CN105901108B - 一种冷鲜鸡的综合保鲜方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种冷鲜鸡的综合保鲜方法，本发明涉及食品加工工业与食品辐照技术领域，顺序步骤是：检疫后活鸡放血、消毒冲洗、烫毛、褪毛、清洗、净膛、冷鲜鸡预冷消毒、保鲜处理、风冷冷却、抗氧化处理、包装、辐照、恒温贮藏，本发明采用消毒冲洗目的是防止高温浸泡池微生物交叉感染；烫毛时，及时除去浸烫池内泡沫，可有效减少细菌聚集；保鲜处理后及时进行风冷冷却，是减少冷鲜鸡初始含菌数关键。
Description
技术领域
本发明涉及食品加工工业与食品辐照技术领域，特别是畜禽肉制品的综合保鲜技术领域。
背景技术
冷鲜肉具有柔嫩多汁、味道鲜美、营养丰富、安全卫生等优势，将逐渐取代热鲜肉和冷冻肉，成为肉类消费的主流。鸡肉作为白肉的一种，因富含维生素、人体不可缺少的微量元素和肌苷酸（IMP）等鲜味物质，具有高蛋白质、低脂肪、低热量、低胆固醇的营养特点，鸡肉已成为世界上仅次于猪肉的第二肉品。
近年来，由于活杀鸡影响环境与禽流感的不断爆发，许多大城市已禁止市场活杀鸡，而冷鲜鸡又具有营养、口感、卫生方面的优势，热鲜鸡慢慢被冷鲜鸡取代成为鸡肉消费的主要趋势。目前冷鲜鸡由于初始含菌数较高，冷藏所采用的温度0℃～4℃并不能抑制微生物的生长繁殖及其它有关变化的发生，出现保鲜期短，无法满足市场流通的要求。
辐照保质技术是一项新兴的绿色加工高新技术，属于原子能和平利用——民用非动力核技术应用范畴，与传统的食品保藏方法如加热、冷藏、烟熏、化学防腐剂处理等相比，具有灭菌彻底 、不升温、无残留、不破坏原包装及节约能源、可以在常温下贮存的显著优点，发展空间巨大。
辐照法虽然较其他防腐保鲜法具有一定的优势，但是也不是“万能伞”，如果生产企业自身不注意控制原料的质量和生产工艺过程中的规范操作，导致产品的初始含菌量过高的话，即使用常规的剂量进行辐照后，还是会出现质量问题。
发明内容
本发明目的是提出一种冷鲜鸡的综合保鲜方法，以使冷鲜鸡保质期在10天以上。
本发明包括以下顺序步骤：检疫后活鸡放血、消毒冲洗、烫毛、褪毛、清洗、净膛、冷鲜鸡预冷消毒、保鲜处理、风冷冷却、抗氧化处理、包装、辐照、恒温贮藏，其特点是：所述消毒冲洗是将活鸡经放血后用氯离子浓度不低于50mg/L消毒水冲洗除去羽毛和皮肤上的排泄物；烫毛过程中，及时除去浸烫池内泡沫；净膛后及时将冷鲜鸡用10℃以下酸性氧化电位水消毒液淋洗1～5min，然后用复合保鲜溶液浸蘸冷鲜鸡，再及时进行风冷冷却。
本发明采用的所述消毒冲洗目的是防止高温浸泡池微生物交叉感染；烫毛时，及时除去浸烫池内泡沫，可有效减少细菌聚集；保鲜处理后及时进行风冷冷却，是减少冷鲜鸡初始含菌数关健。
本发明的显著优点如下：
1、本发明对目前生产加工的冷鲜鸡科研试验数据分析，起始残存菌相主要由假单胞菌、乳酸菌、热杀索丝菌、肠杆菌组成，冷鲜鸡在温度为0℃～4℃贮存条件下，酶的分解、微生物的繁殖、干耗、氧化等作用是影响保鲜期主要原因。
2、采用活鸡放血后用50mg/L氯离子消毒水冲洗除去羽毛和皮肤上的排泄物可防止高温浸泡池微生物交叉感染；烫毛时，及时除去浸烫池内产生的大量泡沫可减少细菌聚集；净膛后及时对冷鲜鸡用10℃以下酸性氧化电位水消毒液淋洗，用复合保鲜溶液浸蘸处理，并及时进行风冷冷却，是减少冷鲜鸡初始含菌数的关健。
3、本发明针对性采取了除菌、保鲜相应措施，在净膛操作时，会导致胴体污染程度上升，冲洗、预冷过程对减菌有很好效果，但也可能导致假单胞菌等嗜冷菌的污染发生。试验筛选柠檬酸、乳酸链球菌素复合保鲜溶液浸蘸处理，可进一步降低假单胞菌数、低温性菌、大肠杆菌等。
4、本发明同时选用茶多酚、D-异抗坏血酸组成的抗氧化复合液与辐照处理来减少氧化、降低酶活性，并可具有广谱杀菌、抑菌作用，还可进一步有效控制包装前、包装中污染微生物。由于前期关键污染源的防控，减少冷鲜鸡初始含菌数，辐照所用剂量只有正常1/2左右，经济有效提高保鲜效果。
5、净膛后对冷鲜鸡选用酸性氧化电位水取代氯制剂消毒液淋洗，可防过高浓度消毒剂长时间接触，氯离子对鸡肉风味产生的影响，同时还可大幅度降低屠宰厂用水量和能耗。
进一步地本发明所述冷鲜鸡预冷消毒时，采用酸性氧化电位水消毒液进行处理，选择酸性氧化电位水消毒液的pH值≤2.7，是因为最适合微生物生存的pH值为3.0～10.0，pH值≤2.7不利于各种细菌、病毒等病源微生物生存，有利灭活；病源微生物细胞、单细胞生物，由于氢离子、钠离子、钾离子等在细胞膜内、外的分布不同，而形成一定的膜内、外电位，达到动态平衡时有一定的电位差，氧化还原电位≥1100mV，可显著干扰其膜的动态平衡，改变膜通透性、内外电位差、渗透压等，有利病原微生物灭活。
酸性氧化电位水消毒液，本质是水，而不是化学药品，对人体无刺激、无不良反应、无蓄积毒性。随着与光和空气及有机物接触，氧化还原电位会下降，成为普通水，采用每30min更换一次酸性氧化电位水消毒液，可保持灭活病原微生物能力。
由于冷鲜鸡起始残存菌相主要由假单胞菌、乳酸菌、热杀索丝菌、肠杆菌组成，通过针对性灭活选择保鲜溶液试验，确定选取有利降低假单胞菌、低温菌的柠檬酸与有利降低肠杆菌的乳酸链球菌素复合液，本发明所述复合保鲜溶液中，优选柠檬酸占复合保鲜液总质量的2%～3%，乳酸链球菌素占复合保鲜液总质量的0.008%～0.04%配比为试验获得结果。
风冷冷却、抗氧化处理、包装等工艺条件均是在现有工艺基础上优化设计，达到方便、实用、经济的目的。本发明风冷冷却时，将冷鲜鸡置于具有风机的冷库中进行冷却，冷库的库温为-10℃～-15℃，相对湿度为92%～95%，风机风速为1.8～2.5米/秒，在30min内将冷鲜鸡中心温度降至4℃，再经恒温1～10小时。
所述抗氧化处理、包装时，将冷鲜鸡浸泡于抗氧化复合液中浸泡3～8min，沥干后，在环境温度为0℃～9℃的条件下用复合聚乙烯袋真空密封包装；确定抗氧化复合液由茶多酚、D-异抗坏血酸和水组成，是因茶多酚为茶叶提取物，不但具有抗氧化作用，还具广谱杀菌、抑菌作用，与天然D-异抗坏血酸复配抗氧化作用效果更好。
抗氧化复合液中，茶多酚占抗氧化复合液总质量的0.02%～0.05%，D-异抗坏血酸占抗氧化复合液总质量的0.01%～0.03%。这是通过多次反复对冷鲜鸡最佳抗氧化效果试验获得的较优良配比。
辐照时，辐照剂量为2～2.5kGy，同批产品箱不均匀度为1.2～1.4。由于采用多重灭活病原微生物防控措施，减少冷鲜鸡初始含菌数，结合保鲜目的试验，辐照所用剂量选择只有正常1/2左右，经济有效提高保鲜效果。
所述恒温贮藏的温度条件为0℃～4℃。防止酶的分解、微生物的繁殖、干耗、氧化等影响保鲜效果。
具体实施方式
冷鲜鸡的综合保鲜步骤有：检疫后活鸡放血、消毒冲洗、烫毛、褪毛、清洗、净膛、冷鲜鸡预冷消毒、保鲜处理、风冷冷却、抗氧化处理、包装、辐照、恒温贮藏。
操作要点：
1、消毒冲洗是将活鸡经放血后用氯离子浓度不低于50mg/L消毒水冲洗除去羽毛和皮肤上的排泄物，防止高温浸泡池微生物交叉感染。
2、烫毛时，浸烫池内产生的大量泡沫及时除去，减少细菌聚集。
3、净膛后将冷鲜鸡用10℃以下酸性氧化电位水消毒液淋洗3min， 所用酸性氧化电位水消毒液为PH值≤2.7、氧化还原电位≥1100mV电解酸性消毒水。批处理时，每30min更换一次新的消毒液。
4、保鲜处理是将冷鲜鸡在复合保鲜溶液浸蘸处理，复合保鲜液由柠檬酸、乳酸链球菌素和水组成，其中，柠檬酸占复合保鲜液总质量的2.5%，乳酸链球菌素占复合保鲜液总质量的0.01%。
5、风冷冷却是将冷鲜鸡置于具有风机的冷库中进行冷却，冷库的库温为-10℃～-15℃，相对湿度92%～95%（以防肉品风干），风机风速控制在2.0米/秒，在30min内将冷鲜鸡中心温度降至4℃，恒温1～10小时后进行抗氧化处理。
6、抗氧化处理、包装时，将冷鲜鸡浸泡于抗氧化复合液中浸泡5min，沥干后，用复合聚乙烯袋真空密封包装，包装区温度控制在0℃～9℃。
以上抗氧化复合液由茶多酚、D-异抗坏血酸和水组成，其中茶多酚占抗氧化复合液总质量的0.03%，D-异抗坏血酸占抗氧化复合液总质量的0.02%。
7、辐照时，用冷藏车运输至辐照室，辐照处理时，同批产品箱不均匀度为1.3，辐照剂量2.2kGy。
8、恒温温度贮藏的温度条件为0℃～4℃，保质期可达15天以上。
Claims (6)
1.一种冷鲜鸡的综合保鲜方法，包括以下顺序步骤：检疫后活鸡放血、消毒冲洗、烫毛、褪毛、清洗、净膛、冷鲜鸡预冷消毒、保鲜处理、风冷冷却、抗氧化处理、包装、辐照、恒温贮藏，其特征在于：所述消毒冲洗是将活鸡经放血后用氯离子浓度不低于50mg/L消毒水冲洗除去羽毛和皮肤上的排泄物；烫毛过程中，及时除去浸烫池内泡沫；净膛后及时将冷鲜鸡用10℃以下酸性氧化电位水消毒液淋洗1～5min，然后用复合保鲜溶液浸蘸冷鲜鸡，再及时进行风冷冷却；辐照时，辐照剂量为2～2.5kGy，同批产品箱不均匀度为1.2～1.4；所述保鲜处理时，将冷鲜鸡在复合保鲜溶液浸蘸处理，所述复合保鲜溶液由柠檬酸、乳酸链球菌素和水组成；风冷冷却时，将冷鲜鸡置于具有风机的冷库中进行冷却，冷库的库温为-10℃～-15℃，相对湿度为92%～95%，风机风速为1.8～2.5米/秒，在30min内将冷鲜鸡中心温度降至4℃，再经恒温1～10小时；所述抗氧化处理、包装时，将冷鲜鸡浸泡于抗氧化复合液中浸泡3～8min，沥干后，在环境温度为0℃～9℃的条件下用复合聚乙烯袋真空密封包装；所述抗氧化复合液由茶多酚、D-异抗坏血酸和水组成。
2.根据权利要求1所述冷鲜鸡的综合保鲜方法，其特征在于所述冷鲜鸡预冷消毒时，采用酸性氧化电位水消毒液进行处理，所述酸性氧化电位水消毒液的pH值≤2.7、氧化还原电位≥1100mV。
3.根据权利要求2所述冷鲜鸡的综合保鲜方法，其特征在于每30min更换一次酸性氧化电位水消毒液。
4.根据权利要求1所述冷鲜鸡的综合保鲜方法，其特征在于所述复合保鲜溶液中，柠檬酸占复合保鲜液总质量的2%～3%，乳酸链球菌素占复合保鲜液总质量的0.008%～0.04%。
5.根据权利要求1所述冷鲜鸡的综合保鲜方法，其特征在于所述抗氧化复合液中，茶多酚占抗氧化复合液总质量的0.02%～0.05%，D-异抗坏血酸占抗氧化复合液总质量的0.01%～0.03%。
6.根据权利要求1所述冷鲜鸡的综合保鲜方法，其特征在于所述恒温贮藏的温度条件为0℃～4℃。
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| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Cao Hong Inventor after: Chen Xiulan Inventor after: Zou Jianmin Inventor after: Xiao Huan Inventor after: Gai Yufang Inventor after: Jiang Yunsheng Inventor after: Ye Hao Inventor after: Lai Honggang Inventor after: Bao Jianzhong Inventor after: Han Yan Inventor after: Zhai Jianqing Inventor before: Cao Hong Inventor before: Chen Xiulan Inventor before: Zou Jianmin Inventor before: Jiang Yunsheng Inventor before: Lai Honggang Inventor before: Xiao Huan Inventor before: Ye Hao Inventor before: Gai Yufang Inventor before: Bao Jianzhong Inventor before: Han Yan Inventor before: Zhai Jianqing |