CN107518069A - 植物粘液保鲜乳液的制备方法及其应用 - Google Patents
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种植物粘液保鲜乳液的制备方法及其应用。具体包括:从可食性植物中提取粘液质,并经过护色处理、干燥得到粘液质粉末,然后加水、乳化剂、抗氧化剂搅拌,得到稳定的乳液,将本乳液应用于水果和蔬菜的保鲜,尤其是鲜切水果和蔬菜的保鲜,防止其在储藏过程中发生变质腐烂,延长保质期,同时其可直接食用,相比较化学添加剂具有更安全的优点。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种植物粘液保鲜乳液的制备及其应用。
背景技术
植物粘液是其种子、果实、根、茎中存在的一类与树胶结构相似的多糖类物质,多存于植物薄壁组织的粘液细胞内,其主要成分为多糖蛋白复合物,目前国内外对植物粘液多糖杀菌免疫、降低血糖和胆固醇等方面做了大量研究,并取得了较好的成果。同时对植物粘液的研究主要集中于粘液的分离纯化、结构与表征,以及粘液乳化性能分析。近年来有研究者证实植物粘液具备一定的降血压活性和抗氧化活性,想必其在鲜切果蔬的保鲜方面也有一定的成效。
随着人们生活水平的提高、生活节奏的加快,以及环保意识的提高,鲜切果蔬已经成为一种消费时尚。鲜切果蔬因其本身具有的生物学特性,在加工及贮藏过程中很容易发生褐变、还原糖的积累及营养物质流失等问题,严重影响了其工业化生产。鲜切保鲜能够使其更广泛的应用于家庭、快餐、宾馆、饭店或进一步加工,节省了时间,降低了产品运输费用及垃圾处理费用,符合现代消费趋势,具有广阔的发展前景。
目前鲜切果蔬的保鲜研究主要集中在化学褐变抑制剂及物理处理方法,比如马铃薯抗褐变的方法主要有物理方法和化学方法,物理方法如微波、烫漂、蒸汽处理及驱逐或隔绝氧等。热处理使酶变性的同时,也会导致质地软化,风味降低而且易为微生物感染。化学方法主要局限于抗氧化剂与酸性物质的研究上,比如抗坏血酸、柠檬酸、亚硫酸盐等来控制马铃薯产品的褐变,其他抗褐变抑制剂则涉及较少。由于亚硫化物食品安全性所引发的问题,目前对非亚硫酸盐类抗褐变剂进行了大量研究。
发明内容
本发明公开了一种植物粘液保鲜乳液的制备方法及其应用,包括:可食性植物粘液的提取、护色处理、冻干、粘液质乳液的制备、稳定化及其在果蔬中的保鲜应用,尤其是鲜切水果和蔬菜的保鲜,降低其在储藏过程中发生食物变质腐烂,而且可直接食用,相比较化学添加剂具有更安全的优点。
本发明所述植物粘液保鲜乳液的制备方法,具体步骤如下:
(1)选购新可食性的植物原料洗净切块,用质量分数为1%的护色剂浸泡1h后进行均质处理;
(2)将均质后的原料按1:1加入蒸馏水浸提,提取温度为30~55℃、提取时间30~100min、提取pH为7.0~9.0;
(3)浸提后的混合物在转速为5000r/min下离心10min,离心后取上清液进行冷冻干燥或喷雾干燥,得到植物粘液质提取物的干粉,置于干燥器中保存;
(4)取100mL蒸馏水,分别加入1g粘液质干粉、0.5~1g乳化剂和0.05~2g抗氧化剂,搅拌形成稳定的保鲜乳液。
优选地,所述用量,粘液质干粉:乳化剂:抗氧化剂=1:0.5:0.75。
本发明中,所述步骤(1)中的植物原料包括山药、仙人掌、芦荟、秋葵、银耳中的一种或几种原料的混合。
本发明中,所述步骤(1)中,护色剂包括亚硫酸钠、亚硝酸钠、亚硫酸氢钠、柠檬酸、抗坏血酸中的一种或几种混合。
本发明中,所述步骤(4)的乳化剂包括丙三醇、吐温80、吐温20、大豆磷脂、蔗糖酯、山梨糖醇脂、月桂酸单甘油酯、丙二醇脂肪酸酯种的一种或几种混合。
本发明中,所述步骤(4)的抗氧化剂包括山梨醇、维生素C、维生素E、茶多酚中的一种或几种。
本发明还公开了采用上述方法制得的植物粘液保鲜乳液在果蔬保鲜中的应用。例如,将鲜切马铃薯片完全浸泡在步骤(4)制得的可食性植物粘液保鲜乳液中,夏季室温下储藏,可延长鲜切马铃薯保鲜至5天。
附图说明
图1为本发明实施例1不同配比保鲜乳液对马铃薯色差的影响曲线;
图2为本发明实施例1不同配比保鲜乳液对马铃薯失重率的影响曲线;
图3为本发明实施例1不同配比保鲜乳液对马铃薯中还原糖的变化曲线。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1山药粘液保鲜乳液的制备
(1)选购新鲜、无病斑、皮薄肉厚的山药,洗净后去皮切块;
(2)用1%亚硫酸钠浸泡1h进行护色处理,再均质;
(3)均质后的浆液置于容器中,加入蒸馏水浸提处理,提取温度为30~55℃、提取时间30~100min、提取pH为7.0~9.0,料水比为1:1;
(4)浸提后滤液进行离心,转速为5000r/min,时间为10min,取上清液,真空冻干,得到粘液冻干粉,置于干燥器中保存。
(5)取100mL蒸馏水,分别按下表1所述加入粘液质干粉、丙三醇和D-山梨醇,得到五组山药粘液保鲜乳液。
表1 山药粘液保鲜乳液的配比
对上述实施例1制备得到的五组山药粘液保鲜乳液进行应用测试。
首先,取新鲜马铃薯,洗净、去皮、去芽眼,然后切片。取等量马铃薯切片,分别浸泡在上述五种复配保鲜乳液中,并设置未经保鲜剂涂覆的空白样组,记为a。每天测定马铃薯切片的色差、失重率和还原糖的积累量,以及该保鲜乳液的稳定性。
如图1所示,在整个实验过程中,发现对照组与所有处理组之间都有显著差异(P<0.05),所有实验组在保藏第五天L*值分别为51.89,57.03,60.9,68.7,63.37,62.43,处理组之间也有显著差异(P<0.05),并且,组别d的涂层效果最好,只将色差值L*降低到68.7。
如图2所示,选择大小一致的切片测定失重率,避免由于表面积,厚度不一致而在保鲜过程中所引起的差别。在整个实验过程中,处理组的失重率始终低于空白对照组,第五天所有马铃薯切片的失重率分别为62.80%,50.43%,40.11%,33.03%,43.60%,43.97%。对整个实验组的数据进行处理分析,空白组与处理组都存在显著差异(P<0.05),实验组d与其他实验组存在显著差异(P<0.05),保鲜效果最好,失重率由空白组的66.78%降低到49.87%。而除此之外,其他处理之间无显著差异(P>0.05)。
如图3所示,在整个实验过程中,经过处理的马铃薯切片中的还原糖含量始终低于空白对照组,并且随着保藏时间的增加,经过处理的马铃薯切片中所积累的还原糖含量与空白组中的还原糖的差距呈增大趋势。保鲜第五天,空白组的还原糖含量达到10.30%,各处理的还原糖含量分别达到8.62%,7.59%,6.40%,7.99%,8.26%。通过对整个实验组还原糖含量的数据分析,经过D-山梨醇复配的山药粘液涂层能过抑制土豆切片在保鲜过程中还原糖的积累,其中组别d的涂层保鲜效果最佳,与其他实验组存在显著差异(P<0.05)。
下表2为实施例1所述山药粘液保鲜乳液一周内zeta(mV)电位的变化:
下表3为实施例1所述山药粘液保鲜乳液一周内粒径(nm)的变化:
如表2所示,其为测量本发明实施例1所述山药粘液保鲜乳液的乳化性指标的结果,用于分析该保鲜乳液的稳定性。分析表2可知,在第七天,处理组电位分别为-23.1 mV,-30.4mV,-35.2 mV,-26.7 mV,-28.1 mV,组别d的电位值最高。然而仅凭zeta电位不能确定粘液的稳定性,因此,对各实验组的粘液测量粒径大小。分析表3可得,山药粘液粒径大小受到D-山梨醇添加量的影响,在第七天,处理组粒径大小分别为1389.1nm,930.2nm,876.1nm,1107.3nm,1498.3nm,通过数据分析发现,组别d的粘液粒径最低,与其他组存在显著差异(P<0.05)。综合分析粘液电位与粒径大小,组别d的乳化性能最好,粘液性质最稳定。
实施例2
采用与实施例1相同的方法制备保鲜乳液,其不同点在于,选用新鲜仙人掌和芦荟,采用1%的亚硝酸钠做护色剂,提取温度为50℃、提取时间60min、提取pH为8.0;选用1g的吐温80和大豆磷脂混合乳化剂,0.05g的维生素C。
实施例3
采用与实施例1相同的方法制备保鲜乳液,其不同点在于,选用新鲜山药和秋葵,采用1%的亚硫酸氢钠和柠檬酸做护色剂,提取温度为30℃、提取时间50min、提取pH为7.0;选用1g的吐温20、蔗糖酯和山梨糖醇酯做混合乳化剂,0.75g的维生素E和D-山梨醇做混合抗氧化剂。
实施例4
采用与实施例1相同的方法制备保鲜乳液,其不同点在于,选用新鲜仙人掌、秋葵和银耳,采用1%的抗坏血酸做护色剂,提取温度为55℃、提取时间100min、提取pH为9.0;选用1g月桂酸单甘油酯和1g的茶多酚配置保鲜乳液。
实施例5
采用与实施例1相同的方法制备保鲜乳液,其不同点在于,选用新鲜芦荟,采用1%的亚硫酸钠做护色剂,提取温度为30℃、提取时间30min、提取pH为7.0;选用1g丙二醇脂肪酸酯,2g的茶多酚、D-山梨醇混合抗氧化剂配置保鲜乳液。
Claims (8)
1.一种植物粘液保鲜乳液的制备方法,具体步骤如下:
(1)选购新鲜可食性的植物原料洗净切块,用质量分数为1%的护色剂浸泡1h后进行均质处理;
(2)将均质后的原料按1:1加入蒸馏水浸提,提取温度为30~55℃、提取时间30~100min、提取pH为7.0~9.0;
(3)浸提后的混合物在转速为5000r/min下离心10min,离心后取上清液进行冷冻干燥或喷雾干燥,得到植物粘液质提取物的干粉,置于干燥器中保存;
(4)取100mL蒸馏水,分别加入1g粘液质干粉、0.5~1g乳化剂和0.05~2g抗氧化剂,搅拌形成稳定的保鲜乳液。
2.根据权利要求1所述的植物粘液保鲜乳液的制备方法,其特征在于,所述粘液质干粉:乳化剂:抗氧化剂=1:0.5:0.75。
3.根据权利要求1所述的植物粘液保鲜乳液的制备方法,其特征在于,步骤(1)中的植物原料包括山药、仙人掌、芦荟、秋葵、银耳中的一种或几种原料的混合。
4.根据权利要求1所述的植物粘液保鲜乳液的制备方法,其特征在于,所述步骤(1)中,护色剂包括亚硫酸钠、亚硝酸钠、亚硫酸氢钠、柠檬酸、抗坏血酸中的一种或几种混合。
5.根据权利要求1所述的植物粘液保鲜乳液的制备方法,其特征在于,步骤(4)的乳化剂包括丙三醇、吐温80、吐温20、大豆磷脂、蔗糖酯、山梨糖醇脂、月桂酸单甘油酯、丙二醇脂肪酸酯中一种或几种混合。
6.根据权利要求1所述的植物粘液保鲜乳液的制备方法,其特征在于,步骤(4)的抗氧化剂包括山梨醇、维生素C、维生素E、茶多酚中的一种或几种。
7.一种权利要求1-6任一项所述方法制备得到的植物粘液保鲜乳液。
8.一种权利要求7所述植物粘液保鲜乳液在果蔬保鲜中的应用。
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