Method for disinfecting of liquid food products

FIELD: food-processing industry.

SUBSTANCE: method involves filling the entire volume of working vessel with product without formation of air plugs; saturating product with gas or gaseous mixture while continuously creating pressure of from 0.5 to 6 MPa; providing holding for time interval of from 1 s to 60 min at temperature, which does not deteriorate biological value of product; relieving pressure to atmospheric pressure value for time interval of at least 1 s.

EFFECT: increased efficiency in controlling of microorganisms in liquid food products while keeping biological value of product, simplified disinfecting procedure and reduced consumption of energy.

6 ex

 

The invention relates to the field of food processing, in particular to their disinfection.

Liquid food products such as milk, brew, beer, wine, fruit and berry juices are the ideal environment for microbial growth. In this regard, establish appropriate requirements to the technological processes of processing, in particular to the process of disinfection.

Known methods of disinfection liquid food products.

This is primarily pasteurization, i.e. heating the products to a temperature not above 100°C. the pasteurization destroyed mainly vegetative forms of bacteria.

Another method of thermal processing of products - sterilization, i.e. heated to a temperature above 100°with a different exposure. When this is destroyed as vegetative forms of microbes and their spores.

However, heat treatment of liquid food products has a significant impact on their biological value.

For example, during heat treatment of milk dissolved vitamins, enzymes, and other undesirable changes in the milk, starting with 62°C. (Khomenko V. Hygiene receiving and weinkontor milk according to the national standard. Kyiv. The yield. 1990).

Pasteurization of beer is the most common way to increase its durability. Oncofertility changes the taste and smell of beer.

Because of the dramatic changes the flavor and aromatic properties of bread kvass not be subjected to pasteurization.

In the process of its production there are no operations for the disinfection of the finished bread kvass, therefore, the resistance of the drink is small and it spoils quickly (Ragalchev, Gairola. The production of beer and soft drinks. Moscow. Agropromizdat. 1985)

In addition, heat treatment of liquid food products requires significant energy consumption.

There are other ways of handling liquid food with the purpose of disinfection. This sonication, various types of exposures, processing oxygen, adding to liquid food products, antibiotics and other substances, etc. But all of these methods is not less than the heat treatment, impair the biological value of liquid food products.

This is mainly because these methods affect not only microorganisms, but also the complex molecular biological structure of liquid food products or in violation of these products (the addition of antibiotics and other chemicals).

The closest analogue to the present invention is a method of sterilization of liquid and pasty food products, including increased blood pressure, widerscope pressure with saturation product gas and subsequent rapid reduction of pressure below atmospheric, moreover, during the final stage of exposure to pressure and then rapidly reducing the pressure of the sterilized products are heated to a temperature of not more than 100°With (Patent RU 2170046).

From the point of view of preserving biological value of products this method is equivalent to pasteurization, because at the final stage, the products are heated within 100°and as shown previously, pasteurization significantly reduces the biological value of the products and requires energy costs for heating.

The proposed method solves the problem of the effective destruction of microorganisms in liquid food products with the conservation of biological value of products, ease of disinfection process, simplify the device for carrying out the process, reducing energy costs.

The proposed method for the decontamination of liquid food products includes the saturation of the product gas or mixture of gases, the pressure increase in the working capacity, holding pressure and subsequent sudden release of pressure. Distinctive features of the proposed method lies in the fact that before saturation spend filling the product of the total volume of the working capacity without the formation of air pockets when the feeding of the product gas to provide the pressure is from 0.5 to 6 MPa, which produce smoothly, moreover, the exposure is conducted for from 1 second to 60 minutes at a temperature not affecting the biological value of the product, and the pressure to carry out naturally in less than 1 second.

The proposed method for the decontamination of liquid food products is carried out as follows. The entire working volume of the tank, which is a vertically mounted cylindrical vessel filled with product completely without the formation of air pockets. Filling the entire volume of the working capacity of the product is necessary to ensure that in its upper part, where is the valve for the sharp pressure relief formed in the gas space with a small amount. The smaller the volume of the space occupied by the compressed gas, the shorter the time when the discharge pressure of the compressed gas will be released from the tank, the sharper will change the pressure in the working tank. In addition, reducing the amount of this gas space is reduced process gas flow. The presence of air pockets formed during the filling of the working capacity of the liquid product substantially prevents sudden pressure release from the tank. Therefore, in the inner part of the working capacity there are no structural elements contributing to the formation of air pockets when filling containers with liquid product.

Then in the lower part of the working tank is fed under pressure to the gas or mixture of gases so that the pressure in the working capacity was increased gradually. Connecting to the increase in pressure necessary for in order not to disrupt the normal physiological process of saturation of the gas microorganisms, as well as respect for safety when working with pressure vessels.

After achieving the necessary pressure to produce endurance, during which continues the process of saturation of the cells of microorganisms of dissolved gas.

The next stage is an abrupt release of pressure, during which the cells of the microorganisms are killed due to a rupture of their membranes. Rupture of cell membranes occurs under the action of differential pressure, which occurs for a short time (less than 1 second). The less time it takes, the more likely the destruction of the cells. The fact that the cells of the microorganisms have a very high resistance and adaptability to changing external environment. Cell membranes have a porous structure and can withstand the osmotic pressure up to 1.6 MPa and above. Therefore, the value created in the working tank differential pressure must be above the differential, which maintains the cell, and the time differential should be such that the cell did not have time to reset its internal pressure and thus to adapt to the changing external environment parameters.

All stages of the process disinfecting liquid food is produced without heat treatment at temperatures that do not affect biological valuable the products. Practically, the temperature ranges from 0 to 10°in which the main precursor gases nitrogen, hydrogen, carbon dioxide (CO2), sulfur dioxide (SO2) and other highly soluble in liquid food products.

Example 1.

In the working tank pour milk up to its full completion. Pour the milk is mixed after the daily storage temperature 8°C.

The working capacity of milk is fed under pressure nitrogen gas and gradually raise the pressure within 15 seconds to 1.5 MPa, maintain this pressure for 10 minutes and then abruptly drop to atmospheric during the time of 0.4 seconds. Processing is carried out at a temperature of 9°that does not affect the biological value of milk.

Microbiological control of milk shows that after treatment, total bacterial count decreased, decreased the number of somatic cells, oil-acid and lactic acid bacteria.

Example 2.

In the working tank pour milk up to its full completion. Pour the milk is mixed after the daily storage temperature 8°C.

In working capacity with milk serves a mixture of gases (nitrogen 95% hydrogen and 5%) and smoothly for about 30 seconds, raise the pressure up to 3 MPa, maintain this pressure for 5 minutes and then abruptly drop to atmospheric at the time of 0.6 seconds. Processing produce the ri temperature 9° With that do not affect the biological value of milk.

Microbiological monitoring shows that total bacterial count after treatment has decreased dramatically, completely destroyed oil-acid bacteria and their spores, lactic acid bacteria, mould and their spores, somatic cells.

Technological milk samples show that the technological properties of milk has improved: decreased acidity, improved technological properties of the protein remained vitamins and enzymes.

Example 3.

In the working tank fill bread kvass to fill the tank. Temperature pour bread kvass 5°C.

In working capacity with kvass serves gas carbon dioxide (CO2and smoothly within 25 seconds raise the pressure up to 2.5 MPa, maintain this pressure for 3 minutes, and then at the time of 0.6 seconds sharply to relieve pressure that is maintained in storage tanks, where the brew is under positive pressure of carbon dioxide 0.05 MPa.

Processing is carried out at a temperature of 5°that does not affect the properties of bread kvass.

Microbiological control of kvass shows that after treatment in kvass no live yeast, acetic acid bacteria, mildew, potato sticks, Leuconostoc. The color of the brew, its taste and nutritional properties are not changed.

Example 4.

In RA is ocuu capacity poured beer to fill. Temperature pour beer 1°C.

In working capacity with beer served gas carbon dioxide (CO2and gently for 20 seconds to raise the pressure up to 2 MPA, maintain this pressure for 7 minutes, and then during 0.5 seconds sharply to relieve pressure that is maintained in storage tanks where the beer is under positive pressure of carbon dioxide 0.07 MPa.

Processing is carried out at a temperature of 1°that does not affect the properties of beer.

Microbiological control thus treated beer shows that in beer no living microorganisms. Color, taste and aroma of the beer has not changed.

Example 5.

In the working tank fill fresh Apple juice to fill. Temperature pour Apple juice 1°C.

In the working tank with juice serves a mixture of gases (carbon dioxide of 99.75% and sulphurous anhydride and 0.25% by volume) and smoothly within 35 seconds raise the pressure up to 3.5 MPa, maintain this pressure for 7 minutes, and then at the time of 0.9 seconds sharply to relieve pressure that is maintained in storage tanks where the juice under pressure of carbon dioxide of 0.68 MPa.

Processing is carried out at a temperature of 1°that does not affect the biological value of natural Apple juice.

Microbiological control processed in the way natural Apple juice shows that in the juice no living microorganisms. Color, food and biological value of natural Apple juice is not changed.

Example 6.

In the working tank fill fruit and berry wine, with its elaboration of microbiological control detected the presence of wine and filmy yeast, acetic acid bacteria and moulds. Wine is poured to fill the working capacity. Temperature pour wine 5°C.

In working capacity with wine served nitrogen gas and smoothly for about 30 seconds, raise the pressure up to 3 MPa, maintain this pressure for 5 minutes, and then sharply over time 0.8 seconds drop to atmospheric.

Processing is carried out at a temperature of 5°that does not affect the biological value of fruit and berry wines.

Microbiological control thus treated wine shows that in wine there is no living microorganisms. Color, aroma, taste wine has not changed.

The method for decontamination of liquid food products, including saturation of the product gas or mixture of gases, the pressure increase in the working capacity, holding pressure and subsequent sudden release of pressure, characterized in that before saturation spend filling the product of the total volume of the working capacity without the formation of air pockets when the feeding of the product gas on the handle the containers creating a pressure from 0.5 to 6 MPa, which produce smoothly, and the exposure is conducted for from 1 to 60 min at temperatures that do not affect the biological value of the product, and the discharge pressure is carried out until naturally in less than 1 second



 

Same patents:

The invention relates to the preservation of aqueous substances of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water

The invention relates to the handling of food, mainly meat, shock waves

The invention relates to a method of sterilizing a food product having a pH of 4.5 or more

The invention relates to the field of processing of food products, mainly dairy

The invention relates to a method of sterilization of foods with low acidity, utilizing a combination of high pressure and high temperature
The invention relates to sterilization and preservation of vegetable and animal origin, in particular food products, mainly in liquid or paste form, as well as water
The invention relates to a technology for combined sterilization fluid food

The invention relates to equipment for the combined sterilization fluid food when shear deformation

The food sterilizer // 2018243
The invention relates to food processing equipment and can be used for sterilization of liquid and viscous food products

FIELD: milk industry.

SUBSTANCE: method involves preparing raw material; preparing normalized mixture of whole milk and fat-free milk; cleaning; introducing glucose-fructose syrup of plant origin, said syrup being produced with the use of Jerusalem artichoke and colorant, such as natural concentrate produced and separated from pumpkin and preliminarily mixed with whole milk; homogenizing resultant mixture and pasteurizing homogenized mixture at temperature of 83-870C; cooling; introducing starter; providing fermentation and mixing; subjecting mixture to ripening and bottling. Components are used in the following ratio, wt%: whole milk 28-32; fat-free milk 58-64; fructose-glucose syrup 3; pumpkin-based colorant 1; starter 5.

EFFECT: wider range of sour milk beverages, increased nutritive and energetic value of product, stabilized rheological properties during storage and increased shelf life of product.

6 tbl, 4 ex

FIELD: milk industry.

SUBSTANCE: method involves preparing raw material; preparing normalized mixture of whole milk and fat-free milk; cleaning; introducing glucose-fructose syrup of plant origin, said syrup being produced with the use of Jerusalem artichoke and colorant, such as natural concentrate produced and separated from pumpkin and preliminarily mixed with whole milk; homogenizing resultant mixture and pasteurizing homogenized mixture at temperature of 83-870C; cooling; introducing starter; providing fermentation and mixing; subjecting mixture to ripening and bottling. Components are used in the following ratio, wt%: whole milk 28-32; fat-free milk 58-64; fructose-glucose syrup 3; pumpkin-based colorant 1; starter 5.

EFFECT: wider range of sour milk beverages, increased nutritive and energetic value of product, stabilized rheological properties during storage and increased shelf life of product.

6 tbl, 4 ex

FIELD: milk industry.

SUBSTANCE: method involves normalizing basic raw material and cooling milk to temperature of 6-80C; introducing stabilizing salt in the form of 20%-aqueous solution in an amount sufficient to provide for concentration of 0.15-0.30% in dried product; holding mixture at temperature of 6-80C while continuously mixing for 80-100 min; providing thermal processing, condensation, homogenization, drying, cooling and packing processes.

EFFECT: increased thermal stability and solubility of ready product.

4 cl, 8 ex

FIELD: biotechnology, food industry, medicine, microbiology.

SUBSTANCE: invention relates to the strain that can be used in prophylaxis and/or treatment of diarrhea-associated diseases. The strain Lactobacillus paracasei CNCM I-2116 (NCC 2461) is able to attach to mammal intestine mucosa tissue and to grow in the presence of bile acid salts in their concentrations up to 0.4% and to prevent infection of intestine epithelial cells by rotaviruses. A foodstuff comprises from 1 x 105 to 1 x 1012 CFU of the strain L. paracasei I-2116 (NCC 2461)/g of a food carrier taken among milk, yogurt, curd, cheese, dry milk, children's nutrition and so on. Pharmaceutical composition contains the effective amount of CFU of the strain L. paracasei CNCM I-2116 (NCC 2461) or supernatant of its culture and physiologically acceptable carrier. Invention provides the high level of activity against SA-11 of serotype 3 and rotavirus Hochi of serotype 4.

EFFECT: valuable medicinal properties of strain.

4 cl, 9 dwg, 1 tbl, 11 ex

FIELD: biotechnology, food and medicinal industry, microbiology.

SUBSTANCE: the strain Bifidobacterium longum 379-IN is obtained by selection without using methods of genetic modification of the strain Bifidobacterium longum B379M and distinct by ability to utilize insulin. The strain is deposited in GKNM GU "MNIIEM named for G. N. Gabrichevskiy Russia Ministry of Public Health" at № 172. The strain shows high technological effectiveness, accumulates biomass with substrates of vegetable origin and artificial nutrient media for short periods with concentration of bifidobacteria, it elicits acid-forming and antagonistic properties with respect to pathogenic and putrid microflora. This allows its using in manufacturing bacterial preparations, biologically active supplements for food, fermented-dairy and nonfermented-dairy foodstuffs, ferments, hygienic and cosmetic agents providing probiotic effect and normalization of microbiocenosis in human body, among them in gastroenteric and urogenital tracts, cutaneous and mucosa integuments. Invention can be used in manufacturing bacterial preparations, biologically active supplements for food, fermented-dairy and nonfermented-dairy foodstuffs, hygienic and cosmetic agents.

EFFECT: valuable properties of strain, expanded assortment of similar agents.

6 ex

FIELD: milk industry, in particular, production of lactic-acid bifidus activating product for grownups and at least one-year-old children.

SUBSTANCE: method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 109-1010 CFU/cm3 and acidity is 80-1000T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product.

EFFECT: improved quality, increased assimilation of useful components by people of any age owing to development of natural microflora by product itself.

5 tbl, 5 ex

FIELD: milk industry, in particular, production of lactic-acid bifidus activating product for grownups and at least one-year-old children.

SUBSTANCE: method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 109-1010 CFU/cm3 and acidity is 80-1000T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product.

EFFECT: improved quality, increased assimilation of useful components by people of any age owing to development of natural microflora by product itself.

5 tbl, 5 ex

FIELD: milk industry, in particular, production of lactic-acid bifidus activating product for grownups and at least one-year-old children.

SUBSTANCE: method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 109-1010 CFU/cm3 and acidity is 80-1000T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product.

EFFECT: improved quality, increased assimilation of useful components by people of any age owing to development of natural microflora by product itself.

5 tbl, 5 ex

The invention relates to the dairy industry, in particular the production of probiotic fermented milk products

The invention relates to the dairy industry, in particular the production of probiotic fermented milk products

FIELD: milk industry, in particular, production of lactic-acid bifidus activating product for grownups and at least one-year-old children.

SUBSTANCE: method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 109-1010 CFU/cm3 and acidity is 80-1000T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product.

EFFECT: improved quality, increased assimilation of useful components by people of any age owing to development of natural microflora by product itself.

5 tbl, 5 ex

FIELD: milk industry, in particular, production of lactic-acid bifidus activating product for grownups and at least one-year-old children.

SUBSTANCE: method involves pasteurizing whole milk; cooling to fermentation temperature; introducing starter including bifidus bacteria and lactic streptococcuci; introducing vitamin additive; mixing; fermenting until live cell content in product is 109-1010 CFU/cm3 and acidity is 80-1000T; cooling; mixing and bottling. Vitamin additive is concentrated citrus juice, or Jerusalem artichoke juice, or Jerusalem artichoke powder juice, or Jerusalem artichoke syrup. Concentrated citrus juice is introduced in an amount of 30-50 ml per 1 l of milk, Jerusalem artichoke juice, powder juice or syrup is introduced in an amount of 0.3-0.5% by volume of milk. Method allows useful components to be extracted to maximal extent from basic product.

EFFECT: improved quality, increased assimilation of useful components by people of any age owing to development of natural microflora by product itself.

5 tbl, 5 ex

Up!