CN113278471A - 用于果蔬清洗杀菌的贝壳粉微胶囊及其制备方法 - Google Patents
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Abstract
用于果蔬清洗杀菌的贝壳粉微胶囊及其制备方法，该方法包括：清洗贝壳后于氢氧化钠溶液中浸泡处理，之后干燥并粉碎形成贝壳粉；煅烧贝壳粉后烘干处理；以贝壳粉为芯材，麦芽糊精和β‑环状糊精为壁材，进行均质乳化制成乳化液；最后对乳化液采用喷雾干燥法进行微胶囊化。本发明通过将煅烧的贝壳粉用适配的壁材包埋而制成贝壳粉微胶囊，从而可以稳定地缓慢释放，用于果蔬的清洗杀菌时可以去除水果蔬菜表面农药残留，具有较强的杀菌、抑菌和脱臭能力，并且贝壳粉本身对环境无污染，对人体无毒无害，可以作为一种绿色环保的食品级洗涤用品，提高人们的饮食质量，保障食品安全。本发明简单易，尤其适合大规模工业化生产。
Description
技术领域
本发明涉及一种绿色清洗杀菌剂。
背景技术
水果蔬菜中含有多种维持机体生命活动的营养物质，是消费者每日饮食摄入的大部分营养来源，但由于微生物污染、农药残留、重金属、各种可见杂质的影响，果蔬的食品安全问题已经成为了人们日益关注的焦点。
发明内容
本发明的目的是提供一种绿色安全的果蔬清洗杀菌产品。
根据本发明的第一方面，提供了一种用于果蔬清洗杀菌的贝壳粉微胶囊的制备方法，包括：
提供贝壳，用去离子水洗净后置于0.15～0.20mol·L-1氢氧化钠溶液中浸泡1～2h，干燥并粉碎后过80～100目筛；
取粉碎好的贝壳粉进行煅烧，温度为400～600℃，时间为1～2h，然后将贝壳粉于170～190℃烘干20～30min；
以煅烧并烘干好的贝壳粉为芯材，麦芽糊精和β-环状糊精为壁材，芯材与壁材的质量比例为1：6～1：4，壁材麦芽糊精：β-环状糊精的质量比例为3:1～2:1，制成微胶囊液，微胶囊液总固形物(质量)含量为18～22％(W/W)，用蔗糖脂肪酸酯作为乳化剂进行乳化，用量为微胶囊液的0.3％～0.5％(质量比)，在1.5×104～1.6×104r/min条件下均质15～20min，制成乳化液；
对乳化液采用喷雾干燥法进行微胶囊化：进风温度110～130℃、出风温度70～90℃，进料量为3.0～5.0ml/min、进风压力为0.15～0.20MPa。
根据本发明的制备方法，可以通过计算贝壳粉失重率，确认贝壳粉煅烧或粉灰化完全。
根据本发明的第二方面，提供了一种贝壳粉微胶囊，根据上述方法制成。
本发明通过将煅烧的贝壳粉用适配的壁材包埋而制成贝壳粉微胶囊，从而可以稳定地缓慢释放，用于果蔬的清洗杀菌时可以去除水果蔬菜表面农药残留，具有较强的杀菌、抑菌和脱臭能力，并且贝壳粉本身对环境无污染，对人体无毒无害，可以作为一种绿色环保的食品级洗涤用品，提高人们的饮食质量，保障食品安全。本发明简单易，尤其适合大规模工业化生产。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
(1)贝壳的预处理：以废弃贝壳为原料，将贝壳用去离子水洗净后置于0.15mol·L-1氢氧化钠溶液中浸泡1h，以除去附着在贝壳表面的杂物，放入干燥箱中烘干24h，将洗净干燥的贝壳粉碎后过80目筛。
(2)贝壳粉的制备：称取适量粉碎好的贝壳粉于坩埚中，放置于煅烧炉中煅烧，温度为400℃，煅烧时间为1h，然后将贝壳粉置于烘箱中，以170℃烘干20min，于干燥器内冷却后备用。通过称量贝壳粉灰化前后质量，计算贝壳粉失重率，确认贝壳粉灰化完全。
(3)贝壳粉的微胶囊化：以上述步骤(2)制备好的贝壳粉为芯材，麦芽糊精和β-环状糊精为壁材，芯材与壁材的质量比例为1：6，壁材麦芽糊精：β-环状糊精的质量比例为3:1，制成微胶囊液，微胶囊液总固形物质量含量为18％(W/W)，用蔗糖脂肪酸酯作为乳化剂进行乳化，用量为微胶囊液总量的0.3％(质量比)，在1.5×104r/min条件下均质15min,制成乳化液。微胶囊化采用喷雾干燥法：进风温度110℃、出风温度70℃，进料量为3.00ml/min、进风压力为0.15MPa。
实施例2
(1)贝壳的预处理：以废弃贝壳为原料，将贝壳用去离子水洗净后置于0.18mol·L-1氢氧化钠溶液中浸泡1.5h，以除去附着在贝壳表面的杂物，放入干燥箱中烘干30h，将洗净干燥的贝壳粉碎后过90目筛。
(2)贝壳粉的制备：称取适量粉碎好的贝壳粉于坩埚中，放置于煅烧炉中煅烧，温度为500℃，煅烧时间为1.5h，然后将贝壳粉置于烘箱中，以180℃烘干25min，于干燥器内冷却后备用。通过称量贝壳粉灰化前后质量，计算贝壳粉失重率，确认贝壳粉灰化完全。
(3)贝壳粉的微胶囊化：以上述步骤(2)制备好的贝壳粉为芯材，麦芽糊精和β-环状糊精为壁材，芯材与壁材的比例为1：5，壁材麦芽糊精：β-环状糊精的比例为2:1，制成微胶囊液，微胶囊液总固形物含量为20％(W/W)，用蔗糖脂肪酸酯作为乳化剂进行乳化，用量为微胶囊液总量的0.4％，在1.5×104r/min条件下均质18min,制成乳化液。微胶囊化采用喷雾干燥法：进风温度120℃、出风温度80℃，进料量为4.0ml/min、进风压力为0.18MPa。
实施例3
(1)贝壳的预处理：以废弃贝壳为原料，将贝壳用去离子水洗净后置于0.20mol·L-1氢氧化钠溶液中浸泡2h，以除去附着在贝壳表面的杂物，放入干燥箱中烘干36h，将洗净干燥的贝壳粉碎后过100目筛。
(2)贝壳粉的制备：称取适量粉碎好的贝壳粉于坩埚中，放置于煅烧炉中煅烧，温度为600℃，煅烧时间为2h，然后将贝壳粉置于烘箱中，以190℃烘干30min，于干燥器内冷却后备用。通过称量贝壳粉灰化前后质量，计算贝壳粉失重率，确认贝壳粉灰化完全。
(3)贝壳粉的微胶囊化：以上述步骤(2)制备好的贝壳粉为芯材，麦芽糊精和β-环状糊精为壁材，芯材与壁材的比例为1：4，壁材麦芽糊精：β-环状糊精的比例为2:1，制成微胶囊液，微胶囊液总固形物含量为22％(W/W)，用蔗糖脂肪酸酯作为乳化剂进行乳化，用量为微胶囊液总量的0.5％，在1.6×104r/min条件下均质20min。微胶囊化采用喷雾干燥法，最佳工艺为：进风温度130℃、出风温度90℃，进料量为5.0ml/min、进风压力为0.20MPa。
通过选择上述合适温度锻烧后，贝壳粉的分子结构发生了特殊的变化，加强了其自身的稳定性，从而对细菌起到了更好的抑菌作用；其自身孔隙和直径更小，从而单位体积内贝壳粉的数量增加，使其更容易接触到样品表面，从而对产品的保鲜效果更为显著。另外，贝壳粉煅烧后呈现多孔状结构，比表面积显著增大，吸附性能增强，对Pb2+、Cd2+、Zn2+、Cu2+等重金属离子具有显著增强的吸附作用。此外，贝壳粉天然的结构属性以及煅烧后pH大于12的碱性，对果蔬表面农药残留进行脱附与降解，不添加任何其他化学成分，对人体无毒无害、对环境友好。
Claims (3)
1.一种用于果蔬清洗杀菌的贝壳粉微胶囊的制备方法，包括：
提供贝壳，用去离子水洗净后置于0.15～0.20mol·L-1氢氧化钠溶液中浸泡1～2h，干燥并粉碎后过80～100目筛；
取粉碎好的贝壳粉进行煅烧，温度为400～600℃，时间为1～2h，然后将贝壳粉于170～190℃烘干20～30min；
以煅烧并烘干好的贝壳粉为芯材，麦芽糊精和β-环状糊精为壁材，芯材与壁材的质量比例为1：6～1：4，壁材麦芽糊精：β-环状糊精的质量比例为3:1～2:1，制成微胶囊液，微胶囊液总固形物含量为18～22％(W/W)，用蔗糖脂肪酸酯作为乳化剂进行乳化，用量为微胶囊液的0.3％～0.5％，在1.5×104～1.6×104r/min条件下均质15～20min，制成乳化液；
对乳化液采用喷雾干燥法进行微胶囊化：进风温度110～130℃、出风温度70～90℃，进料量为3.0～5.0ml/min、进风压力为0.15～0.20MPa。
2.根据权利要求1所述的制备方法，其中通过计算贝壳粉失重率，确认贝壳粉煅烧完全。
3.一种贝壳粉微胶囊，根据权利要求1或2所述的方法制成。
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