Freshness-preserving agent used for quick-frozen foods

A technology of quick-frozen food and antistaling agent, which is applied in food preservation, food forming, food ingredients as anti-microbial preservation, etc. It can solve the problems of quick-frozen food preservation difficulties and achieve the goal of improving human immunity, prolonging the shelf life, and nourishing yin and yang. Effect

Inactive Publication Date: 2016-09-28
ZHEJIANG WUFANGZHAI INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a high-efficiency antibacterial, anti-oxidation, safe and non-toxic side effect preservative for quick-frozen food in order to solve the defects of the existing quick-frozen food preservation difficulty

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A preservative for quick-frozen food, the preservative includes the following raw materials in parts by weight: 50 parts of propolis extract, 30 parts of sodium alginate, 20 parts of tea polyphenols, 30 parts of lotus leaf extract and 10 parts of okra extract objects, and then the antistaling agent is used as the core material and the wall material to make microcapsules.

[0022] The preparation method of the preservative is to first add tea polyphenols and seaweed extract to deionized water, vibrate for 30 minutes at an ultrasonic frequency of 45KHz in a water bath at 50°C, and then add okra extract and lotus leaf extract in four times on average , oscillated at 65KHz ultrasonic frequency in a water bath at 70°C for 60 minutes, then added propolis extract, continued to oscillate for 15 minutes, and then dried to a moisture content of 15% to obtain a preservative; maltodextrin was dissolved in 10 times the mass of water to obtain a malt paste fine solution, then add the...

Embodiment 2

[0027] A preservative for quick-frozen food, the preservative comprises the following raw materials in parts by weight: 60 parts of propolis extract, 39 parts of sodium alginate, 28 parts of tea polyphenols, 40 parts of lotus leaf extract and 12 parts of okra extract objects, and then the antistaling agent is used as the core material and the wall material to make microcapsules.

[0028] The preparation method of the preservative is to first add tea polyphenols and seaweed extract to deionized water, vibrate for 38 minutes at an ultrasonic frequency of 45KHz in a water bath at 55°C, and then add okra extract and lotus leaf extract in four times on average , in a water bath at 78°C, vibrate at an ultrasonic frequency of 65KHz for 67min, add propolis extract, continue to vibrate for 24min, and then dry to a moisture content of 15% to obtain a preservative; dissolve maltodextrin in 10 times the mass of water to obtain malt paste fine solution, and then add the antistaling agent t...

Embodiment 3

[0033] A kind of antistaling agent for quick-frozen food, the antistaling agent comprises the following raw materials by weight: 80 parts of propolis extract, 45 parts of sodium alginate, 35 parts of tea polyphenols, 45 parts of lotus leaf extract and 15 parts of okra extract Objects, and then the antistaling agent is used as the core material and the wall material to make microcapsules.

[0034] The preparation method of the preservative is to first add tea polyphenols and seaweed extract to deionized water, vibrate for 45 minutes at an ultrasonic frequency of 45KHz in a water bath at 65°C, and then add okra extract and lotus leaf extract in four times on average , in a water bath at 85°C at an ultrasonic frequency of 65KHz for 70 minutes, add propolis extract, continue to shake for 30 minutes, and then dry to a moisture content of 15% to obtain a preservative; dissolve maltodextrin in 10 times the mass of water to obtain malt paste fine solution, then add the preservative to...

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PUM

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Abstract

The invention relates to a freshness-preserving agent used for quick-frozen foods. The freshness-preserving agent comprises the following raw materials in parts by weight: 50-80 parts of propolis extract, 30-45 parts of sodium alginate, 20-35 parts of tea polyphenols, 30-45 parts of lotus leaf extract and 10-15 parts of okra extract; and the freshness-preserving agent is used as a core material for preparing microcapsules with wall materials. The freshness-preserving agent disclosed by the invention is used as a freshness-preserving agent for the quick-frozen foods, and the freshness-preserving agent is free of toxic and side effects; the freshness-preserving agent is capable of prolonging shelf lives of the quick-frozen foods, and has highly effective effects of resisting bacteria and resisting oxidation. The freshness-preserving agent is safe and free of pollution to the environment. On the basis of ensuring original nutrients of the quick-frozen foods, the freshness-preserving agent further provides nutrients, including flavonoid compounds, pectin and the like, to the quick-frozen foods; thus, the quick-frozen foods have the effects of strengthening the stomach and the intestines, nourishing Yin and Yang, improving human body immunity, resisting senescence and scavenging free radicals.

Description

technical field [0001] The invention relates to the field of food, in particular to a high-efficiency antibacterial, anti-oxidation, safe and non-toxic side effect preservative for quick-frozen food. Background technique [0002] Quick-frozen food is quick-frozen food processed at a rapid low temperature (below -18°C). The water and juice in the food tissue will not be lost, and at such a low temperature, microorganisms will basically not reproduce, and food safety is guaranteed. Quick-frozen food Fast Frozen Food is the food that needs to be quick-frozen. After proper pre-treatment, it is quickly frozen in various ways, and it is packaged and stored at -18°C—-20°C (general requirements, different foods require different temperatures) at a consistent low temperature. The biggest advantage of low-temperature products delivered to the place of consumption under certain conditions is to completely preserve the original quality of the food at low temperature (reduce the heat ins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/3508A23L3/3499A23L3/3463A23L33/10A23L33/105A23P10/30
CPCA23L3/3472A23L3/34635A23L3/3499A23L3/3508A23V2002/00A23V2200/10A23V2200/30A23V2200/302A23V2200/32A23V2200/324A23V2250/204A23V2250/21A23V2250/2132A23V2250/5026A23V2250/5114A23V2300/14A23V2300/48
Inventor 陈召桂陈铖何剑飞
Owner ZHEJIANG WUFANGZHAI INDAL
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