CN107373283A - 豆制品保鲜剂及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract
本发明公开了一种豆制品保鲜剂及其制备方法，豆制品保鲜剂按重量份数计，包括薪草提取物2‑7份、金银花提取物4‑6份、银杏叶提取物5‑7份、黄荆提取物3‑5份、艾叶提取物0.2‑0.8份、酸化剂0.4‑0.7份、水100‑300份。制备方法包括步骤：(1)将薪草、金银花、银杏叶、黄荆和艾叶加入水中浸泡，加热，过滤，得到提取物的混合溶液；(2)将酸化剂加入混合溶液中，混匀得到所述的豆制品保鲜剂。本发明的豆制品保鲜剂安全，无毒副作用，对豆制品的保鲜效果好，有效抑制各种细菌的滋生；工艺简单，容易操作，条件温和。
Description
技术领域
本发明涉及保鲜剂，尤其涉及一种豆制品保鲜剂及其制备方法。
背景技术
豆制品含有人体必需的8种氨基酸，丰富的不饱和脂肪酸、钙以及B族维生素，被誉为“植物肉”。豆制品不仅具有高蛋白、低胆固醇等营养特性，而且经常食用豆制品可以降低胆固醇，防治骨质疏松、稳定血糖等，因此豆制品营养丰富，售价低廉，深受大众的喜爱。但是，大多数豆制品也因为含有丰富的营养物质和水分，所以易于微生物繁殖，例如水分含量比较高的豆腐、豆皮和豆腐干等豆制品，极易发酸发粘，从而影响豆制品的品质及销售。
由于大多豆制品含水量较高，不易保存，特别在温度高的季节，保质期仅有3-5小时。现有的保鲜方式包括加入苯甲酸等防腐剂、冷藏、辐射、杀菌、无菌处理、化学药剂处理等，但加入苯甲酸类防腐剂的方式往往对人体健康有害，辐射、无菌的方式条件要求较高、投入资金大、操作步骤复杂、成本高等缺点，高温杀菌效果依赖于处理温度和时间，温度高、时间长，杀菌效果好，但产品风味差；温度低(冷藏)时间短，虽能保持产品风味，但不能有效杀菌，产品容易变质。
发明内容
发明目的：本发明提供一种豆制品保鲜剂及其制备方法，该豆制品保鲜剂以天然中草药为原料，解决了化学防腐剂对人体有伤害的问题，同时解决了保鲜方法不易操作、成本高的问题；该豆制品保鲜剂制备方法步骤简单，工艺条件温和，易于实现。
技术方案：本发明的豆制品保鲜剂，按重量份数计，包括
所述的豆制品保鲜剂，按重量份数计，包括
所述的豆制品保鲜剂，按重量份数计，包括
上述的豆制品保鲜剂中，所述黄荆为黄荆叶和黄荆茎中的一种或两种。
上述的豆制品保鲜剂中，所述酸化剂为δ-葡糖糖酸内酯、柠檬酸和苹果酸中的一种或几种。
金银花是具有药用功能的中草药，可制保健饮品；艾叶对微生物有一定的抑制作用，有研究用艾叶粥进行饮食疗法；黄荆具有消炎杀菌的功能；银杏叶中含有天然活性黄酮及苦内酯等与人体健康有益的多种成份，具有溶解胆固醇，扩张血管的作用，对改善脑功能障碍、动脉硬化、高血压、眩晕、耳鸣、头痛、老年痴呆、记忆力减退等有明显效果；根据《食品安全国家标准、食品添加剂使用标准》，薪草提取物可在豆腐类食品中作为稳定剂和凝固剂；酸化剂可以调节pH值，抑制腐败菌的生长，而且当用于豆腐的保鲜时，酸化剂还可以作为豆腐的凝固剂，使豆腐的质地细腻嫩滑。
上述豆制品保鲜剂的制备方法，包括以下步骤：
(1)将薪草、金银花、银杏叶、黄荆和艾叶加入水中浸泡1-3h，然后加热至沸腾后，继续加热20-40min，在55-75℃下保温1-3h，过滤，得到薪草提取物、金银花提取物、银杏叶提取物、黄荆提取物和艾叶提取物的混合溶液；
(2)将酸化剂加入步骤(1)中得到的混合溶液中，搅拌均匀后，得到所述的豆制品保鲜剂。
有益效果：1、本发明的豆制品保鲜剂安全，无毒副作用，对豆制品的保鲜效果好，有效抑制各种细菌的滋生；2、本发明所采用的中草药原料易得，来源广泛，价格便宜；3、生物防腐剂是天然产品，广谱高效、低毒、性能好；4、本发明的豆制品保鲜剂可应用于所有豆制品，而且使用非常方便，无需改变传统工艺，因此在豆制品保鲜技术中可以广泛的应用；5、制备豆制品的工艺简单，容易操作，条件温和，易于实现，有效降低成本。
具体实施方式
实施例1
豆制品保鲜剂的制备，包括以下步骤：
(1)将7g薪草、4g金银花、5g银杏叶、5g黄荆叶和0.8g艾叶加入200g水中浸泡3h，然后加热至沸腾后，继续加热40min，在75℃下保温1h，过滤，得到薪草提取物、金银花提取物、银杏叶提取物、黄荆提取物和艾叶提取物的混合溶液；
(2)将0.4gδ-葡糖糖酸内酯加入步骤(1)中得到的混合溶液中，搅拌均匀后，得到所述的豆制品保鲜剂。
将购得的豆腐均匀分成8份，每4份为一组。其中一组浸入该实施例制得的豆制品保鲜剂中2-5min；另一组为对照组，不做任何处理。将两组豆腐置于相同的环境中保存，温度为4℃。根据GB2711-2003《非发酵性豆制品及面筋卫生标准》中规定散装非发酵豆制品的菌落总数不得超过1×105CFU/g，按GB T4789-2008食品微生物学检验-细菌总数测定，我们对五种中草药综合细菌菌落测定结果和感官品质测定结果，可知：艾叶、金银花对豆腐干的防腐性能较好，采用本发明的中草药的混合物所制备的天然生物防腐剂对豆腐进行防腐保鲜效果最好。经本实施例制备的豆制品保鲜剂浸泡的豆腐12天后细菌没有显著生长，且仍有色泽正常、组织有弹性、并具有豆腐固有的香气，对照组3天后色泽暗淡、表面发粘、组织缺乏弹性、并有腥味；可见，本发明的保鲜剂有很好的保鲜效果。
实施例2
豆制品保鲜剂的制备，包括以下步骤：
(1)将4g薪草、5g金银花、5.5g银杏叶、3.5g黄荆茎和0.6g艾叶加入300g水中浸泡2h，然后加热至沸腾后，继续加热30min，在60℃下保温2h，过滤，得到薪草提取物、金银花提取物、银杏叶提取物、黄荆提取物和艾叶提取物的混合溶液；
(2)将0.6g柠檬酸加入步骤(1)中得到的混合溶液中，搅拌均匀后，得到所述的豆制品保鲜剂。
将购得的素鸡均匀分成8份，每4份为一组。其中一组浸入该实施例制得的豆制品保鲜剂中2-5min；另一组为对照组，不做任何处理。将两组素鸡置于相同的环境中保存，温度为4℃。根据GB2711-2003《非发酵性豆制品及面筋卫生标准》中规定散装非发酵豆制品的菌落总数不得超过1×105CFU/g，按GB T4789-2008食品微生物学检验-细菌总数测定，我们对五种中草药综合细菌菌落测定结果和感官品质测定结果，可知：艾叶、金银花对豆腐干的防腐性能较好，采用本发明的中草药的混合物所制备的天然生物防腐剂对素鸡进行防腐保鲜效果最好；经本实施例制备的豆制品保鲜剂浸泡的素鸡15天后细菌没有显著生长，且仍有色泽正常、并具有素鸡固有的香气，对照组5天后色泽暗淡、表面发粘、并有腥味；可见，本发明的保鲜剂有很好的保鲜效果。
实施例3
豆制品保鲜剂的制备，包括以下步骤：
(1)将6g薪草、5.5g金银花、6g银杏叶、4g黄荆叶和0.4g艾叶加入350g水中浸泡2.5h，然后加热至沸腾后，继续加热35min，在70℃下保温2.5h，过滤，得到薪草提取物、金银花提取物、银杏叶提取物、黄荆提取物和艾叶提取物的混合溶液；
(2)将0.5g苹果酸加入步骤(1)中得到的混合溶液中，搅拌均匀后，得到所述的豆制品保鲜剂。
将购得的豆腐干均匀分成8份，每4份为一组。其中一组均匀喷淋该实施例制得的豆制品保鲜剂；另一组为对照组，不做任何处理。将两组豆腐干置于相同的环境中保存，温度为4℃。根据GB2711-2003《非发酵性豆制品及面筋卫生标准》中规定散装非发酵豆制品的菌落总数不得超过1×105CFU/g，按GB T4789-2008食品微生物学检验-细菌总数测定，我们对五种中草药综合细菌菌落测定结果和感官品质测定结果，可知：艾叶、金银花对豆腐干的防腐性能较好，采用本发明的中草药的混合物所制备的天然生物防腐剂对豆腐干进行防腐保鲜效果最好；经本实施例制备的豆制品保鲜剂浸泡的豆腐干20天后细菌没有显著生长，且仍有色泽正常、组织有弹性、并具有豆腐干固有的香气，对照组7天后色泽暗淡、表面发粘、组织缺乏弹性、并有腥味；可见，本发明的保鲜剂有很好的保鲜效果。
实施例4
豆制品保鲜剂的制备，包括以下步骤：
(1)将2g薪草、6g金银花、7g银杏叶、3g黄荆叶与黄荆茎混合物和0.2g艾叶加入400g水中浸泡1h，然后加热至沸腾后，继续加热20min，在55℃下保温3h，过滤，得到薪草提取物、金银花提取物、银杏叶提取物、黄荆提取物和艾叶提取物的混合溶液；
(2)将0.7gδ-葡糖糖酸内酯加入步骤(1)中得到的混合溶液中，搅拌均匀后，得到所述的豆制品保鲜剂。
将购得的豆腐皮均匀分成8份，每4份为一组。其中一组喷淋该实施例制得的豆制品保鲜剂中2-5min；另一组为对照组，不做任何处理。将两组豆腐皮置于相同的环境中保存，温度为4℃。根据GB2711-2003《非发酵性豆制品及面筋卫生标准》中规定散装非发酵豆制品的菌落总数不得超过1×105CFU/g，按GB T4789-2008食品微生物学检验-细菌总数测定，我们对五种中草药综合细菌菌落测定结果和感官品质测定结果，可知：艾叶、金银花对豆腐干的防腐性能较好，采用本发明的中草药的混合物所制备的天然生物防腐剂对豆腐皮进行防腐保鲜效果最好；经本实施例制备的豆制品保鲜剂浸泡的豆腐皮20天后细菌没有显著生长，且仍有色泽正常、组织有弹性、并具有豆腐皮固有的香气，对照组8天后色泽暗淡、表面发粘、组织缺乏弹性、并有腥味；可见，本发明的保鲜剂有很好的保鲜效果。
Claims (6)
1.一种豆制品保鲜剂，其特征在于：按重量份数计，包括
2.根据权利要求1所述的豆制品保鲜剂，其特征在于：按重量份数计，包括
3.根据权利要求1所述的豆制品保鲜剂，其特征在于：按重量份数计，包括
4.根据权利要求1所述的豆制品保鲜剂，其特征在于：所述黄荆为黄荆叶和黄荆茎中的一种或两种。
5.根据权利要求1所述的豆制品保鲜剂，其特征在于：所述酸化剂为δ-葡糖糖酸内酯、柠檬酸和苹果酸中的一种或几种。
6.如权利要求1-5任一所述的豆制品保鲜剂的制备方法，其特征在于，包括以下步骤：
(1)将薪草、金银花、银杏叶、黄荆和艾叶加入水中浸泡1-3h，然后加热至沸腾后，继续加热20-40min，在55-75℃下保温1-3h，过滤，得到薪草提取物、金银花提取物、银杏叶提取物、黄荆提取物和艾叶提取物的混合溶液；
(2)将酸化剂加入步骤(1)中得到的混合溶液中，搅拌均匀后，得到所述的豆制品保鲜剂。
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