As customers' requirements for natural and healthy food continue to increase, the nutritional hazards and taste changes caused by high-temperature sterilization in traditional fruit and vegetable juice processing are becoming more and more prominent. In particular, corn juice, although rich in cellulose and vitamins, is in urgent need of a stronger production process due to problems such as microbial contamination and long-term easy stratification.
Meet the requirements and open new explorations in corn juice processing
With the rise of the concept of reasonable diet, consumers' needs for fruit and vegetable juice are no longer limited to taste, and they pay more attention to nutritional preservation and safety. However, traditional high-temperature sterilization methods can not only eliminate microorganisms, but also greatly destroy the nutrients in fruit and vegetable juice, resulting in reduced taste. As a fashionable beverage, corn juice faces many challenges during the production process: it is rich in cellulose, prone to solid-liquid separation, rough taste, and microbial contamination problems seriously endanger the shelf life and safety of the product. In order to meet market demand, this experiment uses high-pressure homogenization technology and high-pressure homogenization technology HPP. This technology aims to improve the production process of corn juice and explore effective ways to improve the uniformity, microbial removal and storage time of corn juice.
Innovative technology, multi-technical collaboration, to create high-quality corn juice
1. Strict raw material pretreatment, laying the foundation for quality
The experiment uses fresh corn with uniform maturity, smoothness, no rot, no mold, and uses manual shelling, cleaning, de-granulation and other processes to ensure the purity of the raw materials. The peeled corn is washed several times with mineral water, then dried and stored in the refrigerator to ensure the quality of the corn juice from the source.
2. Boiling and colloid milling to improve particles
Put the pretreated corn and appropriate purified water into the pot, cook over high heat until soft and glutinous without hard core, and stir gently during this period to prevent sticking to the bottom. This step makes the corn loose and fully prepared for subsequent processing. Then, use colloid milling to steam the corn for 5 minutes to improve the large particles and lay the foundation for subsequent homogenization.
3. Micro-jet uniformity, improve material and stability
Select a micro-jet homogenizer, select a micro-jet homogenizer, 300Mpa corn juice circulates once under pressure. This method can effectively break up macromolecular colloids, fat globules and cell walls, allowing corn fiber to fully blend with liquid. The cognitive measurement team's analysis shows that the uniform corn juice fiber has a significant three-dimensional sense, rough channels, static solid-liquid separation, flocculation and precipitation at the bottom, and starch still floating after mixing; after micro-jet uniform treatment, the corn juice is smooth, the system is symmetrical and stable, there is no stratification, there is no starch deposition in the cup, the taste is refreshing and transparent, and there is no residual viscosity in the mouth after drinking. Micro-jet uniform technology significantly improves the palatability of corn juice, solves the sedimentation problem of suspended matter in traditional processes, and achieves multiple improvements in quality structure uniformity and storage stability.
4. HPP sterilization, low temperature protection of nutrition and safety
The uniform corn juice is bottled and sealed, and placed in a high-pressure inner wall for HPP sterilization. The treatment parameters are 550Mpa pressure for 5 minutes. HPP This technology adopts the principle of non-heating sterilization, effectively removes microorganisms in a low-temperature environment, and stores the effective ingredients and trace elements in corn juice to the greatest extent.
5. Authoritative testing, quality and safety double guarantee
The authoritative testing agency Dongguan Huace Testing and Certification Co., Ltd. (test report number) A225024341006C conducted a strict test on the corn juice after the experiment. The data showed that the total number of colonies, Escherichia coli, mold, yeast and other microbial indicators were not detected or were below the test limit, and pathogens such as Salmonella and Staphylococcus aureus were not detected, indicating that the HPP technology has a significant effect on the microorganisms of corn juice. At the same time, the experimental results show that the storage time of corn juice treated by this process can reach more than 2 months, which greatly extends the shelf life of the product.
Looking forward to the future and promoting the upgrading of the healthy food industry
This experiment uses high-pressure homogenization technology and high-pressure homogenization technology as the carrier HPP technology to overcome the material, stability, sterilization and storage problems in corn juice processing. High-pressure homogenization technology improves the taste and stability of corn juice. HPP technology completes rapid sterilization at low temperature and retains trace elements to the greatest extent, providing a strong theoretical application for the development of energy-saving and high-nutrition fruit and vegetable juice processing new technologies.