CN105263336A - 处理食品的方法和经过处理的食品 - Google Patents
处理食品的方法和经过处理的食品 Download PDFInfo
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- CN105263336A CN105263336A CN201480023605.0A CN201480023605A CN105263336A CN 105263336 A CN105263336 A CN 105263336A CN 201480023605 A CN201480023605 A CN 201480023605A CN 105263336 A CN105263336 A CN 105263336A
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- food
- solution
- nanometer fibrillation
- fibrillation polysaccharide
- polysaccharide
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- 235000010289 potassium nitrite Nutrition 0.000 description 1
- 239000004304 potassium nitrite Substances 0.000 description 1
- BWILYWWHXDGKQA-UHFFFAOYSA-M potassium propanoate Chemical compound [K+].CCC([O-])=O BWILYWWHXDGKQA-UHFFFAOYSA-M 0.000 description 1
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- 229960005055 sodium ascorbate Drugs 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
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- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
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- 235000010334 sodium propionate Nutrition 0.000 description 1
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- 235000010265 sodium sulphite Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
- ATHQLWIRLNAEKR-UHFFFAOYSA-M sodium;benzoic acid;hydroxide Chemical compound O.[Na+].[O-]C(=O)C1=CC=CC=C1 ATHQLWIRLNAEKR-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
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Abstract
本发明涉及对食品进行处理以保存该食品的方法,其中,使用包含纳米原纤化多糖的溶液处理所述食品。本发明还进一步涉及使用包含纳米原纤化多糖的溶液处理的食品。
Description
技术领域
本发明涉及使用包含纳米原纤化多糖的溶液处理食品的方法。本发明还进一步涉及根据上述方法处理的食品。
背景技术
在食品行业中,延长新鲜食品例如易腐败的食品如肉、鱼、水果和蔬菜的保质期是一直进行的努力。目前,存在许多不同的延长食品保质期的方法。
一种方法是使用特殊的化学品处理食品,该化学品例如为阻止微生物生长并因此对食品具有防腐效果的防腐剂或者抗氧化剂。但是,并不是所有的食品都适合化学处理。另一个缺陷是,对人体的长期影响和在人体中化学品的积累受到质疑。此外,消费者也期望其他更多的天然物的选择。
另一种保存食品的方法是改进存放产品的包装。例如,可以通过使用阻隔包装进行,该阻隔包装充当防止例如氧气或湿气的阻隔层,控制并延长食品的保质期。还有可能调节产品包装时的气氛,例如使用惰性气体,以便防止富氧空气氧化食品并因此延长产品的保质期。但是,食品包装的最大缺陷在于包装的阻隔性能的可靠性。包装在运输和/或使用过程中容易损坏,并且这可能导致不能令人满意的阻隔性能,惰性气体泄漏,以及甚至杂质穿过包装进入产品。当前包装的另一个缺陷是包装的保护性聚合物或塑料成分,例如增塑剂,已被证明可以从包装转移到包装的食品上。
因此,需要保存食品的改进的方法。
发明概述
本发明的主要目的是提供改进的保存食品的方法同时提供保存的食品。
这些目标和其他的优点是通过根据权利要求1的方法和权利要求13的产品得以实现。本发明涉及处理食品的方法,其中在至少一个步骤中用包含纳米原纤化多糖的溶液处理食品,由此,食品的保质期得到延长。已经发现使用纳米原纤化多糖处理食品会降低食品的败坏(degradation)。
纳米原纤化多糖优选为微原纤化纤维素(MFC)。优选使用MFC处理食品来保存该处理的食品,因为MFC是一种环境友好的产品,并且已经显示,它可以有效地和高效地保存食品。
还可能的是,所述溶液包含微原纤化纤维素和纤维素胶这两者,或微原纤化纤维素(MFC)和淀粉这两者。已经显示,使用上述溶液中的任一种处理食品都导致抗变质性。
还可能的是,所述溶液还包含两亲性物质,例如卵磷脂。包含两亲性物质的溶液与制造高脂肪食品的保护方案(protectionsolution)相关。已经显示,纳米原纤化多糖,优选微原纤化纤维素和卵磷脂的组合会给予含有脂肪的食品良好的保护。
优选将包含纳米原纤化多糖的溶液喷洒在食品的表面。通过喷淋施加溶液,可以向食品表面快速、高效地施加期望量的纳米原纤化多糖。
可以将食品浸入到包含纳米原纤化多糖的溶液中。在一些情况中,将整个食品浸入到包含纳米原纤化多糖的溶液中可能是有益的。可以将食品浸入到包含纳米原纤化多糖的溶液中1秒到至少48小时。浸入时间的持久取决于向食品提供充分的防腐性能所需要范围的纳米原纤化多糖的量。
可以在多于一个步骤中优选使用包含纳米原纤化多糖的溶液处理食品,因此提高向产品加入的纳米原纤化多糖的量。可能以不同方式在多于一个步骤中添加溶液。优选用溶液喷洒、刷涂和/或浸泡产品。
包含纳米原纤化多糖的溶液的固含量优选为0.01-10重量%。溶液的固含量可以取决于如何用包含纳米原纤化多糖的溶液进行处理(例如通过喷洒、刷涂或者浸入)而改变。
溶液中的纳米原纤化多糖可以至少部分通过纤维素纤维的酶处理生产。如果纳米原纤化多糖是微原纤化纤维素(MFC),溶液中的MFC优选通过部分酶处理生产。在酶的帮助下生产MFC时,纤维素纤维和原纤可以经分解、释放或者修饰,但最终形成MFC。
溶液中的MFC优选具有5-200nm的直径。已经显示,在上述直径范围内的MFC在处理过的产品干燥后改进了成膜性能,由此具有高度不可渗透的阻隔性能。因此使用包含上述直径的MFC的溶液处理将给予经处理的产品提高的抗性,这将降低食品的败坏。
包含纳米原纤化多糖的溶液还可以包含具有防腐性能的添加剂。采用这种方式可能进一步延长产品的保质期。
包含纳米原纤化多糖的溶液还可以包含调味剂。采用这种方式,可以以改进的方式使产品表面纳入调味剂。
本发明还涉及食品,该食品已经使用包含纳米原纤化多糖的溶液处理以便保存该食品。已经显示,包含纳米原纤化多糖的食品具有对微生物生长和对败坏的改进的抗性,从而延长产品的保质期。
所述产品优选用包含微原纤化纤维素(MFC)的溶液处理,即食品含有将使该食品得以保存的微原纤化纤维素(MFC)。
产品优选用包含微原纤化纤维素和纤维素胶或淀粉的溶液处理,即食品中加入了微原纤化纤维素(MFC)和纤维素胶或微原纤化纤维素(MFC)和淀粉。已经显示,MFC和纤维素胶的组合或者MFC和淀粉的组合具有改进的成膜性能,这将给予食品改进的防腐性能。
还可能的是,所述溶液还包含两亲性物质,例如卵磷脂。包含两亲性物质的溶液与制造高脂肪食品的保护方案相关。已经显示,纳米原纤化多糖,优选微原纤化纤维素和卵磷脂的组合会给予含有脂肪的食品良好的保护。
所述食品优选包含0.15-50g/m2量的纳米原纤化多糖。在处理期间使用的纳米原纤化多糖的量可随被处理食品的种类和期望的防腐性能而变化。
所述食品优选在食品表面上包含至少一个纳米原纤化多糖的膜层。优选所述至少一个纳米原纤化多糖层覆盖所述食品表面的至少一部分。
所述食品优选在食品表面上包含多于一个的纳米原纤化多糖层。通过在多于一个步骤中使用包含纳米原纤化多糖的溶液处理所述食品,在该产品表面上形成多于一层的纳米原纤化多糖。因此有可能为了延长产品的保质期而向产品提供多层纳米原纤化多糖。
优选产品的至少一层纳米原纤化多糖层为阻隔层。该阻隔层优选是阻隔氧气的阻隔层,即提供给食品针对氧气变质的保护。
优选所述至少一层纳米原纤化多糖层具有大于1μm的厚度。根据产品以及终端用途,所述至少一层纳米原纤化多糖层的厚度可以变化。当产品包含多于一层的纳米原纤化多糖时,各层的总厚度应优选高于1μm。
优选所述至少一层纳米原纤化多糖层包含具有防腐性能的添加剂,例如防腐剂和/或抗氧化剂。因此有可能通过加入具有防腐性能的添加剂例如防腐剂或抗氧化剂来进一步延长产品的保质期。
至少一层纳米原纤化多糖层还可能进一步包含调味剂。通过向所述包含纳米原纤化多糖的溶液加入调味剂,调味剂将因此加入到位于产品表面上的所述至少一层纳米原纤化多糖层中。
发明详述
已经发现使用包含纳米原纤化多糖的溶液处理食品,优选使用微原纤化纤维素(MFC)处理食品,减缓了经过处理的食品的败坏和干燥。因此,使用包含纳米原纤化多糖的溶液处理将保存食品并且延长它的保质期。还发现,在较高温度烹饪食品,例如在炉子中或煎锅中烹饪食品,根据本发明的食品相比较于未经过本发明处理过的食品具有改进的多汁性和嫩度。
纳米原纤化多糖的定义
此定义包含以传统纺丝技术或使用静电纺丝技术纺丝的细菌纤维素或纳米纤维素。在这些情形中,材料优选为多糖,但不仅限于多糖。多糖可以是,例如淀粉,蛋白质,纤维素衍生物等。
下文中更加详细描述的微原纤化纤维素也被包含在这个定义中。
微原纤化纤维素的定义
微原纤化纤维素(MFC)也被称为纳米纤维素。它是典型地由来自硬木或软木纤维的木材纤维素纤维制得的材料。它还可以由微生物源制得,例如海藻发酵纤维,农业纤维例如麦秸秆浆粕,竹子或其他非木材纤维源。在微原纤化纤维素中,单独的微纤丝已经部分或者全部地互相分离。微原纤化纤维素原纤一般非常细(例如5-200nm宽度)并且通常长度在100nm到10μm之间。但是,微纤丝还可以更长,例如在10-200μm之间,甚至因宽的长度分布可以找到2000μm长度的微纤丝。
经过原纤化和在表面具有微纤丝的纤维,以及分开的且位于在浆料的水相中的微纤丝包含在MFC的定义中。
此外,纤维素晶须,微纤维素(MC)或纳米原纤化纤维素(NFC)也包含在MFC的定义中。
纤丝还可以是被聚合物包裹的纤丝,即,使用化学或物理方法修饰的纤丝,由此为亲水的或疏水的。纤丝还可以通过其他方法修饰。
纳米原纤化多糖,例如微原纤化纤维素(MFC)具有多种最终用途。在造纸行业,可以将它加入到纸或者纸板的表面,或装饰中。已经显示,加入MFC可以提高纸或纸板的强度。当用于纸涂层用途时,它可以取代合成粘结剂或天然添加剂例如乳胶和淀粉。
微原纤化纤维素(MFC)还可以用于食品工业。MFC可以用作增稠剂和/或保水助剂。由于它具有改变食品流变性能的能力,它还可以作为多种食品的添加剂,例如作为番茄酱或冰淇淋中的添加剂。MFC用作食品添加剂已经在欧盟(EU,E-460),WHO(世界卫生组织)和世界范围内得到普遍承认(例如巴西的INS460)。
微原纤化纤维素(MFC)还可以用于许多其他技术领域-主要用作添加剂-在很多领域例如聚合物或塑料,颜料,无机复合材料(例如石膏,水泥),橡胶,化妆品和医药。
微原纤化纤维素(MFC)可以通过多种不同方式制备。可机械处理形成微纤丝的纤维素纤维。使用细菌,或发酵生产纳米纤维素或者微原纤化纤维素是另一个选择。还可能通过借助于不同的化学品和/或酶由纤维素生产微纤丝,这些物质可以使纤丝之间的连接断裂,或者甚至溶解纤维和纤丝。微原纤化纤维素(MFC)的制备实例之一示于WO2007091942中,该文献描述了借助精制(refining)与加入酶的组合制备MFC。
根据本发明溶液中的微原纤化纤维素(MFC)优选通过至少部分酶处理纤维素纤维而得到。MFC的生产可以通过酶处理和机械/化学处理的组合完成。在使用酶(例如纤维素酶,半纤维素酶,葡萄糖内切酶或甘露聚糖酶)生产MFC期间,纤维素纤维可部分分解或从纤维基质中释放形成MFC。
根据本发明的溶液的纳米原纤化多糖,优选微原纤化纤维素(MFC),是食品允许的形态,即其形态允许用于食品行业,亦即具有E-数码(E-number)。
包含微原纤化纤维素的溶液还可以包含纤维素胶,例如羧甲基纤维素(CMC),羟乙基纤维素(HEC)或者乙基羟乙基纤维素(EHEC)。已经显示,微原纤化纤维素与纤维素胶的组合导致更好的成膜性能,即更容易在食品之中或之上产生薄但是光滑并且不可渗透的膜。
包含微原纤化纤维素的溶液还可以包含淀粉。淀粉与微原纤化纤维素的组合导致具有更好的强度和更好的平滑度的膜。
还可能的是,所述溶液还包含两亲性物质,例如卵磷脂。包含两亲性物质的溶液与制造高脂肪食品的保护方案相关。已经显示,纳米原纤化多糖,优选微原纤化纤维素和卵磷脂的组合会给予含有脂肪的食品良好的保护。卵磷脂或者其他两亲性物质的存在将给予高脂肪含量的食品针对变质的良好的保护。
溶液中的MFC优选具有5-200nm的直径,更优选具有5-100nm的直径。已经显示,在上述长度范围内的MFC具有改进的阻隔性能,最重要的是改进的氧气阻隔性能,并因此给予经过处理的食品改进的抗氧气性能,减少食品的败坏。如果多于一层的纳米原纤化多糖被加入到食品的表面,这些层可以包含具有不同直径的纳米原纤化多糖,例如一层可以包含具有一定直径的纳米原纤化多糖,另一层可以包含具有另一个直径的纳米原纤化多糖。可以优选在靠近产品的表面包含具有较大直径的纳米原纤化多糖,而在食品的最外层包含具有较小直径的纳米原纤化多糖。
可以采用多种不同方式向食品加入包含纳米原纤化多糖的溶液。对于一些应用,优选通过喷洒,或刷涂的方式将包含纳米原纤化多糖的溶液加入到食品的表面。喷洒和刷涂是快速的方法,并且例如在加工过程中可以容易地在线进行。因此可以在已有的制造链中加入本发明的处理作为其中一个步骤。对于其他应用,可能优选加入较大量的纳米原纤化多糖。
最有效的加入较大量纳米原纤化多糖的方法是通过将食品浸入到包含纳米原纤化多糖的溶液中浸泡该食品。应用在肉产品的最好结果是通过将产品浸入到纳米原纤化多糖溶液中得到的。当食品浸入溶液时,可以向食品加入大量的纳米原纤化多糖。溶液中的纳米原纤化多糖可以位于食品的表面,也可以被吸收到食品中。取决于被处理的食品,食品浸入包含纳米原纤化多糖的溶液中的时间是可以变化的。优选将食品浸入1秒到48小时的时间,优选1分钟到12小时的时间。还可以在食品浸入期间通过将气压提高到高于大气压强,因此处理有效得多而缩短处理时间。还可以通过将溶液刷涂到食品的表面来加入溶液,随后可以施加过压(over-pressure)。纳米原纤化多糖溶液可以制成泡沫,然后优选将该泡沫喷洒到食品表面。
优选在多于一个步骤中使用包含纳米原纤化多糖的溶液处理食品,优选2个、3个、4个或者甚至更多个步骤。采用这种方式,可以增加加入到产品中的纳米原纤化多糖的量。还可以确保在产品表面形成平滑的层或膜,即形成的层不含任何降低食品保护性的孔。还可以在每一处理步骤中使用不同的包含多种纳米原纤化多糖的溶液。在每一处理步骤中溶液的固含量、选择的纳米原纤化多糖、最终的添加剂等可以不同。采用这种方式,可以给每个产品提供最好的针对变质的保护。可以使用不同的方式向产品添加溶液,优选使用喷洒,刷涂,发泡和/或将产品浸入到溶液中。例如,可以将第一溶液喷洒到产品上,接下来将产品浸入到另一溶液中。但是,也可以仅通过如下方式添加溶液:喷洒液体形式的纳米原纤化多糖溶液,或者以泡沫形式向食品表面添加溶液,通过刷涂或将产品浸入到纳米原纤化多糖溶液中。
取决于向食品加入包含纳米原纤化多糖的溶液的方式,溶液的固含量可以变化。优选包含纳米原纤化多糖的溶液的固含量为0.01-10重量%。较低的粘稠度,即固含量的重量%,一般导致较薄的膜厚度。但是如果包含纳米原纤化多糖的溶液通过喷洒或者以泡沫形式加到食品上,优选包含纳米原纤化多糖的溶液具有的固含量为0.01-1.5重量%。如果食品被刷涂和/或被浸入到包含纳米原纤化多糖的溶液中,该溶液优选具有的固含量为1-7重量%。但是只要以恰当的方式向食品添加溶液,也可以采用更高的固含量。
包含纳米原纤化多糖的溶液还可以进一步包含具有防腐性能的添加剂。这些添加剂的实例是:碳酸钙、乙酸、乙酸钾、乙酸钠、乙酸钙、乳酸、二氧化碳、苹果酸、抗坏血酸、抗坏血酸钠、抗坏血酸钙、抗坏血酸脂肪酸酯、富含生育酚的提取物、α-生育酚、γ-生育酚、δ-生育酚、卵磷脂、乳酸钠、乳酸钾、乳酸钙、亚硫酸钙、亚硫酸氢钠、偏亚硫酸钠、苯甲酸、苯甲酸钙、丙酸钙、山梨酸钙、对羟基苯甲酸甲酯、亚硫酸氢钾、偏亚硫酸钾、硝酸钾、亚硝酸钾、丙酸钾、山梨酸钾、苯甲酸钠、甲基对羟基苯甲酸钠、丙酸钠、亚硫酸钠和/或山梨酸。由此,我们产生了溶液的防腐特性和加入的防腐剂的结合效果,进一步延长产品的保质期。
还可以向包含纳米原纤化多糖的溶液加入调味剂和/或香料。通过使用包含纳米原纤化多糖和调味剂的溶液处理食品,由于调味剂倾向于与纳米原纤化多糖一起保留在食品表面,因此可以降低所需调味剂的含量,例如潜在地降低氯化钠(NaCl,即食盐)的总量。
本发明还进一步涉及使用包含纳米原纤化多糖的溶液处理过的食品。已经显示,用包含纳米原纤化多糖(优选微原纤化纤维素(MFC))的溶液处理过的食品与没有用本发明方法处理过非产品相比,具有长得多的保质期,即表现出更少的败坏,干燥等。
纳米原纤化多糖,优选微原纤化纤维素(MFC)在食品中的含量优选为0.15-50g/m2。为实现需要的防腐性能而加入到食品中的纳米原纤化多糖的量取决于被处理的食品。
优选纳米原纤化多糖(优选微原纤化纤维素(MFC))在食品表面形成至少一层或形成膜。形成的层优选是由微原纤化纤维素纤维组成的膜,覆盖至少一部分食品的表面,并因此延长它的保质期和降低食品的分解。优选大约100%的食品的表面被由纳米原纤化多糖组成的层覆盖,即全部食品用包含纳米原纤化多糖的溶液处理,并且全部食品都被纳米原纤化多糖层覆盖。
优选已经用包含微原纤化纤维素和纤维素胶或淀粉的溶液处理食品。该食品由此包含含有微原纤化纤维素和纤维素胶(例如CMC)的层,或含有微原纤化纤维素和淀粉的层。位于食品表面上的层或膜将具有良好的强度性能,良好的平滑性能并且非常薄,但依然给予产品改善的抗变质性。
还可能的是,所述溶液还包含两亲性物质,例如卵磷脂。包含两亲性物质的溶液与制造高脂肪食品的保护方案相关。已经显示,纳米原纤化多糖,优选微原纤化纤维素和卵磷脂的组合会给予含有脂肪的食品良好的保护。卵磷脂或者其他两亲性物质的存在将给予高脂肪含量的食品针对变质的良好的保护。这样的食品的例子为腌制的肉或蔬菜产品。
还可能的是,食品在其表面包含多于一层的纳米原纤化多糖。每一层纳米原纤化多糖可以是彼此相同的。但是优选每层纳米原纤化多糖可以是彼此不同的。可以在至少一层中使用不同的纳米原纤化多糖,可以向至少一层加入添加剂,至少一层是阻隔层等。也可以在每一层使用不同尺寸的纳米原纤化多糖。因此可以根据包装和储藏时的条件和也可以根据食品本身定制产品上的层以达到最佳可能的针对变质的保护。
优选至少一层纳米原纤化多糖是阻隔层,给予产品对特定组分的保护。该层可以是阻隔气体阻隔层,优选阻隔氧气的阻隔层,阻止产品氧化。该层还可以是阻隔水汽的阻隔层,防止产品的水汽增加或减少,由此防止用于恰当使用的食品的明确要求的一致性发生变化,防止口味变化和/或防止食品变坏。
优选所述至少一层纳米原纤化多糖的厚度高于1μm,优选高于10μm。如果多于一层的纳米原纤化多糖加入到产品中,则优选各层的总厚度高于1μm,优选高于10μm。层的厚度可以通过显微镜例如扫描电子显微镜(SEM)测量。所述至少一层的厚度可以是不同的,取决于向产品加入所述溶液所用的方法。以泡沫形式添加所述溶液会产生非常薄且平的膜。
优选至少一层纳米原纤化多糖层进一步包含具有防腐性能的添加剂。这样就可能进一步通过添加具有防腐性能的添加剂例如抗氧化剂来延长产品的保质期。
至少一层纳米原纤化多糖层还可以进一步包含调味剂。通过向所述包含纳米原纤化多糖的溶液加入调味剂和/或香料,在产品表面上的至少一层纳米原纤化多糖层将加入调味剂。已经显示,当调味剂与纳米原纤化多糖一同加入时,大部分调味剂保留在食品的表面,降低所需调味剂的量。还可能向不同的层加入不同类型的调味剂,例如向一层加入盐,向另一层加入胡椒。溶液还可以包含着色剂组分。这可能导致餐馆厨房里更快的处理,即提高食物处理的容量并使食物在处理后看起来更美味。
所述食品可以是任意类型的可食用的产品,例如肉、鱼、海产品、糕点(bakery)、面包、饼干、水果、蔬菜或其他易腐败食品等。本发明的溶液可以在最终烹饪前加入到未加工(raw)食品中。还可以在未加工食品的烹饪过程中加入,或烹饪后加入,即还可以加入到已经烹饪好的食品中。更进一步地,所述溶液还可以加入到冷冻食品中。
实施例
用于所述溶液中的纳米原纤化多糖,即微原纤化纤维素(MFC),是从经过酶预处理,之后机械处理的从未干燥的、漂白的松木浆中生产出来的。制备好的MFC被加入到水溶液中,其用量使得溶液的固含量是1.1%,从而形成下面实施例所用的溶液。
实施例1:
考察使用包含MFC的溶液处理鸡肉片的效果。
使用了三块鸡肉片。样品1是参照样品,未对其使用任何MFC溶液,样品2中通过刷子加入10mL的MFC溶液,样品3浸入到MFC溶液中大约8小时。处理过后,将样品置于室温下。在两天后观察鸡肉片的厚度,可以很清楚地看到,参照样品的厚度收缩且已经干燥。可以观察到,样品2相比于样品1干燥较少。样品3在室温下两天后几乎完好无缺,没有显示出严重的收缩,并且还保持了柔软的质地。
实施例2
考察使用包含MFC的溶液处理苹果的效果。
使用了三个苹果,样品1是参照样品,未对其使用任何MFC溶液,样品2通过刷子施加10mL的MFC溶液,样品3浸入到MFC溶液中大约8小时。处理过后,样品被置于室温下。10天后检查样品的变质情况,参照样品显现出严重的败坏,但经过处理的样品2或样品3在苹果的外部或内部没有显示任何肉眼可见的败坏。
因此,从实施例1和2可以清楚地看出,使用包含纳米原纤化多糖(在此是微原纤化纤维素(MFC))的溶液处理食品(在此是鸡肉片和苹果),将使食品得以保存并由此延长它们的保质期。
鉴于本发明上述具体的描述,其他改变和变化对所属领域技术人员而言是显而易见的。但是,显然这些其他的改变和变化可能受到影响而不偏离本发明的精神和范围。
Claims (26)
1.处理食品的方法,其中,在至少一个步骤中用包含纳米原纤化多糖的溶液处理所述食品,由此延长所述食品的保质期。
2.根据权利要求1的方法,其中,所述纳米原纤化多糖是微原纤化纤维素。
3.根据权利要求2的方法,其中所述溶液进一步包含纤维素胶和/或淀粉。
4.根据前述权利要求中任一项所述的方法,其中,所述溶液进一步包含两亲性物质。
5.根据前述权利要求中任一项所述的方法,其中,将所述溶液喷洒到所述食品的表面。
6.根据权利要求1-4中任一项所述的方法,其中,将所述食品浸入到所述溶液中。
7.根据权利要求6的方法,其中,将所述食品浸入到所述包含纳米原纤化多糖的溶液中1秒-48小时的时间。
8.根据前述权利要求中任一项所述的方法,其中,在多于一个步骤中,用包含纳米原纤化多糖的溶液处理所述食品。
9.根据前述权利要求中任一项所述的方法,其中,所述包含纳米原纤化多糖的溶液的固含量为0.01-10重量%。
10.根据前述权利要求中的任一项所述的方法,其中,通过至少部分酶处理纤维素纤维来生产所述溶液中的纳米原纤化多糖。
11.根据前述权利要求中的任一项所述的方法,其中,所述溶液中的纳米原纤化多糖具有5-200nm的直径。
12.根据前述权利要求中任一项所述的方法,其中,所述包含纳米原纤化多糖的溶液还进一步包含具有防腐性质的添加剂。
13.根据前述权利要求中任一项所述的方法,其中,所述包含纳米原纤化多糖的溶液还进一步包含调味剂。
14.使用包含纳米原纤化多糖的溶液处理的食品。
15.根据权利要求14的食品,其中所述纳米原纤化多糖是微原纤化纤维素。
16.根据权利要求15的食品,其中,食品已经用所述溶液处理过,所述溶液还包含纤维素胶和/或淀粉。
17.根据权利要求14-16中任一项所述的食品,其中,所述食品已经用所述溶液处理过,所述溶液还包含两亲性物质。
18.根据权利要求14-17中任一项所述的食品,其中,所述溶液中的纳米原纤化多糖具有5-200nm的直径。
19.根据权利要求14-18中任一项所述的食品,其中,所述食品包含0.15-50g/m2量的纳米原纤化多糖。
20.根据权利要求14-19中任一项所述的食品,其中所述食品包含位于所述食品的表面上的至少一层纳米原纤化多糖层。
21.根据权利要求20的食品,其中,所述食品包含位于所述食品的表面上的多于一层的纳米原纤化多糖层。
22.根据权利要求20-21中任一项所述的食品,其中所述纳米原纤化多糖层的至少一层是阻隔层。
23.根据权利要求22的食品,其中所述阻隔层是氧气阻隔层。
24.根据权利要求20-23中任一项所述的食品,其中所述至少一层纳米原纤化多糖层具有高于1μm的厚度。
25.根据权利要求20-24中任一项所述的食品,其中所述至少一层纳米原纤化多糖层还包含具有防腐性质的添加剂。
26.根据权利要求20-25中任一项所述的食品,其中所述至少一层纳米原纤化多糖层还包含调味剂。
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- 2013-04-26 SE SE1300307A patent/SE537668C2/sv not_active IP Right Cessation
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- 2014-04-23 CA CA2909134A patent/CA2909134A1/en not_active Abandoned
- 2014-04-23 CN CN201480023605.0A patent/CN105263336A/zh active Pending
- 2014-04-23 EP EP14788235.1A patent/EP2988611A4/en not_active Ceased
- 2014-04-23 AU AU2014259037A patent/AU2014259037B2/en not_active Ceased
- 2014-04-23 BR BR112015027030A patent/BR112015027030A2/pt not_active Application Discontinuation
- 2014-04-23 RU RU2015150382A patent/RU2648798C2/ru active
- 2014-04-23 WO PCT/IB2014/060944 patent/WO2014174464A1/en active Application Filing
- 2014-04-23 US US14/786,730 patent/US20160088869A1/en not_active Abandoned
- 2014-04-23 JP JP2016509587A patent/JP2016516433A/ja active Pending
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Also Published As
Publication number | Publication date |
---|---|
RU2648798C2 (ru) | 2018-03-28 |
JP2016516433A (ja) | 2016-06-09 |
SE537668C2 (sv) | 2015-09-29 |
RU2015150382A (ru) | 2017-06-02 |
RU2015150382A3 (zh) | 2018-03-01 |
SE1300307A1 (sv) | 2014-10-27 |
EP2988611A1 (en) | 2016-03-02 |
AU2014259037A1 (en) | 2015-10-29 |
US20160088869A1 (en) | 2016-03-31 |
AU2014259037B2 (en) | 2017-04-06 |
EP2988611A4 (en) | 2016-11-23 |
WO2014174464A1 (en) | 2014-10-30 |
CA2909134A1 (en) | 2014-10-30 |
BR112015027030A2 (pt) | 2017-07-25 |
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