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Anti-freeze fresh-keeping agent for frozen aquatic products

A technology for preservatives and aquatic products, applied in the preservation of food ingredients as antimicrobials, food ingredients as antifreeze agents, and food ingredients as coating agents, etc. Trends and other issues to achieve the effect of improving water holding capacity, enhancing human immunity, and enhancing frost resistance

Inactive Publication Date: 2018-03-02
舟山正品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sugar modifiers such as commercially available "commercial antifreeze" (mainly composed of 4% sucrose and 4% sorbitol) have high sweetness and calories, which do not conform to contemporary consumption concepts and healthy development trends

Method used

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  • Anti-freeze fresh-keeping agent for frozen aquatic products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The antifreeze and fresh-keeping agent for frozen aquatic products in the present invention consists of the following components in parts by weight: 3.5 parts of water-soluble arabinoxylan, 2.0 parts of algin oligosaccharide, 2.5 parts of enzyme-modified soybean protein powder, and 0.15 parts of agar powder parts, 0.25 parts of trisodium phosphate, and 91.6 parts of water. The degree of polymerization of water-soluble arabinoxylan is 2, and that of alginate oligosaccharide is 3.

[0028] The preparation process of water-soluble arabinoxylan is as follows, in parts by weight, take 100 parts of arabinoxylan, dissolve it in 800 parts of water, add 0.08 parts of xylanase, adjust the temperature to 35°C, stir for 0.5, and heat to 90°C Inactivate the enzyme, centrifuge to take the supernatant, add ethanol to a concentration of 65v / v% for alcohol precipitation, and centrifuge after alcohol precipitation. The precipitate obtained by centrifugation is dissolved in 20 parts of wa...

Embodiment 2

[0031] The antifreeze and antistaling agent for frozen aquatic products in the present invention consists of the following components in parts by weight: 4 parts of water-soluble arabinoxylan, 2.5 parts of algin oligosaccharide, 3 parts of enzyme-modified soybean protein powder, and 0.2 parts of agar powder parts, 0.3 parts of sodium tripolyphosphate, and 90 parts of water. The degree of polymerization of water-soluble arabinoxylan is 3, and that of alginate oligosaccharide is 4.

[0032]The preparation process of water-soluble arabinoxylan is as follows: in parts by weight, take 100 parts of arabinoxylan, dissolve it in 1000 parts of water, add 0.2 part of xylanase, adjust the temperature to 40°C, stir for 1 hour, and heat to 92°C Inactivate the enzyme, centrifuge to take the supernatant, add ethanol to a concentration of 65v / v% for alcohol precipitation, and centrifuge after alcohol precipitation. The precipitate obtained by centrifugation is dissolved in 30 parts of water a...

Embodiment 3

[0035] The antifreeze and fresh-keeping agent for frozen aquatic products in the present invention is composed of the following components in parts by weight: 4.5 parts of water-soluble arabinoxylan, 3.0 parts of algin oligosaccharide, 4 parts of enzyme-modified soybean protein powder, and 0.2 parts of agar powder parts, 0.3 parts of sodium hexametaphosphate, and 88 parts of water. The degree of polymerization of water-soluble arabinoxylan is 4, and the degree of polymerization of algin oligosaccharide is 4.

[0036] The preparation process of water-soluble arabinoxylan is as follows: in parts by weight, take 100 parts of arabinoxylan, dissolve it in 1200 parts of water, add 0.4 part of xylanase, adjust the temperature to 45°C, stir for 2 hours, and heat to 95°C Inactivate the enzyme, centrifuge to take the supernatant, add ethanol to a concentration of 65v / v% for alcohol precipitation, and centrifuge after alcohol precipitation. The precipitate obtained by centrifugation is d...

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Abstract

The invention relates to an anti-freeze fresh-keeping agent for frozen aquatic products and belongs to the technical field of aquatic product processing. The anti-freeze fresh-keeping agent includes,by weight, 3.5-5.5 parts of araboxylan, 2.0-4.0 parts of alginate-derived oligosaccharides, 2.5-6.0 parts of modified soya bean protein powder, 0.15-0.3 parts of agar powder, 0.25-0.4 parts of alkaline phosphate, and 83.8-91.6 parts of water. The anti-freeze fresh-keeping agent is healthy and safe, has good fresh-keeping effect, can effectively alleviate defreezing loss of the frozen aquatic products, and improves texture properties and sensory quality of the frozen aquatic products.

Description

technical field [0001] The invention belongs to the technical field of aquatic product processing, and relates to an antifreeze and fresh-keeping agent for frozen aquatic products. Background technique [0002] Aquatic products have delicious meat and high nutritional value, so they are very popular in domestic and foreign markets. Chilled aquatic products have high water and protein content and strong endogenous enzyme activity. They are easily attacked by microorganisms during transportation, processing and storage, resulting in product quality deterioration or even corruption. Therefore, aquatic products are not resistant to storage after being caught. The shelf life is relatively short. Using deep freezing preservation technology (-23℃~-12℃), more than 90% of water in aquatic products can be frozen, endogenous enzyme activity and microbial growth are almost completely inhibited, so that it can be stored for a long time. Therefore, frozen processing and storage methods ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10A23L33/125
CPCA23B4/10A23V2002/00A23L33/125A23V2200/22A23V2200/10A23V2200/206A23V2200/30A23V2250/284A23V2250/55A23V2250/502A23V2250/1618A23V2250/5024
Inventor 丁璞
Owner 舟山正品科技有限公司
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