CN112544851A - 一种用于食品杀菌保鲜的鲜冻液及其制备方法 - Google Patents
一种用于食品杀菌保鲜的鲜冻液及其制备方法 Download PDFInfo
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Abstract
本发明属于食品保鲜技术领域，尤其是一种用于食品杀菌保鲜的鲜冻液及其制备方法，解决了现有技术中的鲜冻液仅作为热传导介质，热传导效率不高，且不能在冷冻过程中起到很好的杀菌作用，食品保质保鲜效果有限等问题，所述用于食品杀菌保鲜的鲜冻液，包括以下原料：乙醇、氯化钠、活性成分、协效剂、柠檬酸钠、去离子水；所述鲜冻液的活性成分由植物提取物和冷水鱼骨提取物复配制得；所述协效剂由质量比为1:1‑2的沙棘油和羧甲基纤维素钙混合制得。本发明配方科学，配比严谨，所得鲜冻液制备工艺简单，制备成本低，其性能稳定，工作温度低，挥发性低，腐蚀性低，用于食品保鲜能够提高产品质量，增加储藏期，无污染。
Description
技术领域
本发明涉及食品保鲜技术领域，尤其涉及一种用于食品杀菌保鲜的鲜冻液及其制备方法。
背景技术
冷冻保鲜技术作为主要的农产品及食品保鲜保质技术已经成熟应用几十年。冷冻保鲜技术分类主要包括冻库保鲜技术、常规速冻技术、特种速冻技术和浸渍式速冻技术；其中冻库保鲜技术存在速度慢、产品干耗、解冻后口感差等缺陷；常规速冻技术存在对被冻产品大小要求高，产品干耗，外表结霜变色等缺陷；特种速冻技术即液氮速冻，存在成本高，喷雾会造成产品速冻不均匀温度过低可能会导致产品龟裂等缺陷；而浸渍式速冻技术由于具备速度快、无干耗、产品不变色、解冻后口感基本与新鲜一致等优势得到了越来越多的关注。
浸渍式速冻技术是指采用高新科技，应用低温、超低温技术和纯天然制取的鲜冻液，对水产品、海产品、禽畜类以及根茎类的果蔬快速直接冻结，保持被冻产品的鲜活品质，使食品保鲜达到国际领先水平的一种现代保鲜技术。与传统的冷冻保鲜技术--冻库保鲜技术、常规速冻技术和特种速冻技术相比，浸渍式速冻技术具有高效、节能、保质、保鲜等优点，其能使食品内部水分形成极小的冰晶而不形成大冰晶，不严重损伤细胞组织，从而保存了食品的营养物质和风味，且能延长食品贮存时间，总体提升冷冻食品的品质。
鲜冻液是浸渍式速冻技术冷冻食品过程中与食品直接或间接接触的热传导媒介，鲜冻液的组分直接影响生产加工的成本、效果和生产过程的安全性。现有使用的鲜冻液主要为水和其它溶质，如氯化钠溶液、氯化钙溶液和乙醇水溶液等。中国专利申请号CN201210196843.4《一种食品直接浸渍冻结用冻结液》公开了一种食品直接浸渍冻结用冻结液，主要包括以下质量百分含量的各组分：甜菜碱18～25％；浓度95％以上的食用酒精15～20％；氯化钠2～8％；水47～65％。中国专利号CN201410141381.5《一种用于浸渍法冷冻食品的冷冻液》公开了一种用于浸渍法冷冻食品的冷冻液，其由F42果葡糖浆、乙醇、氯化钠、水解明胶与水构成，其组分按质量百分比含量分别是：F42果葡糖浆15～25％，乙醇15～25％，氯化钠5～10％，水解明胶0.2～2％，余量为水。上述现有技术所公开的鲜冻液(或称冻结液、冷冻液等)，多采用乙醇、氯化钠和水为主要原料，其仅作为热传导介质，热传导效率不高，且不能在冷冻过程中起到很好的杀菌作用，食品保质保鲜效果有限。基于上述陈述，本发明提出了一种用于食品杀菌保鲜的鲜冻液及其制备方法。
发明内容
本发明的目的是为了解决现有技术中的鲜冻液仅作为热传导介质，热传导效率不高，且不能在冷冻过程中起到很好的杀菌作用，食品保质保鲜效果有限等问题，而提出的一种用于食品杀菌保鲜的鲜冻液及其制备方法。
一种用于食品杀菌保鲜的鲜冻液，包括以下重量份的原料：乙醇10-18份、氯化钠8-15份、活性成分2-6份、协效剂0.5-1份、柠檬酸钠0.3-0.7份、去离子水50-70份；
所述鲜冻液的活性成分由植物提取物和冷水鱼骨提取物复配制得；
所述协效剂由沙棘油和羧甲基纤维素钙混合制得。
优选的，所述用于食品杀菌保鲜的鲜冻液，包括以下重量份的原料：乙醇12-16份、氯化钠10-14份、活性成分2.4-4.8份、协效剂0.6-0.8份、柠檬酸钠0.4-0.6份、去离子水55-65份。
优选的，所述用于食品杀菌保鲜的鲜冻液，包括以下重量份的原料：乙醇14份、氯化钠12份、活性成分3.5份、协效剂0.7份、柠檬酸钠0.5份、去离子水60份。
优选的，所述活性成分与协效剂的质量比为4-6:1。
优选的，所述活性成分由以下方法制备而得：(1)、选柱状田头菇和茶树花做原料，按质量比1-10:1-10混合粉碎得粒径为0.1-10μm的微粉末I；(2)将微粉末I至于-11-0℃的温度下冷冻3-5h，然后于室温下解冻后加5-7倍的乙醇浸提8-12h，得提取物I；(3)、选冷水鱼的鱼骨做原料粉碎得粒径为0.1-10μm的微粉末II，将微粉末II加入到混合溶剂中，于27-35℃的温度下，超声分散20-40min后过滤，去离子水洗涤后真空干燥得提取物II；(4)、将提取物II加入到提取物I中，于44-68℃的温度下，混合均匀后冷冻干燥即得活性成分。
优选的，所述协效剂由以下方法制备而得：按质量比1:1-2，将沙棘油和羧甲基纤维素钙在5-18℃的温度下，研磨混合而得。
本发明还提出了一种用于食品杀菌保鲜的鲜冻液的制备方法，包括以下步骤：
S1、按重量份计，称取乙醇10-18份、氯化钠8-15份、活性成分2-6份、协效剂0.5-1份、柠檬酸钠0.3-0.7份、去离子水50-70份备用；
S2、设置温度为10-40℃，将步骤S1中的各原料进行搅拌混合，待固体成分完全溶解即得所述用于食品杀菌保鲜的鲜冻液。
本发明提出的一种用于食品杀菌保鲜的鲜冻液，具有以下有益效果：
1、本发明利用纯天然植物和冷水鱼鱼骨的提取物复配制成鲜冻液的主要活性成分，利用协效剂与活性成分进行协效复配，所得鲜冻液具有热传导快和杀菌效率高的特点，不会对食物产生任何毒副作用和二次污染，其作用在食品冻结过程中，不仅起到加快热传导和杀菌的作用，还能够使食品组织细胞中所形成的冰晶体很小，使食品细胞膜不破裂，不产生干耗，从而保证冷冻食品的新鲜质量。
2、利用本发明鲜冻液冷冻食品能够使水分子瞬间抑制冰晶形成，维持低温状态，从而将食品瞬间锁水冷冻，保存鲜味；食品解冻后的水分子与冻结前状态相同，食品鲜度、口味和营养均保持与冻结前相同的状态。
3、本发明配方科学，配比严谨，所得鲜冻液制备工艺简单，制备成本低，其性能稳定，工作温度低，挥发性低，腐蚀性低，用于食品保鲜能够提高产品质量，增加储藏期，无污染；本发明制备的鲜冻液按GB15193-2003《食品安全性毒理学评价程序和方法》检测和评价：属无毒类，符合食品卫生要求，可以与被冻物直接接触冻结。
具体实施方式
下面结合具体实施例对本发明作进一步解说。
实施例一
本发明提出的一种用于食品杀菌保鲜的鲜冻液，包括以下重量份的原料：乙醇10份、氯化钠8份、活性成分2份、协效剂0.5份、柠檬酸钠0.3份、去离子水50份；
所述鲜冻液的活性成分由植物提取物和冷水鱼骨提取物复配制得；所述活性成分由以下方法制备而得：(1)、选柱状田头菇和茶树花做原料，按质量比1:10混合粉碎得粒径为0.1μm的微粉末I；(2)将微粉末I至于-11℃的温度下冷冻3h，然后于室温下解冻后加5倍的乙醇浸提8h，得提取物I；(3)、选冷水鱼的鱼骨做原料粉碎得粒径为0.1μm的微粉末II，将微粉末II加入到混合溶剂中，于27℃的温度下，超声分散20min后过滤，去离子水洗涤后真空干燥得提取物II；(4)、将提取物II加入到提取物I中，于44℃的温度下，混合均匀后冷冻干燥即得活性成分；
所述协效剂由沙棘油和羧甲基纤维素钙混合制得；所述协效剂由以下方法制备而得：按质量比1:1，将沙棘油和羧甲基纤维素钙在5℃的温度下，研磨混合而得。
本发明还提出了一种用于食品杀菌保鲜的鲜冻液的制备方法，包括以下步骤：
S1、按重量份计，称取乙醇10份、氯化钠8份、活性成分2份、协效剂0.5份、柠檬酸钠0.3份、去离子水50份备用；
S2、设置温度为10℃，将步骤S1中的各原料进行搅拌混合，待固体成分完全溶解即得所述用于食品杀菌保鲜的鲜冻液。
实施例二
本发明提出的一种用于食品杀菌保鲜的鲜冻液，包括以下重量份的原料：乙醇14份、氯化钠12份、活性成分3.5份、协效剂0.7份、柠檬酸钠0.5份、去离子水60份；
所述鲜冻液的活性成分由植物提取物和冷水鱼骨提取物复配制得；所述活性成分由以下方法制备而得：(1)、选柱状田头菇和茶树花做原料，按质量比1:1混合粉碎得粒径为5μm的微粉末I；(2)将微粉末I至于-5℃的温度下冷冻4h，然后于室温下解冻后加6倍的乙醇浸提10h，得提取物I；(3)、选冷水鱼的鱼骨做原料粉碎得粒径为5μm的微粉末II，将微粉末II加入到混合溶剂中，于32℃的温度下，超声分散30min后过滤，去离子水洗涤后真空干燥得提取物II；(4)、将提取物II加入到提取物I中，于56℃的温度下，混合均匀后冷冻干燥即得活性成分；
所述协效剂由沙棘油和羧甲基纤维素钙混合制得；所述协效剂由以下方法制备而得：按质量比1:1.5，将沙棘油和羧甲基纤维素钙在12℃的温度下，研磨混合而得。
本发明还提出了一种用于食品杀菌保鲜的鲜冻液的制备方法，包括以下步骤：
S1、按重量份计，称取乙醇14份、氯化钠12份、活性成分3.5份、协效剂0.7份、柠檬酸钠0.5份、去离子水60份备用；
S2、设置温度为25℃，将步骤S1中的各原料进行搅拌混合，待固体成分完全溶解即得所述用于食品杀菌保鲜的鲜冻液。
实施例三
本发明提出的一种用于食品杀菌保鲜的鲜冻液，包括以下重量份的原料：乙醇18份、氯化钠15份、活性成分6份、协效剂1份、柠檬酸钠0.7份、去离子水70份；
所述鲜冻液的活性成分由植物提取物和冷水鱼骨提取物复配制得；所述活性成分由以下方法制备而得：(1)、选柱状田头菇和茶树花做原料，按质量比10:1混合粉碎得粒径为10μm的微粉末I；(2)将微粉末I至于0℃的温度下冷冻5h，然后于室温下解冻后加7倍的乙醇浸提12h，得提取物I；(3)、选冷水鱼的鱼骨做原料粉碎得粒径为10μm的微粉末II，将微粉末II加入到混合溶剂中，于27-35℃的温度下，超声分散40min后过滤，去离子水洗涤后真空干燥得提取物II；(4)、将提取物II加入到提取物I中，于68℃的温度下，混合均匀后冷冻干燥即得活性成分；
所述协效剂由沙棘油和羧甲基纤维素钙混合制得；所述协效剂由以下方法制备而得：按质量比1:2，将沙棘油和羧甲基纤维素钙在18℃的温度下，研磨混合而得。
本发明还提出了一种用于食品杀菌保鲜的鲜冻液的制备方法，包括以下步骤：
S1、按重量份计，称取乙醇18份、氯化钠15份、活性成分6份、协效剂1份、柠檬酸钠0.7份、去离子水70份备用；
S2、设置温度为40℃，将步骤S1中的各原料进行搅拌混合，待固体成分完全溶解即得所述用于食品杀菌保鲜的鲜冻液。
分别测试本发明实施例一～三中制备的鲜冻液的性能，得出如下结果：
表1：
由表1可知：本发明实施例一～三中制备的鲜冻液杀菌率高，导热系数高，工作温度低，综合性能优异。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种用于食品杀菌保鲜的鲜冻液，其特征在于，包括以下重量份的原料：乙醇10-18份、氯化钠8-15份、活性成分2-6份、协效剂0.5-1份、柠檬酸钠0.3-0.7份、去离子水50-70份；
所述鲜冻液的活性成分由植物提取物和冷水鱼骨提取物复配制得；
所述协效剂由沙棘油和羧甲基纤维素钙混合制得。
2.根据权利要求1所述的一种用于食品杀菌保鲜的鲜冻液，其特征在于，包括以下重量份的原料：乙醇12-16份、氯化钠10-14份、活性成分2.4-4.8份、协效剂0.6-0.8份、柠檬酸钠0.4-0.6份、去离子水55-65份。
3.根据权利要求1所述的一种用于食品杀菌保鲜的鲜冻液，其特征在于，包括以下重量份的原料：乙醇14份、氯化钠12份、活性成分3.5份、协效剂0.7份、柠檬酸钠0.5份、去离子水60份。
4.根据权利要求1所述的一种用于食品杀菌保鲜的鲜冻液，其特征在于，所述活性成分与协效剂的质量比为4-6:1。
5.根据权利要求1所述的一种用于食品杀菌保鲜的鲜冻液，其特征在于，所述活性成分由以下方法制备而得：(1)、选柱状田头菇和茶树花做原料，按质量比1-10:1-10混合粉碎得粒径为0.1-10μm的微粉末I；(2)将微粉末I至于-11-0℃的温度下冷冻3-5h，然后于室温下解冻后加5-7倍的乙醇浸提8-12h，得提取物I；(3)、选冷水鱼的鱼骨做原料粉碎得粒径为0.1-10μm的微粉末II，将微粉末II加入到混合溶剂中，于27-35℃的温度下，超声分散20-40min后过滤，去离子水洗涤后真空干燥得提取物II；(4)、将提取物II加入到提取物I中，于44-68℃的温度下，混合均匀后冷冻干燥即得活性成分。
6.根据权利要求1所述的一种用于食品杀菌保鲜的鲜冻液，其特征在于，所述协效剂由以下方法制备而得：按质量比1:1-2，将沙棘油和羧甲基纤维素钙在5-18℃的温度下，研磨混合而得。
7.根据权利要求1-6任一项所述的用于食品杀菌保鲜的鲜冻液的制备方法，其特征在于，包括以下步骤：
S1、按重量份计，称取乙醇10-18份、氯化钠8-15份、活性成分2-6份、协效剂0.5-1份、柠檬酸钠0.3-0.7份、去离子水50-70份备用；
S2、设置温度为10-40℃，将步骤S1中的各原料进行搅拌混合，待固体成分完全溶解即得所述用于食品杀菌保鲜的鲜冻液。
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| CN105794948A (zh) * | 2016-03-25 | 2016-07-27 | 浙江海洋学院 | 一种用于冷煮贻贝的鱿鱼骨抑菌剂及其制备方法 |
| CN108998222A (zh) * | 2018-09-26 | 2018-12-14 | 吉林化工学院 | 一种具有抑菌活性的沙棘籽油的制备工艺 |
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