CN105054222A - 一种豆制品天然生物防腐保鲜剂及其制备和使用方法 - Google Patents
一种豆制品天然生物防腐保鲜剂及其制备和使用方法 Download PDFInfo
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Classifications
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- A23L3/3481—Organic compounds containing oxygen
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供一种豆制品天然生物防腐保鲜剂及其制备和使用方法。防腐保鲜剂的组成为:壳聚糖,有机酸,连翘花水提取液。将壳聚糖溶解于有机酸中配制成壳聚糖酸溶液,再加入连翘花水提取物既得天然生物保鲜防腐剂。将该防腐保鲜剂喷洒在豆制品表面或将豆制品浸泡在防腐保鲜剂中,沥干或烘干豆制品后室温贮藏。本发明提供的防腐保鲜剂是一种着色、防腐与保健为一体的无毒、无副作用的天然生物防腐保鲜剂。不仅可以延长豆制品的保鲜期,还可以提升豆制品的风味和品质。
Description
技术领域
本发明属食品防腐保鲜技术领域,特别是涉及一种豆制品天然生物防腐保鲜剂及其制备和使用方法。
背景技术
豆制品是人们生活中不可获缺的、营养丰富且美味的食物,是中国人餐桌上常见的家常菜。但是,豆制品通常具有较短的保质期,尤其是非发酵豆制品更易受到细菌的污染而发生腐败,这在一定程度上限制了豆制品的生产。目前国内外豆制品的防腐保鲜技术主要是物理保鲜(辐照、高压、微波、远红外加热)和化学防腐(化学合成的食品添加剂),但都存在成本高、有毒副作用等问题。如几乎所有合成的化学防腐添加剂都不能向人体提供营养物质,某些合成防腐剂甚至会危害人体健康。于是安全、无毒副作用并具有治疗和保健功能的天然食品防腐添加剂日益受到青睐,并逐渐成为引领国内外食品防腐添加剂发展的主流。
壳聚糖是一种天然碱性多糖,其具有安全、无毒、可食、廉价、抗菌和成膜等特点,是目前广为应用的一种防腐保鲜剂。乳酸、柠檬酸等有机酸是常用的食品添加剂,且乳酸自身具有防霉防腐的抗氧化性、抗菌性。柠檬酸可抑制酶的催化作用,是杀菌防腐、护色、抗氧化的辅助剂。
连翘为木犀科连翘属植物,系多年生落叶灌木,在我国分布很广,是我国典型的药用和绿化树种之一。每年3月至4月开花,花色鲜黄、花量大、花期较长、气味清新,民间常将连翘干花作为一种茶类饮品,用于风热感冒所引发的咽喉肿痛等症。近年研究表明,连翘花提取物中含有连翘苷、连翘酯苷、芦丁、齐墩果酸等主要化学成分,具有较强的抗氧化活性,抗菌、抗炎、抗病毒、抗肿瘤活性以及解热镇痛活性等,可以作为天然抗氧化剂的来源。尤其是连翘花的水提取物还具有清新的芳香气味和鲜亮的色泽,适合用于食品防腐保鲜。将上述天然保鲜剂复配,使其活性功能互补,提高其防腐保鲜效果,提升商品的品质和价值是非常可行的。
发明内容
本发明的目的是提供一种豆制品天然生物防腐保鲜剂及其制备和使用方法。该防腐保鲜剂将壳聚糖的成膜、抗菌、保水性,有机酸的防霉、防腐、抗氧化性和连翘花水提取物的杀菌、护色、抗氧化性结合起来,通过复配使其各种成分的活性功能优势互补、增强,提高其防腐保鲜效果,延缓豆制品的腐败变质速度,延长其货架期,提升豆制品的口味、品质和价值。
本发明的目的是通过以下技术方案实现的:
该豆制品天然生物防腐保鲜剂的组成为:壳聚糖重量百分比0.25-0.5%,有机酸重量百分比0.1-0.3%,连翘花水提取物重量百分比0.75-1.25%,其余为蒸馏水。
所述一种天然豆制品防腐保鲜剂,其壳聚糖为食品级,脱乙酰度为90~95%;有机酸是柠檬酸、乳酸中的一种;成分无毒副作用,颜色淡黄,口味清心芳香。
该豆制品天然生物防腐保鲜剂的制备方法包括如下步骤:
(1)连翘花水提取物的制备:将连翘鲜花或鲜花经微波杀青干燥后经粉碎所得粉末加5倍或20~25倍水浸泡0~30min,在微波功率560W的条件下加热提取4~30min,共提取1~3次,过滤、合并提取液于60-700C水浴蒸干至膏状备用。
(2)配置重量百分比为1~3%的有机酸水溶液100mL,向其中加入2.5-5g壳聚糖,充分搅拌至壳聚糖完全溶解后加水至1000mL混匀,再加7.5~12.5g
连翘花水提取物。
该豆制品天然生物防腐保鲜剂的使用方法为将防腐保鲜剂喷洒在分块煮制好的豆干、素鸡类豆制品或分块的鲜豆腐表面或将以上豆制品浸泡在防腐保鲜剂中3-5min,沥干或500C烘干豆制品后室温贮藏。
本发明的优点与效果是:
本发明提供的豆制品天然生物防腐保鲜剂:1)原料来源充足,制备工艺简单,易掌握;2)产品安全、无毒副作用、色泽好,口味清心芳香,具有保健功能;3)应用操作简便,成本低廉,即适合工厂化生产、销售、应用,也适合于小型豆制品作坊小规模制备和应用;4)防腐保鲜效果显著,能显著延长豆制品的保鲜期,提升豆制品的口味、品质和价
值。
具体实施方式
下面通过实施实例对本发明的技术作进一步说明。
实施例1
连翘花水提取物的制备:
1)取连翘鲜花20g,按重量(g)与水(mL)之比为1:5的比例加入100mL水,置于微波炉中在微波功率为560W的条件下加热提取10min,过滤提取液,700C水浴蒸干至稠膏状即获得连翘花水提取物。
2)取连翘鲜花放入微波炉中微波杀青干燥,粉碎过筛,取干花粉末10g,按重量(g)与水(mL)之比为1:20的比例加入200mL水,浸泡20min后置于微波炉中,在微波功率为560W的条件下加热提取20min,过滤提取液,提取2次,合并提取液于700C水浴蒸干至稠膏状即获得连翘花水提取物。
实施例2
防腐保鲜剂的配制:
以1000mL计量配制防腐保鲜剂:
1)将3g柠檬酸溶解于100mL蒸馏水中,向其中加入5g壳聚糖,充分搅拌至壳聚糖完全溶解后加水至1000mL混匀,再加入12.5g连翘花水提取物。
2)将1g乳酸溶解于100mL蒸馏水中,向其中加入5g壳聚糖,充分搅拌至壳聚糖完全溶解后加水至1000mL混匀,再加入10g连翘花水提取物。
实施例3
保鲜剂的使用方法:
1)该豆制品天然生物防腐保鲜剂的使用方法为将防腐保鲜剂喷洒在分块煮制好的豆干、素鸡类豆制品表面,在进行烘干处理。或将防腐保鲜剂喷洒在分块的鲜豆腐、干豆腐表面,干豆腐风干后保存。
2)该豆制品天然生物防腐保鲜剂的使用方法也可以是将以上豆制品浸泡在防腐保鲜剂中3-5min,沥干或烘干豆制品后室温贮藏。
实验证明使用本保鲜剂处理豆制品,在常温(20~250C)条件下,豆干、素鸡类豆制品可延长保质期5-7天,鲜豆腐、干豆腐等豆制品可延长保质期2-3天,其豆制品的色、鲜、味、口感都变化不大,且豆制品还具有连翘花的清香气味。
Claims (4)
1.一种豆制品天然生物防腐保鲜剂,其特征在于,本生物防腐保鲜剂的组成为:壳聚糖重量百分比0.25-0.5%,有机酸重量百分比0.1-0.3%,连翘花水提取物重量百分比0.75-1.25%,其余为蒸馏水。
2.根据权利要求1所述一种天然豆制品防腐保鲜剂,其特征在于,所述壳聚糖为食品级,脱乙酰度为90~95%;有机酸是柠檬酸、乳酸中的一种;成分无毒副作用,颜色淡黄,口味清心芳香。
3.一种豆制品天然生物防腐保鲜剂制备方法,其特征在于,本防腐保鲜剂的制备方法包
括如下步骤:
(1)连翘花水提取物的制备:将连翘鲜花或鲜花经微波杀青干燥后经粉碎所得粉末加5倍或20~25倍水浸泡0~30min,在微波功率560W的条件下加热提取4~30min,共提取1~3次,过滤、合并提取液于60-700C水浴蒸干至膏状备用;
(2)配置重量百分比为1~3%的有机酸水溶液100mL,向其中加入2.5-5g壳聚糖,充分搅拌至壳聚糖完全溶解后加蒸馏水至1000mL混匀,再加入7.5~12.5g连翘花水提取物;混匀既得天然生物防腐剂。
4.一种豆制品天然生物防腐保鲜剂使用方法,其特征在于,防腐保鲜剂的使用方法为将防腐保鲜剂喷洒在分块煮制好的豆干、素鸡类豆制品或分块的鲜豆腐表面或将以上豆制品浸泡在防腐保鲜剂中3-5min,沥干或500C烘干豆制品后室温贮藏。
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