Quick-freezing liquid for preserving food, preparation method and use method of quick-freezing liquid

A technology of food preservation and quick-freezing liquid, which is applied in the field of food processing, can solve the problems of single function, single component, and low utilization rate, and achieve the effects of fast heat transfer rate, excellent antibacterial property, and high utilization rate

Inactive Publication Date: 2017-12-12
明洋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The liquid vaporization spray freezing technology developed later freezes quickly, but the cost is high and the technical requirements are strict.
Although the direct contact freezing technology has a faster freezing speed, the required quick-freezing liquid formula is mostly a mixture of salt, ethanol, glycols and other substances and water. The composition is relatively single and the function is single. , the practicability is not strong, and the high salt content in the quick-freezing liquid will cause corrosion to metal containers, which greatly limits its scope of application
In addition, whether it is air cooling or liquid freezing, it may cause food contamination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Prepare a food fresh-keeping quick-freezing solution, comprising the following components by weight: 30 parts of purified water, 8 parts of sodium chloride, 25 parts of ethanol, 15 parts of chitin, 0.5 part of acetic acid, 50 parts of lemon and 50 parts of purified water 10 servings of fruit juice. Its preparation method comprises the following steps:

[0024] (1) Weigh 30 parts of purified water, 8 parts of sodium chloride, 25 parts of ethanol, and 10 parts of chitin, and mix them uniformly to form a mixed solution;

[0025] (2) Weigh 0.5 parts of acetic acid and 10 parts of lemon juice, add them to the mixed solution in sequence, and test the pH of the mixed solution. If the pH of the mixed solution is less than 6, quick-frozen solution A is obtained.

Embodiment 2

[0027] Prepare a food fresh-keeping quick-freezing solution, comprising the following components by weight: 35 parts of purified water, 10 parts of sodium chloride, 30 parts of ethanol, 15 parts of chitin, 0.5 part of acetic acid, 50 parts of tomato and 50 parts of purified water 15 servings of fruit juice. Its preparation method comprises the following steps:

[0028] (1) Weigh 35 parts of pure water, 10 parts of sodium chloride, 30 parts of ethanol, and 15 parts of chitin, and mix them uniformly to form a mixed solution;

[0029] (2) Weigh 2 parts of acetic acid and 10 parts of tomato juice, add them to the mixed solution in sequence, and test the pH of the mixed solution. If the pH of the mixed solution is less than 6, quick-freezing solution B is obtained.

Embodiment 3

[0031] Prepare a food fresh-keeping quick-freezing solution, comprising the following components in parts by weight: 32 parts of pure water, 9 parts of sodium chloride, 28 parts of ethanol, 17 parts of chitin, 1 part of alginic acid, and 12 parts of wine with an alcohol content of 8 degrees. Its preparation method comprises the following steps:

[0032] (1) Weigh 32 parts of pure water, 9 parts of sodium chloride, 28 parts of ethanol, and 17 parts of chitin, and mix them uniformly to form a mixed solution;

[0033] (2) Weigh 1 part of alginic acid and 12 parts of wine with an alcohol content of 8 degrees, add them to the mixed solution in turn, and test the pH of the mixed solution. If the pH of the mixed solution is less than 6, the quick-frozen solution C is obtained.

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PUM

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Abstract

The invention provides quick-freezing liquid for preserving food. The quick-freezing liquid comprises the following components in parts by weight: 30-35 parts of purified water, 8-10 parts of sodium chloride, 25-30 parts of ethyl alcohol, 15-20 parts of chitosan, 0.5-2 parts of acetic acid or 1.5-6 parts of alginic acid and 10-15 parts of active components. The quick-freezing liquid for preserving food provided by the invention has an excellent antibacterial property, is free from toxic and side effects or secondary pollution to food and is high in heat conduction rate in the freezing process of food, so that the ice crystal formed in the food histocyte is small, the cells are prevented from mechanical damage and no drying loss is generated; no nutrient substance is lost in the unfreezing process; the original color, flavor and tissue state of food are kept; after the quick-freezing liquid is regulated with a harmless additive, the freezing speed and the antibacterial property are both kept, so that the quick-freezing liquid is reusable, high in use ratio, low in cost and expected to be widely used in the field of food quick-freezing processing.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a food fresh-keeping quick-freezing liquid, a preparation method and a use method thereof. Background technique [0002] With the improvement of the quality of life, more and more regional foods are pouring into the market. Due to climate differences and long-distance transportation needs, freezing processing has gradually become an important link in the food processing industry. Therefore, freezing processing is the key to food quality, safety and transportation. ensure. Quick-freezing technology uses low-temperature cooling medium to conduct heat quickly, so that the temperature of the food center is quickly cooled to -18°C within 30-40 minutes, and then placed in a cold storage for long-term storage and freshness. [0003] During the freezing process of food, the water between the tissue cells freezes first, and then the water in the cells freezes. The optimum tempera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23B4/023
CPCA23B4/0235A23B4/09
Inventor 明洋
Owner 明洋
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