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Freeze storage agent capable of changing vitrification phase change temperature of food in quick freezing process and application method thereof

A phase transition temperature and cryopreservation technology, applied in application, food science, food preservation, etc., can solve problems affecting food quality, moisture, juice and nutrient loss, and achieve the effect of ensuring food quality and reducing ice crystal formation.

Inactive Publication Date: 2016-11-16
北海宏泰水产有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the freezing process of food, the food tissue will form ice crystals, which will lead to the loss of water, juice and nutrients in the food tissue during the thawing process, which will greatly affect the quality of the food.

Method used

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  • Freeze storage agent capable of changing vitrification phase change temperature of food in quick freezing process and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A cryopreservative that can change the glass transition temperature of food in quick-freezing. The cryopreservative is prepared by mixing the following components according to the ratio: 0.4% table salt, 0.4% trehalose, 0.4% xylose alcohol or mannitol, 0.4% food-grade phosphate or food-grade carbonate, and the remainder water.

[0013] A method for applying a cryopreservative that can change the glass transition temperature of food in quick freezing, comprising the following sequential steps: putting food into the cryopreservative and soaking it for 2 to 5 hours; and quick freezing the food.

Embodiment 2

[0015] A cryopreservative that can change the glass transition temperature of food in quick freezing. The cryopreservative is made by mixing the following components according to the ratio: 1% table salt, 1.5% trehalose, 1.5% xylose alcohol or mannitol, 1% food-grade phosphate or food-grade carbonate, and the remainder water.

[0016] A method for applying a cryopreservative that can change the glass transition temperature of food in quick freezing, comprising the following sequential steps: putting food into the cryopreservative and soaking it for 2 to 5 hours; and quick freezing the food.

Embodiment 3

[0018] A cryopreservative that can change the glass transition temperature of food in quick-freezing. The cryopreservative is prepared by mixing the following components according to the ratio: 2% table salt, 3% trehalose, 3% xylose alcohol or mannitol, 2% food-grade phosphate or food-grade carbonate, and the remainder water.

[0019] A method for applying a cryopreservative that can change the glass transition temperature of food in quick freezing, comprising the following sequential steps: putting food into the cryopreservative and soaking it for 2 to 5 hours; and quick freezing the food.

[0020] The following is a comparative test using shrimp with a net content of 150 grams as an example. The greater the yield rate of thawing and cooking, the less water, juice and nutrient loss in the food tissue. The specific experimental data is shown in the table below.

[0021]

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PUM

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Abstract

The invention relates to the technical field of food storage, in particular to a storage preparation used in the food quick freezing storage process. The storage preparation is prepared from the following ingredients in free proportion: 0.4 percent to 2 percent of common salt, 0.4 percent to 3 percent of trehalose, 0.4 percent to 3 percent of xylitol or mannitol, 0.4 percent to 2 percent of edible phosphate or edible carbonate and the balance water. An application method of a freeze storage agent capable of changing the vitrification phase change temperature of food in the quick freezing process sequentially comprises the following steps of putting the food into the freeze storage agent to be soaked for 2 to 5 hours, and performing quick freezing on the food. The freeze storage agent has the advantages that the vitrification phase change temperature of food in the quick freezing process can be changed, so that the formation of ice crystals in the freezing process of the food can be reduced, so that the loss of moisture, juice and nutrition in the food tissues can be effectively reduced in the unfreezing process; the quality of food can be ensured.

Description

technical field [0001] The invention relates to the technical field of food storage, in particular to a storage preparation used in the quick-frozen storage of food. Background technique [0002] At present, in order to allow food to be stored for a long time, most of the food is preserved by quick freezing. The modern quick-freezing processing method can reduce the activity of water in the food matrix, inhibit the activity of microorganisms and many enzymes, reduce the speed of various chemical and biochemical reactions, and slow down the speed of food decay and deterioration, thereby maintaining the original freshness of natural food to the greatest extent. Degree, color, flavor and nutritional content. However, during the freezing process of food, the food tissue will form ice crystals, resulting in the loss of water, juice and nutrients in the food tissue during the thawing process, which will greatly affect the quality of the food. Contents of the invention [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/375A23L3/358A23L3/3562
CPCA23L3/3562A23L3/358A23L3/375
Inventor 苏章申
Owner 北海宏泰水产有限公司