CN108925627A - 一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂 - Google Patents
一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂 Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
本发明公开了一种蘑菇用明胶‑壳聚糖‑海藻酸钠复合保鲜剂,其原料按重量份包括:明胶、壳聚糖、海藻酸钠、植物多糖、乳糖酸、费约果叶片提取物、姜精油、丁香油、茶籽油、酒醪液、乳酸钙、棘托竹荪菌丝体提取物、牛蒡乙醇提取物、枇杷叶提取物、增塑剂、氯化钙、迷迭香酸、美洲花椒素、贻贝凝集素、水。本发明提出的蘑菇用明胶‑壳聚糖‑海藻酸钠复合保鲜剂,其具有抗菌、抗氧化的作用,对蘑菇的保鲜效果好,且环保。
Description
技术领域
本发明涉及蘑菇技术领域,尤其涉及一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂。
背景技术
鲜菇含水量高,呼吸旺盛,营养物质消耗快,且表面没有明显的保护结构,常温下水分易蒸发,采后1-2d菇体内的水分就会大量丧失,从而使蘑菇开始褐变、风味变劣,从而失去商品价值,因此蘑菇的保鲜技术对蘑菇产业的健康发展至关重要。涂膜是近年兴起的保鲜方法之一,选择纯天然、无毒、无害的大分子多糖蛋白类、脂类物质等作为保鲜剂,采用浸渍、涂抹、喷洒等方式涂敷于蘑菇的表面,形成一层薄薄的透明被膜,能增强蘑菇表皮的防护作用,适当覆盖表皮开孔,抑制呼吸作用,减少营养损耗,抑制水分蒸发,防止皱缩萎蔫,抑制微生物侵入,防止腐败变质。但是现有的涂膜保鲜剂往往是针对某一种保护对象的贮藏特性进行研发,且功能单一,当用于蘑菇保鲜时往往存在保鲜效果不理想的缺陷。
发明内容
基于背景技术存在的技术问题,本发明提出了一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其具有抗菌、抗氧化的作用,对蘑菇的保鲜效果好,且环保。
本发明提出的一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其原料按重量份包括:明胶2-3份、壳聚糖0.5-1.5份、海藻酸钠0.5-1.8份、植物多糖0.1-0.7份、乳糖酸0.1-0.6份、费约果叶片提取物0.5-1.2份、姜精油0.2-1.1份、丁香油0.06-0.5份、茶籽油0.01-0.11份、酒醪液0.1-0.8份、乳酸钙0.2-1.3份、棘托竹荪菌丝体提取物0.1-0.6份、牛蒡乙醇提取物1-3份、枇杷叶提取物1-2份、增塑剂0.2-1.2份、氯化钙0.01-0.15份、迷迭香酸0.1-1份、美洲花椒素0.1-0.6份、贻贝凝集素0.1-0.28份、水100-125份。
优选地,所述明胶为改性明胶;所述改性明胶按照以下工艺进行制备:将明胶溶于磷酸盐缓冲液中得到溶液A;将阿魏酸和原儿茶酸溶于柠檬酸盐缓冲液中,加入1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐和N-羟基琥珀酰亚胺,在室温下搅拌30-50min,调节pH值为碱性后加入溶液A,在室温下搅拌10-20h,加入植物多酚和氮化钠,在氧气氛围中,20-25℃下交联10-18h,冷却、干燥得到所述改性明胶。
优选地,阿魏酸、原儿茶酸、1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐、N-羟基琥珀酰亚胺的摩尔比为0.1-0.5:0.2-0.7:2-3:2.5-3.2;阿魏酸与溶液A中的明胶、植物多酚的重量比为1-2:1:0.1-0.25。
优选地,所述植物多酚为核桃青皮多酚、茶多酚的混合物,且核桃青皮多酚、茶多酚的重量比为2-10:1-5。
优选地,所述壳聚糖为巯基化壳聚糖、没食子酸改性壳聚糖中的一种或者两种的混合物。
优选地,所述植物多糖为黄秋葵多糖、普鲁兰多糖的混合物,且黄秋葵多糖、普鲁兰多糖的重量比为2-10:3-8。
优选地,所述增塑剂为甘油、柠檬酸三丁酯、茉莉酸甲酯的混合物,且甘油、柠檬酸三丁酯、茉莉酸甲酯的重量比为2-6:5-10:1-3。
本发明所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其以明胶、壳聚糖、海藻酸钠配合作为成膜物质,并控制了三者的含量,将三者的性能结合为一体,使保鲜剂具有优良的成膜性,且所得涂膜抗氧化性、抑菌性和柔韧性好,机械强度高,改善了壳聚糖耐水性以及明胶柔韧性差的缺陷;贻贝凝集素加入体系中,可与细菌细胞膜表面存在的糖蛋白、脂多糖、糖脂等糖配体相互作用,进而抑制致病菌的生长,与植物多糖、乳糖酸、费约果叶片提取物、姜精油、丁香油、茶籽油、酒醪液、乳酸钙、棘托竹荪菌丝体提取物、牛蒡乙醇提取物、枇杷叶提取物、氯化钙、迷迭香酸、美洲花椒素配合后具有协同作用,能抑制细菌、霉菌及抗氧化,明显降低了蘑菇的失重率和腐烂率,使蘑菇能保持较高的外观品质和营养成分,保鲜效果佳,有效地解决了蘑菇保鲜储存困难、鲜食期短的技术问题,能够显著地延长蘑菇的保鲜期,且安全、环保;氯化钙加入体系中,其中的钙离子与成膜物中的-OH、C=O等发生电子转移结合,提高了所得涂膜剂的稳定性,同时能抑制蘑菇的成熟和衰老,进一步延长了蘑菇的保鲜期;酒醪液和植物多糖加入体系中,能与体系中的聚合物相互作用,提高了涂膜分子之间的作用力,使涂膜的断裂伸长率逐渐增大,水溶性和水蒸气透过系数逐渐降低,进一步提高了保鲜剂的保鲜效果;优选方式改性明胶的制备过程中,首先以1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐和N-羟基琥珀酰亚胺对阿魏酸和原儿茶酸中的羧基进行了活化,之后与明胶混合后与明胶中的氨基发生了反应,形成了酰胺键,与植物多酚混合后,进一步与植物多酚进行了交联反应,得到了改性明胶,将其加入体系中,与其他物料的相容性好,所得涂膜结构致密,同时具有优异的抑菌、抗菌和抗氧化作用,赋予保鲜剂优异的保鲜效果。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其原料按重量份包括:明胶3份、壳聚糖0.5份、海藻酸钠1.8份、植物多糖0.1份、乳糖酸0.6份、费约果叶片提取物0.5份、姜精油1.1份、丁香油0.06份、茶籽油0.11份、酒醪液0.1份、乳酸钙1.3份、棘托竹荪菌丝体提取物0.1份、牛蒡乙醇提取物3份、枇杷叶提取物1份、增塑剂1.2份、氯化钙0.01份、迷迭香酸1份、美洲花椒素0.1份、贻贝凝集素0.28份、水125份。
实施例2
本发明提出的一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其原料按重量份包括:明胶2份、壳聚糖1.5份、海藻酸钠0.5份、植物多糖0.7份、乳糖酸0.1份、费约果叶片提取物1.2份、姜精油0.2份、丁香油0.5份、茶籽油0.01份、酒醪液0.8份、乳酸钙0.2份、棘托竹荪菌丝体提取物0.6份、牛蒡乙醇提取物1份、枇杷叶提取物2份、增塑剂0.2份、氯化钙0.15份、迷迭香酸0.1份、美洲花椒素0.6份、贻贝凝集素0.1份、水100份。
实施例3
本发明提出的一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其原料按重量份包括:明胶2.7份、壳聚糖0.7份、海藻酸钠1.6份、植物多糖0.3份、乳糖酸0.5份、费约果叶片提取物0.7份、姜精油1份、丁香油0.15份、茶籽油0.1份、酒醪液0.2份、乳酸钙1份、棘托竹荪菌丝体提取物0.2份、牛蒡乙醇提取物2.7份、枇杷叶提取物1.2份、增塑剂1份、氯化钙0.05份、迷迭香酸0.7份、美洲花椒素0.3份、贻贝凝集素0.26份、水120份;
其中,所述明胶为改性明胶;所述改性明胶按照以下工艺进行制备:将明胶溶于磷酸盐缓冲液中得到溶液A;将阿魏酸和原儿茶酸溶于柠檬酸盐缓冲液中,加入1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐和N-羟基琥珀酰亚胺,在室温下搅拌50min,调节pH值为碱性后加入溶液A,在室温下搅拌10h,加入植物多酚和氮化钠,在氧气氛围中,25℃下交联10h,冷却、干燥得到所述改性明胶;
阿魏酸、原儿茶酸、1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐、N-羟基琥珀酰亚胺的摩尔比为0.1:0.7:2:3.2;阿魏酸与溶液A中的明胶、植物多酚的重量比为1:1:0.25;
所述植物多酚为核桃青皮多酚、茶多酚的混合物,且核桃青皮多酚、茶多酚的重量比为2:5;
所述壳聚糖为巯基化壳聚糖;
所述植物多糖为黄秋葵多糖、普鲁兰多糖的混合物,且黄秋葵多糖、普鲁兰多糖的重量比为10:3;
所述增塑剂为甘油、柠檬酸三丁酯、茉莉酸甲酯的混合物,且甘油、柠檬酸三丁酯、茉莉酸甲酯的重量比为6:5:3。
实施例4
本发明提出的一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其原料按重量份包括:明胶2.3份、壳聚糖1.3份、海藻酸钠0.7份、植物多糖0.6份、乳糖酸0.2份、费约果叶片提取物1份、姜精油0.4份、丁香油0.42份、茶籽油0.05份、酒醪液0.7份、乳酸钙0.5份、棘托竹荪菌丝体提取物0.5份、牛蒡乙醇提取物1.3份、枇杷叶提取物1.8份、增塑剂0.7份、氯化钙0.12份、迷迭香酸0.3份、美洲花椒素0.5份、贻贝凝集素0.15份、水110份;
其中,所述明胶为改性明胶;所述改性明胶按照以下工艺进行制备:将明胶溶于磷酸盐缓冲液中得到溶液A;将阿魏酸和原儿茶酸溶于柠檬酸盐缓冲液中,加入1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐和N-羟基琥珀酰亚胺,在室温下搅拌30min,调节pH值为碱性后加入溶液A,在室温下搅拌20h,加入植物多酚和氮化钠,在氧气氛围中,20℃下交联18h,冷却、干燥得到所述改性明胶;
阿魏酸、原儿茶酸、1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐、N-羟基琥珀酰亚胺的摩尔比为0.5:0.2:3:2.5;阿魏酸与溶液A中的明胶、植物多酚的重量比为2:1:0.1;
所述壳聚糖为没食子酸改性壳聚糖;
所述植物多糖为黄秋葵多糖、普鲁兰多糖的混合物,且黄秋葵多糖、普鲁兰多糖的重量比为2:8;
所述增塑剂为甘油、柠檬酸三丁酯、茉莉酸甲酯的混合物,且甘油、柠檬酸三丁酯、茉莉酸甲酯的重量比为2:10:1;
所述植物多酚为核桃青皮多酚、茶多酚的混合物,且核桃青皮多酚、茶多酚的重量比为10:1。
实施例5
本发明提出的一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其原料按重量份包括:明胶2.8份、壳聚糖1.2份、海藻酸钠1.3份、植物多糖0.5份、乳糖酸0.38份、费约果叶片提取物0.7份、姜精油0.9份、丁香油0.38份、茶籽油0.07份、酒醪液0.65份、乳酸钙0.7份、棘托竹荪菌丝体提取物0.52份、牛蒡乙醇提取物2份、枇杷叶提取物1.3份、增塑剂1份、氯化钙0.12份、迷迭香酸0.7份、美洲花椒素0.5份、贻贝凝集素0.15份、水110份;
其中,所述明胶为改性明胶;所述改性明胶按照以下工艺进行制备:将明胶溶于磷酸盐缓冲液中得到溶液A;将阿魏酸和原儿茶酸溶于柠檬酸盐缓冲液中,加入1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐和N-羟基琥珀酰亚胺,在室温下搅拌40min,调节pH值为碱性后加入溶液A,在室温下搅拌15h,加入植物多酚和氮化钠,在氧气氛围中,23℃下交联16h,冷却、干燥得到所述改性明胶;
阿魏酸、原儿茶酸、1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐、N-羟基琥珀酰亚胺的摩尔比为0.38:0.55:2.7:2.9;阿魏酸与溶液A中的明胶、植物多酚的重量比为1.5:1:0.21;
所述壳聚糖为巯基化壳聚糖、没食子酸改性壳聚糖的混合物;
所述植物多糖为黄秋葵多糖、普鲁兰多糖的混合物,且黄秋葵多糖、普鲁兰多糖的重量比为7:6;
所述增塑剂为甘油、柠檬酸三丁酯、茉莉酸甲酯的混合物,且甘油、柠檬酸三丁酯、茉莉酸甲酯的重量比为4:6:1.9;
所述植物多酚为核桃青皮多酚、茶多酚的混合物,且核桃青皮多酚、茶多酚的重量比为5:2。
以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,其原料按重量份包括:明胶2-3份、壳聚糖0.5-1.5份、海藻酸钠0.5-1.8份、植物多糖0.1-0.7份、乳糖酸0.1-0.6份、费约果叶片提取物0.5-1.2份、姜精油0.2-1.1份、丁香油0.06-0.5份、茶籽油0.01-0.11份、酒醪液0.1-0.8份、乳酸钙0.2-1.3份、棘托竹荪菌丝体提取物0.1-0.6份、牛蒡乙醇提取物1-3份、枇杷叶提取物1-2份、增塑剂0.2-1.2份、氯化钙0.01-0.15份、迷迭香酸0.1-1份、美洲花椒素0.1-0.6份、贻贝凝集素0.1-0.28份、水100-125份。
2.根据权利要求1所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,所述明胶为改性明胶;所述改性明胶按照以下工艺进行制备:将明胶溶于磷酸盐缓冲液中得到溶液A;将阿魏酸和原儿茶酸溶于柠檬酸盐缓冲液中,加入1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐和N-羟基琥珀酰亚胺,在室温下搅拌30-50min,调节pH值为碱性后加入溶液A,在室温下搅拌10-20h,加入植物多酚和氮化钠,在氧气氛围中,20-25℃下交联10-18h,冷却、干燥得到所述改性明胶。
3.根据权利要求2所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,阿魏酸、原儿茶酸、1-乙基-(3-二甲基氨基丙基)碳酰二亚胺盐酸盐、N-羟基琥珀酰亚胺的摩尔比为0.1-0.5:0.2-0.7:2-3:2.5-3.2;阿魏酸与溶液A中的明胶、植物多酚的重量比为1-2:1:0.1-0.25。
4.根据权利要求2或3所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,所述植物多酚为核桃青皮多酚、茶多酚的混合物,且核桃青皮多酚、茶多酚的重量比为2-10:1-5。
5.根据权利要求1-4中任一项所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,所述壳聚糖为巯基化壳聚糖、没食子酸改性壳聚糖中的一种或者两种的混合物。
6.根据权利要求1-5中任一项所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,所述植物多糖为黄秋葵多糖、普鲁兰多糖的混合物,且黄秋葵多糖、普鲁兰多糖的重量比为2-10:3-8。
7.根据权利要求1-6中任一项所述蘑菇用明胶-壳聚糖-海藻酸钠复合保鲜剂,其特征在于,所述增塑剂为甘油、柠檬酸三丁酯、茉莉酸甲酯的混合物,且甘油、柠檬酸三丁酯、茉莉酸甲酯的重量比为2-6:5-10:1-3。
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