CN110973237A - 一种腌渍菌菇类防腐剂及其使用方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种腌渍菌菇类防腐剂及其使用方法。本发明的防腐剂是由ε‑聚赖氨酸盐酸盐、乳酸链球菌素、纳他霉素、肉桂醛和大茴香脑复配而成,其抑菌效果好,成本低,安全稳定,可有效延长食品保质期及货架期,使用该复配防腐剂的产品在保质期内未或甚少出现胀气、变酸等微生物大量增殖现象。
Description
技术领域
本发明涉及一种腌渍菌菇类防腐剂及其使用方法,属于复配防腐剂技术领域。
背景技术
菌菇类食品,营养丰富、味道鲜美,富含多种人体必需氨基酸,且含有丰富的矿物质和维生素。常食用菌菇能够降低胆固醇,预防肝脏疾病和胃肠道溃疡,可降血脂,预防心脑血管疾病,还可抵抗疲劳,抗菌消炎,因此菌菇的加工和保藏技术受到了人们的关注。使用合理的防腐剂可以有效地解决食品在生产、加工、运输储存过程中变质的问题,使加工过的菌菇在自然环境中具有一定的保存期。长期以来,苯甲酸钠、山梨酸钾、对羟基苯甲酸酯类等化学防腐剂广泛应用于食品工业,研究发现一些化学防腐剂有诱癌性、致畸性和易引起食物中毒等问题,如苯甲酸盐,可能会引起食物中毒,亚硝酸盐和硝酸盐可能会生成致癌的亚硝胺。
天然防腐剂,通常是从动物、植物和微生物的代谢产物中提取,如乳酸链球菌素,是乳酸链球菌代谢产生的多肽类化合物,纳他霉素是由链霉菌发酵产生的天然抗真菌化合物,广泛用于抑制各种霉菌、酵母菌的生长,还能抑制真菌毒素的产生。天然防腐剂具有抗菌性强、安全无毒、作用范围广等合成防腐剂无法比拟的优点,因此增加天然防腐剂的使用,减少化学防腐剂的使用,成为开发安全、高效、稳定复配防腐剂的有效方法。
市场上的腌渍蔬菜大多使用苯甲酸盐和山梨酸钾等化学防腐剂,山梨酸钾等传统化学防腐剂仅是改变食品周围环境以达防腐目的,不能与食品合为一体,并且在限定的用量范围内,在人体内仍有残留,危害健康。一些企业为了自己的经济利益,超量、超标使用化学防腐剂,导致食物中毒现象,使消费者对防腐剂产生了错误的认识和恐惧心理,随着人们对食品安全性的认识和要求日益提高,化学防腐剂受到严重挑战,因此开发了一种抗菌性强、安全无毒的复配防腐剂是市场发展的需要。
发明内容
针对上述问题,本发明提供了一种腌渍菌菇类防腐剂及其使用方法。该防腐剂是由ε-聚赖氨酸盐酸盐、乳酸链球菌素、纳他霉素、肉桂醛和大茴香脑复配而成,其抑菌效果好,成本低,安全稳定,可有效延长食品保质期及货架期,使用该复配防腐剂的产品在保质期内未或甚少出现胀气、变酸等微生物大量增殖现象。
为了实现上述目的,本发明采用如下技术方案:一种腌渍菌菇类防腐剂,其组分及重量份为:ε-聚赖氨酸盐酸盐2-10份,乳酸链球菌素5-15份,纳他霉素1-5份、肉桂醛1-10份,大茴香脑1-10份。
优选的,所述防腐剂各组分的重量份为:ε-聚赖氨酸盐酸盐2-8份,乳酸链球菌素10-15份,纳他霉素1-5份、肉桂醛1-5份,大茴香脑1-8份。
使用方法:将防腐剂加水溶解,然后掺入腌渍菌菇类产品中,防腐剂的使用量是0.1-0.3g/kg。
本发明公开了采用上述防腐剂腌渍金针菇的方法:
(1)选择新鲜金针菇剪去菇根部分,加入沸水中煮10-20min;
(2)将煮好的金针菇放入流动水中冲洗冷却;
(3)将冷却的金针菇取出沥干水分;
(4)在沥干水分的金针菇中每千克加入30-50g食盐和3-5g乳酸腌制0.5-1.5小时;
(5)将防腐剂加水溶解,将防腐剂的水溶液加入沥干水分的金针菇中,搅拌均匀;
(6)称取拌入防腐剂的金针菇分装,并封口。
本发明采用ε-聚赖氨酸盐酸盐、乳酸链球菌素、纳他霉素、肉桂醛和大茴香脑复配;乳酸链球菌素可抑制大多数革兰氏阳性细菌的生长和繁殖,对金黄色葡萄球菌、溶血链球菌、肉毒杆菌作用明显;ε-聚赖氨酸盐酸盐对大肠杆菌、枯草杆菌、乳酸菌、金黄色葡萄球菌具有抑制和杀灭作用。纳他霉素是由链霉菌产生的天然抗真菌化合物,有效抑制真菌毒素的产生,能够弥补乳酸链球菌素和ε-聚赖氨酸盐酸盐的抑菌谱缺陷,肉桂醛具有广谱抗菌作用,对于革兰氏阴性菌和革兰氏阳性菌均有较强抑菌效果;大茴香脑是一种天然化学提取物,具有茴香特殊香气,具有抑菌防腐的作用。腌渍菌菇类食品容易滋生乳酸菌、芽孢杆菌,导致食品发酸变质。ε-聚赖氨酸盐酸盐、乳酸链球菌素、肉桂醛、大茴香脑对腌渍菌菇类食品产生的各种菌都具有抑制作用,抑菌效果突出。
本发明的有益效果是:
1)抑菌效果好
本发明的防腐剂抑菌效果好,可使腌渍的菌菇在37℃保温箱保存3个月以上,其抑菌效果远远高于化学防腐剂(苯甲酸钠、山梨酸钾、脱氢乙酸钠等)。可有效延长食品保质期及货架期,使用该复配防腐剂的产品在保质期内未或甚少出现胀气、变酸等微生物大量增殖现象。
2)安全性好
本发明采用的防腐剂均为天然防腐剂,其用量小,安全性好,可与腌渍金针菇融为一体,同时大茴香脑和肉桂醛本身就是香料,不仅起到杀菌作用,还提升了腌渍金针菇的口感。
附图说明
图1为抑菌试验对比图片;图1中1-6依次为:0.02g/kgε-聚赖氨酸盐酸盐、0.05g/kg乳酸链球菌素、0.02g/kgε-聚赖氨酸盐酸盐和0.05g/kg乳酸链球菌素混合液、0.4g/kg大茴香脑、0.4g/kg肉桂醛、0.4g/kg大茴香脑和0.4g/kg肉桂醛混合液;
图2为抑菌试验对比图片;图2中7-9依次为:0.4g/kg肉桂醛、0.05g/kg乳酸链球菌素、0.4g/kg肉桂醛和0.05g/kg乳酸链球菌素混合溶液;
图3为实施例和对比例腌渍金针菇37℃保温箱中保存3个月的图片,从左到右依次为实施例1、实施例2、实施例3、对比例1和对比例2的图片。
具体实施方式
以下结合实施例来说明其效果。
试验例1:
本发明分离腐败金针菇中的腐败菌,并使用乳酸链球菌素、ε-聚赖氨酸盐酸盐、肉桂醛、大茴香脑做抑菌试验。
试验设计:
1.分别用0.02g/kgε-聚赖氨酸盐酸盐、0.05g/kg乳酸链球菌素、0.02g/kgε-聚赖氨酸盐酸盐和0.05g/kg乳酸链球菌素混合溶液分别点样,做抑菌试验,如图1中依次标记为1、2、3;
2.分别用0.4g/kg大茴香脑、0.4g/kg肉桂醛、0.4g/kg大茴香脑和0.4g/kg肉桂醛混合溶液分别点样,做抑菌试验,如图1中依次标记为3、4、5;
3.分别用0.4g/kg肉桂醛、0.05g/kg乳酸链球菌素、0.4g/kg肉桂醛和0.05g/kg乳酸链球菌素混合溶液分别点样,做抑菌试验。如图2中依次标记为7、8、9。
试验结果如下1和图1-2所示。
表1 各组抑菌试验结果
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | |
抑菌圈大小(mm) | 10.24 | 14.43 | 22.48 | 11.59 | 13.57 | 19.35 | 12.74 | 13.49 | 30.37 |
由以上抑菌圈实验结果表明,ε-聚赖氨酸盐酸盐和乳酸链球菌素具有协同增效作用,肉桂醛和大茴香脑具有协同增效作用,乳酸链球菌素和肉桂醛具有协同增效作用。
实施例1
按重量称取:ε-聚赖氨酸盐酸盐2份,乳酸链球菌素15份,纳他霉素1份、肉桂醛1份,大茴香脑1份,共0.10g,用水溶解并搅拌均匀,得到腌渍菌菇类防腐剂。
实施例2
按重量称取:ε-聚赖氨酸盐酸盐5份,乳酸链球菌素10份,纳他霉素2份、肉桂醛4份,大茴香脑6份,共0.135g,用水溶解并搅拌均匀,得到腌渍菌菇类防腐剂。
实施例3
按重量称取:ε-聚赖氨酸盐酸盐8份,乳酸链球菌素12份,纳他霉素5份、肉桂醛5份,大茴香脑8份,共0.14g,用水溶解并搅拌均匀,得到腌渍菌菇类防腐剂。
对比例1
按重量称取:山梨酸钾15份,脱氢乙酸钠10份,共0.25g,用水溶解并搅拌均匀。
对比例2
按重量称取:苯甲酸钠8份,山梨酸钾10份,脱氢乙酸钠8份,共0.26g,用水溶解并搅拌均匀。
使用该防腐剂制作腌渍金针菇方法如下:
(1)选择新鲜金针菇剪去菇根部分,加入沸水中煮15min;
(2)将煮好的金针菇放入流动水中冲洗冷却;
(3)将冷却的金针菇取出沥干水分;
(4)在沥干水分的金针菇中每千克加入40g盐和4g乳酸腌制1小时;
(5)将防腐剂(按照实施例和对比例中的用量)的水溶液分别加入沥干水分的每公斤金针菇中,搅拌均匀;
(6)称取适量拌入防腐剂的金针菇分装,并封口。在37℃培养箱环境中放置3个月,观察金针菇的气味,品尝口感,pH,并测其菌落总数、霉菌。
表2:实施例和对比例腌渍金针菇3个月后的状况
经测试可知,实施例1-3效果较好,即ε-聚赖氨酸盐酸盐2-10份,乳酸链球菌素5-15份,纳他霉素1-5份、肉桂醛1-10份,大茴香脑1-10份。至少可使腌渍的金针菇在37℃保温箱保存3个月,说明本发明复配防腐剂效果显著。而对比例1-2采用化学防腐剂在37℃保温箱保存3个月气味发酸,菌落数在1000CUF/g左右,霉菌数在100CUF/g左右,腌渍的金针菇已经腐败变质。实验证明:本发明制成的防腐剂用量小,毒副作用小,抗菌能力强、防腐效果好。
Claims (4)
1.一种腌渍菌菇类防腐剂,其组分及重量份为:ε-聚赖氨酸盐酸盐2-10份,乳酸链球菌素5-15份,纳他霉素1-5份、肉桂醛1-10份,大茴香脑1-10份。
2.如权利要求1所述的一种腌渍菌菇类防腐剂,其组分及重量份为:ε-聚赖氨酸盐酸盐2-8份,乳酸链球菌素10-15份,纳他霉素1-5份、肉桂醛1-5份,大茴香脑1-8份。
3.如权利要求1或2所述的腌渍菌菇类防腐剂的使用方法,其特征是,将腌渍菌菇类防腐剂加水溶解,然后掺入腌渍菌菇类产品中,腌渍菌菇类防腐剂的使用量是0.1-0.3g/kg。
4.采用权利要求1或2所述的腌渍菌菇类防腐剂腌渍金针菇的方法,其特征是,
(1)新鲜金针菇剪去菇根部分,加入沸水中煮10-20min;
(2)将煮好的金针菇放入流动水中冲洗冷却;
(3)将冷却的金针菇取出沥干水分;
(4)在沥干水分的金针菇中每千克加入30-50g食盐和3-5g乳酸腌制0.5-1.5小时;
(5)将腌渍菌菇类防腐剂加水溶解,将其水溶液加入沥干水分的金针菇中,搅拌均匀;然后分装,并封口。
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