CN108294216B - 一种鲜湿米粉复配保鲜剂 - Google Patents
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Abstract
本发明属于食品添加剂和保鲜技术领域，公开了一种鲜湿米粉复配保鲜剂，该保鲜剂包括防腐剂和改良剂，所述的防腐剂组分为：山梨酸钾0.3～0.8g/Kg、脱氢乙酸钠0.3～0.8g/Kg、缓冲溶液5.5～14.5ml/Kg；所述的改良剂组分为：乳化剂1.0～5.0g/Kg、食用胶1.0～5.0g/Kg、磷酸盐1.0～5.0g/Kg。经过本保鲜剂综合处理后，在贮藏过程中不会因为其含水量高、营养丰富而受到微生物的侵染，延长货架期，在冷链条件下达到10～15天。
Description
技术领域
本发明属于食品添加剂和保鲜技术领域，具体涉及一种鲜湿米粉复配保鲜剂。
背景技术
米粉是以大米为原料制成的条状、丝状制品，是一种经济、方便、可口的食品。只要经过简单的煮沸或煸炒，加上调料，即可食用。在南方做法有炒粉、汤粉、凉拌粉、烫粉等食法。由于米粉质地柔韧，富有弹性，水煮不糊，干炒不易断，食用爽口，易消化，既可作主食，也可作小吃，深受消费者欢迎，在我国南方及东南亚一带有很大的消费市场，如南昌市地区米粉成为早餐或一日三餐都吃的主食。米粉按传统加工工艺可分为干米粉，鲜湿米粉即食米粉。干粉是我国南方生产方式中最多的一种。鲜湿米粉是在干粉制造过程中不进行烘干工艺，保持有大量水分，其色泽好，食用更加方便，但由于鲜湿米粉保质期短，冬季24小时，夏季12小时内就变酸变坏。
目前市场上米粉的保鲜类产品仍以化学、化合类产品为主，一般效果不太理想或者采用的方法和制剂达不到GB2760～1996《食品添加剂使用卫生标准》要求，而冷链系统等低温、辐射保鲜技术又存在成本高、限制条件苛刻，使用不便，出库后货架期短等问题。而且现有经过保鲜综合处理后的鲜湿米粉(米皮)与未保鲜综合处理的鲜湿米粉的品质有所改变，表现在硬度变大，断条率和煮沸损失增大，米粉的弹性和回复值下降，感官评分下降。
因此，开发新的保鲜剂确实势在必行。能否将功能单一的某些防腐剂、抑菌剂、抗氧化剂、助剂进行科学配伍而制得实用的保鲜剂不失为一条可行的途径。
发明内容
有鉴于此，本发明的目的在于提供一种不影响产品风味、色泽，具有广谱抗菌性，安全性高的鲜湿米粉复配保鲜剂。
本发明主要通过以下技术方案实现：
一种鲜湿米粉复配保鲜剂，包括防腐剂组分和改良剂组分两部分，其中所述的防腐剂组分为：山梨酸钾0.3～0.8g/Kg、脱氢乙酸钠0.3～0.8g/Kg、缓冲溶液(PH＝5.4～5.8)5.5～14.5ml/Kg；所述的改良剂组分为：乳化剂1.0～5.0g/Kg、食用胶1.0～5.0g/Kg、磷酸盐1.0～5.0g/Kg。
优选的，一种鲜湿米粉复配保鲜剂，包括防腐剂组分和改良剂组分两部分，其中所述的防腐剂组分为：山梨酸钾0.3g/Kg、脱氢乙酸钠0.4g/Kg、缓冲溶液(PH＝5.6)5.5ml/Kg；所述的改良剂组分为：乳化剂3g/Kg、食用胶3g/Kg、磷酸盐3g/Kg。
所述的缓冲溶液为柠檬酸(0.1mol/L)和柠檬酸钠(0.1mol/L)的混合溶液，所述的柠檬酸和柠檬酸钠体积比为1:2～2:1。
优选的，所述的柠檬酸和柠檬酸钠体积比为1:1，所述的柠檬酸和柠檬酸钠的浓度为0.1mol/L。
所述的乳化剂选自海藻酸丙二醇酯，所述的食用胶选自果胶，所述的磷酸盐选自焦磷酸四钾。
本发明的有益效果为：
本发明鲜湿米粉复配保鲜剂充分发挥防腐成分的协同效应，抑制米粉中各类微生物的生长，从而更加全面地保持米粉的综合品质，延长其贮藏货架期，让鲜湿米粉经过本保鲜剂综合处理后，在贮藏过程中不会因为其含水量高、营养丰富而受到微生物的侵染，延长货架期，在冷链条件下达到10～15天。
具体实施方式
下面将结合本发明实施例对本发明技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种鲜湿米粉复配保鲜剂，由防腐剂和改良剂两部分组成，其中防腐剂包括山梨酸钾、脱氢乙酸钠和缓冲溶液，改良剂包括乳化剂、食用胶、磷酸盐，防腐剂中各成分的用量分别为：山梨酸钾0.3g/Kg、脱氢乙酸钠0.4g/Kg、缓冲溶液(PH＝5.6)5.5ml/Kg，改良剂中各成分的用量分别为：乳化剂1g/Kg、食用胶1g/Kg、磷酸盐1g/Kg，其中缓冲溶液采用柠檬酸和柠檬酸钠的混合溶液，柠檬酸(0.1mol/L)和柠檬酸钠(0.1mol/L)体积比为1：1，乳化剂为海藻酸丙二醇酯，食用胶为果胶，磷酸盐为焦磷酸四钾。
实施例2
一种鲜湿米粉复配保鲜剂，由防腐剂和改良剂两部分组成，其中防腐剂包括山梨酸钾、脱氢乙酸钠和缓冲溶液，改良剂包括乳化剂、食用胶、磷酸盐，防腐剂中各成分的用量分别为：山梨酸钾0.3g/Kg、脱氢乙酸钠0.3g/Kg、缓冲溶液(PH＝5.4)14.5ml/Kg，改良剂中各成分的用量分别为：乳化剂3g/Kg、食用胶3g/Kg、磷酸盐3g/Kg，其中缓冲溶液采用柠檬酸和柠檬酸钠的混合溶液，柠檬酸(0.1mol/L)和柠檬酸钠(0.1mol/L)体积比为2:1，乳化剂为海藻酸丙二醇酯，食用胶为果胶，磷酸盐为焦磷酸四钾。
实施例3
一种鲜湿米粉复配保鲜剂，由防腐剂和改良剂两部分组成，其中防腐剂包括山梨酸钾、脱氢乙酸钠和缓冲溶液，改良剂包括乳化剂、食用胶、磷酸盐，防腐剂中各成分的用量分别为：山梨酸钾0.8g/Kg、脱氢乙酸钠0.8g/Kg、缓冲溶液(PH＝5.8)10ml/Kg，改良剂中各成分的用量分别为：乳化剂5g/Kg、食用胶5g/Kg、磷酸盐5g/Kg，其中缓冲溶液采用柠檬酸和柠檬酸钠的混合溶液，柠檬酸(0.1mol/L)和柠檬酸钠(0.1mol/L)体积比为1:2，乳化剂为海藻酸丙二醇酯，食用胶为果胶，磷酸盐为焦磷酸四钾。
实施例4感官评价实验
按正常工艺生产鲜湿米粉，一组为不添加任何保鲜剂的空白对照组，一组为添加0.2％的山梨酸钾对比组，一组为添加0.2％的本发明所述制备的保鲜剂测试组。每组处理设三个平行样，25℃存放。
(1)卫生指示菌指标测定：定期取样，按照《食品安全地方标准鲜湿米粉》测定各样品的细菌总数。如下表1。
表1卫生指示菌指标
(2)感官评定条件：
取适量样品用目视法、鼻嗅法、口尝法检查，烹调后食用类需经烹调后再进行口感检验。
视觉鉴别(色泽)：检查粉条是否完整，是否变色。
嗅觉鉴别(气味)：鉴别鲜湿粉条有无油脂哈败气味，有无异味。
味觉鉴别(滋味，有无杂质)：是否有咬劲、爽口，面条风味浓淡，有无异味，口感是否有滑爽、柔韧感。
感官评价依据标准为：表面状态完整，颜色呈白色或米白色为满分100分，结构状态基本均匀一致，表面平滑。有咬劲、爽口、具有本产品固有的气味、滋味，无异味，口感有滑爽、柔韧感为满分100分，结果见表2。
表2感官评定
由表1和表2可知，当样品保存至12d时，添加的本发明保鲜剂的米粉完整，末变色，无异味，有咬劲，米粉风味好，完全可以接受，细菌总数与初始含菌数相当。可见本发明保鲜剂对米粉具有明显的保鲜效果。
尽管已经示出和描述了本发明的实施例，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (1)
1.一种鲜湿米粉复配保鲜剂，其特征在于，包括防腐剂和改良剂，其中所述的防腐剂组分为：山梨酸钾0.3 g/kg、脱氢乙酸钠0.4 g/kg、缓冲溶液5.5 ml/kg；所述的改良剂组分为：海藻酸丙二醇酯3 g/kg、果胶3 g/kg、焦磷酸四钾3 g/kg；
所述的缓冲溶液为柠檬酸和柠檬酸钠的混合溶液，所述的柠檬酸和柠檬酸钠的浓度都为0.1 mol/L，柠檬酸和柠檬酸钠体积比为1:1；
所述鲜湿米粉复配保鲜剂的添加量为鲜湿米粉质量的0.2%。
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| CN110973468A (zh) * | 2019-12-20 | 2020-04-10 | 桂林全州县康乐粉业有限责任公司 | 一种半干保鲜米粉及其生产方法 |
| CN110915900A (zh) * | 2019-12-30 | 2020-03-27 | 永仁野森达菌业有限公司 | 一种块菌的保鲜方法及应用 |
| CN111758889A (zh) * | 2020-07-20 | 2020-10-13 | 四川东方主食产业技术研究院 | 一种鲜湿方便米粉的常温保鲜方法 |
| CN111903893A (zh) * | 2020-08-11 | 2020-11-10 | 四川省银丰食品有限公司 | 一种鲜湿米粉保鲜处理方法 |
| CN113317488B (zh) * | 2021-06-30 | 2022-10-25 | 四川省食品发酵工业研究设计院有限公司 | 复合品质改良剂、复合保鲜剂及其在制备叶儿粑中的应用 |
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