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Non-freezing solution for food preservation

A technology of content and mass percentage, applied in the direction of food preservation, food ingredients as antifreeze, preservation of meat/fish with chemicals, etc. Efficiency, inhibition of crystallization, effect of reducing volatility

Active Publication Date: 2018-11-13
ZHEJIANG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] (1) Contains a high concentration of sodium chloride, which has a corrosive effect on the equipment and is difficult to maintain;
[0013] (2) The concentration of ethanol is high and easy to volatilize, and the evaporation of antifreeze liquid is high during long-term storage, causing the freezing point to rise;
[0014] (3) The high content of sugar alcohols results in high viscosity of antifreeze, which affects heat transfer;
[0015] (4) When the antifreeze liquid is stirred at low temperature, freezing and crystallization will occur, and the heat transfer performance will decrease significantly
[0016] (5) If the antifreeze is used at low temperature for a long time, solutes such as salts will be precipitated, resulting in an increase in the freezing point, unstable properties, and poor economic benefits

Method used

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  • Non-freezing solution for food preservation
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  • Non-freezing solution for food preservation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1: Preparation of Antarctic krill protein hydrolyzate

[0044] Using 100kg Antarctic krill as raw material, first use papain (Nanning Pangbo Biological Engineering Co., Ltd., enzyme activity 1 million U / g) for enzymolysis, the amount of enzyme added is 1000U / g protein, at 40°C, pH6.5 Antarctic krill crude enzyme solution was obtained by enzymatic hydrolysis for 3 hours under conditions; then the Antarctic krill crude enzyme solution was passed through ultrafiltration membranes with a membrane pore molecular weight of 100KDa and a membrane pore molecular weight of 50KDa to obtain a protein hydrolyzate with an average molecular weight of 50-100KDa.

Embodiment 2

[0046]An antifreeze liquid for food preservation, the components are as follows by mass percentage: 95% edible alcohol 15%, propylene glycol 10%, glycerin 2%, sodium chloride 3%, calcium chloride 1%, glycine 0.1% , Antarctic krill protein hydrolyzate 0.014%, phospholipid 0.1%, and the balance is water. The preparation method is firstly dissolving 300g of sodium chloride, 100g of calcium chloride, 10g of glycine and 10g of phospholipid in 6878.6g of water, then adding 1500g of edible alcohol, 1000g of propylene glycol, 200g of glycerol and 1.4g of Antarctic krill protein hydrolyzate and stirring evenly Get antifreeze. The resulting antifreeze has a freezing point of -25°C, good fluidity, and a viscosity of 46.8mPa·S, which is lower in viscosity and less volatile than the ternary refrigerant [Chinese patent 201210558113.4] invented by Zhu Zhiwei et al. The antifreeze will not freeze and crystallize when stirred rapidly at low temperature.

[0047] Freezing 4×4×4 (length×width×...

Embodiment 3

[0051] An antifreeze liquid for food preservation, the components are as follows by mass percentage: 95% edible alcohol 20%, propylene glycol 15%, glycerol 4%, sodium chloride 4%, calcium chloride 2%, alanine 0.12%, Antarctic krill protein hydrolyzate 0.30%, Tween (20) 0.15%, the balance is water. The preparation method is firstly dissolving 400g of sodium chloride, 200g of calcium chloride, 12g of alanine and 15g of Tween (20) in 5443g of water, then adding 2000g of edible alcohol, 1500g of propylene glycol, 400g of glycerol and 30g of Antarctic krill protein to hydrolyze After the mixture is stirred evenly, an antifreeze solution is obtained. The freezing point of the obtained antifreeze liquid is -35°C, it has good fluidity at low temperature, and its viscosity is 185mPa·S. Compared with the quaternary refrigerant antifreeze invented by Qin Haijie [Chinese patent 201110174042.3], it has less volatilization and low salt content, and less corrosion to equipment. The antifre...

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Abstract

The invention discloses a non-freezing solution for food preservation. The non-freezing solution contains, by mass, 15-30% of edible alcohol, 10-30% of propylene glycol, 2-15% of glycerin, 1-10% of calcium chloride, 3-10% of sodium chloride, 0.1-0.15% of amino acid, 0.01-0.3% of Antarctic krill protein hydrolysate with average molecular weight of 50-100 KDa, 0.005-0.5% of surfactant and the balance water, wherein the surfactant is one or more of phospholipid, twain-20, Twain-60 and Twain-80, and each component is of food-grade. The freezing point of the non-freezing solution can be reduced, the heat transfer efficiency can be improved, the crystallization phenomenon of the non-freezing solution in the low-temperature stirring process can be inhibited, and the stability of the non-freezingsolution can be improved.

Description

(1) Technical field [0001] The invention belongs to the field of food fresh-keeping and freezing processing, and relates to an anti-freezing and crystallization antifreeze liquid for quick freezing of fresh food. (2) Background technology [0002] Antifreeze freezing, also known as immersion freezing, is to directly or indirectly contact aquatic products with a refrigerant, and quickly cool down and freeze after exchanging heat with the refrigerant. It is an efficient rapid freezing method for aquatic products. Compared with traditional freezing methods, such as: blast freezing, plate freezing, etc., it has the advantages of short freezing time, fast freezing rate, and reduced energy consumption. The choice of antifreeze directly determines the quality of frozen products. Therefore, choosing a refrigerant with good performance is the key to the antifreeze freezing process technology. The antifreeze used for freezing aquatic products must have the characteristics of low fre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C09K5/10A23B4/08A23B4/09
CPCA23B4/08A23B4/09C09K5/10A23L3/3472A23L3/349A23L3/3526A23B4/24A23B4/20A23L3/358Y02P60/85A23V2002/00A23V2200/206A23V2250/0604A23V2250/0606A23V2250/0622A23V2250/1578A23V2250/1582A23V2250/1614A23V2250/542A23V2300/28A23V2300/34
Inventor 丁玉庭刘书来张振宇汪建敏何光喜姚洪正
Owner ZHEJIANG UNIV OF TECH
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