WO2021093483A1 - 一种等离子体活性水真空包装红肉保鲜系统及方法 - Google Patents

一种等离子体活性水真空包装红肉保鲜系统及方法 Download PDF

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Publication number
WO2021093483A1
WO2021093483A1 PCT/CN2020/119251 CN2020119251W WO2021093483A1 WO 2021093483 A1 WO2021093483 A1 WO 2021093483A1 CN 2020119251 W CN2020119251 W CN 2020119251W WO 2021093483 A1 WO2021093483 A1 WO 2021093483A1
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plasma
red meat
activated water
module
processing chamber
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PCT/CN2020/119251
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English (en)
French (fr)
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孙大文
成军虎
陈雅淇
韩忠
王一杰
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华南理工大学
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Priority to US17/760,550 priority Critical patent/US20220369657A1/en
Publication of WO2021093483A1 publication Critical patent/WO2021093483A1/zh

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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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • 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
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B4/24—Inorganic compounds
    • 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
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
    • A23B4/305—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids with inorganic salts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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

Definitions

  • the invention relates to the field of food preservation, in particular to a plasma-activated water vacuum packaging red meat preservation system and method.
  • Red meat is rich in iron and tastes delicious. It is one of the favorite meats of our people.
  • the red meat industry is an important contributor to the agricultural economy. Among the quality parameters that affect the marketability of fresh red meat, color is the most important because consumers often use bright red meat as an indicator of health when selling. The color of the red meat sold has deteriorated, indicating that it may have gone bad. Discolored meat is usually sold at discounted prices, or minced meat to be processed into low-value products. If the discoloration is severe, the meat will be discarded. The above practices will cause a lot of economic losses. The biochemistry of myoglobin and its interaction with small biomolecules in the complex muscle food matrix control the color of red meat. Modern agriculture must use these scientific principles to adopt strategies in the process of red meat "from the field to the table" to improve the appearance and color stability of fresh red meat to meet the needs of consumers.
  • HIOX MAP modified atmosphere packaging
  • CO MAP CO + 20% to 30% CO 2 , adding N 2 balance
  • HIOX MAP can keep red meat bright red during the shelf life, it also accelerates lipid oxidation, resulting in peculiar smell of fresh red meat and a relatively short shelf life.
  • HIOX MAP will promote protein oxidation and reduce the tenderness of red meat.
  • concentration of O 2 in HIOX MAP must be accurately controlled.
  • CO MAP The small amount of CO in CO MAP is for the combination of red meat myoglobin and CO to form a stable cherry color on the surface of red meat.
  • CO MAP can keep the red value of red meat stable throughout the shelf life, the use of CO and the need to ensure a low-oxygen environment for the entire packaging increase packaging costs for this reason.
  • the red meat is taken out of the CO MAP, its color will deteriorate rapidly after being repackaged in an aerobic environment.
  • modified atmosphere packaging has high gas requirements, large packaging space, and relatively short shelf life, which greatly increases the cost of preservation of red meat.
  • vacuum packaging box and vacuum skin packaging Another packaging method with lower cost and longer insurance time is vacuum packaging box and vacuum skin packaging. Because the vacuum packaging is in a state of hypoxia, it can inhibit the growth and reproduction of microorganisms and oxidation of lipids and proteins for a long time. However, the color of red meat is dark purple that consumers do not like. The bright red color of vacuum-packed red meat will greatly increase consumers' desire to buy and have higher commercial value.
  • Plasma technology is a new type of non-thermal processing technology. Plasma is excited by input energy gas, and the active ingredients produced, such as reactive oxygen species (ROS) and reactive nitrogen (RNS), have been proven to have significant sterilization functions. Plasma activated water (PAW) is plasma-treated water. When ROS and RNS enter the liquid phase from the gas phase, especially when RNS dissolves into the water, considerable nitrite and nitrate ions will be formed. It is known that nitrite and nitrate are commonly used color retention agents for meat, so PAW, as a source of nitrite and nitrate, can be used for color protection of vacuum-packaged red meat.
  • ROS reactive oxygen species
  • RNS reactive nitrogen
  • the reduction system of red meat itself will help reduce nitrite to NO, which combines with myoglobin to form a pink MbNO; on the other hand, nitrate can also help maintain the stability of red meat red value.
  • active ingredients such as H 2 O 2 in PAW, which has excellent antibacterial ability, which further improves the antibacterial ability of vacuum packaging. Based on the above advantages, using PAW surface treatment to improve the preservation of vacuum-packed red meat is feasible and effective.
  • the present invention provides a plasma activated water vacuum packaging red meat preservation system, which can effectively improve the preservation effect of vacuum packaging red meat.
  • the invention also provides a plasma-activated water red meat preservation method, which enables the vacuum-packed red meat to present a bright red color and effectively prolong the color stability while maintaining the original advantages.
  • a plasma-activated water vacuum packaging red meat preservation system including: a solution mixing tank, a plasma processing chamber, an atomizing spray module, a conveyor belt, a water circulation module, and a vacuum packaging module; wherein: the solution mixing tank and the plasma processing chamber are combined
  • the pipeline is connected, the plasma processing chamber is connected with the atomization spray module by a pipeline, the atomization spray module is connected with the water circulation module by a pipeline, the atomization spray module sprays the red meat on the conveyor belt, and the vacuum packaging module Vacuum packaging the sprayed red meat.
  • the plasma processing chamber is used for preparing plasma activated water
  • the top of the plasma processing chamber is provided with a surface dielectric barrier discharge excitation device
  • the bottom is provided with a stirring device.
  • the plasma processing chamber includes: a plasma processing tank, a stirring device placed at the bottom, a surface dielectric barrier discharge excitation device placed on the top, a porous mesh fiber layer and a transformer, wherein: the transformer and the surface dielectric barrier discharge excitation device
  • the porous mesh fiber layer is placed under the surface dielectric barrier discharge excitation device.
  • the porous mesh fiber layer makes the generated plasma uniformly contact the substrate solution.
  • the stirring device at the bottom stirs the substrate solution to make up and down
  • the base solution of the layer is continuously exchanged in space.
  • the surface dielectric barrier discharge excitation device includes a discharge electrode, a ground electrode and a quartz dielectric plate, wherein the quartz dielectric plate is placed between the discharge electrode and the ground electrode for generating surface dielectric barrier discharge plasma.
  • the ground electrode has a circular block shape with a diameter of 3.0 mm.
  • a voltage stabilizing device is installed in the middle of the pipeline to control the liquid flow and flow rate.
  • a plasma-activated water vacuum packaging red meat preservation method includes the following steps:
  • the red meat sprayed with plasma activated water is immediately vacuum packaged, and stored under refrigeration or freezing.
  • step S1 includes:
  • the applied voltage of the plasma processing chamber is 50-60V, the frequency is 10kHz, the air is directly used as the plasma excitation gas source, and the plasma indirect processing method is adopted.
  • the plasma activated water may be freshly prepared plasma activated water, plasma activated water stored within 48 hours at room temperature, or plasma activated water stored within 2 weeks of refrigeration at 4°C.
  • the present invention has the following advantages and beneficial effects:
  • the plasma activated water vacuum packaging red meat preservation system of the present invention combines a plasma processing chamber (made by plasma activated water), an atomizing spray module and a vacuum packaging module, and the plasma activated water has sterilization and antibacterial properties. Contains the comprehensive characteristics of color-preserving factors (nitrite and nitrate), which protects the color of red meat and improves the antibacterial ability of vacuum packaging. It is a green and economical way to preserve red meat.
  • the present invention does not need to prepare a large amount of mixed gas, and only needs to use atmospheric air for excitation in the plasma processing chamber to generate plasma, which overcomes the shortcomings of complicated gas distribution and high threshold of use in traditional modified atmosphere packaging, and has universal applicability .
  • the plasma activated water used in the present invention has a short preparation time, and the prepared plasma activated water directly enters the atomization spray module through the pipeline, and quantitatively sprays the red meat on the conveyor belt, and it is used as soon as it is prepared;
  • the discharged plasma active water is led to the active water collector, and then transferred back to the atomizing spray module by the vacuum pump, which is simple, convenient, and economical.
  • sodium pyrophosphate solution is used as the base solution because the sodium pyrophosphate solution has a pH buffering capacity, which can ensure the accumulation of nitrite and nitrate, while H 2 O 2 The accumulation speed of the concentration is relatively slow and will not promote the oxidation of lipids and proteins in red meat.
  • Plasma activated water contains both nitrite and nitrate, both of which are effective color retention agents for red meat.
  • the plasma activated water contains a trace amount of hydrogen peroxide and other antibacterial components, which can maintain the color of red meat while enhancing the antibacterial ability of vacuum packaging, realize the color protection and antibacterial of red meat, and greatly extend the shelf life of red meat.
  • the use of plasma activated water in the present invention can effectively extend the red value stability of ordinary vacuum-packaged red meat, overcome the disadvantage of a single vacuum-packaged red meat with dark color, increase consumers' desire to buy, and greatly reduce product waste.
  • Figure 1 is a structural diagram of a plasma-activated water vacuum packaging red meat preservation system in an embodiment of the present invention
  • FIG. 2 is a structural diagram of a plasma processing chamber in an embodiment of the present invention.
  • FIG. 3 is a flowchart of a method for preserving red meat in a plasma activated water vacuum package according to an embodiment of the present invention
  • Fig. 4 is a comparison diagram of the fresh-keeping effect of plasma activated water red meat in an embodiment of the present invention.
  • a plasma-activated water vacuum packaging red meat preservation system includes: a solution mixing tank 1, a plasma processing chamber 2, an atomizing spray module, a conveyor belt 5, a water circulation module 6 and a vacuum packaging module 7.
  • the solution mixing tank and the plasma processing chamber are connected by a pipeline
  • the plasma processing chamber and the atomizing spray module are connected by a pipeline
  • the atomizing spray module and the water circulation module are connected by a pipeline
  • a voltage stabilizing device is installed in the middle of the pipeline 16 to control the liquid flow and velocity.
  • the atomized spray module sprays the red meat 4 on the conveyor belt, and the vacuum packaging module vacuum packs the sprayed red meat.
  • the plasma processing chamber is used to prepare plasma active water 15, and the top is provided with a surface dielectric barrier discharge excitation device, and the bottom is provided with a stirring device.
  • the plasma processing chamber is shown in FIG. 2 and includes: a transformer 3, a plasma processing cell 9, a stirring device 10 placed at the bottom, and a surface dielectric barrier discharge excitation device (including a discharge electrode 11, a ground electrode) placed on the top. 12 and the quartz dielectric plate 13, a 1.0mm thick quartz dielectric plate is placed between the discharge electrode and the ground electrode to generate surface dielectric barrier discharge plasma.
  • the ground electrode is a circular block with a diameter of 3.0mm).
  • the transformer is connected to the surface dielectric barrier discharge excitation device of the plasma processing chamber, the input voltage is 220V, the frequency is 50Hz, the output voltage is 0 ⁇ 100V, the frequency is 0.5 ⁇ 2.0kHz, the output current is used for excitation formation plasma.
  • the present invention proposes to use alternating current with a frequency of 10 kHz and a voltage of 50 to 60 V, and directly use air as the plasma excitation gas source.
  • the porous mesh fiber layer 14 is placed under the surface dielectric barrier discharge excitation device to make the generated plasma uniformly contact the substrate solution.
  • the stirring device at the bottom stirs the base solution, so that the base solution in the upper and lower layers continuously exchanges space to ensure that the base solution is fully in contact with the plasma and improve the efficiency of making plasma activated water.
  • the solution mixing tank is used to prepare or store a base solution of plasma activated water.
  • a base solution of plasma activated water In this embodiment, it is sodium pyrophosphate solution 8.
  • the atomized spray module includes a voltage stabilizing device 16 and an atomized spray device 17.
  • the water circulation module includes an active water collector 18 and a vacuum pump 19.
  • the system control process of the plasma active water preservation device is as follows: the solution mixing tank is used for the preparation of the sodium pyrophosphate solution; the solution mixing tank is connected to the plasma processing chamber, and the configured sodium pyrophosphate solution can pass through the pipeline Continuously enter the plasma processing chamber, the pipeline is equipped with a pressure regulator to control the flow of the solution; the solution mixing pool and the plasma processing chamber are at a high position, and the atomization spray module and the water circulation module are at a low position; the porous mesh in the plasma processing chamber The fiber layer makes the plasma evenly distributed; the processed sodium pyrophosphate solution (plasma activated water, PAW) leads to the atomization spray module to spray the red meat on the conveyor belt, and the voltage stabilizing device controls the flow, and the excess plasma The active water enters the atomization spray module again through the water circulation module; according to the weight ratio of red meat to PAW (60 ⁇ 10)/1, set the appropriate conveyor belt transmission speed; the red meat after spraying is transferred to the vacuum packaging module for vacuum Packaging; Finally
  • a plasma-activated water vacuum packaging method for preserving red meat includes the following steps:
  • PAW plasma activated water
  • the processing time is appropriately adjusted, and finally the plasma activated water
  • the pH ⁇ 6.0, the concentration of nitrite is about 100ppm, and the concentration of H 2 O 2 is not more than 2mmol/L.
  • the plasma processing chamber adopts a surface dielectric barrier discharge plasma processing chamber, the applied voltage is 50-60V, the frequency is 10kHz, the air is directly used as the plasma excitation gas source, and the plasma indirect processing method is adopted.
  • Red meat includes hot fresh meat, cold fresh meat, frozen thawed meat, and minced meat.
  • plasma active water treatment is required after deacidification.
  • Cold fresh meat, frozen thawed meat and minced meat can directly receive plasma Body active water treatment;
  • the plasma activated water can be freshly prepared plasma activated water, plasma activated water stored within 48 hours at room temperature, or plasma activated water stored within 2 weeks of refrigeration at 4°C.
  • the use of the above plasma activated water does not affect its final Color protection effect on red meat.
  • the red meat sprayed with plasma activated water is immediately vacuum packaged and stored at 1 ⁇ 4°C or frozen at -20 ⁇ -18°C.
  • the mechanism of the invention is that the plasma activated water contains both nitrite and nitrate, and both of these ions are effective color-preserving agents for red meat.
  • the plasma-activated water contains a small amount of hydrogen peroxide and other antibacterial components, which enhances the antibacterial ability of vacuum packaging while maintaining the stability of red meat. At the same time, it realizes the color protection and antibacterial of red meat, which greatly extends the shelf life of red meat. .
  • the method for preserving red meat in a plasma activated water vacuum package of this embodiment is specifically implemented as follows:
  • the plasma area formed by the dielectric barrier discharge excitation device on the top of the plasma processing chamber is 40 cm 2 , and the distance between the ground electrode and the surface of the liquid to be processed is 5 cm.
  • the plasma activated water is directed to the atomized spray module and sprayed evenly on the surface of the beef on the conveyor belt. .
  • the plasma active water that is not sprayed is led to the active water collector, and then passed back to the atomization spray module by the vacuum pump.
  • the beef sprayed with plasma activated water enters the vacuum packaging module, and then the vacuum-packaged beef is placed at 4°C for refrigeration.

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Abstract

一种等离子体活性水真空包装红肉保鲜系统，该系统包括：溶液混合池(1)、等离子体处理腔(2)、雾化喷淋模块、传送带(5)、水循环模块(6)和真空包装模块(7)；其中：溶液混合池(1)与等离子体处理腔(2)以管道相连接，等离子体处理腔(2)与雾化喷淋模块以管道相连接，雾化喷淋模块与水循环模块(6)以管道相连接，雾化喷淋模块对传送带(5)上的红肉(4)进行喷淋，真空包装模块(7)对喷淋后的红肉(4)进行真空包装。同时，还提供一种等离子体活性水真空包装红肉保鲜方法，利用等离子体活化水具备杀菌抗菌和含有护色因子的综合特性，在维持红肉色泽稳定的同时增强了真空包装的抗菌能力，大大延长红肉的货架期，是一种绿色经济的红肉保鲜方法。

Description

一种等离子体活性水真空包装红肉保鲜系统及方法 技术领域
本发明涉及食品保鲜领域，特别涉及一种等离子体活性水真空包装红肉保鲜系统及方法。
背景技术
红肉富含铁元素，味道鲜美，是我国人民最喜爱的肉类之一。红肉产业是农业经济的重要贡献者。在影响新鲜红肉适销性的质量参数中，颜色最重要，因为消费者在销售时往往把鲜红的肉色作为健康的指标。售卖的红肉色泽变差，则表示可能发生了变质。变色的肉通常以折扣价出售，或者做成肉糜以加工成低价值的产品。而如果变色严重，肉将被丢弃。以上做法都会导致大量的经济损失。肌红蛋白的生物化学及其与复杂肌肉食物基质中的小生物分子的相互作用控制着红肉的颜色。现代农业必须利用这些科学原理，在红肉“从田野到餐桌”过程中采取策略，改善新鲜红肉的外观和颜色稳定性，以满足消费者的需求。
为了红肉在销售货架上保持新鲜的色泽，往往采用气调包装(MAP)。最常见的MAP系统是HIOX MAP(80％O 2+20％CO 2)和CO MAP(0.4％CO+20％～30％CO 2，加入N 2平衡)。尽管HIOX MAP能使红肉在货架期内保持鲜红色泽，但同时也会加速脂质氧化，从而导致新鲜红肉产生异味，货架期相对较短。同时，HIOX MAP会促进蛋白质氧化，降低红肉的嫩度。为了平衡色泽和口感、风味的呈现，必须准确调控HIOX MAP中O 2的浓度。CO MAP中的少量CO，是为了红肉肌红蛋白与CO相结合，使红肉表面形成稳定的樱桃色。尽管和HIOX MAP相比，CO MAP能够使红肉的红值在整个货架期维持稳定，CO的使用和必须保证整个包装的低氧环境，都为此增加了包装成本。另外，一旦红肉从CO MAP中取出，在好氧环境下重新包装后，其颜色会迅速恶化。总的来说，气调包装对气体的要求高、包装所占空间大、货架期相对较短，使红肉的保鲜成本大大提高。
另外一种成本更低、保险时间更长的包装方式是真空包装盒真空贴体包装。由于真空包装处于缺氧状态，能长时间抑制微生物生长繁殖和脂质、蛋白质氧化。但是，红肉的颜色是消费者不喜欢的暗紫色。呈现鲜红色泽真空包装红肉会大大增进消费者的购买欲望，拥有更高的商业价值。
等离子体技术是一种新型的非热加工技术。等离子体是由输入能量的气体激发而成，产生的活性成分，如活性氧(ROS)和活性氮(RNS)，已被证实有显著的杀菌功能。等离子体活性水(PAW)，是经等离子体处理的水，当ROS和RNS由气相进入液相，尤其是RNS溶入水中，会形成相当的亚硝酸根和硝酸根离子。已知亚硝酸盐和硝酸盐是肉品常用的护色剂，因此PAW作为亚硝酸根和硝酸根的来源，能用于真空包装红肉的护色。一方面，红肉本 身的还原系统会帮助亚硝酸盐还原为NO，NO与肌红蛋白结合，形成桃红色的MbNO；另一方面，硝酸根也能帮助维持红肉红值的稳定性。PAW中有H 2O 2等其他活性成分，具有优秀的抗菌能力，进一步提高真空包装的抗菌能力。综合上述优势，利用PAW表面处理提高真空包装红肉保鲜可行且有效。
发明内容
为了克服现有保鲜技术的上述缺点与不足，本发明提供一种等离子体活性水真空包装红肉保鲜系统，能有效提高真空包装红肉保鲜效果。
本发明还提供一种等离子体活性水红肉保鲜方法，使真空包装红肉在保持原有优势的同时，呈现鲜红色泽并有效延长色泽稳定性。
本发明采用以下技术方案实现：
一种等离子体活性水真空包装红肉保鲜系统，包括：溶液混合池、等离子体处理腔、雾化喷淋模块、传送带、水循环模块和真空包装模块；其中：溶液混合池与等离子体处理腔以管道相连接，等离子体处理腔与雾化喷淋模块以管道相连接，雾化喷淋模块与水循环模块以管道相连接，雾化喷淋模块对传送带上的红肉进行喷淋，真空包装模块对喷淋后的红肉进行真空包装。
优选地，等离子体处理腔用于制备等离子体活性水，等离子体处理腔顶部设有表面介质阻挡放电激发装置，底部设有搅拌装置。
优选地，等离子体处理腔包括：等离子体处理池、置于底部的搅拌装置、置于顶部的表面介质阻挡放电激发装置、多孔网状纤维层和变压器，其中：变压器与表面介质阻挡放电激发装置相连接；多孔网状纤维层置于表面介质阻挡放电激发装置的下方，多孔网状纤维层使产生的等离子体均匀地与基底溶液接触，同时，底部的搅拌装置对基底溶液进行搅拌，使上下层的基地溶液不断进行空间交换。
优选地，表面介质阻挡放电激发装置包括放电电极、接地电极和石英介质板，其中：石英介质板放置于放电电极和接地电极之间，用于产生表面介质阻挡放电等离子体。
优选地，接地电极为圆形块状，直径为3.0mm。
优选地，管道中间加装稳压装置以控制液体流量和流速。
一种等离子体活性水真空包装红肉保鲜方法，包括以下步骤：
S1、利用等离子体处理腔制备等离子体活性水；
S2、将红肉分割；
S3、将等离子体活性水均匀喷洒在红肉表面，红肉与等离子体活性水的重量比为(60±10)/1；
S4、将等离子体活性水喷洒后的红肉立即进行真空包装，并进行冷藏或冷冻保藏。
优选地，步骤S1包括：
S11、配制0.02～0.06mol/L焦磷酸钠溶液的基底溶液；
S12、根据等离子体处理腔的处理面积以及基底溶液体积和表面积的不同，调整离子体处理腔的处理时间，最终获得等离子体活性水的pH≥6.0，亚硝酸根的浓度为100ppm，H 2O 2的浓度不大于2mmol/L。
优选地，等离子体处理腔施加电压为50～60V，频率为10kHz，直接采用空气为等离子体激发气源，采用等离子体间接处理方式。
优选地，等离子体活性水可以是新鲜配制的等离子体活性水、室温下储藏48h内的等离子体活性水，或4℃下冷藏2周之内的等离子体活性水。
与现有技术相比，本发明具有以下优点和有益效果：
(1)本发明的等离子体活性水真空包装红肉保鲜系统通过等离子体处理腔(等离子体活化水制作)、雾化喷淋模块和真空包装模块相结合，利用等离子体活化水具备杀菌抗菌和含有护色因子(亚硝酸根和硝酸根)的综合特性，在保护红肉色泽的同时提高真空包装抗菌能力，是一种绿色经济的红肉保鲜方式。
(2)本发明无需准备大量的混合气体，等离子体处理腔中只需使用常压空气进行激发就可产生等离子体，克服了传统气调包装配气复杂、使用门槛高的缺点，具有普遍适用性。
(3)本发明使用的等离子体活性水配制时间短，配制出的等离子体活化水直接通过管道进入雾化喷淋模块，对传送带上的红肉进行定量喷淋，随配随用；未喷出的等离子体活性水通向活性水收集器，再由真空泵传回雾化喷淋模块，简单方便，经济节约。
(4)本发明使用的等离子体活性水的制备，使用焦磷酸钠溶液作为基底溶液，是因为焦磷酸钠溶液具有pH缓冲能力，能保证亚硝酸根和硝酸根累积的同时，H 2O 2的浓度累积的速度相对缓慢，不会促使红肉的脂质和蛋白质氧化。等离子体活性水中同时含有亚硝酸根和硝酸根，这两种离子都是红肉有效的护色剂。同时，等离子体活性水中具有微量过氧化氢和其他抗菌成分，在维持红肉色泽稳定的同时，增强了真空包装的抗菌能力，实现红肉的护色和抗菌，大大延长红肉的货架期。
(5)本发明利用等离子体活性水能有效延长普通真空包装红肉的红值稳定性，克服了单一真空包装红肉色泽暗的缺点，增加消费者购买欲望，大大减少商品浪费。
(6)本发明最终只需对红肉进行真空包装，不需要顶空包装，克服了传统气调包装占用空间大、不便于运输储藏的缺点。
附图说明
图1为本发明一个实施例中等离子体活性水真空包装红肉保鲜系统结构图；
图2为本发明一个实施例中等离子体处理腔结构图；
图3为本发明一个实施例中等离子体活性水真空包装红肉保鲜方法流程图；
图4为本发明一个实施例中等离子体活性水红肉保鲜效果对比图。
具体实施方式
下面通过具体实施方式对本发明作进一步详细地描述，但本发明的实施方式并不限于此。
一种等离子体活性水真空包装红肉保鲜系统，如图1所示，包括：溶液混合池1、等离子体处理腔2、雾化喷淋模块、传送带5、水循环模块6和真空包装模块7。其中：溶液混合池与等离子体处理腔以管道相连接；等离子体处理腔与雾化喷淋模块以管道相连接，雾化喷淋模块与水循环模块以管道相连接，管道中间加装稳压装置16以控制液体流量和流速。雾化喷淋模块对传送带上的红肉4进行喷淋，真空包装模块对喷淋后的红肉进行真空包装。
等离子体处理腔用于制备等离子体活性水15，其顶部设有表面介质阻挡放电激发装置，底部设有搅拌装置。具体地，等离子体处理腔如图2所示，包括：变压器3、等离子体处理池9、置于底部的搅拌装置10、置于顶部的表面介质阻挡放电激发装置(包括放电电极11、接地电极12和石英介质板13，放电电极和接地电极之间放置1.0mm厚的石英介质板，用于产生表面介质阻挡放电等离子体。接地电极为圆形块状，直径为3.0mm)。变压器与等离子体处理腔的表面介质阻挡放电激发装置相连接，输入电压为220V、频率为50Hz的交流电，输出电压为0～100V、频率为0.5～2.0kHz的交流电，输出的电流用于激发形成等离子体。本发明建议采用频率为10kHz的交流电，电压为50～60V，直接采用空气作为等离子体激发气源。多孔网状纤维层14置于表面介质阻挡放电激发装置的下方，使产生的等离子体均匀地与基底溶液接触。同时，底部的搅拌装置对基底溶液进行搅拌，使上下层的基地溶液不断进行空间交换，保证基底溶液充分与等离子体接触，提高制作等离子体活化水的效率。
溶液混合池用于制备或储存等离子体活性水的基底溶液。本实施例中为焦磷酸钠溶液8。
雾化喷淋模块包括稳压装置16和雾化喷淋装置17。
水循环模块包括活性水收集器18和真空泵19。
本实施例中，等离子体活性水保鲜装置系统控制过程为：溶液混合池，用于焦磷酸钠溶液的配制；溶液混合池与等离子体处理腔相连通，配置好的焦磷酸钠溶液可以通过管道不断通入等离子体处理腔，管道设置调压器以控制溶液的流量；溶液混合池与等离子体处理腔处于高位，雾化喷淋模块和水循环模块处于低位；等离子体处理腔中的多孔网状纤维层使等离子体分布均匀；处理好的焦磷酸钠溶液(等离子体活化水，PAW)通向雾化喷淋模块对传送带上的红肉进行喷淋，稳压装置控制流量，多余的等离子体活性水经水循环模块重新进入雾化喷淋模块；根据红肉与PAW的重量比为(60±10)/1，设置合适的传送带传输速度；喷淋后的 红肉传送至真空包装模块进行真空包装；最后将包装好的红肉进行冷藏或冻藏。
一种等离子体活性水真空包装红肉保鲜方法，如图3所示，包括以下步骤：
S1、利用等离子体处理腔制备等离子体活性水(PAW)；具体步骤包括：
首先，配制0.02～0.06mol/L焦磷酸钠溶液的基底溶液；
然后，根据等离子体处理腔的处理面积(等离子体处理腔顶部的介质阻挡放电激发装置形成的等离子体区域面积)以及待处理基底溶液体积和表面积的不同，适当调整处理时间，最终等离子体活性水的pH≥6.0，亚硝酸根的浓度约为100ppm，H 2O 2的浓度不大于2mmol/L。
等离子体处理腔采用表面介质阻挡放电等离子体处理腔，施加电压为50～60V，频率为10kHz，直接采用空气为等离子体激发气源，采用等离子体间接处理方式。
S2、将红肉分割；
红肉包括红肉的热鲜肉、冷鲜肉、冷冻解冻肉、肉糜，除热鲜肉需在排酸后再进行等离子体活性水处理，冷鲜肉、冷冻解冻肉和肉糜可直接接受等离子体活性水处理；
S3、将等离子体活性水均匀喷洒在红肉表面，红肉与等离子体活性水的重量比为(60±10)/1；
等离子体活性水可以是新鲜配制的等离子体活性水、室温下储藏48h内的等离子体活性水，或4℃下冷藏2周之内的等离子体活性水，使用上述等离子体活性水不影响其最终对红肉的护色效果。
S4、等离子体活性水喷洒后的红肉立即进行真空包装，并置于1～4℃冷藏或-20～-18℃冷冻保藏。
本发明机理为：等离子体活性水中同时含有亚硝酸根和硝酸根，这两种离子都是红肉有效的护色剂。同时，等离子体活性水中具有微量过氧化氢和其他抗菌成分，在维持红肉色泽稳定的同时，增强了真空包装的抗菌能力，同时实现红肉的护色和抗菌，大大延长红肉的货架期。
如图2所示，本实施例的等离子体活性水真空包装红肉保鲜方法，具体实施过程如下：
配制0.02mol/L焦磷酸钠溶液，该溶液1000mL流入等离子体处理腔，表面介质阻挡放电激发形成等离子体(施加电压60V，频率10kHz)，间接处理30min，得到的等离子体活性水pH为9.11，有亚硝酸根95.30ppm、硝酸根239.21ppm、H 2O 20.544mmol/L，符合使用要求。
等离子体处理腔顶部的介质阻挡放电激发装置形成的等离子体区域面积为40cm 2，接地电极与待处理液体表面距离5cm。
从屠宰场采购20条未经处理的牛背最长条肌，用切肉机将其切成1cm厚的肉片，等离子体活性水通向雾化喷淋模块，均匀喷洒在传送带上的牛肉表面。
未喷出的等离子体活性水通向活性水收集器，再由真空泵传回雾化喷淋模块。
经过等离子体活性水喷淋后的牛肉进入真空包装模块，接着将真空包装好的牛肉放于4℃进行冷藏。
同时准备仅进行真空包装的牛肉，72h后对4℃冷藏的牛肉色泽进行颜色观察，结果如图4所示，发现经等离子体活性水处理后再进行真空包装的牛肉红度(a*值)更高，而单一真空包装的牛肉红度(a*值)更低。说明本发明能有效延长真空包装红肉的色泽稳定性。
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受上述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。

Claims (10)

  1. 一种等离子体活性水真空包装红肉保鲜系统，其特征在于，包括：溶液混合池、等离子体处理腔、雾化喷淋模块、传送带、水循环模块和真空包装模块；其中：溶液混合池与等离子体处理腔以管道相连接，等离子体处理腔与雾化喷淋模块以管道相连接，雾化喷淋模块与水循环模块以管道相连接，雾化喷淋模块对传送带上的红肉进行喷淋，真空包装模块对喷淋后的红肉进行真空包装。
  2. 根据权利要求1所述的等离子体活性水真空包装红肉保鲜系统，其特征在于，等离子体处理腔用于制备等离子体活性水，等离子体处理腔顶部设有表面介质阻挡放电激发装置，底部设有搅拌装置。
  3. 根据权利要求2所述的等离子体活性水真空包装红肉保鲜系统，其特征在于，等离子体处理腔包括：等离子体处理池、置于底部的搅拌装置、置于顶部的表面介质阻挡放电激发装置、多孔网状纤维层和变压器，其中：变压器与表面介质阻挡放电激发装置相连接；多孔网状纤维层置于表面介质阻挡放电激发装置的下方，多孔网状纤维层使产生的等离子体均匀地与基底溶液接触，同时，底部的搅拌装置对基底溶液进行搅拌，使上下层的基地溶液不断进行空间交换。
  4. 根据权利要求3所述的等离子体活性水真空包装红肉保鲜系统，其特征在于，表面介质阻挡放电激发装置包括放电电极、接地电极和石英介质板，其中：石英介质板放置于放电电极和接地电极之间，用于产生表面介质阻挡放电等离子体。
  5. 根据权利要求4所述的等离子体活性水真空包装红肉保鲜系统，其特征在于，接地电极为圆形块状，直径为3.0mm。
  6. 根据权利要求1所述的等离子体活性水真空包装红肉保鲜系统，其特征在于，管道中间加装稳压装置以控制液体流量和流速。
  7. 一种等离子体活性水真空包装红肉保鲜方法，基于权利要求1-6中任一项所述的等离子体活性水真空包装红肉保鲜系统实现，其特征在于，包括以下步骤：
    S1、利用等离子体处理腔制备等离子体活性水；
    S2、将红肉分割；
    S3、将等离子体活性水均匀喷洒在红肉表面，红肉与等离子体活性水的重量比为(60±10)/1；
    S4、将等离子体活性水喷洒后的红肉立即进行真空包装，并进行冷藏或冷冻保藏。
  8. 根据权利要求7所述的等离子体活性水真空包装红肉保鲜方法，其特征在于，步骤S1包括：
    S11、配制0.02～0.06mol/L焦磷酸钠溶液的基底溶液；
    S12、根据等离子体处理腔的处理面积以及基底溶液体积和表面积的不同，调整离子体处 理腔的处理时间，最终获得等离子体活性水的pH≥6.0，亚硝酸根的浓度为100ppm，H 2O 2的浓度不大于2mmol/L。
  9. 根据权利要求8所述的等离子体活性水真空包装红肉保鲜方法，其特征在于，等离子体处理腔施加电压为50～60V，频率为10kHz，直接采用空气为等离子体激发气源，采用等离子体间接处理方式。
  10. 根据权利要求7所述的等离子体活性水真空包装红肉保鲜方法，其特征在于，等离子体活性水可以是新鲜配制的等离子体活性水、室温下储藏48h内的等离子体活性水，或4℃下冷藏2周之内的等离子体活性水。
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