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Low-temperature quick micro-freezing fresh-keeping technology for Dahongpao

A Dahongpao, fast technology, applied in the fields of food preservation, food science, tea processing before extraction, etc., can solve the problems of unbalanced pressure inside and outside cells, damage to protoplasm and cell membrane, cell lysis, etc., to avoid unbalanced damage.

Pending Publication Date: 2019-04-30
阿凡达农业有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

During the Dahongpao freezing and cold storage industrial production process, when the temperature of the freezing equipment is lowered, ice crystals are first produced between Dahongpao cells, and as the temperature gradually decreases, ice crystals are produced in the cells again, which leads to The pressure is not balanced, which destroys the protoplasm and cell membrane, leading to cell lysis and death

Method used

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  • Low-temperature quick micro-freezing fresh-keeping technology for Dahongpao

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Embodiment Construction

[0009] Hereinafter, the invention will now be described more fully with reference to the accompanying drawings, in which various embodiments are shown. However, this invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

[0010] Hereinafter, exemplary embodiments of the present invention will be described in more detail with reference to the accompanying drawings.

[0011] combined with figure 1 As shown, the Dahongpao low-temperature rapid micro-freezing preservation technology of the present invention is composed of Dahongpao cleaning 1, sterilization 2, vacuum packaging 3, continuous micro-freezing machine (-27°C-- 30°C) 500-1000g / bag Slightly freeze for 20-30 minutes 4. Check the center temperature of Dahongpao (about -18°C) 5. Con...

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Abstract

The invention provides a low-temperature quick micro-freezing fresh-keeping technology of Dahongpao. The low-temperature quick micro-freezing fresh-keeping technology adopts a high-tech biological technology, the ice crystal condition of organism cells under a low-temperature condition is studied, a low temperature and ultra-low temperature technology and a newly-invented micro-freezing fluid fromnatural components is applied to the Dahongpao frozen for fresh keeping, an innovative freezing curve is applied, and the Dahongpao is directly frozen in the micro-freezing fluid for fresh keeping. According to kinds and sizes of materials, freezing fresh keeping of the Dahongpao is completed in 6-15 minutes or 15-30 minutes, which is presented in the respects that cell membranes of the Dahongpaoafter the freezing fresh keeping are not frosted to be cracked and are under an organism micro-freezing condition; and then refrigerating is performed so as to maintain the Dahongpao after the freezing fresh keeping fresh in quality. The low-temperature quick micro-freezing technology is an innovative micro-freezing fresh-keeping technology in the world, the cells of the Dahongpao are kept not cracked, and the transformation of polysaccharides substances in the Dahongpao is improved; and when freezing fresh-keeping is performed on the fresh Dahongpao in the shortest time according to the freezing curve, after the fresh Dahongpao is stored under the refrigerating condition for within 12 months, the fresh quality of the fresh Dahongpao is still maintained.

Description

1. Technical field [0001] The invention relates to the technical field of low-temperature fresh-keeping of Dahongpao, and proposes a low-temperature, quick and slightly frozen fresh-keeping technology of Dahongpao. 2. Background technology [0002] We have found that in nature, the somatic cells of hibernating animals have a natural antifreeze mechanism, such as frogs, loach, crucian carp, and other animals and aquatic animals that live in subtropical and frigid regions. The polysaccharide antifreeze substances of somatic cells have a sharp increase in the number of double bonds of fatty acid molecules in their subcellular membranes. The antifreeze is studied from the perspective of cell dynamics, so that the somatic cells are not frozen due to the drop in external temperature. Crystal frost heaves and ruptures; organisms preserve their living bodies by keeping their body cells in a slightly frozen state, and recover and revive when the temperature rises. The evolution of o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/375A23F3/06
CPCA23L3/375A23F3/06
Inventor 韩永苗王玉斌艾朝君
Owner 阿凡达农业有限公司
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