CN108185268B - 一种食品保鲜剂及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品添加剂技术领域,具体涉及一种食品保鲜剂,并进一步公开其制备方法。本发明所述食品保鲜剂,以荸荠为原料,通过对其进行酶解处理和发酵处理的方式,获得荸荠提取物,所得荸荠提取物可作为食品保鲜剂使用,能有效提高各类食品的保鲜效果;且所述保鲜剂来源于天然食物,无任何毒副作用,符合食品安全的要求。
Description
技术领域
本发明属于食品添加剂技术领域,具体涉及一种食品保鲜剂,并进一步公开其制备方法。
背景技术
食品工业是国民经济发展的主要支柱之一,但由于食品本身营养丰富,在包装、运输、贮藏过程中,极易被微生物污染引起食品腐败变质,尤其是一些水果蔬菜不断的进行着分解代谢及旺盛的呼吸作用,再加上食品中存在着易氧化成分,这些都会加速食品老化及腐败变质,严重影响了食品的安全性,因此,食品的防腐保鲜工作在食品行业的发展中起着重要作用。
食品保鲜剂即是指用于防止食品在储存、流通过程中,由于微生物繁殖引起的变质,或由于储存销售条件不善,食品内在品质发生劣变、色泽下降,为提高保存期,延长食用价值而在食品中使用的添加剂。但现有技术中,常用的防腐保鲜剂多为化学添加剂,其需要严格控制安全剂量,有很大的局限性,仅仅对引起食品腐败的微生物而言,都存在一定的局限性。
随着人们崇尚自然、健康的思想意识得到普及,开发应用高效安全的食品保鲜剂已成为当今世界食品保鲜剂重要的研究领域。据有关资料证实,在人们长期食用的食品中,天然保鲜剂成分的毒性远远低于人工合成的保鲜剂。因此,从自然界寻求天然保鲜剂的研究已引起各国科学家的高度重视。
荸荠俗称马蹄、地栗或乌芋,其肉质洁白、味甜多汁、清脆可口,素有“地下雪梨”之称,是一种优良的食药兼用果蔬类食物。据报道,每100g荸荠鲜品中,含水分68g、碳水化合物21.8g、蛋白质1.5g、脂肪0.1g、粗纤维0.5g、钙5mg、磷68mg、铁0.5mg、胡萝卜素0.01mg、维生素B10.04mg、维生素B20.02mg、维生素C 3mg以及尼克酸0.4mg等,可见荸荠具有很高的营养价值。而越来越多的现代科学研究更是表明,荸荠不仅富含碳水化合物、膳食纤维和多种矿物质和维生素等营养成分,还含有多糖类、黄酮类和多酚类等多种生物活性成分,具有抗氧化、辅助降血脂、降血压等保健作用。目前,荸荠的应用主要以加工成饮料食用,其应用领域较为单一。
发明内容
为此,本发明所要解决的技术问题在于提供一种食品保鲜剂,并进一步公开其制备方法。
为解决上述技术问题,本发明所述的一种制备食品保鲜剂的方法,包括如下步骤:
(1)取荸荠加水制浆,并加入酶制剂进行酶解处理,灭酶后过滤,收集酶解液;
(2)向所述酶解液中加入酵母菌株进行发酵,收集发酵产物进行固液分离,得到发酵液;
(3)以大孔吸附树脂处理所述发酵液,并收集洗脱液,浓缩并冷冻干燥,即得。
所述步骤(1)中,所述酶制剂为淀粉酶和葡糖异构酶的混合物。
所述淀粉酶和葡糖异构酶的质量比为1:1。
所述步骤(1)中,所述酶制剂的添加量占所述荸荠原料质量的1-3wt%。
所述步骤(2)中,所述酵母菌株为毕赤酵母菌株。
所述步骤(2)中,所述发酵步骤的发酵温度为30-35℃,发酵24-30h。
所述步骤(3)中,所述大孔吸附树脂为D3502树脂。
所述步骤(3)中,所述洗脱步骤为以30-50v/v%的乙醇-水溶液为洗脱液,洗脱3-4个BV。
所述步骤(1)中,所述制浆步骤为以薄荷煎煮液进行制浆。
本发明还公开了由所述的方法制备得到的食品保鲜剂。
本发明所述食品保鲜剂,以荸荠为原料,通过对其进行酶解处理和发酵处理的方式,获得荸荠提取物,所得荸荠提取物可作为食品保鲜剂使用,能有效提高各类食品的保鲜效果;且所述保鲜剂来源于天然食物,无任何毒副作用,符合食品安全的要求。更优的,本发明所述食品保鲜剂,在制备荸荠浆液时,以薄荷煎煮液进行制浆,进一步提高了所述食品保鲜剂的保鲜效果。本发明所述食品保鲜剂,解决了荸荠贮藏期短难于保存的问题,为荸荠资源的综合开发利用,提供了新的途径,并提高产品附加值和经济效益。
具体实施方式
实施例1
本实施例所述食品保鲜剂,按照如下方法制得:
(1)取新鲜荸荠洗净、去皮,切成小块,备用;取处理后的荸荠1kg,加水10kg混匀并打碎制浆,随后向所述荸荠浆液中加入酶制剂10g(淀粉酶和葡糖异构酶的质量比为1:1)混匀,于常温下进行酶解处理2-3h,加热灭酶后过滤除去固体物质,收集酶解液,备用;
(2)配制YPD培养基(1%酵母膏、2%蛋白胨、2%葡萄糖),将保存的毕赤酵母菌株接入一环,于30℃进行发酵培养24h,得到种子液;随后向步骤(1)中制得的酶解液中,按照10v/v%的接种量,接入上述毕赤酵母种子液,于32℃,控制pH7.0-7.2进行发酵30h;发酵结束后,集发酵产物进行离心固液分离,除去菌体并收集发酵液,备用;
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液,随后以30v/v%的乙醇-水溶液为洗脱液进行洗脱4个BV,收集洗脱液,浓缩至无醇味,冷冻干燥至粉末态,即得。
本实施例制得食品保鲜剂,用于蜜饯类食品保鲜,可作为食品添加剂加入,而无需加入其它保鲜剂,可有效提高蜜饯食品的保鲜期至长达1年,相比于现有山梨酸钾食品保鲜剂,本发明所述保鲜剂在相同添加剂量下,保鲜效果优于山梨酸钾。
实施例2
本实施例所述食品保鲜剂,按照如下方法制得:
(1)取新鲜荸荠洗净、去皮,切成小块,备用;取处理后的荸荠1kg,加水10kg混匀并打碎制浆,随后向所述荸荠浆液中加入酶制剂20g(淀粉酶和葡糖异构酶的质量比为1:1)混匀,于常温下进行酶解处理2-3h,加热灭酶后过滤除去固体物质,收集酶解液,备用;
(2)配制YPD培养基(1%酵母膏、2%蛋白胨、2%葡萄糖),将保存的毕赤酵母菌株接入一环,于30℃进行发酵培养24h,得到种子液;随后向步骤(1)中制得的酶解液中,按照10v/v%的接种量,接入上述毕赤酵母种子液,于30℃,控制pH7.0-7.2进行发酵30h;发酵结束后,集发酵产物进行离心固液分离,除去菌体并收集发酵液,备用;
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液,随后以50v/v%的乙醇-水溶液为洗脱液进行洗脱3个BV,收集洗脱液,浓缩至无醇味,冷冻干燥至粉末态,即得。
本实施例制得食品保鲜剂,用于红枣的保鲜,将所得保鲜剂溶于水制得混悬液,将红枣浸入所得混悬液中浸泡3min,取出红枣低温干燥或自然干燥,常规包装后,可使红枣的保鲜期达到6个月以上。
实施例3
本实施例所述食品保鲜剂,按照如下方法制得:
(1)取新鲜荸荠洗净、去皮,切成小块,备用;取处理后的荸荠1kg,加水10kg混匀并打碎制浆,随后向所述荸荠浆液中加入酶制剂30g(淀粉酶和葡糖异构酶的质量比为1:1)混匀,于常温下进行酶解处理2-3h,加热灭酶后过滤除去固体物质,收集酶解液,备用;
(2)配制YPD培养基(1%酵母膏、2%蛋白胨、2%葡萄糖),将保存的毕赤酵母菌株接入一环,于30℃进行发酵培养24h,得到种子液;随后向步骤(1)中制得的酶解液中,按照10v/v%的接种量,接入上述毕赤酵母种子液,于30℃,控制pH7.0-7.2进行发酵30h;发酵结束后,集发酵产物进行离心固液分离,除去菌体并收集发酵液,备用;
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液,随后以40v/v%的乙醇-水溶液为洗脱液进行洗脱4个BV,收集洗脱液,浓缩至无醇味,冷冻干燥至粉末态,即得。
本实施例制得食品保鲜剂,用于腌渍食品的保鲜,可作为食品添加剂加入,而无需加入其它保鲜剂,常规包装下,可有效提高腌制食品的保质期长达1年以上,相比于现有山梨酸钾食品保鲜剂,本发明所述保鲜剂在相同添加剂量下,其保鲜效果更优。
实施例4
本实施例所述食品保鲜剂,按照如下方法制得:
(1)取新鲜荸荠洗净、去皮,切成小块,备用;取薄荷洗净后加入其3重量倍量的水进行煎煮1h,收集煎煮液,晾干,备用;取处理后的荸荠1kg,加入晾凉后的薄荷煎煮液10kg混匀并打碎制浆,随后向所述荸荠浆液中加入酶制剂30g(淀粉酶和葡糖异构酶的质量比为1:1)混匀,于常温下进行酶解处理2-3h,加热灭酶后过滤除去固体物质,收集酶解液,备用;
(2)配制YPD培养基(1%酵母膏、2%蛋白胨、2%葡萄糖),将保存的毕赤酵母菌株接入一环,于30℃进行发酵培养24h,得到种子液;随后向步骤(1)中制得的酶解液中,按照10v/v%的接种量,接入上述毕赤酵母种子液,于30℃,控制pH7.0-7.2进行发酵30h;发酵结束后,集发酵产物进行离心固液分离,除去菌体并收集发酵液,备用;
(3)将收集的发酵液以D3502大孔吸附树脂进行吸附发酵液,随后以40v/v%的乙醇-水溶液为洗脱液进行洗脱4个BV,收集洗脱液,浓缩至无醇味,冷冻干燥至粉末态,即得。
将本实施例制得食品保鲜剂,用于肉类保鲜,将所得保鲜剂溶于水制得混悬液,涂于肉类表面,自然干燥,可将肉类的保质期提升至少5天。
将本实施例制得食品保鲜剂,用于腌渍食品的保鲜,可作为食品添加剂加入,而无需加入其它保鲜剂,常规包装下,可有效提高腌制食品的保质期长达1年半左右,相比于现有山梨酸钾食品保鲜剂,本发明所述保鲜剂在相同添加剂量下,其保鲜效果更优。
显然,上述实施例仅仅是为清楚地说明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本发明创造的保护范围之中。
Claims (1)
1.一种荸荠提取物用于制备食品保鲜剂的用途,其特征在于,所述荸荠提取物的提取方法,包括如下步骤:
(1)取薄荷洗净后加水进行煎煮,收集薄荷煎煮液,备用;取荸荠去皮后加所述薄荷煎煮液进行制浆,并加入淀粉酶和葡糖异构酶的混合物进行酶解处理,灭酶后过滤,收集酶解液;
(2)向所述酶解液中加入毕赤酵母菌株进行发酵,收集发酵产物进行固液分离,得到发酵液;
(3)以D3502树脂大孔吸附树脂处理所述发酵液,以30-50v/v%的乙醇-水溶液为洗脱液,洗脱3-4个BV,并收集洗脱液,浓缩并冷冻干燥,即得;
所述淀粉酶和葡糖异构酶的质量比为1:1;
所述步骤(1)中,所述淀粉酶和葡糖异构酶的混合物的添加量占所述荸荠原料质量的1-3wt%;
所述步骤(2)中,所述发酵步骤的发酵温度为30-35℃,发酵24-30h。
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