CN105918456A - 一种大米复合保鲜剂及其制备方法 - Google Patents
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims description 7
- 150000001875 compounds Chemical class 0.000 title abstract 4
- 239000003755 preservative agent Substances 0.000 title abstract 4
- 230000002335 preservative effect Effects 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920001661 Chitosan Polymers 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 11
- 239000001527 calcium lactate Substances 0.000 claims abstract description 11
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 11
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 11
- 239000008367 deionised water Substances 0.000 claims abstract description 11
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- 239000002131 composite material Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- 239000002211 L-ascorbic acid Substances 0.000 abstract 1
- 235000000069 L-ascorbic acid Nutrition 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021062 nutrient metabolism Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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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
- A23L3/3544—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
- A23L3/3562—Sugars; Derivatives thereof
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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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Abstract
本发明公开了一种大米复合保鲜剂，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖5~10份、茶多酚0.5~1份、乳酸钙1~5份、L‑抗坏血酸0.1~0.5份、蔗糖5~10份和β‑环糊精1~2份。本发明能够使大米在长期储存中抗氧化、抗菌、防霉变，延长了大米的保鲜期，保持了大米的营养和口感。
Description
技术领域
本发明涉及粮食保鲜技术领域，特别是涉及一种大米复合保鲜剂及其制备方法。
背景技术
大米是粮食中最难保存的粮品之一。因为大米失去了皮壳的保护层，营养物质直接暴露在外，对外界温度、湿度、气体成分的影响比较敏感，吸湿性强、带菌量多，营养物质代谢速度快，极易发生陈化、发热霉变、虫害、品质劣变等问题，特别在夏季高温、高湿条件下，大米陈化、霉变的速度加快，导致大米酸度增加、粘性下降，以致于失去食用价值。
发明内容
本发明主要解决的技术问题是提供一种大米复合保鲜剂，具有防霉变和抗氧化的效果。
为解决上述技术问题，本发明采用的一个技术方案是：
提供一种大米复合保鲜剂，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖5~10份、茶多酚0.5~1份、乳酸钙1~5份、L-抗坏血酸0.1~0.5份、蔗糖5~10份和β-环糊精1~2份。
在本发明一个较佳实施例中，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖8份、茶多酚0.8份、乳酸钙2.5份、L-抗坏血酸0.35份、蔗糖8份和β-环糊精1.5份。
一种上述大米复合保鲜剂的制备方法，包括下述步骤：
1）称量配方重量份数的原料，备用；
2）将去离子水加热至50~70℃，将乳酸钙、蔗糖、茶多酚和β-环糊精搅拌溶解在水中；
3）继续搅拌，水温自然降温至30~40℃时，缓慢搅拌加入壳聚糖，后加入L-抗坏血酸，快速搅拌后密封封存。
在本发明一个较佳实施例中，所述大米复合保鲜剂在大米抛光时均匀喷洒其上，每吨大米喷洒2~3kg所述大米复合保鲜剂。
本发明的有益效果是：本发明一种大米复合保鲜剂，能够使大米在长期储存中抗氧化、抗菌、防霉变，延长了大米的保鲜期，保持了大米的营养和口感；该大米复合保鲜剂制备方法简单，原料易得，使大米保鲜更加经济环保。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1：
一种大米复合保鲜剂，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖8份、茶多酚0.8份、乳酸钙2.5份、L-抗坏血酸0.35份、蔗糖8份和β-环糊精1.5份。
实施例2：
一种大米复合保鲜剂，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖6份、茶多酚1份、乳酸钙3份、L-抗坏血酸0.4份、蔗糖5份和β-环糊精1.2份。
实施例3：
一种大米复合保鲜剂，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖10份、茶多酚0.6份、乳酸钙1.5份、L-抗坏血酸0.2份、蔗糖10份和β-环糊精1.8份。
上述三个实施例中的大米复合保鲜剂，包括下述步骤：
1）称量配方重量份数的原料，备用；
2）将去离子水加热至50~70℃，将乳酸钙、蔗糖、茶多酚和β-环糊精搅拌溶解在水中；
3）继续搅拌，水温自然降温至30~40℃时，缓慢搅拌加入壳聚糖，后加入L-抗坏血酸，快速搅拌后密封封存。
大米复合保鲜剂在大米抛光时均匀喷洒其上，每吨大米喷洒2~3kg所述大米复合保鲜剂。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均同理包括在本发明的专利保护范围内。
Claims (4)
1.一种大米复合保鲜剂，其特征在于，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖5~10份、茶多酚0.5~1份、乳酸钙1~5份、L-抗坏血酸0.1~0.5份、蔗糖5~10份和β-环糊精1~2份。
2. 根据权利要求1所述的大米复合保鲜剂，其特征在于，是由下述质量份数的成分制备而成的：去离子水100份、壳聚糖8份、茶多酚0.8份、乳酸钙2.5份、L-抗坏血酸0.35份、蔗糖8份和β-环糊精1.5份。
3.根据权利要求1或2所述的大米复合保鲜剂的制备方法，其特征在于，包括下述步骤：
1）称量配方重量份数的原料，备用；
2）将去离子水加热至50~70℃，将乳酸钙、蔗糖、茶多酚和β-环糊精搅拌溶解在水中；
3）继续搅拌，水温自然降温至30~40℃时，缓慢搅拌加入壳聚糖，后加入L-抗坏血酸，快速搅拌后密封封存。
4.根据权利要求3所述的大米复合保鲜剂的制备方法，其特征在于，所述大米复合保鲜剂在大米抛光时均匀喷洒其上，每吨大米喷洒2~3kg所述大米复合保鲜剂。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087680A (zh) * | 2017-05-19 | 2017-08-25 | 芜湖扬展新材料科技服务有限公司 | 一种大米保鲜剂 |
| CN107467169A (zh) * | 2017-09-03 | 2017-12-15 | 湛江恒兴水产科技有限公司 | 一种虾类保鲜剂及其制备方法 |
| CN109805091A (zh) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | 一种大米防霉保鲜剂 |
| CN111887388A (zh) * | 2020-06-12 | 2020-11-06 | 天津科技大学 | 降压型多肽复合米加工方法 |
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| CN1408248A (zh) * | 2001-09-29 | 2003-04-09 | 刘国忠 | 大米强钙复膜防霉保鲜剂及富钙复膜防霉保鲜免淘洗大米 |
| CN105010529A (zh) * | 2015-06-29 | 2015-11-04 | 湖州荣德粮油有限公司 | 一种大米常温保鲜剂 |
-
2016
- 2016-05-24 CN CN201610346903.4A patent/CN105918456A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408248A (zh) * | 2001-09-29 | 2003-04-09 | 刘国忠 | 大米强钙复膜防霉保鲜剂及富钙复膜防霉保鲜免淘洗大米 |
| CN105010529A (zh) * | 2015-06-29 | 2015-11-04 | 湖州荣德粮油有限公司 | 一种大米常温保鲜剂 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087680A (zh) * | 2017-05-19 | 2017-08-25 | 芜湖扬展新材料科技服务有限公司 | 一种大米保鲜剂 |
| CN107467169A (zh) * | 2017-09-03 | 2017-12-15 | 湛江恒兴水产科技有限公司 | 一种虾类保鲜剂及其制备方法 |
| CN109805091A (zh) * | 2017-11-20 | 2019-05-28 | 柳州市皇之品贸易有限公司 | 一种大米防霉保鲜剂 |
| CN111887388A (zh) * | 2020-06-12 | 2020-11-06 | 天津科技大学 | 降压型多肽复合米加工方法 |
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