A kind of bridging agent for liquid quick-freezing and preparation method thereof

A refrigerant and liquid technology, which is applied in the preparation of liquid quick-freezing refrigerant and the field of liquid quick-freezing refrigerant, can solve the problems of high cost, insufficient stability, high freezing point of alcohol refrigerant, and achieve viscosity The effect of small size, lower temperature and lower production cost
CN109601602BActive Publication Date: 2022-04-19SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Publication Date
2022-04-19

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Abstract

The invention provides a liquid quick-freezing refrigerant, which is composed of the following components in mass percentage: 2.5-6% citric acid, 9-12% fructo-oligosaccharide, 1.5-4.0% calcium chloride, and 14-14% edible ethanol 20%, Food Grade Propylene Glycol 7‑10%, Sodium Chloride 1.5‑3%, the balance is Water. Each component of the liquid quick-freezing refrigerant of the present invention is a food-grade additive, with low freezing point, moderate viscosity, good stability, safety and obvious effect, low production cost, and no pollution to the environment; it is suitable for aquatic products It can better maintain the freshness and quality of aquatic products, and can also be used for quick freezing processing of frozen convenience foods, which can effectively improve the economic benefits of production enterprises.
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Description

technical field

[0001] The invention belongs to the technical field of fresh-keeping processing, and in particular relates to a bridging agent for liquid quick-freezing, and also relates to a preparation method of the bridging agent for liquid quick-freezing. Background technique

[0002] my country is a big producer of aquatic products, and its output ranks first in the world. Aquatic products are easily spoiled and deteriorated after being released from water, so the preservation technology of aquatic products is very important. Low-temperature fresh-keeping technology is the most widely used, which can effectively inhibit the enzyme activity and microbial growth of aquatic products, and prolong the shelf life of aquatic products.

[0003] The traditional freezing technology mainly includes air forced convection freezing and indirect contact freezing technology, which has high energy consumption, low freezing efficiency, uneven freezing, and easy dry consumption, especial...

Claims

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