CN110089657A - 一种适用于工厂化的干豆腐贮藏保鲜方法 - Google Patents
一种适用于工厂化的干豆腐贮藏保鲜方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及食品保鲜技术领域,具体地涉及一种适用于工厂化的干豆腐贮藏保鲜方法,对新鲜生产出的干豆腐的外表面采用复配生物保鲜剂进行喷涂,使得干豆腐外表面完全覆盖有复配生物保鲜剂,然后沥去多余的复配生物保鲜剂后对干豆腐进行充氮或真空包装后室温储存;复配生物保鲜剂是采用维生素E和大豆种皮多糖双层包裹Nisin‑纳他霉素的长效缓释型微胶囊。本发明复配生物保鲜剂是一种天然绿色的生物保鲜剂,避免使用化学防腐剂对干豆腐进行保鲜,能够使得干豆腐在室内保鲜时间延长至30~45天。
Description
技术领域
本发明涉及食品保鲜技术领域,特别是涉及一种适用于工厂化的干豆腐贮藏保鲜方法。
背景技术
大豆是传统重要的粮食作物,也是居民膳食中优质蛋白质的重要来源。以大豆为主要原料制作而成的传统豆制品具有独特的口感、风味,营养丰富且易于消化吸收。其中,干豆腐不仅可以即食也可以烹制菜肴,因此广受人们的喜爱。干豆腐富含人体所必需而自身又不能合成的8中氨基酸,还含具有降低胆固醇作用的不饱和脂肪酸亚油酸和对神经系统有保健作用的维生素E和卵磷脂。
目前我国生产的干豆腐品质不稳定,卫生质量不达标。部分个体作坊存在加工人员消毒措施不当,以及保存的方法不当或不规范的问题,因此导致其极易被金黄色葡萄球菌,大肠杆菌,沙门氏菌等食源性病原菌感染,使得干豆腐存在着严重的食物安全隐患,导致货架期缩短,质量差的问题。特别是在夏季更容易变质,给消费者带来了许多不便。因此,如何解决工厂大量产值的新鲜干豆腐储存时间短、易酸败的缺点,以获得更长时间的保鲜期,从而适用于长途运输,进一步拓宽干豆腐的销售区域,是一个亟待解决的问题。有一些生产商为了提高干豆腐的保鲜度使用化学防腐剂,化学防腐剂的危害一直受到质疑,无形中降低了人们对干豆腐的认可度,不利于豆腐厂的生产销售。
中国专利申请CN107960584A公开了一种干豆腐保鲜方法,该方法处理的干豆腐具有优异的保鲜效果,保鲜期延长了4个月,但是该方法生产工序很多,并不适用于工厂大量产值的新鲜干豆腐的保鲜。
发明内容
本发明为了克服上述技术问题的不足,提供了一种适用于工厂化的干豆腐贮藏保鲜方法,可以完全解决上述技术问题。
解决上述技术问题的技术方案如下:
本发明设计了一种适用于工厂化的干豆腐贮藏保鲜方法,对新鲜生产出的干豆腐的外表面采用乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂进行喷涂,使得干豆腐外表面完全覆盖有乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂,然后沥去多余的乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂后对干豆腐进行真空包装或充氮包装后室温储存;所述的乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂是采用抗氧化性较好的维生素E和大豆种皮多糖双层包裹的长效缓释型微胶囊。
包括以下步骤:
(1)建立复配生物保鲜剂微胶囊乳化体系:
将乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂与维生素E按照体积比(3~5):1混合,采用亲油性乳化剂span-80,在温度50℃,剪切速率5000rpm,剪切时间30min,形成W/O型初始乳状液,所述的span-80的体积浓度为1-4%;
在室温下,将W/O型初始乳状液逐滴加入大豆种皮多糖水溶液中,在300rpm搅拌速率下搅拌20min,形成W/O/W型多重乳状液,即复配生物保鲜剂微胶囊乳化体系,所述的大豆种皮多糖水溶液的质量体积百分比为1-4%,所述的W/O型初始乳状液与大豆种皮多糖水溶液的体积比为1:(3~5);
(2)根据常规技术生产干豆腐;
(3)利用称重仪对干豆腐进行称重,对干豆腐的外表面进行脉冲强光杀菌,所述的脉冲强光杀菌的能量为300-350J,照射距离为10cm,照射时间为20~30s;
再将步骤(1)得到的W/O/W型多重乳状液加入至自动喷涂机中,所述的W/O/W型多重乳状液与干豆腐按照(15~25)mL:1000g配比,采用自动喷涂机对干豆腐的所有外表面进行喷涂;
(4)喷涂均匀后,将干豆腐通过传送带输送至摊晾工作台上自然沥干5-20min后,进行真空包装或充氮包装;
(5)包装后的干豆腐在室温下储存。
进一步地说,每升步骤(1)中所述的W/O/W型多重乳状液中所含乳酸链球菌素Nisin和纳他霉素的质量分别为10g和15~20g。
更进一步地说,所述的大豆种皮多糖为分子量为275~280kDa的乳化性能较好的水溶性大豆多糖。
本发明的有益效果是:
本发明采用特殊修饰过的Nisin-纳他霉素复配生物保鲜剂对新鲜制备的干豆腐外表面进行处理,复配生物保鲜剂是一种天然绿色的生物保鲜剂,避免使用化学防腐剂对干豆腐进行保鲜,能够使得干豆腐在室内保鲜时间延长至30~45天。
Nisin(乳酸链球菌素)是乳酸链球菌产生的一种由34个氨基酸残基组成的多肽物质。Nisin可抑制大多数革兰氏阳性细菌,并对芽孢杆菌的孢子有强烈的抑制作用。并且Nisin食用后在人体内很快会水解成氨基酸,不会造成人体肠道内正常菌群的紊乱,也不会产生其他抗菌素所出现的抗性问题,更不会与其他抗菌素出现交叉抗性现象,因此广泛应用于肉制品、乳制品、海产品、果汁饮料、蛋制品、调味品、方便食品等领域中。
纳他霉素,是一种多烯烃大环内酯类抗真菌剂,能有效抑制酵母菌和霉菌的生长,阻止丝状真菌中黄曲霉毒素的形成,可广泛应用于由真菌引起的疾病中。纳他霉素对真菌极为敏感,微量使用即可起到很大作用,其作为防腐剂的用量仅为山梨酸钾的1/50~1/100。除此以外,纳他霉素的溶解度较低,亦可用其对食品表面进行处理以延长食品的保质期,同时并不影响食品的风味和口味。现已应用于乳制品、肉类、水果、饮料等食品领域中。
本发明采用水溶性大豆多糖和维生素E与复配的Nisin-纳他霉素包裹制备成长效缓释型生物保鲜剂,其中维生素E是具有8种形式的脂溶性维生素,与Nisin-纳他霉素结合,可以提高保鲜剂的稳定性,增强抗氧化能力和抑制芽孢杆菌的作用;大豆种皮水溶性多糖的分子量在275~280kDa时乳化效果和成膜性最好,能够与W/O型保鲜剂起到协同抑菌作用。长效缓释型微胶囊乳化体系延长了Nisin-纳他霉素的储存时间,使复配的保鲜剂缓慢持续地释放到干豆腐表面,一方面达到长久保鲜的目的,另一方面最大程度保持干豆腐的色泽、口感和风味。整体制备工序简单,适用于工厂大量产值的新鲜干豆腐的保鲜;并能够保证产品的感官品质不受影响。
具体实施方式
下面结合具体实施方式对本发明作进一步详细的说明。
实施例1:
(1)建立复配生物保鲜剂微胶囊乳化体系:
将乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂与维生素E按照体积比3:1混合,采用亲油性乳化剂span-80,在温度50℃,剪切速率5000rpm,剪切时间30min,形成W/O型初始乳状液,span-80的体积浓度为1%;
在室温下,将W/O型初始乳状液逐滴加入大豆种皮多糖水溶液中,在300rpm搅拌速率下搅拌20min,形成W/O/W型多重乳状液,即复配生物保鲜剂微胶囊乳化体系,大豆种皮多糖水溶液的质量体积百分比为1%,W/O型初始乳状液与大豆种皮多糖水溶液的体积比为1:3;每升W/O/W型多重乳状液中所含乳酸链球菌素Nisin和纳他霉素的质量分别为10g和15g。
(2)根据常规技术生产干豆腐;
(3)利用称重仪对干豆腐进行称重,对干豆腐的外表面进行脉冲强光杀菌,所述的脉冲强光杀菌的能量为300J,照射距离为10cm,照射时间为30s;
再将步骤(1)得到的W/O/W型多重乳状液加入至自动喷涂机中,所述的W/O/W型多重乳状液与干豆腐按照15mL:1000g配比,采用自动喷涂机对干豆腐的所有外表面进行喷涂;
(4)喷涂均匀后,将干豆腐通过传送带输送至摊晾工作台上自然沥干5min后,进行真空包装或充氮包装;
(5)包装后的干豆腐在室温下储存。
大豆种皮多糖为分子量为275kDa的水溶性大豆多糖。
实施例2:
(1)建立复配生物保鲜剂微胶囊乳化体系:
将乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂与维生素E按照体积比4:1混合,采用亲油性乳化剂span-80,在温度50℃,剪切速率5000rpm,剪切时间30min,形成W/O型初始乳状液,span-80的体积浓度为2.5%;
在室温下,将W/O型初始乳状液逐滴加入大豆种皮多糖水溶液中,在300rpm搅拌速率下搅拌20min,形成W/O/W型多重乳状液,即复配生物保鲜剂微胶囊乳化体系,大豆种皮多糖水溶液的质量体积百分比为3%,W/O型初始乳状液与大豆种皮多糖水溶液的体积比为1:4;每升W/O/W型多重乳状液中所含乳酸链球菌素Nisin和纳他霉素的质量分别为10g和17g。
(2)根据常规技术生产干豆腐;
(3)利用称重仪对干豆腐进行称重,对干豆腐的外表面进行脉冲强光杀菌,所述的脉冲强光杀菌的能量为350J,照射距离为10cm,照射时间为20s;
再将步骤(1)得到的W/O/W型多重乳状液加入至自动喷涂机中,所述的W/O/W型多重乳状液与干豆腐按照20mL:1000g配比,采用自动喷涂机对干豆腐的所有外表面进行喷涂;
(4)喷涂均匀后,将干豆腐通过传送带输送至摊晾工作台上自然沥干10min后,进行真空包装或充氮包装;
(5)包装后的干豆腐在室温下储存。
大豆种皮多糖为分子量为277kDa的水溶性大豆多糖。
实施例3:
(1)建立复配生物保鲜剂微胶囊乳化体系:
将乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂与维生素E按照体积比5:1混合,采用亲油性乳化剂span-80,在温度50℃,剪切速率5000rpm,剪切时间30min,形成W/O型初始乳状液,span-80的体积浓度为4%;
在室温下,将W/O型初始乳状液逐滴加入大豆种皮多糖水溶液中,在300rpm搅拌速率下搅拌20min,形成W/O/W型多重乳状液,即复配生物保鲜剂微胶囊乳化体系,大豆种皮多糖水溶液的质量体积百分比为4%,W/O型初始乳状液与大豆种皮多糖水溶液的体积比为1:4;每升W/O/W型多重乳状液中所含乳酸链球菌素Nisin和纳他霉素的质量分别为10g和20g。
(2)根据常规技术生产干豆腐;
(3)利用称重仪对干豆腐进行称重,对干豆腐的外表面进行脉冲强光杀菌,所述的脉冲强光杀菌的能量为325J,照射距离为10cm,照射时间为25s;
再将步骤(1)得到的W/O/W型多重乳状液加入至自动喷涂机中,所述的W/O/W型多重乳状液与干豆腐按照25mL:1000g配比,采用自动喷涂机对干豆腐的所有外表面进行喷涂;
(4)喷涂均匀后,将干豆腐通过传送带输送至摊晾工作台上自然沥干20min后,进行真空包装或充氮包装;
(5)包装后的干豆腐在室温下储存。
大豆种皮多糖为分子量为280kDa的水溶性大豆多糖。
对比例1:
东北某豆腐厂生产的干豆腐,未经过本发明所述方法的后续处理,直接进行充氮包装。
将实施例1-3所得的干豆腐及对比例产品进行性能检测,具体检测方法如下:
按照GB4789.3对干豆腐保鲜期进行检测;具体检测结果如下表1所示:
以上所述,仅是本发明的较佳实施例,并非对本发明做任何形式上的限制,凡是依据本发明的技术实质上对以上实施例所作的任何简单修改、等同变化,均落入本发明的保护范围之内。
Claims (4)
1.一种适用于工厂化的干豆腐贮藏保鲜方法,其特征在于,对新鲜生产出的干豆腐的外表面采用乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂进行喷涂,使得干豆腐外表面完全覆盖有乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂,然后沥去多余的乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂后对干豆腐进行真空包装或充氮包装后室温储存;所述的乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂是采用维生素E和大豆种皮多糖双层包裹的长效缓释型微胶囊。
2.根据权利要求1所述的适用于工厂化的干豆腐贮藏保鲜方法,其特征在于,包括以下步骤:
(1)建立复配生物保鲜剂微胶囊乳化体系:
将乳酸链球菌素Nisin-纳他霉素复配生物保鲜剂与维生素E按照体积比(3~5):1混合,采用亲油性乳化剂span-80,在温度50℃,剪切速率5000rpm,剪切时间30min,形成W/O型初始乳状液,所述的span-80的体积浓度为1-4%;
在室温下,将W/O型初始乳状液逐滴加入大豆种皮多糖水溶液中,在300rpm搅拌速率下搅拌20min,形成W/O/W型多重乳状液,即复配生物保鲜剂微胶囊乳化体系,所述的大豆种皮多糖水溶液的质量体积百分比为1-4%,所述的W/O型初始乳状液与大豆种皮多糖水溶液的体积比为1:(3~5);
(2)根据常规技术生产干豆腐;
(3)利用称重仪对干豆腐进行称重,对干豆腐的外表面进行脉冲强光杀菌,所述的脉冲强光杀菌的能量为300-350J,照射距离为10cm,照射时间为20~30s;
再将步骤(1)得到的W/O/W型多重乳状液加入至自动喷涂机中,所述的W/O/W型多重乳状液与干豆腐按照(15~25)mL:1000g配比,采用自动喷涂机对干豆腐的所有外表面进行喷涂;
(4)喷涂均匀后,将干豆腐通过传送带输送至摊晾工作台上自然沥干5-20min后,进行真空包装或充氮包装;
(5)包装后的干豆腐在室温下储存。
3.根据权利要求2所述的适用于工厂化的干豆腐贮藏保鲜方法,其特征在于,每升步骤(1)中所述的W/O/W型多重乳状液中所含乳酸链球菌素Nisin和纳他霉素的质量分别为10g和15~20g。
4.根据权利要求1或2所述的适用于工厂化的干豆腐贮藏保鲜方法,其特征在于,所述的大豆种皮多糖为分子量为275~280kDa的水溶性大豆多糖。
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