CN105962001A - 一种用于速冻食品的保鲜剂 - Google Patents
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Abstract
本发明涉及一种用于速冻食品的保鲜剂,所述保鲜剂包括以下重量份的原料:50‑80份蜂胶提取物、30‑45份海藻酸钠、20‑35份茶多酚、30‑45份荷叶提取物与10‑15份黄秋葵提取物,然后将保鲜剂作为芯材与壁材制成微胶囊。本发明的保鲜剂作为一种无毒副作用的保鲜剂应用在速冻食品中,延长速冻食品的保质期,具有高效抗菌、抗氧化,安全、不污染环境,在保证速冻食品原有营养的基础上,更为速冻食品提供了如黄酮类化合物、果胶等营养物质,健胃肠,滋补阴阳,提高人体免疫力,抗衰老、清除自由基。
Description
技术领域
本发明涉及食品领域,尤其涉及一种高效抗菌、抗氧化、安全无毒副作用的用于速冻食品的保鲜剂。
背景技术
速冻食品是通过急速低温(-18℃以下)加工出来的速冻食品,食物组织中的水分、汁液不会流失,而且在这样的低温下,微生物基本上不会繁殖,食品的安全有了保证。速冻食品Fast Frozen Food是将需速冻的食品,经过适当的前处理,通过各种方式急速冻结,经包装储存于-18℃—-20℃下(一般要求,不同食物要求温度不同)的连贯低温条件下送抵消费地点的低温产品,其最大优点完全以低温来保存食品原有品质(使食品内部的热或支持各种化学活动的能量降低,同时将细胞的部分游离水冻结,及降低水分活度),而不借助任何防腐剂和添加剂,同时使食品营养最大限度的保存下来。具有原食品美味、方便、健康、卫生、营养、实惠(错开季节,提升食品值,创造更高效益)的优点。
然而,在现实生活中,人们购买速冻食品时会在冰柜中翻来覆去的对比食品,使得速冻食品的保存环境不可能一直保持在-18℃,同时购买了之后,在回家途中与到家后放入速冻箱内也不会保持在-18℃,如此种种不仅会破坏速冻食品的营养含量,也会使得氧化速度越来越快。
防腐剂是指天然或合成的化学成份,用于加入食品、药品、颜料、生物标本等,以延迟微生物升长或化学变化引起的腐败。亚硝酸盐及二氧化硫是常用的防腐剂之一。防腐剂的主要作用是抑制微生物的生长和繁殖,以延长食品的保存时间,抑制物质腐败的药剂。而现在的防腐剂大多都是以化学成份为主,食品中若含有过多人工合成化学成份,对人体健康会产生负面的影响。
专利申请号CN2012103060715,申请日为2012-08-27名称为安全高效的复配食品防腐剂,其由防腐剂1-3,酸度调节剂,稳定剂,乳化剂,增味剂,抗结剂组成。虽然从技术效果上来看,该专利是安全高效,但是从其配方上来看,全部都是合成的化学成分,对人体的危害性比较大。
发明内容
本发明的目的是为了解决现有速冻食品保鲜困难的缺陷而提供一种高效抗菌、抗氧化、安全无毒副作用的用于速冻食品的保鲜剂。
为了实现上述目的,本发明采用以下技术方案:
一种用于速冻食品的保鲜剂,所述保鲜剂包括以下重量份的原料:50-80份蜂胶提取物、30-45份海藻酸钠、20-35份茶多酚、30-45份荷叶提取物与10-15份黄秋葵提取物,然后将保鲜剂作为芯材与壁材制成微胶囊。在本技术方案中,蜂胶是工蜂采集长寿胶源植物树脂等分泌物与其上颚腺、蜡腺等分泌物混合形成的一种带有柔和香气的胶粘性物质,是蜜蜂用来修补巢房和内环境消毒杀菌以防护抵御病虫害和病原微生物入侵巢房的一种特殊物质。蜂胶中黄酮类化合物含量很高,是人体必须的营养素之一,体内不能合成,只能从饮食中摄取,因此蜂胶既是天然保健食品,又是天然抗生素,其具有强烈的广谱抗菌、抗氧化活性。
作为优选,蜂胶提取物是通过二氧化碳超临界萃取制备而成的,具体步骤为:将蜂胶原料冷冻粉粹后,用超临界二氧化碳萃取,萃取塔压力为20-25MPa,萃取温度为65-75℃,萃取时间1-2h,夹带剂为萃取塔进料重量的20-25%的体积浓度为95%的乙醇溶液,分离塔压力10-15MPa,分离温度55-65℃,从分离塔出料得到蜂胶提取物。
作为优选,所述壁材为麦芽糊精。
作为优选,荷叶提取物的制备方法为:取荷叶70-80℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:5-8mL的物料比,加双蒸水回流提取1-5次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;2-3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到荷叶提取物。
作为优选,黄秋葵提取物的制备方法为:取黄秋葵70-80℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:12-25mL的物料比,加双蒸水回流提取1-5次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;2-3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到黄秋葵提取物。在本技术方案中,黄秋葵营养丰富,幼果中含有大量的粘滑汁液,具有特殊的香味。其汁液中混有果胶,牛乳聚糖及阿拉聚糖等。它的果胶为可溶性纤维,在现代保健新观念中极为重视。经常食用有健胃肠,滋补阴阳之功效。
作为优选,所述保鲜剂的制备方法是先在去离子水中加入茶多酚与海藻提取物,在50-65℃的水浴中45KHz的超声频率下震荡30-45min后,平均分四次加入黄秋葵提取物与荷叶提取物,70-85℃的水浴中65KHz的超声频率下震荡60-70min后加入蜂胶提取物,继续震荡15-30min,然后干燥至水分含量为15%,得到保鲜剂;将麦芽糊精溶于10倍质量的水中得到麦芽糊精溶液,再将保鲜剂加入到麦芽糊精溶液中,按照每3g麦芽糊精加入0.5g保鲜剂的比例添加,在65℃下超声搅拌2h形成稳定包合物,经冷却、过滤、滤出物经真空干燥得到微胶囊。
作为优选,在速冻前将微胶囊加入食品中,然后一起速冻。在本技术方案中,将保鲜剂微胶囊先加入食品中,不仅可以起到保鲜,抗菌,抗氧化的作用,在人们选取、购买、拿回家过程中,由于温度的变化,微胶囊慢慢溶解,使得包括在其内的保鲜剂渗入到食品中,起到保鲜作用,在保持食物原有的营养的同时,其内含有的黄酮类化合物、果胶等可以作为营养补充剂加入到食物当中,提高人们食用后,可以提高人体免疫力,抗衰老,抗氧化能力。
作为优选,保鲜剂的用量为速冻食品重量的2-4%。
本发明的有益效果是:本发明的保鲜剂作为一种无毒副作用的保鲜剂应用在速冻食品中,延长速冻食品的保质期,具有高效抗菌、抗氧化,安全、不污染环境,在保证速冻食品原有营养的基础上,更为速冻食品提供了如黄酮类化合物、果胶等营养物质,健胃肠,滋补阴阳,提高人体免疫力,抗衰老、清除自由基。
具体实施方式
下面通过具体实施例,对本发明的技术方案作进一步的具体说明。
本发明中,若非特指,所采用的原料和设备等均可从市场购得或是本领域常用的。下述实施例中的方法,如无特别说明,均为本领域的常规方法。
在速冻前将微胶囊加入食品中,然后一起速冻,保鲜剂的用量为速冻食品重量的2-4%。
实施例1
一种用于速冻食品的保鲜剂,所述保鲜剂包括以下重量份的原料:50份蜂胶提取物、30份海藻酸钠、20份茶多酚、30份荷叶提取物与10份黄秋葵提取物,然后将保鲜剂作为芯材与壁材制成微胶囊。
所述保鲜剂的制备方法是先在去离子水中加入茶多酚与海藻提取物,在50℃的水浴中45KHz的超声频率下震荡30min后,平均分四次加入黄秋葵提取物与荷叶提取物,70℃的水浴中65KHz的超声频率下震荡60min后加入蜂胶提取物,继续震荡15min,然后干燥至水分含量为15%,得到保鲜剂;将麦芽糊精溶于10倍质量的水中得到麦芽糊精溶液,再将保鲜剂加入到麦芽糊精溶液中,按照每3g麦芽糊精加入0.5g保鲜剂的比例添加,在65℃下超声搅拌2h形成稳定包合物,经冷却、过滤、滤出物经真空干燥得到微胶囊。
蜂胶提取物是通过二氧化碳超临界萃取制备而成的,具体步骤为:将蜂胶原料冷冻粉粹后,用超临界二氧化碳萃取,萃取塔压力为20MPa,萃取温度为65℃,萃取时间1h,夹带剂为萃取塔进料重量的20%的体积浓度为95%的乙醇溶液,分离塔压力10MPa,分离温度55℃,从分离塔出料得到蜂胶提取物。
荷叶提取物的制备方法为:取荷叶70℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:5mL的物料比,加双蒸水回流提取1次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;2次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到荷叶提取物。
黄秋葵提取物的制备方法为:取黄秋葵70℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:12mL的物料比,加双蒸水回流提取1次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;2次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到黄秋葵提取物。
实施例2
一种用于速冻食品的保鲜剂,所述保鲜剂包括以下重量份的原料:60份蜂胶提取物、39份海藻酸钠、28份茶多酚、40份荷叶提取物与12份黄秋葵提取物,然后将保鲜剂作为芯材与壁材制成微胶囊。
所述保鲜剂的制备方法是先在去离子水中加入茶多酚与海藻提取物,在55℃的水浴中45KHz的超声频率下震荡38min后,平均分四次加入黄秋葵提取物与荷叶提取物,78℃的水浴中65KHz的超声频率下震荡67min后加入蜂胶提取物,继续震荡24min,然后干燥至水分含量为15%,得到保鲜剂;将麦芽糊精溶于10倍质量的水中得到麦芽糊精溶液,再将保鲜剂加入到麦芽糊精溶液中,按照每3g麦芽糊精加入0.5g保鲜剂的比例添加,在65℃下超声搅拌2h形成稳定包合物,经冷却、过滤、滤出物经真空干燥得到微胶囊。
蜂胶提取物是通过二氧化碳超临界萃取制备而成的,具体步骤为:将蜂胶原料冷冻粉粹后,用超临界二氧化碳萃取,萃取塔压力为22MPa,萃取温度为70℃,萃取时间1-2h,夹带剂为萃取塔进料重量的23%的体积浓度为95%的乙醇溶液,分离塔压力12MPa,分离温度60℃,从分离塔出料得到蜂胶提取物。
荷叶提取物的制备方法为:取荷叶78℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:6mL的物料比,加双蒸水回流提取3次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到荷叶提取物。
黄秋葵提取物的制备方法为:取黄秋葵75℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:18mL的物料比,加双蒸水回流提取2次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到黄秋葵提取物。
实施例3
一种用于速冻食品的保鲜剂,所述保鲜剂包括以下重量份的原料:80份蜂胶提取物、45份海藻酸钠、35份茶多酚、45份荷叶提取物与15份黄秋葵提取物,然后将保鲜剂作为芯材与壁材制成微胶囊。
所述保鲜剂的制备方法是先在去离子水中加入茶多酚与海藻提取物,在65℃的水浴中45KHz的超声频率下震荡45min后,平均分四次加入黄秋葵提取物与荷叶提取物,85℃的水浴中65KHz的超声频率下震荡70min后加入蜂胶提取物,继续震荡30min,然后干燥至水分含量为15%,得到保鲜剂;将麦芽糊精溶于10倍质量的水中得到麦芽糊精溶液,再将保鲜剂加入到麦芽糊精溶液中,按照每3g麦芽糊精加入0.5g保鲜剂的比例添加,在65℃下超声搅拌2h形成稳定包合物,经冷却、过滤、滤出物经真空干燥得到微胶囊。
蜂胶提取物是通过二氧化碳超临界萃取制备而成的,具体步骤为:将蜂胶原料冷冻粉粹后,用超临界二氧化碳萃取,萃取塔压力为25MPa,萃取温度为75℃,萃取时间2h,夹带剂为萃取塔进料重量的25%的体积浓度为95%的乙醇溶液,分离塔压力15MPa,分离温度65℃,从分离塔出料得到蜂胶提取物。
荷叶提取物的制备方法为:取荷叶80℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:8mL的物料比,加双蒸水回流提取5次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到荷叶提取物。
黄秋葵提取物的制备方法为:取黄秋葵80℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:25mL的物料比,加双蒸水回流提取5次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到黄秋葵提取物。
以上所述的实施例只是本发明的一种较佳的方案,并非对本发明作任何形式上的限制,在不超出权利要求所记载的技术方案的前提下还有其它的变体及改型。
Claims (8)
1.一种用于速冻食品的保鲜剂,其特征在于,所述保鲜剂包括以下重量份的原料:50-80份蜂胶提取物、30-45份海藻酸钠、20-35份茶多酚、30-45份荷叶提取物与10-15份黄秋葵提取物,然后将保鲜剂作为芯材与壁材制成微胶囊。
2.根据权利要求1所述的一种用于速冻食品的保鲜剂,其特征在于,蜂胶提取物是通过二氧化碳超临界萃取制备而成的,具体步骤为:将蜂胶原料冷冻粉粹后,用超临界二氧化碳萃取,萃取塔压力为20-25MPa,萃取温度为65-75℃,萃取时间1-2h,夹带剂为萃取塔进料重量的20-25%的体积浓度为95%的乙醇溶液,分离塔压力10-15MPa,分离温度55-65℃,从分离塔出料得到蜂胶提取物。
3.根据权利要求1所述的一种用于速冻食品的保鲜剂,其特征在于,所述壁材为麦芽糊精。
4.根据权利要求1所述的一种用于速冻食品的保鲜剂,其特征在于,荷叶提取物的制备方法为:取荷叶70-80℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:5-8mL的物料比,加双蒸水回流提取1-5次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;2-3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到荷叶提取物。
5.根据权利要求1所述的一种用于速冻食品的保鲜剂,其特征在于,黄秋葵提取物的制备方法为:取黄秋葵70-80℃烘箱干燥,干燥至恒重后粉碎,称取相应所需的量,并按1g:12-25mL的物料比,加双蒸水回流提取1-5次,过滤;合并滤液、减压浓缩,并采用浓缩后5倍质量的90%乙醇静置过夜,得沉淀物;2-3次水提醇沉后,沉淀用无水乙醇洗涤,并采用真空冷冻干燥技术得到黄秋葵提取物。
6.根据权利要求1所述的一种用于速冻食品的保鲜剂,其特征在于,所述保鲜剂的制备方法是先在去离子水中加入茶多酚与海藻提取物,在50-65℃的水浴中45KHz的超声频率下震荡30-45min后,平均分四次加入黄秋葵提取物与荷叶提取物,70-85℃的水浴中65KHz的超声频率下震荡60-70min后加入蜂胶提取物,继续震荡15-30min,然后干燥至水分含量为15%,得到保鲜剂;将麦芽糊精溶于10倍质量的水中得到麦芽糊精溶液,再将保鲜剂加入到麦芽糊精溶液中,按照每3g麦芽糊精加入0.5g保鲜剂的比例添加,在65℃下超声搅拌2h形成稳定包合物,经冷却、过滤、滤出物经真空干燥得到微胶囊。
7.根据权利要求1或6所述的一种用于速冻食品的保鲜剂,其特征在于,在速冻前将微胶囊加入食品中,然后一起速冻。
8.根据权利要求7所述的一种用于速冻食品的保鲜剂,其特征在于,微胶囊的用量为速冻食品重量的2-4%。
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