CN103478669B - 一种泡椒凤爪浸泡液 - Google Patents
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Abstract
本发明提供一种利用荷叶和艾草制备的一种泡椒凤爪浸泡液,解决了荷叶与艾草综合利用以及泡椒凤爪保鲜技术难题。内容主要包括以质量合格的艾草、荷叶为原料,对其进行粉碎、有效成分提取与浓缩,得到泡椒凤爪浸泡液。其关键技术在于利用荷叶、艾草天然抑菌有效成分协同山梨酸钾和苯甲酸钠提高防腐效果,提高泡椒凤爪食用安全性。本浸泡液抑菌效果好;同时,与市场同类产品相比,利用本浸泡液制备的泡椒凤爪口感相近,组织状态更优。
Description
技术领域
本发明属于畜产品加工技术领域,具体涉及利用荷叶艾草制备泡椒凤爪浸泡液的技术。
背景技术
鸡爪含有丰富的胶原蛋白等营养物质,极易腐败。传统的延长其保质期的方法有辐照杀菌热力杀菌和添加防腐剂等。由于辐照源缺乏和辐照剂量控制等问题,辐照杀菌常存在缺陷。若采用热处理杀菌技术,温度过高或杀菌时间过长又会改变泡椒凤爪的外形、味道、风味及泡椒凤爪特有的特色,温度与保温时间不够又不能达到保鲜效果。山梨酸盐和苯甲酸钠是最常用的防腐剂,但都具有潜在的危害性。荷叶是一种药食两用植物,资源丰富。荷叶中的荷叶碱、N-去甲荷叶碱、O-去甲荷叶碱、牛心果碱、绕袂碱、亚美帕碱、N-甲基衡州乌药碱、原荷叶碱、鹅掌楸碱、去氧绕袂碱等碱性成分具有较强的抑菌作用。此外,槲皮素、异槲皮素等黄酮类化合物、荷叶精油、皂类、甾体等成分也具有一定的抑菌活性。艾草是一种中药材料,资源丰富、价廉、毒性低,其挥发油主要成分为α-松油醇、β—桉叶精、α-侧柏酮、β-丁香烯、莰烯、樟脑、藏茴香酮、反式苇醇,为艾草抗菌作用的主要成分。荷叶和艾草资源尚未得到充分利用。
发明内容
为了利用荷叶、艾草天然抑菌有效成分协同山梨酸盐和苯甲酸钠提高防腐效果,保障泡椒凤爪食用安全性,本发明提供一种利用荷叶和艾草制备的一种泡椒凤爪浸泡液。
一种泡椒凤爪浸泡液包括以下重量的物质:
荷叶萃取液、艾草萃取液各750g、双乙酸钠3.5~4.0g、山梨酸钾0.12~0.18g、野山椒100g、姜粉22.5g、花椒6g、八角9g、桂皮2.4g、白酒1.5g、味精6g和盐60g;
所述荷叶萃取液和艾草萃取液的制备操作步骤如下:
(1)荷叶、艾草的预处理:取荷叶和艾草,分别粉碎、过100目筛,得荷叶粉和艾草粉;
(2)荷叶有效成分的萃取与浓缩:向10g荷叶粉中加入浓度65-75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :25;过滤,滤渣按上述条件再萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至7.5-10g,温度121℃灭菌25min,得到荷叶萃取液;所述荷叶萃取液呈褐色、粘稠状,具有很浓的荷叶清香味;
(3)艾草有效成分的萃取与浓缩:向10g艾草粉中加入浓度65-75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :30;过滤,滤渣按上述条件再萃取一次,合并两次的萃取液;将萃取液萃取液在减压蒸馏浓缩至5-10g,温度121℃灭菌25min,得到艾草萃取液;所述艾草萃取液呈棕黄色、粘稠状,具有很浓的艾叶香味。
本发明泡椒凤爪浸泡液用于泡椒凤爪的生产,产品微生物指标符合如下指标:
1. 利用本浸泡液制备的泡椒凤爪,细菌总数45(cfu/g×1000),大肠杆菌未检出;
2. 与市场同类产品相比,利用本浸泡液制备的泡椒凤爪口感相近,但组织状态优于市场同类产品。
具体实施方式
下面结合实施例,对本发明作进一步地说明。
实施例1:
取荷叶萃取液750g、艾草萃取液750g、双乙酸钠3.5g、山梨酸钾0.12g、野山椒100g、姜粉22.5g、花椒6g、八角9g、桂皮2.4g、白酒1.5g、味精6g和盐60g;将上述物质混合均匀,得到泡椒凤爪浸泡液。
所述荷叶萃取液和艾草萃取液的制备操作步骤如下:
(1)荷叶、艾草的预处理:取荷叶和艾草,分别粉碎、过100目筛,得荷叶粉和艾草粉;
(2)荷叶有效成分的萃取与浓缩:向10g荷叶粉中加入浓度65%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :25;过滤,滤渣按上述条件萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至7.5g,温度121℃灭菌25min,得到荷叶萃取液;所述荷叶萃取液呈褐色、粘稠状,具有很浓的荷叶清香味;
(3)艾草有效成分的萃取与浓缩:向10g艾草粉中加入浓度65%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :30;过滤,滤渣按上述条件再萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至5g,温度121℃灭菌25min,得到艾草萃取液;所述艾草萃取液呈棕黄色、粘稠状,具有很浓的艾叶香味。
实施例2:
取荷叶萃取液750g、艾草萃取液750g、双乙酸钠3.75g、山梨酸钾0.15g、野山椒100g、姜粉22.5g、花椒6g、八角9g、桂皮2.4g、白酒1.5g、味精6g和盐60g;将上述物质混合均匀,得到泡椒凤爪浸泡液。
所述荷叶萃取液和艾草萃取液的制备操作步骤如下:
(1)荷叶、艾草的预处理:取荷叶和艾草,分别粉碎、过100目筛,得荷叶粉和艾草粉;
(2)荷叶有效成分的萃取与浓缩:向10g荷叶粉中加入浓度75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :25;过滤,滤渣按上述条件萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至10g,温度121℃灭菌25min,得到荷叶萃取液;所述荷叶萃取液呈褐色、粘稠状,具有很浓的荷叶清香味;
(3)艾草有效成分的萃取与浓缩:向10g艾草粉中加入浓度75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :30;过滤,滤渣按上述条件再萃取一次,合并两次的萃取液;将萃取液萃取液在减压蒸馏浓缩至5g,温度121℃灭菌25min,得到艾草萃取液;所述艾草萃取液呈棕黄色、粘稠状,具有很浓的艾叶香味。
实施例3:
取荷叶萃取液750g、艾草萃取液750g、双乙酸钠3.75g、山梨酸钾0.15g、野山椒100g、姜粉22.5g、花椒6g、八角9g、桂皮2.4g、白酒1.5g、味精6g和盐60g;将上述物质混合均匀,得到泡椒凤爪浸泡液。
所述荷叶萃取液和艾草萃取液的制备操作步骤如下:
(1)荷叶、艾草的预处理:取荷叶和艾草,分别粉碎、过100目筛,得荷叶粉和艾草粉;
(2)荷叶有效成分的萃取与浓缩:向10g荷叶粉中加入浓度65%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :25;过滤,滤渣按上述条件萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至7.5g,温度121℃灭菌25min,得到荷叶萃取液;所述荷叶萃取液呈褐色、粘稠状,具有很浓的荷叶清香味;
(3)艾草有效成分的萃取与浓缩:向10g艾草粉中加入浓度65%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :30;过滤,滤渣按上述条件萃取一次,合并两次的萃取液;将萃取液萃取液在减压蒸馏浓缩至7.5g,温度121℃灭菌25min,得到艾草萃取液;所述艾草萃取液呈棕黄色、粘稠状,具有很浓的艾叶香味。
实施例4:
取荷叶萃取液750g、艾草萃取液750g、双乙酸钠4.0g、山梨酸钾0.18g、野山椒100g、姜粉22.5g、花椒6g、八角9g、桂皮2.4g、白酒1.5g、味精6g和盐60g;将上述物质混合均匀,得到泡椒凤爪浸泡液。
所述荷叶萃取液和艾草萃取液的制备操作步骤如下:
(1)荷叶、艾草的预处理:取荷叶和艾草,分别粉碎、过100目筛,得荷叶粉和艾草粉;
(2)荷叶有效成分的萃取与浓缩:向10g荷叶粉中加入浓度75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :25;过滤,滤渣按上述条件萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至10g,温度121℃灭菌25min,得到荷叶萃取液;所述荷叶萃取液呈褐色、粘稠状,具有很浓的荷叶清香味;
(3)艾草有效成分的萃取与浓缩:向10g艾草粉中加入浓度75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :30;过滤,滤渣按上述条件萃取一次,合并两次的萃取液;将萃取液萃取液在减压蒸馏浓缩至10g,温度121℃灭菌25min,得到艾草萃取液;所述艾草萃取液呈棕黄色、粘稠状,具有很浓的艾叶香味。
Claims (1)
1.一种泡椒凤爪浸泡液,其特征在于包括以下重量的物质:
荷叶萃取液、艾草萃取液各750g、双乙酸钠3.5~4.0g、山梨酸钾0.12~0.18g、野山椒100g、姜粉22.5g、花椒6g、八角9g、桂皮2.4g、白酒1.5g、味精6g和盐60g;
所述荷叶萃取液和艾草萃取液的制备操作步骤如下:
(1)荷叶、艾草的预处理:取荷叶和艾草,分别粉碎、过100目筛,得荷叶粉和艾草粉;
(2)荷叶有效成分的萃取与浓缩:向10g荷叶粉中加入浓度65-75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :25;过滤,滤渣按上述条件再萃取一次,合并两次的萃取液;将萃取液减压蒸馏浓缩至7.5-10g,温度121℃灭菌25min,得到荷叶萃取液;所述荷叶萃取液呈褐色、粘稠状,具有很浓的荷叶清香味;
(3)艾草有效成分的萃取与浓缩:向10g艾草粉中加入浓度65-75%的乙醇,温度50℃加热回流2.5h,料液比W/V为1 :30;过滤,滤渣按上述条件再萃取一次,合并两次的萃取液;将萃取液萃取液在减压蒸馏浓缩至5-10g,温度121℃灭菌25min,得到艾草萃取液;所述艾草萃取液呈棕黄色、粘稠状,具有很浓的艾叶香味。
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