CN111657240A - 鱼饵防腐剂及其应用 - Google Patents
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Classifications
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- A01K97/045—Preparation of bait; Ingredients
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- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
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Abstract
本发明涉及生物领域,特别涉及鱼饵防腐剂及其应用。本发明提供的配方中选用天然的原料,无食品安全问题。且原料相互叠加,能发挥较好的协同防腐效果。同时乳酸钠又能够协同降低配方的水活,抑制微生物的生长,同时又能锁住水分,保持鱼饵的良好口感。几种原料相互叠加,跟更能发挥良好的抑菌杀菌效果。
Description
技术领域
本发明涉及生物领域,特别涉及鱼饵防腐剂及其应用。
背景技术
鱼饵,即鱼吃的食物。是垂钓时引诱鱼类上钩的食物,进一步的讲,是在垂钓中能够起到聚鱼作用或能够诱鱼上钩的一切可以使用的物质。
目前市售鱼饵有两种形式:一种以干粉为主,使用时需将粉剂与液体物质进行混合使用。其无需考虑保鲜问题,但使用时缺乏便利性,较难做到使用便利又耐存放的效果。一种则为混合好的块状物,可直接使用。其多以豆类、谷物、面粉等为主体,再复配少量鱼粉、蚯蚓粉、酵母提取物、胶体以及菜籽油等物质混合制作而成。该成分物料不耐常温存放,故多以冷藏冷冻为主,解冻后需在1-2天内使用完。因此,提供鱼饵保鲜剂的产品配方以及鱼饵保鲜的加工方式具有重要的现实意义。
发明内容
有鉴于此,本发明提供一种针对鱼饵保鲜的天然防腐剂配方,同时针对鱼饵的物料特性分析,提供了一种可以延长保质期的加工方式。这样既利于湿性鱼饵的存放,也解决了使用便利的问题。
为了实现上述发明目的,本发明提供以下技术方案:
本发明提供了鱼饵防腐剂,以质量份计,包括如下组分:
月桂酸精氨酸乙酯盐酸盐 20~60份
乳酸钠 10~30份
熊果酸 1~10份。
在本发明的一些具体实施方案中,以质量份计,所述鱼饵防腐剂还包括柠檬醛0.1~10份。
在本发明的一些具体实施方案中,以质量份计,所述鱼饵防腐剂还包括壳聚糖0.1~10份。
月桂酸精氨酸乙酯盐酸盐:由天然物质L-精氨酸及月桂酸衍生而来,是一种阳离子表面活性剂。其可以通过对生物体的细胞膜发挥作用,从而改变膜的通透性,以此来对细菌、酵母以及霉菌发挥显著的抑制作用。其在人体内可通过生物化学代谢途径,被分解为日常饮食普遍存在的化合物,安全性极高。
乳酸钠:具有较强的吸湿性,能够摄取鱼饵中的自由水,有效降低鱼饵的水分活性,抑制微生物的生长繁殖。同时可以防止水分流失,在低温、干燥状态下也能发挥高效保湿作用,从而保持鱼饵的风味。
熊果酸:是存在于天然植物中的一种三类萜化合物,具有抗炎、抗菌和抗氧化等生物学效应。
壳聚糖:是一种无毒性的天然高聚物,会对细菌的细胞壁与细胞膜都有一定的作用,使其通透性增加,从而造成细胞质物质外流,达到抑菌的效果。
柠檬醛:是一种良好的抑菌香料。
传统鱼饵防腐主要以冷冻存放为主,或干粉存放后续加水混合,或现有专利提出通过生物技术进行培育、发酵等过程。这些方法或是对存放条件限制,或是要求处理过程比较繁琐。而本专利选用月桂酸精氨酸乙酯盐酸盐、乳酸钠、壳聚糖以及熊果酸和柠檬醛等原料进行复合使用,原因在于:
①壳聚糖以及熊果酸这三种原料均能够通过生物体的细胞膜发挥作用,从而使细胞膜的通透性发挥改变,一旦细胞内外物质的媒介发生改变,其生物体则无法正常生长代谢,进而达到共同抑菌杀菌的效果;
②乳酸钠则可以锁住水分,防止鱼饵偏干,失去风味和口感,同时也能够降低鱼饵的水分活性。由于微生物活动均与食物中的水分活度有关系,只有食物中的水分活度大于某一临界值时,特定的微生物才能够生长。因此控制食物的水分活度,则能够有效地控制微生物的生长繁殖;
③通常食品中允许使用的防腐剂原料多为化学合成,既存在安全问题,且这些防腐剂物质需要较酸的环境,才能发挥良好的防腐效果。但考虑鱼饵的配料较为特别,其在酸性条件下多种原料容易发生变质的可能。其产品风味极易受影响。
④本发明提供的配方中选用天然的原料,无食品安全问题。且原料相互叠加,能发挥较好的协同防腐效果。同时乳酸钠又能够协同降低配方的水活,抑制微生物的生长,同时又能锁住水分,保持鱼饵的良好口感。几种原料相互叠加,跟更能发挥良好的抑菌杀菌效果。
⑤对包装好的鱼饵建议采用抽真空后高温水浴或高压灭菌,其适用于淀粉、粗粮类原料含量较好的鱼饵配方,该方法借鉴于巴氏杀菌的原理。部分病原体不具有耐热的特点,因此高温杀菌后能够有效抑制大部分不耐热的细菌或细菌芽孢。
总之,内外抑菌杀菌相结合,才能发挥良好的保鲜效果。
本发明还提供了所述的鱼饵防腐剂在制备鱼饵中的应用。
在上述研究的基础上,本发明还提供了鱼饵,包括所述的鱼饵防腐剂以及可接受的原料和辅料。
在本发明的一些具体实施方案中,所述鱼饵中所述的鱼饵防腐剂的质量百分含量为0.1%~1%。
本发明还提供了所述的鱼饵的制备方法,取所述的鱼饵防腐剂以及可接受的原料和辅料,置于80~100℃高温水浴或121℃、0.1MPa的真空高压条件下处理5~30min。
本发明的有益效果包括但不限于:
(1)提出了一种鱼饵保鲜剂的产品配方以及鱼饵保鲜的加工方式;
(2)使用了天然防腐剂物质作为产品配方,不会对人体健康和环境产生危害,同时又能达到较好的保鲜效果;
(3)延长了鱼饵的货架期,使鱼饵兼具使用便利、便于运输和耐存放的特点;
(4)处理后的鱼饵,在未开封情况下,常温(20℃±5左右,湿度40%-60%)存放1个月以上依然保持良好的风味。
具体实施方式
本发明公开了一种鱼饵防腐剂及其应用,本领域技术人员可以借鉴本文内容,适当改进工艺参数实现。特别需要指出的是,所有类似的替换和改动对本领域技术人员来说是显而易见的,它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述,相关人员明显能在不脱离本发明内容、精神和范围内对本文所述的方法和应用进行改动或适当变更与组合,来实现和应用本发明技术。
本发明提供的鱼饵防腐剂及其应用中所用原料及试剂均可由市场购得。
下面结合实施例,进一步阐述本发明:
实施例1~8
效果例1加工方法对鱼饵保鲜的影响
结果:从测试结果看,加热温度≤80℃加热处理,对鱼饵腐败菌无明显灭菌效果。但当温度达到90℃时,能有效抑制腐败菌的生长,其中高压处理121℃30min效果最佳。
效果例2
经试验验证,鱼饵在不添加防腐剂时,常温存放约2天开始腐败菌菌落总数不可计,且失去原有鱼腥味。在添加防腐剂后,能一定程度的延长保质期,其中配方按照上述表格中不同添加量以及加热处理方式,则有不同的保质期。具体为:
实施例1:月桂酰精氨酸乙酯盐酸盐60%、乳酸钠30%、熊果酸10%,加入鱼饵中进行混配并抽真空包装,置于100℃高温水浴30分钟。18℃-23℃存放2个月,鱼饵具有一定的鱼腥味,无明显酸败气味。
实施例2:月桂酰精氨酸乙酯盐酸盐45%、乳酸钠20%、熊果酸8%、柠檬醛3%、壳聚糖5%,,加入鱼饵中进行混配并抽真空包装,置于121℃、0.1MPa真空条件下20分钟。18℃-23℃存放38天,鱼饵开始发酸有馊味。
实施例3:月桂酰精氨酸乙酯盐酸盐30%、乳酸钠30%、熊果酸5%、柠檬醛5%、壳聚糖8%,,加入鱼饵中进行混配并抽真空包装,置于121℃、0.1MPa真空条件下30分钟。18℃-23℃存放40天,鱼饵才开始失去鱼腥味。
对比例1:乳酸钠30%、熊果酸10%、柠檬醛10%、壳聚糖10%,加入鱼饵中进行混配并抽真空包装,置于100℃高温水浴30分钟。18℃-23℃存放5天,鱼饵出现酸败气味。
对比例2:月桂酰精氨酸乙酯盐酸盐20%、熊果酸1%、柠檬醛10%、壳聚糖10%,加入鱼饵中进行混配并抽真空包装,置于100℃高温水浴30分钟。18℃-23℃存放10天,鱼饵偏干、失去鱼腥味。
对比例3:月桂酰精氨酸乙酯盐酸盐20%、乳酸钠10%、柠檬醛10%、壳聚糖10%,加入鱼饵中进行混配并抽真空包装,置于100℃高温水浴30分钟。18℃-23℃存放10天,鱼饵开始失去鱼腥味。
对比例4:月桂酰精氨酸乙酯盐酸盐60%、乳酸钠30%、熊果酸10%、柠檬醛10%、壳聚糖10%,加入鱼饵中进行混配并抽真空包装。18℃-23℃存放7天,鱼饵开始发酸有馊味。
对比例5:月桂酰精氨酸乙酯盐酸盐40%、乳酸钠30%、熊果酸10%、柠檬醛5%、壳聚糖5%,加入鱼饵中进行混配并抽真空包装,置于80℃高温水浴30分钟。18℃-23℃存放13天,鱼饵才开始发酸有馊味。
对比例6:月桂酰精氨酸乙酯盐酸盐50%、乳酸钠20%、熊果酸10%、柠檬醛5%、壳聚糖5%,加入鱼饵中进行混配并抽真空包装,置于90℃高温水浴20分钟。18℃-23℃存放20天,鱼饵开始发酸有馊味。
对比例7:月桂酰精氨酸乙酯盐酸盐50%、乳酸钠20%、熊果酸10%、柠檬醛10%、壳聚糖10%,,加入鱼饵中进行混配并抽真空包装,置于100℃高温水浴30分钟。18℃-23℃存放30天,鱼饵才开始发酸有馊味。
以上所述仅是本发明的实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.鱼饵防腐剂,其特征在于,以质量份计,包括如下组分:
月桂酸精氨酸乙酯盐酸盐20~60份
乳酸钠10~30份
熊果酸1~10份。
2.如权利要求1所述的鱼饵防腐剂,其特征在于,以质量份计,还包括柠檬醛0.1~10份。
3.如权利要求1或2所述的鱼饵防腐剂,其特征在于,以质量份计,还包括壳聚糖0.1~10份。
4.如权利要求1至3任一项所述的鱼饵防腐剂在制备鱼饵中的应用。
5.鱼饵,其特征在于,包括如权利要求1至3任一项所述的鱼饵防腐剂以及可接受的原料和辅料。
6.如权利要求5所述的鱼饵,其特征在于,所述的鱼饵防腐剂的质量百分含量为0.1%~1%。
7.如权利要求5或6所述的鱼饵的制备方法,其特征在于,取如权利要求1至3任一项所述的鱼饵防腐剂以及可接受的原料和辅料,置于80~100℃高温水浴或121℃、0.1MPa的真空高压条件下处理5~60min。
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