge or dent, seriously affecting the product's appearance and consumer experience. In addition, although the traditional counter-pressure high-temperature sterilization method can kill most bacteria, the high pressure generated during the sterilization process will cause the packaging box to deform, thereby affecting the overall quality of the product. In summary, the existing technical means are difficult to ensure the microbial safety of soy products and extend the shelf life while maintaining the beautiful appearance of the product. Summary of the invention

[0003] 1. Technical Problems Solved

[0004] The technical problems to be solved by the present invention are the various problems mentioned in the above background technology, and a sterilization process for boxed bean products is provided.

[0005] 2. Technical Solution

[0006] In order to solve the above technical problems, the technical solution provided by the present invention is: a sterilization process for boxed bean products, comprising the following steps:

[0007] a) placing the boxed bean products in a spray-type back-pressure sterilizer, and performing a heating treatment at a pressure of 0.8-1.0 MPa, with the temperature rising from room temperature to 60-90°C for 3-10 minutes;

[0008] b) Continue to perform a secondary temperature increase treatment under a pressure of 1.0-1.5 MPa, raise the temperature to 90-105° C., and maintain this temperature for 10-20 minutes;

[0009] c) performing the first cooling treatment under a pressure of 1.0-1.5 MPa, reducing the temperature from 90-105° C. to 50-90° C. for 1-5 minutes;

[0010] d) Under a pressure of 0-0.5 MPa, a second cooling treatment is performed to further reduce the temperature to 10-50° C. for a duration of 5-15 minutes.

[0011] As an improvement, the time for the heating treatment is preferably 5 minutes, and the pressure is preferably 0.9 MPa.

[0012] As an improvement, the time for the secondary temperature increase treatment is preferably 15 minutes, and the pressure is preferably 1.2 MPa.

[0013] As an improvement, the time for the first cooling treatment is preferably 3 minutes, and the pressure is preferably 1.3 MPa.

[0014] As an improvement, the time for the second cooling treatment is preferably 10 minutes, and the pressure is preferably 0.3 MPa.

[0015] 3. Beneficial Effects

[0016] The advantages of the present invention compared with the prior art are:

[0017] The present invention provides an effective high-temperature sterilization method for boxed soy products. By accurately controlling the temperature and pressure changes during the sterilization process, it can effectively prevent the packaging box from deforming under high temperature and high pressure while ensuring sufficient sterilization. Specifically, a heating treatment quickly raises the temperature to 60-90°C under a relatively low pressure, avoiding a sharp increase in the pressure in the box caused by a sudden temperature rise; then a second heating to 90-105°C is performed under a higher pressure to ensure a sufficient sterilization effect; then the first cooling is performed under a higher pressure, gradually reducing the temperature to 50-90°C, reducing the negative pressure in the box caused by a rapid temperature drop; finally, a second cooling is performed under a low pressure environment, reducing the temperature to 10-50°C, ensuring that the product can still maintain a good appearance after cooling. Under the optimal conditions, the first heating time is 5 minutes and the pressure is 0.9 MPa, the second heating time is 15 minutes and the pressure is 1.2 MPa, the first cooling time is 3 minutes and the pressure is 1.3 MPa, and the second cooling time is 10 minutes and the pressure is 0.3 MPa. These parameter settings make the entire sterilization process not only efficient and stable, but also significantly improve the shelf life of the product while maintaining the integrity and aesthetics of the boxed products, thereby enhancing the competitiveness of boxed soy products in the market. DETAILED DESCRIPTION

[0018] The technical solutions in the embodiments of the present invention will be clearly and completely described below in combination with the solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments; based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0019] A sterilization process for boxed bean products, characterized by comprising the following steps:

[0020] a) placing the boxed bean products in a spray-type back-pressure sterilizer, and performing a heating treatment at a pressure of 0.8-1.0 MPa, with the temperature rising from room temperature to 60-90°C for 3-10 minutes;

[0021] b) Continue to perform a secondary temperature increase treatment under a pressure of 1.0-1.5 MPa, raise the temperature to 90-105° C., and maintain this temperature for 10-20 minutes;

[0022] c) performing the first cooling treatment under a pressure of 1.0-1.5 MPa, reducing the temperature from 90-105° C. to 50-90° C. for 1-5 minutes;

[0023] d) Under a pressure of 0-0.5 MPa, a second cooling treatment is performed to further reduce the temperature to 10-50° C. for a duration of 5-15 minutes.

[0024] Embodiment 1

[0025] The time for the single temperature increase treatment is preferably 5 minutes, and the pressure is preferably 0.9 MPa.

[0026] The time of the secondary temperature increase treatment is preferably 15 minutes, and the pressure is preferably 1.2 MPa.

[0027] The time for the first cooling treatment is preferably 3 minutes, and the pressure is preferably 1.3 MPa.

[0028] The second cooling treatment time is preferably 10 minutes, and the pressure is preferably 0.3 MPa.

[0029] When the present invention is specifically implemented, first, the pre-packaged boxed bean products are placed in a spray-type back-pressure sterilization kettle, and a heating treatment is performed under a pressure condition of 0.8-1.0MPa, so that the temperature gradually rises from room temperature to 60-90°C, and the heating process lasts for 3-10 minutes, preferably 5 minutes, and the pressure is preferably 0.9MPa. Then, a secondary heating treatment is continued within a pressure range of 1.0-1.5MPa, the temperature is raised to 90-105°C, and maintained at this temperature for 10-20 minutes, preferably 15 minutes, and the pressure is preferably 1.2MPa, to ensure that the effect of thorough sterilization is achieved. Next, within the same pressure range (1.0-1.5MPa), a first cooling treatment is performed, the temperature is reduced from 90-105°C to 50-90°C, the cooling time is controlled to 1-5 minutes, preferably 3 minutes, and the pressure is preferably 1.3MPa. Finally, a second cooling treatment is performed under a pressure of 0-0.5 MPa, and the temperature is further reduced to 10-50°C. The cooling duration is 5-15 minutes, preferably 10 minutes, and the pressure is preferably 0.3 MPa. Through the above steps, the sterilization process of the present invention can effectively inhibit the growth of microorganisms and extend the shelf life of boxed bean products. At the same time, by adjusting the temperature and pressure of heating and cooling in stages, the pressure inside and outside the box film is ensured to be consistent, and the packaging box is prevented from bulging or sinking due to pressure changes, thereby maintaining the appearance of the product.

[0030] Through this series of precisely controlled steps, the present invention not only achieves efficient sterilization, but also ensures the integrity of the packaging and the appearance quality of the product, and is suitable for sterilization of boxed soy products in industrial production.

[0031] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0032] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

[0033] The present invention and its implementation methods are described above, but such description is not restrictive. What is shown in the scheme is only one of the implementation methods of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design structural methods and embodiments similar to the technical scheme without creativity, which should all fall within the protection scope of the present invention.

Claims

1. A sterilization process for boxed bean products, characterized in that: The following steps are involved: a) placing the boxed bean products in a spray-type back-pressure sterilizer, and performing a heating treatment at a pressure of 0.8-1.0 MPa, with the temperature rising from room temperature to 60-90°C for 3-10 minutes; b) Continue to perform a secondary temperature increase treatment under a pressure of 1.0-1.5 MPa, raise the temperature to 90-105° C., and maintain this temperature for 10-20 minutes; c) performing the first cooling treatment under a pressure of 1.0-1.5 MPa, reducing the temperature from 90-105° C. to 50-90° C. for 1-5 minutes; d) Under a pressure of 0-0.5 MPa, a second cooling treatment is performed to further reduce the temperature to 10-50° C. for a duration of 5-15 minutes.

2. A sterilization process for boxed bean products according to claim 1, characterized in that: The time for the single temperature increase treatment is preferably 5 minutes, and the pressure is preferably 0.9 MPa.

3. The sterilization process of a boxed bean product according to claim 1, characterized in that: The time of the secondary temperature increase treatment is preferably 15 minutes, and the pressure is preferably 1.2 MPa.

4. The sterilization process of a boxed bean product according to claim 1, characterized in that: The time for the first cooling treatment is preferably 3 minutes, and the pressure is preferably 1.3 MPa.

5. The sterilization process of a boxed bean product according to claim 1, characterized in that: The time of the second cooling treatment is preferably 10 minutes, and the pressure is preferably 0.3 MPa.