CN108157758A - A kind of preparation method of food bleaching agent - Google Patents
A kind of preparation method of food bleaching agent Download PDFInfo
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- CN108157758A CN108157758A CN201711492538.9A CN201711492538A CN108157758A CN 108157758 A CN108157758 A CN 108157758A CN 201711492538 A CN201711492538 A CN 201711492538A CN 108157758 A CN108157758 A CN 108157758A
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- 235000008088 food bleaching agent Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 18
- 244000060234 Gmelina philippensis Species 0.000 claims abstract description 18
- 241000577951 Hydnum Species 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 239000002250 absorbent Substances 0.000 claims abstract description 9
- 230000002745 absorbent Effects 0.000 claims abstract description 9
- 239000011347 resin Substances 0.000 claims abstract description 9
- 229920005989 resin Polymers 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 44
- 239000000243 solution Substances 0.000 claims description 39
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 36
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 27
- 239000006228 supernatant Substances 0.000 claims description 27
- 238000002386 leaching Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 229920001661 Chitosan Polymers 0.000 claims description 14
- 235000011187 glycerol Nutrition 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- 229910021538 borax Inorganic materials 0.000 claims description 12
- 239000000872 buffer Substances 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- 238000007873 sieving Methods 0.000 claims description 12
- 235000010339 sodium tetraborate Nutrition 0.000 claims description 12
- BSVBQGMMJUBVOD-UHFFFAOYSA-N trisodium borate Chemical compound [Na+].[Na+].[Na+].[O-]B([O-])[O-] BSVBQGMMJUBVOD-UHFFFAOYSA-N 0.000 claims description 12
- 239000012153 distilled water Substances 0.000 claims description 11
- 239000002202 Polyethylene glycol Substances 0.000 claims description 10
- 229920001223 polyethylene glycol Polymers 0.000 claims description 10
- 229910052739 hydrogen Inorganic materials 0.000 claims description 9
- 239000001257 hydrogen Substances 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 7
- -1 boric acid disodium hydrogen, boric acid Chemical compound 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 7
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 6
- 229920002494 Zein Polymers 0.000 claims description 6
- 108010055615 Zein Proteins 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000007853 buffer solution Substances 0.000 claims description 5
- 230000001934 delay Effects 0.000 claims 1
- 238000011010 flushing procedure Methods 0.000 claims 1
- 239000007844 bleaching agent Substances 0.000 abstract description 33
- 235000013305 food Nutrition 0.000 abstract description 30
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- 238000004061 bleaching Methods 0.000 abstract description 7
- 239000000049 pigment Substances 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 6
- 239000002253 acid Substances 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 4
- 238000007254 oxidation reaction Methods 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract description 2
- 150000007513 acids Chemical class 0.000 abstract description 2
- 230000000593 degrading effect Effects 0.000 abstract description 2
- 238000004332 deodorization Methods 0.000 abstract description 2
- 230000009246 food effect Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 235000015927 pasta Nutrition 0.000 abstract description 2
- 150000002978 peroxides Chemical class 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 125000001931 aliphatic group Chemical group 0.000 abstract 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 7
- 230000002829 reductive effect Effects 0.000 description 5
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 description 5
- 206010013786 Dry skin Diseases 0.000 description 4
- 238000000889 atomisation Methods 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- JVBXVOWTABLYPX-UHFFFAOYSA-L sodium dithionite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])=O JVBXVOWTABLYPX-UHFFFAOYSA-L 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical group OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000003260 anti-sepsis Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 231100000820 toxicity test Toxicity 0.000 description 2
- 239000004156 Azodicarbonamide Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 description 1
- 241000700198 Cavia Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 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 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000007259 addition reaction Methods 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium peroxydisulfate Substances [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 description 1
- VAZSKTXWXKYQJF-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)OOS([O-])=O VAZSKTXWXKYQJF-UHFFFAOYSA-N 0.000 description 1
- 229910001870 ammonium persulfate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- XOZUGNYVDXMRKW-AATRIKPKSA-N azodicarbonamide Chemical compound NC(=O)\N=N\C(N)=O XOZUGNYVDXMRKW-AATRIKPKSA-N 0.000 description 1
- 235000019399 azodicarbonamide Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000006482 condensation reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of food bleaching agent.Main bleach of the invention is that a kind of enzyme is extracted from soybean, certain unrighted acids or lipid oxidation containing the aliphatic acid can be generated peroxide by it, so as to aoxidize the pigment in food, and then achieve the purpose that bleach food, another enzyme is extracted also from hedgehog hydnum mushroom bran simultaneously, it can pass through the araboxylan in pasta of degrading, so as to improve product quality, the two enzyme combines, so as to the pigment in food is removed simultaneously, it will not influence the quality of food, and also contain fungi polysaccharide in hedgehog hydnum mushroom bran extracting solution, so as to improve the healthcare function of food, due to soybean, there are pigment and fishy smell in hedgehog hydnum mushroom bran, so as to be decolourized using macroporous absorbent resin to enzyme solution, deodorization is handled, food is avoided to be stained with, so as to further improve the bleaching effect of food bleaching agent.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of food bleaching agent.
Background technology
Food bleaching agent, bleaching agent are the chromogenic factors for referring to destroy, inhibit food, it is made to fade or makes food from brown stain
Substance.It makes food from brown stain and improves food quality, while has certain antisepsis.Being divided into has oxidized form and goes back
Two major class of prototype bleaching agent.Oxidized form bleaching agent is by coloring material oxygenolysis after bleaching.Mainly there is hydrogen peroxide（It is usually used in
Noodles, grilled fish volume, cake etc.）, ammonium persulfate（It is usually used in flour）, bleaching powder etc..Reduced form bleaching agent be sulfurous acid and its
Salt has sodium sulfite, sodium pyrosulfite（Potassium）, Hydros etc., pass through its SO generated2Reduction take off substance
Color.
There are many type of bleaching agent, but in view of the safety of food and the particularity of itself, are really suitably applied food
The bleaching agent kind of product is few.Divide reduced form bleaching agent and oxidized form bleaching agent by its mechanism of action.Either reduced form is bleached
Agent or oxidized form bleaching agent, other than having and improving food color, some bleaching agents, which also have, is passivated bioenzyme activity and inhibition
The effect of microbial reproduction, so as to play controlling enzymatic browning and it is antibacterial the effects that.Reduced form bleaching agent is in garden stuff processing
Middle application is more, mainly by the reduction of sulfur dioxide ingredient therein, the pigment composition in fruits and vegetables is made to decompose or take off
Color.It, which is acted on, compares mitigation, but may be developed the color again once being aoxidized again by the coloring matter of its bleaching.Reduced form bleaching agent
Entirely based on sulfurous acid supplement, such as sodium sulfite, Hydros（Sodium hydrosulfite）, pyrosulfurous acid sodium salt or sylvite, sulfurous
Sour hydrogen sodium and sulphur etc..
Oxidized form bleaching agent is to destroy coloring material or chromophoric group by the oxidation of itself, so as to reach bleaching
Purpose.For oxidized form bleaching agent other than a small number of kinds such as azodicarbonamide as Flour ingredient, practical application is seldom.
Common food bleaching agent mainly has two kinds of sulfur dioxide and sulphite, and sulfur dioxide meets water and forms sulfurous acid,
Bleaching, antisepsis mechanism：（1）Sulfurous acid can make coloring material reducing decoloration when being aoxidized, and food is made to keep fresh colour；
（2）Sulfurous acid has oxidizing ferment high inhibition effect, prevents enzymatic browning；（3）Sulfurous acid carries out addition reaction with sugar, blocks containing carbonyl
The condensation reaction of based compound and amino acid, so as to prevent the nonenzymatic browning as caused by reacting sugared ammonia；（4）Sulfurous acid is strong also
Former agent can block the physiological oxidation process of microorganism, have inhibiting effect to bacterium, mould, saccharomycete, therefore it is both bleaching agent
It is preservative again.Sulfites are reacted with acid, generate SO2And water, sulfurous acid is then generated, generates blanching effect.As drift
White agent, there are some shortcomings for sulphite：Sulphite is not suitable for animal food, in order to avoid the stale flavor of meat, fish etc. is covered,
Destroy vitamin B1.In addition sulphite may lead to allergic reaction, thus severely limited in the country such as U.S..
Existing food is primarily present the defects of following with bleaching agent：Bleaching agent is made of mostly chemical substance, is used
Precipitation is easily left on food afterwards, injury is easily caused to environment and human body.
Therefore, we it is necessary to designs again to prepare a kind of novel, safe food bleaching agent, solved with this
Certainly the problems of bleaching agent nowadays in the market preferably to be adapted to the demand of food production industry, promotes with this
The development of China's food processing field.
Invention content
The technical problems to be solved by the invention：It is made of mostly chemical substance for current bleaching agent, easily in food after use
On the problem of leaving precipitation, injury is easily caused to environment and human body, a kind of preparation method of food bleaching agent is provided.
In order to solve the above technical problems, the present invention is using technical solution as described below：
A kind of preparation method of food bleaching agent, the preparation method include the following steps：
（1）Soybean is ground, is sieved, obtains sieving, in mass ratio 1：7~8：7 ~ 8, by sieving, distilled water, Boratex
Buffer solution is mixed, and vibration is filtered with filter paper, obtains filtrate, hedgehog hydnum mushroom bran is smashed to pieces, adds in hedgehog hydnum mushroom bran quality 5 ~ 6
Times distilled water, homogenate obtains homogenate, homogenate is put into container, extracted at 40 ~ 60 DEG C of temperature, obtain extracting solution, will carry
Liquid is taken to centrifuge, takes supernatant, in mass ratio 10 ~ 15：2 ~ 3, filtrate, supernatant are uniformly mixed, obtain mixed liquor, by quality
Than 1：7 ~ 8, macroporous absorbent resin, mixed liquor are placed in shaking table, is vibrated at 25 ~ 30 DEG C of temperature, takes supernatant；
（2）It counts in parts by weight, takes 30 ~ 40 parts of acetic acid solutions, 10 ~ 15 parts of chitosans, 5 ~ 6 portions of leaching liquors, 1 ~ 2 part of glycerine, 1 ~ 2
Part polyethylene glycol, chitosan, acetic acid solution are mixed, and are stirred at 25 ~ 30 DEG C of temperature, are added in glycerine, polyethylene glycol stirs
It mixes, the leaching liquor added, and stirs evenly, then carry out vacuum suction, obtain stirring liquid, in mass ratio 10 ~ 15：3 ~ 4, it will stir
Supernatant is added dropwise with the rate of 1 ~ 3mL/min under stiring in liquid, stands, abandons supernatant a, and be spray-dried, obtain dried object；
（3）In mass ratio 1：7 ~ 8, zeins, ethanol solution are mixed, stirred evenly at 40 ~ 60 DEG C of temperature,
Liquid, in mass ratio 1 must be stirred：5 ~ 6, dried object immersion is stirred in liquid after 3 ~ 5 s and is taken out, and in temperature 28 ~ 30
DEG C aeration-drying is to get food bleaching agent.
The step（1）Middle sodium borate buffer liquid is in mass ratio 8：6：1：30 ~ 40, by sodium chloride, boric acid disodium hydrogen, boron
Sour hydrogen is received, water is mixed, and stirs evenly to get sodium borate buffer liquid.
The step（2）Middle leaching liquor is in mass ratio 1：80, green tea, ethanol solution are mixed, stirred evenly, then
30 ~ 40min of extraction is to get leaching liquor at 48 ~ 50 DEG C of temperature.
Compared with other methods, advantageous effects are the present invention：
（1）Main bleach of the invention is that a kind of enzyme is extracted from soybean, can be by certain unrighted acids or containing the fat
The lipid oxidation generation peroxide of fat acid, so as to aoxidize the pigment in food, and then achievees the purpose that bleach food, simultaneously
Another enzyme is extracted also from hedgehog hydnum mushroom bran, it can be by the araboxylan in pasta of degrading, so as to improve production
Product quality, the two enzyme combine, and so as to the pigment in food is removed simultaneously, will not influence the quality of food, and hedgehog hydnum mushroom bran
Also contain fungi polysaccharide in extracting solution, so as to improve the healthcare function of food, due in soybean, hedgehog hydnum mushroom bran also have pigment and
Fishy smell so as to be decolourized using macroporous absorbent resin to enzyme solution, deodorization processing, avoids food from being stained with, so as to further improve
The bleaching effect of food bleaching agent.
（2）The present invention also enzyme solution is effectively adsorbed using chitosan as carrier, recycling maize alcohol-soluble protein film into
The weak coating solution of the addition of row package, while a kind of polyphenol substance also extracted from green tea, and polyphenol substance is intermolecular
Hydrogen bond, so as to cause the reduction of moisture content in composite membrane and water vapor transmission, when polyphenol substance, glycerine and polyethylene glycol in
When in film, the immixture of polyphenol substance and glycerine results in the change of crystalline texture and molecular separating force in molecule in solution
Change, reduce the mobility of membrane molecule chain, so as to make film not easily broken, can preferably protect active ingredient, improve food drift
The effect of white agent, and chitosan also has effects that certain sterilization and anticorrosion, so as to effectively extend the quality guarantee period of food.
Specific embodiment
The model of macroporous absorbent resin be HZ202, HZ801, HZ806 it is therein any one.
Sodium borate buffer liquid is in mass ratio 8：6：1：30 ~ 40, by sodium chloride, boric acid disodium hydrogen, boric acid hydrogen is received, water carries out
Mixing, stirs evenly to get sodium borate buffer liquid.
Leaching liquor is in mass ratio 1：80, green tea, ethanol solution are mixed, stirred evenly, then in 48 ~ 50 DEG C of temperature
30 ~ 40min is to get leaching liquor for lower extraction.
A kind of preparation method of food bleaching agent, the preparation method include the following steps：
（1）Soybean is ground, 100 ~ 120 mesh sieve is crossed, obtains sieving, in mass ratio 1：7~8：7 ~ 8, by sieving, distillation
Water, sodium borate buffer liquid are mixed, and shake 25 ~ 30min with the rate of 100 ~ 120r/min, are filtered with filter paper, are obtained filtrate,
Hedgehog hydnum mushroom bran is smashed to pieces, adds in the distilled water of 5 ~ 6 times of hedgehog hydnum mushroom bran quality, 2 ~ 4min is homogenized with 8000 ~ 10000r/min,
Homogenate is obtained, homogenate is put into container, in 40 ~ 60 DEG C of temperature, 1 ~ 2h is extracted under the conditions of 200 ~ 300r/min, must be extracted
Extracting solution is centrifuged 8 ~ 10min with 3000 ~ 4000r/min, takes supernatant, in mass ratio 10 ~ 15 by liquid：2 ~ 3, by filtrate, supernatant
Liquid is uniformly mixed, and obtains mixed liquor, in mass ratio 1：7 ~ 8, macroporous absorbent resin, mixed liquor are placed in shaking table, in temperature
25 ~ 30 DEG C, oscillation 20 under the conditions of 100 ~ 120r/min ~ for 24 hours, take supernatant；
（2）It counts in parts by weight, takes 30 ~ 40 parts of acetic acid solutions, 10 ~ 15 parts of chitosans, 5 ~ 6 portions of leaching liquors, 1 ~ 2 part of glycerine, 1 ~ 2
Part polyethylene glycol, chitosan, 1.0mol/L acetic acid solutions are mixed, stirred at 25 ~ 30 DEG C of temperature, 200 ~ 300r/min
3 ~ 4h adds in glycerine, polyethylene glycol is stirred 1 ~ 2h, the leaching liquor added, and stirred evenly with 300 ~ 400r/min, then true
0.01 ~ 0.03MPa of reciprocal of duty cycle carries out 1 ~ 2h of vacuum suction, obtains stirring liquid, in mass ratio 10 ~ 15：3 ~ 4, will stirring liquid with 1000 ~
Supernatant is added dropwise with the rate of 1 ~ 3mL/min under 2000r/min stirring conditions, 10 ~ 12h is stood, supernatant a is abandoned, in import temperature
It is 120 ~ 140 DEG C to spend, and atomisation pressure is to be spray-dried under 0.3 ~ 0.4 MPa, obtains dried object；
（3）In mass ratio 1：7 ~ 8, the ethanol solution of zeins, mass fraction 80 ~ 90% is mixed, in temperature 40
It ~ 60 DEG C, stirs evenly under 200 ~ 300r/min, liquid, in mass ratio 1 must be stirred：5 ~ 6, dried object immersion is stirred
It is taken out after 3 ~ 5 s in liquid, and in 28 ~ 30 DEG C of aeration-dryings of temperature to get food bleaching agent.
Embodiment 1
The model of macroporous absorbent resin is HZ202.
Sodium borate buffer liquid is in mass ratio 8：6：1：30, by sodium chloride, boric acid disodium hydrogen, boric acid hydrogen is received, water mixes
It closes, stirs evenly to get sodium borate buffer liquid.
Leaching liquor is in mass ratio 1：80, green tea, ethanol solution are mixed, stirred evenly, then at 48 DEG C of temperature
30min is extracted to get leaching liquor.
A kind of preparation method of food bleaching agent, the preparation method include the following steps：
（1）Soybean is ground, is sieved with 100 mesh sieve, obtains sieving, in mass ratio 1：7：7, by sieving, distilled water, Boratex
Buffer solution is mixed, and shakes 25min with the rate of 100r/min, is filtered with filter paper, is obtained filtrate, hedgehog hydnum mushroom bran is smash
It is broken, the distilled water of 5 times of hedgehog hydnum mushroom bran quality is added in, 2min is homogenized with 8000r/min, homogenate is obtained, homogenate is put into container
In, in 40 DEG C of temperature, 1h is extracted under the conditions of 200r/min, obtains extracting solution, extracting solution is centrifuged into 8min with 3000r/min, is taken
Clear liquid, in mass ratio 10：2, filtrate, supernatant are uniformly mixed, obtain mixed liquor, in mass ratio 1：7, by macroporous absorption tree
Fat, mixed liquor are placed in shaking table, are vibrated 20h under the conditions of 25 DEG C of temperature, 100r/min, are taken supernatant；
（2）It counts in parts by weight, takes 30 parts of acetic acid solutions, 10 parts of chitosans, 5 portions of leaching liquors, 1 part of glycerine, 1 part of polyethylene glycol,
Chitosan, 1.0mol/L acetic acid solutions are mixed, 3h is stirred at 25 DEG C of temperature, 200r/min, adds in glycerine, poly- second two
Alcohol stirs 1h, the leaching liquor added, and is stirred evenly with 300r/min, then carries out vacuum suction 1h in vacuum degree 0.01MPa,
Liquid, in mass ratio 10 must be stirred：3, by stirring liquid supernatant is added dropwise with the rate of 1mL/min under 1000r/min stirring conditions,
10h is stood, abandons supernatant a, is 120 DEG C in inlet temperature, atomisation pressure is to be spray-dried under 0.3MPa, obtains dried object；
（3）In mass ratio 1：7, the ethanol solution of zeins, mass fraction 80% is mixed, in 40 DEG C of temperature,
It is stirred evenly under 200r/min, liquid, in mass ratio 1 must be stirred：5, dried object immersion is stirred in liquid after 3 s and is taken
Go out, and in 28 DEG C of aeration-dryings of temperature to get food bleaching agent.
Embodiment 2
The model of macroporous absorbent resin is HZ801.
Sodium borate buffer liquid is in mass ratio 8：6：1：35, by sodium chloride, boric acid disodium hydrogen, boric acid hydrogen is received, water mixes
It closes, stirs evenly to get sodium borate buffer liquid.
Leaching liquor is in mass ratio 1：80, green tea, ethanol solution are mixed, stirred evenly, then at 49 DEG C of temperature
35min is extracted to get leaching liquor.
A kind of preparation method of food bleaching agent, the preparation method include the following steps：
（1）Soybean is ground, 110 mesh sieve is crossed, obtains sieving, in mass ratio 1：7：7, by sieving, distilled water, Boratex
Buffer solution is mixed, and shakes 27min with the rate of 110r/min, is filtered with filter paper, is obtained filtrate, hedgehog hydnum mushroom bran is smash
It is broken, the distilled water of 5 times of hedgehog hydnum mushroom bran quality is added in, 3min is homogenized with 9000r/min, homogenate is obtained, homogenate is put into container
In, 1h is extracted under the conditions of temperature 45 C, 250r/min, obtains extracting solution, extracting solution is centrifuged into 9min with 3500r/min, is taken
Clear liquid, in mass ratio 12：2, filtrate, supernatant are uniformly mixed, obtain mixed liquor, in mass ratio 1：7, by macroporous absorption tree
Fat, mixed liquor are placed in shaking table, are vibrated 22h under the conditions of 27 DEG C of temperature, 110r/min, are taken supernatant；
（2）It counts in parts by weight, takes 35 parts of acetic acid solutions, 12 parts of chitosans, 5 portions of leaching liquors, 1 part of glycerine, 1 part of polyethylene glycol,
Chitosan, 1.0mol/L acetic acid solutions are mixed, 3h is stirred at 27 DEG C of temperature, 250r/min, adds in glycerine, poly- second two
Alcohol stirs 1h, the leaching liquor added, and is stirred evenly with 350r/min, then carries out vacuum suction 1h in vacuum degree 0.02MPa,
Liquid, in mass ratio 12 must be stirred：3, by stirring liquid supernatant is added dropwise with the rate of 2mL/min under 1500r/min stirring conditions,
11h is stood, abandons supernatant a, is 130 DEG C in inlet temperature, atomisation pressure is to be spray-dried under 0.3 MPa, obtains dried object；
（3）In mass ratio 1：7, the ethanol solution of zeins, mass fraction 85% is mixed, in temperature 45 C,
It is stirred evenly under 250r/min, liquid, in mass ratio 1 must be stirred：5, dried object immersion is stirred in liquid after 3s and is taken out,
And in 29 DEG C of aeration-dryings of temperature to get food bleaching agent.
Embodiment 3
The model of macroporous absorbent resin is HZ806.
Sodium borate buffer liquid is in mass ratio 8：6：1：40, by sodium chloride, boric acid disodium hydrogen, boric acid hydrogen is received, water mixes
It closes, stirs evenly to get sodium borate buffer liquid.
Leaching liquor is in mass ratio 1：80, green tea, ethanol solution are mixed, stirred evenly, then under temperature 50 C
40min is extracted to get leaching liquor.
A kind of preparation method of food bleaching agent, the preparation method include the following steps：
（1）Soybean is ground, 120 mesh sieve is crossed, obtains sieving, in mass ratio 1：8：8, by sieving, distilled water, Boratex
Buffer solution is mixed, and shakes 30min with the rate of 120r/min, is filtered with filter paper, is obtained filtrate, hedgehog hydnum mushroom bran is smash
It is broken, the distilled water of 6 times of hedgehog hydnum mushroom bran quality is added in, 4min is homogenized with 10000r/min, homogenate is obtained, homogenate is put into container
In, 2h is extracted under the conditions of temperature 60 C, 300r/min, obtains extracting solution, extracting solution is centrifuged into 10min with 4000r/min, is taken
Clear liquid, in mass ratio 15：3, filtrate, supernatant are uniformly mixed, obtain mixed liquor, in mass ratio 1：8, by macroporous absorption tree
Fat, mixed liquor are placed in shaking table, are vibrated for 24 hours under the conditions of 30 DEG C of temperature, 120r/min, are taken supernatant；
（2）It counts in parts by weight, takes 40 parts of acetic acid solutions, 15 parts of chitosans, 6 portions of leaching liquors, 2 parts of glycerine, 2 parts of polyethylene glycol,
Chitosan, 1.0mol/L acetic acid solutions are mixed, 4h is stirred at 30 DEG C of temperature, 300r/min, adds in glycerine, poly- second two
Alcohol stirs 2h, the leaching liquor added, and is stirred evenly with 400r/min, then carries out vacuum suction 2h in vacuum degree 0.03MPa,
Liquid, in mass ratio 15 must be stirred：4, by stirring liquid supernatant is added dropwise with the rate of 3mL/min under 2000r/min stirring conditions,
12h is stood, abandons supernatant a, is 140 DEG C in inlet temperature, atomisation pressure is to be spray-dried under 0.4 MPa, obtains dried object；
（3）In mass ratio 1：8, the ethanol solution of zeins, mass fraction 90% is mixed, in temperature 60 C,
It is stirred evenly under 300r/min, liquid, in mass ratio 1 must be stirred：6, dried object immersion is stirred in liquid after 5 s and is taken
Go out, and in 30 DEG C of aeration-dryings of temperature to get food bleaching agent.
Comparative example：The food bleaching agent of Guangzhou bio tech ltd production
Method：Take the food bleaching agent prepared by the embodiment and comparative example of equivalent.Each processing is bleached for similar meat, etc.
After same time, the bleaching that the bleaching agent that embodiment is respectively produced with comparative example is detected according to standard GB 6783-2013 is imitated
Rate, and bleaching agent retained sediments amount therein is detected using high performance liquid chromatograph.
The specific detection case of bleaching agent such as table 1
Table 1
Toxicity test：The bleaching agent that embodiment is produced with comparative example is chosen, four matter yellowish-brown adult guinea pigs are chosen, at its back
Both sides shaving goes to hair-fields into several.Bleaching agent with swab stick is coated with successively daily, its safety is detected after experiment.
Bleaching agent safety detection situation such as table 2
Table 2
From the foregoing, it will be observed that the bleaching agent prepared by the present invention can safely and efficiently bleach food, and will not cause to remain,
The bleaching agent that toxicity test can also be intuitively shown prepared by the present invention is harmless, is worthy to be popularized and uses.
Claims (3)
1. a kind of preparation method of food bleaching agent, which is characterized in that the preparation method includes the following steps：
（1）Soybean is ground, is sieved, obtains sieving, in mass ratio 1：7~8：7 ~ 8, by sieving, distilled water, Boratex
Buffer solution is mixed, and vibration is filtered with filter paper, obtains filtrate, hedgehog hydnum mushroom bran is smashed to pieces, adds in hedgehog hydnum mushroom bran quality 5 ~ 6
Times distilled water, homogenate obtains homogenate, homogenate is put into container, extracted at 40 ~ 60 DEG C of temperature, obtain extracting solution, will carry
Liquid is taken to centrifuge, takes supernatant, in mass ratio 10 ~ 15：2 ~ 3, filtrate, supernatant are uniformly mixed, obtain mixed liquor, by quality
Than 1：7 ~ 8, macroporous absorbent resin, mixed liquor are placed in shaking table, is vibrated at 25 ~ 30 DEG C of temperature, takes supernatant；
（2）It counts in parts by weight, takes 30 ~ 40 parts of acetic acid solutions, 10 ~ 15 parts of chitosans, 5 ~ 6 portions of leaching liquors, 1 ~ 2 part of glycerine, 1 ~ 2
Part polyethylene glycol, chitosan, acetic acid solution are mixed, and are stirred at 25 ~ 30 DEG C of temperature, are added in glycerine, polyethylene glycol stirs
It mixes, the leaching liquor added, and stirs evenly, then carry out vacuum suction, obtain stirring liquid, in mass ratio 10 ~ 15：3 ~ 4, it will stir
Supernatant is added dropwise with the rate of 1 ~ 3mL/min under stiring in liquid, stands, abandons supernatant a, and be spray-dried, obtain dried object；
（3）In mass ratio 1：7 ~ 8, zeins, ethanol solution are mixed, stirred evenly at 40 ~ 60 DEG C of temperature,
Liquid, in mass ratio 1 must be stirred：5 ~ 6, dried object immersion is stirred in liquid after 3 ~ 5 s and is taken out, and in temperature 28 ~ 30
DEG C aeration-drying is to get food bleaching agent.
2. the preparation method of food bleaching agent according to claim 1, which is characterized in that the step（1）Middle Boratex delays
Fliud flushing is in mass ratio 8：6：1：30 ~ 40, by sodium chloride, boric acid disodium hydrogen, boric acid hydrogen is received, water mixes, and stirs evenly, i.e.,
Obtain sodium borate buffer liquid.
3. the preparation method of food bleaching agent according to claim 1, which is characterized in that the step（2）Middle leaching liquor is
In mass ratio 1：80, green tea, ethanol solution are mixed, stirred evenly, then 30 ~ 40min is extracted at 48 ~ 50 DEG C of temperature,
Up to leaching liquor.
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| CN108159203A (en) * | 2017-12-23 | 2018-06-15 | 董晓 | A kind of preparation method for the spray that scald is promoted to repair |
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