CN113632911A - 一种营养荞麦湿面保鲜剂及其制备方法 - Google Patents
一种营养荞麦湿面保鲜剂及其制备方法 Download PDFInfo
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Classifications
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Abstract
本发明涉及一种营养荞麦湿面保鲜剂，属于食品保鲜剂制备技术领域，包括以下重量份原料：可溶性淀粉10‑20份、天然抗菌胶囊0.8‑1.2份、营养成分1‑3份、甘油0.5‑1份、溶菌酶0.5‑1份、油酸0.3‑0.5份和半胱氨酸0.5份，本发明还公开了该营养荞麦湿面保鲜剂的制备方法，将各组原料混合均匀，超声脱气后得到，本发明将微胶囊缓释技术与涂膜技术相结合，使微胶囊中的芯材能够在微胶囊和涂膜中形成逐级缓释体系，同时使涂膜中的包含物在膜中缓慢释放，可有效缓解保鲜剂在短期大量释放，可以使保鲜剂作用在食品上从而抑制微生物生长繁殖，阻止脂肪氧化，使防腐保鲜效果更持久。
Description
技术领域
本发明属于食品保鲜剂制备技术领域，具体地，涉及一种营养荞麦湿面保鲜剂及其制备方法。
背景技术
荞麦面是用荞麦面粉、水和成面团切制的细面条，属于饸饹面。营养丰富，食用方便快捷，是陕北地区受欢迎的大众食品。
荞麦湿面条制作简单、耐煮爽口、食用方便，具有低脂肪、高蛋白质、高碳水化合物等特点，符合目前消费者所追求的健康膳食需求，深受广大消费者喜爱，但是其水分含量高，在室温下放置极易引起微生物生长繁殖，会引起味道和白度变化，甚至导致面条变酸、发霉，进而引发一系列品质劣变反应。在保藏过程中，引起鲜湿面条腐败变质的原因包括物理、化学、酶及微生物四个方面，前两个方面造成的损失相对较小，最重要的是微生物及酶引起的腐败变质。鲜湿面条的腐败变质大大缩短了产品的保鲜期，造成了实际生产中的极大浪费，影响了食品企业利润，严重危害消费者的身体健康。因此，提供一种营养荞麦湿面保鲜剂是目前需要解决的技术问题。
发明内容
本发明的目的在于提供一种营养荞麦湿面保鲜剂及其制备方法，用以解决上述背景技术中所提出的技术问题。
本发明的目的可以通过以下技术方案实现：
一种营养荞麦湿面保鲜剂，包括以下重量份原料：可溶性淀粉10-20份、天然抗菌胶囊0.8-1.2份、营养成分1-3份、甘油0.5-1份、溶菌酶0.5-1份、油酸0.3-0.5份、半胱氨酸0.5份和去离子水80-100份；
该营养荞麦湿面保鲜剂由以下步骤制得：
将可溶性淀粉加入70℃的去离子水中，转速60-80r/min搅拌5min后，加入天然抗菌胶囊、营养成分、甘油、溶菌酶、油酸和半胱氨酸，于温度40℃下搅拌20min，之后于224W的超声仪中超声脱气15min，然后冷却至室温，得到荞麦湿面保鲜剂。
进一步地，所述天然抗菌胶囊由以下步骤制成：
步骤S1、取等量的八角、花椒、桂皮、小茴香、生姜、大蒜、洋葱和鱼腥草，洗净后加入粉碎机中粉碎，然后按照料液比1g：10mL加入去离子水，于100℃下蒸煮2-4h，过滤，滤液静置分层，收集有机相，得到植物提取物；
步骤S2、将壳聚糖溶液、乙基纤维素和无水乙醇加入反应器中，50℃下磁力搅拌20-40min，然后滴加聚乙二醇400，滴加结束后，转速100-200r/min条件下搅拌5-8min，加入植物提取物，搅拌30min后转移至均质机中均质5min，得到混合料；
步骤S3、将混合料在进风温度120℃、出风温度70℃、进料速度100mL/h条件下进行喷雾干燥，得到天然抗菌胶囊。
进一步地，可溶性淀粉为红薯淀粉、玉米淀粉、土豆淀粉和小米淀粉中的一种或多种按照任意比例混合而成。
进一步地，步骤S2中壳聚糖溶液由壳聚糖和质量分数15％的乙酸溶液按照1.3g：6mL混合而成，壳聚糖溶液、乙基纤维素、无水乙醇、聚乙二醇400和植物提取物的用量比为10g：18g：500mL：4.5-5.1mL：5.8-6.4g。
进一步地，所述营养成分为鱼糜、南瓜粉、红薯粉、氧化淀粉和磷酸酯淀粉中的一种或多种按照任意比例混合而成。
本发明的有益效果：
本发明以可溶性淀粉、天然抗菌胶囊、营养成分、甘油、溶菌酶、油酸和半胱氨酸为原料制备了一种营养荞麦湿面保鲜剂，使用时将保鲜剂适量喷涂到营养荞麦湿面表面，保鲜剂具有成膜作用，膜具有可食用性，能够阻隔氧气的进入和水分的蒸发，具有优异的保鲜抗菌作用，其中天然抗菌胶囊以八角、花椒、桂皮、小茴香、生姜、大蒜、洋葱和鱼腥草的提取物为芯材，壳聚糖溶液和乙基纤维素为壁材，通过喷雾干燥得到，其中芯材含有丁香酚、百里酚、芥子苷、茴香脑、大蒜素、鱼腥草素等物质，具有抑菌、抗氧化等功能，壁材为壳聚糖，壳聚糖分子中带有正电荷的-NH3+，-NH3+与细菌细胞膜表面带有负电荷的物质相互作用，使细胞膜完整性破坏、通透性增加，保鲜剂中可溶性淀粉中的羟基与植物提取物中的羟基和溶菌酶中的胺基之间产生氢键作用力，使分子结合更加致密，分子间作用力增强，从而提高了涂膜的机械性能，改善了涂膜通透性，营养成分能够赋予荞麦湿面不同口感的同时，增强其营养价值，本发明将微胶囊缓释技术与涂膜技术相结合建立一个新的体系，使微胶囊中的芯材能够在微胶囊和涂膜中形成逐级缓释体系，同时使涂膜中的包含物在膜中缓慢释放，可有效缓解保鲜剂在短期大量释放，使缓释的保鲜剂持续作用于被保鲜产品，有助于延长食品的货架期。这种体系不仅可以阻隔外界环境对食品本身的影响，还可以使保鲜剂作用在食品上从而抑制微生物生长繁殖，阻止脂肪氧化，使防腐保鲜效果更持久。
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作出创造性劳动前提下所获得的所有其它实施例，都属于本发明保护的范围。
实施例1
天然抗菌胶囊由以下步骤制成：
步骤S1、取等量的八角、花椒、桂皮、小茴香、生姜、大蒜、洋葱和鱼腥草，洗净后加入粉碎机中粉碎，然后按照料液比1g：10mL加入去离子水，于100℃下蒸煮2h，过滤，滤液静置分层，收集有机相，得到植物提取物；
步骤S2、将10g壳聚糖溶液、18g乙基纤维素和500mL无水乙醇加入反应器中，50℃下磁力搅拌20min，然后滴加4.5mL聚乙二醇400，滴加结束后，转速100r/min条件下搅拌5min，加入5.8g植物提取物，搅拌30min后转移至均质机中均质5min，得到混合料；
步骤S3、将混合料在进风温度120℃、出风温度70℃、进料速度100mL/h条件下进行喷雾干燥，得到天然抗菌胶囊。
其中，步骤S2中壳聚糖溶液由壳聚糖和质量分数15％的乙酸溶液按照1.3g：6mL混合而成。
实施例2
天然抗菌胶囊由以下步骤制成：
步骤S1、取等量的八角、花椒、桂皮、小茴香、生姜、大蒜、洋葱和鱼腥草，洗净后加入粉碎机中粉碎，然后按照料液比1g：10mL加入去离子水，于100℃下蒸煮3h，过滤，滤液静置分层，收集有机相，得到植物提取物；
步骤S2、将10g壳聚糖溶液、18g乙基纤维素和500mL无水乙醇加入反应器中，50℃下磁力搅拌30min，然后滴加4.8mL聚乙二醇400，滴加结束后，转速150r/min条件下搅拌7min，加入6.1g植物提取物，搅拌30min后转移至均质机中均质5min，得到混合料；
步骤S3、将混合料在进风温度120℃、出风温度70℃、进料速度100mL/h条件下进行喷雾干燥，得到天然抗菌胶囊。
其中，步骤S2中壳聚糖溶液由壳聚糖和质量分数15％的乙酸溶液按照1.3g：6mL混合而成。
实施例3
天然抗菌胶囊由以下步骤制成：
步骤S1、取等量的八角、花椒、桂皮、小茴香、生姜、大蒜、洋葱和鱼腥草，洗净后加入粉碎机中粉碎，然后按照料液比1g：10mL加入去离子水，于100℃下蒸煮4h，过滤，滤液静置分层，收集有机相，得到植物提取物；
步骤S2、将10g壳聚糖溶液、18g乙基纤维素和500mL无水乙醇加入反应器中，50℃下磁力搅拌40min，然后滴加5.1mL聚乙二醇400，滴加结束后，转速200r/min条件下搅拌8min，加入6.4g植物提取物，搅拌30min后转移至均质机中均质5min，得到混合料；
步骤S3、将混合料在进风温度120℃、出风温度70℃、进料速度100mL/h条件下进行喷雾干燥，得到天然抗菌胶囊。
其中，步骤S2中壳聚糖溶液由壳聚糖和质量分数15％的乙酸溶液按照1.3g：6mL混合而成。
将实施例1-3的保鲜剂进行小鼠口毒性试验，观察结果均表示无毒。
对比例1
天然抗菌胶囊由以下步骤制成：
步骤S1、取等量的八角、花椒、桂皮、小茴香和生姜，洗净后加入粉碎机中粉碎，然后按照料液比1g：10mL加入去离子水，于100℃下蒸煮4h，过滤，滤液静置分层，收集有机相，得到植物提取物；
步骤S2、将10g壳聚糖溶液和350mL无水乙醇加入反应器中，50℃下磁力搅拌40min，然后滴加5.1mL聚乙二醇400，滴加结束后，转速200r/min条件下搅拌8min，加入6.4g植物提取物，搅拌30min后转移至均质机中均质5min，得到混合料；
步骤S3、将混合料在进风温度120℃、出风温度70℃、进料速度100mL/h条件下进行喷雾干燥，得到天然抗菌胶囊。
其中，步骤S2中壳聚糖溶液由壳聚糖和质量分数15％的乙酸溶液按照1.3g：6mL混合而成。
实施例4
一种营养荞麦湿面保鲜剂，包括以下重量份原料：红薯淀粉10份、实施例1的天然抗菌胶囊0.8份、营养成分1份、甘油0.5份、溶菌酶0.5份、油酸0.3份、半胱氨酸0.5份和去离子水80份；
该营养荞麦湿面保鲜剂由以下步骤制得：
将红薯淀粉加入70℃的去离子水中，转速60r/min搅拌5min后，加入天然抗菌胶囊、营养成分、甘油、溶菌酶、油酸和半胱氨酸，于温度40℃下搅拌20min，之后于224W的超声仪中超声脱气15min，然后冷却至室温，得到荞麦湿面保鲜剂。
营养成分为鱼糜、南瓜粉、氧化淀粉按照1：1：1混合而成。
实施例5
一种营养荞麦湿面保鲜剂，包括以下重量份原料：红薯淀粉15份、实施例2的天然抗菌胶囊1.0份、营养成分2份、甘油0.8份、溶菌酶0.8份、油酸0.4份、半胱氨酸0.5份和去离子水90份；
该营养荞麦湿面保鲜剂由以下步骤制得：
将红薯淀粉加入70℃的去离子水中，转速70r/min搅拌5min后，加入天然抗菌胶囊、营养成分、甘油、溶菌酶、油酸和半胱氨酸，于温度40℃下搅拌20min，之后于224W的超声仪中超声脱气15min，然后冷却至室温，得到荞麦湿面保鲜剂。
营养成分为鱼糜、南瓜粉、氧化淀粉按照1：1：1混合而成。
实施例6
一种营养荞麦湿面保鲜剂，包括以下重量份原料：红薯淀粉20份、实施例3的天然抗菌胶囊1.2份、营养成分3份、甘油1份、溶菌酶1份、油酸0.5份、半胱氨酸0.5份和去离子水100份；
该营养荞麦湿面保鲜剂由以下步骤制得：
将红薯淀粉加入70℃的去离子水中，转速80r/min搅拌5min后，加入天然抗菌胶囊、营养成分、甘油、溶菌酶、油酸和半胱氨酸，于温度40℃下搅拌20min，之后于224W的超声仪中超声脱气15min，然后冷却至室温，得到荞麦湿面保鲜剂。
营养成分为鱼糜、南瓜粉、氧化淀粉按照1：1：1混合而成。
对比例2
一种营养荞麦湿面保鲜剂，包括以下重量份原料：红薯淀粉20份、实施例1的天然抗菌胶囊1.2份、甘油1份、溶菌酶1份、油酸0.5份和半胱氨酸0.5份和去离子水100份；
该营养荞麦湿面保鲜剂由以下步骤制得：
将红薯淀粉加入70℃的去离子水中，转速80r/min搅拌5min后，加入天然抗菌胶囊、甘油、溶菌酶、油酸和半胱氨酸，于温度40℃下搅拌20min，之后于224W的超声仪中超声脱气15min，然后冷却至室温，得到荞麦湿面保鲜剂。
对比例3
将实施例4中的天然抗菌胶囊替换成对比例1的天然抗菌胶囊，其余原料及制备过程不变。
对比例4
将实施例4中的天然抗菌胶囊去除，其余原料及制备过程不变。
对比例5
本对比例为郑州起点生物科技有限公司出售的面条保鲜剂。
将实施例4-6和对比例2-5的保鲜剂进行性能测试，测试过程如下：
将各组保鲜剂与荞麦湿面条按照用量比1mL：200g喷洒于荞麦湿面条表面，得到荞麦湿面条成品；
菌落总数测定：将各组荞麦湿面条成品在常温(25℃)保藏4d，按照GB/T4789.2-2008进行菌落总数测定，所测菌落总数≤3×106cfu/g为标准；
pH值的测定：参考国标GB/T5009.237-2016方法，称取保藏4d后50g各组荞麦湿面条成品放入粉碎机中打碎，取出面条置于烧杯中，加入150mL蒸馏水，搅拌均匀，将校正后的pH复合电极插入试样中，测定温度为25℃，待读数稳定后，读取pH值，每组样品测三次后取其平均值；
感官评价：将各组制得的涂有保鲜剂的湿面条煮熟，然后捞出，放入容器中进行品尝评价，选出70名志愿者进行试吃，从色泽、口感、面汤的浑浊度综合打分，满分100份，取平均值，并记录在下表里；
测试结果如下表所示：
| 项目 | 菌落总数(×10<sup>4</sup>cfu/g) | pH值大小 | 感官评分 |
| 实施例4 | 125 | 5.58 | 92 |
| 实施例5 | 131 | 5.57 | 94 |
| 实施例6 | 129 | 5.58 | 96 |
| 对比例2 | 124 | 5.54 | 73 |
| 对比例3 | 345 | 4.76 | 70 |
| 对比例4 | 618 | 4.21 | 72 |
| 对比例5 | 512 | 4.87 | 65 |
由上表可以看出，实施例4-6的荞麦湿面条成品在室温保藏4d后，菌落总数、pH测试和感官评价过程中，表现均优于对比例2-5，说明本发明制备的保鲜剂对荞麦湿面具有较高的保鲜性能同时，还具有增强营养、提升口感的作用。
在说明书的描述中，参考术语“一个实施例”、“示例”、“具体示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或示例。而且，描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上内容仅仅是对本发明所作的举例和说明，所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，只要不偏离发明或者超越本权利要求书所定义的范围，均应属于本发明的保护范围。
Claims (6)
1.一种营养荞麦湿面保鲜剂，其特征在于，包括以下重量份原料：可溶性淀粉10-20份、天然抗菌胶囊0.8-1.2份、营养成分1-3份、甘油0.5-1份、溶菌酶0.5-1份、油酸0.3-0.5份、半胱氨酸0.5份和去离子水80-100份；
其中，天然抗菌胶囊由以下步骤制成：
步骤S1、取等量的八角、花椒、桂皮、小茴香、生姜、大蒜、洋葱和鱼腥草，洗净后粉碎，然后按照料液比1g：10mL加入去离子水，于100℃下蒸煮2-4h，过滤，滤液静置分层，收集有机相，得到植物提取物；
步骤S2、将壳聚糖溶液、乙基纤维素和无水乙醇加入反应器中，50℃下磁力搅拌20-40min，然后滴加聚乙二醇400，搅拌5-8min，加入植物提取物，搅拌30min后均质5min，得到混合料；
步骤S3、将混合料在进风温度120℃、出风温度70℃、进料速度100mL/h条件下进行喷雾干燥，得到天然抗菌胶囊。
2.根据权利要求1所述的一种营养荞麦湿面保鲜剂，其特征在于，可溶性淀粉为红薯淀粉、玉米淀粉、土豆淀粉和小米淀粉中的一种或多种按照任意比例混合而成。
3.根据权利要求1所述的一种营养荞麦湿面保鲜剂，其特征在于，步骤S2中壳聚糖溶液由壳聚糖和质量分数15％的乙酸溶液按照1.3g：6mL混合而成。
4.根据权利要求1所述的一种营养荞麦湿面保鲜剂，其特征在于，步骤S2中壳聚糖溶液、乙基纤维素、无水乙醇、聚乙二醇400和植物提取物的用量比为10g：18g：500mL：4.5-5.1mL：5.8-6.4g。
5.根据权利要求1所述的一种营养荞麦湿面保鲜剂的制备方法，其特征在于，步骤如下：
将可溶性淀粉加入70℃的去离子水中，搅拌5min后，加入天然抗菌胶囊、营养成分、甘油、溶菌酶、油酸和半胱氨酸，于温度40℃下搅拌20min，之后于224W的超声仪中超声脱气15min，然后冷却至室温，得到荞麦湿面保鲜剂。
6.根据权利要求5所述的一种营养荞麦湿面保鲜剂的制备方法，其特征在于，所述营养成分为鱼糜、南瓜粉、红薯粉、氧化淀粉和磷酸酯淀粉中的一种或多种按照任意比例混合而成。
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