CN108541865A - 一种流体食品防腐保鲜材料的制备方法 - Google Patents
一种流体食品防腐保鲜材料的制备方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明涉及一种流体食品防腐保鲜材料的制备方法,包括以下步骤:⑴将天然纤维置入环氧氯丙烷或者环氧氯丁烷溶液中,在室温条件下搅拌,抽滤,洗涤至中性,干燥得活性环氧基天然纤维;⑵将活性环氧基天然纤维置入含有京尼平、壳聚糖的醋酸水溶液中反应,然后用碱水溶液中和,洗涤至中性,干燥得到氨基化纤维备用;⑶将氨基化纤维浸泡于含有十二烷基磺酸钠、正已烷、正丁醇的水溶液中,再加入可溶性金属盐溶液,搅拌均匀,静置,冷却到室温,抽滤后水洗干净,干燥得防腐保鲜材料。采用本发明方法制备得到的防腐保鲜材料,能够延长流体食品的保质期,同时具有天然食品防腐剂的功能,能够保全食品本身的营养和风味。
Description
技术领域
本发明涉及一种保鲜材料的制备方法,特别涉及一种流体食品防腐保鲜材料的制备方法。
背景技术
现有的食品防腐保鲜材料是一把双刃剑,它既可使食品防腐保鲜,延长食品的保质期,同时也在一定程度上危害人类的健康,在食品工业中使用现有的添加剂是人类一种无奈的选择。
传统的食品防腐保鲜方法有如下几种:
⑴高温高压灭菌保鲜法。这种方法虽然能使食品较长时间保鲜,如罐头食品,但其营养和风味却要大打拆扣。生产过程操作复杂,若操作不当容易产生高圧设备爆炸,不安全。
⑵化学食品防腐剂保鲜法。此法虽然能使食品防腐保鲜,生产过程操作也很方便,但经常食用、长期食用、一次性大量食用容易使人中毒,甚至会使人致癌。
⑶天然食品防腐剂保鲜法。此法虽然使用安全,绿色环保,但制造困难,成本太高不利于推广。
发明内容
本发明要解决的技术问题是:提供一种流体食品防腐保鲜材料的制备方法,采用该方法制备得到的防腐保鲜材料,能够延长流体食品的保质期,同时具有天然食品防腐剂的功能,能够保全食品本身的营养和风味,解决了上述现有技术存在的问题。
解决上述技术问题的技术方案是:一种流体食品防腐保鲜材料的制备方法,其特征在于:包括以下步骤:
⑴ 天然纤维活化:将天然纤维置入pH值为8~10、浓度为0.6~1.5mol/L的环氧氯丙烷或者环氧氯丁烷溶液中,环氧氯丙烷或环氧氯丁烷的加入量与天然纤维的质量比为1~10:1;在室温条件下搅拌反应20~40h,抽滤,用稀酸洗涤一次,再用去离子水洗涤至中性,在35~65℃下真空干燥至水分含量为10~15%,得活性环氧基天然纤维;
⑵ 活性环氧基天然纤维交联反应和氨基化:将步骤⑴制得的活性环氧基天然纤维置入含有0.1~0.5wt%京尼平、1~3wt%壳聚糖的pH值为2~5醋酸水溶液中,反应8~16h,然后用0.1~0.5mol/L的碱水溶液中和,再用去离子水洗涤至中性,在40~60℃下真空干燥至水分含量为10~15%,得到氨基化纤维备用;
⑶ 制备防腐保鲜材料:将步骤⑵制得的氨基化纤维浸泡于含有8~14wt%十二烷基磺酸钠、13.3~16wt%正已烷、26.7~32wt%正丁醇的水溶液中,再按10g氨基化纤维加入0.3~1.5g金属盐计加入浓度为0.8~1.6mol/L的可溶性金属盐溶液,搅拌均匀,静置2~4h,在70~100℃下搅拌20~30 min,静置,冷却到室温,抽滤后水洗干净,在40~60℃下真空干燥至水分含量为10~15%,即得防腐保鲜材料。
步骤⑴中所述的天然纤维是竹纤维或树棉纤维,稀酸是醋酸或盐酸。
步骤⑴中是采用0.1~0.5mol/L的氢氧化钠或碳酸钠溶液调节环氧氯丙烷或者环氧氯丁烷溶液的pH值。
步骤⑵中所述的碱是氢氧化钠或碳酸钠。
步骤⑶中所述的可溶性金属盐溶液的金属盐离子是Ag+、Cu2+或Zn2+。
本发明是专门针对现有技术中各种食品防腐保鲜方法之不足,特别研制的具有天然食品防腐剂的功能,既能够保全食品本身的营养和风味,又能自动再生重复使用的流体食品保鲜材料。归纳起来有如下几点:
⑴ 食品防腐保鲜是在常温常圧下进行,省略高温高圧灭菌工序,安全、节能、环保,能保持食品原有的营养、口感和风味。
⑵ 保证食品无重金属残留,无化学防腐剂的毒副作用。
⑶ 延长食品的保质期和货架期。
⑷ 防腐保鲜材料可回收再生,重复使用。本发明流体食品防腐保鲜材料的再生方法:直接将使用过的流体食品防腐保鲜材料用自来水洗净,再用去离子水洗至中性烘干即可。
本发明采用的原料具有以下特点:
京尼平(Cenipln)是栀子生物活性物质的提取物,分子式为C11H14O5,化学结构有羟基、羧基等多个活性基团,是一种优良的天然交联剂,可与多种氨基化合物交联,制备多种生物材料。
壳聚糖,分子中含有活泼的羟基和羧基,具有较強的化学反应能力。它带正电荷的阳离子与细菌细胞膜上带负电荷的基团作用,使细胞内的蛋白酶和其它成份外泄,从而杀死和抑制细菌生长。
竹纤维含有“竹琨”,具有天然的抗菌、抑菌、杀菌的功能。
树棉,植物学名“牛角瓜”,富含苷类、甾体类和生物碱,同样具有抑菌、杀菌功能,特别是它的纤维具有中空结构,把它活化后将具有抗菌功能旳金属离子Ag+、Cu2+或Zn2+接枝到树棉纤维上,实现树棉纤维功能改性,制成抗菌功能持久、可反复使用的新型抗菌纤维。
金属离子,具有很強的杀菌能力,其杀菌机理是它直接破坏细菌的细胞膜使某些细胞成分逸出而杀死细菌,之后金属离子从已死亡的细胞中逸出,再去杀死另外一个细菌,周而复始,反复重复杀菌。
下面,结合附图和实施例对本发明之一种流体食品防腐保鲜材料的制备方法的技术特征作进一步的说明。
附图说明
图1:不作任何处理的鲜牛奶,在25℃下保存,三天后变质的示意图。
图2:保质期内的“蒙牛”牛奶,在25℃下保存,十天后变质的示意图。
图3:采用本发明方法制备的流体食品防腐保鲜材料保鲜的鲜牛奶,在25℃下保存,三十天后完好如初的示意图。
图4:本发明方法制备的流体食品防腐保鲜材料可回收再生的原理图。
具体实施方式
实施例1:一种流体食品防腐保鲜材料的制备方法,包括以下步骤:
⑴ 天然纤维活化:将天然纤维置入pH值为8~10、浓度为0.6~1.5mol/L的环氧氯丙烷或者环氧氯丁烷溶液中,环氧氯丙烷或环氧氯丁烷的加入量与天然纤维的质量比为1~10:1;在室温条件下搅拌反应20~40h,抽滤,用稀酸洗涤一次,再用去离子水洗涤至中性,在35~65℃下真空干燥至水分含量为10~15%,得活性环氧基天然纤维;
⑵ 活性环氧基天然纤维交联反应和氨基化:将步骤⑴制得的活性环氧基天然纤维置入含有0.1~0.5wt%京尼平、1~3wt%壳聚糖的pH值为2~5醋酸水溶液中,反应8~16h,然后用0.1~0.5mol/L的碱水溶液中和,再用去离子水洗涤至中性,在40~60℃下真空干燥至水分含量为10~15%,得到氨基化纤维备用;
⑶ 制备防腐保鲜材料:将步骤⑵制得的氨基化纤维浸泡于含有8~14wt%十二烷基磺酸钠、13.3~16wt%正已烷、26.7~32wt%正丁醇的水溶液中(水溶液完全浸泡氨基化纤维为宜),再按10g氨基化纤维加入0.3~1.5g金属盐计加入浓度为0.8~1.6mol/L的可溶性金属盐溶液,搅拌均匀,静置2~4h,在70~100℃下搅拌20~30 min,静置,冷却到室温,抽滤后水洗干净,在40~60℃下真空干燥至水分含量为10~15%,即得防腐保鲜材料。
本实施例步骤⑴中所述的天然纤维是竹纤维或树棉纤维,稀酸是醋酸或盐酸;采用0.1~0.5mol/L的氢氧化钠或碳酸钠溶液调节环氧氯丙烷或者环氧氯丁烷溶液的pH值。
本实施例步骤⑵中所述的碱是氢氧化钠或碳酸钠。
本实施例步骤⑶中所述的可溶性金属盐溶液的金属盐离子是Ag+、Cu2+或Zn2+,可溶性金属盐可采用硝酸银、氯化锌、氯化铜、硫酸铜。
对比实验1:牛奶(牛奶场采集)
如图1所示:将不作任何处理的鲜牛奶,装入灭菌后的清洁试管中,在25℃下保存,3天后变质。
如图2所示:将市场上购买保质期内的“蒙牛”牛奶,剪开装入灭菌后的清洁试管中,在25℃下保存,10天后变质,上层出现不规则的泡沫;即开封后仅能保存10天。
如图3所示:将鲜牛奶装入灭菌后的清洁试管中,然后加入本发明方法制备得到的流体食品防腐保鲜材料,重量比为牛奶的0.5%,在25℃下保存,30天后开封检验完好如初,没有变化。在另一支相同的装牛奶试管中,继续进行密封观察,103天了仍没变化。
对比实验2:橙汁(现榨)
将鲜橙洗净控干水份,榨汁去渣装入灭菌后的清洁试管中,在25℃下保存,3天后变质,果汁混浊、变酸味。
将市场上购买保质期内的“汇源”果汁,剪开装入灭菌后的清洁试管中,在25℃下保存,9天后开始变质,出现混浊现象;即开封后仅能保存9天。
将榨汁去渣的鲜橙汁装入灭菌后的清洁试管中,然后加入本发明方法制备得到的流体食品防腐保鲜材料,重量比为橙汁的0.4%,在25℃下保存,30天后开封检验完好如初,没有变化。在另一支相同的装橙汁试管中,继续进行密封观察,100天了仍没变化。
对比实验3:豆浆(200g黄豆,1000ml水)
用九阳豆浆机自制豆浆,冷却备用,
将豆浆装入灭菌后的清洁试管中,在25℃下保存,6小时后变质,混浊、变味。
将豆浆装入灭菌后的清洁试管中,然后加入本发明方法制备得到的流体食品防腐保鲜材料,重量比为豆浆的0.5%,在25℃下保存,30天后开封检验完好如初,没有变化。在另一支相同的装豆浆试管中,继续进行密封观察,100天了仍没变化。
对比实验4:猪骨汤(300g猪骨,1000水)
猪骨熬汤1小时,冷却后撇去浮油、滤渣后备用。
将猪骨汤装入灭菌后的清洁试管中,在25℃下保存,2天后变质,混浊、变味。
将猪骨汤装入灭菌后的清洁试管中,然后加入本发明方法制备得到的流体食品防腐保鲜材料,重量比为猪骨汤的0.3%,在25℃下保存,30天后开封检验完好如初,没有变化。在另一支相同的装豆浆试管中,继续进行密封观察,95天了仍没变化。
对比实验5:啤酒(直接从啤酒厂釆集鲜啤)
将鲜啤装入灭菌后的清洁试管中,在25℃下保存,4天后变质,混浊、变味。
将鲜啤装入灭菌后的清洁试管中,然后加入本发明方法制备得到的流体食品防腐保鲜材料,重量比为鲜啤的0.3%,在25℃下保存,30天后开封检验完好如初,没有变化。在另一支相同的装鲜啤试管中,继续进行密封观察,120天了仍没变化。
本发明方法制备的流体食品防腐保鲜材料回收再利用效果证明实验:
将对比实验1使用过的防腐保鲜材料回收后,加入鲜啤中,重量比为鲜啤的0.3%,在25℃下保存,100天后开封检验完好如初,鲜啤没有变化。
将对比实验3使用过的防腐保鲜材料回收后,加入从牛奶场采集到的鲜奶中,重量比为牛奶的0.4%,在25℃下保存,100天后开封检验完好如初,牛奶没有变化。
将对比实验5使用过的防腐保鲜材料回收后,加入用豆浆机自制的豆浆中,重量比为豆浆的0.5%,在25℃下保存,100天后开封检验完好如初,豆浆没有变化。
Claims (5)
1.一种流体食品防腐保鲜材料的制备方法,其特征在于:包括以下步骤:
⑴ 天然纤维活化:将天然纤维置入pH值为8~10、浓度为0.6~1.5mol/L的环氧氯丙烷或者环氧氯丁烷溶液中,环氧氯丙烷或环氧氯丁烷的加入量与天然纤维的质量比为1~10:1;在室温条件下搅拌反应20~40h,抽滤,用稀酸洗涤一次,再用去离子水洗涤至中性,在35~65℃下真空干燥至水分含量为10~15%,得活性环氧基天然纤维;
⑵ 活性环氧基天然纤维交联反应和氨基化:将步骤⑴制得的活性环氧基天然纤维置入含有0.1~0.5wt%京尼平、1~3wt%壳聚糖的pH值为2~5醋酸水溶液中,反应8~16h,然后用0.1~0.5mol/L的碱水溶液中和,再用去离子水洗涤至中性,在40~60℃下真空干燥至水分含量为10~15%,得到氨基化纤维备用;
⑶ 制备防腐保鲜材料:将步骤⑵制得的氨基化纤维浸泡于含有8~14wt%十二烷基磺酸钠、13.3~16wt%正已烷、26.7~32wt%正丁醇的水溶液中,再按10g氨基化纤维加入0.3~1.5g金属盐计加入浓度为0.8~1.6mol/L的可溶性金属盐溶液,搅拌均匀,静置2~4h,在70~100℃下搅拌20~30 min,静置,冷却到室温,抽滤后水洗干净,在40~60℃下真空干燥至水分含量为10~15%,即得防腐保鲜材料。
2.根据权利要求1所述的一种流体食品防腐保鲜材料的制备方法,其特征在于:步骤⑴中所述的天然纤维是竹纤维或树棉纤维,稀酸是醋酸或盐酸。
3.根据权利要求1或2所述的一种流体食品防腐保鲜材料的制备方法,其特征在于:步骤⑴中是采用0.1~0.5mol/L的氢氧化钠或碳酸钠溶液调节环氧氯丙烷或者环氧氯丁烷溶液的pH值。
4.根据权利要求1或2所述的一种流体食品防腐保鲜材料的制备方法,其特征在于:步骤⑵中所述的碱是氢氧化钠或碳酸钠。
5.根据权利要求1或2所述的一种流体食品防腐保鲜材料的制备方法,其特征在于:步骤⑶中所述的可溶性金属盐溶液的金属盐离子是Ag+、Cu2+或Zn2+。
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