CN106260992B

CN106260992B - A food containing acidic and/or alkaline coconut

Info

Publication number: CN106260992B
Application number: CN201510310774.9A
Authority: CN
Inventors: 钟春燕; 钟宇光
Original assignee: NANJING YEGUO FOOD CO Ltd; Hainan Yeguo Foods Co Ltd
Current assignee: NANJING YEGUO FOOD CO Ltd; Hainan Yeguo Foods Co Ltd
Priority date: 2015-06-09
Filing date: 2015-06-09
Publication date: 2020-02-18
Anticipated expiration: 2035-06-09
Also published as: CN106260992A

Abstract

The invention relates to a food containing acidic and/or alkaline coconut, which is prepared by transferring and reacting anions and cations inside a coconut gel film through electrolysis. After the voltage disappears, the fiber in the coconut gel film can prevent the electronic reset to a certain extent, so that the acidity or the alkalinity can be kept for a longer time, wherein the acidic coconut can continuously provide the effects of sterilization and bacteriostasis in food, thereby prolonging the shelf life of the food product; the alkaline coconut can provide good health care effect for human body.

Description

A food containing acidic and/or alkaline coconut

Technical Field

The invention relates to the field of food processing, in particular to a food containing acidic coconut and/or alkaline coconut.

Background

With the development of science and technology and the progress of society, the safety problem of food is more and more emphasized by people. One of the important problems in food safety is the problem of contamination of food with microorganisms. A significant challenge facing the food industry is the need to ensure that the microorganisms in the food product do not proliferate for a certain shelf life under normal conditions of transport and storage. Since it is very difficult and costly to ensure that the raw materials and the entire processing of the food product are sterile, it is most convenient and inexpensive to sterilize the food product after it has been produced in order to meet the above requirements. At present, the most widely used sterilization means is high-temperature sterilization, but obviously, the high-temperature treatment is easy to change the quality of food and destroy the nutritional ingredients, so that the use of the food has certain disadvantages. In recent years, many new sterilization means have appeared, such as radiation sterilization, microwave sterilization, electron ray sterilization, chemical sterilization, and the like. But it also presents a number of potential risks.

The electrolyzed water is the safest and most advanced water recognized in the world at present, and the water is functionalized in the electrolysis process. Acidic water and alkaline water can be simultaneously prepared by electrolysis. The acidic ionized water can be used for disinfection and sterilization, and the alkaline ionized water can maintain acid-base balance in human body, remove free radicals, activate cells and enhance immunity, and has good adjuvant therapy effect on hypertension, hyperlipidemia, diabetes, coronary heart disease, fatty liver and the like. However, the electrolyzed water itself cannot be commercially produced, is unstable, and is reduced to ordinary water after only several hours at normal temperature and pressure, and thus it needs to be prepared and used at the present time, greatly limiting the application range thereof.

Coconut, known by the scientific name of Biocellulose (Biocellulose), is metabolized by a Biocellulose-producing bacterium. At present, the production of biological cellulose is to use a natural or artificially prepared liquid fermentation medium, inoculate biological cellulose producing bacteria, such as acetobacter xylinum, acetobacter xylinum and the like, generate a gelatinous biological cellulose membrane on the liquid surface of the liquid fermentation medium after static culture, and obtain a biological cellulose gel membrane product after solid-liquid separation, cleaning and purification. The biological cellulose gel film has a water content of more than 98%, is free of associated products such as lignin, pectin and hemicellulose, and has high crystallinity and high polymerization degree. In addition, the water-retaining agent also has a hyperfine spatial network structure and extremely high water-retaining property, and is widely applied to a plurality of fields at present.

Disclosure of Invention

The invention provides a food containing acidic coconut and/or alkaline coconut, which comprises acidic coconut and/or alkaline coconut, wherein the preparation method of the acidic coconut and/or the alkaline coconut comprises the following steps:

(1) soaking a coconut gel product in a metal hydrochloride electrolyte solution;

(2) connecting the two electrode plates to the positive and negative electrodes of a direct current power supply, clamping two surfaces of the biological cellulose gel product by the two electrode plates, and electrolyzing;

(3) cutting the electrolyzed biological cellulose gel film into two halves from the middle along the direction parallel to the electrode plate, wherein the part of the surface contacting the anode plate during electrolysis is the acidic coconut; and the part of the surface contacting the cathode plate during electrolysis is the alkaline coconut.

The metal hydrochloride electrolyte in the step (1) is sodium chloride, potassium chloride, calcium chloride or a mixture thereof. Sodium chloride is preferred.

The concentration of the metal hydrochloride electrolyte solution in the step (1) is 0.2-0.5%, and the soaking time is 0.5-3 hours.

And (3) the voltage between the anode and the cathode in the step (2) is 8-12 volts.

The electrolysis time in the step (2) is 20-60 min.

Before the step (1), the bio-cellulose gel film is preferably partially dehydrated to a water content of 50 to 70%. The dehydration is preferably performed by low-temperature hot air drying or vacuum freeze drying.

In the above food product, the acidic coconut and/or the basic coconut is cut into a cubic particle shape.

The food is a beverage such as liquid milk, fruit juice beverage or tea beverage; or canned food, such as vegetable canned food. Wherein the amount of the acidic coconut and/or the alkaline coconut is 5-10% of the weight of the beverage.

The above-mentioned coconut gel product for preparing acidic coconut and/or alkaline coconut is preferably a coconut gel film prepared by a static tray fermentation culture method, and there is no particular requirement for a bio-cellulose-producing strain and a medium as long as it can produce a coconut gel film.

The food may be sterilized by one or more other methods, such as pasteurization, autoclaving, radiation sterilization, microwave sterilization, electron beam sterilization, and chemical sterilization.

In the method, metal hydrochloride electrolytes are dissolved in an aqueous solution to form metal cations and acid radical anions which move in disorder, after a certain direct current voltage is applied, the cations move towards a cathode plate, electrons are obtained at the position close to the cathode plate and are reduced, and the anions move towards an anode plate, lose the electrons at the position close to the anode plate and are oxidized. The reactions that occur at the two end electrode plates are as follows:

anode: 2Cl^-→Cl₂+2e^-

Cl₂+H₂O→HCl+HClO

2H₂O→O₂+4H⁺+4e^-

Cathode 2H₂O+2e^-→H₂+2OH^-

That is, the anion and cation transfer and reaction occur inside the coconut gel film through the reaction, so that the two surfaces of the biological cellulose gel film respectively have different acid-base properties. After the voltage disappears, the fiber in the coconut gel film can hinder the movement of electrons and ions to a certain extent, and the coconut can isolate the coconut gel film from the external environment to play a certain protection role, so that the acidity or the alkalinity can be kept for a longer time, wherein the acidity coconut can provide the effects of sterilization and bacteriostasis in food for a long time and continuously, and the shelf life of the food product is prolonged; the alkaline coconut can slowly provide good health promotion effect for human body.

Detailed Description

The present invention is further illustrated below by reference to specific embodiments and comparative experiments, but the following specific embodiments should not be construed as limiting the present invention. Various modifications and variations obvious to those skilled in the art, which are within the scope of the present invention, should be made.

Example 1: preparation of acidic and alkaline coconut

Inoculating artificially prepared culture medium with gluconacetobacter xylinus, culturing at 30 deg.C for 7 days, separating solid and liquid to obtain gel membrane, and repeatedly cleaning with dilute alkali solution and deionized water and purifying to obtain coconut gel membrane. Then drying the mixture by hot air at 50 ℃ until the water content is 60 percent, and soaking the dried mixture in a sodium chloride solution with the concentration of 0.2 percent for 3 hours; connecting two electrode plates to the positive and negative electrodes of a direct current power supply, wherein the voltage between the positive and negative electrodes is 10V, clamping two surfaces of the coconut gel membrane by the two electrode plates, electrolyzing for 40min, taking out, and cutting the coconut gel membrane into two halves from the middle along the direction parallel to the electrode plates, wherein the part of the surface contacting the anode plate during electrolysis is the acidic coconut; and the part of the surface contacting the cathode plate during electrolysis is the alkaline coconut.

Example 2: preparation of acidic and basic coconut particles

Inoculating acetobacter xylinum to the artificially prepared culture medium, culturing at 28 ℃ for 9 days, separating a gel membrane from solid and liquid, and repeatedly cleaning and purifying by using dilute alkali liquor and deionized water to obtain the coconut gel membrane. Then freeze-drying in vacuum until the water content is 65%, and then soaking in 0.4% calcium chloride solution for 1 hour; connecting two electrode plates to the positive and negative electrodes of a direct current power supply, wherein the voltage between the positive and negative electrodes is 12V, clamping two surfaces of a coconut gel film by the two electrode plates, electrolyzing for 50min, cutting the coconut gel film into two halves from the middle along the direction parallel to the electrode plates after taking out, and cutting the two halves into cubic coconut particles, wherein the acidic coconut particles are obtained by cutting the part of the surface contacting the anode plate during electrolysis; and the alkaline coconut granules are obtained by cutting the part of the surface contacting the cathode plate during electrolysis.

Example 3: food product comprising acidic and basic coconut particles

The green tea beverage is produced by a conventional method, and acidic coconut particles and alkaline coconut particles are added, wherein the weight of the acidic coconut particles is 3% of the total weight of the product, and the weight of the alkaline coconut particles is 4% of the total weight of the product. A green tea beverage containing acidic coconut particles and alkaline coconut particles is prepared.

Experimental example 1: fresh-keeping effect of acidic coconut particles

The acidic coconut pellet prepared in example 2 was added to freshly extracted orange juice, wherein the acidic coconut pellet weighed 5% of the orange juice, as an experimental example. The same batch of freshly squeezed orange juice was taken as a control without any treatment. The experimental examples and the control examples were placed together in an incubator at 30 ℃ and subjected to sensory examination every day until they were found to deteriorate.

The experimental results showed that the comparative example deteriorated after 3 days, while the experimental example did not deteriorate after 9 days.

The above-mentioned embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements made to the technical solution of the present invention by those skilled in the art without departing from the spirit of the present invention shall fall within the protection scope defined by the claims of the present invention.

Claims

1. A food product comprising acidic and/or alkaline coconut wherein: comprises acidic coconut and/or alkaline coconut, wherein the preparation method of the acidic coconut and/or the alkaline coconut comprises the following steps:

(1) soaking a coconut gel product in a metal hydrochloride electrolyte solution; the concentration of the metal hydrochloride electrolyte solution is 0.2-0.5%, and the soaking time is 0.5-3 hours;

(2) connecting the two electrode plates to the positive and negative electrodes of a direct current power supply, clamping two surfaces of the biological cellulose gel product by the two electrode plates, and electrolyzing; the voltage between the anode and the cathode is 8-12V, and the electrolysis time is 20-60 min;

2. The food product of claim 1, wherein: the metal hydrochloride electrolyte in the step (1) is sodium chloride, potassium chloride, calcium chloride or a mixture thereof.

3. The food product of claim 2, wherein: the metal hydrochloride electrolyte in the step (1) is sodium chloride.

4. The food product of claim 1, wherein: before the step (1), partially dehydrating the biological cellulose gel film until the water content is 50-70%.

5. The food product of claim 4, wherein: the dehydration adopts low-temperature hot air drying or vacuum freeze drying.

6. The food product of claim 1, wherein: the acidic and/or basic coconut is cut into a cubic particle shape.

7. The food product of claim 6, wherein: the food is liquid milk, fruit juice beverage, tea beverage or fruit and vegetable can.

8. The food product of claim 7, wherein: wherein the amount of the acidic coconut and/or the alkaline coconut is 5-10% of the total weight of the food.

9. The food product of claim 1, wherein: the coconut gel product for preparing acidic and/or alkaline coconut is a coconut gel film prepared by a static tray fermentation culture method.

10. The food product of claim 1, wherein: the food can be sterilized by one or more of the following methods: pasteurization, autoclaving, radiation sterilization, microwave sterilization, electron beam sterilization, chemical sterilization.