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Sterilization method of fruit and vegetable powder

A fruit and vegetable powder, fruit technology, applied in the fields of food science, food preservation, application, etc., can solve the problems of easily damaged heat-sensitive nutrients, changes in sensory properties, safety concerns, etc. Shelf life, easy operation effect

Active Publication Date: 2018-05-15
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The high-temperature sterilization equipment is huge, relatively high investment, and heat-sensitive nutrients are easily damaged during the sterilization process
Irradiation sterilization requires special equipment to produce radiation (radiation source). Different products and different purposes need to control the dose. Under the condition of high dose, the sensory properties of the product will change; and its safety problems make people worry, many in Europe The state strictly restricts the import of irradiated food raw materials

Method used

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  • Sterilization method of fruit and vegetable powder
  • Sterilization method of fruit and vegetable powder
  • Sterilization method of fruit and vegetable powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Sterilization of apple powder by medium and short wave infrared

[0051] (1) Cleaning of raw materials: take fresh apple raw materials, remove defective fruit, wash with clean water, and remove surface dirt.

[0052] (2) Slicing: Cut the apples into apple slices with a thickness of 5 mm to ensure uniform thickness of the apple slices.

[0053] (3) Pre-drying: the apple slices treated in step (2) were placed in a hot-air drying device at 70° C. for 2 hours to obtain pretreated apple slices.

[0054] (4) Puffing: puffing and drying the apple slices processed in step (3), the conditions are: puffing temperature is 95°C, puffing pressure is 0.2MPa, stagnation time is 15min, puffing times is 5 times, and the evacuation temperature is 70°C , the evacuation time is 1h, and the puffed apple slices are obtained.

[0055] (5) Flour making: put the apple slices processed in step (4) into a high-speed universal pulverizer to make powder, each time for 10 s, with a 2 min interval ...

Embodiment 2

[0072] Sterilization of Carrot Powder Using Medium and Short Wave Infrared

[0073] (1) Cleaning of raw materials: take fresh carrot raw materials, wash them with clear water, and remove surface dirt.

[0074] (2) Peeling and cutting: remove the skin of the carrots, then cut the carrots into slices with a thickness of 4mm.

[0075] (3) Blanching: blanching the carrots treated in step (2) with 90° C. hot water for 2 minutes, rinsing with 20° C. cold water, cooling, and draining to obtain blanched carrots.

[0076] (4) Deep freezing: freezing the carrots treated in step (3) at a temperature of -60° C. for 3 hours to 5 hours to obtain pretreated carrots.

[0077] (5) Pre-drying and homogenizing: drying the carrots treated in step (4) with hot air at 65° C. for 1.5 hours, and then placing them in a low-temperature environment of 4° C. for 9 hours to obtain carrot sticks to be dried.

[0078] (6) Expansion: Carrots processed in step (5) are puffed and dried under the following co...

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Abstract

The invention discloses a method for sterilizing fruit and vegetable powder, comprising: step 1, preparing fruit and vegetable powder; step 2, performing medium and short wave infrared sterilization treatment on the fruit and vegetable powder, wherein, the specific parameters of the sterilization treatment are: medium and short wave infrared sterilization The wavelength is 1-4μm, the power of the infrared lamp is 450-2025W, the sterilization temperature is 100-120°C, and the sterilization time is 1-5min. The invention provides a method for sterilizing fruit and vegetable powder by medium and short wave infrared. The method has the advantages of short sterilization treatment time, convenient operation, high sterilization efficiency, environmental protection, energy saving and no residue.

Description

technical field [0001] The invention relates to the technical field of food sterilization. More specifically, the present invention relates to a method for sterilizing fruit and vegetable powder by using medium and short wave infrared sterilization technology. Background technique [0002] Fruit and vegetable powder usually means that fresh fruits and vegetables are dried and crushed into powder. Its low water content greatly prolongs the storage time. Fruit and vegetable powder can be applied in almost every field of food processing, such as adding to solid beverages, health products, and pharmaceuticals, which can increase nutritional content, improve color, flavor, and enrich product varieties. [0003] At present, the main sterilization methods of fruit and vegetable powder are high temperature sterilization and radiation sterilization. High-temperature sterilization equipment is huge, relatively high investment, and heat-sensitive nutrients are easily damaged during t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/005
CPCY02P60/85
Inventor 毕金峰陈芹芹毕延娣周林燕易建勇吴昕烨
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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