CN113180094A - 一种可食用复合涂膜、制备方法及其应用 - Google Patents
一种可食用复合涂膜、制备方法及其应用 Download PDFInfo
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Classifications
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/34635—Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
- A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及食品保藏保鲜技术领域,提出了一种可食用复合涂膜的制备方法,包括以下步骤:S1、制备乳酸链球菌素水溶液,并混入氯化钠;S2、将S1所得溶液与香芹酚混合;S3、在S2所得混合物加入六聚甘油二油酸酯;S4、将S3所得混合液进行乳化处理;S5、将S4所得乳液与水混合;S6、向S5所得混合溶液加入十聚甘油单月桂酸酯,进行乳化处理,得到双重乳液;S7、将壳聚糖溶解至醋酸溶液中,制备成膜溶液;S8、将所述双重乳液与所述成膜溶液混合搅拌得到可食用涂膜溶液。通过上述技术方案,解决了现有技术中鱼肉的保质期提升有限的问题。
Description
技术领域
本发明涉及食品保藏保鲜技术领域,具体的,涉及一种可食用复合涂膜、制备方法及其应用。
背景技术
鱼肉尤其是即食性鲜鱼片的保鲜技术开发一直是研究的热点也是技术难题。鱼肉水分含量较高,不稳定的活性成分含量也高,如不饱和脂肪酸和各种风味物质等,因此鱼肉的保质期有限。
涂膜技术在食品保鲜中应用广泛,其作用的发挥首先得益于隔绝效果,即当其覆盖在食物表面时,可以隔绝氧气,减缓或防止氧化腐败反应的发生,也可以隔绝水分的迁移,防止脱水。再者,可以将抗菌剂和抗氧化剂等保鲜成分包埋到涂膜中,通过可控释放,增强防腐保鲜效果。在现有的涂膜技术中,水溶性的抗菌剂和抗氧化剂被直接溶解到多糖的成膜溶液中,然后成膜。如果加入的是油溶性抗菌剂和抗氧化剂,则将其跟乳化剂一起加入到成膜溶液中,经搅拌或均质制成含有乳液的成膜溶液,然后成膜。常用的抗菌剂包括山梨酸及其钾盐、乳酸链球菌素和ε-聚赖氨酸等;常用的抗氧化剂包括茶多酚、迷迭香提取物和植物精油类物质。
发明内容
本发明提出一种可食用复合涂膜、制备方法及其应用,解决了现有技术中鱼肉的保质期提升有限的问题。
本发明的技术方案如下:
一种可食用复合涂膜,包括双重乳液、成膜溶液,所述双重乳液占所述成膜溶液的1%~2%(w/w);
所述双重乳液包括以下原料:乳酸链球菌素,氯化钠,香芹酚,六聚甘油二油酸酯,十聚甘油单月桂酸酯;
所述成膜溶液包括以下原料:醋酸溶液、壳聚糖,所述醋酸溶液的浓度为1%~2%(w/w),所述壳聚糖占所述醋酸溶液的2%~3%(w/w)。
本发明还提出一种可食用复合涂膜的制备方法,包括以下步骤:
S1、制备乳酸链球菌素水溶液,并混入氯化钠;
S2、将S1所得溶液与香芹酚混合;
S3、在S2所得混合物加入六聚甘油二油酸酯;
S4、将S3所得混合液进行乳化处理;
S5、将S4所得乳液与水混合;
S6、向S5所得混合溶液加入十聚甘油单月桂酸酯,进行乳化处理,得到双重乳液;
S7、将壳聚糖溶解至醋酸溶液中,制备成膜溶液;
S8、将所述双重乳液与所述成膜溶液混合搅拌得到可食用涂膜溶液。
作为进一步的技术方案,所述乳酸链球菌素水溶液的质量体积浓度为10~15mg/mL,所述氯化钠占所述乳酸链球菌素水溶液的0.3%~0.5%(w/w)。
作为进一步的技术方案,所述S1所得溶液与所述香芹酚的质量比为(1~2):3。
作为进一步的技术方案,所述六聚甘油二油酸酯占所述S2所得混合物的4%~6%(w/w)。
作为进一步的技术方案,所述步骤S4中,乳化处理时控制乳化速度9000rpm/min,乳化时间5~10min。
作为进一步的技术方案,所述步骤S5中,S4所得乳液与水的质量比为1:1。
作为进一步的技术方案,所述步骤S6中,十聚甘油单月桂酸酯占所述S5所得混合溶液的0.3%~0.6%(w/w),乳化处理时控制乳化速度3000rpm/min,乳化时间3~5min。
作为进一步的技术方案,所述步骤S7中,所述醋酸溶液的浓度为1%~2%(w/w),所述壳聚糖占醋酸溶液的2~3%(w/w);
所述双重乳液占所述成膜溶液的1%~2%(w/w)。
本发明还提出一种可食用复合涂膜的应用,用于包裹鲜肉制品。本发明的有益效果为:
1、本申请发现,现有的可食用涂膜制备方法无法保证精油类活性物质形成均匀且稳定的乳液,并且水溶性的细菌素等防腐保鲜剂直接混入膜系统中,容易向水分含量多的鱼肉表面迁移,导致缓控效果差,限制了鱼肉保质期的提升。基于此,本发明提出了一种基于双重乳液的可食用膜系统,实现了更好的缓控效果,保鲜能力显著提升。
2、在本发明提出的包含双重乳液的可食用膜新系统中,首先制备以植物精油为油相,以细菌素水溶液为内水相,添加油溶性乳化剂的W/O初乳液,之后以此为基础,制备出以初乳液为内相,以多糖水溶液为外相,添加水溶性乳化剂的W/O/W双乳液系统。最后,将鱼肉制品浸入到该混合溶液中,取出晾干即可。通过制备这样以双重乳液为基础的新型可食用膜,首先可以方便地通过参数的优化,提高双乳液液滴的稳定性,其次通过将细菌素包埋在内水相,可实现细菌素的有效缓控,增强抗菌效果。本发明的工艺流程中每一步都是环环相扣的,依法操作才能最终得到W/O/W双乳液系统,使得鱼肉的腐败速度降到最低,显著提升保鲜效果。
3、本发明首次构建以植物精油香芹酚为单一油相,以乳酸链球菌素(nisin)为内水相的双乳液系统,并将该系统整合到壳聚糖涂膜中。一方面,选用nisin和香芹酚(carvacrol)作为保鲜活性成分,协同作用明显,防腐效果更佳突出。另一方面采用先构建乳液再加入多糖成膜溶液(壳聚糖溶液)的方法,与现有方法的在成膜溶液中直接构建乳液的方法相比,所得乳液粒径分布更加均匀,稳定性更好,微观结构更加可控,缓释效果更加明显。本发明从保鲜活性成分到乳液构建两方面协同,实现了更好的保鲜效果,鱼肉的货架期明显延长。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都涉及本发明保护的范围。
实施例1
S1、制备浓度为15mg/mL乳酸链球菌素水溶液,并混入氯化钠,氯化钠占乳酸链球菌素水溶液的0.4%(w/w);
S2、将S1溶液与香芹酚按质量比为2:3混合;
S3、在S2所得混合物加入5%(w/w)六聚甘油二油酸酯;
S4、将S3所得混合液在高剪切均质乳化机中进行乳化处理,9000rpm/min乳化6min;
S5、将S4所得乳液与水混合按质量比1:1混合;
S6、向S5混合溶液后加入0.5%(w/w)的十聚甘油单月桂酸酯,在高剪切均质乳化机中进行乳化处理,3000rpm/min乳化3min,得到双重乳液;
S7、将壳聚糖溶解至浓度1%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2.5%(w/w),制备成膜溶液;
S8、将双重乳液与成膜溶液混合,双重乳液占所述成膜溶液的1%(w/w),搅拌得到可食用涂膜溶液;
S9、鱼片浸入S8所得可食用涂膜溶液,取出后晾干即得到可食用膜包裹的鱼肉制品。
实施例2
S1、制备浓度为10mg/mL乳酸链球菌素水溶液,并混入氯化钠,氯化钠占乳酸链球菌素水溶液的0.5%(w/w);
S2、将S1溶液与香芹酚按质量比为1:3混合;
S3、在S2所得混合物加入4%(w/w)六聚甘油二油酸酯;
S4、将S3所得混合液在高剪切均质乳化机中进行乳化处理,9000rpm/min乳化5min;
S5、将S4所得乳液与水混合按质量比1:1混合;
S6、向S5混合溶液加入0.3%(w/w)的十聚甘油单月桂酸酯,在高剪切均质乳化机中进行乳化处理,3000rpm/min乳化3min,得到双重乳液;
S7、将壳聚糖溶解至浓度1%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2%(w/w),制备成膜溶液;
S8、将双重乳液与成膜溶液混合,双重乳液占所述成膜溶液1%(w/w),搅拌得到可食用涂膜溶液;
S9、鱼片浸入S8所得可食用涂膜溶液,取出后晾干即得到可食用膜包裹的鱼肉制品。
实施例3
S1、制备浓度为12mg/mL乳酸链球菌素水溶液,并混入氯化钠,氯化钠占乳酸链球菌素水溶液的0.3%(w/w);
S2、将S1溶液与香芹酚按质量比为2:3混合;
S3、在S2所得混合物加入5%(w/w)六聚甘油二油酸酯;
S4、将S3所得混合液在高剪切均质乳化机中进行乳化处理,9000rpm/min乳化10min;
S5、将S4所得乳液与水混合按质量比1:1混合;
S6、向S5混合溶液后加入0.6%(w/w)的十聚甘油单月桂酸酯,在高剪切均质乳化机中进行乳化处理,3000rpm/min乳化5min,得到双重乳液;
S7、将壳聚糖溶解至浓度2%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的3%(w/w),制备成膜溶液;
S8、将双重乳液与成膜溶液混合,双重乳液占所述成膜溶液的2%(w/w),搅拌得到可食用涂膜溶液;
S9、鱼片浸入S8所得可食用涂膜溶液,取出后晾干即得到可食用膜包裹的鱼肉制品。
实施例4
S1、制备浓度为13mg/mL乳酸链球菌素水溶液,并混入氯化钠,氯化钠占乳酸链球菌素水溶液的0.4%(w/w);
S2、将S1溶液与香芹酚按质量比为1:2混合;
S3、在S2所得混合物加入4.5%(w/w)六聚甘油二油酸酯;
S4、将S3所得混合液在高剪切均质乳化机中进行乳化处理,9000rpm/min乳化7min;
S5、将S4所得乳液与水混合按质量比1:1混合;
S6、向S5混合溶液后加入0.5%(w/w)的十聚甘油单月桂酸酯,在高剪切均质乳化机中进行乳化处理,3000rpm/min乳化4min,得到双重乳液;
S7、将壳聚糖溶解至2%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2.5%(w/w),制备成膜溶液;
S8、将双重乳液与成膜溶液混合,双重乳液占所述成膜溶液的1.5%(w/w),搅拌得到可食用涂膜溶液;
S9、鱼片浸入S8所得可食用涂膜溶液,取出后晾干即得到可食用膜包裹的鱼肉制品。
实施例5
S1、制备浓度为14mg/mL乳酸链球菌素水溶液,并混入氯化钠,氯化钠占乳酸链球菌素水溶液的0.3%(w/w);
S2、将S1溶液与香芹酚按质量比为2:3混合;
S3、在S2所得混合物加入4%(w/w)六聚甘油二油酸酯;
S4、将S3所得混合液在高剪切均质乳化机中进行乳化处理,9000rpm/min乳化8min;
S5、将S4所得乳液与水混合按质量比1:1混合;
S6、向S5混合溶液后加入0.5%(w/w)的十聚甘油单月桂酸酯,在高剪切均质乳化机中进行乳化处理,3000rpm/min乳化5min,得到双重乳液;
S7、将壳聚糖溶解至2%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2%(w/w),制备成膜溶液;
S8、将双重乳液与成膜溶液混合,双重乳液占所述成膜溶液的2%(w/w),搅拌得到可食用涂膜溶液;
S9、鱼片浸入S8所得可食用涂膜溶液,取出后晾干即得到可食用膜包裹的鱼肉制品。
实施例6
S1、制备浓度为14mg/mL乳酸链球菌素水溶液,并混入氯化钠,氯化钠占乳酸链球菌素水溶液的0.5%(w/w);
S2、将S1溶液与香芹酚按质量比为1:3混合;
S3、在S2所得混合物加入5%(w/w)六聚甘油二油酸酯;
S4、将S3所得混合液在高剪切均质乳化机中进行乳化处理,9000rpm/min乳化10min;
S5、将S4所得乳液与水混合按质量比1:1混合;
S6、向S5混合溶液后加入0.4%(w/w)的十聚甘油单月桂酸酯,在高剪切均质乳化机中进行乳化处理,3000rpm/min乳化5min,得到双重乳液;
S7、将壳聚糖溶解至2%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2%(w/w),制备成膜溶液;
S8、将双重乳液与成膜溶液混合,双重乳液占所述成膜溶液的1%(w/w),搅拌得到可食用涂膜溶液;
S9、鱼片浸入S8所得可食用涂膜溶液,取出后晾干即得到可食用膜包裹的鱼肉制品。
对比例1
壳聚糖溶解至浓度1%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2.5%(w/w),制备成膜溶液。之后,将鱼片浸入上述混合溶液,取出后晾干得到对比例1样品。
对比例2
壳聚糖溶解至浓度1%(w/w)的醋酸溶液中,壳聚糖占醋酸溶液的2.5%(w/w),制备成膜溶液,之后,将乳酸链球菌素水溶液混入上述成膜溶液,使得乳酸链球菌素最终浓度为75mg/L,将鱼片浸入上述混合溶液,取出后晾干得到对比例2样品。
对比例3
将壳聚糖溶解至浓度1%(w/w)醋酸溶液中,壳聚糖占醋酸溶液的2.5%(w/w),制备成膜溶液,之后,将香芹酚和十聚甘油单月桂酸酯混入到成膜溶液,使其最终浓度分别为0.3%(w/w)和0.005%(w/w)。最后,将鱼片浸入上述混合溶液,取出后晾干得到对比例3样品。
对比例4
将壳聚糖溶解至浓度1%(w/w)醋酸溶液中,壳聚糖占醋酸溶液的2.5%(w/w),制备成膜溶液,之后,将香芹酚和十聚甘油单月桂酸酯混入到成膜液,经均质乳化,使其最终浓度分别为0.3%(w/w)和0.005%(w/w)。之后,溶入乳酸链球菌素水溶液,使乳酸链球菌素最终浓度为75mg/L。最后,将鱼片浸入上述混合溶液,取出后晾干得到对比例4样品。
对照组
未经涂膜的鲜鱼片,用作空白对照。
上述实施例和对比例以及对照组处理的鱼片来自同一条鱼。
将上述实施例、对比例处理后的样品及对照组样品置于4℃冰箱中开展贮藏试验,在12天后结束试验并测定以下指标:
检测方法如下:
细菌总数:称取25g样品放入盛有225ml生理盐水的无菌均质袋中,用拍打式均质机拍打1min-2min,制成1:10的样品匀液。样品匀液连续10倍梯度稀释,选择2-3个稀释度的样品匀液,各取1ml分别加入无菌培养皿中,每个稀释度进行三个平行操作,并分别吸取1ml无菌生理盐水加入三个无菌平皿内作为空白对照。将15mL-10mL冷却至45℃-50℃的平板计数琼脂培养基倾注于平板中,与样品匀液或空白无菌生理盐水混合均匀。待琼脂凝固后,将平板倒置,30℃±1℃培养72h。选取菌落数在30CFU-300CFU之间的平板做菌落总数计数,计数结果以CFU/g为单位。
pH:称取10g样品置于盛有20ml蒸馏水的均质杯中,使用组织均浆机均质2min,并使用精密pH计测定均浆滤液的pH。
持水力:称取一定质量的鱼肉样品用吸水纸吸干表面水分置于离心管中,5000r/min离心5min,取出鱼肉用吸水纸吸干表面水分,测定离心前后鱼肉的质量,使用鱼肉质量的减少率评价持水力,减少率越大持水力越差。
利用TVB-N评价肉质鲜度:称取一定质量的鱼肉制品绞碎搅匀,称取绞碎后的试样10g于蒸馏管中,加入75mL水振摇均匀,浸渍30min。在装有已处理样品的蒸馏管中加入1g氧化镁,立即连接到蒸馏器上,设定硼酸接受液加入量30ml,蒸馏时间180s或蒸馏体积200mL,甲基红和溴甲酚绿作为混合指示液,使用盐酸标准滴定溶液(0.1000mol/L)进行滴定。TVB-N值根据滴定用盐酸消耗量计算得到(单位用mg/100g表示)。
利用TBARS表征脂肪的氧化程度,具体实验操作为:取2g搅碎鱼肉样品放入离心管中,加入20mL10%(w/v)三氯乙酸溶液均质2min,过滤后取上清液5mL加入到装有5mL0.02mol/L TBA溶液的具塞玻璃试管中。混合溶液在沸水浴中加热20min,冷却至室温后在532nm处测吸光值,并做空白试验。吸光值带入1,1,3,3-四乙氧基丙烷标准曲线进行计算。
检测结果如表1所示:
表1新型可食用膜保鲜效果的评估
如测试结果显示,按照本发明实施例1的方法得到的可食用膜处理后的鱼片贮藏12天后,具有最低的细菌总数、pH、TVB-N和TBARS,以及最高的持水力,即最低的腐败速度。对比例4中虽然也使用了香芹酚和乳酸链球菌素作为活性成分,相比传统膜而言,保鲜能力有所提高,但是没有按照本发明的工艺步骤,得到的鱼片腐败速度显著高于本发明实施例1的腐败速度。
表1仅呈现了实施例1的研究结果,对于其他实施例,也进行了pH、持水力、TVB-N、TBARS等性能测试,测试结果与实施例1的结果类似,故省略。
本申请的实施例虽然仅对鱼肉进行了保鲜实验,但是可以合理推测出,该复合涂膜可以实现对其他鲜肉的防腐败。由于鱼肉水分含量高,不稳定的活性成分含量也高,既然本申请可以适用于最易腐败的鱼肉,同样可以适用于其他鲜肉制品。
以上仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (10)
1.一种可食用复合涂膜,其特征在于,包括双重乳液、成膜溶液,所述双重乳液占所述成膜溶液的1%~2%(w/w);
所述双重乳液包括以下原料:乳酸链球菌素,氯化钠,香芹酚,六聚甘油二油酸酯,十聚甘油单月桂酸酯;
所述成膜溶液包括以下原料:醋酸溶液、壳聚糖,所述醋酸溶液的浓度为1%~2%(w/w),所述壳聚糖占所述醋酸溶液的2%~3%(w/w)。
2.一种可食用复合涂膜的制备方法,其特征在于,包括以下步骤:
S1、制备乳酸链球菌素水溶液,并混入氯化钠;
S2、将S1所得溶液与香芹酚混合;
S3、在S2所得混合物加入六聚甘油二油酸酯;
S4、将S3所得混合液进行乳化处理;
S5、将S4所得乳液与水混合;
S6、向S5所得混合溶液加入十聚甘油单月桂酸酯,进行乳化处理,得到双重乳液;
S7、将壳聚糖溶解至醋酸溶液中,制备成膜溶液;
S8、将所述双重乳液与所述成膜溶液混合搅拌得到可食用涂膜溶液。
3.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述乳酸链球菌素水溶液的质量体积浓度为10~15mg/mL,所述氯化钠占所述乳酸链球菌素水溶液的0.3%~0.5%(w/w)。
4.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述S1所得溶液与所述香芹酚的质量比为(1~2):3。
5.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述六聚甘油二油酸酯占所述S2所得混合物的4%~6%(w/w)。
6.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述步骤S4中,乳化处理时控制乳化速度9000rpm/min,乳化时间5~10min。
7.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述步骤S5中,S4所得乳液与水的质量比为1:1。
8.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述步骤S6中,十聚甘油单月桂酸酯占所述S5所得混合溶液的0.3%~0.6%(w/w),乳化处理时控制乳化速度3000rpm/min,乳化时间3~5min。
9.根据权利要求2所述的可食用复合涂膜的制备方法,其特征在于,所述步骤S7中,所述醋酸溶液的浓度为1%~2%(w/w),所述壳聚糖占醋酸溶液的2~3%(w/w);
所述双重乳液占所述成膜溶液的1%~2%(w/w)。
10.一种可食用复合涂膜的应用,其特征在于,用于包裹鲜肉制品。
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