CN107494698A - 生鲜肉食品生产加工车间空气改良剂 - Google Patents
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Abstract
本发明公开了生鲜肉食品生产加工车间空气改良剂，包括以下重量百分含量的组分：NADH‑细胞色素b5还原酶5‑20%、抗坏血环酸5‑30%、乳酸菌5‑10%、番茄红素2‑8%、乳酸盐2‑10%、甘油10‑20%、余量为去离子水；应用时，用雾化装置，以雾化的形式，通过送风管路散布于车间空间内，对生鲜肉食品生产加工车间空气质量进行干预，达到适宜生鲜肉食品最佳环境。
Description
技术领域
本发明属于食品加工技术领域，特别涉及一种生鲜肉食品生产加工车间空气改良剂。
背景技术
生鲜食品生产加工车间的空气质量关系着食品安全与卫生，也与食品新鲜度和日后保鲜、贮存等有关。生鲜食品加工过程基本均暴露在空气中进行，良好的、适宜于生鲜肉品加工分割的空气质量，不仅可以提高肉品的品质，而且新鲜度得以提升，保持较长的货架期。肉的色泽是其品质的一个重要指标,是决定消费者购买行为的最直接因素。肉在加工中的发色、变色主要与肉中色素蛋白质的含量、化学存在形式、分布和外来气象环境有关。肉的暗紫色是在无氧状态下肌红蛋白(Myoglobin,Mb)所表现出来的颜色，当肉暴露于氧气中时,氧气分子就会结合到还原型Mb的自由结合位点,形成氧合Mb,使肉呈现鲜红色。这种鲜红色的肉品是消费者最喜爱的。肉色的褐变被普遍认为是氧合肌红蛋白自动氧化生成高铁肌红蛋白所造成的。
目前已知，影响肉品色泽的因素主要是在加工过程中肉品与空气接触，与某些气体结合而促使Mb发生改变而影响。由此可见，生产加工车间的空气环境，不仅可造成生鲜肉品的微生物污染，也是导致Mb发生生化改变的因素。目前为止，尚未对生鲜肉食品生产加工车间气象环境引起重视，即肉食品保鲜从生产加工开始，实现全程保鲜，确保食品的安全与卫生和良好的新鲜度。
由此可见生鲜肉食品在生产加工过程中需要适宜的活性空气环境，确保生产空气环境的稳定性，以更好的保障生鲜肉食品的新鲜度。为实现这一目标，发明了生鲜肉食品生产加工车间空气改良剂。
发明内容
针对现有技术存在的不足，本发明提供一种生鲜肉食品生产加工车间空气改良剂，通过食品生产车间灭菌净化装置，以雾化形式散布于生产加工车间空气中，改善车间空气气象环境，以达到在生产环节实施对肉品加工过程的保鲜、抑菌、阻断肌红蛋白生成高铁肌红蛋白的干预，还原肌红蛋白中的高铁离子，保持肉色的稳定性。
为了解决上述技术问题，本发明采用的技术方案是：生鲜肉食品生产加工车间空气改良剂，包括以下重量百分含量的组分：
NADH-细胞色素b5还原酶 5-20%
抗坏血环酸 5-30%
乳酸菌 5-10%
番茄红素 2-8%
乳酸盐 2-10%
甘油 10-20%
余量为去离子水；
首先将番茄红素加入甘油中，进行均质；再一次加入NADH-细胞色素b5还原酶、抗坏血环酸、乳酸菌、乳酸盐，以上组分经配伍、均质后形成空气改良剂原液；将空气改良剂原液用去离子水配成浓度为2-5%的溶液，即成空气改良剂。
进一步的，上述空气改良剂应用时，用雾化装置，经电脑自动化控制，根据车间面积、空气气象环境、加工食品类型，以雾化的形式，通过送风管路散布于车间空间内，对生鲜肉食品生产加工车间空气质量进行干预，达到适宜生鲜肉食品最佳环境。
与现有技术相比，本发明优点在于：
采用安全、高效、无毒的抗氧化剂组分和还原剂，无毒无害，天然安全，保鲜效果好，可用于生鲜肉食生产加工车间，对空气质量进行干预，保持生产车间空气的稳定性，达到适宜生鲜肉食品所需最佳空气气象环境；抑制肌红蛋白氧化，还原肌红蛋白中的高铁离子，保持肉色的稳定性；
含有灭菌组分，同时对肉食品生产加工车间的空气灭菌，改善空气质量；
本发明在应用时，可以直接应用于现有的车间，通过车间灭菌净化装置的雾化装置，以雾化形式通过送风管路散布于生产加工车间空气中，提高保鲜效果，改善车间空气气象环境，以达到在生产环节实施对肉品加工过程的保鲜、抑菌，工艺简单，易实现。
具体实施方式
下面结合具体实施例对本发明作进一步的说明。
实施例1
生鲜肉食品生产加工车间空气改良剂，包括以下重量百分含量的组分：
NADH-细胞色素 b5还原酶5%、抗坏血环酸5%、乳酸菌5%、番茄红素2%、乳酸盐2% 、甘油10%、余量为去离子水；
上述空气改良剂的制备方法如下：首先将番茄红素加入甘油中，进行均质；再一次加入NADH-细胞色素b5还原酶、抗坏血环酸、乳酸菌、乳酸盐，以上组分经配伍、均质后形成空气改良剂原液；将空气改良剂原液用去离子水配成浓度为 2-5%的溶液，即成空气改良剂。
上述空气改良剂应用时，用雾化装置，经电脑自动化控制，根据车间面积、空气气象环境、加工食品类型，以雾化的形式，通过送风管路散布于车间空间内，对生鲜肉食品生产加工车间空气质量进行干预，达到适宜生鲜肉食品最佳环境。现有的车间灭菌净化装置都可以用来雾化空气改良剂，均能满足要求，本发明不对雾化装置做出限定。
此外，实际使用过程中，由于生鲜肉食品生产加工车间内，肉在加工中的发色、变色，主要是由于肌红蛋白氧化生成高铁肌红蛋白造成，所以可以在空气改良剂中添加一定量的高铁肌红蛋白还原酶，更好的还原肌红蛋白中的高铁离子，组分配比可根据需要调整，可以是2-10%，最好是与NADH-细胞色素b5还原酶共同组成5-20%的含量。经过长期试验研究，本申请上述的组分及配比，能起到最好的灭菌与保鲜效果。
实施例2
生鲜肉食品生产加工车间空气改良剂，包括以下重量百分含量的组分：
NADH-细胞色素 b5还原酶10%、抗坏血环酸20%、乳酸菌7%、番茄红素5%、乳酸盐5% 、甘油15%、余量为去离子水；空气改良剂的制备方法及应用与实施例1相同，此处不再赘述。
实施例3
生鲜肉食品生产加工车间空气改良剂，包括以下重量百分含量的组分：
NADH-细胞色素 b5还原酶20%、抗坏血环酸20%、乳酸菌10%、番茄红素8%、乳酸盐10% 、甘油20%、余量为去离子水；空气改良剂的制备方法及应用与实施例1相同，此处不再赘述。
综上所述，本发明采用安全、高效、无毒的抗氧化剂组分和还原剂，无毒无害，天然安全，保鲜效果好，可用于生鲜肉食生产加工车间，对空气质量进行干预，保持生产车间空气的稳定性，达到适宜生鲜肉食品最佳空气气象环境，抑制肌红蛋白氧化，还原肌红蛋白中的高铁离子，保持肉色的稳定性；可直接通过车间灭菌净化装置的雾化装置，以雾化形式通过送风管路散布于生产加工车间空气中，提高保鲜效果。
当然，上述说明并非是对本发明的限制，本发明也并不限于上述举例，本技术领域的普通技术人员，在本发明的实质范围内，做出的变化、改型、添加或替换，都应属于本发明的保护范围。
Claims (2)
1.生鲜肉食品生产加工车间空气改良剂，其特征在于，包括以下重量百分含量的组分：
NADH-细胞色素b5还原酶 5-20%
抗坏血环酸 5-30%
乳酸菌 5-10%
番茄红素 2-8%
乳酸盐 2-10%
甘油 10-20%
余量为去离子水；
首先将番茄红素加入甘油中，进行均质；再一次加入NADH-细胞色素 b5还原酶、抗坏血环酸、乳酸菌、乳酸盐，以上组分经配伍、均质后形成空气改良剂原液；将空气改良剂原液用去离子水配成浓度为 2-5%的溶液，即成空气改良剂。
2.根据权利要求1所述的生鲜肉食品生产加工车间空气改良剂，其特征在于：应用时，用雾化装置，经电脑自动化控制，根据车间面积、空气气象环境、加工食品类型，以雾化的形式，通过送风管路散布于车间空间内，对生鲜肉食品生产加工车间空气质量进行干预，达到适宜生鲜肉食品最佳环境。
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| CN101026961A (zh) * | 2004-08-27 | 2007-08-29 | 普拉克生化公司 | 用于保存鲜肉的抗菌剂 |
| CN102199566A (zh) * | 2011-04-12 | 2011-09-28 | 华南农业大学 | 用于保护肉制品颜色的乳酸菌株 |
| CN104621230A (zh) * | 2015-01-20 | 2015-05-20 | 青岛宏泰良正电器有限公司 | 一种生鲜食品防干耗保鲜护色雾化剂及其制备方法 |
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| CN101026961A (zh) * | 2004-08-27 | 2007-08-29 | 普拉克生化公司 | 用于保存鲜肉的抗菌剂 |
| CN102199566A (zh) * | 2011-04-12 | 2011-09-28 | 华南农业大学 | 用于保护肉制品颜色的乳酸菌株 |
| CN104621230A (zh) * | 2015-01-20 | 2015-05-20 | 青岛宏泰良正电器有限公司 | 一种生鲜食品防干耗保鲜护色雾化剂及其制备方法 |
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