CN107259295A - 一种沙拉的生物物理双重保鲜贮藏方法 - Google Patents
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Abstract
本发明公开一种沙拉的生物物理双重保鲜贮藏方法。将壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;沙拉装入盒式容器;盒式容器装入包装袋,充入氮气、一氧化碳、二氧化碳等混合气体后密封,密封后包装内氧气含量降到0.1‑0.5%以内,低温贮藏,可以使水果沙拉、蔬菜沙拉、熟肉制品沙拉或混合沙拉的保存期从5‑7天延长至8‑12天。该保鲜贮藏方法,绿色环保,符合人们追求天然、健康、低碳的生活理念,不产生环境污染物,有效延长沙拉制品的保质期,避免因沙拉制品保质期短而废弃掉带来的不必要的经济损失,且操作方法简单、实用,适合规模性工业化生产的需要。
Description
技术领域
本发明涉及一种沙拉的生物物理双重保鲜贮藏方法,属于食品保鲜于贮藏领域。
背景技术
色拉系音译,即Salad,又译作沙拉,沙律。主要有三类,分别为水果沙拉、蔬菜沙拉、其他沙拉。沙拉作为一种西餐制品,越来越受到人们的喜爱。随着人们生活节奏的加快,对于快速消费品的需求越来越多。而沙拉以其丰富的营养、脆嫩的口感、鲜艳的颜色,在快速消费品领域得到长足的发展。由于沙拉制品的原料大都是新鲜的水果、蔬菜、肉制品等等,没有经过杀菌、高温、高压等手段处理,使得沙拉制品的保质期很短,一般为5-7天。沙拉制品的贮藏条件也受到很大的限制,这就制约了沙拉制品的发展。并且,如果沙拉制品在保质期内没有售卖出去,就会被丢弃,不仅浪费了资源,坏掉的沙拉还增加了垃圾处理量。因此,找到一种适合沙拉保鲜贮藏的方法,延长沙拉保质期,并能在保质期内提高沙拉制品的品质质量是发展沙拉这种快速消费品亟待解决的难题。
目前,已有的沙拉保鲜贮藏方法是将沙拉装入容器,然后充入混合气体来保鲜贮藏沙拉。如发明专利CN201210588972.8,介绍了一种气调包装新鲜沙拉低温保鲜方法,将氧气、二氧化碳和氮气的混合气体充入包装后封口,然后3-5℃贮藏。所需气体量为每100g充气量为100-200ml,贮藏期为6-8天。该方法只用气体充入包装贮藏,充气量大,且贮藏温度要求低,贮藏期相对于普通沙拉虽然延长了,但还是较短的贮藏期,不利于沙拉制品的销售流通。发明专利CN201510933056.7,介绍了一种延长土豆沙拉货架期的方法及由该方法制备得到的土豆沙拉,将蔬菜丁用果胶溶液浸泡,再加入土豆沙拉酱,真空包装,然后超高压灭菌,4-8℃低温贮藏,货架期10天以上。该方法虽然货架期延长了,但是用果胶溶液浸泡蔬菜丁增加了工序,也破坏了蔬菜丁原有的感官表象。增加了超高压灭菌工序,使得操作复杂,增加了成本,不利于普及生产。
本发明以壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质喷涂于包装袋及盒式容器内壁,能有效阻止外界氧气进入沙拉贮藏的空间,从而抑制或减缓沙拉制品的氧化降解,起到防腐、延长贮藏期的作用。壳聚糖和非淀粉多糖是天然的抑菌剂,能抑制细菌、霉菌、酵母等微生物生长,起到抗菌作用。茶多酚和黄酮是天然抗氧化剂,能与沙拉贮藏空间中残留的氧气反应,使得包装内氧气含量在水果、蔬菜呼吸作用适合范围内,进而减少氧气对沙拉制品的氧化酸败,起到抗氧化作用。通过这些天然生物抗菌、防腐、抗氧化活性物质的应用,能克服专利CN201510933056.7的需要灭菌工序,使工艺简化,且能达到沙拉微生物限量合格的目的。氮气、一氧化碳、二氧化碳等混合气体充入包装内,使得包装内空间的氧气含量降到0.1-0.5%以内,这样的氧气含量能有效的维持水果沙拉和蔬菜沙拉的缓慢的呼吸作用,延缓新陈代谢量,保持水果沙拉和蔬菜沙拉正常的感官表象,此外,这样的氧气含量不能引起熟肉制品沙拉的氧化酸败,可以使水果沙拉、蔬菜沙拉、熟肉制品沙拉或混合沙拉的保存期从5-7天延长至8-12天。这样的混合气体的充入,能有效的延长沙拉的保质期,并能使沙拉保持最佳的质地、颜色和风味,比发明专利CN201210588972.8所用气体量少,贮藏温度没有那么严格,但是贮藏期远长于发明专利CN201210588972.8的方法。本发明的沙拉的生物物理双重保鲜贮藏方法采用天然生物抗菌、防腐、抗氧化活性物质结合氮气、一氧化碳、二氧化碳等混合气体气调贮藏方法,绿色环保,符合人们追求天然、健康、低碳的生活理念,不产生环境污染物,有效延长沙拉制品的保质期,避免因沙拉制品保质期短而废弃掉带来的不必要的经济损失,且操作方法简单、实用,适合规模性工业化生产的需要。
发明内容
本发明的目的是提供一种沙拉的生物物理双重保鲜贮藏方法。以壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质喷涂于包装袋及盒式容器内壁,能有效阻止外界氧气进入沙拉贮藏的空间;壳聚糖和非淀粉多糖是天然的抑菌剂,能抑制细菌、霉菌、酵母等微生物生长;茶多酚和黄酮是天然抗氧化剂,能与沙拉贮藏空间中残留的氧气反应,使得包装内氧气含量在水果、蔬菜呼吸作用适合范围内;氮气、一氧化碳、二氧化碳等混合气体充入包装内,使得包装内空间的氧气含量降到0.1-0.5%以内,使水果沙拉、蔬菜沙拉、熟肉制品沙拉或混合沙拉的保存期从5-7天延长至8-12天。
为达到上述目的,本发明采用以下技术方案:
沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质膜;一种沙拉的生物物理双重保鲜贮藏方法包含以下步骤:(1)将壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)沙拉装入盒式容器;(3)盒式容器装入包装袋,充入氮气、一氧化碳、二氧化碳等混合气体后密封,密封后包装内氧气含量降到0.1-0.5%以内,低温贮藏,沙拉保质期为8-12天。
优选地,一种沙拉的生物物理双重保鲜贮藏方法所述的壳聚糖为虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖,非淀粉多糖为花生粕中经乙醇沉淀提取得到的花生非淀粉多糖,茶多酚为粗老茶叶经乙醇浸提得到的茶多酚,黄酮为花生壳经乙醇浸提得到的花生壳黄酮。
优选地,一种沙拉的生物物理双重保鲜贮藏方法步骤(1)所述的壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质的百分含量分别为壳聚糖0.5-2%、非淀粉多糖0.1-1%、茶多酚0.2-0.8%、黄酮0.5-1.5%。
优选地,一种沙拉的生物物理双重保鲜贮藏方法步骤(2)所述的沙拉为水果沙拉、蔬菜沙拉、熟肉制品沙拉的一种或混合果蔬沙拉、混合蔬菜熟肉制品沙拉。
优选地,一种沙拉的生物物理双重保鲜贮藏方法步骤(3)所述的氮气、一氧化碳、二氧化碳等混合气体的百分比含量为氮气60-80%、一氧化碳0.5-5%、二氧化碳10-20%,混合气体的充入量为每100g沙拉充入60-90ml混合气体,沙拉贮藏温度为3-8℃。
本发明的有益效果是:壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质喷涂于包装袋及盒式容器内壁后,能有效阻止外界氧气进入沙拉贮藏的空间,从而抑制或减缓沙拉制品的氧化降解,起到防腐、延长贮藏期的作用;壳聚糖和非淀粉多糖是天然的抑菌剂,能抑制细菌、霉菌、酵母等微生物生长,起到抗菌作用;茶多酚和黄酮是天然抗氧化剂,能与沙拉贮藏空间中残留的氧气反应,使得包装内氧气含量在水果、蔬菜呼吸作用适合范围内,进而减少氧气对沙拉制品的氧化酸败,起到抗氧化作用;氮气、一氧化碳、二氧化碳等混合气体充入包装内,使得包装内空间的氧气含量降到0.1-0.5%以内,这样的氧气含量能有效的维持水果沙拉和蔬菜沙拉的缓慢的呼吸作用,延缓新陈代谢量,保持水果沙拉和蔬菜沙拉正常的感官表象,此外,这样的氧气含量不能引起熟肉制品沙拉的氧化酸败,可以使水果沙拉、蔬菜沙拉、熟肉制品沙拉或混合沙拉的保存期从5-7天延长至8-12天。本发明的沙拉的生物物理双重保鲜贮藏方法采用天然生物抗菌、防腐、抗氧化活性物质结合氮气、一氧化碳、二氧化碳等混合气体气调贮藏方法,绿色环保,符合人们追求天然、健康、低碳的生活理念,不产生环境污染物,有效延长沙拉制品的保质期,避免因沙拉制品保质期短而废弃掉带来的不必要的经济损失,且操作方法简单、实用,适合规模性工业化生产的需要。
具体实施方式
各实施例所得到的沙拉的检测指标如下:
过氧化值(以脂肪计):检测方法GB/T5009.56,根据DB31/2012-2013规定,沙拉中的过氧化值(以脂肪计)≤0.13g/100g。
微生物限量:按照表1进行微生物检测
感官评价:选14位表达能力良好的食品专业研究人员,采用总分10分制对利用一种沙拉的生物物理双重保鲜贮藏方法所贮藏10天的沙拉的质地、颜色、风味、外观、喜好性5个方面进行评价。综合考虑包括质地、颜色和风味在内的所有感官特性,并对每一个样品进行外观和喜好性打分(0-10分,0代表不喜欢,10代表喜欢,数值大小代表喜好程度),表2为感官评定评分标准。
实施例1
沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖、花生粕经乙醇沉淀提取得到的花生非淀粉多糖、粗老茶叶经乙醇浸提得到的茶多酚、花生壳经乙醇浸提得到的花生壳黄酮等天然生物抗菌、防腐、抗氧化活性物质膜。沙拉的生物物理双重保鲜贮藏方法由以下操作步骤完成:(1)将百分含量分别为壳聚糖2%、非淀粉多糖1%、茶多酚0.8%、黄酮1.5%等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)水果沙拉装入盒式容器;(3)盒式容器装入包装袋,充入80%氮气、5%一氧化碳、15%二氧化碳等混合气体后密封,混合气体的充入量为每100g沙拉充入90ml混合气体,密封后包装内氧气含量降到0.5%,沙拉贮藏温度为8℃,该贮藏方法的水果沙拉保质期可以达到12天。检测指标如下:过氧化值(以脂肪计)为0.02g/100g;菌落总数为15CFU/g,大肠埃希氏菌未检出,金黄色葡萄球菌未检出,单核细胞增生李斯特氏菌未检出,沙门氏菌未检出,蜡样芽胞杆菌8CFU/g,致病性大肠杆菌O157未检出;感官评定评分28.6,外观和喜好性打分19.2。
实施例2
沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖、花生粕经乙醇沉淀提取得到的花生非淀粉多糖、粗老茶叶经乙醇浸提得到的茶多酚、花生壳经乙醇浸提得到的花生壳黄酮等天然生物抗菌、防腐、抗氧化活性物质膜。沙拉的生物物理双重保鲜贮藏方法由以下操作步骤完成:(1)将百分含量分别为壳聚糖1.5%、非淀粉多糖0.5%、茶多酚0.5%、黄酮1.0%等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)蔬菜沙拉装入盒式容器;(3)盒式容器装入包装袋,充入70%氮气、4%一氧化碳、20%二氧化碳等混合气体后密封,混合气体的充入量为每100g沙拉充入80ml混合气体,密封后包装内氧气含量降到0.4%,沙拉贮藏温度为8℃,该贮藏方法的蔬菜沙拉保质期可以达到12天。检测指标如下:过氧化值(以脂肪计)为0.04g/100g;菌落总数为12CFU/g,大肠埃希氏菌未检出,金黄色葡萄球菌未检出,单核细胞增生李斯特氏菌未检出,沙门氏菌未检出,蜡样芽胞杆菌6CFU/g,致病性大肠杆菌O157未检出;感官评定评分29.5,外观和喜好性打分19.6。
实施例3
沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖、花生粕经乙醇沉淀提取得到的花生非淀粉多糖、粗老茶叶经乙醇浸提得到的茶多酚、花生壳经乙醇浸提得到的花生壳黄酮等天然生物抗菌、防腐、抗氧化活性物质膜。沙拉的生物物理双重保鲜贮藏方法由以下操作步骤完成:(1)将百分含量分别为壳聚糖1.0%、非淀粉多糖0.5%、茶多酚0.3%、黄酮1.5%等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)火腿与培根沙拉装入盒式容器;(3)盒式容器装入包装袋,充入80%氮气、5%一氧化碳、12%二氧化碳等混合气体后密封,混合气体的充入量为每100g沙拉充入80ml混合气体,密封后包装内氧气含量降到0.1%,沙拉贮藏温度为4℃,该贮藏方法的火腿与培根沙拉保质期可以达到10天。检测指标如下:过氧化值(以脂肪计)为0.08g/100g;菌落总数为19CFU/g,大肠埃希氏菌未检出,金黄色葡萄球菌未检出,单核细胞增生李斯特氏菌未检出,沙门氏菌未检出,蜡样芽胞杆菌9CFU/g,致病性大肠杆菌O157未检出;感官评定评分28.9,外观和喜好性打分19.3。
实施例4
沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖、花生粕经乙醇沉淀提取得到的花生非淀粉多糖、粗老茶叶经乙醇浸提得到的茶多酚、花生壳经乙醇浸提得到的花生壳黄酮等天然生物抗菌、防腐、抗氧化活性物质膜。沙拉的生物物理双重保鲜贮藏方法由以下操作步骤完成:(1)将百分含量分别为壳聚糖0.5%、非淀粉多糖0.4%、茶多酚0.8%、黄酮0.5%等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)果蔬混合沙拉装入盒式容器;(3)盒式容器装入包装袋,充入60%氮气、5%一氧化碳、20%二氧化碳等混合气体后密封,混合气体的充入量为每100g沙拉充入60ml混合气体,密封后包装内氧气含量降到0.4%,沙拉贮藏温度为5℃,该贮藏方法的果蔬混合沙拉保质期可以达到12天。检测指标如下:过氧化值(以脂肪计)为0.07g/100g;菌落总数为16CFU/g,大肠埃希氏菌未检出,金黄色葡萄球菌未检出,单核细胞增生李斯特氏菌未检出,沙门氏菌未检出,蜡样芽胞杆菌10CFU/g,致病性大肠杆菌O157未检出;感官评定评分29.1,外观和喜好性打分19.8。
实施例5
沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖、花生粕经乙醇沉淀提取得到的花生非淀粉多糖、粗老茶叶经乙醇浸提得到的茶多酚、花生壳经乙醇浸提得到的花生壳黄酮等天然生物抗菌、防腐、抗氧化活性物质膜。沙拉的生物物理双重保鲜贮藏方法由以下操作步骤完成:(1)将百分含量分别为壳聚糖1%、非淀粉多糖0.8%、茶多酚0.6%、黄酮1.2%等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)蔬菜与火腿混合沙拉装入盒式容器;(3)盒式容器装入包装袋,充入80%氮气、5%一氧化碳、15%二氧化碳等混合气体后密封,混合气体的充入量为每100g沙拉充入80ml混合气体,密封后包装内氧气含量降到0.2%,沙拉贮藏温度为8℃,该贮藏方法的蔬菜与火腿混合沙拉保质期可以达到12天。检测指标如下:过氧化值(以脂肪计)为0.04g/100g;菌落总数为10CFU/g,大肠埃希氏菌未检出,金黄色葡萄球菌未检出,单核细胞增生李斯特氏菌未检出,沙门氏菌未检出,蜡样芽胞杆菌2CFU/g,致病性大肠杆菌O157未检出;感官评定评分29.8,外观和喜好性打分19.5。
以上所述,仅为本发明的具体实施方式,并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。
Claims (5)
1.一种沙拉的生物物理双重保鲜贮藏方法,其特征在于,该沙拉用盒式容器盛装,盒式容器外面附以包装袋充入氮气、一氧化碳、二氧化碳等混合气体后密封,包装袋及盒式容器内壁附着有壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质膜;其保鲜贮藏方法包含以下步骤:(1)将壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质溶于水,喷涂于包装袋及盒式容器内壁,常温鼓风干燥成为天然保鲜膜;(2)沙拉装入盒式容器;(3)盒式容器装入包装袋,充入氮气、一氧化碳、二氧化碳等混合气体后密封,密封后包装内氧气含量降到0.1-0.5%以内,低温贮藏,沙拉保质期为8-12天。
2.根据权利要求1所述的一种沙拉的生物物理双重保鲜贮藏方法,其特征在于,所述的壳聚糖为虾或蟹的甲壳素经脱乙酰基作用得到的壳聚糖,非淀粉多糖为花生粕中经乙醇沉淀提取得到的花生非淀粉多糖,茶多酚为粗老茶叶经乙醇浸提得到的茶多酚,黄酮为花生壳经乙醇浸提得到的花生壳黄酮。
3.根据权利要求1所述的一种沙拉的生物物理双重保鲜贮藏方法,其特征在于,步骤(1)所述的壳聚糖、非淀粉多糖、茶多酚、黄酮等天然生物抗菌、防腐、抗氧化活性物质的百分含量分别为壳聚糖0.5-2%、非淀粉多糖0.1-1%、茶多酚0.2-0.8%、黄酮0.5-1.5%。
4.根据权利要求1所述的一种沙拉的生物物理双重保鲜贮藏方法,其特征在于,步骤(2)所述的沙拉为水果沙拉、蔬菜沙拉、熟肉制品沙拉的一种或混合果蔬沙拉、混合蔬菜熟肉制品沙拉。
5.根据权利要求1所述的一种沙拉的生物物理双重保鲜贮藏方法,其特征在于,步骤(3)所述的氮气、一氧化碳、二氧化碳等混合气体的百分比含量为氮气60-80%、一氧化碳0.5-5%、二氧化碳10-20%,混合气体的充入量为每100g沙拉充入60-90ml混合气体,沙拉贮藏温度为3-8℃。
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CN108902648A (zh) * | 2018-07-23 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | 一种沙拉保鲜剂及其制备方法 |
CN111631365A (zh) * | 2019-03-01 | 2020-09-08 | 北京康一品农产品物流有限公司 | 一种蔬菜沙拉及其制备方法 |
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