CN114847332B - 一种广谱抑菌剂协同超高压的食品保鲜方法 - Google Patents
一种广谱抑菌剂协同超高压的食品保鲜方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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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- 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
Abstract
本发明公开了一种广谱抑菌剂协同超高压的食品保鲜方法。包括如下步骤:1)将待保鲜食品浸泡于广谱抑菌剂溶液中;2)对浸泡后的食品密封后,进行超高压处理,即可。本发明中,食品进行抑菌剂联合超高压(0~400MPa,5~25℃,0~25min)杀菌有效降低了食品中微生物数量,提高了产品的食用安全性。另外,本发明的食品保鲜方法中抑菌剂和超高压技术的联合使用弥补了单独进行高压或抑菌剂处理对细菌杀菌效果较差的缺点,且较好地解决了传统杀菌中能耗大、污染大等问题,为食品提供了一种高效、安全、绿色的杀菌技术。
Description
技术领域
本发明属于食品防腐保鲜领域,具体涉及一种广谱抑菌剂协同超高压的食品保鲜方法。
背景技术
随着时代的发展,食品安全问题越来越受到人们的重视,食品中微生物的存在是造成食品安全的主要原因。
超高压(HPP)是目前应用和研究较为广泛的非热杀菌技术之一,主要通过压力破坏微生物细胞膜以达到灭菌目的,同时因其对食品组分影响小,能很好保持食品色、香、味及营养和功能成分而被广泛应用于食品行业。其杀菌效果部分取决于压力和时间,但食品体系中不同微生物耐压能力各异,一来压力不够易导致杀菌不足,对食品产生安全性问题;二来杀灭某些耐压菌需要600MPa以上压力,在实际生产并不适用。
抑菌剂在食品保藏、防腐等多方面具有良好应用。常见的抑菌剂有Nisin、溶菌酶、山梨酸钾等。研究发现,HPP与抑菌剂的联合处理对微生物有较好效果。
目前已有超高压联合抑菌剂在食品中应用的几种杀菌保鲜方法,例如,中国专利CN 105994616A中公开了一种超高压与抑菌剂协同的牛奶非热杀菌方法及其筛选方法,添加无菌食品级抑菌物质ε-聚赖氨酸或山梨酸钾,通过均质(25~30℃)后,与超高压(500±5MPa,5~10min)结合作用生产牛奶;中国专利CN 103750497A中公开了一种生物抑菌剂联合温度协同超高压的食品保鲜方法,经过热处理后添加包括乳酸链球菌素、壳聚糖、溶菌酶、ε-聚赖氨酸、大蒜素以及氯化钠在内的生物抑菌剂,通过与超高压(600~700MPa)结合作用处理对低酸性食品进行保鲜;然而这些方法对超高压的压力要求高,对设备承压能力要求高,也需要大量的能耗。
月桂酰精氨酸乙酯盐酸盐(Ethyl lauroyl arginate HCL,简称LAE)是一种阳离子的表面活性剂,LAE易溶于水,其1%的水溶液pH为3-5。在较低的浓度下对革兰氏阳性菌、阴性菌、酵母和霉菌均有显著抑制性,是一种广谱抑菌剂,通过作用于革兰氏阴性菌的胞膜和外膜以及革兰氏阳性变性蛋白的细胞膜和胞浆,进而对膜电位产生干扰,使得微生物代谢途径和正常周期发生改变,导致细胞生长抑制和活性丧失,使得在不导致细胞裂解的同时抑制微生物繁殖可抑制革兰氏阳性、阴性细菌及酵母等的生长。在人体内,LAE可在短时间内代谢生成月桂酰精氨酸,之后进一步分解,最终代谢为鸟氨酸和尿素,以尿素和二氧化碳的形式排出体外。多国食品安全机构已对其安全性认可,并允许其作为食品添加剂使用,包括美国食品药品监督管理局、欧洲食品安全委员会、国际食品法典委员会、澳大利亚食品标准局。
然而,目前将超高压与LAE协同作用,应用于食品杀菌处理的技术还未建立。
发明内容
本发明的目的在于提供一种广谱抑菌剂协同超高压的食品保鲜方法,该食品保鲜方法能够有效降低食品中的微生物,起到良好的杀菌效果。
为了实现上述目的,本发明提供一种广谱抑菌剂协同超高压的食品保鲜方法。
本发明所提供的广谱抑菌剂协同超高压的食品保鲜方法,包括步骤如下:
1)将待保鲜食品浸泡于广谱抑菌剂溶液中;
2)对浸泡后的食品密封后,进行超高压处理,即可。
上述方法步骤1)中,所述待保鲜食品可为肉制品,具体可为火腿;
所述广谱抑菌剂为包括月桂酸单甘油酯在内的月桂酸衍生物、月桂酰精胺酸乙酯盐酸盐,以及以月桂酰精胺酸乙酯盐酸盐为核心的复配其他安全防腐材料以及防腐增效剂得到的复配物,具体可为:月桂酰精胺酸乙酯盐酸盐(LAE);
所述广谱抑菌剂溶液由1mL 100~10 000ppm LAE和9mL无菌生理盐水配制而成;更具体可为:由1mL 1000ppm LAE和9mL无菌生理盐水配制而成的溶液;
所述浸泡的温度可为0-25℃,时间可为:0-60min(端点值0不可取);
步骤2)中,所述超高压处理的温度可为5~25℃,处理压力可为0~400MPa(端点值0不可取),具体可为300MPa;保压时间可为0~25min(端点值0不可取),具体可为5min。
上述方法在步骤1)前还可进一步包括对待保鲜食品预处理的操作,所述预处理具体可为将待保鲜食品切块,干燥。
上述广谱抑菌剂协同超高压处理方法在食品防腐保鲜中的应用也属于本发明的保护范围。
本发明的广谱抑菌剂协同超高压的食品保鲜方法,能够有效降低食品中的微生物。同时,本发明选用月桂酰精胺酸乙酯盐酸盐(LAE)为杀菌剂,在低浓度下配合300MPa的超高压处理即可实现食品的保鲜,另外,本发明的食品保鲜方法中抑菌剂和超高压技术的联合使用弥补了单独进行高压或抑菌剂处理对细菌杀菌效果较差的缺点,且较好地解决了传统杀菌能耗大、污染大等问题,为食品提供了一种高效、安全、绿色的杀菌技术。
附图说明
图1为0.1MPa下不同浓度LAE对Listeria innocua的影响。
图2为300MPa下不同浓度LAE对Listeria innocua的影响。
图3为300MPa下LAE对火腿中Listeria innocua的影响。
具体实施方式
下面通过具体实施例对本发明进行说明,但本发明并不局限于此。
下述实施例中所使用的实验方法如无特殊说明,均为常规方法;下述实施例中所用的试剂、材料等,如无特殊说明,均可从商业途径得到。
本发明提供一种广谱抑菌剂协同超高压的食品保鲜方法,包括步骤如下:
1)将待保鲜食品浸泡于广谱抑菌剂溶液中;
2)对浸泡后的食品密封后,进行超高压处理,即可。
上述方法步骤1)中,所述广谱抑菌剂为包括月桂酸单甘油酯在内的月桂酸衍生物、月桂酰精胺酸乙酯盐酸盐,以及以月桂酰精胺酸乙酯盐酸盐为核心的复配其他安全防腐材料以及防腐增效剂得到的复配物,具体可为:月桂酰精胺酸乙酯盐酸盐(LAE);
所述广谱抑菌剂溶液由1mL 100~10 000ppm LAE和9mL无菌生理盐水配制而成;更具体可为:由1mL 1000ppm LAE和9mL无菌生理盐水配制而成的溶液;
所述浸泡的温度可为0-25℃,时间可为:0-60min(端点值0不可取);
步骤2)中,所述超高压处理的温度可为5~25℃,处理压力可为0~400MPa(端点值0不可取),具体可为300MPa;保压时间可为0~25min(端点值0不可取),具体可为5min。
上述方法在步骤1)前还可进一步包括对待保鲜食品预处理的操作,所述预处理具体可为将待保鲜食品切块,干燥。
本发明的广谱抑菌剂协同超高压的食品保鲜方法,能够有效降低食品中的微生物。同时,本发明选用月桂酰精胺酸乙酯盐酸盐(LAE)为杀菌剂,在低浓度下配合300MPa的超高压处理即可实现食品的保鲜,本发明的食品保鲜方法可避免传统高温高压食品杀菌方法造成的质构、风味、营养、颜色等损失,另外,本发明的食品保鲜方法中抑菌剂和超高压技术的联合使用弥补了单独进行高压或抑菌剂处理对细菌杀菌效果较差的缺点,且较好地解决了传统杀菌能耗大、污染大等问题,为食品提供了一种高效、安全、绿色的杀菌技术。
所述Listeria innocua购买自北纳创联(BNCC),菌种编号186087-17042505。
实施例1
广谱抑菌剂协同超高压的食品保鲜方法,步骤如下:
1)将LAE溶于无菌生理盐水中,制备广谱抑菌剂溶液;
2)向Listeria innocua菌悬液(106CFU/mL)中加入广谱抑菌剂溶液,使其终浓度为12ppm,在4℃放置60min。
3)进行超高压处理,采用压力水平300MPa,常温,保压时间为5min。
经过检测后,结果附图1、附图2所示,当仅LAE作用时,L.innocua降低1.33LogCFU/mL,当仅高压作用时,L.innocua降低0.40Log CFU/mL,而当两者结合,即LAE为12ppm,在300MPa时降低3.10Log CFU/mL,且此时大部分细胞在高盐培养基(8.0%NaCl)中无法生长,处于亚致死状态。
实施例2
广谱抑菌剂协同超高压的食品保鲜方法,步骤如下:
1)首先将市面上购买的无菌包装无淀粉火腿切成3cm×4cm×1cm,约10g长方体小块后,涂抹200μL Listeria innocua菌悬液(106CFU/mL),晾干;
2)将10g处理后的火腿原料置于10mL浸泡液中,其中浸泡液由1mL 1000ppm LAE溶液和9mL无菌生理盐水配制而成,使其终浓度为100ppm,并在4℃放置60min;
4)最后进行超高压处理,采用压力水平300MPa,常温,保压时间为5min。
经过检测后,结果附图3所示,当仅LAE作用时,火腿中Listeria innocua降低0.29Log CFU/g,当仅高压作用时,Listeria innocua降低0.16Log CFU/g,而当两者结合,即初始LAE浓度为1000ppm,在300MPa时降低1.19Log CFU/mL,LAE与超高压两者在肉制品中具有协同杀菌作用。处理后的火腿品质没有改变。
Claims (1)
1.一种广谱抑菌剂协同超高压的食品保鲜方法,包括步骤如下:
1)将待保鲜食品浸泡于广谱抑菌剂溶液中;
2)对浸泡后的食品密封后,进行超高压处理,即可;
所述广谱抑菌剂为月桂酰精胺酸乙酯盐酸盐;
所述广谱抑菌剂溶液为由1mL 1000ppm LAE和9mL无菌生理盐水配制而成的溶液;
步骤2)中,所述超高压处理的温度为5~25℃,处理压力为300MPa;保压时间为5min。
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