CN113412900A - 一种用于食品的天然复合防腐剂及其制备方法 - Google Patents
一种用于食品的天然复合防腐剂及其制备方法 Download PDFInfo
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Classifications
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- 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
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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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
- A23L3/3526—Organic compounds containing nitrogen
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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
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- A23L3/3571—Microorganisms; Enzymes
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种用于食品的天然复合防腐剂及其制备方法。其包括以下重量份的组分:明日叶提取物10~20份、木醋液1~5份、溶菌酶1~5份、丁香酚5~10份,以及甘氨酸1~5份。本申请使用的防腐剂均为天然植物源成分,不含人工合成的化学成分,对食品和人体安全无害,其在具有优异的防腐效果的同时,还有效的保证了食品的安全性。
Description
技术领域
本发明属于防腐剂技术领域,具体涉及一种用于食品的天然复合防腐剂及其制备方法和应用。
背景技术
随着人们生活水平的提高,食品防腐剂的应用显得更加重要,食品防腐剂的应用也开始得到研发。食品防腐剂是抑制食品腐败的添加剂,即对以腐败物质为代谢底物的微生物的生长具有持续的抑制作用。重要的是它能在不同情况下抑制最易发生的腐败作用,特别是在一般灭菌作用不充分时仍具有持续性的效果。
添加防腐剂是现有食品延长保存期比较普通的方法,食品企业在添加防腐剂时一般都是直接添加,未进行预处理。因为在食品中使用的防腐剂均要符合GB 2760-2014《食品安全国家标准食品添加剂使用标准》有关使用范围、最大使用量或残留量的要求,这些防腐剂对不同的微生物有不同的抑制作用,通常同一防腐剂添加量越大,防腐效果越好。但防现有防腐剂的防腐效果不佳,且大多使用了化学物质,安全性较差,因此,使用量越大也越容易带来安全隐患,且不能满足国标相关要求。
发明内容
针对现有技术中的上述不足,本发明提供一种用于食品的天然复合防腐剂及其制备方法和应用,其具有安全性高,防腐效果好的特性。
为实现上述目的,本发明解决其技术问题所采用的技术方案是:
一种用于食品的天然复合防腐剂,包括以下重量份的组分:
明日叶提取物10~20份、木醋液1~5份、溶菌酶1~5份、丁香酚5~10份,以及甘氨酸1~5份。
进一步地,包括以下重量份的组分:
明日叶提取物15~20份、木醋液2~5份、溶菌酶1~3份、丁香酚6~10份,以及甘氨酸2~5份。
进一步地,包括以下重量份的组分:
明日叶提取物18份、木醋液5份、溶菌酶3份、丁香酚10份,以及甘氨酸5份。
进一步地,明日叶提取物的制备方法为:
将明日叶茎叶洗净后干燥,然后粉碎至粒径为100~200目,再加入8~10倍粉末重量的70%~90%乙醇,于60~80℃回流提取3~5次,每次2~5h,过滤,收集并浓缩冻干滤液,得到明日叶提取物。
进一步地,木醋液的制备方法为:
(1)将干燥的废弃农作物秸秆粉碎备用;
(2)将步骤(1)所得粉末与催化剂置于150~500℃热解8~12h,收集得到粗木醋液;所述催化剂包括重量比为0.5~1:2~5的氧化铁和氯化钙;
(3)将粗木醋液静置1~2h,收集上层轻质液,再在100℃下减压蒸馏,静止8~10小时,收集蒸馏液即可。
进一步地,热解温度为150~300℃;热解时间为10h。
进一步地,催化剂包括重量比为0.8:2的氧化铁和氯化钙。
进一步地,催化剂的用量为粉末重量的0.5~1.5%。
上述用于食品的天然复合防腐剂的制备方法,按配方将成分混合均匀即可。
上述天然复合防腐剂在食品保鲜中的应用。
本申请中的防腐剂以本领域常规方法进行使用即可。
本发明的有益效果:
1、本申请使用的防腐剂均为天然植物源成分,不含人工合成的化学成分,对食品和人体安全无害,其在具有优异的防腐效果的同时,还有效的保证了食品的安全性。
2、本申请以明日叶提取物、木醋液、溶菌酶和丁香酚复配形成具有优异抑菌效果的防腐剂,其中,木醋液具有一定的酸性,不仅自身具有抑菌功效,其还能够形成酸性的环境,而明日叶提取物在酸性环境中的抑菌效果最佳,以此来配合提升防腐剂的整体功效作用。此外,溶菌酶化学性质稳定,在酸性环境中仍然能够保持活性,因此,在整体配方中辅以溶菌酶,通过溶菌酶来破坏细菌的细胞壁,进一步提升防腐剂的整体抑菌效果。
3、本申请以废弃农作物秸秆作为原料,然后通过氧化铁和氯化钙的混合物作为催化剂,在150~500℃的环境中热解制备木醋液。首先,铁离子可提升钙的利用率和催化效果,以提升后续木醋液的产物得率。此外,在更优的150~300℃的环境中进行热解,此温度下制备得到的木醋液中总酸的含量能够达到最大,以此使制备得到的木醋液能够呈现酸性。
具体实施方式
下面对本发明的具体实施方式进行描述,以便于本技术领域的技术人员理解本发明,但应该清楚,本发明不限于具体实施方式的范围,对本技术领域的普通技术人员来讲,只要各种变化在所附的权利要求限定和确定的本发明的精神和范围内,这些变化是显而易见的,一切利用本发明构思的发明创造均在保护之列。
实施例1
一种用于食品的天然复合防腐剂,包括以下重量份的组分:
明日叶提取物10份、木醋液2份、溶菌酶3份、丁香酚5份,以及甘氨酸2份。
其中,明日叶提取物的制备方法为:
将明日叶茎叶洗净后干燥,然后粉碎至粒径为200目,再加入8倍粉末重量的70%乙醇,于60℃回流提取3次,每次2h,过滤,收集并浓缩冻干滤液,得到明日叶提取物。
木醋液的制备方法为:
(1)将干燥的废弃农作物秸秆粉碎备用;
(2)将步骤(1)所得粉末与催化剂置于200℃热解8h,收集得到粗木醋液;催化剂包括重量比为0.8:2的氧化铁和氯化钙;催化剂的用量为粉末重量的1.2%;
(3)将粗木醋液静置2h,收集上层轻质液,再在100℃下减压蒸馏,静止8小时,收集蒸馏液即可。
实施例2
一种用于食品的天然复合防腐剂,包括以下重量份的组分:
明日叶提取物18份、木醋液5份、溶菌酶3份、丁香酚10份,以及甘氨酸5份。
其中,明日叶提取物的制备方法为:
将明日叶茎叶洗净后干燥,然后粉碎至粒径为200目,再加入8倍粉末重量的70%乙醇,于60℃回流提取5次,每次2.5h,过滤,收集并浓缩冻干滤液,得到明日叶提取物。
木醋液的制备方法为:
(1)将干燥的废弃农作物秸秆粉碎备用;
(2)将步骤(1)所得粉末与催化剂置于300℃热解12h,收集得到粗木醋液;催化剂包括重量比为0.8:2的氧化铁和氯化钙;催化剂的用量为粉末重量的0.8%;
(3)将粗木醋液静置2h,收集上层轻质液,再在100℃下减压蒸馏,静止8小时,收集蒸馏液即可。
实施例3
一种用于食品的天然复合防腐剂,包括以下重量份的组分:
明日叶提取物20份、木醋液5份、溶菌酶5份、丁香酚10份,以及甘氨酸5份。
其中,明日叶提取物的制备方法为:
将明日叶茎叶洗净后干燥,然后粉碎至粒径为100目,再加入8倍粉末重量的70%乙醇,于80℃回流提取3次,每次2h,过滤,收集并浓缩冻干滤液,得到明日叶提取物。
木醋液的制备方法为:
(1)将干燥的废弃农作物秸秆粉碎备用;
(2)将步骤(1)所得粉末与催化剂置于500℃热解8h,收集得到粗木醋液;催化剂包括重量比为0.8:2的氧化铁和氯化钙;
(3)将粗木醋液静置1h,收集上层轻质液,再在100℃下减压蒸馏,静止8小时,收集蒸馏液即可。
实施例4
与实施例2相比,配方中缺少木醋液,其余过程均与实施例2相同。
实施例5
与实施例2相比,配方中的木醋液替换为双乙酸钠,其余过程均与实施例2相同。
实施例6
本实施例为常规山梨酸钾防腐剂。
实施例7
以豆腐、卤金针菇、卤蛋为材料,分别加入为其重量0.05wt%的实施例1~6所述的防腐剂,然后将食品进行真空包装,置于30℃,相对湿度85%的环境下,检测其防腐抑菌功效,具体结果见表1。
表1防腐抑菌功效
由表1的数据可知,本申请实施例1~3的抑菌防腐效果最佳,其中,实施例3的抑菌效果稍低于实施例1和实施例2,可能是由于木醋液在制备过程中的热解温度为500℃,导致其中的总酸含量低于实施例1和实施例2制备得到的木醋液,从而对防腐剂的抑菌效果造成了一定的影响。
实施例4中未使用木醋液,可以看出其抑菌效果显著低于实施例1~3,而实施例5中将木醋液替换为了双乙酸钠,双乙酸钠也是一种常用的抑菌剂,但将其与本申请中各组分复配时,其抑菌效果明显低于实施例1~3的抑菌功效,因此,也进一步的说明了本申请中配方组分的特异性,以及各组分之间的协同增效作用。
综上,在本申请特异性设计的配方组分的配合以及相应成分的制备方法的配合下,才能制备得到安全性好,且具有优异抑菌功效的防腐剂。
Claims (9)
1.一种用于食品的天然复合防腐剂,其特征在于,包括以下重量份的组分:
明日叶提取物10~20份、木醋液1~5份、溶菌酶1~5份、丁香酚5~10份,以及甘氨酸1~5份。
2.根据权利要求1所述的用于食品的天然复合防腐剂,其特征在于,包括以下重量份的组分:
明日叶提取物15~20份、木醋液2~5份、溶菌酶1~3份、丁香酚6~10份,以及甘氨酸2~5份。
3.根据权利要求2所述的用于食品的天然复合防腐剂,其特征在于,包括以下重量份的组分:
明日叶提取物18份、木醋液5份、溶菌酶3份、丁香酚10份,以及甘氨酸5份。
4.根据权利要求1~3任一项所述的用于食品的天然复合防腐剂,其特征在于,所述明日叶提取物的制备方法为:
将明日叶茎叶洗净后干燥,然后粉碎至粒径为100~200目,再加入8~10倍粉末重量的70%~90%乙醇,于60~80℃回流提取3~5次,每次2~5h,过滤,收集并浓缩冻干滤液,得到明日叶提取物。
5.根据权利要求1~3任一项所述的用于食品的天然复合防腐剂,其特征在于,所述木醋液的制备方法为:
(1)将干燥的废弃农作物秸秆粉碎备用;
(2)将步骤(1)所得粉末与催化剂置于150~500℃热解8~12h,收集得到粗木醋液;所述催化剂包括重量比为0.5~1:2~5的氧化铁和氯化钙;
(3)将粗木醋液静置1~2h,收集上层轻质液,再在100℃下减压蒸馏,静止8~10小时,收集蒸馏液即可。
6.根据权利要求5所述的用于食品的天然复合防腐剂,其特征在于,所述热解温度为150~300℃;热解时间为10h。
7.根据权利要求5所述的用于食品的天然复合防腐剂,其特征在于,所述催化剂包括重量比为0.8:2的氧化铁和氯化钙。
8.权利要求1~7任一项所述的用于食品的天然复合防腐剂的制备方法,其特征在于,按配方将成分混合均匀即可。
9.权利要求1~7任一项所述的天然复合防腐剂在食品保鲜中的应用。
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