CN103734871A - 天然酱菜类食品防腐防霉保鲜剂的制备方法 - Google Patents
天然酱菜类食品防腐防霉保鲜剂的制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种新型全天然食品防腐防霉保鲜剂的制备方法，将原料大蒜和柚皮和肉桂皮的混合提取物10～20份，乳酸链球菌素1～3份，D-异抗坏血酸钠1～3份，乳酸钠1～3份，乙醇10～20份，水混合均匀，得到一种天然酱菜类食品防腐防霉保鲜剂，本发明防腐保鲜剂安全无毒，广谱抑菌杀菌性能好，防腐防霉效果佳；具有驱虫功效，原材料易得，生产工艺简单，广泛适宜于酱菜、泡菜、酸菜、腌菜及大酱，豆瓣酱类食品的防腐。
Description
技术领域
本发属于食品保鲜剂领域，特别涉及一种天然酱菜类食品防腐防霉保鲜剂的制备方法。
背景技术
酱菜、泡菜、酸菜、腌菜及大酱，豆瓣酱等确是一种开胃的大众食品，吃起来能增进食欲，吃了觉得舒服，意味着肠胃愿意受纳，纳而化之，使食物顺利进入人体正常新陈代谢轨道，其结果是“清气上升，浊气下降，渣进大肠，水归膀胱”，带来精力充沛，体魄健壮的最佳效益。泡菜、咸菜，是中国、小日本、朝鲜的传统食品；腌制类食品长期以来深受人们欢迎，成为普通百姓家庭餐桌上的常备菜，有些人甚至长期食用腌制食品，并形成了一种习惯。冬天酱菜很好防腐，但是一到了夏天就不好弄了，只能超标添加苯甲酸和山梨酸了，常用防腐剂苯甲酸钠具有一定毒性，是食品卫生中重点限量使用的产品，发达国家已相继宣布禁止使用，我国儿童食品中也禁止苯甲酸钠；山梨酸钾在空气中稳定性较差，在光合作用下易被着色，并且价格昂贵。天然抗菌物越来越多的被人们认识和利用，自然界天然植物中存在许多生理活性物质，具有抗菌作用，为植物性天然防腐剂的研究开发提供了宝贵资源。开发安全稳定、绿色环保的、性能优越的高效、广谱的天然防腐剂有着巨大的实际意义。
大蒜素是从蒜的球形鳞茎中提取的挥发性油状物，是二烯丙基三硫化物、二烯丙基二硫化物以及甲基烯丙基二硫化物等的混合物，其中的三硫化物对病原微生物有较强的抑制和杀灭作用，二硫化物也有一定的抑菌和杀菌作用。大蒜素可抑制痢疾杆菌、伤寒杆菌繁殖，对葡萄球菌、肺炎球菌等有明显的抑制灭杀作用。同时，能有效地杀灭各种霉菌、防霉作用显著，抑制蝇蛆的生长。松叶含有挥发油类、黄酮类、树脂、纤维素、木质素、叶绿素、胡萝卜素、维生素、微量元素等成分。桂皮含挥发油1.98%-2.06%，其主要成分为桂皮醛，并含少量乙酸桂皮酯，乙酸苯丙酯等，尚含粘液、鞣质等。桂皮油有强大的杀菌作用，对革兰氏染色刚性菌的效果比阴性者好，有明显的杀真菌作用。柚皮主要成分有柚皮甙、新橙皮甙等，柚核含有脂肪油、黄柏酮、黄柏内酯等。富含枳实，新橙皮和胡萝卜素、B族维生素、维生素C、矿物质、糖类及挥发油等。能杀灭真菌、霉菌、细菌、病毒等病菌，抑制和消灭病原体的发育繁殖，有较强的抗炎作用。
发明内容
本发明的目的在于：提供一种安全无毒，广谱抑菌杀菌，具有驱虫功能的天然酱菜类食品防腐防霉保鲜剂的制备方法。
本发明天然酱菜类食品防腐防霉保鲜剂的制备方法，采取以下技术方案：
步骤一、取重量份数为30～50份的大蒜去剥壳去蒂，洗净晾干，用粉碎机粉碎；
步骤二、取重量份数为15～25份的柚皮去融质，洗净晾干，用粉碎机粉碎；
步骤三、取重量份数为10～20份的肉桂皮洗净晾干，用粉碎机粉碎；
步骤四、将（1）和（2）和（3）所得粉碎物质混合，加入乙醇浸泡24小时左右，过滤，滤渣再次加入乙醇浸泡24小时左右，过滤，所得滤液减压浓缩回收溶剂得浸膏，将浸膏真空干燥得到一种粉末状提取物；
步骤五、取上述混合提取物10～20份，乳酸链球菌素1～3份，D-异抗坏血酸钠1～3份，乳酸钠1～3份，乙醇10～20份，水混合均匀，得到一种天然酱菜类食品防腐防霉保鲜剂。
所述的新型全天然食品防腐防霉保鲜剂的制备方法，其中原料大蒜和柚皮和肉桂皮的重量比最优为45：22:15。
所述新型全天然食品防腐防霉保鲜剂的制备方法，其特征在于原料大蒜和柚皮和肉桂皮的重量比为40：20：13。
本发明的有益效果：本发明防腐保鲜剂安全无毒，广谱抑菌杀菌性能好，防腐防霉效果佳；具有驱虫功效，原材料易得，生产工艺简单，广泛适宜于酱菜、泡菜、酸菜、腌菜及大酱，豆瓣酱类食品的防腐。
具体实施方式
实施例1：:
步骤一、将45kg大蒜去剥壳去蒂，洗净晾干，用粉碎机粉碎；
步骤二、将22kg柚皮去融质，洗净晾干，用粉碎机粉碎；
步骤三、将15kg肉桂皮针洗净晾干，用粉碎机粉碎；
步骤四、将步骤一和步骤二和步骤三所得粉碎物质混合，加入40℃乙醇浸泡24小时左右，过滤，滤渣再次加入40℃乙醇浸泡24小时左右，过滤，所得滤液减压浓缩回收溶剂得浸膏，将浸膏真空干燥得到一种粉末状提取物11.2kg；
步骤五、取上述步骤四中所得提取物0.15kg，乳酸链球菌素0.02kg，D-异抗坏血酸钠0.02kg，乳酸钠0.02kg，乙醇0.12kg，灭菌水0.67kg混合均匀，得到一种天然酱菜类食品防腐防霉保鲜剂。
Claims (3)
1. 天然酱菜类食品防腐防霉保鲜剂的制备方法，其特征在于，采取以下技术方案：
步骤一、取重量份数为30～50份的大蒜去剥壳去蒂，洗净晾干，用粉碎机粉碎；
步骤二、取重量份数为15～25份的柚皮去融质，洗净晾干，用粉碎机粉碎；
步骤三、取重量份数为10～20份的肉桂皮洗净晾干，用粉碎机粉碎；
步骤四、将步骤一和步骤二和步骤三所得粉碎物质混合，加入乙醇浸泡24小时左右，过滤，滤渣再次加入乙醇浸泡24小时左右，过滤，所得滤液减压浓缩回收溶剂得浸膏，将浸膏真空干燥得到一种粉末状提取物；
步骤五、取上述混合提取物10～20份，乳酸链球菌素1～3份，D-异抗坏血酸钠1～3份，乳酸钠1～3份，乙醇10～20份，水混合均匀，得到一种天然酱菜类食品防腐防霉保鲜剂。
2.如权利要求1所述新型全天然食品防腐防霉保鲜剂的制备方法，其特征在于原料大蒜和柚皮和肉桂皮的重量比为45：22：15。
3.如权利要求1所述新型全天然食品防腐防霉保鲜剂的制备方法，其特征在于原料大蒜和柚皮和肉桂皮的重量比为40：20：13。
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