CN111328952B - 一种酸性食品的光动力杀菌方法 - Google Patents
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Abstract
本发明公开的一种酸性食品光动力冷杀菌方法是先将赤藓红光敏剂配制成≥800mg/kg的高浓度储备液,然后按<45mg/kg的剂量加入酸性食品中,并使其均匀分布,最后将掺入了赤藓红光敏剂溶液的酸性食品放在可见光光源下进行照射,随后即时进行密封包装。本发明方法不仅杀菌条件温和,成本低廉,不会破坏酸性食品中的营养物质及风味(因属于冷杀菌技术),且光照后杀菌效果良好,经处理后的产品中的微生物的灭活率均>90%,既延长了货架期(>15天),对人体也无毒害作用,是一种新的安全、高效、低成本和操作简便的杀菌方法。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种酸性食品的光动力杀菌方法。
背景技术
随着人们生活水平的提高以及与饮食有关的健康问题不断增加,越来越多的人们在追求口感的同时更加关注食物的营养价值。酸性食品(果蔬制品,如果蔬汁,泡菜等)因其口感好,营养价值高而倍受人们的青睐,其销量也逐年攀升。
作为要上架销售的食品因销售需要一定的周期,故在生产过程中都需要对其灭菌。传统的灭菌的方法主要为热力杀菌(如:巴氏杀菌和超高温杀菌),即是以蒸汽、热水为热传导介质传至食品内部,杀灭微生物、钝化酶为目的的热处理方式。热力杀菌后,无疑食品的风味和营养价值都会有很大的降低,影响了其的商业价值。因此,为了弥补热力杀菌的缺点,研究人员开发了一些冷杀菌技术,例如微波杀菌,超高压杀菌和辐照杀菌等。这些杀菌技术与热杀菌技术相比,可以保持食品中原有的营养成分、色泽和新鲜程度,符合消费者对食品营养和口感的要求。然而,目前采用的冷杀菌技术需要大型昂贵的仪器,这无疑增加了企业的投资和产品的销售价格。
早在100多年前,人们就发现了光照对微生物的灭活作用,但因为抗生素的急速发展,使得光动力抗菌的研究没有得到很好的发展而逐渐淡出了。随着抗生素的滥用,细菌的耐药性成了全球关注的话题后,光动力抗菌则因其不易产生耐药性,操作简便等优点又重新成为了研究人员关注的焦点。同时,光动力抗菌作为一种冷杀菌技术,可以很大程度上保持食品中的营养和天然香精成分,使其在食品加工领域也有极大的应用潜力。
由于光动力杀菌是利用光敏剂分子吸收特定波长的光产生高氧化能力的活性氧物质(ROS)来对微生物进行灭活的方法,故光敏剂是光动力抗菌的关键因素之一,目前研究人员开发的光敏剂(Yang,Su-Geun,Biomaterials Research 2018,22(1),25)主要应用在临床的癌症治疗或炎症治疗等领域,这些光敏剂通常具有一定的毒性,无法应用于食品领域。此外,大部分光敏剂因含有N,O等质子化位点,在酸性条件下容易失去抗菌活性,限制了其在酸性食品中的应用。因此,发展一种安全、高效、低成本和操作简便的新型酸性食品杀菌方法是很有必要的。
发明内容
本发明目的是针对现有技术存在的不足,提供一种操作简便、成本低且高效的酸性食品的光动力杀菌方法。
本发明提供的一种酸性食品的光动力杀菌方法,该方法的工艺步骤和条件如下:
(1)将赤藓红光敏剂于室温下溶于纯净水中配制成≥880mg/kg的高浓度储备液;
(2)将配制的赤藓红光敏剂溶液按每公斤酸性食品<45mg/kg加入,并使其均匀分布于酸性食品中;
(3)将掺入了赤藓红光敏剂溶液的酸性食品放在可见光光源下进行照射,随后即时进行密封包装。
以上方法中配制的赤藓红光敏剂溶液以每公斤酸性食品以7.0-17.5mg/kg加入,优选每公斤酸性食品中赤藓红的浓度为8.8-17.5mg/kg。
以上方法中所述的酸性食品为pH>2的酸性食品,具体为果蔬汁饮料或泡菜中的任一种。果蔬汁饮料可为百香果汁、柠檬汁、葡萄汁、山楂汁、橙汁、西柚汁、番茄汁和胡萝卜汁中的至少一种;泡菜为四川泡菜、韩式泡菜或酸菜中的任一种。
以上方法所述的光源为涵盖500-550nm波长的可见光光源,如白光LED,绿光LED、白炽灯、卤素灯或氙灯中的任一种;辐照度为6-100mW/cm2,优选辐照度为8.5-100mW/cm2;光照时间为3-20min,优选时间为4-10min。
本发明与现有技术相比,具有以下积极效果:
1、由于本发明方法中采用的光敏剂赤藓红不仅是一种美国食品药品管理局批准的着色用的食品添加剂,且其使用量又在GB 2760-2014规定的最大使用量范围内,因而不仅可对果蔬汁和泡菜中微生物进行有效灭活,且对人体无毒害作用。
2、由于本发明方法中采用的光敏剂赤藓红的吸收波长是在可见光区域,因而可在常温常压下利用常见的可见光光源进行照射,不仅杀菌条件温和,成本低廉,不会破坏酸性食品中的营养物质及风味(因属于冷杀菌技术),且光照后杀菌效果良好,经处理后的产品中的微生物的灭活率均>90%,延长了货架期(>15天)。
3、由于本发明方法中采用的光敏剂赤藓红在酸性条件下仍然具有抗菌活性,因而可以应用于对酸性食品的微生物灭活,为酸性食品的微生物灭活技术领域提供了一种新的安全、高效、低成本和操作简便的杀菌方法。
附图说明
图1为用本发明方法对百香果汁采用绿光LED作为光源进行照射(光照时间为10min,赤藓红的终浓度为8.8mg/kg),辐照度对细菌的存活率影响的曲线图。从图中可见,光源的辐照度越大细菌的存活率越低。考虑到过高的辐照度会造成赤藓红的光漂白现象以及增加成本,故优选辐照度为8.5-100mW/cm2。
图2为用本发明方法对百香果汁采用氙灯(辐照度为100mW/cm2,赤藓红的终浓度为8.8mg/kg)作为光源进行照射,光照时间对细菌存活率影响的曲线图。从图中可见,辐照时间越长细菌的存活率越低。考虑到较长时间的光照会增加成本,故优选光照时间为4-10min。
图3为用本发明方法对百香果汁采用氙灯(辐照度为100mW/cm2,辐照时间为10min)作为光源进行照射,所用光敏剂赤藓红的终浓度对其中菌落总数影响的曲线图。从图中可见,光敏剂浓度越高菌落总数越少。考虑到采用较高的赤藓红浓度会增加成本且影响果汁的颜色,所以优选赤藓红浓度为8.8-17.5mg/kg。
图4为本发明实施例14的方法对百香果汁采用氙灯光照处理后,存放天数对其中菌落总数影响的曲线图。
图5为本发明实施例15和对比例3的方法对百香果和柠檬果汁采用氙灯光照处理后,存放天数对其中菌落总数影响的曲线图。
图6为本发明实施例16和对比例4的方法对番茄汁采用氙灯光照处理后,存放天数对其中菌落总数影响的曲线图。
图7为本发明实施例17和对比例5的方法对葡萄汁采用氙灯光照处理后,存放天数对其中菌落总数影响的曲线图。
图8为本发明实施例18和对比例6的方法对西柚汁采用氙灯光照处理后,存放天数对其中菌落总数影响的曲线图。
图9为本发明实施例19方法对韩国泡菜采用氙灯光照处理后,存放天数对其中菌落总数影响的曲线图。
具体实施方式
下面通过实施例对本发明作进一步说明。值得指出的是,给出的实施例不能理解为对本发明保护范围的限制,该领域的技术人员根据本发明的内容对本发明作出的一些非本质的改进和调整仍应属于本发明保护范围。
另外,值得说明的是,以下实施例、对比例菌落总数的测定时采用平板计数法,即按照国家标准中菌落总数的测定方法(GB 4789.2-2016)进行测试,并根据菌落总数计算存活率。
存活率的计算公式为:
存活率=实施例菌落总数/对比例菌落总数×100%。
实施例1-3、对比例1
(1)选取新鲜的百香果,将外皮洗净后对其进行榨汁,所得果汁过滤后备用;
(2)将纯度为95%以上的赤藓红光敏剂于室温下溶于纯净水中配制成880mg/kg的高浓度赤藓红储备液;
(3)将配制的赤藓红光敏剂溶液按赤藓红的终浓度为8.8mg/kg加入,并使其均匀分布于百香果果汁中;
(4)将掺入了赤藓红光敏剂溶液的百香果汁放在辐照度为0、6.0、8.5、11.0mW/cm2的绿光LED灯(波长为520-550nm)下进行光照,光照时间为10min,随后即时进行密封包装,见下表1。
(5)细菌培养:根据国家标准规定的菌落总数的测定方法(GB 4789.2-2016)进行测试。根据上述公式计算的存活率结果见下表1和附图1。
表1
对比例1 | 实施例1 | 实施例2 | 实施例3 | |
酸性食品类别 | 百香果汁 | 百香果汁 | 百香果汁 | 百香果汁 |
光源 | 绿光LED | 绿光LED | 绿光LED | 绿光LED |
<![CDATA[辐照度/mW/cm<sup>2</sup>]]> | 0 | 6.0 | 8.5 | 11 |
光照时间/min | 10 | 10 | 10 | 10 |
储备液浓度/mg/kg | 880 | 880 | 880 | 880 |
终浓度/mg/kg | 8.8 | 8.8 | 8.8 | 8.8 |
存活率 | 100% | 50% | 25% | 6.9% |
实施例4-8、对比例2
(1)选取新鲜的百香果,将外皮洗净后对其进行榨汁,所得果汁过滤后备用;
(2)将纯度为95%以上的赤藓红光敏剂于室温下溶于纯净水中配制成880mg/kg的高浓度赤藓红储备液;
(3)将配制的赤藓红光敏剂溶液按赤藓红的终浓度为8.8mg/kg加入,并使其均匀分布于百香果果汁中;
(4)将掺入了赤藓红光敏剂溶液的百香果汁放在辐照度为100mW/cm2的氙灯灯下进行光照,光照时间为0、1、2、5、10、20min,随后即时进行密封包装,见下表2。
(5)细菌培养:根据国家标准规定的菌落总数的测定方法(GB 4789.2-2016)进行测试。根据上述公式计算存活率结果见下表2和附图2。
表2
实施例9-13
(1)选取新鲜的百香果,将外皮洗净后对其进行榨汁,所得果汁过滤后备用;
(2)将纯度为95%以上的赤藓红光敏剂于室温下溶于纯净水中配制成880mg/kg的高浓度赤藓红储备液;
(3)将配制的赤藓红光敏剂溶液按赤藓红的终浓度为4.4、8.8、17.5、35.1、43.9mg/kg加入,并使其均匀分布于百香果果汁中,见下表3;
(4)将掺入了赤藓红光敏剂溶液的百香果汁放在辐照度为100mW/cm2的氙灯灯下进行光照,光照时间为10min,随后即时进行密封包装。
(5)细菌培养:根据国家标准规定的菌落总数的测定方法(GB 4789.2-2016)进行测试。测试的菌落总数结果见下表3和附图3。
表3
实施例14-18、对比例3-6
(1)选取新鲜的百香果、柠檬、番茄、葡萄和西柚,将外皮洗净后对其进行榨汁,所得果汁过滤后备用;
(2)将纯度为95%以上的赤藓红光敏剂于室温下溶于纯净水中配制成880mg/kg的高浓度赤藓红储备液;
(3)将配制的赤藓红光敏剂溶液按赤藓红的终浓度为8.8mg/kg加入,并使其均匀分布于表4所列的各种果汁中,或按赤藓红的终浓度为8.8mg/kg加入,并使其均匀分布于表5所列的各种果汁中;
(4)将掺入了赤藓红光敏剂溶液的各种果汁放在辐照度为100mW/cm2的氙灯灯下进行光照,光照时间为10min,随后即时进行密封包装;
(5)细菌培养:根据国家标准规定的菌落总数的测定方法(GB 4789.2-2016)对不同天数的果汁中菌落总数进行测试,测试结果见附图4-8,存活率计算结果见下表4-5。
表4
表5
实施例19
(1)选取新鲜的韩式泡菜备用。
(2)将纯度为95%以上的赤藓红光敏剂于室温下溶于纯净水中配制成880mg/kg的高浓度赤藓红储备液;
(3)将配制的赤藓红光敏剂溶液按每公斤泡菜以40mg/kg加入,涂抹均匀并使其均匀分布在泡菜中;
(4)将掺入了赤藓红光敏剂溶液的泡菜放在辐照度为100mW/cm2的氙灯下进行光照,光照时间为10min,随后即时进行密封包装。
(5)细菌培养:根据国家标准规定的菌落总数的测定方法(GB 4789.2-2016)对不同天数的泡菜中菌落总数进行测试,测试结果见附图9。
Claims (3)
1.一种酸性食品的光动力杀菌方法,其特征在于该方法的工艺步骤和条件如下:
(1)将赤藓红光敏剂于室温下溶于纯净水中配制成≥800mg/kg的高浓度储备液;
(2)将配制的赤藓红光敏剂溶液按每公斤酸性食品以7.0-17.5mg/kg加入,并使其均匀分布于酸性食品中;
(3)将掺入了赤藓红光敏剂溶液的酸性食品放在500-550nm波长的可见光光源下进行照射,随后即时进行密封包装,
所述的酸性食品为pH>2的酸性食品,具体为果蔬汁饮料或泡菜中的任一种,其中果蔬汁饮料为百香果汁、柠檬汁、山楂汁和橙汁中的至少一种;泡菜为四川泡菜、韩式泡菜或酸菜中的任一种。
2.根据权利要求1所述的酸性食品的光动力杀菌方法,其特征在于该方法中配制的赤藓红光敏剂溶液是按每公斤酸性食品以8.8-17.5mg/kg加入。
3.根据权利要求1或2所述的酸性食品的光动力杀菌方法,其特征在于该方法中所述的可见光光源照射的辐照度为6-100mW/cm2;光照时间为3-20min。
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