CN104172431A - 一种用于食品饮料的天然复合防腐剂 - Google Patents
一种用于食品饮料的天然复合防腐剂 Download PDFInfo
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Abstract
本发明涉及一种用于食品饮料的天然复合防腐剂，由下列组分按质量百分比组合：荷叶提取物40～60％、竹叶提取物25～35％、甘草提取物3～-5％、果胶5～10％、生姜提取物1～5％、蜂胶1～2％、茶多酚1～2％、丁香提取物1～2％，各组分的质量百分比之和为100％，优选质量百分比为50％∶30％∶5％∶8％∶4％∶1％∶1％∶1％。本发明各组分协同作用，具有较强的抑菌效果，防腐作用强于同浓度的苯甲酸钠。该防腐剂成分天然，安全无毒；原料来源广泛易得；且不影响食品饮料原有的风味及颜色，适用于各类食品。
Description
技术领域
本发明涉及食品添加剂技术领域，是一种用于食品饮料的天然复合防腐剂。
背景技术
食品饮料与日常生活息息相关。目前，国内外常用的食品饮料保鲜方法是添加苯甲酸钠等化学合成食品防腐剂。但众所周知，这些化学合成防腐剂的使用对人体存在一定的毒副作用。因此，开发天然高效、安全无毒的食品防腐剂成为食品科学的重要课题。而自然植物中存在许多抑菌、抗氧化活性物质，为天然食品防腐剂开发和应用提供丰富的资源。
荷叶是一种“药食两用”植物，含有生物碱、黄酮、挥发油等多种生物活性成分。研究表明其对大肠杆菌、蜡状芽孢杆菌、福氏痢疾杆菌、沙门氏伤寒杆菌、啤酒酵母菌等有明显抑菌作用(荷叶中抑菌成分的提取及其抑菌活性的研究，食品科学，1999，8，64-66.)，同时具有良好的抗氧化活性。
竹叶提取物因具有良好的抗氧化活性而受到人们的关注。袁国强等对竹叶有效抑菌成分进行提取，并发现其对大肠杆菌、金黄色葡萄球菌、恶臭假单胞菌等食源性细菌的生长有较强的抑制作用(竹叶提取物对食源性细菌抑制效应的研究，食品安全质量检测学报，2013，4(1)，257-261.)。
甘草被称为中药中的“国老”，既是药品又是食品，其防腐抑菌、抗氧化作用历来被人称道。刘志祥等研究发现甘草提取物在杨梅等水果的防腐保鲜方面效果显著(甘草提取液对杨梅的保鲜效果，江苏农业科学，2009，5，247-248.)。
生姜、丁香是常见的香辛料，具有广泛的抑菌作用，且抗氧化作用优于食品工业中常用的抗氧化剂。但因其提取物味道强劲，通常作为一种辅助成份与其它天然提取物协同作用达到食品防腐保鲜的效果(中国专利：201210500648.6)。
从茶叶中提取的茶多酚抗氧化能力是人工合成抗氧化剂BHT、BHA的4～6倍，是维生素C的5～10倍，用很少量就可以使食品在较长时间保持原有色泽和营养成分。蜂胶被誉为“紫色的黄金”，具有抗细菌、抗真菌、抗病毒、抗氧化、抑制细胞生长等作用，是一种理想的保鲜剂。
果胶常作为凝胶剂和稳定剂而广泛应用于食品行业中。目前，有研究表明果胶也具有一定的抑菌和抗氧化作用(苹果果胶的抑癌作用及活化氧抑制作用，日本医学介绍，2004，25，66-68.)。董银萍(山楂果胶的抗氧化活性，食品科学，2014，35，29-32.)研究了山楂果胶的体内外抗氧化活性，表明其具有显著的抗氧化活性，在食品保鲜领域具有良好的应用前景。
在以上文献资料的基础上，本发明提供了一种天然防腐剂的制备方法，将上述提取物进行组合复配，制成一种可用于食品饮料的高效天然防腐剂。该防腐剂原料来源丰富，成本低廉，防腐保鲜良好，且不影响食品饮料原本的风味和颜色，可广泛应用于各类食品饮料中。
发明内容
本发明的目的是制备一种天然复合防腐剂，并将其应用于食品饮料的防腐，开发出一种实用、高效的天然防腐剂。
本发明的技术方案包括两部分：首先配制一种天然复合防腐剂；其次对防腐剂的防腐效果进行研究，将其作用于常见食品源细菌和真菌查看抑菌效果，再选取苹果汁、番茄汁进行防腐应用效果研究。
具体内容如下：
(1)一种天然复合防腐剂制备
一种可用于食品饮料防腐的天然复合防腐剂由下列组分按质量百分比组合而成：荷叶提取物40～60％、竹叶提取物25～35％、甘草提取物3～5％、果胶5～10％、生姜提取物1～5％、蜂胶1～2％、茶多酚1～2％、丁香提取物1～2％。
优选质量比为荷叶提取物50％、竹叶提取物30％、甘草提取物5％、果胶8％、生姜提取物4％、蜂胶1％、茶多酚1％、丁香提取物1％制得的天然复合防腐剂。
以上所述的天然复合防腐剂在食品饮料中的添加量为食品饮料质量的0.05％～1％。
(2)天然复合防腐剂应用研究
以优选质量百分比制得天然复合防腐剂，将其(已过滤除菌)用水溶解制成10mg/mL的溶液。采用二倍稀释法测定最低杀菌浓度，评价防腐效果。选择大肠杆菌、枯草芽孢杆菌、金黄色葡萄球菌、鼠伤寒沙门氏菌、啤酒酵母菌、黑曲霉和桔青霉来评价防腐效果。
取新鲜苹果，洗净、去皮、榨汁制得苹果汁，分装于灭菌三角瓶中，每瓶100mL。向其中一个三角瓶中加入适量天然复合防腐剂，另一个中加入等量的苯甲酸钠，最后一个不添加任何东西做空白对照。待固体溶解后，将液体分装于试管中，放置于37℃的条件下培养，培养6个月，观察感官品质、测定菌落总数。所有操作均在无菌条件下进行。
用相同方法以番茄为原料制得番茄汁，做另一组应用实验。
相比于现有技术，本发明的优势在于：(1)以荷叶等为原料制备天然复合防腐剂，食用安全性高。(2)天然复合防腐剂对食品中常见的细菌和真菌有较强的抑菌效果，且应用于食品饮料不影响原本的风味和颜色，应用范围广泛。(3)原料来源广泛、易得，在我国各省均有分布，取材方便。(4)另一方面，拓展了荷叶等植物的应用范围，增加了应用价值。
具体实施方式：
实施例1：天然复合防腐剂制备实例
一种可用于食品饮料的天然复合防腐剂由下列组分按质量百分比组合而成：荷叶提取物50％、竹叶提取物30％、甘草提取物5％、果胶8％、生姜提取物4％、蜂胶1％、茶多酚1％、丁香提取物1％。
所述的天然复合防腐剂在食品饮料中的添加量为食品饮料质量的0.05％～1％。
实施例2：天然复合防腐剂抑菌实例
将实施例1中制得的防腐剂(已过滤除菌)用水溶解制成10mg/mL的溶液，采用二倍稀释法测定最低杀菌浓度。在二倍稀释所得不同浓度防腐剂的试管中接种细菌液及孢子悬液，细菌置于37℃恒温箱中培养16～20小时，酵母菌和霉菌于28℃培养3天。取无明显浑浊的细菌培养试管涂布平板，于37℃培养18-24小时，无菌落生长的平板对应的最低防腐剂浓度即为最低杀菌浓度(MBC)；观察接种孢子悬液的试管，无霉菌生长的试管对应的防腐剂浓度即为最低杀菌浓度(MBC)。
天然复合防腐剂对食品常见污染菌的最低杀菌浓度如表1所示，表明复合防腐剂对常见食品污染细菌具有良好的抑菌效果。
表1 天然复合防腐剂对食品常见污染菌的最低杀菌浓度(mg/mL)
实施例3：天然复合防腐剂应用于苹果汁的防腐实例
取新鲜苹果，洗净、去皮、榨汁，分装于三个灭菌的三角瓶中，每瓶100mL。向其中一个三角瓶中加入0.05g天然复合防腐剂，混均后，分装于5支20mL的无菌试管中；另一个三角瓶中加入等量的苯甲酸钠，混均后，也分装于5支20mL的无菌试管中；最后一个不添加任何物质，也分装于5支20mL的无菌试管中。放置于37℃的条件下培养，每周观察苹果汁的感官品质和测定菌落总数变化。连续观测六个月，发现不添加任何物质的苹果汁原液在实验开始后5天均长满菌，呈腐败状态；而添加苯甲酸钠和天然复合防腐剂的苹果汁感官品质没有任何变化，且添加天然复合防腐剂的苹果汁菌落总数略低于添加苯甲酸钠的苹果汁菌落总数。以上说明天然复合防腐剂具有较强的抑菌效果，可以有效抑制苹果汁中微生物的生长，使食品饮料的保鲜期延长六个月。
实施例4：天然复合防腐剂应用于番茄汁的防腐实例
取新鲜番茄，洗净、去皮、榨汁，分装于三个灭菌的三角瓶中，每瓶100mL。向其中一个三角瓶中加入0.05g天然复合防腐剂，混均后，分装于5支20mL的无菌试管中；另一个三角瓶中加入等量的苯甲酸钠，混均后，也分装于5支20mL的无菌试管中；最后一个不添加任何物质，也分装于5支20mL的无菌试管中。放置于37℃的条件下培养，每周观察番茄汁的感官品质和测定菌落总数变化。连续观测六个月，发现不添加任何物质的番茄汁原液在实验开始后5天均长满菌，呈腐败状态；而添加苯甲酸钠和天然复合防腐剂的番茄汁感官品质没有任何变化，且添加天然复合防腐剂的番茄汁菌落总数略低于添加苯甲酸钠的番茄汁菌落总数。以上说明天然复合防腐剂具有较强的抑菌效果，可以有效抑制番茄汁中微生物的生长，使食品饮料的保鲜期延长六个月。
Claims (4)
1.一种可用于食品饮料防腐的天然复合防腐剂，其特征在于：其是由荷叶提取物、竹叶提取物、甘草提取物、果胶、生姜提取物、蜂胶、茶多酚、丁香提取物八种物质组合而成，各组分的质量百分比为：荷叶提取物40～60％、竹叶提取物25～35％、甘草提取物3～5％、果胶5～10％、生姜提取物1～5％、蜂胶1～2％、茶多酚1～2％、丁香提取物1～2％，各组分的质量百分比之和为100％。
2.根据权利要求1所述的一种用于食品饮料的天然复合防腐剂的最佳配比，其特征在于：各组分的质量百分比为荷叶提取物50％、竹叶提取物30％、甘草提取物5％、果胶8％、生姜提取物4％、蜂胶1％、茶多酚1％、丁香提取物1％。
3.根据权利要求1所述的一种用于食品饮料的天然复合防腐剂，其特征在于：其在食品饮料中的添加量为食品饮料质量的0.05％～1％。
4.根据权利要求1所述的制备方法制得的天然复合防腐剂的应用：其特征在于应用于苹果汁、番茄汁等食品饮料类产品的防腐。
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| CN104757693A (zh) * | 2015-03-19 | 2015-07-08 | 王俐帧 | 一种月饼保鲜剂 |
| CN104938544A (zh) * | 2015-06-24 | 2015-09-30 | 陈琳仁 | 一种天然防腐剂制备方法及其应用 |
| CN104997019A (zh) * | 2015-06-15 | 2015-10-28 | 深圳神农春天植物活性物质开发有限公司 | 一种天然中药植物添加剂制备方法及其应用 |
| CN105285654A (zh) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | 一种食品保鲜剂 |
| CN107334030A (zh) * | 2017-08-25 | 2017-11-10 | 太仓优活生物技术有限公司 | 一种发酵食品专用保鲜剂 |
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| CN104757693A (zh) * | 2015-03-19 | 2015-07-08 | 王俐帧 | 一种月饼保鲜剂 |
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| CN105285654A (zh) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | 一种食品保鲜剂 |
| CN107334030A (zh) * | 2017-08-25 | 2017-11-10 | 太仓优活生物技术有限公司 | 一种发酵食品专用保鲜剂 |
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