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Method for sterilizing liquid food

A technology of food and liquid, which is applied in the field of food processing and sterilization of liquid food, which can solve the problems of heating peculiar smell and inability to effectively keep fruits, etc.

Inactive Publication Date: 2010-06-23
熙可国际贸易(上海浦东新区)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a method for sterilizing liquid food. The method for sterilizing liquid food needs to solve the problem that the heating method in the prior art is prone to heating odor and cannot effectively maintain the unique freshness of the fruit. Technical issues of aroma, color and nutritional content

Method used

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Examples

Experimental program
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Embodiment Construction

[0020] 1.1 Cleaning and disinfection of fresh fruit or fresh vegetables;

[0021] Use clean water to remove surface soil and impurities for fresh fruits or vegetables, and then sterilize by soaking in 0.5-50ppm sodium hypochlorite solution for 3-25 minutes;

[0022] 1.2 Juicing or crushing;

[0023] Peel the sterilized fresh fruit or fresh vegetables, remove the seeds, and squeeze or crush according to the needs of the product;

[0024] Juicing is required to produce juice;

[0025] The production of puree and jam requires crushing;

[0026] The production of fruit juice beverages can pre-press or crush fruits / vegetables according to the characteristics of the fruits.

[0027] 1.3 Mixing of ingredients; for some fruit and vegetable foods in a liquid state, it is necessary to add stabilizers, nutritional enhancers such as vitamins, food additives such as flavors or pigments according to a certain formula ratio.

[0028] 1.4 Filtration: carry out 50-800 mesh filtration to re...

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PUM

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Abstract

The invention provides a method for sterilizing liquid food. The method comprises the following steps of: placing the liquid food in an ultrahigh pressure vessel to sterilize the liquid food at the pressure of between 100 and 1,000 MPa; and then heating the liquid food in the ultrahigh pressure vessel, wherein the heating temperature is of between 4 to 60 DEG C and the sterilizing time is 2 to 20 minutes. The method of the invention not only can kill microorganisms in the food so as to sterilize, store and process food, but also can keep the nutrients and flavor of fruit and vegetable products.

Description

Technical field: [0001] The invention relates to daily necessities for human beings, in particular to a food processing method, in particular to a method for sterilizing liquid food. Background technique: [0002] Fruit and vegetable food in a liquid state is formed after processing fruits and vegetables as raw materials. The food is in a viscous or non-viscous uniform liquid state. [0003] In the prior art, the heating method is used to produce fruit and vegetable foods in a liquid state. The purpose is to sterilize the fruit juice raw materials, inactivate or concentrate the enzymes (vacuum evaporation method). The substance volatilizes and cannot effectively maintain the unique fresh fragrance, color and nutritional labeling of its fruit. Invention content: [0004] The object of the present invention is to provide a method for sterilizing liquid food. The method for sterilizing liquid food needs to solve the problem that the heating method in the prior art is prone t...

Claims

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Application Information

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IPC IPC(8): A23L2/42A23L2/46
Inventor 唐征常丹丹朱演铭
Owner 熙可国际贸易(上海浦东新区)有限公司
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