CN105054218B - A kind of preparation method of food drier - Google Patents
A kind of preparation method of food drier Download PDFInfo
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- CN105054218B CN105054218B CN201510539380.0A CN201510539380A CN105054218B CN 105054218 B CN105054218 B CN 105054218B CN 201510539380 A CN201510539380 A CN 201510539380A CN 105054218 B CN105054218 B CN 105054218B
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- preparation
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- culture medium
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- bamboo
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of food drier, step includes：Leaf of bamboo extraction prepares culture medium, microbial fermentation prepares composite bacterial cellulose, lipase-catalyzed modification, drying etc..Food drier is prepared in the present invention, has extremely strong moisture pick-up properties, water holding capacity and oxidation resistance so that food does not have to deliberately be packaged in the packaging bag containing inert gas.This drier preparation method is simple, has a vast market foreground.
Description
Technical field
The invention belongs to drier field more particularly to a kind of preparation methods of food drier.
Background technology
Food desiccant is the protective agent important in food packaging process to be made at present especially to the food with the moisture absorption
Food desiccant be prepared as a raw material with silica gel, montmorillonite and quick lime it is in the majority, have environment is unfriendly, eats production by mistake
The problems such as raw dangerous.Such issues that solve, has the drier of some edible naturals to be developed, such as the drying of starch
Agent etc., but these have that short texture, moisture pick-up properties and water retention property are inadequate.In addition, food meeting in storage
Go bad because of oxidation, it is often necessary to which being filled with inert gas within a package is protected, not only of high cost, but also operates not side
Just.
Invention content
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of preparation methods of food drier.
In order to achieve the above objectives, the preparation method of wholefood drier of the present invention, includes the following steps：
（1）Prepare aseptic culture medium：The leaf of bamboo is crushed to 100 mesh, according to the leaf of bamboo after clean dry：Water=1:10-100's
After mass ratio mixes the leaf of bamboo with water, then heating extraction filters, 2-8wt% glucose, 1-4wt% edible wines is added in filtrate
Essence, 1-3wt% yeast powders, pectin 0.01-0.05wt%, 0.1-0.4wt% active carbon nanoparticles are made into culture medium, and bead, warp is added
Cross pasteurize, it is spare after ultrasonic disperse；
（2）Concussion fermentation：Access can be metabolized the acetobacter xylinum for generating bacteria cellulose, 25-30 DEG C of concussion in culture medium
Cultivation and fermentation 4-8 days obtains bacterial cellulose microsphere, takes out microballoon, is then rinsed to neutrality with deionized water, drain surface water
Point；
（3）Enzymatic：The bacterial cellulose microsphere for draining surface moisture is immersed in ethyl acetate, microballoon matter is then added
0.1wt% lipase is measured, 2-4h is catalyzed in 40-60 DEG C；
（4）It is dry：The bacterial cellulose microsphere after enzymatic is taken out, is cleaned repeatedly to no acetic acid with edible alcohol and water
Ethyl ester remains, and sealed storage obtains granule state food drier after drying.
Wherein, the temperature of the heating extraction is 60-80 DEG C, time 2-4h.
It is every liter of culture medium 10-50 that the bead, which can use the bead of diameter 0.1-0.3cm, additive amount,.
The concussion speed of the shake culture is 100-300rpm.
The drying is one kind in vacuum freeze drying, microwave drying.
Food drier is prepared using the leaf of bamboo as raw material, by microbial fermentation in the present invention, which has pole
Strong moisture pick-up properties, water absorbing capacity can reach 5 times of own wt or more.The present invention adds a certain amount of in the fermentation medium
Pectin, the structure for the bacteria cellulose that adjustment fermentation generates so that active constituent in active carbon nanoparticles and the leaf of bamboo is wrapped
In the nano aperture of bacteria cellulose, the drier being prepared has outstanding water holding capacity and oxidation resistance so that
Food does not have to deliberately be packaged in the packaging bag containing inert gas.The present invention using lipase to the surface of bacteria cellulose into
The micro hydrophobically modified of row, further improves water holding capacity.
The preparation method of the present invention has renewable and degradability, not to environment using bacteria cellulose as absorption carrier
It can cause to bear, belong to environmentally friendly product.Meanwhile the renewable rear reuse of the drier, regenerative process will not go out
The phenomenon that now cracking, product are stablized.
Specific implementation mode
Below in conjunction with specific example, the following further describes the technical solution of the present invention.
Embodiment 1:
（1）Prepare aseptic culture medium：The leaf of bamboo is crushed to 100 mesh, according to the leaf of bamboo after clean dry：Water=1:10 quality
After mixing the leaf of bamboo with water, then 60 DEG C of extraction 4h filter, 2wt% glucose, 1wt% edible alcohols, 1wt% are added in filtrate
Yeast powder, pectin 0.01wt%, 0.1wt% active carbon nanoparticles are made into culture medium, and the glass of 50 diameter 0.1cm is added in every liter of culture medium
Glass pearl, it is spare after ultrasonic disperse through pasteurize；
（2）Concussion fermentation：In culture medium access can be metabolized generate bacteria cellulose acetobacter xylinum, in 25 DEG C,
100rpm shake cultures are fermented 8 days, and bacterial cellulose microsphere is obtained, and take out microballoon, are then rinsed to neutrality, drip with deionized water
Remove surface moisture；
（3）Enzymatic：The bacterial cellulose microsphere for draining surface moisture is immersed in natural acetic acid ethyl ester, is then added micro-
Ball quality 0.1wt% lipase Novozyme 435 is catalyzed 4h in 40 DEG C；
（4）It is dry：The bacterial cellulose microsphere after enzymatic is taken out, is cleaned repeatedly to no acetic acid with edible alcohol and water
Ethyl ester remains, and sealed storage obtains graininess shape food desiccant after vacuum freeze drying.
Embodiment 2：
（1）Prepare aseptic culture medium：The leaf of bamboo is crushed to 100 mesh, according to the leaf of bamboo after clean dry：Water=1:100 matter
Amount than after mix the leaf of bamboo with water, 80 DEG C extract 2h, then filter, addition 8wt% glucose in filtrate, 4wt% edible alcohols,
3wt% yeast powders, pectin 0.05wt%, 0.4wt% active carbon nanoparticles are made into culture medium, and 10 diameter 0.3cm are added in every liter of culture medium
Bead, it is spare after ultrasonic disperse by pasteurize；
（2）Concussion fermentation：In culture medium access can be metabolized generate bacteria cellulose acetobacter xylinum, in 30 DEG C,
300rpm shake cultures are fermented 4 days, and bacterial cellulose microsphere is obtained, and take out microballoon, are then rinsed to neutrality, drip with deionized water
Remove surface moisture；
（3）Enzymatic：The bacterial cellulose microsphere for draining surface moisture is immersed in natural acetic acid ethyl ester, is then added micro-
Ball quality 0.1wt% lipase lipozymeRMIM are catalyzed 2h in 60 DEG C；
（4）It is dry：The bacterial cellulose microsphere after enzymatic is taken out, is cleaned repeatedly to no acetic acid with edible alcohol and water
Ethyl ester remains, and sealed storage obtains graininess shape food desiccant after microwave drying.
Embodiment 3：
（1）Prepare aseptic culture medium：The leaf of bamboo is crushed to 100 mesh, according to the leaf of bamboo after clean dry：Water=1:50 quality
After mixing the leaf of bamboo with water, then 70 DEG C of extraction 3h filter, 6wt% glucose, 3wt% edible alcohols, 2wt% are added in filtrate
Yeast powder, pectin 0.03wt%, 0.2wt% active carbon nanoparticles are made into culture medium, and the glass of 30 diameter 0.2cm is added in every liter of culture medium
Glass pearl, it is spare after ultrasonic disperse by pasteurize；
（2）Concussion fermentation：In culture medium access can be metabolized generate bacteria cellulose acetobacter xylinum, in 28 DEG C,
200rpm shake cultures are fermented 6 days, and bacterial cellulose microsphere is obtained, and take out microballoon, are then rinsed to neutrality, drip with deionized water
Remove surface moisture；
（3）Enzymatic：The bacterial cellulose microsphere for draining surface moisture is immersed in natural acetic acid ethyl ester, is then added micro-
Ball quality 0.1wt% lipase Novozyme 435 is catalyzed 3h in 50 DEG C；
（4）It is dry：The bacterial cellulose microsphere after enzymatic is taken out, is cleaned repeatedly to no acetic acid with edible alcohol and water
Ethyl ester remains, and sealed storage obtains graininess shape food desiccant after vacuum freeze drying.
Claims (5)
1. a kind of preparation method of food desiccant, it is characterised in that include the following steps：
（1）Prepare aseptic culture medium：The leaf of bamboo is crushed to 100 mesh, according to the leaf of bamboo after clean dry：Water=1:The quality of 10-100
After mixing the leaf of bamboo with water, then heating extraction filters, 2-8wt% glucose, 1-4wt% edible alcohols, 1- is added in filtrate
3wt% yeast powders, pectin 0.01-0.05wt%, 0.1-0.4wt% active carbon nanoparticles are made into culture medium, and bead is added, by bar
Family name sterilizes, spare after ultrasonic disperse；
（2）Concussion fermentation：Access can be metabolized the acetobacter xylinum for generating bacteria cellulose, 25-30 DEG C of shake culture in culture medium
Fermentation 4-8 days obtains bacterial cellulose microsphere, takes out microballoon, is then rinsed to neutrality with deionized water, drain surface moisture；
（3）Enzymatic：The bacterial cellulose microsphere for draining surface moisture is immersed in ethyl acetate, microspheres quality is then added
0.1wt% lipase is catalyzed 2-4h in 40-60 DEG C；
（4）It is dry：The bacterial cellulose microsphere after enzymatic is taken out, is cleaned repeatedly to no ethyl acetate with edible alcohol and water
Residual, sealed storage obtains granule state food drier after drying.
2. the preparation method of food desiccant according to claim 1, it is characterised in that the temperature of the heating extraction
For 60-80 DEG C, time 2-4h.
3. the preparation method of food desiccant according to claim 1, it is characterised in that the bead can use diameter
The bead of 0.1-0.3cm, additive amount are every liter of culture medium 10-50.
4. the preparation method of food desiccant according to claim 1, it is characterised in that the concussion of the shake culture
Speed is 100-300rpm.
5. the preparation method of food desiccant according to claim 1, it is characterised in that the drying is vacuum refrigeration
One kind dry, in microwave drying.
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| CN201510539380.0A CN105054218B (en) | 2015-08-30 | 2015-08-30 | A kind of preparation method of food drier |
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| CN201510539380.0A CN105054218B (en) | 2015-08-30 | 2015-08-30 | A kind of preparation method of food drier |
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| CN105054218A CN105054218A (en) | 2015-11-18 |
| CN105054218B true CN105054218B (en) | 2018-11-06 |
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| CN109745960A (en) * | 2019-03-13 | 2019-05-14 | 盱眙博图凹土股份有限公司 | A kind of container desiccant and preparation method thereof |
Citations (7)
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|---|---|---|---|---|
| GB1199843A (en) * | 1968-02-14 | 1970-07-22 | Monsanto Chemicals | Resin Compositions |
| CN101669668A (en) * | 2008-09-11 | 2010-03-17 | 上海市长宁区少年科技指导站 | Food desiccant |
| CN102246998A (en) * | 2010-06-02 | 2011-11-23 | 程坷伟 | Safe food desiccant composition |
| CN102766373A (en) * | 2012-08-13 | 2012-11-07 | 天津美莲达油墨助剂有限公司 | Environment-friendly anti-dryer and preparation method thereof |
| CN103340819A (en) * | 2013-07-23 | 2013-10-09 | 海南光宇生物科技有限公司 | Preparation method of bacterial cellulose facial mask with anti-radiation effect |
| CN103357060A (en) * | 2013-07-23 | 2013-10-23 | 海南光宇生物科技有限公司 | Method for preparing bacterial cellulose composite fish collagen wound dressing |
| CN103734864A (en) * | 2013-12-23 | 2014-04-23 | 广西弘耀祥科技有限公司 | Deoxidizing and drying agent for food and feed and preparation method thereof |
-
2015
- 2015-08-30 CN CN201510539380.0A patent/CN105054218B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1199843A (en) * | 1968-02-14 | 1970-07-22 | Monsanto Chemicals | Resin Compositions |
| CN101669668A (en) * | 2008-09-11 | 2010-03-17 | 上海市长宁区少年科技指导站 | Food desiccant |
| CN102246998A (en) * | 2010-06-02 | 2011-11-23 | 程坷伟 | Safe food desiccant composition |
| CN102766373A (en) * | 2012-08-13 | 2012-11-07 | 天津美莲达油墨助剂有限公司 | Environment-friendly anti-dryer and preparation method thereof |
| CN103340819A (en) * | 2013-07-23 | 2013-10-09 | 海南光宇生物科技有限公司 | Preparation method of bacterial cellulose facial mask with anti-radiation effect |
| CN103357060A (en) * | 2013-07-23 | 2013-10-23 | 海南光宇生物科技有限公司 | Method for preparing bacterial cellulose composite fish collagen wound dressing |
| CN103734864A (en) * | 2013-12-23 | 2014-04-23 | 广西弘耀祥科技有限公司 | Deoxidizing and drying agent for food and feed and preparation method thereof |
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| 竹炭负载氯化钙复合干燥剂的研究;张文标等;《林产工业》;20090518(第03期);17-19 * |
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Effective date of registration: 20180904 Address after: 237000 Lu'an three economic development zone, Anhui, Zhengyang 2 North 304 District 2 North Block 304 Applicant after: Chen Lin Address before: 246000 room 506, unit 1, North building, Da Nan men West Lane, Yingjiang District, Anqing, Anhui. Applicant before: Chen Aimei |
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