Method for sterilizing cucumber juice

Abstract

The invention discloses a method for sterilizing cucumber juice, which comprises the following steps: 1) freezing and storing fresh cucumber juice at -18--22 DEG C for at least 24 hours; 2) naturally defreezing the substance obtained in the step 1) to a liquid state, thereby obtaining the defrozen cucumber juice; and 3) carrying out pressure maintaining on the defrozen cucumber juice under the superhigh pressure of 400-600MPa for 10-20 minutes. By using the method disclosed by the invention, the cucumber juice can achieve the commercial sterilization effect, and can still have the nutrient quality, color, smell and other sensory qualities of the cucumber juice product.

Description

technical field [0001] The invention relates to a sterilizing method for cucumber juice. Background technique [0002] Ultra-high pressure sterilization technology is a hot spot in the research field of food product sterilization technology at home and abroad in recent years. It is one of the most suitable sterilization technologies for industrialization, and it is also one of the best technical choices that can replace thermal sterilization in industrial sterilization treatment processes. Compared with heat sterilization technology, the biggest advantage of ultra-high pressure sterilization technology is that it can achieve room temperature sterilization, which has significantly less impact on the nutritional quality of food products than heat sterilization, and retains sensory qualities such as color and smell of the product itself to the greatest extent. However, in the research on the sterilization effect of ultra-high pressure, scholars at home and abroad have found tha...

AI Technical Summary

Problems solved by technology

However, in the research on the sterilization effect of ultra-high pressure, scholars at home and abroad have found that ultra-high pressure has good bactericidal ability in a highly acidic environment (pH4.5) ultra-high pressure has a good sterilization ability. The bactericidal ability is limited (such as cucumber juice, pH ≈ 5.0), it is difficult to meet the national standard for the hygienic requirements of fruit and vegetable juice beverages (GB 19297-2003 Hygienic Standards for Fruit and Vegetable Juice Beverages)

This limits the industrial application of this technology. Products that can be sterilized by ultra-high pressure are limited to high-acid products, while a large number of low-acid products still mainly use thermal sterilization technology.

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