CN116261957A - 一种复合生物防腐剂及其在金丝小枣制品保藏中的应用 - Google Patents
一种复合生物防腐剂及其在金丝小枣制品保藏中的应用 Download PDFInfo
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- CN116261957A CN116261957A CN202111519816.1A CN202111519816A CN116261957A CN 116261957 A CN116261957 A CN 116261957A CN 202111519816 A CN202111519816 A CN 202111519816A CN 116261957 A CN116261957 A CN 116261957A
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- biological preservative
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- garlic
- protamine
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Abstract
本发明属于防腐剂技术领域,公开了一种复合生物防腐剂及其在金丝小枣制品保藏中的应用,包括纳他霉素3~12份、乳酸链球菌素7~15份、ε‑多聚赖氨酸3~8份、功能肽4~7份、丁香酚6~9份、曲酸6~13份、香精油4~8份、壳聚糖8~13份、溶菌酶3~7份、有机酸10~14份、大蒜提取物4~9份、香茅醇6~12份和蒸馏水10~20份。本发明抑菌谱广,抑菌能力强,对革兰氏阳性菌、革兰氏阴性菌、酵母菌、霉菌均有一定的抑菌效果,且对环境pH和温度依赖性较小,具有抗菌能力强,保鲜效果好,无毒副作用安全性好的特点,能够保证即使食用的量比较大的前提下,也不会对消费者的健康造成较大的损害。
Description
技术领域
本发明属于防腐剂技术领域,尤其涉及一种复合生物防腐剂及其在金丝小枣制品保藏中的应用。
背景技术
目前,为了提高食品的保存期,一般采用热灭菌或是添加化学防腐剂的传统食品灭菌方法。然而热灭菌法极大破坏了食品的原有风味及营养成分,化学防腐剂又存在着安全隐患,长期食用会危害人体健康。
食品防腐剂是指用于防止食品在储存、流通过程中,由于微生物繁殖引起的变质,或由于储存销售条件不善,食品内在品质发生劣变、色泽下降,为提高保存期,延长食用价值而在食品中使用的添加剂。
由于我国现行生产的食品防腐剂主要是苯甲酸和山梨酸,其中苯甲酸占了 90%。为了保障货架期,在防腐剂的效率和时效不变的情况下,只好增加防腐 剂的用量。除此之外也不排除一些不合规格的厂家,生产条件不达标,滥用防腐 剂造成防腐剂超标的情况。另外长期应用某一种防腐剂,微生物会对它产生不断 增强的抗性,致使防腐效果达不到要求。
生物防腐剂由于其利用生物防腐材料本身具有的良好的抑菌作用,不会造成食品的毒素污染,并且有些生物防腐剂本身就是食品中的某种营养成分,相比与化学添加剂其具有无毒、安全等优点,应用前景良好。目前的生物防腐剂主要有乳酸链菌肽和纳他霉素两种,虽然两者具备良好的抑菌作用,但是其抑菌范围具有一定的局限性,对于革兰氏阴性菌、霉菌和酵母菌等抑制率较低。
通过上述分析,现有技术存在的问题及缺陷为:
(1)现有的食品防腐剂在长期应用中,微生物会产生不断增强的抗性,致使防腐效果达不到要求。
(2)现有的生物防腐剂抑菌范围具有一定的局限性,对于个别菌种的抑制率较低。
发明内容
针对现有技术存在的问题,本发明提供了一种复合生物防腐剂及其在金丝小枣制品保藏中的应用。
本发明是这样实现的,一种复合生物防腐剂包括:
纳他霉素3~12份、乳酸链球菌素7~15份、ε-多聚赖氨酸3~8份、功能肽4~7份、丁香酚6~9份、曲酸6~13份、香精油4~8份、壳聚糖8~13份、溶菌酶3~7份、有机酸10~14份、大蒜提取物4~9份、香茅醇6~12份和蒸馏水10~20份。
进一步,所述功能肽为多聚阳离子肽鱼精蛋白,所述鱼精蛋白的制备方法包括:
(1)取清洁处理后的鲤鱼精巢切碎成浆状,加入具有生物相容性的混合溶液,均质匀浆搅拌,静置离心后弃去上清液,得沉淀物;
(2)向沉淀物中加入硫酸溶液,超声提取20~35min,低温离心后过滤,取滤液后的滤渣再重复用硫酸溶液提取3次,合并滤液;
(3)取合并后的滤液用NaOH调节pH至7.0,透析除盐后用冷乙醇沉淀,沉淀物分别用丙酮和乙醚各洗2次,真空冷冻干燥24 h,得鱼精粗蛋白;
(4)将鱼精粗蛋白经过层析纯化,得鱼精蛋白。
进一步,步骤(1)中,所述具有生物相容性的混合溶液包括0.14 mol/L NaCl溶液和0.05 mol/L NaEDTA溶液。
进一步,步骤(2)中,向沉淀物中加入硫酸溶液时,按体积比1:5加入浓度为0.1mol/L的硫酸溶液。
进一步,所述大蒜提取物的提取方法包括:
1)取表皮包裹完整的新鲜大蒜头留皮洗净,沥干备用;
2)将大蒜加入盛有白醋的密封罐中密封浸泡15~27天,储存温度在10-25℃;
3)取出浸泡后的大蒜,与蒸馏水以1:5的比例混合,放入破碎机中搅碎打浆,用干净纱布挤压过滤,制得大蒜匀浆液;
4)将大蒜匀浆液进行超声提取、高速低温离心后,取上清液备用;
5)将上清液用超临界二氧化碳进行萃取,得到大蒜提取物。
进一步,所述有机酸为柠檬酸、乳酸、苹果酸和甘氨酸中的一种或多种。
进一步,所述复合生物防腐剂的制备方法包括:
步骤1,按质量份数称取相应份数的纳他霉素、乳酸链球菌素、ε-多聚赖氨酸、功能肽、丁香酚、曲酸、香精油、壳聚糖、溶菌酶、有机酸、大蒜提取物、香茅醇和蒸馏水;
步骤2,将称取的原料进行搅拌混合,加热后冷却至室温;
步骤3,将混合后的原料进行烘干,烘干后粉碎至100-120目,即得复合生物防腐剂粉末。
进一步,步骤2中,将称取的原料进行搅拌混合时,搅拌15~40分钟,加热至50~70℃后保温20~40min。
进一步,步骤3中,将混合后的原料进行烘干时,烘干温度为25~35℃。
本发明的另一目的在于提供一种复合生物防腐剂在金丝小枣制品保藏中的应用,当金丝小枣制品为液体制品时,所述复合生物防腐剂的添加比例为0.1%;当金丝小枣制品为非液体制品时,每100份金丝小枣制品添加1~4份复合生物防腐剂。
结合上述的所有技术方案,本发明所具备的优点及积极效果为:
本发明提供的复合生物防腐剂的抑菌谱广,抑菌能力强,对革兰氏阳性菌、革兰氏阴性菌、酵母菌、霉菌均有一定的抑菌效果,且对环境pH和温度依赖性较小,适用范围广泛,具有抗菌能力强,保鲜效果好,无毒副作用安全性好的特点,能够保证即使食用的量比较大的前提下,也不会对消费者的健康造成较大的损害。
纳他霉素对于人体也非常安全,不会产生任何不良影响,将纳他霉素用于金丝小枣的奶制品中,能够和真菌的细胞产生化学作用进而使细胞破裂,达到抑制真菌生长的作用,从而大大延长奶制品的保质期和存放时间。
鱼精蛋白是一种多聚阳离子肽,主要存在于各类动物的成熟精巢组织中,与核酸紧密结合在一起,以核精蛋白的形式存在。具有广谱抑制活性,能抑制枯草杆菌、巨大芽孢杆菌、地衣形芽孢杆菌等的生长;对革兰氏阳性菌、酵菌、霉菌也具有明显抑制效果;而且能有效地抑制肉毒梭状芽孢秆菌中的A型、B型及E型菌的发育。
曲酸是由多种霉菌进行糖代谢而产生的一种弱酸性化学物质,具有较好的抗氧化功能;香精油能够抑制细菌真菌的滋生,对于食品存放来说是一种非常安全天然的生物防腐剂;壳聚糖无味无毒,有很高的安全性,不仅可以抑制细菌真菌的滋长,而且能够保证食品的新鲜感。
ε-聚赖氨酸具有安全性高、热稳定性好的特点,可通过生物发酵生产获得,成本低、抑菌谱广。ε-聚赖氨酸用于枣制品饮料中可以抑制脂环酸芽孢杆菌的生长繁殖,严格控制枣制品饮料内由脂环酸芽孢杆菌代谢产生的愈创木酚含量,从而延长枣制品饮料的货架期的同时还改善了饮料的风味口感。
本发明的食品的复合生物防腐剂配制的操作简单,使用方便,并且安全可靠。
附图说明
为了更清楚地说明本申请实施例的技术方案,下面将对本申请实施例中所需要使用的附图做简单的介绍,显而易见地,下面所描述的附图仅仅是本申请的一些实施例,对于本领域普通技术人员来讲,在不付出创造性劳动的前提下还可以根据这些附图获得其他的附图。
图1是本发明实施例提供的复合生物防腐剂的制备方法流程图。
图2是本发明实施例提供的鱼精蛋白的制备方法流程图。
图5是本发明实施例提供的不同体积分数鱼精蛋白对细菌总数影响示意图。
图3是本发明实施例提供的大蒜提取物的提取方法流程图。
图4是本发明实施例提供的不同体积分数大蒜提取物对细菌总数影响示意图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
针对现有技术存在的问题,本发明提供了一种复合生物防腐剂及其在金丝小枣制品保藏中的应用,下面结合附图对本发明作详细的描述。
如图1所示,本发明实施例提供的复合生物防腐剂的制备方法包括:
S101,按质量份数称取相应份数的纳他霉素、乳酸链球菌素、ε-多聚赖氨酸、功能肽、丁香酚、曲酸、香精油、壳聚糖、溶菌酶、有机酸、大蒜提取物、香茅醇和蒸馏水;
S102,将称取的原料进行搅拌混合,加热后冷却至室温;
S103,将混合后的原料进行烘干,烘干后粉碎至100-120目,即得复合生物防腐剂粉末。
下面结合具体实施例对本发明进一步进行描述。
实施例1:
步骤1,按质量份数称取纳他霉素3份、乳酸链球菌素7份、ε-多聚赖氨酸3份、功能肽4、丁香酚6份、曲酸6份、香精油4份、壳聚糖8份、溶菌酶3份、柠檬酸10份、大蒜提取物4份、香茅醇6份和蒸馏水10份。
步骤2,将称取的原料进行搅拌混合,搅拌15分钟,加热至50℃后保温40min,加热后冷却至室温;
步骤3,将混合后的原料进行烘干,烘干温度为25℃,烘干后粉碎至100目,即得复合生物防腐剂粉末。
实施例2:
步骤1,按质量份数称取纳他霉素7份、乳酸链球菌素11份、ε-多聚赖氨酸6份、功能肽5份、丁香酚7份、曲酸9份、香精油6份、壳聚糖10份、溶菌酶5份、苹果酸12份、大蒜提取物6份、香茅醇9份和蒸馏水15份。
步骤2,将称取的原料进行搅拌混合,搅拌25分钟,加热至60℃后保温30min,加热后冷却至室温;
步骤3,将混合后的原料进行烘干,烘干温度为30℃,烘干后粉碎至110目,即得复合生物防腐剂粉末。
实施例3:
步骤1,按质量份数称取纳他霉素12份、乳酸链球菌素15份、ε-多聚赖氨酸8份、功能肽7份、丁香酚9份、曲酸13份、香精油8份、壳聚糖13份、溶菌酶7份、苹果酸和甘氨酸混合物14份、大蒜提取物9份、香茅醇12份和蒸馏水20份。
步骤2,将称取的原料进行搅拌混合,搅拌40分钟,加热至50℃后保温20min,加热后冷却至室温;
步骤3,将混合后的原料进行烘干,烘干温度为35℃,烘干后粉碎至120目,即得复合生物防腐剂粉末。
本发明实施例中的功能肽为多聚阳离子肽鱼精蛋白,如图2所示,所述鱼精蛋白的制备方法包括:
S201,取清洁处理后的鲤鱼精巢切碎成浆状,加入具有生物相容性的混合溶液,均质匀浆搅拌,静置离心后弃去上清液,得沉淀物;
S202,向沉淀物中加入硫酸溶液,超声提取20~35min,低温离心后过滤,取滤液后的滤渣再重复用硫酸溶液提取3次,合并滤液;
S203,取合并后的滤液用NaOH调节pH至7.0,透析除盐后用冷乙醇沉淀,沉淀物分别用丙酮和乙醚各洗2次,真空冷冻干燥24 h,得鱼精粗蛋白;
S204,将鱼精粗蛋白经过层析纯化,得鱼精蛋白。
本发明实施例中的步骤S201中,所述具有生物相容性的混合溶液包括0.14 mol/LNaCl溶液和0.05 mol/L NaEDTA溶液。
本发明实施例中的步骤S202中,向沉淀物中加入硫酸溶液时,按体积比1:5加入浓度为0.1 mol/L的硫酸溶液。
如图3说是,为不同质量分数鱼精蛋白对细菌总数的影响,通过经不同质量分数的鱼精蛋白溶液处理后,金丝小枣制品的细菌总数上升的速度较未处理的缓慢, 说明鱼精蛋白对金丝小枣制品有一定的防腐作用。
如图4所示,本发明实施例中的大蒜提取物的提取方法包括:
S301,取表皮包裹完整的新鲜大蒜头留皮洗净,沥干备用;
S302,将大蒜加入盛有白醋的密封罐中密封浸泡15~27天,储存温度在10-25℃;
S303,取出浸泡后的大蒜,与蒸馏水以1:5的比例混合,放入破碎机中搅碎打浆,用干净纱布挤压过滤,制得大蒜匀浆液;
S304,将大蒜匀浆液进行超声提取、高速低温离心后,取上清液备用;
S305,将上清液用超临界二氧化碳进行萃取,得到大蒜提取物。
如图5所示,通过经不同体积分数的大蒜提取物处理后,金丝小枣制品的细菌总数上升的速度较未处理的金丝小枣制品缓慢, 说明大蒜液对金丝小枣制品有一定的防腐作用。运用SAS软件对试验数据进行方差分析可知,冷藏时间和不同体积分数大蒜提取物对细菌总数的影响显著, 由多重比较结果可知, 60 mL /100 mL 大蒜提取物的防腐效果优于其他2 个体积分数。
以上所述,仅为本发明较优的具体的实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,都应涵盖在本发明的保护范围之内。
Claims (10)
1.一种复合生物防腐剂,其特征在于,所述复合生物防腐剂按质量份数计包括:
纳他霉素3~12份、乳酸链球菌素7~15份、ε-多聚赖氨酸3~8份、功能肽4~7份、丁香酚6~9份、曲酸6~13份、香精油4~8份、壳聚糖8~13份、溶菌酶3~7份、有机酸10~14份、大蒜提取物4~9份、香茅醇6~12份和蒸馏水10~20份。
2.如权利要求1所述的复合生物防腐剂,其特征在于,所述功能肽为多聚阳离子肽鱼精蛋白,所述鱼精蛋白的制备方法包括:
(1)取清洁处理后的鲤鱼精巢切碎成浆状,加入具有生物相容性的混合溶液,均质匀浆搅拌,静置离心后弃去上清液,得沉淀物;
(2)向沉淀物中加入硫酸溶液,超声提取20~35min,低温离心后过滤,取滤液后的滤渣再重复用硫酸溶液提取3次,合并滤液;
(3)取合并后的滤液用NaOH调节pH至7.0,透析除盐后用冷乙醇沉淀,沉淀物分别用丙酮和乙醚各洗2次,真空冷冻干燥24 h,得鱼精粗蛋白;
(4)将鱼精粗蛋白经过层析纯化,得鱼精蛋白。
3.如权利要求2所述的复合生物防腐剂,其特征在于,步骤(1)中,所述具有生物相容性的混合溶液包括0.14 mol/L NaCl溶液和0.05 mol/L NaEDTA溶液。
4.如权利要求2所述的复合生物防腐剂,其特征在于,步骤(2)中,向沉淀物中加入硫酸溶液时,按体积比1:5加入浓度为0.1 mol/L的硫酸溶液。
5.如权利要求1所述的复合生物防腐剂,其特征在于,所述大蒜提取物的提取方法包括:
1)取表皮包裹完整的新鲜大蒜头留皮洗净,沥干备用;
2)将大蒜加入盛有白醋的密封罐中密封浸泡15~27天,储存温度在10-25℃;
3)取出浸泡后的大蒜,与蒸馏水以1:5的比例混合,放入破碎机中搅碎打浆,用干净纱布挤压过滤,制得大蒜匀浆液;
4)将大蒜匀浆液进行超声提取、高速低温离心后,取上清液备用;
5)将上清液用超临界二氧化碳进行萃取,得到大蒜提取物。
6.如权利要求1所述的复合生物防腐剂,其特征在于,所述有机酸为柠檬酸、乳酸、苹果酸和甘氨酸中的一种或多种。
7.如权利要求1所述的复合生物防腐剂,其特征在于,所述复合生物防腐剂的制备方法包括:
步骤1,按质量份数称取相应份数的纳他霉素、乳酸链球菌素、ε-多聚赖氨酸、功能肽、丁香酚、曲酸、香精油、壳聚糖、溶菌酶、有机酸、大蒜提取物、香茅醇和蒸馏水;
步骤2,将称取的原料进行搅拌混合,加热后冷却至室温;
步骤3,将混合后的原料进行烘干,烘干后粉碎至100-120目,即得复合生物防腐剂粉末。
8.如权利要求1所述的复合生物防腐剂,其特征在于,步骤2中,将称取的原料进行搅拌混合时,搅拌15~40分钟,加热至50~70℃后保温20~40min。
9.如权利要求1所述的复合生物防腐剂,其特征在于,步骤3中,将混合后的原料进行烘干时,烘干温度为25~35℃。
10.一种如权利要求1~9任意一项所述的复合生物防腐剂在金丝小枣制品保藏中的应用,其特征在于,当金丝小枣制品为液体制品时,所述复合生物防腐剂的添加比例为0.1%;当金丝小枣制品为非液体制品时,每100份金丝小枣制品添加1~4份复合生物防腐剂。
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