CN107149080A - 一种微胶囊食品防腐剂及其制备方法 - Google Patents
一种微胶囊食品防腐剂及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种微胶囊食品防腐剂及其制备方法，由壁材和防腐剂芯材按比例组成，壁材由以下重量份的原料制备而成：蒸馏单硬脂酸甘油酯50‑90份、氢化植物油5‑30份、纳米水性粘合剂10‑20份、魔芋胶5‑10份、黑莓提取物10‑20份；防腐剂芯材由以下重量份的原料制备而成：无花果提取物10‑20份、壳聚糖3‑7份、接骨木果提取物27‑33份、橄榄叶提取物15‑25份、竹叶黄铜15‑25份、鼠尾草提取物15‑32份、木质素2‑4份、螺旋藻粉5‑15份、香草醛1‑3份、百里酚0.1‑0.2份。本发明防腐期长，无毒、安全、不会带来药害，且保鲜防腐效果好。
Description
技术领域
本发明涉及食品防腐领域，具体涉及一种微胶囊食品防腐剂及其制备方法。
背景技术
防腐剂是指天然或合成的化学成份，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。长期以来，因化学制剂效高、半衰期长、成本低，天然提取物有效成分稳定性差、半衰期短、成本高，食品防腐剂一直沿用化学制剂，随着绿色食品和环保观念普及，安全、高效的天然防腐剂的研究开发，已成为国内外食品防腐剂的研究热点。
发明内容
为解决上述问题，本发明提供了一种微胶囊食品防腐剂及其制备方法，防腐期长，无毒、安全、不会带来药害，且保鲜防腐效果好。
为实现上述目的，本发明采取的技术方案为：
一种微胶囊食品防腐剂，由重量百分含量为20％-80％的壁材和重量百分含量为20％-80％的防腐剂芯材组成，所述壁材由以下重量份的原料制备而成：
蒸馏单硬脂酸甘油酯50-90份、氢化植物油5-30份、纳米水性粘合剂10-20份、魔芋胶5-10份、黑莓提取物10-20份；
所述防腐剂芯材由以下重量份的原料制备而成：
无花果提取物10-20份、壳聚糖3-7份、接骨木果提取物27-33份、橄榄叶提取物15-25份、竹叶黄铜15-25份、鼠尾草提取物15-32份、木质素2-4份、螺旋藻粉5-15份、香草醛1-3份、百里酚0.1-0.2份。
其中，所述黑莓提取物通过以下步骤制备所得：
取黑莓果实洗净粉碎后用5倍体积的90％有机溶剂水溶液室温冷浸三次，每次18h，过滤，浓缩滤液，得黑棕色膏状物，并回收溶剂；然后将所得的膏状物用适当的水分散后，依次用二氯甲烷、乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，活性炭脱色，得黑莓提取物。
其中，所述无花果提取物通过以下步骤制备所得：
将采集的无花果叶片用清水反复冲洗干净晾干，于60℃恒温干燥箱干燥至恒重，用粉碎机粉碎成粉末，过80目筛，以料液比1g∶10mL，加入质量分数为70％的乙醇，置于超声波细胞粉碎仪中，30℃提取30min，得无花果提取物。
其中，所述接骨木果提取物通过以下步骤制备所得：
S1、将洗净沥干的接骨木果置于汽爆罐内，先通入氮气至汽爆罐内压力为0.6-1.4MPa，爆破处理8-25min；然后迅速通入蒸汽至汽爆罐内压力为1.4-1.8MPa，蒸汽爆破处理0.5-2.5min后，室温浓缩至相对密度1.10-1.20，喷雾干燥浓缩液，得粉体；
S2、向粉体中加入3-8倍水，按质量百分比为2-3％的比例加入中性蛋白酶，按质量百分比为1-2％加入风味蛋白酶，30-50℃下酶解1-2h，过滤，得酶解液；
S3、将所得的发酵液迅速冷冻后再自然解冻，使提取物中淀粉老化沉淀；收集上清液，剩余部分离心，收集离心液体并合并于上清液中；
S4、将上清液以3-7BV/h的流速通过大孔树脂柱，动态吸附饱和后，用去离子水以5-8BV/h的流速淋洗上述大孔树脂柱至流出液无色，再用体积分数为50％-70％的有机溶剂以8-12BV/h的流速进行洗脱，收集洗脱液，冷冻干燥，得接骨木果提取物。
其中，所述橄榄叶提取物通过以下步骤制备所得：
将洗净的橄榄叶置于闪式提取器加入6倍体积的90％甲醇或乙醇溶液，处理1-3分钟，固液分离后，回收甲醇或乙醇溶液，浓缩，使得提取物呈稠膏状，再用水饱和正丁醇对提取物萃取3次，回收溶剂后，将提取物真空浓缩干燥，得橄榄叶提取物。
其中，所述鼠尾草提取物通过以下步骤制备所得：
将鼠尾草干燥粉碎后，向粉体中加入3-8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5-2％，保持在30-35℃下酶解0.5-2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5-1∶10，分别用1-4倍柱体积水、1-3倍柱体积95％乙醇溶液洗脱除杂，用5-7倍柱体积的0.3-0.6％冰醋酸-55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得鼠尾草提取物。
上述一种微胶囊食品防腐剂的制备方法，包括如下步骤：
按上述的配方称取各组分，先将壁材在70-150℃温度下熔化后，投入混好料的防腐剂芯材搅拌均匀，通过离心喷雾塔进行喷雾冷凝造粒，即得。
本发明具有以下有益效果：
防腐期长，无毒、安全、不会带来药害，且具有抑制病原和细菌、保鲜抗腐效果好、释放期长的优点。
具体实施方式
为了使本发明的目的及优点更加清楚明白，以下结合实施例对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
以下实施例中所使用的黑莓提取物通过以下步骤制备所得：
取黑莓果实洗净粉碎后用5倍体积的90％有机溶剂水溶液室温冷浸三次，每次18h，过滤，浓缩滤液，得黑棕色膏状物，并回收溶剂；然后将所得的膏状物用适当的水分散后，依次用二氯甲烷、乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，活性炭脱色，得黑莓提取物。
所述无花果提取物通过以下步骤制备所得：
将采集的无花果叶片用清水反复冲洗干净晾干，于60℃恒温干燥箱干燥至恒重，用粉碎机粉碎成粉末，过80目筛，以料液比1g∶10mL，加入质量分数为70％的乙醇，置于超声波细胞粉碎仪中，30℃提取30min，得无花果提取物。
所述接骨木果提取物通过以下步骤制备所得：
S1、将洗净沥干的接骨木果置于汽爆罐内，先通入氮气至汽爆罐内压力为0.6-1.4MPa，爆破处理8-25min；然后迅速通入蒸汽至汽爆罐内压力为1.4-1.8MPa，蒸汽爆破处理0.5-2.5min后，室温浓缩至相对密度1.10-1.20，喷雾干燥浓缩液，得粉体；
S2、向粉体中加入3-8倍水，按质量百分比为2-3％的比例加入中性蛋白酶，按质量百分比为1-2％加入风味蛋白酶，30-50℃下酶解1-2h，过滤，得酶解液；
S3、将所得的发酵液迅速冷冻后再自然解冻，使提取物中淀粉老化沉淀；收集上清液，剩余部分离心，收集离心液体并合并于上清液中；
S4、将上清液以3-7BV/h的流速通过大孔树脂柱，动态吸附饱和后，用去离子水以5-8BV/h的流速淋洗上述大孔树脂柱至流出液无色，再用体积分数为50％-70％的有机溶剂以8-12BV/h的流速进行洗脱，收集洗脱液，冷冻干燥，得接骨木果提取物。
所述橄榄叶提取物通过以下步骤制备所得：
将洗净的橄榄叶置于闪式提取器加入6倍体积的90％甲醇或乙醇溶液，处理1-3分钟，固液分离后，回收甲醇或乙醇溶液，浓缩，使得提取物呈稠膏状，再用水饱和正丁醇对提取物萃取3次，回收溶剂后，将提取物真空浓缩干燥，得橄榄叶提取物。
所述鼠尾草提取物通过以下步骤制备所得：
将鼠尾草干燥粉碎后，向粉体中加入3-8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5-2％，保持在30-35℃下酶解0.5-2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5-1∶10，分别用1-4倍柱体积水、1-3倍柱体积95％乙醇溶液洗脱除杂，用5-7倍柱体积的0.3-0.6％冰醋酸-55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得鼠尾草提取物。
实施例1
一种微胶囊食品防腐剂，由重量百分含量为20％-80％的壁材和重量百分含量为20％-80％的防腐剂芯材组成，所述壁材由以下重量份的原料制备而成：
蒸馏单硬脂酸甘油酯50-90份、氢化植物油5-30份、纳米水性粘合剂10-20份、魔芋胶5-10份、黑莓提取物10-20份；
所述防腐剂芯材由以下重量份的原料制备而成：
无花果提取物10-20份、壳聚糖3-7份、接骨木果提取物27-33份、橄榄叶提取物15-25份、竹叶黄铜15-25份、鼠尾草提取物15-32份、木质素2-4份、螺旋藻粉5-15份、香草醛1-3份、百里酚0.1-0.2份。
实施例2
一种微胶囊食品防腐剂，由重量百分含量为20％-80％的壁材和重量百分含量为20％-80％的防腐剂芯材组成，所述壁材由以下重量份的原料制备而成：
蒸馏单硬脂酸甘油酯50-90份、氢化植物油5-30份、纳米水性粘合剂10-20份、魔芋胶5-10份、黑莓提取物10-20份；
所述防腐剂芯材由以下重量份的原料制备而成：
无花果提取物10-20份、壳聚糖3-7份、接骨木果提取物27-33份、橄榄叶提取物15-25份、竹叶黄铜15-25份、鼠尾草提取物15-32份、木质素2-4份、螺旋藻粉5-15份、香草醛1-3份、百里酚0.1-0.2份。
实施例3
一种微胶囊食品防腐剂，由重量百分含量为20％-80％的壁材和重量百分含量为20％-80％的防腐剂芯材组成，所述壁材由以下重量份的原料制备而成：
蒸馏单硬脂酸甘油酯50-90份、氢化植物油5-30份、纳米水性粘合剂10-20份、魔芋胶5-10份、黑莓提取物10-20份；
所述防腐剂芯材由以下重量份的原料制备而成：
无花果提取物10-20份、壳聚糖3-7份、接骨木果提取物27-33份、橄榄叶提取物15-25份、竹叶黄铜15-25份、鼠尾草提取物15-32份、木质素2-4份、螺旋藻粉5-15份、香草醛1-3份、百里酚0.1-0.2份。
本发明实施例还提供了一种微胶囊食品防腐剂的制备方法，包括如下步骤：
按实施例1-实施例3所述的配方称取各组分，先将壁材在70-150℃温度下熔化后，投入混好料的防腐剂芯材搅拌均匀，通过离心喷雾塔进行喷雾冷凝造粒，即得。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种微胶囊食品防腐剂，由重量百分含量为20％-80％的壁材和重量百分含量为20％-80％的防腐剂芯材组成，其特征在于，所述壁材由以下重量份的原料制备而成：
蒸馏单硬脂酸甘油酯50-90份、氢化植物油5-30份、纳米水性粘合剂10-20份、魔芋胶5-10份、黑莓提取物10-20份；
所述防腐剂芯材由以下重量份的原料制备而成：
无花果提取物10-20份、壳聚糖3-7份、接骨木果提取物27-33份、橄榄叶提取物15-25份、竹叶黄铜15-25份、鼠尾草提取物15-32份、木质素2-4份、螺旋藻粉5-15份、香草醛1-3份、百里酚0.1-0.2份。
2.如权利要求1所述的一种微胶囊食品防腐剂，其特征在于，所述黑莓提取物通过以下步骤制备所得：
取黑莓果实洗净粉碎后用5倍体积的90％有机溶剂水溶液室温冷浸三次，每次18h，过滤，浓缩滤液，得黑棕色膏状物，并回收溶剂；然后将所得的膏状物用适当的水分散后，依次用二氯甲烷、乙酸乙酯分别萃取三次，并将所得的滤渣部分继续用水冷浸提取三次，每次20h，合并所有浸提液，活性炭脱色，得黑莓提取物。
3.如权利要求1所述的一种微胶囊食品防腐剂，其特征在于，所述无花果提取物通过以下步骤制备所得：
将采集的无花果叶片用清水反复冲洗干净晾干，于60℃恒温干燥箱干燥至恒重，用粉碎机粉碎成粉末，过80目筛，以料液比1g∶10mL，加入质量分数为70％的乙醇，置于超声波细胞粉碎仪中，30℃提取30min，得无花果提取物。
4.如权利要求1所述的一种微胶囊食品防腐剂，其特征在于，所述接骨木果提取物通过以下步骤制备所得：
S1、将洗净沥干的接骨木果置于汽爆罐内，先通入氮气至汽爆罐内压力为0.6-1.4MPa，爆破处理8-25min；然后迅速通入蒸汽至汽爆罐内压力为1.4-1.8MPa，蒸汽爆破处理0.5-2.5min后，室温浓缩至相对密度1.10-1.20，喷雾干燥浓缩液，得粉体；
S2、向粉体中加入3-8倍水，按质量百分比为2-3％的比例加入中性蛋白酶，按质量百分比为1-2％加入风味蛋白酶，30-50℃下酶解1-2h，过滤，得酶解液；
S3、将所得的发酵液迅速冷冻后再自然解冻，使提取物中淀粉老化沉淀；收集上清液，剩余部分离心，收集离心液体并合并于上清液中；
S4、将上清液以3-7BV/h的流速通过大孔树脂柱，动态吸附饱和后，用去离子水以5-8BV/h的流速淋洗上述大孔树脂柱至流出液无色，再用体积分数为50％-70％的有机溶剂以8-12BV/h的流速进行洗脱，收集洗脱液，冷冻干燥，得接骨木果提取物。
5.如权利要求1所述的一种微胶囊食品防腐剂，其特征在于，所述橄榄叶提取物通过以下步骤制备所得：
将洗净的橄榄叶置于闪式提取器加入6倍体积的90％甲醇或乙醇溶液，处理1-3分钟，固液分离后，回收甲醇或乙醇溶液，浓缩，使得提取物呈稠膏状，再用水饱和正丁醇对提取物萃取3次，回收溶剂后，将提取物真空浓缩干燥，得橄榄叶提取物。
6.如权利要求1所述的一种微胶囊食品防腐剂，其特征在于，所述鼠尾草提取物通过以下步骤制备所得：
将鼠尾草干燥粉碎后，向粉体中加入3-8倍水，加入由纤维素酶∶碱性蛋白酶按质量比1∶2混合所得的复合酶，复合酶用量为原料重量的0.5-2％，保持在30-35℃下酶解0.5-2h，过滤，得酶解液；酶解液直接通过中性氧化铝柱，树脂柱径高比为1∶5-1∶10，分别用1-4倍柱体积水、1-3倍柱体积95％乙醇溶液洗脱除杂，用5-7倍柱体积的0.3-0.6％冰醋酸-55％乙醇(1∶1)溶液洗脱，收集洗脱液；挥去洗脱液中的冰醋酸和乙醇后，微波真空干燥，得鼠尾草提取物。
7.如权利要求1-6任一项所述的一种微胶囊食品防腐剂的制备方法，其特征在于，包括如下步骤：
按权利要求1-6任一项所述的配方称取各组分，先将壁材在70-150℃温度下熔化后，投入混好料的防腐剂芯材搅拌均匀，通过离心喷雾塔进行喷雾冷凝造粒，即得。
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