CN113243521A - 一种抗菌易保存干盏燕窝及其制备方法 - Google Patents
一种抗菌易保存干盏燕窝及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种抗菌易保存干盏燕窝及其制备方法,涉及食品技术领域。本发明先将新鲜采摘的燕窝阴凉处风干后,在水中泡发,然后经过初次超声洗涤,使用果糖水溶液作为洗涤液,经过白酒熏蒸后进行暖风干燥;制备自制螯合剂,将纳米四氧化三铁包裹在硅凝胶的内部;将暖风干燥后的燕窝进行二次超声洗涤,并加入自制螯合剂,经过二次泡发后进行净化操作,脱水后低温保存制得抗菌易保存干盏燕窝。本发明制备的抗菌易保存干盏燕窝保持了其完整的形状,白酒熏蒸使得白酒中抑菌物质和清香物质都留存在燕窝内部,等离子清洗彻底除菌后与燕窝内部的抑菌物质对干盏燕窝协同作用,实现干盏燕窝的抗菌效果,在保持燕窝自身营养的同时,适宜孕妇类人群服用。
Description
技术领域
本发明涉及食品技术领域,具体为一种抗菌易保存干盏燕窝及其制备方法。
背景技术
燕窝是金丝燕分泌的唾液及其绒羽混合粘结所筑成的巢穴;燕窝中的主要营养成分是蛋白质,并含有丰富的糖类、有机酸、游离氨基酸以及特征物质-唾液酸,具有滋阴润燥和补中益气等功效,作为药食两用的高档滋补品,深受国内外消费者的喜爱。
目前,商家销售的燕窝均为自然风干的丝状结构,消费者购买后一般需要经过浸泡、炖煮这几道必须工序,耗时在5h以上,实为繁琐,并且消费者购买的燕窝需要良好的干燥环境下进行保存,保存不当就会受潮变质,燕窝长时间接触空气会使得空气中的细菌在燕窝上生存繁殖,引起细菌滋生,市场上对燕窝的抗菌步骤普遍使用抗菌剂,抗菌剂的成分对人体存在着潜在的危害。
本发明制备的抗菌易保存干盏燕窝是使用白酒作为杀菌剂,辅以等离子清洗步骤实现干盏燕窝自身的抗菌除菌,保持燕窝完整的形状,羽毛及其他杂质去除干净,在保持自身营养价值的同时,提高燕窝的口感,适宜孕妇类人群服用。
发明内容
本发明的目的在于提供一种抗菌易保存干盏燕窝及其制备方法,以解决现有技术中存在的问题。
为了解决上述技术问题,本发明提供如下技术方案:一种抗菌易保存干盏燕窝及其制备方法,其特征在于,制备抗菌易保存干盏燕窝的工艺流程为:
风干、泡发、初步超声清洗、杀菌、干燥、自制螯合剂的制备、二次超声清洗、二次泡发、净化、脱水、低温保存。
进一步的,一种抗菌易保存干盏燕窝的制备方法,其特征在于,包括以下具体步骤:
(1)将新鲜采摘的燕窝放置在阴凉、通风处风干;
(2)将风干的燕窝浸泡在纯净水中进行泡发,并在水中加入植物油,得预料一;
(3)将预料一进行初步超声清洗,配置27%~30%的果糖水溶液,以此作为清洗液对燕窝进行超声清洗,得预料二;
(4)将预料二放置在环流熏蒸系统中进行白酒熏蒸,然后进行暖风干燥,得预料三;
(5)在装有温度计、搅拌器、回流冷凝器的四口烧瓶中加入去离子水和无水乙醇,搅拌升温,加入纳米四氧化三铁和聚氧乙烯醚,加入氨水调节PH,然后以每秒l~2滴的速率滴入正硅酸乙酯,反应结束后,冷却至室温并陈化,最后将产物用35%乙醇溶液清洗,在真空烘箱中烘干,制得自制螯合剂;
(6)将预料三放入恒温水浴锅中,以纯净水作为洗涤液,加入自制螯合剂,使用高低频循环交替的方法进行超声振荡,然后进行磁选,得预料四;
(7)将预料四浸入纯净水中,并在水中加入白酒进行二次泡发;
(8)将二次泡发的燕窝放置在等离子清洗机中进行净化操作,等离子清洗机功率为550W,真空度为100Pa,温度设为30℃,净化时间为1h,得预料五;
(9)将预料五进行真空冷冻干燥,制得抗菌易保存干盏燕窝;设置真空度为200Pa,温度为-15℃,时间为30min。
进一步的,上述步骤(2)中,燕窝与纯净水的质量比为1:20~1:30,纯净水与植物油的体积比为1:0.2~1:0.3,浸泡时间为2h。
进一步的,上述步骤(3)中,燕窝与超声清洗液的质量比为1:20~1:30,超声清洗的功率为150W,频率为28KHz,洗涤温度为25℃,洗涤时间为2h。
进一步的,上述步骤(4)中,设定熏蒸系统中温度为50℃,熏蒸时间为1.5h。
进一步的,上述步骤(5)中,升高温度至45℃,纳米四氧化三铁与聚氧乙烯醚的质量比为1:0.1~1:0.2,调节PH为9~10,正硅酸乙酯与纳米四氧化三铁的质量比为1:3~1:4,反应时间为4h,陈化时间12h,烘箱温度为70℃,烘干时间为24h。
进一步的,上述步骤(6)中,恒温水浴锅的温度为45℃,控制燕窝、纯净水与自制螯合剂的质量比为1:25:0.3,超声清洗的功率为150W,高频41KHz,低频28KHz,交换间隔时间5min,清洗时间30min。
进一步的,上述步骤(7)中,燕窝与纯净水的质量比为1:20~1:30,控制纯净水与白酒的体积比为1:0.1~1:0.2,浸泡时间为2h。
进一步的,所述抗菌易保存干盏燕窝的制备方法制得的干盏燕窝,包括以下重量份数的原料:30~50份新鲜燕窝、10~15份自制螯合剂;所述自制螯合剂是纳米四氧化三铁、聚氧乙烯醚和正硅酸乙酯,在氨水调节下升温反应,陈化洗涤后制得。
与现有技术相比,本发明所达到的有益效果是:
本发明将新鲜采摘的燕窝在阴凉、通风处风干,然后在纯净水中泡发,并在水中加入植物油,得预料一,然后将预料一进行初步超声清洗,得预料二;将预料二进行白酒熏蒸,暖风干燥后得预料三;风干操作可以使新采摘燕窝上的胶质干燥,防止后续处理步骤中造成不必要的损失;在泡发的过程中加入植物油,可以加速燕窝的泡发并提高燕窝的泡发程度;初步超声清洗时,将果糖溶解在水溶液中,预料一被完全泡开,使得燕窝上的羽毛暴露在外部,使用果糖水溶液作为清洗液进行初次超声清洗,果糖的线性大分子对羽毛进行缠绕,使得细小羽毛被缠结成大颗粒杂质,在超声的作用下掉落下来;并且果糖的渗透压过大,可以渗透到燕窝的细胞内部,有效抑制食品表面微生物的生长,对燕窝具有优秀的防腐性能;燕窝具有天然的网状结构,毛细作用使得燕窝具有一定的吸附性,白酒熏蒸对燕窝杀菌的同时,白酒中稻谷的清香以及营养物质会浸入到燕窝内部,为燕窝增香增鲜,提高燕窝的口感和营养价值;暖风干燥使燕窝内部的白酒清香物质凝固,阻止白酒清香物质的流失,在杀菌之后使得燕窝内部的酒精物质挥发,去除酒精残留,更适宜孕妇类人群服用。
将预料三进行二次超声清洗操作,并加入自制螯合剂,得预料四;然后二次泡发,并进行净化操作,得预料五;将预料五脱水后低温保存制得抗菌易保存干盏燕窝;二次超声清洗时,将预料三放入恒温水浴锅中,自制螯合剂是使用硅凝胶将纳米四氧化三铁包裹在内部,硅凝胶的胶粒带负电,通过静电作用将铝离子吸附在硅凝胶表面;使用高低频循环交替的方式进行超声震荡,使得燕窝可以清洗地更彻底;果胶对铝离子具有螯合作用,在硅凝胶上形成果胶-铝离子螯合物,通过磁选四氧化三铁除去燕窝上残留的果胶物质;纯净水二次泡发,加入少量白酒,补充震荡操作流失的稻谷清香的同时,加强燕窝本身的抑菌性;使用等离子清洗对燕窝进行净化,等离子清洗可以加速纯净水中氢离子和氧离子的活化,转变为等离子形态产生氢氧基,对燕窝进行彻底除菌,并具有除色素沉积的作用;最后将燕窝进行真空干燥进行脱水,低温保存制得抗菌易保存干盏燕窝。
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做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
为了更清楚的说明本发明提供的方法通过以下实施例进行详细说明,在以下实施例中制作的一种抗菌易保存干盏燕窝的各指标测试方法如下:
防腐性:将实施例1、实施例2与对比例1所得的抗菌易保存干盏燕窝进行防腐性能测试,将实施例1、实施例2与对比例1所得的抗菌易保存干盏燕窝放置在同一环境下,设置环境湿度为65%,温度为30℃,观察霉点出现的时间,时间越早防腐性能越差。
抑菌性能:将实施例1、实施例2与对比例3所得的抗菌易保存干盏燕窝进行抑菌性能测试,将培养的黄金葡萄杆菌菌种种植在实施例1、实施例2与对比例3所得的抗菌易保存干盏燕窝上,环境湿度为65%、24℃培养五天,测量霉菌斑的直径大小,直径越大抑菌效果越差。
实施例1
一种抗菌易保存干盏燕窝,按重量份数计,主要包括:30份新鲜燕窝、10份自制螯合剂。
一种抗菌易保存干盏燕窝的制备方法,所述抗菌易保存干盏燕窝的制备方法主要包括以下制备步骤:
(1)将新鲜采摘的燕窝放置在阴凉、通风处风干;
(2)将风干的燕窝浸泡在纯净水中进行泡发,并在水中加入植物油,得预料一;燕窝与纯净水的质量比为1:20,纯净水与植物油的体积比为1:0.2,浸泡时间为2h;
(3)将预料一进行初步超声清洗,配置27%的果糖水溶液,以此作为清洗液对燕窝进行超声清洗,得预料二;燕窝与超声清洗液的质量比为1:20,超声清洗的功率为150W,频率为28KHz,洗涤温度为25℃,洗涤时间为2h;
(4)将预料二放置在环流熏蒸系统中进行白酒熏蒸,然后进行暖风干燥,得预料三;设定熏蒸系统中温度为50℃,熏蒸时间为1.5h;
(5)在装有温度计、搅拌器、回流冷凝器的四口烧瓶中加入去离子水和无水乙醇,搅拌升温至45℃,加入纳米四氧化三铁和聚氧乙烯醚,控制纳米四氧化三铁与聚氧乙烯醚的质量比为1:0.1,加入氨水调节PH为9,然后以每秒l滴的速率滴入正硅酸乙酯,控制正硅酸乙酯与纳米四氧化三铁的质量比为1:3,反应时间为4h,反应结束后,冷却至室温并陈化,陈化时间12h,最后将产物用35%乙醇溶液清洗,在70℃真空烘箱中烘24h,制得自制螯合剂;
(6)将预料三放入恒温水浴锅中,以纯净水作为洗涤液,加入自制螯合剂,使用高低频循环交替的方法进行超声振荡,然后进行磁选,得预料四;设置恒温水浴锅的温度为45℃,控制燕窝、纯净水与自制螯合剂的质量比为1:25:0.3,超声清洗的功率为150W,高频41KHz,低频28KHz,交换间隔时间5min,清洗时间30min;
(7)将预料四浸入纯净水中,并在水中加入白酒进行二次泡发;燕窝与纯净水的质量比为1:20,控制纯净水与白酒的体积比为1:0.1,浸泡时间为2h;
(8)将二次泡发的燕窝放置在等离子清洗机中进行净化操作,等离子清洗机功率为550W,真空度为100Pa,温度设为30℃,净化时间为1h,得预料五;
(9)将预料五进行真空冷冻干燥,制得抗菌易保存干盏燕窝;设置真空度为200Pa,温度为-15℃,时间为30min。
实施例2
一种抗菌易保存干盏燕窝,按重量份数计,主要包括:50份新鲜燕窝、15份自制螯合剂。
一种抗菌易保存干盏燕窝的制备方法,所述抗菌易保存干盏燕窝的制备方法主要包括以下制备步骤:
(1)将新鲜采摘的燕窝放置在阴凉、通风处风干;
(2)将风干的燕窝浸泡在纯净水中进行泡发,并在水中加入植物油,得预料一;燕窝与纯净水的质量比为1:30,纯净水与植物油的体积比为1:0.3,浸泡时间为2h;
(3)将预料一进行初步超声清洗,配置30%的果糖水溶液,以此作为清洗液对燕窝进行超声清洗,得预料二;燕窝与超声清洗液的质量比为1:30,超声清洗的功率为150W,频率为28KHz,洗涤温度为25℃,洗涤时间为2h;
(4)将预料二放置在环流熏蒸系统中进行白酒熏蒸,然后进行暖风干燥,得预料三;设定熏蒸系统中温度为50℃,熏蒸时间为1.5h;
(5)在装有温度计、搅拌器、回流冷凝器的四口烧瓶中加入去离子水和无水乙醇,搅拌升温至45℃,加入纳米四氧化三铁和聚氧乙烯醚,控制纳米四氧化三铁与聚氧乙烯醚的质量比为1:0.2,加入氨水调节PH为10,然后以每秒2滴的速率滴入正硅酸乙酯,控制正硅酸乙酯与纳米四氧化三铁的质量比为1:4,反应时间为4h,反应结束后,冷却至室温并陈化,陈化时间12h,最后将产物用35%乙醇溶液清洗,在70℃真空烘箱中烘24h,制得自制螯合剂;
(6)将预料三放入恒温水浴锅中,以纯净水作为洗涤液,加入自制螯合剂,使用高低频循环交替的方法进行超声振荡,然后进行磁选,得预料四;设置恒温水浴锅的温度为45℃,控制燕窝、纯净水与自制螯合剂的质量比为1:25:0.3,超声清洗的功率为150W,高频41KHz,低频28KHz,交换间隔时间5min,清洗时间30min;
(7)将预料四浸入纯净水中,并在水中加入白酒进行二次泡发;燕窝与纯净水的质量比为1:30,控制纯净水与白酒的体积比为1:0.2,浸泡时间为2h;
(8)将二次泡发的燕窝放置在等离子清洗机中进行净化操作,等离子清洗机功率为550W,真空度为100Pa,温度设为30℃,净化时间为1h,得预料五;
(9)将预料五进行真空冷冻干燥,制得抗菌易保存干盏燕窝;设置真空度为200Pa,温度为-15℃,时间为30min。
对比例1
对比例1的处方组成同实施例1。该抗菌易保存干盏燕窝的制备方法与实施例1的区别仅在于不进行步骤(3)的处理过程,其余制备步骤同实施例1。
对比例2
对比例2的处方组成同实施例1。该抗菌易保存干盏燕窝的制备方法与实施例1的区别仅在于不进行步骤(6)的处理过程,其余制备步骤同实施例1。
对比例3
对比例3的处方组成同实施例1。该抗菌易保存干盏燕窝的制备方法与实施例1的区别仅在于不进行步骤(8)的处理过程,其余制备步骤同实施例1。
效果例1
下表1给出了采用本发明实施例1、实施例2与对比例1所得抗菌易保存干盏燕窝的防腐性能测试结果。
表1
实施例1 | 实施例2 | 对比例1 | |
霉点出现时间 | 21天 | 18天 | 11天 |
由上表可知,实施例1制备的抗菌易保存干盏燕窝表现出优异的防腐性能,说明并且果糖的渗透压过大,可以渗透到燕窝的细胞内部,有效抑制食品表面微生物的生长,对燕窝具有优秀的防腐性能,并且白酒的熏蒸对燕窝也具有一定的杀菌性能。
效果例2
下表2给出了采用本发明实施例1、实施例2与对比例3所得抗菌易保存干盏燕窝的抑菌性能测试结果。
表2
实施例1 | 实施例2 | 对比例3 | |
霉菌斑直径 | 3mm | 2mm | 6mm |
由上表可知,实施例2制备的抗菌易保存干盏燕窝表现出优异的抑菌性能,说明使用等离子清洗对燕窝进行净化,等离子清洗可以加速纯净水中氢离子和氧离子的活化,转变为等离子形态产生氢氧基,对燕窝进行彻底除菌。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。不应将权利要求中的任何标记视为限制所涉及的权利要求。
Claims (9)
1.一种抗菌易保存干盏燕窝的制备方法,其特征在于,制备抗菌易保存干盏燕窝的工艺流程为:风干、泡发、初步超声清洗、杀菌、干燥、自制螯合剂的制备、二次超声清洗、二次泡发、净化、脱水、低温保存。
2.根据权利要求1所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,包括以下具体步骤:
(1)将新鲜采摘的燕窝放置在阴凉、通风处风干;
(2)将风干的燕窝浸泡在纯净水中进行泡发,并在水中加入植物油,得预料一;
(3)将预料一进行初步超声清洗,配置27%~30%的果糖水溶液,以此作为清洗液对燕窝进行超声清洗,得预料二;
(4)将预料二放置在环流熏蒸系统中进行白酒熏蒸,然后进行暖风干燥,得预料三;
(5)在装有温度计、搅拌器、回流冷凝器的四口烧瓶中加入去离子水和无水乙醇,搅拌升温,加入纳米四氧化三铁和聚氧乙烯醚,加入氨水调节PH,然后以每秒l~2滴的速率滴入正硅酸乙酯,反应结束后,冷却至室温并陈化,最后将产物用35%乙醇溶液清洗,在真空烘箱中烘干,制得自制螯合剂;
(6)将预料三放入恒温水浴锅中,以纯净水作为洗涤液,加入自制螯合剂,使用高低频循环交替的方法进行超声振荡,然后进行磁选,得预料四;
(7)将预料四浸入纯净水中,并在水中加入白酒进行二次泡发;
(8)将二次泡发的燕窝放置在等离子清洗机中进行净化操作,等离子清洗机功率为550W,真空度为100Pa,温度设为30℃,净化时间为1h,得预料五;
(9)将预料五进行真空冷冻干燥,制得抗菌易保存干盏燕窝;设置真空度为200Pa,温度为-15℃,时间为30min。
3.根据权利要求2所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,上述步骤(2)中,燕窝与纯净水的质量比为1:20~1:30,纯净水与植物油的体积比为1:0.2~1:0.3,浸泡时间为2h。
4.根据权利要求2所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,上述步骤(3)中,燕窝与超声清洗液的质量比为1:20~1:30,超声清洗的功率为150W,频率为28KHz,洗涤温度为25℃,洗涤时间为2h。
5.根据权利要求2所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,上述步骤(4)中,设定熏蒸系统中温度为50℃,熏蒸时间为1.5h。
6.根据权利要求2所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,上述步骤(5)中,升高温度至45℃;纳米四氧化三铁与聚氧乙烯醚的质量比为1:0.1~1:0.2;调节PH为9~10;正硅酸乙酯与纳米四氧化三铁的质量比为1:3~1:4;反应时间为4h,陈化时间12h,烘箱温度为70℃,烘干时间为24h。
7.根据权利要求2所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,上述步骤(6)中,恒温水浴锅的温度为45℃,控制燕窝、纯净水与自制螯合剂的质量比为1:25:0.3,超声清洗的功率为150W,高频41KHz,低频28KHz,交换间隔时间5min,清洗时间30min。
8.根据权利要求2所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,上述步骤(7)中,燕窝与纯净水的质量比为1:20~1:30,控制纯净水与白酒的体积比为1:0.1~1:0.2,浸泡时间为2h。
9.根据权利要求1所述的一种抗菌易保存干盏燕窝的制备方法,其特征在于,所述抗菌易保存干盏燕窝的制备方法制得的干盏燕窝,包括以下重量份数的原料:30~50份新鲜燕窝、10~15份自制螯合剂;所述自制螯合剂是纳米四氧化三铁、聚氧乙烯醚和正硅酸乙酯,在氨水调节下升温反应,陈化洗涤后制得。
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