CN101194642B - 一种低温肉制品中应用的天然植物源防腐剂 - Google Patents
一种低温肉制品中应用的天然植物源防腐剂 Download PDFInfo
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Abstract
本发明涉及低温灌肠肉制品贮藏与安全领域，特别是涉及一种针对低温熏煮香肠的天然复合防腐剂的配方。本发明的目的是这样实现的：它是由以下体积份的组分组成：丁香粉末醇提取液5.0～8.0份、生姜粉末醇提取液1.0～2.0份、八角粉末提取液1.0～2.5份混合组成。复合防腐剂抑菌谱广。防腐剂提取的原料常作为改善风味的调料添加于低温灌肠。原料资源丰富，价格便宜，生产过程简单、安全，除了使用乙醇，工艺中未使用任何有害、有毒溶剂。
Description
技术领域
本发明涉及食品贮藏与安全领域，特别是涉及一低温肉制品中应用的天然植物源防腐剂。
技术背景
低温肉制品在加工过程中，蛋白质适度变性，肉质结实，富有弹性，有咀嚼感，鲜嫩、脆软、多汁，最大限度地保持了原有营养价值和固有的风味，是我国肉制品发展的方向和总趋势。但低温加热的肉制品由于加热温度较低，杀菌不完全而使其货架期较短，这为产品的储藏、运输和销售带来许多局限性，甚至导致产品败坏，对消费者造成生命威胁。
目前市场上常用在肉制品中的防腐剂有山梨酸钾、双乙酸钠、乳酸钠、乳酸链球菌素等。但是单一的防腐剂对食品防腐作用很小，且达不到食品防腐的效果，食品防腐剂技术向复合防腐剂发展。从理论上说，两种及两种防腐剂配合使用的抑菌谱比单一的防腐剂的抑菌谱更广，因此复配使用的防腐剂就可能抑制单一防腐剂不能抑制的腐败菌类或者降低抑制浓度。现在研究的天然复合防腐剂多使用天然产物同化学防腐剂进行复合。如中国专利CN03132520.3公开了一种低温肉制品复合防腐剂，当中使用了山梨酸钾，而化学防腐剂安全性还有待研究，同时山梨酸钾还会对风味造成影响。
但是，天然复配防腐剂却不失为一种延长低温熏煮香肠货架期的方法。为此，肉制品加工企业希望科技人员开发出一种纯天然的，安全性更高，并且价格便宜的低温灌肠肉质品防腐剂。
发明内容
本发明的目的在于提供一种抑制低温肉制品主要腐败菌，可以延长低温肉制品的保质期、降低低温肉制品中化学防腐剂使用量、安全可靠的低温肉制品复合天然植物源防腐剂。
本发明其他目的是提供该防腐剂的生产方法。
本发明所说的天然植物源防腐剂，它是由以下体积份的组分组成：丁香粉末醇提取液5.0～8.0份、生姜粉末醇提取液1.0～2.0份、八角粉末提取液1.0～2.5份混合组成。丁香、八角、生姜经粉碎后过40目筛，取筛下粉末提取。丁香粉末、生姜粉末、八角粉末以1∶10的固液比使用60％～95％乙醇提取3小时，过滤除去残渣，三种香辛料的提取液按照规定的比例复配。复配后的提取液经真空浓缩回收乙醇后成为油膏。油膏可作为防腐剂应用于肉制品生产中。
本发明的优点是：复合防腐剂抑菌谱广；防腐剂提取的原料常作为改善风味的调料添加于低温灌肠；原料资源丰富，价格便宜，生产过程简单、安全，除了使用乙醇，工艺中未使用任何有害、有毒溶剂。该提取方法应用于生产时无污染，提取后的丁香、生姜、八角残渣可以作为有机肥料，即使直接排放也容易降解不会造成污染。
附图说明
图1是不同温度、不同处理时间对防腐剂抑菌作用的影响。
具体实施方式
在本发明中所使用的术语，除非有另外说明，一般具有本领域普通技术人员通常理解的含义。
下面结合具体的制备实施例和应用实施例，并参照数据进一步详细地描述本发明。应理解，这些实施例只是为了举例说明本发明，而非以任何方式限制本发明的范围。
在以下的实施例中，未详细描述的各种过程和方法是本领域中公知的常规方法。所用试剂的来源、商品名以及有必要列出其组成成分者，均在首次出现时标明，其后所用相同试剂如无特殊说明，均以首次标明的内容相同。
实施例1：防腐剂的制备
丁香、八角、生姜分别粉碎后过40目筛，取筛下粉末提取。丁香粉末、生姜粉末、八角粉末各自以1∶10的固液比使用60％～95％乙醇提取3小时，过滤除去残渣，三种香辛料的提取液浓缩至原液(此处原液指：1mL提取液中含有1g原材料的提取物，即1g/1mL)，然后按照丁香粉末醇提取液5.0～8.0份、生姜粉末醇提取液1.0～2.0份、八角粉末提取液1.0～2.5份的体积比例复配。复配好的防腐剂液体待用。
配方1 配方2 配方3
丁香粉末醇提取液 5.0份 8.0份 6.5份
生姜粉末醇提取液 2.0份 1.0份 1.5份
八角粉末提取液 2.5份 1.0份 2.0份
实施2-6是用配方1进行实验的数据，配方2和3的实验结果基本相同。
实施例2：
从几种市售的低温灌肠中分离出一株主要腐败菌为芽孢杆菌，并将其作为抑菌试验的对象。这株芽孢杆菌称为B1(经鉴定为枯草芽胞杆菌)。本发明实施例1的防腐剂进行最小抑菌浓度试验。发现本防腐剂对低温肉制品主要腐败菌B1最小抑菌浓度为1.25mg/ml。苯甲酸钠对B1最小抑菌浓度则达到25mg/ml。
实施例3：防腐剂对其他食品常见污染菌的抑菌试验
采用菌种如下：金黄色葡萄球菌(Staphylococcus aureus，CICC10201)、铜绿假单孢菌(Pseudomonas aeruginosa，CICC 10204)、蜡状芽胞杆菌(Bacillus cereus，CICC10024)、大肠杆菌(Escherichia coli，CICC10003)、枯草芽胞杆菌(Bacillus subtilis，CICC6060)均来自中国工业微生物菌种保藏管理中心(CICC)。
抑菌试验采用滤纸片的方法
滤纸片的制备：用打孔器将102型新华滤纸制成直径为6mm的圆片，放入干燥洁净的烧杯内，经121℃湿热灭菌30min，烘干备用。
提取液抑菌作用的测定：用无菌试管吸取适宜浓度的菌悬液0.1mL加入已倒好的平板培养基表面，涂布均匀；用微量移液器注射20μL提取液于滤纸片上，无菌条件下挥发去乙醇后，将滤纸片贴于已接种细菌的平板培养基表面，每皿三片(三片对照)，重复三次。倒置平皿37℃培养18h后，用游标卡尺量取抑菌圈直径，以抑菌圈大小作为提取液抑菌活性的指标。抑菌圈(mm)＝抑菌直径-6。结果见表1。可以看出对试验中的几种常见污染菌有显著的抑制作用。
表1不同提取液配比的抑菌作用
| 菌种 | 抑菌圈(mm) | ||||||
| 1∶8∶1<sup>*</sup> | 1∶6∶3<sup>*</sup> | 2∶3∶5<sup>*</sup> | 2∶4∶4<sup>*</sup> | 3∶6∶1<sup>*</sup> | 7∶2∶1<sup>*</sup> | 8∶1∶1<sup>*</sup> | |
| S<sup>2</sup>P<sup>3</sup>Bc<sup>4</sup>E<sup>5</sup>Bs<sup>6</sup> | 7.85<sup>c</sup>8.22<sup>c</sup>8.84<sup>bc</sup>9.99<sup>a</sup>8.87<sup>ab</sup> | 8.75<sup>b</sup>7.83<sup>c</sup>9.43<sup>ab</sup>9.50<sup>ab</sup>8.04<sup>c</sup> | 8.26<sup>bc</sup>7.09<sup>d</sup>9.15<sup>ab</sup>9.13<sup>bc</sup>9.26<sup>ab</sup> | 8.44<sup>bc</sup>7.05<sup>d</sup>9.10<sup>ab</sup>8.74<sup>c</sup>8.90<sup>ab</sup> | 8.19<sup>bc</sup>7.13<sup>c</sup>8.40<sup>c</sup>8.74<sup>c</sup>8.44<sup>bc</sup> | 10.91<sup>a</sup>9.15<sup>b</sup>9<sup>abc</sup>9.49<sup>ab</sup>9.16<sup>ab</sup> | 11.31<sup>a</sup>10.99<sup>a</sup>9.69<sup>a</sup>9.74<sup>a</sup>9.40<sup>a</sup> |
注：*为丁香+八角+生姜(v/v/v)；
2金黄色葡萄球菌(Staphylococcus aureus)；3铜绿芽胞杆菌(Pseudomonas sacastanoi)；4蜡状芽胞杆菌(Bacillus cereus)；5大肠杆菌(Escherichia coli)；6枯草芽胞杆菌(Bacillus subtilis)；
a，b，c表示显著性分析(p＜0.05)
实施例4
低温肉制品为保持其风味和口感，采用75℃～90℃蒸煮加工，4℃～7℃的储藏条件。肉制品蒸煮温度低于100℃。因此在研究温度及时间对本发明的防腐剂的抑菌作用的影响实验中，分别以60℃，70℃，80℃，90℃和100℃条件下加热，加热时间分别为0、20min、40min和60min。然后采用案例3中的抑菌试验来反映防腐剂抑菌作用的变化，如图1所示，可以看出加热对防腐剂抑菌作用无影响。
实施例5
肉制品常使用品质改良剂以及发色剂，如多聚磷酸盐、亚硝酸盐等。本实验选取甘氨酸、亚硝酸钠、焦磷酸钠、六偏磷酸钠、多聚磷酸钠等添加剂作为抑菌实验的影响因素。以上添加剂加入复配液中，然后研究抑菌作用。在复合的防腐剂原液中添加的食品添加剂浓度如下甘氨酸为10mg/ml、亚硝酸钠为1.5mg/ml、焦磷酸钠为3mg/ml、六偏磷酸钠为3mg/ml、多聚磷酸钠为3mg/ml。利用案例2种中的方法进行抑菌实验。结果见表2。
添加3mg/ml亚硝酸钠的防腐剂原液对主要腐败菌B1抑制作用明显著高于对照。添加0.3mg/ml六偏磷酸钠的防腐剂原液对常见食品腐败菌具有显著的抑菌作用。因此可以看出丁香、八角、生姜提取液按比例复配液在肉制品防腐保鲜中具有广阔的前景，常规使用的品质改良剂同复配液存在的协同抑菌作用。
表2不同添加剂对复配液的抑菌作用的影响
| 菌种 | 抑菌圈(mm) | |||||
| 亚<sup>*</sup> | 焦<sup>*</sup> | 六偏<sup>*</sup> | 多聚<sup>*</sup> | 甘氨酸<sup>*</sup> | CK | |
| B<sub>1</sub>S<sup>2</sup>P<sup>3</sup>Bc<sup>4</sup>E<sup>5</sup>Bs<sup>6</sup> | 10.73<sup>a</sup>9.55<sup>bc</sup>9.61<sup>b</sup>9.58<sup>ab</sup>8.59<sup>e</sup>9.39<sup>b</sup> | 9.34<sup>b</sup>9.78<sup>b</sup>8.79<sup>d</sup>9.26<sup>ab</sup>9.30<sup>bc</sup>9.95<sup>a</sup> | 8.91<sup>c</sup>11.19<sup>a</sup>10.84<sup>a</sup>9.61<sup>a</sup>9.88<sup>a</sup>10.13<sup>a</sup> | 9.53<sup>b</sup>9.06<sup>c</sup>9.82<sup>b</sup>9.34<sup>ab</sup>8.87<sup>d</sup>9.35<sup>b</sup> | 8.89<sup>c</sup>9.15<sup>c</sup>9.04<sup>c</sup>9.17<sup>ab</sup>9.51<sup>b</sup>9.02<sup>bc</sup> | 9.00<sup>c</sup>8.98<sup>c</sup>9.24<sup>cd</sup>9.68<sup>b</sup>9.17<sup>c</sup>8.66<sup>c</sup> |
注：*亚为15mg/ml亚硝酸钠；焦为0.3mg/ml焦磷酸钠；六偏为0.3mg/ml六偏磷酸钠；多聚为0.3mg/ml多聚磷酸钠；CK为对照；2金黄色葡萄球菌(Staphylococcus aureus)；3铜绿芽胞杆菌(Pseudomonas sacastanoi)；4蜡状芽胞杆菌(Bacilluscereus)；5大肠杆菌(Escherichia coli)；6枯草芽胞杆菌(Bacillus subtilis).
实施例6
以培养基为食品模型，反映本发明复合防腐剂对从低温熏煮香肠分离出的两株主要腐败菌生长的抑制。复合防腐剂的添加量分别为：0.625mg/ml。培养基采用牛肉膏蛋白胨培养基，pH＝7.2。细菌数采用平板图布菌落计数法。结果见表3。看出以主要腐败菌7℃培养条件下添加防腐剂比对照要低至少一个数量级，比室温24℃条件下培养的菌落数至少少三个数量级。
表3不同温度培养条件下腐败菌B1菌落数
| 时间(d) | 24℃培养((logN) | 7℃培养(logN) | 7℃添加防腐剂(logN) |
| 01234567 | 1.8±0.356.13±0.347.04±0.428.52±0.488.9±0.49.12±0.399.33±0.239.56±0.45 | 1.76±0.233.24±0.194.48±0.245.06±0.225.57±0.156.43±0.26.55±0.157.28±0.12 | 1.78±0.012.64±0.113.4±0.213.68±0.284.2±0.364.87±0.425.34±0.326.06±0.423 |
Claims (2)
1.一种低温灌肠肉制品中应用的天然防腐保鲜剂，其特征在于，它是由以下体积份的组分组成：丁香粉末乙醇提取液5.0～8.0份、生姜粉末乙醇提取液1.0～2.0份、八角粉末乙醇提取液1.0～2.5份。
2.权利要求1所述的天然防腐保鲜剂的使用方法，是将所说的天然防腐保鲜剂加入到低温肉制品中。
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| CN102669250B (zh) * | 2012-05-22 | 2013-07-17 | 东北农业大学 | 一种应用于冰温鱼糜中的天然保鲜剂及利用其进行鱼糜冰温保鲜的方法 |
| CN102940021A (zh) * | 2012-11-16 | 2013-02-27 | 陆超 | 一种可减少烟熏腊制品烟味的加工方法 |
| CN103238658A (zh) * | 2013-05-22 | 2013-08-14 | 南通市德心食品有限公司 | 一种绿色安全的猪肉保鲜剂 |
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