阅读说明：本技术 一种水果罐头的连续杀菌工艺 (Continuous sterilization process for canned fruits ) 是由 陈志华 于 2020-12-27 设计创作，主要内容包括：本发明公开了一种水果罐头的连续杀菌工艺,包括步骤一,水果罐头检测；步骤二,罐头排气；步骤三,高压连续杀菌；步骤四,冷却密封；步骤五,存储放置；其中在上述步骤一中,人工检测水果的微生物污染情况,确定微生物的抗热性,根据抗热性制定杀菌的温度；该水果罐头的连续杀菌工艺,操作简单,成本低,利用检测水果的微生物污染与水果种类,制定合适的温度进行杀菌,避免杀菌温度损坏水果,同时采用高压连续杀菌,杀菌更加彻底,有利于用户食用健康,且该发明工艺简单严谨,能够代替其他较为昂贵的水果罐头杀菌生产工艺,效果显著,杀菌原料便宜成本低廉,加工方便,大大节约了杀菌成本,有利于加工与生产。(The invention discloses a continuous sterilization process of canned fruits, which comprises the following steps of detecting canned fruits; step two, venting the can; step three, continuously sterilizing at high pressure; step four, cooling and sealing; step five, storing and placing; in the first step, the microbial contamination condition of the fruits is manually detected, the heat resistance of the microorganisms is determined, and the sterilization temperature is set according to the heat resistance; the continuous sterilization process for the canned fruit is simple to operate and low in cost, microbial pollution and fruit types of fruits are detected, proper temperature is formulated for sterilization, the fruits are prevented from being damaged by sterilization temperature, high-pressure continuous sterilization is adopted, sterilization is more thorough, eating health of users is facilitated, the process is simple and precise, other expensive canned fruit sterilization production processes can be replaced, the effect is obvious, sterilization raw materials are cheap and low in cost, processing is convenient, the sterilization cost is greatly saved, and processing and production are facilitated.)

1. A continuous sterilization process for canned fruits comprises the steps of firstly, detecting canned fruits; step two, venting the can; step three, continuously sterilizing at high pressure; step four, cooling and sealing; step five, storing and placing; the method is characterized in that:

in the first step, the fruit can detection comprises the following steps:

1) artificially detecting the microbial contamination condition of fruits, determining the heat resistance of microorganisms, and setting the sterilization temperature according to the heat resistance;

2) detecting the fruit type, recording the fruit type, and measuring the heat resistance of the fruit type, thereby adjusting the sterilization temperature;

in the second step, the can venting comprises the following steps:

1) pouring the canned fruits into a sterilization pot, sealing a pot door of the sterilization pot, connecting an exhaust valve, and measuring the initial temperature of the canned fruits;

2) opening an exhaust valve to exhaust air, closing the exhaust valve after the exhaust is finished, raising the temperature of the sterilization pot to 40-60 ℃, and keeping the constant temperature;

wherein in the third step, the high-pressure continuous sterilization comprises the following steps:

1) opening an exhaust valve, an air release valve and a water valve of the sterilization pot, closing a compressed air valve, measuring and recording the temperature of the can, and then opening a steam valve until the sterilization pot reaches the sterilization temperature formulated in the step 1);

2) sealing the sterilization pot, continuously sterilizing for 20-40min, repeating sterilization for 2-3 times, closing the exhaust valve, and measuring the temperature of the can;

wherein in the fourth step, the cooling and sealing comprises the following steps:

1) manually opening a drain valve of the sterilization pot, introducing water into the sterilization pot to enable the water to overflow the bottom of the fruit can, soaking for 1-2h, and then measuring the temperature of the fruit can;

2) fishing out the canned fruits, placing the canned fruits in a sealing machine, sealing, and then placing the canned fruits in an air cooling machine for air cooling to obtain the canned fruits capable of being continuously sterilized;

in the fifth step, the surface of the canned fruit obtained in the fourth step 2) is coated with a film for storage manually, and a plurality of coated canned fruits are packaged and sealed in a box for storage.

2. The continuous sterilization process of canned fruit according to claim 1, characterized in that: the data recorded in the step 1) needs to be stored and backed up.

3. The continuous sterilization process of canned fruit according to claim 1, characterized in that: the sterilization pot in the step two 1) needs to be cleaned before use.

4. The continuous sterilization process of canned fruit according to claim 1, characterized in that: and in the step three 2), the temperature of the water pipe can needs to be measured every time the sterilization is repeated.

5. The continuous sterilization process of canned fruit according to claim 1, characterized in that: the temperature of the air cooler in the step four 2) is 20-30 ℃.

6. The continuous sterilization process of canned fruit according to claim 1, characterized in that: and fifthly, storing the packaged food in a cool place.

Technical Field

The invention relates to the technical field of canned fruit production, in particular to a continuous sterilization process for canned fruits.

Background

The fruit can is named differently according to different materials, the raw materials of the common fruit can are selected from fruits including yellow peaches, apples, litchis, strawberries, hawthorns and the like, and the products mainly comprise the yellow peach can, the strawberry can, the orange can and the like; the traditional fruit can sterilization process is complex in operation and high in cost, proper temperature cannot be set for sterilization, fruits are easily damaged due to overhigh sterilization temperature, the adopted sterilization process can only sterilize once, the sterilization is not thorough, the eating health of users is not facilitated, and the traditional fruit can sterilization process is expensive in materials, troublesome to process, high in sterilization cost and not beneficial to processing and production; in view of these defects, it is necessary to design a continuous sterilization process for canned fruits.

Disclosure of Invention

The invention aims to provide a continuous sterilization process for canned fruits, which aims to solve the problems in the background technology.

In order to solve the technical problems, the invention provides the following technical scheme: a continuous sterilization process for canned fruits comprises the steps of firstly, detecting canned fruits; step two, venting the can; step three, continuously sterilizing at high pressure; step four, cooling and sealing; step five, storing and placing;

in the first step, the fruit can detection comprises the following steps:

1) artificially detecting the microbial contamination condition of fruits, determining the heat resistance of microorganisms, and setting the sterilization temperature according to the heat resistance;

2) detecting the fruit type, recording the fruit type, and measuring the heat resistance of the fruit type, thereby adjusting the sterilization temperature;

in the second step, the can venting comprises the following steps:

1) pouring the canned fruits into a sterilization pot, sealing a pot door of the sterilization pot, connecting an exhaust valve, and measuring the initial temperature of the canned fruits;

2) opening an exhaust valve to exhaust air, closing the exhaust valve after the exhaust is finished, raising the temperature of the sterilization pot to 40-60 ℃, and keeping the constant temperature;

wherein in the third step, the high-pressure continuous sterilization comprises the following steps:

1) opening an exhaust valve, an air release valve and a water valve of the sterilization pot, closing a compressed air valve, measuring and recording the temperature of the can, and then opening a steam valve until the sterilization pot reaches the sterilization temperature formulated in the step 1);

2) sealing the sterilization pot, continuously sterilizing for 20-40min, repeating sterilization for 2-3 times, closing the exhaust valve, and measuring the temperature of the can;

wherein in the fourth step, the cooling and sealing comprises the following steps:

1) manually opening a drain valve of the sterilization pot, introducing water into the sterilization pot to enable the water to overflow the bottom of the fruit can, soaking for 1-2h, and then measuring the temperature of the fruit can;

2) fishing out the canned fruits, placing the canned fruits in a sealing machine, sealing, and then placing the canned fruits in an air cooling machine for air cooling to obtain the canned fruits capable of being continuously sterilized;

in the fifth step, the surface of the canned fruit obtained in the fourth step 2) is coated with a film for storage manually, and a plurality of coated canned fruits are packaged and sealed in a box for storage.

According to the technical scheme, the data recorded in the step 1) needs to be stored and backed up.

According to the technical scheme, the sterilization pot in the step two 1) needs to be cleaned before use.

According to the technical scheme, the temperature of the water pipe can needs to be measured every time the sterilization is repeated in the step three 2).

According to the technical scheme, the temperature of the air cooler in the step four 2) is 20-30 ℃.

According to the technical scheme, the boxed food in the fifth step needs to be stored in a cool place.

Compared with the prior art, the invention has the following beneficial effects: the continuous sterilization process for the canned fruit is simple to operate and low in cost, microbial pollution and fruit types of fruits are detected, proper temperature is formulated for sterilization, the fruits are prevented from being damaged by sterilization temperature, high-pressure continuous sterilization is adopted, sterilization is more thorough, eating health of users is facilitated, the process is simple and precise, other expensive canned fruit sterilization production processes can be replaced, the effect is obvious, sterilization raw materials are cheap and low in cost, processing is convenient, the sterilization cost is greatly saved, and processing and production are facilitated.

Drawings

The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:

FIG. 1 is a flow chart of the method of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Referring to fig. 1, the present invention provides a technical solution: a continuous sterilization process for canned fruits comprises the steps of firstly, detecting canned fruits; step two, venting the can; step three, continuously sterilizing at high pressure; step four, cooling and sealing; step five, storing and placing;

in the first step, the fruit can detection comprises the following steps:

1) artificially detecting the microbial contamination condition of fruits, determining the heat resistance of microorganisms, setting the sterilization temperature according to the heat resistance, and recording data to be stored and backed up;

2) detecting the fruit type, recording the fruit type, and measuring the heat resistance of the fruit type, thereby adjusting the sterilization temperature;

in the second step, the can venting comprises the following steps:

1) pouring the canned fruits into a sterilization pot, cleaning the sterilization pot before use, sealing a pot door of the sterilization pot, connecting an exhaust valve, and measuring the initial temperature of the canned fruits;

2) opening an exhaust valve to exhaust air, closing the exhaust valve after the exhaust is finished, raising the temperature of the sterilization pot to 40-60 ℃, and keeping the constant temperature;

wherein in the third step, the high-pressure continuous sterilization comprises the following steps:

1) opening an exhaust valve, an air release valve and a water valve of the sterilization pot, closing a compressed air valve, measuring and recording the temperature of the can, and then opening a steam valve until the sterilization pot reaches the sterilization temperature formulated in the step 1);

2) sealing the sterilization pot, continuously sterilizing for 20-40min, and repeating sterilization for 2-3 times, wherein the temperature of the water pipe can is measured every time of repeating sterilization, and the exhaust valve is closed to measure the temperature of the can;

wherein in the fourth step, the cooling and sealing comprises the following steps:

1) manually opening a drain valve of the sterilization pot, introducing water into the sterilization pot to enable the water to overflow the bottom of the fruit can, soaking for 1-2h, and then measuring the temperature of the fruit can;

2) fishing out the canned fruits, placing the canned fruits in a sealing machine, sealing, and then placing the canned fruits in an air cooling machine for air cooling to obtain the canned fruits capable of being continuously sterilized;

in the fifth step, the surface of the canned fruit obtained in the fourth step 2) is coated with a film for storage manually, and a plurality of canned fruits coated with films are packaged and sealed in a box for storage, and the canned fruits need to be stored in a cool place after being packaged.

Based on the above, the continuous sterilization process for the canned fruit has the advantages that the operation is simple, the cost is low, the proper temperature is set for sterilization by detecting the microbial pollution of the fruit and the type of the fruit, the fruit is prevented from being damaged by the sterilization temperature, and meanwhile, the high-pressure continuous sterilization is adopted, so that the sterilization is more thorough, and the eating health of a user is facilitated.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.