Sea buckthorn is known as the "king of life" and "the protector of human health in the 21st century". Sea buckthorn is a treasure all over the body, and its fruit can be squeezed into juice to eat, the taste is sweet and fragrant, sweet and sour. It is rich in a variety of natural antioxidants such as vitamin C, vitamin E, carobioids, anthocyanins and polyphenolic compounds. Because of its remarkable antioxidant power, sea buckthorn has long been used as a medicine and food ingredient in China.
At present, the planting area of sea buckthorn in China has reached nearly 30 million mu, and fresh sea buckthorn is not easy to store. At present, sea buckthorn processing is mostly concentrated in the production of sea buckthorn pulp and fermented fruit wine based on sea buckthorn pulp and the production of blended beverages, and the antioxidant content of sea buckthorn itself is one of its important commodity characteristics. At present, the method of thermal sterilization is often used, and too high a temperature can easily lead to the destruction of most of the nutrients in sea buckthorn, which is inconsistent with the characteristics of commodities such as antioxidant ingredients that it promotes. Therefore, the processing technology of sea buckthorn needs to be improved urgently.
Image source: Tencent
In recent years, while consumers are concerned about dietary safety, they are also paying more and more attention to the nutritional and health attributes of food, and new non-thermal sterilization technologies have also emerged. Ultra-high pressure juice sterilization technology is a very mature application of a non-thermal sterilization technology, in Europe, the United States, Australia and South Korea and other countries have been widely used, the country has established a number of freshly squeezed juice ultra-high pressure processing demonstration production lines. At present, ultra-high pressure technology has been applied in the fields of fruit and vegetable products, meat products, sterilization of dairy products, and dehulling of aquatic products, which has the potential to be promoted and can produce huge economic and social benefits. Therefore, it is known as one of the "top ten cutting-edge technologies in the world today" and the most advanced food processing technology in the 21st century.
[Lidefu Sanshuihe] ultra-high pressure sea buckthorn juice experiment
(1) Ultra-high pressure juice sterilization technology can effectively kill microorganisms in sea buckthorn pulp, and the bactericidal effect is proportional to pressure and time.
(2) Ultra-high pressure treatment can effectively inhibit the growth and reproduction of mold, staphylococcus and yeast during low temperature storage of sea buckthorn pulp. Compared with conventional heat treatment, ultra-high pressure has a better inhibition effect on microbial growth during storage.
(3) Compared with heat treatment, ultra-high pressure treatment has little effect on the soluble solids content, titrable acid content, pH, fatty acid and amino acid content of sea buckthorn pulp during storage period.
(4) During the storage period, the total content of volatile components and the content of alcohols and esters in the ultra-high pressure treatment were significantly higher than those in the heat treatment. With the prolongation of storage time, the difference between volatile substance content and heat treatment in ultra-high pressure processors gradually decreases, but it is always higher than heat treatment.
(5) After ultra-high pressure treatment, it is more conducive to maintaining the level of antioxidant substances such as total phenols, total flavonoids, total carotenoids and Vc in the sea buckthorn pulp.
In summary, ultra-high pressure juice sterilization technology can effectively kill microorganisms in sea buckthorn pulp. Compared with traditional heat treatment, the sea buckthorn pulp after ultra-high pressure treatment has slower microbial growth during storage, and its quality, flavor and antioxidant capacity are better.
Ultra-high pressure juice sterilization technology as today's new type of processing method, in the fruit and vegetable juice sterilization has always shown its unique advantages, in the absence of destroying the original taste of fruit and vegetable juice under the premise of achieving fruit and vegetable juice standard sterilization effect, while maximizing the retention of its active ingredients, [Reedford • Sanshuihe] ultra-high pressure after 15 years of research and development, ultra-high pressure technology has reached the leading level at home and abroad, in the future, ultra-high pressure technology will be in the field of fruit and vegetable juice sterilization has made great achievements, and [Lidefu • Sanshuihe] Ultra-high pressure and ultra-high pressure technology will continue to work hard to escort high-quality fruit and vegetable juices.
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