Ultra-high pressure food technology can effectively guarantee food safety, preserve food flavor and nutritional functional ingredients, and the market prospect of ultra-high pressure food is very good. However, China's ultra-high pressure food has not yet achieved large-scale production, and there are many reasons. Professor Ma Yongkun, director of the Institute of Ultra High Pressure Food Technology of Jiangsu University, believes that to make the ultra-high pressure food industry in China bigger and stronger, we must solve the five major problems affecting the development of the industry as soon as possible.
According to Prof. Ma Yongkun, director of the Institute of Ultra-High Pressure Food Technology of Jiangsu University, ultra-high pressure technology is a new high-tech food processing technology in the world. It is also a successful technology for the commercialization of food non-thermal processing technology. It was determined by the Ministry of Science and Technology as High-tech processing of agricultural products, and received strong support. Ultra-high pressure food processing technology can be used for food sterilization, enzyme elimination, flavor and texture improvement, etc., the temperature rise during processing is not large, especially suitable for heat-sensitive foods (such as cantaloupe, watermelon, tomato, apple, strawberry, blackberry, etc. ) Foods containing high-value-added aquatic products (such as sea cucumbers, lobsters, oysters, tuna, etc.) containing high-level foods and fresh foods (vitamins, probiotics, unsaturated fatty acids, carotenoids, etc.).
Professor Ma Yongkun from Jiangsu University told the reporter that although the advantages of ultra-high pressure food technology are obvious, there are still many problems in the research and processing of ultra-high pressure food in China, including the lag of the development of ultra-high pressure food standards, the method of food safety testing and evaluation, and the basis. The research is weak, the core and key technologies are lacking, and the product market positioning is not clear. To solve these problems, effective measures must be taken.
First, we must formulate ultra-high pressure food standards. Standard content and key technical indicators should include ultra-high pressure food microbes, quality enzymes, sensory quality (such as flavor, color, etc.), nutrients and other detection analysis and standards, especially the detection technology of spoilage microorganisms and enzymes and their shelf life to food The evaluation method of the influence is different from the traditional thermal processing.
Second, we must develop a safety evaluation system for ultra-high pressure foods. The treatment of foods with ultra-high pressure technology is carried out without heating, so the safety of such foods must be scientifically assessed. For example, the fresh-squeezed fruit and vegetable juice treated with ultra-high pressure should have at least four aspects: 1) HACCP system must be implemented to determine key control points for technology and product processing; 2) Storage, transportation and sales of products must be Under cold chain conditions, generally 4-12 ° C; 3) fresh fruits and vegetables must be used as processing materials, according to the US FDA regulations, ultra-high pressure treatment can reduce the pathogenic bacteria of fruit and vegetable juices by 5 log cycles; 4) in the product No pathogenic bacteria were detected, the total number of bacteria was ≤100/mL, and the coliform group was ≤3/100mL, and did not exceed the standard during the shelf life. The pathogenic bacteria of freshly squeezed fruit and vegetable juices must be identified as safe indicator bacteria that may be contaminated and have been contaminated by pathogenic bacteria. Under the current circumstances, Escherichia coli can be used as a bactericidal safety evaluation test bacteria for ultra-high pressure acidic foods, and E. coli O157:H7 can be used as a test target when conditions are ripe. The target pathogen for the sterilization of ultra-high pressure and low-acid food may be Bacillus, such as Bacillus cereus.
Third, we must clearly define the market positioning of the products. At the 2009 Beijing International Food Non-thermal Processing Technology Conference, Prof. Ma Yongkun from Jiangsu University exchanged discussions with the participating experts and business representatives on this issue, and proposed that “high value-added food should be identified as the object of commercialization and processing of ultra-high pressure food. ", and requires raw materials with such characteristics: 1. Rich in nutrition and obvious health care functions. 2. The active ingredient contained is heat sensitive and should not be treated for a long time. Such as vitamins, polyunsaturated fatty acids, anthocyanins and other functional substances. 3. After ultra-high pressure treatment, the product quality is basically unchanged, or has a certain degree of improvement. If ultra-high pressure technology is used to process fruit and vegetable products, the structure of carotenoids, functional pigments and vitamins will change from trans to cis, from bound to free, which is beneficial to human body absorption and its function. Play. 4. Acidic foods (pH less than 4.5, water activity greater than 0.85) or acidified foods are more suitable for treatment with ultra-high pressure equipment, and the sterilization and enzyme-killing effects are obvious and safe. Such as apple juice, blackberry juice, pomegranate juice, tomato juice or acidified carrot juice, watermelon and other juices.
The ultra-high pressure food research team led by Professor Ma Yongkun of Jiangsu University focuses on key technologies and commercialization of ultra-high pressure food processing, and found fresh blackberry, mulberry, apple, orange, cantaloupe, carrot, tomato, pomegranate, pear, purple grape, Watermelon and the like are more suitable for processing into ultra-high pressure fruit and vegetable juice. The one-time investment of ultra-high pressure food equipment is large, the input of aseptic filling and other facilities is also large, and the nutritional and health value of the processed food is higher, so the price of ultra-high pressure food is higher than that of conventional food. . Therefore, when developing the market, the market target should be targeted at people with high income, strong health awareness and economic ability.
Fourth, we must strengthen the basic research of ultra-high pressure food technology. According to Prof. Ma Yongkun from the Institute of Ultra High Pressure Food Technology of Jiangsu University, ultra high pressure technology can process a variety of foods: 1. Blackberry, strawberry, blueberry, lychee, kiwi, mango, citrus, watermelon, honeydew melon and other fruit and vegetable products. 2. Animal and vegetable protein milk, such as milk, goat milk, almond milk, peanut milk, walnut milk, soy milk. 3. Beef, lamb, pigeon meat, rabbit meat, goose meat and other livestock and poultry meat products. 4. Fish, shrimp, shellfish and other aquatic products. 5. In the high-end liquor, wine, rice wine and functional food products, the key processes of sterilization and enzyme elimination, also have greater application potential and advantages.
Under the guidance of Professor Hu Xiaosong of China Agricultural University, Professor Ma Yongkun began researching ultra-high pressure food technology in 2000 and participated in the design and product development of the first ultra-high pressure juice production line in China. In 2005, Ma Yongkun established the first specialized ultra-high pressure food technology research institute in China's universities in Jiangsu University, and began the research on ultra-high pressure food theory and commercial application. In 2009, Ma Yongkun went to the Institute of High Pressure Food Technology of Ohio State University to conduct research on the basis and key technologies of ultra-high pressure food processing under the guidance of Professor Bala, an internationally renowned ultra-high pressure expert.
Professor Ma Yongkun believes that the characteristics of each food are different, the process, time and pressure requirements for ultra-high pressure treatment are different, and the effects after treatment are different. Therefore, the basis of ultra-high pressure technology for different foods should be strengthened. Research and applied research. For example, in the aspect of microbial detection, conventional foods can be detected by plate culture counting; while for microbial detection in ultra-high pressure foods, it is not possible to use only the plate counting method, but also other technologies, and establish a prediction model of the shelf life of ultra-high pressure food.
Fifth, we must strengthen core technology research. In terms of enzyme elimination, flavor and texture improvement, and retention of nutrient functional components, high temperature, irradiation, and microwave have certain defects. Ultra-high pressure food technology is a high-tech technology that can effectively solve problems that cannot be solved by these traditional technologies. To improve the commercialization of ultra-high pressure food technology, it is necessary to locate high-end and develop core technologies with independent intellectual property rights. In recent years, ultra-high pressure equipment manufactured in China has not only been sold domestically but also exported overseas. Our experts have obtained a number of invention patents in the fields of sterilization, enzyme elimination and quality improvement of ultra-high pressure food, and carried out research and application research on key technologies of ultra-high pressure processing, and achieved important results and progress.
In recent years, Prof. Ma Yongkun from the Institute of Ultra High Pressure Food Technology of Jiangsu University has carried out systematic research and investigation on the status quo and commercialization of ultra-high pressure food production in the United States and Japan. The institute has established a cooperative relationship with the Ohio State University Ultra High Pressure Food Technology Research Institute. The two sides will be committed to the commercialization of ultra-high pressure food in China, actively carry out cooperation on ultra-high pressure food projects, and mature management experience of American ultra-high pressure food enterprises. Product technology solutions are introduced into China, avoiding unnecessary risks as much as possible, and ensuring the stable and healthy development of China's ultra-high pressure food industry.