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Preparation method of nano water-retaining agent and application of nano water-retaining agent in quick-frozen crustacea shrimp products

A water-retaining agent, nanotechnology, applied in the field of food processing, can solve the problems of aquatic product texture, nutritional quality decline, water loss of crustaceans, etc., and achieve the effect of maintaining water retention, good water retention and good film formation

Inactive Publication Date: 2020-01-17
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The purpose of the present invention is to provide the preparation and application of a nano water-retaining agent for crustaceans, which mainly solves the problem that the water loss of crustaceans during the existing frozen storage process leads to the decrease of texture and nutritional quality of aquatic products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Preparation of nano water-retaining agent and its water-retaining application in crayfish quick-frozen products. The carboxymethyl chitosan-xylitol nano water-retaining agent is composed of the following raw materials in parts by weight: 10 parts of inulin, 16 parts of xylitol, carboxymethyl chitosan Chitosan 6 parts, pullulan 5 parts, sodium tripolyphosphate 5 parts, sodium chloride 2 parts, sodium alginate 2 parts, water 954 parts. Proceed as follows:

[0035] (1) Mixing of raw materials: mix the raw materials evenly after weighing according to the above proportions, and set aside;

[0036] (2) Ultrasonic treatment: Add quantitative water to the raw materials mixed uniformly in step (1), after stirring, the raw materials are fully mixed and homogenized by a homogenizer for 20 minutes, treated with a colloid mill for 5 minutes, and the container is placed in the ultrasonic cell In the breaker, insert a probe with a diameter of 2 cm into the raw material, use a low-tem...

Embodiment 2

[0044] Preparation of nano water-retaining agent and its water-retaining application in quick-frozen sea shrimp products. The sodium alginate-xylitol nano water-retaining agent is composed of the following raw materials in parts by weight: 12 parts of inulin, 20 parts of xylitol, carboxymethyl chitosan 5 parts of sugar, 5 parts of pullulan, 6 parts of sodium tripolyphosphate, 2 parts of sodium chloride, 2 parts of sodium alginate, 948 parts of water. Proceed as follows:

[0045] (1) Mixing of raw materials: mix the raw materials evenly after weighing according to the above proportions, and set aside;

[0046] (2) Ultrasonic treatment: Add quantitative water to the raw materials mixed uniformly in step (1), after stirring, the raw materials are fully mixed and homogenized by a homogenizer for 20 minutes, treated with a colloid mill for 5 minutes, and the container is placed in the ultrasonic cell In the breaker, insert a probe with a diameter of 2 cm into the raw material, use...

Embodiment 3

[0054] Preparation of nano water-retaining agent and its water-retaining application in quick-frozen river shrimp. The carboxymethyl chitosan-xylitol nano water-retaining agent is composed of the following raw materials in parts by weight: 13 parts of inulin, 16 parts of xylitol, carboxymethyl chitosan 6 parts of chitosan, 5 parts of pullulan, 5 parts of sodium tripolyphosphate, 2 parts of sodium chloride, 2 parts of sodium alginate, 951 parts of water. Proceed as follows:

[0055] (1) Raw material mixing: mix the raw materials evenly after weighing according to the above ratio, and set aside;

[0056] (2) Ultrasonic treatment: Add quantitative water to the raw materials mixed uniformly in step (1), after stirring, the raw materials are fully mixed and homogenized by a homogenizer for 20 minutes, treated with a colloid mill for 5 minutes, and the container is placed in the ultrasonic cell In the breaker, insert a probe with a diameter of 2 cm into the raw material, use a low-...

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Abstract

The invention relates to a preparation method of a nano water-retaining agent and application of the nano water-retaining agent in quick-frozen crustacea shrimp products and belongs to the technical field of food processing. The nano water-retaining agent comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride and sodium alginate. The preparation method includes: evenly mixing the powdered raw materials with water, processing the mixture with a homogenizing machine and a colloid mill, and performing ultrasonic treatment to obtain the nano water-retaining agent. The invention further relates to application of the anti-freezing water-retaining agent in the freezing of crustacea aquatic products. Compared with the prior art, the nano water-retaining agent has the advantages that the nano water-retaining agent can effectively prevent the albuminous degeneration and oxidation of the crustacea aquatic products during freezing, the water-retainingcapacity and nutritional value of the crustacea aquatic products can be kept to the maximum extent, the water loss rate of the crustacea aquatic products in the quick-frozen period of six months is below 10%, and a good economic value is achieved.

Description

technical field [0001] The invention relates to the preparation and application of a nano water-retaining agent for crustacean aquatic products, and belongs to the technical field of food processing. Background technique [0002] Crustaceous aquatic products have the characteristics of high protein and high moisture, and are prone to spoilage and deterioration under the action of oxidation reactions, microorganisms and endogenous enzymes, resulting in a decline in edible quality and a reduction in economic value. At present, its sales mainly include fresh sales and frozen sales. Although live sales can maximize the quality of crustacean aquatic products, due to seasonal and regional restrictions, fresh sales are limited to specific regions and seasons. , For products that are produced in the off-season or exported to foreign countries, frozen sales are often used. Cryopreservation can maximize the nutritional value of crustacean aquatic products, but the ice crystals produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/09A23L3/375
CPCA23B4/09A23L3/375A23B4/0235A23B4/20A23L17/40B82Y40/00A23B4/24
Inventor 张慜孙亚男柏宝松汪海祥王向连
Owner JIANGNAN UNIV
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