CN105918445A - 一种果蔬保鲜保脆溶液及其使用方法 - Google Patents
一种果蔬保鲜保脆溶液及其使用方法 Download PDFInfo
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- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 claims abstract description 51
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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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/358—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种果蔬保鲜保脆溶液及其使用方法,其特征在于:所述溶液由以下质量百分比组份组成:钙化蒙脱土5~20%、柠檬酸1~5%、醋酸0.5~2%、可食性钠盐0.5~6%。本发明有效的解决了现有果蔬保鲜保脆工艺的缺点,用热烫护色工艺作为果蔬护色处理方法,以钙化蒙脱土作为钙离子释放源,进而保持果蔬的口感质构,并添加适当醋酸和柠檬酸达到酸化食品的目的,从而降低杀菌强度,最大程度保持果蔬产品品质。
Description
技术领域
本发明涉及果蔬保藏技术领域,具体涉及一种果蔬保鲜保脆溶液及其使用方法。
背景技术
果蔬变色是由于其体内含有蓝绿色与黄绿色的叶绿素a和叶绿素b在光、热、酸等条件下不稳定,导致外观色泽发生改变。另外,由于氧化、水分蒸发、表面磨损等因素, 使果蔬硬脆度下降。回归大自然,反本求真,提供新鲜、形如初摘的果蔬,是消费者对果蔬市场呼唤。果蔬加工贮藏过程中,色泽和质构常常会发生变化。目前较为理想的护色方法是化学方法、金属离子取代镁和添加护色剂等方法。
化学方法保鲜果蔬是目前国内采用较多的一种手段。化学保鲜剂种类繁多,采用较多的有1-MCP、SO2、硅酸钠/钾、H2O2和次氯酸等。虽然化学保鲜效果显著,但会带来潜在的健康危害和环境污染等问题,因此在选择保鲜剂的种类和剂量方面需要慎重。采用金属离子取代镁,如采用Zn2+、Cu2+、Fe2+和Ca2+等取代Mg,从而形成稳定的叶绿素锌、铜、铁和钙等化合物,达到护绿效果。虽然各种金属离子对叶绿素中Mg的置换机理相同,但是复绿效果不同, Cu2+偏蓝, Fe2+偏红,颜色均不自然。从食品安全性的角度来看, Cu2+是国家规定的限量元素,硫酸铜不属于食品添加剂,近年已禁止在食品中使用。采用金属离子护色处理形成叶绿素金属离子络合物,虽然护色效果很好,但其安全性还有待调查。此外,对人体而言Cu和Zn不能超过其安全用量。同样,添加护色剂也存在食品安全隐患。例如,作为传统的护色剂,亚硫酸盐抑制酶促褐变的效果明显且长久。但是亚硫酸盐易引起哮喘患者的过敏反应,美国等国家己开始限制将其应用在果蔬产品中。此外,也可以使用叶绿素铜钠、叶绿素锌钠等安全的天然食品添加剂作染色剂。其护绿效果虽然比采用相同浓度的氯化锌、铜处理的效果好,但在酸性溶液中使用时,若存在钙、镁离子的情况下会生成不溶性盐,故加工时须用软水,若用硬水会有析出现象,这对生产加工提出了额外的技术要求。此外使用天然护色剂也会提高果蔬的生产成本。
我国蒙脱土资源丰富,天然产出的蒙脱土绝大多数为钙基蒙脱土。蒙脱土的结构不易被热及一些强氧化剂和还原剂破坏,具有良好的稳定性,无毒无刺激。蒙脱土特殊的晶体结构赋予其离子交换性、吸附性、膨胀性和粘结性等一些有价值的特性。其中阳离子交换性是蒙脱土重要的工艺特性,蒙脱土晶层间的阳离子在一定的物理化学作用下具有交换性。近年来蒙脱土发展速度较快,在铸造工业、污水处理、建筑工程、食品和涂料等行业中需求用量比较大,但是和发达国家相比,我国蒙脱土的开发利用程度很低,充分利用这种廉价的粘土资源具有非常重要的意义。但至今未见到将凹土运用于果蔬保鲜保脆的报道。
发明内容
本发明提供一种果蔬保鲜保脆溶液及其使用方法,本发明有效的解决了现有果蔬保鲜保脆工艺的缺点,用热烫护色工艺作为果蔬护色处理方法,以钙化蒙脱土作为钙离子释放源,进而保持果蔬的口感质构,并添加适当醋酸和柠檬酸达到酸化食品的目的,从而降低杀菌强度,最大程度保持果蔬产品品质。
本发明通过以下技术方案实现:
一种果蔬保鲜保脆溶液,其特征在于:所述溶液由以下质量百分比组份组成:钙化蒙脱土5~20%、柠檬酸1~5%、醋酸0.5~2%、可食性钠盐0.5~6%,余量为水;
所述钙化蒙脱土需经过以下步骤处理:
步骤1:采用电导率为1~10μs/cm的去离子水将钙化蒙脱土浸泡12~24h,钙化蒙脱土与去离子水的质量比为1:15~25;
步骤2:将步骤1制备的溶液以 200~1000rpm 转速进行12~24h的搅拌,然后于常温环境静置分层;
步骤3:取步骤2制得溶液中间部分的钙化蒙脱土悬液,以2000~5000rpm 转速离心后收集沉淀,继续加入上述步骤1的去离子水,搅拌、分层、离心,重复操作2~3次;
步骤4:将步骤3中收集的沉淀物料,于 100~120℃烘干,研磨,过筛,取 100-300目钙化蒙脱土细粉备用;
本发明进一步解决的技术方案是:
所述可食性钠盐为氯化钠、或为醋酸钠、或为碳酸钠、或为上述三种的任意组合。
本发明通过以下技术方案实现:
一种如权利要求1或2任一所述果蔬保鲜保脆溶液的使用方法,其特征在于:所述使用方法包括以下步骤:
步骤1:将果蔬放置于由钙化蒙脱土、柠檬酸、醋酸和可食性钠盐组成的保鲜保脆溶液溶液中,并使用密封袋进行密封包装;
步骤2:将步骤1的密封袋放入90~100℃水中0.5~2分钟,随即迅速取出并冷却至-4~4℃;
步骤3:将步骤2的密封袋放入45~70℃水中20~40分钟,之后迅速取出并冷却至-2~4℃;
步骤4:步骤3的密封袋冷却完成后,将果蔬取出,洗净沥干,按需保藏或使用。
本发明与现有技术相比,具有以下明显优点:
一、本发明不需要额外加入钙离子,在高温热烫护绿的同时促使钙化蒙脱土交换释放钙离子进行保脆;热烫处理时,溶液温度升高,可加快离子运动的速度,扩大离子运动的范围,进而使溶液中的钠离子与钙化蒙脱土中的钙离子的离子交换反应进行得更完全,因此达到了同时进行护绿和保脆的效果。
二、本发明利用低温漂烫不仅可以激活果胶甲酯酶的活性,同时可以延长溶液中的钠离子与钙化蒙脱土中的钙离子之间的离子交换反应,进一步促进钙化蒙脱土中的钙离子的交换释放。
三、本发明在溶液中添加了适量的柠檬酸和醋酸,一方面使果蔬处于酸性溶液中,以达到辅助杀菌的作用;另一方面酸性条件可以同时进一步活化钙化蒙脱土,增加其比表面积,进而提高其吸附能力。
四、本发明所采用的钙化蒙脱土特殊的结构赋予其较大的表面积而具有较强的吸附性能,对大肠杆菌、霍乱弧菌、空肠弯曲菌、金黄色葡萄球菌以及轮状病毒等微生物以及其它果蔬表面上可能存在的致病微生物都具有较好的吸附作用,因此在进行果蔬的保鲜保脆时加入蒙脱土,还可以起到除菌的作用。
五、本发明的操作方法简单,周期短,效果好,适合工业化的连续生产。
六、本发明拓宽了蒙脱土的开发利用范围,对于充分利用这种廉价的粘土资源具有重要意义。
附图说明
图1、为未处理和经过本发明工艺处理的草莓的腐烂指数 ;
图2、为未处理和经过本发明工艺处理的草莓的脆度情况 ;
图3、为未处理和经过本发明工艺处理的青椒的腐烂指数;
图4、为未处理和经过本发明工艺处理的青椒的脆度情况。
具体实施方式
本发明果蔬保鲜保脆溶液,由以下质量百分比组份组成:钙化蒙脱土5~20%、柠檬酸1~5%、醋酸0.5~2%、可食性钠盐0.5~6%,余量为水;
所述钙化蒙脱土需经过以下步骤处理:
步骤1:采用电导率为1~10μs/cm的去离子水将钙化蒙脱土浸泡12~24h,钙化蒙脱土与去离子水的质量比为1:15~25;
步骤2:将步骤1制备的溶液以 200~1000rpm 转速进行12~24h的搅拌,然后于常温环境静置分层;
步骤3:取步骤2制得溶液中间部分的钙化蒙脱土悬液,以2000~5000rpm 转速离心后收集沉淀,继续加入上述步骤1的去离子水,搅拌、分层、离心,重复操作2~3次;
步骤4:将步骤3中收集的沉淀物料,于 100~120℃烘干,研磨,过筛,取 100-300目钙化蒙脱土细粉备用。
所述可食性钠盐为氯化钠、或为醋酸钠、或为碳酸钠、或为上述三种的任意组合。
本发明果蔬保鲜保脆溶液的使用方法包括以下步骤:
步骤1:将果蔬放置于由钙化蒙脱土、柠檬酸、醋酸和可食性钠盐组成的保鲜保脆溶液溶液中,并使用密封袋进行密封包装;
步骤2:将步骤1的密封袋放入90~100℃水中0.5~2分钟,随即迅速取出并冷却至-4~4℃;
步骤3:将步骤2的密封袋放入45~70℃水中20~40分钟,之后迅速取出并冷却至-2~4℃;
步骤4:步骤3的密封袋冷却完成后,将果蔬取出,洗净沥干,按需保藏或使用。
实施例一、
首先采用电导率为5μs/cm 的去离子水将钙化蒙脱土浸泡24h,钙化蒙脱土与去离子水的质量比为1∶20,以 800rpm 转速进行24h的搅拌,然后于常温环境静置分层,取位于容器中间部分的钙化蒙脱土悬液,以2000rpm 转速离心后收集沉淀,继续加入上述去离子水,搅拌、分层、离心,重复操作3次,于100℃烘干,研磨,过筛,取100目钙化蒙脱土细粉备用,将草莓放置于由上述处理的钙化蒙脱土10%、柠檬酸2%、醋酸1%和氯化钠1%组成的混合溶液中,并使用密封袋进行包装;随后将密封袋放入95℃水中1分钟,随即迅速取出并冷却至0度;随后将密封袋放入50℃水中30分钟,随即迅速取出并冷却至2度;冷却完成后,将果蔬取出,洗净沥干,按需保藏或者使用。
实施例二、
首先采用电导率为10μs/cm 的去离子水将钙化蒙脱土浸泡12h,钙化蒙脱土与去离子水的质量比为1∶25,以 900rpm 转速进行18h的搅拌,然后于常温环境静置分层,取位于容器中间部分的钙化蒙脱土悬液,以4000rpm 转速离心后收集沉淀,继续加入上述去离子水,搅拌、分层、离心,重复操作3次,于120℃烘干,研磨,过筛,取300目钙化蒙脱土细粉备用,将青椒放置于由上述处理的钙化蒙脱土15%、柠檬酸3%、醋酸0.9%和醋酸钠2%组成的混合溶液中,并使用密封袋进行包装,随后将密封袋放入95℃水中1分钟,随即迅速取出并冷却至0度;随后将密封袋放入50℃水中30分钟,随即迅速取出并冷却至2度;冷却完成后,将果蔬取出,洗净沥干,按需保藏或者使用。
上述两种产品采用腐败指数和脆度分析检测。使用本发明方法处理的草莓样品在第七天时腐败指数为91%,而未处理的草莓样品的腐败指数为100%;青椒样品的腐败指数在第四十天时为21%,低于对照组样品的腐败指数50%,因此提高了果蔬的保鲜效果,如图1和3所示。
使用本发明方法处理的草莓样品在第七天时的脆度值为46.18g,高于未处理的草莓样品的脆度值42.12g;经过处理的青椒样品的脆度值467.26g同样高于对照组443.72g,因此提高了果蔬的保脆效果,如图2和4所示。
需要说明的是上述实施例仅仅是本发明的较佳实施例,并没有用来限定本发明的保护范围,在上述技术方案的基础上所做出的等同替换或替代,均属于本发明的保护范围,本发明的保护范围以权利要求书为准。
Claims (3)
1.一种果蔬保鲜保脆溶液,其特征在于:所述溶液由以下质量百分比组份组成:钙化蒙脱土5~20%、柠檬酸1~5%、醋酸0.5~2%、可食性钠盐0.5~6%,;
所述钙化蒙脱土需经过以下步骤处理:
步骤1:采用电导率为1~10μs/cm的去离子水将钙化蒙脱土浸泡12~24h,钙化蒙脱土与去离子水的质量比为1:15~25;
步骤2:将步骤1制备的溶液以 200~1000rpm 转速进行12~24h的搅拌,然后于常温环境静置分层;
步骤3:取步骤2制得溶液中间部分的钙化蒙脱土悬液,以2000~5000rpm 转速离心后收集沉淀,继续加入上述步骤1的去离子水,搅拌、分层、离心,重复操作2~3次;
步骤4:将步骤3中收集的沉淀物料,于 100~120℃烘干,研磨,过筛,取 100-300目钙化蒙脱土细粉备用。
2.如权利要求1所述的一种果蔬保鲜保脆溶液,其特征在于:所述可食性钠盐为氯化钠、或为醋酸钠、或为碳酸钠、或为上述三种的任意组合。
3.一种如权利要求1或2任一所述果蔬保鲜保脆溶液的使用方法,其特征在于:所述使用方法包括以下步骤:
步骤1:将果蔬放置于由钙化蒙脱土、柠檬酸、醋酸和可食性钠盐组成的保鲜保脆溶液溶液中,并使用密封袋进行密封包装;
步骤2:将步骤1的密封袋放入90~100℃水中0.5~2分钟,随即迅速取出并冷却至-4~4℃;
步骤3:将步骤2的密封袋放入45~70℃水中20~40分钟,之后迅速取出并冷却至-2~4℃;
步骤4:步骤3的密封袋冷却完成后,将果蔬取出,洗净沥干,按需保藏或使用。
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