Antifreezing syrup for frozen food and preparation method thereof

A frozen food and syrup technology, applied in food preservation, food ingredients, sugar-containing food ingredients, etc., can solve the problems of loss of activity, flavor decline, quality decline, etc., to maintain protein activity, high sweetness, and strong anti-starch aging Effect

Active Publication Date: 2015-12-09
江苏先卓食品科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But still freezing will lose the activity of the active protein, and the aging of the starch will be accelerated. Since the ice crystals will pierce the cell wall of the substance when the temperature is lowered from 0 degrees to -5 degrees, the frozen food will be kept fresh during the freezing and cooling process and the freezing preservation process. It will greatly reduce the original flavor of the food, that is, the quality decline, and the reason why it is not fresh and delicious when frozen or refrigerated. This problem has always plagued the frozen food processing industry.

Method used

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Embodiment Construction

[0014] The present invention is described further below:

[0015] An antifreeze syrup for frozen food, its raw materials include trehalose, fructose, maltose, glucose and polysaccharides.

[0016] A preparation method of frozen food antifreeze syrup, its preparation steps are as follows:

[0017] Step 1: F42 fructose syrup is subjected to chromatographic separation technology to increase the purity of fructose to more than 60%, and the content of glucose to less than 40%. The components are: 65% fructose, 30% glucose, and 5% polysaccharide High fructose syrup, vacuum concentrated to 75% concentration and stored at room temperature for later use;

[0018] Step 2: Vacuum concentrate 65% trehalose syrup containing 35% trehalose, 5% glucose, 50% maltose, and 10% polysaccharide to a concentration of 75%, and store it in an insulated storage tank at 60°C for later use;

[0019] Step 3: The components of trehalose syrup in step 2 are 35% trehalose, 5% glucose, 50% maltose, and 10% ...

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Abstract

The invention provides an antifreezing syrup for frozen food and a preparation method thereof. The antifreezing syrup comprises the following raw materials: mycose, fructose, maltose, glucose and polysaccharide. The antifreezing syrup provided by the invention has moisture retention performance and powerful starch aging resistance, can substantially prolong the shelf-life of the frozen food, maintains activity of protein, is not metabolized by insulin and has a high sweet degree, great viscosity, anti-crystallization performance and the taste of elasticity.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to an antifreeze syrup for frozen food and a preparation method thereof. Background technique [0002] In the process of frozen food processing and storage, the food will destroy part of the composition structure during the process of cooling (freezing), heating (thawing) and storage, freezing to death some active substances such as yeast, water loss, and starch reduction and aging, so that the food loses its due quality. Flavor is the biggest problem in the frozen food industry in the world today. Now we replace sucrose in frozen food with a syrup that has the functions of anti-starch aging, anti-crystallization, maintaining protein activity, correcting bad smell, moisturizing and anti-dehydration. Thus, the shelf life and preservation period of frozen food are extended, and the quality of frozen food in China has been promoted to a new stage. All kinds of sugars have th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/349
CPCA23L3/349A23V2002/00A23V2250/606A23V2250/61A23V2250/51A23V2250/636A23V2250/616
Inventor 韩承勇
Owner 江苏先卓食品科技股份有限公司
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