CN106858659A - A kind of ultrasonic wave and the fruits and vegetables bacteria reducing cleaning method of subacidity hypochloric acid water collaboration - Google Patents
A kind of ultrasonic wave and the fruits and vegetables bacteria reducing cleaning method of subacidity hypochloric acid water collaboration Download PDFInfo
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- CN106858659A CN106858659A CN201611270036.7A CN201611270036A CN106858659A CN 106858659 A CN106858659 A CN 106858659A CN 201611270036 A CN201611270036 A CN 201611270036A CN 106858659 A CN106858659 A CN 106858659A
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- acid water
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- hypochloric acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- Food Science & Technology (AREA)
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- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cleaning By Liquid Or Steam (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A kind of method of the fruits and vegetables bacteria reducingization cleaning cooperateed with the invention discloses ultrasonic wave and subacidity hypochloric acid water.Certain density subacidity hypochloric acid water is injected in supersonic wave cleaning machine first, the power and temperature of supersonic wave cleaning machine are adjusted to suitable parameter, then set scavenging period and start working.The present invention is in the case of effectively removal fruit and vegetable surfaces dirt, fruit and vegetable surfaces can quickly be carried out sterilized, its effect is more than exclusive use subacidity hypochloric acid water or ultrasonic wave cleaning treatment, and the method has the effect of certain removal residues of pesticides, while ultrasound and subacidity hypochloric acid water collaboration treatment do not interfere with fruits and vegetables deformation quantity and quality.Subacidity electrolysis water broad-spectrum, efficiently, especially can be reduced into water after the effect of itself and organic matter, compare with current other bactericide, safe noresidue, to human body and environment-friendly.The present invention suitable for fruits and vegetables class product sterilization fresh-keeping, the residual removal of agriculture, while in applying also for the cleaning field of meat products.
Description
Technical field
The present invention relates to the cleaning method of fruits and vegetables, and in particular to a kind of ultrasonic wave and the fruits and vegetables of subacidity hypochloric acid water collaboration
Bacteria reducing cleaning method.
Background technology
China is large agricultural country, is also fruits and vegetables productive consumption big country, the fruits and vegetables cultivated area of current China constantly expanding,
Fruits and vegetables production has unique advantages for development and diversity, fruits and vegetables industry develop rapidly to China bring it is significant economical and
Social benefit.However, in recent years, the infectious disease related to agricultural product constantly breaks out, it is excessive that various fruits and vegetables are exposed residues of pesticides
Safety issue Deng, fruits and vegetables is increasingly subject to each side's concern.
Cleaning and sterilization technology is most important link during garden stuff processing, directly influences quality, the safety of finished product
Property and shelf life.The direct aqueous cleaning fruits and vegetables with clear water or containing detergent, can to a certain extent remove surface can
The soil and impurity seen, but it is extremely limited to the removal effect of microorganism, in fresh fruit of vegetables process, often using containing chlorbenside
Microbial inoculum carries out cleaning and sterilization to product, it is ensured that the safety of product.Chloride bactericide the most frequently used at present is sodium hypochlorite, and it is because killing
Bacterium is rapid, cheap, have a wide range of application etc., and advantage is largely used, but chloride bactericide in use easily with it is organic
Thing reacts and generates residual chlorine compound, such as hydracid, chloroform, human body can be produced potentially hazardous.In recent years, it is many
Research is devoted to finding the substitute of chloride bactericide, and at present, the new technique for fruits and vegetables cleaning and sterilization has：Ozone, purple
Outside line irradiation, nano titanium oxide technology etc..Wherein：When ozone is as sterilization aqua, its mass concentration in water
0.3-4mg/L need to be reached, product is O2And H2O, environmentally safe noresidue is a kind of bactericide of environmental protection.But
Ozone has unstability and high oxidative, it is necessary to the concentration of monitor in real time ozone, finds optimal during actually utilizing
Bacteriocidal concentration, and security requirement is higher；Ultraviolet irradiation belongs to pure physical sterilization method, with simple structure, using just
The advantages of victory, broad-spectrum high efficacy, non-secondary pollution, but ultraviolet sterilization there is also sterilized dead angle, ultraviolet decline, worn simultaneously
The defect such as saturating power is not strong；Nano titanium oxide has antibacterial sterilization, absorbs the excellent spies such as ultraviolet, automatically cleaning, excellent in barrier property
Property, it can produce the free radical of strong oxidizing property under light illumination, so as to suppress and kill microorganism, play good in garden stuff processing
Good anti-bacterial refreshing effect, it has broad application prospects in field of food, but titanium dioxide nanoparticle is strong to human body
The aspects such as health, living environment and social safety still require study with the presence or absence of the problem of potential negative effect.
Subacidity hypochloric acid water be dilute saline solution or dilute hydrochloric acid solution under electric field action, consume the electrolysis of micro electric energy and form
The function water with biocidal efficacies.At present, extensive exploitation is food industry, agricultural, animal husbandry, garden to subacidity hypochloric acid water
The selectable another new type bactericide such as skill and medical domain.Subacidity hypochloric acid water ACC is 10-80mg/L, and pH value is approached
Neutrality, to being reduced to light water after no skin irritation, with organic matter reaction, its sterilizing ability is hypochlorite (ClO-)
80-150 times, belong to the green bactericide of highly effective and safe.Subacidity hypochloric acid water is with instantaneous, wide spectrum, efficient, safety, without residual
The sterilized feature stayed, to food-borne pathogens such as salmonella, pathogen is respectively provided with for vibrio parahemolyticus and Escherichia coli etc.
Good killing effect, can use it for the aspect such as control of microorganism during fruits and vegetables sterilization treatment.
The content of the invention
Subacidity hypochloric acid water is a kind of novel green sterilizing function water of rising in recent years, is widely used to many necks
Domain, but subacidity hypochloric acid water independent role easily influenceed by other factors such as organic matters, if do not washed clean clearly, easily influences it
Bactericidal effect, meanwhile, ultrasonic wave, with certain impact peel benefit, can effectively remove fruit as a kind of physical cleaning mode
The visible soil in vegetable surface and impurity, cleaning efficiency are high.Thus using ultrasonic wave as a kind of effective assisting sterilisation mode with it is micro-
Acid hypochloric acid water combines the technical problem that can effectively solve correlation.The invention reside in a kind of ultrasonic wave of offer and subacidity
The fruits and vegetables bacteria reducing cleaning method of hypochloric acid water collaboration, to solve the cleaning in fruits and vegetables cleaning process and sterilized problem.
The step of technology that the present invention is used, is as follows：
The present invention is first injected in supersonic wave cleaning machine certain density subacidity hypochloric acid water, then adjusts ultrasonic wave
The power of cleaning machine, time and temperature are operated to suitable parameter.
The effective chlorine density ACC of subacidity electrolysis water used is 30~60ppm, pH value 5.0- in injection supersonic wave cleaning machine
6.5, oxidation-reduction potential ORP are 700-900mV.
The time of ultrasonic wave and the collaboration treatment of subacidity hypochloric acid water is 3-6min, and treatment effect is cooperateed with more than certain time length
Weaken.
The subacidity hypochloric acid water for using is 3-8 with the mass ratio of fruits and vegetables:1.
300~the 450W of power of supersonic wave cleaning machine.
The invention has the advantages that：
1. traditional thermal sterilization technology is substituted, and for the cleaning of instant fruit and vegetable, energy high-efficient cleaning removes dirt, and disease can be effectively killed again
Bacterium, moreover it is possible to degrading pesticide residues, with significant technological merit.
2. easy to operate, efficient, cleaning, cost is relatively low.
3. compared to other cleaning and sterilizing modes are safer, small to carrying capacity of environment, meet continuable development principle.
4. deformation quantity will not be produced in fruits and vegetables cleaning process, it is few to fruits and vegetables mechanical damage, do not influence fruit vegetable nutrient to be worth.
5. labour intensity can be reduced, there is provided cleaning efficiency, reduce cleaning water consumption, saving water resource.
6. the present invention is applied widely, is applicable not only to the cleaning of fruit or vegetable type food, applies also for the cleaning of meat products
In field.
Specific embodiment
With reference to specific embodiment, the invention will be further described.
Embodiment 1：
Romaine lettuce is chosen as cleaning object, subacidity hypochloric acid water (pH=6.06, ACC=57mg/L, ORP=812mV),
RY-600AT type supersonic wave cleaning machines power setting is 300W, and subacidity hypochloric acid water is 3 with the mass ratio of romaine lettuce:1, during treatment
Between be 3min, the total plate count on romaine lettuce surface drops to 3.3lg (cfu/ml) respectively by 5.98lg (cfu/ml), and sterilizing rate reaches
99.99%；And 3min is individually cleaned using ultrasonic wave under equal conditions, the total plate count on romaine lettuce surface is only by 5.98lg (cfu/
Ml 5.57lg (cfu/ml)) is dropped to respectively, and sterilizing rate is only 61.46%；Subacidity hypochloric acid water is individually used under equal conditions
Cleaning 3min, the total plate count on romaine lettuce surface drops to 5.26lg (cfu/ml) respectively by 5.98lg (cfu/ml), and sterilizing rate reaches
81.24%.Bacteria-eliminating efficacy is：Collaboration is processed>Subacidity hypochloric acid water is individually processed>Ultrasonic wave is individually processed.Through ultrasonic wave and
Romaine lettuce deformation quantity and untreated fish group after the treatment of subacidity hypochloric acid water there was no significant difference (p>0.05) romaine lettuce, is not interfered with
Quality.
Embodiment 2：
Romaine lettuce is chosen as cleaning object, subacidity hypochloric acid water (pH=6.06, ACC=57mg/L, ORP=812mV),
RY-600AT type supersonic wave cleaning machines power setting is 300W, and subacidity hypochloric acid water is 3 with the mass ratio of romaine lettuce:1, during treatment
Between be 6min, the total plate count on romaine lettuce surface drops to 2.86g (cfu/ml) respectively by 5.98lg (cfu/ml), and sterilizing rate reaches
99.99%；And 6min is individually cleaned using ultrasonic wave under equal conditions, the total plate count on romaine lettuce surface is only by 5.98lg (cfu/
Ml 5.51lg (cfu/ml)) is dropped to respectively, and sterilizing rate is only 66.12%；Subacidity hypochloric acid water is individually used under equal conditions
Cleaning 3min, the total plate count on romaine lettuce surface drops to 5.12lg (cfu/ml) respectively by 5.98lg (cfu/ml), and sterilizing rate reaches
86.26%.Bacteria-eliminating efficacy is：Collaboration is processed>Subacidity hypochloric acid water is individually processed>Ultrasonic wave is individually processed.Through ultrasonic wave and
Romaine lettuce deformation quantity and untreated fish group after the treatment of subacidity hypochloric acid water there was no significant difference (p>0.05) romaine lettuce, is not interfered with
Quality.
Embodiment 3：
Romaine lettuce is chosen as cleaning object, subacidity hypochloric acid water (pH=6.06, ACC=57mg/L, ORP=812mV),
RY-600AT type supersonic wave cleaning machines power setting is 300W, and subacidity hypochloric acid water is 3 with the mass ratio of romaine lettuce:1, during treatment
Between be 9min, the total plate count on romaine lettuce surface drops to 4.94g (cfu/ml) respectively by 5.98lg (cfu/ml), and sterilizing rate reaches
90.87%；And 9min is individually cleaned using ultrasonic wave under equal conditions, the total plate count on romaine lettuce surface is only by 5.98lg (cfu/
Ml 5.41lg (cfu/ml)) is dropped to respectively, and sterilizing rate is only 73.08%；Subacidity hypochloric acid water is individually used under equal conditions
Cleaning 9min, the total plate count on romaine lettuce surface drops to 4.55lg (cfu/ml) respectively by 5.98lg (cfu/ml), and sterilizing rate reaches
96.58%.Bacteria-eliminating efficacy is：Subacidity hypochloric acid water is individually processed>Collaboration is processed>Ultrasonic wave is individually processed.
Embodiment 4：
Grape is chosen as cleaning object, subacidity hypochloric acid water (pH=6.47, ACC=40mg/L, ORP=782V),
RY-600AT type supersonic wave cleaning machines power setting is 300W, and subacidity hypochloric acid water is 5 with the mass ratio of grape:1, during treatment
Between be 5min, the pathogen of Botrytis cinerea total plate count on grape surface drops to 3.58g (cfu/ml), kills respectively by 7.23lg (cfu/ml)
Bacterium rate is up to 99.98%.Grape deformation quantity after being processed through ultrasonic wave and subacidity hypochloric acid water is poor without conspicuousness with untreated fish group
Different (p>0.05) quality of grape, is not interfered with.
Embodiment 5：
Chinese cabbage is chosen as simulating pollution object, subacidity hypochloric acid water (pH=6.21, ACC=60mg/L, ORP=
845mV), RY-600AT types supersonic wave cleaning machine power setting is 300W, and subacidity hypochloric acid water is with the mass ratio of Chinese cabbage
8:1, when process time is 6min, treatment sample Pesticides clearance is up to 90%.And individually using at subacidity hypochloric acid water
During reason, the same 6min of process time, but sample Pesticides clearance is only 70%, by after 30min process times, sample middle peasant
Medicine clearance is just up to 90%, but now obvious organoleptic quality change occurs in Chinese cabbage.It is above-mentioned through ultrasonic wave and subacidity
Chinese cabbage deformation quantity and untreated fish group after hypochloric acid water collaboration treatment there was no significant difference (p>0.05) Chinese cabbage, is not interfered with
Quality.When individually being cleaned using ultrasonic wave combination running water, process time 6min, sample Pesticides clearance is only up to
40%.
Claims (2)
1. a kind of ultrasonic wave and the fruits and vegetables bacteria reducing cleaning method of subacidity hypochloric acid water collaboration, comprise the following steps：By micro- acid
Property hypochloric acid water injection supersonic wave cleaning machine in, the effective chlorine density ACC of described subacidity electrolysis water is 30~60ppm, pH
Value 5.0-6.5, oxidation-reduction potential ORP are 700-900mV, are put into fruits and vegetables, and subacidity hypochloric acid water is with the mass ratio of fruits and vegetables
3-8:1, a length of 3-6min during ultrasonic cleaning.
2. the fruits and vegetables bacteria reducing cleaning method that a kind of ultrasonic wave according to claim 1 and subacidity hypochloric acid water are cooperateed with,
It is characterized in that：The power of described supersonic wave cleaning machine is 300~450W.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107889877A (en) * | 2017-11-27 | 2018-04-10 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of bacteria reducing method of freshwater crayfish benevolence |
| CN109338665A (en) * | 2018-11-19 | 2019-02-15 | 珠海格力电器股份有限公司 | Washing machine drum sterilization method and device and washing machine |
| CN109864131A (en) * | 2019-03-27 | 2019-06-11 | 中国农业科学院农产品加工研究所 | Fresh-cut fruit and vegetable green sterilizes color protecting method |
| CN110419965A (en) * | 2019-08-07 | 2019-11-08 | 深圳市康弘环保技术有限公司 | Cleaning method, device, equipment and the computer readable storage medium of fruits and vegetables |
| CN112741151A (en) * | 2021-01-19 | 2021-05-04 | 江西农业大学 | Method for sterilizing egg and improving quality of egg during storage |
| CN113349324A (en) * | 2021-06-08 | 2021-09-07 | 河北北方学院 | Cleaning method of clean potato vegetables and product |
| CN113632832A (en) * | 2021-08-17 | 2021-11-12 | 安徽农业大学 | Fruit vegetables preliminary treatment all-in-one |
| CN114903079A (en) * | 2022-05-26 | 2022-08-16 | 福建农林大学 | Preservation method for delaying discoloration and lignification of fresh velvet antler mushroom fruiting bodies |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| CN115191480A (en) * | 2021-04-14 | 2022-10-18 | 吉林农业大学 | Method for eliminating Escherichia coli O157H 7 and biomembrane on surface of fresh-cut lettuce by combining ultrasonic wave with sodium hypochlorite and phytic acid |
| WO2024077836A1 (en) * | 2022-10-12 | 2024-04-18 | 江苏省农业科学院 | Broccoli preservation method for simple cold-chain circulation |
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| CN113349324A (en) * | 2021-06-08 | 2021-09-07 | 河北北方学院 | Cleaning method of clean potato vegetables and product |
| CN113632832A (en) * | 2021-08-17 | 2021-11-12 | 安徽农业大学 | Fruit vegetables preliminary treatment all-in-one |
| CN114903079A (en) * | 2022-05-26 | 2022-08-16 | 福建农林大学 | Preservation method for delaying discoloration and lignification of fresh velvet antler mushroom fruiting bodies |
| CN114903079B (en) * | 2022-05-26 | 2023-10-27 | 福建农林大学 | Fresh-keeping method for delaying color change and lignification of fresh velvet mushroom fruiting bodies |
| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
| WO2024077836A1 (en) * | 2022-10-12 | 2024-04-18 | 江苏省农业科学院 | Broccoli preservation method for simple cold-chain circulation |
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