Application Progress Of Hpp Cold Sterilization Technology In Food Industry

With the improvement of people's living standards, consumers' pursuit of pure natural ingredients has become a trend, and food sterilization technology has also changed from traditional heat sterilization to cold sterilization. The application of HPP cold sterilization technology in the food industry is relatively mature, and it has been successfully applied in many fields such as fruit and vegetable juice, seafood, dairy products, meat products, and baby food.

1. Application of HPP cold sterilization technology in fruits and vegetables

The most successful application of HPP cold sterilization technology in fruit and vegetable processing is the sterilization of fruit and vegetable juice. Compared with other solid foods, the structure of fruit and vegetable products is relatively weak in pressure resistance, so the traditional heat sterilization technology is in the process of processing and sterilization. It often leads to damage to the fruits and vegetables themselves, affecting their flavor and nutritional content. The sterilization process of HPP cold sterilization technology can be completed without the traditional heat treatment process, so it can effectively retain the flavor, freshness and nutritional value of food, which is more in line with the requirements of consumers for food.
At the same time, fresh fruit juice contains many nutrients that are beneficial to the human body, but these nutrients are very lost after traditional thermal sterilization, especially vitamin C, the loss of direct heating is as high as 95%, but HPP cold sterilization technology can make juice drinks The nutrients in it are effectively preserved.

2. Application of HPP cold sterilization technology in dairy products

HPP cold sterilization technology is used in fermented milk, mainly in the inactivation of microorganisms in the raw milk, so as to achieve the purpose of extending the shelf life. HPP cold sterilization technology can not only ensure the effective killing of microorganisms, but also solve the problems of low hardness or viscosity and whey precipitation during the processing of yogurt, and can better maintain the nutritional content and flavor of dairy products. The main protein in cow's milk is casein, which aggregates through electrostatic and hydrophobic interactions, and then becomes casein micelles. The HPP ultra-high pressure mainly generates gelation of casein through phosphate and calcium in the colloidal state, thereby promoting the improvement of the physical properties of milk.

3. Application of HPP cold sterilization technology in meat products

In recent years, many scientists have conducted a large number of experiments. The results show that HPP ultra-high pressure technology has great advantages in improving the tenderness of meat products. Compared with other methods, the tenderization effect is more significant, and the original meat products are preserved to the greatest extent. Has flavor and nutritional value. HPP ultra-high pressure helps to retain the intrinsic properties of meat through the impact on myogenin in meat products, and improves meat quality, avoiding the loss of more energy in meat, thereby replacing some food additives that originally needed to be added. The use of HPP ultra-high pressure to kill biological macromolecules to kill microorganisms in meat products can also better extend the shelf life of meat products.

4. Application of HPP cold sterilization technology in aquatic products
The HPP ultra-high pressure technology has a significant effect on oyster shelling. Under the HPP ultra-high pressure environment, the adhesive tissue between the muscle fiber and the shell will be split by high pressure, and the oyster can be easily shelled without any external force. On this basis, the shelling technology of aquatic products is also widely used in shellfish such as lobster and scallops.

HPP ultra-high pressure technology, as one of the most popular cold working technologies, can be sterilized without heat treatment, which is one of its most significant features. It overcomes the shortcomings of heat sterilization, effectively reduces or even avoids the influence of heat treatment on the food itself and some food additives, and can effectively preserve the flavor and nutrients of the food. Moreover, the ultra-high pressure sterilization process consumes less energy, does not pollute the environment, and is relatively green and environmentally friendly. Ultra-high pressure treatment affects the internal structure of microorganisms, inhibits its endogenous enzyme activity, and effectively kills factors that are unfavorable to the safety of consumers, prolongs the shelf life of food, and has a better sterilization effect. addition of agents.