CN113180213B - 一种延长鲜切芦笋货架期的保鲜方法 - Google Patents
一种延长鲜切芦笋货架期的保鲜方法 Download PDFInfo
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Abstract
本发明公开了一种延长鲜切芦笋货架期的保鲜方法,属于果蔬加工保鲜技术领域。所述保鲜方法是先将鲜切芦笋经复合清洗剂、超声处理后,再进行肉桂精油熏蒸;复合清洗剂为柠檬酸和nisin的混合溶液。本发明采用不同清洗方式联合肉桂精油熏蒸用于鲜切芦笋的保鲜,该方法能有效的抑制微生物生长、延缓鲜切芦笋衰老和叶绿素的降解,延缓木质素含量的增加,保持营养品质,维持鲜切芦笋良好的感官品质,从而达到延长其货架期的目的。
Description
技术领域
本发明涉及一种延长鲜切芦笋货架期的保鲜方法,属于果蔬加工保鲜技术领域。
背景技术
芦笋为多年生宿根作物,属于百合科天门冬属,以食其嫩茎为主,其嫩茎脆嫩爽口,具有独特的风味。芦笋具有丰富的营养价值和药用价值,不仅含有丰富的氨基酸、维生素和微量元素等,还含有黄酮化合物、皂角甙类等多种生物活性成分,具有免疫调节、降血脂、抗肿瘤等多种生物学功能。芦笋在国际市场上被誉为“蔬菜之王”,是一种高档营养保健型名贵蔬菜。
随着人民生活水平的提高和生活节奏的加快,鲜切芦笋受到越来越多消费者的青睐。鲜切芦笋是以新鲜芦笋为原料,经过挑选、分级、清洗、切分等加工过程,最后进行包装,以供餐饮行业或者消费者食用的一种新鲜方便的即食产品。然而,芦笋组织在加工过程中会受到机械损伤,不仅会加快乙烯生成速率和呼吸作用,进一步加速其衰老和腐败衰老,还存在失重、失绿、木质化、营养成分严重损失等问题。同时,切分处理也会增加了鲜切芦笋被微生物污染的机会,从而导致其商业价值下降,货架期缩短。
目前鲜切芦笋的保鲜方法主要包括热处理法、低温冷藏法、气调法、辐射法、涂膜法等,然而这些方法的应用都存在一些问题,或者只能解决某一方面的问题。对于微生物的抑制、品质的维持及货架期的延长未得到较好的解决。因此,我们需要寻找一种新型的鲜切芦笋保鲜技术,这对提高鲜切芦笋品质和食用安全性以及延长其货架期,具有重要的意义。
发明内容
【技术问题】
芦笋组织在加工过程中会受到机械损伤,不仅会加快乙烯生成速率和呼吸作用,进一步加速其衰老和腐败衰老,还存在失重、失绿、木质化、营养成分严重损失等问题。
本发明实际要解决的技术问题是:提供一种能够抑制微生物、提高鲜切芦笋品质和食用安全性以及延长其货架期的芦笋保鲜方法。
【技术方案】
为解决上述问题,本发明提供一种鲜切芦笋的保鲜方法,该发明采用不同清洗方式联合肉桂精油熏蒸用于鲜切芦笋的保鲜,该方法能有效的抑制微生物生长、延缓鲜切芦笋衰老和叶绿素的降解,延缓木质素含量的增加,保持营养品质,维持鲜切芦笋良好的感官品质,从而达到延长其货架期的目的。
本发明的第一个目的是提供一种延长鲜切芦笋货架期的保鲜方法,所述保鲜方法是先将鲜切芦笋经复合清洗剂、超声处理后,再进行肉桂精油熏蒸。
本发明的第二个目的是提供一种提高芦笋营养品质的方法,所述方法是先将鲜切芦笋经复合清洗剂、超声处理后,再进行肉桂精油熏蒸。
在本发明的一种实施方法中,所述超声功率为200-400W,超声时间为5-15min。
在本发明一种实施方法中,复合清洗剂为柠檬酸和nisin的混合溶液。
在本发明一种实施方法中,所述柠檬酸和nisin复合清洗剂中柠檬酸的浓度为10-20g/L,nisin浓度为0.1-0.5g/L。
在本发明一种实施方法中,所述肉桂精油熏蒸浓度为0.5-2.5ml/L。
在本发明的一种实施方式中,所述方法包括以下步骤:
(1)原料预处理:挑选无虫害、无机械损伤的新鲜芦笋,清洗晾干后,切分成5-10cm左右的笋段备用;
(2)配制复合清洗剂:以水为溶剂,添加柠檬酸和nisin配制复合清洗剂;其中,柠檬酸的浓度为10-20g/L,nisin的浓度为0.1-0.5g/L;
(3)将步骤(1)中的芦笋放置于超声清洗设备中,加入步骤(2)配制的柠檬酸和nisin复合清洗剂,开启超声设备,超声功率为200-400W,处理时间为5-15min,取出沥干;
(4)将经步骤(3)处理好的芦笋置于塑料箱中,在箱底部放置一个容器,并向容器中加入肉桂精油,使箱内肉桂精油挥发物浓度达到0.5-2.5ml/L,然后将塑料箱密封,置于室温下密封熏蒸处理3-6h;
(5)包装:将步骤(4)处理好的笋段用保鲜膜密封包装、冷藏。
在本发明的一种实施方式中,所述方法包括以下步骤:
(1)原料预处理:挑选无虫害、无机械损伤、且顶部鳞片紧密的新鲜芦笋,用自来水冲洗,以除去其表面污垢;
(2)切分:用75%的酒精将砧板和不锈钢刀进行消毒处理,然后将初步清洗好的芦笋切分成5-10cm左右的小段。
(3)配制复合清洗剂:取去离子水,根据要求添加一定量的柠檬酸和nisin,充分溶解;
(4)将步骤(2)切分好的芦笋放置于超声清洗设备中,加入步骤(3)配制的柠檬酸和nisin复合清洗剂,其中柠檬酸的浓度为10-20g/L,nisin的浓度为0.1-0.5g/L,开启超声设备,超声功率为200-400W,处理时间为5-15min,取出沥干;
(5)将经步骤(4)处理好的芦笋置于塑料箱中,在箱底部中央放置一个垫有滤纸的培养皿,并向培养皿中加入肉桂精油,使箱内肉桂精油挥发物浓度达到0.5-2.5ml/L,然后将塑料箱密封,置于室温下密封熏蒸处理3-6h;
(6)包装:将步骤(5)处理好的笋段放置于食品级塑料托盘中,并用保鲜膜密封包装,托盘大小为25cm*18cm,所用保鲜膜厚度为0.01-0.03mm;
(7)冷藏:将包装好的芦笋进行冷藏,冷藏温度为2~5℃,相对湿度80-90%。
在本发明的一种实施方式中,所述保鲜包括抑菌防腐、延缓木质化、延长货架期。
本发明的第三个目的是提供一种应用上述方法制备得到的芦笋。
本发明的第四个目的是提供一种上述方法在果蔬保鲜、增强营养方面的应用。
本发明的有益效果:
(1)本发明采用柠檬酸和nisin为复合清洗剂,两者均为无毒无害的安全添加剂,并且均可以有效的杀灭鲜切芦笋表面的微生物,抑制微生物生长,降低鲜切芦笋的初始菌落数量和腐烂率,延缓芦笋品质的下降,从而延长货架期。
(2)本发明使用柠檬酸和nisin作为超声清洗的液体介质,超声波在液体介质会产生空化效应,机械效应和热效应,从而实现杀菌和钝化酶等目的。两者均具有杀菌防腐的作用,将复合清洗剂与超声处理协同作用,可以更有效的杀灭鲜切芦笋表面微生物,降低木质化相关酶的活性,延缓木质化过程和品质的下降,从而延长鲜切芦笋的货架期。
(3)本发明使用肉桂精油作为熏蒸剂,将鲜切芦笋进行密闭熏蒸处理。肉桂是一种挥发性、抗菌性和抗氧化性较强的精油,该方法能抑制鲜切芦笋在冷藏期间微生物的增加,降低其腐烂率。此外,该方法还能有效的延缓木质素的累积,延缓芦笋VC和叶绿素含量的下降,从而减少营养品质的损失。
(4)本发明使用超声协同复合清洗剂清洗联合肉桂精油熏蒸处理鲜切芦笋,该方法能显著抑制鲜切芦笋菌落总数增长,延缓衰老和木质化进程,减少营养品质的损失,显著的延长了鲜切芦笋的货架期,延长至20-25天。
具体实施方式
下面将结合具体实施例对本发明的技术方案作进行进一步描述,但本发明的实施方式不仅限于这些实施例。
1、菌落总数测定:参考GB 4789.2-2010。
2、可溶性固形物含量测定:参考NY/T 2637-2014,阿贝折光仪法。
3、VC含量测定:GB 5009.86-2016
4、叶绿素含量测定:参考NY/T 3082-2017。
5、木质素含量测定:
取适量笋段,放置于烘箱中(55℃8h)烘干,称取0.5g烘干的绿芦笋样品,加入80mL95%乙醇匀浆5min进行抽滤,再用20mL 95%乙醇洗涤滤渣,收集滤渣于50℃烘干24h。将干滤渣转移到试管中,并依次加入7.5mL 2mol/L的HCl和0.5mL巯基乙酸,沸水反应4h离心15min(7500r/min)得滤渣。用蒸馏水洗涤后,加入10mL 0.5mol/L NaOH溶解并震荡18h,离心得上清液,加入2mL HCl,在4℃条件下络合沉淀4h,离心得滤渣,再用10mL NaOH溶解后在280nm测吸光度值,以不同浓度的木质素标准品制作标准曲线,计算绿芦笋中木质素的含量,结果用mg/g DW(干重,dry weight)表示。
实施例1:
(1)挑选无虫害、无机械损伤、且顶部鳞片紧密的新鲜芦笋,用自来水冲洗干净,然后用75%的酒精将砧板和不锈钢刀进行消毒处理,最后将初步清洗好的芦笋切分成5cm左右的小段;
(2)将步骤(1)切分好的芦笋放置于超声清洗设备中,加入柠檬酸和nisin复合清洗剂,其中柠檬酸的浓度为20g/L,nisin的浓度为0.5g/L,开启超声设备,超声功率400W,处理时间为15min,取出沥干;
(3)将经步骤(2)处理好的芦笋置于10L的塑料箱中,在箱底部中央放置一个垫有滤纸的培养皿,并向培养皿中加入肉桂精油,使箱内肉桂精油挥发物浓度达到2.5ml/L,然后将塑料箱密封,置于室温下密封熏蒸处理6h;
(4)将步骤(3)熏蒸处理过的笋段放置于塑料托盘中,并用保鲜膜密封包装,托盘大小为25cm*18cm,所用保鲜膜厚度为0.02mm,将包装好的鲜切芦笋于4±0.5℃冷藏,相对湿度80-90%。
通过超声协同柠檬酸和nisin联合肉桂熏蒸处理,能使鲜切芦笋初始菌落总数减少3.89logCFU/g,杀菌率达92.45%,并能有效地抑制冷藏期间菌落总数的增加。与对比例1-7相比,同等条件下,单独采用柠檬酸和nisin浸泡清洗杀菌率为50.32%,单独采用超声清洗杀菌率仅为21.11%,单独采用肉桂熏蒸杀菌率仅为20.34%,采用超声+柠檬酸和nisin清洗杀菌率为78.25%,采用柠檬酸和nisin清洗+肉桂熏蒸杀菌率为72.11%,超声+肉桂熏蒸杀菌率为48.28%。除菌效果为:超声+柠檬酸和nisin+肉桂熏蒸处理>超声+柠檬酸和nisin处理>柠檬酸和nisin清洗+肉桂熏蒸>超声+肉桂熏蒸>柠檬酸和nisin处理>肉桂熏蒸处理。此外,该方法还能很好的维持鲜切芦笋的品质,延缓叶绿素、VC含量和可溶性固形物的下降,延缓木质素的积累。由表1可知,与对比例1-7相比,联合处理保鲜效果均显著高于其它处理组。贮藏结束时,超声+柠檬酸和nisin+肉桂熏蒸处理的VC的保留率高于67.12%,叶绿素保留率高于66.8%,可溶性固形物含量保留率高于70.1%,木质素含量仅为贮藏初期的1.13倍,且延长鲜切芦笋货架期至25天。
实施例2:
(1)与实施例1步骤(1)相同;
(2)与实施例1步骤(2)区别在于柠檬酸的浓度为15g/L,超声清洗操作和功率以及处理时间均相同。
(3)与实施例1步骤(3)相同;
(4)与实施例1步骤(4)相同。
通过超声协同柠檬酸和nisin联合肉桂熏蒸处理鲜切芦笋,可使鲜切芦笋初始菌落总数减少3.56log CFU/g,杀菌率为91.49%。与实施例1相比,杀菌率差别不显著,均可有效的降低初始菌落总数。由表1可知,与对比例1-7相比,超声协同柠檬酸和nisin联合肉桂熏蒸处理联合处理的杀菌率显著高于其它处理组,显著降低鲜切芦笋在冷藏过程中微生物数量。该方法也能很好的维持鲜切芦笋的品质,延缓叶绿素、VC含量和可溶性固形物的下降,延缓木质素的积累。由表1可知,与对比例1-7相比,保鲜效果均显著高于其它处理组。贮藏结束时,超声+柠檬酸和nisin+肉桂熏蒸处理的VC的保留率高于65.33%,叶绿素保留率高于65.4%,可溶性固形物含量保留率高于69.1%,木质素含量仅为贮藏初期的1.15倍,且延长鲜切芦笋货架期至24天。
实施例3:
(1)与实施例1步骤(1)相同;
(2)与实施例1步骤(2)区别在于超声功率为300W,柠檬酸和nisin浓度、超声清洗操作以及处理时间均相同。
(3)与实施例1步骤(3)相同;
(4)与实施例1步骤(4)相同。
通过超声协同柠檬酸和nisin联合肉桂熏蒸处理鲜切芦笋,可使鲜切芦笋初始菌落总数减少3.68log CFU/g,杀菌率为91.89%。与实施例1相比,杀菌率差别不显著,均可有效的降低初始菌落总数。由表1可知,与对比例1-7相比,超声协同柠檬酸和nisin联合肉桂熏蒸处理联合处理的杀菌率以及延缓品质下降和木质化进程的保鲜效果均显著高于其它处理组。贮藏结束时,超声+柠檬酸和nisin+肉桂熏蒸处理的VC的保留率高于65.98%,叶绿素保留率高于66.2%,可溶性固形物含量保留率高于68.5%,木质素含量仅为贮藏初期的1.14倍,且延长鲜切芦笋货架期至23天。
实施例4:
(1)与实施例1步骤(1)相同;
(2)与实施例1步骤(2)相同;
(3)与实施例1步骤(3)区别在于肉桂精油的熏蒸时间为4h,熏蒸处理操作和熏蒸浓度均相同;
(4)与实施例1步骤(4)相同。
通过超声协同柠檬酸和nisin联合肉桂熏蒸处理鲜切芦笋,可使鲜切芦笋初始菌落总数减少3.68log CFU/g,杀菌率为91.11%。与实施例1相比,杀菌率差别不显著,均可有效的降低初始菌落总数。由表1可知,与对比例1-7相比,超声协同柠檬酸和nisin联合肉桂熏蒸处理联合处理的杀菌率以及延缓品质下降和木质化进程的保鲜效果均显著高于其它处理组。贮藏结束时,超声+柠檬酸和nisin+肉桂熏蒸处理的VC的保留率高于64.88%,叶绿素保留率高于66.3%,可溶性固形物含量保留率高于69.5%,木质素含量仅为贮藏初期的1.16倍,且延长鲜切芦笋货架期至24天。
对比例1:对照组
按照实施例1的方法,区别在于,鲜切芦笋不经任何处理,将切好的笋段直接放置于塑料托盘中,并用保鲜膜密封包装,于4±0.5℃冷藏。贮藏结束时,其表面微生物数量和营养品质以及货架期见表1。
对比例2:柠檬酸和nisin清洗处理
按照实施例1的方法,区别在于,鲜切芦笋只经过复合清洗剂处理,将切分好的芦笋浸泡于柠檬酸和nisin复合清洗剂15min,取出沥干后,将笋段放置于塑料托盘中,并用保鲜膜密封包装,于4±0.5℃冷藏。贮藏结束时,其表面微生物数量和营养品质以及货架期见表1。
对比例3:超声清洗处理
按照实施例1的方法,区别在于,鲜切芦笋只经过超声清洗处理,将切分好的芦笋放置于超声清洗设备中,开启超声设备,超声功率为400W,处理时间为15min,取出沥干后,将笋段放置于塑料托盘中,并用保鲜膜密封包装,于4±0.5℃冷藏。贮藏结束时,其表面微生物数量和营养品质以及货架期见表1。
对比例4:肉桂精油熏蒸处理
按照实施例1的方法,区别在于,鲜切芦笋只经过2.5ml/L肉桂精油熏蒸处理,将切分好的芦笋放置于塑料箱中,并于室温下密封熏蒸处理6h,熏蒸浓度为2.5ml/L,然后将熏蒸处理过的笋段放置于塑料托盘中,并用保鲜膜密封包装,于4±0.5℃冷藏。贮藏结束时,其表面微生物数量和营养品质以及货架期见表1。
对比例5:肉桂精油熏蒸联合超声协同柠檬酸和nisin清洗处理
参照实施例1的方法,区别在于,鲜切芦笋先采用肉桂精油熏蒸处理,再采用超声清洗处理。将切分好的芦笋放置于室温下密封熏蒸处理6h,熏蒸浓度为2.5ml/L,再将熏蒸处理过的笋段放置于超声清洗设备中,加入柠檬酸和nisin复合清洗剂,开启超声设备,超声功率为360W,处理时间为15min,取出沥干,再将沥干后的芦笋用保鲜膜密封包装,于4±0.5℃冷藏。
表1不同处理方式对鲜切芦笋的保鲜效果对比
由表1可知,超声协同柠檬酸-Nisin联合肉桂熏蒸处理可以显著降低鲜切芦笋表面初始菌落总数,杀菌率高达92.45%,与其它对比处理组相比,超声、柠檬酸-Nisin、肉桂熏蒸处理具有协同杀菌的作用,并且能够延缓鲜切芦笋在冷藏期间菌落总数的增加,延缓其由于微生物繁殖导致的腐烂变质。
芦笋中含有大量的VC,是反应鲜切芦笋重要的营养指标。在整个贮藏期间,其抗坏血酸含量随着贮藏时间的延长而不断下降,但不同处理组的下降速率不同。由表1可知,贮藏结束时,对照组VC含量仅为2.13±0.25mg/100g,VC保留率为14.28%。超声协同柠檬酸-Nisin联合肉桂熏蒸组VC含量最高为5.92±0.13mg/100g,VC保留率为67.12%,这说明超声、柠檬酸-Nisin、肉桂熏蒸处理联合处理在延缓鲜切芦笋VC含量方面具有协同作用。
叶绿素是鲜切芦笋中重要的成分是影响鲜切芦笋感官品质和商品价值的重要指标。在贮藏过程中,叶绿素含量随时间延长而逐渐减少,出现失绿黄化现象。由表1可知,贮藏结束时,对照组叶绿素含量为2.15±0.14mg/100g,叶绿素保留率为24.28%。超声协同柠檬酸-Nisin联合肉桂熏蒸组叶绿素含量最高为4.86±0.14mg/100g,叶绿素保留率为66.8%,这说明超声、柠檬酸-Nisin、肉桂熏蒸处理联合处理在延缓鲜切芦笋叶绿素含量方面具有协同作用。可溶性固形物的含量不仅可以反映其组织中可溶性糖、酸等的含量,还与组织细胞的持水能力有关,是评价绿芦笋贮藏品质的重要指标。贮藏结束时,对照组可溶性固形物保留率为21.58%。超声协同柠檬酸-Nisin联合肉桂熏蒸组可溶性固形物保留率最高为70.1%,这说明超声、柠檬酸-Nisin、肉桂熏蒸处理联合处理在延缓鲜切芦笋可溶性固形物含量方面具有协同作用。木质素的含量对鲜切芦笋的贮藏品质有重要影响。木质素和纤维素、半纤维素一起,构成植物骨架的重要成分。鲜切芦笋在贮藏过程中,木质素含量不断增加,导致其嫩茎不断木质化,使其失去鲜嫩品质,严重时有可能导致失去使用价值。由表1可知,贮藏结束时,对照组木质素含量高达147.23mg/g,木质素含量为贮藏初期的1.86倍。超声协同柠檬酸-Nisin联合肉桂熏蒸组木质素含量最低为89.23mg/g,木质素含量为贮藏初期的1.13倍,这说明超声、柠檬酸-Nisin、肉桂熏蒸处理联合处理在延缓鲜切芦笋木质素含量增加方面具有协同作用。
综上所述,超声协同柠檬酸-Nisin联合肉桂熏蒸处理可以有效的延缓鲜切芦笋在冷藏其菌落总数的增长,延缓其品质下降和木质化进程,并且延长其货架期至20-25天。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (4)
1.一种延长鲜切芦笋货架期的保鲜方法,其特征在于,所述方法包括以下步骤:
(1)原料预处理:挑选无虫害、无机械损伤的新鲜芦笋,清洗晾干后,切分成5-10cm的笋段备用;
(2)配制复合清洗剂:以水为溶剂,添加柠檬酸和nisin配制复合清洗剂;其中,柠檬酸的浓度为10-20 g/L,nisin的浓度为0.1-0.5 g/L;
(3)将步骤(1)中的笋段放置于超声清洗设备中,加入步骤(2)配制的柠檬酸和nisin复合清洗剂,开启超声设备,超声功率为200-400 W,处理时间为5-15 min,取出沥干;
(4)将经步骤(3)处理好的笋段置于塑料箱中,在箱底部放置一个容器,并向容器中加入肉桂精油,使箱内肉桂精油挥发物浓度达到0.5-2.5 ml/L,然后将塑料箱密封,置于室温下密封熏蒸处理3-6 h;
(5)包装:将步骤(4)处理好的笋段用保鲜膜密封包装、冷藏。
2.根据权利要求1所述的方法,其特征在于,将包装好的笋段进行冷藏,冷藏温度为2~5℃,相对湿度80-90%。
3.根据权利要求1所述的方法,其特征在于,所述保鲜方法能抑菌防腐、延缓鲜切芦笋木质化和延长鲜切芦笋货架期。
4.权利要求1-3任一项所述的方法在果蔬保鲜方面的应用。
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