84results about "Food ingredient as anti-freezing agent" patented technology

A frozen product comprises a cartridge containing a frozen aerated confection having an overrun of above 20% and below 100%, and containing less than 1.5% w/w glycerol, freezing point depressants in an amount of between 25% and 37% w/w, and between 2 and 12% fat, wherein the freezing point depressants have a number average molecular weight <M>n of less than 300. The frozen aerated confection has a soft structure and can be extruded from the cartridge at -18° C.

The invention discloses a preparation method of fruit and vegetable yoghourt balls. The preparation method comprises the following steps of A, making concentrated fruit and vegetable juice into restored fruit and vegetable juice; B, preparing raw milk; C, performing homogenizing: putting the raw milk obtained in the step B into a homogenizing machine, and performing homogenizing; D, performing sterilization and cooling: performing ultrahigh-temperature instantaneous sterilization on the raw milk homogenized in the step C; E, performing inoculation and fermentation: adding a yoghourt fermenting agent of which the mass percentage is 0.15-0.2% to the raw milk obtained in the step D, and then performing fermentation at 42-44 DEG C for 7-9h, wherein the yoghourt fermenting agent contains 50% of lactobacillus plantarum and 50% of other lactic acid bacteria; F, performing mixing and ageing; G, performing stirring and congelation; and H, after congelation, taking out materials, performing shaping, performing quick freezing, and then performing vacuum freeze drying. According to the preparation method disclosed by the invention, yoghourt, fruits and vegetables can be mutually merged, so that the fruit and vegetable yoghourt balls can have nutrient components of fruits and vegetables and nutrient components of the yoghourt at the same time, and have the fragrance of the fruits and the vegetables, and the fragrance of the yoghourt at the same time, and the appetite of human bodies is stimulated; and in addition, the fruit and vegetable yoghourt balls just melt in the mouth and are refreshing and smooth in mouth feel.

The present invention discloses a frozen squid quality improver. The frozen squid quality improver is prepared from the following components in percentages by mass: 10-20% of potato flour, 0.05-0.1% of metallothionein, 5-10% of white sugar, 0.5-1% of trehalose, 1-3% of sodium lactate, 3-5% of sodium bicarbonate, 3-5% of glycerol, 0.05-0.1% of carrageenan, and the balanced being deionized water. The frozen squid quality improver is reasonable and scientific in recipe and good in use safety. Each component is in a synergic function, and the quality improver has effects of preventing freezing and inhibiting browning, retaining water, etc., can improve the quality of the frozen squids, and is suitable for promotion. The present invention also provides a preparation method of the frozen squid quality improver. The technology is simple in steps, and the preparation method is low in equipment requirement, low in preparation costs, strong in operation, and suitable for industrialized productions, and each of the components is good in dispersion uniformity.

The invention relates to a fermentation method for low-salt thick broad-bean sauce. According to the multi-strain cooperative fermentation method and an application of the method in the thick broad-bean sauce provided by the invention, the low salinity of the product is realized, the total amount of flavor substances of the low-salt thick broad-bean sauce prepared by the method is increased by 50.4% and 111.1% respectively compared to those of thick broad-bean sauce prepared in a medium-concentration salt and thick broad-bean sauce prepared in a high-concentration salt, so that after fermentation is completed, the flavor of bean sauce mash with salinity of 6% is fuller, and the aroma is more mellow; the content of organic acids of the low-salt thick broad-bean sauce prepared by the methodis increased by 14.7% and 27.4% respectively compared to those of the thick broad-bean sauce prepared in the medium-concentration salt and the thick broad-bean sauce prepared in the high-concentrationsalt, so that the mouthfeel is softer, and a unique flavor is formed; and the method effectively improves the flavor and quality of the thick broad-bean sauce, thereby guiding the upgrading of traditional thick broad-bean sauce industry.

An objective of the present invention is to provide an antifreeze protein which is capable of being efficiently produced on an industrial level at low cost and which is safe and has an excellent antifreezing activity for use on a practical level. Also, an objective of the present invention is to provide a polypeptide that corresponds to the active part of the antifreeze protein; a composition, a food, a biological sample protectant and a cosmetic containing the antifreeze protein or the polypeptide; and an antibody that specifically reacts with the antifreeze protein or the polypeptide. The antifreeze protein according to the present invention is characterized in being derived from a plant and having a specific amino acid sequence or being a plant seed protein.

A frozen confectionery product is provided comprising a plurality of discrete unaerated dairy frozen confections, each discrete frozen confection being able to contact directly other discrete frozen confections in the product, which frozen confections comprise an ice structuring protein (ISP) and have an average volume of less than 1 ml.

Antifreeze polypeptides, antifreeze compositions including the polypeptides, nucleotides encoding the antifreeze polypeptides, methods of making antifreeze compositions, and methods of inhibiting ice crystal growth are provided herein. The peptides are based on the primary sequence of collagen and include those having a molecular weight between about 500-7000 Da. The peptides preferably include cationic polypeptides. The methods of making antifreeze compositions include digesting collagen or gelatin into hydrolysates with peptides having molecular weights between about 500-7000 Da. The digestions are performed with proteases and/or non-enzymatic hydrolysis. The methods of inhibiting ice crystal growth include adding the antifreeze polypeptides or compositions described herein to a composition to be frozen. The methods may be used to inhibit ice crystal growth in frozen food products.

The invention discloses cheese shrimp paste. The cheese shrimp paste is prepared from the following raw materials in parts by mass: 50-80 parts of shrimp meat, 20-40 parts of fish meat, 5-10 parts ofhigh-melting point cheese, 2-5 parts of skimmed milk powder, 5-10 parts of water, 5-10 parts of frozen egg white, 1-2 parts of cassava flour, 1-2 parts of water chestnut starch, 0.5-1 part of soybeanmeal, 0.5-2 parts of corn starch, 0.5-2 parts of sweet potato starch, 0.5-1.5 parts of table salt, 0.5-1 part of soy sauce, 2-4 parts of sucrose, 1-2 parts of Shaoxing aged wine and 1-1.5 parts of chicken essence. A preparation method comprises the following steps: granulating live shrimps, granulating two kinds of sea fish, granulating the cheese, adding mixed starch and seasoning to the shrimp granules, fish meat granules and cheese granules according to certain parts by mass, performing uniform stirring and mixing, soaking the mixture in an anti-freezing agent for 3-10 seconds and taking out the mixture; and putting the mixture into plates, and performing freezing forming and packaging. The preparation method is simple and the prepared shrimp paste is smooth in taste, rich in nutrientsand easy to preserve.

The invention belongs to the technical field of aquatic product processing, in particular relates to a preparation method for high-quality decapterus maruadsi frozen surimi. The preparation method comprises steps of raw material pretreatment, meat collection, rinsing, dehydration, antifreeze treatment, subpackaging, quick freezing and freeze preservation. During the rinsing process, an ultrasonic treatment is applied to assist the rinsing process; during the antifreeze treatment, compound phosphates, sorbitol, and polydextrose which are respectively 0.3%-0.5%, 3%-5% and 3%-5% of the mass of the fish meat are added. The present invention solves the problems of poor color, poor elasticity of the frozen surimi prepared from decapterus maruadsi by applying ultrasonic to the rinsing of the surimi, solves the problems of freeze denaturation of the decapterus maruadsi meat by using antifreeze agents, and develops a high-quality decapterus maruadsi frozen surimi.

The invention provides a method for preventing instant frozen glue pudding from cracking. The method includes the following steps that a glue pudding modifying agent accounting for 1-8% of the weight of sweet rice flour is added into the sweet rice flour and mixed uniformly, wherein the glue pudding modifying agent is prepared from, by mass, 1-2 parts of monoglyceride, 3-6 parts of trehalose and 2-4 parts of sodium carboxymethylcellulose; the mixed sweet rice flour is manufactured into sweet rice flour dough; stuffing and the sweet rice flour dough are put into a glue pudding machine to wrap the stuffing so as to obtain the glue pudding; the glue pudding is instantly frozen, packaged and put into a refrigeration storage with the temperature below minus 18 DEG C to be stored. People can see cracks in the instant frozen glue pudding manufactured through the method, and the instant frozen glue pudding will not crack.

The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material

The present invention discloses a health and safe preservation technology of tomatoes. The health and safe preservation technology comprises the following steps: I, pretreatment; II, pre-cooling; III,preservation treatment; IV, sterilization; and V, refrigeration. The health and safe preservation technology of the tomatoes is simple in process steps, environmentally protective and safe, can effectively reduce the nutrient loss of the tomatoes, delays occurrence of cold damage symptoms of the post-harvested tomato fruits, inhibits the decay and deterioration of the tomato fruits, and prolongsthe shelf life of the tomatoes.

The invention discloses a processing technology of quick-frozen Chinese cabbages, which relates to the technical field of vegetable processing. The processing method comprises the following operationsteps: S1, selecting and cleaning raw materials; S2, performing pretreatment; S3, performing blanching; S4, cooling and draining; S5, quick freezing; and S6, packaging and refrigerating. Wherein in the step 2, an anti-freezing agent used for pretreatment is prepared from the following components in parts by weight: 2.5 to 10 parts of modified starch; 0.01 to 0.1 part of sodium lactate; 0.01 to 0.1part of sodium sorbate; 0.1 to 0.2 part of hydroxymethyl cellulose; 0.1 to 0.5 part of chitosan; 0.2 to 0.5 part of tea polyphenol; and 0.2 to 0.5 part of an orange peel extract. The Chinese cabbagesare pretreated and blanched before quick freezing, so that the unfrozen Chinese cabbages are free of frozen taste and bright in color and luster.

In order to improve the utilization rate of squid resources, effectively extends squid deep processing, and enhance the economic value added of products, the invention relates to a processing method of a squid skewer. The method is characterized by adding whey protein, calcium chloride and modified starch to improve the surimi gel strength and water holding capacity. Papain is inoculated for enzymolysis of fish protein to reduce the fishy smell and bitterness. And small peptides with bioactivity are generated to promote human body digestion and absorption.

The invention relates to a bactericide composition which is used for keeping fruits and vegetables fresh after harvest and used for preventing and treating microorganism diseases. The bactericide composition is prepared from prochloraz A and effective component B which have the synergistic effect. The effective component B is one or more of n-heptyl methyl ketone, 2-methyl pyrazine and methyl octyl ketone, the mass ratio of A to B is 10:(0.5-5), and the effective component A and B account for 10-52.5% of the mass of the composition. By means of the bactericide composition, the bactericide effect is remarkably improved, the consumption of chemical preservatives is lowered, the environment pollution and bactericide residual are reduced, and safety is higher.

The present invention discloses a preparation method of passion fruit peel fermented freeze-dried enzyme powder containing high active probiotics. Firstly, passion fruit peels are beaten; blending, grinding and sterilizing are conducted; yeasts and lactic acid bacteria are sequentially added for fermentation; then the obtained passion fruit peel pulp fermentation liquid is used as a main raw material; trehalose and maltodextrin are supplemented; and the freeze-dried enzyme powder is prepared using a freeze-drying method. The method uses the passion fruit peels as the main material; the "two-step fermentation" technology of first yeast fermentation and then lactic acid bacterium fermentation is used; functions of the trehalose and maltodextrin are used; the vacuum freeze-drying method is combined; and the fermentation of the microorganisms is fully utilized, so that the prepared freeze-dried enzyme powder is unique in aroma, has high probiotic activity, is rich in lactic acid, antioxidant components and other beneficial components, provides a basis for solving the problems that the existing passion fruit peels are low in utilization rate, not high in application value, etc., and have very good application prospects.

The invention provides a production method of a frozen skinless shrimp. The method comprises the following steps of (S1) pretreatment of the shrimp, namely removing the head of the shrimp, carrying out first cleaning, carrying out shelling and enteraden removal treatment, carrying out second cleaning and draining to obtain the skinless shrimp; (S2) infiltration of the skinless shrimp, namely infiltrating the skinless shrimp in a water solution of an antifreeze agent for 1-2 hours, wherein the antifreeze agent comprises the following components in parts by weight: 2-8 parts of konjac powder, 1-4 parts of sodium polyacrylate, 0.5-2 parts of mannitol and 1-5 parts of sodium chloride; and (S3) freezing of the skinless shrimp, namely quickly cleaning, draining and pre-freezing the infiltrated skinless shrimp and then quickly freezing the skinless shrimp to obtain the frozen skinless shrimp. The production method belongs to the technical field of aquatic product processing. According to the production method provided by the invention, the storage performance of the frozen skinless shrimp can be significantly improved, the loss of nutrient and flavor substances in the freezing and storage processes is reduced and the freshness of the frozen skinless shrimp is relatively well kept.

The invention belongs to the technical field of 3D printing, and discloses a preparation method of a non-washed surimi material suitable for 3D printing and application of the preparation method. Thepreparation method comprises the steps: taking fish, washing the fish with ice water, draining the fish, grinding the fish with a meat grinder, adding sorbitol and sodium tripolyphosphate to the ground fish, performing mixing so as to obtain non-washed surimi, putting the surimi raw material into a sealing bag, performing sealing, putting the sealing bag in a refrigerator, performing frozen storage, taking the surimi raw material out, performing thawing, putting the thawed surimi in a blending machine, performing empty blending, adding NaCl, performing salt blending, adding a Tg enzyme and carrageenan, performing mixing and blending, and putting the blended surimi in the refrigerator so as to form gel. A production process of surimi is simplified, rinsing and other steps are eliminated, time and effort are saved, waste of resources and loss of nutrients are reduced, the production cycle is shortened, and the cost is saved greatly; and on the basis of the non-washed surimi, the Tg enzyme and carrageenan are added, so that the jelly strength and whiteness of the surimi are ensured.

The invention discloses a sleeve-fish freeze-drying method, which includes steps of (1), flushing a sleeve-fish by clean water, and then putting in a spot to cook; slicing and draining the sleeve-fish after cooking thoroughly to obtain sleeve-fish blocks; (3), placing the sleeve-fish blocks in step (2) in antifreeze agent solution to soak for 30-45 minutes, wherein the temperature of the antifreeze agent solution is 2-5 DEG C, and the antifreeze agent is prepared from, by weight, 3-6 parts of Konjac powder, 2-5 parts of lactitol, 5-9 parts of glycerinum, 1-3 parts of chitosan, 3-8 parts of glycine, 3-5 parts of sodium alga acid, 1-5 parts of sodium citrate, 3-6 parts of propolis, and 2-4 parts of tea polyphenol; (4) placing the sleeve-fish after the treatment of antifreeze agent in a quick-freeze library at -30 to -35 DEF C to quickly freeze and pretreat; (5) performing vacuum freezing and drying under the condition of 30 to 33 Pa and -36 to -40 DEG C; finally, filling in a moistureproof bag. The sleeve-fish freeze-drying method can effectively reduce the nutrition loss of the sleeve-fish while well protect the freshness of water products.