Food sterilization and preservation method based on lactic acid growth inhibition

Abstract

The invention relates to the technical field of food sterilization and fresh-keeping, and discloses a food sterilization and fresh-keeping method based on lactic acid growth inhibition, and the method specifically comprises the following steps: 1, selecting a lactic acid source: selecting water, konjac glucomannan, galactomannan or hydroxypropyl distarch phosphate as a proper lactic acid source; 2, preparing a lactic acid source solution: determining the addition amount of a lactic acid source, and dissolving the lactic acid source in water to obtain the lactic acid source solution; 3, spraying a lactic acid source solution: uniformly spraying the lactic acid source solution on the surfaces of the sea cucumbers to ensure that lactic acid is in full contact with the sea cucumbers; through the method, the shelf life of the sea cucumbers can be effectively prolonged, meanwhile, the original taste and nutritional value of the sea cucumbers are kept, the optimal sterilization effect can be achieved by optimizing the adding amount and treatment time of the lactic acid source, meanwhile, the influence on the flavor of the sea cucumbers is reduced, and through the specific lactic acid source and treatment steps, the shelf life of the food is effectively prolonged; meanwhile, the quality of the food is kept.

Description

Technical Field

[0001] The invention relates to the technical field of food sterilization and preservation, and in particular to a food sterilization and preservation method based on lactic acid growth inhibition. Background Art

[0002] During the processing and storage of sea cucumbers, it is crucial to prevent microbial contamination and extend the shelf life of sea cucumbers. Traditional methods of sterilizing and preserving sea cucumbers include heat treatment and the addition of chemical preservatives, but these methods often have a negative impact on the taste, nutritional content and safety of sea cucumbers.

[0003] In the prior art, lactic acid, as a natural organic acid, has been widely used in the field of food preservation. Lactic acid can effectively inhibit the growth of a variety of microorganisms, including bacteria, molds and yeasts. However, the use of lactic acid alone for sea cucumber preservation has certain limitations. For example, when the antibacterial concentration of lactic acid is high, it may affect the flavor and taste of the sea cucumber.

[0004] To this end, we propose a food sterilization and preservation method based on lactic acid growth inhibition. Summary of the invention

[0005] The present invention mainly solves the technical problems existing in the above-mentioned prior art and provides a food sterilization and preservation method based on lactic acid growth inhibition.

[0006] In order to achieve the above object, the present invention adopts the following technical scheme, a food sterilization and preservation method based on lactic acid growth inhibition, which specifically comprises the following steps:

[0007] Step 1: Select lactic acid source: select water, konjac gum, galactomannan or hydroxypropyl distarch phosphate as a suitable lactic acid source;

[0008] Step 2: preparing a lactic acid source solution: determining the amount of lactic acid source to be added and dissolving it in water to obtain a lactic acid source solution;

[0009] Step 3: Spraying lactic acid source solution: Spray the lactic acid source solution evenly on the surface of the sea cucumber to ensure that the lactic acid is in full contact with the sea cucumber;

[0010] Step 4: Low temperature treatment: Place the sea cucumber under low temperature conditions for a suitable period of time to avoid thermal damage to the sea cucumber;

[0011] Step 5: Packaging and storage: After processing, the sea cucumbers are packaged and stored at a suitable temperature. The packaging material should have good barrier properties to prevent re-contamination by microorganisms;

[0012] Step 6: Experimental verification: Determine the best lactic acid source type and concentration through experiments to achieve the best sterilization and preservation effect.

[0013] Preferably, the amount of lactic acid source added in the second step is 0.1%-0.5% of the weight of the sea cucumber.

[0014] Preferably, the suitable time in the fourth step is 30 minutes.

[0015] Preferably, the packaging material in the fifth step is a vacuum packaging bag.

[0016] Preferably, the suitable temperature in the fifth step is 4°C.

[0017] Preferably, the experiment in the sixth step is to test the hardness, elasticity, stickiness and chewiness of the sea cucumber respectively, and compare them with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber respectively, and finally obtain the standard deviation data of the hardness, elasticity, stickiness and chewiness of the sea cucumber respectively.

[0018] The present invention provides a food sterilization and preservation method based on lactic acid growth inhibition, which has the following beneficial effects:

[0019] 1. A food sterilization and preservation method based on lactic acid growth inhibition can effectively extend the shelf life of sea cucumbers while maintaining their original taste and nutritional value. By optimizing the amount of lactic acid source added and the processing time, the best sterilization effect can be achieved while reducing the impact on the flavor of the sea cucumbers. Through specific lactic acid sources and processing steps, the shelf life of food is effectively extended while maintaining the quality of food.

[0020] 2. This food sterilization and preservation method based on lactic acid growth inhibition avoids the negative effects that may be caused by traditional heat treatment and chemical preservatives by using a lactic acid source as a bactericide, thereby improving the safety of sea cucumbers.

[0021] 3. This food sterilization and preservation method based on lactic acid growth inhibition further ensures the freshness and quality of sea cucumbers during storage by adopting vacuum packaging and low-temperature storage.

[0022] 4. This food sterilization and preservation method based on lactic acid inhibiting growth can accurately determine the type and concentration of lactic acid source through comparative experiments, providing a scientific basis for the sterilization and preservation of sea cucumbers. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 The figure is a flow chart of the method of the present invention. DETAILED DESCRIPTION

[0024] In order to more clearly illustrate the implementation methods of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for the implementation methods or the description of the prior art. Obviously, the drawings described below are only exemplary, and for ordinary technicians in this field, other implementation drawings can be derived from the provided drawings without creative work.

[0025] The structures, proportions, sizes, etc. illustrated in this specification are only used to match the contents disclosed in the specification so as to facilitate understanding and reading by persons familiar with the technology. They are not used to limit the conditions under which the present invention can be implemented, and therefore have no substantial technical significance. Any structural modification, change in proportion or adjustment of size shall still fall within the scope of the technical contents disclosed in the present invention without affecting the effects and purposes that can be achieved by the present invention.

[0026] It should be noted that similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, further definition and explanation thereof is not required in subsequent drawings.

[0027] In the description of the embodiments of the present invention, it should be noted that the terms "center", "upper", "lower", "inner", "outer", "side", etc. indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, or the orientation or positional relationship in which the invented product is usually placed when in use, which is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", etc. are only used to distinguish the description, and cannot be understood as indicating or implying relative importance.

[0028] In the description of the embodiments of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect", and "connect" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] Example 1: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the specific steps include: selecting water as a lactic acid source, weighing water at a ratio of 1%-5% of the weight of the sea cucumber, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the water, and then placing it at low temperature for 30 minutes for treatment. After the treatment, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, adhesiveness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, adhesiveness and chewiness of the sea cucumber, as shown in the following table:

[0031]

[0032] This method can effectively extend the shelf life of sea cucumbers while maintaining their original taste and nutritional value. By optimizing the amount of lactic acid source added and the processing time, the best sterilization effect can be achieved while reducing the impact on the flavor of sea cucumbers. Through specific lactic acid sources and processing steps, the shelf life of food can be effectively extended while maintaining the quality of food.

[0033] Example 2: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, specifically comprising the following steps: selecting konjac glucomannan as a lactic acid source, weighing konjac glucomannan according to a ratio of 0.1%-0.5% of the sea cucumber weight, dissolving konjac glucomannan in water, being mixed with a concentration of 0.5% konjac glucomannan solution, spraying the solution evenly on the surface of the sea cucumber, ensuring that the sea cucumber is fully in contact with the konjac glucomannan solution, then, placing at low temperature for 30 minutes for processing, after processing is completed, the sea cucumber is vacuum-packed, and stored at 4 ℃, and the experimental data of the hardness, elasticity, viscosity and chewiness of the sea cucumber are verified by experiments, and compared with the hardness, elasticity, viscosity and chewiness standard data of the sea cucumber, as shown in the following table:

[0034]

[0035] By using a lactic acid source as a fungicide, the negative effects that may be caused by traditional heat treatment and chemical preservatives are avoided, thereby improving the safety of sea cucumbers.

[0036] Example 3: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1As shown, specifically comprising the following steps: selecting konjac glucomannan as a lactic acid source, weighing konjac glucomannan according to a ratio of 0.1%-0.5% of the sea cucumber weight, dissolving konjac glucomannan in water, being mixed with a concentration of 1% konjac glucomannan solution, spraying the solution evenly on the surface of the sea cucumber, ensuring that the sea cucumber is fully in contact with the konjac glucomannan solution, then, placing at low temperature for 30 minutes for processing, after processing is completed, the sea cucumber is vacuum-packed, and stored at 4 ℃, and the experimental data of the hardness, elasticity, viscosity and chewiness of the sea cucumber are verified by experiments, and compared with the hardness, elasticity, viscosity and chewiness standard data of the sea cucumber, as shown in the following table:

[0037]

[0038] By adopting vacuum packaging and low-temperature storage, the freshness and quality of sea cucumbers are further ensured during the storage process.

[0039] Example 4: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, specifically comprising the following steps: selecting konjac glucomannan as a lactic acid source, weighing konjac glucomannan according to a ratio of 0.1%-0.5% of the sea cucumber weight, dissolving konjac glucomannan in water, being mixed with a concentration of 1.5% konjac glucomannan solution, spraying the solution evenly on the surface of the sea cucumber, ensuring that the sea cucumber is fully in contact with the konjac glucomannan solution, then, placing at low temperature for 30 minutes for processing, after processing is completed, vacuum packaging the sea cucumber, and storing at 4 ℃, verifying the experimental data of the hardness, elasticity, viscosity and chewiness of the sea cucumber through experiments, and comparing with the hardness, elasticity, viscosity and chewiness standard data of the sea cucumber, as shown in the table below:

[0040]

[0041] Through comparative experiments, the type and concentration of lactic acid source can be accurately determined, providing a scientific basis for the sterilization and preservation of sea cucumbers.

[0042] Example 5: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the method specifically comprises the following steps: selecting galactomannan as a lactic acid source, weighing galactomannan at a ratio of 0.1%-0.5% of the weight of the sea cucumber, dissolving the galactomannan in water, preparing a galactomannan solution with a concentration of 0.5%, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the galactomannan solution, and then placing the sea cucumber at a low temperature for 30 minutes for treatment. After the treatment, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, stickiness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber, as shown in the following table:

[0043]

[0044] Example 6: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the method specifically comprises the following steps: selecting galactomannan as a lactic acid source, weighing galactomannan at a ratio of 0.1%-0.5% of the weight of the sea cucumber, dissolving the galactomannan in water, preparing a galactomannan solution with a concentration of 1%, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the galactomannan solution, and then placing the sea cucumber at a low temperature for 30 minutes for treatment. After the treatment, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, stickiness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber, as shown in the following table:

[0045]

[0046] Example 7: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the method specifically comprises the following steps: selecting galactomannan as a lactic acid source, weighing galactomannan at a ratio of 0.1%-0.5% of the weight of the sea cucumber, dissolving the galactomannan in water, preparing a galactomannan solution with a concentration of 1.5%, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the galactomannan solution, and then placing the sea cucumber at a low temperature for 30 minutes for treatment. After the treatment, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, stickiness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber, as shown in the following table:

[0047]

[0048] Embodiment 8: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the specific steps include: selecting hydroxypropyl distarch phosphate as a lactic acid source, weighing hydroxypropyl distarch phosphate at a ratio of 0.1%-0.5% of the weight of the sea cucumber, dissolving hydroxypropyl distarch phosphate in water, preparing a 0.5% hydroxypropyl distarch phosphate solution, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the hydroxypropyl distarch phosphate solution, and then placing it at low temperature for 30 minutes for treatment. After the treatment is completed, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, stickiness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber, as shown in the following table:

[0049]

[0050] Embodiment 9: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the specific steps include: selecting hydroxypropyl distarch phosphate as a lactic acid source, weighing hydroxypropyl distarch phosphate at a ratio of 0.1%-0.5% of the weight of the sea cucumber, dissolving hydroxypropyl distarch phosphate in water, preparing a 1% hydroxypropyl distarch phosphate solution, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the hydroxypropyl distarch phosphate solution, and then placing it at low temperature for 30 minutes for treatment. After the treatment, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, stickiness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber, as shown in the following table:

[0051]

[0052] Example 10: A method for food sterilization and preservation based on lactic acid growth inhibition, such as Figure 1 As shown, the specific steps include: selecting hydroxypropyl distarch phosphate as a lactic acid source, weighing hydroxypropyl distarch phosphate at a ratio of 0.1%-0.5% of the weight of the sea cucumber, dissolving hydroxypropyl distarch phosphate in water, preparing a hydroxypropyl distarch phosphate solution with a concentration of 1.5%, spraying the solution evenly on the surface of the sea cucumber to ensure that the sea cucumber is fully in contact with the hydroxypropyl distarch phosphate solution, and then placing it at low temperature for 30 minutes for treatment. After the treatment is completed, the sea cucumber is vacuum-packed and stored at 4°C. The experimental data of the hardness, elasticity, stickiness and chewiness of the sea cucumber are verified by experiments, and compared with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber, as shown in the following table:

[0053]

[0054] The working principle of the present invention is as follows: by selecting a specific lactic acid source and dissolving it in water at an appropriate concentration, the solution is formed and then evenly sprayed on the surface of food. The lactic acid source forms a protective film on the surface of the food, which can effectively inhibit the growth of microorganisms, thereby achieving the effect of sterilization and preservation. The use of the lactic acid source not only improves the shelf life of the food, but also maintains the original flavor and nutritional value of the food. In the present invention, konjac gum, galactomannan and hydroxypropyl distarch phosphate are used as lactic acid sources. After they are dissolved in water, solutions with antibacterial properties are formed. These solutions are sprayed on the surface of sea cucumbers to contact with the microorganisms on the surface of the sea cucumbers and inhibit their growth. Low temperature treatment further enhances the antibacterial effect of the lactic acid source. , while avoiding the adverse effects of high temperature on the quality of sea cucumbers. Vacuum packaging and low-temperature storage are another key step of the present invention. Vacuum packaging can eliminate the air in the package and reduce the oxidation effect of oxygen on food, thereby extending the shelf life of food. Low-temperature storage further slows down the growth rate of microorganisms and the chemical reaction rate of food, ensuring that the food remains fresh for a long time. Experimental verification shows that the preservation method of the present invention can significantly improve the hardness, elasticity, stickiness and chewiness of sea cucumbers. Compared with standard data, various indicators have reached or exceeded the expected effects, which shows that the preservation method of the present invention not only effectively extends the shelf life of sea cucumbers, but also maintains their good taste and texture.

[0055] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A food sterilization and preservation method based on lactic acid growth inhibition, characterized in that: The specific steps include: Step 1: Select lactic acid source: select water, konjac gum, galactomannan or hydroxypropyl distarch phosphate as a suitable lactic acid source; Step 2: preparing a lactic acid source solution: determining the amount of lactic acid source to be added and dissolving it in water to obtain a lactic acid source solution; Step 3: Spraying lactic acid source solution: Spray the lactic acid source solution evenly on the surface of the sea cucumber to ensure that the lactic acid is in full contact with the sea cucumber; Step 4: Low temperature treatment: Place the sea cucumber under low temperature conditions for a suitable period of time to avoid thermal damage to the sea cucumber; Step 5: Packaging and storage: After processing, the sea cucumbers are packaged and stored at a suitable temperature. The packaging material should have good barrier properties to prevent re-contamination by microorganisms; Step 6: Experimental verification: Determine the best lactic acid source type and concentration through experiments to achieve the best sterilization and preservation effect.

2. The method for food sterilization and preservation based on lactic acid growth inhibition according to claim 1, characterized in that: In the second step, the amount of lactic acid source added is 0.1%-0.5% of the weight of the sea cucumber.

3. The method for food sterilization and preservation based on lactic acid growth inhibition according to claim 1, characterized in that: A suitable time for the fourth step is 30 minutes.

4. The method for food sterilization and preservation based on lactic acid growth inhibition according to claim 1, characterized in that: In the fifth step, the packaging material is a vacuum packaging bag.

5. The method for food sterilization and preservation based on lactic acid growth inhibition according to claim 1, characterized in that: The suitable temperature in the fifth step is 4°C.

6. The method for food sterilization and preservation based on lactic acid growth inhibition according to claim 1, characterized in that: The experiment in the sixth step is to test the hardness, elasticity, stickiness and chewiness of the sea cucumber respectively, and compare them with the standard data of the hardness, elasticity, stickiness and chewiness of the sea cucumber respectively, and finally obtain the standard deviation data of the hardness, elasticity, stickiness and chewiness of the sea cucumber respectively.

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