CN111066992A - Fruit juice sterilization method combining strong pulse light with pulsed magnetic field - Google Patents
Fruit juice sterilization method combining strong pulse light with pulsed magnetic field Download PDFInfo
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- CN111066992A CN111066992A CN201911417798.9A CN201911417798A CN111066992A CN 111066992 A CN111066992 A CN 111066992A CN 201911417798 A CN201911417798 A CN 201911417798A CN 111066992 A CN111066992 A CN 111066992A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
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Abstract
The invention belongs to the field of fruit juice sterilization and preservation, and particularly relates to a method for sterilizing fruit juice by combining strong pulse light with a pulse magnetic field. The implementation steps are as follows: (1) fresh fruit is rinsed with tap water to remove dirt. (2) And (3) juicing the juicable part of the fruit in the step (1). (2) And (3) putting the fruit juice obtained in the step (2) into a transparent container, putting the transparent container into a strong pulse light reaction chamber, setting the strong pulse light parameter to be 500J/single pulse, setting the pulse number to be 15-30 pulses, and operating the strong pulse light. (3) And (4) transferring the fruit juice obtained in the step (3) to a pulsed magnetic field generation chamber, setting the parameters of the pulsed magnetic field to be 3-5T of magnetic field intensity, 30-50 pulses and 30s of pulse interval, operating the pulsed magnetic field, and taking out the vegetables after the operation is finished. The invention has good sterilizing effect on the fruit juice, saves energy, protects environment and has no influence on the quality of the fruit juice.
Description
Technical Field
The invention belongs to the field of fruit juice sterilization and preservation, and particularly relates to a fruit juice sterilization method combining strong pulse light and a pulse magnetic field.
Background
With the improvement of the requirements of people on the quality of life, fruit juice containing rich nutrient substances is more and more favored by consumers. Fruit juice contains higher organic acids, vitamins and phenolic substances, and has already occupied a leading position in the beverage market. The problem of microbial contamination is particularly important at the end of the production, processing and storage of the juice. The economic loss caused by food poisoning caused by pathogenic bacteria in fresh fruit juice is continuously outbreaked all over the world from the end of the 20 th century to the beginning of the 21 st century. Therefore, an effective method for sterilizing fruit juice is needed, but the conventional sterilization methods such as heat sterilization, chemical agent sterilization, etc. all affect the quality of fruit juice, so that a non-heat sterilization method with good sterilization is needed.
The strong pulse light sterilizing technology is a new cold sterilizing technology developed in recent years, adopts a strong white light flash method to sterilize, and mainly comprises a power unit and an inert gas lamp unit. The power unit is a component used for providing high-voltage high-current pulses and providing required energy for the inert gas lamp; the inert gas lamp can emit light with the wavelength from an ultraviolet region to a near infrared region, the spectrum of the light is similar to the spectrum of the sun which reaches the earth, but the intensity of the light is thousands of times to tens of thousands of times stronger than the intensity of the sun. The technology only treats the surface of the food, thereby having little influence on the flavor and the nutrient content of the food, being capable of prolonging the shelf life of the food and fresh food pre-packaged by transparent materials and having great development prospect.
As a recent non-thermal sterilization technique, a pulsed magnetic field has been receiving more and more attention because of its high sterilization rate, and its influence on food nutrition and flavor is small. The inhibition effect of the pulse magnetic field on the food-borne pathogenic bacteria comes from the dielectric barrier principle of strong electric pulse. The strong magnetic field accelerates the charged particles to impact other particle molecules, causing the molecules to decompose and electrolyze into anions and cations. These ions pass through the cell membrane and act on the intracellular material to inhibit the growth of microorganisms. The temperature change is not large in the pulse magnetic field treatment process, the penetrability is good, the sterilization effect is ensured, the food flavor is not influenced, and the sterilization method is an excellent sterilization mode.
However, the above two sterilization methods have their own limitations, the strong pulse light can only treat the surface of the food, the penetration is not strong, and the bacteria inside the food cannot be killed, and the pulsed magnetic field sterilization has strong penetration, but the sterilization time is long.
Disclosure of Invention
The invention combines two outstanding cold sterilization technologies of strong pulse light and pulse magnetic field, has more efficient sterilization effect, reduces sterilization time and sterilization energy consumption, and is a sterilization mode with great prospect. The advantages of the invention are as follows: firstly, the food can be sterilized more thoroughly, and the food can be sterilized completely from inside to outside; and secondly, the time required by sterilization is shortened, the defect of long sterilization time required by pulsed magnetic field sterilization is overcome, but the sterilization effect is not reduced even more than before, and meanwhile, the energy consumption required by sterilization is greatly reduced.
The invention provides a fruit juice sterilization technology combining strong pulse light and a pulse magnetic field, which combines the advantages of two types of sterilization, improves the sterilization effect, shortens the sterilization time and does not influence the fruit juice quality.
The technical scheme of the invention is as follows: cleaning fresh fruits, juicing, putting into a transparent container, treating with pulsed light, treating with pulsed magnetic field after the pulsed light treatment is finished, and taking out the fruit juice.
Wherein before the intensive pulse light treatment, the fruits are washed by tap water and then juiced.
When the pulse strong light is processed, the conditions of the pulse strong light are as follows: using a double xenon lamp emission lamp tube, wherein the distance between the juice and the xenon lamp is 10cm, and irradiating 15-30 pulses under the pulse intensity of 500J after opening the pulse strong light processor.
Wherein during the pulsed magnetic field treatment, the pulsed magnetic field conditions are that the field intensity is 3-5T, the number of pulses is 30-50, the pulse interval is 30s, and the fruit juice is taken out after the treatment is finished.
The invention has the following advantages:
1. the total number of bacteria in the fruit juice can be about 10 by using the invention4-5And 3-4 orders of magnitude reduction is realized on the basis of the method.
2. The invention has simple operation and rapid and efficient sterilization.
3. The invention not only has good sterilization effect on fruit juice, but also can be applied to sterilization of other beverages, and has wide application prospect.
Drawings
FIG. 1 shows the bactericidal effect of pulsed light combined with pulsed magnetic field on Escherichia coli, Salmonella and Staphylococcus aureus.
FIG. 2 shows the effect of combining strong pulse light with different pulse numbers of strong pulse light and a pulse magnetic field on the sterilization of Escherichia coli.
FIG. 3 shows the bactericidal effect of pulsed intense light with different magnetic field strengths on Escherichia coli.
FIG. 4 shows the effect of combining strong pulse light with different pulse magnetic field pulses to kill colibacillus.
Detailed Description
A method for sterilizing fruit juice by combining strong pulse light with a pulse magnetic field comprises the following steps:
(1) washing fruits with tap water, squeezing, and placing fruit juice into a transparent container;
(2) the transparent container is placed in a pulsed light processing chamber, the sample is 10cm away from the lamp tube, the pulsed light processor is started, and 15-30 pulses are irradiated under the pulse intensity of 500J.
(3) And (3) putting the fruit juice obtained in the step (2) into a pulsed magnetic field, wherein the magnetic field intensity is 3-5T, the number of pulses is 30-50, the pulse interval is 30s, and taking out the fruit juice after the treatment is finished.
Evaluation of sterilizing Effect and physicochemical Properties of fruit juice
1. Sterilizing rate of fruit juice
The total number of juice colonies was determined according to the method of GB 4789.2-2016 "determination of total number of colonies for food microbiology test".
2. Sterilizing rate of colibacillus, salmonella and staphylococcus aureus
Escherichia coli was inoculated into 10mL of a nutrient broth medium, cultured for 24 hours, and then treated with a strong pulsed light in combination with a pulsed magnetic field, and the bactericidal rate was calculated using a plate colony counting method.
Inoculating salmonella and staphylococcus aureus into 10mL nutrient broth culture medium, culturing for 48h, then using pulsed intense light combined with pulsed magnetic field to process, and calculating the sterilization rate by using a plate colony counting method.
3. Color evaluation
L a b colour analysis the ultrasound/pulsed light treated vegetables were measured using a colorimeter.
The following further describes the practice of the present invention in conjunction with specific examples.
Example 1
Washing watermelon sold in the market with tap water, cutting into pieces, juicing, putting 10mL of watermelon juice into a test tube, putting the test tube into a strong pulse light treatment chamber, setting the pulse intensity to be 500J/single pulse, enabling the test tube to be 10cm away from a lamp tube, operating 30 pulses after starting the device, taking out the watermelon juice, putting the watermelon juice into a pulse magnetic field reaction chamber, setting the magnetic field intensity to be 5T, setting the pulse number to be 50 and setting the pulse interval to be 30 s. And taking out the watermelon juice after the treatment is finished, and determining the sterilization rate and the color by taking the untreated watermelon juice as a blank.
Example 2
Washing Hami melons sold in the market by using tap water, cutting into blocks, juicing, putting 10mL of Hami melon juice into a test tube, putting the test tube into a pulse high light treatment chamber, setting the pulse intensity to be 500J/single pulse, enabling the test tube to be 10cm away from a lamp tube, operating 30 pulses after starting the device, taking out the Hami melon juice, putting the Hami melon juice into a pulse magnetic field reaction chamber, setting the magnetic field intensity to be 5T, setting the pulse number to be 50, and keeping the pulse interval to be 30 s. Taking out the Hami melon juice after the treatment is finished, and determining the sterilization rate and the color by taking the untreated Hami melon juice as a blank.
Example 3
Washing grapes sold in the market with tap water, peeling and juicing, putting 10mL of grape juice into a test tube, putting the test tube into a pulse strong light treatment chamber, setting the pulse intensity to be 500J/single pulse, keeping the test tube 10cm away from a lamp tube, starting the device, running 30 pulses, taking out the grape juice, putting the grape juice into a pulse magnetic field reaction chamber, setting the magnetic field intensity to be 5T, setting the pulse number to be 50 and keeping the pulse interval to be 30 s. And (4) taking out the grape juice after the treatment is finished, and determining the sterilization rate and the color by taking the untreated grape juice as a blank.
As shown in figure 1, the combination of the strong pulse light and the pulsed magnetic field has a good antibacterial effect on common pathogenic bacteria in three kinds of fruit juice, the number of the three kinds of bacteria is reduced by more than 3 orders of magnitude, and the good antibacterial effect of the combination of the strong pulse light and the pulsed magnetic field is shown.
As is clear from fig. 2, 3 and 4, although the sterilization effect by combining the strong pulse light and the pulsed magnetic field increases as the number of pulses of the strong pulse light increases, the magnetic field strength increases and the number of pulses of the pulsed magnetic field increases, the sterilization effect is excellent even with the lowest intensity.
As can be seen from examples 1, 2 and 3, the combination of the strong pulse light and the pulsed magnetic field has good effect when being practically applied to three fresh juice of watermelon juice, Hami melon juice and grape juice, and the colony number of the three juice is maintained at 1 × 103The following shows that the sterilization by combining the strong pulse light and the pulsed magnetic field has no influence on the quality of the materials.
TABLE 1 comparison of various fruit juicing blanks and treatments
Δ E: the total chromatic aberration is indicated, and when the range is 3.2-6.5, normal people cannot distinguish the chromatic aberration.
Claims (3)
1. A method for sterilizing fruit juice by combining pulse strong light with pulse magnetic field is characterized in that fresh fruits are washed and squeezed, then put into a transparent container, treated by using pulse strong light, treated by using pulse magnetic field after the pulse strong light treatment is finished, and then the fruit juice is taken out.
2. The method for sterilizing fruit juice according to claim 1, wherein the conditions of the pulsed light treatment are as follows: using a double xenon lamp emission lamp tube, wherein the distance between the juice and the xenon lamp is 10cm, and irradiating 15-30 pulses under the pulse intensity of 500J after opening the pulse strong light processor.
3. The method for sterilizing fruit juice according to claim 1, wherein the fruit juice is taken out after the treatment with the pulsed magnetic field under the conditions of 3-5T field intensity, 30-50 pulses and 30s pulse interval.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644108A (en) * | 2005-01-31 | 2005-07-27 | 河北科技师范学院 | Physically sterilizing process for fresh fruit juice |
| CN101292769A (en) * | 2008-06-05 | 2008-10-29 | 清华大学深圳研究生院 | Method and apparatus for materials cooperation disinfection and enzyme dulling with impulse electric field and magnetic field |
| CN107156554A (en) * | 2017-05-27 | 2017-09-15 | 广西北部湾珠乡橄榄食品有限公司 | A kind of preparation method of olive fruit juice |
| CN109018620A (en) * | 2018-09-12 | 2018-12-18 | 浙江安吉原味年代酒业有限公司 | A kind of storage device that rice wine production bactericidal effect is good |
| CN109430627A (en) * | 2018-10-17 | 2019-03-08 | 浙江工业大学 | Processing method of high-anthocyanin red raspberry concentrated juice |
-
2019
- 2019-12-31 CN CN201911417798.9A patent/CN111066992A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1644108A (en) * | 2005-01-31 | 2005-07-27 | 河北科技师范学院 | Physically sterilizing process for fresh fruit juice |
| CN101292769A (en) * | 2008-06-05 | 2008-10-29 | 清华大学深圳研究生院 | Method and apparatus for materials cooperation disinfection and enzyme dulling with impulse electric field and magnetic field |
| CN107156554A (en) * | 2017-05-27 | 2017-09-15 | 广西北部湾珠乡橄榄食品有限公司 | A kind of preparation method of olive fruit juice |
| CN109018620A (en) * | 2018-09-12 | 2018-12-18 | 浙江安吉原味年代酒业有限公司 | A kind of storage device that rice wine production bactericidal effect is good |
| CN109430627A (en) * | 2018-10-17 | 2019-03-08 | 浙江工业大学 | Processing method of high-anthocyanin red raspberry concentrated juice |
Non-Patent Citations (1)
| Title |
|---|
| 张大为等: "《海洋食品加工应用技术》", 31 December 2018, 中国海洋大学出版社 * |
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Application publication date: 20200428 |