CN106472951A - 一种生物源食品防腐剂的制备方法 - Google Patents
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Abstract
本发明公开了一种生物源食品防腐剂的制备方法,属于食品添加剂技术领域。本发明取喂养过鲶鱼后的清水和鲶鱼表皮并加入去离子水搅拌粉碎,加入酒糟、蜂蜜等发酵、离心,取上清液备用,取西兰花、番茄等榨汁后加入大豆渣、木瓜蛋白酶等水浴搅拌反应,取滤后滤液与上清液混匀,加入壳聚糖等并喷雾干燥即得一种生物源食品防腐剂,本发明利用鲶鱼表皮粘液中存在的抗菌肽等多种抑菌杀菌活性物质,与多种含有抗氧化物质的绿色植物混合发酵,使所得的食品防腐剂利用生物活性成分对食品起到保护和抑菌的功效,经检测,所得的食品防腐剂可以使食品的保质期延长2~3倍,具有极佳的使用价值。
Description
技术领域
本发明公开了一种生物源食品防腐剂的制备方法,属于食品添加剂技术领域。
背景技术
为了防止各种加工食品、水果和蔬菜等腐败变质,可以根据具体情况使用物理或化学方法来防腐。化学方法是使用化学物质来抑制微生物生长或杀 灭这些微生物,这些化学物质即为防腐剂。作为食品添加剂应用的防腐剂是指为抑制食品中微生物繁殖、防止食品腐败变质、延长食品保存期的物质。添加防腐剂是其中一种方便有效的食品防腐方法并被普遍采用。防腐剂是指天然或合成的化学成分,用于加入食品、药品、颜料、生物标本等,以延迟微生物生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。食品防腐剂能抑制微生物活动,防止食品腐败变质,从而延长食品的保质期。防腐剂是用以保持食品原有品质和营养价值为目的的食品添加剂,规定使用的防腐剂有苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、丙酸钙等25种。早期普遍使用的是化学防腐剂,经长期研究发现 某些化学防腐剂有诱癌性、致畸性和易引起食物中毒等问题,如苯甲酸盐可 能会引起食物中毒现象,亚硝酸盐和硝酸盐可能会生成致癌的亚硝胺,对自然界生态环境也会造成不利影响,现已严格限制其在食品中的使用量。化学 防腐剂的防腐效果还易受溶解度、食品微生物种类、pH值等因素影响。防腐剂是指具有抑菌作用、能抑制微生物生长发育的物质。防腐剂对微生物繁殖体有杀灭作用,对芽胞有抑制其发育为繁殖体的作用。然而目前传统的食品防腐剂以化学防腐剂为主,往往含有大量对人体有害的物质,例如可能会引起癌症、导致畸形或者引起食物中毒等。此外,其防腐效果较差,导致食物的保存期较短。
发明内容
本发明主要解决的技术问题:针对目前传统的食品防腐剂存在防腐性能差,使食物的保存期较短,并且还会导致食用者致癌、畸形甚至食物中毒的缺陷,本发明取养殖过鲶鱼后的清水和鲶鱼表皮并加入去离子水搅拌粉碎,再与酒糟、蜂蜜等发酵、离心,取上清液备用,取西兰花、番茄等榨汁后加入大豆渣、木瓜蛋白酶等水浴搅拌反应,取滤后滤液与上清液混匀,加入壳聚糖等并喷雾干燥即得一种生物源食品防腐剂,本发明利用鲶鱼表皮粘液中存在的抗菌肽等多种抑菌杀菌活性物质,与多种含有抗氧化物质的绿色植物混合发酵,使所得的食品防腐剂利用生物活性成分对食品起到保护和抑菌的功效,经检测,所得的食品防腐剂可以使食品的保质期延长2~3倍,具有极佳的使用价值。
为了解决上述技术问题,本发明所采用的技术方案是:
(1)取2~3kg鲶鱼,并放置在容器中,再用清水对其进行养殖1~2天,随后将鲶鱼取出,收集养殖过鲶鱼的水,再将鲶鱼进行解剖,取其表皮并加入到烧杯中,再向烧杯中加入300~400mL去离子水,随后置于高速组织捣碎机中,在4000~5000r/min下搅拌粉碎10~20min,得到匀浆液;
(2)将上述养殖过鲶鱼的水与匀浆液混合,并转移至发酵罐中,再加入10~20g酒糟、6~8g蜂蜜,搅拌混合后,在30~40℃下发酵3~4天,发酵结束,升温至100~110℃,搅拌灭菌5~10min,收集发酵液,并置于离心机中,在6000~7000r/min下离心30~40min,收集上清液,备用;
(3)称取20~30g西兰花、10~20g番茄和8~12g黄瓜置于榨汁机中,再加入100~200mL去离子水,进行榨汁,收集所得汁液,称取6~8g大豆渣和10~12g花生粉加入到烧杯中,并将烧杯置于水浴锅中,升温至30~40℃,再加入汁液和0.6~0.8g木瓜蛋白酶,搅拌反应6~7h,随后过滤,收集滤液;
(4)将上述滤液和步骤(2)备用的上清液混合均匀后,再加入8~12gL-苹果酸和3~5g壳聚糖,搅拌20~30min,使壳聚糖溶解,得到混合液,将混合液加热至沸腾,保温5~10min,随后置于喷雾干燥机中进行喷雾干燥,收集干燥物,即可得到一种生物源食品防腐剂。
本发明的应用方法是:将本发明制备的防腐剂与水按1:30~40进行混合,随后均匀的喷洒在所需防腐的食品表面即可,经检测与传统防腐剂相比,本发明所得的防腐剂防腐效果提高了20~30%,食品保存时间延长了2~3倍,抑菌率达到90~95%。
本发明的有益效果是:
(1)本发明所得的生物源食品防腐剂对冬瓜、茄子、西红柿、肉类、蛋类等易腐败变质的食物、蔬菜具有十分明显抑菌、灭菌作用;
(2)所得的生物源食品防腐剂对革兰氏阴性菌和阳性菌均具有杀灭作用,是一种广谱防腐产品,并且其生产工艺简便,相对成本低廉,市场巨大,开发前景十分广阔。
具体实施方式
首先取2~3kg鲶鱼,并放置在容器中,再用清水对其进行养殖1~2天,随后将鲶鱼取出,收集养殖过鲶鱼的水,再将鲶鱼进行解剖,取其表皮并加入到烧杯中,再向烧杯中加入300~400mL去离子水,随后置于高速组织捣碎机中,在4000~5000r/min下搅拌粉碎10~20min,得到匀浆液;将上述养殖过鲶鱼的水与匀浆液混合,并转移至发酵罐中,再加入10~20g酒糟、6~8g蜂蜜,搅拌混合后,在30~40℃下发酵3~4天,发酵结束,升温至100~110℃,搅拌灭菌5~10min,收集发酵液,并置于离心机中,在6000~7000r/min下离心30~40min,收集上清液,备用;称取20~30g西兰花、10~20g番茄和8~12g黄瓜置于榨汁机中,再加入100~200mL去离子水,进行榨汁,收集所得汁液,称取6~8g大豆渣和10~12g花生粉加入到烧杯中,并将烧杯置于水浴锅中,升温至30~40℃,再加入汁液和0.6~0.8g木瓜蛋白酶,搅拌反应6~7h,随后过滤,收集滤液;将上述滤液和备用的上清液混合均匀后,再加入8~12gL-苹果酸和3~5g壳聚糖,搅拌20~30min,使壳聚糖溶解,得到混合液,将混合液加热至沸腾,保温5~10min,随后置于喷雾干燥机中进行喷雾干燥,收集干燥物,即可得到一种生物源食品防腐剂。
实例1
首先取2kg鲶鱼,并放置在容器中,再用清水对其进行养殖1天,随后将鲶鱼取出,收集养殖过鲶鱼的水,再将鲶鱼进行解剖,取其表皮并加入到烧杯中,再向烧杯中加入300mL去离子水,随后置于高速组织捣碎机中,在4000r/min下搅拌粉碎10min,得到匀浆液;将上述养殖过鲶鱼的水与匀浆液混合,并转移至发酵罐中,再加入10g酒糟、6g蜂蜜,搅拌混合后,在30℃下发酵3天,发酵结束,升温至1000℃,搅拌灭菌5min,收集发酵液,并置于离心机中,在6000r/min下离心30min,收集上清液,备用;称取20g西兰花、10g番茄和8g黄瓜置于榨汁机中,再加入100mL去离子水,进行榨汁,收集所得汁液,称取6g大豆渣和10g花生粉加入到烧杯中,并将烧杯置于水浴锅中,升温至30℃,再加入汁液和0.6g木瓜蛋白酶,搅拌反应6h,随后过滤,收集滤液;将上述滤液和备用的上清液混合均匀后,再加入8gL-苹果酸和3g壳聚糖,搅拌20min,使壳聚糖溶解,得到混合液,将混合液加热至沸腾,保温5min,随后置于喷雾干燥机中进行喷雾干燥,收集干燥物,即可得到一种生物源食品防腐剂。
本发明的应用方法是:将本发明制备的防腐剂与水按1:30进行混合,随后均匀的喷洒在所需防腐的食品表面,即可,经检测与传统防腐剂相比,本发明所得的防腐剂防腐效果提高了20%,食品保存时间延长了2倍,并且抑菌率达到90%。
实例2
首先取3kg鲶鱼,并放置在容器中,再用清水对其进行养殖2天,随后将鲶鱼取出,收集养殖过鲶鱼的水,再将鲶鱼进行解剖,取其表皮并加入到烧杯中,再向烧杯中加入400mL去离子水,随后置于高速组织捣碎机中,在5000r/min下搅拌粉碎20min,得到匀浆液;将上述养殖过鲶鱼的水与匀浆液混合,并转移至发酵罐中,再加入20g酒糟、8g蜂蜜,搅拌混合后,在40℃下发酵4天,发酵结束,升温至110℃,搅拌灭菌10min,收集发酵液,并置于离心机中,在7000r/min下离心40min,收集上清液,备用;称取30g西兰花、20g番茄和12g黄瓜置于榨汁机中,再加入200mL去离子水,进行榨汁,收集所得汁液,称取8g大豆渣和12g花生粉加入到烧杯中,并将烧杯置于水浴锅中,升温至40℃,再加入汁液和0.8g木瓜蛋白酶,搅拌反应7h,随后过滤,收集滤液;将上述滤液和备用的上清液混合均匀后,再加入12gL-苹果酸和5g壳聚糖,搅拌30min,使壳聚糖溶解,得到混合液,将混合液加热至沸腾,保温10min,随后置于喷雾干燥机中进行喷雾干燥,收集干燥物,即可得到一种生物源食品防腐剂。
本发明的应用方法是:将本发明制备的防腐剂与水按1:35进行混合,随后均匀的喷洒在所需防腐的食品表面,即可,经检测与传统防腐剂相比,本发明所得的防腐剂防腐效果提高了25%,食品保存时间延长了2.5倍,并且抑菌率达到93%。
实例3
首先取2.5kg鲶鱼,并放置在容器中,再用清水对其进行养殖1.5天,随后将鲶鱼取出,收集养殖过鲶鱼的水,再将鲶鱼进行解剖,取其表皮并加入到烧杯中,再向烧杯中加入350mL去离子水,随后置于高速组织捣碎机中,在4500r/min下搅拌粉碎15min,得到匀浆液;将上述养殖过鲶鱼的水与匀浆液混合,并转移至发酵罐中,再加入15g酒糟、7g蜂蜜,搅拌混合后,在35℃下发酵3.5天,发酵结束,升温至105℃,搅拌灭菌7min,收集发酵液,并置于离心机中,在6500r/min下离心35min,收集上清液,备用;称取25g西兰花、15g番茄和10g黄瓜置于榨汁机中,再加入150mL去离子水,进行榨汁,收集所得汁液,称取7g大豆渣和11g花生粉加入到烧杯中,并将烧杯置于水浴锅中,升温至35℃,再加入汁液和0.7g木瓜蛋白酶,搅拌反应6.5h,随后过滤,收集滤液;将上述滤液和备用的上清液混合均匀后,再加入10gL-苹果酸和4g壳聚糖,搅拌25min,使壳聚糖溶解,得到混合液,将混合液加热至沸腾,保温7min,随后置于喷雾干燥机中进行喷雾干燥,收集干燥物,即可得到一种生物源食品防腐剂。
本发明的应用方法是:将本发明制备的防腐剂与水按1:40进行混合,随后均匀的喷洒在所需防腐的食品表面,即可,经检测与传统防腐剂相比,本发明所得的防腐剂防腐效果提高了30%,食品保存时间延长了3倍,并且抑菌率达到95%。
Claims (1)
1.一种生物源食品防腐剂的制备方法,其特征在于具体制备步骤为:
(1)取2~3kg鲶鱼,放置在容器中,再用清水对其进行养殖1~2天,随后将鲶鱼取出,收集养殖过鲶鱼的水,再将鲶鱼进行解剖,取其表皮并加入到烧杯中,再向烧杯中加入300~400mL去离子水,随后置于高速组织捣碎机中,在4000~5000r/min下搅拌粉碎10~20min,得到匀浆液;
(2)将上述养殖过鲶鱼的水与匀浆液混合,并转移至发酵罐中,再加入10~20g酒糟、6~8g蜂蜜,搅拌混合后,在30~40℃下发酵3~4天,发酵结束,升温至100~110℃,搅拌灭菌5~10min,收集发酵液,并置于离心机中,在6000~7000r/min下离心30~40min,收集上清液,备用;
(3)称取20~30g西兰花、10~20g番茄和8~12g黄瓜置于榨汁机中,再加入100~200mL去离子水,进行榨汁,收集所得汁液,称取6~8g大豆渣和10~12g花生粉加入到烧杯中,并将烧杯置于水浴锅中,升温至30~40℃,再加入汁液和0.6~0.8g木瓜蛋白酶,搅拌反应6~7h,随后过滤,收集滤液;
(4)将上述滤液和步骤(2)备用的上清液混合均匀后,再加入8~12gL-苹果酸和3~5g壳聚糖,搅拌20~30min,使壳聚糖溶解,得到混合液,将混合液加热至沸腾,保温5~10min,随后置于喷雾干燥机中进行喷雾干燥,收集干燥物,即可得到一种生物源食品防腐剂。
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