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Method for sterilizing Escherichia coli in orange juice using ultrasonic waves

A technology of Escherichia coli and citrus juice, applied in the field of sterilization of liquid food and ultrasonic sterilization of Escherichia coli in citrus juice, can solve the problems of changing food flavor, bad flavor, destroying the freshness of food, etc. Maintain color and bright prospects

Inactive Publication Date: 2011-07-06
SHANGHAI OCEAN UNIV
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  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

Thermal sterilization technology has a stable sterilization effect, simple operation, and low equipment investment. It has a long history of application, but thermal sterilization will also have adverse effects on food quality, especially for heat-sensitive foods, which will destroy the freshness of food and change Food flavor, even cause bad flavor, destroy some heat-sensitive functional ingredients and nutrients in food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Select mildew-free, insect-free, and moderately mature citrus, clean them, cut into pieces, peel them, put them in a juicer for squeezing, and divide the squeezed citrus juices into 50mL beakers. The condition is that the time is set for 10 seconds, R.P.M: 5, homogenizing for 10 seconds each time, a total of three times. The homogenized citrus juice was inoculated with Escherichia coli, and the bacterial concentration reached 10 5 Grade, used for bactericidal research.

[0015] The inoculated citrus juice was subjected to ultrasonic sterilization. Ultrasonic sterilization conditions are amplitude: 65%, pulse continuous working time on value: 60s, pulse intermittent time off value: 45s, and sterilization time is 12min. After sterilization, the sterilization rate can reach more than 99%.

[0016] The inspection index of the above examples is the bactericidal rate of coliform bacteria, which is measured according to the national standard detection method (GB / T4789.3-200...

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PUM

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Abstract

The invention relates to a sterilization method for liquid food, especially a method for sterilizing Escherichia coli in orange juice using ultrasonic waves, and belongs to food technical field. The method comprises the steps: using fresh squeezed orange juice as raw material; processing by ultrasonic waves after homogenate under the conditions of ultrasonic amplitude of 60% to 80%, ultrasonic processing time of 5 to 15 minutes, pulse continuous work time ON value of 40 to 80 seconds and pulse intermittent time OFF value of 40 to 60 seconds; and completing the whole sterilization process after the ultrasonic processing. Before and after the ultrasonic sterilization, the main component and the sensory quality of the product have no obvious change, thereby furthest keeping natural color, taste and local flavor of the product on the basis of guarantee of the sterilization effect. The method provided in the invention is expected to be widely used and is a very ideal sterilization method.

Description

technical field [0001] The invention relates to a liquid food sterilization method, in particular to an ultrasonic sterilization method for Escherichia coli in citrus juice, and belongs to the technical field of food. Background technique [0002] Citrus juice is the freshly squeezed juice of a class of plants belonging to Rutaceae (Rutaceae) and Citrus subfamily (Aurantioideae). The calorie content in citrus juice is relatively small, while other nutrients such as vitamin C, potassium and folic acid are high in content. Below, vitamin A and vitamin B in citrus juice 1 The content of phosphoric acid and phosphoric acid is equivalent to or even higher than that of other fruit juices. It is a low-cost vitamin source for people and is beneficial to nutrition, health and food safety. [0003] According to the development goals of the Ministry of Agriculture of my country, by 2012, the high-quality fruit rate in citrus dominant production areas will be increased from the current...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/50
Inventor 栗星包海蓉邓义书谢雯婧
Owner SHANGHAI OCEAN UNIV
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