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CN112167497A - Method for sterilizing berry juice - Google Patents

Method for sterilizing berry juice Download PDF

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Publication number
CN112167497A
CN112167497A CN202011107735.6A CN202011107735A CN112167497A CN 112167497 A CN112167497 A CN 112167497A CN 202011107735 A CN202011107735 A CN 202011107735A CN 112167497 A CN112167497 A CN 112167497A
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juice
temperature plasma
sterilization
aronia melanocarpa
sterilizing
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甘芝霖
王瑞雪
孙爱东
封晓茹
侯亚男
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Beijing Forestry University
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Beijing Forestry University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B70/00—Preservation of non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
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  • Nutrition Science (AREA)
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Abstract

The invention relates to a method for sterilizing berry juice, which adopts low-temperature plasma treatment to sterilize the berry juice; the sterilization method is particularly applicable to aronia melanocarpa juice. The invention adopts the low-temperature plasma technology to replace the traditional sterilization mode of heat treatment; on one hand, the low-temperature plasma has obvious sterilization effect on berry juice, especially on aronia melanocarpa juice; on the other hand, compared with heat treatment, the sterilization technology provided by the invention can better maintain the original quality of berries, especially the aronia melanocarpa fruit.

Description

Method for sterilizing berry juice
Technical Field
The invention relates to a method for sterilizing fruit juice, in particular to a method for sterilizing berry juice.
Background
The aronia melanocarpa is a small berry, is widely planted in northeast China, is rich in a large amount of bioactive components such as polyphenol, anthocyanin and the like, and is widely applied to the fields of food, medicines and the like. However, the berries have high moisture content and sour and astringent taste, so the berries are often processed into fruit juice and other products.
The fruit juice inevitably has microorganism persistence in the production process, and the sterilization process is vital in order to reduce the quantity of pathogenic and putrefying microorganisms in food, prolong the shelf life of the food, promote the safety of the food, and reduce or even eliminate the addition of chemical preservatives in the food. The traditional heat treatment technology (such as pasteurization and high-temperature sterilization) still dominates the processing of fruit and vegetable juice, can effectively kill pathogenic microorganisms in the fruit juice, and has remarkable sterilization effect. However, the technology can destroy heat-sensitive components in the fruit juice, such as anthocyanin, vitamin C and the like in the aronia melanocarpa juice, and can have adverse effects on the sensory quality, the physicochemical property and the nutritional components of the product. In the processing of berry juice represented by aronia melanocarpa, after pasteurization treatment, the contents of total phenols, vitamin C, anthocyanin and the like and the oxidation resistance are obviously reduced, and the color and luster are also obviously different from those of original juice.
The low-temperature plasma is a novel food non-thermal sterilization technology, has the characteristics of obvious inactivation effect, short treatment time, high efficiency, no harmful substance residue and the like, and is applied to food storage and preservation in recent years, particularly to the aspect of killing pathogenic microorganisms on the surfaces of food raw materials such as fruits, vegetables and meat so as to prolong the shelf life of the food. However, the research and application of the technology in liquid foods are rarely reported.
Disclosure of Invention
Based on the background, the invention aims to adopt the low-temperature plasma technology to sterilize the fruit pulp juice, in particular to the aronia melanocarpa juice, thereby replacing the traditional sterilization mode of heat treatment; and provides a preferred process for low temperature plasma treatment of berry juice, especially Aronia melanocarpa juice; on one hand, the low-temperature plasma has obvious sterilization effect on the aronia melanocarpa juice; on the other hand, compared with heat treatment, the sterilization technology provided by the invention can better maintain the original quality of the aronia melanocarpa fruit.
Specifically, the invention adopts low-temperature plasma treatment to sterilize the juice; in particular to a method for sterilizing the black chokeberry juice by adopting low-temperature plasma treatment.
Berries are rich in various biological components; wherein, esters, alcohols, aldehydes, ketones, natural pigments and the like are the main components of the flavor, color and luster and effective components in the juice. Different sterilization modes have certain influence on the aroma and the flavor of the berry juice, and mainly influence on the biological components by different sterilization modes.
The traditional heat treatment sterilization mode has great damage to the activity of the biological components, and directly influences the aroma and the taste of the juice. The invention adopts a sterilization mode of low-temperature plasma treatment, which can greatly reduce the influence on the bioactive components in the juice.
However, different reactive species also have different sensitivities to low temperature plasma processing. The sterilization mode of low-temperature plasma treatment provided by the invention is particularly suitable for sterilizing the aronia melanocarpa juice.
Wherein, the main reason is that the aronia melanocarpa fruit also contains specific bioactive components, such as anthocyanin, hydroxycinnamic acid, flavonoid, polyphenol, vitamin C, beta-carotene, and the like. In the sterilization process, the specific conditions required for sterilization need to be adjusted according to the content of the active ingredients.
The sterilization method provided by the invention is mainly directed to the fruit juice mainly comprising the aronia melanocarpa fruit; the aronia melanocarpa juice comprises the following components in percentage by weight: pure fruit juice of the aronia melanocarpa fruit, fruit juice of the aronia melanocarpa fruit after being added with water and squeezed, or mixed fruit juice taking the aronia melanocarpa fruit as the main component;
the aronia melanocarpa juice can be obtained by adopting a conventional juicing mode in the field.
For example: adding water into the aronia melanocarpa fruit to obtain juice, adding the aronia melanocarpa fruit into the water according to the mass ratio of 1: 2-10, juicing, and filtering to obtain filtrate.
In order to obtain high-quality aronia melanocarpa juice, the original quality of the aronia melanocarpa is kept on the premise of ensuring the sterilization effect of the aronia melanocarpa juice; and to the combination of specific bioactive components contained in the Aronia melanocarpa fruit. The invention further optimizes the conditions of the low-temperature plasma treatment.
Wherein the treatment time of every 1-5 ml of aronia melanocarpa juice is 1-10 min;
furthermore, the treatment time of the aronia melanocarpa juice is 1-5 min per 1-2 ml. In particular, sterilizing by treating 1-2 ml of aronia melanocarpa juice for 4-5 min; the sterilizing effect and the flavor of the fruit juice are kept, and the effect is optimal.
Further, the voltage of the low-temperature plasma treatment is 8000 v-10000 v, and the frequency is 1200-1800 Hz.
Further, the flow rate of the gas for low-temperature plasma treatment is 1-2 mL/min.
Further, the working gas is mainly inert gas; the volume of the inert gas is not less than 99%.
Preferably, the working gas is argon.
Further, in the low-temperature plasma treatment process, the distance between the pipe orifice of the device and the liquid level of the aronia melanocarpa juice is 1-5 cm.
The invention provides a preferred scheme, a method for sterilizing the black chokeberry juice, which adopts low-temperature plasma treatment to sterilize the black chokeberry juice;
specifically, the method comprises the following steps: under the conditions that the voltage is 8000 v-10000 v and the frequency is 1200-1800 Hz, argon is used as working gas, the gas flow rate is 1-2 mL/min, and sterilization is carried out according to the treatment of every 1-2 mL of aronia melanocarpa juice for 4-5 min.
Still another object of the present invention is to provide a chokeberry juice obtained by any one of the above sterilization methods.
The invention provides a low-temperature plasma sterilization method for aronia melanocarpa juice, which can not only sterilize efficiently; the active ingredients of the aronia melanocarpa juice can be better reserved, so that the flavor and the taste of the aronia melanocarpa juice are ensured; and can also properly reduce the bitter and astringent feeling of the aronia melanocarpa juice. In addition, the sterilization method provided by the invention is suitable for industrial operation, low in cost and simple and convenient to operate.
Drawings
FIG. 1 is a schematic diagram of a low temperature plasma process;
FIG. 2 is a graph of the taste radar of Sorbus nigra juice under different treatment conditions.
Detailed Description
The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The aronia melanocarpa juice used in the following examples was prepared as follows:
1. taking out frozen Aronia melanocarpa fruit, thawing, adding water at a mass ratio of 1:4, squeezing, centrifuging at 4 deg.C and 4000r/min for 15min, filtering with 4 layers of gauze, sterilizing at 121 deg.C for 20min, and cooling.
2. Then adding Escherichia coli and Saccharomyces cerevisiae into the sterilized Aronia melanocarpa juice.
The adopted strains are as follows: escherichia coli (CGMCC 1.90), Saccharomyces cerevisiae (CGMCC 2.604): microbiological laboratory of biological science and technology college of Beijing university of forestry
The microorganism culture comprises the following steps: inoculating Escherichia coli from solid slant to LB broth culture medium, shake culturing at 37 deg.C for 14h to growth stationary phase with thallus concentration of 108-1010cfu/mL. Adding 1mL of bacterial solution into 100mL of sterilized fruit juice, and mixing to obtain bacterial solution with concentration of 106-108cfu/mL；
Inoculating Saccharomyces cerevisiae to YPD broth culture medium from solid slant, culturing at 37 deg.C for 16 hr to growth stabilization phase, adding 1mL bacterial liquid into 100mL sterilized fruit juice, mixing well to make bacterial liquid concentration be 106-108cfu/mL。
The cold source plasma apparatus used in the following examples may be a commercially available product; the cold source plasma equipment in the following embodiment is independently researched and developed by the institute of electrical engineering of the academy of sciences of China; the process for treating the sample is shown in FIG. 1.
Example 1
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of Aronia melanocarpa juice per mL for 5min under the conditions of 9000v voltage and 1500Hz gas flow rate of 1.5 mL/min.
Example 2
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of 2mL of Aronia melanocarpa juice at 9000v and 1500Hz under argon gas as working gas at a flow rate of 1.5 mL/min.
Example 3
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of Aronia melanocarpa juice per mL for 2min under the conditions of 9000v voltage and 1500Hz gas flow rate of 1.5 mL/min.
Example 4
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of Aronia melanocarpa juice per mL for 3min under the conditions of 9000v voltage and 1500Hz gas flow rate of 1.5 mL/min.
Example 5
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of Aronia melanocarpa juice per mL for 4min under the conditions of 9000v voltage and 1500Hz gas flow rate of 1.5 mL/min.
Example 6
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of 3 mL Aronia melanocarpa juice at 9000v and 1500Hz under argon gas as working gas at a flow rate of 1.5 mL/min.
Example 7
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment of Aronia melanocarpa juice per 4 mL under the conditions of 9000v voltage and 1500Hz gas flow rate of 1.5mL/min and argon gas as working gas.
Example 8
The embodiment provides a method for sterilizing black chokeberry juice, which comprises the steps of sterilizing the black chokeberry juice by adopting low-temperature plasma treatment;
specifically, the method comprises the following steps: sterilizing by low temperature plasma treatment for 5min per 5mL of Aronia melanocarpa juice under the conditions of 9000v voltage and 1500Hz gas flow rate and 1.5mL/min argon gas flow rate.
Comparative example 1
The comparative example used pasteurization (heat treatment) of the aronia melanocarpa juice; the method specifically comprises the following steps: treating every 2mL of Aronia melanocarpa juice at 90 deg.C for 15 s.
Test example 1
Comparison of the bactericidal effects of examples 1-2 and comparative example 1
Determination of the total number of colonies: the total number of colonies was determined by the national standard GB4789.2-2010 plate counting method.
TABLE 1
Sterilization of Escherichia coli Sterilization condition of saccharomyces cerevisiae
Example 1 By 2.83 log values By 1.31 log values
Example 2 By 2.78 log values By 1.21 log values
Example 3 By 1.67 log values By 0.84 log value
Example 4 By 2.36 log values By 1.02 log reduction
Example 5 By 2.81 log values By 1.26 log values
Practice ofExample 6 By 2.25 log values By 1.07 log reduction
Example 7 By 1.74 log values By 0.84 log value
Example 8 By 1.62 log values By 0.73 log value
Comparative example 1 By 3.0 log values By 1.5 log values
TABLE 2
Decrease in colony count
Example 1 The total number of colonies is reduced from 100cfu/mL to 1cfu/mL
Example 2 The total number of colonies is reduced from 100cfu/mL to 2cfu/mL
Example 3 The total number of colonies is reduced from 100cfu/mL to 15cfu/mL
Example 4 The total number of colonies is reduced from 100cfu/mL to 6cfu/mL
Example 5 The total number of colonies is reduced from 100cfu/mL to 2cfu/mL
Example 6 The total number of colonies is reduced from 100cfu/mL to 8cfu/mL
Example 7 The total number of colonies is reduced from 100cfu/mL to 10cfu/mL
Example 8 The total number of colonies is reduced from 100cfu/mL to 10cfu/mL
Comparative example 1 The total number of colonies is reduced from 100cfu/mL to 1cfu/mL
The aronia melanocarpa juice used in examples 1 to 8 and comparative example 1 was inoculated with the same amount of escherichia coli and saccharomyces cerevisiae; as can be seen from tables 1 and 2, the total colony number level after the low-temperature plasma treatment method adopted in the examples is close to the heat treatment effect; particularly, the total number of colonies in examples 1-2 and 5 is equivalent to that in comparative example 1; therefore, the low-temperature plasma treatment has a remarkable sterilization effect on the aronia melanocarpa juice.
Test example 2
The physicochemical properties of the Aronia melanocarpa juice after the sterilization treatment in examples 1-2 and comparative example 1 were compared
1. And (3) determining the content of anthocyanin: adopting a pH differential method;
2. and (3) determination of vitamin C content: the measurement method is carried out by 2, 6-dichloroindophenol titration with reference to GB5009.86-2016, and a sample solution containing L (+) -ascorbic acid is subjected to redox titration with a blue basic dye, 2, 6-dichloroindophenol standard solution.
3. And (3) total phenol content determination: adopting a Folin phenol method;
4. and (3) oxidation resistance measurement:
1) DPPH free radical scavenging method; 2) superoxide anion removal by the pyrogallol method; 3) hydroxyl free radical is removed by adopting a salicylic acid method;
TABLE 3
Figure BDA0002727508720000081
5. Change in taste: adopting an electronic tongue for analysis; as shown in fig. 2, the taste radar profile of kalopanax nigra juice under different treatment conditions [ including Sourness, Bitterness, Astringency, Saltiness, Richness, Umami, Aftertaste ];
wherein F is untreated aronia melanocarpa juice; p is the aronia melanocarpa juice after treatment of comparative example 1 (pasteurization); CP is Aronia melanocarpa juice after treatment in example 1 (cold source plasma treatment); as can be seen from the figure, the flavor of the aronia melanocarpa juice after the cold source plasma treatment is closer to that of the untreated raw juice; and the low temperature plasma treatment reduces Bitterness (Bitterness) and Astringency (astringecy) of the juice better than the original juice and the juice after the pasteurization treatment, thereby improving the taste of the juice.
From the above, compared with the heat treatment (pasteurization), the sterilization mode of low-temperature plasma treatment adopted in the embodiment has more advantages on the physical and chemical indexes of the total number of colonies, Vc, anthocyanin, total phenols, color change, oxidation resistance and the like of the aronia melanocarpa juice, and simultaneously reduces the bitterness of the juice; the low-temperature plasma can better keep the original quality of the juice while effectively sterilizing.
Although the invention has been described in detail hereinabove by way of general description, specific embodiments and experiments, it will be apparent to those skilled in the art that many modifications and improvements can be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (10)

1.一种浆果汁的杀菌方法，其特征在于，采用低温等离子体处理对浆果汁进行杀菌。1. a sterilization method of berry juice, is characterized in that, adopts low temperature plasma treatment to carry out sterilization to berry juice. 2.根据权利要求1所述的杀菌方法，其特征在于，所述浆果汁为黑果腺肋花楸果汁。2. sterilization method according to claim 1, is characterized in that, described berry juice is Aronia nigra fruit juice. 3.根据权利要求2所述的杀菌方法，其特征在于，所述浆果汁黑果腺肋花楸果汁采用如下方式获得：3. sterilization method according to claim 2, is characterized in that, described berry juice Aronia nigra fruit juice adopts the following manner to obtain: 黑果腺肋花楸果加水榨汁后的果汁，将黑果腺肋花楸果以1:2～10的质量比加入水中，榨汁后，过滤取滤液，即得。The fruit juice obtained by adding water and squeezing the Aronia nigra fruit is added into the water at a mass ratio of 1:2 to 10, and after the juice is squeezed, the filtrate is filtered and obtained. 4.根据权利要求2所述的杀菌方法，其特征在于，每1～5毫升的黑果腺肋花楸果汁的处理时间为1～10min；4. sterilization method according to claim 2, is characterized in that, the processing time of every 1～5 ml of Rowan nigroscens fruit juice is 1～10min; 优选的，每1～2毫升的黑果腺肋花楸果汁的处理时间为1～5min。Preferably, the processing time of each 1-2 ml of Rowan nigra fruit juice is 1-5 min. 5.根据权利要求2所述的杀菌方法，其特征在于，每1～2毫升的黑果腺肋花楸果汁的处理时间为4～5min。5. sterilization method according to claim 2, is characterized in that, the processing time of every 1～2 ml of Rowan nigra fruit juice is 4～5min. 6.根据权利要求2～5任一项所述的杀菌方法，其特征在于，所述低温等离子体处理的电压为8000v～10000v，频率为1200～1800Hz。The sterilization method according to any one of claims 2 to 5, characterized in that, the voltage of the low-temperature plasma treatment is 8000v-10000v, and the frequency is 1200-1800Hz. 7.根据权利要求6所述的杀菌方法，其特征在于，所述低温等离子体处理的气体流速为1～2mL/min。7 . The sterilization method according to claim 6 , wherein the gas flow rate of the low-temperature plasma treatment is 1-2 mL/min. 8 . 8.根据权利要求根据权利要求6或7所述杀菌方法，其特征在于，工作气体为惰性气体；优选的，所述工作气体为氩气。8. The sterilization method according to claim 6 or 7, wherein the working gas is an inert gas; preferably, the working gas is argon. 9.根据权利要求2所述的杀菌方法，其特征在于，采用低温等离子体处理对黑果腺肋花楸果汁进行杀菌；9. sterilization method according to claim 2, is characterized in that, adopts low temperature plasma treatment to carry out sterilization to Aronia nigra fruit juice; 具体的：在电压为8000v～10000v，频率为1200～1800Hz的条件下，以氩气为工作气体，气体流速为1～2mL/min，按每1～2毫升黑果腺肋花楸果汁处理4～5min进行杀菌。Specifically: under the condition that the voltage is 8000v～10000v and the frequency is 1200～1800Hz, argon gas is used as the working gas, the gas flow rate is 1～2mL/min, and each 1～2ml of Aronia nigra fruit juice is treated for 4 ~5min for sterilization. 10.权利要求2～9任一项所述杀菌方法获得的黑果腺肋花楸果汁。10. Rowan nigra fruit juice obtained by the sterilization method according to any one of claims 2 to 9.
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Publication number Priority date Publication date Assignee Title
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CN108271989A (en) * 2018-01-15 2018-07-13 北京林业大学 A kind of blueberry juice non-thermal sterilization microprocessor room, disinfection system and method for disinfection
CN110338327A (en) * 2019-08-19 2019-10-18 福建农林大学 A kind of low temperature sterilization method of sugarcane juice

Patent Citations (4)

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Publication number Priority date Publication date Assignee Title
WO2009060213A1 (en) * 2007-11-06 2009-05-14 Microoncology Limited Microwave plasms sterilisation system and applicators therefor
CN103719999A (en) * 2013-12-28 2014-04-16 新疆农业大学 Method for juice sterilization treatment
CN108271989A (en) * 2018-01-15 2018-07-13 北京林业大学 A kind of blueberry juice non-thermal sterilization microprocessor room, disinfection system and method for disinfection
CN110338327A (en) * 2019-08-19 2019-10-18 福建农林大学 A kind of low temperature sterilization method of sugarcane juice

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DANIJELA BURSAC´ KOVACˇEVIC: "Stability of polyphenols in chokeberry juice treated with gas phase", 《FOOD CHEMISTRY》 *
于弘慧等: "低温等离子体杀菌工艺的优化及其对梨汁品质和抗氧化活性的影响", 《食品工业科技》 *
王佳媚等: "冷源等离子体冷杀菌技术及其在食品中的应用研究", 《中国农业科技导报》 *
王卓等: "低温等离子体对蓝莓果实的杀菌效果及对其品质的影响", 《食品科学》 *

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Application publication date: 20210105