CN106107414A - 食品保鲜用陶瓷质粉末的制备方法 - Google Patents
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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
- A23L3/358—Inorganic compounds
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
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Abstract
本发明提供了一种食品保鲜用陶瓷质粉末的制备方法,包括:步骤[1]将天然沸石粉碎后,在一定温度下热处理6小时,然后加入水溶液中制成沸石水溶液;步骤[2]将贝壳类分别在350℃、750℃、840℃下进行煅烧,获得贝类粉末;步骤[3]将煅烧而成的贝类粉末加入到所述沸石水溶液中混合后,在90~100℃的环境下一边加水一边加热,最后将其维持在一定温度下直至粉末含水率为5%,最后获得陶瓷质粉末。本发明可实现对生鲜及蔬果都具有保鲜效果的目的,本发明制备的产品能够吸附去除重金属、有机物;同时其对人体有用的矿物成分溶于水中可分解出阳离子,可以达到安全、划算的保鲜抗菌效果,且有效保鲜效果持续时间长。
Description
技术领域
本发明涉及食品保鲜技术领域,特别是一种生鲜蔬果等食品保鲜用陶瓷质粉末的制备方法。
背景技术
以往的生鲜食品追求的是新鲜和安全。为使生鲜食物保鲜,去除食物表面附着杂菌以外,还要抑制食物内部成分的分解和变质。关于水产物的保鲜,搬运过程中的冷藏技术虽发达,但捕获生鲜后,是单个分开处理保鲜还是多数一起处理保鲜,食物的腐坏速度大不相同。其成本和新鲜度成反比。
随着科技的发展,人们生活水平的逐渐提高,人们对不同地区不同季节生产的水果的需求量逐渐加大。但易变质水果保鲜期短,不易储存。而人们对难贮存的水果的保鲜贮存和运输提出了越来越高的要求。针对此,不少发明者提供了很多有效的长效保鲜剂和保鲜片的制法和用法。现有的水果保鲜技术一般是制作保鲜膜,保鲜膜在常温或低温保鲜、长效保鲜、运输保鲜方面确实有一定进展。但也存在一些不足,主要为释放期较短,保鲜作用不均匀,难以保证效果;制法复杂繁锁;制作成本较高,原料来源窄;有些原料组分对人体有危害。蔬果的现有除菌处理措施,有用盐也有用臭氧生成装置的,在安全性和成本上还留有诸多问题。作为保鲜剂的脱氧剂、乙烯吸附剂、皮膜剂等虽已被开发,但根据处理条件保鲜效果不一,保鲜剂自身使用寿命缩短也是一大问题。此外,上述保鲜剂虽可用于蔬果保鲜,但却不能用于生鲜水产物保鲜。
当前,纳米材料发展迅速,纳米材料具有很多不同于常规材料的优异特性,如高比表面积、量子效应、特殊的光、热、磁学等性质。因此,如何充分有效地将纳米材料应用于食品科学,并有效地开发和利用,是纳米材料应用的方向之一。
现有天然沸石的埋藏量巨大,取之不竭。此矿石安全,无有害物质,可作为食品添加剂,天然沸石原石本身能力弱,只可用作土壤改良剂、除臭剂等,经过热加工、处理,调节其中阳离子(如钙、钾、钠、镁)比例后,沸石的阳离子交换容量变大,能力也可大幅提升。作为催化剂,可应用于石油化学领域,将氧从空气中分离,制造氧等。有关沸石的产品多数已被开发,本发明旨在利用沸石,结合纳米材料及陶瓷生产工艺技术,研究开发不使用盐、臭氧,对自然环境无影响,安全无害的陶瓷质材料保鲜剂。
发明内容
为了克服现有技术的不足,本发明提供了一种食品保鲜用陶瓷质粉末的制备方法解决了以往的保鲜技术难以解决生鲜、蔬果同时保鲜的问题。
本发明解决其技术问题所采用的技术方案是:
一种食品保鲜用陶瓷质粉末的制备方法,包括如下步骤:
步骤[1]将天然沸石粉碎至粒径为40~60微米大小后,在350~380℃的温度下热处理5~8小时,然后将处理好的粉末加入水溶液中制成沸石水溶液;
步骤[2]将牡蛎壳或其他贝壳类放入电炉中在350℃下煅烧3小时后,温度升至750℃再煅烧2小时,再在此基础上升至840℃煅烧8小时,最终烧制成40~60微米大小的贝类粉末;
步骤[3]将煅烧而成的贝类粉末以重量比为6~8:3的比例加入到所述沸石水溶液中混合后,在90~100℃的环境下一边加水一边加热,加热时间为48小时,再将其维持在80~90℃的温度下直至粉末含水率为5%,最后粉碎成平均颗粒大小为2~4μm的陶瓷质粉末。
作为一种优选技术方案,所述步骤还包括:
步骤[4]将天然沸石粉碎至粒径为10~30微米大小后称重,然后将其与其一半重的硅树脂粘合剂混合,在280~320℃的温度下煅烧1小时,加入一定量的陶瓷造孔剂和纳米二氧化钛颗粒,混合均匀后对混合物进行挤出,挤出混合物在120~150℃的温度下加热,最终制得平均粒径为15~20微米的多孔沸石基体;
步骤[5]将所述陶瓷质粉末以重量比为10:2~3的比例加入到所述多孔沸石基体中混合均匀,得多孔基保鲜粉。
本发明的积极效果:
本发明以原材料为天然矿物沸石制成的陶来实现可对生鲜及蔬果都具有保鲜效果的目的,本发明的陶瓷质粉末能够吸附去除重金属、有机物;同时其对人体有用的矿物成分溶于水中可分解出阳离子,可以达到安全、划算的保鲜抗菌效果。
众所周知,保鲜抗菌剂所必须的条件:(1)抗氧化力;(2)抗菌杀菌力。本发明中为提高其抗氧化能力,采用了还原沸石矿物的措施,使其氧化还原电位变成负电位,此时处理温度及相关处理措施是关键;为提高抗菌杀菌力,阳离子的交换容量是重点,需要对阳离子种类、配比、煅烧温度等进行综合实验研究。比如,对于热处理温度来说,加热沸石超过1000℃时,晶体构造解体、全部机能丧失,合适温度虽在800℃左右,但若不让沸石阳离子和水反应的话,晶体结构也难以为继。因此,为提高本发明产品的保险抗菌剂的能力,阳离子比例、煅烧温度的设定、还原电位的保证、阳离子的离子化度和分子集团的测定等均需进行实验研究,本发明所述方法达到了最优实验效果。
总之,本发明制备的产品具备极强的物理吸附作用、化学阳离子的置换作用和杀菌作用。此外,针对现有的保鲜剂效果持续性差的问题,本发明多孔基保鲜粉的研制有效解决了此问题,通过多孔沸石基体的孔内部的陶瓷质粉末缓慢向外扩散溶解,在使用期限内可以持续有效地保鲜。
具体实施方式
下面对本发明的优选实施例进行详细说明。
实施例1
本发明优选实施例1提供一种食品保鲜用陶瓷质粉末的制备方法,包括如下步骤:
步骤[1]将天然沸石粉碎至粒径为50微米大小后,在360℃的温度下热处理6小时,然后将处理好的粉末加入水溶液中制成沸石水溶液;
步骤[2]将牡蛎壳或其他贝壳类放入电炉中在350℃下煅烧3小时后,温度升至750℃再煅烧2小时,再在此基础上升至840℃煅烧8小时,最终烧制成50微米大小的贝类粉末;
步骤[3]将煅烧而成的贝类粉末以重量比为7:3的比例加入到所述沸石水溶液中混合后,在90~100℃的环境下一边加水一边加热,加热时间为48小时,再将其维持在80~90℃的温度下直至粉末含水率为5%,最后粉碎成平均颗粒大小为3μm的陶瓷质粉末。
应用举例:水产物海胆若不冷冻一般只能保鲜5-6天,本发明用3微米的陶粉末作为保鲜剂,可将保鲜期延至12天;蔬果中的生菜分别放入自来水和配备的含陶瓷质粉末2%的水中,49天后,自来水中的生菜早已腐烂,而陶粉末水溶液中的生菜仍旧鲜嫩;将豆芽分别放入自来水和配备的含陶粉末1%的水中,7天后普通自来水中的豆芽腐烂发臭,而陶粉末水溶液中的豆芽无事。
如上所述,本发明的陶瓷质粉末具有可以使生鲜蔬果长时间保鲜的优异效果,且其粉末抗氧化、杀菌力超群,能去除有机物,利用其阳离子交换力、吸附力、还原力来防止氧化、保险抗菌。沸石水溶液和贝类粉末以3:7的比例配备可以达到最佳保鲜效果,且3微米为单位的陶瓷质粉末投入水中可以快速扩散溶解,十分便利。
实施例2
本发明优选实施例2提供一种食品保鲜用陶瓷质粉末的制备方法,包括如下步骤:
步骤[1]将天然沸石粉碎至粒径为50微米大小后,在360℃的温度下热处理6小时,然后将处理好的粉末加入水溶液中制成沸石水溶液;
步骤[2]将牡蛎壳或其他贝壳类放入电炉中在350℃下煅烧3小时后,温度升至750℃再煅烧2小时,再在此基础上升至840℃煅烧8小时,最终烧制成50微米大小的贝类粉末;
步骤[3]将煅烧而成的贝类粉末以重量比为7:3的比例加入到所述沸石水溶液中混合后,在90~100℃的环境下一边加水一边加热,加热时间为48小时,再将其维持在80~90℃的温度下直至粉末含水率为5%,最后粉碎成平均颗粒大小为3μm的陶瓷质粉末。
步骤[4]将天然沸石粉碎至粒径为10~30微米大小后称重,然后将其与其一半重的硅树脂粘合剂混合,在280~320℃的温度下煅烧1小时,加入一定量的陶瓷造孔剂和纳米二氧化钛颗粒,混合均匀后对混合物进行挤出,挤出混合物在120~150℃的温度下加热,最终制得平均粒径为15~20微米的多孔沸石基体;
步骤[5]将所述陶瓷质粉末以重量比为10:3的比例加入到所述多孔沸石基体中混合均匀,得多孔基保鲜粉。
本实施例的多孔基保鲜粉具有在实施例1的基础上更加延长生鲜蔬果保鲜时间的优异效果,陶瓷质粉末和多孔沸石基体以10:3的比例配备可以达到最佳延长保鲜的效果。
以上所述的仅为本发明的优选实施例,所应理解的是,以上实施例的说明只是用于帮助理解本发明的方法及其核心思想,并不用于限定本发明的保护范围,凡在本发明的思想和原则之内所做的任何修改、等同替换等等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种食品保鲜用陶瓷质粉末的制备方法,其特征在于包括如下步骤:
步骤[1]将天然沸石粉碎至粒径为40~60微米大小后,在350~380℃的温度下热处理5~8小时,然后将处理好的粉末加入水溶液中制成沸石水溶液;
步骤[2]将牡蛎壳或其他贝壳类放入电炉中在350℃下煅烧3小时后,温度升至750℃再煅烧2小时,再在此基础上升至840℃煅烧8小时,最终烧制成40~60微米大小的贝类粉末;
步骤[3]将煅烧而成的贝类粉末以重量比为6~8:3的比例加入到所述沸石水溶液中混合后,在90~100℃的环境下一边加水一边加热,加热时间为48小时,再将其维持在80~90℃的温度下直至粉末含水率为5%,最后粉碎成平均颗粒大小为2~4μm的陶瓷质粉末。
2.根据权利要求1所述的一种食品保鲜用陶瓷质粉末的制备方法,其特征在于包括如下步骤:
步骤[1]将天然沸石粉碎至粒径为50微米大小后,在360℃的温度下热处理6小时,然后将处理好的粉末加入水溶液中制成沸石水溶液;
步骤[2]将牡蛎壳或其他贝壳类放入电炉中在350℃下煅烧3小时后,温度升至750℃再煅烧2小时,再在此基础上升至840℃煅烧8小时,最终烧制成50微米大小的贝类粉末;
步骤[3]将煅烧而成的贝类粉末以重量比为7:3的比例加入到所述沸石水溶液中混合后,在90~100℃的环境下一边加水一边加热,加热时间为48小时,再将其维持在80~90℃的温度下直至粉末含水率为5%,最后粉碎成平均颗粒大小为3μm的陶瓷质粉末。
3.根据权利要求1所述的一种食品保鲜用陶瓷质粉末的制备方法,其特征在于,还包括:
步骤[4]将天然沸石粉碎至粒径为10~30微米大小后称重,然后将其与其一半重的硅树脂粘合剂混合,在280~320℃的温度下煅烧1小时,加入一定量的陶瓷造孔剂和纳米二氧化钛颗粒,混合均匀后对混合物进行挤出,挤出混合物在120~150℃的温度下加热,最终制得平均粒径为15~20微米的多孔沸石基体;
步骤[5]将所述陶瓷质粉末以重量比为10:2~3的比例加入到所述多孔沸石基体中混合均匀,得多孔基保鲜粉。
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