阅读说明：本技术 一种保持泡菜风味、延长泡菜保质期的乳酸钠缓释制剂、其制备方法及应用 (Sodium lactate sustained-release preparation for maintaining flavor and prolonging shelf life of pickle, and preparation method and application thereof ) 是由 金青 郑洋 王正兵 宫青疆 崔波 万素会 张丽萍 毛月东 谭心舜 于 2019-08-27 设计创作，主要内容包括：本发明公开了一种乳酸钠缓释制剂、其制备方法及应用,属于食品添加剂技术领域。本发明的乳酸钠缓释制剂,由以下组分按重量分数制备而成：乳酸钠1-10％、乙基纤维素1-5％、丙酮30-40％、轻质液体石蜡50-60％、Span 80 0.1-1％。本发明的乳酸钠作为无公害附加剂,以规律性缓释制剂形式加入到泡菜的生产,能明显改善泡菜酸度的变化速率,使泡菜在不含化学防腐剂的情况下,贮存期延长1.5倍以上。(The invention discloses a sodium lactate sustained-release preparation, a preparation method and application thereof, belonging to the technical field of food additives. The sodium lactate sustained-release preparation is prepared from the following components in parts by weight: 1-10% of sodium lactate, 1-5% of ethyl cellulose, 30-40% of acetone, 50-60% of light liquid paraffin and 800.1-1% of Span. The sodium lactate is used as a pollution-free additive and added into the production of the pickle in a regular slow-release preparation form, so that the change rate of the acidity of the pickle can be obviously improved, and the storage period of the pickle is prolonged by more than 1.5 times under the condition that the pickle does not contain chemical preservatives.)

1. Application of sodium lactate in the production of sauerkraut is provided.

2. The use as claimed in claim 1, for maintaining kimchi flavor and prolonging kimchi shelf life.

3. The use as claimed in claim 1 or 2, wherein sodium lactate is prepared into a slow release formulation and added to the production of kimchi.

4. a sodium lactate sustained-release preparation for keeping the flavor of pickled vegetables and prolonging the shelf life of the pickled vegetables is characterized in that the release of the sodium lactate in the sustained-release preparation presents a Higuchi equation rule, namely the release amount is in direct proportion to the square root of time.

5. The sodium lactate sustained-release preparation for maintaining the flavor and prolonging the shelf life of pickled vegetables according to claim 4, which is prepared from the following components in parts by weight: 6.5 percent of sodium lactate, 2.5 percent of ethyl cellulose, 38.5 percent of acetone, 51.9 percent of light liquid paraffin and 800.6 percent of Span.

6. The sodium lactate sustained-release preparation for maintaining the flavor of the pickle and prolonging the shelf life of the pickle as claimed in claim 5, which is prepared from the following components in parts by weight: 6.5 percent of sodium lactate, 2.5 percent of ethyl cellulose, 38.5 percent of acetone, 51.9 percent of light liquid paraffin and 800.6 percent of Span.

7. The method for preparing the sodium lactate sustained-release preparation for maintaining the flavor and prolonging the shelf life of the pickled vegetables as claimed in any one of claims 4 to 6, is characterized by comprising the following steps:

Dissolving ethyl cellulose in acetone according to the prescription requirement, and forming a dispersion liquid after natural swelling;

dissolving sodium lactate in the dispersed liquid;

dispersing Span80 in light liquid paraffin, adding the dispersion into light liquid paraffin solution at constant temperature and constant speed, stirring at constant temperature, vacuum filtering, washing with n-hexane for several times, and drying to obtain sodium lactate sustained release preparation.

8. the method for preparing sodium lactate sustained-release preparation for maintaining pickle flavor and prolonging pickle shelf life according to claim 7, wherein the fixed temperature in the step III is 30-50 ℃; the constant speed is 500-1200 rpm.

9. A method for maintaining the flavor of pickled vegetables and prolonging the shelf life of the pickled vegetables is characterized in that the sodium lactate slow-release preparation prepared by the method of claim 8 is added in the preparation process of the pickled vegetables, and the addition amount of the sodium lactate slow-release preparation is 1-4 percent of the mass of the pickled vegetables.

10. A preparation method of pickled vegetables is characterized by comprising the following steps: processing raw materials, pickling, changing knives, cleaning, dehydrating, mixing and stirring, metering, packaging, inspecting and warehousing; when the process proceeds to the mixing step after dehydration, the sodium lactate sustained-release preparation prepared in claim 8 is added to kimchi in an amount of 1-4% by mass of the kimchi.

Technical Field

The invention belongs to the technical field of food additives, and particularly relates to a sodium lactate slow-release preparation capable of keeping the flavor of pickled vegetables and prolonging the quality guarantee period of the pickled vegetables, and a preparation method and application thereof.

background

The pickle is a lactic acid fermentation vegetable product with unique flavor, contains rich lactic acid bacteria, has various raw materials, is well known as delicious, tender and crisp, and contains various nutritional ingredients such as rich vitamins, mineral substances, dietary fibers and the like. The pickle is mostly produced in northeast China, Korea and other areas of China, the temperature of the areas is low all the year round, and the lactic acid bacteria in the pickle are slowly fermented, so the shelf life is correspondingly long. However, with the popularization of kimchi, areas with higher room temperature are exposed to the fermentation of lactic acid bacteria in kimchi, so that the kimchi is over-acidified, softened, and smelly. At present, manufacturers mainly adopt heat sterilization and chemical preservatives to eliminate the early occurrence of the phenomena, but the heat sterilization can damage the quality of the pickles, and the chemical preservatives can influence the health of human bodies, so that the search for lactic acid bacteria retardant which is harmless to the human bodies and does not influence the quality of the pickles becomes a bottleneck in the pickles production process.

In the production of the pickle, if the original flavor is kept, the traditional chemical preservatives such as sodium benzoate, gallic acid and the like are abandoned, and researches show that the pickle contains substances such as lactic acid bacteria, lactic acid, biogenic amine and the like, when the influence of the outside air and temperature can cause the excessive fermentation of the lactic acid bacteria to generate excessive lactic acid, and further the pickle liquid contains components such as lactic acid, lactate and the like. In the prior art, exogenous lactic acid bacteria retardant is added in the production of the pickle to retard the fermentation of lactic acid bacteria, thereby preventing the over-fermentation of the pickle. The addition of exogenous lactic acid bacteria retardant inevitably changes the original flavor of the pickle, so the development of an additive which can not only keep the original flavor of the pickle, but also prevent the over fermentation of the pickle is urgently needed.

In addition, the pH of the kimchi is within the range of 3.6 to 4.6, and when an excessive amount of an additive for neutralizing the acidity is added to the kimchi, the pH of the liquid in the kimchi shows alkalinity, and thus there is a need to provide an additive which can maintain the original flavor of the kimchi, prevent the kimchi from being excessively fermented, maintain the pH of the kimchi within the appropriate range, and prolong the shelf life of the kimchi.

Disclosure of Invention

Aiming at the problems in the prior art, the invention aims to provide a sodium lactate slow-release preparation, which utilizes the component sodium lactate contained in the pickle as the effective component of a pollution-free pickle additive, and can achieve the purposes of inhibiting the fermentation of lactic acid bacteria and stably releasing and keeping the original flavor of the pickle for a long time.

In order to achieve the purpose, the technical scheme of the invention is as follows:

Sodium lactate is a substance naturally generated in the fermentation process of sauerkraut, and the pK of sodium lactate in water_b10.14, is a weak acid strong alkali salt, can neutralize the excessive acidification problem caused by lactic acid to a certain extent, so the sodium lactate can be used in the production process of the pickle for maintaining the flavor of the pickle and prolonging the quality guarantee period of the pickle. In order to maintain the pH of kimchi within the range of 3.6-4.6 of the proper taste, it is necessary to prepare sodium lactate as a sustained-release preparation to be added to the kimchi production.

A sodium lactate sustained-release preparation for maintaining the flavor of pickle and prolonging the shelf life of the pickle, wherein the release of the sodium lactate in the sustained-release preparation presents a Higuchi equation rule, namely the release amount is in direct proportion to the square root of time.

on the basis of the scheme, the sodium lactate slow-release preparation for maintaining the flavor of the pickled vegetables and prolonging the shelf life of the pickled vegetables is prepared from the following components in parts by weight: 6.5 percent of sodium lactate, 2.5 percent of ethyl cellulose, 38.5 percent of acetone, 51.9 percent of light liquid paraffin and 800.6 percent of Span.

On the basis of the scheme, the sodium lactate slow-release preparation for maintaining the flavor of the pickled vegetables and prolonging the shelf life of the pickled vegetables is prepared from the following components in parts by weight: 6.5 percent of sodium lactate, 2.5 percent of ethyl cellulose, 38.5 percent of acetone, 51.9 percent of light liquid paraffin and 800.6 percent of Span.

On the basis of the scheme, the preparation method of the sodium lactate slow-release preparation for maintaining the flavor of the pickled vegetables and prolonging the shelf life of the pickled vegetables comprises the following steps:

Dissolving ethyl cellulose in acetone according to the prescription requirement, and forming a dispersion liquid after natural swelling;

Dissolving sodium lactate in the dispersed liquid;

Dispersing Span80 in light liquid paraffin, adding the dispersion into light liquid paraffin solution at constant temperature and constant speed, stirring at constant temperature, vacuum filtering, washing with n-hexane for several times, and drying to obtain sodium lactate sustained release preparation.

On the basis of the scheme, the constant temperature in the third step is 30-50 ℃; the constant speed is 500-1200 rpm.

A method for maintaining flavor of sauerkraut and prolonging shelf life of sauerkraut comprises adding sodium lactate sustained release preparation prepared by the above method in sauerkraut preparation process, wherein the addition amount of the sodium lactate sustained release preparation is 1-4% of the mass of sauerkraut.

A preparation method of pickled vegetables comprises the following steps: processing raw materials, pickling, changing knives, cleaning, dehydrating, mixing and stirring, metering, packaging, inspecting and warehousing; when the process is carried out to the mixing step after dehydration, the sodium lactate slow-release preparation prepared by the method is added into the pickle, and the adding amount is 1-4 percent of the mass of the pickle.

The technical scheme of the invention has the advantages

the yield of the sodium lactate sustained-release preparation prepared by the method can be kept between 80 and 90 percent, the release of the sodium lactate sustained-release preparation presents a Higuchi equation rule, namely the release amount is in direct proportion to the square root of time, and the pH value change caused by the release of the sodium lactate in the sodium lactate sustained-release preparation prepared by the method is adaptive to the pH value change in the fermentation process of the pickled vegetables, so the change rate of the pH value of the pickled vegetables can be better reduced, and the storage period of the pickled vegetables is prolonged by more than 1.5 times under the condition that the pickled vegetables contain no chemical preservative.

The sodium lactate is used as a pollution-free additive and added into the production of the pickle in a regular slow-release preparation form, and the amount of the sodium lactate slow-release preparation for keeping the flavor of the pickle can be calculated according to the production amount, so that the shelf life of the pickle is prolonged.

Drawings

FIG. 14 shows the Release profile of a sustained-Release sodium lactate formulation at storage conditions and the corresponding pH Change (time/time; Release of sodium lactate/Release of sodium lactate; Change of pH/Change of pH);

FIG. 225 ℃ storage conditions Release profile of sodium lactate sustained Release formulation and corresponding pH Change (time/time; Release of sodium lactate/amount of sodium lactate; Change of pH/Change);

FIG. 3 shows the pH variation of pickled vegetable at different temperatures;

FIG. 44 is a comparison of pH change during the storage of kimchi prepared by two different preparation processes at 44 deg.C;

FIG. 525 deg.C shows a comparison of pH variation during the storage of kimchi prepared by two different preparation processes.

Detailed Description

Terms used in the present invention have generally meanings as commonly understood by one of ordinary skill in the art, unless otherwise specified.

The present invention will be described in further detail with reference to the following data in conjunction with specific examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.