Low-temperature quick-freezing partial freezing liquid and freshness locking method

Abstract

The invention discloses a low-temperature quick-freezing partial freezing solution and a fresh-keeping method, and relates to the technical field of quick-freezing and fresh-keeping of food, and the low-temperature quick-freezing partial freezing solution comprises a component A and a component B, the component A is prepared from the following raw materials in parts by mass: 40 to 56 parts of propylene glycol, 35 to 44 parts of water, 0 to 24 parts of ethanol, 0.2 to 3 parts of glycerol, 0.02 to 0.05 part of Nisin nisin, 5 to 8 parts of plant polysaccharide, 0.5 to 1 part of hyperbranched polylysine, 0.6 to 0.9 part of food-grade chitosan quaternary ammonium salt, 0.8 to 1.2 parts of adenosine, 0.01 to 0.05 part of vitamin C, 0.3 to 0.6 part of sorbitol, 3 to 5 parts of inorganic salt and 1 to 2 parts of cane molasses; and the component B comprises the following components in percentage by mass: 0.3-0.5% of antifreeze protein and the balance of water. The low-temperature quick-freezing partial freezing liquid and the freshness locking method are obvious in freezing and fresh-keeping effect, and safe and environment-friendly to use.

Description

Technical Field

[0001] The invention relates to the technical field of food quick-freezing and fresh-keeping, and in particular to a low-temperature quick-freezing micro-freezing liquid and a fresh-keeping method. Background Art

[0002] Food preservation refers to the method of pre-cooling perishable foods such as meat, aquatic products, pre-prepared dishes, fruits and vegetables, seafood, etc., and then storing them at low temperatures to keep them fresh. With the progress of society and the continuous improvement of people's living standards, the market's requirements for the quality of fresh food are constantly increasing, and the demand for more advanced freezing technology is becoming increasingly prominent.

[0003] Low-temperature quick micro-freezing technology is one of the more advanced freezing technologies. It uses a special liquid micro-freezing solution and applies low-temperature and ultra-low-temperature technology to make the frozen items pass through the largest ice crystal formation zone in a very short time, so that the pressure inside and outside the food cells is relatively balanced, the cell tissue of the frozen items is protected to the greatest extent, the cell activity is maintained, the fresh quality of the frozen items is guaranteed, and the original nutrients are retained to the greatest extent. The realization of the fresh-keeping effect of this technology is inseparable from the use of low-temperature quick-freezing micro-freezing solution. However, the existing low-temperature quick-freezing micro-freezing solution is often prone to food cell rupture during use due to unreasonable formula design, juice flows out of the food after thawing, the flavor and nutrition are seriously reduced, the cost is high, the food thawing is troublesome, the fresh-keeping effect needs to be further improved, and there are defects such as toxic and harmful substances.

[0004] In order to solve the above problems, a Chinese invention patent with authorization announcement number CN103462175B discloses a fresh micro-freezing liquid for food preservation, which includes the following components: 4% by weight of sodium chloride, 10% by weight of ethanol, 0.8% by weight of chitosan, 0.3% by weight of antifreeze protein, and the balance is water. The fresh micro-freezing liquid can achieve rapid freezing of food after immersion, and the freezing quality is high. However, its preservation effect still needs to be further improved.

[0005] It can be seen that it is particularly important to develop a low-temperature quick-freezing micro-freezing fluid and fresh-keeping method that has obvious freezing preservation effect and is safe and environmentally friendly. Summary of the invention

[0006] The purpose of the present invention is to overcome the deficiencies of the prior art and to provide a low-temperature quick-freezing micro-freezing liquid and a fresh-keeping method which have obvious freezing and fresh-keeping effects and are safe and environmentally friendly.

[0007] To achieve the above-mentioned purpose, the technical scheme adopted by the present invention is: a low-temperature quick-freezing microfreezing liquid, comprising component A and component B, wherein the component A comprises the following raw materials in parts by mass: 40-56 parts of propylene glycol, 35-44 parts of water, 0-24 parts of ethanol, 0.2-3 parts of glycerol, 0.02-0.05 parts of Nisin nisin, 5-8 parts of plant polysaccharides, 0.5-1 parts of hyperbranched polylysine, 0.6-0.9 parts of food-grade chitosan quaternary ammonium salt, 0.8-1.2 parts of adenosine, 0.01-0.05 parts of vitamin C, 0.3-0.6 parts of sorbitol, 3-5 parts of inorganic salts, and 1-2 parts of sugarcane molasses; the component B comprises the following ingredients in percentage by mass: 0.3-0.5% of antifreeze protein and the balance is water.

[0008] Preferably, the antifreeze protein is at least one of antifreeze glycoprotein, antifreeze protein I, antifreeze protein II, antifreeze protein III, and antifreeze protein IV.

[0009] Preferably, the inorganic salt is at least one of sodium chloride, calcium chloride and potassium chloride.

[0010] Preferably, the food-grade chitosan quaternary ammonium salt has an average molecular weight of 100,000 and a degree of substitution of 90%.

[0011] Preferably, there is no special requirement for the source of the hyperbranched polylysine. In one embodiment of the present invention, the hyperbranched polylysine is prepared according to the method of Example 1 of the Chinese invention patent application publication number CN117205361A.

[0012] Preferably, the plant polysaccharide is at least one of ginkgo leaf polysaccharide, rice bran polysaccharide and bamboo leaf polysaccharide.

[0013] Another object of the present invention is to provide a method for locking freshness using the above-mentioned low-temperature quick-freezing micro-freezing liquid, comprising the following steps:

[0014] Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B;

[0015] Step S2, soak the food to be preserved in component B for 10-20 minutes, take it out and vacuum pack it, pre-cool the food to cool its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration.

[0016] Preferably, the freezing temperature of the rapid freezing in step S2 is -18 to -45°C, and the freezing time is 10 to 60 minutes.

[0017] Preferably, the refrigeration temperature in step S2 is below -20°C.

[0018] Preferably, the food to be preserved is any one of fruit and vegetable ingredients, seafood and meat ingredients, fish and meat ingredients, and oily ingredients.

[0019] Due to the application of the above technical solution, the present invention has the following beneficial effects:

[0020] (1) The low-temperature quick-freezing micro-freezing liquid disclosed in the present invention can be prepared into component A and component B by simply mixing the raw materials and ingredients uniformly. The preparation process is simple, the operation and control are convenient, the preparation efficiency and the qualified rate of finished products are high, the energy consumption is low, the dependence on equipment and labor intensity are low, the impact on the environment is small, and it is suitable for continuous large-scale production and has a high value for promotion and application.

[0021] (2) The low-temperature quick-freezing microfreezing liquid disclosed in the present invention comprises component A and component B, wherein the component A comprises the following raw materials in parts by mass: 40-56 parts of propylene glycol, 35-44 parts of water, 0-24 parts of ethanol, 0.2-3 parts of glycerol, 0.02-0.05 parts of Nisin nisin, 5-8 parts of plant polysaccharides, 0.5-1 parts of hyperbranched polylysine, 0.6-0.9 parts of food-grade chitosan quaternary ammonium salt, 0.8-1.2 parts of adenosine, 0.01-0.05 parts of vitamin C, 0.3-0.6 parts of sorbitol, 3-5 parts of inorganic salts, and 1-2 parts of sugarcane molasses; the component B comprises the following ingredients in parts by mass: 0.3-0.5% of antifreeze protein and the balance is water. Through the mutual coordination and joint action of various raw materials and components, the prepared low-temperature quick-frozen micro-freezing liquid has obvious freezing and preservation effect, and is safe and environmentally friendly to use; it can inhibit the growth of ice crystals during the cooling process to the greatest extent. In addition, under the protection of antifreeze proteins, the diameter of the food cells is ensured to be less than 20μm, and the cells of seafood and other meats will not be broken, thereby avoiding the destruction of the effective nutritional structure of the food and ensuring the original flavor and nutrition; the low-temperature quick-freezing liquid can quickly cool down within 1 hour and efficiently enter the working state, with high freezing efficiency and freezing quality.

[0022] (3) The low-temperature quick-freezing micro-freezing liquid and fresh-keeping method disclosed in the present invention first soak the B component to allow the food to be frozen to absorb antifreeze protein. Under the protective effect of the antifreeze protein, the formation of large-diameter crystals in the food to be frozen can be effectively inhibited, thereby effectively avoiding the damage of the cell structure of the food to be frozen caused by large direct crystals; then, vacuum packaging is carried out in sequence, and the food is pre-cooled and then soaked in the A component for freezing, which can avoid the food from being contaminated by the micro-freezing liquid and keep the food clean; thus, the goal of improving the freezing effect without contaminating the food is achieved.

[0023] (4) The low-temperature quick-freezing micro-freezing liquid and fresh-keeping method disclosed in the present invention have a better fresh-keeping effect, safer and more environmentally friendly use, higher efficiency, and more obvious economic and social benefits through the reasonable selection of process parameters in the fresh-keeping method. DETAILED DESCRIPTION

[0024] The following description is used to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are only examples, and those skilled in the art may think of other obvious variations.

[0025] Example 1

[0026] A low-temperature quick-freezing microfreezing liquid comprises an A component and a B component, wherein the A component comprises the following raw materials in parts by mass: 40 parts of propylene glycol, 35 parts of water, 3 parts of ethanol, 0.2 parts of glycerol, 0.02 parts of Nisin nisin, 5 parts of plant polysaccharides, 0.5 parts of hyperbranched polylysine, 0.6 parts of food-grade chitosan quaternary ammonium salt, 0.8 parts of adenosine, 0.01 parts of vitamin C, 0.3 parts of sorbitol, 3 parts of inorganic salts, and 1 part of sugarcane molasses; and the B component comprises the following ingredients in parts by mass: 0.3% of antifreeze protein and the balance of water.

[0027] The antifreeze protein is antifreeze glycoprotein; the inorganic salt is sodium chloride; the average molecular weight of the food-grade chitosan quaternary ammonium salt is 100,000, and the degree of substitution is 90%; the hyperbranched polylysine is prepared according to the method of Example 1 of the Chinese invention patent with application publication number CN117205361A; and the plant polysaccharide is ginkgo leaf polysaccharide.

[0028] A method for locking freshness using the above-mentioned low-temperature quick-freezing micro-freezing liquid comprises the following steps:

[0029] Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B;

[0030] Step S2, soak the food to be preserved in component B for 10 minutes, take it out and vacuum pack it, pre-cool the food to be preserved to lower its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration; the freezing temperature of the rapid freezing is -18°C, the freezing time is 10 minutes; the refrigeration temperature is below -20°C.

[0031] Example 2

[0032] A low-temperature quick-freezing microfreezing liquid comprises a component A and a component B. The component A comprises the following raw materials in parts by mass: 46 parts of propylene glycol, 38 parts of water, 10 parts of ethanol, 1 part of glycerol, 0.03 parts of Nisin nisin, 6 parts of plant polysaccharides, 0.7 parts of hyperbranched polylysine, 0.7 parts of food-grade chitosan quaternary ammonium salt, 0.9 parts of adenosine, 0.02 parts of vitamin C, 0.4 parts of sorbitol, 3.5 parts of inorganic salts, and 1.2 parts of sugarcane molasses; and the component B comprises the following ingredients in parts by mass: 0.35% of antifreeze protein and the balance of water.

[0033] The antifreeze protein is antifreeze protein I; the inorganic salt is calcium chloride; the average molecular weight of the food-grade chitosan quaternary ammonium salt is 100,000, and the degree of substitution is 90%; the hyperbranched polylysine is prepared according to the method of Example 1 of the Chinese invention patent with application publication number CN117205361A; and the plant polysaccharide is rice bran polysaccharide.

[0034] A method for locking freshness using the above-mentioned low-temperature quick-freezing micro-freezing liquid comprises the following steps:

[0035] Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B;

[0036] Step S2, soak the food to be preserved in component B for 13 minutes, take it out and vacuum pack it, pre-cool the food to be preserved to lower its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration; the freezing temperature of the rapid freezing is -25°C, the freezing time is 20 minutes; the refrigeration temperature is below -20°C.

[0037] Example 3

[0038] A low-temperature quick-freezing microfreezing liquid comprises an A component and a B component, wherein the A component comprises the following raw materials in parts by mass: 50 parts of propylene glycol, 40 parts of water, 16 parts of ethanol, 1.5 parts of glycerol, 0.035 parts of Nisin nisin, 6.5 parts of plant polysaccharides, 0.8 parts of hyperbranched polylysine, 0.75 parts of food-grade chitosan quaternary ammonium salt, 1 part of adenosine, 0.035 parts of vitamin C, 0.45 parts of sorbitol, 4 parts of inorganic salts, and 1.5 parts of sugarcane molasses; and the B component comprises the following ingredients in parts by mass: 0.4% of antifreeze protein and the balance of water.

[0039] The antifreeze protein is antifreeze protein II; the inorganic salt is potassium chloride; the average molecular weight of the food-grade chitosan quaternary ammonium salt is 100,000, and the degree of substitution is 90%; the hyperbranched polylysine is prepared according to the method of Example 1 of the Chinese invention patent with application publication number CN117205361A; the plant polysaccharide is bamboo leaf polysaccharide.

[0040] A method for locking freshness using the above-mentioned low-temperature quick-freezing micro-freezing liquid comprises the following steps:

[0041] Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B;

[0042] Step S2, soak the food to be preserved in component B for 15 minutes, take it out and vacuum pack it, pre-cool the food to be preserved to lower its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration; the freezing temperature of the rapid freezing is -35°C, the freezing time is 35 minutes; the refrigeration temperature is below -20°C.

[0043] Example 4

[0044] A low-temperature quick-freezing microfreezing liquid comprises an A component and a B component, wherein the A component comprises the following raw materials in parts by mass: 54 parts of propylene glycol, 42 parts of water, 22 parts of ethanol, 2.5 parts of glycerol, 0.04 parts of Nisin nisin, 7.5 parts of plant polysaccharides, 0.9 parts of hyperbranched polylysine, 0.85 parts of food-grade chitosan quaternary ammonium salt, 1.1 parts of adenosine, 0.04 parts of vitamin C, 0.55 parts of sorbitol, 4.5 parts of inorganic salts, and 1.8 parts of sugarcane molasses; and the B component comprises the following ingredients in parts by mass: 0.45% of antifreeze protein and the balance of water.

[0045] The antifreeze protein is a mixture of antifreeze glycoprotein, antifreeze protein I, antifreeze protein II, antifreeze protein III, and antifreeze protein IV in a mass ratio of 1:1:2:1:3; the inorganic salt is a mixture of sodium chloride, calcium chloride, and potassium chloride in a mass ratio of 2:1:3; the average molecular weight of the food-grade chitosan quaternary ammonium salt is 100,000, and the degree of substitution is 90%; the hyperbranched polylysine is prepared according to the method of Example 1 of the Chinese invention patent with application publication number CN117205361A; the plant polysaccharide is a mixture of ginkgo leaf polysaccharide, rice bran polysaccharide, and bamboo leaf polysaccharide in a mass ratio of 1:2:3.

[0046] A method for locking freshness using the above-mentioned low-temperature quick-freezing micro-freezing liquid comprises the following steps:

[0047] Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B;

[0048] Step S2, soak the food to be preserved in component B for 18 minutes, take it out and vacuum pack it, pre-cool the food to be preserved to lower its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration; the freezing temperature of the rapid freezing is -43°C, the freezing time is 50 minutes; the refrigeration temperature is below -20°C.

[0049] Example 5

[0050] A low-temperature quick-freezing microfreezing liquid comprises an A component and a B component, wherein the A component comprises the following raw materials in parts by mass: 56 parts of propylene glycol, 44 parts of water, 24 parts of ethanol, 3 parts of glycerol, 0.05 parts of Nisin nisin, 8 parts of plant polysaccharides, 1 part of hyperbranched polylysine, 0.9 parts of food-grade chitosan quaternary ammonium salt, 1.2 parts of adenosine, 0.05 parts of vitamin C, 0.6 parts of sorbitol, 5 parts of inorganic salts, and 2 parts of sugarcane molasses; and the B component comprises the following ingredients in parts by mass: 0.5% of antifreeze protein and the balance of water.

[0051] The antifreeze protein is antifreeze protein IV; the inorganic salt is sodium chloride; the average molecular weight of the food-grade chitosan quaternary ammonium salt is 100,000, and the degree of substitution is 90%; the hyperbranched polylysine is prepared according to the method of Example 1 of the Chinese invention patent with application publication number CN117205361A; the plant polysaccharide is ginkgo leaf polysaccharide.

[0052] A method for locking freshness using the above-mentioned low-temperature quick-freezing micro-freezing liquid comprises the following steps:

[0053] Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B;

[0054] Step S2, soak the food to be preserved in component B for 20 minutes, take it out and vacuum pack it, pre-cool the food to be preserved to lower its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration; the freezing temperature of the rapid freezing is -45°C, the freezing time is 60 minutes; the refrigeration temperature is below -20°C.

[0055] Comparative Example 1

[0056] A low-temperature quick-freezing micro-freezing liquid and a freshness-locking method, which are substantially the same as those in Example 1, except that Nisin nisin and sugarcane molasses are not added.

[0057] Comparative Example 2

[0058] A low-temperature quick-freezing micro-freezing liquid and a fresh-keeping method, which are basically the same as those in Example 1, except that no hyperbranched polylysine and adenosine are added.

[0059] In order to further illustrate the beneficial technical effects of the low-temperature quick-freezing micro-freezing liquid and the fresh-keeping method involved in each embodiment of the present invention, relevant performance tests were carried out on the low-temperature quick-freezing micro-freezing liquid involved in Examples 1-5 and Comparative Examples 1-2, and the test method is as follows: small and medium-sized economic fish with a natural thickness of no more than 8 cm are selected, the internal organs are removed, and the surface mucus is washed off as the food to be preserved. After vacuum packaging, the thickness of each part of the entire bag containing the food to be preserved is controlled to be 3-6 cm; the fresh-keeping method of each example is used, and the food is refrigerated in a cold storage for three months; then it is naturally thawed, and a test team of 50 evaluators is formed to test the taste and exudate volume of the fish in the following manner, and the average value is calculated.

[0060] The taste testing method used is based on sensory evaluation. The first is to conduct a comprehensive evaluation of the texture of the fish, such as elasticity and taste, with 6 points for being close to fresh fish and having elasticity like meat texture, 4 points for good meat quality and certain elasticity, 2 points for ordinary meat quality and no elasticity, and 0 point for loose meat and a distinctly fibrous taste. The second is to conduct a comprehensive evaluation of the flavor of the fish, such as freshness and flavor difference, with 6 points for a taste close to fresh fish or no obvious difference, 4 points for a taste that can be perceived as frozen fish, 2 points for a slight sense of stale smell, and 0 point for a distinct sense of stale smell.

[0061] The evaluation of the amount of surface exudate used is to cut the fish meat from the outermost half of the vacuum-packed bag in a frozen state, with the length, width and height of the fish meat controlled within 2 cm, wipe the water off the fish meat and place it on filter paper for natural thawing. The exudate amount does not exceed 5 cm 2 6 points, exudate area range 5-10cm 2 4 points, exudate area range 10-20cm 2 2 points, exudate area exceeds 20cm 2 0 points;

[0062] The evaluation of the amount of exudate in the middle layer is to cut a piece of fish meat from the middle part of the vacuum packaging bag in a frozen state, with the length, width and height of the fish meat controlled within 2 cm, wipe the water off the fish meat piece and place it on filter paper for natural thawing. The exudate amount does not exceed 5 cm 2 6 points, exudate area range 5-10cm 2 4 points, exudate area range 10-20cm 2 2 points, exudate area exceeds 20cm 2 The score is 0. The test results are shown in Table 1.

[0063] Table 1

[0064] project Texture Flavor Surface exudate Intermediate exudate volume Example 1 6 6 6 6 Example 2 6 6 6 6 Example 3 6 6 6 6 Example 4 6 6 6 6 Example 5 6 6 6 6 Comparative Example 1 5.80 5.72 5.92 5.96 Comparative Example 2 5.60 5.68 5.96 5.88

[0065] As can be seen from Table 1, the low-temperature quick-freezing micro-freezing liquid and the fresh-keeping method involved in the embodiment of the present invention have a better freezing and fresh-keeping effect than the comparative example product, and the addition of Nisin nisin, sugarcane molasses, hyperbranched polylysine and adenosine is beneficial to improving the above performance.

[0066] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with this technology to understand the contents of the present invention and implement them accordingly. They cannot be used to limit the protection scope of the present invention. All equivalent changes or modifications made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A low-temperature quick-freezing micro-freezing liquid, characterized in that: The invention comprises a component A and a component B. The component A comprises the following raw materials in parts by mass: 40-56 parts of propylene glycol, 35-44 parts of water, 0-24 parts of ethanol, 0.2-3 parts of glycerol, 0.02-0.05 parts of Nisin nisin, 5-8 parts of plant polysaccharides, 0.5-1 parts of hyperbranched polylysine, 0.6-0.9 parts of food-grade chitosan quaternary ammonium salt, 0.8-1.2 parts of adenosine, 0.01-0.05 parts of vitamin C, 0.3-0.6 parts of sorbitol, 3-5 parts of inorganic salts and 1-2 parts of sugarcane molasses; the component B comprises the following ingredients in parts by mass: 0.3-0.5% of antifreeze protein and the balance of water.

2. The low-temperature quick-freezing micro-freezing liquid according to claim 1, characterized in that The antifreeze protein is at least one of antifreeze glycoprotein, antifreeze protein I, antifreeze protein II, antifreeze protein III, and antifreeze protein IV.

3. The low-temperature quick-freezing micro-freezing liquid according to claim 1, characterized in that: The inorganic salt is at least one of sodium chloride, calcium chloride and potassium chloride.

4. The low-temperature quick-freezing micro-freezing liquid according to claim 1, characterized in that: The food-grade chitosan quaternary ammonium salt has an average molecular weight of 100,000 and a substitution degree of 90%.

5. The low-temperature quick-freezing micro-freezing liquid according to claim 1, characterized in that: The plant polysaccharide is at least one of ginkgo leaf polysaccharide, rice bran polysaccharide and bamboo leaf polysaccharide.

6. A method for locking freshness using the low-temperature quick-frozen micro-freezing solution according to any one of claims 1 to 5, characterized in that: The steps include: Step S1, after mixing the raw materials of component A evenly, obtain component A; after mixing the ingredients of component B evenly, obtain component B; Step S2, soak the food to be preserved in component B for 10-20 minutes, take it out and vacuum pack it, pre-cool the food to cool its center temperature to below -5°C, then soak it in component A for rapid freezing, and finally put the frozen food into a cold storage for refrigeration.

7. The method for locking freshness of low-temperature quick-frozen micro-freezing liquid according to claim 6, characterized in that: The freezing temperature of the rapid freezing in step S2 is -18 to -45°C, and the freezing time is 10 to 60 minutes.

8. The method for locking freshness of low-temperature quick-frozen micro-freezing liquid according to claim 6, characterized in that: The refrigeration temperature in step S2 is below -20°C; the food to be preserved is any one of fruit and vegetable ingredients, seafood and meat ingredients, fish and meat ingredients, and oily ingredients.