High-pressure bacterium control coupled low-temperature fresh-keeping transportation technology

Abstract

The invention discloses a high-pressure bacterium control and low-temperature fresh-keeping coupling transportation technology, and relates to the technical field of food processing and fresh keeping, and the high-pressure bacterium control and low-temperature fresh-keeping coupling transportation technology comprises the following steps: placing packaged fresh products in a pressure-resistant transportation environment; establishing and maintaining a transportation environment pressure of 0.08-0.25 MPa, wherein the pressure is higher than the atmospheric pressure of the external environment; meanwhile, the transportation environment temperature is controlled to be-2 DEG C to 8 DEG C. According to the technical scheme, the pressure difference between the interior and the exterior of the package in the plateau low-pressure environment is effectively balanced, and the problem of package expansion and breakage caused by the pressure difference is fundamentally solved; meanwhile, growth and reproduction of microorganisms are jointly inhibited by the moderate pressure environment and the low-temperature condition, and the metabolic decay process of the food is delayed. Compared with the prior art, the method has the advantages that a conventional pressurizing means is adopted, different types of fresh food are effectively protected in the plateau transportation process under the condition that complex ultrahigh pressure equipment is not needed, and the commodity loss rate is remarkably reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing and preservation technology, in particular to high-pressure bacteria control coupled with low-temperature fresh-keeping transportation technology. BACKGROUND

[0002] With the upgrading of consumption, the market has increasingly high requirements for the quality of food, especially fluid and semi-fluid food (juice, plant protein beverage, high-end soup, etc.). Not only safety and hygiene are required, but also the fresh taste, natural flavor and heat-sensitive nutritional ingredients are required to be preserved to the greatest extent. In this context, the low-temperature fresh-keeping technology emerged as the times require. So-called low-temperature fresh-keeping refers to keeping food in a low-temperature environment (usually 0-4℃) throughout the entire chain from processing to consumption, thereby inhibiting the growth of microorganisms and enzyme activity to delay the deterioration of food quality, so as to achieve the purpose of long-term preservation. Compared with traditional heat sterilization (such as pasteurization and ultra-high temperature instantaneous sterilization), low-temperature fresh-keeping can better avoid the changes in food flavor, loss of nutrients and generation of "cooking flavor" caused by heating.

[0003] The existing low-temperature fresh-keeping technology has the following technical problems: in the processing link, only low temperature cannot completely kill the spoilage bacteria and pathogenic bacteria in the food, and a front-end sterilization means must be used. If traditional heat treatment is used, it will go against the original intention of low-temperature fresh-keeping. If the sterilization is not complete, the product will deteriorate during the shelf life. In the packaging and storage and transportation link, the headspace oxygen in the packaging container will cause the oxidation of the product, and the temperature fluctuation in the logistics process will accelerate the reproduction of microorganisms and the deterioration of quality.

[0004] In view of the above problems, a high-pressure bacteria control coupled with low-temperature fresh-keeping transportation technology is designed, which can realize efficient sterilization of food without relying on heating, and can systematically solve the oxidation and temperature control technology in the whole chain from processing, packaging to transportation, so that the use of the high-pressure bacteria control coupled with low-temperature fresh-keeping transportation technology is needed. SUMMARY

[0005] In view of the deficiencies of the prior art, the present application provides a high-pressure bacteria control coupled with low-temperature fresh-keeping transportation technology, which solves the technical problems raised in the background technology.

[0006] To achieve the above purpose, the present application realizes the technical scheme as follows: the high-pressure bacteria control coupled with low-temperature fresh-keeping transportation technology comprises the following steps: placing the packaged fresh food in a pressure-resistant transportation environment; establishing and maintaining a transportation environment pressure of 0.08-0.25 MPa, which is higher than the external atmospheric pressure; at the same time, controlling the temperature of the transportation environment at-2℃ to 8℃; through the synergistic effect of the pressure and the temperature, the growth of microorganisms is inhibited and the quality of the product is maintained.

[0007] Preferably, the pressure is established by filling the sealed transport environment with nitrogen, carbon dioxide or a mixture thereof with air.

[0008] Preferably, different pressure-temperature parameter combinations are selected according to product characteristics, including: when transporting fresh meat, the pressure is maintained at 0.12-0.15 MPa and the temperature is maintained at 0-4℃; when transporting leafy vegetables, the pressure is maintained at 0.11-0.13 MPa and the temperature is maintained at 0-4℃; when transporting seafood, the pressure is maintained at 0.13-0.15 MPa and the temperature is maintained at -1.5-0℃; when transporting berries, the pressure is maintained at 0.09-0.12 MPa and the temperature is maintained at 2-5℃.

[0009] Preferably, for leafy vegetable and berry products, the pressure change rate during pressurization and depressurization is controlled at no more than 0.02 MPa per minute.

[0010] Preferably, it includes: a pressure-resistant transport container; a pressure control system for establishing and maintaining a set transport environment pressure; a temperature control system for maintaining a set transport environment temperature; a central controller for coordinating the control of the pressure control system and the temperature control system.

[0011] Preferably, the pressure control system includes a pressure sensor and a precision pressure regulating valve, with a pressure control accuracy of ±0.01 MPa.

[0012] Preferably, the temperature control system includes a compressor refrigeration module and a temperature sensor, with a temperature control accuracy of ±0.5℃.

[0013] Preferably, for berry products, a food-grade sulfur release agent or ethylene absorber is added inside the package.

[0014] Advantages The present application provides a high-pressure bacteria control coupled with low-temperature freshness locking transport technology. By establishing and maintaining a transport environment with a pressure moderately higher than the external environment (0.08-0.25 MPa), and forming a synergistic effect with precise low-temperature control (-2℃ to 8℃), the present application has achieved significant advantages: this technical solution effectively balances the pressure difference between the inside and outside of the package in a high-altitude low-pressure environment, fundamentally preventing the problem of package expansion and rupture caused by pressure difference; at the same time, the moderate pressure environment and low-temperature condition jointly inhibit the growth and reproduction of microorganisms, delaying the metabolic corruption process of food. Compared with the prior art, the present application uses conventional pressurization means to achieve effective protection of different types of fresh food during high-altitude transportation without the need for complex ultra-high pressure equipment, significantly reducing commodity loss rate. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1The structural schematic diagram of the high-pressure controlled bacteria coupling low-temperature fresh-keeping transportation technology. DETAILED DESCRIPTION

[0016] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0017] Please refer to Figure 1 The present application provides a technical solution: high-pressure controlled bacteria coupling low-temperature fresh-keeping transportation technology, comprising the following steps: placing the packaged fresh products in a pressure-resistant transportation environment; establishing and maintaining a transportation environment pressure of 0.08-0.25 MPa, which is higher than the external atmospheric pressure; at the same time, controlling the transportation environment temperature at-2℃ to 8℃; through the synergistic effect of the pressure and the temperature, inhibiting the growth of microorganisms and maintaining the product quality.

[0018] The present embodiment is further provided that the establishment of the pressure is achieved by filling nitrogen, carbon dioxide or a mixed gas thereof into the sealed transportation environment.

[0019] The present embodiment is further provided that different pressure-temperature parameter combinations are selected according to the product characteristics, including: when transporting fresh meat, the pressure is maintained at 0.12-0.15 MPa and the temperature is maintained at 0-4℃; when transporting leafy vegetables, the pressure is maintained at 0.11-0.13 MPa and the temperature is maintained at 0-4℃; when transporting seafood, the pressure is maintained at 0.13-0.15 MPa and the temperature is maintained at-1.5-0℃; when transporting berries, the pressure is maintained at 0.09-0.12 MPa and the temperature is maintained at 2-5℃.

[0020] The present embodiment is further provided that for leafy vegetable and berry products, the pressure change rate during the pressurization and depressurization process is controlled at no more than 0.02 MPa per minute.

[0021] The present embodiment is further provided and includes: a pressure-resistant transportation container; a pressure control system for establishing and maintaining the set transportation environment pressure; a temperature control system for maintaining the set transportation environment temperature; a central controller for coordinating and controlling the pressure control system and the temperature control system.

[0022] The present embodiment is further provided and characterized in that the pressure control system includes a pressure sensor and a precision pressure regulating valve, and the pressure control precision reaches ±0.01 MPa.

[0023] The embodiment is further provided with the temperature control system comprising a compressor refrigeration module and a temperature sensor, and the temperature control precision reaches ±0.5℃.

[0024] The embodiment is further provided with, for berry products, adding food-grade sulfur release agent or ethylene absorber in the package.

[0025] The detailed connection means is a technology known in the art, and the working principle and process are mainly introduced below, and the specific work is as follows.

[0026] Embodiment: The high-pressure bacteria control coupled with low-temperature fresh-keeping transportation technology is described in detail by combining a complete supply chain example. In this embodiment, the whole cold chain transportation of high-quality cold fresh yak meat in the Qinghai-Tibet Plateau region is taken as an example, and the specific implementation process is as follows: In the standardized processing workshop in Xining, Qinghai (altitude 2261 meters), select high-quality yak hind leg meat that has passed quarantine, and complete the cutting and trimming in a clean environment at 4℃. The meat is packaged in a multi-layer composite vacuum bag with microporous air permeability function (thickness 0.20mm, burst pressure ≥0.25MPa), with a dosage of 5kg per bag. After vacuumizing to-0.08MPa, the bag is heat-sealed. After packaging, the product is loaded into a pressure-resistant transport box pre-cooled to 2℃, and the box is equipped with a high-precision pressure control system, a double-compressor refrigeration system and a real-time monitoring system.

[0027] The transport fleet travels along the Qinghai-Tibet Highway, with the destination being Naqu, Tibet (altitude 4520 meters). As the altitude continues to rise, the atmospheric pressure gradually decreases from 0.078MPa in Xining to about 0.058MPa in Naqu. During this period, the system monitors the internal and external pressure difference in real time through the pressure sensor, and when the external pressure is lower than the set threshold in the box, the automatic graded pressure compensation mechanism is started: first, maintain a transport pressure of 0.12MPa below an altitude of 3000 meters; when the altitude exceeds 3000 meters, gradually increase to a stable transport pressure of 0.15MPa. The whole pressure regulation process adopts slow control, and the change rate is always kept within 0.015MPa / minute to avoid mechanical damage to the meat fibers caused by sudden pressure changes.

[0028] The temperature control system adopts a two-stage control strategy: on the section below an altitude of 4000 meters, the core temperature is maintained at 0±0.5℃; after entering the ultra-high altitude section, the temperature is raised to 1±0.5℃ to avoid the formation of ice crystals. The relative humidity is stabilized at 70%±5% through an active humidification system, and food-grade silica gel desiccant is placed in the box to effectively prevent the accumulation of condensed water. The box is filled with modified atmosphere containing 5% oxygen, 20% carbon dioxide and 75% nitrogen, further inhibiting the growth of aerobic microorganisms.

[0029] During the whole transportation process, the monitoring system recorded the data of pressure, temperature, humidity and gas concentration in the box every 5 minutes and transmitted it to the monitoring center in real time through satellite link. After arriving in Naqu, the opening inspection showed that all the packages were intact without deformation; the meat color remained bright cherry red, the juice loss rate was only 1.2%; the total number of colonies was 8.2 × 10 3 CFU / g, far below the national standard limit; the volatile base nitrogen value was 14.6 mg / 100 g, indicating that the degree of protein decomposition was very low; through professional sensory evaluation, the meat still maintained the unique flavor of yak meat without any odor.

[0030] It should be noted that the relational terms herein such as first and second and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any such actual relationship or order between such entities or actions.

Claims

1. High-pressure microbial control coupled with low-temperature preservation and transportation technology, characterized in that, Includes the following steps: Packed fresh produce should be placed in a pressure-resistant transportation environment; Establish and maintain a transport environment pressure of 0.08-0.25 MPa, which is higher than the external atmospheric pressure; At the same time, the ambient temperature during transportation will be controlled between -2℃ and 8℃; The synergistic effect of pressure and temperature inhibits microbial growth and maintains product quality.

2. The high-pressure microbial control coupled with low-temperature preservation and transportation technology according to claim 1, characterized in that, The pressure is established by introducing nitrogen, carbon dioxide, or a mixture thereof with air into the sealed transport environment.

3. The high-pressure microbial control coupled with low-temperature preservation and transportation technology according to claim 1, characterized in that, Different pressure-temperature parameter combinations are selected based on product characteristics, including: When transporting fresh meat, the pressure is maintained at 0.12-0.15 MPa and the temperature is maintained at 0-4℃; When transporting leafy vegetables, the pressure should be maintained at 0.11-0.13 MPa and the temperature at 0-4℃. When transporting seafood, the pressure is maintained at 0.13-0.15 MPa and the temperature is maintained at -1.5-0℃. When transporting berries, the pressure should be maintained at 0.09-0.12 MPa and the temperature at 2-5℃.

4. The high-pressure microbial control coupled with low-temperature preservation and transportation technology according to claim 3, characterized in that, For leafy vegetables and berries, the rate of pressure change during pressurization and depressurization should be controlled to no more than 0.02 MPa per minute.

5. The transportation system according to claim 1, characterized in that... Its features include: Pressure-resistant transport containers; Pressure regulation system, used to establish and maintain a set transportation environment pressure; Temperature control system, used to maintain the set transportation environment temperature; The central controller is used to coordinate and control the pressure regulation system and the temperature control system.

6. The transportation system according to claim 5, characterized in that, The pressure control system includes a pressure sensor and a precision pressure regulating valve, with a pressure control accuracy of ±0.01MPa.

7. The transportation system according to claim 5, which uses high-pressure sterilization coupled with low-temperature preservation transportation technology, wherein the temperature control system includes a compressor refrigeration module and a temperature sensor, and the temperature control accuracy reaches ±0.5℃.

8. The transportation system according to claim 1, characterized in that, For berry products, add food-grade sulfur dioxide slow-release agent or ethylene absorbent to the packaging.

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