CN107347979A - 一种蔬菜冷冻保鲜剂 - Google Patents
一种蔬菜冷冻保鲜剂 Download PDFInfo
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- CN107347979A CN107347979A CN201710605611.2A CN201710605611A CN107347979A CN 107347979 A CN107347979 A CN 107347979A CN 201710605611 A CN201710605611 A CN 201710605611A CN 107347979 A CN107347979 A CN 107347979A
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- preservation agent
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 29
- 238000004321 preservation Methods 0.000 title claims description 25
- 108010053481 Antifreeze Proteins Proteins 0.000 claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000007836 KH2PO4 Substances 0.000 claims description 7
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 claims description 6
- 229910000397 disodium phosphate Inorganic materials 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 3
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000872 buffer Substances 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000003507 refrigerant Substances 0.000 abstract 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 5
- 239000013078 crystal Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 101710123134 Ice-binding protein Proteins 0.000 description 2
- 101710082837 Ice-structuring protein Proteins 0.000 description 2
- 101710107540 Type-2 ice-structuring protein Proteins 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002528 anti-freeze Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
该发明涉及保鲜冷冻剂领域，具体涉及含有抗冻蛋白的蔬菜保鲜冷冻剂。本发明在蔬菜保鲜冷冻剂中添加抗冻蛋白，可有效的提高蔬菜的保鲜时长。
Description
技术领域
本发明涉及冷冻保鲜剂领域，具体涉及一种蔬菜冷冻保鲜剂。
背景技术
冷藏保鲜以低温抑制蔬菜内部的代谢活动，抑制微生物的发酵过程，达到长时间保鲜，最大限度地保存营养成分，使长途运输成为可能。但冷藏技术优势明显，缺陷也非常突出。保鲜所需的-5℃-18℃低温带，正处于会在蔬菜内部大量形成冰晶的生成带。自然条件下形成的冰晶，边缘锋利，对组织细胞结构有破坏作用，造成细胞内水分流失，水的结晶导致溶液的局部浓缩，使细胞内一些组分的性质发生改变，最终导致组织老化，细胞死亡。在解冻恢复常温后，流失的汁液使营养成分流失，发生变软腐败，成色变差。因此，单纯的冷藏保险并不能完全保持食品原有的营养价值。
发明内容
本发明的目的是提供一种以抗冻蛋白AFP134为主要成分的新型蔬菜冷冻保鲜剂，能有效提高冷藏蔬菜的品质与成色，进一步延长保鲜期。
发明内容如下：
一种蔬菜冷冻保鲜剂，其组分包括：PBS缓冲液、AFP134抗冻蛋白、海藻酸钠。进一步的，AFP134抗冻蛋白的质量浓度为5mg/L-10mg/L，海藻酸钠的质量浓度为5mg/L-10mg/L。
进一步的，PBS缓冲剂由以下组分组成：NaCl、KCl、Na2HPO4·12H2O、KH2PO4、双蒸水。
进一步的，NaCl质量浓度为5g/L-15g/L、KCl浓度为质量0.1g/L-0.5g/L、Na2HPO4·12H2O质量浓度为2g/L-5g/L、KH2PO4质量浓度为0.1g/L-0.5g/L。一种蔬菜冷冻保鲜剂的制备方法，包括如下步骤：
A、制备PBS缓冲液
称取NaCl 5-15g、KCl 0.1-0.5g、Na2HPO4·12H2O 2-5g、KH2PO4 0.1-0.5g溶于双蒸水中，充分溶解后，加水定容至1L，常温保存备用；
B、制备蔬菜冷冻保鲜剂
取AFP134抗冻蛋白5-10mg，海藻酸钠5-10mg，加PBS缓冲液至1L，-20℃保存。
抗冻蛋白(antifreeze protein，AFP)是一种具有热滞活性，能够降低冰点，使液体在-2℃--4℃的低温下不结冰的特性，其次，抗冻蛋白能够与冰晶结合，改变冰晶的生长形态，避免对组织、细胞的破坏作用。在食品工业中，AFPs 处理过的肉比未处理过的肉,在感观上水分和蛋白质丢失更少；而处理过的生面团比未处理过的生面团具有更好的发酵能力,并且用处理过的面团做的面包与新制面团做的面包有同样的消费接受度。同时，由于抗冻蛋白属于小分子多肽，可为人体补充氨基酸和蛋白质，可提高冷藏食品的品质和口感，增加食品营养价值。
发明人经过长期的实验研究与反复验证，利用抗冻蛋白阻止冰晶生长的特性，开发出以抗冻蛋白AFP134为主要成分的新型蔬菜冷冻保鲜剂，能有效提高冷藏蔬菜的品质与成色，进一步延长保鲜期。
附图说明：
附图1:使用本发明的蔬菜冷冻保鲜剂浸泡后的菌子冻存1年。
附图2：使用不含AFP134抗冻蛋白的冷冻保鲜剂的菌子冻存1年。
具体实施方式：
一、冷冻保鲜剂的配制：
1.PBS缓冲液
称取NaCl 8g，KCl 0.2g，Na2HPO4·12H2O 3.63g,KH2PO4 0.24g，溶于900ml双蒸水中，充分溶解后，加水定容至1L，常温保存备用。
2.制备蔬菜冷冻保鲜剂
AFP134蛋白8mg，海藻酸钠5mg，加PBS缓冲液至1L，-20℃保存。
二、用蔬菜冷冻保鲜剂浸泡菌子，蔬菜10分钟。
三、冷藏：将浸泡好的菌子、蔬菜放入4℃冷库平衡温度至4℃，然后转移至 -18℃低温冷库中迅速冷冻保存。
由附图1、2对照可知，采用本发明的蔬菜冷冻保鲜剂可显著提高蔬菜的保鲜时长，使用不含AFP134抗冻蛋白的冷冻保鲜剂的菌子冻存1年后蔬菜已发生腐烂。
以上所述仅为本发明的较佳实施例，凡在本发明的原则之内，所作的任何修改、改进、替换等，应包含在本发明的保护范围之内。
Claims (5)
1.一种蔬菜冷冻保鲜剂，其特征在于，其组分包括：PBS缓冲液、AFP134抗冻蛋白、海藻酸钠。
2.如权利要求1所述的一种蔬菜冷冻保鲜剂，其特征在于，所述AFP134抗冻蛋白的质量浓度为5mg/L-10mg/L，海藻酸钠的质量浓度为5mg/L-10mg/L。
3.如权利要求1所述的一种蔬菜冷冻保鲜剂，其特征在于，所述PBS缓冲剂由以下组分组成：NaCl、KCl、Na2HPO4·12H2O、KH2PO4、双蒸水。
4.如权利要求3所述的一种蔬菜冷冻保鲜剂，其特征在于，所述NaCl质量浓度为5g/L-15g/L、KCl浓度为质量0.1g/L-0.5g/L、Na2HPO4·12H2O质量浓度为2g/L-5g/L、KH2PO4质量浓度为0.1g/L-0.5g/L。
5.如权利要求1所述的一种蔬菜冷冻保鲜剂的制备方法，其特征在于：包括如下步骤：
A、制备PBS缓冲液
称取NaCl 5-15g、KCl 0.1-0.5g、Na2HPO4·12H2O 2-5g、KH2PO40.1-0.5g溶于双蒸水中，充分溶解后，加水定容至1L，常温保存备用；
B、制备蔬菜冷冻保鲜剂
取AFP134抗冻蛋白5-10mg，海藻酸钠5-10mg，加PBS缓冲液至1L，-20℃保存。
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462175A (zh) * | 2013-10-09 | 2013-12-25 | 任杰峰 | 一种用于食品保鲜的鲜活微冻液 |
| CN103689061A (zh) * | 2013-12-05 | 2014-04-02 | 大连博缘科技有限公司 | 一种细胞冷冻保鲜液 |
| CN105341137A (zh) * | 2015-11-13 | 2016-02-24 | 高邮市应天水产有限公司 | 一种鲜虾冷冻保鲜剂及鲜虾冷冻保鲜方法 |
| CN105543167A (zh) * | 2015-12-31 | 2016-05-04 | 北京弘润天源生物技术股份有限公司 | 骨髓干细胞的保存及运输方法 |
| CN106912540A (zh) * | 2015-12-28 | 2017-07-04 | 张培君 | 一种鱼肉保鲜剂 |
-
2017
- 2017-07-24 CN CN201710605611.2A patent/CN107347979A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462175A (zh) * | 2013-10-09 | 2013-12-25 | 任杰峰 | 一种用于食品保鲜的鲜活微冻液 |
| CN103689061A (zh) * | 2013-12-05 | 2014-04-02 | 大连博缘科技有限公司 | 一种细胞冷冻保鲜液 |
| CN105341137A (zh) * | 2015-11-13 | 2016-02-24 | 高邮市应天水产有限公司 | 一种鲜虾冷冻保鲜剂及鲜虾冷冻保鲜方法 |
| CN106912540A (zh) * | 2015-12-28 | 2017-07-04 | 张培君 | 一种鱼肉保鲜剂 |
| CN105543167A (zh) * | 2015-12-31 | 2016-05-04 | 北京弘润天源生物技术股份有限公司 | 骨髓干细胞的保存及运输方法 |
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