CN113508835A - 一种复合微胶囊果蔬保鲜被膜剂及其制备方法 - Google Patents
一种复合微胶囊果蔬保鲜被膜剂及其制备方法 Download PDFInfo
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Abstract
本发明属于果蔬保鲜领域,具体是一种复合微胶囊果蔬保鲜被膜剂及其制备方法。按质量百分比,芯材原料0.1~5%VC、0.2%~25%柠檬酸、0.15%~3%丙酸钙或脱氢乙酸钠或醋酸钙、0.1%~3%植酸中一种或多种,内层包材原料0.1%~1.5%蔗糖酯,外层包材原料1.5%~13%PVA、0.2%~0.5%壳聚糖、0.1%~1.0%透明质酸钠、0.1%~0.9%β‑环糊精、0.3~1.2%羟甲基纤维素钠、0.2~1.5%海藻酸钠中的一种或多种,辅料0.1~5%甘油、5%~30%吐温中的一种或两种,酸度调节剂0.5%~6%柠檬酸、酒石酸中的一种或两种,其余为水。本发明有效提高果蔬保鲜效果及货架期。
Description
技术领域
本发明属于果蔬保鲜领域,具体是一种复合微胶囊果蔬保鲜被膜剂及其制备方法。
背景技术
水果和蔬菜是人类食物的重要组成部分,含人体所需要的碳水化合物、维生素、矿物质、蛋白质和可食性纤维,不仅对人体健康具有很重要的营养价值,而且对丰富人类食物种类,满足各种食物喜好等都有非常重要的意义。果蔬在采收后虽然离开了原来的生活环境和母体,但仍然是活着的有机体,含水量高,生命活动旺盛,极易变质腐烂。因此,果蔬采后保鲜领域的发展迫在眉睫。
目前普遍使用的保鲜方法分为3类:物理保鲜方法、化学保鲜方法及生物保鲜方法。化学保鲜方法虽效果明显但使用化学试剂易造成药品残留,对人体健康造成危险;生物保鲜方法条件严格,成本高,不适合大规模实施并有一定的局限性;物理保鲜方法处理条件易于控制、保鲜效果好、安全性高,所以越来越多的人们倾向于使用物理方法进行果蔬保鲜。由于果蔬自身的特点以及便捷性,越来越多的研究人员开始倾向于包装,常见的包装方法有气调包装、薄膜包装和纸盒包装等。但由于气调包装很难掌握气体种类和比例,对设备要求严格、投资成本高,因此研究难度比较大;纸盒包装透气性和防水性差,不适应长距离运输。所以薄膜包装材料的应用与发展为解决这些问题提供了有效的方法和途径。常见的薄膜材料可分为纳米薄膜、可食性薄膜和功能性薄膜。这些薄膜材料可通过喷淋、浸渍和涂膜等形式作用到果蔬表面,通过控制酶活、调节生理代谢、抑制呼吸和有害菌生长等方式来达到保持产品品质,延长贮藏期的目的。有研究发现纳米膜具有抗菌、低透氧率和阻隔二氧化碳等优点;可食性薄膜具有较好的选择透气性和阻水性,又具有无色、无味和无毒的优点,满足了人们对食品品质及安全的要求;功能性薄膜可针对某一特定功能更好的满足商品需要,具有较佳的使用效果。
微胶囊是一种能将分散的固体、液体甚至气体包裹或保护起来,具有天然或合成高分子材料形成的具有半透性或密封囊膜的微型胶囊。选择适当的包材是微胶囊工艺成功的关键,在很大程度上决定产品的性能。微胶囊化能有效的降低芯材pH值、氧气、湿度、热、光和其他物质等外界环境因素的反应活性,有效地防止这些外界环境因素对芯材的破坏等不良影响;减少芯材向环境的扩散或蒸发,抑制芯材中有效成分的挥发损失,提高其稳定性,使品质保持持久;能人为而有效地控制芯材释放,使芯材原有的效能得到最大限度地挥发;掩盖芯材的异味,改善芯材的口感和味觉;改变芯材的物理和化学性质,以便于贮藏和运输。采用微胶囊技术制得的产品具有良好的性质和贮藏稳定性,使用方便可以解决许多传统工艺上解决不了的问题,利用微胶囊技术可以进一步研发出许多高新技术产品。
发明内容
本发明的目的是提供一种复合微胶囊果蔬保鲜被膜剂及其制备方法。
为实现上述发明目的,本发明采用以下技术方案:
本发明一方面提供了一种复合微胶囊果蔬保鲜被膜剂,包括芯材、内层包材、外层包材,辅料和酸度调节剂;按质量百分比,所述芯材原料包括0.1~5%VC、0.2%~25%柠檬酸、0.15%~3%丙酸钙或脱氢乙酸钠或醋酸钙、0.1%~3%植酸中任意一种或多种,所述内层包材原料为0.1%~1.5%蔗糖酯,所述外层包材原料包括1.5%~13%PVA、0.2%~0.5%壳聚糖、0.1%~1.0%透明质酸钠、0.1%~0.9%β-环糊精、0.3~1.2%羟甲基纤维素钠、0.2~1.5%海藻酸钠中的一种或多种,所述辅料包括0.1~5%甘油、5%~30%吐温中的一种或两种,所述酸度调节剂包括0.5%~6%柠檬酸、酒石酸中的一种或两种,其余为水。
上述技术方案中,进一步地,按质量百分比,外层包材原料为3%PVA,内层包材原料为0.8%蔗糖酯,芯材原料为0.2%VC、0.2%柠檬酸、0.15%丙酸钙或脱氢乙酸钠或醋酸钙,辅料为3%甘油、30%吐温。
上述技术方案中,进一步地,按质量百分比,外层包材原料为0.1%透明质酸钠,内层包材原料为0.8%蔗糖酯,芯材原料为0.2%VC、0.2%柠檬酸、0.15%丙酸钙或脱氢乙酸钠或醋酸钙,辅料为3%甘油、30%吐温。
上述技术方案中,进一步地,按质量百分比,外层包材原料为0.5%壳聚糖,内层包材原料为0.8%蔗糖酯,芯材原料为0.2%VC、0.2%柠檬酸、0.15%丙酸钙或脱氢乙酸钠或醋酸钙,辅料为3%甘油、30%吐温。
上述技术方案中,进一步地,所述复合微胶囊果蔬保鲜被膜剂的pH值为2~4。
本发明第二方面提供了复合微胶囊果蔬保鲜被膜剂的制备方法,所述方法包括以下步骤:
(1)按比例将蔗糖酯和辅料在50-70℃混合溶解,得到第一溶液;
(2)按比例将芯材溶解在水中后缓慢加入到第一溶液中,40~60℃搅拌,转速500-600rpm,得到第二溶液;
(3)将外层包材原料完全溶解,得到第三溶液备用;
(4)将第二溶液加入到第三溶液中,同时以酸度调节剂调节pH值至2~4;
(5)乳化结束后静置消泡形成微胶囊。
上述技术方案中,进一步地,所述外层包材为PVA时,PVA在95~98℃溶解,再降温至50℃备用。
上述技术方案中,进一步地,所述方法为将权利1~5任意一项所述的复合微胶囊果蔬保鲜被膜剂与水按质量比1:11~15稀释后使用。
本产品每1kg加水稀释12-15倍可浸泡果蔬50kg左右,不同品种略有差异。
本发明的有益效果:本发明复合微胶囊果蔬保鲜被膜剂可有效提高果蔬在低温冷库贮藏中的保鲜效果以及货架期的延长。本发明复合微胶囊可在果实表面形成一种锁水、抑菌、抗氧化、延缓营养成分消耗等功能的可溶性盾膜,该膜可食用、可降解。本发明原料全部选自于符合国家标准的各类食品添加剂,绿色、安全、无残留。
附图说明
图1本发明实施例1的显微镜观察图;
图2本发明实施例1的缓释图;
图3为实施例1在抗氧化活性上的效果图;
图4实施例1对青霉的抑菌效果图;
图5实施例1对灰酶的抑菌效果图;
图6实施例1对黑曲霉的抑菌效果图;
图7实施例1应用于黄桃保鲜对比图;
图8实施例1应用于玫瑰香葡萄保鲜对比图;
图9实施例1应用于猕猴桃保鲜对比图。
具体实施方式
以下结合具体实施例对本发明作进一步说明,但不以任何方式限制本发明。
实施例1
一种复合微胶囊果蔬保鲜被膜剂,以100g为例,包括以下原料:0.8g蔗糖酯、3g甘油和30g吐温、0.2gVC、0.2g柠檬酸、0.15g丙酸钙、3gPVA。
上述果蔬保鲜被膜剂制备方法如下:
(1)取0.8g蔗糖酯、3g甘油和30g吐温在50-70℃的温度下完全溶解,得到第一溶液;
(2)取0.2gVC、0.2g柠檬酸、0.15g丙酸钙加水完全溶解后缓慢加入第一溶液中,温度保持在50℃左右,转速控制在500-600rpm,得到第二溶液;
(3)将3g PVA在95-98℃,完全溶解,将温度降至50℃备用,得到第三溶液;
(4)将上述第二溶液加入到第三溶液中同时再以柠檬酸调节pH为2-4;
(5)乳化结束后静置消泡形成微胶囊;
(6)灌装、封口、成品形成。
如图1所示,为显微镜观察的上述制备得到的微胶囊包裹图,由图可以看出本发明制备方法得到了非常好的微胶囊粒子。
图2为本产品缓释效果图;通过显微镜观察,胶囊外壁由变薄至破裂,内部活性成分开始向外移动,这说明胶囊成型后,随着时间的变化,胶囊是逐渐开口缓慢释放内部,胶囊内部有效成分逐渐释放达到缓释的作用。
实施例2
一种复合微胶囊果蔬保鲜被膜剂,以100g为例,包括以下原料:.0.8g蔗糖酯、3g甘油和30g吐温、0.2gVC、0.2g柠檬酸、0.15g丙酸钙、0.1g透明质酸钠。
上述果蔬保鲜被膜剂制备方法如下:
(1)取0.8g蔗糖酯、3g甘油和30g吐温在50-70℃的温度下完全溶解,得到第一溶液;
(2)取0.2g VC、0.2g柠檬酸、0.15g丙酸钙/脱氢乙酸钠/醋酸钙加水完全溶解后缓慢加入第一溶液中,温度保持在50℃左右,转速控制在500-600rpm,得到第二溶液;
(3)将0.1g透明质酸钠完全溶解,得到第三溶液;
(4)将上述第二溶液加入到第三溶液中同时再以柠檬酸调节pH为2-4;
(5)乳化结束后静置消泡形成以微胶囊;
(6)灌装、封口、成品形成。
实施例3
一种复合微胶囊果蔬保鲜被膜剂,以100g为例,包括以下原料:0.8g蔗糖酯、3g甘油和30g吐温、0.2gVC、0.2g柠檬酸、0.15g丙酸钙、脱氢乙酸钠或醋酸钙,0.5g壳聚糖。
上述果蔬保鲜被膜剂制备方法如下:
(1)取0.8g蔗糖酯、3g甘油和30g吐温在50-70℃的温度下完全溶解,得到第一溶液;
(2)取0.2g VC、0.2g柠檬酸、0.15g丙酸钙/脱氢乙酸钠/醋酸钙加水完全溶解后缓慢加入第一溶液中,温度保持在50℃左右,转速控制在500-600rpm,得到第二溶液;
(3)将0.5g壳聚糖完全溶解,得到第三溶液;
(4)将上述第二溶液加入到第三溶液中同时再以柠檬酸调节pH为2-4;
(5)乳化结束后静置消泡形成以微胶囊;
(6)灌装、封口、成品形成。
实施例4抗氧化性
测定方法:采用DPPH测定法。DPPH无水乙醇溶液呈现紫色,在517nm处有最大吸收,吸光度与浓度呈线性关系。向其中加入自由基清除剂时,可以结合或替代DPPH,使自由基数量减少,吸光度值降低,溶液颜色向黄色逐变,借此可评价清除自由基的能力。
图3为以实施例1为例,测试芯材在抗氧化活性上的效果。由图3可看出本产品抗氧化活性均比对照组高,对照组即加入同等体积的乙醇,且稀释12倍的本产品效果与原液相近,因此本品最佳稀释比例为1:11。
实施例5抑菌性
采后果蔬主要受到真菌侵染(青霉、灰酶、黑曲霉)导致腐败变质,影响果蔬的贮藏以及货架期。本产品通过调节真菌生长环境,抑制其生长。该方法安全无毒,有效性高。目前已有研究证明酸性条件下可抑制微生物生长,如0.5%柠檬酸在鲜切生菜在清洗过程中可有效抑制大肠杆菌以及沙门式菌。
如图4-6,分别为以实施例1为例,芯材在不同pH条件下对3种真菌的抑菌效果。
如图4本产品对青霉的抑菌效果,3种pH条件下青霉的生长情况均比对照组低,对照组即未经任何处理;在pH为2的情况下生长最为缓慢,pH为3、4时生长情况相类似。
如图5为本产品对灰酶的抑菌效果,3种pH条件下灰霉的生长情况均比对照组低,在pH为3的情况下生长最为缓慢,其次是pH为3,pH为4次之。
如图6为本产品对黑曲霉的抑菌效果,3种pH条件下黑曲霉的生长情况均比对照组低,在pH为4的情况下生长最为缓慢,其次是pH为3,pH为2次之。
综上,在3种不同pH条件下,本产品对3种真菌的抑制条件下略有不同。根据产品特性,以及应用场景,本产品使用pH范围选择在3-4。若pH过低易影响果蔬口感以及产品稳定性,若过高则不能达到产品预期效果。
实施例6
分别以黄桃、玫瑰香、猕猴桃为例,将实施例1中的果蔬保鲜被膜剂原液与水按质量比1:11稀释后,将100公斤果蔬浸泡于稀释后的保鲜液中2-3天,取出沥干,冷藏储存。
1.黄桃组:黄油桃在3-5℃冰箱中放置60天,未使用组黄桃外部出现明显霉变现象,内部组织纤维变粗、老化明显,且果肉软化严重。使用组的黄桃外部完好,果实内部无明显纤维组织,水分保持良好。在口感品尝中,未使用组黄桃已明显发软;而使用组的黄桃仍旧脆甜可口,保持原有风味。
2.玫瑰香组:玫瑰香葡萄在3-5℃冰箱中放置30天,未使用组的葡萄出现明显发霉腐烂现象,而且前端梗部也发生明显褐变失水。用手轻触葡萄粒即掉落,且软化严重。使用组葡萄外观无明显变化,依旧鲜亮完好,并且葡萄梗无明显褐变现象。品尝口感与新鲜葡萄无明显差异。
3.猕猴桃组:将使用本产品后的软枣猕猴桃放置2-4℃冷藏条件下储藏,30天后转至常温放置,分别从外观、硬度和切面几方面,观测取出后室温放置11天内的对比效果。
外观:未使用组表皮全部皱缩失水,果梗干枯掉落,使用组果皮饱满有光泽,果梗虽干枯但无掉落。
截面:未使用组截面老化严重,组织松散变形,果皮周围颜色完全变暗,出水严重,同时果芯部位老化变暗;使用组颜色稍许变暗,但组织依旧分明完整,果芯依旧保持原状。
对于任何熟悉本领域的技术人员而言,在不脱离本发明技术方案范围情况下,都可利用上述揭示的技术内容对本发明技术方案作出许多可能的变动和修饰,或修改为等同变化的等效实施例。因此,凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化及修饰,均应仍属于本发明技术方案保护的范围内。
Claims (8)
1.一种复合微胶囊果蔬保鲜被膜剂,其特征在于,包括芯材、内层包材、外层包材,辅料和酸度调节剂;按质量百分比,所述芯材原料包括0.1~5%VC、0.2%~25%柠檬酸、0.15%~3%丙酸钙或脱氢乙酸钠或醋酸钙、0.1%~3%植酸中任意一种或多种,所述内层包材原料为0.1%~1.5%蔗糖酯,所述外层包材原料包括1.5%~13%PVA、0.2%~0.5%壳聚糖、0.1%~1.0%透明质酸钠、0.1%~0.9%β-环糊精、0.3~1.2%羟甲基纤维素钠、0.2~1.5%海藻酸钠中的一种或多种,所述辅料包括0.1~5%甘油、5%~30%吐温中的一种或两种,所述酸度调节剂包括0.5%~6%柠檬酸、酒石酸中的一种或两种,其余为水。
2.根据权利要求1所述的一种复合微胶囊果蔬保鲜被膜剂,其特征在于,按质量百分比,外层包材原料为3%PVA,内层包材原料为0.8%蔗糖酯,芯材原料为0.2%VC、0.2%柠檬酸、0.15%丙酸钙或脱氢乙酸钠或醋酸钙,辅料为3%甘油、30%吐温。
3.根据权利要求1所述的一种复合微胶囊果蔬保鲜被膜剂,其特征在于,按质量百分比,外层包材原料为0.1%透明质酸钠,内层包材原料为0.8%蔗糖酯,芯材原料为0.2%VC、0.2%柠檬酸、0.15%丙酸钙或脱氢乙酸钠或醋酸钙,辅料为3%甘油、30%吐温。
4.根据权利要求1所述的一种复合微胶囊果蔬保鲜被膜剂,其特征在于,按质量百分比,外层包材原料为0.5%壳聚糖,内层包材原料为0.8%蔗糖酯,芯材原料为0.2%VC、0.2%柠檬酸、0.15%丙酸钙或脱氢乙酸钠或醋酸钙,辅料为3%甘油、30%吐温。
5.根据权利要求1~4任一项所述的一种复合微胶囊果蔬保鲜被膜剂,其特征在于,所述复合微胶囊果蔬保鲜被膜剂的pH值为2~4。
6.一种复合微胶囊果蔬保鲜被膜剂的制备方法,其特征在于,所述方法包括以下步骤:
(1)按比例将蔗糖酯和辅料在50-70℃混合溶解,得到第一溶液;
(2)按比例将芯材溶解在水中后缓慢加入到第一溶液中,40~60℃搅拌,转速500-600rpm,得到第二溶液;
(3)将外层包材原料完全溶解,得到第三溶液备用;
(4)将第二溶液加入到第三溶液中,同时以酸度调节剂调节pH值至2~4;
(5)乳化结束后静置消泡形成微胶囊。
7.根据权利要求6所述的一种复合微胶囊果蔬保鲜被膜剂的制备方法,其特征在于,所述外层包材为PVA时,PVA在95~98℃溶解,再降温至50℃备用。
8.一种复合微胶囊果蔬保鲜被膜剂的使用方法,其特征在于,所述方法为将权利1~5任意一项所述的复合微胶囊果蔬保鲜被膜剂与水按质量比1:11~15稀释后使用。
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