Views: 0 Author: Site Editor Publish Time: 2022-10-05 Origin: Site
哪些重要因素影响气调包装的保鲜效果？
食品气调保鲜包装机的特点是通过保鲜气体在较大程度上抑制细菌和微生物的繁殖，延长食品的保鲜、保质时间，并通过这种形式保持食品原有的风味、口感与特色。
我们知道，细菌滋生的基本条件不外是要有足够的营养、适宜的温度与湿度、适宜的PH值 、适宜的溶解氧等等，这些条件很容易存在于食品生产环境和食品中，因此，采取措施控制细菌的滋生源头，对食品生产者是一项重要的工作，同时这也是保证气调保鲜包装机的食品获得较长的保鲜、保质时间的一个重要前提之一。我们所说的气调保鲜包装中的保鲜气体只能够抑制细菌的繁殖，不能从根本上根除细菌。包装前食品表面吸附的菌落数的多少，将直接影响到气调包装后食品的保鲜、保质时间。
1、气调保鲜包装对生产车间的要求
应具有相对独立的包装洁净车间，洁净用房等级不低于GB50687-2011 III级，环境温度应低于15℃，应设置紫外线和臭氧消毒器定时消毒。地面、墙面等应与要求的洁净用房等级相适应，能较大程度地防止食品、食品接触面和食品包装受到污染，原料、半成品、成品、生食和熟食以及包装环节，应在各自独立的有完整分隔的生产区内加工制作；不同洁净区的生产人员进出路线应严格分开，设备布置应按生产流程紧凑安排，同类型设备适当集中，洁净用房内工作人员应限制在极少程度。操作台之间、设备之间以及设备与建筑围护结构之间应有足够的安全维修和清洁的距离。
工艺设计应使食品运输距离短，避免人员、物料（物品）的往返。进入洁净用房的物流应与人流分门而入，应使用不同的通道，做到单向输送，不得交叉。
2、气调保鲜包装对生产人员的要求
人员进入包装车间前应严格做到换鞋、换衣、戴帽、戴口罩等，通过用房应包括雨具存放、换鞋、存外衣、卫生间、盥洗室、淋浴室、换洁净或无菌工作服、换无菌鞋和空气吹淋室等部分。 更衣室内脱衣区和穿洁净衣区应有分隔，穿洁净衣区应按GB50687-2011Ⅲ～Ⅳ级洁净用房标准设计。进入车间前应检查口、鼻、耳、发的遮蔽防护，严格按操作规程对手部进行认真的清洗、消毒。除清洗场所以外，还应在生产人员通道的适当地点增加手消毒器或手消毒擦拭巾。
3、气调保鲜包装对食品加工器具、包材的要求
提到用于食品加工的工具、容器等应为专用，用前应消毒，用后应洗净并在专用保洁设施内存放。
车间内的工作台、物流设备以及包装设备，使用前均应对其表面进行消毒，用后应清洗。不能清洗的，应采用擦拭的方法使其保持洁净状态，进入洁净区的包装材料，应在拆包间内清理、吹净、拆包。拆包间应跨洁净区与非洁净区设置。
相比真空包装和充氮包装，应用一站式气调包装方案包装的冷鲜肉无论在色泽、口感、营养价值还是货架期等方面都更胜一筹，让食品加工企业、超市和消费者多方受益，食品加工企业通过采用气调包装技术，使冷鲜肉保质又保鲜，从而增加产品的附加值，提升竞争力，树立高质卫生的良好企业形象。同时，延长了冷鲜肉的保鲜期，减少肉品过早变质带来的浪费，有助企业减少配送次数，扩大营销范围，提升效率和效益，大小超市中经过气调包装机出售的冷鲜肉，保持了鲜艳的色泽，透明可视，外观多样，吸引消费者的购买。密封性和耐磨性，有效防止渗漏和异味，减缓肉品变腐的速度，延长了货架期，从而合理降低成本，对于消费者而言，气调包装让人们享用到新鲜安全的冷鲜肉，保持原汁原味。即便澳洲牛排、牛舌这些肉品“贵族”也能锁住新鲜，留住美味，减少营养价值的流失。气调包装机的应用大大丰富了消费者的选择，提升了生活品质，在智能化包装时代，一站式气调包装机方案全面迅速地解决了冷鲜肉规模化生产、长距离运输以及较长时间冷藏陈列中需要全程保鲜的难题。它将有助提升中国包装业的整体技术水平，与国际市场进一步接轨，使肉品真正适应和融入现代大型市场、现代销售模式；同时丰富“菜篮子”，满足消费者的食用需求，提高人们的生活水平。
The characteristics of the modified atmosphere food preservation packaging machine are that the reproduction of bacteria and microorganisms can be inhibited to a large extent by the preservation gas, the preservation and quality time of food can be prolonged, and the original flavor, taste and characteristics of the food can be maintained in this form.
We know that the basic conditions for the growth of bacteria are nothing more than sufficient nutrition, suitable temperature and humidity, suitable PH value, suitable dissolved oxygen, etc. These conditions are easy to exist in the food production environment and food. Therefore, Taking measures to control the breeding source of bacteria is an important task for food producers, and it is also one of the important prerequisites to ensure that the food of the modified atmosphere fresh-keeping packaging machine can obtain a longer freshness and quality preservation time. What we call the fresh-keeping gas in the modified atmosphere fresh-keeping packaging can only inhibit the reproduction of bacteria, but cannot fundamentally eradicate the bacteria. The number of colonies adsorbed on the food surface before packaging will directly affect the freshness and quality preservation time of the food after modified atmosphere packaging.
1. Requirements for the production workshop of modified atmosphere fresh-keeping packaging
There should be a relatively independent packaging clean workshop, the clean room grade should not be lower than GB50687-2011 grade III, the ambient temperature should be lower than 15 ℃, and ultraviolet and ozone sterilizers should be set for regular disinfection. The floor, wall, etc. should be compatible with the required clean room grade, which can prevent food, food contact surfaces and food packaging from being contaminated to a large extent. Raw materials, semi-finished products, finished products, raw and cooked food, and packaging should be independent It is processed and manufactured in a completely separated production area; the entry and exit routes of production personnel in different clean areas should be strictly separated, the equipment layout should be arranged according to the production process, the same type of equipment should be appropriately concentrated, and the staff in the clean room should be limited to a very small extent . There should be adequate distances for safe maintenance and cleaning between operating stations, between equipment, and between equipment and the building envelope.
The process design should make the food transportation distance short and avoid the round trip of personnel and materials (items). The logistics entering the clean room should be separated from the flow of people, and different channels should be used to achieve one-way transportation without crossing.
2. The requirements of modified atmosphere fresh-keeping packaging for production personnel
Before entering the packaging workshop, personnel should strictly change their shoes, clothes, caps, masks, etc. The passing room should include rain gear storage, shoes, coat storage, toilet, washroom, shower room, and clean or sterile work clothes. , changing sterile shoes and air shower room and other parts. The undressing area and the area for wearing clean clothes in the changing room should be separated, and the area for wearing clean clothes should be designed according to the GB50687-2011 Class III-IV clean room standards. Before entering the workshop, the shielding protection of the mouth, nose, ears and hair should be checked, and the hands should be carefully cleaned and disinfected in strict accordance with the operating procedures. In addition to cleaning sites, hand sanitizers or hand sanitizing wipes should be added to appropriate locations in production personnel passages.
3. Requirements for food processing utensils and packaging materials for modified atmosphere fresh-keeping packaging
It is mentioned that tools and containers used for food processing should be dedicated, disinfected before use, washed after use and stored in special cleaning facilities.
Workbenches, logistics equipment and packaging equipment in the workshop should be disinfected before use and cleaned after use. If it cannot be cleaned, the method of wiping should be used to keep it clean. The packaging materials entering the clean area should be cleaned, blown and unpacked in the unpacking room. The unpacking room should be set up across the clean area and the non-clean area.
Compared with vacuum packaging and nitrogen-filled packaging, chilled meat packaged with one-stop modified atmosphere packaging solution is superior in terms of color, taste, nutritional value and shelf life, allowing food processing companies, supermarkets and consumers to be more diverse. Benefiting from this, food processing enterprises can maintain the quality and freshness of chilled meat by adopting modified atmosphere packaging technology, thereby increasing the added value of products, enhancing competitiveness, and establishing a good corporate image of high quality and hygiene. At the same time, it prolongs the fresh-keeping period of chilled meat, reduces waste caused by premature deterioration of meat, and helps companies reduce the number of deliveries, expand the scope of marketing, and improve efficiency and benefits. , maintains a bright color, transparent and visible, and has a variety of appearances, attracting consumers to buy. Airtightness and wear resistance can effectively prevent leakage and odor, slow down the speed of meat spoilage, extend the shelf life, and reduce costs reasonably. For consumers, modified atmosphere packaging allows people to enjoy fresh and safe chilled food Meat, keep it original. Even the "noble" meats such as Australian steak and beef tongue can lock in freshness, retain their delicious taste and reduce the loss of nutritional value. The application of modified atmosphere packaging machines has greatly enriched the choices of consumers and improved the quality of life. In the era of intelligent packaging, the one-stop modified atmosphere packaging machine solution comprehensively and quickly solves the large-scale production of chilled meat, long-distance transportation and long-term The whole process of preservation is the problem in refrigerated display. It will help to improve the overall technical level of China's packaging industry, and further integrate with the international market, so that meat products can truly adapt and integrate into modern large-scale markets and modern sales models; at the same time, it will enrich the "vegetable basket" to meet consumers' edible needs and improve people's consumption. standard of living.
