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Methods for quickly freezing litchi by use of low-temperature antifreeze liquid

A technology of antifreeze and lychee, which is applied in the direction of freezing/refrigerated preservation of fruits/vegetables, etc., can solve the problems of poor quality of fresh food, loss of juice, softening of pulp, etc., to reduce the space of the production site, save production costs, and save energy. consumption effect

Inactive Publication Date: 2012-05-30
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when lychees are quickly frozen in low temperature and cold air, cracks often appear in the pericarp, which affects the appearance quality of the product, and the tissue structure of the pulp is seriously damaged.
In addition, this method requires large-scale quick-freezing machinery and equipment, requiring strict control of cold air temperature and flow rate

Method used

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  • Methods for quickly freezing litchi by use of low-temperature antifreeze liquid
  • Methods for quickly freezing litchi by use of low-temperature antifreeze liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1. Use ethanol water solution with a mass concentration of 5% to 95% as antifreeze, put the stainless steel container containing antifreeze into a low-temperature freezer, and use a temperature controller and a low-temperature freezer refrigeration system to control the temperature of the antifreeze at -5°C to -50°C Between 0.1% and 1% hydrochloric acid aqueous solution with a mass concentration of 0.1% to 1% for 2 seconds to 12 hours, and the lychee fruit sealed with a low-temperature resistant plastic film is immersed in the antifreeze solution, and an electromagnetic stirrer is used to promote the flow of the antifreeze solution and the rotation of the fruit to make the lychee fruit The fruit is completely frozen within 3 to 30 minutes.

Embodiment 2

[0019] Embodiment 2. Use calcium chloride aqueous solution with a mass concentration of 5% to 50% as antifreeze, put the evaporator of the low-temperature refrigeration system into the antifreeze in a stainless steel container, and use a temperature controller to control the temperature of the antifreeze at -5°C to Between -50°C, soak the lychee fruit in an aqueous solution of 0.1% to 10% citric acid for 2 minutes to 24 hours, and seal it with a low-temperature resistant plastic film, use an aluminum liquid spraying device to spray low-temperature antifreeze, and artificially control The low-temperature antifreeze spray rate makes the lychee fruit freeze within 3 to 30 minutes.

Embodiment 3

[0020] Embodiment 3. Use a mixed aqueous solution of propylene glycol with a mass concentration of 5% to 70% and a mixed solution of magnesium chloride with a mass concentration of 5% to 30% as antifreeze, put the plastic container containing the antifreeze into a low-temperature freezer, and use a temperature controller and a low-temperature freezer refrigeration system to control the antifreeze The temperature of the liquid is stabilized between -5°C and -50°C. Soak the lychee fruit that has been soaked in an aqueous solution of 1% to 10% malic acid for 30 seconds to 24 hours, and wrapped and sealed with a low-temperature resistant plastic film. The mechanical mixer promotes the flow of antifreeze and the rotational movement of the fruit, so that the lychee fruit is completely frozen within 3 to 30 minutes.

[0021] Soaking litchi fruit with organic acid aqueous solution and inorganic acid aqueous solution can effectively prevent the cracks of quick-frozen litchi pee...

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Abstract

The invention belongs to the technical field of freezing processing of fruits, and relates to a method for quickly freezing litchi by use of low-temperature antifreeze liquid. The method comprises soaking litchi fruits in acid solution, wrapping and sealing with plastic film, and immersing in or spraying with low-temperature antifreeze liquid to quickly freeze. The product of the method as quick-frozen litchi fruits by use of antifreeze liquid is characterized in that the fruit hull is free of cracks, the fruits can retain the original appearance, nutrients and fresh fruit quality after thawing, and little pulp juice is lost. Compared with other methods for quickly freezing litchi fruits, the method of the invention is convenient, is high in product quality and low in energy consumption, and can save production cost by more than 20%.

Description

technical field [0001] The invention belongs to the field of fruit freezing processing and production, and relates to a method for quick-freezing litchi by using low-temperature antifreeze liquid. The product produced by this method is "quick-frozen lychee with antifreeze". Background technique [0002] Litchi is native to China, and China is still the main producing area of ​​lychee. Although lychee fruit is famous at home and abroad because of its excellent fresh food quality, because fresh lychee is not resistant to storage and its harvest season is short, the time and space for it to be eaten fresh by people are subject to many restrictions. So far, the market cannot guarantee the supply of fresh lychees throughout the year. [0003] The prior art scheme that solves this problem is litchi quick-frozen preservation. Previously, quick-frozen lychees mainly used low-temperature cold air as the cooling medium. However, when lychees are quickly frozen in low t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/05
Inventor 栾晓健
Owner DALIAN ZHAOYANG SOFTWARE TECH
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