CN108065168A - A kind of steamed bean curd roll composite antistaling agent and its preparation and application based on microcapsules technology - Google Patents
A kind of steamed bean curd roll composite antistaling agent and its preparation and application based on microcapsules technology Download PDFInfo
- Publication number
- CN108065168A CN108065168A CN201711376481.6A CN201711376481A CN108065168A CN 108065168 A CN108065168 A CN 108065168A CN 201711376481 A CN201711376481 A CN 201711376481A CN 108065168 A CN108065168 A CN 108065168A
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- China
- Prior art keywords
- antistaling agent
- bean curd
- curd roll
- microcapsules
- steamed bean
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- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 131
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 117
- 239000003094 microcapsule Substances 0.000 title claims abstract description 90
- 238000005516 engineering process Methods 0.000 title claims abstract description 32
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 148
- 239000004310 lactic acid Substances 0.000 claims abstract description 74
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 74
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 27
- 229920001661 Chitosan Polymers 0.000 claims abstract description 25
- 239000010634 clove oil Substances 0.000 claims abstract description 25
- 108010039918 Polylysine Proteins 0.000 claims abstract description 24
- 229940037003 alum Drugs 0.000 claims abstract description 24
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000002502 liposome Substances 0.000 claims abstract description 21
- 239000001632 sodium acetate Substances 0.000 claims abstract description 19
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 18
- 235000012000 cholesterol Nutrition 0.000 claims abstract description 12
- 238000002390 rotary evaporation Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims description 26
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 23
- 235000014347 soups Nutrition 0.000 claims description 18
- 235000013336 milk Nutrition 0.000 claims description 17
- 239000008267 milk Substances 0.000 claims description 17
- 210000004080 milk Anatomy 0.000 claims description 17
- 239000007921 spray Substances 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 235000015067 sauces Nutrition 0.000 claims description 8
- 239000002904 solvent Substances 0.000 claims description 8
- -1 by weight percentage Substances 0.000 claims description 4
- 235000011127 sodium aluminium sulphate Nutrition 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000002775 capsule Substances 0.000 claims 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 210000002706 plastid Anatomy 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 235000017281 sodium acetate Nutrition 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 8
- 244000005700 microbiome Species 0.000 abstract description 6
- 230000000845 anti-microbial effect Effects 0.000 abstract description 5
- 150000003840 hydrochlorides Chemical class 0.000 abstract 1
- 238000002604 ultrasonography Methods 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 19
- 239000003755 preservative agent Substances 0.000 description 8
- 230000002335 preservative effect Effects 0.000 description 8
- 238000004321 preservation Methods 0.000 description 7
- 238000003860 storage Methods 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 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 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical compound CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000009545 invasion Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000205585 Aquilegia canadensis Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 239000000592 Artificial Cell Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241001183967 Isodon Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- 241001499733 Plantago asiatica Species 0.000 description 1
- 240000001949 Taraxacum officinale Species 0.000 description 1
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicinal Preparation (AREA)
Abstract
The present invention provides a kind of steamed bean curd roll composite antistaling agent and its preparation and application, preparation method based on microcapsules technology：Nano liposomes are formed after the soft phosphatide of soybean is mixed with cholesterol, add in the chloroformic solution containing clove oil and firewood grass extract, for ultrasound while chitosan solution is added dropwise, rotary evaporation obtains the antistaling agent containing microcapsules on one side；After lactic acid is added to the water, sodium Diacetate, alum, ε polylysine hydrochlorides are sequentially added, is mixed up to the antistaling agent containing lactic acid；The two forms the steamed bean curd roll composite antistaling agent based on microcapsules technology.Then the antistaling agent containing microcapsules and the antistaling agent containing lactic acid respectively pre-process steamed bean curd roll core and skin, steamed bean curd roll post-processes after preparing completion through the antistaling agent containing lactic acid, obtains finished product.The inside and outside of steamed bean curd roll prepared by the present invention all contains antistaling agent, can both prevent from being encroached on be subject to microorganism in environment, can also slowly discharge antimicrobial component during transporting and preserving, further improve the fresh-keeping timeliness of steamed bean curd roll.
Description
Technical field
The invention belongs to steamed bean curd roll antistaling agent field of material technology, and in particular to a kind of steamed bean curd roll compounding based on microcapsules technology
Antistaling agent and its preparation and application.
Background technology
Bean product are non-fermented type packaging bean products, are using soybean as raw material, pass through instant food made of certain technique
Product mainly have the kinds such as soft beancurd, dry bean curd, steamed bean curd roll, plain chop, the old dry, vegetarian ham of oil, and soybean-source is extensive, contains in soybean
Abundant protein, oil quality is excellent, and unrighted acid accounts for more than 80%, and linoleic acid average content reaches necessary to human body
50.8%, and soybean is easily absorbed by the body, and digestibility is up to 9.75%, and having prevents cholesterol from depositing, preventing in the blood vessel
The only effect of arteriosclerosis.Therefore, bean product are wide in variety with its, convenient, features good taste, and nutritive value is high, becomes
People house, the indispensable food of tourism, it is very popular.
But the processing technology of bean product is simple at present, mostly based on the production of homecraft workshop, not only yield is few, but also
Processing environment is simple and crude, and sanitary condition is poor, and bean product is caused easily to be polluted be subject to microorganism, and Keep the quality and freshness is into main problem.
Enterprise is mostly to improve the storage period of bean product by adding chemical preservative at present, fresh-keeping even with excessive non-edible-type
Agent or high-temperature sterilization, radiation, refrigeration, sterilization processing by way of, these preservation methods are not only difficult to keep bean product
Original flavor, and bargain price is expensive, adds cost or even the health of harmful to human.Chinese patent CN 1315406C
A kind of disclosed bean product preservation technology and fresh-keeping coagulator, the preservation method are citric acid, lactic acid, the winestone with chitosan
Acid, malic acid, the acid solution of acetic acid and phosphoric acid replace some or all of traditional coagulator, in acid coagulant δ-Portugal
It is bean curd solidification under the action of grape saccharic acid lactones, is homogeneously added into preservative material chitosan during bean curd solidifies
Into bean curd, the effective shelf-life for extending bean curd and shelf life.Chinese patent CN 101756341B are disclosed non-for tradition
The antistaling agent and preservation method of fermented bean products, the antistaling agent for preparing of the present invention include antistaling agent A and antistaling agent B, in antistaling agent A
Including nisin, potassium sorbate, vitamin C and water, antistaling agent B is that lactic acid/citric acid/acetic acid of chitosan-containing is water-soluble
Liquid, application method are that after antistaling agent A and antistaling agent B are boiled cooling respectively, antistaling agent A first is sufficiently impregnated bean product or spray
It drenches on the surface of bean product, drains, antistaling agent B is then sufficiently impregnated bean product or spray in the surface of bean product, drip again
It is dry.The antistaling agent is using synergistic principle and film-forming principle, utilizes the sterilization antibacterial of natural active matter, anti-oxidant
Property and film forming, realize it is synergistic, have complementary advantages, realize that bean curd insures 8 days, guarantees the quality 10 days.Chinese patent CN
A kind of biological preservative and application disclosed in 102406217B and bean product antiseptic fresh-keeping technology, the biological preservative include
Honeysuckle, folium artemisiae argyi, Asiatic plantain, the water extract of rabdosia lophanthide and dandelion Chinese herbal medicine, after middle medicinal herbs water extract is diluted, by beans
Product impregnates boil in the solution, further takes out drying, obtains finished product.From the above-mentioned prior art, in order to find both green peaces
Complete and effective bean product preservative, natural green antibacterial material become the research hotspot of bean product preservative, but at present
Antistaling agent is in the majority both for all bean product or for the research in terms of beancurd fresh keeping, for the antistaling agent side of steamed bean curd roll
The research in face is actually rare, and steamed bean curd roll is different from bean curd, is using the skin of soya-bean milk as major ingredient, and moisture is low, and quality is close, will not be as beans
It is rotten broken like that, therefore easily it is subject to larger load-bearing and extruding in transportational process, Conservation environment also has very big difference,
It is more prone to be polluted be subject to microorganism, therefore specific steamed bean curd roll antistaling agent also seems very necessary.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of steamed bean curd roll composite antistaling agents and its system based on microcapsules technology
Standby and application method with nano liposomes and is shell, and clove oil and firewood grass extract are core preparation containing the fresh-keeping of microcapsules
Agent pre-processes steamed bean curd roll core, with lactic acid, sodium Diacetate, alum, epsilon-polylysine hydrochloride prepare containing the fresh-keeping of lactic acid
Agent pre-processes steamed bean curd roll skin；Steamed bean curd roll post-processes after preparing completion through the antistaling agent containing lactic acid, obtains finished product.Present invention system
The inside and outside of standby steamed bean curd roll all contains antistaling agent, can both prevent from being encroached on be subject to microorganism in environment, can also transport
Antimicrobial component is slowly discharged during defeated and preservation, further improves the fresh-keeping timeliness of steamed bean curd roll.
In order to solve the above technical problems, the technical scheme is that：
A kind of steamed bean curd roll composite antistaling agent based on microcapsules technology, which is characterized in that the element based on microcapsules technology
Chicken composite antistaling agent include the antistaling agent containing microcapsules and the antistaling agent containing lactic acid, the antistaling agent containing lactic acid include lactic acid,
Sodium Diacetate, alum and epsilon-polylysine hydrochloride, in the antistaling agent containing microcapsules the shell of microcapsules for chitosan and
Nano liposomes, sandwich layer are clove oil and firewood grass extract.
As the preferred of above-mentioned technical proposal, the component in the antistaling agent containing lactic acid, by weight percentage, water
82%-89%, lactic acid 10%-15%, sodium Diacetate 1%-2%, alum 0.5%-1%, epsilon-polylysine hydrochloride 0.1%-
0.5%.
The present invention also provides a kind of preparation methods of the steamed bean curd roll composite antistaling agent based on microcapsules technology, it is characterised in that：
Comprise the following steps：
(1) the soft phosphatide of soybean and cholesterol are formed into nano liposomes after mixing, added in containing clove oil and firewood grass
The chloroformic solution of extract after mixing, is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains
Antistaling agent containing microcapsules；
(2) lactic acid is added to the water after mixing, sequentially adds sodium Diacetate, alum, epsilon-polylysine hydrochloride, fill
Divide mixing to get the antistaling agent containing lactic acid；
(3) antistaling agent containing microcapsules prepared by step (1) is mixed with the antistaling agent containing lactic acid prepared by step (2)
The steamed bean curd roll composite antistaling agent based on microcapsules technology is obtained after even.
As the preferred of above-mentioned technical proposal, in the step (1), the mass ratio 5 of the soft phosphatide of soybean and cholesterol:1.
As the preferred of above-mentioned technical proposal, in the step (1), the chloroformic solution containing clove oil and firewood grass extract
The volume ratio of middle clove oil and firewood grass extract is 1:0.5-0.8.
As the preferred of above-mentioned technical proposal, in the step (1), the mass ratio of nano liposomes and chitosan is 1:1.
As the preferred of above-mentioned technical proposal, in the step (1), the wall thickness of microcapsules is in the antistaling agent containing microcapsules
5-100 μm, the sum of weight of clove oil and firewood grass extract accounts for the 20-35% of microcapsules total weight in microcapsules.
As the preferred of above-mentioned technical proposal, in the step (2), the component in the antistaling agent containing lactic acid, by weight hundred
Divide than meter, water 82%-89%, lactic acid 10%-15%, sodium Diacetate 1%-2%, alum 0.5%-1%, epsilon-polylysine hydrochloric acid
Salt 0.1%-0.5%.
The present invention also provides a kind of application methods of the steamed bean curd roll composite antistaling agent based on microcapsules technology, it is characterised in that：
Comprise the following steps：
(1) skin of soya-bean milk that thickness is 2-3mm is cut into long 10-15cm, the rectangle of wide 8-10cm, sprinkling or dipping contain
The antistaling agent of microcapsules, drains, the steamed bean curd roll core pre-processed；
(2) skin of soya-bean milk that thickness is 2-3mm is cut into the square of long 15-20cm, the guarantor of sprinkling or dipping containing lactic acid
It fresh dose, drains, the steamed bean curd roll skin pre-processed；
(3) the steamed bean curd roll skin for the pretreatment for preparing step (1) impregnates in soup, pretreatment prepared by step (2)
Steamed bean curd roll wicking surface smears sauce, and after fully penetrated, by treated, steamed bean curd roll core is rolled into the steamed bean curd roll suitcase after cylinder soaks soup
It wraps up in, then is tightened with cloth, bound with cotton rope, boiled in soup, taken the dish out of the pot, cooled down, then immerse 5-10s in the antistaling agent containing lactic acid,
It takes out, dries, be placed in freezer or room temperature and store.
As the preferred of above-mentioned technical proposal, in the step (2), the content of microcapsules is in the steamed bean curd roll core of pretreatment
0.5-1.5wt%.
Compared with prior art, the invention has the advantages that：
(1) the steamed bean curd roll composite antistaling agent based on microcapsules technology prepared by the present invention includes the antistaling agent containing microcapsules and contains
The antistaling agent of lactic acid, wherein the shell of microcapsules is chitosan and nano liposomes in the antistaling agent containing microcapsules, sandwich layer is fourth
Essential oil and firewood grass extract, chitosan are food-grade fruit glaze agents, and chitosan not only has good film forming, also with antibacterial
Antibacterial effect, nano liposomes are artificial cell membrane, have biocompatibility, therefore may be used to protect embedding in food
Active material, clove oil and firewood grass extract are all Chinese herbal medicine extract, and broad-spectrum sterilization effect is good, and firewood grass has steady
Qualitative and coagulability can promote the steamed bean curd roll of the loosely organized breakage in transportational process to carry out secondary solidification, ensure the product of steamed bean curd roll
Matter and flavor, therefore the present invention pre-processes the antistaling agent containing microcapsules and steamed bean curd roll core, is embedded in inside steamed bean curd roll, from inside
Antibiotic property and stability are provided for a long term, prevents the invasion of microorganism, the fresh-keeping duration of steamed bean curd roll is remarkably improved, is also possible to prevent
It is loosely organized in transportational process, influence the taste and flavor of steamed bean curd roll, the comprehensive quality for ensureing steamed bean curd roll.
(2) the steamed bean curd roll composite antistaling agent based on microcapsules technology prepared by the present invention includes the antistaling agent containing microcapsules and contains
The antistaling agent of lactic acid, wherein the antistaling agent containing lactic acid includes lactic acid, sodium Diacetate, alum and epsilon-polylysine hydrochloride, lactic acid
There is good inhibitory action to gram-positive bacteria, and can be absorbed by the body as nutriment, it is secondary without any poison
Effect, and common sodium Diacetate, sodium Diacetate, alum and epsilon-polylysine hydrochloride chemical-biological preservative collective effect,
Synergistic effect is apparent, and the Antimicrobial preservative performance being remarkably improved outside steamed bean curd roll prevents the invasion of microorganism in environment.
(3) antistaling agent prepared by the present invention carries out steamed bean curd roll integrated protection from the inside and outside of steamed bean curd roll, and in view of element
Situation about occurring in the process is being transported and preserved to chicken, and microcapsules technology is introduced wherein, can slowly be discharged for a long time from inside anti-
Bacterium ingredient prevents the decline of the antibiotic property caused by the loss of antistaling agent during the transport and preservation, influences fresh-keeping duration, and this
The preparation method of antistaling agent prepared by invention is simple, and controllability is strong.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be described in detail, herein illustrative examples and explanation of the invention
For explaining the present invention, but it is not as a limitation of the invention.
Embodiment 1：
(1) by the soft phosphatide of soybean and cholesterol according to mass ratio 5:Nano liposomes are formed after 1 mixing, are added in containing volume ratio
For 1:0.5 clove oil and the chloroformic solution of firewood grass extract, after mixing, according to the matter of nano liposomes and chitosan
Amount is than being 1:1, it is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains the antistaling agent containing microcapsules,
In, the wall thickness of microcapsules is 5- μm in the antistaling agent containing microcapsules, total matter of clove oil and firewood grass extract in microcapsules
It is 20% to measure fraction.
(2) after lactic acid being added to the water mixing, sodium Diacetate, alum, epsilon-polylysine hydrochloride are sequentially added, it is fully mixed
It closes to get the antistaling agent containing lactic acid, wherein, the component in the antistaling agent containing lactic acid, in percentage terms, lactic acid 10%%, double second
Sour sodium 1%%, alum 0.5%%, epsilon-polylysine hydrochloride 0.1%, surplus are water.
(3) skin of soya-bean milk that thickness is 2mm being cut into long 10cm, the rectangle of wide 8cm sprays the antistaling agent containing microcapsules,
Wherein, the content of microcapsules is 0.5wt% in the steamed bean curd roll core of pretreatment, is drained, thickness is by the steamed bean curd roll core pre-processed
The skin of soya-bean milk of 2mm is cut into the square of long 15cm, sprays the antistaling agent containing lactic acid, drains, the steamed bean curd roll skin pre-processed.
(4) the steamed bean curd roll skin of pretreatment in soup is impregnated, the steamed bean curd roll wicking surface of pretreatment is smeared into sauce, treats fully to ooze
After thoroughly, by treated, steamed bean curd roll core is rolled into primitive axis shape, and with treated, steamed bean curd roll suitcase is wrapped up in, then is tightened with cloth, is bound with cotton rope,
Boil, take the dish out of the pot in soup, it is cold go after, then immerse 5s in the antistaling agent containing lactic acid, take out, dry, be placed in freezer or room temperature
Storage.
Embodiment 2：
(1) by the soft phosphatide of soybean and cholesterol according to mass ratio 5:Nano liposomes are formed after 1 mixing, are added in containing volume ratio
For 1:0.8 clove oil and the chloroformic solution of firewood grass extract, after mixing, according to the matter of nano liposomes and chitosan
Amount is than being 1:1, it is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains the antistaling agent containing microcapsules,
In, the wall thickness of microcapsules is 100 μm in the antistaling agent containing microcapsules, total matter of clove oil and firewood grass extract in microcapsules
It is 35% to measure fraction.
(2) after lactic acid being added to the water mixing, sodium Diacetate, alum, epsilon-polylysine hydrochloride are sequentially added, it is fully mixed
It closes to get the antistaling agent containing lactic acid, wherein, the component in the antistaling agent containing lactic acid, in percentage terms, lactic acid 15%, diacetic acid
Sodium 2%, alum 1%, epsilon-polylysine hydrochloride 0.5%, surplus are water.
(3) skin of soya-bean milk that thickness is 3mm being cut into long 15cm, the rectangle of wide 10cm impregnates the antistaling agent containing microcapsules,
Wherein, the content of microcapsules is 1.5wt% in the steamed bean curd roll core of pretreatment, is drained, thickness is by the steamed bean curd roll core pre-processed
The skin of soya-bean milk of 3mm is cut into the square of long 20cm, impregnates the antistaling agent containing lactic acid, drains, the steamed bean curd roll skin pre-processed.
(4) the steamed bean curd roll skin of pretreatment in soup is impregnated, the steamed bean curd roll wicking surface of pretreatment is smeared into sauce, treats fully to ooze
After thoroughly, by treated, steamed bean curd roll core is rolled into primitive axis shape, and with treated, steamed bean curd roll suitcase is wrapped up in, then is tightened with cloth, is bound with cotton rope,
Boil, take the dish out of the pot in soup, it is cold go after, then immerse 10s in the antistaling agent containing lactic acid, take out, dry, be placed in freezer or room temperature
Storage.
Embodiment 3：
(1) by the soft phosphatide of soybean and cholesterol according to mass ratio 5:Nano liposomes are formed after 1 mixing, are added in containing volume ratio
For 1:0.6 clove oil and the chloroformic solution of firewood grass extract, after mixing, according to the matter of nano liposomes and chitosan
Amount is than being 1:1, it is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains the antistaling agent containing microcapsules,
In, the wall thickness of microcapsules is 50 μm in the antistaling agent containing microcapsules, total matter of clove oil and firewood grass extract in microcapsules
It is 25% to measure fraction.
(2) after lactic acid being added to the water mixing, sodium Diacetate, alum, epsilon-polylysine hydrochloride are sequentially added, it is fully mixed
It closes to get the antistaling agent containing lactic acid, wherein, the component in the antistaling agent containing lactic acid, in percentage terms, lactic acid 13%, diacetic acid
Sodium 1.5%, alum 0.8%, epsilon-polylysine hydrochloride 0.4%, surplus are water.
(3) skin of soya-bean milk that thickness is 2.5mm is cut into long 12cm, the rectangle of wide 8cm is impregnated containing the fresh-keeping of microcapsules
Agent, wherein, the content of microcapsules is 1wt% in the steamed bean curd roll core of pretreatment, is drained, thickness is by the steamed bean curd roll core pre-processed
The skin of soya-bean milk of 2.5mm is cut into the square of long 16cm, sprays the antistaling agent containing lactic acid, drains, the steamed bean curd roll skin pre-processed.
(4) the steamed bean curd roll skin of pretreatment in soup is impregnated, the steamed bean curd roll wicking surface of pretreatment is smeared into sauce, treats fully to ooze
After thoroughly, by treated, steamed bean curd roll core is rolled into primitive axis shape, and with treated, steamed bean curd roll suitcase is wrapped up in, then is tightened with cloth, is bound with cotton rope,
Boil, take the dish out of the pot in soup, it is cold go after, then immerse 7s in the antistaling agent containing lactic acid, take out, dry, be placed in freezer or room temperature
Storage.
Embodiment 4：
(1) by the soft phosphatide of soybean and cholesterol according to mass ratio 5:Nano liposomes are formed after 1 mixing, are added in containing volume ratio
For 1:0.7 clove oil and the chloroformic solution of firewood grass extract, after mixing, according to the matter of nano liposomes and chitosan
Amount is than being 1:1, it is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains the antistaling agent containing microcapsules,
In, the wall thickness of microcapsules is 25 μm in the antistaling agent containing microcapsules, total matter of clove oil and firewood grass extract in microcapsules
It is 25% to measure fraction.
(2) after lactic acid being added to the water mixing, sodium Diacetate, alum, epsilon-polylysine hydrochloride are sequentially added, it is fully mixed
It closes to get the antistaling agent containing lactic acid, wherein, the component in the antistaling agent containing lactic acid, in percentage terms, lactic acid 13%, diacetic acid
Sodium 1.5%, alum 0.7%, epsilon-polylysine hydrochloride 0.3%, surplus are water.
(3) skin of soya-bean milk that thickness is 3mm being cut into long 15cm, the rectangle of wide 8cm sprays the antistaling agent containing microcapsules,
Wherein, the content of microcapsules is 1.2wt% in the steamed bean curd roll core of pretreatment, is drained, thickness is by the steamed bean curd roll core pre-processed
The skin of soya-bean milk of 2.7mm is cut into the square of long 18cm, impregnates the antistaling agent containing lactic acid, drains, the steamed bean curd roll skin pre-processed.
(4) the steamed bean curd roll skin of pretreatment in soup is impregnated, the steamed bean curd roll wicking surface of pretreatment is smeared into sauce, treats fully to ooze
After thoroughly, by treated, steamed bean curd roll core is rolled into primitive axis shape, and with treated, steamed bean curd roll suitcase is wrapped up in, then is tightened with cloth, is bound with cotton rope,
Boil, take the dish out of the pot in soup, it is cold go after, then immerse 8s in the antistaling agent containing lactic acid, take out, dry, be placed in freezer or room temperature
Storage.
Embodiment 5：
(1) by the soft phosphatide of soybean and cholesterol according to mass ratio 5:Nano liposomes are formed after 1 mixing, are added in containing volume ratio
For 1:0.5 clove oil and the chloroformic solution of firewood grass extract, after mixing, according to the matter of nano liposomes and chitosan
Amount is than being 1:1, it is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains the antistaling agent containing microcapsules,
In, the wall thickness of microcapsules is 100 μm in the antistaling agent containing microcapsules, total matter of clove oil and firewood grass extract in microcapsules
It is 20% to measure fraction.
(2) after lactic acid being added to the water mixing, sodium Diacetate, alum, epsilon-polylysine hydrochloride are sequentially added, it is fully mixed
It closes to get the antistaling agent containing lactic acid, wherein, the component in the antistaling agent containing lactic acid, in percentage terms, lactic acid 15%, diacetic acid
Sodium 1%, alum 1%, epsilon-polylysine hydrochloride 0.1%, surplus are water.
(3) skin of soya-bean milk that thickness is 3mm being cut into long 10cm, the rectangle of wide 10cm sprays the antistaling agent containing microcapsules,
Wherein, the content of microcapsules is 1.5wt% in the steamed bean curd roll core of pretreatment, is drained, thickness is by the steamed bean curd roll core pre-processed
The skin of soya-bean milk of 2mm is cut into the square of long 20cm, sprays the antistaling agent containing lactic acid, drains, the steamed bean curd roll skin pre-processed.
(4) the steamed bean curd roll skin of pretreatment in soup is impregnated, the steamed bean curd roll wicking surface of pretreatment is smeared into sauce, treats fully to ooze
After thoroughly, by treated, steamed bean curd roll core is rolled into primitive axis shape, and with treated, steamed bean curd roll suitcase is wrapped up in, then is tightened with cloth, is bound with cotton rope,
Boil, take the dish out of the pot in soup, it is cold go after, then immerse 10s in the antistaling agent containing lactic acid, take out, dry, be placed in freezer or room temperature
Storage.
Embodiment 6：
(1) by the soft phosphatide of soybean and cholesterol according to mass ratio 5:Nano liposomes are formed after 1 mixing, are added in containing volume ratio
For 1:.8 clove oil and the chloroformic solution of firewood grass extract, after mixing, according to the matter of nano liposomes and chitosan
Amount is than being 1:1, it is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent obtains the antistaling agent containing microcapsules,
In, the wall thickness of microcapsules is 50 μm in the antistaling agent containing microcapsules, total matter of clove oil and firewood grass extract in microcapsules
It is 35% to measure fraction.
(2) after lactic acid being added to the water mixing, sodium Diacetate, alum, epsilon-polylysine hydrochloride are sequentially added, it is fully mixed
It closes to get the antistaling agent containing lactic acid, wherein, the component in the antistaling agent containing lactic acid, in percentage terms, lactic acid 10%, diacetic acid
Sodium 2%, alum 0.5%, epsilon-polylysine hydrochloride 0.5%, surplus are water.
(3) skin of soya-bean milk that thickness is 2mm being cut into long 15cm, the rectangle of wide 8cm impregnates the antistaling agent containing microcapsules,
Wherein, the content of microcapsules is 1wt% in the steamed bean curd roll core of pretreatment, is drained, the steamed bean curd roll core pre-processed, is 3mm by thickness
The skin of soya-bean milk be cut into the square of long 15cm, impregnate the antistaling agent containing lactic acid, drain, the steamed bean curd roll skin pre-processed.
(4) the steamed bean curd roll skin of pretreatment in soup is impregnated, the steamed bean curd roll wicking surface of pretreatment is smeared into sauce, treats fully to ooze
After thoroughly, by treated, steamed bean curd roll core is rolled into primitive axis shape, and with treated, steamed bean curd roll suitcase is wrapped up in, then is tightened with cloth, is bound with cotton rope,
Boil, take the dish out of the pot in soup, it is cold go after, then immerse 5s in the antistaling agent containing lactic acid, take out, dry, be placed in freezer or room temperature
Storage.
After testing, the steamed bean curd roll and the anti-microbial property and the result of shelf-life of the steamed bean curd roll of the prior art that prepared by embodiment 1-6 are such as
Shown in lower：
As seen from the above table, anti-microbial property of the steamed bean curd roll that prepared by the present invention in the environment of standing and compression is all very excellent,
The freshness date of steamed bean curd roll is significantly improved, and the damage during transport and preservation of being fearless.
The above-described embodiments merely illustrate the principles and effects of the present invention, and is not intended to limit the present invention.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete without departing from disclosed spirit and institute under technological thought such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
- A kind of 1. steamed bean curd roll composite antistaling agent based on microcapsules technology, which is characterized in that the steamed bean curd roll based on microcapsules technology Composite antistaling agent includes the antistaling agent containing microcapsules and the antistaling agent containing lactic acid, and the antistaling agent containing lactic acid includes lactic acid, double Sodium acetate, alum and epsilon-polylysine hydrochloride, the shell of microcapsules for chitosan and is received in the antistaling agent containing microcapsules Mizhi plastid, sandwich layer are clove oil and firewood grass extract.
- 2. a kind of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 1, which is characterized in that described to contain Component in the antistaling agent of lactic acid, by weight percentage, water 82%-89%, lactic acid 10%-15%, sodium Diacetate 1%- 2%, alum 0.5%-1%, epsilon-polylysine hydrochloride 0.1%-0.5%.
- 3. a kind of preparation method of the steamed bean curd roll composite antistaling agent based on microcapsules technology, it is characterised in that：Comprise the following steps：(1) the soft phosphatide of soybean and cholesterol are formed into nano liposomes after mixing, added in containing clove oil and firewood grass extraction The chloroformic solution of object after mixing, is ultrasonically treated while chitosan solution is added dropwise, rotary evaporation of solvent is obtained containing micro- The antistaling agent of capsule；(2) lactic acid is added to the water after mixing, sequentially adds sodium Diacetate, alum, epsilon-polylysine hydrochloride, it is fully mixed It closes to get the antistaling agent containing lactic acid；(3) antistaling agent containing lactic acid for preparing antistaling agent containing microcapsules prepared by step (1) with step (2) is after mixing Obtain the steamed bean curd roll composite antistaling agent based on microcapsules technology.
- 4. a kind of preparation method of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 3, feature It is：In the step (1), the mass ratio 5 of the soft phosphatide of soybean and cholesterol:1.
- 5. a kind of preparation method of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 3, feature It is：In the step (1), the body of clove oil and firewood grass extract in the chloroformic solution containing clove oil and firewood grass extract Product is than being 1:0.5-0.8.
- 6. a kind of preparation method of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 3, feature It is：In the step (1), the mass ratio of nano liposomes and chitosan is 1:1.
- 7. a kind of preparation method of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 3, feature It is：In the step (1), the wall thickness of microcapsules is 5-100 μm in the antistaling agent containing microcapsules, in microcapsules clove oil and The sum of weight of firewood grass extract accounts for the 20-35% of microcapsules total weight.
- 8. a kind of preparation method of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 3, feature It is：In the step (2), the component in the antistaling agent containing lactic acid, by weight percentage, and water 82%-89%, lactic acid 10%-15%, sodium Diacetate 1%-2%, alum 0.5%-1%, epsilon-polylysine hydrochloride 0.1%-0.5%.
- 9. a kind of user of steamed bean curd roll composite antistaling agent based on microcapsules technology according to any one of claims 1 to 8 Method, it is characterised in that：Comprise the following steps：(1) skin of soya-bean milk that thickness is 2-3mm is cut into long 10-15cm, the rectangle of wide 8-10cm, sprinkling or dipping are containing micro- glue The antistaling agent of capsule, drains, the steamed bean curd roll core pre-processed；(2) skin of soya-bean milk that thickness is 2-3mm is cut into the square of long 15-20cm, sprays or impregnate the antistaling agent containing lactic acid, It drains, the steamed bean curd roll skin pre-processed；(3) the steamed bean curd roll skin for the pretreatment for preparing step (1) impregnates in soup, the steamed bean curd roll of pretreatment prepared by step (2) Wicking surface smears sauce, after fully penetrated, by treated steamed bean curd roll core is rolled into it is cylindrical wrapped up in soaking the steamed bean curd roll suitcase after soup, then It is tightened with cloth, is bound with cotton rope, boiled in soup, taken the dish out of the pot, cooled down, then immerse 5-10s in the antistaling agent containing lactic acid, taken out, It dries, is placed in freezer or room temperature and stores.
- 10. a kind of preparation method of steamed bean curd roll composite antistaling agent based on microcapsules technology according to claim 9, feature It is：In the step (2), the content of microcapsules is 0.5-1.5wt% in the steamed bean curd roll core of pretreatment.
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| CN113632911A (en) * | 2021-08-06 | 2021-11-12 | 安徽燕之坊食品有限公司 | Nutritional buckwheat wet noodle preservative and preparation method thereof |
| CN113907241A (en) * | 2021-10-22 | 2022-01-11 | 四川旅游学院 | Particle food preservative |
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| CN113632911A (en) * | 2021-08-06 | 2021-11-12 | 安徽燕之坊食品有限公司 | Nutritional buckwheat wet noodle preservative and preparation method thereof |
| CN113907241A (en) * | 2021-10-22 | 2022-01-11 | 四川旅游学院 | Particle food preservative |
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| CN108065168B (en) | 2021-02-23 |
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