Sterilization method of germination bacteriostatic agent

Abstract

The invention discloses a sterilization method. The sterilization method comprises the following steps of adding a germination bacteriostatic agent to foods to be sterilized, and performing heat insulation at 15-25 DEG C for 20-40min; and performing superhigh pressure sterilization on the foods to be sterilized, wherein the germination bacteriostatic agent comprises a germinant and a bacteriostatic agent. Before the superhigh pressure sterilization, an appropriate quantity of the germination bacteriostatic agent is added, so that microorganism spores in the foods to be sterilized can be germinated; and the microorganism spores are induced to be germinated, and then superhigh pressure sterilization is performed, so that the sterilization efficiency in the step of superhigh pressure sterilization is improved. The advantage that the superhigh pressure sterilization is small in influence on the color, the flavor and the mouth feel of the foods to be sterilized can be maintained, the content of microorganisms in the sterilized foods can also be greatly reduced, and particularly the content of the microorganism spores can be reduced, so that the sterilized foods can be applied to foods having severe requirements for content of the microorganisms, such as yoghourt, and industrial production and application are convenient.

Description

technical field [0001] The invention belongs to the technical field of sterilization, and in particular relates to a sterilization method and a germination inhibitor. Background technique [0002] Food ultra-high pressure sterilization technology (high pressure processing, HPP) is a non-thermal sterilization technology. In a closed ultra-high pressure container, water is used as a medium to apply a pressure of 400-600 MPa to soft-packaged food and other materials or use high-grade hydraulic oil. Apply a pressure of 100-1000MPa. Thereby killing almost all bacteria, mold and yeast in it. The advantage of this technology is that it can kill microbial cells and nutrients under normal temperature conditions by means of pressure instead of temperature, so as to ensure the nutrition and taste of food. [0003] However, due to the relatively high pressure resistance of microbial spores in food, such as Bacillus licheniformis spores, Bacillus amyloliquefaciens spores, Bacillus myco...

AI Technical Summary

Problems solved by technology

[0005] However, in the production and application of jam yogurt, jam needs to be added to yogurt. Generally, the addition amount is 7% to 20%. The new system is rich in nutrients and is conducive to the growth of microorganisms. Higher body content or higher microbial spore content will affect the quality of yogurt, so yogurt manufacturers require the microorganisms in jam to be less than 100cfu / g

Only relying on ultra-high pressure sterilization technology, it is difficult to sterilize the microorganisms of fruits with more microbial spores, such as strawberry, raspberry and other jams, to a microbial content higher than 100cfu / g, which cannot meet the supply standards of yogurt manufacturers

Images