Strictly controlling the quality of food materials without adding preservatives and condiments is a healthy choice for modern families to pursue high-quality life. However, the conflict between health, taste and preservation has always been the common trouble of food producers and consumers, so that they can not have both.
Nowadays, with the development of science and technology, this problem is no longer a problem. In the demonstration area of Tanghuai Industrial Park, Shanxi Sanshuihe Technology Co., Ltd. (hereinafter referred to as "Sanshuihe") utilizes the core technology developed independently to achieve food sterilization while keeping fresh, retaining the natural flavor and taste of food materials, without seasoning and preservatives, and helping the food industry to upgrade.
On May 12, Mr. Du Jingdong, chairman of Sanshuihe Company, was interviewed by reporters.
Magic HPP Technology
"Food is nutritious and bacteria like it." As soon as they met, Du Jingdong laughed and gave reporters a lively science popularization lesson. He introduced that vegetables and fruits, milk and meat products are hotbeds for bacteria to grow easily, so sterilization technology is an indispensable key link in the modern food industry. "The juice you bought in the supermarket is not real juice, it's just'fruit soup'."
Du Jingdong said that the traditional high-temperature disinfection method, through cooking and other ways to heat objects to high temperature, using heat to kill microorganisms, to achieve sterilization effect. However, heat treatment will cause significant changes in the color and flavor of food, such as protein denaturation, spatial structural damage, loose molecular chains, and inactivation of various enzymes. Some proteins will form gels due to intermolecular interactions. Non-enzymatic browning is also easy to occur in foods under high temperature conditions, i.e. the reaction of amino acids such as proteins and amino acids, carbonyl groups such as aldehydes and ketones oxidized by sugars and fats, which results in color change of foods. Many natural foods contain volatile aromatic substances with low molecular weight, which will lose their aroma when heated. Milk heat treatment sometimes produces hot odor due to acid, aldehyde, ketone, hydrogen sulfide, etc. "Boiled the juice and boiled the vitamins."
At present, the widely used pasteurization method also takes advantage of the poor heat resistance of pathogens, heating raw materials to 68 to 82 degrees Celsius, and keeping this temperature 15 to 30 minutes later, cooling sharply to 4 to 5 degrees Celsius. Pasteurization can kill most bacteria, but still retains a small number of heat-resistant bacteria or bacterial spores. Therefore, pasteurized milk should be stored at about 4 degrees Celsius, and can only be stored for 3 to 10 days, up to 16 days. Some manufacturers have to add preservatives in order to extend the shelf life."HPP technology, another shortcut, using high pressure to achieve sterilization." Du Jingdong told reporters that HPP is the abbreviation of English High Pressure Processing. Percy Bridgeman, an American physicist, won the 1946 Nobel Prize in Physics for his discovery of denaturation and coagulation of proteins under high hydrostatic pressure. However, it was not until the 1990s that the research on HPP equipment, technology and theory got a breakthrough and development.
The company's core HPP technology equipment is to apply pressure of 100 to 1000 mpa to materials such as soft packaging food in sealed ultra-high pressure containers with liquid medium such as water or oil. Under ultra-high pressure, hydrogen bond binding, hydrophobic binding, ion binding and other non-common binding changes occur in the three-dimensional structure of biological polymers, which will denaturate proteins, gelatinize starch, inactivate enzymes, rupture of cell membranes, leak of components in the bacteria, halt of life activities, and kill microorganisms.
"Pressure up to 200 to 300 MPa, virus inactivation; 300 to 400 MPa, fungi, yeast inactivation; 300 to 600 MPa, bacteria, pathogens inactivation; 800 to 1000 MPa, spore inactivation. Kill all bacteria, molds and yeasts."
"Only raise the pressure, not the temperature. Fight bacteria and viruses accurately without harming innocent people. HPP equipment also has obvious advantages. In the process of ultra-high pressure cold sterilization, low molecular weight compounds such as amino acid acetal binding, vitamins, aroma components of protein in food as a common binding will not be destroyed and completely retained under ultra-high pressure. "In short, it is to achieve sterilization without loss of nutrition and flavor. At the same time, it has natural color, high safety and long shelf life.
Ten years of devotion to research and development
In fact, because of the unparalleled superiority of HPP technology, scientists all over the world are accelerating their research and development of equipment and expanding their application. However, limited by metallurgical process, material preparation, control technology and other conditions, few succeeded.Before Sanshuihe, only two companies in the United States and Spain could produce similar products. But Du Jingdong, in order to win this technological highland, took his R&D team, sharpened a sword in ten years, and kept up with the advanced international standards. He achieved "overtaking" time and again, and finally reached the peak.
"One atmospheric pressure, about 0.1 MPa. The pressure on the inner wall of the ordinary pressure cooker is about 0.18 MPa, which means less than two atmospheric pressures. When Jiaolong dives into the deep sea of 7000 meters, it means 700 atmospheric pressure, equivalent to 7,000 tons per square meter. The core pressure of our equipment is 600 to 1000 MPa, which means 6,000 to 10,000 atmospheric pressure, equivalent to 60,000 to 100,000 tons of pressure per square meter.
” Du Jingdong made an image of the analogy, "In the process of research and development, we are also putting our family's life on the project, under the pressure like Mount Taishan overwhelming the top."
Sanshuihe R&D team has 4 professor-level senior engineers, 6 intermediate engineers and more than 10 R&D designers. The major covers machinery and equipment manufacturing, electrical instrumentation, process control, chemical industry, food, English, international trade and other specialties. In the process of R&D, Du Jingdong traveled with his team to all kinds of universities, academic exchanges and experimental bases in China, and participated in professional exhibitions abroad many times. Data and experience are accumulated bit by bit in the process of building and pushing back models one at a time.
Innovation must go ahead and be in place one step at a time. Previous industrial production of such ultra-high pressure equipment, using carbon steel or stainless steel lining. In order to optimize the quality of equipment, Sanshuihe dares to take the lead in material selection. The key parts of the ultra-high pressure equipment developed by Sanshuihe Company are made of stainless steel, without any carbon steel, and the working chamber is made of high-strength stainless steel of food grade, thus ensuring the sanitation and safety of food processing materials.
At 6,000 to 10,000 atmospheric pressure, if a slight pressure leak occurs, the pressure-bearing material spewed out at high speed can make ordinary steel "vulnerable" in front of it. For this reason, Sanshuihe UHV equipment has created interlocking operation system, which ensures that all operations are carried out in a safe mode. It also has emergency braking system, power-off and voltage-relief system, etc. to ensure the safety of equipment and personnel under abnormal conditions.
The equipment was built. The pressure of the equipment is too high, which is beyond the detection capability of all professional institutions in China. However, without the testing and certification of professional institutions, production and sales can not be carried out. Finally, the most authoritative American Association of Mechanical Engineers was found. From June 18 to 20, 2014, the American Association of Mechanical Engineers appointed inspectors to conduct supervision, audit and on-site inspection of the tester, and successfully passed the certification inspection, and obtained the pressure vessel manufacturing authorization.
On June 21, 2014, the Sanshuihe delegation participated in the 2014 IFT Annual Conference and Food Science and Technology Exhibition. Its ultra-high pressure equipment was favored by thousands of people from home and abroad and dozens of manufacturers, and became popular. After the realization of order production, Sanshuihe ultra-high pressure equipment technology, production and safe and stable performance, ultra-high cost performance has been widely concerned by customers. With deep technology accumulation, Sanshuihe products have reached the international leading position. Du Jingdong told reporters that a domestic user had spent more than 20 million yuan to buy an imported equipment. During the use process, there were 6 maintenance personnel stationed by the light manufacturer, which could not guarantee full-load production. The price of similar products of Sanshui River is less than 10 million yuan. Full-load production can be realized in many scenarios and only one person is needed for daily maintenance.
Relying on Technology to Develop Downstream
"I don't want to sell more products now. I just want to do the whole industry chain and expand more application scenarios." When it comes to future planning, Du Jingdong has another plan.
He told reporters that infants and young children's digestive system is not yet sound, food should generally maintain the original flavor, not add sugar, salt and stimulating seasoning. Children's food on the market often adds sugar or other substances in pursuit of taste. This practice increases the risk of obesity, dental caries, diabetes and cardiovascular disease in infants and young children. Therefore, many infant food manufacturers are also seeking to produce high quality, high nutrition, natural, non-additive food production process. As a non-thermal sterilization technology, HPP technology can well develop natural, nutritious and preservative-free food. Ensuring food safety and reassuring parents will also help manufacturers develop new products, expand production scale and increase profits.
In addition, HPP technology can effectively kill lactic acid bacteria, yeast, enzyme bacteria, Listeria, Escherichia coli, Salmonella and other pathogenic bacteria in meat products by holding pressure for 1 to 5 minutes. The meat products produced by HPP technology slowed down the enzymatic reaction. It can prolong the refrigeration time by 2 to 5 times without using preservatives. It also solved the problem of poor taste caused by freezing.
HPP equipment can also be used as an experimental and research application. The material is put into a high-pressure container, and the pressure of 100 to 1000 MPa is applied through the fluid medium to change the molecular structure of biomaterials and achieve the desired effect.For example, microbial inactivation, protein denaturation, starch gelatinization, cell wall breaking, catalytic reaction, accelerated extraction, mutation breeding, ultra-high pressure freezing and non-destructive preservation of biomaterials, etc., are suitable for universities, research institutes or research and development centers of companies to evaluate the market and develop new products."Ten years ago, today is the May 12 Wenchuan Earthquake, which is still fresh in people's memory. We must also live in safety and think about danger." Du Jingdong believes that with the frequent occurrence of extreme climate, it is difficult to ensure a balanced food output, how to effectively store food is more worthy of consideration. Especially in the case of natural disasters such as earthquakes, droughts or snowstorms, food with long shelf life and easy storage becomes the main food for people to survive.HPP technology can not only completely inhibit the growth of microorganisms, but also maintain the original taste and freshness of food. It can be used to develop "longevity food" and find "longevity recipe" that will never deteriorate food. In daily life, longevity food has more advantages of energy saving and emission reduction, and energy prices are rising day by day. Food market prospects relying on refrigerators and refrigerators are limited. Longevity food is not necessarily the next blue sea.