CN108771176A - 一种无异味产生的松花粉灭菌方法 - Google Patents
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Abstract
本发明公开了一种无异味产生的松花粉灭菌方法，包括将松花粉进行脉冲强光灭酶处理，沸腾锅中造粒以及蒸汽灭菌等步骤；本发明的有益效果是：本发明采用脉冲强光灭酶处理能够降低松花粉中脂肪氧化有关酶类的活性，在沸腾锅中造粒，可使松花粉与抗氧化剂进行充分混合，进一步降低了其内脂肪被氧化的几率，在蒸汽灭菌过程中，采用真空上料的方式可降低松花粉颗粒与水蒸气的接触从而使松花粉在蒸汽灭菌之后仍具有较低的含水率，本发明在对松花粉灭菌的同时减少会导致松花粉出现异味的脂肪和水分的含量，使制得的松花粉成品在存储过程中不易出现异味。
Description
技术领域
本发明涉及食品加工领域，尤其涉及一种无异味产生的松花粉灭菌方法。
背景技术
松花粉为松科植物马尾松、油松或同属植物的花粉，是中国医学宝库中药食兼用品种，作为中国传统的药材，其药食兼用的历史已逾数千年，主要分布我国浙江、江苏、河北、辽宁、吉林、湖北等地。干燥松花粉为淡黄色的细粉末，呈均匀的小圆粒，体质轻飘，易飞扬，有滑润感，不沉于水，气微香，味有油腻感。松花粉含有多种营养成份，包括蛋白质、氨基酸、单糖、多糖、核酸、矿物质等多种活性成分。
松花粉为人工采摘收集，自然晾晒，微生物污染风险大。现有松花粉灭菌方法是微波炉灭菌法或者UHT高温瞬时加热灭菌法。松花粉经微波处理，可使细菌总数降低，细菌总数远低于检测水平，从而延长了产品的保质期。但微波灭菌过程中，要求样品具有一定含水量，松花粉经微波破壁后会出现脂肪氧化的“哈喇味”，从而造成松花粉在保质期内出现品质下降的情况。采用UHT高温瞬时加热灭菌处理后，也会造成花粉“哈喇味”的产生，因此，如何选择灭菌方法及前处理对花粉进行灭菌，既能保证花粉感官质量、又能保证产品的卫生学质量，是影响花粉产业发展的主要难题。
发明内容
本发明针对松花粉灭菌后出现异味而影响品质的问题，提供一种无异味产生的松花粉灭菌方法。
本发明解决上述技术问题的技术方案如下：一种无异味产生的松花粉灭菌方法，其特征在于，包括以下步骤：
1)灭酶：将松花粉经脉冲强光处理，脉冲强光处理单次照射能量为100-300J，照射次数25-75次，脉冲距离5-10cm；
2)造粒：将灭酶后的松花粉置于沸腾锅中，通入50-65℃的纯净空气，频率为30-40Hz，同时喷入抗氧化剂的水溶液，使松花粉成粒，80-120目过滤后制得松花粉颗粒；
3)蒸汽灭菌：将松花粉颗粒，采用真空上料方式送入气流式蒸汽灭菌设备，进行花粉灭菌及干燥，蒸汽压力为0.2-0.3MPa、蒸汽温度为120-150℃，投料速度为20-70kg/h；
4)包装及储藏：蒸汽灭菌后，用双层塑料将松花粉颗粒包装后用牛皮纸袋打包，0-5℃下冷藏。
步骤2)中所述抗氧化剂为丁基羟基茴香醚、没食子酸丙酯或者硫代二丙酸中的一种，所述抗氧化剂的水溶液浓度为0.1wt％-0.5wt％，所述抗氧化剂用量为松花粉重量的1％-3％。
本发明的有益效果是：本发明采用脉冲强光灭酶处理能够降低松花粉中脂肪氧化有关酶类的活性，在沸腾锅中造粒，可使松花粉与抗氧化剂进行充分混合，进一步降低了其内脂肪被氧化的几率，在蒸汽灭菌过程中，采用真空上料的方式可降低松花粉颗粒与水蒸气的接触从而使松花粉在蒸汽灭菌之后仍具有较低的含水率。本发明在对松花粉灭菌的同时减少会导致松花粉出现异味的脂肪和水分的含量，使制得的松花粉成品在存储过程中不易出现异味。
具体实施方式
以下结合实例对本发明进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
一种无异味产生的松花粉灭菌方法，包括以下步骤：
1)灭酶：将松花粉经脉冲强光处理，脉冲强光处理单次照射能量为100J，照射次数75次，脉冲距离5cm；
2)造粒：将灭酶后的松花粉置于沸腾锅中，通入50℃的纯净空气，频率为40Hz，同时喷入浓度为0.1wt％的丁基羟基茴香醚的水溶液，丁基羟基茴香醚用量为松花粉重量的3％，松花粉成粒后，120目过滤，制得松花粉颗粒；
3)蒸汽灭菌：将松花粉颗粒，采用真空上料方式送入气流式蒸汽灭菌设备，进行花粉灭菌及干燥，蒸汽压力为0.2MPa、蒸汽温度为120℃，投料速度为20kg/h；
4)包装及储藏：蒸汽灭菌后，用双层塑料将松花粉颗粒包装后用牛皮纸袋打包，0-5℃下冷藏。
实施例2
一种无异味产生的松花粉灭菌方法，包括以下步骤：
1)灭酶：将松花粉经脉冲强光处理，脉冲强光处理单次照射能量为200J，照射次数50次，脉冲距离8cm；
2)造粒：将灭酶后的松花粉置于沸腾锅中，通入57℃的纯净空气，频率为35Hz，同时喷入浓度为0.3wt％的没食子酸丙酯的水溶液，没食子酸丙酯用量为松花粉重量的2％，松花粉成粒后，100目过滤，制得松花粉颗粒；
3)蒸汽灭菌：将松花粉颗粒，采用真空上料方式送入气流式蒸汽灭菌设备，进行花粉灭菌及干燥，蒸汽压力为0.25MPa、蒸汽温度为135℃，投料速度为45kg/h；
4)包装及储藏：蒸汽灭菌后，用双层塑料将松花粉颗粒包装后用牛皮纸袋打包，0-5℃下冷藏。
实施例3
一种无异味产生的松花粉灭菌方法，包括以下步骤：
1)灭酶：将松花粉经脉冲强光处理，脉冲强光处理单次照射能量为300J，照射次数25次，脉冲距离10cm；
2)造粒：将灭酶后的松花粉置于沸腾锅中，通入65℃的纯净空气，频率为30Hz，同时喷入浓度为0.5wt％硫代二丙酸的水溶液，硫代二丙酸用量为松花粉重量的1％，松花粉成粒后，80目过滤，制得松花粉颗粒；
3)蒸汽灭菌：将松花粉颗粒，采用真空上料方式送入气流式蒸汽灭菌设备，进行花粉灭菌及干燥，蒸汽压力为0.3MPa、蒸汽温度为150℃，投料速度为70kg/h；
4)包装及储藏：蒸汽灭菌后，用双层塑料将松花粉颗粒包装后用牛皮纸袋打包，0-5℃下冷藏。
将实施例1-3所得的松花粉进行了三个月稳定性感官试验及微生物测试，结果如下：
1、感官异味
2、微生物检测
| 组别 | 菌落总数 | 大肠杆菌 | 霉菌和酵母菌 |
| 实施例1 | 未检出 | 未检出 | 未检出 |
| 实施例2 | 5 | 未检出 | 未检出 |
| 实施例3 | 8 | 未检出 | 未检出 |
实施例1-3所得的松花粉在恒温恒湿箱以及日光照射下放置3个月后均保留花粉味道且没有异味出现，微生物检测菌落总数符合国家标准规定，且未检测出大肠杆菌、霉菌以及酵母菌。本发明松花粉灭菌方法在高效灭菌的同时能够有效除去松花粉中可产生异味的物质，效果显著。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (2)
1.一种无异味产生的松花粉灭菌方法，其特征在于，包括以下步骤：
1)灭酶：将松花粉经脉冲强光处理，脉冲强光处理单次照射能量为100-300J，照射次数25-75次，脉冲距离5-10cm；
2)造粒：将灭酶后的松花粉置于沸腾锅中，通入50-65℃的纯净空气，频率为30-40Hz，同时喷入抗氧化剂的水溶液，使松花粉成粒，80-120目过滤后制得松花粉颗粒；
3)蒸汽灭菌：将松花粉颗粒，采用真空上料方式送入气流式蒸汽灭菌设备，进行花粉灭菌及干燥，蒸汽压力为0.2-0.3MPa、蒸汽温度为120-150℃，投料速度为20-70kg/h；
4)包装及储藏：蒸汽灭菌后，用双层塑料将松花粉颗粒包装后用牛皮纸袋打包，0-5℃下冷藏。
2.根据权利要求1所述的无异味产生的松花粉灭菌方法，其特征在于，步骤2)中所述抗氧化剂为丁基羟基茴香醚、没食子酸丙酯或者硫代二丙酸中的一种，所述抗氧化剂的水溶液浓度为0.1wt％-0.5wt％，所述抗氧化剂用量为松花粉重量的1％-3％。
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