CN106107412A - 一种果酱防腐保鲜剂及其制作方法 - Google Patents
一种果酱防腐保鲜剂及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种果酱防腐保鲜剂及其制作方法,由以下重量百分比的组分制成:聚赖氨酸10%‑20%、山梨酸钾5%‑15%、苹果醋10%‑20%、柠檬酸3%‑5%、茶多酚0.5%‑1.5%、黄原胶2%‑4%,余量由灭菌蒸馏水补足。本发明将聚赖氨酸作为防腐保鲜剂的有效成分,聚赖氨酸作为一种天然食品防腐剂,具有良好的抗菌活性和热稳定性,同时具有一定的抗噬菌体能力,聚赖氨酸对大多数真菌及某些病毒均有强烈的抑制作用,防止了食品因细菌等微生物的繁殖而腐败变质,从本质上延长了食品的保质期;聚赖氨酸与果醋中的醋酸等酸性物质、其他酸性抑菌剂能发生协同作用,加强抑菌保鲜效果;安全、无毒、绿色、无残留,使用本防腐保鲜剂能够明显减少添加剂的加入量,有效延长果酱保质期半年左右。
Description
技术领域
本发明属于农副产品加工技术领域,涉及一种食品添加剂,具体指一种果酱防腐保鲜剂及其制作方法。
背景技术
果酱,酸甜可口,是西餐、野餐、居家旅行的方便食品,也是糕点、面包、糖果、冰淇淋等食品的夹心原料之一。果酱含有天然果酸,能促进消化液分泌,有增强食欲、帮助消化之功效。果酱还能增加色素,对缺铁性贫血有辅助疗效。果酱含丰富的钾、锌元素,能消除疲劳,增强记忆力,婴幼儿吃果酱可补充钙、磷、预防佝偻病。在夏季等高温时节,果酱变质较快,尤其打开包装后的果酱保质时间极短,导致上架销售时间和消费者保存时间短,造成了生产和生活的极大不便。目前,果酱类食品的保质期通常为半年至一年左右。为了牟取暴利,绝大部分商家为了延长果酱的保存期和上架期,通常会在果酱中加入超标的化学类食品防腐剂,经过长期的实验和应用可知,长期食入或超标食入大量的化学类防腐剂将影响人体身体健康。除此之外,食物久放变味、变质,是因为细菌、霉菌、酵母菌等微生物繁殖,分解食物成分,分泌有毒物质。因此,要延长食品保质期,防止食品腐败变质,重点就要抑制细菌、霉菌、酵母菌等微生物繁殖。
发明内容
针对上述技术问题,本发明的目的是提供一种安全、无毒、绿色、无残留的果酱防腐保鲜剂及其制作方法,以聚赖氨酸为有效成分,同时添加多种抑菌防腐剂,具有明显的抑菌保鲜作用,从本质上延长了食品的保质期。
本发明的另一目的是提供一种果酱防腐保鲜剂的制作方法。
本发明通过以下技术方案来实现上述目的:
一种果酱防腐保鲜剂,由以下重量百分比的组分制成:聚赖氨酸10%-20%、山梨酸钾5%-15%、苹果醋10%-20%、柠檬酸3%-5%、茶多酚0.5%-1.5%、黄原胶2%-4%,余量由灭菌蒸馏水补足。
作为本案的优化方案,所述聚赖氨酸选用ε-聚赖氨酸。
作为本案的优化方案,以1:200-300的比例向果酱中添加所述防腐保鲜剂。
作为本案的优化方案,各组分的质量百分比为:聚赖氨酸15%、山梨酸钾10%、苹果醋15%、柠檬酸5.0%、茶多酚1.0%、黄原胶2.0%,灭菌蒸馏水52%。
一种果酱防腐保鲜剂的制作方法,包括以下步骤:
a将苹果醋用灭菌蒸馏水稀释,控制苹果醋水溶液的浓度在40%-60%之间,向苹果醋水溶液中分次缓慢加入聚赖氨酸和山梨酸钾,搅拌使其充分溶解;
b加热步骤a中的溶液,控制溶液的温度在60-85℃,向该溶液中依次加入茶多酚、黄原胶和柠檬酸,充分搅拌溶解,冷却即得到果酱防腐保鲜剂。
本发明的有益效果是:
1、本发明将聚赖氨酸作为防腐保鲜剂的有效成分,聚赖氨酸作为一种天然食品防腐剂,具有良好的抗菌活性和热稳定性,同时具有一定的抗噬菌体能力,聚赖氨酸对于大多数G+、G-细菌、真菌及某些病毒具有强烈的抑制作用,防止了食品因细菌等微生物的繁殖而腐败变质,从本质上延长了食品的保质期;
2、聚赖氨酸与果醋中的醋酸等酸性物质,以及与其他酸性抑菌剂能发生协同作用,进一步加强了抑菌保鲜效果;
3、安全、无毒、绿色、无残留,使用本防腐保鲜剂能够明显减少添加剂的加入量,有效延长果酱保质期半年左右。
具体实施方式
下面将结合实施例对本发明及其效果作进一步阐述。
一种果酱防腐保鲜剂,由以下重量百分比的组分制成:聚赖氨酸10%-20%、山梨酸钾5%-15%、苹果醋10%-20%、柠檬酸3%-5%、茶多酚0.2%-1.5%、黄原胶2%-4%,余量由灭菌蒸馏水补足。优选地,聚赖氨酸15%、山梨酸钾10%、苹果醋15%、柠檬酸5.0%、茶多酚1.0%、黄原胶2.0%,灭菌蒸馏水52%;其中,聚赖氨酸选用ε-聚赖氨酸;使用时,以1:200-300的比例向果酱中添加所述防腐保鲜剂,大大减少了防腐保鲜剂的单位加入量,防止长期食入或超标食入大量的防腐剂威胁人体健康,提高了食品的食用安全,满足现有健康食品的发展要求。
一种果酱防腐保鲜剂的制作方法,包括以下步骤:
a将苹果醋用灭菌蒸馏水稀释,控制苹果醋水溶液的浓度在40%-60%之间,向苹果醋水溶液中分次缓慢加入聚赖氨酸和山梨酸钾,搅拌使其充分溶解;
b加热步骤a中的溶液,控制溶液的温度在60-85℃,向该溶液中依次加入茶多酚、黄原胶和柠檬酸,充分搅拌溶解,冷却即得到果酱防腐保鲜剂。
本发明将聚赖氨酸作为防腐保鲜剂的有效成分,优选ε-聚赖氨酸(ε-PL)。首先,聚赖氨酸作为一种天然食品防腐剂,具有良好的抗菌活性和热稳定性,聚赖氨酸对于大多数G+、G-细菌、真菌及某些病毒具有强烈的抑制作用,同时具有一定的抗噬菌体能力,防止了食品因细菌等微生物的繁殖而腐败变质,从本质上延长了食品的保质期。此外,聚赖氨酸具有很高的安全性:小鼠急性口服毒理学研究表明了聚赖氨酸无毒性;细菌恢复突变测定表明聚赖氨酸无致突变性;14C-标记的ε-聚赖氨酸的吸收、分布、代谢和排泄研究(ADME)表明,聚赖氨酸在肠胃中的吸收极差,经168小时的排泄,放射性全部消失,通过自动放射能照仪观察,聚赖氨酸在各组织和器官中没有积累;上述实验均表面聚赖氨酸的无毒性与使用安全性,进一步保证了食品安全,将其作为食品防腐保鲜剂不但具有良好的防腐保鲜功能,而且安全、无毒、无残留。防腐保鲜剂中加入苹果醋,聚赖氨酸能与果醋中的醋酸等酸性物质发生协同作用,能进一步加强抑菌效果;向果醋溶液中加入缓慢加入聚赖氨酸使其充分溶解,对食品的口感不会产生任何影响。山梨酸钾是很安全的防腐剂,经常用于饮料、葡萄酒、果脯、罐头、酱油、醋、面酱、果酱、酱菜等食品;山梨酸钾为酸性防腐剂,具有较高的抗菌性能,对细菌、霉菌、酵母菌均有抑制作用;实验表明,聚赖氨酸与其他酸性抑菌剂一同使用能够明显增强抑菌性,达到更长的食品保质期。茶多酚(Tea Polyphenols)是茶叶中多酚类物质的总称,包括黄烷醇类、花色苷类、黄酮类、黄酮醇类和酚酸类等,其中以黄烷醇类物质(儿茶素)最为重要;茶多酚又称茶鞣或茶单宁,是形成茶叶色香味的主要成份之一,也是茶叶中有保健功能的主要成份之一。研究表明,茶多酚等活性物质具解毒和抗辐射作用,能有效地阻止放射性物质侵入骨髓,并可使锶90和钴60迅速排出体外,被健康及医学界誉为“辐射克星”,能够缓解化学物质在人体产生辐射,是一种绿色保健添加剂。本发明以聚赖氨酸为有效成分,同时添加多种抑菌防腐剂,安全、无毒、绿色、无残留,具有很好的抑菌保鲜作用,从本质上延长了食品的保质期,可延长果酱保质期半年左右。
以上实施例仅是示例性的,并不会局限本发明,应当指出对于本领域的技术人员来说,在本发明所提供的技术启示下,所做出的其它等同变型和改进,均应视为本发明的保护范围。
Claims (5)
1.一种果酱防腐保鲜剂,其特征在于:由以下重量百分比的组分制成:聚赖氨酸10%-20%、山梨酸钾5%-15%、苹果醋10%-20%、柠檬酸3%-5%、茶多酚0.5%-1.5%、黄原胶2%-4%,余量由灭菌蒸馏水补足。
2.根据权利要求1所述的一种果酱防腐保鲜剂,其特征在于:所述聚赖氨酸选用ε-聚赖氨酸。
3.根据权利要求1或2所述的一种果酱防腐保鲜剂,其特征在于:以1:200-300的比例向果酱中添加上述防腐保鲜剂。
4.根据权利要求1所述的一种果酱防腐保鲜剂,其特征在于:各组分的质量百分比为:聚赖氨酸15%、山梨酸钾10%、苹果醋15%、柠檬酸5.0%、茶多酚1.0%、黄原胶2.0%,灭菌蒸馏水52%。
5.根据权利要求1所述的一种果酱防腐保鲜剂的制作方法,其特征在于,包括以下步骤:
a将苹果醋用灭菌蒸馏水稀释,控制苹果醋水溶液的浓度在40%-60%之间,向苹果醋水溶液中分次缓慢加入聚赖氨酸和山梨酸钾,搅拌使其充分溶解;
b加热步骤a中的溶液,控制溶液的温度在60-85℃,向该溶液中依次加入茶多酚、黄原胶和柠檬酸,充分搅拌溶解,冷却即得到果酱防腐保鲜剂。
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CN110367332A (zh) * | 2019-09-03 | 2019-10-25 | 上海怡竹生物科技有限公司 | 一种可常温贮藏的冷加工酱腌菜防腐保鲜剂及其制备方法 |
CN114431274A (zh) * | 2022-02-18 | 2022-05-06 | 日照职业技术学院 | 一种含ε-聚赖氨酸的焙烤食品生物防腐保鲜剂及其应用 |
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CN107495071A (zh) * | 2017-09-30 | 2017-12-22 | 江苏食品药品职业技术学院 | 一种果酱防腐保鲜剂及其制作方法 |
CN110367332A (zh) * | 2019-09-03 | 2019-10-25 | 上海怡竹生物科技有限公司 | 一种可常温贮藏的冷加工酱腌菜防腐保鲜剂及其制备方法 |
CN114431274A (zh) * | 2022-02-18 | 2022-05-06 | 日照职业技术学院 | 一种含ε-聚赖氨酸的焙烤食品生物防腐保鲜剂及其应用 |
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