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Fresh freezing solution special for food sterilization and preservation, and preparation method thereof

A food and fresh-freezing technology, which is applied in the direction of food preservation, food ingredients as antimicrobial preservation, food ingredients, etc., can solve the problems of cell membrane damage, taste deterioration, nutrient content decline, etc., and achieve low preparation cost and low volatility , Increase the effect of storage period

Pending Publication Date: 2021-02-09
宿州滋原科技咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of cell membrane damage, poor taste, and decreased nutritional content caused by traditional fresh frozen liquids in the prior art, and propose a special fresh frozen liquid for food sterilization and fresh-keeping and its preparation method

Method used

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  • Fresh freezing solution special for food sterilization and preservation, and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0023] A special fresh freezing solution for food sterilization and preservation proposed by the present invention comprises the following raw materials in parts by weight: 2 parts of plant extracts, 2 parts of insect extracts, 5 parts of calcium chloride, 1 part of lactic acid, 8 parts of ethanol, and 50 parts of water ;

[0024] The plant extract is extracted from Dandelion and Sophora flavescens;

[0025] The plant extract is specifically prepared by the following method: according to the mass ratio of 1:5:0.5:7, dandelion and Sophora flavescens are dried and crushed and then added to the extraction tank, methanol and absolute ethanol are added, and the mixture is heated at 60°C Stir for 2 hours at a certain temperature, filter to obtain the extract, and spray dry to obtain the plant extract;

[0026] The insect extract is obtained by extracting ground beetle and nine-scented insect;

[0027] The insect extract is mainly prepared by the following method: Air-dry and grind...

Embodiment 2

[0034] A special fresh freezing solution for food sterilization and preservation proposed by the present invention comprises the following raw materials in parts by weight: 3.5 parts of plant extracts, 3.5 parts of insect extracts, 7 parts of calcium chloride, 1.5 parts of lactic acid, 12 parts of ethanol, and 60 parts of water ;

[0035] The plant extract is extracted from Dandelion and Sophora flavescens;

[0036] The plant extract is specifically prepared by the following method: according to the mass ratio of 3:3:0.8:10, the dandelion and Sophora flavescens are dried and crushed, then added to the extraction tank, methanol and absolute ethanol are added, and the mixture is heated at 70°C Stirring treatment at a certain temperature for 2.5 hours, filter to obtain the extract, and spray dry to obtain the plant extract;

[0037] The insect extract is obtained by extracting ground beetle and nine-scented insect;

[0038] The insect extract is mainly prepared by the following...

Embodiment 3

[0045] A special fresh freezing solution for food sterilization and preservation proposed by the present invention comprises the following raw materials in parts by weight: 5 parts of plant extracts, 5 parts of insect extracts, 9 parts of calcium chloride, 2 parts of lactic acid, 15 parts of ethanol, and 70 parts of water ;

[0046] The plant extract is extracted from Dandelion and Sophora flavescens;

[0047] The plant extract is specifically prepared by the following method: according to the mass ratio of 5:1:1:12, the dandelion and Sophora flavescens are dried and crushed and then added to the extraction tank, methanol and absolute ethanol are added, and the mixture is heated at 80°C Stirring treatment at a temperature of 3 hours, filtering to obtain the extract, and spray drying to obtain the plant extract;

[0048] The insect extract is obtained by extracting wood beetle and nine-scented insect;

[0049] The insect extract is mainly prepared by the following method: Air...

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Abstract

The invention belongs to the technical field of food preservation, particularly relates to a fresh freezing solution special for food sterilization and preservation, and a preparation method thereof,and solves the problems that a traditional fresh freezing solution in the prior art causes cell membrane damage, poor taste, reduced nutritional ingredients and the like. The fresh freezing solution special for food sterilization and preservation comprises the following raw materials in parts by weight: 2-5 parts of a plant extract, 2-5 parts of an insect extract, 5-9 parts of calcium chloride, 1-2 parts of lactic acid, 8-15 parts of ethanol and 50-70 parts of water, wherein the plant extract is obtained by extracting dandelion and radix sophorae flavescentis; and the insect extract is obtained by extracting ground beetles and aspongopus. The fresh freezing solution is prepared by compounding the plant extract, the insect extract, the calcium chloride, the lactic acid, the ethanol and thewater in the invention; and the obtained fresh freezing solution is simple in preparation process, low in preparation cost, stable in performance, low in working temperature, low in volatility and lowin corrosivity, can improve the product quality and prolong the storage period when being used for food preservation, and is pollution-free.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a special fresh freezing liquid for food sterilization and preservation and a preparation method thereof. Background technique [0002] Food is composed of countless cells. There are proteins, sugars, inorganic salts and other substances in the cytoplasm (the fluid in the cell) and the intercellular substance (the fluid between the cells), and the concentration of the cytoplasm is higher than that of the intercellular substance. When the external temperature drops to the freezing point of the intercellular substance, a large number of fine ice crystals will be produced in the intercellular substance; when the temperature further drops to the freezing point of the cytoplasm, ice crystals will also be produced in the cytoplasm. However, due to the difference in the time of producing ice crystals in the cytoplasm and the intercellular substance and the difference in the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L3/358A23L3/3508A23L3/349A23L3/37
CPCA23L3/3472A23L3/358A23L3/3508A23L3/349A23L3/37A23V2002/00A23V2200/10A23V2250/21A23V2250/204A23V2250/042A23V2250/082
Inventor 王玉亮
Owner 宿州滋原科技咨询有限公司
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