CN102187895A - 一种牛奶蛋白基天然果蔬保鲜被膜剂及其制备方法 - Google Patents
一种牛奶蛋白基天然果蔬保鲜被膜剂及其制备方法 Download PDFInfo
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Abstract
一种牛奶蛋白基天然果蔬保鲜被膜剂及其制备方法，以质量比用牛奶蛋白、食用植物油酸、松香甘油脂、酸碱调节剂、食品级紫胶、蔗糖、维生素C及食用乙醇制备。制备方法是将牛奶蛋白、食品级紫胶加入食品级氢氧化钠水溶液中，加热至85-110℃溶解后得到被膜剂水相液；将食用植物油、松香甘油脂加热搅拌混合后得到被膜剂油相液。将油相液缓慢加入水相罐，保持温度80-120℃，机械乳化，加入蔗糖及维生素C，搅拌混合、加食用乙醇调节浓度，过滤，即得到牛奶蛋白基保鲜被膜剂。本发明牛奶蛋白基果蔬保鲜被膜剂经喷涂或浸润涂覆在果蔬表面，形成保鲜膜，调节果蔬呼吸，保持水分，防止微生物浸入，达到果蔬保鲜效果，提高果蔬商品价值。
Description
技术领域：本发明涉及果蔬采后商品化保鲜处理领域，具体涉及牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂及其制备方法。
背景技术：果蔬采摘后，为消除农残，提高果蔬商品品质及果蔬保质期，要对果蔬进行清洗、分级、保鲜及包装等商品化处理。在美国和欧洲，鲜食果蔬的商品化处理率高达百分之八十以上。而果蔬保鲜被膜剂(可食用被膜剂)是果蔬商品化处理过程中最常用的一种果蔬保鲜剂。它可涂敷在柑桔、苹果等果实表面，形成薄膜，以抑制果实呼吸，防止内部水分蒸发，抵御微生物侵入。同时改善外观，提高商品价值，延长果蔬货架期。
我国是世界果蔬生产第一大国，2008年我国水果总产量已经达到18142万吨。近年来，随着市场竞争意识的提高，我国从事果蔬采后商品化处理的企业愈来愈多，果蔬保鲜被膜剂在柑桔、苹果采后商品化处理过程中使用愈来愈普遍。随着需求的增加，目前国内果蔬保鲜被膜剂生产厂家也逐渐增多。但技术水平、可食用性及产品质量与发达国家相比，仍有很大差距。主要表现在：人工合成果蔬保鲜被膜剂比例偏高，虽然部分厂家也用天然原料制成果蔬保鲜被膜剂，但在生产过程当中仍离不开吗啉脂肪酸盐作为天然蜡类的乳化剂或用异丙醇、硅烷偶联剂、聚二甲基硅氧烷等有一定毒性的化学溶剂。以利用吗啉肪酸盐作为天然树脂类果蔬保鲜被膜剂的乳化剂是一项曾经在国内外被广为采用的传统工艺。尽管吗啉肪酸盐果蜡是目前国家允许使用的食品添加剂(见GB 12489-1990)，但由于吗啉具有一定毒性，在部份国家(特别是欧洲发达国家)已成禁用产品。与传统的、采用异丙醇等化学溶剂及吗啉脂肪酸盐乳化的紫胶系列果蔬保鲜被膜剂不同，本发明利用食用菜子油酸制作新型乳化剂代替吗啉肪酸盐作为果蔬保鲜被膜剂的乳化剂使果蔬保鲜被膜剂食品安全性大大提高，采用食品级天然原料紫胶、牛奶等提取物制成新型天然果蔬保鲜被膜剂不含石蜡及吗啉、异丙醇等被膜剂生产所需常用化学溶剂，保鲜性能优越，可完全取代目前国内市场上使用的、在发达国家正被淘汰的吗啉脂肪酸盐被膜剂(CFW)等合成果蔬保鲜被膜剂。
经对现有文献检索发现的相近专利有：1)专利申请号：90107748.8发明名称：果蔬涂料保鲜剂及其制取方法，该专利用吓、蟹头壳聚糖及壳聚糖衍生物，加一氯醋酸、乙醛酸、硼氢化钾及乳化蜡等制成复合保鲜剂，该保鲜剂不符合GB2760食品卫生要求，食品安全性差。2)中国专利号：CN02131054.8，发明名称：木质素果蔬保鲜膜及保鲜方法，该专利技术是利用纸厂、糠醛厂排除的废料，经加工成木质素溶液，再与交联剂、壳聚糖、胶原蛋白混合成成膜剂、用于果蔬保鲜。但是由于木质素是由非蜡成分制作的保鲜液，相对于果蔬保鲜蜡液，它对果蔬表皮脂质较多的果蔬，如苹果、梨、柑桔等包被效果稍差。这主要是由于表皮脂质较多的物质浸润性较差。3)中国专利号：CN200510042969.6，发明名称：纳米硅基养化物(SIOx)保鲜果蜡及其制备方法，该专利主要使用原蜡；乙醇或异丙醇；丙二醇或丙三醇、吐温；纳米硅基养化物(SIOx)，硅烷偶联剂、一乙醇胺、二乙醇胺、三乙醇酸度调节剂等制作果蔬蜡液。该专利不仅配方复杂，对乳化要求高，而且部分原料使用不符合欧美食品卫生要求。4)专利申请号：200710040473.4，发明名称：虫胶保鲜果蜡及其制备方法，该专利用脱蜡漂白虫胶、聚二甲基硅氧烷及氨水溶解制成保鲜膜，由该专利制成的果蜡，食品安全性差(聚二甲基硅氧烷及氨水不能用于满足欧洲CE标准的有机农产品保鲜)，使用后果蔬光泽持久性差，温度、湿度较高时使用，果蔬表面易产生白点，严重降低果疏产品商品价值。5)专利申请号：200810054070.X发明名称：果蔬涂膜保鲜果蜡及其制备方法。该专利用吗啉、紫胶、丙二醇、氨水制成果蔬涂膜保鲜果蜡，由于该果蜡含吗啉及氨水食品安全性差，不能满足水果出口保鲜需要。6)专利申请号：200810069084.9发明名称：刺梨涂膜保鲜剂制备及低温保鲜的配套方法，该专利用海藻酸钠、琼脂、罗望子胶、瓜尔胶、蔗糖脂肪酸酯、丙酸钙、甲基环丙烯、基因诱导剂胺鲜脂制成刺梨涂膜保鲜剂，该保鲜剂含欧盟及美国明令禁止的基因诱导剂，适用范围狭窄，仅适用于刺梨保鲜，且必须与低温库配合使用。
发明内容 本发明的目的在于提供一种能够增加被膜剂的气调性、抑制水分散失、增强蜡膜光泽持久性及耐候性，符合食品绿色安全要求和机械化涂抹保鲜的牛奶蛋白基天然果蔬保鲜被膜剂。
为实现上述目的，本发明采取的技术方案是：牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂原料百分含量组成如下：食用植物油酸0-5％、松香甘油脂0-5％；牛奶蛋白(干酪素)0-10％；酸碱调节剂0.5-6％，食品级紫胶0-19％；蔗糖0-5％；维生素C 0-1％；食用乙醇0-12％；水70-90％。
上述牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂的生产方法，其步骤如下：
1)被膜剂水相液的配制：首先将水和食品级氢氧化钠按照上述配比称量混合，获得稀释的食品级氢氧化钠水溶液，PH值控制在7.0-9.5，再将食品级紫胶、牛奶蛋白(干酪素)加入水溶液，搅拌混均匀，加热至85-110℃完全溶解后得到被膜剂水相液；
2)被膜剂油相液制备：将PH调节剂及食用植物油酸、松香甘油脂混合后，加热至90-150℃用搅拌混合20-25分钟，得到被膜剂油相液；
3)将油相液缓慢加入水相罐，在转速120-270RPM下，保持温度80-120℃，机械乳化20-32分钟，却至30℃，按照上述配比加入蔗糖及维生素C，冷却到常温后，加食用乙醇调节浓度，过滤包装即得成品。
该保鲜被膜剂所含的酸度调节剂选用食品级氢氧化钠。
该保鲜被膜剂所含的牛奶蛋白(干酪素)，为食品级牛奶提取物，可从乳业公司购得。
具体实施方式：
实例1
牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂原料百分含量组成如下：食用植物油酸3％、松香甘油脂5％；牛奶蛋白(干酪素)2％；酸碱调节剂1.5％，食品级紫胶8％；蔗糖0.5％；维生素1％；食用乙醇3％；水76％。
上述牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂的生产方法，其步骤如下：
1)被膜剂水相液的配制：首先将水和食品级氢氧化钠按照上述配比称量混合，获得稀释的食品级氢氧化钠水溶液，PH值控制在7.1，再将食品级紫胶、牛奶蛋白(干酪素)加入水溶液，搅拌混均匀，加热至101℃完全溶解后得到被膜剂水相液；
2)被膜剂油相液制备：将PH调节剂及食用植物油酸、松香甘油脂混合后，加热至120℃用搅拌混合20-25分钟，得到被膜剂油相液；
3)将油相液缓慢加入水相罐，在转速270RPM下，保持温度110℃，机械乳化30分钟，却至30℃，按照上述配比加入蔗糖及维生素C，冷却到常温后，加食用乙醇调节浓度，过滤包装即得成品。
本发明提供的牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂，由于其独特的食品安全性，可满足果蔬出口企业果蔬保鲜的需要，本发明被昆明前格果蔬保鲜科技有限公司采用，于2007年7月被科技部创新基金及昆明市科技局创新基金立项，两年多来，经昆明前格果蔬保鲜科技有限公司中试放大，目前生产工艺成熟，产品已完成定型，企业标准已于云南省质量技术监督局备案，并取得云南省卫生厅颁发的《食品生产卫生许可证》。因该发明生产的果蔬保鲜被膜剂食品安全性高，保鲜效果好，2009年已生产并向水果包装出口企业销售100余吨用于柑桔、芒果及苹果保鲜。产品质量经云南省疾病预防控制中心检测，产品符合《昆明前格果蔬保鲜科技有限公司企业标准》Q/KQG01-2007的要求。
Claims (3)
1.一种牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂，其特征在于原料百分含量组成如下：牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂原料百分含量组成如下：食用植物油酸0-5％、松香甘油脂0-5％；牛奶蛋白(干酪素)0-10％；酸碱调节剂0.5-6％，食品级紫胶0-19％；蔗糖0-5％；维生素C 0-1％；食用乙醇0-12％；水70-90％。
上述牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂的生产方法，其步骤如下：
1)被膜剂水相液的配制：首先将水和食品级氢氧化钠按照上述配比称量混合，获得稀释的食品级氢氧化钠水溶液，PH值控制在7.0-9.5，再将食品级紫胶、牛奶蛋白(干酪素)加入水溶液，搅拌混均匀，加热至85-110℃完全溶解后得到被膜剂水相液；
2)被膜剂油相液制备：将PH调节剂及食用植物油酸、松香甘油脂混合后，加热至90-150℃用搅拌混合20-25分钟，得到被膜剂油相液，
3)将油相液缓慢加入水相罐，在转速120-270RPM下，保持温度80-120℃，机械乳化20-32分钟，却至30℃，按照上述配比加入蔗糖及维生素C，冷却到常温后加食用乙醇调节浓度，过滤包装即得成品。
2.根据权利要求1所述牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂，其特征在于该保鲜被膜剂所含牛奶蛋白(干酪素)基的天然果蔬保鲜被膜剂。
3.根据权利要求1所述的牛奶蛋白(干酪素)基天然果蔬保鲜被膜剂，其特征在于该保鲜被膜剂所含的酸度调节剂选用食品级氢氧化钠。
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| CN103843881A (zh) * | 2012-11-29 | 2014-06-11 | 和国荣 | 牛奶蛋白基天然果蔬保鲜被膜剂及其制备方法 |
| CN105053168A (zh) * | 2015-07-15 | 2015-11-18 | 云南绅博源生物科技有限公司 | 水果被膜保鲜剂及其制备方法 |
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| CN103843881A (zh) * | 2012-11-29 | 2014-06-11 | 和国荣 | 牛奶蛋白基天然果蔬保鲜被膜剂及其制备方法 |
| CN103772755A (zh) * | 2014-01-20 | 2014-05-07 | 南通天合包装有限公司 | 一种果胶保鲜膜及其制备方法 |
| US11041094B2 (en) | 2015-01-15 | 2021-06-22 | Mantrose-Haeuser Co., Inc. | Solvent-free shellac coating composition |
| CN105053168A (zh) * | 2015-07-15 | 2015-11-18 | 云南绅博源生物科技有限公司 | 水果被膜保鲜剂及其制备方法 |
| CN105053168B (zh) * | 2015-07-15 | 2019-08-09 | 云南绅博源生物科技有限公司 | 水果被膜保鲜剂及其制备方法 |
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