CN106942565A - 一种复配型防腐剂及其在调味面制品中的应用 - Google Patents
一种复配型防腐剂及其在调味面制品中的应用 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明涉及食品技术领域,具体公开了一种复配型防腐剂及其在调味面制品中的应用。所述的复配型防腐剂,包含丙酸钙和脱氢醋酸钠,所述的丙酸钙和脱氢醋酸钠的质量比为0~5:0~5,在应用过程中的添加量为3.0~3.3g/kg。该防腐剂对调味面制品具有非常好的防腐作用;能大幅降低调味面制品中的菌落总数以及霉菌数。
Description
技术领域
本发明涉及食品技术领域,具体涉及一种复配型防腐剂及其在调味面制品中的应用。
背景技术
调味面制品,即俗称的麻辣条,是以小麦粉为主要原料,经配料、挤压熟制、成型、调味而成的,体积有明显增加现象的一种食品。其组织结构多孔膨松,口感香美富有嚼劲,外形精巧,品种繁多,具有一定的营养价值,形成了独具一格的一大类食品。目前调味面制品一般通过如下方法制备得到:(1)原料、配方的称量与准备。高筋面粉 500.00 g(另称取面粉500 g用作螺杆膨化自熟机的开机和洗机)、水 300.00 g/kg(另称取水500 g/kg用作螺杆膨化自熟机的开机和洗机)、食盐40.00 g/kg、I+G 0.80 g/kg、1,2-丙二醇 1.50 g/kg、SSL 2.00 g/kg、单甘酯 3.00 g/kg、焦磷酸钠 1.00 g/kg、三聚磷酸钠 2.00 g/kg、六偏磷酸钠2.00 g/kg。(2)和面。把各种配料溶在水中,把溶有配料的150.00 g水加入到面粉中,面粉要和水混合均匀,和面成松散的状态,和面最佳时间为15分钟。另准备开机、洗机的面团,此面团的水分含量为50%。(3)辣椒油粉准备。①配方。玉米油 100.00 g、花椒 8.70g、辣椒 50.00 g。②操作方法。先加热玉米油,油爆开后,再放入花椒、辣椒,待出现特有的辣椒香味后,停止加热。(4)味精粉准备。配方。味精 50.00 g、鸡肉鲜香膏 9.10 g、阿巴斯甜 0.78 g。(5)油料准备。①配方。玉米油 572.70 g、辣椒油粉 158.70 g、茴香粉 5.46 g、孜然粉 21.9 g、味精粉 59.88 g。②操作方法。先加热玉米油,经油榨除水处理后,冷却至30~40 ℃,再加入辣椒油粉、茴香粉、孜然粉、味精粉,并搅拌均匀。(6)螺杆膨化自熟机进料。先用水分含量为50 %的面团用作开机,注意观察模口出料,当出来的产品出现多空结构时,即可投入水分含量为30 %试验面团。出来的产品为金黄色,呈条状。(7)修整、剪切。切成一定大小的产品。(8)浸油料。浸泡在油料中,时间为2 min。(9)包装。包装袋预先在紫外灯下杀菌,包装操作在无菌台操作。(10)储藏。在37 ℃恒温培养箱加速培养。
由于调味面制品含有一定的水分和辣椒油,容易长菌,特别适合霉菌的生长,保质期短,容易发霉变质,失去其食用价值和商业价值,造成极大的食品安全风险。目前,国内关于调味面制品,至今没有系统做研究,且微生物超标严重。经研究发现未添加防腐剂的调味面制品在存放的第三天就出现了黑色的霉斑,通过观察霉菌的菌落,可得知,黑色的霉斑是黑曲霉的霉斑。在调味面制品生长的霉菌主要是黑曲霉。目前,调味面制品在制作过程添加的防腐剂超标问题严重,许多企业都没有根据标准规范防腐剂的用量。有些黑作坊为了延长保质期,甚至违禁添加非食品添加剂,如使用工业防腐剂——霉克星,霉克星的学名富马酸二甲,在国家标准规定中它只用于建材、塑料制品,还有竹编制品等一些工业产品运用。所以,国家不允许霉克星使用在食品中,霉克星对人体是有危害的,对儿童的成长发育危害更大。正是由于目前缺乏专门用于调味面制品的防腐剂,才导致行业防腐剂滥用的情况。因此,开发一种专门用于调味面制品的防腐剂具有重要的意义。
发明内容
本发明所要解决的技术问题是,为了克服现有技术中缺乏调味面制品的专用防腐剂,提供一种复配型防腐剂。
本发明所要解决的上述技术问题通过以下技术方案予以实现:
一种复配型防腐剂,包含丙酸钙和脱氢醋酸钠。
优选地,所述的丙酸钙和脱氢醋酸钠的质量比为0~5:0~5
进一步优选地,所述的丙酸钙和脱氢醋酸钠的质量比为4~5:1~3。
最优选地,所述的丙酸钙和脱氢醋酸钠的质量比为4:1。
上述复配型防腐剂作为调味面制品防腐剂的应用。
上述复配型防腐剂作为调味面制品中霉菌抑制剂的应用。
优选地,所述的霉菌为黑曲霉。
优选地,所述防腐剂在应用过程中的添加量为3.0~3.3g/kg。
有益效果:本发明提供了一种全新的复配型防腐剂,所述的复配型防腐剂对调味面制品具有非常好的防腐作用;防腐剂中的丙酸钙和脱氢醋酸钠在上述配比以及添加量的情况下发挥了协同作用,能大幅降低调味面制品中的菌落总数,尤其是黑曲霉的数量。
具体实施方式
以下结合具体实施例来进一步解释本发明,但实施例对本发明不做任何形式的限定。
一种复配型防腐剂,由丙酸钙和脱氢醋酸钠按质量比4:1复配而成。调味面制品中复配型防腐剂的添加量为3.0 g/kg。
添加防腐剂的调味面制品放置3天后测得菌落总数和霉菌数分别为7200 CFU/g,5CFU/g;而未添加防腐剂的调味面制品放置3天后菌落总数和霉菌数分别为74000000 CFU/g,810000CFU/g(经鉴定,所述的霉菌为黑曲霉)。由此可见,本发明所述的复配型防腐剂可以大幅减少调味面制品中的菌落总数,尤其是黑曲霉总数。这是由于,丙酸钙和脱氢醋酸钠复配针对调味面制品产生了协同抗菌效果,尤其是协同抗黑曲霉效果。
上述菌落总数的测定方法如下:
(1)原理
菌落总数是指食品经过处理,在一定条件下培养后,所得1g或1mL检样中所含细菌菌落的总数。菌落总数主要作为判别食品被污染程度的标志,也可以应用这一方法观察细菌在食品中繁殖的动态,以便为被检样品进行卫生学评价时提供依据。
(2)试剂及仪器
A、试剂:平板计数琼脂培养基(PCA):胰蛋白胨、酵母膏粉、葡萄糖、琼脂、蒸馏水;无菌水
B、仪器:培养皿、移液管(1 mL)、锥形瓶(250 mL)、玻璃珠、大烧杯、大试管、恒温培养箱
(3)测定①准备工作:A、配营平板计数琼脂培养基,装入三角瓶,包扎、灭菌备用。a.成分:胰蛋白胨5.0 g,酵母膏粉2.5 g,葡萄糖1.0 g,琼脂15.0 g,蒸馏水1000 mL,pH7.0±0.2。b.制法:将此微生物干燥培养基溶解于蒸馏水中,装于锥形瓶内,121 ℃,20 min高压灭菌备用。B、配制无菌水(90 mL,9 mL),包扎、灭菌备用。制法:用量筒量90 mL、9 mL水,分别置于锥形瓶瓶(瓶内预置适量玻璃珠)和大试管中(试管内预置适量玻璃珠),121 ℃,20min高压灭菌备用。
②样品的处理和稀释(注意在无菌条件进行):称取调味面制品样品10 g,搅碎后置于含有90 mL无菌水的灭菌玻璃瓶内(瓶内预置适量玻璃珠),放置摇床中振摇10 min,经充分振摇后制成1:10的均匀稀释液。
用1 mL无菌吸管或微量移液器吸取1:10样品匀液1 mL,沿管壁缓慢注于盛有9 mL稀释液的无菌试管中(注意吸管或吸头尖端不要触及稀释液面),振摇试管或换用1支无菌吸管反复吹打使其混合均匀,制成1:100的样品匀液。制备10倍系列稀释样品匀液。每递增稀释一次,换用1次1 mL无菌吸管或吸头。每次稀释过后需放在摇床中振摇10 min。
取适宜的稀释度样品匀液,各取1mL加入培养皿,每皿中加入15 mL~20 mL冷却至46 ℃左右的平板计数琼脂培养基(每个梯度的样液做两个培养皿,并做一个无样液的空白对照),摇匀。在(36±1)℃的恒温培养箱内培养48h,观察记录。
③计数和报告:培养48 h之后,记下每个培养皿上的菌落数。求出同稀释度的各平板的平均菌落数,计算初原始样品中每克中的菌落总数。
④菌落总数的报告:按国家标准方法规定菌落总数在100以内时,按其实有数报告,大于100时,采用两位有效数字,在两位有效数字后面的数值,以四舍五入方法计算。
上述霉菌计数的测定方法如下:
霉菌不是一个分类学上的名称,而是某些丝状真菌的俗称,指在基质上长成具有绒毛状、棉絮状或蜘蛛网状的菌丝体的真菌,一般泛指毛霉、根霉、曲霉、青霉、镰刀菌等属真菌。霉菌总数是指食品经过处理,在一定条件下培养后,所得1g或1mL检样中所含霉菌菌落的总数。国标方法中采用倾注法。
(1)试剂及仪器:
A、试剂:马铃薯-葡萄糖-琼脂培养基(PDA):马铃薯、葡萄糖、琼脂、氯霉素、蒸馏水;无菌水。
B、仪器:培养皿、移液管(1 mL)、锥形瓶(250 mL)、玻璃珠、大烧杯、大试管、恒温培养箱
(2)测定:①准备工作:A、配营马铃薯-葡萄糖-琼脂培养基,装入三角瓶,包扎、灭菌备用。a.成分:马铃薯300.0 g(从中提取浸出粉),葡萄糖20.0 g,琼脂15.0 g,氯霉素 0.1 g,蒸馏水1000 mL,pH 6.0±0.2。b.制法:将此微生物干燥培养基溶解于蒸馏水中,装于锥形瓶内,121 ℃,20 min高压灭菌备用。B、配制无菌水(90 mL,9 mL),包扎、灭菌备用。制法:用量筒量90 mL、9 mL水,分别置于锥形瓶瓶(瓶内预置适量玻璃珠)和大试管中(试管内预置适量玻璃珠),121 ℃,20 min高压灭菌备用。
②样品的处理和稀释(注意在无菌条件进行):称取调味面制品样品10 g,搅碎后置于含有90 mL无菌水的灭菌玻璃瓶内(瓶内预置适量玻璃珠),放置摇床中振摇10 min,经充分振摇后制成1:10的均匀稀释液。
用1 mL无菌吸管或微量移液器吸取1:10样品匀液1 mL,沿管壁缓慢注于盛有9 mL稀释液的无菌试管中(注意吸管或吸头尖端不要触及稀释液面),振摇试管或换用1支无菌吸管反复吹打使其混合均匀,制成1:100的样品匀液。制备10倍系列稀释样品匀液。每递增稀释一次,换用1次1 mL无菌吸管或吸头。每次稀释过后需放在摇床中振摇10 min。
取适宜的稀释度样品匀液,各取1mL加入培养皿,及时将15 mL~20 mL冷却至46 ℃左右的马铃薯-葡萄糖-琼脂培养基(每个梯度的样液做两个培养皿,并做一个无样液的空白对照)倾注平皿,转动平皿使其混合均匀。在(28±1)℃的恒温培养箱内培养5d,观察记录。
③计数和报告:培养5d之后,记下每个培养皿上的菌落数。求出同稀释度的各平板的平均菌落数,计算初原始样品中每克中的菌落总数。
④霉菌落数的报告:按国家标准方法规定菌落总数在100以内时,按其实有数报告,大于100时,采用两位有效数字,在两位有效数字后面的数值,以四舍五入方法计算。
Claims (8)
1.一种复配型防腐剂,其特征在于,包含丙酸钙和脱氢醋酸钠。
2.根据权利要求1所述的复配型防腐剂,其特征在于,所述的丙酸钙和脱氢醋酸钠的质量比为0~5:0~5。
3.根据权利要求1所述的复配型防腐剂,其特征在于,所述的丙酸钙和脱氢醋酸钠的质量比为4~5:1~3。
4.根据权利要求1所述的复配型防腐剂,其特征在于,所述的丙酸钙和脱氢醋酸钠的质量比为4:1。
5.权利要求1~4任一项所述的复配型防腐剂作为调味面制品防腐剂的应用。
6.权利要求1~4任一项所述的复配型防腐剂作为调味面制品中霉菌抑制剂的应用。
7.根据权利要求6所述的应用,其特征在于,所述的霉菌为黑曲霉。
8.根据权利要求6所述的应用,其特征在于,所述防腐剂在应用过程中的添加量为3.0~3.3g/kg。
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CN1676002A (zh) * | 2004-03-30 | 2005-10-05 | 深圳市海川实业股份有限公司 | 复合面包防腐剂 |
CN102326848A (zh) * | 2010-07-13 | 2012-01-25 | 上海新菲尔生物制药工程技术有限公司 | 一种食品防腐剂及其制备方法 |
CN104186603A (zh) * | 2014-09-17 | 2014-12-10 | 华中农业大学 | 一种软质方便营养米面包及其生产方法 |
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CN1676002A (zh) * | 2004-03-30 | 2005-10-05 | 深圳市海川实业股份有限公司 | 复合面包防腐剂 |
CN102326848A (zh) * | 2010-07-13 | 2012-01-25 | 上海新菲尔生物制药工程技术有限公司 | 一种食品防腐剂及其制备方法 |
CN104186603A (zh) * | 2014-09-17 | 2014-12-10 | 华中农业大学 | 一种软质方便营养米面包及其生产方法 |
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