Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization

Abstract

The invention provides a method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization, belongs to the technical field of deep processing of agricultural products and mainly solves the problems that strawberries are difficult to juice, the juice yield is low and the like by means of a bio-enzymatic method processing technology. Clear and transparent normal strawberry juice is obtained through low-temperature centrifugation; and an HPEF sterilization technology is used for restraining enzymatic oxidation and non-enzymatic oxidation of the strawberry juice, nutrition and active ingredients of the strawberry juice are effectively reserved, and the product storage period is prolonged. Equipment used by the method adopts bipolar positive and negative pulse OSU (Ohio State University)-4L laboratory scale pulse processor (manufactured by the OSU), and escherichia coli and pathogenic bacteria in the strawberry juice can be effectively killed, so that the product can reach a commercial aseptic condition, the prepared strawberry juice doesn't contain any preservative and has special color, flavor and nutrition of fresh strawberries, the product guarantee period can be up to more than 6 months, and the strawberry juice has a wide market development prospect.

Description

1. Technical field [0001] The invention relates to a production method of strawberry juice sterilized by a high-voltage pulse electric field, belonging to the technical field of deep processing of agricultural products. 2. Background technology [0002] Strawberry is also called cranberry, berry, ground berry, etc. It is a perennial herb. The fruit juice contains strawberry's unique flavor, aroma and rich phenolic active substances, and is favored by consumers. Because strawberries are soft and juicy, perishable and difficult to preserve, they are often sold in the form of fresh fruit or juice. In the processing of strawberry juice, the biological enzyme method can be used to increase the yield of strawberry juice, and at the same time, the strawberry juice can be preserved for a long time after sterilization. Heat sterilization is a commonly used food processing method, but strawberry juice is a heat-sensitive fruit and vegetable juice. Heating will destroy its nutrition a...

AI Technical Summary

Problems solved by technology

High-voltage pulsed electric field is a non-thermal sterilization method with the most potential and development prospects. Li Jing et al. found that high-voltage pulsed electric field can kill E. coli and Staphylococcus aureus; Ayhan and Yeom found that high-voltage pulsed electric field sterilization can prolong The shelf life of fruit juice has less impact on the flavor, VC and various physical and chemical properties of fruit juice than thermal sterilization, which can effectively retain the color, flavor and nutrition of strawberry fresh fruit. There are few reports on the research on high-voltage pulse electric field sterilization of strawberry juice.