WO2021088177A1 - 一种香蕉-海带碳量子点保鲜剂的制备方法及其延长复合豆浆货架期的应用 - Google Patents

一种香蕉-海带碳量子点保鲜剂的制备方法及其延长复合豆浆货架期的应用 Download PDF

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WO2021088177A1
WO2021088177A1 PCT/CN2019/123531 CN2019123531W WO2021088177A1 WO 2021088177 A1 WO2021088177 A1 WO 2021088177A1 CN 2019123531 W CN2019123531 W CN 2019123531W WO 2021088177 A1 WO2021088177 A1 WO 2021088177A1
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banana
kelp
carbon quantum
preservative
quantum dot
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PCT/CN2019/123531
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English (en)
French (fr)
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张慜
赵琳琳
柏宝松
汪海祥
张健
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江南大学
扬州冶春食品生产配送股份有限公司
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Publication of WO2021088177A1 publication Critical patent/WO2021088177A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins

Definitions

  • the invention relates to the preparation of a banana-kelp carbon quantum dot antistaling agent and its application to prolong the shelf life of composite soybean milk, belonging to the field of food processing.
  • Soy milk is a milky liquid product prepared from soybeans as raw materials through pretreatment, refining, filtration, homogenization, and sterilization. It is one of the traditional vegetable protein drinks.
  • Fresh soy milk contains high-quality protein, loose structure, and large freeness, which is easy to be absorbed and utilized by the human body. Its amino acid composition is very close to that of the human body, and the biotransformation efficiency is extremely high.
  • it also contains vitamins and trace elements necessary for human health, as well as a variety of biologically active substances such as soybean lecithin and flavonoids, and does not contain cholesterol, which is very good for human health, growth and development. With the continuous improvement of people's living standards, people pay more and more attention to the nutritional value of food, and fresh soy milk is becoming more and more popular among consumers.
  • soy milk also provide an excellent medium for the reproduction of microorganisms. It is extremely susceptible to contamination by various bacteria and spores in the process of processing, storage, transportation, and sales, resulting in a decline in the quality of soy milk and a shortened shelf life, causing serious economic losses to producers. If there is no strict sterilization process in the production process, the shelf life of soy milk is generally short. When stored at room temperature (temperature higher than 25°C), the shelf life of fresh soy milk is generally not more than 24 hours, especially in summer. Flatulence, protein coagulation and other spoilage phenomena. Under refrigerated conditions (4°C), its shelf life is also less than 3 days (Shan Changsong et al., 2018). Controlling microbial contamination, extending the shelf life, and stabilizing product quality have become one of the bottlenecks in the large-scale industrialization of soybean milk.
  • Compound soy milk is made of soybeans as the main raw material, adding peanuts, black beans, glutinous rice, black sesame, buckwheat, walnuts, almonds, cashews, etc. to improve the taste and nutritional balance of soy milk.
  • peanuts contain fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals calcium, phosphorus, iron and other nutrients.
  • Black beans are rich in vitamins, lecithin, melanin, lecithin and other substances.
  • Glutinous rice is rich in nutrition and is a warming and strengthening food. It has the effects of nourishing the middle and nourishing qi, invigorating the spleen and stomach, and has a certain relief effect on poor appetite, abdominal distension and diarrhea.
  • Black sesame contains a lot of fat and protein, as well as sugars, vitamin A, vitamin E, lecithin, calcium, iron, chromium and other nutrients. It has the functions of invigorating the stomach, protecting the liver, and promoting the growth of red blood cells, and can increase melanin in the body. , Is conducive to hair growth. Buckwheat is rich in bioflavonoids, polypeptides, sugar alcohols and D-chiral inositol and other highly active medicinal ingredients, which have the functions of lowering blood sugar, lowering lipids, lowering cholesterol, anti-oxidation and anti-aging.
  • the main component of fat contained in walnuts is linoleic glyceride, which can reduce the absorption of cholesterol in the intestine after eating.
  • Cashew nuts are rich in vitamin A, which is an excellent antioxidant, and also contains a large amount of protease inhibitors, which can control cancer.
  • vitamin A which is an excellent antioxidant
  • protease inhibitors which can control cancer.
  • compound soy milk is more and more concerned by consumers and producers because of its more comprehensive nutrition and better taste.
  • Sun Mingyu et al. (2014) processed a mixture of soybeans, peanuts and rice to produce a composite soy milk with a maximum solid content of 3.42%.
  • a composite soybean milk and a preparation method thereof discloses a composite soybean milk whose raw materials are soybean, peanut, wolfberry, pistachio, pecan, cashew, and millet. However, in this patent, all the raw materials are dried, ground into powder, the powdered raw materials are added with water, boiled in a pot, and boiled for 40 minutes to obtain soy milk. In this patent, the raw materials are pretreated, soaked in water, and refined.
  • HTST high temperature transient
  • UHT ultra high temperature
  • Nanotechnology has great development prospects in agriculture, food and other fields.
  • the use of nanomorphological methods can inhibit the production of biofilms of many bacteria, including pathogenic bacteria, and achieve antibacterial and antiseptic effects.
  • Carbon quantum dots are zero-dimensional carbon nanomaterials, with a particle size of less than 10 nanometers, and have unique morphology, size, surface functional groups, and physical and chemical properties (Ruan Zhipeng et al., 2019).
  • the hydrothermal method is currently a popular method for the synthesis and research of carbon quantum dots.
  • Huang Wenbo published a natural food preservative for soybean milk and its preparation method. Its raw materials contain aloe, scutellaria, salvia and turmeric.
  • the antistaling agent is used in a fresh-keeping experiment of soymilk, and the result shows that the antistaling agent of the present invention has a significant fresh-keeping effect and realizes long-term preservation of soymilk.
  • the prepared antistaling agent can reduce the total number of colonies to a certain extent, its value is significantly higher than the requirement of the national standard for the total number of colonies in vegetable protein beverages.
  • the nano-preservative prepared by the present invention guarantees the sensory quality of the soybean milk, and the total number of colonies during the storage period meets the requirements of the national standard.
  • Huang Xiangang (Patent Publication Number: CN 108902303 A) published a preservative for soybean milk and its preparation method.
  • the preservative for soybean milk includes nisin, honeysuckle extract, licorice extract, lysozyme, acacia flower extract, and thymol , White sugar, lycopene, vitamin C, Huang's polysaccharide, royal jelly. After mashing, distillation, ultrasound, centrifugation, the essence is filtered out, and the required preservative is obtained.
  • the honeysuckle extract, licorice extract, and acacia flower extract used in the method are not commonly used food materials and are not suitable for industrial production.
  • the present invention uses banana as a raw material, which is a safe food raw material.
  • Liu Zhenlong Patent Publication No. CN 105212009 A discloses a method for cold sterilization of soy milk beverages to extend the shelf life.
  • the soy milk is treated with CO 2 high pressure for 100 to 120 minutes, the pressure condition is 450 to 500 Mpa, and the temperature condition is 23 to 27°C.
  • the processed soy milk is aseptically filled.
  • the above steps killed 99.6% of the total number of bacteria in the soybean milk, and the number of remaining viable bacteria was less than 2.2 ⁇ 10 CFU/L, controlled the content of beverage microorganisms, and greatly extended the shelf life at room temperature.
  • due to the relatively high investment in CO 2 high-pressure treatment and the limited treatment capacity its application in factories is still small.
  • Wen Shutai discloses a method for preparing soybean milk without preservatives and with a long shelf life.
  • the divided soy milk is sterilized twice at 105-110 DEG C for 30-40 minutes, so as to achieve the purpose of long-term stable storage of the produced soy milk without adding preservatives.
  • the soybean milk is sterilized twice at a high temperature, which will inevitably cause the loss of a large amount of nutrients.
  • the soy milk after the packaging is pasteurized, which can effectively alleviate the destruction of nutrients caused by high temperature.
  • Zhao Dapeng discloses a method for extending the shelf life of soybean milk.
  • a bacteriostatic liquid is used instead of water soaking. Heat to 75 ⁇ 85°C, keep warm, soak for 60 ⁇ 90min, and then add water to release it; after the soybean milk is squeezed, the bean dregs are filtered out, and then the cooking is carried out.
  • the cooking process use 140°C, 0.24MPa high temperature and high pressure Steam for 2 ⁇ 3 minutes; pasteurize the soy milk after packaging.
  • the soybean milk obtained by using the invention has a longer shelf life.
  • the dandelion, wolfberry, honeysuckle, and fetal chrysanthemum used in the invention are not commonly used food materials and are not suitable for industrial production.
  • Chen Nailian (CN 109832336A) discloses a compound soybean milk whose main raw materials are soybean, black sesame, chestnut, red shrimp, fish bone meal, and walnut. After all the raw materials are pretreated, they are put into the oven and baked, and finally ground into powder, bagged and sealed, which is the finished product. When taking it, it is brewed with boiling water.
  • the compound soy milk invented in this patent is fresh soy milk, which is sealed and stored in a bottle, and the drinking method is more convenient.
  • Huang Shan et al. (CN 106744810 A) invented a method for preparing water-soluble carbon quantum dots using banana peel as a raw material. Add the banana peel obtained by the pretreatment to 0.05-0.2g/ml polyethylene glycol solution and stir evenly, and place it at 180° C., react for 12 hours to obtain a brown solution. Filtration, dialysis, and rotary evaporation to obtain water-soluble carbon quantum dots at a constant temperature of 60°C. Compared with the preparation method, the synthesis process of the present invention does not add polyethylene glycol or any other chemical substances, and has high safety.
  • Wang Xiaojuan et al. (CN 106629659 B) announced a preparation method and application of fluorescent carbon quantum dots using seaweed as a carbon source.
  • the seaweed is washed and crushed together with water, placed in a sealed system for high-temperature hydrothermal reaction and carbonization of the seaweed slurry, and then the carbonized product is post-processed to obtain a fluorescent carbon quantum dot solution.
  • the present invention utilizes bananas and kelp to synergistically prepare carbon quantum dots.
  • the special flavor of bananas can conceal the undesirable flavor of kelp produced during high-temperature processes, and is more suitable for adding to foods.
  • the purpose of the present invention is to develop a preparation method of banana-kelp carbon quantum dot preservative which can extend the shelf life of soy milk.
  • This method uses bananas and kelp as the main raw materials, through mashing, mixing with water, shearing, heating, centrifuging, and filtering to obtain a preservative containing carbon quantum dots. Adding it to soy milk can extend the shelf life of soy milk. Does not affect the sensory quality of soy milk.
  • a preparation method of banana-kelp carbon quantum dot antistaling agent including the following steps:
  • Shearing Use a shearing machine to cut the mixed liquid to prepare a banana-kelp homogenate
  • the shearing time of the shearing machine is 3-5 min.
  • the conditions of the centrifugation are: the rotation speed is 3000-6000 rpm, and the centrifugation is 10-20 min.
  • the pore size of the filter membrane is 0.22 ⁇ m to 0.8 ⁇ m.
  • Sterilization Sterilize the filled soy milk and cool it to room temperature to obtain the finished composite soy milk.
  • the proportion of raw materials, auxiliary materials, and banana-kelp carbon quantum dots preservative is: 10-15% raw materials, 3 to 5% auxiliary materials, and 6-12% banana-kelp carbon quantum dots preservative.
  • the auxiliary materials are: white granulated sugar, water-soluble chitosan, and soybean lecithin.
  • the sterilization conditions are: sterilization at 121 ⁇ 137°C for 7 ⁇ 15s; the pretreatment process of raw materials includes: soaking, screening, and cleaning; in step (3), the sterilization conditions are: 85°C ⁇ 95 Sterilize at °C for 20min ⁇ 50min.
  • the banana-kelp carbon quantum dot preservative prepared by the method of the present invention has a nano particle diameter between 0.54 nm and 1.74 nm, which conforms to the characteristics of a nano antibacterial agent; the composite soybean milk added with the nano preservative has no significant change in sensory characteristics. Stored at room temperature, the shelf life can be extended to 4 days.
  • Figure 1 is a diagram of the particle size distribution of nanoparticles.
  • Compound Soy Milk Formula 3 Soybean 7.00%, Peanut 3.20%, Black Bean 0.80%, Glutinous Rice 0.80%, Black Sesame 0.50%, Buckwheat 0.20%, Walnut 0.01%, Almond 0.01%, Cashew 0.01%, White Sugar 3.50%, Banana-Kelp Carbon quantum dot preservation agent 8%, purified water 75.97%.

Abstract

一种香蕉-海带碳量子点保鲜剂的制备方法及其延长复合豆浆货架期的应用，以香蕉、海带为主要原料，经过捣碎，加水混合，剪切，加热，冷却，离心，过滤得到含有碳量子点的保鲜剂，其纳米直径在0.54~1.74nm之间，加入此纳米保鲜剂的复合豆浆，感官特征无明显改变，室温下贮藏，货架期可延长至4天。

Description

一种香蕉-海带碳量子点保鲜剂的制备方法及其延长复合豆浆货架期的应用 技术领域
本发明涉及一种香蕉-海带碳量子点保鲜剂制备及其延长复合豆浆货架期的应用，属于食品加工领域。
 背景技术
豆浆是以大豆为原料，经过预处理、磨浆、过滤、均质、杀菌等工序，调配制成的乳浊状液体制品，是传统的植物蛋白饮品之一。鲜豆浆中优质蛋白含量高、结构松散、游离度大，容易被人体所吸收利用，且它的氨基酸构成与人体所需非常接近，生物转化效率极高。除此之外，还含有人体健康所需的维生素与微量元素，以及大豆卵磷脂、类黄酮等多种生物活性物质，且不含胆固醇，对人的健康、生长与发育很有好处。随着国民生活水平的不断提高，人们对食品的营养价值也越来越重视，鲜豆浆也越来越受到广大消费者的青睐。
然而，豆浆中丰富的营养物质也为微生物的繁殖提供了优良的培养基。它在加工、贮运、销售过程中极易遭受各种细菌、芽孢菌的污染，造成豆浆品质的下降和货架期的缩短，给生产者带来严重的经济损失。若生产过程中无严格的灭菌处理，豆浆的保质期一般较短，常温下存贮（温度高于25℃），鲜豆浆的保质期一般不超过24h，尤其在夏季，通常半天就会出现发酸、胀气、蛋白质凝结等变质腐败现象。冷藏条件（4℃）下，其保质期也不足3d（单长松等，2018）。控制微生物污染，延长保质期，稳定产品质量已成为豆浆大规模产业化的瓶颈之一。
复合豆浆是以大豆为主要原料，添加花生、黑豆、糯米、黑芝麻、荞麦、核桃、杏仁、腰果等，以改善豆浆的口感和营养均衡性。其中，花生含脂肪、糖类、维生素A、维生素B6、维生素E、维生素K，以及矿物质钙、磷、铁等营养成分。黑豆含有丰富的维生素、蛋黄素、黑色素及卵磷脂等物质。糯米营养丰富，为温补强壮食品，具有补中益气，健脾养胃之功效，对食欲不佳，腹胀腹泻有一定缓解作用。黑芝麻含有大量的脂肪和蛋白质，还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分，有健胃、保肝、促进红细胞生长的作用，同时可以增加体内黑色素，有利于头发生长。荞麦富含生物类黄酮、多肤、糖醇和D-手性肌醇等高活性药用成分，具有降糖、降脂、降胆固醇、抗氧化、抗衰老的功能。核桃中所含脂肪的主要成分是亚油酸甘油脂，食后能减少肠道对胆固醇的吸收。腰果含丰富的维生素A，是优良的抗氧化剂，还含有大量的蛋白酶抑制剂，能控制癌症病情。相比传统豆浆，复合豆浆由于营养更全面，口感更佳，越来越多的受到消费者及生产者的关注。孙明玉等（2014）用大豆、花生和大米混合配料加工，得出一种最大固形物含量为3.42%的复合豆浆。一种复合豆浆及其制备方法（申请公布号：CN 109892403A）公开了一种原料为黄豆、花生、枸杞、开心果、碧根果、腰果，小米的复合豆浆。然而该专利均是将所有原料烘干，磨成粉，粉末状的原料加水，放锅中煮，煮沸40分钟即可得豆浆。而本专利是将原料预处理后，加水浸泡，磨浆。
目前，工业生产中使用高温瞬时（HTST）或超高温（UHT）杀菌处理，可以大大延长豆浆的保质期。但是，过高的杀菌温度会对豆浆的营养物质造成不同程度的破坏，并且会对豆浆的风味产生一定程度的影响。在豆浆中添加防腐剂，货架期可以得到有效延长，目前，常用化学防腐剂苯甲酸、山梨酸等对豆制品进行保鲜，但它们可能对产品的口感产生不良的影响，且化学添加剂可能会对人体产生一定的毒副作用，仍然无法适应豆浆生产企业的安全保质要求。
纳米技术在农业、食品等领域有巨大发展前景，运用纳米形态学方法可以抑制许多细菌，包括致病菌的生物膜的产生，达到抑菌防腐的效果。碳量子点属于零维碳纳米材料，粒径小于10纳米，并且具有独特的形态、大小、表面功能基团和物理化学特性（阮志鹏等，2019）。随着碳量子点研究的增多，各种不同功能化的碳量子点被制得，并被越来越多地用于抗菌方面。水热法是目前碳量子点合成与研究较为热门的一种方法，它是直接加热有机分子前体的水溶液而获得碳量子点的方法（魏伟等，2017）。近年来，科研工作者更偏向于寻求自然可持续的有机生物原材料，如以土豆（徐静怡等，2014）、荔枝（Chaudhary等，2015）、椰奶（Roshni等，2015）等为原材料，均获得了高品质的碳量子点。张玉娟等（2016）以香蕉为碳源，采用一步溶剂水热法合成得到了水溶性好、稳定性高的蓝色荧光碳量子点，用于检测水体中苦味酸。范凯等（2019）以海带作为合成原料，通过水热法制备了水溶性较好的碳量子点，辅助壳聚糖制成纳米涂膜剂，用以延长黄瓜的保存期。然而在碳量子点合成过程中添加了乙二胺，不适合直接添加到饮品中。以上文献所述的研究与本发明相比，碳量子点的合成原料及用途均不同。这些碳量子点多数用于食品检测中或用于涂膜剂中，而本发明是将所制保鲜剂直接加入复合豆浆中。此外，本发明中的碳量子点保鲜剂以香蕉和海带为原料，协同制备碳量子点的方法还未见报道。
除上述专利，经检索与本专利密切相关的专利，具体分析如下：
黄雯波（专利公开号：CN 101744347 A）公布了一种用于豆浆的天然食品保鲜剂及其制备方法。其原料中含有芦荟、黄芩、丹参和黄姜。将该保鲜剂用于豆浆类的保鲜实验，结果显示，该发明的保鲜剂具有显著的保鲜效果，实现了对豆浆类的长期保存。然而，从结果可见，虽然制得的保鲜剂可以在一定程度上较少菌落总数，但其数值显著高于国家标准对植物蛋白饮料中菌落总数的要求。而本发明制得的纳米保鲜剂，在保证豆浆感官品质的同时，贮藏期内菌落总数符合国家标准的规定。
黄先刚（专利公开号：CN 108902303 A）公布了一种豆奶用保鲜剂及制备方法，豆奶用保鲜剂包括乳酸链球菌素、金银花提取物、甘草提取物、溶菌酶、洋槐花提取物、百里香酚、白砂糖、番茄红素、维生素C、黄氏多糖、蜂王浆。经捣碎、蒸馏、超声、离心，过滤出精华，得到所需保鲜剂。该方法采用的金银花提取物、甘草提取物、洋槐花提取物，均不属于常用的食品原料，不适合于工业化的生产。而本发明则是以香蕉为原材料，是一种安全的食品原料。
刘振龙（专利公开号CN 105212009 A）公开了一种豆浆饮品冷杀菌延长保质期的方法，将豆浆经CO 2高压处理100~120min，压力条件为450~500Mpa，温度条件为23~27℃，随后将处理后的豆浆进行无菌灌装。上述步骤杀死了豆浆中细菌总数的99.6％，残留活菌数小于2.2×10 CFU/L，控制了饮品微生物的含量，室温下的保质期大大延长。然而由于CO 2高压处理的投资较高，处理量有限，因此在工厂中的应用尚少。
温书太（专利公开号 CN 102669289 A）公开了一种不含防腐剂且具有较长保质期的豆浆的制备方法。该发明将分装后的豆浆进行两次105~110℃高温灭菌30-40min，达到所产豆浆在不添加防腐剂的条件下能够长期稳定保存的目的。然而该豆浆经过两次高温灭菌，势必会造成大量营养成分的损失。而本发明中，分装后的豆浆采用巴氏杀菌，可以有效缓解高温对营养成分的破坏。
赵大鹏（专利公开号CN 107251950 A）公开了及一种豆浆保质期延长方法，在黄豆浸泡期间，使用抑菌液代替清水浸泡，抑菌液由蒲公英、枸杞、金银花、胎菊按一定比例，加水并加热至75~85℃保温，浸泡60~90min后，再加水释后制得；在豆浆榨好后先过滤掉豆渣，再进行的熬煮，熬煮过程中，使用140℃，0.24MPa高温高压蒸煮2~3分钟；豆浆包装后进行巴氏灭菌。使用该发明得到的豆浆具有较长的保质期。然而，该发明中采用的蒲公英、枸杞、金银花、胎菊，均不属于常用的食品原料，不适合于工业化的生产。
陈奶连（CN 109832336A）公开了一种主要原料为大豆、黑芝麻、板栗、小红虾、鱼骨粉、核桃的复合豆浆。所有原料预处理后，放入烤箱中烤酥，最后研磨成粉，装袋密封，即为成品，服用时，用开水冲泡。而本专利所发明的复合豆浆是鲜豆浆，装入瓶中密封保存，饮用方法更为便捷。
黄珊等（CN 106744810 A）发明公开了一种以香蕉皮为原料的水溶性碳量子点的制备方法。将前处理得到的香蕉皮，加入0.05～0.2g/ml聚乙二醇溶液中搅拌均匀，置于180℃下，反应12h，得棕色溶液。过滤、透析，60℃恒温条件下，经旋转蒸发得到水溶性碳量子点。与该制备方法相比，本发明合成过程中不添加聚乙二醇或其他任何化学物质，安全性高。
    王晓娟等（CN 106629659 B）公布了一种以海藻为碳源的荧光碳量子点的制备方法和用途。将海藻清洗后和水一起粉碎，放入密封体系中进行高温水热反应并使海藻浆体碳化，随后对碳化产物进行后处理得到荧光碳量子点溶液。与之相比，本发明利用香蕉与海带协同制备碳量子点，香蕉的特殊风味可以掩盖海带在高温过程中产生的不良风味，更适合添加到食品中。
田林等（CN 107764788 A）公布了一种碳量子点的合成方法、碳量子点及检测Fe 3+的方法，该碳量子点以胡萝卜为碳源，利用水热合成制备了表面含有丰富官能团的碳量子点。该专利需要加入柠檬酸为分散剂，且胡萝卜需要进行前处理，并且该碳量子点的用途也与本发明明显不同。
技术问题
本发明的目的是开发一种可以延长豆浆货架期的香蕉-海带碳量子点保鲜剂的制备方法。该法为以香蕉和海带为主要原料，经过捣碎，加水混合，剪切，加热，离心，过滤得到含有碳量子点的保鲜剂，将其添加到豆浆中，可以延长豆浆的货架期，同时不影响豆浆的感官品质。
 技术解决方案
一种香蕉-海带碳量子点保鲜剂的制备方法，包括以下步骤：
    （1）原料捣碎：以重量份计，将15~25份香蕉和15~25份海带捣碎；
    （2）加水混合：加入90~190份的去离子水，与捣碎后的香蕉和海带混合均匀；
（3）剪切：将混合液采用剪切机剪切，制得香蕉-海带匀浆；
（4）加热：将香蕉-海带匀浆转移至聚四氟乙烯为内衬的水热反应釜中，在105~180℃下加热2~6h，进行水热反应；
（5）冷却：待水热反应结束后，将水热反应釜置于室温下冷却，冷却后打开水热反应釜，得褐色溶液；
（6）离心：将褐色溶液进行离心，弃去沉淀；
（7）过滤：将离心后的上清液采用滤膜过滤，得香蕉-海带碳量子点保鲜剂。
所述剪切机剪切的时间为3-5min。
所述离心的条件为：转速3000~6000rpm，离心10~20min。
所述滤膜的孔径为0.22µm~0.8µm。
制备得到的香蕉-海带碳量子点保鲜剂在延长复合豆浆货架期的应用，步骤如下：
（1）复合豆浆的制备：选用优质大豆、花生、黑豆、糯米、黑芝麻、荞麦、核桃、杏仁、腰果中的两种以上混合作为原料，原料预处理后，磨浆、添加辅料及香蕉-海带碳量子点保鲜剂，均质后杀菌；
（2）灌装：将灭菌后的豆浆热灌装于玻璃容器中；
（3）灭菌：对灌装好的豆浆进行杀菌，冷却至室温，得成品复合豆浆。
原料、辅料、香蕉-海带碳量子点保鲜剂的添加比例关系为：10~15%原料、3~5%辅料、6~12%香蕉-海带碳量子点保鲜剂。所述辅料为：白砂糖、水溶性壳聚糖、大豆卵磷脂。
步骤（1）中，杀菌的条件为：121~137℃下杀菌7~15s；原料的预处理过程包括：浸泡、筛选、清洗；步骤（3）中，灭菌的条件为：85℃～95℃下灭菌20min～50min。
 有益效果
采用本发明方法制备的香蕉-海带碳量子点保鲜剂，其纳米粒子直径在0.54~1.74nm之间，符合纳米抑菌剂的特征；加入此纳米保鲜剂的复合豆浆，感官特征无明显改变，在室温下贮藏，货架期可延长至4天。
 附图说明
图1为纳米粒子粒径分布图。
 本发明的实施方式
实施例1复合豆浆配方1的香蕉-海带碳量子点保鲜剂制备及其应用
取香蕉15g，海带15g，捣碎，转移至200mL烧杯中，用40mL去离子水清洗研钵，并将清洗后的液体一并转移至烧杯中，随后加入50mL去离子水，混匀；剪切机剪切3min，制得香蕉-海带匀浆；将匀浆转移至100mL聚四氟乙烯为内衬的水热反应釜中，置于烘箱中，105℃，加热5h；反应结束后，将反应釜从烘箱中取出，并于室温下冷却，冷却后，打开反应釜，得褐色产物；将所得褐色溶液转移至离心管中，5000rpm，离心20min，弃去沉淀；上清液用0.22µm滤膜过滤，得香蕉-海带碳量子点保鲜剂。复合豆浆配方1：大豆7.00%、黑豆4.00%、黑芝麻1.50%、腰果0.02%、杏仁0.02%、白砂糖3.50%、香蕉-海带碳量子点保鲜剂8%、纯净水75.96%。以上原料预处理后，磨浆、添加辅料及保鲜剂，均质，于137℃条件下杀菌7s；将灭菌后的豆浆热灌装于玻璃容器中；于90℃下，杀菌20min，随后冷却至室温，得成品豆浆。
实施例2复合豆浆配方2的香蕉-海带碳量子点保鲜剂制备及其应用
取香蕉15g，海带15g，捣碎，转移至200mL烧杯中，用40mL去离子水清洗研钵，并将清洗后的液体一并转移至烧杯中，随后加入50mL去离子水，混匀；剪切机剪切3min，制得香蕉-海带匀浆；将匀浆转移至100mL聚四氟乙烯为内衬的水热反应釜中，置于烘箱中，105℃，加热5h；反应结束后，将反应釜从烘箱中取出，并于室温下冷却，冷却后，打开反应釜，得褐色产物；将所得褐色溶液转移至离心管中，5000rpm，离心20min，弃去沉淀；上清液用0.22µm滤膜过滤，得香蕉-海带碳量子点保鲜剂。复合豆浆配方2：大豆7.00%、花生4.00%、糯米1.50%、荞麦0.40%、核桃0.02%、白砂糖3.50%、香蕉-海带碳量子点保鲜剂8%、纯净水75.58%。以上原料预处理后，磨浆、添加辅料及保鲜剂，均质，于137℃条件下杀菌7s；将灭菌后的豆浆热灌装于玻璃容器中；于90℃下，杀菌20min，随后冷却至室温，得成品豆浆。
实施例3复合豆浆配方3的香蕉-海带碳量子点保鲜剂制备及其应用
取香蕉15g，海带15g，捣碎，转移至200mL烧杯中，用40mL去离子水清洗研钵，并将清洗后的液体一并转移至烧杯中，随后加入50mL去离子水，混匀；剪切机剪切3min，制得香蕉-海带匀浆；将匀浆转移至100mL聚四氟乙烯为内衬的水热反应釜中，置于烘箱中，105℃，加热5h；反应结束后，将反应釜从烘箱中取出，并于室温下冷却，冷却后，打开反应釜，得褐色产物；将所得褐色溶液转移至离心管中，5000rpm，离心20min，弃去沉淀；上清液用0.22µm滤膜过滤，得香蕉-海带碳量子点保鲜剂。复合豆浆配方3：大豆7.00%、花生3.20%、黑豆0.80%、糯米0.80%、黑芝麻0.50%、荞麦0.20%、核桃0.01%、杏仁0.01%、腰果0.01%、白砂糖3.50%、香蕉-海带碳量子点保鲜剂8%、纯净水75.97%。以上原料预处理后，磨浆、添加辅料及保鲜剂，均质，于137℃条件下杀菌7s；将灭菌后的豆浆热灌装于玻璃容器中；于90℃下，杀菌20min，随后冷却至室温，得成品豆浆。

Claims (10)

  1. 一种香蕉-海带碳量子点保鲜剂的制备方法，其特征在于，包括以下步骤：
        （1）原料捣碎：以重量份计，将15 ~ 25份香蕉和15 ~ 25份海带捣碎；
        （2）加水混合：加入90~190份的去离子水，与捣碎后的香蕉和海带混合均匀；
    （3）剪切：将混合液采用剪切机剪切，制得香蕉-海带匀浆；
    （4）加热：将香蕉-海带匀浆转移至聚四氟乙烯为内衬的水热反应釜中，在105 ~ 180 ℃下加热2 ~ 6 h，进行水热反应；
    （5）冷却：待水热反应结束后，将水热反应釜置于室温下冷却，冷却后打开水热反应釜，得褐色溶液；
    （6）离心：将褐色溶液进行离心，弃去沉淀；
    （7）过滤：将离心后的上清液采用滤膜过滤，得香蕉-海带碳量子点保鲜剂。
  2. 根据权利要求1所述的一种香蕉-海带碳量子点保鲜剂的制备方法，其特征在于，所述剪切机剪切的时间为3-5min。
  3. 根据权利要求1或2所述的一种香蕉-海带碳量子点保鲜剂的制备方法，其特征在于，所述离心的条件为：转速3000 ~ 6000 rpm，离心10 ~ 20 min。
  4. 根据权利要求1或2所述的一种香蕉-海带碳量子点保鲜剂的制备方法，其特征在于，所述滤膜的孔径为0.22 µm ~ 0.8 µm。
  5. 根据权利要求3所述的一种香蕉-海带碳量子点保鲜剂的制备方法，其特征在于，所述滤膜的孔径为0.22 µm ~ 0.8 µm。
  6. 权利要求1-5任一所述制备方法得到的香蕉-海带碳量子点保鲜剂在延长复合豆浆货架期的应用，其特征在于，步骤如下：
    （1）复合豆浆的制备：选用优质大豆、花生、黑豆、糯米、黑芝麻、荞麦、核桃、杏仁、腰果中的两种以上混合作为原料，原料预处理后，磨浆、添加辅料及香蕉-海带碳量子点保鲜剂，均质后杀菌；
    （2）灌装：将灭菌后的豆浆热灌装于玻璃容器中；
    （3）灭菌：对灌装好的豆浆进行杀菌，冷却至室温，得成品复合豆浆。
  7. 根据权利要求6所述的应用，其特征在于，原料、辅料、香蕉-海带碳量子点保鲜剂的添加比例关系为：10~15%原料、3~5%辅料、6~12%香蕉-海带碳量子点保鲜剂。
  8. 根据权利要求6或7所述的应用，其特征在于，所述辅料为：白砂糖、水溶性壳聚糖、大豆卵磷脂。
  9. 根据权利要求6或7所述的应用，其特征在于，步骤（1）中，杀菌的条件为：121~137℃下杀菌7~15s；原料的预处理过程包括：浸泡、筛选、清洗；步骤（3）中，灭菌的条件为：85℃～95℃下灭菌20min～50min。
  10. 根据权利要求8所述的应用，其特征在于，步骤（1）中，杀菌的条件为：121~137℃下杀菌7~15s；原料的预处理过程包括：浸泡、筛选、清洗；步骤（3）中，灭菌的条件为：85℃～95℃下灭菌20min～50min。
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