CN110771772A - 一种纳米复合乳化精油涂膜及其制备方法和应用 - Google Patents
一种纳米复合乳化精油涂膜及其制备方法和应用 Download PDFInfo
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- CN110771772A CN110771772A CN201911093993.0A CN201911093993A CN110771772A CN 110771772 A CN110771772 A CN 110771772A CN 201911093993 A CN201911093993 A CN 201911093993A CN 110771772 A CN110771772 A CN 110771772A
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- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种纳米复合乳化精油涂膜及其制备方法和应用,属于食品加工技术领域。纳米复合乳化精油涂膜主要由复合精油、乳液水相和涂膜液组成,复合精油由甜橙精油、肉桂精油、百里香精油或丁香精油中的两种或两种以上构成,乳液水相由大豆分离蛋白、大豆磷脂或玉米醇溶蛋白中的一种或几种构成,涂膜液由绿豆淀粉、玉米淀粉、可溶性大豆多糖或壳聚糖的一种或几种溶于水中制得。本发明包括下列步骤:(1)制备复合精油;(2)制备纳米复合乳化精油;(3)涂膜液的制备;(4)成品纳米复合乳化精油涂膜制备。本发明在不影响包子的风味、色泽以及外观品质的前提下,能有效控制霉菌以及其他微生物的生长,使包子在冷鲜温度为10‑15℃条件下货架期延长至10天。
Description
技术领域
本发明涉及纳米复合乳化精油涂膜及其制备方法和应用,属于食品加工技术领域。
背景技术
包子是我国传统的名小吃,以皮馅配合相宜,馅心多变,花式精巧而擅长,精于酵肥馅心相应,突出主料,注重本味,以咸定味,以甜提鲜的特点。鲜肉馅包子是包子的代表性种类,具备包子松喧绵口,清鲜细腻的突出特点。
由于水分含量高,包子在贮藏过程中极易受到腐败微生物(包括青霉、毛霉等霉菌、酵母以及细菌等)污染,造成品质劣变,货架期短的问题。目前,包子的保鲜方法主要是原料中添加防腐剂包括丙酸盐类、山梨酸盐类等或天然抑菌物质,或采用杀菌技术(紫外、臭氧、射频及微波杀菌等)。但是,化学防腐剂的应用对于人体健康存在潜在威胁,使用上受到一定限制。而一部分物理杀菌技术对于包子的品质也存在一定的负面影响以及实际应用中的设备投入高等问题,所以造成其在应用中的局限性。
涂膜保鲜是将食品来源的多糖、脂类、蛋白质等具有成膜性的物质溶于水,制备成膜液,通过刷涂、喷洒等方式涂于表面的保鲜方法。将天然抑菌剂与涂膜液混合形成抑菌涂膜液,并将其应用于包子的保鲜,可以扩宽可食性膜的应用范围。
大部分精油对革兰氏阳性菌和革兰氏阴性菌具有有效的抑制作用,可以将其作为抑菌剂开发可食性涂膜剂。每种精油的抗菌活性通常与其含有的一种或两种主要的精油成分密切相关。在百里香精油中发现有两种重要的抑菌成分麝香草酚和香芹酚。肉桂精油和丁香精油中的活性成分分别是肉桂醛和丁香酚。而甜橙精油中抑菌的有效成分为D-柠檬烯。精油成分在单独使用时具有广谱抗菌效应,当精油以多种组合形式进行使用时,由于协同效应会表现出较强的抗菌效应。绿豆淀粉,直链淀粉含含量较高(30%-45%),具有较好的成膜性、透明性。玉米淀粉因其具有丰富的来源和较高的直链淀粉含量(26%-28%)而被广泛应用在食品包装领域中。玉米薄膜具有较好的透明度、延展性和氧气阻隔性能。另外,可溶性大豆多糖属于酸性多糖,结构与果胶类似,具有较好的成膜性、乳化性,目前可将其作为涂膜剂成分进行应用。壳聚糖是甲壳素脱乙酰基的产物,因其独特分子结构,是天然多糖中唯一大量存在的碱性氨基多糖;它具有生物相容性好、可生物降解、抑菌性及良好的成膜性等优点。为改善淀粉膜的亲水特性,将多糖类物质与淀粉混合可改善淀粉的成膜性。本发明利用安全、食品来源的涂膜基质和对贮藏过程中产生的霉菌、酵母以及细菌的生长有较好抑制作用的纳米复合乳化精油为原料,制备新型涂膜剂,应用于肉包中,从而实现肉包表面霉菌控制与货架期延长。
胡爱军、曹圆圆等发明了一种连续高效节能的包子加工方法(中国发明专利申请号:CN201510235953),该发明在包子制作过程中采用氮气、二氧化碳、生姜挥发油的混合物以气体保护的方式减少微生物的污染来延长包子的货架期。李喜宏、李兵芳等发明了一种包子常温保鲜方法(中国发明专利申请号:CN201410488312.1),该发明通过前期制作过程中面皮中添加丙酸钙和馅料中加入复合防腐剂,以及后期包装保鲜处理,并将包装好的包子进行灭菌处理,显著延长常温条件下包子的保质期。虞炳泉发明了千张包子的常温保鲜方法(中国发明专利申请号:CN201010244832.X),该发明通过原料减菌、生产过程抑菌、真空包装与高温高压灭菌技术的联合应用,在保持包子品质的前提下延长包子在常温条件下的保质期。朱科学、姜东辉等公开了一种高品质生湿面的加工及保鲜方法(中国发明专利申请号:CN201910043808.0),该发明采用微酸性电解水和面以及多酚氧化酶结合的方式降低生湿面贮藏期间品质劣变。刘晓真公开了一种延长馒头保鲜期的方法(中国发明专利申请号:CN200610017949),该发明通过面粉中添加抗老化复合改良剂、低温过饱和蒸汽醒发以及馒头表面喷涂由乳酸链球菌素、聚赖氨酸以及纳他霉素组成的复合生物防霉剂溶液来实现延长馒头的保鲜期。环凌云公开了一种速冻保鲜包馅面食制品的制备工艺(中国发明专利申请号:CN201811606498.0),该发明采用生物保鲜剂:乳酸链球菌素、乳酸钠、纳他霉素、植酸、天然植物提取物等的复合使用与气调包装技术相结合的方式防止产品氧化和微生物的生长。付水胜、张忠良公开了一种生物保鲜包馅面食制品的制备方法(中国发明专利申请号:200910069864.8),该发明在组合馅料中添加由动物源保鲜剂、植物源保鲜剂、微生物源保鲜剂组成的复合保鲜剂,熟制后采用氮气、二氧化碳(比例65:35)混合气体包装方法来延长狗不理包子的常温贮藏期。卫凯进公开了一种馒头的保鲜防霉包装储存方法(中国发明专利申请号:201110187112.9),该发明在无菌净化的包装车间对冷却的馒头进行无菌包装,并采用70%二氧化碳和30%氮气混和气体对包装袋气体进行置换,达到馒头的保鲜储存。刘亚萍、张慜等公开了一种含复合丁香/肉桂提取物的防腐剂的制备方法及用于酱类产品防腐(中国发明专利申请号:CN201310578719.9),该专利采用超声波辅助提取丁香和肉桂中的抑菌物质,利用表面活性剂和助表面活性剂处理制成水溶性粒子与85℃杀菌15-20min的条件结合应用于酱类产品进行防腐。张慜、张圣江等公开了一种含复合提取物纳米防腐剂的制备方法及其防腐应用(中国发明专利申请号:201510746427.0),该专利将丁香/肉桂/生姜复合提取物制备成纳米防腐剂与85℃杀菌15-20min的条件结合用于调味汁产品防腐抑菌,其中采用乙醇和吐温80作为表面活性剂增强其稳定性。
相对于以上研究报道,本发明的不同之处在于,采用精油作为抑菌物质,采用食品原料作为乳化剂,借助超声与高速剪切均质的方法制备纳米复合乳化精油,降低加工过程中精油的易挥发和不稳定等问题,再与淀粉复合涂膜液混合,采用表面涂膜的处理方式,使乳化复合精油充分与包子表面、微生物接触,减少对产品品质破坏以及霉菌在内的好氧微生物与氧的接触。由于包子特殊的加工工艺,蒸制过程中的高温蒸汽对包子本身具有杀菌作用,另外涂膜处理结束后与紫外杀菌结合,使得包子在冷鲜温度10℃-15℃下后仍保持良好的品质。因此本发明通过纳米复合乳化精油涂膜的制备,结合前期蒸汽杀菌以及后续的紫外杀菌实现其对包子表面霉菌控制与货架期的延长。
发明内容
本发明的目的是针对现有产品存在的缺陷,通过纳米复合乳化精油涂膜的方式对包子表面霉菌等微生物进行控制,并结合后续杀菌处理达到延长货架期的目的。该方法简单易行,有利于改善产品品质,提高产品的可接受程度。
本发明的技术方案:
一种纳米复合乳化精油涂膜,主要由复合精油、乳液水相和涂膜液组成,所述复合精油由甜橙精油、肉桂精油、百里香精油或丁香精油中的两种或两种以上构成,所述乳液水相由大豆分离蛋白、大豆磷脂或玉米醇溶蛋白中的一种或几种构成,所述涂膜液由绿豆淀粉、玉米淀粉、可溶性大豆多糖或壳聚糖的一种或几种溶于水中,并加入甘油制得。
所述复合精油由0.1-1%(w/w)甜橙精油、0.5-1.5%(w/w)肉桂精油、0.1-1%(w/w)百里香精油或0.5-1.5%(w/w)丁香精油中的两种或两种以上构成。
所述乳液水相由1%-3%(w/w)大豆分离蛋白、0.1%-0.5%(w/w)大豆磷脂或1%-2%(w/w)玉米醇溶蛋白中的一种或几种构成。
所述涂膜液由2.5%-4.5%(w/w)绿豆淀粉、1%-2%(w/w)可溶性大豆多糖、1%-3%(w/w)玉米淀粉或1%-2%(w/w)壳聚糖一种或几种溶于水中,加热,并加入添加量为总可溶性固形物质量的30-50%的甘油制得。
一种纳米复合乳化精油涂膜的制备方法,其特征在于,主要包括以下步骤:
(1)制备复合精油:将甜橙精油、肉桂精油、百里香精油或丁香精油中的两种或两种以上混合制备复合精油;
(2)制备纳米复合乳化精油:将复合精油加入到含有大豆分离蛋白、大豆磷脂或玉米醇溶蛋白一种或几种构成的乳液水相中,搅拌30-60min,高速剪切乳化并通过超声处理,得到纳米复合乳化精油;
(3)涂膜液的制备:将绿豆淀粉、玉米淀粉、可溶性大豆多糖或壳聚糖的一种或几种溶于水中于85℃加热40min,冷却后加入甘油,高速剪切5分钟,静置脱气15min,得到淀粉涂膜液;
(4)成品纳米复合乳化精油涂膜制备:将纳米复合乳化精油加入到涂膜液中,用高剪切均质机均质3-5min,静置脱气15min,得到成品纳米复合乳化精油涂膜。
所述步骤(2)中高速剪切参数为:转速为12000r/min,剪切时间为15-20min,超声处理参数为:超声频率20kHz,超声时间为30-50min,间歇比为2:1,操作温度为室温25℃。
所述步骤(2)中制备的纳米复合乳化精油粒径在95.05±0.74nm。
所述步骤(4)中制得的纳米复合乳化精油涂膜中精油质量分数为0.3%-1.5%。
一种纳米复合乳化精油涂膜的应用,其将制备纳米复合乳化精油涂膜均匀涂于包子表面,然后静置15min经过紫外杀菌处理30min,待其表面干燥后进行无菌包装。
本发明的有益效果:
1、本发明将纳米复合乳化精油与淀粉复合涂层溶液进行包子涂膜,结合后续15min紫外杀菌处理、无菌包装进行霉菌控制与货架期延长,所用原料均为食品级,安全可靠,所得成品的膜层为可食用膜层。在不影响包子的风味、色泽以及外观品质的前提下,纳米复合乳化精油涂膜有效控制霉菌以及其他微生物的生长,同时使包子在冷鲜温度为10-15℃条件下货架期延长至10天。
2、本发明中添加剂用量符合国内外食品添加剂的使用要求,操作简便易行,工艺步骤易于控制。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅用以解释本发明,并不用于限定本发明。
实施例1:纳米复合乳化精油涂膜液的制备及其在鲜肉包表面霉菌控制与货架期延长中的应用
将精油体系为1.5%(w/w)肉桂精油和1.5%(w/w)丁香精油的复合精油加入到含有大豆分离蛋白(2%)和大豆磷脂(0.5%)的溶液中,搅拌1小时,12000r/min高速剪切15min后经过超声处理30min,制得纳米复合乳化精油。再将20份纳米复合乳化精油与80份含有3.5%绿豆淀粉,1%可溶性大豆多糖、2.25%甘油的涂膜液进行混合,制得含有精油浓度为0.6%的纳米复合乳化精油涂膜液。再将涂膜液均匀涂膜于鲜肉包表面,然后静置15min经过紫外杀菌处理,待其表面干燥后进行无菌包装。将涂膜处理的包子放置于10℃条件下,结果显示涂膜样品外观不变,与未涂膜样品相比,菌落总数、霉菌酵母数明显降低(具体实验数据见表1),货架期由4天延长至10天。
表1包子菌落总数、霉菌酵母数情况
菌落总数(logcfu/g) | 霉菌酵母数(logcfu/g) | 货架期(天) | |
未涂膜组 | 7.34 | 5.12 | 4 |
涂膜组 | 4.49 | 3.27 | 10 |
实施例2:纳米复合乳化精油涂膜液的制备及其在三丁包表面霉菌控制与货架期延长中的应用
将精油体系为1%(w/w)肉桂精油、1%(w/w)丁香精油、1%(w/w)甜橙精油的复合精油加入到含有玉米醇溶蛋白(2%)和大豆磷脂(0.5%)的溶液中,搅拌1小时,12000r/min高速剪切15min后经过超声处理30min,制得纳米复合乳化精油。再将30份复合乳化精油与70份含有2%玉米淀粉,1.5%可溶性大豆多糖、1.75%甘油的涂膜液进行混合,制得含有精油浓度为0.9%的纳米复合乳化精油涂膜液。再将涂膜液均匀涂膜于三丁包表面,然后静置15min经过紫外杀菌处理,待其表面干燥后进行无菌包装。将涂膜处理的包子放置于10℃条件下,结果显示涂膜样品外观不变,与未涂膜样品相比,菌落总数、霉菌酵母数明显降低(具体数据见表2),货架期由4天延长至10天。
表2包子菌落总数、霉菌酵母数情况
菌落总数(logcfu/g) | 霉菌酵母数(logcfu/g) | 货架期(天) | |
未涂膜组 | 7.34 | 5.12 | 4 |
涂膜组 | 3.72 | 2.67 | 10 |
实施例3:纳米复合乳化精油涂膜液的制备及其在酱肉包表面霉菌控制与货架期延长中的应用
将精油体系为1.5%(w/w)甜橙精油、1.5%(w/w)百里香精油的复合精油加入到含有大豆分离蛋白(1%)和大豆磷脂(0.5%)、玉米醇溶蛋白(1%)的溶液中,搅拌1小时,12000r/min高速剪切15min后经过超声处理30min,制得纳米复合乳化精油。再将40份复合乳化精油与60份含有2.5%绿豆淀粉,1%壳聚糖以及1%可溶性大豆多糖、2.25%甘油的涂膜液进行混合,制得含有精油浓度为1.2%的纳米复合乳化精油涂膜液。再将涂膜液均匀涂膜于酱肉包表面,然后静置15min经过紫外杀菌处理,待其表面干燥后进行无菌包装。将涂膜处理的包子放置于10℃条件下,结果显示涂膜样品外观不变,与未涂膜样品相比,菌落总数、霉菌酵母数明显降低(具体实验数据见表3),货架期由4天延长至10天。
表3包子菌落总数、霉菌酵母数情况
菌落总数(logcfu/g) | 霉菌酵母数(logcfu/g) | 货架期(天) | |
未涂膜组 | 7.34 | 5.12 | 4 |
涂膜组 | 4.16 | 3.12 | 10 |
Claims (9)
1.一种纳米复合乳化精油涂膜,其特征在于,主要由复合精油、乳液水相和涂膜液组成,所述复合精油由甜橙精油、肉桂精油、百里香精油或丁香精油中的两种或两种以上构成,所述乳液水相由大豆分离蛋白、大豆磷脂或玉米醇溶蛋白中的一种或几种构成,所述涂膜液由绿豆淀粉、玉米淀粉、可溶性大豆多糖或壳聚糖的一种或几种溶于水中,并加入甘油制得。
2.根据权利要求1所述的一种纳米复合乳化精油涂膜,其特征在于,所述复合精油由0.1-1%(w/w)甜橙精油、0.5-1.5%(w/w)肉桂精油、0.1-1%(w/w)百里香精油或0.5-1.5%(w/w)丁香精油中的两种或两种以上构成。
3.根据权利要求1所述的一种纳米复合乳化精油涂膜,其特征在于,所述乳液水相由1%-3%(w/w)大豆分离蛋白、0.1%-0.5%(w/w)大豆磷脂或1%-2%(w/w)玉米醇溶蛋白中的一种或几种构成。
4.根据权利要求1所述的一种纳米复合乳化精油涂膜,其特征在于,所述涂膜液由2.5%-4.5%(w/w)绿豆淀粉、1%-2%(w/w)可溶性大豆多糖、1%-3%(w/w)玉米淀粉或1%-2%(w/w)壳聚糖一种或几种溶于水中,加热,并加入添加量为总可溶性固形物质量的30-50%的甘油制得。
5.根据权利要求1-4任一所述的一种纳米复合乳化精油涂膜的制备方法,其特征在于,主要包括以下步骤:
(1)制备复合精油:将甜橙精油、肉桂精油、百里香精油或丁香精油中的两种或两种以上混合制备复合精油;
(2)制备纳米复合乳化精油:将复合精油加入到含有大豆分离蛋白、大豆磷脂或玉米醇溶蛋白一种或几种构成的乳液水相中,搅拌30-60min,高速剪切乳化并通过超声处理,得到纳米复合乳化精油。
(3)涂膜液的制备:将绿豆淀粉、玉米淀粉、可溶性大豆多糖或壳聚糖的一种或几种溶于水中于85℃加热40min,冷却后加入甘油,高速剪切5分钟,静置脱气15min,得到淀粉涂膜液。
(4)成品纳米复合乳化精油涂膜制备:将纳米复合乳化精油加入到涂膜液中,用高剪切均质机均质3-5min,静置脱气15min,得到成品纳米复合乳化精油涂膜。
6.根据权利要求5所述的一种纳米复合乳化精油涂膜的制备方法,其特征在于,所述步骤(2)中高速剪切参数为:转速为12000r/min,剪切时间为15-20min,超声处理参数为:超声频率20kHz,超声时间为30-50min,间歇比为2:1,操作温度为室温25℃。
7.根据权利要求5所述的一种纳米复合乳化精油涂膜的制备方法,其特征在于,所述步骤(2)中制备的纳米复合乳化精油粒径在95.05±0.74nm。
8.根据权利要求1所述的一种纳米复合乳化精油涂膜的制备方法,其特征在于,所述步骤(4)中制得的纳米复合乳化精油涂膜中精油质量分数为0.3%-1.5%。
9.根据权利要求1所述的一种纳米复合乳化精油涂膜的应用,其特征在于,将制备纳米复合乳化精油涂膜均匀涂于包子表面,然后静置15min经过紫外杀菌处理30min,待其表面干燥后进行无菌包装。
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