CN115104692A - 一种食品防腐抗氧剂及其使用方法 - Google Patents
一种食品防腐抗氧剂及其使用方法 Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
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- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种食品防腐抗氧剂,包括乳酸钠10‑20份、果胶酶解物40‑60份、壳聚糖8‑15份、双乙酸钠1‑3份、乳酸链球菌素0.1‑1份、那他霉素0.1‑1份。该产品具有优异的防腐、防霉、抑菌保鲜、保湿、保嫩、护色等作用,适用范围广,而且安全、无毒、无公害。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种食品防腐抗氧剂及其使用方法。
背景技术
随着人们生活水平的提高,人们对食品新鲜度的要求越来越高,不仅注重其营养价值,更关心其卫生与安全。市场上的食品在加工、储存等各环节中很容易被微生物污染而腐败变质,不仅失去其食用价值,而且很不安全。食品防腐一直是食品加工业的主要任务之一,针对食品腐败变质的发生机理与预防,食品科技工作者投入大量精力进行研究。由于食品腐败变质主要是由微生物引起,因此,使用成本低、应用方便、效果良好的食品防腐剂成为食品加工业防止食品腐败变质的主要手段。
食品防腐剂是抑制物质腐败的药剂,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,有效延长食品保质期,如今食品防腐剂被广泛应用于食品加工业。目前食品防腐剂主要为化学合成类防腐剂,其主要成分为苯甲酸、山梨酸及其盐类、对羟基苯甲酸酯等,这几类防腐剂安全性能不太好,有些长期使用会对人体机能产生影响,不利于人体健康。
因此,亟需研发出一种安全稳定、防腐性能优异、适用范围广的防腐抗氧剂。
发明内容
为了解决上述背景技术中存在的问题,本发明提供一种食品防腐抗氧剂,其具有优异的防腐、防霉、抑菌保鲜、保湿、保嫩、护色等作用,适用范围广,而且安全、无毒、无公害;此外,本发明还提供一种食品防腐抗氧剂的使用方法。
为了实现上述目的,本发明采用以下技术方案:
本发明的第一方面,提供一种食品防腐抗氧剂,包括乳酸钠10-20份、果胶酶解物40-60份、壳聚糖8-15份、双乙酸钠1-3份、乳酸链球菌素0.1-1份、那他霉素0.1-1份。
上述配方中,乳酸钠作为食品保鲜剂、调味剂、防冻剂、保湿剂等,已在国外部分替代苯甲酸钠作防腐剂应用于食品行业,乳酸钠较苯甲酸钠、柠檬酸钠、山梨酸钠等有不可同比拟的优势,特别在肉制品中有如下显著效果:1、延长货架期:可延长30%至100%,甚至更长;2、抑制食品中致病菌如:大肠杆菌、李斯特菌单核增生菌、肉毒梭状芽苞杆菌等的生长,从而增加食品安全性;3、增强与保持肉的风味;4、作为一种盐不仅可减少氯化钠用量,同时乳酸钠对低盐性心脏病人、高血压病人、肾脏病人来说更具安全性。
果胶酶解物有很强的抗菌作用,特别适用于大肠杆菌的抑制,果胶分解物在酸性条件下有效,在PH小于6时抗菌性最强。
壳聚糖是从蟹壳、虾壳中提取的一种多糖类物质,壳聚糖及其衍生物用作防腐保鲜剂原理与蜂胶类似,主要是利用其良好的成膜性和较强的抗菌能力,壳聚糖对细菌、酵母菌、霉菌都有效。
双乙酸钠为高效、广谱抗菌防霉剂,尤其对黄曲霉具有较强的抑制作用,可以高效抑制10多种霉菌素和多种细菌的滋生和蔓延,双乙酸钠的抗菌作用来源于其中的乙酸,乙酸可以降低产品的pH值,乙酸分子与类脂化合物的溶性较好,当乙酸透过细胞壁,可使细胞内蛋白质变性,从而起到抗菌作用。
乳酸链球菌素对革兰氏阳性菌有较强抑制作用,尤其是可形成芽孢的细菌,能抑制葡萄球菌属、链球菌属、小球菌属及大部分梭菌属和芽孢杆菌属的芽孢,但对革兰氏阳性菌、酵母和霉菌没有作用,乳酸链球菌素在酸性条件下有较强的活性。
那他霉素几乎能杀死和抑制所有的酵母菌和霉菌,那他霉索的抗菌谱正好与乳酸链球菌素形成互补,二者可以共同使用。
其中,所述防腐抗氧剂还包括乳酸0.1-0.5份。
乳酸用于调节体系的pH至6-6.2,使得其余组分(果胶分解酶、乳酸链球菌素)发挥最大的活性,从而使得产品更好地发挥防腐作用,而且乳酸和乳酸链球菌素合用,能抑制肉制品中的金黄色葡萄球菌和沙门氏菌。
其中,所述果胶酶解物的制备过程如下:
(1)取新鲜的果皮,加水浸泡1-2h,粉碎,水洗2-4次,得到果皮渣;
(2)将果皮渣加入至提取容器内,加入水,其中果皮渣与水的质量比为1:(10-15),加入体积分数为10-15%的盐酸溶液,调节混合液pH值为2-3,在90-95℃条件下对果皮渣中的果胶浸提1-2h,离心分离,得到上清液;
(3)向上清液中加入质量分数为1-3%的果胶酶溶液,其中,果胶酶溶液的加入量为每千克果皮中加入1-1.5L质量分数为1-3%的果胶酶溶液,迅速充分混合,在50-60℃条件下酶解反应40-50min;
(4)将酶解液进行过滤,然后再进行真空浓缩,得到浸膏;
(5)将浸膏干燥,并经粉碎、过筛处理,得到果胶酶解物。
通过上述方法制得的果胶酶解物的含量高,增强了最终产品的抑菌作用,降低了食品与病菌的接触,提高了保鲜防腐效果。
其中,所述步骤(4)中,真空浓缩条件为:压力为0.01-0.03MPa,温度4-10℃。
其中,所述步骤(4)中,酶解液过滤过程中过滤器的孔径为150-200目。
其中,所述壳聚糖为羧甲基壳聚糖。
本发明的第二方面,提供一种上述食品防腐抗氧剂的使用方法,将水加热煮沸,然后降温至常温,按照计量比加入所述防腐抗氧剂中各组分,搅拌混合均匀配置成防腐抗氧溶液,在食品加工过程中加入即可。
其中,在食品加工过程中加入的防腐抗氧剂的质量分数为0.15-0.25%。
其中,食品为发酵豆制品、面包、糕点、馅料、酱菜、熟制或预制肉制品。
与现有技术相比,本发明具有如下有益效果:
本发明中产品由多种安全、无毒、高效的原料复配而成,各组分协同效果好,具有高效防腐、防霉、抑菌保鲜、保湿、保嫩、护色等作用,而且具有广谱抑菌的效果,可适用于不同微生物菌群。该产品使用方法简单,成本低,防腐保质时间长,可适用于多种食品的防腐。
附图说明
下面结合附图与具体实施例对本发明作进一步详细说明。
图1为本发明中果胶酶解物的制备工艺流程图;
图2为本发明中然食品防腐抗氧剂的使用方法流程图;
图3为本发明中实施例1至4及对照组中产品对大肠杆菌的抑制率对比图;
图4为本发明中实施例1至4及对照组中产品对枯草芽孢杆菌的抑制率对比图;
图5为本发明中实施例1至4及对照组中产品对金黄色葡萄球菌的抑制率对比图;
图6为本发明中实施例1至4及对照组中产品对酵母菌的抑制率对比图;
具体实施方式
实施例1
一种食品防腐抗氧剂,其组分为:
乳酸钠16g、果胶酶解物52g、羧甲基壳聚糖12g、双乙酸钠1g、乳酸链球菌素0.3g、那他霉素0.3g、乳酸0.1g。
其中,果胶酶解物的制备过程如图1所示:
(1)取新鲜的果皮,加水浸泡1h,粉碎,水洗2次,得到果皮渣;
(2)将果皮渣加入至提取容器内,加入水,其中果皮渣与水的质量比为1:10,加入体积分数为10%的盐酸溶液,调节混合液pH值为2,在90℃条件下对果皮渣中的果胶浸提2h,离心分离,得到上清液;
(3)向上清液中加入质量分数为3%的果胶酶溶液,其中,果胶酶溶液的加入量为每千克果皮中加入1L质量分数为3%的果胶酶溶液,迅速充分混合,在56℃条件下酶解反应40min;
(4)将酶解液进行过滤(过滤器的孔径为160目),然后再进行真空浓缩(压力为0.01MPa,温度4℃),得到浸膏;
(5)将浸膏干燥,并经粉碎、过筛处理,得到果胶酶解物。
使用方法:
本实施例中食品防腐抗氧剂的使用方法,具体步骤,如图2所示:将水加热煮沸,然后降温至常温,按照上述计量比加入防腐抗氧剂中各组分,搅拌混合均匀配置成防腐抗氧溶液(其pH值为6.1)。
在发酵豆制品的加工过程中加入防腐抗氧溶液即可,其中加入的防腐抗氧剂的质量分数为0.15%。
本实施例中制备出的发酵豆制品在4-6℃条件下存储,10天内不会发生腐败变质现象。
实施例2
一种食品防腐抗氧剂,其组分为:
乳酸钠12g、果胶酶解物60g、羧甲基壳聚糖11g、双乙酸钠2g、乳酸链球菌素0.1g、那他霉素0.1g、乳酸0.2g。
其中,果胶酶解物的制备过程如图1所示:
(1)取新鲜的果皮,加水浸泡2h,粉碎,水洗4次,得到果皮渣;
(2)将果皮渣加入至提取容器内,加入水,其中果皮渣与水的质量比为1:12,加入体积分数为12%的盐酸溶液,调节混合液pH值为2,在95℃条件下对果皮渣中的果胶浸提1h,离心分离,得到上清液;
(3)向上清液中加入质量分数为1%的果胶酶溶液,其中,果胶酶溶液的加入量为每千克果皮中加入1.5L质量分数为1%的果胶酶溶液,迅速充分混合,在50℃条件下酶解反应50min;
(4)将酶解液进行过滤(过滤器的孔径为200目),然后再进行真空浓缩(压力为0.02MPa,温度6℃),得到浸膏;
(5)将浸膏干燥,并经粉碎、过筛处理,得到果胶酶解物。
使用方法:
本实施例中食品防腐抗氧剂的使用方法,具体步骤,如图2所示:将水加热煮沸,然后降温至常温,按照上述计量比加入防腐抗氧剂中各组分,搅拌混合均匀配置成防腐抗氧溶液(其pH值为6)。
在面包的加工过程中加入防腐抗氧溶液即可,其中加入的防腐抗氧剂的质量分数为0.25%。
本实施例中制备出的面包产品在20-28℃条件下存储,20天内不会发生腐败变质现象。
实施例3
一种食品防腐抗氧剂,其组分为:
乳酸钠20g、果胶酶解物40g、羧甲基壳聚糖8g、双乙酸钠1g、乳酸链球菌素0.1-1g、那他霉素0.7g、乳酸0.5g。
其中,果胶酶解物的制备过程如图1所示:
(1)取新鲜的果皮,加水浸泡1h,粉碎,水洗3次,得到果皮渣;
(2)将果皮渣加入至提取容器内,加入水,其中果皮渣与水的质量比为1:15,加入体积分数为15%的盐酸溶液,调节混合液pH值为3,在90℃条件下对果皮渣中的果胶浸提2h,离心分离,得到上清液;
(3)向上清液中加入质量分数为1%的果胶酶溶液,其中,果胶酶溶液的加入量为每千克果皮中加入1.5L质量分数为1%的果胶酶溶液,迅速充分混合,在60℃条件下酶解反应40min;
(4)将酶解液进行过滤(过滤器的孔径为150目),然后再进行真空浓缩(压力为0.01MPa,温度4℃),得到浸膏;
(5)将浸膏干燥,并经粉碎、过筛处理,得到果胶酶解物。
使用方法:
本实施例中食品防腐抗氧剂的使用方法,具体步骤,如图2所示:将水加热煮沸,然后降温至常温,按照上述计量比加入防腐抗氧剂中各组分,搅拌混合均匀配置成防腐抗氧溶液(其pH值为6)。
在酱菜的加工过程中加入防腐抗氧溶液即可,其中加入的防腐抗氧剂的质量分数为0.15%。
本实施例中制备出的酱菜产品在20-28℃条件下存储,3个月内不会发生腐败变质现象。
实施例4
一种食品防腐抗氧剂,其组分为:
乳酸钠10g、果胶酶解物46g、羧甲基壳聚糖15g、双乙酸钠3g、乳酸链球菌素0.1-1g、那他霉素1g、乳酸0.3g。
其中,果胶酶解物的制备过程如图1所示:
(1)取新鲜的果皮,加水浸泡1h,粉碎,水洗4次,得到果皮渣;
(2)将果皮渣加入至提取容器内,加入水,其中果皮渣与水的质量比为1:10,加入体积分数为10%的盐酸溶液,调节混合液pH值为2,在90℃条件下对果皮渣中的果胶浸提1h,离心分离,得到上清液;
(3)向上清液中加入质量分数为2%的果胶酶溶液,其中,果胶酶溶液的加入量为每千克果皮中加入1L质量分数为2%的果胶酶溶液,迅速充分混合,在50℃条件下酶解反应50min;
(4)将酶解液进行过滤(过滤器的孔径为200目),然后再进行真空浓缩(压力为0.03MPa,温度10℃),得到浸膏;
(5)将浸膏干燥,并经粉碎、过筛处理,得到果胶酶解物。
使用方法:
本实施例中食品防腐抗氧剂的使用方法,具体步骤,如图2所示:将水加热煮沸,然后降温至常温,按照上述计量比加入防腐抗氧剂中各组分,搅拌混合均匀配置成防腐抗氧溶液(其pH值为6.2)。
在熟制肉制品的加工过程中加入防腐抗氧溶液即可,其中加入的防腐抗氧剂的质量分数为0.25%。
本实施例中制备出的熟制肉制品在4-10℃条件下存储,8-10天内不会发生腐败变质现象。
抑菌效果实验
以大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、酵母菌为指示菌,经扩培后,在无菌条件下,分别吸取等量菌液于六组营养琼脂培养基中,向A组加入实施例1中制得的防腐抗氧剂(质量分数为0.1%),向B组中加入实施例2中制得的防腐抗氧剂(质量分数为0.1%),向C组中加入实施例3中制得的防腐抗氧剂(质量分数为0.1%),向D组中加入实施例4中制得的防腐抗氧剂(质量分数为0.1%),E组(对照组)中加入质量比为1:1的山梨酸钾和苯甲酸钠的混合物,向F组(空白组)中加入无菌水(质量分数为0.1%),将其分别置于恒温箱(37℃)内培养24h,进行菌落数和抑菌率的计算,其中抑菌率的计算公式如下:抑菌率=[(空白组24h时培养基上的菌落数-空白组0h时培养基上的菌落数)-(实施例组或对照组24h时培养基上的菌落数-实施例组或对照组0时培养基上的菌落数)]/实施例组或对照组0h时培养基上的菌落数。抑菌率的大小表示抑菌效果的高低,抑菌率值越大,表明抑菌效果越好。其中A至E组产品的抑菌率测试结果见表1。
表1
指示菌 | A组 | B组 | C组 | D组 | E组 |
大肠杆菌 | 85% | 82% | 79% | 78% | 62% |
枯草芽孢杆菌 | 79% | 76% | 78% | 76% | 42% |
金黄色葡萄球菌 | 78% | 74% | 76% | 76% | 56% |
酵母菌 | 81% | 76% | 72% | 72% | 36% |
由表1及图3-6可以看出,本发明中的防腐抗氧剂具有广谱抑菌效果,而且其抑菌效果优于现有的化学合成类防腐剂山梨酸钾和苯甲酸钠。
本发明中产品由多种安全、无毒、高效的原料复配而成,各组分协同效果好,具有高效防腐、防霉、抑菌保鲜、保湿、保嫩、护色等作用,而且具有广谱抑菌的效果,可适用于不同微生物菌群。该产品使用方法简单,成本低,防腐保质时间长,可适用于多种食品的防腐。
以上应用了具体个例对本发明进行阐述,只是用于帮助理解本发明,并不用以限制本发明。对于本发明所属技术领域的技术人员,依据本发明的思想,还可以做出若干简单推演、变形或替换。
Claims (9)
1.一种食品防腐抗氧剂,其特征在于,包括乳酸钠10-20份、果胶酶解物40-60份、壳聚糖8-15份、双乙酸钠1-3份、乳酸链球菌素0.1-1份、那他霉素0.1-1份。
2.根据权利要求1所述的食品防腐抗氧剂,其特征在于,所述防腐抗氧剂还包括乳酸0.1-0.5份。
3.根据权利要求1所述的食品防腐抗氧剂,其特征在于,所述果胶酶解物的制备过程如下:
(1)取新鲜的果皮,加水浸泡1-2h,粉碎,水洗2-4次,得到果皮渣;
(2)将果皮渣加入至提取容器内,加入水,其中果皮渣与水的质量比为1:(10-15),加入体积分数为10-15%的盐酸溶液,调节混合液pH值为2-3,在90-95℃条件下对果皮渣中的果胶浸提1-2h,离心分离,得到上清液;
(3)向上清液中加入质量分数为1-3%的果胶酶溶液,其中,果胶酶溶液的加入量为每千克果皮中加入1-1.5L质量分数为1-3%的果胶酶溶液,迅速充分混合,在50-60℃条件下酶解反应40-50min;
(4)将酶解液进行过滤,然后再进行真空浓缩,得到浸膏;
(5)将浸膏干燥,并经粉碎、过筛处理,得到果胶酶解物。
4.根据权利要求3所述的食品防腐抗氧剂,其特征在于,所述步骤(4)中,真空浓缩条件为:压力为0.01-0.03MPa,温度4-10℃。
5.根据权利要求3所述的食品防腐抗氧剂,其特征在于,所述步骤(4)中,酶解液过滤过程中过滤器的孔径为150-200目。
6.根据权利要求1所述的食品防腐抗氧剂,其特征在于,所述壳聚糖为羧甲基壳聚糖。
7.一种如权利要求1至6中任一项所述的食品防腐抗氧剂的使用方法,其特征在于,将水加热煮沸,然后降温至常温,按照计量比加入所述防腐抗氧剂中各组分,搅拌混合均匀配置成防腐抗氧溶液,在食品加工过程中加入即可。
8.根据权利要求7所述的食品防腐抗氧剂的使用方法,其特征在于,在食品加工过程中加入的防腐抗氧剂的质量分数为0.15-0.25%。
9.根据权利要求7所述的食品防腐抗氧剂的使用方法,其特征在于,食品为发酵豆制品、面包、糕点、馅料、酱菜、熟制或预制肉制品。
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