CN113475718A - 一种具有灭菌功能的食品添加剂加工方法 - Google Patents
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Abstract
本发明涉及食品添加剂技术领域,具体是一种具有灭菌功能的食品添加剂加工方法,包括溶菌酶和其它添加剂,具有灭菌功能的食品添加剂生产包括以下步骤:S1、称重:将溶菌酶根据配方的计量放入到电子秤上进行称重,留以备用,将其它不同的添加剂,按照各自的计量进行逐个称重,然后存放在指定的存放盒内;S2、搅拌:将称重好的其它添加剂倒入搅拌设备内。本发明的有益效果使病毒失活添加溶菌酶使得食品添加剂具有灭菌功能,同时具有改善肠道生态环境提高免疫力的功能,既增强体液免疫功能,又促进细胞免疫功能,蜂胶既能促进抗体产生,又能增强巨噬细胞吞噬能力和自然杀伤细胞活性,同时蜂胶具有很强的抑制和杀灭作用以及消炎效果。
Description
技术领域
本发明涉及食品添加剂技术领域,具体是一种具有灭菌功能的食品添加剂加工方法。
背景技术
食品添加剂是为改善食品色、香、味等品质,以及为防腐和加工工艺的需要而加入食品中的人工合成或者天然物质。目前我国食品添加剂有23个类别,2000多个品种,包括酸度调节剂、抗结剂、消泡剂、抗氧化剂、漂白剂、膨松剂、着色剂、护色剂、酶制剂、增味剂、营养强化剂、防腐剂、甜味剂、增稠剂、香料等。
中国专利号CN110200263A提供一种液固混合食品生产用食品添加剂快速调制方法,属于食品添加剂生产技术领域。一种液固混合食品生产用食品添加剂快速调制方法,包括如下步骤:步骤1、母料配置:按照食品添加剂配方比例配置,所述食品添加剂包括甜味剂、酸度调节剂、增稠稳定剂、香精、防腐剂、抗氧化剂、乳化稳定剂。步骤2、母料称重:将步骤1中的各组成原料按重量份依次称重;步骤3、母料分散研磨:将步骤2中称重所得的各组成原料依次投入分散研磨机中进行研磨;步骤4、母料混合。
现有技术中的食品添加剂,存在以下问题:食品添加剂不具有良好的灭菌功能,同时不具有改善肠道生态环境提高免疫力的功能,不能良好的增强食用者体液免疫功能和进细胞免疫功能,不具有良好的促进抗体产生和增强巨噬细胞吞噬能力和自然杀伤细胞活性,同时不具有很强的抑制和杀灭作用以及消炎效果。因此亟需研发一种具有灭菌功能的食品添加剂加工方法。
发明内容
本发明的目的在于提供一种具有灭菌功能的食品添加剂加工方法,以解决上述背景技术中提出的食品添加剂不具有良好的灭菌功能,同时不具有改善肠道生态环境提高免疫力的功能,不能良好的增强食用者体液免疫功能和进细胞免疫功能的能不佳问题。
本发明的技术方案是:一种具有灭菌功能的食品添加剂加工方法,包括溶菌酶和其它添加剂,具有灭菌功能的食品添加剂生产包括以下步骤:
S1、称重:将溶菌酶根据配方的计量放入到电子秤上进行称重,留以备用,将其它不同的添加剂,按照各自的计量进行逐个称重,然后存放在指定的存放盒内;
S2、搅拌:将称重好的其它添加剂倒入搅拌设备内,启动搅拌设备,重新对其它不同的添加剂重新进行搅拌,然后将溶菌酶分份添加至搅拌设备内,再次启动搅拌设备,对溶菌酶和其它添加剂充分进行混合,得到具有灭菌功能的食品添加剂;
溶菌酶生产包括以下步骤:
A1、预处理:将鸡蛋的蛋清和蛋黄通过分离器进行分离,然后将蛋清倒入打蛋器中进行搅拌;
A2、吸附:在5-10℃下,将新鲜蛋清500-540g加入到已处理好的75-80g 724树脂中,然后倒入搅拌器中,启动搅拌器,对724树脂和新鲜蛋清充分搅拌;
A3、洗脱:倾出上层蛋清,树脂离心甩干,用蒸馏水反复洗去黏附的卵蛋白,然后将树脂装入柱内,用磷酸缓冲液洗涤树脂,然后用10%硫酸铵溶液洗脱,收集洗脱液,洗脱液中加硫酸铵,使最终含硫酸铵量为40%,有白色沉淀生成,冷处放置过夜;
A4、除沉淀:虹吸上层清液,沉淀吸滤抽干,再用1倍蒸馏水溶解沉淀呈稀糊状,然后装入透析袋,离心去除沉淀,沉淀再用少量水洗一次,洗液与离心液合并,得到透析清液;
A5、透析:再往透析清液中慢慢加入1mol/L氢氧化钠溶液,同时不断搅拌,调节pH值,如有白色沉淀,即离心除去,得到离心液;
A6、干燥:将离心液倒入搅拌器中,然后将盐酸注入到搅拌器中,用盐酸调节pH值,启动搅拌器进行搅拌,静置一段时间,然后进行离心,沉淀用0℃丙酮洗涤,干燥,即得溶菌酶。
进一步地,所述A6中,采用的盐酸为3mol/L,pH值调节为3.5,在搅拌下缓慢加入5%的固体氯化钠,在4-5℃的温度下静置45-48h。
进一步地,所述A2中,搅拌器的搅拌吸附时间设置在5-6min,然后将搅拌好的溶液放入到冰箱中,冰箱温度设置在0-5℃,然后静置过夜,所述A5中,然后用3mol/L盐酸调pH=5.0,离心除去白色沉淀之后用3mol/L盐酸调pH=5.0。
进一步地,所述S1中,将称重之后不同的添加剂逐一倒入到搅拌器中,启动搅拌器,搅拌器的转速设置在100-150r/min,搅拌时长为5-8分钟,对其不同的添加剂进行充分搅拌。
进一步地,所述其它添加剂包括防腐剂、着色剂、抗氧化剂和调味剂一种或多种混合物,所述防腐剂包括蜂胶、壳聚糖和精蛋白一种或多种混合物。
进一步地,所述蜂胶的生产步骤包括:蜂胶原料经预选分级,去除杂质,将预选后蜂胶的原料放入冷藏柜,置于-18℃温度下冷冻48h,冷冻后的原料,迅速放入破碎机中破碎,由于蜂胶的物理性质决定了它在常温下呈半塑性状态,很难破碎,但在-5℃以下的温度破碎就容易,破碎后的原料,立即进入震动筛14目,大于14目的颗粒返回冷藏柜。
进一步地,所述将破碎筛分后的原料放入浸渍釜,浸渍釜最好选用配回流冷凝器的反应釜,再加上90%乙醇,在常温下浸渍,并不断搅动,6h后,停止搅动,静置2h,放出上清液,再加90%乙醇如上述工艺重复3次,合并溶液,浸渍过程中温度应保持在25℃左右,温度过高会引起蜂蜡大量溶化,造成过滤困难;温度过低溶解度降低导致时间延长,溶剂用量加大。
进一步地,所述浸渍后的溶液进入冷却反应釜,在反应釜加套内通入循环冷却,机械搅动,降温至5℃以下,降温后的溶液趁冷通过泵进入板框式过滤机进行过滤,溶液温度应保持5℃以下,这样可以使溶入乙醇溶液中的蜂蜡析出而随滤渣滤出,滤液进入减压蒸发器,采用水浴加热,在此阶段温度应保持在50℃以下,这样可以减少挥发油的蒸发和有效成分受热变性,蒸发出的乙醇蒸气经冷凝器回收注入溶剂贮罐,循环使用,蒸发后的蜂胶注模成型后即成蜂胶。
进一步地,所述A3中,磷酸缓冲溶液为0.15mol/L和pH=6.5,同时磷酸缓冲溶液的量为120-150mL,10%硫酸铵溶液用来为550-600mL,所述A4中,将透析袋放入到4-5℃的条件的冷藏箱内,对蒸馏水透析22-24h,中间换水2-3。
进一步地,所述A1中,预处理之前需要挑选优质的鸡蛋,然后将鸡蛋进行清洗,对鸡蛋的表面进行消毒杀菌,然后去除鸡蛋的外壳。
本发明通过改进在此提供一种具有灭菌功能的食品添加剂加工方法,与现有技术相比,具有如下改进及优点:
(1)采用的溶菌酶,由于溶菌酶具有专一性水解细胞壁的特点,对革兰氏阳性菌、枯草杆菌、地衣型芽孢杆菌、好气性孢子形成菌等均有良好的抗菌作用,对大肠杆菌、普通变球菌和副溶血性弧菌等革兰氏阴性菌也具有一定程度溶解作用,使病毒失活添加溶菌酶使得食品添加剂具有灭菌功能,同时具有改善肠道生态环境提高免疫力的功能。
(2)本发明食品添加剂中添加的蜂胶,蜂胶对机体免疫系统具有广泛的作用,既增强体液免疫功能,又促进细胞免疫功能,对脾脏及免疫系统产生有益的影响,蜂胶既能促进抗体产生,又能增强巨噬细胞吞噬能力和自然杀伤细胞活性,同时蜂胶具有很强的抑制和杀灭作用以及消炎效果。
(3)本发明食品添加中添加的调味剂,调味剂采用天然调味剂,调味剂有益于人体健康的辅助食品,同时调味剂的主要功能是增进菜品质量,满足消费者的感官需要,从而刺激食欲,增进人体健康。
(4)本发明食品添加中添加的天然着色剂,着色剂能够改善因加工导致的食品天然颜色出现的劣变,保持食物诱人的色泽,着色剂能赋予食品颜色,添加食品色素可以增加消费者的购买欲和食欲,使制品色泽统一,减少食品或成分在颜色上存在的天然偏差。
附图说明
下面结合附图和实施例对本发明作进一步解释:
图1是本发明的整体流程图;
图2是本发明的溶菌酶加工流程图。
具体实施方式
下面将结合附图1-2对本发明进行详细说明,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。
实施例一
一种具有灭菌功能的食品添加剂加工方法,包括溶菌酶和其它添加剂,具有灭菌功能的食品添加剂生产包括以下步骤:
S1、称重:将溶菌酶根据配方的计量放入到电子秤上进行称重,留以备用,将其它不同的添加剂,按照各自的计量进行逐个称重,然后存放在指定的存放盒内;
S2、搅拌:将称重好的其它添加剂倒入搅拌设备内,启动搅拌设备,重新对其它不同的添加剂重新进行搅拌,然后将溶菌酶分份添加至搅拌设备内,再次启动搅拌设备,对溶菌酶和其它添加剂充分进行混合,得到具有灭菌功能的食品添加剂;
溶菌酶生产包括以下步骤:
A1、预处理:将鸡蛋的蛋清和蛋黄通过分离器进行分离,然后将蛋清倒入打蛋器中进行搅拌;
A2、吸附:在10℃下,将新鲜蛋清540g加入到已处理好的80g 724树脂中,然后倒入搅拌器中,启动搅拌器,对724树脂和新鲜蛋清充分搅拌,搅拌吸附6min,在5℃静置过夜;
A3、洗脱:倾出上层蛋清,树脂离心甩干,用蒸馏水反复洗去黏附的卵蛋白,然后将树脂装入柱内,用磷酸缓冲液洗涤树脂,然后用10%硫酸铵溶液洗脱,用0.15mol/L、pH=6.5磷酸缓冲溶液150mL洗涤树脂,再用550-600mL的10%硫酸铵溶液洗脱,收集洗脱液,洗脱液中加硫酸铵,使最终含硫酸铵量为40%,有白色沉淀生成,冷处放置过夜;
A4、除沉淀:虹吸上层清液,沉淀吸滤抽干,再用1倍蒸馏水溶解沉淀呈稀糊状,然后装入透析袋,将透析袋放入到5℃的条件的冷藏箱内,对蒸馏水透析24h,中间换水3,离心去除沉淀,沉淀再用少量水洗一次,洗液与离心液合并,得到透析清液;
A5、透析:再往透析清液中慢慢加入1mol/L氢氧化钠溶液,同时不断搅拌,调节pH值,使透析清液的pH值上升到9.0,如有白色沉淀,即离心除去,然后用3mol/L盐酸调pH=5.0,得到离心液;
A6、干燥:将离心液倒入搅拌器中,然后将盐酸注入到搅拌器中,用盐酸调节pH值,盐酸为3mol/L,pH值调节为3.5,启动搅拌器进行搅拌,在搅拌下缓慢加入5%的固体氯化钠,在5℃的温度下静置48h,然后进行离心,沉淀用0℃丙酮洗涤,干燥,即得溶菌酶。
实施例二
一种具有灭菌功能的食品添加剂加工方法,包括其它灭菌剂和其它添加剂,具有灭菌功能的食品添加剂生产包括以下步骤:
S1、称重:将其它灭菌剂根据配方的计量放入到电子秤上进行称重,留以备用,将其它不同的添加剂,按照各自的计量进行逐个称重,然后存放在指定的存放盒内;
S2、搅拌:将称重好的其它添加剂倒入搅拌设备内,启动搅拌设备,重新对其它不同的添加剂重新进行搅拌,然后将其它灭菌剂分份添加至搅拌设备内,再次启动搅拌设备,对其它灭菌剂和其它添加剂充分进行混合,得到具有灭菌功能的食品添加剂。
在实施例一、实施例二和现有的食品添加剂,进行实验对比,得出实施例一种得到的食品添加剂的灭菌效果大于实施例二得到的食品添加剂,实施例二得到的食品添加剂效果大于现有的食品添加剂,得出实施例一得到的灭菌效果最好,食品添加剂不仅具有灭菌功能,同时具有改善肠道生态环境提高免疫力的功能。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种具有灭菌功能的食品添加剂加工方法,其特征在于:包括溶菌酶和其它添加剂,具有灭菌功能的食品添加剂生产包括以下步骤:
S1、称重:将溶菌酶根据配方的计量放入到电子秤上进行称重,留以备用,将其它不同的添加剂,按照各自的计量进行逐个称重,然后存放在指定的存放盒内;
S2、搅拌:将称重好的其它添加剂倒入搅拌设备内,启动搅拌设备,重新对其它不同的添加剂重新进行搅拌,然后将溶菌酶分份添加至搅拌设备内,再次启动搅拌设备,对溶菌酶和其它添加剂充分进行混合,得到具有灭菌功能的食品添加剂;
溶菌酶生产包括以下步骤:
A1、预处理:将鸡蛋的蛋清和蛋黄通过分离器进行分离,然后将蛋清倒入打蛋器中进行搅拌;
A2、吸附:在5-10℃下,将新鲜蛋清500-540g加入到已处理好的75-80g 724树脂中,然后倒入搅拌器中,启动搅拌器,对724树脂和新鲜蛋清充分搅拌;
A3、洗脱:倾出上层蛋清,树脂离心甩干,用蒸馏水反复洗去黏附的卵蛋白,然后将树脂装入柱内,用磷酸缓冲液洗涤树脂,然后用10%硫酸铵溶液洗脱,收集洗脱液,洗脱液中加硫酸铵,使最终含硫酸铵量为40%,有白色沉淀生成,冷处放置过夜;
A4、除沉淀:虹吸上层清液,沉淀吸滤抽干,再用1倍蒸馏水溶解沉淀呈稀糊状,然后装入透析袋,离心去除沉淀,沉淀再用少量水洗一次,洗液与离心液合并,得到透析清液;
A5、透析:再往透析清液中慢慢加入1mol/L氢氧化钠溶液,同时不断搅拌,调节pH值,如有白色沉淀,即离心除去,得到离心液;
A6、干燥:将离心液倒入搅拌器中,然后将盐酸注入到搅拌器中,用盐酸调节pH值,启动搅拌器进行搅拌,静置一段时间,然后进行离心,沉淀用0℃丙酮洗涤,干燥,即得溶菌酶。
2.根据权利要求1所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述A6中,采用的盐酸为3mol/L,pH值调节为3.5,在搅拌下缓慢加入5%的固体氯化钠,在4-5℃的温度下静置45-48h。
3.根据权利要求1所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述A2中,搅拌器的搅拌吸附时间设置在5-6min,然后将搅拌好的溶液放入到冰箱中,冰箱温度设置在0-5℃,然后静置过夜,所述A5中,然后用3mol/L盐酸调pH=5.0,离心除去白色沉淀之后用3mol/L盐酸调pH=5.0。
4.根据权利要求1所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述S1中,将称重之后不同的添加剂逐一倒入到搅拌器中,启动搅拌器,搅拌器的转速设置在100-150r/min,搅拌时长为5-8分钟,对其不同的添加剂进行充分搅拌。
5.根据权利要求1所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述其它添加剂包括防腐剂、着色剂、抗氧化剂和调味剂一种或多种混合物,所述防腐剂包括蜂胶、壳聚糖和精蛋白一种或多种混合物。
6.根据权利要求5所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述蜂胶的生产步骤包括:蜂胶原料经预选分级,去除杂质,将预选后蜂胶的原料放入冷藏柜,置于-18℃温度下冷冻48h,冷冻后的原料,迅速放入破碎机中破碎,由于蜂胶的物理性质决定了它在常温下呈半塑性状态,很难破碎,但在-5℃以下的温度破碎就容易,破碎后的原料,立即进入震动筛14目,大于14目的颗粒返回冷藏柜。
7.根据权利要求6所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述将破碎筛分后的原料放入浸渍釜,浸渍釜最好选用配回流冷凝器的反应釜,再加上90%乙醇,在常温下浸渍,并不断搅动,6h后,停止搅动,静置2h,放出上清液,再加90%乙醇如上述工艺重复3次,合并溶液,浸渍过程中温度应保持在25℃左右,温度过高会引起蜂蜡大量溶化,造成过滤困难;温度过低溶解度降低导致时间延长,溶剂用量加大。
8.根据权利要求7所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述浸渍后的溶液进入冷却反应釜,在反应釜加套内通入循环冷却,机械搅动,降温至5℃以下,降温后的溶液趁冷通过泵进入板框式过滤机进行过滤,溶液温度应保持5℃以下,这样可以使溶入乙醇溶液中的蜂蜡析出而随滤渣滤出,滤液进入减压蒸发器,采用水浴加热,在此阶段温度应保持在50℃以下,这样可以减少挥发油的蒸发和有效成分受热变性,蒸发出的乙醇蒸气经冷凝器回收注入溶剂贮罐,循环使用,蒸发后的蜂胶注模成型后即成蜂胶。
9.根据权利要求1所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述A3中,磷酸缓冲溶液为0.15mol/L和pH=6.5,同时磷酸缓冲溶液的量为120-150mL,10%硫酸铵溶液用来为550-600mL,所述A4中,将透析袋放入到4-5℃的条件的冷藏箱内,对蒸馏水透析22-24h,中间换水2-3。
10.根据权利要求1所述的一种具有灭菌功能的食品添加剂加工方法,其特征在于:所述A1中,预处理之前需要挑选优质的鸡蛋,然后将鸡蛋进行清洗,对鸡蛋的表面进行消毒杀菌,然后去除鸡蛋的外壳。
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