CN111513131A - 一种保鲜剂及其制备方法 - Google Patents
一种保鲜剂及其制备方法 Download PDFInfo
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- CN111513131A CN111513131A CN202010449251.3A CN202010449251A CN111513131A CN 111513131 A CN111513131 A CN 111513131A CN 202010449251 A CN202010449251 A CN 202010449251A CN 111513131 A CN111513131 A CN 111513131A
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Abstract
本发明涉及一种保鲜剂及其制备方法,其中,所述保鲜剂是一种浓缩液体,浓缩液体中包括生物类黄酮60‑100重量份、海藻糖1‑5重量份、柠檬酸1‑3重量份、甘油1‑10重量份、维生素C3‑8重量份、维生素E1‑3重量份。本发明的保鲜剂为一种天然保鲜剂,各组分在日常生活中十分常见,来源广泛,容易得到,抗氧化性和抗菌性能良好,有效维持天然的色香味,安全无毒,环保健康,成本低廉,制备工艺简单便捷,具有较高的实用价值。
Description
技术领域
本发明主要涉及食品保鲜技术领域,特别涉及一种保鲜剂及其制备方法。
背景技术
当今社会,人们喜欢将新鲜食物,作为一道美食享用,同时也要求食物色香味俱全。但是新鲜天然存储时间短,很容易被细菌污染,影响食欲,更是不利于人体健康。现有保鲜剂大多为化学药剂,长期使用会残留在人体内,对人体造成危害,为了环保与人体健康,开发应用高效安全的食品保鲜剂已成为当今世界食品保鲜剂重要的研究领域。据有关资料证实,在人们长期食用的食品中,天然保鲜剂成分的毒性远远低于人工合成的保鲜剂。因此,从自然界寻求天然保鲜剂的研究已引起各国科学家的高度重视。天然保鲜剂对食物的保鲜原理主要是杀菌、抑菌、消炎和抗氧化。
目前常用的水果保鲜技术主要有低温贮藏、气调保鲜、添加化学保鲜剂等手段。然而,冷链技术在贮存、运输、销售过程中温度起伏变化更容易引起水果的腐烂变质,不利于长途运输;而气调保鲜需要气调箱或气体发生装置,对设备要求高,成本较高;化学保鲜剂会在果蔬表面形成残留,有潜在的食品安全问题。
发明内容
本发明所要解决的技术问题是:提供一种保鲜剂及其制备方法,解决现有化学保鲜剂在果蔬表面形成残留,有潜在的食品安全的问题。
为解决上述技术问题,本发明采用如下技术方案:
一种保鲜剂,是一种浓缩液体,浓缩液体中包括以下重量份数的组分:
生物类黄酮 60-100份
海藻糖 1-5份
柠檬酸 1-3份
甘油 1-10份
维生素C 3-8份
维生素E 1-3份
余量为水。
作为一种具体实施例,所述保鲜剂包括以下重量份数的组分:
生物类黄酮 70份
海藻糖 1份
柠檬酸 1份
甘油 10份
维生素C 3份
维生素E 3份
余量为水。
作为一种具体实施例,所述保鲜剂包括以下重量份数的组分:
生物类黄酮 80份
海藻糖 2份
柠檬酸 1份
甘油 5份
维生素C 4份
维生素E 1份
余量为水。
作为一种具体实施例,所述保鲜剂包括以下重量份数的组分:
生物类黄酮 70份
海藻糖 4份
柠檬酸 3份
甘油 3份
维生素C 8份
维生素E 1份
余量为水。
进一步地,所述保鲜剂是一种天然类黄酮保鲜剂,主要成分为天然类黄酮;所述保鲜剂的各组分使用的材料均可食用,并且由天然植物中提取。
进一步地,所述保鲜剂的生物类黄酮组分是由天然类黄酮植物或含黄酮成分的天然材料提取。
进一步地,所述保鲜剂的生物类黄酮组分是柑橘类或同类植科和中药中含黄酮类成分的混合物。
本发明还提供一种制备保鲜剂的方法,包括以下步骤:
步骤一,在常温常压条件下,植物提取液中提取生物类黄酮有效成分,通过过滤式离心机后静置后投放进入生产容器中,生产容器内加入有100份水,搅拌均匀;
步骤二,将步骤一提取液混合物,随后依次加入海藻糖、维生素C、维生素E、甘油、柠檬酸,再次搅拌均匀,备用;
步骤三,将步骤二得到的产物,通过离心处理,再经过单效浓缩设备浓缩后直接灌装为食品保鲜剂。
进一步地,所述步骤三中,离心转速设定为300-500r/min,离心时间设定为5-10min。
本发明的有益效果是:
本发明的保鲜剂是一种无毒、食品级天然保鲜剂,能有效抑制800多种细菌、病毒、100多种真菌。实验表明能延长保鲜数倍期限,使产品获得最具更高效益。本发明使用的材料均可食用,并且由天然常见的植物中提取,其中含有丰富的天然类黄酮成分,具有显著抗氧化的作用,使得食物表皮抗氧化能力增强,减少自由基,且抑制了有害菌对食物的霉变作用机理,防止食物与空气中的氧气自由接触,减缓食物的新陈代谢,延长其保鲜期。
具体实施方式
本发明所提供的下述某些实施例的描述并非将发明限制在这些实施例中,而是提供给本领域任何一个普通技术人员来制造和使用本发明。
本发明的保鲜剂,主要针对新鲜的海鲜产品、肉类产品,乳制品、面制品、新鲜果蔬类产品及各种加工食品等。
本发明的保鲜剂是一种天然类黄酮保鲜剂,使用的材料均可食用,并且由天然常见的植物中提取,其中含有丰富的天然类黄酮成分,具有显著抗氧化的作用,使得食物表皮抗氧化能力增强,减少自由基,且抑制了有害菌对食物的霉变作用机理,防止食物与空气中的氧气自由接触,减缓食物的新陈代谢,延长其保鲜期。本发明的保鲜剂的主要成份为生物类黄酮(bioflavonoids),即维生素P,是植物次级代谢产物,它们并非单一的化合物,而是多种具有类似结构和活性物质的总称,因多呈黄色而被称为生物类黄酮。主要的维生素P类化合物包括黄酮、芸香素、橙皮素等,属于水溶性维生素。维生素P中的“P”是指permeability(意为通透性)。化学结构本质为黄酮类,所以又称为生物类黄酮。
类黄酮在植物界中分布很普遍,已发现的天然类黄酮有2000多种,类黄酮在藻类、菌类中很少发现,苔藓植物大多含有类黄酮,裸子植物中也含有类黄酮,但类型较少,主要为双类黄酮;类黄酮成分最集中的是被子植物,其中豆科、蔷薇科、芸香科、伞形科、杜鹃花科、报春花科、唇形科、玄参科、马鞭草科、菊科、蓼科、鼠李科、冬青科、桃金娘科、桑科、大戟科、尾科、兰科、莎草科和姜科尤为富集。含有类黄酮的常用中药有槐米、黄芪、葛根、陈皮、枳实、银杏叶、山楂、菊花、野菊花、淫羊藿、射干等;而动物和人类日粮中的豆类中类黄酮含量较多,主要是大豆异黄酮及其糖苷。水果中生物类黄酮的来源包括芦丁(荞麦中含量很高,苦荞含量又是普通荞麦的10多倍)以及橙皮苷,主要存在于柑橘类水果中。最好的食物来源是野玫瑰果、荞麦叶、柑橘类水果、浆果、椰菜、樱桃、葡萄、木瓜、哈密瓜、李子、茶叶、以及番茄。黄瓜中也含有特殊的生物类黄酮,它可以阻止致癌的激素与细胞结合。以上选择高含量天然类黄酮植物适用于制备本发明使用的生物类黄酮主要材料,可采用现有技术的方法进行提取。
维生素P的主要作用在于维持毛细血管壁的正常通透性,缺少它则会使毛细血管壁的通透性增强,所以它又叫通透性维生素。
在自然界中,生物类黄酮所含有的维生素P常常与维生素C共存,防止维生素C被氧化而受到破坏,增强维生素C的效果。
生物类黄酮的主要功效具有抗菌、消炎及抗过敏作用。黄酮类化合物中的抗菌成分较多,对细菌有广泛性的抑制。0.005%游离的异黄酮即可抑制真菌的活性,随着其浓度的增加,抑菌活性还在不断增强,但浓度超过0.1%后,浓度增加不再有显著的增效作用。生物类黄酮及其功效的具体例子如下:
黄酮单体类化合物licochaione A最低浓度为0.3μg/kg时,体外对革兰氏阳性菌、杆菌、棒形菌有明显的抑制作用;
大豆异黄酮还具有在胃肠道内杀灭病原微生物的作用,并可刺激人体的免疫系统,以保护身体抵御致病病原体的侵袭;
染料木黄酮具有可抑制DNA裂合酶(TOPO II)的作用,还有温和的抗炎作用;
木犀草素(天然黄酮类化合物)对H suis 有很强的抑制作用,浓度在1:3500时可抑制葡萄球菌和枯草杆菌的生长,对卡他、白色念珠、变形菌也有抑制作用;
花青素类中的飞燕草素(属黄酮类化合物)有很强的抗养化与抗炎作用,可抑制头皮生理性皮脂分泌过度及后发的病菌感染;
茶多酚类(主要成分含黄酮)能抗炎抗口腔微生物作用,可有效防止龋齿发生;
柑橘类黄酮中如槲皮素、洋姜荽苷等也有抗炎活性,并且效果与剂量相关;其主要机理在于影响花生酸代谢以及抑制组胺释出;洋姜荽苷(Diosmin) 作为一种抗发炎的强保护剂能显著地减少水肿的形成。
较佳地,本发明天然类黄酮来自柑橘提取物,从柑橘属水果中提取得到,柑橘属水果包括柑、橘、柚子或橙子的一种或多种的组合,可与常用中药的类黄酮化合物混合使用。
本发明的保鲜剂中还含有维生素C和维生素E。其中,维生素C是高效抗氧化剂,用来减轻抗坏血酸过氧化物酶(ascorbate peroxidase)Sch的氧化应激(oxidativestress),维生素C的结构类似葡萄糖,是一种多羟基化合物,其分子中第2及第3位上两个相邻的烯醇式羟基极易解离而释出H+,故具有酸的性质,又称抗坏血酸。维生素C的抗氧化作用。维生素C的抗氧化作用可以理解为是一种“保护作用”,例如,保护人类机体或新鲜果蔬不易被氧化剂氧化损害。本发明的保鲜剂中的维生素C成分采用天然来源维生素C原材料。
维生素E具有抗氧化的作用,对酸、热都很稳定,对碱不稳定,若在铁盐、铅盐或油脂酸败的条件下,会加速其氧化而被破坏。本发明的保鲜剂中的维生素E成分采用天然来源维生素E原材料。
本发明的保鲜剂中还含有海藻糖。海藻糖是一种安全、可靠的天然糖类;海藻糖对生物体具有神奇的保护作用,是因为海藻糖在高温、高寒、高渗透压及干燥失水等恶劣环境条件下在细胞表面形成独特的保护膜,有效地保护蛋白质分子不变性失活,从而维持生命体的生命过程和生物特征。对外界恶劣环境表现出非凡抗逆耐受力的物种,都与它们体内存在大量的海藻糖有直接关系。
本发明的保鲜剂,是一种浓缩型天然类黄酮保鲜剂,使用的材料均可食用,并且由天然常见的植物中提取,植物提取液中提取生物类黄酮有效成分,通过过滤式离心机后静置后投放进入生产容器中;通过高效均质机,再经过单效浓缩设备浓缩后直接灌装为浓缩液体食品天然保鲜剂,含有丰富的天然类黄酮成分,浓缩液体中具体包括以下重量份数的组分:
生物类黄酮(维生素p) 60-100份、
海藻糖 1-5份
柠檬酸 1-3份
甘油 1-10份
维生素C 3-8份
维生素E 1-3份
余量为纯净水。
上述甘油为天然甘油:用作溶剂、吸湿剂、防冻剂。
一种具体例子中,所述保鲜剂浓缩液体中包括以下重量份数的组分:
生物类黄酮(维生素p) 70份
海藻糖 1份
柠檬酸 1份
甘油 10份
维生素C 3份
维生素E 3份
余量为纯净水。
另一具体例子中,所述保鲜剂浓缩液体包括以下重量份数的组分:
生物类黄酮(维生素p) 80份
海藻糖 2份
柠檬酸 1份
甘油 5份
维生素C 4份
维生素E 1份
余量为纯净水。
再一具体例子中,所述保鲜剂浓缩液体包括以下重量份数的组分:
生物类黄酮(维生素p) 70份
海藻糖 4份
柠檬酸 3份
甘油 3份
维生素C 8份
维生素E 1份
余量为纯净水。
按上述天然保鲜剂的配方,本发明保鲜剂的制备方法,包括以下步骤:
步骤一,在常温常压条件下,将天然类黄酮提取液静置,并投放进入生产容器中,生产容器内加入有100份水(较佳为纯净水),搅拌均匀;
步骤二,将步骤一提取液混合搅拌均匀,随后依次加入海藻糖、维生素C、维生素E、甘油、柠檬酸,再次搅拌均匀,备用;
步骤三,将步骤二得到的产物进行通过高效均质机,离心处理,随后进行过滤,再经过单效浓缩后成为食品保鲜剂。
其中,步骤一的天然类黄酮提取液,是按现有技术的方法对在天然黄酮类或含黄酮成份的材料进行提取,获得的提取液作为本发明的生物类黄酮组分。
步骤三中,离心转速设定为300-500r/min,离心时间设定为5-10 min。
本发明的天然保鲜剂及其制备方法,各组分在日常生活中十分常见,来源广泛,容易得到,抗氧化性和抗菌性能良好,有效维持天然的色香味,安全无毒,环保健康,成本低廉,制备工艺简单便捷,具有较高的实用价值。
上述方法的制备的保鲜剂是一种天然类黄酮保鲜剂,使用的材料均可食用,并且由天然常见的植物中提取,含有丰富的天然类黄酮成分,具有显著抗氧化的作用,使得食物表皮抗氧化能力增强,减少自由基,且抑制了有害菌对食物的霉变作用机理,防止食物与空气中的氧气自由接触,减缓食物的新陈代谢,延长其保鲜期。
本发明的保鲜剂是一种无毒、食品级天然保鲜剂,专用于食物天然的保鲜、保味、绿色、环保,主要针对新鲜的海鲜产品、肉类产品,乳制品、面制品、新鲜果蔬类产品及各种加工食品等;能有效抑制800种细菌、病毒、100多种真菌。实验表明能延长保鲜数倍期限,使产品获得最具更高效益。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,均应属于本申请的范围;本发明的保护范围由所附权利要求及其等同范围限定。
Claims (9)
1.一种保鲜剂,是一种浓缩液体,浓缩液体中包括以下重量份数的组分:
生物类黄酮 60-100份
海藻糖 1-5份
柠檬酸 1-3份
甘油 1-10份
维生素C 3-8份
维生素E 1-3份
余量为水。
2.如权利要求1所述的保鲜剂,其特征在于:所述保鲜剂包括以下重量份数的组分:
生物类黄酮 70份
海藻糖 1份
柠檬酸 1份
甘油 10份
维生素C 3份
维生素E 3份
余量为水。
3.如权利要求1所述的保鲜剂,其特征在于:所述保鲜剂包括以下重量份数的组分:
生物类黄酮 80份
海藻糖 2份
柠檬酸 1份
甘油 5份
维生素C 4份
维生素E 1份
余量为水。
4.如权利要求1所述的保鲜剂,其特征在于:所述保鲜剂包括以下重量份数的组分:
生物类黄酮 70份
海藻糖 4份
柠檬酸 3份
甘油 3份
维生素C 8份
维生素E 1份
余量为水。
5.如权利要求1~4任一项所述的保鲜剂,其特征在于:所述保鲜剂是一种天然类黄酮保鲜剂,主要成分为天然类黄酮;所述保鲜剂的各组分使用的材料均可食用,并且由天然植物中提取。
6.如权利要求5所述的保鲜剂,其特征在于:所述保鲜剂的生物类黄酮组分是由天然类黄酮植物或含黄酮成分的天然材料提取。
7.如权利要求6所述的保鲜剂,其特征在于:所述保鲜剂的生物类黄酮组分是柑橘类或同类植科和中药中含黄酮类成分的混合物。
8.制备如权利要求1~7任一项所述的保鲜剂的方法,包括以下步骤:
步骤一,在常温常压条件下,植物提取液中提取生物类黄酮有效成分,通过过滤式离心机后静置后投放进入生产容器中,生产容器内加入有100份水,搅拌均匀;
步骤二,将步骤一提取液混合物,随后依次加入海藻糖、维生素C、维生素E、甘油、柠檬酸,再次搅拌均匀,备用;
步骤三,将步骤二得到的产物,通过高效均质机,再经过单效浓缩设备浓缩后直接灌装为食品保鲜剂。
9.如权利要求8所述的方法,其特征在于:所述步骤三中,离心转速设定为300-500r/min,离心时间设定为5-10 min。
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