Method and equipment for inhibiting flatulence of roxburgh rose concentrated juice

Abstract

The invention discloses a method and equipment for inhibiting flatulence of concentrated roxburgh rose juice, belongs to the technical field of food processing, and can significantly inhibit the flatulence phenomenon of the concentrated roxburgh rose juice. The method can be divided into a physical means, a chemical means and a biological means. The method specifically comprises the steps of cooling operation, inert gas protection or vacuum degassing, pH value adjustment, enzymolysis and the like. The methods can effectively inhibit the flatulence phenomenon of the concentrated roxburgh rose juice and solve the safety problem of the concentrated roxburgh rose juice in the production, storage and transportation processes; the development of the rosa roxburghii tratt industry is facilitated, and the important significance is realized.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a method and equipment for inhibiting the flatulence of Rosa roxburghii Tratt concentrated juice. Background Art

[0002] Rosa roxburghii Tratt is the fruit of the perennial deciduous shrub Rosa roxburghii Tratt of the Rosaceae family. Rosa roxburghii Tratt is rich in various active ingredients such as vitamin C (Vc), flavonoids, polyphenols, organic acids, SOD, polysaccharides, and trace elements, and has effects such as anti - inflammation, reducing blood lipid, regulating blood sugar, anti - radiation, and antioxidant.

[0003] At present, a large number of fresh Rosa roxburghii Tratt fruits are processed into Rosa roxburghii Tratt concentrated juice for storage through low - temperature pressing and reverse osmosis dehydration processes.

[0004] During the storage of Rosa roxburghii Tratt concentrated juice at room temperature, obvious flatulence will occur. Especially after six months of storage at room temperature, some Rosa roxburghii Tratt concentrated juice with severe flatulence can even cause the packaging bag (or packaging barrel) to burst. For a long time, the swelling of juice packaging has been regarded as a sign of spoilage and deterioration, which will cause consumers to worry about food safety. Moreover, the packaging burst problem caused by flatulence also poses a threat to the safety of production, transportation, and storage.

[0005] The previous research of our team found that Rosa roxburghii Tratt concentrated juice sterilized by strict ultra - high temperature (UHT) sterilization or ultra - high dose of 60Co - γ irradiation still produces gas under room - temperature storage conditions. This result does not support the hypothesis that microorganisms cause the flatulence of Rosa roxburghii Tratt concentrated juice.

[0006] In - depth research found that the degradation of Vc in Rosa roxburghii Tratt concentrated juice to produce CO2 is the main reason for its flatulence. Among the existing large number of literatures on the degradation of Vc in fruit juice beverages, there is no report on the flatulence of fruit juice beverages caused by the degradation of Vc. This can be attributed to the difference in Vc content between Rosa roxburghii Tratt concentrated juice and general fruit juices. The Vc content in every 100 grams of general commercially available fruit juice beverages is generally about 3 milligrams, while the Vc content in every 100 grams of Rosa roxburghii Tratt concentrated juice can be as high as 6000 milligrams or even higher, which is hundreds of times higher than that of ordinary fruit juices in terms of Vc content. Therefore, for general commercially available fruit juice beverages, even if the Vc degradation reaction occurs, no obvious gas - production phenomenon can be seen, while obvious flatulence can be observed for a relatively low proportion of Vc degradation in Rosa roxburghii Tratt concentrated juice. In addition, gallic acid in phenolic acids in Rosa roxburghii Tratt concentrated juice can theoretically also undergo decarboxylation reaction, and amino acids also have the possibility of undergoing strecker reaction with α - dicarbonyl compounds.

[0007] At present, there is no relevant report on effectively solving the above - mentioned flatulence problem of Rosa roxburghii Tratt concentrated juice. Summary of the Invention

[0008] As described in the above background art, the concentrated juice of Rosa roxburghii tratt is extremely nutritious due to its rich vitamin C (Vc, up to 6000 mg / 100g). However, during storage at room temperature, the problem of flatulence is prominent due to the degradation of Vc to produce CO2. Traditional solutions focus on microbial control. However, the research of our team has found that: natural cooling after ultra-high temperature instantaneous sterilization (UHT) leads to aggravated thermal degradation of Vc, and the gas production reaches 20% (volume ratio); the existing production line lacks a rapid cooling device, and it takes 2 hours for the temperature to drop from 70°C to 20°C, and the Vc loss rate exceeds 30%; pH sensitivity: when pH < 4, the degradation rate of Vc is 3 times higher than that when pH = 5, and the risk of gas production increases significantly. The above problems lead to an annual loss rate of the concentrated juice of Rosa roxburghii tratt as high as 20%, seriously restricting the large-scale development of the industry. The purpose of the present invention is to solve the above technical problems and provide a method for inhibiting the flatulence of the concentrated juice of Rosa roxburghii tratt by using physical, chemical, biological and other means. According to the flatulence characteristics of the concentrated juice of Rosa roxburghii tratt and the summary of a large number of experimental experiences, the method for inhibiting the flatulence of the concentrated juice of Rosa roxburghii tratt mainly includes: temperature reduction operation, inert gas protection or vacuum degassing, pH adjustment and enzymatic hydrolysis, etc. The present invention fills the blank of the background art in this field, and has the characteristics of simple operation and remarkable effect in inhibiting the flatulence of the concentrated juice of Rosa roxburghii tratt, with low cost and can be applied to industrial production.

[0009] The technical solution of the present invention:

[0010] A method for inhibiting the flatulence of the concentrated juice of Rosa roxburghii tratt, comprising the following steps:

[0011] Step 1, the temperature reduction operation inhibits the flatulence of the concentrated juice of Rosa roxburghii tratt;

[0012] Step 2, inert gas protection or vacuum degassing operation inhibits the flatulence of the concentrated juice of Rosa roxburghii tratt;

[0013] Step 3, adjusting the pH value inhibits the flatulence of the concentrated juice of Rosa roxburghii tratt;

[0014] Step 4, using biological means to inhibit the flatulence of the concentrated juice of Rosa roxburghii tratt.

[0015] In the above technical solution, in Step 1, before the temperature reduction operation, the concentrated juice of Rosa roxburghii tratt needs to be subjected to ultra-high temperature instantaneous sterilization treatment.

[0016] In the above technical solution, in Step 1, the specific parameters of the ultra-high temperature instantaneous sterilization treatment are set as the sterilization temperature of 115 - 135°C and the high-temperature heating time of 4 - 6 s.

[0017] In the above technical solution, in Step 1, immediately after the ultra-high temperature instantaneous sterilization treatment, there is a section of curved and coiled double-layer sleeve. The inner tube flows the concentrated juice of Rosa roxburghii tratt that has just undergone instantaneous ultra-high temperature sterilization, and the outer sandwich of the sleeve is connected to the condensed circulating water.

[0018] In the above technical solution, in Step 1, the equipment for providing the condensed circulating water is a chiller, the temperature set by the chiller is 15°C, and the flow rate is 730 L / min.

[0019] In the above technical solution, in Step 1, the temperature of the Rosa roxburghii Tratt concentrated juice at the front end of the cooler is close to 70°C, while the temperature of the Rosa roxburghii Tratt concentrated juice coming out of this device is about 20°C.

[0020] In the above technical solution, in Step 2, the Rosa roxburghii Tratt concentrated juice is transferred into a stainless-steel stirring tank, the rotation speed of the stirring tank is set to 40 r / min, nitrogen is introduced from the bottom of the stirring tank, the flow rate is 5 L / h, and the ventilation time is 3 h.

[0021] In the above technical solution, in Step 2, the Rosa roxburghii Tratt concentrated juice is transferred into a stainless-steel pressure-resistant stirring tank, the rotation speed of the stirring tank is set to 40 r / min, the upper air extraction port is connected to a rotary vane vacuum pump oil pump, and the vacuum degree in the stirring tank quickly drops to about -0.1 Mpa after the vacuum pump works. Keep stirring and the vacuum degree for about 3 h to complete the degassing operation.

[0022] In the above technical solution, in Step 3, the Rosa roxburghii Tratt concentrated juice is transferred into a double-layer stainless-steel reaction kettle, the interlayer of the reaction kettle is passed through with circulating water at about 4°C, the rotation speed is set to 40 r / min, and then powdered sodium hydroxide is slowly added to adjust the pH of the Rosa roxburghii Tratt concentrated juice. The temperature of the Rosa roxburghii Tratt concentrated juice does not exceed 30°C at most. During this period, the pH of the Rosa roxburghii Tratt concentrated juice is continuously monitored using a pH meter until the pH of the Rosa roxburghii Tratt concentrated juice is adjusted to about 5, and then ultra-high temperature instantaneous sterilization treatment is carried out again. The specific parameters are set as the sterilization temperature of 115 - 135°C and the high-temperature heating time of 4 - 6 s.

[0023] In the above technical solution, in Step 4, the Rosa roxburghii Tratt concentrated juice is transferred into a double-layer stainless-steel reaction kettle. The interlayer of the reaction kettle is passed through with circulating water at about 25°C, about 1 g of laccase is added to the Rosa roxburghii Tratt concentrated juice, the rotation speed is set to 40 r / min, and it is stirred at 25°C for 12 h, and then ultra-high temperature instantaneous sterilization treatment is carried out again. The specific parameters are set as the sterilization temperature of 115 - 135°C and the high-temperature heating time of 4 - 6 s.

[0024] In the above technical solution, the method further includes Step 5, filling. In Step 5, the ultra-high temperature instantaneously treated Rosa roxburghii Tratt concentrated juice is filled using a bag-in-box filling machine.

[0025] In the above technical solution, in Step 5, the capacity of the bag-in-box is 3 L, equipped with a butterfly valve, and 2 Kg of Rosa roxburghii Tratt concentrated juice is filled in each bag-in-box.

[0026] Equipment for inhibiting flatulence of Rosa roxburghii Tratt concentrated juice, including an ultra-high temperature instantaneous sterilizer, a chiller, a stainless-steel stirring tank, a rotary vane vacuum pump, a double-layer stainless-steel reaction kettle, and a filling machine; according to the step process in the above method, each equipment is connected in sequence. The ultra-high temperature instantaneous sterilizer is used for sterilization treatment, the chiller is used to provide condensed circulating water, the stainless-steel stirring tank is used for stirring under an inert gas condition, the rotary vane vacuum pump is used for vacuum pumping, the double-layer stainless-steel reaction kettle is used for reacting with enzyme preparations, and the filling machine is used for filling.

[0027] Beneficial effects:

[0028] 1) Cooling operation inhibits flatulence of Rosa roxburghii Tratt concentrated juice. Vc is very sensitive to temperature. The higher the temperature, the faster its degradation rate, and vice versa, the lower the temperature, the more stable it is. Based on this analysis, ultra-high temperature instantaneous sterilization in the processing link of Rosa roxburghii Tratt concentrated juice is an important factor leading to the degradation of Vc in the concentrated juice. According to the industry research results, currently, there is no special cooling device connected to the back end of the ultra-high temperature instantaneous sterilization device on the existing Rosa roxburghii Tratt concentrated juice production line. It takes a long time for Rosa roxburghii Tratt concentrated juice to cool naturally without intervention, and Vc at a relatively high temperature for a long time is extremely prone to degradation;

[0029] If the Rosa roxburghii Tratt concentrated juice sterilized by ultra-high temperature instantaneous sterilization is rapidly cooled in a short time, the stability of Vc in the Rosa roxburghii Tratt concentrated juice can be greatly improved, thus playing a very good role in inhibiting flatulence; Based on the actual situation, although it is common sense to store food at low temperature, in the production link of beverages, as a potential control measure, the cooling operation is often not fully concerned.

[0030] In addition, at a relatively high temperature, decarboxylation of gallic acid and strecker degradation reaction are likely to occur in Rosa roxburghii Tratt concentrated juice. Timely cooling of Rosa roxburghii Tratt concentrated juice to a non-high temperature state can also well inhibit the occurrence of such reactions.

[0031] 2) Inhibiting flatulence of Rosa roxburghii Tratt concentrated juice by inert gas protection or vacuum degassing operation. In the field of food preservation, inert gas protection has been widely used. For example, nitrogen (N2), as an inert gas, is often used in the packaging of foods prone to oxidation and deterioration, such as snack foods like potato chips. In addition, vacuum packaging technology has also been widely applied to the preservation of foods such as cooked meat. In the production process of Rosa roxburghii Tratt concentrated juice, the previous research focus in the industry mainly concentrated on inhibiting flatulence by preventing microbial contamination. However, the strategy of using inert gas protection or vacuum degassing operation to improve the stability of Rosa roxburghii Tratt juice has not received sufficient attention. Inert gas protection technology or vacuum degassing operation can effectively remove the dissolved oxygen in Rosa roxburghii Tratt juice, create an anaerobic environment, further inhibit microbial metabolism and chemical reactions, and significantly improve the stability of Rosa roxburghii Tratt juice. This technical means has not been widely recognized in the industry and has certain innovation and application potential.

[0032] 3) Adjust the pH value to inhibit the gas swelling of the Rosa roxburghii Tratt concentrated juice. The gas swelling phenomenon of the Rosa roxburghii Tratt concentrated juice is closely related to its chemical environment. Experiments have found that when the pH increases, the gas swelling of the Rosa roxburghii Tratt concentrated juice is significantly alleviated or even completely inhibited. By slightly adjusting the pH value of the Rosa roxburghii Tratt concentrated juice, the gas swelling phenomenon of the Rosa roxburghii Tratt concentrated juice can be significantly inhibited.

[0033] 4) Use biological means, such as using laccase and other ways to sediment substrates, which can also play a certain role in inhibiting the gas swelling of the Rosa roxburghii Tratt concentrated juice. Description of the Drawings

[0034] Figure 1 It is a schematic diagram of the implementation process in Example 1;

[0035] Figure 2 It is a schematic diagram of the implementation process in Example 2;

[0036] Figure 3 It is a schematic diagram of the implementation process in Example 3;

[0037] Figure 4 It is a schematic diagram of the implementation process in Example 4;

[0038] Figure 5 It is a schematic diagram of the implementation process in Example 5;

[0039] Figure 6 It is a schematic diagram of the implementation process in Example 6. Detailed Implementation Modes

[0040] The present invention will be described in detail below in conjunction with the drawings and specific embodiments. However, the following embodiments are only for explaining the present invention, and the protection scope of the present invention should include all the contents of the claims. Moreover, through the description of the following embodiments, those skilled in the art can fully implement all the contents of the claims of the present invention.

[0041] All the following examples are implemented in the operation room of a food sterile clean workshop. The food sterile clean workshop includes several parts such as a dressing room, a buffer room, an air shower room and an operation room. In the food sterile clean workshop, people and objects are separated, and the static pressure gradient of each clean operation room should be maintained. More specifically, it should meet:

[0042] 1) Each purification operation room is centrally provided with an independent anteroom as an air lock, and the air lock room is communicated with each operation room at the same time to ensure that the air in the low-clean area does not penetrate into the high-clean area;

[0043] 2) The flow of people in the laboratory passes through changing clothes and shoes in the dressing room → washing hands in the washing room → buffer room → air shower room → each operation room;

[0044] 3) The logistics in the clean workshop enters the buffer corridor after being disinfected by the mechanically interlocked self-disinfecting transfer window from the outer corridor, and then enters each operating room through the transfer window.

[0045] All personnel and materials entering the clean workshop must strictly follow the above operation procedures and standards.

[0046] Equipment and Materials

[0047] Ultra-high temperature instantaneous sterilizer (Model: RP6L10, Zhengzhou Dongchen Fluid Equipment Co., Ltd.), chiller (Model: 40HP, Tianqi Plastic Machinery Co., Ltd.), filling machine (Model: HZDGZ-1, Qingzhou Kaisheng Packaging Machinery Co., Ltd.), stainless steel mixing tank (Model: ZB230805, Hebei Shengtuo Machinery Co., Ltd.), stainless steel pressure-resistant mixing tank (Model: SPT-300ASS, Dongguan Zhiyu Hardware Technology Co., Ltd.), rotary vane vacuum pump (Model: XD-302, Jinan Aoxin Precision Machinery Co., Ltd.), double-layer stainless steel reaction kettle (Model: KWYF-300L, Shanghai Kexing Instruments); Rosa roxburghii Tratt concentrated juice (provided by Guizhou Chuhao Agricultural Science and Technology Development Co., Ltd.), bag-in-box (purchased from Anhui Hongfeng Packaging Co., Ltd.), laccase (purchased from Zhejiang Tianhe Food Biology Co., Ltd.).

[0048] Example 1

[0049] Take 200 Kg of concentrated Rosa roxburghii Tratt juice. First, use the equipment with the model RP6L10 produced by Zhengzhou Dongchen Fluid Equipment Co., Ltd. for ultra-high temperature instantaneous sterilization treatment. The specific parameters are set as the sterilization temperature of 115 - 135 °C and the high-temperature heating time of 4 - 6 s. Immediately following the back end of the ultra-high temperature instantaneous device is a double-layer sleeve that bends back and forth about 10 m. The inner tube flows with the concentrated Rosa roxburghii Tratt juice that has just undergone ultra-high temperature instantaneous sterilization, and the outer sandwich of the sleeve is connected to the condensed circulating water. The equipment providing the condensed circulating water is a chiller with the model 40HP produced by Tianqi Plastic Machinery Co., Ltd. The temperature set for the chiller is 15 °C, and the flow rate is 730 L / min. The temperature of the concentrated Rosa roxburghii Tratt juice at the front end of this cooling device is close to 70 °C, while the temperature of the concentrated Rosa roxburghii Tratt juice coming out of this device can be reduced to about 20 °C. Then, use the in-box bag filling machine with the model HZDGZ-1 produced by Qingzhou Kaisheng Packaging Machinery Co., Ltd. to fill the ultra-high temperature instantaneously treated concentrated Rosa roxburghii Tratt juice into 100 in-box bags equipped with butterfly valves and with a capacity of 3 L. Each in-box bag is filled with 2 Kg of concentrated Rosa roxburghii Tratt juice. The volume ratio of the gas produced by the concentrated Rosa roxburghii Tratt juice processed by this process to the volume of the concentrated Rosa roxburghii Tratt juice is about 10%. Control group (natural cooling): gas production volume ratio of 20%; compared with the control group, the gas production of the concentrated Rosa roxburghii Tratt juice is reduced by about 50%. Treatment group (rapid cooling to 20 °C): gas production volume ratio of 10%, reduced by 50%; cooling efficiency: from 70 °C to 20 °C only takes 10 minutes (traditional cooling takes 2 hours). It can be stored at room temperature after manual boxing. This operation has lower energy consumption and is more cost-saving compared to the conventional method of storing in a cold storage. The implementation process of this example is as Figure 1 shown.

[0050] Example 2

[0051] Take 200 Kg of concentrated Rosa roxburghii Tratt juice. First, use the equipment with the model RP6L10 produced by Zhengzhou Dongchen Fluid Equipment Co., Ltd. for ultra-high temperature instantaneous sterilization treatment. The specific parameters are set as the sterilization temperature of 115 - 135 °C and the high-temperature heating time of 4 - 6 s. Then transfer it through a pipeline into a 300 L stainless steel stirring tank with the model ZB230805 produced by Hebei Shengtuo Machinery Co., Ltd. The rotation speed of the stirring tank is set to 40 r / min. Nitrogen is introduced from the bottom of the stirring tank at a flow rate of 5 L / h, and the ventilation time is 3 h. Then, use the in-box bag filling machine with the model HZDGZ-1 produced by Qingzhou Kaisheng Packaging Machinery Co., Ltd. to fill the ultra-high temperature instantaneously treated concentrated Rosa roxburghii Tratt juice into 100 in-box bags equipped with butterfly valves and with a capacity of 3 L. Each in-box bag is filled with 2 Kg of concentrated Rosa roxburghii Tratt juice. It can be stored at room temperature after manual boxing. The volume ratio of the gas produced by the concentrated Rosa roxburghii Tratt juice processed by this process to the volume of the concentrated Rosa roxburghii Tratt juice is about 12%. Compared with the control group, the gas production of the concentrated Rosa roxburghii Tratt juice is reduced by about 40%. The implementation process of this example is as Figure 2as shown (placing it before the nitrogen purging step in the UHT sterilization is also acceptable).

[0052] Example 3

[0053] Take 200 Kg of concentrated Rosa roxburghii tratt juice. First, use the equipment with the model RP6L10 produced by Zhengzhou Dongchen Fluid Equipment Co., Ltd. for ultra-high temperature instantaneous sterilization treatment. The specific parameters are set as the sterilization temperature of 115 - 135 °C and the high-temperature heating time of 4 - 6 s. Then transfer it through the pipeline into a stainless steel pressure-resistant stirring tank with the model SPT-300ASS and a capacity of 300 L produced by Dongguan Zhiyu Hardware Technology Co., Ltd. The rotation speed of the stirring tank is set at 40 r / min. The upper air extraction port is connected to a rotary vane vacuum pump oil pump with the model XD-302 produced by Jinan Aoxin Precision Machinery Co., Ltd. After the vacuum pump works, the vacuum degree in the stirring tank quickly drops to about -0.1 Mpa, and maintaining stirring and vacuum degree for about 3 hours completes the degassing operation. Then use the in-box bag filling machine with the model HZDGZ-1 produced by Qingzhou Kaisheng Packaging Machinery Co., Ltd. to fill the ultra-high temperature instantaneously treated concentrated Rosa roxburghii tratt juice into 100 in-box bags with a capacity of 3 L equipped with butterfly valves, and 2 Kg of concentrated Rosa roxburghii tratt juice is filled in each in-box bag. After manual packing, it can be stored at room temperature. The volume ratio of the gas produced by the concentrated Rosa roxburghii tratt juice treated by this process to the volume of the concentrated Rosa roxburghii tratt juice is about 8%. Compared with the control group, the gas production of the concentrated Rosa roxburghii tratt juice is reduced by about 60%. The implementation process of this example is as Figure 3 shown (placing it before the vacuum degassing step in the UHT sterilization is also acceptable).

[0054] Example 4

[0055] Transfer 200 Kg of Rosa roxburghii Tratt concentrated juice to a double-layer stainless steel reactor model KWYF-300L produced by Shanghai Kexing Instruments through pipelines. Circulate water at about 4 °C in the reactor jacket, and set the rotation speed to 40 r / min. Then slowly add powdered sodium hydroxide to adjust the pH of the Rosa roxburghii Tratt concentrated juice, with the maximum temperature of the Rosa roxburghii Tratt concentrated juice not exceeding 30 °C. Continuously monitor the pH of the Rosa roxburghii Tratt concentrated juice using a pH meter model PB-10 produced by Sartorius until the pH of the Rosa roxburghii Tratt concentrated juice is adjusted to about 5. Then use a device model RP6L10 produced by Zhengzhou Dongchen Fluid Equipment Co., Ltd. for ultra-high temperature instantaneous sterilization treatment, with the specific parameters set as the sterilization temperature of 115 - 135 °C and the high-temperature heating time of 4 - 6 s. Then use a bag-in-box filling machine model HZDGZ-1 produced by Qingzhou Kaisheng Packaging Machinery Co., Ltd. to fill the ultra-high temperature instantaneously treated Rosa roxburghii Tratt concentrated juice into 100 bag-in-boxes equipped with butterfly valves with a capacity of 3 L, and fill 2 Kg of Rosa roxburghii Tratt concentrated juice into each bag-in-box. After manual packing, it can be stored at room temperature. The volume ratio of the gas produced by the concentrated Rosa roxburghii Tratt juice treated by this process to the volume of the Rosa roxburghii Tratt concentrated juice is about 5%. Compared with the control group, the gas production of the Rosa roxburghii Tratt concentrated juice decreased by about 75%. The implementation process of this example is as shown in the process Figure 4 shown.

[0056] Example 5

[0057] Transfer 200 Kg of Rosa roxburghii Tratt concentrated juice to a double-layer stainless steel reactor model KWYF-300L produced by Shanghai Kexing Instruments through pipelines. Circulate water at about 25 °C in the reactor jacket, add about 1 g of laccase to the Rosa roxburghii Tratt concentrated juice, set the rotation speed to 40 r / min, and stir at 25 °C for 12 h. Then use a device model RP6L10 produced by Zhengzhou Dongchen Fluid Equipment Co., Ltd. for ultra-high temperature instantaneous sterilization treatment, with the specific parameters set as the sterilization temperature of 115 - 135 °C and the high-temperature heating time of 4 - 6 s. Then use a bag-in-box filling machine model HZDGZ-1 produced by Qingzhou Kaisheng Packaging Machinery Co., Ltd. to fill the ultra-high temperature instantaneously treated Rosa roxburghii Tratt concentrated juice into 100 bag-in-boxes equipped with butterfly valves with a capacity of 3 L, and fill 2 Kg of Rosa roxburghii Tratt concentrated juice into each bag-in-box. After manual packing, it can be stored at room temperature. The volume ratio of the gas produced by the concentrated Rosa roxburghii Tratt juice treated by this process to the volume of the Rosa roxburghii Tratt concentrated juice is about 15%. Compared with the control group, the gas production of the Rosa roxburghii Tratt concentrated juice decreased by about 25%. The implementation process of this example is as Figure 5 shown.

[0058] Example 6

[0059] Take 200 Kg of concentrated Rosa roxburghii Tratt juice and perform the following co-treatment steps in sequence:

[0060] 1. Ultra-high temperature instantaneous sterilization and rapid cooling:

[0061] Use an ultra-high temperature instantaneous sterilizer (sterilization temperature: 125 ± 5°C, heating time: 5 ± 0.5 s). Immediately after sterilization, introduce it into a double-layer sleeve cooling system (inner tube diameter: 50 mm, interlayer condensed water temperature: 15°C, flow rate: 730 L / min) to quickly cool the Rosa roxburghii Tratt concentrated juice from 70°C to 20 ± 2°C (it takes 10 minutes).

[0062] 2. Nitrogen protection and deoxidation:

[0063] Transfer the cooled Rosa roxburghii Tratt concentrated juice to a stainless-steel stirring tank (volume: 300 L), stir it evenly at 40 r / min, continuously introduce nitrogen from the bottom of the tank (flow rate: 5 L / h, purity ≥ 99.99%), and maintain it for 3 h to displace dissolved oxygen (oxygen content ≤ 0.5 ppm).

[0064] 3. Precise pH adjustment:

[0065] Transfer it to a double-layer stainless-steel reaction kettle, control the temperature by circulating water at 4°C in the interlayer, slowly add food-grade sodium hydroxide powder, and adjust the pH from the initial value of 3.2 to 5.0 ± 0.2 (it takes 1.5 h, temperature ≤ 30°C).

[0066] 4. Filling and storage:

[0067] After UHT sterilization again (125°C, 5 s), use a sterile bag filling machine (BIB capacity: 3 L) for filling, with each bag filled with 2 Kg of Rosa roxburghii Tratt concentrated juice, and store it at room temperature after sealing.

[0068] Effect verification:

[0069] Gas production inhibition: After 12 months of storage, the gas production volume ratio is 3% (the control group is 20%);

[0070] Vc retention rate: Detected by HPLC, the Vc retention rate reaches 98.2% (the control group is 78.5%);

[0071] Chemical stability: The content of gallic acid decreases by 82%, and Strecker reaction products are not detected.

[0072] Analysis of synergistic mechanism:

[0073] Lowering the temperature shortens the thermal exposure time and reduces the thermal degradation of Vc (the degradation rate is reduced by 60%);

[0074] Nitrogen protection inhibits the oxidation path, and the dissolved oxygen removal rate > 95%;

[0075] Adjusting the pH to 5.0 makes Vc in the optimal stable range (pH 4.8 - 5.2), and the degradation activation energy is increased by 2.3 times.

[0076] The implementation process of this embodiment is as follows Figure 6 shown, indicating that the collaborative use of multiple means can increase the flatulence inhibition efficiency to 97%, which is significantly better than single treatment (the effects of Examples 1-5 are 25%-75%), and there is no need to rely on cold chain storage, and the comprehensive cost is reduced by 40%.

[0077] The above are only specific implementation manners of the present application, enabling those skilled in the art to understand or implement the present application. Various modifications to these embodiments will be obvious to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to these embodiments shown herein, but will be accorded the widest scope consistent with the principles and novel features claimed herein.

Claims

1. A method for inhibiting flatulence caused by concentrated roxburghii juice, comprising the following steps: Step 1: Cooling operation to suppress flatulence of the concentrated roxburghii juice; Step 2: Inert gas protection or vacuum degassing operation to suppress flatulence of the roxburghii concentrated juice; Step 3, adjusting the pH value to inhibit flatulence of the roxburghii concentrated juice; Step 4: Use biological means to inhibit bloating caused by sea buckthorn concentrated juice.

2. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step one, the concentrated roxburghii juice needs to be subjected to ultra-high temperature instantaneous sterilization treatment before the cooling operation.

3. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step 1, the specific parameters of the ultra-high temperature instantaneous sterilization treatment are set as a sterilization temperature of 115-135° C. and a high temperature heating time of 4-6 seconds.

4. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step one, the rear end of the ultra-high temperature instantaneous sterilization treatment is followed by a curved and coiled double-layer casing, the inner tube flows with the sea buckthorn concentrated juice that has just undergone instantaneous ultra-high temperature sterilization, and the outer interlayer of the casing is connected to condensed circulating water. The condensed circulating water is provided by a chiller, the temperature of the chiller is set to 15°C, and the flow rate is 730 L / min; the temperature of the sea buckthorn concentrated juice at the front end of the chiller is 70°C, and the temperature of the sea buckthorn concentrated juice coming out of the device is 20°C.

5. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step 2, the concentrated sea buckthorn juice is transferred into a stainless steel stirring tank, the rotation speed of the stirring tank is set to 40 r / min, nitrogen is introduced from the bottom of the stirring tank, the flow rate is 5 L / h, and the ventilation time is 3 h.

6. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step 2, the concentrated sea buckthorn juice is transferred into a stainless steel pressure-resistant mixing tank. The rotation speed of the mixing tank is set to 40 r / min, and the upper exhaust port is connected to a rotary vane vacuum pump oil pump. After the vacuum pump works, the vacuum degree in the mixing tank will quickly reach -0.1 Mpa. The degassing operation is completed by maintaining stirring and vacuum for 3 hours.

7. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step three, the sea buckthorn concentrated juice is transferred into a double-layer stainless steel reactor, the reactor interlayer is passed through 4°C circulating water, the speed is set to 40 r / min, and then powdered sodium hydroxide is slowly added to adjust the pH of the sea buckthorn concentrated juice. The maximum temperature of the sea buckthorn concentrated juice does not exceed 30°C. During this period, the pH of the sea buckthorn concentrated juice is continuously monitored using a pH meter until the pH of the sea buckthorn concentrated juice is adjusted to 5, and then ultra-high temperature instantaneous sterilization treatment is performed again. The specific parameters are set as a sterilization temperature of 115-135°C and a high temperature heating time of 4-6 s.

8. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: In step 4, the concentrated sea buckthorn juice is transferred into a double-layer stainless steel reactor, and circulating water at 25°C is passed through the reactor interlayer. About 1 g of laccase is added to the concentrated sea buckthorn juice, the rotation speed is set to 40 r / min, and the mixture is stirred at 25°C for 12 h. Then, the mixture is subjected to ultra-high temperature instantaneous sterilization treatment again. The specific parameters are set as a sterilization temperature of 115-135°C and a high temperature heating time of 4-6 s.

9. The method for inhibiting flatulence caused by concentrated roxburghii juice according to claim 1, characterized in that: The method also includes step five, filling. In step five, the ultra-high temperature instantaneously treated sea buckthorn concentrated juice is filled using a bag-in-box filling machine. The bag-in-box has a capacity of 3L and is equipped with a butterfly valve. Each bag-in-box is filled with 2 kg of sea buckthorn concentrated juice.

10. A device for inhibiting flatulence of concentrated roxburghii juice, characterized in that: It includes an ultra-high temperature instantaneous sterilizer, a chiller, a stainless steel stirring tank, a rotary vane vacuum pump, a double-layer stainless steel reactor and a filling machine; according to the step flow, each device is connected in sequence, the ultra-high temperature instantaneous sterilizer is used for sterilization, the chiller is used for providing condensed circulating water, the stainless steel stirring tank is used for stirring under inert gas conditions, the rotary vane vacuum pump is used for vacuuming, the double-layer stainless steel reactor is used for reacting with enzyme preparations, and the filling machine is used for filling.

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