CN113508882B - Sterilizing process of coconut water - Google Patents
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 71
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 22
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- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 18
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- 108010031396 Catechol oxidase Proteins 0.000 abstract description 4
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- 241000588724 Escherichia coli Species 0.000 description 1
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- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
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- 239000003638 chemical reducing agent Substances 0.000 description 1
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- 125000000151 cysteine group Chemical group N[C@@H](CS)C(=O)* 0.000 description 1
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Classifications
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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
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a sterilization process of coconut water, which comprises the following steps: sterilizing coconut water at 30-40deg.C under high pressure and carbon dioxide for 10-30min; then adding a reducing protective agent into the coconut water, and sterilizing the coconut water by low-temperature plasma for 20-80s under the condition of 60-70 kV. The sterilization process adopts high-pressure carbon dioxide for pre-inactivation, and combines low-temperature plasma to further realize thorough sterilization, and meanwhile, the activity of oxidase can be reduced, the oxidation of reducing substances after peroxidase and polyphenol oxidase remain is avoided, and the quality of coconut water is further improved.
Description
Technical Field
The invention belongs to the technical field of coconut water production, and particularly relates to a sterilization process of coconut water.
Background
The coconut juice is a purely natural plant juice, contains abundant vitamins, proteins and other microelements necessary for human bodies, and has the effects of detumescence and diuresis, maintaining beauty and keeping young, improving intestinal functions and the like.
The coconut water is rich in nutrition, so that bacteria are easy to breed, and the characteristic of easy spoilage limits the industrialization prospect in the food field. Food sterilization techniques can be categorized into heat sterilization and non-heat sterilization. The heat sterilization technology is a commonly used method in the food industry, and is classified into pasteurization, low-temperature sterilization, high-temperature sterilization and ultra-high-temperature instantaneous sterilization according to the temperature employed. In recent years, researchers have begun turning their eyes to non-thermal sterilization, which includes both types of physical sterilization and chemical sterilization. The sterilization and fresh-keeping technology of coconut water starts to enter a climax for the application research of non-thermal sterilization technology in the food industry, including sterilization of high-voltage pulse electric field, is one of the most studied non-thermal processing technology in recent years, can effectively kill pathogenic bacteria, coliform and various microorganisms at normal temperature, and is characterized in that liquid materials to be sterilized flow through a processor provided with a high-strength pulse electric field by adopting a pump and the like, and after the microorganisms are subjected to the action of the strong electric field in a very short time, cell structures are destroyed and thalli die. However, the cost of the treatment device is high, the influencing factors are complex, and the influencing reasons are not clear. In addition, the traditional heat sterilization such as pasteurization has better effect, but the existing sterilization process has unsatisfactory inactivation effect on oxidase (peroxidase and polyphenol oxidase) existing in coconut water, and in addition, the sterilization process has larger damage on reducing substances such as Vc, total phenol and the like which are rich in the coconut water, reduces the DPPH value of the coconut water, and obviously reduces the hydroxy free radical scavenging capability. Moreover, the existing sterilization process damages the flavor of the coconut water during sterilization, reduces the transparency of the coconut water and influences the appearance. The factors limit the production and fresh-keeping process of the coconut water, influence the shelf life of the coconut water beverage product, and are not beneficial to market popularization.
Therefore, a novel sterilization process is developed based on a non-thermal sterilization method, the activity of effective substances is maintained while sterilization is realized, the inactivation of oxidase is realized, the taste and the appearance of coconut water are improved, and the method has very important significance for the production and the market popularization of coconut water beverage products.
Disclosure of Invention
The present invention aims to provide a sterilization process for coconut water, which solves one of the problems described in the prior art.
In order to achieve the above object, the present invention is as follows:
a process for sterilizing coconut water includes such steps as high-pressure carbon dioxide pre-sterilizing, adding reductive protecting agent, and low-temp ion sterilization.
According to an embodiment of the invention, the high pressure carbon dioxide pre-sterilization step is: sterilizing at 30-40deg.C with high pressure carbon dioxide for 10-30min. Preferably, the high-pressure carbon dioxide pressure condition is 7-10MPa.
According to an embodiment of the invention, the low temperature ion sterilization step is: and (3) performing low-temperature plasma sterilization treatment for 20-80s under the condition of 60-70 kV.
According to an embodiment of the invention, the reducing protective agent is cysteine. Preferably, the amount of the cysteine is 0.02 to 0.1wt%.
The invention also provides a coconut water beverage prepared by the sterilization process. The antioxidant DPPH value of the coconut water beverage is higher than 60%.
Compared with the prior art, the invention has the beneficial effects that: the sterilization process provided by the invention adopts high-pressure carbon dioxide for pre-inactivation, and combines low-temperature plasma to realize further sterilization, and meanwhile, the inactivation of oxidase can be realized, and the oxidation of the residual peroxidase and polyphenol oxidase on the reducing substances is avoided; in addition, the added reducing cysteine can effectively prevent the total phenols, vc and other reducing substances from being oxidized, and meanwhile, the added cysteine can effectively improve the flavor of the coconut water, the transparency and the quality of the coconut water. Thereby greatly promoting the production and market popularization of the coconut water beverage product.
Detailed Description
In order to make the objects, technical solutions and advantageous technical effects of the present invention more apparent, the present invention will be described in further detail with reference to the following detailed description. It should be understood that the detailed description is intended to illustrate the invention, and not to limit the invention.
The coconut water sterilization process provided by the invention comprises the following steps: sterilizing coconut water at 30-40deg.C under high pressure and carbon dioxide for 10-30min; cysteine is then added into the coconut water, and the coconut water is treated by low-temperature plasma for 20-60s under the condition of 60-70 kV. The method can realize the remarkable reduction or even inactivation of activities such as escherichia coli, mould, saccharomycetes, salmonella, staphylococcus aureus and the like, realize the sterilization effect and realize the inactivation of oxidase. In addition, the degradation of the reducing components is effectively reduced, the reduction of the total phenol and Vc content is avoided, the transparency of the obtained coconut water is high, the flavor and the taste are improved, the browning can not occur within 72 hours at normal temperature, and the quality of the coconut water is greatly improved.
The purpose of the treatment with high pressure carbon dioxide is to treat high pressure CO 2 The viscosity and the diffusion capacity of the liquid-gas mixture are between the liquid and the gas (the high-pressure carbon dioxide pressure is more than 7 MPa), the liquid-gas mixture has special physical properties, changes the external environment of the microorganism in a solution system, and interferes with the surfaces and the interiors of microorganism cellsMetabolism, thus realizing forcing the cell wall of the microorganism to crack or the internal metabolic function to change, reducing the activity of the microorganism and realizing partial inactivation. As the preferable condition of the invention, the high pressure carbon dioxide sterilization is 7-10MPa; the reason is that the partial reduction of the microbial activity in the coconut water is realized under the condition of 7-10MPa, the remarkable reduction of the microbial activity is realized by combining the subsequent treatment of low-temperature plasma, and the sterilization effect is realized. In addition, high pressure CO 2 The treatment of the water effectively reduces the oxygen content in the coconut water, can prevent the oxidation of reducing substances and avoid the generation of brown stain.
The invention aims to provide a reducing protective agent, which enables the coconut water to oxidize the cysteine preferentially under external conditions, thereby protecting the activities of self-reducing components such as total phenols and Vc, maintaining the DPPH free radical scavenging capability of the coconut water, and improving the taste and flavor of the coconut water.
The invention adopts low-temperature plasma treatment and low-concentration hydrogen peroxide as sterilization medium, and aims to ensure that active particles such as nitrogen oxides, ozone, hydroxyl free radicals, superoxide anion free radicals, hydrogen peroxide free radicals and the like generated by the plasma act on protein bonds of C-H, C-N and N-H, so that the activities of PPO and POD are obviously reduced or even inactivated, and the stability of the reducing components in coconut water is maintained.
The invention adopts high-pressure CO first 2 The treatment is carried out to pre-inactivate microorganisms, then the low-temperature plasma treatment is combined to generate active particles to thoroughly inactivate the microorganisms, and under the cooperation of the low-temperature plasma treatment and the active particles, no extra-high-pressure CO is needed to be used 2 The treatment can realize the sterilization effect without high-concentration sterilization medium and high-voltage plasma treatment. In addition, the low-temperature plasma treatment can promote the significant reduction and even inactivation of PPO and POD activities, and in addition, the high-pressure CO 2 The oxygen content in the coconut water is effectively reduced after the treatment, and the factor that the subsequent reducing substances are oxidized is reduced; the added cysteine is used as a protective agent, so that the reducing component in the coconut water can be effectively protected from being oxidized by active particles generated by plasma treatment, and the coconut water is maintained under the cooperation of a plurality of treatment measuresThe stability of the reductive components in the coconut water is ensured, and the original flavor, taste and appearance are ensured.
EXAMPLE 1 coconut Water Sterilization under high pressure carbon dioxide
Breaking the shell of the same batch of ripe coconut, taking water, collecting coconut water, filtering, and refrigerating at 4 ℃. Sterilizing at 30-40deg.C under high pressure (6-11 MPa) for 10-30min.
And respectively detecting the microbial indexes and the physicochemical indexes of coconut water in the blank group and the sterilization group under different conditions.
The microorganism index detection method is carried out according to national Standard beverage for food safety (GB 7101-2015). The results are shown in Table 1.
Table 1: fungus detection results of coconut water after treatment under different high-pressure conditions
From this, it was found that the decrease in microbial activity was not significant enough when the pressure was 6MPa, and the decrease in activity was significant when the pressure was increased to 7MPa, and that significant decrease in activity was achieved when the pressure was increased to 10MPa, as compared with the blank, and that the high pressure condition at 7 to 10MPa was selected.
Table 2: after standing for 4 hours, detecting results of sterilization group and blank group Total Phenols (TPC)
As can be seen from Table 2, after coconut water was treated under high pressure carbon dioxide, the total phenol content was significantly higher than that of the blank group after standing for 4 hours, because the dissolved oxygen content in coconut water was significantly reduced under high pressure carbon dioxide, the total phenol was not easily oxidized, and the detected value was not greatly changed from the initial value of 40.11mg GAE/L. Because the total phenol is not easy to oxidize, the coconut water can not generate obvious brown stain after being sterilized by high-pressure carbon dioxide, and the clear and transparent appearance and color are maintained.
Example 2 Sterilization under Low temperature plasma treatment conditions
0.02-0.1wt% of cysteine is added into coconut water treated by high-pressure carbon dioxide under the condition of example 1, and then low-temperature plasma treatment (hydrogen peroxide solution with the concentration of 10wt% is taken as a sterilization medium) is respectively carried out, wherein the conditions are 60-70kV, and 20-60s. The control group 1 (coconut water treated by low temperature plasma treatment without example 1) and the control group 2 (coconut water treated by low temperature plasma treatment without cysteine added to coconut water treated by example 1) were compared with the microbial index and the physicochemical index, respectively, by taking a blank group (fresh coconut water), an experimental group (coconut water treated by example 1).
2.1 Low temperature plasma sterilizing Effect
And detecting the coconut water microorganism indexes of experimental groups with different sterilization time periods. The microorganism index detection method is carried out according to national Standard beverage for food safety (GB 7101-2015). The results are shown in Table 3.
Table 3: fungus test results of experimental group
Table 4: fungus detection results of control group 1
As can be seen from tables 3 and 4, the inactivation of microorganisms can be thoroughly achieved after 20s of coconut water treated by low-temperature plasma in the experimental group. In contrast, in the control group 1, under the condition that high-pressure carbon dioxide is not used for pre-sterilization, the activity of the fungus is still present, and the inactivation of part of the fungus is realized at 80s. Therefore, the effect of low-temperature plasma sterilization after the high-pressure carbon dioxide pre-sterilization is better.
2.2 Effect of plasma treatment on coconut Water reducing Components
The total phenol content of the coconut water (fresh coconut water) in the blank group (CK) is 40.11mg GAE/L, the plasma treatment of the coconut water with cysteine is taken as an experimental group, the plasma treatment of the coconut water without cysteine is taken as a control group, and the Total Phenol (TPC) content is respectively measured, and the results are shown in the table 5, and the total phenol content and the Vc mass concentration of the coconut water after the plasma treatment of the control group are obviously and gradually reduced, so that the content of the reducing component is reduced by the plasma treatment.
Table 5: influence of different durations of plasma treatment on the content of reducing substances
The total phenol content and the Vc content of the experimental group are slightly reduced after the plasma treatment for 80 seconds, because the cysteine gradually loses the function of the protective agent after being oxidized, and the reducing active ingredient starts to be oxidized, so that the reduction trend is generated. Thus, the activity of the reducing substance is ensured under the condition of adding 0.02 to 0.1 weight percent of cysteine protective agent and selecting 20 to 60 seconds.
2.3 Effect of plasma treatment on the Main enzyme Activity of coconut Water
The effect of the experimental group plasma treatment on the activity of endogenous enzymes (peroxidase POD and polyphenol oxidase PPO) is shown in table 6.
Table 6: results of plasma treatment on endogenous enzyme Activity
The enzyme activity was significantly reduced (p < 0.05) after plasma treatment relative to untreated coconut water. As the time for plasma treatment of the sample increased, a significant decrease in the activity of residual PPO and POD was observed. The activity of POD was reduced to 7.5% at 60s, approaching inactivation.
2.4 Effect of plasma treatment on antioxidant Activity of coconut Water
Fresh coconut water was used as a blank to determine DPPH radical scavenging capacity, which was 60.90%. DPPH radical scavenging ability was measured in each of the control groups 2, which were treated with cysteine-added plasma and coconut water without cysteine, and the results are shown in Table 7.
As is clear from Table 7, the total phenol content and Vc mass concentration of the coconut water after the plasma treatment of the control group are obviously and gradually reduced, which indicates that the plasma treatment reduces the content of the reducing component
Table 7: detection result of coconut Water reducing component after plasma treatment
Table 7 shows the trend of change in antioxidant capacity of coconut water after plasma treatment, which resulted in a decrease in DPPH radical scavenging capacity of coconut water, compared to untreated coconut water (60.90%) with a significant decrease in DPPH (P < 0.05) of control group 2. The DPPH clearance rate is reduced to 36.89% after 20s treatment and to 35.13% after 40s treatment, but the DPPH radical clearance rate is not significantly changed with further extension of the treatment time. It can be seen that the plasma sterilization treatment resulted in a decrease in the antioxidant activity of coconut water and decreased with the increase in treatment time. The antioxidant capacity and the polyphenol are significantly correlated with the Vc content, and thus degradation of the polyphenol and the Vc may be a cause of the decrease in the antioxidant capacity. The DPPH value of the experimental group is not significantly reduced within 20-60s after the cysteine is added, and the reduction amplitude is larger after 80s, probably because the plasma treatment time is prolonged. The protective agent cysteine is oxidized stepwise, resulting in a drop in DPPH.
2.5 comparison of coconut Water quality after plasma treatment
The blank, experimental, control 1 and control 2 were taken and stored at 4 ℃ for 72 hours, and then tested for taste and appearance, respectively, and the comparison results are shown in table 8.
Table 8: quality index comparison result of coconut water under different conditions
| Group of | Mouthfeel × | Color of | Transparency of the film |
| Experimental group | 10 | Colorless and colorless | Transparent and transparent |
| Control group 1 | 5 | Slightly brown | Turbidity occurs |
| Control group 2 | 8 | Brown color | Turbidity occurs |
* The taste was based on fresh coconut water (score 10) as a control, and the score decreased as the taste became worse.
As can be seen from table 8, the experimental group maintained the original mouthfeel of fresh coconut water and the appearance quality was not affected. Therefore, the sterilization process adopted by the invention can completely maintain the original taste while realizing sterilization.
While the method of sterilizing coconut water has been described in detail with reference to the specific embodiments, the description of the embodiments is illustrative and not restrictive, and several examples can be enumerated in the limited scope, so that variations and optimization of the present invention should be considered within the scope of protection of the present invention.
Claims (3)
1. A process for sterilizing coconut water, comprising the steps of: pre-sterilizing coconut water by high-pressure carbon dioxide, adding reducing protective agent cysteine, and then performing low-temperature ion sterilization treatment; the low-temperature ion body sterilization steps are as follows: sterilizing for 20-60s under the condition of 60-70 kV; the dosage of the cysteine is 0.02-0.1wt%; the high-pressure carbon dioxide pre-sterilization steps are as follows: sterilizing at 30-40deg.C with high pressure carbon dioxide for 10-30min; the pressure condition of the high-pressure carbon dioxide is 7-10MPa.
2. A coconut water beverage prepared according to the sterilization process of claim 1.
3. The coconut water beverage of claim 2 wherein the coconut water beverage has an antioxidant DPPH value of greater than 60%.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178298A (en) * | 2011-04-15 | 2011-09-14 | 海南品香园食品有限公司 | Coconut-water beverage and preparation method thereof |
| CN103251097A (en) * | 2013-05-21 | 2013-08-21 | 林钧 | Novel anti-browning process of coconut water |
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| CN112586650A (en) * | 2020-12-25 | 2021-04-02 | 德清秋水果汁有限公司 | Novel non-thermal sterilization method for fruit and vegetable juice beverage |
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| CN103251097A (en) * | 2013-05-21 | 2013-08-21 | 林钧 | Novel anti-browning process of coconut water |
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