If you want to judge the most important food processing technology for humans, heat treatment must bear the brunt. The simple word “cooked†allows humans to not only enrich the taste, enhance digestion and absorption during the evolution process, but also to minimize the damage that may come from microorganisms. Therefore, sterilization (heat sterilization) by heating is the most important and mainstream processing method to ensure food safety. Pasteurization and ultra-high temperature instantaneous sterilization have become standardized heat treatment methods in the food industry. In recent years, as people's demands for freshness and taste have increased, the ESL (Extended Shelf Life) sterilization method with a bactericidal intensity between them has become increasingly popular. However, many substances in the ingredients, especially some vitamins and antioxidants, biologically active ingredients that are easily lacking in modern people, are very sensitive to temperature. For example, vitamin C is abundant in vegetables, but it is often lost due to cooking.
The cold sterilization technology not only ensures the safety of the food in terms of microorganisms, but also maintains the inherent nutrient composition, texture, color and freshness of the food. The cold sterilization technology mainly includes ultra-high pressure sterilization, radiation sterilization, ultra-high voltage pulse electric field sterilization, pulse strong light sterilization, magnetic sterilization, ultraviolet sterilization and titanium dioxide photocatalytic sterilization technology. In recent years, it has become a research hotspot in the field of food science and engineering at home and abroad.
Technical exploration of cold sterilization
Founded in 2012, Viking is the first explorer to commercialize High Pressure Processing (HPP). Similar to irradiation sterilization, HPP is a relatively mature and widely used one in cold sterilization technology. Around 2010, the concept of freshly squeezed fruit and vegetable juice began to be popular in China. The founder of Weiguoqing Zhang Chenling applied HPP sterilization on the basis of freshly squeezed fruits and vegetables, which made the product almost the same nutrition and taste as fresh fruits and vegetables, and more convenient to carry and eat. The series of products, HPP fruit and vegetable juices have become the representative of high-end products in the market with almost the original taste, color and nutrition. In the past two years, with the popularity of “light foodâ€, more and more entrepreneurs have chosen the fruit and vegetable juice industry, and the HPP fruit and vegetable juice brands such as Weiguoqing and HeyJuice have emerged.
Research on cold sterilization in other countries has already begun. It is understood that Japan's research on ultra-high pressure sterilization equipment is in a leading position in the world. In 1990, Japan's Meiji House Food Company began to apply ultra-high pressure technology to the food processing industry. In 1992, it successfully developed the first industrial high-pressure food jam, causing sensation. Later, many countries in Europe and the United States conducted research on ultra-high pressure sterilization equipment and achieved many results. Radiation sterilization with the advantages of low operating temperature, thorough sterilization, wide adaptability and simple operation has been produced by many manufacturers for different radiation sources and models. Pulsed glare technology applied to surface sterilization was approved by the US Food and Drug Administration (FDA) in 1999 for food processing, production processing, etc., and has been applied to internationally renowned large food companies. Although more cold sterilization methods remain in the laboratory or small-scale application stage, with the deepening of research and market demand, the application and popularization of large-scale equipment has also attracted industry attention.
Cold sterilization industrial application
Sun Aidong, professor of food science at Beijing Forestry University, has been engaged in research work on non-thermal processing technology for many years. The research team is dedicated to the sterilization mechanism and process research of non-thermal processing technologies such as ultra-high pressure, high-voltage pulsed electric field and ultrasonic. Based on the defects of high-voltage pulsed electric field, the microchip pulse electric field operating system has been constructed and applied for invention patents. Now the relevant sterilization mechanism and process research have been carried out, and the industrialization development path will be further developed.
The industrialization and commercialization of HPP is the focus of attention at home and abroad in recent years. Ma Yongkun, a professor at Jiangsu University and director of the Institute of Ultra-High Pressure Foods, said that the research in China has always been enthusiastic about ultra-high pressure sterilization. However, under laboratory conditions, the equipment is small and the production capacity is small. Deviations are prone to be promoted, which greatly restricts the commercial application of HPP. In this regard, Ma Yongkun, some companies engaged in the promotion of HPP technology in the United Nations, conducted some industrial exploration. It is reported that Huatai Senyu Biotechnology Co., Ltd. has developed the first “one-to-two†production type ultra-high pressure equipment for small-scale production and application in China; China Agricultural University has developed an ultra-high pressure that can realize automatic boosting and pressure relief. Food processing equipment; Shanxi Hai Purui Technology Co., Ltd. realized the commercial production of ultra-high pressure sterilization equipment, and proposed the external research and development and OEM mode of ultra-high pressure products.
Ma Yongkun believes that the renewal of corporate concepts is a powerful driving force for cold sterilization technology. For example, the long-term "innovation" of food companies has stayed in product formulas, but the processing technology is not enough. If the cold sterilization technology including HPP can be accurately applied to food processing, with the precise marketing of cold sterilization products, it may be given to the industry. Bringing disruptive innovation. In addition, the science of consumer nutrition knowledge should also keep up, otherwise mature and harmless processes such as irradiation sterilization are likely to become mirror flowers.
HPP breakthrough direction
Based on the characteristics of HPP's natural flavor, nutrient retention and high application cost, Ma Yongkun believes that HPP technology should have the following premise: first, it should be applied to high value-added products; second, commercial application can not In pursuit of high pressure, under the pressure of 600MPa in the industry, Ma Yongkun believes that it is feasible to extend the life of equipment according to different pressures of different raw materials. Third, HPP should be applied to the key technology of food processing, in addition to conventional sterilization, wine and vinegar. The aging step can also be used to shorten the time and increase production efficiency. In addition, as far as the equipment itself is concerned, at the first non-thermal processing technology conference in China, the industry agreed that the future development of HPP technology in China is “mainframe†and “commercializationâ€.
Referring to the possible future development of HPP technology, Sun Aidong believes that the production of ultra-high voltage equipment is a breakthrough in itself, breaking the monopoly of foreign technology and materials for many years; China's application of ultra-high pressure technology is mostly in the exploration stage, the future Breakthrough points are likely to occur in food sterilization and modification.
Ma Yongkun said that the current application of HPP technology in the fruit and vegetable juice industry is mainly due to the fact that the pH value of the juice is acidic and the composition is stable, but the juice is only the primary stage of HPP application. In the future, more food deep processing, traditional Chinese medicine, health care Food, cosmetics and other fields are all covered by HPP technology. The processing mode of ultra-high pressure equipment will be improved in the future. The technology of continuous batch processing of high-pressure processing and batch aseptic filling after high-pressure processing is the development direction. Once breakthrough, it will greatly improve production efficiency, reduce production cost and improve product quality.
In terms of food processing, Ma Yongkun said that the breakthrough point of HPP may focus on the following aspects: First, the deep processing of Chinese special ingredients. At present, some countries have applied HPP technology to the processing of high-end specialty foods in the country, and have created HPP products with regional characteristics, which has won high praise in the market. For example, the ultra-high pressure guacamole produced by AVOMAX, the ultra-high pressure oyster produced by NISBET Oyster, the ultra-high pressure meat produced by ESPUNA of Spain and the ABRAHAM of Germany, the crab meat produced by Japan MICHUNORI Co., Ltd., produced by OCE CHOISE of Canada. Ultra high pressure lobster meat and so on. If the Chinese special small berries, such as medicinal food and mulberry, are made into HPP juice, fruit puree and jam, the mulberry consumption period which was originally less than one month can be extended to the whole year; Chinese vinegar and tea products are included. The high-end category can also try HPP.
Followed by functional ingredients and functional products. For example, enzymes have proved that they do have certain functions, but the sterilization process of commercial production causes enzymes to lose some functions. Consumers make their own enzymes and there is a risk of contamination of bacteria. HPP technology can solve these two problems at the same time, both sterilization and Retaining activity; such as carotene and lycopene products, the natural extraction products of these two substances are trans-structures. Ultra-high pressure technology can not only sterilize and retain product activity, but also transform a part into cis structure and improve absorption. Rate; another process such as the concentrated juice industry is “water treatmentâ€, a large part of which is “cell water†extracted from plant cells. Experiments have shown that it absorbs faster than ordinary natural water and can be applied before and after exercise. In the fields of rapid hydration and cosmetics, if you can recycle these “cell water†and make drinking water products through HPP technology, you can not only increase the added value of concentrated juice products, but also provide more products for the market.
Another example is the retention of heat sensitive ingredients. With people's understanding of the nutrition of fruits and vegetables and the preference for the taste of tropical fruits, pomegranate, passion fruit, durian and other juices and pulps are welcomed by the market. HPP can retain the heat sensitivity of anthocyanins and aroma components in these products. substance. In addition to food deep processing, HPP technology can also be applied to high value-added agricultural and sideline products. Studies have found that seafood products use HPP sterilization, which does not affect the original properties and taste of the product, but also has the effect of improving some bad taste, such as oysters, sashimi and other raw seafood.
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