CN110973444A - 一种食品生物保鲜剂制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种食品生物保鲜剂制备方法，包括纯净水、壳聚糖、丁香、双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠；本发明利用天然活性物质的安全性、抗氧化性、抑菌杀菌作用、营养功能及他们之间显著的协同增效、优势互补等作用，经组合配方筛选开发出的一种复方的天然生物保鲜剂，有效抑制和杀死导致食品腐败的微生物，从而降低食品在生产贮运商业流通中的贮藏成本，延长食品的货架期，具有推广应用的价值。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种食品生物保鲜剂制备方法。
背景技术
防腐保鲜剂是保持食品固有的色、香、味、形及其营养成分的化学品，是我国特有的名词，因为我国所研制的保鲜剂多是以一定的药剂形式，将具有防腐与保鲜功能的药剂配合使用，一次用药而达到防腐保鲜两种目的，因此将防腐与保鲜联系起来称为防腐保鲜剂或简称保鲜剂。现有技术中的保鲜剂较多的利用化学防腐剂(如亚硝酸盐、山梨酸钾、乳酸钠、EDTA等)在食品中的安全性抑制饱受争议，因此其应用与食品行业也越来越受到限制，存在改进空间。
发明内容
本发明的目的就在于为了解决上述问题而提供一种食品生物保鲜剂制备方法。
本发明通过以下技术方案来实现上述目的：
本发明包括以下步骤：
(1)备料：纯净水、壳聚糖、丁香、双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠；
(2)将壳聚糖加入5倍量的乳酸混合制成壳聚糖溶液；
(3)将丁香加入到5倍量80℃热水中浸泡1h，冷却至室温、过滤，除去滤液中的滤渣备用；
(4)将双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠置入容器中，加入步骤(2)的溶液和步骤(3)中的滤液和纯净水混合均匀；浸泡24h；
(5)将100目滤网对步骤(4)的混合液进行初次粗过滤，然后进行静置沉淀，取上清液，即得食品生物保鲜剂。
进一步，按重量比，每份含所述纯净水25-35％、所述壳聚糖12-18％、所述丁香20-30％、所述双乙酸钠1-2％、所述果糖2-4％、所述柠檬酸2-4％、所述青鲜素1-4％、所述抗坏血酸钠1-3％、所述山梨酸钾1-2％、所述蔗糖脂肪酸脂4-8％、所述硬脂酸钙2-4％、所述茶多酚3-8％、所述木质素1-4％、所述氯化钠1-3％。
优选的，按重量比，每份含所述纯净水30％、所述壳聚糖15％、所述丁香25％、所述双乙酸钠1％、所述果糖3％、所述柠檬酸3％、所述青鲜素2％、所述抗坏血酸钠2％、所述山梨酸钾1％、所述蔗糖脂肪酸脂5％、所述硬脂酸钙2％、所述茶多酚5％、所述木质素3％、所述氯化钠3％。
本发明的有益效果在于：
本发明是一种食品生物保鲜剂制备方法，与现有技术相比，本发明利用天然活性物质的安全性、抗氧化性、抑菌杀菌作用、营养功能及他们之间显著的协同增效、优势互补等作用，经组合配方筛选开发出的一种复方的天然生物保鲜剂，有效抑制和杀死导致食品腐败的微生物，从而降低食品在生产贮运商业流通中的贮藏成本，延长食品的货架期，具有推广应用的价值。
具体实施方式
下面对本发明作进一步说明：
本发明包括以下步骤：
(1)备料：纯净水、壳聚糖、丁香、双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠；
(2)将壳聚糖加入5倍量的乳酸混合制成壳聚糖溶液；
(3)将丁香加入到5倍量80℃热水中浸泡1h，冷却至室温、过滤，除去滤液中的滤渣备用；
(4)将双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠置入容器中，加入步骤(2)的溶液和步骤(3)中的滤液和纯净水混合均匀；浸泡24h；
(5)将100目滤网对步骤(4)的混合液进行初次粗过滤，然后进行静置沉淀，取上清液，即得食品生物保鲜剂。
进一步，按重量比，每份含所述纯净水25-35％、所述壳聚糖12-18％、所述丁香20-30％、所述双乙酸钠1-2％、所述果糖2-4％、所述柠檬酸2-4％、所述青鲜素1-4％、所述抗坏血酸钠1-3％、所述山梨酸钾1-2％、所述蔗糖脂肪酸脂4-8％、所述硬脂酸钙2-4％、所述茶多酚3-8％、所述木质素1-4％、所述氯化钠1-3％。
优选的，按重量比，每份含所述纯净水30％、所述壳聚糖15％、所述丁香25％、所述双乙酸钠1％、所述果糖3％、所述柠檬酸3％、所述青鲜素2％、所述抗坏血酸钠2％、所述山梨酸钾1％、所述蔗糖脂肪酸脂5％、所述硬脂酸钙2％、所述茶多酚5％、所述木质素3％、所述氯化钠3％。
实验对比：
按照肉制品卫生标准和生产流程生产发酵肉制品，经分割成两组。将发酵肉制品进行真空包装，然后于自然条件下贮藏。其中一组未涂覆保鲜剂，另一组涂覆本发明的保鲜剂，检测肉制品表面的微生物含量，考察结果如下：
未涂覆的肉制品组测得细菌总数2.4×104CFU/cm2、大肠菌群1.8×102CFU/cm2，测得涂覆本发明保鲜剂的肉制品组细菌总数9CFU/cm2、大肠菌群8.5CFU/cm2从测得微生物含量检测结果可知，采用本发明的生物保鲜剂喷涂在食品表面，能显著抑制细菌和大肠杆菌等微生物的生长。
以上显示和描述了本发明的基本原理和主要特征及本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种食品生物保鲜剂制备方法，其特征在于，包括以下步骤：
(1)备料：纯净水、壳聚糖、丁香、双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠；
(2)将壳聚糖加入5倍量的乳酸混合制成壳聚糖溶液；
(3)将丁香加入到5倍量80℃热水中浸泡1h，冷却至室温、过滤，除去滤液中的滤渣备用；
(4)将双乙酸钠、果糖、柠檬酸、青鲜素、抗坏血酸钠、山梨酸钾、蔗糖脂肪酸脂、硬脂酸钙、茶多酚、木质素、氯化钠置入容器中，加入步骤(2)的溶液和步骤(3)中的滤液和纯净水混合均匀；浸泡24h；
(5)将100目滤网对步骤(4)的混合液进行初次粗过滤，然后进行静置沉淀，取上清液，即得食品生物保鲜剂。
2.根据权利要求1所述的食品生物保鲜剂制备方法，其特征在于：按重量比，每份含所述纯净水25-35％、所述壳聚糖12-18％、所述丁香20-30％、所述双乙酸钠1-2％、所述果糖2-4％、所述柠檬酸2-4％、所述青鲜素1-4％、所述抗坏血酸钠1-3％、所述山梨酸钾1-2％、所述蔗糖脂肪酸脂4-8％、所述硬脂酸钙2-4％、所述茶多酚3-8％、所述木质素1-4％、所述氯化钠1-3％。
3.根据权利要求2所述的食品生物保鲜剂制备方法，其特征在于：按重量比，每份含所述纯净水30％、所述壳聚糖15％、所述丁香25％、所述双乙酸钠1％、所述果糖3％、所述柠檬酸3％、所述青鲜素2％、所述抗坏血酸钠2％、所述山梨酸钾1％、所述蔗糖脂肪酸脂5％、所述硬脂酸钙2％、所述茶多酚5％、所述木质素3％、所述氯化钠3％。
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