CN113115898B - Sterilization method for granular or powdery food with low water activity - Google Patents
Sterilization method for granular or powdery food with low water activity Download PDFInfo
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
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Abstract
The invention provides a microwave sterilization method for granular or powdery foods with low water activity, belonging to the technical field of microwave sterilization. The method utilizes the advantage of microwave integral heating to rapidly treat granular or powdery food with low water activity, then the temperature of the food is increased to the target temperature, and the food is subjected to heat preservation treatment for a certain time to reach the target sterilization degree; meanwhile, the heat preservation sterilization stage can be simultaneously assisted with microwaves with low power and large penetration depth and is treated by utilizing the non-thermal effect of the microwaves. Therefore, the method provided by the invention can greatly shorten the sterilization time and improve the product quality while ensuring the sterilization effect.
Description
Technical Field
The invention belongs to the technical field of microwave sterilization, and particularly relates to a sterilization method of granular or powdery foods with low water activity.
Background
Low water activity food products are generally referred to as food products having a water activity AW of less than 0.7. The granular or powdery food with low water activity mainly comprises flavoring agents such as garlic powder, chicken essence, pepper powder, cumin powder, etc.; powdered foods such as milk powder, protein powder, flour, etc.; soaking food such as green tea, black tea, pu' er tea, etc. Taking the example of a seasoning, too high a level of bacteria causes frequent food safety events, which is particularly common in non-claimed cooking countries. Canadian and Switzerland have successively exploded food poisoning by Salmonella, and the infection medium is black pepper and white pepper.
Current microbial control techniques for low water activity foods include superheated steam sterilization and irradiation treatment techniques. The problem that the water content is increased after sterilization and secondary sterilization is needed exists in the superheated steam sterilization, and the mixed bacteria are easy to introduce again. The safety problem of irradiation sterilization irradiation food is still controversial, and the irradiation sterilization irradiation food is severely limited in import and export; and meanwhile, irradiation peculiar smell or irradiation residue is easy to generate, and the irradiation places are limited.
The microwave sterilization utilizes the combined action of microwave thermal effect and non-thermal effect to sterilize microorganisms, and has the characteristics of high heating speed, high food quality, no residual chemical components and the like. Meanwhile, the method has the advantages of low cost, no secondary drying, no irradiation hidden danger and the like, and is a preferred alternative sterilization mode of the superheated steam sterilization and irradiation treatment technology. However, only conventional microwave sterilization methods are used to sterilize low water activity granular or powder foods. The heat resistance of the spores is stronger under the low-moisture condition, and the spores need stronger heat treatment degree to kill at the moment, however, the microwave has the condition of uneven heating, and the long-time microwave sterilization process can cause the problems of larger temperature difference between cold and hot points, agglomeration of low-moisture granular and powdery foods, color change and the like. Therefore, how to improve the existing microwave sterilization mode, so that the sensory quality, the nutritional ingredients and the sterilization effect of the product are more effectively ensured not to be affected in the industrial sterilization process, which is a challenge for the field.
Disclosure of Invention
The invention provides a sterilization method for granular or powdery foods with low water activity, which can directly carry out process judgment and evaluation in the whole sterilization process, and can effectively ensure the sensory quality, nutritional ingredients and sterilization effect of different granular or powdery foods with low water activity while meeting the industrial sterilization requirements of the granular or powdery foods with different water activities.
In order to achieve the aim, the invention provides a sterilization method for low-water-activity granular or powdery foods, which adopts a mode of combining a microwave sterilization process and a heat preservation sterilization process to treat the low-water-activity granular or powdery foods.
Preferably, in the thermal insulation sterilization process, the microwave with low power and large penetration depth is used for processing by utilizing the non-thermal effect of the microwave, wherein the microwave with low power and large penetration depth is selected from microwaves with solid source 433+/-15 MHz.
Preferably, the low-moisture granular or powdery food is at least one selected from the group consisting of seasonings, milk powder/flours and soaked foods.
Preferably, the seasoning is at least one selected from chicken essence, garlic powder, pepper powder, chilli powder, five spice powder, cumin powder and barbecue powder, the milk powder/flour food is at least one selected from milk powder, protein powder and flour, and the soaked food is at least one selected from green tea, black tea and puer tea.
Preferably, the method specifically comprises the following steps:
s1: judging the type of food to be detected;
s2: determining the moisture content of the food to be detected, judging whether the food meets the standard by comparing the moisture content with the moisture content specified in the national standard or the industry standard, directly performing microwave sterilization on the food which meets the standard, and performing drying treatment on the food which does not meet the standard until the food meets the standard, and performing microwave sterilization;
s3: according to the type of the food to be detected, the corresponding heat treatment degree F value and sterilization parameters of the food to be detected are adjusted to perform microwave sterilization;
s4: at the end of microwave sterilization, calculating the heat treatment degree F1 value of the food to be detected, and recording the temperature T1 at the cold point at the end of microwave heating, wherein:
t is the real-time temperature/. Degree.C in the microwave sterilization stage; t (T) ref Is the reference temperature (90 ℃); z is the Z value (10 ℃) of proteolytic botulinum type B; t is heating time/min;
s5: calculating a theoretical heat treatment degree F2 value of food to be detected entering a heat preservation and sterilization stage, wherein F2=F-F1, and simultaneously calculating theoretical heat preservation time T1 of the heat preservation stage according to a formula (1) in combination with temperature T1 at a cold point when microwave heating is finished;
s6: performing heat preservation and sterilization treatment on food to be detected, and calculating the heat treatment degree F2' of the food to be detected, wherein:
wherein T' is the real-time temperature/. Degree.C in the heat preservation and sterilization stage; t (T) ref Is the reference temperature (90 ℃); z is the Z value (10 ℃) of proteolytic botulinum type B; t' is heating time/min;
s7: and (3) comparing the F2 'value with the F2 value in real time until the F2' value reaches the F2 value, and finishing the heat preservation and sterilization treatment.
Preferably, the food to be detected which does not meet the moisture content standard is firstly dried, and then is subjected to microwave sterilization after meeting the standard.
Preferably, according to the type of the food to be detected, the corresponding heat treatment degree F value and sterilization parameters of the food to be detected are prepared, and the microwave sterilization is specifically as follows:
for the flavor class: f value=0.5-10 min, food thickness 3-12 mm, microwave power interval 4-8 kW, microwave heating time 40-600s;
for milk powder/flour types: f value=1-12 min, food thickness 2-8 mm, microwave power interval 6kW-10kW, microwave heating time 60-720s;
for the soaked foods: f value=0.5-8 min, food thickness 5-25 mm, microwave power interval 2kW-5kW, microwave heating time 30-540s.
It is understood that the heat treatment degree F and the corresponding sterilization parameters are experimental data obtained by performing microwave sterilization experiments on representative foods such as seasonings, powdered milk flours and soaked foods. In the later experimental process, the experimental data can be taken as the blue book for proper optimization. For example, the F value designed in the study can be used as a general standard for reference, and the microwave sterilization power can be corrected according to the actual sterilization equipment so as to obtain better process parameters.
Preferably, the temperature T corresponding to the food to be detected after the microwave sterilization is finished is specifically:
for the flavor class: t=60-110 ℃;
for milk powder/flour types: t=70-120 ℃;
for the soaked foods: t=50-100 ℃.
It can be understood that the temperature T corresponding to the food to be detected after the microwave sterilization is finished is obtained by experiments performed on specific food samples in different large-sized foods in the earlier stage. The temperature T of each food to be detected at the end of microwave sterilization is as follows: chicken extract: t=60-85 ℃; garlic powder: t=65-95 ℃; pepper powder, chilli powder and spice powder: t=8-110 ℃; milk powder, protein powder: t=80-120 ℃; flour: t=70-90 ℃; green tea: t=50-75 ℃; black tea: t=55 ℃ to 80 ℃; pu' er tea: t=55 ℃ -100 ℃.
Preferably, the heat preservation temperature and the theoretical heat treatment degree F2 value corresponding to the heat preservation sterilization stage of the food to be detected are specifically as follows:
for the flavor class: f2=0 to 9.5min, and the temperature is 60 to 110 ℃;
for milk powder/flour types: f2=0.5 to 11.5min, and the temperature is kept at 70 to 120 ℃;
for the soaked foods: f2=0 to 7.5min, and the temperature is 50 to 100 ℃.
It can be understood that the theoretical heat treatment degree F2 value is identical to the F value, and is basic data obtained by previous experiments using existing microwave sterilization equipment for representative foods in three main classes. In addition, the temperature of the heat preservation corresponding to the heat preservation sterilization stage should be referred to the temperature at the end of the microwave sterilization, namely the end temperature of the microwave sterilization is required to fall in the heat preservation interval, and the temperature range is based on the previous experimental result. In addition, the microwave power of the three foods during heat preservation is suitable for not changing the heat preservation temperature, and experiments prove that the microwave frequency is 433MHz + -15 MHz and the microwave power is suitable for 0-2 kW.
Preferably, if the temperature difference between the temperature of the food to be detected at the end of microwave sterilization and the heat preservation temperature corresponding to the temperature of the food to be detected entering the heat preservation sterilization stage is less than 5 ℃, the heat preservation temperature is adopted to replace the temperature of the food to be detected at the end of microwave sterilization, and the theoretical heat preservation time t1 of the heat preservation stage is calculated again.
It is understood that, according to the calculation formula of the F value of the heat treatment degree, the relationship between the F value and T is exponential, and when the temperature is close to the target temperature (for example, the reference temperature of 90 ℃ in the present invention), the F value may undergo a huge change of the exponent. Therefore, when the temperature of the food to be detected at the end of microwave sterilization is different from the target heat preservation temperature of the food entering the heat preservation sterilization stage by 5 ℃ or more, the time at the moment is exponentially increased, so that the t1 value has no reference significance. The alternative scheme can be to use the heat preservation temperature to estimate approximately, and the actual heat preservation time is larger than the expected value t1, but the two are not different in order of magnitude, so that the frequency and time of trial and error in determining the sterilization parameters can be reduced by taking the difference as a reference.
Preferably, the method further comprises the step of checking the total number of bacterial colonies and the type of microorganisms of the sterilized food after the heat-preserving sterilization treatment;
if the test is qualified, aseptic packaging treatment is carried out, or the subsequent working procedure is directly carried out;
if the test is not qualified, the loop enters step S3, and the iterative test is carried out according to F' =F+0.2 until the test is qualified.
Compared with the prior art, the invention has the advantages and positive effects that:
the invention provides a method for processing different low-moisture granular or powdery foods based on microwave sterilization and heat preservation sterilization, which adopts a temperature rising curve of a supercooling point position to calculate an F value in the microwave sterilization and heat preservation sterilization process, and determines the optimal sterilization effect by updating a theoretical F value and an actual F value in the heat preservation sterilization process in real time. In the process, the sterilization parameters (microwave power, microwave heating time and food thickness) of the food to be detected are adjusted simultaneously, so that the industrialized sterilization process of different low-moisture granular or powdery foods can be satisfied, and the sensory quality, the nutritional ingredients and the sterilization effect of the food can be effectively ensured. In addition, the method provided by the invention has universality for the microwave sterilization equipment, and can be applied to the microwave sterilization equipment with all frequency bands of 400MHz-2500 MHz.
Drawings
Fig. 1 is a flowchart of microwave sterilization of low water activity granular or powder food according to an embodiment of the present invention.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
EXAMPLE 1 Sterilization of Garlic powder
As shown in fig. 1:
s1: judging the type of food: is garlic powder in flavoring.
S2: the water content standard of the garlic powder is obtained according to national food safety standard GB 5009.3-2016 (determination of water content in food), determination of water content and national standard or industry standard of the garlic powder according to general technical condition of GB/T15691-2008 spice condiment (GB/T4789.22-2003 food hygiene microbiology inspection condiment inspection). And obtaining the compliance of the moisture content of the garlic powder through comparison.
S3: and according to the type of the food to be detected, the corresponding heat treatment degree F value and sterilization parameters of the food to be detected are adjusted to perform microwave sterilization. For the batch of garlic powder, the expected F value is 7.8min, the thickness of the garlic powder is 10mm, the microwave heating power is 6.1kW, and the microwave heating time is 165s as a sterilization parameter in the microwave stage.
S4: calculating the heat treatment degree F1 of the microwave sterilization stage, and recording the temperature T1 at the cold point when the microwave sterilization is finished, wherein:
t is the real-time temperature/. Degree.C in the microwave sterilization stage; t (T) ref For the reference temperature of the target sterilized product, T in this test ref =90 ℃ (good bactericidal effect at this temperature); z is the Z value (10 ℃) of proteolytic botulinum type B; t is heating time/min.
The corresponding temperature of the garlic powder at the end of microwave sterilization is 60-110 ℃, the microwave sterilization time is 165s, the actual T1 value is 70.3 ℃, and the microwave can be considered to have the effect of rapid temperature rise in the early stage.
S5: and (3) entering a heat preservation stage, and calculating a theoretical heat treatment degree F2 value and a theoretical heat preservation time t1 of the heat preservation sterilization stage.
F2 =f-F1, where F is a prescribed range or value in S4.
For garlic powder, F2 value is 7.5min, and the temperature is set to 95 ℃.
From T1 obtained in step S4 as a known temperature variable, the holding time (F2 value, t=t1 as a known variable) is calculated using formula (1), and the theoretical sterilization time T1 value can be deduced. However, since the difference between the heat preservation temperature (95 ℃) and the microwave end temperature (70.3 ℃) is large, the heat preservation time is more than 152s by calculating with the heat preservation temperature of 95 ℃ as the reference temperature T1, and the time is taken as the theoretical sterilization time T1 value.
S6: performing heat preservation and sterilization treatment on food to be detected, and calculating the heat treatment degree F2' of the food to be detected, wherein:
wherein T' is the real-time temperature/. Degree.C in the heat preservation and sterilization stage; t (T) ref Is the reference temperature (90 ℃); z is the Z value (10 ℃) of proteolytic botulinum type B; t' is heating time/min;
s7: and comparing the F2 'value with the F2 value in real time until the F2' value reaches the F2 value, and stopping the heat preservation sterilization treatment after the heat preservation sterilization treatment is finished.
The results show that when the incubation time is 3min, F2' > F2, the incubation is stopped. After the whole sterilization process is finished, F90=7.94 min is calculated, and the requirement of the target F value=7.8 is met.
EXAMPLE 2 post-sterilizing treatment of Garlic powder
The steps S1-S7 are unchanged, and after the step S7, the method further comprises the step S8 of: a step of performing a colony count and a microorganism type test (GB/T4789.22-2003 food hygiene microbiology test seasoning test) on the sterilized food;
if the garlic powder is detected to be qualified, the garlic powder achieves the compliance effect, and is subjected to aseptic packaging treatment, or directly enters the subsequent procedures, and the procedures of adding label brands, adding external packages, packing external bags, boxing and the like are used for circulation, sales, storage and the like, and the production date is also marked on the external box after packaging is completed.
If the test is not qualified, the loop enters step S3, and the iterative test is carried out according to F' =F+0.2 until the test is qualified.
Performance testing
In order to verify the sterilization effect of the product obtained by combining the microwave sterilization with the heat-preserving sterilization treatment (S1 to S7) in the above-mentioned example 1, the sterilization effect of the product obtained by combining the microwave sterilization (S1 to S4, that is, the conventional microwave sterilization method) with the sterilization effect of the product obtained by combining the microwave sterilization with the heat-preserving sterilization treatment (S1 to S7, without being assisted by the non-thermal microwave treatment) in the example 1 was compared, and the test results are shown in table 1:
TABLE 1 results of total number of colonies after sterilization
The thermal effect of microwaves means that under the action of microwave field with certain intensity, insects and bacteria in food can be heated up due to molecular polarization phenomenon by absorbing microwave energy, so that protein is denatured and biological activity is lost. As can be seen from the results in Table 1 above, microwave sterilization alone can significantly reduce the total number of colonies of microorganisms, but still at a higher level. This also confirms that microwave sterilization does have a certain unevenness, and thus a certain sterilization dead zone exists only by using microwaves for sterilization. Compared with a single microwave sterilization treatment mode, the microwave sterilization combined heat preservation sterilization treatment mode can effectively sterilize, and the total number of bacterial colonies is reduced to 30-65CFU/g. This is because microwave sterilization utilizes its thermal effect to raise the temperature of the product in a short time and achieves a good and stable sterilization effect by accumulation of heat during the heat preservation.
The total colony count can be further reduced by utilizing microwaves with large penetration depth and low power to sterilize foods under non-thermal effect during heat preservation. This is because the high-frequency electric field also changes the membrane potential and the polar molecular structure due to the non-thermal effect of microwaves, so that proteins and physiologically active substances in microorganisms are mutated and lost activity or die. Plays a special role in sterilization which is not available in conventional physical sterilization, and is one of causes of bacterial death. Therefore, the microwave sterilization is combined with the traditional heat preservation process (assisted by non-thermal microwaves), and is a better sterilization mode.
Claims (7)
1. The sterilization method of low water activity granular or powdery food is characterized in that a microwave sterilization process is adopted, then a heat preservation sterilization process is adopted, and a mode of combined treatment of microwave non-thermal effect with large penetration depth of 433+/-15 MHz is adopted as an auxiliary solid source for treatment, and the specific steps are as follows:
s1: judging the type of food to be detected;
s2: determining the moisture content of the food to be detected, judging whether the food meets the standard by comparing the moisture content with the moisture content specified in the national standard or the industry standard, directly performing microwave sterilization on the food which meets the standard, and performing drying treatment on the food which does not meet the standard until the food meets the standard, and performing microwave sterilization;
s3: according to the type of the food to be detected, the corresponding heat treatment degree F value and sterilization parameters of the food to be detected are adjusted to perform microwave sterilization;
s4: at the end of microwave sterilization, calculating the heat treatment degree F1 value of the food to be detected, and recording the temperature T1 at the cold point at the end of microwave heating, wherein:
T is the real-time temperature/. Degree.C in the microwave sterilization stage; tref is the reference temperature 90 ℃; z is the Z value of 10 ℃ of proteolytic B-type botulinum; t is heating time/min;
s5: calculating a theoretical heat treatment degree F2 value of food to be detected entering a heat preservation and sterilization stage, wherein F2=F-F1, and simultaneously calculating theoretical heat preservation time T1 of the heat preservation stage according to a formula (1) in combination with temperature T1 at a cold point when microwave heating is finished;
s6: performing heat preservation and sterilization treatment on food to be detected, and calculating the heat treatment degree F2' of the food to be detected, wherein:
Wherein T' is the real-time temperature/. Degree.C in the heat preservation and sterilization stage; tref is the reference temperature 90 ℃; z is the Z value of 10 ℃ of proteolytic B-type botulinum; t' is heating time/min;
s7: comparing the F2 'value with the F2 value in real time until the F2' value reaches the F2 value, and finishing the heat preservation and sterilization treatment;
the low-moisture granular or powdery food is selected from at least one of seasonings, milk powder/flour and soaked foods, and the soaked foods are selected from at least one of green tea, black tea and puer tea.
2. The method according to claim 1, wherein the flavoring is at least one selected from chicken essence, garlic powder, pepper powder, chilli powder, spice powder, cumin powder and barbecue spread, and the milk powder/flour is at least one selected from milk powder, protein powder and flour.
3. The method according to claim 1, wherein the step of microwave sterilization is performed by taking a corresponding heat treatment degree F value and sterilization parameters of the food to be inspected according to the type of the food to be inspected:
for the flavor class: f value=0.5-10 min, food thickness 3mm-12mm, microwave power interval 4kW-8kW, microwave heating time 40-600s;
for milk powder/flour types: f value=1-12 min, food thickness 2mm-8mm, microwave power interval 6kW-10kW, microwave heating time 60-720s;
for the soaked foods: f value=0.5-8 min, food thickness 5mm-25mm, microwave power interval 2kW-5kW, microwave heating time 30-540s.
4. A method according to claim 3, characterized in that the temperature T corresponding to the end of microwave sterilization of the food to be checked is in particular:
for the flavor class: t=60-110 ℃;
for milk powder/flour types: t=70-120 ℃;
for the soaked foods: t=50-100 ℃.
5. The method according to claim 4, wherein the temperature of the food to be inspected at the temperature corresponding to the incubation and sterilization stage and the theoretical heat treatment degree F2 have the values of:
for the flavor class: f2=0 to 9.5min, and the temperature is 60 to 110 ℃;
for milk powder/flour types: f2=0.5 to 11.5min, and the temperature is kept at 70 to 120 ℃;
for the soaked foods: f2=0 to 7.5min, and the temperature is 50 to 100 ℃.
6. The method according to claim 5, wherein if the temperature difference between the temperature of the food to be inspected at the end of microwave sterilization and the temperature at which it enters the incubation sterilization phase is less than 5 ℃, the theoretical incubation time t1 of the incubation phase is recalculated by using the incubation temperature instead of the temperature at the end of microwave sterilization.
7. The method according to claim 6, further comprising the step of performing colony count and microorganism type inspection on the sterilized food after the heat-retaining sterilization treatment;
if the test is qualified, aseptic packaging treatment is carried out, or the subsequent working procedure is directly carried out;
if the test is not qualified, the loop enters step S3, and the iterative test is carried out according to F' =F+0.2 until the test is qualified.
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