CN103750497B - A kind of biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure - Google Patents
A kind of biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure Download PDFInfo
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- CN103750497B CN103750497B CN201410012772.7A CN201410012772A CN103750497B CN 103750497 B CN103750497 B CN 103750497B CN 201410012772 A CN201410012772 A CN 201410012772A CN 103750497 B CN103750497 B CN 103750497B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
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Abstract
The invention belongs to the fresh-keeping field of food antiseptic, specifically relate to the food fresh-keeping method that a kind of biological bacteriostatic agent combined temperature works in coordination with super-pressure.Comprise the steps: 1., by low acidity food to heat-treat; 2. add biological bacteriostatic agent in the low acidity food, after heat treated, the composition of this biological bacteriostatic agent comprises 0.1 ~ 0.5g/kg nisin, 0.1 ~ 0.5g/kg shitosan, 0.1 ~ 0.5g/kg lysozyme, 0.1 ~ 0.4g/kg epsilon-polylysine, 0.2 ~ 1g/kg allicin and 20 ~ 250g/kg sodium chloride; 3. temperature, is carried out in conjunction with ultra high pressure treatment.Food fresh-keeping method of the present invention, can bacterial spore effectively in passivation low acidity food, and can suppress the sprouting of gemma in the shelf life that 4 DEG C are deposited 20 days.Meanwhile, the loss such as matter structure, local flavor, nutrition, color that food fresh-keeping method of the present invention can avoid conventional high-temperature high pressure food method for disinfection to cause, the low acidity food for pH >=4.5 is particularly favourable.
Description
Technical field
The invention belongs to the fresh-keeping field of food antiseptic, specifically relate to the food fresh-keeping method that a kind of biological bacteriostatic agent combined temperature works in coordination with super-pressure.
Background technology
After low acidity food refers to content balance, pH value is greater than non-alcoholic beverage and the tinned food of 0.85 higher than 4.5 and water activity.The line of demarcation of pH value 4.5 is determined by the habit of clostridium botulinum.Clostridium botulinum is addicted to warm Anaerobic Bacteria, stops growing when pH≤4.8, and when pH≤4.5, its gemma is subject to strong inhibition.
Superhigh pressure technique (ultrahighpressureprocessing, UHP) high static pressure technology (highhydrostaticpressureprocessing is also called, HHP), it is a kind of important non-thermal physical sterilization technology, refer to and the food be sealed in elastic container is placed in water or other liquid pressure system as transmission medium, through more than 100MPa pressure treatment, at the temperature that normal temperature is even lower, kill microorganism wherein, keep the original nutrition of food and organoleptic quality as far as possible simultaneously.Superhigh pressure technique is a kind of multinational cold sterilization technology applied in the world.Research shows, the morphosis of the stress injury microorganism of 300 ~ 700MPa and biochemical character, and then most of microorganism such as kill bacteria trophosome, saccharomycete, mould, virus.But remaining gemma in low acidity food after normal-temperature superhigh pressure process and cause product corrupt, is the difficult problem that this technology faces.Gemma is condition to external world, as strong in resistivities such as heat, irradiation, freezing, dehydration, pressure, chemical substances.Temperature works in coordination with superhigh pressure technique (Pressureassistedthermaltreatments, PATS) be that pressure and temperature combines with the emerging technology improving bactericidal effect by a kind of of development in recent years, its treatment temperature between 50 ~ 80 DEG C, generally lower than 60 DEG C.After raising treatment temperature, the passivation effect of gemma is significantly improved.
Biological antibacterial substance has the advantage such as high effect nontoxic, wide material sources, [Jiang Ming is attracted people's attention gradually in food preservation, anticorrosion, disease treatment etc., Wang Lifeng, rule phoenix rosy clouds. biological antibacterial substance progress. agricultural journal .2013,3 (09): 53-55.].Common biological bacteriostatic agent comprises nisin (nisin), shitosan, lysozyme, epsilon-polylysine and allicin etc.There are some researches prove that biological bacteriostatic agent and superhigh pressure technique combine the bactericidal effect that can improve low acidity food.
The existing several sterilization fresh-keeping methods applied in low acidity food about super-pressure associating biological bacteriostatic agent at present, such as, in Chinese patent CN101496534B, disclose composite biological bacteriostatic agent and the method with super-pressure Collaborative Control Chilled Meats corruption thereof, composite biological bacteriostatic agent used comprises egg white lysozyme, shitosan, nisin.And in CN102283420B, disclose bacteriocin and super-pressure associating antiseptic preservation technology and application thereof, provide a kind of for the antibacterial of food and/or method for disinfection.Patent CN1100505C is separately had to provide a kind of super-pressure, high temp food preservation process, realize the method to the food commercial sterilization of pH >=4.5, use heat and HIGH PRESSURE TREATMENT food simultaneously, by food through preheating, apply at least two pressurized circulation, in the heating and cooling of each circulation experience, between each circulation, there is a pause.And patent CN102178277B provides a kind of method utilizing superhigh pressure technique to produce less salt fish meat sausage, add the auxiliary materials such as salt, white granulated sugar, monosodium glutamate, white pepper powder, Jiang Fen, yellow rice wine, produce fish meat sausage by super-pressure (300 ~ 400MPa) and low, middle temperature (50 ± 10 DEG C) combination.
Visible, super-pressure be combined in other technologies auxiliary under can be that low acidity food provides efficiently, green, safe sterilization and anticorrosion preservation technique.
Summary of the invention
For the technical problem existed in prior art, a kind of biological bacteriostatic agent combined temperature is the object of the present invention is to provide to work in coordination with the food fresh-keeping method of super-pressure, this food fresh-keeping method can bacterial spore effectively in passivation low acidity food, and can suppress the sprouting of gemma in the shelf life that 4 DEG C are deposited 20 days.
To achieve these goals, the technical solution adopted in the present invention is: a kind of biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure, comprises the steps:
1., low acidity food is heat-treated;
2. add biological bacteriostatic agent in the low acidity food, after heat treated, the composition of this biological bacteriostatic agent comprises 0.1 ~ 0.5g/kg nisin, 0.1 ~ 0.5g/kg shitosan, 0.1 ~ 0.5g/kg lysozyme, 0.1 ~ 0.4g/kg epsilon-polylysine, 0.2 ~ 1g/kg allicin and 20 ~ 250g/kg sodium chloride;
3. temperature, is carried out in conjunction with ultra high pressure treatment.
Preferably, low acidity food heat treatment is through 80 ~ 100 DEG C of water bath processing 5 ~ 10min by low acidity food.
Preferably, temperature is 50 ~ 70 DEG C in conjunction with the treatment temperature of ultra high pressure treatment, and processing pressure is 600 ~ 700MPa, and the dwell time is 0.1 ~ 15min.
Preferably, temperature is carried out in temperature is in conjunction with ultrahigh pressure treatment equipment in conjunction with ultra high pressure treatment, and transmission medium is isopropyl alcohol, and rate of pressure rise is 3.5 ~ 4.0MPa/s.
Further, low acidity food is through excess temperature in conjunction with after ultra high pressure treatment, and pressure release to normal pressure, and is cooled to 4 DEG C, then preserves the low acidity food after this process at such a temperature.
Biological bacteriostatic agent combined temperature of the present invention works in coordination with the food fresh-keeping method of super-pressure, can bacterial spore effectively in passivation low acidity food, and can suppress the sprouting of gemma in the shelf life that 4 DEG C are deposited 20 days.Meanwhile, the loss such as matter structure, local flavor, nutrition, color that food fresh-keeping method of the present invention can avoid conventional high-temperature high pressure food method for disinfection to cause, the low acidity food for pH >=4.5 is particularly favourable.In addition, food fresh-keeping method of the present invention overcomes the technology restriction that conventional ultra high pressure technology cannot kill gemma in low acidity food, for the low acidity food industrialization of high nutrition, color and luster, matter structure, local flavor and security provides guide and cutting edge technology.
Detailed description of the invention
For further describing the present invention, below in conjunction with embodiment, the present invention is described in further detail, but does not therefore limit the present invention within described scope of embodiments.
Embodiment 1
Biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure, and step is as follows:
1., first by low acidity food sample after pretreatment at 80 DEG C water bath processing 10min, can cured meat product or passivation fruit and vegetable product enzyme, promote that the gemma in raw material sprouts into trophosome, is beneficial to further sterilization simultaneously.
2., in the raw-food material after 1kg water bath processing, 0.1g nisin, 0.2g shitosan, 0.5g lysozyme, 0.4g epsilon-polylysine, 0.2g allicin and 20g sodium chloride is added.
3., finally carry out temperature in conjunction with ultra high pressure treatment, adopt stress level 600MPa, temperature is set as 55 DEG C, and the dwell time is 15min.Be placed in frozen water after having processed immediately and be cooled to 4 DEG C.
Through detecting, low acidity food can the spores of bacillus subtilin of passivation about 5.5 logarithms through this embodiment process, and can suppress the sprouting of remaining gemma in raw material in the shelf life of 20 days.
Temperature is carried out in temperature is in conjunction with ultrahigh pressure treatment equipment in conjunction with ultra high pressure treatment, and this temperature can record the change of the temperature and pressure in boosting, pressurize, pressure leak process and synthetic image by the probe in process still automatically in conjunction with ultrahigh pressure treatment equipment.Temperature adopts isopropyl alcohol to be transmission medium in conjunction with ultrahigh pressure treatment equipment, and boost phase is tending towards linear, and rate of pressure rise is about 3.7MPa/s, boosts to 700MPa and needs about 3min.Pressure release and cooling are carried out simultaneously, and the time is shorter than 1min.Dwell time does not comprise boosting and time of release.
Embodiment 2
Biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure, and step is as follows:
1., first by low acidity food sample after pretreatment at 95 DEG C water bath processing 9min, can cured meat product or passivation fruit and vegetable product enzyme, promote that the gemma in raw material sprouts into trophosome, is beneficial to further sterilization simultaneously.
2., in the raw-food material after 1kg water bath processing, 0.2g nisin, 0.5g shitosan, 0.4g lysozyme, 0.3g epsilon-polylysine, 0.8g allicin and 50g sodium chloride is added.
3., finally carry out temperature in conjunction with ultra high pressure treatment, adopt stress level 640MPa, temperature is set as 65 DEG C, and the dwell time is 10min.Be placed in frozen water after having processed immediately and be cooled to 4 DEG C.
Through detecting, low acidity food can the spores of bacillus subtilin of passivation about 5.6 logarithms through this embodiment process, and can suppress the sprouting of remaining gemma in raw material in the shelf life of 20 days.
Embodiment 3
Biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure, and step is as follows:
1., first by low acidity food sample after pretreatment at 90 DEG C water bath processing 8min, can cured meat product or passivation fruit and vegetable product enzyme, promote that the gemma in raw material sprouts into trophosome, is beneficial to further sterilization simultaneously.
2., in the raw-food material after 1kg water bath processing, 0.5g nisin, 0.4g shitosan, 0.3g lysozyme, 0.1g epsilon-polylysine, 0.5g allicin and 70g sodium chloride is added.
3., finally carry out temperature in conjunction with ultra high pressure treatment, adopt stress level 620MPa, temperature is set as 60 DEG C, and the dwell time is 6min.Be placed in frozen water after having processed immediately and be cooled to 4 DEG C.
Through detecting, low acidity food can the spores of bacillus subtilin of passivation about 5.7 logarithms through this embodiment process, and can suppress the sprouting of remaining gemma in raw material in the shelf life of 20 days.
Embodiment 4
Biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure, and step is as follows:
1., first by low acidity food sample after pretreatment at 85 DEG C water bath processing 7min, can cured meat product or passivation fruit and vegetable product enzyme, promote that the gemma in raw material sprouts into trophosome, is beneficial to further sterilization simultaneously.
2., in the raw-food material after 1kg water bath processing, 0.4g nisin, 0.3g shitosan, 0.1g lysozyme, 0.2g epsilon-polylysine, 1g allicin and 100g sodium chloride is added.
3., finally carry out temperature in conjunction with ultra high pressure treatment, adopt stress level 700MPa, temperature is set as 50 DEG C, and the dwell time is 2min.Be placed in frozen water after having processed immediately and be cooled to 4 DEG C.
Through detecting, low acidity food can the spores of bacillus subtilin of passivation about 5.8 logarithms through this embodiment process, and can suppress the sprouting of remaining gemma in raw material in the shelf life of 20 days.
Embodiment 5
Biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure, and step is as follows:
1., first by low acidity food sample after pretreatment at 100 DEG C water bath processing 5min, can cured meat product or passivation fruit and vegetable product enzyme, promote that the gemma in raw material sprouts into trophosome, is beneficial to further sterilization simultaneously.
2., in the raw-food material after 1kg water bath processing, 0.3g nisin, 0.1g shitosan, 0.2g lysozyme, 0.3g epsilon-polylysine, 0.6g allicin and 150g sodium chloride is added.
3., finally carry out temperature in conjunction with ultra high pressure treatment, adopt stress level 660MPa, temperature is set as 70 DEG C, and the dwell time is 12min.Be placed in frozen water after having processed immediately and be cooled to 4 DEG C.
Through detecting, low acidity food can the spores of bacillus subtilin of passivation about 6.4 logarithms through this embodiment process, and can suppress the sprouting of remaining gemma in raw material in the shelf life of 20 days.
Above content is only to design example of the present invention and explanation; affiliated those skilled in the art make various amendment to described specific embodiment or supplement or adopt similar mode to substitute; only otherwise depart from the design of invention or surmount this scope as defined in the claims, protection scope of the present invention all should be belonged to.
Claims (3)
1. biological bacteriostatic agent combined temperature works in coordination with a food fresh-keeping method for super-pressure, it is characterized in that this food fresh-keeping method comprises the steps:
1., low acidity food is carried out the heat treatment of 80 ~ 90 DEG C of water-bath 5 ~ 10min;
2. add biological bacteriostatic agent in the low acidity food, after heat treated, the composition of this biological bacteriostatic agent comprises 0.1 ~ 0.5g/kg nisin, 0.1 ~ 0.5g/kg shitosan, 0.1 ~ 0.5g/kg lysozyme, 0.1 ~ 0.4g/kg epsilon-polylysine, 0.2 ~ 1g/kg allicin and 20 ~ 250g/kg sodium chloride;
3., carry out temperature in conjunction with ultra high pressure treatment, treatment temperature is 50 ~ 70 DEG C, and processing pressure is 600 ~ 700MPa, and the dwell time is 0.1 ~ 15min.
2. biological bacteriostatic agent combined temperature according to claim 1 works in coordination with the food fresh-keeping method of super-pressure, it is characterized in that: temperature is carried out in temperature is in conjunction with ultrahigh pressure treatment equipment in conjunction with ultra high pressure treatment, transmission medium is isopropyl alcohol, and rate of pressure rise is 3.5 ~ 4.0MPa/s.
3. biological bacteriostatic agent combined temperature according to claim 1 works in coordination with the food fresh-keeping method of super-pressure, it is characterized in that: low acidity food through excess temperature in conjunction with after ultra high pressure treatment, pressure release to normal pressure, and is cooled to 4 DEG C, then preserves the low acidity food after this process at such a temperature.
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| CN105994616A (en) * | 2016-05-11 | 2016-10-12 | 天津科技大学 | Ultrahigh pressure bacteriostat synergetic milk non-thermal sterilization method and screening method thereof |
| CN107494697A (en) * | 2017-09-19 | 2017-12-22 | 潘见 | A kind of whole fish preservation method of grass carp |
| CN108651811B (en) * | 2018-03-23 | 2021-08-03 | 中国农业大学 | Method for enhancing sterilization effect by optimizing ultrahigh pressure boosting process |
| CN110353154A (en) * | 2019-07-22 | 2019-10-22 | 中国药科大学 | A kind of ablation method of super-pressure Synergistic antimicrobial agent to Listeria Monocytogenes In Food |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN116530522A (en) * | 2023-07-05 | 2023-08-04 | 中国农业大学 | Method for efficiently killing bacillus subtilis spores at normal temperature |
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| CN101356990A (en) * | 2008-09-04 | 2009-02-04 | 南京财经大学 | Food hyperpressure low-temperature sterilization method |
| CN101664137A (en) * | 2009-08-17 | 2010-03-10 | 中国人民解放军总后勤部军需装备研究所 | Preparation method of low-acidity vegetable can and product thereby |
| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
| CN102188034A (en) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | Compound biological antiseptic and preservation agent for food |
| CN102485008A (en) * | 2010-12-02 | 2012-06-06 | 大连渴望科技发展有限公司 | Processing technology of vegetable can |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101356990A (en) * | 2008-09-04 | 2009-02-04 | 南京财经大学 | Food hyperpressure low-temperature sterilization method |
| CN101664137A (en) * | 2009-08-17 | 2010-03-10 | 中国人民解放军总后勤部军需装备研究所 | Preparation method of low-acidity vegetable can and product thereby |
| CN102188034A (en) * | 2010-03-03 | 2011-09-21 | 天津科技大学 | Compound biological antiseptic and preservation agent for food |
| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
| CN102485008A (en) * | 2010-12-02 | 2012-06-06 | 大连渴望科技发展有限公司 | Processing technology of vegetable can |
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