CN108260657A - 一种冰鲜鸡胸肉护色保鲜剂 - Google Patents

一种冰鲜鸡胸肉护色保鲜剂 Download PDF

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CN108260657A
CN108260657A CN201711376532.5A CN201711376532A CN108260657A CN 108260657 A CN108260657 A CN 108260657A CN 201711376532 A CN201711376532 A CN 201711376532A CN 108260657 A CN108260657 A CN 108260657A
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chilled
grade breast
fresh grade
protecting
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康壮丽
宋照军
娄文娟
王腾腾
赵圣明
马汉军
朱东阳
潘润淑
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Henan Institute of Science and Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Packages (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

本发明公开了一种冰鲜鸡胸肉护色保鲜剂，涉及食品添加剂和肉制品领域，所述一种冰鲜鸡胸肉护色保鲜剂，技术特征如下：将乳酸、溶菌酶、竹叶抗氧化剂和壳聚糖按比例溶于双蒸水中复配成保鲜护色液，将完全成熟的分割鸡胸肉在所述保鲜护色液中浸泡30～90s，去除沥干，采用托盘包装或高密聚乙烯包装袋袋装于‑1.2℃左右环境中保藏，保质期可至18天。本护色保鲜剂在冰鲜鸡胸肉中应用具有良好的冰鲜护色功能，减少冷藏过程中脂肪和蛋白质的氧化，延缓微生物的生长。本冰鲜鸡胸肉护色保鲜剂使用方法简单、易于操作，能够满足冰鲜鸡加工和销售工厂及商超对冰鲜鸡冰鲜护色的需求，具有非常大的市场潜力。

Description

一种冰鲜鸡胸肉护色保鲜剂
技术领域
本发明涉及鸡肉护色保鲜技术，具体涉及一种冰鲜鸡胸肉护色保鲜剂。
背景技术
冰鲜鸡胸肉是按照操作规程经过集中屠宰、分割后，将鸡胸肉经风冷或水冷处理，使鸡胴体温度在1小时内降为冰点(-1.2℃左右)，并在后续的储藏、流通和零售过程中始终保持在-1.2℃左右。由于冰鲜鸡胸肉采用了科学的加工方法，极大的保留了鸡胸肉的营养价值，并具有较好额口感，使得它越来越受到消费者的青睐。鸡胸肉僵直期较短、营养丰富，在储藏、流通和零售过程中易变色、腐败变质，保质期较短，因此，采用保鲜护色剂延长保质期有利于冰鲜鸡产业的发展。
竹叶抗氧化物是从竹叶中提取的抗氧化性成分，有效成分包括黄酮类、内酯类和多酚类化合物，是一组复杂的，又相互协同增效作用的黄色或棕黄色，无异味的混合物，可溶于水或乙醇。竹叶抗氧化物溶于双蒸水的色泽与冰鲜鸡胸肉色泽相近，且竹叶抗氧化物品质优良、安全性高、价格低廉，又具营养和保健功能，《食品安全国家标准食品添加剂使用标准》(GB2760)规定可用于肉制品、乳制品等。
发明内容
本发明的主要解决的技术问题是采用保鲜护色剂延长冰鲜鸡胸肉色泽的保持时间，增加冰鲜鸡胸肉的货架期，提供一种使用方法简单、易于操作，能够满足加工和销售工厂及商超对冰鲜鸡冰鲜护色需求的冰鲜鸡胸肉护色保鲜剂。
本发明提供的技术方案是一种冰鲜鸡胸肉护色保鲜剂。所述冰鲜鸡胸肉护色保鲜剂技术如下：将乳酸、溶菌酶、竹叶抗氧化剂和壳聚糖按比例溶于双蒸水中复配成保鲜护色液，保鲜护色液中各个成分按质量份包括：乳酸0.3～0.95份、溶菌酶0.2～0.6份、竹叶抗氧化剂0.035～0.11份、壳聚糖0.4～0.9份、双蒸水99.065～97.44份，将完全成熟的分割鸡胸肉在所述保鲜护色液中浸泡30～90s，去除沥干，采用托盘包装或袋装，与-1.2℃左右环境中保藏，保质期可至18天。
本发明的有益技术效果体现在以下几个方面：1.本发明使用乳酸0.3～0.95％、溶菌酶0.2～0.6％、竹叶抗氧化剂0.035～0.11％、壳聚糖0.4～0.9％、双蒸水99.065～97.44％作为冰鲜鸡胸肉的护色保鲜剂，保质期可至18天，符合实际生产和需要，有利于推广和应用。2.本发明以乳酸、溶菌酶、竹叶抗氧化剂和壳聚糖为原料，添加剂使用符合《食品安全国家标准食品添加剂使用标准》(GB2760)的要求。3.本发明的技术具有操控方便，效果显著的特点，具有广阔的市场前景。
具体实施方式
下面结合实施例对本发明做详细说明。
实施例1：
将乳酸、溶菌酶、竹叶抗氧化剂和壳聚糖按比例溶于双蒸水中复配成保鲜护色液，保鲜护色液中各个成分按质量份包括：乳酸0.3～0.95份、溶菌酶0.2～0.6份、竹叶抗氧化剂0.035～0.11份、壳聚糖0.4～0.9份、双蒸水99.065～97.44份，将完全成熟的分割鸡胸肉在所述保鲜护色液中浸泡30～90s，去除沥干，采用托盘包装，与-1.2℃左右环境中保藏。
实施例2：
将乳酸、溶菌酶、竹叶抗氧化剂和壳聚糖按比例溶于双蒸水中复配成保鲜护色液，保鲜护色液中各个成分按质量份包括：乳酸0.3～0.95份、溶菌酶0.2～0.6份、竹叶抗氧化剂0.035～0.11份、壳聚糖0.4～0.9份、双蒸水99.065～97.44份，将完全成熟的分割鸡胸肉在所述保鲜护色液中浸泡30～90s，去除沥干，采用高密聚乙烯包装袋袋装，与-1.2℃左右环境中保藏。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (4)

1.一种冰鲜鸡胸肉护色保鲜剂，其特征在于：将乳酸、溶菌酶、竹叶抗氧化剂和壳聚糖按比例溶于双蒸水中复配成保鲜护色液，保鲜护色液中各个成分按质量份包括：乳酸0.3～0.95份、溶菌酶0.2～0.6份、竹叶抗氧化剂0.035～0.11份、壳聚糖0.4～0.9份、双蒸水99.065～97.44份。
2.根据权利要求1所述的一种冰鲜鸡胸肉护色保鲜剂，其特征在于：所述鸡胸肉必须完全成熟。
3.根据权利要求1所述的一种冰鲜鸡胸肉护色保鲜剂，其特征在于：所述鸡胸肉必须完全在所述保鲜护色液中浸泡30～90s。
4.根据权利要求1所述的一种冰鲜鸡胸肉护色保鲜剂，其特征在于：所述鸡胸肉采用托盘包装或高密聚乙烯包装袋袋装，并在-1.2℃左右环境中保藏。
CN201711376532.5A 2017-12-19 2017-12-19 一种冰鲜鸡胸肉护色保鲜剂 Pending CN108260657A (zh)

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Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH057453A (ja) * 1991-06-28 1993-01-19 Nippon Oil & Fats Co Ltd 畜肉加工食品用抗菌剤
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* Cited by examiner, † Cited by third party
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JPH057453A (ja) * 1991-06-28 1993-01-19 Nippon Oil & Fats Co Ltd 畜肉加工食品用抗菌剤
JPH0739355A (ja) * 1993-07-30 1995-02-10 Asama Kasei Kk 食品用保存剤
CN1911101A (zh) * 2006-08-25 2007-02-14 胡林福 一种从竹叶中提取竹叶抗氧化物的生产方法
CN102217668A (zh) * 2011-06-24 2011-10-19 长沙理工大学 一种冷鲜鱼头的保鲜方法
CN102487991A (zh) * 2011-10-28 2012-06-13 内蒙古农业大学 一种冷却肉的保鲜方法
CN105360274A (zh) * 2015-10-10 2016-03-02 广东石油化工学院 一种冰鲜鸡肉生物保鲜方法
CN106912552A (zh) * 2015-12-28 2017-07-04 刘瑞平 一种猪肉保鲜剂
CN105660820A (zh) * 2016-01-11 2016-06-15 蒋丽红 一种含有竹叶提取物的肉制品复合防腐剂
CN106036357A (zh) * 2016-05-26 2016-10-26 黄莹 一种生物型防腐剂制备方法
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