CN113662124A - 一种微藻保鲜组合物、保鲜剂及其保存方法 - Google Patents
一种微藻保鲜组合物、保鲜剂及其保存方法 Download PDFInfo
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- CN113662124A CN113662124A CN202110975284.6A CN202110975284A CN113662124A CN 113662124 A CN113662124 A CN 113662124A CN 202110975284 A CN202110975284 A CN 202110975284A CN 113662124 A CN113662124 A CN 113662124A
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Abstract
本发明涉及微藻技术领域，尤其涉及一种微藻保鲜剂及微藻保存方法。该微藻保鲜组合物包括溶菌酶、肉桂精油和苦皮藤素，在该组合物中进一步添加苯甲酸钠、脱氢乙酸钠、羧甲基纤维素钠和硫酸庆大霉素中的至少一种助剂，获得微藻保鲜剂。实验表明，本发明微藻保鲜剂用于常温保存微藻藻液或藻泥，保存时间长，长达6个月以上微藻活力高，杂菌含量少。
Description
技术领域
本发明涉及微藻技术领域，尤其涉及一种微藻保鲜组合物、保鲜剂及其保存方法。
背景技术
食品保鲜的主要作用是延长食品贮藏期、保持食品的原有风味并且降低能耗。食品保鲜是根据其品质特点和腐败变质机理，在其生产和流通过程中采用物理、化学生物方法处理，抑制或延缓生鲜食品的腐败变质，保持其良好鲜度和品质的技术。传统的食品贮藏方法包括热处理、低温、干燥、糖溃、盐溃、烟熏等，这些方法虽然能够延长食品的保质期，但都有不足之处，比如冷冻的方法会造成能量消耗高；加热、干燥和浸溃的方法容易破坏食品原有的风味；基于以上的缺点，新型的食品保鲜技越来越受到欢迎。食品保鲜方法主要有物理、化学和生物法三大类，每类方法又衍生出很多新技术，各自依托不同的保鲜原理。虽然各种保鲜手段的侧重点不同，但都是对保鲜品质起关键作用的因素进行调控。首先是控制食品生理、生化变化进程，从而延缓品质劣变进程；其次控制微生物，主要通过控制腐败菌来实现。
目前常用的物理保鲜技术主要是利用物理的方法来对食品进行保鲜，包括冰温保鲜、气调保鲜、超高压保鲜和紫外辐照保鲜；化学保鲜主要是利用化学保鲜剂抑制或杀死微生物来达到保鲜的目的；生物保鲜是利用生物保鲜剂抑制微生物或者有害细菌生长，生物保鲜剂是指从动植物和微生物中提取或利用生物工程技术改造而生物保鲜技术的机理主要是利用降低生物体的氧化作用的原理，将生物体与空气隔绝，或者是发挥生物保鲜剂的抑菌、杀菌作用，来实现对生物体的保鲜防腐效果。生物保鲜剂是指从动植物内或者微生物中提取出来或利用生物工程技术的改造而获得的对人体很安全的具有保鲜作用的品。不同的生物保鲜剂具有不同的保鲜机理，有的生物保鲜剂通过抑制或杀死生物体病原菌来实现保鲜；有的生物保鲜剂则通过对酶活性的抑制，来防止生物体发生褐变，使生物体具有良好的感官品质；有的生物保鲜剂则通过诱导生物体自身产生防御能力，阻止生物体中的脂肪发生氧化酸败，防止生物体品质的劣变；除此之外，通过涂膜生物保鲜剂的生物体，可以减少水分的散失，防止受到微生物的侵害，有效的清除自由基。生物保鲜技术的优点：处理费用低，储藏条件容易控制、符合绿色环保要求等优点，生物保鲜剂一般由利用微生物菌体以及其代谢产物的保鲜、天然提取物的保鲜及基因工程保鲜的技术三种构成。
在过去的几十年里，人们已经在海水小球藻的驯化、选育及工业化培养等方面做了大量工作并且积累了丰富经验。海水小球藻的营养物质丰富而均衡，现在已经开发的海水小球藻食品有海水小球藻的粉剂、片剂、胶囊、速溶冲剂、饮料、口服液、保健盐等多种。
小球藻本身为纯天然绿色生物性饵料，鱼虾易吸收消化，是石斑鱼孵化、南美白对虾标粗必不可少的组成环节。同时小球藻可提高水体溶氧，降低氨氮、亚盐、磷等污染指标浓度，有效改善养殖水体水质，提高水产养殖的成功率，促进更加绿色环保的养殖模式。
在养殖初期，将小球藻和肥料同时使用，起到快速肥水的作用。高温期可单独使用小球藻，也可与枯草芽孢杆菌或者EM菌同时泼洒使用，调节水质，降低氨氮、亚硝酸盐，抑制蓝藻，改善水体环境。提供单胞小球藻源，进入养殖水体后可迅速繁殖，形成以单细胞小球藻为优势种群的水体，为鱼、虾、蟹、贝等各类水生动物构筑良好的生活环境。小球藻能够提供丰富、均衡的天然营养素，含有丰富的蛋白质、不饱和脂肪酸、维生素、矿物质、叶绿素、藻多糖、核酸等。这些营养成分有助于提高防病能力和抵抗力。小球藻具有较高的营养价值，可作为虾蟹贝幼苗的开口饵料，滤食性鱼类的的直接饲料，促进生长、降低成本，提高水产动物的成活率。可以更好的进行光合作用，增加水体溶氧，大大减少缺氧浮头的可能。
虽然海水小球藻营养丰富，但在制成藻粉及藻片的过程中其营养成分会大量流失，且失去活力，不再具有调节水质，净化水质的作用。而且在制作过程可能会添加一些对身体有害的物质。
活体海水小球藻在保存过程中容易老化凋亡，容易受到细菌的污染导致沉淀发臭，不易长期保存。需冷冻保存，但一旦进行冷冻，则会造成活力的极大损失，且增加保存成本。因常温保存较为困难，其常温保鲜方面的研究比较少。
发明内容
有鉴于此，本发明提供了一种微藻保鲜组合物、保鲜剂及其保存方法。采用该保鲜剂常温保存微藻，保存时间长，微藻活力高，杂菌含量少。
为了实现上述发明目的，本发明提供以下技术方案：
本发明提供一种用于微藻保鲜的组合物，包括溶菌酶、肉桂精油和苦皮藤素。
一些实施方案中，以质量份计，所述组合物包括如下组分：
溶菌酶6-8份、肉桂精油0.25-0.5份和苦皮藤素30-40份。
一些实施方案中，以质量份计，包括如下组分：
溶菌酶6份、肉桂精油0.25份和苦皮藤素32份。
本发明还提供一种微藻保鲜剂，包括本发明所述的组合物和助剂；所述助剂包括苯甲酸钠、脱氢乙酸钠、羧甲基纤维素钠和硫酸庆大霉素中的至少一种。
一些实施方案中，以质量份计，本发明微藻保鲜剂包括如下组分：
溶菌酶6-8份、肉桂精油0.25-0.5份、苦皮藤素30-40份、苯甲酸钠3-5份、苯甲酸钠、脱氢乙酸钠0.25-0.5份、羧甲基纤维素钠200-300份和硫酸庆大霉素10-15份。
本发明还提供了所述的组合物、所述的微藻保鲜剂在微藻保鲜中的应用。
其中，所述微藻包括小球藻、微拟球藻、卵囊藻、角毛藻、海链藻。
本发明还提供一种微藻保存方法，将本发明所述的组合物或本发明所述的微藻保鲜剂与微藻藻液混合，常温保存。
一些实施方案中，在所述混合前还包括将所述微藻藻液用50-100微米滤膜过滤的步骤。
一些实施方案中，按照所述微藻保鲜剂占所述微藻藻液或藻泥的质量百分比为1-5％的比例将微藻保鲜剂与微藻藻液或藻泥混合。一些具体实施例中，微藻保鲜剂占所述微藻藻液的质量百分比为1％、1.6％、2％、2.4％、3.2％或5％。若添加量为1％，常温保存期相对较短一些，但不会低于6个月。
本发明提供的微藻保鲜组合物包括溶菌酶、肉桂精油和苦皮藤素，在该组合物中进一步添加苯甲酸钠、脱氢乙酸钠、羧甲基纤维素钠和硫酸庆大霉素中的至少一种助剂，获得微藻保鲜剂。实验表明，利用本发明微藻保鲜剂常温(20-35℃)保存微藻藻液，保存时间长，微藻活力高，杂菌含量少。其中，常温保存3个月小球藻藻液仍保持90％以上的活力，杂菌含量低于5％；常温保存藻泥，藻泥活力及抑菌能力明显提升，保存3个月活力保持50％，且杂菌含量低于8％。
具体实施方式
本发明提供了一种微藻保鲜组合物、保鲜剂及其保存方法。本领域技术人员可以借鉴本文内容，适当改进工艺参数实现。特别需要指出的是，所有类似的替换和改动对本领域技术人员来说是显而易见的，它们都被视为包括在本发明。本发明的方法及应用已经通过较佳实施例进行了描述，相关人员明显能在不脱离本发明内容、精神和范围内对本文的方法和应用进行改动或适当变更与组合，来实现和应用本发明技术。
本发明采用的试材皆为普通市售品，皆可于市场购得。
实施例1本发明微藻保鲜组合物
表1 本发明微藻保鲜组合物(物料A)
| 序号 | 物料名称 | 重量 |
| 01 | 溶菌酶 | 0.06g |
| 02 | 肉桂精油 | 2.5mg |
| 03 | 苦皮藤素 | 0.32g |
实施例2本发明微藻保鲜剂
由实施例1的保鲜组合物(A物料)和助剂(B物料)组成：
表2 助剂(B物料)组成
配置方法：
1、取两个耐高温塑料容器(或玻璃容器)、禁用金属容器、消毒后(若能灭菌更好)备用；
2、耐高温塑料容器中各加无菌水(也可使用开水加快溶解速度)3-4L，将A物料及B物料分别缓慢倾倒入两容器中、充分搅拌，直至混合均匀(有少量沉淀属于正常)，单个容器混合溶液不足5L时，以无菌水加足至5L；
3、待两容器中水温冷却后，将两容器中液体分别倒入第三容器中混合，得混合液共计10L,搅拌均匀、密封备用，即为本发明微藻常温保鲜剂。
实施例3新鲜小球藻藻种常温保存
保存方法：
1、将培养好的海水小球藻用50微米滤膜过滤，去除大颗粒沉淀。
2、海水小球藻藻液分装前将本微藻保鲜剂摇匀后均匀倒入藻液中，搅拌均匀，藻液分装后瓶中有少量沉淀物属于正常；
3、实施例2配制微藻保鲜剂(10L时)，其添加量占藻液的1.6-3.2％(w/w)，
4、添加本发明微藻保鲜剂的藻液装瓶后，装于纸箱中保持无光状态，常温保存。
将新鲜采收的海水小球藻(藻体密度500-2000个/毫升)，每升藻液中加入2％(w/w)实施例2的微藻保鲜剂，并放在无光下常温(25-30℃)保存，每周测定藻体密度，活力，色泽，杂菌含量，藻液性状。
对照组不加海水小球藻常温保鲜剂，其他保存工艺同上。
表3
可见，添加本发明保鲜剂后，常温保存3个月的海水小球藻仍保持90％以上的活力，而对照组已经基本衰亡。
实施例4浓缩藻添加保鲜剂进行保存
将采收的海水小球藻进行离心浓缩，使形成膏稠状藻泥，然后添加5％保鲜剂。对照组1不添加保鲜剂，对照组2添加1％(w/w)苯甲酸钠化学保鲜剂。将三组藻泥放入4℃冰箱中进行保存，每周检测藻体活力，色泽，性状，杂菌量。
表4
经过浓缩后的藻泥，富含大量杂质，不添加保鲜剂的对照组藻体大量衰亡，杂菌含量高，添加本发明保鲜剂后，活力及抑菌能力明显提升，具有较长的保存时间。
以上仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种用于微藻保鲜的组合物，其特征在于，包括溶菌酶、肉桂精油和苦皮藤素。
2.根据权利要求1所述的组合物，其特征在于，以质量份计，包括如下组分：
溶菌酶6-8份、肉桂精油0.25-0.5份和苦皮藤素30-40份。
3.根据权利要求1所述的组合物，其特征在于，以质量份计，包括如下组分：
溶菌酶6份、肉桂精油0.25份和苦皮藤素32份。
4.一种微藻保鲜剂，其特征在于，包括权利要求1～3任一项所述的组合物和助剂；所述助剂包括苯甲酸钠、脱氢乙酸钠、羧甲基纤维素钠和硫酸庆大霉素中的至少一种。
5.根据权利要求4所述的微藻保鲜剂，其特征在于，以质量份计，包括如下组分：
溶菌酶6-8份、肉桂精油0.25-0.5份、苦皮藤素30-40份、苯甲酸钠3-5份、苯甲酸钠、脱氢乙酸钠0.25-0.5份、羧甲基纤维素钠200-300份和硫酸庆大霉素10-15份。
6.权利要求1～3任一项所述的组合物或权利要求4或5所述的微藻保鲜剂在微藻保鲜中的应用。
7.根据权利要6所述的应用，其特征在于，所述微藻包括小球藻、微拟球藻、卵囊藻、角毛藻或海链藻。
8.一种微藻保存方法，其特征在于，将权利要求1～3任一项所述的组合物或权利要求4或5所述的微藻保鲜剂与微藻藻液混合，常温保存。
9.根据权利要求8所述的微藻保存方法，其特征在于，在所述混合前还包括将所述微藻藻液用50-100微米滤膜过滤的步骤。
10.根据权利要求8所述的微藻保存方法，其特征在于，所述微藻保鲜剂占所述微藻藻液的质量百分比为1-5％。
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