CN107518246A - 豆制品保鲜剂及其制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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百分比包括0.7‑1.4％的单甘脂、0.7‑1.4％的单月桂酸甘油酯、0.2‑0.4％的葡萄糖、0.04‑0.06％的食用酸、0.02‑0.04％的丙酸钙、0.05‑0.12％的山梨酸和/或山梨酸盐、0.2‑0.9％壳聚糖，余量为水；制备方法包括下步骤：(1)将壳聚糖和食用酸加入水中混匀；(2)将单甘脂、单月桂酸甘油酯加入，在55‑70℃的条件下混匀；(3)将剩余组分加入，混匀，得到所述的豆制品保鲜剂。本发明的豆制品保鲜剂能够有效地抑制腐败微生物的生长，延长保质期，且制备工艺简单，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，该豆制品保鲜剂成本低、保鲜效果好、应用广、无毒副作用，该豆制品保鲜剂的制备方法步骤简单，工艺条件温和，易于实现。
技术方案：本发明的豆制品保鲜剂，按重量百分比，包括0.7-1.4％的单甘脂、0.7-1.4％的单月桂酸甘油酯、0.2-0.4％的葡萄糖、0.04-0.06％的食用酸、0.02-0.04％的丙酸钙、0.05-0.12％的山梨酸和/或山梨酸盐、0.2-0.9％壳聚糖，余量为水。
所述的豆制品保鲜剂，按重量百分比，包括1.0％的单甘脂、1.2％的单月桂酸甘油酯、0.25％的葡萄糖、0.05％的食用酸、0.025％的丙酸钙、0.07％的山梨酸及其山梨酸盐、0.4％壳聚糖，余量为水。
所述的豆制品保鲜剂，按重量百分比，包括1.2％的单甘脂、1.0％的单月桂酸甘油酯、0.3％的葡萄糖、0.045％的食用酸、0.035％的丙酸钙、0.09％的山梨酸及其山梨酸盐、0.7％壳聚糖，余量为水。
上述的豆制品保鲜剂中，所述食用酸为柠檬酸、乳酸、酒石酸、苹果酸和醋酸中的一种或几种。
上述的豆制品保鲜剂中，所述山梨酸盐为山梨酸钾和山梨酸钠中的一种或两种。
其中单月桂酸甘油脂是一种亲酯性的非离子型表面活性剂，是天然存在于一些植物中的化合物，可作为食品的杀菌剂；单甘脂也是一种非离子型的表面活性剂，既有亲水基团又有亲油基团，具有很好的乳化消泡作用；壳聚糖是《食品添加剂使用卫生标准》(GB2760-2007)批准使用的被膜剂；壳聚糖是一类广泛存在于甲壳动物和节肢动物以及细菌细胞壁中的多糖类化合物，本身无味、无毒无害，对腐败菌、致病菌，包括大肠杆菌、枯草杆菌、葡萄球菌、黑曲霉、假丝酵母都有抑制作用，并且具有良好的成膜性，可将食品营养物质与空气或微生物隔离，延缓氧化和感染，在酸化条件下，壳聚糖很好的深入豆制品，有效起到杀菌保鲜作用。
山梨酸及山梨酸盐对细菌、霉菌、酵母菌均有抑制作用，壳聚糖对大肠杆菌、枯草杆菌、葡萄球菌、黑曲霉、假丝酵母都有抑制作用，二者的协同增效原理和固定化成膜原理交互作用实现全面、高效的抑菌效果。
上述的豆制品保鲜剂的制备方法，包括以下步骤：
(1)将壳聚糖和食用酸加入水中，搅拌2h混匀，得到酸化的壳聚糖溶液；
(2)将单甘脂、单月桂酸甘油酯加入步骤(1)中得到的酸化的壳聚糖溶液中，在55-70℃的条件下，搅拌2h混匀，降温至20-30℃，得到油混物；
(3)最后将葡萄糖、山梨酸和/或山梨酸盐、丙酸钙加入步骤(2)中得到的油混物中，搅拌混匀，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不但能够有效地抑制豆制品中腐败微生物的生长，延长豆制品的保质期，而且具有很好的消泡效果；2、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；3、豆制品保鲜剂安全高效；4、豆制品保鲜剂制备工艺简单，容易操作，条件温和，易于实现。
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2g壳聚糖和0.6g柠檬酸加入974g水中，搅拌2h混匀，得到酸化的壳聚糖溶液；
(2)将7g单甘脂、14g单月桂酸甘油酯加入步骤(1)中得到的酸化的壳聚糖溶液中，在55℃的条件下，搅拌2h混匀，降温至20℃，得到油混物；
(3)最后将2g葡萄糖、0.5g山梨酸、0.2g丙酸钙加入步骤(2)中得到的油混物中，搅拌混匀，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，每天测定微生物指标和感官质量；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壳聚糖和0.5g乳酸加入970g水中，搅拌2h混匀，得到酸化的壳聚糖溶液；
(2)将10g单甘脂、12g单月桂酸甘油酯加入步骤(1)中得到的酸化的壳聚糖溶液中，在60℃的条件下，搅拌2h混匀，降温至25℃，得到油混物；
(3)最后将2.5g葡萄糖、0.7g山梨酸钾、0.25g丙酸钙加入步骤(2)中得到的油混物中，搅拌混匀，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，每天测定微生物指标和感官质量；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7g壳聚糖和0.45g酒石酸加入966g水中，搅拌2h混匀，得到酸化的壳聚糖溶液；
(2)将12g单甘脂、10g单月桂酸甘油酯加入步骤(1)中得到的酸化的壳聚糖溶液中，在65℃的条件下，搅拌2h混匀，降温至27℃，得到油混物；
(3)最后将3g葡萄糖、0.9g山梨酸钠、0.35g丙酸钙加入步骤(2)中得到的油混物中，搅拌混匀，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，每天测定微生物指标和感官质量；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9g壳聚糖和0.4g苹果酸加入964g水中，搅拌2h混匀，得到酸化的壳聚糖溶液；
(2)将14g单甘脂、7g单月桂酸甘油酯加入步骤(1)中得到的酸化的壳聚糖溶液中，在70℃的条件下，搅拌2h混匀，降温至30℃，得到油混物；
(3)最后将4g葡萄糖、1.2g山梨酸、0.4g丙酸钙加入步骤(2)中得到的油混物中，搅拌混匀，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GBT4789-2008食品微生物学检验-细菌总数测定，每天测定微生物指标和感官质量；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：按重量百分比，包括0.7-1.4％的单甘脂、0.7-1.4％的单月桂酸甘油酯、0.2-0.4％的葡萄糖、0.04-0.06％的食用酸、0.02-0.04％的丙酸钙、0.05-0.12％的山梨酸和/或山梨酸盐、0.2-0.9％壳聚糖，余量为水。
2.根据权利要求1所述的豆制品保鲜剂，其特征在于：按重量百分比，包括1.0％的单甘脂、1.2％的单月桂酸甘油酯、0.25％的葡萄糖、0.05％的食用酸、0.025％的丙酸钙、0.07％的山梨酸及其山梨酸盐、0.4％壳聚糖，余量为水。
3.根据权利要求1所述的豆制品保鲜剂，其特征在于：按重量百分比，包括1.2％的单甘脂、1.0％的单月桂酸甘油酯、0.3％的葡萄糖、0.045％的食用酸、0.035％的丙酸钙、0.09％的山梨酸及其山梨酸盐、0.7％壳聚糖，余量为水。
4.根据权利要求1所述的豆制品保鲜剂，其特征在于：所述食用酸为柠檬酸、乳酸、酒石酸、苹果酸和醋酸中的一种或几种。
5.根据权利要求1所述的豆制品保鲜剂，其特征在于：所述山梨酸盐为山梨酸钾和山梨酸钠中的一种或两种。
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)将壳聚糖和食用酸加入水中，搅拌2h混匀，得到酸化的壳聚糖溶液；
(2)将单甘脂、单月桂酸甘油酯加入步骤(1)中得到的酸化的壳聚糖溶液中，在55-70℃的条件下，搅拌2h混匀，降温至20-30℃，得到油混物；
(3)最后将葡萄糖、山梨酸和/或山梨酸盐、丙酸钙加入步骤(2)中得到的油混物中，搅拌混匀，得到所述的豆制品保鲜剂。
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| CN111000111A (zh) * | 2019-11-25 | 2020-04-14 | 四川玉露春回生物科技有限公司 | 一种豆制品复合生物保鲜剂及其制备方法和应用 |
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