CN111000111A - 一种豆制品复合生物保鲜剂及其制备方法和应用 - Google Patents
一种豆制品复合生物保鲜剂及其制备方法和应用 Download PDFInfo
- Publication number
- CN111000111A CN111000111A CN201911166740.1A CN201911166740A CN111000111A CN 111000111 A CN111000111 A CN 111000111A CN 201911166740 A CN201911166740 A CN 201911166740A CN 111000111 A CN111000111 A CN 111000111A
- Authority
- CN
- China
- Prior art keywords
- composite biological
- bean product
- biological preservative
- water
- product composite
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 61
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 61
- 239000003755 preservative agent Substances 0.000 title claims abstract description 55
- 230000002335 preservative effect Effects 0.000 title claims abstract description 54
- 239000002131 composite material Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229920001661 Chitosan Polymers 0.000 claims abstract description 26
- 241000219226 Acer truncatum Species 0.000 claims abstract description 21
- 239000000284 extract Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 9
- 108010053775 Nisin Proteins 0.000 claims abstract description 9
- 229940069445 licorice extract Drugs 0.000 claims abstract description 9
- 239000004309 nisin Substances 0.000 claims abstract description 9
- 235000010297 nisin Nutrition 0.000 claims abstract description 9
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 claims abstract description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000010495 camellia oil Substances 0.000 claims abstract description 8
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 8
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 8
- 229940075554 sorbate Drugs 0.000 claims abstract description 8
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 10
- 235000011477 liquorice Nutrition 0.000 claims description 10
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims description 2
- 239000004283 Sodium sorbate Substances 0.000 claims description 2
- 229930195712 glutamate Natural products 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims description 2
- 235000019250 sodium sorbate Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 16
- 244000005700 microbiome Species 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 9
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000008859 change Effects 0.000 abstract description 2
- 238000009920 food preservation Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000000874 microwave-assisted extraction Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 46
- 235000013527 bean curd Nutrition 0.000 description 20
- 239000000243 solution Substances 0.000 description 16
- 244000068988 Glycine max Species 0.000 description 10
- 235000010469 Glycine max Nutrition 0.000 description 10
- 239000002518 antifoaming agent Substances 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000003385 bacteriostatic effect Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 235000015090 marinades Nutrition 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 241000238421 Arthropoda Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 231100000053 low toxicity Toxicity 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000007539 photo-oxidation reaction Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- -1 polysaccharide compound Chemical class 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 125000003396 thiol group Chemical group [H]S* 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种豆制品复合生物保鲜剂及其制备方法和应用,属于食品保鲜技术领域。其成分包括:甘草提取物、元宝枫叶提取物、茶油、水溶性壳聚糖、食用酸、山梨酸盐、乳酸链球菌素和水。其制备方法为:将甘草和元宝枫叶制成饮片后用乙醇浸泡处理,然后分别进行微波提取;将水溶性壳聚糖用微酸溶解;再将甘草提取物和元宝枫叶提取物加入其中,搅拌,加入茶油、山梨酸钾、乳酸链球菌素和水,即得。本发明的豆制品复合生物保鲜剂,能够有效抑制豆制品中腐败微生物的生长,延长豆制品的保质期,且主要的保鲜剂成分来自植物和有益微生物,食用安全性高,使用起来非常方便,无需改变传统工艺,因此可在豆制品保鲜技术中广泛应用。
Description
技术领域
本发明属于食品保鲜技术领域,具体涉及一种豆制品复合生物保鲜剂及其制备方法和应用。
背景技术
豆制品含有人体必需的8种氨基酸,丰富的不饱和脂肪酸、钙以及B族维生素,被誉为“植物肉”。豆制品不仅具有高蛋白、低胆固醇等营养特性,而且经常食用豆制品可以降低胆固醇,防治骨质疏松、稳定血糖、补充多种维生素和微量元素等,因此豆制品营养丰富,售价低廉,深受大众的喜爱。但是,大多数豆制品也因为含有高蛋白、高油脂等丰富的营养物质和水分,易于受环境中有害微生物的侵染发生腐败变质,在霉菌、芽孢杆菌属、羧菌属、链球菌属、假单胞属等有害微生物的分解作用下,首先分解成肽,进一步分解成氨基酸,再在某些酶的作用下转化为对人体有害的胺类、酮类和有机酸等;同时,还会因为过氧化发生酸败等品质劣化的现象,从而使豆制品失去食用价值,更有甚者会导致中毒、感染等严重食品事故。因此,豆制品的保鲜是保证食用安全和延长货架期的重要措施。
目前,常用的保鲜方式包括冷藏、辐射、加入苯甲酸盐等物理灭菌和化学药剂处理等方法。其中,冷藏虽然能基本保持产品风味,但不能有效杀菌和防止酸败,复温后仍旧易发生腐败,且常常需要用电能来维持低温,能耗较高;辐射和高温灭菌的方法杀菌效果虽然好,但是存在处理条件要求高、操作步骤复杂、成本偏高且辐射和高温在操作过程中有安全隐患等缺点;加入化学防腐药剂进行处理,虽然杀菌效果较好,可以延长保鲜时间,但却往往明显影响产品的风味,并且加入的苯甲酸盐等化学防腐剂已被证实对人体健康有害,不宜大量和长期使用。
发明内容
本发明要解决的技术问题在于,提供一种以植物提取物和有益微生物代谢产物为主要保鲜成分的高效、安全的豆制品复合生物保鲜剂及其制备方法和应用。
为解决上述问题,本案发明人经过长期研究和大量实践,得以提供本发明技术方案,具体实施过程如下:
1.一种豆制品复合生物保鲜剂,按重量份计,包括以下成分:甘草提取物20~30份、元宝枫叶提取物1~10份、茶油1~10份、水溶性壳聚糖0.1~1份、食用酸5~8份、山梨酸盐0.1~0.5份、乳酸链球菌素0.1~1份和水30~50份。
优选的,按重量份计,包括以下成分:甘草提取物30份、元宝枫叶提取物5份、茶油5份、水溶性壳聚糖0.5份、食用酸5份、山梨酸盐0.5份、乳酸链球菌素0.5份和水50份。
优选的,所述山梨酸盐为山梨酸钾或山梨酸钠。
优选的,所述水溶性壳聚糖为壳聚糖乳酸盐或壳聚糖谷氨酸盐。
优选的,所述水为无菌水。
2.豆制品复合生物保鲜剂的制备方法,包括以下步骤:
S1、将甘草制成饮片并将饮片粉碎,加入到乙醇溶液中浸泡,在30~50℃条件下,进行微波反应3~5min,即得甘草提取物;
S2、将元宝枫叶制成饮片并将饮片粉碎,加入到乙醇溶液中浸泡,在80~90℃条件下,进行微波反应3~5h,即得元宝枫叶提取物;
S3、将水溶性壳聚糖和食用酸加入水中,缓慢搅拌混匀,得到微酸、溶解状态的壳聚糖溶液;
S4、将S1所得的甘草提取物和S2所得元宝枫叶提取物,加入到微酸、溶解状态的壳聚糖溶液中,缓慢搅拌混匀后,再加入茶油、山梨酸钾、乳酸链球菌素和水,搅拌均匀,即得豆制品复合生物保鲜剂。
优选的,所述S1和S2中,乙醇溶液的纯度均为80%。其中,采用乙醇溶液提取的目的在于乙醇具有良好的萃取作用,且其本身具有杀菌、消毒作用。
优选的,所述S1和S2中,在乙醇溶液中浸泡的时间均为1~5h。
优选的,所述S1中,甘草和乙醇溶液按g:mL计为1:8。
优选的,所述S2中,元宝枫叶和乙醇溶液按g:mL计为1:10。
优选的,所述S3中,水溶性壳聚糖、食用酸与水按g:mL:mL计为1:20:200。
3.豆制品复合生物保鲜剂,在生产各类豆制品中作为保鲜剂应用。
如所述豆制品为豆腐,具体方法为:在豆浆进行煮浆前或煮浆时加入所述复合生物保鲜剂。
如所述豆制品为卤豆干,具体方法为:在对豆腐干进行卤制过程中加入所述豆制品复合生物保鲜剂。其它工艺步骤和传统工艺相同。
优选的,所述保鲜剂与豆浆或卤汁的重量比为0.5:1000~2:1000。
优选的,所述保鲜剂与豆浆或卤汁的重量比为1:1000~2:1000。
其中,甘草提取物具有显著的抑菌抗菌作用,对细菌、芽孢、酵母和真菌类有害微生物均有良好的抑菌效果;此外,其还具有优良的抗氧化效果,并有独特香味,可用于植物油脂含量高的食品抗氧化,且从低温到高温200℃以上都能有效,还有防止光氧化作用。
元宝枫叶中含有多种生物活性物质,如黄酮类、萜类、甙类、酚类、生物碱和氨基酸等,研究表明其具有较强的抗氧化性能。
水溶性壳聚糖是《食品添加剂使用卫生标准》(GB2760-2007)批准使用的被膜剂;壳聚糖是一类广泛存在于甲壳动物和节肢动物以及细菌细胞壁中的多糖类化合物,本身无味、无毒无害,对腐败菌、致病菌,包括大肠杆菌、枯草杆菌、葡萄球菌、黑曲霉、假丝酵母都有抑制作用,并且具有良好的成膜性,可将食品营养物质与空气或微生物隔离,延缓氧化和感染,在酸化条件下,壳聚糖能很好地融入豆制品,由于壳聚糖分子的正电荷和细菌细胞膜上负电荷的相互作用,使细胞内的蛋白酶和其他成分泄漏,从而达到抗菌、杀菌作用。
山梨酸钾有很强的抗菌防腐作用,毒性极低。山梨酸钾的水溶液为碱性,它与微生物的酶***的巯基相结合,从而破坏许多重要酶***的作用,此外它还能干扰传递机能,以及细胞膜能量传递功能,抑制微生物增殖,达到防腐的目的。
本发明的有益效果在于:
1)本发明的豆制品复合生物保鲜剂中的甘草提取物和元宝枫叶提取物具有良好的抗氧化性,甘草、壳聚糖和山梨酸钾均具有良好的杀菌作用,能有效抑制各类豆制品中腐败微生物的生长,延长豆制品的保质期,而且还具有很好的消泡效果,在生产各类豆制品过程中具有广泛的实用价值;
2)本发明的豆制品复合生物保鲜剂原料来源广泛,且保鲜剂的成分来自植物和有益微生物,无毒无害,食用安全性高,各组分均符合国家标准,操作工艺简单,条件温和,应用于豆制品中,使用非常方便,无需改变传统工艺,易于实现。
附图说明
下面结合附图对本发明的具体实施方式作进一步的详细说明,图1为加入豆制品复合生物保鲜剂的卤豆干制作工艺流程图。
具体实施方式
下面通过具体实施例对本发明作进一步说明,以使本领域的技术人员可以更好的理解本发明并能予以实施,但所举实施例不作为对本发明的限定。
实施例1
本实施例中的豆制品复合生物保鲜剂的制备方法,包括以下步骤:
S1、将甘草制成饮片并将饮片粉碎,以固液比为1:8加入到乙醇溶液中浸泡1h,在40℃条件下,进行微波反应5min,即得甘草提取物;
S2、将元宝枫叶制成饮片并将饮片粉碎,以固液比为1:10加入到乙醇溶液中浸泡1h,在85℃条件下,进行微波反应5h,即得元宝枫叶提取物;
S3、将0.2g水溶性壳聚糖和4mL食用酸加入到200mL无菌水中,缓慢搅拌混匀,得到微酸、溶解状态的壳聚糖溶液;
S4、将S1所得的甘草提取物30mL和S2所得元宝枫叶提取物5mL加入到S3所述微酸、溶解状态的壳聚糖溶液中,缓慢搅拌混匀后,再加入5mL茶油、0.5g山梨酸钾和0.5g乳酸链球菌素,搅拌,即得豆制品复合生物保鲜剂。
实施例2
在卤豆干的制备过程中,将实施例1制得的豆制品复合生物保鲜剂加入到卤汁中,其添加量为1‰,卤豆干的制作工艺流程图如图1所示,具体工艺步骤如下:
1、前处理:将新鲜豆腐干洗净,并切成薄片;
2、调味:烧锅内放油,下葱姜蒜、干红辣椒爆出香味;
3、添加复合生物保鲜剂:将豆腐干、酱油、卤料包、糖和盐,同时加入复合生物保鲜剂放入锅中;
4、煮沸:用小火煮30min以上,大火收汁,冷却即可;
5、包装:将卤好的豆腐干放入塑料包装袋,封口保存。
实施例3
在豆腐的制备过程中,添加本实施例1制得的豆制品复合生物保鲜剂和不添加本保鲜剂、而是使用常规消泡剂的比较,其中,豆制品复合生物保鲜剂的添加量为1‰,两者其余的豆腐制作步骤均相同。
具体工艺步骤如下:
1、浸泡黄豆:将黄豆置于水中浸泡约8小时;
2、磨浆:将浸泡好的黄豆捞出,放入浆渣分离机中进行磨浆;
3、添加复合生物保鲜剂或常规消泡剂:冷浆加入上述豆制品复合生物保鲜剂或者常规消泡剂;
4、煮浆:将加入豆制品复合生物保鲜剂或者常规消泡剂后的豆浆加热煮沸;
5、点卤:用氯化镁溶液进行点卤;
6、挤压成型:倒入纱布后,挤压出水分以成型;
7、包装:将豆腐放入塑料包装袋,封口保存。
通过肉眼观察,添加实施例1的制得的豆制品复合生物保鲜剂后,豆浆中的泡沫明显减少,与使用的常规消泡剂相比,使用实施例1的豆制品复合生物保鲜剂具有更为显著的消泡效果。保鲜抑菌防酸败方面:将添加实施例1的豆制品复合生物保鲜剂的豆腐和按常规加消泡剂制得的豆腐同时放置于4℃下保存。在GB2711-2003《非发酵性豆制品及面筋卫生标准》中规定散装非发酵豆制品的菌落总数不得超过1×105CFU/g,如表1所示,且根据国标规定的微生物卫生学指标要求判定。在将豆腐分别存放1天、6天和10天后对添加豆制品复合生物保鲜剂和未添加保鲜剂的豆腐中的菌落总数和大肠菌群进行检测分析,结果如表2所示。
表1 GB2711-2003《非发酵性豆制品及面筋卫生标准》
项目 | 散装 | 定型包装 |
菌落总数(cfu/g)≤ | 100000 | 750 |
大肠菌群(MPN/100g)≤ | 150 | 40 |
致病菌 | 不得检出 | 不得检出 |
表2散装豆腐存放过程中微生物生长对比表
将表2和表1进行对比分析可知,只添加消泡剂的豆腐的保质期小于6天,添加本发明实施例1豆制品复合生物保鲜剂的豆腐的保质期可达10天以上,充分证明了本发明的豆制品复合生物保鲜剂具有良好的抗菌、抑菌效果,在豆制品保鲜过程中具有广泛的实用价值。
以上所述实施例仅是为充分说明本发明而所举的较佳的实施例,本发明的保护范围不限于此。本技术领域的技术人员在本发明基础上所作的等同替代或变换,均在本发明的保护范围之内。本发明的保护范围以权利要求书为准。
Claims (9)
1.一种豆制品复合生物保鲜剂,其特征在于,按重量份计,包括以下成分:甘草提取物20~30份、元宝枫叶提取物1~10份、茶油1~10份、水溶性壳聚糖0.1~1份、食用酸5~8份、山梨酸盐0.1~0.5份、乳酸链球菌素0.1~1份和水30~50份。
2.根据权利要求1所述一种豆制品复合生物保鲜剂,其特征在于,按重量份计,包括以下成分:甘草提取物30份、元宝枫叶提取物5份、茶油5份、水溶性壳聚糖0.5份、食用酸5份、山梨酸盐0.5份、乳酸链球菌素0.5份和水50份。
3.根据权利要求1所述一种豆制品复合生物保鲜剂,其特征在于,所述山梨酸盐为山梨酸钾或山梨酸钠。
4.根据权利要求1所述一种豆制品复合生物保鲜剂,其特征在于,所述水溶性壳聚糖为壳聚糖乳酸盐或壳聚糖谷氨酸盐。
5.如权利要求1至权利要求4任一所述的豆制品复合生物保鲜剂的制备方法,其特征在于,包括以下步骤:
S1、将甘草制成饮片并将饮片粉碎,加入到乙醇溶液中浸泡,然后在30~50℃条件下,进行微波反应3~5min,即得甘草提取物;
S2、将元宝枫叶制成饮片并将饮片粉碎,加入到乙醇溶液中浸泡,在80~90℃条件下,进行微波反应3~5h,即得元宝枫叶提取物;
S3、将水溶性壳聚糖和食用酸加入水中,缓慢搅拌混匀,即得微酸、溶解状态的壳聚糖溶液;
S4、将S1所得的甘草提取物和S2所得元宝枫叶提取物加入到微酸、溶解状态的壳聚糖溶液中,缓慢搅拌混匀后,再加入茶油、山梨酸盐、乳酸链球菌素和水,搅拌均匀,即得豆制品复合生物保鲜剂。
6.根据权利要求5所述豆制品复合生物保鲜剂的制备方法,其特征在于,所述S1中和S2中,乙醇溶液的纯度均为80%。
7.根据权利要求5所述豆制品复合生物保鲜剂的制备方法,其特征在于,所述S1中,甘草和乙醇溶液按g:mL计为1:8。
8.根据权利要求5所述豆制品复合生物保鲜剂的制备方法,其特征在于,所述S2中,元宝枫叶和乙醇溶液按g:mL计为1:10。
9.如权利要求1至权利要求4任一所述的豆制品复合生物保鲜剂,在生产各类豆制品中作为保鲜剂的应用。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911166740.1A CN111000111A (zh) | 2019-11-25 | 2019-11-25 | 一种豆制品复合生物保鲜剂及其制备方法和应用 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911166740.1A CN111000111A (zh) | 2019-11-25 | 2019-11-25 | 一种豆制品复合生物保鲜剂及其制备方法和应用 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111000111A true CN111000111A (zh) | 2020-04-14 |
Family
ID=70112777
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911166740.1A Pending CN111000111A (zh) | 2019-11-25 | 2019-11-25 | 一种豆制品复合生物保鲜剂及其制备方法和应用 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111000111A (zh) |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0686650A (ja) * | 1991-09-24 | 1994-03-29 | Bankaku Souhonpo:Kk | 抗菌性豆腐の製造法 |
CN101756341A (zh) * | 2010-02-11 | 2010-06-30 | 合肥工业大学 | 用于传统非发酵豆制品的保鲜剂及保鲜方法 |
CN104382193A (zh) * | 2014-11-06 | 2015-03-04 | 湖北民族学院 | 一种食品保鲜剂 |
CN105054222A (zh) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | 一种豆制品天然生物防腐保鲜剂及其制备和使用方法 |
CN105104572A (zh) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | 一种休闲豆腐干保鲜生产方法 |
CN107373283A (zh) * | 2017-08-16 | 2017-11-24 | 苏州安特实业有限公司 | 豆制品保鲜剂及其制备方法 |
CN107518246A (zh) * | 2017-08-16 | 2017-12-29 | 苏州安特实业有限公司 | 豆制品保鲜剂及其制备方法 |
WO2019038681A2 (en) * | 2017-08-22 | 2019-02-28 | Benny Antony | NATURAL FOOD CONSERVATIVE FORMULATION |
-
2019
- 2019-11-25 CN CN201911166740.1A patent/CN111000111A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0686650A (ja) * | 1991-09-24 | 1994-03-29 | Bankaku Souhonpo:Kk | 抗菌性豆腐の製造法 |
CN101756341A (zh) * | 2010-02-11 | 2010-06-30 | 合肥工业大学 | 用于传统非发酵豆制品的保鲜剂及保鲜方法 |
CN104382193A (zh) * | 2014-11-06 | 2015-03-04 | 湖北民族学院 | 一种食品保鲜剂 |
CN105054222A (zh) * | 2015-07-28 | 2015-11-18 | 沈阳化工大学 | 一种豆制品天然生物防腐保鲜剂及其制备和使用方法 |
CN105104572A (zh) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | 一种休闲豆腐干保鲜生产方法 |
CN107373283A (zh) * | 2017-08-16 | 2017-11-24 | 苏州安特实业有限公司 | 豆制品保鲜剂及其制备方法 |
CN107518246A (zh) * | 2017-08-16 | 2017-12-29 | 苏州安特实业有限公司 | 豆制品保鲜剂及其制备方法 |
WO2019038681A2 (en) * | 2017-08-22 | 2019-02-28 | Benny Antony | NATURAL FOOD CONSERVATIVE FORMULATION |
Non-Patent Citations (9)
Title |
---|
张友峰等: "豆干类熟食工艺优化及防腐研究进展", 《农产品加工(学刊)》 * |
张恒等: "乳酸链球菌素对延长豆制品保质期的作用研究", 《安徽农业科学》 * |
潘明,等: "响应面分析法优化豆腐保鲜条件", 《食品研究与开发》 * |
王伟,等: "甘草提取液对大肠杆菌O157∶H7 抑菌作用及豆腐干的保鲜研究", 《中国食品学报》 * |
石小琼等: "油炸豆腐保鲜剂配方优选", 《食品工业科技》 * |
符克皇等: "延长传统非发酵豆制品保质期的研究进展", 《保鲜与加工》 * |
蒋玲艳等: "茶油抑菌效果的研究", 《安徽农业科学》 * |
郭亚力等: "元宝枫黄酮提取物的抗氧化性能", 《化学研究》 * |
鲁海波等: "天然防腐剂在豆腐中的应用研究", 《中国粮油学报》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN106212634A (zh) | 一种冷鲜猪肉天然防腐剂及其制备方法 | |
CN101461414B (zh) | 冷却猪肉复方生物保鲜剂及保鲜方法 | |
CN104146055A (zh) | 一种植物源果蔬保鲜剂 | |
CN104938544A (zh) | 一种天然防腐剂制备方法及其应用 | |
CN107173425B (zh) | 一种生鲜鱼片复配保鲜剂及应用 | |
CN105557971A (zh) | 一种生鲜禽肉天然生物保鲜剂及其使用方法 | |
CN108185272A (zh) | 一种用壳寡糖制备的食品天然复合防腐剂 | |
CN105580883A (zh) | 一种生物保鲜剂泡腾颗粒剂或泡腾片剂 | |
CN103110165A (zh) | 食品加工生物杀菌保鲜剂 | |
CN110876409A (zh) | 一种猪肉保鲜植物乳酸菌发酵液及其制备方法 | |
CN112219892A (zh) | 一种猪肉保鲜剂及其制备方法 | |
CN106889171A (zh) | 一种食品保鲜剂及其保鲜食品 | |
CN107484816A (zh) | 一种香椿贮存保鲜及加工方法 | |
CN108740891B (zh) | 一种鲊辣椒及其制作方法 | |
CN112425647A (zh) | 一种水果生物保鲜的方法 | |
CN104172431A (zh) | 一种用于食品饮料的天然复合防腐剂 | |
KR101205680B1 (ko) | 식품의 선도유지용 항산화제 조성물의 제조방법 및 이의 제조방법으로 제조된 항산화제 조성물 | |
CN105533527A (zh) | 一种以雪莲果为原料的调理食品及其制备方法 | |
CN102578682B (zh) | 一种汤煲类食品用保鲜剂及其应用方法 | |
CN111000111A (zh) | 一种豆制品复合生物保鲜剂及其制备方法和应用 | |
CN106900833A (zh) | 一种植物提取物的复合物及其在保鲜剂方面的应用 | |
CN107212068A (zh) | 一种能延长猪肉鲜期的双冷气调包装保鲜方法 | |
CN111543472A (zh) | 生鲜调理鸡肉制品的制备方法及其天然保鲜剂 | |
CN111248253A (zh) | 一种牛肉保鲜剂及其制备方法 | |
CN113040341B (zh) | 一种卤肉的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |
|
RJ01 | Rejection of invention patent application after publication |