阅读说明：本技术 一种营养荞麦湿面保鲜剂及其制备方法 (Nutritional buckwheat wet noodle preservative and preparation method thereof ) 是由 祁斌 于 2021-08-06 设计创作，主要内容包括：本发明涉及一种营养荞麦湿面保鲜剂,属于食品保鲜剂制备技术领域,包括以下重量份原料：可溶性淀粉10-20份、天然抗菌胶囊0.8-1.2份、营养成分1-3份、甘油0.5-1份、溶菌酶0.5-1份、油酸0.3-0.5份和半胱氨酸0.5份,本发明还公开了该营养荞麦湿面保鲜剂的制备方法,将各组原料混合均匀,超声脱气后得到,本发明将微胶囊缓释技术与涂膜技术相结合,使微胶囊中的芯材能够在微胶囊和涂膜中形成逐级缓释体系,同时使涂膜中的包含物在膜中缓慢释放,可有效缓解保鲜剂在短期大量释放,可以使保鲜剂作用在食品上从而抑制微生物生长繁殖,阻止脂肪氧化,使防腐保鲜效果更持久。(The invention relates to a nutritional buckwheat wet noodle preservative, which belongs to the technical field of food preservative preparation and comprises the following raw materials in parts by weight: 10-20 parts of soluble starch, 0.8-1.2 parts of natural antibacterial capsules, 1-3 parts of nutrient components, 0.5-1 part of glycerol, 0.5-1 part of lysozyme, 0.3-0.5 part of oleic acid and 0.5 part of cysteine.)

1. The nutritional buckwheat wet noodle preservative is characterized by comprising the following raw materials in parts by weight: 10-20 parts of soluble starch, 0.8-1.2 parts of natural antibacterial capsules, 1-3 parts of nutrient components, 0.5-1 part of glycerol, 0.5-1 part of lysozyme, 0.3-0.5 part of oleic acid, 0.5 part of cysteine and 80-100 parts of deionized water;

wherein, the natural antibacterial capsule is prepared by the following steps:

step S1, washing and crushing equivalent anise, pepper, cassia bark, fennel, ginger, garlic, onion and houttuynia cordata, and then mixing the materials according to a material-liquid ratio of 1 g: adding 10mL of deionized water, cooking at 100 ℃ for 2-4h, filtering, standing and layering the filtrate, and collecting an organic phase to obtain a plant extract;

step S2, adding the chitosan solution, ethyl cellulose and absolute ethyl alcohol into a reactor, magnetically stirring for 20-40min at 50 ℃, then dropwise adding polyethylene glycol 400, stirring for 5-8min, adding the plant extract, stirring for 30min, and homogenizing for 5min to obtain a mixture;

and step S3, spray drying the mixture under the conditions of air inlet temperature of 120 ℃, air outlet temperature of 70 ℃ and feeding speed of 100mL/h to obtain the natural antibacterial capsule.

2. The nutritional buckwheat wet noodle preservative according to claim 1, wherein the soluble starch is one or more of sweet potato starch, corn starch, potato starch and millet starch mixed according to any proportion.

3. The nutritional buckwheat wet noodle preservative according to claim 1, wherein the chitosan solution in the step S2 is prepared by mixing chitosan and 15% by mass of acetic acid solution according to the weight ratio of 1.3 g: 6mL of the mixture was mixed.

4. The nutritional buckwheat wet noodle preservative according to claim 1, wherein the dosage ratio of the chitosan solution, the ethyl cellulose, the absolute ethyl alcohol, the polyethylene glycol 400 and the plant extract in the step S2 is 10 g: 18 g: 500 mL: 4.5-5.1 mL: 5.8-6.4 g.

5. The preparation method of the nutritional buckwheat wet noodle preservative according to claim 1, which is characterized by comprising the following steps:

adding soluble starch into deionized water at 70 deg.C, stirring for 5min, adding natural antibacterial capsule, nutritional ingredients, glycerol, lysozyme, oleic acid and cysteine, stirring at 40 deg.C for 20min, ultrasonic degassing in 224W ultrasonic instrument for 15min, and cooling to room temperature to obtain semen Fagopyri Esculenti wet noodle preservative.

6. The preparation method of the nutritional buckwheat wet noodle preservative according to claim 5, wherein the nutritional ingredients are one or more of minced fillet, pumpkin powder, sweet potato powder, oxidized starch and phosphate starch which are mixed according to any proportion.

Technical Field

The invention belongs to the technical field of food preservative preparation, and particularly relates to a nutritional buckwheat wet noodle preservative and a preparation method thereof.

Background

Buckwheat noodles are fine noodles made of buckwheat flour, water and dough, and belong to buckwheat noodles. The food is rich in nutrition, convenient and quick to eat, and is popular food in northern Shaanxi.

The buckwheat wet noodles are simple to manufacture, boiling-resistant, tasty and refreshing, convenient to eat, low in fat, high in protein, high in carbohydrate and the like, meet the requirements of current healthy diet pursued by consumers, are well loved by the consumers, but have high water content, are easy to cause growth and reproduction of microorganisms when placed at room temperature, can cause changes in taste and whiteness, even cause souring and mildewing of the noodles, and further cause a series of quality deterioration reactions. The reasons for causing the putrefaction and deterioration of fresh and wet noodles in the preservation process include four aspects of physics, chemistry, enzyme and microorganism, the loss caused by the former two aspects is relatively small, and most importantly, the putrefaction and deterioration caused by the microorganism and the enzyme are the most important. The putrefaction and deterioration of fresh and wet noodles greatly shortens the fresh-keeping period of products, causes great waste in actual production, influences the profits of food enterprises and seriously harms the physical health of consumers. Therefore, the technical problem to be solved at present is to provide the nutritional buckwheat wet noodle preservative.

Disclosure of Invention

The invention aims to provide a nutritional buckwheat wet noodle preservative and a preparation method thereof, which are used for solving the technical problems in the background technology.

The purpose of the invention can be realized by the following technical scheme:

a nutritional buckwheat wet noodle preservative comprises the following raw materials in parts by weight: 10-20 parts of soluble starch, 0.8-1.2 parts of natural antibacterial capsules, 1-3 parts of nutrient components, 0.5-1 part of glycerol, 0.5-1 part of lysozyme, 0.3-0.5 part of oleic acid, 0.5 part of cysteine and 80-100 parts of deionized water;

the nutritional buckwheat wet noodle preservative is prepared by the following steps:

adding soluble starch into deionized water at 70 ℃, stirring at the rotating speed of 60-80r/min for 5min, adding natural antibacterial capsules, nutritional ingredients, glycerol, lysozyme, oleic acid and cysteine, stirring at the temperature of 40 ℃ for 20min, ultrasonically degassing in a 224W ultrasonic instrument for 15min, and cooling to room temperature to obtain the buckwheat wet noodle preservative.

Further, the natural antibacterial capsule is prepared by the following steps:

step S1, taking equivalent star anise, pepper, cassia bark, fennel, ginger, garlic, onion and houttuynia cordata, cleaning, adding into a pulverizer, pulverizing, and mixing according to a feed-liquid ratio of 1 g: adding 10mL of deionized water, cooking at 100 ℃ for 2-4h, filtering, standing and layering the filtrate, and collecting an organic phase to obtain a plant extract;

step S2, adding the chitosan solution, ethyl cellulose and absolute ethyl alcohol into a reactor, magnetically stirring for 20-40min at 50 ℃, then dropwise adding polyethylene glycol 400, stirring for 5-8min at a rotation speed of 100-;

and step S3, spray drying the mixture under the conditions of air inlet temperature of 120 ℃, air outlet temperature of 70 ℃ and feeding speed of 100mL/h to obtain the natural antibacterial capsule.

Further, the soluble starch is one or more of sweet potato starch, corn starch, potato starch and millet starch which are mixed according to any proportion.

Further, in step S2, the chitosan solution is prepared from chitosan and a 15% by mass acetic acid solution in a ratio of 1.3 g: 6mL, wherein the dosage ratio of the chitosan solution, the ethyl cellulose, the absolute ethyl alcohol, the polyethylene glycol 400 and the plant extract is 10 g: 18 g: 500 mL: 4.5-5.1 mL: 5.8-6.4 g.

Furthermore, the nutritional ingredients are one or more of minced fillet, pumpkin powder, sweet potato powder, oxidized starch and phosphate starch which are mixed according to any proportion.

The invention has the beneficial effects that:

the invention discloses a nutritional buckwheat wet noodle preservative prepared by taking soluble starch, natural antibacterial capsules, nutritional ingredients, glycerol, lysozyme, oleic acid and cysteine as raw materials, when in use, the preservative is sprayed on the surface of nutritional buckwheat wet noodle in a proper amount, the preservative has a film forming effect, a film has edibility, can block oxygen from entering and moisture from evaporating, and has excellent preservative and antibacterial effects, wherein the natural antibacterial capsules take extracts of star anise, pepper, cassia bark, fennel, ginger, garlic, onion and houttuynia cordata as core materials, chitosan solution and ethyl cellulose as wall materials, and are obtained by spray drying, wherein the core materials contain eugenol, thymol, sinapiin, anethole, garlicin, houttuynin and other substances, and have the functions of bacteriostasis, antioxidation and the like, the wall materials are chitosan, the chitosan molecules have positive charge-NH 3+, NH3+ interacts with substances with negative charges on the surface of the bacterial cell membrane to destroy the integrity of the cell membrane and increase the permeability, hydrogen bond acting force is generated between hydroxyl in soluble starch in the preservative and hydroxyl in plant extracts and amino in lysozyme, so that the molecular combination is more compact, the acting force between molecules is enhanced, the mechanical property of a coating is improved, the permeability of the coating is improved, the nutritional ingredients can endow the buckwheat wet surface with different tastes, and the nutritional value of the buckwheat is enhanced at the same time. Helps to prolong the shelf life of the food. The system can not only block the influence of the external environment on the food, but also enable the preservative to act on the food so as to inhibit the growth and the propagation of microorganisms, prevent fat oxidation and enable the preservative and preservation effect to be more durable.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

The natural antibacterial capsule is prepared by the following steps:

step S1, taking equivalent star anise, pepper, cassia bark, fennel, ginger, garlic, onion and houttuynia cordata, cleaning, adding into a pulverizer, pulverizing, and mixing according to a feed-liquid ratio of 1 g: adding 10mL of deionized water, cooking at 100 ℃ for 2h, filtering, standing and layering the filtrate, and collecting an organic phase to obtain a plant extract;

step S2, adding 10g of chitosan solution, 18g of ethyl cellulose and 500mL of absolute ethyl alcohol into a reactor, magnetically stirring for 20min at 50 ℃, then dropwise adding 4.5mL of polyethylene glycol 400, stirring for 5min at a rotation speed of 100r/min after dropwise adding, adding 5.8g of plant extract, stirring for 30min, and transferring to a homogenizer for homogenizing for 5min to obtain a mixture;

and step S3, spray drying the mixture under the conditions of air inlet temperature of 120 ℃, air outlet temperature of 70 ℃ and feeding speed of 100mL/h to obtain the natural antibacterial capsule.

Wherein the chitosan solution in the step S2 is prepared from chitosan and 15% by mass of acetic acid solution according to the weight ratio of 1.3 g: 6mL of the mixture was mixed.

Example 2

The natural antibacterial capsule is prepared by the following steps:

step S1, taking equivalent star anise, pepper, cassia bark, fennel, ginger, garlic, onion and houttuynia cordata, cleaning, adding into a pulverizer, pulverizing, and mixing according to a feed-liquid ratio of 1 g: adding 10mL of deionized water, cooking at 100 ℃ for 3h, filtering, standing and layering the filtrate, and collecting an organic phase to obtain a plant extract;

step S2, adding 10g of chitosan solution, 18g of ethyl cellulose and 500mL of absolute ethyl alcohol into a reactor, magnetically stirring for 30min at 50 ℃, then dropwise adding 4.8mL of polyethylene glycol 400, stirring for 7min at a rotation speed of 150r/min after dropwise adding, adding 6.1g of plant extract, stirring for 30min, and transferring to a homogenizer for homogenizing for 5min to obtain a mixture;

and step S3, spray drying the mixture under the conditions of air inlet temperature of 120 ℃, air outlet temperature of 70 ℃ and feeding speed of 100mL/h to obtain the natural antibacterial capsule.

Wherein the chitosan solution in the step S2 is prepared from chitosan and 15% by mass of acetic acid solution according to the weight ratio of 1.3 g: 6mL of the mixture was mixed.

Example 3

The natural antibacterial capsule is prepared by the following steps:

step S1, taking equivalent star anise, pepper, cassia bark, fennel, ginger, garlic, onion and houttuynia cordata, cleaning, adding into a pulverizer, pulverizing, and mixing according to a feed-liquid ratio of 1 g: adding 10mL of deionized water, cooking at 100 ℃ for 4h, filtering, standing and layering the filtrate, and collecting an organic phase to obtain a plant extract;

step S2, adding 10g of chitosan solution, 18g of ethyl cellulose and 500mL of absolute ethyl alcohol into a reactor, magnetically stirring for 40min at 50 ℃, then dropwise adding 5.1mL of polyethylene glycol 400, stirring for 8min at a rotation speed of 200r/min after dropwise adding, adding 6.4g of plant extract, stirring for 30min, and transferring to a homogenizer for homogenizing for 5min to obtain a mixture;

and step S3, spray drying the mixture under the conditions of air inlet temperature of 120 ℃, air outlet temperature of 70 ℃ and feeding speed of 100mL/h to obtain the natural antibacterial capsule.

Wherein the chitosan solution in the step S2 is prepared from chitosan and 15% by mass of acetic acid solution according to the weight ratio of 1.3 g: 6mL of the mixture was mixed.

The preservative of examples 1-3 was tested for oral toxicity in mice, and all the results showed no toxicity.

Comparative example 1

The natural antibacterial capsule is prepared by the following steps:

step S1, washing and adding equivalent anise, pepper, cassia bark, fennel and ginger into a grinder for grinding, and then mixing the materials according to a material-liquid ratio of 1 g: adding 10mL of deionized water, cooking at 100 ℃ for 4h, filtering, standing and layering the filtrate, and collecting an organic phase to obtain a plant extract;

step S2, adding 10g of chitosan solution and 350mL of absolute ethyl alcohol into a reactor, magnetically stirring for 40min at 50 ℃, then dropwise adding 5.1mL of polyethylene glycol 400, stirring for 8min at a rotation speed of 200r/min after dropwise adding is finished, adding 6.4g of plant extract, stirring for 30min, and then transferring to a homogenizer for homogenizing for 5min to obtain a mixture;

and step S3, spray drying the mixture under the conditions of air inlet temperature of 120 ℃, air outlet temperature of 70 ℃ and feeding speed of 100mL/h to obtain the natural antibacterial capsule.

Wherein the chitosan solution in the step S2 is prepared from chitosan and 15% by mass of acetic acid solution according to the weight ratio of 1.3 g: 6mL of the mixture was mixed.

Example 4

A nutritional buckwheat wet noodle preservative comprises the following raw materials in parts by weight: 10 parts of sweet potato starch, 0.8 part of the natural antibacterial capsule in example 1, 1 part of nutrient components, 0.5 part of glycerol, 0.5 part of lysozyme, 0.3 part of oleic acid, 0.5 part of cysteine and 80 parts of deionized water;

the nutritional buckwheat wet noodle preservative is prepared by the following steps:

adding sweet potato starch into deionized water at 70 ℃, stirring at the rotating speed of 60r/min for 5min, adding natural antibacterial capsules, nutritional ingredients, glycerol, lysozyme, oleic acid and cysteine, stirring at 40 ℃ for 20min, ultrasonically degassing in a 224W ultrasonic instrument for 15min, and cooling to room temperature to obtain the buckwheat wet noodle preservative.

The nutrient components are minced fillet, pumpkin powder and oxidized starch according to the proportion of 1: 1: 1 are mixed.

Example 5

A nutritional buckwheat wet noodle preservative comprises the following raw materials in parts by weight: 15 parts of sweet potato starch, 1.0 part of the natural antibacterial capsule of example 2, 2 parts of nutrient components, 0.8 part of glycerol, 0.8 part of lysozyme, 0.4 part of oleic acid, 0.5 part of cysteine and 90 parts of deionized water;

the nutritional buckwheat wet noodle preservative is prepared by the following steps:

adding sweet potato starch into deionized water at 70 ℃, stirring at the rotating speed of 70r/min for 5min, adding natural antibacterial capsules, nutritional ingredients, glycerol, lysozyme, oleic acid and cysteine, stirring at the temperature of 40 ℃ for 20min, ultrasonically degassing in a 224W ultrasonic instrument for 15min, and cooling to room temperature to obtain the buckwheat wet noodle preservative.

The nutrient components are minced fillet, pumpkin powder and oxidized starch according to the proportion of 1: 1: 1 are mixed.

Example 6

A nutritional buckwheat wet noodle preservative comprises the following raw materials in parts by weight: 20 parts of sweet potato starch, 1.2 parts of the natural antibacterial capsule of example 3, 3 parts of nutrient components, 1 part of glycerol, 1 part of lysozyme, 0.5 part of oleic acid, 0.5 part of cysteine and 100 parts of deionized water;

the nutritional buckwheat wet noodle preservative is prepared by the following steps:

adding sweet potato starch into deionized water at 70 ℃, stirring at the rotating speed of 80r/min for 5min, adding natural antibacterial capsules, nutritional ingredients, glycerol, lysozyme, oleic acid and cysteine, stirring at the temperature of 40 ℃ for 20min, ultrasonically degassing in a 224W ultrasonic instrument for 15min, and cooling to room temperature to obtain the buckwheat wet noodle preservative.

The nutrient components are minced fillet, pumpkin powder and oxidized starch according to the proportion of 1: 1: 1 are mixed.

Comparative example 2

A nutritional buckwheat wet noodle preservative comprises the following raw materials in parts by weight: 20 parts of sweet potato starch, 1.2 parts of the natural antibacterial capsule of example 1, 1 part of glycerol, 1 part of lysozyme, 0.5 part of oleic acid, 0.5 part of cysteine and 100 parts of deionized water;

the nutritional buckwheat wet noodle preservative is prepared by the following steps:

adding sweet potato starch into deionized water at 70 ℃, stirring at the rotating speed of 80r/min for 5min, adding natural antibacterial capsules, glycerol, lysozyme, oleic acid and cysteine, stirring at the temperature of 40 ℃ for 20min, ultrasonically degassing in a 224W ultrasonic instrument for 15min, and cooling to room temperature to obtain the buckwheat wet noodle preservative.

Comparative example 3

The natural antibacterial capsule in the example 4 is replaced by the natural antibacterial capsule in the proportion 1, and the rest raw materials and the preparation process are unchanged.

Comparative example 4

The natural antibacterial capsule in example 4 was removed, and the remaining raw materials and preparation process were unchanged.

Comparative example 5

The comparative example is a noodle preservative sold by Zhengzhou origin biotech Co., Ltd.

The preservatives of examples 4-6 and comparative examples 2-5 were subjected to performance tests, which were as follows:

mixing the preservative with the buckwheat wet noodles according to the dosage ratio of 1 mL: spraying 200g of the buckwheat wet noodle to the surface of the buckwheat wet noodle to obtain a finished product of the buckwheat wet noodle;

and (3) total colony count determination: storing the buckwheat wet noodle products of each group at normal temperature (25 ℃) for 4 days, and determining the total number of colonies according to GB/T4789.2-2008, wherein the total number of the determined colonies is less than or equal to 3 multiplied by 10⁶cfu/g is standard;

determination of pH: according to the method of national standard GB/T5009.237-2016, 50g of finished buckwheat wet noodles in each group after being preserved for 4d are weighed and put into a crusher to be crushed, the noodles are taken out and put into a beaker, 150mL of distilled water is added to be uniformly stirred, a pH composite electrode after being corrected is inserted into a sample, the measuring temperature is 25 ℃, after the reading is stable, the pH value is read, and the average value of each group of samples is taken after three times of measurement;

sensory evaluation: the prepared wet noodles coated with the preservative are cooked thoroughly, then fished out, put into a container for taste evaluation, 70 volunteers are selected for tasting, the noodles are comprehensively scored according to color, taste and turbidity of the noodle soup, and are fully divided into 100 parts, the average value is taken, and the average value is recorded in the lower surface and the inner surface;

the test results are shown in the following table:

item	Total number of colonies (. times.10)4cfu/g)	The size of the pH value	Sensory scoring
				Example 4	125	5.58	92
Example 5	131	5.57	94
				Example 6	129	5.58	96
Comparative example 2	124	5.54	73
				Comparative example 3	345	4.76	70
Comparative example 4	618	4.21	72
				Comparative example 5	512	4.87	65

As can be seen from the above table, after the buckwheat wet noodles of examples 4-6 are preserved at room temperature for 4d, the total number of colonies, pH test and sensory evaluation processes are all superior to those of comparative examples 2-5, which shows that the preservative prepared by the invention has higher preservation performance on the buckwheat wet noodles, and also has the effects of enhancing nutrition and improving mouthfeel.

In the description herein, references to the description of "one embodiment," "an example," "a specific example" or the like are intended to mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

The foregoing is illustrative and explanatory only and is not intended to be exhaustive or to limit the invention to the precise embodiments described, and various modifications, additions, and substitutions may be made by those skilled in the art without departing from the scope of the invention or exceeding the scope of the claims.