CN106212630B - 一种雄蜂蛹的保鲜方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种雄蜂蛹的保鲜方法，包括以下步骤：将割脾采收后的新鲜雄蜂蛹洗净、沥水待用；在加热到58‑62℃的保鲜剂中热烫3‑8min；取出、置于4%‑5%海藻糖水溶液中冷却至室温，沥水、晾干；抽真空充氮包装；0~5℃下冷藏。保鲜剂，按重量百分比包括以下组份:柠檬酸0.08‑0.1%、L‑半胱氨酸0.085‑0.12%、乳酸链球菌素0.025‑0.035%、山梨酸钾0.1‑0.12%，溶剂为水。本发明的保鲜期达16d，保鲜后雄蜂蛹的各项理化指标都符合国家标准中新鲜雄蜂蛹的标准要求，蛹体乳白色至淡黄色，有光泽、有雄蜂蛹原本的风味、无异味，SOD≧1100U/g。
Description
技术领域
本发明属于食品保鲜方法，尤其涉及了一种雄蜂蛹的保鲜方法。
背景技术
雄蜂蛹是蜂王在雄蜂房产下的未受精卵，经工蜂孵化哺育成幼虫，经过约7d的生长发育进入蛹期，从进入蛹期到羽化前的蜜蜂躯体即为雄蜂蛹。蛹体呈乳白色或浅黄色，翅足游离，复眼呈白色逐渐转变为浅紫色至深褐色，具有雄蜂蛹特有的气味，无异味。雄蜂蛹营养丰富，活性物质含量高，100g干物质中，粗蛋白含量＞40g，黄酮类化合物＞40mg，超氧化物歧化酶(SOD)酶活＞1000U/g，此外，还含脂类和碳水化合物，富含矿物质和维生素等。蛋白质中含有18种氨基酸，谷氨酸、天门冬氨酸含量高,而且人体必需的8种氨基酸齐全；微量元素锌是蜂王浆的二倍、蜂花粉的四倍以上，并且含有锗、硒等；维生素D的含量是鱼肝油的近10倍，还含有维生素A和E等。因此，雄蜂蛹具有抗氧化、抗衰老、抗辐射等功能，能增强机体免疫力、延年益寿。雄蜂蛹不仅营养价值高而且口感鲜美，被誉为天然食品中的珍品。
由于割脾采收后的新鲜雄蜂蛹正处于生长旺盛期，体内酶活力很强，常温下，体内酪氨酸酶很快将酪氨酸转化为二羟苯丙氨酸，继而转化为黑色素而使蛹体变黑；在漆酶的作用下，蜂蛹表皮内的酚类衍生物被氧化形成醌类，使外表皮中的蛋白质鞣化，成为坚硬的不溶性蛋白质，进而肽链间的交联作用形成蛋白质-几丁质复合体，会使成熟蛹的体壁逐渐变暗变硬；同时微生物活动亦加剧，结果导致雄蜂蛹在离开蜂房2-4h即发生变质而失去商品价值，尽管漆酶作用使蛹体变硬时间可能比褐变和腐败要稍长。因此，开展雄蜂蛹保鲜研究，延长产品货架期，对于雄蜂蛹产品开发具有十分重要的意义。
民间关于采收后雄蜂蛹的保鲜土法，主要是盐腌制、酒渍、淡干法等。其中，盐腌法分两类，一是事先配制好一定浓度的盐溶液，将幼虫和蛹取出后直接浸没在溶液中，室温下可保藏1～3天；另一种方法是将幼虫或蛹取出后，立即置于50％沸腾食盐水溶液里煮5-10min后，立即捞出，沥干水分，风干后装袋，避光常温保存或-20℃冷冻保存，常温保存，保质期为3～5天，装袋后冷冻(-20℃以下)保质期2年。酒渍是将雄蜂蛹浸没于白酒中，可保存1～2天。还有一种淡干方法，是将雄蜂蛹开水煮制10min后晾干保存，放入冰柜(-18℃)，保质期2年，若室温贮存，保质期为1～2天。也有采用将收割后的雄蜂蛹立即放入-18℃以下冷库或冰箱中贮存保鲜，可保藏1年左右。《山西农业科学》,1992,(11):6-8,11一文中公开了一种复合保鲜剂浸泡的方法，作者从挥发性盐基氮的角度判断可保鲜浸泡时间为9天。《蜜蜂杂志》，1996,(8):6-8一文中公开了盐腌、酒渍、淡干及冷藏等方法，并进行了比较，但认为从有效物质保存的角度来考查，三种保鲜技术均有共同的缺点，即不能完整保留蜂蛹中种类齐全的营养素。《保鲜与加工》,2008,(4):51-52一文中公开了冷冻、泡酒、脱水、蜜渍、保鲜剂保藏等方法，其中脱水采用的是真空冷冻干燥法，需要借助真空冻干机实施；蜜渍和保鲜剂保藏法，是将蜂蛹直接浸泡在蜂蜜或复合保鲜剂中，这两种方法保鲜期常温约7天。
终上所述，现有的蜂蛹保鲜方法对雄蜂蛹原有风味和营养影响很大，如浸泡法，不仅加剧了雄蜂蛹体内营养流失而且也增加蛹体内不必要的外来成分，没有考虑到蜂蛹中活性物质的变化。因此，如何科学保鲜雄蜂蛹是雄蜂蛹深加工亟待解决的问题，是雄蜂蛹产业发展之必需。
发明内容
为了克服现有技术的不足，本发明的目的在于提供一种雄蜂蛹的保鲜方法，能同时保证雄蜂蛹的感官、营养和保健价值。
为实现上述目的，本发明通过下述技术方案得以解决：
雄蜂蛹的保鲜方法，包括以下步骤：
(1)清洗：将割脾采收后的新鲜雄蜂蛹用洁净的去离子水洗涤、沥水待用；
(2)热烫：将沥水后的雄蜂蛹置于保鲜剂中热烫，热烫条件为58-62℃、3-8min，(其中温度升高、时间缩短)；
(3)冷却、干燥：热烫后立即置于洁净的4％-5％海藻糖水溶液中冷却至室温，然后沥水或用冷风吹至表面无水渍。
(4)包装：根据规格要求，装入含洞孔的洁净硬包装盒中，再连盒套入真空袋中，按蜂蛹:脱氧剂＝1:50的比例加入铁系脱氧剂进行真空充氮二次包装，真空充氮包装条件为：真空度0.07Mpa、抽空时间2s、充氮时间5s、热封时间1s。
(5)冷藏：将包装后的雄蜂蛹置于0～5℃下冷藏。
所述的保鲜剂，按重量百分比包括以下组份:
柠檬酸0.08-0.1％
L-半胱氨酸0.085-0.12％
乳酸链球菌素(Nisin)0.025-0.035％
山梨酸钾0.1-0.12％
溶剂为水。
本发明的有益效果在于：
(1)雄蜂蛹中营养成分几乎没有流失，基本没有防腐剂等化学物质残留；
(2)保鲜后雄蜂蛹的各项理化指标都符合国家标准，蛹体乳白至淡黄色、有光泽、具有雄蜂蛹原本的风味、无异味，SOD≧1100U/g。
(3)经过本申请处理的雄蜂蛹在0～5℃下保鲜期达16d，比现有的保鲜方法提供更长的保鲜时间。
附图说明
图1是保鲜时间对雄蜂蛹的SOD酶活力的影响曲线；
图2是保鲜时间对雄蜂蛹酪氨酸酶活力的影响曲线；
图3是保鲜时间对雄蜂蛹漆酶活性的影响曲线；
图4是保鲜时间对雄蜂蛹菌落总数的影响曲线。
具体实施方式：
以下将结合实施例具体说明本发明申请的技术方案：
实施例1-10所采用保鲜剂的原料如表1所示：
表1(单位：kg)
实施例1 保鲜方法，包括以下步骤：
(1)清洗：将割脾采收后的新鲜雄蜂蛹用洁净的去离子水洗涤、沥水待用；
(2)热烫：按表1中实施例1号配方比例配好保鲜液，将清洗稍沥水后的雄蜂蛹立即置于保鲜液中热烫，热烫条件为62℃、3min；
(3)冷却、干燥：热烫后立即置于洁净的质量分数为4％海藻糖溶液中冷却至室温，然后沥水或用冷风吹至表面无水渍；
(4)包装：根据规格要求，装入含洞孔的洁净硬包装盒中，再连盒套入真空袋中，按蜂蛹:脱氧剂＝1:50的比例加入铁系脱氧剂进行真空充氮二次包装，真空充氮包装条件为：真空度0.07Mpa、抽空时间2s、充氮时间5s、热封时间1s。
(5)冷藏：将包装后的雄蜂蛹置于5℃下冷藏。
实施例1-10所采用的保鲜条件，不同与实施例1的内容额外列举如表2所示(在表2的步骤1中，热烫步骤的单位℃/min，表示热烫的温度和时间，如58/8表示58℃下热烫8min)：
表2
实施例11 性能检测
将经上述实施例处理后的雄蜂蛹在保藏第16天后进行测定，采用感官评价，检测SOD酶活性、漆酶活性、酪氨酸酶活性、菌落总数、以及蛋白含量、氨基酸、灰分、粗脂肪含量、黄酮含量，综合评价雄蜂蛹品质，具体指标如下。
一、感官评定
对雄蜂蛹从色泽、风味、形态、杂质四方面进行评价，各部分分值相同，取其平均值，评价标准见表3。由15人组成评定小组，明确本试验的目的、意义以及感官评定的指标和注意事项。每次评定由每个评定成员单独进行，不相互接触交流。
表3雄蜂蛹感官评价的评分标准
表4实施例1至实施例10中雄蜂蛹保存16天后的色泽、风味、形态和杂质评定结果
二、SOD酶、酪氨酸酶、漆酶活性测定：
1、SOD酶按SOD试剂盒方法(试剂盒购自南京建成生物科技有限公司，批号：A001-1)：
1-1、样品处理：
将适量新鲜雄蜂蛹冰浴研细，取1g研细的雄蜂蛹于离心管内，加入9mL预冷的匀浆介质(pH7.4，0.01mol/L Tris-HCl，0.0001mol/L EDTA-2Na，0.01mol/L蔗糖，0.8％氯化钠溶液)，进行超声粉碎匀浆)。将制备好的10％匀浆低温离心20min，取上清液，按试剂盒说明书进行逐步操作。
计算公式：
式中：总SOD活性：U/mg prot(U/毫克蛋白数)；
反应液总体积、取样液体积：mL；
组织液蛋白浓度：mgprot/ml。
2、酪氨酸酶、漆酶活性测定
按照马晓春的《家蚕表皮酪氨酸酶型和漆酶型酚氧化酶的分离纯化及其酶学性质研究》([D],苏州大学,2009:21-23.)；黄伶,杨瑞生,钟亮的《柞蚕嫩蛹保鲜处理及蛹表皮相关酶活性的变化》([J].蚕业科学,2014,(5):884-889)所公示的方法进行酶活测定。
三、蛋白质含量测定：按照GB/T 5009.5-2010《食品安全国家标准食品中蛋白质的测定》方法测定。
四、粗脂肪含量测定：根据GB/T 5009.6-2003《食品安全国家标准食品中脂肪的测定》方法测定。
五、灰分含量测定：根据GB/T 5009.4-2003《食品安全国家标准食品中灰分的测定》方法测定。
六、黄酮含量测定：参照胡圣虹,帅琴,邵旭平,等.蜂蛹中有效活性成份的提取与分析研究—黄酮类化合物的提取与测定[J],《中国养蜂》,2010,6(51):7-8.方法测定。
七、菌落总数的测定：按照GB 4789.2-2010《食品安全国家标准食品微生物学检验菌落总数测定》方法测定。
表5、实施例1-10中保存第16天后雄蜂蛹中活性物质和主要营养成分、菌落总数测定结果
从表4、5可以看出，采用上述保鲜方法对雄蜂蛹进行保鲜，能够在16天内，最大限度地保证了雄蜂蛹的新鲜度、营养成分和活性成分。
实施例11 保鲜验证实验
以实施例10为例，一组按照发明的步骤处理样品，称为实验组，另一组按照发明的(1)-(3)步骤处理样品，然后以自封袋包装，称为对照组，两组均置于5℃条件下贮藏，每天取样检测SOD酶活性、漆酶活性、酪氨酸酶活性、菌落总数。(因未经保鲜处理的样品用自封袋包装后置于4℃条件下贮藏时不到2天即褐变、腐败变质，所以实验时未设置未经处理的样品作为对照)，结果见图1-4。在雄蜂蛹国家标准(GB/T 30764-2014)中明确规定，雄蜂蛹的SOD含量须不小于1000U/g，经过本申请处理的雄蜂蛹在第16天SOD为1600U/g，其它指标均符合标准要求，但是到第17天后SOD猛然降为881U/g，因此，判断保鲜期为16天。
以上所述仅为本发明的较佳实施例，凡据本发明申请专利范围所作的均等变化与修饰，皆应属本发明专利的涵盖范围。
Claims (1)
1.雄蜂蛹的保鲜方法，包括以下步骤：
（1）清洗：将割脾采收后的新鲜雄蜂蛹用去离子水洗涤、沥水待用；
（2）热烫：将沥水后的雄蜂蛹置于58-62℃的保鲜剂中热烫3-8min；热烫过程温度升高、则热烫时间缩短；
所述的保鲜剂，按重量百分比包括以下组份:柠檬酸0.08-0.1%、L-半胱氨酸0.085-0.12%、乳酸链球菌素0.025-0.035%、山梨酸钾0.1-0.12%，溶剂为水；
（3）冷却、干燥：热烫后立即置于4%-5%海藻糖水溶液中冷却至室温，然后沥水或用冷风吹至表面无水渍；
（4）包装：根据规格要求，装入带孔的硬包装盒中，再整体入真空袋中，抽真空充氮；
包装袋内按蜂蛹:脱氧剂=1:50的比例加入铁系脱氧剂；
真空充氮条件为：真空度0.07Mpa、抽空时间2s、充氮时间5s、热封时间1s；
冷藏：将包装后的雄蜂蛹置于0~5℃下冷藏。
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