CN106993659A - 甘蓝保鲜剂及其保鲜方法 - Google Patents
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- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
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- 235000019154 vitamin C Nutrition 0.000 claims description 4
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- 241000366676 Justicia pectoralis Species 0.000 abstract description 16
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- 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
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Abstract
本发明公开了一种甘蓝保鲜剂，包括以下重量份的原料：水100份、乳酸菌素0.1～0.75份和褪黑素0.1～0.3份。本发明还提供了一种甘蓝保鲜方法，包括：将甘蓝切片后用甘蓝保鲜剂浸渍，然后晾干，在2～6℃下冷藏。本发明的保鲜方法操作简单，使用方便，处理成本低，处理过的鲜切甘蓝在冷藏8天以后仍具有良好的感官指数，并且微生物菌落总数少。
Description
技术领域
本发明涉及鲜切甘蓝的贮藏和品质调控技术领域。更具体地说，本发明涉及甘蓝保鲜剂及其保鲜方法。
背景技术
甘蓝广泛应用于鲜食，是各类西式快餐的主要配菜之一。随着人们消费水平的提高和生活节奏的加快，鲜切甘蓝的消费需求量也越来越大。鲜切甘蓝是指新鲜生菜原料经分级、整理、清洗、去皮、切分和包装等处理而制成的可直接烹调或直接食用的新鲜甘蓝制品，具有品质新鲜，使用方便和营养卫生的特点。但是鲜切甘蓝经过切割后储藏时，容易发生褐变以及促进微生物的大量繁殖，导致品质下降或完全失去商品价值。因此，更有效地提高食用安全性，延长鲜切甘蓝的货架期，成为鲜切甘蓝产业发展的核心问题。
发明内容
本发明的一个目的是提供一种甘蓝保鲜剂，其保鲜效果好，并且成份数量少，易配制。
本发明的一个目的是提供一种甘蓝保鲜方法，其操作简单，使用方便，处理成本低，处理过的鲜切甘蓝储存8天后，仍能保持良好的感官效果，且微生物总数少。
为了实现根据本发明的这些目的和其它优点，提供了一种甘蓝保鲜剂，包括以下重量份的原料：
水100份、乳酸菌素0.1～0.75份和褪黑素0.1～0.3份。
优选的是，所述的甘蓝保鲜剂，乳酸菌素和褪黑素的重量份数分别为0.2～0.5份和0.2份。
优选的是，所述的甘蓝保鲜剂，还包括：
氯化钙0.1～0.75份和维生素C 0.1～0.75份。
优选的是，所述的甘蓝保鲜剂，氯化钙和维生素C的重量份数分别为0.2～0.5份和0.2～0.5份。
本发明还提供了一种甘蓝保鲜方法，包括：
将甘蓝切片后用甘蓝保鲜剂浸渍，然后晾干，在2～6℃下冷藏。
优选的是，所述的甘蓝保鲜方法，浸渍的时间为2.5～7.5分钟。
优选的是，所述的甘蓝保鲜方法，浸渍的时间为5分钟。
优选的是，所述的甘蓝保鲜方法，冷藏的温度为4℃。
优选的是，所述的甘蓝保鲜方法，将甘蓝置于保鲜袋中，然后冷藏。
本发明至少包括以下有益效果：
本发明保鲜剂减少鲜切甘蓝中的微生物，延长其货架期，本发明使用的乳酸菌素、褪黑素和VC属于天然提取物，安全可靠，没有不良残留，该保鲜剂制作简单、操作方便易行，具有很好的实用性，绿色环保。
本发明的其它优点、目标和特征将部分通过下面的说明体现，部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面结合实施例对本发明做进一步的详细说明，以令本领域技术人员参照说明书文字能够据以实施。
本发明提供的实施例和对比例如表1所示，各原料的浓度均为在水中的重量体积浓度。
表1
试验
选择新鲜的甘蓝，用清水将甘蓝清洗干净后，将其切丝或块后，浸入对比例1、对比例2、对比例3、对比例4、对比例5、实施例1、实施例2及实施例3的保鲜剂中浸渍5min。随后，将鲜切甘蓝沥干后置于保鲜袋中，放置5±1℃条件下储藏保存。对照组不用保鲜剂浸渍，直接冷藏。在甘蓝储藏期间，进行定期抽检。所抽检项目包括：感官评价、微生物菌落总数，结果如表2所示。
表2
根据色泽(0-10分，权重50％)、气味(0-10分，权重20％)、质地(0-10分，权重30％)三个方面不同权重评分计算出感官值，感官品质指数最优为10。菌落总数单位为lgCFU/g。
由表2可以看出，在单因素试验下，与对照相比，不同的保鲜剂对鲜切甘蓝都有一定的保鲜效果，但是保鲜效果各有不同。只有乳酸菌素或褪黑素时，对鲜切甘蓝的外观保鲜效果不如只有维生素C，但是抑菌能力却更强。只有氯化钙时，其对鲜切甘蓝的保鲜效果并不明显。在同时具有氯化钙和维生素C时，整体保鲜效果增强，但是仍远不如具有四种成份的保鲜剂。可见，这4种组分形成的复合保鲜剂对鲜切甘蓝的保鲜效果更为明显。
通过本发明的实施例与对照的对比可知，随着贮藏时间的延长微生物总数均成上升趋势，但使用保鲜剂处理后的鲜切甘蓝中的微生物数要远远小于对照组。对照组储藏5天开始对照组的微生物总数超过6.0lg CFU，不符合食用标准，而实施例的保鲜剂处理的鲜切甘蓝在8天内微生物菌落总数均远远小于6.0lg CFU，且感官评价指数高。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，它完全可以被适用于各种适合本发明的领域，对于熟悉本领域的人员而言，可容易地实现另外的修改，因此在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实例。
Claims (9)
1.一种甘蓝保鲜剂，其特征在于，包括以下重量份的原料：
水100份、乳酸菌素0.1～0.75份和褪黑素0.1～0.3份。
2.如权利要求1所述的甘蓝保鲜剂，其特征在于，乳酸菌素和褪黑素的重量份数分别为0.2～0.5份和0.2份。
3.如权利要求1所述的甘蓝保鲜剂，其特征在于，还包括：
氯化钙0.1～0.75份和维生素C 0.1～0.75份。
4.如权利要求2所述的甘蓝保鲜剂，其特征在于，氯化钙和维生素C的重量份数分别为0.2～0.5份和0.2～0.5份。
5.一种甘蓝保鲜方法，其特征在于，包括：
将甘蓝切片后用如权利要求1、2、3或4所述的甘蓝保鲜剂浸渍，然后晾干，在2～6℃下冷藏。
6.如权利要求5所述的甘蓝保鲜方法，其特征在于，浸渍的时间为2.5～7.5分钟。
7.如权利要求6所述的甘蓝保鲜方法，其特征在于，浸渍的时间为5分钟。
8.如权利要求5所述的甘蓝保鲜方法，其特征在于，冷藏的温度为4℃。
9.如权利要求5所述的甘蓝保鲜方法，其特征在于，将甘蓝置于保鲜袋中，然后冷藏。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751905A (zh) * | 2017-09-01 | 2018-03-06 | 中国农业科学院农产品加工研究所 | 低糖草莓果酱的制备方法 |
| CN110959666A (zh) * | 2019-12-19 | 2020-04-07 | 武汉轻工大学 | 褪黑素处理延缓鲜切莲藕片褐变的方法、褐变延缓剂及其制备方法和应用 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101455312A (zh) * | 2007-12-12 | 2009-06-17 | 章传华 | 益生菌发酵生产的红甜菜系列产品及其保鲜技术 |
| CN102178327A (zh) * | 2011-04-13 | 2011-09-14 | 孙涛 | 一种基于低聚壳聚糖美拉德反应产物的生物防腐保鲜剂 |
| CN103875801A (zh) * | 2014-03-21 | 2014-06-25 | 西北大学 | 褪黑素用于果蔬保鲜的应用及保鲜方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455312A (zh) * | 2007-12-12 | 2009-06-17 | 章传华 | 益生菌发酵生产的红甜菜系列产品及其保鲜技术 |
| CN102178327A (zh) * | 2011-04-13 | 2011-09-14 | 孙涛 | 一种基于低聚壳聚糖美拉德反应产物的生物防腐保鲜剂 |
| CN103875801A (zh) * | 2014-03-21 | 2014-06-25 | 西北大学 | 褪黑素用于果蔬保鲜的应用及保鲜方法 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751905A (zh) * | 2017-09-01 | 2018-03-06 | 中国农业科学院农产品加工研究所 | 低糖草莓果酱的制备方法 |
| CN110959666A (zh) * | 2019-12-19 | 2020-04-07 | 武汉轻工大学 | 褪黑素处理延缓鲜切莲藕片褐变的方法、褐变延缓剂及其制备方法和应用 |
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