CN115381015A - 一种新鲜肉苁蓉(荒漠)的保鲜方法 - Google Patents
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Abstract
本发明涉及一种新鲜肉苁蓉(荒漠)的保鲜方法,其特征在于,所述方法包括如下步骤:所述新鲜肉苁蓉密闭包装之后置于‑2℃‑0℃条件下保存,所述密闭包装为真空包装或者是充入氮气。本发明通过将新鲜肉苁蓉(荒漠)置于‑2℃‑0℃的真空环境或者氮气环境中,可延长鲜苁蓉的保存时间至6个月以上,保持其品质基本不发生变化,不仅解决了新鲜肉苁蓉(荒漠)难以存放的问题,同时也为肉苁蓉药食两用的实现提供更多的方式和可能。
Description
技术领域
本发明属于药材加工技术领域,更具体地说,是涉及一种新鲜肉苁蓉(荒漠)的保鲜方法。
背景技术
肉苁蓉是中国传统的名贵中药材,具有补肾阳,益精血,润肠道,抗衰老,提高免疫力等的功效。随着药食两用试点的推行和“不治已病治未病”的原则,肉苁蓉成为一种食材是个必然的趋势。在此之前肉苁蓉的保存方式为晾干或者烘干保存,新鲜肉苁蓉无长期保存方法。
新鲜肉苁蓉(荒漠)含有大量多糖类成分,在采挖后7-15天就会发霉变质,最长可保存20天左右;同时在保存过程中会发生再生长,消耗自身营养成分,使品质下降,切断头部可有效阻止再生长的发生,但切口部分会在1-2天发生变质,不利于保存。新鲜肉苁蓉在采挖后只能采取阴干或烘干的方式进行保存流通,大大限制了肉苁蓉药食两用的发展速度,是个亟待解决的问题。
针对上述技术问题,中国授权专利CN102318874B公开了一种肉苁蓉保鲜方法,将新鲜肉苁蓉去皮切片后经过微波照射或蒸汽漂烫放入液体麦芽糖醇抽真空,达到保鲜肉苁蓉的目的,解决了传统肉苁蓉晾晒或者盐腌保存方法肉苁蓉品质难以保证的难题。利用本方法保鲜的肉苁蓉可以很方便地用到各种需要的地方。
再例如,中国授权专利CN102600246B公开了一种肉苁蓉保鲜的方法,肉苁蓉收获后,将鲜肉苁蓉根部经火灼烧、75%的酒精消毒、抑菌剂壳聚糖溶液浸泡、风干、草纸包裹或细砂包裹置于2-5℃保鲜库中,销售时二次喷涂壳聚糖溶液或者充入氮气和二氧化碳气这样可以保鲜肉苁蓉6个月。
虽然现有技术已经报道了肉苁蓉的保鲜方法,但是,其大都需要先对鲜肉苁蓉进行预处理,并且还需要采用特定配方的试剂进行浸泡,使得长期保存之后的鲜肉苁蓉的品质难以与新鲜采摘的肉苁蓉相媲美,影响了其市场前景。因此,如何提供一种简便、经济和实用的鲜肉苁蓉的保鲜方法,仍然是本领域技术人员亟待解决的技术问题。
发明内容
基于上述背景技术,本发明所要解决的技术问题在于提供一种新鲜肉苁蓉(荒漠)的保鲜方法。为了实现本发明的发明目的,拟采用如下技术方案:
本发明一方面涉及一种新鲜肉苁蓉的保鲜方法,其特征在于,所述方法包括如下步骤:所述新鲜肉苁蓉密闭包装之后置于-2℃-0℃条件下保存,所述密闭包装为真空包装或者是充入氮气。本发明通过将新鲜肉苁蓉置于-2℃-0℃的真空环境或者氮气环境中,可延长鲜苁蓉的保存时间至6个月以上,保持其品质基本不发生变化。
在本发明的一个优选实施方式中,所述新鲜肉苁蓉为新鲜肉苁蓉(荒漠)。
在本发明的一个优选实施方式中,所述新鲜肉苁蓉在装入密闭包装之前未经历热处理。本发明新鲜肉苁蓉未经过热处理,能够有效保持活性成分的含量,确保其品质基本不发生变化。
在本发明的一个优选实施方式中,所述新鲜肉苁蓉在装入密闭包装之前使用保护剂溶液进行喷洒。
在本发明的一个优选实施方式中,所述保护剂溶液选自麦芽糖醇、山梨糖醇、甘露醇的水溶液中的一种或者多种的组合。优选地,所述保护剂溶液为山梨糖醇水溶液。本发明通过采用特定的保护剂溶液对新鲜肉苁蓉进行喷洒,可以进一步延长肉苁蓉的保鲜时间至8个月以上,保持其品质基本不发生变化。
在本发明的一个优选实施方式中,所述保护剂溶液中保护剂的浓度为3-8%重量百分比。
在本发明的一个优选实施方式中,所述保护剂溶液的喷洒量为新鲜肉苁蓉的重量的3-8%。
发明效果
本发明通过将新鲜肉苁蓉置于-2℃-0℃的真空环境或者氮气环境中,可延长鲜苁蓉的保存时间至6个月以上,保持其品质基本不发生变化,不仅解决了新鲜肉苁蓉(荒漠)难以存放的问题,同时也为肉苁蓉药食两用的实现提供更多的方式和可能。
具体实施方式
为了进一步理解本发明,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。
如无特殊说明,本发明实施例中所涉及的试剂均为市售产品,均可以通过商业渠道购买获得。
实施例1:空气介质(湿度40%-60%)中不同温度区间对新鲜肉苁蓉(荒漠)保鲜影响探究
5个温度区间分别设置两组平行试验,每组取10kg新鲜肉苁蓉(荒漠)作样品,未经任何热加工,置于塑料筐中保存,保存时间6个月。6个月之后检测外观、色泽、重量和有效成分含量,检测结果如表1所示。
表1空气介质(湿度40%-60%)中不同温度区间对新鲜肉苁蓉(荒漠)保鲜影响
表1的试验结果显示了空气介质(湿度40%-60%)中温度变化对新鲜肉苁蓉(荒漠)的保存具有显著影响。温度低于-2℃时新鲜肉苁蓉的色泽发生明显变化,同时有效成分含量也有所降低,产生这种变化的原因是温度过低导致鲜苁蓉中的水分凝固,有效成分含量相对有所降低;温度在-2℃-0℃时鲜苁蓉能够保持外观、色泽、重量和有效成分含量在一个较高水平,符合标准要求;温度高于0℃时鲜苁蓉出现缓慢生长的迹象,并且在0℃-5℃的范围内,随着温度升高生长速度也出现加速趋势,鲜苁蓉采挖后无法从外界获取养分,生长依靠自身储存的能量,使有效成分含量降低。
实施例2:氮气介质中不同温度区间对新鲜肉苁蓉(荒漠)保鲜影响探究
5个温度区间分别设置两组平行试验,每组取10kg新鲜肉苁蓉(荒漠)作样品,未经任何热加工,置于氮气袋中保存,保存时间6个月。6个月之后检测外观、色泽、重量和有效成分含量,检测结果如表1所示。
表2氮气介质中不同温度区间对新鲜肉苁蓉(荒漠)保鲜影响
表2的试验结果显示了氮气介质中温度变化对新鲜肉苁蓉(荒漠)的保存具有显著影响。温度低于-2℃时新鲜肉苁蓉的色泽发生明显变化;温度高于0℃时鲜苁蓉出现缓慢生长的迹象,并且在0℃-5℃的范围内,随着温度升高生长速度也出现加速趋势,鲜苁蓉采挖后无法从外界获取养分,生长依靠自身储存的能量,使有效成分含量降低;温度在-2℃-0℃时鲜苁蓉整体保持良好的外观,有效成分含量满足标准要求。
实施例3:真空条件下不同温度区间对新鲜肉苁蓉(荒漠)保鲜影响探究
5个温度区间分别设置两组平行试验,每组取10kg新鲜肉苁蓉(荒漠)作样品,全部抽真空保存,保存时间6个月。6个月之后检测外观、色泽、重量和有效成分含量,检测结果如表1所示。
表3真空介质中不同温度区间对新鲜肉苁蓉(荒漠)保鲜影响
表3的试验结果显示了真空介质中温度变化对新鲜肉苁蓉(荒漠)的保存具有显著影响。温度低于-2℃时新鲜肉苁蓉的色泽发生明显变化;温度高于0℃时鲜苁蓉出现缓慢生长的迹象,并且在0℃-5℃的范围内,随着温度升高生长速度也出现加速趋势,鲜苁蓉采挖后无法从外界获取养分,生长依靠自身储存的能量,使有效成分含量降低;温度在-2℃-0℃时鲜苁蓉整体保持良好的外观,有效成分含量满足标准要求。
实施例4:真空条件下不同喷洒剂对新鲜肉苁蓉(荒漠)保鲜影响探究
分别配置5%重量百分比的麦芽糖醇、山梨糖醇和甘露醇的水溶液作为保护剂,每组取10kg新鲜肉苁蓉(荒漠)作样品,未经任何热加工,在肉苁蓉表面喷洒保护剂,喷洒量为鲜肉苁蓉重量的5%,喷洒后自然风干,然后全部抽真空,置于-2℃-0℃条件下,保存时间8个月。8个月之后检测外观、色泽、重量和有效成分含量,检测结果如表4所示。
表4真空介质中不同保护剂对新鲜肉苁蓉(荒漠)保鲜影响
表4的试验结果显示了真空介质中不同保护剂对新鲜肉苁蓉(荒漠)的保存具有一定的影响。其中,山梨糖醇作为保护剂时,即使保存时间达到8个月,鲜苁蓉整体保持良好的外观,有效成分含量满足标准要求。
综上,四组试验中,温度对鲜苁蓉的外观、色泽、形状的影响显著,确定在-2℃-0℃条件下,鲜苁蓉能够保持原有外观、色泽和形状基本不变;低于-2℃时,鲜苁蓉出现冰冻的现象,有效成分含量基本维持不变;高于0℃时,鲜苁蓉出现缓慢生长的迹象,消耗自身能量,导致形状变化和营养成分降低。介质对鲜苁蓉的重量和有效成分含量影响较为显著,水分含量流失带着有效成分含量流失,其中空气介质中水分流失最明显,其次为氮气介质,真空环境能够大幅度降低鲜苁蓉水分流失。经过反复试验论证,真空条件下,-2℃-0℃温度区间能够最大程度保留鲜苁蓉的原始状态,推荐使用这种方法进行鲜苁蓉的保存。为了进一步延长肉苁蓉的保鲜时间,还可以在鲜肉苁蓉上喷洒保护剂,所述保护剂可以选自麦芽糖醇、山梨糖醇、甘露醇中的一种,特别优选使用山梨糖醇作为保护剂。
以上描述了本发明优选实施方式,然其并非用以限定本发明。本领域技术人员对在此公开的实施方案可进行并不偏离本发明范畴和精神的改进和变化。
Claims (8)
1.一种新鲜肉苁蓉(荒漠)的保鲜方法,其特征在于,所述方法包括如下步骤:所述新鲜肉苁蓉(荒漠)密闭包装之后置于-2℃-0℃条件下保存,所述密闭包装为真空包装或者是充入氮气。
2.根据权利要求1所述的保鲜方法,所述新鲜肉苁蓉为新鲜肉苁蓉(荒漠)。
3.根据权利要求1或2所述的保鲜方法,所述新鲜肉苁蓉在装入密闭包装之前未经历热处理。
4.根据权利要求1所述的保鲜方法,所述新鲜肉苁蓉在装入密闭包装之前使用保护剂溶液进行喷洒。
5.根据权利要求4所述的保鲜方法,所述保护剂溶液选自麦芽糖醇、山梨糖醇、甘露醇的水溶液中的一种或者多种的组合。
6.根据权利要求4所述的保鲜方法,所述保护剂溶液为山梨糖醇水溶液。
7.根据权利要求5或6所述的保鲜方法,所述保护剂溶液中保护剂的浓度为3-8%重量百分比。
8.根据权利要求5或6所述的保鲜方法,所述保护剂溶液的喷洒量为新鲜肉苁蓉的重量的3-8%。
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