CN110506782A - 一种水产品生物保鲜剂及其保鲜方法 - Google Patents
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Classifications
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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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
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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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种水产品生物保鲜剂及其保鲜方法,属于食品保鲜领域。通过生物保鲜剂配方优化和包装方法两个方面进行改进。本发明的水产品生物保鲜剂由防腐剂、抗氧化剂、促溶剂和保水稳定剂等组成,组份间相辅相成既可以改善、提高防腐剂中壳聚糖溶解度差的问题以及在水产品表面形成保护层起到保水作用,还可以在持久抑制细菌和真菌繁殖的同时兼具抗氧化效应。另外,通过在水产品包装环节以抑菌功能冰替代普通冰屑,抑菌功能冰不仅可以对制冰用水进行消毒,而且在后期贮藏或贮运的缓慢融化过程中持续释放抑菌和抗氧化物质,为水产品防腐保鲜效果提供双重保障。本发明的生物保鲜方法操作简便,实际保鲜效果显著,方便实用。
Description
技术领域
本发明公开了一种水产品生物保鲜剂及其保鲜方法,属于食品保鲜领域。
背景技术
水产品捕捞宰杀相对集中,大量水产品都需要经过贮存贮运才能进入市场。但因其营养丰盛、水分含量高而易腐败和氧化变质影响肉品风味品质,严重制约水产品市场发展,因此开展水产品防腐保鲜研究显得尤为重要。另外,随着社会经济的发展,人们生活条件提高的同时越发关注和重视食品安全,要求既能起到防腐保鲜效果,而且还要健康安全。截止目前,一些绿色安全的防腐保鲜原料被挖掘,如壳聚糖、乳酸链球菌素、茶多酚、溶菌酶、乳酸钠等等。壳聚糖具有广谱抑菌效应,但其溶解度较差,影响了其应用范围。传统采用生物保鲜剂保鲜大都是通过浸泡、涂抹或者两者结合,但水产品大都需要经过较长时间贮藏以及较长距离远程运输,生物保鲜剂法实际保鲜效果受到制约,因此除优化生物保鲜剂配方外,还应改进包括包装方法在内的技术工艺。
发明内容
针对水产品极易腐败和氧化变质,以及不耐贮藏贮运等等问题,本发明的第一个目的是提供一种水产品生物保鲜剂;第二个目的是提供一种水产品生物保鲜剂的保鲜方法。
本发明解决其技术问题采用的技术方案是:
一种水产品生物保鲜剂,所述生物保鲜剂按100重量份计,防腐剂1~4份、抗氧化剂1~3份、促溶剂2~5份、保水稳定剂0.3~0.5,其余为水。
作为本申请的优选技术方案,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素复配组成;所述抗氧化剂由茶多酚、茶多酚棕榈酸酯、维生素C、竹叶黄酮复配组成;所述促溶剂由聚乙二醇、柠檬酸和山梨酸复配组成;所述保水稳定剂由山梨糖醇、丙三醇和果胶复配组成。
作为本申请的优选技术方案,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素按照质量比3.8:0.5:0.5:0.2的比例复配,所述抗氧化剂由茶多酚、维生素C、竹叶黄酮按照质量比2:2:1的比例复配;所述促溶剂由聚乙二醇、柠檬酸、山梨酸按照质量比1:1.5:0.5的比例复配;所述保水稳定剂由山梨糖醇、丙三醇、果胶按照质量比1:0.2:0.8的比例复配。
作为本申请的优选技术方案,按100重量份计,所述抑菌功能冰包括:稳定性二氧化氯0.003~0.005份、丙三醇0.3~0.5份、山梨酸0.3~0.5份、表没食子儿茶素没食子酸酯0.3~0.5份,其余为水,配制结束后在低于-30 ℃冷库或冰箱中制备。
一种水产品生物保鲜方法,主要包括以下步骤:
(1)原料处理:水产品验收合格后进行宰杀、去头、去皮、去内脏后分割切块,冲洗干净后沥干;
(2)保鲜处理:将沥干的水产品采用权利要求1所述的水产品生物保鲜剂进行涂抹,涂抹必须均匀厚实,且各空气接触面均要进行充分涂抹,或者采用15~30 s快速浸泡;
(3)包装处理:经权利要求1所述的水产品生物保鲜剂处理的水产品经3~5 min沥干后,首先装入无菌袋中密封或经紫外灭菌且密封性较强的保鲜自封袋中密封,置于0~4 ℃低温冷藏;接着装入泡沫箱中,并向泡沫箱中覆盖经碎冰机破碎的抑菌功能冰,密封后冷库中贮藏,并定期更换冰屑,或直接进入贮运环节分销。
有益效果
本发明的一种水产品生物保鲜剂及其保鲜方法,与现有技术相比,具有以下特点:
(1)生物保鲜剂以柠檬酸和山梨酸提供弱酸环境,壳聚糖和聚乙二醇在弱酸环境下呈现均相状态,而且聚乙二醇高亲水性,能够进一步改善壳聚糖溶解度差的问题,提升抑菌效果;
(2)泡沫箱加冰包装为传统包装方式,在包装环节中以抑菌功能冰替代普通冰,可以对制冰用水进行消毒,另外,其中复配的山梨酸和茶多酚具有抗氧化性,但山梨酸在水中的溶解度较低,添加丙三醇可以促进山梨酸溶解,实现多重物质抗氧化,而且在贮存贮运过程中缓慢融化可持续性释放抑菌物质和抗氧化物质,实现更好保鲜作用;
(3)生物保鲜剂和抑菌功能冰均采用无毒害的多种生物防腐剂和抗氧化剂复配而成,不仅防腐、抗氧化作用强,而且对消费者而言食用安全、放心、可靠。
具体实施方式
以下结合实施例对本发明做进一步详细说明。所用试剂或者仪器设备未注明生产厂商的,均视为可以通过市场购买的常规产品。
一种水产品生物保鲜方法,其关键点在于:
(1)生物保鲜剂配方优化与处理:所述生物保鲜剂,按100重量份计,所述生物保鲜剂包括:防腐剂1~4份、抗氧化剂1~3份、促溶剂2~5份、保水稳定剂0.3~0.5份,其余为水。保鲜方式采用涂抹法或者15~30s快速浸泡法;
作为优选,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
(2)包装方法改进:(a)传统包装中采用的大多是泡沫箱加冰覆盖法,密封后低温贮藏或贮运,本方法以抑菌功能冰并替代普通冰覆盖,抑菌功能冰取代普通冰不仅可以实现制冰用水的消毒,而且后期贮藏贮运过程中随着冰块的缓慢融化有效抑菌物质不断被释放,起到防腐与抗氧化作用。所述抑菌功能冰,按100重量份计,稳定性二氧化氯0.003~0.005份、丙三醇0.3~0.5份、山梨酸0.3~0.5份、表没食子儿茶素没食子酸酯(EGCG)0.3~0.5份,其余为水。(b)以无菌袋包装或经紫外灭菌且密封性较强的保鲜自封袋包装,由于未排除空气,尤其是氧气,可以与肌红蛋白结合形成氧合肌红蛋白成鲜红色,因此有利于较好保持肉色,尤其是红肉(如三文鱼),还可以起到隔绝二次细菌感染问题。
实施例1:
生物保鲜剂配方,按100重量份计,防腐剂1.5份、抗氧化剂1份、促溶剂2份、保水稳定剂0.5份,其余为水。抑菌功能冰配方:稳定型二氧化氯0.005份、丙三醇0.3份、山梨酸0.3份、表没食子儿茶素没食子酸酯(EGCG)0.5份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
三文鱼经检验合格后屠宰,去头、去皮、去内脏,冲洗沥干后,将分割肉切块,采用生物保鲜剂涂抹于分割肉各空气曝露面,切实保证涂抹均匀厚实,3~5min沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
实施例2:
生物保鲜剂配方,按100重量份计,防腐剂1份、抗氧化剂1.5份、促溶剂3份、保水稳定剂0.5份,其余为水。抑菌功能冰配方:稳定性二氧化氯0.003份、丙三醇0.3份、山梨酸0.3份、表没食子儿茶素没食子酸酯(EGCG)0.5份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
在水产品捕捞环节中,将捕捞的鲜活水产品(虾等),冲洗后放入生物保鲜液中15~30s快速浸泡,取出沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
经本发明的生物保鲜方法处理后,0~4 ℃下冷藏17 d,菌落总数值未超过2×104cfu/g水平,挥发性盐基氮(TVB-N)值最大上升幅度仅45%,维持在8.58 mg/100g-12.43 mg/100g之间,可以有效延长水产品储藏期。
实施例3:
生物保鲜剂配方,按100重量份计,防腐剂4份、抗氧化剂3份、促溶剂5份、保水稳定剂0.3份,其余为水。抑菌功能冰配方:稳定型二氧化氯0.004份、丙三醇0.5份、山梨酸0.5份、表没食子儿茶素没食子酸酯(EGCG)0.4份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
三文鱼经检验合格后屠宰,去头、去皮、去内脏,冲洗沥干后,将分割肉切块,采用生物保鲜剂涂抹于分割肉各空气曝露面,切实保证涂抹均匀厚实,3~5min沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
实施例4:
生物保鲜剂配方,按100重量份计,防腐剂2份、抗氧化剂2份、促溶剂2.5份、保水稳定剂0.4份,其余为水。抑菌功能冰配方:稳定型二氧化氯0.003份、丙三醇0.4份、山梨酸0.4份、表没食子儿茶素没食子酸酯(EGCG)0.5份,其余为水。
其中,所述防腐剂按照壳聚糖:溶菌酶:乳酸链球菌素:纳他霉素=3.8:0.5:0.5:0.2的质量比复配组成,所述抗氧化剂按照茶多酚:维生素C:竹叶黄酮=2:2:1的质量比复配组成;所述促溶剂按照聚乙二醇、柠檬酸:山梨酸=1:1.5:0.5的质量比复配组成;所述保水稳定剂按照山梨糖醇:丙三醇:果胶=1:0.2:0.8的质量比复配组成。
按照上述配方分别称取生物保鲜剂和抑菌功能冰各个组份,充分搅拌后,备用。
三文鱼经检验合格后屠宰,去头、去皮、去内脏,冲洗沥干后,将分割肉切块,采用生物保鲜剂涂抹于分割肉各空气曝露面,切实保证涂抹均匀厚实,3~5min沥干后装入泡沫箱中,加入抑菌功能冰覆盖,密封后冷库贮藏或贮运。
本发明的保护内容不局限于以上实施例。在不背离发明构思的精神和范围下,本领域技术人员能够想到的变化和优点都被包括在本发明中,并且以所附的权利要求为保护范围。
Claims (5)
1.一种水产品生物保鲜剂,其特征在于,按100重量份计,包括:
防腐剂1~4份、抗氧化剂1~3份、促溶剂2~5份、保水稳定剂0.3~0.5,其余为水。
2.根据权利要求1所述的水产品生物保鲜剂,其特征在于,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素复配组成;所述抗氧化剂由茶多酚、茶多酚棕榈酸酯、维生素C、竹叶黄酮复配组成;所述促溶剂由聚乙二醇、柠檬酸和山梨酸复配组成;所述保水稳定剂由山梨糖醇、丙三醇和果胶复配组成。
3.根据权利要求1所述的水产品生物保鲜剂,其特征在于,所述防腐剂由壳聚糖、溶菌酶、乳酸链球菌素、纳他霉素按照质量比3.8:0.5:0.5:0.2的比例复配,所述抗氧化剂由茶多酚、维生素C、竹叶黄酮按照质量比2:2:1的比例复配;所述促溶剂由聚乙二醇、柠檬酸、山梨酸按照质量比1:1.5:0.5的比例复配;所述保水稳定剂由山梨糖醇、丙三醇、果胶按照质量比1:0.2:0.8的比例复配。
4.根据权利要求书1所述的水产品生物保鲜剂,其特征在于,按100重量份计,所述抑菌功能冰包括:稳定性二氧化氯0.003~0.005份、丙三醇0.3~0.5份、山梨酸0.3~0.5份、表没食子儿茶素没食子酸酯0.3~0.5份,其余为水,配制结束后在低于-30 ℃冷库或冰箱中制备。
5.一种水产品生物保鲜方法,其特征在于,主要包括以下步骤:
(1)原料处理:水产品验收合格后进行宰杀、去头、去皮、去内脏后分割切块,冲洗干净后沥干;
(2)保鲜处理:将沥干的水产品采用权利要求1所述的水产品生物保鲜剂进行涂抹,涂抹必须均匀厚实,且各空气接触面均要进行充分涂抹,或者采用15~30 s快速浸泡;
(3)包装处理:经权利要求1所述的水产品生物保鲜剂处理的水产品经3~5 min沥干后,首先装入无菌袋中密封或经紫外灭菌且密封性较强的保鲜自封袋中密封,置于0~4 ℃低温冷藏;接着装入泡沫箱中,并向泡沫箱中覆盖经碎冰机破碎的抑菌功能冰,密封后冷库中贮藏,并定期更换冰屑,或直接进入贮运环节分销。
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