A cold storage agent used for fish balls and a preparing method thereof

A cold storage agent and fish ball technology, applied in chemical instruments and methods, heat exchange materials, etc., can solve problems such as unsatisfactory long-distance transportation, low latent heat of phase change, development obstacles, etc., and achieve good practical value and market prospects. Good environmental protection performance, cheap and easy-to-obtain raw materials

Pending Publication Date: 2018-01-09
福州大学至诚学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many types of cooling agents on the market, and some products are expensive, which hinders their development
At the same time, the phase transition temperature of the existing low-temperature cold storage materials at this stage is mainly at -18°C or 0°C to 2°C, and the cold storage agent with a phase transition temperature range of 3°C to 9°C is suitable for fresh fish balls. Disadvantages of low latent heat of phase change
The cold storage agent used in the cold chain packaging of fish balls is mainly ice cubes. Since the cold storage time of ice cubes is only 4 to 6 hours, it cannot meet the requirements of long-distance transportation.
In addition, after the ice cube loses its cold storage effect, it melts into water, and once it leaks, it will have a great impact on the quality of the fish balls
At the same time, many cold storage agents cannot be completely non-toxic. Leakage occurs after the cooling storage agent loses its cold storage effect, which will pollute the internal food and cause serious consequences of food poisoning. More companies avoid the above phenomenon and choose Packaging materials with high strength, large thickness, and not easy to be punctured, which indirectly increases the preparation cost and use cost of the cold storage agent
So far, there have been few studies on cooling agents for fish balls

Method used

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Examples

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Effect test

preparation example Construction

[0017] The present invention also provides a method for preparing the above-mentioned cold storage agent for fish balls, comprising the steps of:

[0018] Step 1. Add mannitol into deionized water, then heat it in a water bath to 35°C-45°C, stir evenly, take it out and cool it down to 18°C-22°C to prepare a mannitol solution;

[0019] Step 2. Add sodium carbonate and borax to the mannitol solution in the above step 1, then heat it in a water bath to 35°C-45°C, stir evenly, take it out and cool it down to 19°C-24°C to prepare a mixed solution;

[0020] Step 3. Add soybean protein-based adhesive or modified starch to the mixed solution in the above step 2, and stir evenly, then add sodium carboxymethyl cellulose, and stir evenly to prepare a cold storage agent for fish balls.

[0021] As can be seen from the above description, the beneficial effects of the present invention are: the raw materials used in the cold storage agent for fish balls provided by the present invention are...

Embodiment 1

[0027] A cold storage agent for fish balls, comprising the following raw materials in parts by weight: 85 parts of deionized water, 6 parts of mannitol, 3 parts of sodium carbonate, 2 parts of borax, 3 parts of sodium carboxymethyl cellulose, soybean protein-based gum 1 part of adhesive.

[0028] A preparation method for the above-mentioned cold storage agent for fish balls, comprising the steps of:

[0029] Step 1. Add 6 parts of mannitol to 85 parts of deionized water, heat in a 35°C constant temperature water bath, stir until uniform, put the probe of the temperature recorder in the middle of the solution, and take it out after the temperature recorder is stable. Put it in the natural environment and cool down to 18°C ​​to prepare the mannitol solution;

[0030] Step 2. Add 3 parts of sodium carbonate and 2 parts of borax to the mannitol solution in the above step 1, put it into a 35°C constant temperature water bath and stir until it reaches a constant temperature, and pl...

Embodiment 2

[0033] A cold storage agent for fish balls, comprising the following raw materials in parts by weight: 78 parts of deionized water, 7 parts of mannitol, 5 parts of sodium carbonate, 4 parts of borax, 4 parts of sodium carboxymethyl cellulose, soybean protein-based gum Adhesive 2 parts.

[0034] A preparation method for the above-mentioned cold storage agent for fish balls, comprising the steps of:

[0035] Step 1. Add 7 parts of mannitol to 78 parts of deionized water, heat in a 40°C constant temperature water bath, stir until uniform, put the probe of the temperature recorder in the middle of the solution, and take it out after the temperature recorder is stable. Put it in the natural environment and cool down to 20°C to prepare the mannitol solution;

[0036] Step 2. Add 5 parts of sodium carbonate and 4 parts of borax to the mannitol solution in the above step 1, put it into a 40°C constant temperature water bath and heat it, stir until it is even, put the probe of the tem...

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Abstract

The invention relates to the technical field of cold chain packaging, and particularly relates to a cold storage agent used for fish balls and a preparing method thereof. Raw materials include, by weight, 71-85 parts of deionized water, 6-8 parts of mannitol, 3-7 parts of sodium carbonate, 2-6 parts of borax, 3-5 parts of carboxymethylcellulose, and 1-3 parts of a soybean protein-based adhesive or1-3 parts of modified starch. The deionized water, the mannitol, the sodium carbonate, the borax, the carboxymethylcellulose, and the soybean protein-based adhesive or the modified starch are prepared into the transparent and gelatinous cold storage agent. The cold storage agent is environmentally friendly and has efficient cold storage effects.

Description

technical field [0001] The invention relates to the technical field of cold chain packaging, in particular to a cold storage agent for fish balls and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the advancement of science and technology, consumers have put forward various new requirements for seafood products, especially the freshness, diversification, long-distance and short-term cycle of seafood products. In addition, with the increase in the deep processing of seafood products, a large number of seafood products are unsalable in the production area, and the consumer market cannot be expanded. With the development of e-commerce, the above phenomenon has been improved, but in the complex transportation environment, it brings new problems, especially the influence of meteorological environment is particularly important. The resulting new technology of cold chain packaging has brought new developments to se...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09K5/06
CPCY02E60/14
Inventor 张帆傅仰泉李聿乔张笑涵温丽璇何莹
Owner 福州大学至诚学院
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