Anti-freezing agent and use method thereof

Abstract

The invention discloses an anti-freezing agent and a use method thereof. The anti-freezing agent is prepared by compounding gamma-polyglutamic acid, glycerol, a carbonate and tea polyphenol in proportion provided by the invention. The anti-freezing agent has the advantages of low sweetness and low calorie, meets the requirements of healthy diet, has no adverse effect on human bodies, is convenientto use, has an excellent anti-freezing effect, and can effectively reduce water loss and protein denaturation of a meat product due to freezing-unfreezing processes, so that the taste and quality ofthe meat product can be kept equivalent to those of fresh meat after the meat product is cryopreserved for a long time.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to an antifreezing agent and a using method thereof. Background technique [0002] Frozen food is to use low temperature technology to reduce the temperature of food and keep it in a low temperature state to prevent food spoilage and prolong the storage period of food. It is one of the most widely used technologies in food preservation. However, long-term frozen storage of meat products will lead to a decline in its quality and taste. This is because the moisture in the meat is frozen into ice crystals, resulting in frozen denaturation of the protein and changes in a series of physical and chemical properties, including protein spatial structure and hydrophobicity. Changes in gel strength and water retention, reduction of salt-soluble protein content, reduction of ATPase activity, etc., thus affecting the quality and taste of meat. [0003] Antifreeze can effe...

AI Technical Summary

Problems solved by technology

However, long-term frozen storage of meat products will lead to a decline in its quality and taste. This is because the moisture in the meat is frozen into ice crystals, resulting in frozen denaturation of the protein and changes in a series of physical and chemical properties, including protein spatial structure and hydrophobicity. Changes in gel strength and water retention, reduction of salt-soluble protein content, reduction of ATPase activity, etc., thus affecting the quality and taste of meat

[0003] Antifreeze can effectively improve the damage caused by the freezing process to meat products. Although the traditional antifreeze in my country has a good antifreeze effect, it contains high sweetness and calories, which does not meet the modern people's pursuit of a healthy diet. Some antifreezes contain phosphate, too much phosphate intake by the human body will affect the absorption of calcium

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