CN103461630B - 一种蜜饯添加剂及其制备方法 - Google Patents
一种蜜饯添加剂及其制备方法 Download PDFInfo
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- CN103461630B CN103461630B CN201310345010.4A CN201310345010A CN103461630B CN 103461630 B CN103461630 B CN 103461630B CN 201310345010 A CN201310345010 A CN 201310345010A CN 103461630 B CN103461630 B CN 103461630B
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Abstract
本发明涉及一种蜜饯添加剂，由如下重量份的原料制得：蛇葡萄6-50份,甘草4-30份,乌梅4-30份，山楂4-30份，薄荷4-20份；柠檬酸1-3份，维生素C0.5-2份，聚山梨酯-801-3份，佛手精油0.01-0.1份。本发明还提供了蜜饯添加剂的制备方法。本发明的蜜饯添加剂食用安全，味道可口，保健功能多，适宜在蜜饯生产中广泛使用。
Description
技术领域
本发明涉及一种蜜饯添加剂，属于食品添加剂领域。
背景技术
潮汕、台湾的蜜饯常在用糖腌制后，再用中药液浸渍，来制作中药蜜饯，使其具有开胃、帮助消化、生津止渴的功效。然而在糖渍工艺中，为了达到防腐的目的，一般都添加化学防腐剂（如苯甲酸类）来抑菌；化学防腐剂一般可分为三大类，分别为酸性防腐剂、酯型防腐剂、无机盐防腐剂。但由于抗菌效果、抗菌谱等的局限性，更由于潜在的毒副作用，应用受到了限制。
随着人们生活和消费水平的提高，对食品加工的需求越来越向“绿色”和“天然”等理念转变。寻找广谱、高效、低毒、天然的食品防腐剂是食品科学研究的热点之一。天然食品防腐剂一般是从植物、动物、微生物中直接分离提取的，具有防腐作用的一类物质，也称作生物防腐剂，是食品防腐剂开发的主要方向之一。根据来源可分为3种类型：动物源天然防腐剂、植物源天然防腐剂、微生物源天然防腐剂。
我国地域辽阔，植物资源十分丰富，所选材料大多是药食兼用材料或常用调味料植物品种，具有良好的口味、丰富的营养、较多的保健功能，同时还赋予食品独特香味，而且低毒，容易为消费者接受，可满足人们对天然食品、绿色食品、健康食品的需要。因此开发安全、高效、经济、营养的植物源天然食品防腐剂不仅是国外发展的主流，也是我国今后发展的主要方向。由于我国植物源天然提取物制备的防腐剂，自然资源丰富，比起欧美国家来具有明显优势。
显齿蛇葡萄（Ampelopsis grossedentata）属葡萄科，蛇葡萄属，又称藤茶。具有清热解毒、抗菌消炎、祛风除湿、强筋骨、降血压、降血脂、保肝护肝等功效。主要含有二氢杨梅素、杨梅素等黄酮类物质。熊大胜（食品科学，2000）以蛇葡萄提取物对常见食品有害菌进行抑菌试验，结果表明其对金黄色葡萄球菌、枯草杆菌、大肠杆菌等七种常见食品污染菌具有明显的抑菌作用。
甘草（GLycyrrhiza uralensis Fisch．），别名甜草，是豆科植物。具有益气补中，清热解毒，祛痰止咳，缓急止痛，调和药性。主要含有甘草酸、黄酮类化合物。王南舟（天然产物研究与开发，1993）用甘草提取物对食品污染菌抑菌试验，结果表明甘草提取物对金黄色葡萄球菌、枯草杆菌、大肠杆菌、酵母菌等具有较强的抑制作用。
乌梅别名酸梅、黄仔、合汉梅、干枝梅，为蔷薇科落叶乔木植物梅（Prunus mume）的近成熟果实，经烟火熏制而成。梅子中含多种有机酸，梅酸可软化血管，推迟血管硬化，具有防老抗衰作用。吴传茂（食品工业，2000）以乌梅提取液，对食品常见污染菌开展抑菌试验，结果表明乌梅提取液对金黄葡萄球菌、大肠杆菌、桔草芽孢菌等有很强的抑制作用。
山楂为蔷薇科植物山楂（Crataegus pinnatifida）的果实。山楂能防治心血管疾病，具有扩张血管、强心、增加冠脉血流量、改善心脏活力、兴奋中枢神经系统、降低血压和胆固醇、软化血管及利尿和镇静作用；防治动脉硬化，防衰老、抗癌的作用。主要含有绿原酸、咖啡酸、山楂酸、齐菊果酸、槲皮素、熊果酸、齐墩果酸、金丝桃甙、表儿茶精等。袁永成（农产品加工·学刊，2012）以山楂提取物抑菌试验，实验结果表明其对金黄葡萄球菌、大肠杆菌、桔草芽孢菌等具有较强的抑菌作用。
薄荷（Menthahaplocalyx）又称鱼香草，为唇形科多年生草本植物。具有疏散风热，清利头目，利咽透疹，疏肝行气的功效。所含主成分为左旋薄荷醇。刘锐（农业机械，2011）研究表明，薄荷水提取物对大肠杆菌、金黄葡萄球菌、桔草芽孢菌、沙门氏菌等均具有明显的抑制作用，其中对金黄葡萄球菌的抑制作用最强。
佛手为芸香科植物佛手（Citrus medica L.var.sarcodactylisSwingle）的果实。具有理气化痰、止呕消胀、舒肝健脾、和胃更多种药用功能。佛手精油的主要成分为d-柠檬烯、γ-松油烯。郭卫东（中国粮油学报，2009）研究了佛手精油对食品常见污染菌的抑制作用，结果表明佛手精油对大肠杆菌、金黄葡萄球菌、桔草芽孢菌、酵母菌均有明显的抑制作用，其中对桔草芽孢菌的抑制作用最强。
维生素c是一种人体必须的维生素。具用提高免疫力，预防癌症、心脏病、中风，保护牙齿和牙龈等。维生素c有良好的抗氧化作用，能阻断致癌物亚硝酸铵的形成。柠檬酸是广泛应用于食品、医药、日化等行业最重要的有机酸，有温和爽快的酸味，普遍用于各种饮料、汽水、葡萄酒、糖果、点心、饼干、罐头果汁、乳制品等食品的制造；具有甘地润肺、酸地消渴、开胃解酒毒、美白、润肤、降低胆固醇的功效。赵美美（中国食品学报，2012）研究表明，维生素c和柠檬酸配合使用，对植物提取物的抑菌能力有明显增效作用。
虽然上述植物源天然防腐剂各自对杀菌抑菌均具有一定的作用，但抑菌效果并不十分理想，有待于进一步的开发研究。
发明内容
针对现有技术中存在的问题，本发明提供一种以植物源提取液作为主体的，具有开胃、理气、清咽、抗衰老等多重功效、可作为长期使用，无毒副作用的蜜饯添加剂。
本发明的第一目的是提供一种蜜饯添加剂。
本发明的另一目的是提供一种蜜饯添加剂的制备方法。
为了实现上述目的，本发明采用如下技术手段。
一种蜜饯添加剂，由如下重量份的原料制得：蛇葡萄6-50份,甘草4-30份,乌梅4-30份，山楂4-30份，薄荷4-20份；柠檬酸1-3份，维生素C0.5-2份，聚山梨酯-801-3份，佛手精油0.01-0.1份。
作为本发明的一个优选实施方式，所述蜜饯添加剂由如下重量份的原料制得：蛇葡萄15-40份,甘草10-30份,乌梅10-30份，山楂10-30份，薄荷10-20份；柠檬酸2-3份，维生素C0.5-1份，聚山梨酯-802-3份，佛手精油0.02-0.08份。
作为本发明的更进一步的优选实施方式，所述蜜饯添加剂由如下重量份的原料制得：蛇葡萄20-35份,甘草15-25份,乌梅15-25份，山楂15-25份，薄荷15份；柠檬酸2份，维生素C0.97份，聚山梨酯-802份，佛手精油0.03份。
本发明还提供了上述蜜饯添加剂的制备方法，将蛇葡萄、甘草、乌梅、山楂、薄荷混合加水煎煮、真空浓缩得到植物水提取物，再在60-65℃条件下，与柠檬酸、维生素C、聚山梨酯-80、佛手精油混合，搅拌至完全乳化，即得蜜饯添加剂。
在上述制备方法中，加水量为植物混合物质量的3-5倍；煎煮时间为2-8小时；并在80-90℃条件下，将煎煮液浓缩至植物水提取物质量与植物混合物质量比为1：0.2-1为止；
本发明采用植物源为主体的添加剂，一方面替代化学防腐剂，利用植物提取液的防腐作用具有协同增效作用，将几种植物提取液联合使用，辅以维生素c和柠檬酸，进一步提高其防腐能力；另一方面，蛇葡萄、甘草、山楂等植物体内含有丰富的黄酮类化合物，具有很强的抗氧化作用，能起到护色作用，保持产品原有色泽。
本发明蜜饯添加剂具有如下优点：
（1）原料来源广泛，生产工艺简单，成本低；
（2）本发明蜜饯添加剂可替代现有工艺中0.5%苯甲酸钠化学防腐剂，在食品置于避光处时可长期保持抑菌、抗氧化效果，并增加护色的功能；
（3）本发明蜜饯添加剂稳定性好，生产过程无发酵现象，添加本发明添加剂的蜜饯放置2年后，检测指标依然符合国家标准GB14884-2003，GB/T10782-2006，GB2760-2011对蜜饯的要求；
（4）本发明改变了传统中药蜜饯先糖渍、再中药浸渍的工艺，将糖渍、中药渍的工艺合二为一，生产工艺简化，同时植物提取物又作为防腐剂，避免了糖渍工艺中添加化学防腐剂；
（5）食用安全，味道可口，植物的活性成分还具有抗衰老、助消化、清咽等生理功效，对蜜饯的功能具有增效作用。
本发明的蜜饯添加剂食用安全，味道可口，保健功能多，适宜在蜜饯生产中广泛使用。
具体实施方式
以下实施例用于说明本发明，但不用来限制本发明的范围。
实施例1
（1）分别将蛇葡萄、甘草、乌梅、山楂、薄荷称量，洗净，混合，用纱布将植物混合物包好，加入植物混合物质量4倍的水，煎煮2小时，得煎煮液；
（2）在80-90℃条件下，将煎煮液真空浓缩2小时，得到植物水提取物，植物水提取物的质量与植物混合物质量比为1：1。
（3）在60-65℃条件下,向植物水提取物中加入柠檬酸、维生素C、聚山梨酯-80、佛手精油充分搅拌至完全乳化，即得蜜饯添加剂。
上述原料的配比如表1所示。
表1原料配比（单位：g）
| 实施例1 | 实施例2 | 实施例3 | |
| 蛇葡萄 | 32 | 26 | 20 |
| 甘草 | 16 | 18 | 20 |
| 乌梅 | 16 | 18 | 20 |
| 山楂 | 16 | 18 | 20 |
| 薄荷 | 15 | 15 | 15 |
| 柠檬酸 | 2 | 2 | 2 |
| 维生素C | 0.97 | 0.97 | 0.97 |
| 聚山梨酯-80 | 2 | 2 | 2 |
| 佛手精油 | 0.03 | 0.03 | 0.03 |
实施例2
按照实施例1的方法，制备蜜饯添加剂。原料配比见表1。
实施例3
按照实施例1的方法，制备蜜饯添加剂。原料配比见表1。
实验例1抑菌效果的测定
将固体培养基融化后，冷却至50～55℃左右，备用。用无菌移液管分别吸取1mL菌悬液（约108个/mL）于无菌培养皿中，加入15mL冷却至50～55℃的相应培养基（细菌采用营养琼脂培养基，酵母采用YPD琼脂培养基，霉菌采用PDA培养基），迅速旋转、混匀，静置凝固。用无菌镊子夹取无菌牛津杯置于含菌培养基的表面，每皿7个。用移液枪分别移取实施例1-3添加剂0.1m L于牛津杯中，每一种添加剂浓度稀释为1/10、1/30和1/50，每皿中间设空白对照。置于恒温箱中培养，细菌（大肠杆菌、金黄色葡萄球菌）于37℃培养24h，真菌（酵母、黑曲霉）于30℃培养48h。取出观察，全部试验均无菌斑，说明本发明添加剂对食品常见污染菌有较强、广谱的抑菌作用。
实验例2抗氧化效果的测定
体系Ⅰ:在50mL带盖比色管中分别加入6.50mL KI溶液、8.00mL罗丹明B溶液、HCl-NaAc缓冲溶液（pH=4）,用蒸馏水稀释到50mL并摇匀待测。
体系Ⅱ:在50mL带盖比色管中分别加入0.50mL(NH4)2Fe(SO4)2溶液、6.50mL KI溶液、8.00mL罗丹明B溶液、1.00mLH2O2溶液和HCl-NaAc缓冲溶液（pH=4）,用蒸馏水稀释到50mL并摇匀待测。
用3cm比色皿测定体系Ⅰ吸光度值为A,测定体系Ⅱ吸光度值为A0,计算ΔA值(ΔA=A-A0)。
体系Ⅲ:用蒸馏水稀释实施例1添加剂浓度至1/100,在体系Ⅱ中加入1mL,同样测定体系的吸光度AS,计算实施例1添加剂对体系羟自由基的清除率(Y),公式如下:Y=(AS-A0)/(A-A0)×100%。
试验设6组平行，对体系羟自由基的清除率在95.33～99.26%,平均清除率为97.91%。说明实施例1的抗氧化能力显著。实施例2、3也按照上述方法进行抗氧化检测，测定结果与实施例1基本相同。
实验例3本发明添加剂在蜜饯加工中的应用
将40%糖液与实施例1添加剂按95:5调配好，备用。以1:1比例加入佛手果坯（果坯经盐腌制、晒干、脱盐处理）和已调配好的料液，升温至沸，1～3min后停止加热，果坯浸泡在此料液中。每天测定料液糖度，补充糖至料液含糖量第一周为40%，第二周为45%,第三周为50%。果坯经热风干燥至含水量约为10%，冷却、包装，即得蜜饯。
实施例2-3添加剂亦可按照上述方法应用到蜜饯加工中。
实验例4本发明添加剂的色泽分析
含有本发明实施例1-3添加剂的果坯，干燥前的色泽鲜艳，呈淡黄色，无裼变现象，经热风干燥至含水量约为10%，所得蜜饯呈浅黄色；
而采用传统工艺生产的果坯，干燥前的色泽裼变较严重，产品呈深裼色，甚至黑色，经热风干燥至含水量约为10%，蜜饯呈暗裼色。
将两种蜜饯室温存放2年后，含有本发明添加剂的蜜饯呈琥珀色，传统工艺生产的蜜饯则变为黑色。由此可看出，本发明的添加剂具有很强的抗氧化、护色功能。
表2两种不同蜜饯性能比较
| 样品来源及存放时间 | 刚下线产品 | 密封存放1年 | 密封存放2年 |
| 含有实施例1-3的蜜饯 | 浅黄色 | 橙黄色 | 琥珀色 |
| 传统工艺生产的蜜饯 | 暗裼色 | 赤黑色 | 黑色 |
实验例5本发明添加剂微生物检测
将实施例1-3在室温存放，定期取样。按GB4789.2-2003《食品卫生微生物学检测》中规定的常规检测方法，实施例1-3在存放2年期内菌落总数、大肠菌群、霉菌等均符合GB14884-2003《蜜饯卫生标准》，以及GB/T10782-2006《蜜饯通则》中规定的标准，说明本发明添加剂的防腐性能优良。
虽然，上文中已经用一般性说明及具体实施方案对本发明作了详尽的描述，但在本发明基础上，可以对之作一些修改或改进，这对本领域技术人员而言是显而易见的。因此，在不偏离本发明精神的基础上所做的这些修改或改进，均属于本发明要求保护的范围。
Claims (8)
1.一种蜜饯添加剂，其特征在于，由如下重量份的原料制得：蛇葡萄6-50份,甘草4-30份,乌梅4-30份，山楂4-30份，薄荷4-20份；柠檬酸1-3份，维生素C0.5-2份，聚山梨酯-801-3份，佛手精油0.01-0.1份。
2.根据权利要求1所述的蜜饯添加剂，其特征在于，所述蜜饯添加剂由如下重量份的原料制得：蛇葡萄15-40份,甘草10-30份,乌梅10-30份，山楂10-30份，薄荷10-20份；柠檬酸2-3份，维生素C0.5-1份，聚山梨酯-802-3份，佛手精油0.02-0.08份。
3.根据权利要求2所述的蜜饯添加剂，其特征在于，所述蜜饯添加剂由如下重量份的原料制得：蛇葡萄20-35份,甘草15-25份,乌梅15-25份，山楂15-25份，薄荷15份；柠檬酸2份，维生素C0.97份，聚山梨酯-802份，佛手精油0.03份。
4.权利要求1-3所述蜜饯添加剂的制备方法，其特征在于，将蛇葡萄、甘草、乌梅、山楂、薄荷混合加水煎煮、真空浓缩得到植物水提取物，再在60-65℃条件下，与柠檬酸、维生素C、聚山梨酯-80、佛手精油混合，搅拌至完全乳化，即得蜜饯添加剂。
5.根据权利要求4所述的制备方法，其特征在于，所述加水量为植物混合物质量的3-5倍。
6.根据权利要求4所述的制备方法，其特征在于，所述煎煮的时间为2-8小时。
7.根据权利要求4所述的制备方法，其特征在于，所述真空浓缩的温度为80-90℃。
8.根据权利要求4所述的制备方法，其特征在于，所述真空浓缩至植物水提取物质量与植物混合物质量比为1：0.2-1为止。
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