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Sterilization treatment method of pickled vegetables through pulse type super-high pressure technique

A technology of ultra-high pressure technology and treatment method, which is applied in the field of sterilization treatment of pickled vegetables, which can solve the problems of limited effect, destruction of flavor and nutritional components, and failure of thermal sterilization process to protect nutritional components and senses, etc., to achieve short processing time and reduce Energy consumption, effect of extending shelf life

Inactive Publication Date: 2017-01-11
ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional heat sterilization destroys the original flavor and nutritional content of the product due to the use of higher temperatures (Murchie et al., 2005)
A large number of studies and applications have shown that for thermal sterilization technology, there is a contradiction between improving the safe storage period of sterilized products (that is, improving the sterilization effect) and protecting their quality. Too low thermal sterilization process parameters cannot guarantee the quality of pickled vegetables. The safe storage period, but the high heat sterilization process can not protect its nutrition and sensory quality from being affected
In actual production, preservatives and chemical additives must be added after heat sterilization of pickled vegetables to obtain the required safe storage period and maintain quality, but the effect is also very limited

Method used

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  • Sterilization treatment method of pickled vegetables through pulse type super-high pressure technique
  • Sterilization treatment method of pickled vegetables through pulse type super-high pressure technique
  • Sterilization treatment method of pickled vegetables through pulse type super-high pressure technique

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Experimental program
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Effect test

Embodiment 1

[0019] Pickled radish without preservatives was used as a sample, and after constant pressure ultra-high pressure treatment and pulse ultra-high pressure treatment, the expansion experiment was carried out under the storage condition of 37 ° C. Each group had 4 packages of samples. For the specific treatment conditions, see Table 1, see Table 1 for the results of the swelling test.

[0020] Table 1 The swelling test results of pickled radish under the storage condition of 37 ℃ after constant pressure ultra-high pressure treatment

[0021]

[0022]

[0023] Note: The data in the table is the number of unexpanded bags of pickled radish under the corresponding conditions

[0024] It can be seen from the results in Table 1 that the constant pressure ultra-high pressure treatment requires a long holding time (600MPa, more than 5min) to achieve the ideal sterilization effect. Under the condition of 600MPa, more than two pulses can ensure the storage of pickled radish To 63 da...

Embodiment 2

[0026] Pickled cucumbers without preservatives were used as samples, and after constant-pressure ultra-high pressure treatment and pulse-type ultra-high pressure treatment, the expansion experiment was carried out under the storage condition of 37 ° C. Each group had 4 packages of samples. For the specific treatment conditions, see Table 2, see Table 2 for the results of the swelling test.

[0027] Table 2

[0028]

[0029]

[0030] Note: The data in the table is the number of unexpanded pickled cucumber bags under the corresponding conditions

[0031] It can be seen from the results in Table 2 that the constant pressure ultra-high pressure treatment requires a long holding time (600MPa, more than 5min) to achieve the ideal sterilization effect. Under the condition of 600MPa, more than two pulses can ensure the storage of pickled melon To 63 days, without swelling phenomenon (table 2). It can be seen that the pulsed ultra-high pressure treatment can strengthen the pres...

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Abstract

The invention provides a sterilization method of pickled vegetables through a pulse type super-high pressure technique. The sterilization method is characterized by comprising the following steps of placing the pickled vegetables into a sealed bag, putting the sealed bag into super-high pressure equipment, and performing pulse type pressure increase and pressure relief for 2-3 times, wherein the pressure peak is 400MPa-600MPa; and preferably, performing pulse type pressure increase and pressure relief twice, wherein the pressure peak is 500MPa-600MPa. According to the treatment method, sterilization can be performed at low temperature, so that original flavor and nutrition of foods can be maintained, and the quality guarantee period of the foods can be prolonged. The treatment time is short, the energy consumption is reduced, and purposes of saving energy and reducing emission are effectively realized. Compared with a constant pressure type super-high pressure treatment method, the sterilization treatment method has the advantage that under the conditions of equal pressure and reaching the same sterilization effects, the pressurization treatment time is shorter.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for sterilizing pickled vegetables by adopting pulse type ultra-high pressure technology. Background technique [0002] With the continuous improvement of modern living standards, people's dietary structure has undergone great changes. Modern people eat traditional pickled vegetables no longer to solve food and clothing, but because of the taste, digestion, and digestion of pickled vegetables. Oily, regulating spleen and stomach and other effects, making it favored by consumers. Soft-packed pickled vegetables are the main form of circulation in the market, but they have been plagued by problems of swelling and preservatives. The most important cause of pickle swelling is microorganisms. Therefore, in the processing flow of pickle, sterilization treatment is one of the most important links to determine the safe storage period and quality of the final product of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015
CPCA23L3/0155
Inventor 于勇朱松明朱瑞
Owner ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
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