CN112772894A - 一种用于预制菜肴的天然保鲜调味剂 - Google Patents
一种用于预制菜肴的天然保鲜调味剂 Download PDFInfo
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Abstract
本发明属于食品保鲜剂领域,涉及一种用于预制菜肴的天然保鲜调味剂,采用天然植物提取物和发酵产物为主要配料,由以下重量配比份数的原料制作而成:迷迭香提取物0.3‑0.8份,甜橙皮提取物0.1‑0.5份,石榴皮提取物0.8‑2.4份,甜菜发酵物1.0‑1.5份,脱水醋粉0.6‑3.2份。本发明提供的技术方案将各种植物提取物和发酵产物科学组合,合理搭配,针对预制菜肴系列产品,提供一种稳定性强,抑菌范围广,可显著延长食品保质期的天然食品保鲜剂。
Description
技术领域
本发明涉及一种用于预制菜肴的天然保鲜调味剂,采用天然植物提取物和发酵产物为主要配料,属于食品保鲜剂领域。
背景技术
迈入二十一世纪后,各行业飞速发展,大家都在争分夺秒地实现自我价值,无形中减少了在生活方面的精力分配。为了填饱肚子,满足最基本的生理需要,“快餐”、“鲜食便当”、“外卖”等饮食方式成为了80、90、00后的宠儿,甚至达到了依赖的地步。愿意花费几十分钟或者几个小时做一顿饭的人,越来越少。为了降低成本,抢占快餐市场,很多卖家的卫生条件并不达标,由此引起的食品安全问题越来越多。随着大家对生活品质的追求的不断提高,
“自主烹饪”和“费时费力”不断左右消费者的选择,预制菜应运而生。预制菜是食品企业星级大厨通过食品工业手法对各类菜品原料进行专业分析,针对食材的不同特点运用不同的制作方法有针对性的研发,用现代标准化通过中央厨房集中生产;科学包装;采用急速冷冻技术(零下18度)保存,以及时保障菜品的新鲜度和原汁原味。消费者在采购后,可通过简单微波加热或蒸炒等烹饪方式,直接食用。预制菜省去了食材采购的烦恼,简化了制作步骤,且能获得星级大厨水平的美味,更快捷,更方便,更健康。
预制菜虽是工业化集中生产,但由于菜品复杂,为了保证食品安全,多是采用冷冻运输、冷冻售卖的方式进行,导致成本较高。消费者在采购后,若不注意存放条件,温度浮动变化极易导致微生物爆发式生长,引起食品安全事故。此外,常规工艺的预制菜肴大多短时高温,加热时间无法达到杀菌目的,从而导致初始微生物较多;为了保持较好外观,预制菜肴的包装形式多样,包装材质对氧气没有很好的阻隔作用;为了达到较好的风味和口感,预制菜多高油高水,适于微生物生长。由此,预制菜肴的防腐保鲜挑战较大,添加保鲜成分是必要的,也是尤为重要的。
传统防腐剂多为化学成分,如双乙酸钠、苯甲酸、脱氢乙酸钠、山梨酸及其盐等,自然降解能力差,在人体中易富集而致毒,很多成分对人体有刺激,具有致癌风险。
发明内容
本发明要解决的技术问题是克服天然防腐剂热稳定性差,有效期短的限制,本发明提供的技术方案将各种植物提取物和发酵产物科学组合,合理搭配,针对预制菜肴系列产品,提供一种稳定性强,抑菌范围广,可显著延长食品保质期的天然食品防腐剂。
本发明的技术方案是:
本发明提供了一种用于预制菜肴的天然保鲜剂,各成分来自天然植物和发酵产物,由以下重量配比的原料制作而成:迷迭香提取物0.3-0.8份,甜橙皮提取物0.1-0.5份,石榴皮提取物0.8-2.4份,甜菜发酵物1.0-1.5份,脱水醋粉0.6-3.2份。
进一步的,由以下重量配比份数的原料制作而成:迷迭香提取物0.5-0.8份,甜橙皮提取物0.1-0.2份,石榴皮提取物1.0-1.25份,甜菜发酵物1.0-1.2份,脱水醋粉1.5-2.0份。
进一步的,保鲜剂的pH范围为2.0-11.0。
进一步的,甜菜发酵物是以甜菜为底物,通过木糖葡萄球菌与乳酸乳球菌混合发酵获得的产物。
进一步的,所述甜菜发酵物的发酵液由以下质量份数的原料制备而成:甜菜粉25~50份,蛋白胨5~10份,酵母粉9~10份,磷酸氢二钾8~10份,氯化钠1~5份,水800~900份,乳酸乳球菌种子液5-10份,木糖葡萄球菌种子液5-10份。
进一步的,所述甜菜发酵物的制备方法包括以下步骤:将原料混合均匀后,先接种5%-10%乳酸乳球菌种子液,静置培养10-20h后,接种5%-10%木糖葡萄球菌种子液;
发酵参数控制:温度为30-40℃,pH6.5-7.5,发酵初期为静置发酵,通气量控制在0.1m3/h以下;接种木糖葡萄球菌后,通气量控制在0.2m3/h-0.6m3/h,转速为150rpm,溶氧控制为20%以上;
补料:根据发酵液中碳源残留量,补充甜菜汁或甜菜粉;
发酵液后处理:采用板框过滤和超滤两种物理处理方式,对发酵液中大颗粒不溶物和菌体进行过滤处理,保留大部分发酵产物;发酵液经喷雾干燥后获得甜菜发酵物。
进一步的,甜菜发酵物具有发酵特征风味和口感,富含甜菜特有的膳食纤维。
进一步的,所述迷迭香提取物的制备方法为:选取迷迭香叶片进行提取,水提温度为75-90℃,料水比例为1:7-1:10,水提三次,每次1-1.5h。
进一步的,所述甜橙皮提取物的制备方法为:选取迷迭香叶片进行提取,水提温度为90-110℃,料水比例为1:6-1:12,水提三次,每次1-1.5h。
进一步的,所述石榴皮提取物的制备方法为:选取成熟前的石榴作为原料,水提温度为80-100℃,料水比例为1:5-1:10,水提三次,每次1-1.5h。
进一步的,所选脱水醋粉为发酵米醋喷雾干燥后产品,首先对常用酿造食醋菌种进行优化,不断提升其对酸的耐受性,提高醋酸产率;同时利用膜浓缩等工艺,不断提高液体醋的浓度;粉体产品中醋酸含量为40-70%。
进一步的,发酵液后处理的方法采用高速离心去除大部分水不溶物,取上清液进行低温冷冻干燥,获得冻干粉;离心速度为3000rpm-8000rpm。
本发明的制备方法是:各植物提取物均为水提物,考虑到对有效成分功能性保护,控制高温水提的时间和温度,同时提高水提次数,提高收率。
有益效果
(1)本发明的主要原料来自天然植物和发酵产物,其中天然植物为常见的食品调味料,发酵产物为常规用于调味的固态米醋和食用甜菜,符合国家倡导的食品安全和清洁标签;(2)产品经济性更强。甜菜为我国常用食品原料之一,种植范围广,成本低。本品首次利用甜菜作为发酵底物,利用微生物代谢,产生具有抑菌功能的多肽、有机酸等成分;(3)抑菌范围广,保鲜效果较好。预实验结果表明,本配方中各原料组合使用,可显著降低各成分添加量,同时可有效拓宽抑菌范围,如增加甜菜发酵物可显著提高对芽孢菌的抑制效果,在营养肉汁培养中测试增添甜菜发酵物对枯草芽孢和蜡状芽孢菌的抑制效果,初始菌数为2-3Lg[CFU/g],20℃摇瓶培养(150r/min),在其他保鲜成分相同条件下,以总菌数6Lg[CFU/g]为评判标准,添加甜菜发酵物的测试组较无添加组可延长2天。增加迷迭香成分,可在提高产品抑菌功能性的同时提高产品抗氧化效果。本发明产品应用于预制菜,多种植物来源的多酚、黄酮等成分与迷迭香有效成分协同作用,其抗氧剂效果明显优于单一抗氧化成分,显著提高了产品的抗氧化性,延缓产品脂肪、蛋白氧化等导致的酸败,如25℃恒温放置,通过感官品评和对过氧化值测试两方面测试,本品较单一迷迭香和常规化学抗氧化剂分别延缓5天和8天。各成分的特异性抑菌范围不同,相互补充、协同促进,从而扩大了抑菌范围,增强抑菌效果。本发明产品对食品中常见致病菌和腐败,多种革兰氏阳性菌(枯草芽孢菌、单增李斯特菌、蜡状芽孢菌、金黄色葡萄球菌、藤黄微球菌、植物乳杆菌、弯曲乳杆菌、清酒乳杆菌、肠膜明串珠菌等)和革兰氏阴性菌(大肠埃希氏菌、荧光假单胞菌、铜绿假单胞菌、隆德假单胞菌等)具有显著抑制作用。(4)本发明产品来源于调味料,具有去腥,提味的优势,此外本品富含膳食纤维,具有保水能力,可增加肉制品弹、嫩口感,显著提升肉制品的整体品质。
产品配比说明:天然植物提取物普遍具有苦、涩及一些自身特征风味儿,从而限制了各成分使用量,若想达到良好的风味及保鲜效果,需要考虑多原料风味和有效成分的合理搭配,此外还需要考虑使用成本。例如,迷迭香虽具有突出的抗氧化效果,但自身的风味受很多消费者抵触,所以限制使用量不得超过0.15%;石榴皮提取物本身为黄色至棕色粉末,对产品的表观颜色有不利影响,使用量不得超过0.3%;脱水醋粉带有食醋风味,添加量过大的话,会影响菜品的整体风味,所以一般使用量不会超过0.5%;而关于甜菜发酵物,则主要考虑的经济价值和性价比,在可保持较优保鲜效果的前提下,适量降低配比,本发明所列配比范围,为性价比较优搭配,若降低比例,保鲜效果达不到,若升高比例的话,产品成本太高,食品生产商无法接受。
附图说明
图1为抑菌实验效果图;
图2为抑菌实验效果图;
图3为酱卤鸡腿保质期测试。
具体实施方式
下面结合实例对本发明的具体应用及作用效果作进一步阐述。
实施例1:
采用牛津杯双层琼脂发测定本发明产品抑菌效果。选择菜肴中常见致病菌和腐败菌,如枯草芽孢菌、单增李斯特菌、蜡状芽孢菌、金黄色葡萄球菌、藤黄微球菌、植物乳杆菌、弯曲乳杆菌、清酒乳杆菌、肠膜明串珠菌,大肠埃希氏菌、荧光假单胞菌、铜绿假单胞菌、隆德假单胞菌等,分别在其适宜的培养液中单独培养至菌数为107~108CFU/mL,各类微生物等量混合制成混合菌液,于4℃冷藏备用。抑菌测试具体操作如下:采用倾倒法制备指示菌平板,待自然凝固后,放置高温灭菌的牛津杯,加入200uL保鲜剂水溶液(保鲜剂浓度控制在0.4-0.8%),至于4℃扩散1h后,37℃培养18-24h,观察并记录抑菌圈直径大小。抑菌效果见下图,
A/B:乳酸菌混合菌,弯曲乳杆菌BNCC160657,清酒乳杆菌CICC21858,植物乳杆菌CICC 6240;
C/D:单增李斯特菌混合菌,编号ATCC19114、ATCC19115、ATCC19116、ATCC19117;
E/F:枯草芽孢杆菌BNCC 337524,蜡状芽孢杆菌CICC 10277;
G/H:大肠埃希氏菌CICC10003、铜绿假单胞菌ATCC9027、隆德假单胞菌BNCC139690。
抑菌实验结果说明,本发明天然保鲜剂对食品中常见致病菌和腐败菌有显著抑制作用。
实施例2:
称取迷迭香提取物0.3kg,甜橙皮提取物0.2kg,石榴皮提取物1.0kg,甜菜发酵物1.0kg,脱水醋粉1.6kg,各配料粒度相近,混合均匀,获得用于预制菜肴的天然保鲜剂。本产品用于肉沫豆角预制菜,添加量为配菜总重的0.4%-1.0%,预制菜炒制过程中与其他调味料一起添加,预制菜正常操作流程进行,菜品包装后直接置于20℃恒温放置,定期进行微生物检测,整理数据如下(单位,CFU/g):
如上表,参考国标对即食肉制品中微生物限量标准,菌落总数不得超过1.0×105,其中,空白对照组的肉沫豆角样品在第2天已经腐败,实验组样品继续保持新鲜,安全,20℃恒温存放保质期至少可达到37天。
肉沫豆角预制菜风味品评:本发明产品对菜品风味无不利影响,反而使菜品更鲜香,增加了菜品的回味感。
实施例3:
称取迷迭香提取物0.45kg,甜橙皮提取物0.15kg,石榴皮提取物0.9kg,甜菜发酵物1.1kg,脱水醋粉1.5kg,各配料粒度相近,混合均匀,获得用于预制菜肴的天然保鲜剂。本产品用于孜然羊肉预制菜肴,添加量为各配菜总重的0.6%-1.2%,保鲜剂可用于羊肉腌制或炒制环节添加,按常规工艺进行孜然羊肉预制菜肴制作,快速冷却包装后,并于15℃恒温放置,定期进行微生物检测,整理数据如下(单位,CFU/g):
如上表,参考国标对即食肉制品中微生物限量标准,菌落总数不得超过1.0×105,其中,空白对照组的菜肴样品在第4天已经腐败,实验组样品继续保持新鲜,安全,15℃恒温存放保质期至少可达到46天。
孜然羊肉预制菜肴风味品评:添加本品测试组的菜品,孜然风味浓郁,羊肉更嫩,肉感饱满,且可降低菜品本身的油腻,唇齿留香。
实施例4
采用不同配比的原料制备调味剂,并以0.4%质量比的添加量在卤制鸡腿中测试产品保鲜效果,具体微生物检测数据如图3所示。
产品整体品评:
组别 | 颜色 | 风味 | 评分 |
空白 | 深棕色 | 酱香浓郁 | 10 |
配比1 | 较空白组偏黄 | 酱香浓郁 | 7 |
配比2 | 深棕色 | 略酸 | 8 |
配比3 | 深棕色 | 酱香浓郁 | 9.8 |
配比4 | 深棕色略黄 | 酱香浓郁 | 9.5 |
从本品在酱卤鸡腿中的微生物测试数据和风味等感官品评结果看,配比3和4的保鲜效果均优与1和2,从产品的性价比评价,优选配比3。
Claims (10)
1.一种用于预制菜肴的天然保鲜调味剂,其特征在于,由以下重量份数的原料制作而成:迷迭香提取物0.3-0.8份,甜橙皮提取物0.1-0.5份,石榴皮提取物0.8-2.4份,甜菜发酵物1.0-1.5份,脱水醋粉0.6-3.2份。
2.根据权利要求1所述的用于预制菜肴的天然保鲜剂,其特征在于,由以下重量配比份数的原料制作而成:迷迭香提取物0.5-0.8份,甜橙皮提取物0.1-0.2份,石榴皮提取物1.0-1.25份,甜菜发酵物1.0-1.2份,脱水醋粉1.5-2.0份。
3.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,所述天然保鲜调味剂的pH为2.0-11.0。
4.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,甜菜发酵物是以甜菜为底物,通过木糖葡萄球菌与乳酸乳球菌混合发酵获得的产物。
5.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,所述甜菜发酵物的发酵液由以下质量份数的原料制备而成:甜菜粉25~50份,蛋白胨5~10份,酵母粉9~10份,磷酸氢二钾8~10份;氯化钠1~5份;水800~900份;乳酸乳球菌种子液5-10份;木糖葡萄球菌种子液5-10份。
6.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,所述甜菜发酵物的制备方法包括以下步骤:
将原料混合均匀后,先接种乳酸乳球菌种子液,静置培养10-20h后,接种木糖葡萄球菌种子液;
发酵参数控制:温度为30-40℃,pH6.5-7.5,发酵初期为静置发酵,通气量控制在0.1m3/h以下;接种木糖葡萄球菌后,通气量控制在0.2m3/h-0.6m3/h,转速为150rpm,溶氧控制为20%以上;
补料:根据发酵液中碳源残留量,补充甜菜汁或甜菜粉;
发酵液后处理:采用板框过滤和超滤两种物理处理方式,对发酵液中大颗粒不溶物和菌体进行过滤处理,保留大部分发酵产物;发酵液经喷雾干燥后获得甜菜发酵物。
7.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,所述迷迭香提取物的制备方法为:选取迷迭香叶片进行提取,水提温度为75-90℃,料水比例为1:7-1:10,水提三次,每次1-1.5h;
所述甜橙皮提取物的制备方法为:选取迷迭香叶片进行提取,水提温度为90-110℃,料水比例为1:6-1:12,水提三次,每次1-1.5h。
8.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,所述石榴皮提取物的制备方法为:选取成熟前的石榴作为原料,水提温度为80-100℃,料水比例为1:5-1:10,水提三次,每次1-1.5h。
9.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,所选脱水醋粉为发酵米醋喷雾干燥后产品,首先对常用酿造食醋菌种进行优化,不断提升其对酸的耐受性,提高醋酸产率;同时利用膜浓缩等工艺,不断提高液体醋的浓度;粉体产品中醋酸含量为40-70%。
10.根据权利要求1所述的用于预制菜肴的天然保鲜调味剂,其特征在于,发酵液后处理的方法采用高速离心去除大部分水不溶物,取上清液进行低温冷冻干燥,获得冻干粉;离心速度为3000rpm-8000rpm。
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