Sterilization process of green plum product

Abstract

The invention discloses a sterilization process of a green plum product. According to the technical scheme, the method comprises the following process steps: (1) roller impurity removal: removing impurities from green plums through a rotary screen and sprayed purified water; (2) performing double cleaning: sequentially performing high-pressure bubbling cleaning and brush cleaning to realize fine cleaning of the green plums; (3) precooking and peeling: precooking the green plums, cooling, and peeling and denucleating by a denucleating machine to obtain green plum primary pulp; (4) enzyme deactivation: heating the green plum primary pulp to about 50-60 DEG C through a tubular preheating enzyme deactivation machine, and flowing for tens of seconds to realize enzymolysis; and (5) performing tube nest sterilization: performing indirect sterilization on the green plum juice by utilizing a tubular heat exchanger, heating the green plum juice to a required sterilization temperature, namely 110-120 DEG C, through the tubular heat exchanger in a continuous flowing state, quickly cooling the green plum juice to a normal temperature, namely 30-45 DEG C through a cold exchanger, and performing heat exchange on a cold material by utilizing waste heat to achieve a sterile level. The scheme provided by the invention is thorough in sterilization, high in product percent of pass and good in waste heat utilization effect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a sterilization process for greengage products. Background Art

[0002] Green plum fruit is rich in nutrition and has a refreshing and sour taste. The flesh contains a variety of vitamins, amino acids, citric acid, malic acid, tartaric acid, potassium, calcium, iron and other mineral elements, and is a strong alkaline physiological fruit. In the process of making greengage juice, it is necessary to sterilize the greengage products. There are two main sterilization processes for greengage products in the prior art. One is to introduce ozone and soak the greengage for 6-8 hours for disinfection and sterilization. The disadvantages of this sterilization process are that the process time is long and there is no protective margin for the sterilized substances; ozone is a toxic gas and excessive amounts can cause obstruction to the human respiratory system, which requires that sealed users cannot stay in an environment with excessive ozone for too long, such as the patent publication number CN103222658A, and the patent name is a method for producing greengage juice; the second is, for example, the patent publication number CN102266092A, and the patent name is a method for producing greengage juice. The sterilization process used is 95°C sterilization for 40 to 55 seconds. The disadvantages of this sterilization process are that the temperature is low, and the disinfection effect can be achieved, but the sterilization is not thorough enough, the product qualification rate is not high, the energy consumption is large and it is not environmentally friendly. Summary of the invention

[0003] In view of the shortcomings of the prior art, the main purpose of the present invention is to provide a sterilization process for green plum products with thorough sterilization, high product qualification rate and good waste heat utilization effect.

[0004] To achieve the above object, the present invention provides the following technical solution: a sterilization process for green plum products, comprising the following process steps: (1) Drum impurity removal: Green plums are removed by rotating screens and spraying pure water; (2) Double cleaning: high-pressure bubbling cleaning and brush cleaning are used to achieve green plum cleaning; (3) Pre-cooking and peeling: pre-cook the green plums, cool them down, and then use a pitting machine to remove the skin and pits to obtain green plum puree; (4) Inactivate enzymes: Heat the green plum puree to about 50-60°C using a tubular preheating enzyme inactivator and flow it for tens of seconds to achieve enzymatic hydrolysis; (5) Tube sterilization: Use a tubular heat exchanger to sterilize the green plum juice indirectly. The green plum juice passes through the tubular heat exchanger in a continuous flow state and is heated to the required sterilization temperature, i.e., 110-120°C. After being kept at this temperature for tens of seconds, it is quickly cooled to room temperature, i.e., 30-45°C, through a cold exchanger. At the same time, the waste heat is used to heat exchange the cold material to achieve a sterile level.

[0005] Preferably, a high-temperature hot water circulation system is provided in the sterilization pipe of the tubular heat exchanger, and the high-temperature hot water circulation system disinfects and sterilizes the sterilization pipe by circulating hot water at 120-125°C.

[0006] Preferably, there is a pulping process between step (3) and step (4), and the pulp obtained in step (3) enters the high-speed pulping machine to produce finer pulp, and the pulp and residue separation can reach a juice yield of 80% to 90%.

[0007] Preferably, there is a filtration process between step (4) and step (5), wherein large particles of impurities and coarse fibers are first filtered out using a 60-mesh filter, and then the mixture is filtered out using a disc separator, thereby obtaining green plum juice.

[0008] Preferably, the mesh size of the rotary sieve in step 1 is about 10 mm.

[0009] Preferably, in step (5), the sterilized green plum juice is aseptically filled into large aseptic bags for storage.

[0010] Compared with the prior art, the present invention has the following advantages: the entire sterilization process is completed instantly at high temperature. It can kill various microorganisms and spores in green plum juice, and the number of colonies meets the food grade requirements. At the same time, it greatly preserves the original flavor and nutritional components of the green plum juice, and the shelf life reaches about 10 months. A sterilization process for green plum products in this scheme has an original heat recovery system, which has the advantages of small footprint, large waste heat recovery capacity, and low steam consumption, and improves the product qualification rate to more than 99%. This sterilization utilizes a large amount of waste heat from the sterilized material to heat exchange the cold material, and at the same time exchanges the cold material for preheating. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 It is a sterilization process flow chart of the present invention. Implementation

[0012] The present invention will be further described below in conjunction with the accompanying drawings.

[0013] like Figure 1 As shown, a sterilization process for green plum products includes the following process steps: (1) Drum impurity removal: Green plums are removed by rotating screens and spraying pure water; the raw materials are required to be large, thick, without scars, rot or deterioration, with hard cores and 50% to 60% maturity. During drum impurity removal, the green plums enter the rotating screen from the feed inlet and are constantly turned over. When turning over, pure water is sprayed on the top of the screen to clean the impurities and leaves in the green plums, thereby achieving preliminary screening and cleaning.

[0014] (2) Double cleaning: The plums are cleaned by high-pressure bubbling and brushing in turn; the plums enter the second cleaning, namely bubbling, and high-pressure gas is injected into the water to make the plums enter surfing cleaning to remove surface stains. The plums enter the third cleaning, namely brushing, and the plums are turned on the 360° rotating brush to achieve cleaning without dead ends.

[0015] (3) Pre-cooking and peeling: The green plums are pre-cooked and cooled, and then peeled and pitted by a pitting machine to obtain about 85% of the green plum puree; the pre-cooking method is continuous pre-cooking, and after reaching the temperature, the spray cooling process is used to cool down.

[0016] (4) Inactivate enzymes: Heat the green plum puree to about 50-60°C using a tubular preheating enzyme inactivator and allow it to flow for tens of seconds to achieve enzymatic hydrolysis, thereby inactivating enzymes, protecting color, and preventing oxidation.

[0017] (5) Tubular sterilization: The green plum juice is sterilized indirectly by using a tubular heat exchanger. The green plum juice passes through the tubular heat exchanger in a continuous flow state and is heated to the required sterilization temperature, i.e., 110-120°C. After being kept at this temperature for tens of seconds, it is quickly cooled to room temperature, i.e., 30-45°C, through a cold exchanger. At the same time, the waste heat is used to heat exchange the cold material to achieve a sterile level. The entire sterilization process is completed instantly at high temperature. It can kill various microorganisms and spores in the green plum juice, and the number of colonies meets the food grade requirements. At the same time, the original flavor and nutritional components of the green plum juice are greatly preserved, and the shelf life reaches about 10 months.

[0018] The sterilization process of green plum products in this scheme has an original heat recovery system, which has the advantages of small footprint, large waste heat recovery capacity, and low steam consumption, and improves the product qualification rate to more than 99%. This sterilization uses the large amount of waste heat of the sterilized material to heat exchange the cold material, and at the same time exchange the cold material for preheating.

[0019] Furthermore, a high-temperature hot water circulation system is provided in the sterilization pipe of the tubular heat exchanger, and the high-temperature hot water circulation system disinfects and sterilizes the sterilization pipe by circulating hot water at 120-125°C, thereby ensuring that the pipe is clean and sterile, and ensuring the qualified rate of green plum juice sterilization.

[0020] Furthermore, there is a pulping process between step (3) and step (4), and the pulp obtained in step (3) enters the high-speed pulping machine to produce finer pulp, and the pulp and residue separation can reach a juice yield of 80% to 90%.

[0021] Furthermore, there is a filtration process between step (4) and step (5), wherein a 60-mesh filter is used to filter out large particles of impurities and coarse fibers, and then the mixture is filtered through a disc separator to obtain green plum juice.

[0022] Furthermore, the mesh size of the rotary screen in step 1 is about 10 mm.

[0023] Furthermore, in step (5), the sterilized green plum juice is aseptically filled into large aseptic bags for storage.

[0024] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A sterilization process for greengage products, characterized in that: The process steps include: (1) Drum impurity removal: Green plums are removed by rotating screens and spraying pure water; (2) Double cleaning: high-pressure bubbling cleaning and brush cleaning are used to achieve green plum cleaning; (3) Pre-cooking and peeling: pre-cook the green plums, cool them down, and then use a pitting machine to remove the skin and pits to obtain green plum puree; (4) Inactivate enzymes: Heat the green plum puree to about 50-60°C using a tubular preheating enzyme inactivator and flow it for tens of seconds to achieve enzymatic hydrolysis; (5) Tube sterilization: Use a tubular heat exchanger to sterilize the green plum juice indirectly. The green plum juice passes through the tubular heat exchanger in a continuous flow state and is heated to the required sterilization temperature, i.e., 110-120°C. After being kept at this temperature for tens of seconds, it is quickly cooled to room temperature, i.e., 30-45°C, through a cold exchanger. At the same time, the waste heat is used to heat exchange the cold material to achieve a sterile level.

2. The sterilization process of a greengage product according to claim 1, characterized in that: A high-temperature hot water circulation system is arranged in the sterilization pipeline of the tubular heat exchanger, and the high-temperature hot water circulation system disinfects and sterilizes the sterilization pipeline by circulating hot water at 120-125°C.

3. The sterilization process of a greengage product according to claim 1, characterized in that: There is a pulping process between step (3) and step (4). The pulp obtained in step (3) enters the high-speed pulping machine and comes out as a finer pulp. The pulp and residue separation can reach a juice yield of 80% to 90%.

4. The sterilization process of a greengage product according to claim 1, characterized in that: There is a filtration process between step (4) and step (5), in which large particles of impurities and coarse fibers are first filtered out using a 60-mesh filter, and then the mixture is finely filtered in a disc separator, thereby obtaining green plum juice.

5. The sterilization process of a greengage product according to claim 1, characterized in that: The mesh size of the rotary screen in step 1 is about 10 mm.

6. The sterilization process of a greengage product according to claim 1, characterized in that: In the step (5), the sterilized green plum juice is aseptically filled into a large aseptic bag for storage.

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