Synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents

• Main Authors: ZHANG LING, XIAO GUANGHUI, REN HONGJING, ZHANG YONGJIU, ZHU YONGMING, LI XIAODONG, ZHANG HUA, GE WEI
• Format: Patent
• Language: Chinese; English
• Published: 07.05.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a synergic sterilization method for spores in liquid food by pressurized CO2 and three natural bacteriostatic agents. The synergic sterilization method comprises the following steps: adding the selected natural bacteriostatic agents into a food to be sterilized; then carrying out sterilization treatment on the liquid food for 45-70 minutes under the conditions of the pressure of 8-10MPa and the temperature of 45-55 DEG C; and controlling the quantity of the spores in the liquid food in a food safety range according to the different varieties and concentrations of the selected natural bacteriostatic agents and different food base materials. The natural bacteriostatic agents comprise epsilon-polylysine, lysozyme and nisin. The synergic sterilization method is mainly applied to inactivation of the spores in the liquid food; the whole sterilization process has a small pressure range on the food to be treated and has a moderate temperature; the sterilization effect can be obviously improved;