CN101664222A - Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function - Google Patents
Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function Download PDFInfo
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- CN101664222A CN101664222A CN200910152601A CN200910152601A CN101664222A CN 101664222 A CN101664222 A CN 101664222A CN 200910152601 A CN200910152601 A CN 200910152601A CN 200910152601 A CN200910152601 A CN 200910152601A CN 101664222 A CN101664222 A CN 101664222A
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Abstract
The invention relates to an aquatic product low temperature speed freezing liquid with antioxidation and color-protecting functions. The freezing liquid comprises the following substances by weight percent: 5%-8% of sodium chloride, 1%-5% of sorbitol, 0.05%-0.1% of sodium D-isoascorbate, 22%-40% of ethanol and the balance water and the speed freezing liquid can be kept in liquid state at -20 DEG Cto -50 DEG C. when the low temperature speed freezing liquid of the invention is used to perform aquatic product low temperature speed freezing, the cells of the frozen aquatic product can be kept perfectly, the shape can be kept in the original state and the state can be maintained in the refrigeration process of the frige so that the aquatic product can keep the original characteristics of color, flavor, texture and nutrition after unfreezing.
Description
Technical field
The invention belongs to chemistry or food processing technology field, relate to the preservation of fishery technology, be specially a kind of aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function.
Technical background
The method of freezing and refrigeration is mainly adopted in the freezing processing of aquatic products at present, and traditional freezing and refrigeration technology adopts air more is the freezing method of medium, as tunnel type blast frozen, continous way blast frozen, freeze the product central temperature and reach-18 ℃ of needs for a long time, drying loss, fat oxidation, the bad change of surface color can take place during this time, a series of problems such as back juice loss of thawing; Though and the direct contact freezing technology freezing speed that grows up is very fast thereupon, effect is not very desirable; Vaporizing liquid spray freezing technology (freezing as liquid nitrogen spraying) has good preservation to aquatic products, but because price and specification requirement, existence can't the large tracts of land popularization etc. problem.
Low temperature, quick freezing are the directions of aquatic products freezing technology development, how to seek a kind of product quality (as color and luster, local flavor, matter structure, nutrition) that can keep freezing, the fast quick-frozen method of the cryogenic liquid of the feasibility that possesses skills again and economic serviceability has become the requirements of the times of cryogenic freezing technology development.At present less, and prescription is comparatively single to the research of microrefrigerating fluid, freezing liquid, quick freezing liquid, mostly be the mixture of material such as salt, ethanol, glycols and water greatly.Though played the effect of low temperature refrigerant, also there is certain gap in the preservation of fishery requirement that this distance is real.Have shortcomings such as cold storage later stage aquatic products generation fat oxidation, body surface color and luster variation, local flavor loss, cause the aquatic products quality variation, price reduces, and causes economic loss, and what have is then higher because of cost, and practicality is not strong.
Patent No. CN03114741.0 " fresh and living aquatic products microrefrigerating fluid ", its microrefrigerating fluid prescription is: " sodium chloride 8%-15%, ethanol (98%) 1%-5%, chitin 1%-3%, surplus is a water ".Owing to its formula rate reason, cause it to be applicable to-7 ℃～-10 ℃ little scopes of freezing, for fast having effect preferably, but the quick freezing requirement of aquatic product low temperature can not be reached, the purpose of the long-term cold storage of aquatic products can not be reached by the zone of maximum ice crystal formation between-1 ℃～-3 ℃; And in the microrefrigerating fluid salt content reach 15% can cause corrosion to canister, limit its scope of application greatly.
Patent No. CN200310107809.6 " method and apparatus is frozen in the liquid cooling of the non-direct contact superconduction superfreeze of food ", its superconduction superfreeze formula of liquid is: in antifreeze glycoprotein (AFGP) PPB level, food-grade glycerine (glycerine) 20%～50%, the edible alcohol (liquor) 20%.It is applicable to-20 ℃～-70 ℃ low temperature range, but recipe ratio is difficult to operation, as using antifreeze glycoprotein (AFGP) as adding ingredient, its source mostly is biological and extracts, complex process does not still have antifreeze glycoprotein (AFGP) product on the market, limited it greatly and used possibility; The liquor cost is higher, and purity is fuzzy; Glycerine large usage quantity in addition, cost is higher.Non-direct contact refrigeration raw material before quick-frozen will be packed, and the packaging bag price that can tolerate low temperature like this is very high, and difficulty is born economically, freezes after the raw material packing simultaneously, and its quick-frozen effect can be affected.
Summary of the invention
The present invention is directed to the problems referred to above, and higher according to unsaturated fatty acid content in the aquatic products raw material, and the characteristics of oxidative deformation design a kind of aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function easily.
Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function of the present invention is made up of following material by its mass percent: food-grade sodium chloride 5～8%, food-grade sorbierite 1～5%, food-grade D-sodium isoascorbate 0.05～0.1%, the edible alcohol 22～40% of purity 93～95%, surplus are water.The purity of described edible alcohol is meant the ethanol water percentage by mass ratio.
Quick freezing liquid of the present invention keeps liquid condition at-20 ℃～-50 ℃.It is higher that quick freezing liquid has overcome patent No. CN03114741.0 " fresh and living aquatic products microrefrigerating fluid " quick freezing temperature, the shortcoming of restricted application; Compare with patent No. CN200310107809.6 " food non-directly contact the liquid cooling of superconduction superfreeze freeze method and apparatus ", this quick freezing liquid selects for use sodium chloride and ethanol under the cooperation of appropriate ratio, guaranteeing to reduce under the prerequisite of quick freezing liquid freezing point, reduce the content of salt as far as possible, suppress corrosion canister.The food alcohol that this quick freezing liquid is selected for use, its cost is well below liquor, and wide material sources, and purity is clear and definite, can reach effect same.Effects such as that the sorbierite that quick freezing liquid of the present invention is selected for use (food-grade) has is freeze proof, anticorrosion, thickening, price is lower than glycerine, but action effect is better, and consumption is still less.The D-sodium isoascorbate (food-grade) that this quick freezing liquid is selected for use can effectively suppress the bad change problem of fat oxidation, the surface color of aquatic products in quick-frozen, cold storage procedure, has fabulous antioxidation and color-protecting function.
The advantage that the present invention gives prominence to is: because quick freezing liquid of the present invention keeps liquid condition at-20 ℃～-50 ℃, when using low temperature speed freezing liquid of the present invention to carry out aquatic product low temperature speed freezing, freezing product directly is immersed in the quick freezing liquid, the cold transmission speed is exceedingly fast, central temperature is reduced to-18 ℃ and is controlled at the utmost point short time, freeze and generate the minimum and uniform ice crystal of particle in the product cell, cells in vivo is kept perfectly, suppressing the body endoenzyme lives and microbial activities, body keeps ortho states substantially, and because quick freezing liquid is anti-oxidant, protect the effect of look, the product that freeze through the processing of this quick freezing liquid, this state can be remained in the cold storage procedure, and even the back aquatic products that thaw still can keep original color and luster, local flavor, the matter structure, features such as nutrition; Simultaneously, the low temperature speed freezing liquid wide material sources, with low cost, proportioning is used simple, and practicality is stronger.
The specific embodiment
The purity of edible alcohol is meant the ethanol water percentage by mass ratio among the embodiment.
Embodiment one
Get 8 kilograms of sodium chloride (food-grade), 5 kilograms of sorbierites (food-grade), 0.1 kilogram of D-sodium isoascorbate (food-grade), 40 kilograms of ethanol (edible alcohol, purity about 95%) add water and are mixed to 100 kilograms.The preparation freezing liquid of this method can be in a liquid state at-50 ℃, does not freeze.Cut large yellow croaker open abdominal cavity during use, take out internal organ and remove the fish gill, in frozen water, clean up, put into-50 ℃ of quick freezing liquids, its central temperature just can reach-18 ℃ in 20 minutes, takes out the back and blows some minutes with cold wind, make and freeze the surperficial ethanol volatilization of product, packing back is-18 ℃ of freezers storages, and the quality of large yellow croaker that refrigerate after 18 months is constant substantially, and its color and luster that thaws afterwards, local flavor, matter structure, nutrition are all close with fresh large yellow croaker.
Embodiment two
Get 5 kilograms of sodium chloride (food-grade), 3 kilograms of sorbierites (food-grade), 0.1 kilogram of D-sodium isoascorbate (food-grade), 35 kilograms of ethanol (edible alcohol, purity about 93%) add water and are mixed to 100 kilograms.The freezing liquid of this method preparation can be in a liquid state at-40 ℃, does not freeze.Cut Tilapia mossambica open abdominal cavity during use, take out internal organ and remove the fish gill, cut open is two, the peeling back cleans up in frozen water, puts into-40 ℃ of quick freezing liquids, and its central temperature just can reach-18 ℃ in 18 minutes then, take out the back and blow some minutes with cold wind, make and freeze the volatilization of the surperficial ethanol of product, the packing back is-18 ℃ of freezers storage several months, and its color and luster of back that thaws, local flavor, matter structure, nutrition are all suitable with fresh Tilapia mossambica.
Embodiment three
Get 8 kilograms of sodium chloride (food-grade), 1～1.5 kilogram of sorbierite (food-grade), 0.05 kilogram of D-sodium isoascorbate (food-grade), 20 kilograms of ethanol (edible alcohol, purity about 94%) add water and are mixed to 100 kilograms.The freezing liquid of this method preparation can be in a liquid state at-25 ℃, does not freeze.During use new scarlet shrimp (China pipe whip shrimp) is decaptitated, peels off, in frozen water, clean up, put into-25 ℃ of quick freezing liquids, its central temperature just can reach-18 ℃ in 3 minutes, take out the back and dry up body surface ethanol with cold wind, the packing back refrigerates 12 months-18 ℃ of freezer storages, red shrimp peeled shrimp after this freezing liquid quick-frozen is handled thaw back color and luster, local flavor, matter structure, nutrition still quality as before, suitable with new scarlet shrimp.
Claims (1)
1, a kind of aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function is characterized in that: its component by mass percentage is:
Food-grade sodium chloride 5～8%,
Food-grade sorbierite 1～5%,
Food-grade D-sodium isoascorbate 0.05～0.1%,
The edible alcohol 22～40% of purity 93～95%,
Surplus is a water.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101526013A CN101664222B (en) | 2009-09-10 | 2009-09-10 | Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function |
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| CN2009101526013A CN101664222B (en) | 2009-09-10 | 2009-09-10 | Aquatic product low temperature speed freezing liquid with antioxidation and color-protecting function |
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| CN101664222A true CN101664222A (en) | 2010-03-10 |
| CN101664222B CN101664222B (en) | 2012-02-08 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487992A (en) * | 2011-12-05 | 2012-06-13 | 浙江海洋学院普陀科学技术学院 | Method and special reagent for keeping color of muscles of tuna |
| CN102783516A (en) * | 2012-08-14 | 2012-11-21 | 浙江海洋学院 | Fresh pseudosciaena crocea ice temperature fresh keeping method |
| CN104621678A (en) * | 2015-03-10 | 2015-05-20 | 唐洪权 | Compound antiseptic color-protecting preservative solution and production method thereof |
| CN107616408A (en) * | 2017-09-11 | 2018-01-23 | 王道明 | With anti-oxidant and fresh jelly liquid of bacteriostasis and preparation method and application |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN109601602A (en) * | 2019-01-11 | 2019-04-12 | 中国水产科学研究院南海水产研究所 | A kind of quick-frozen refrigerating medium and preparation method thereof of liquid |
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
| CN113207944A (en) * | 2021-06-05 | 2021-08-06 | 山东新希望六和集团有限公司 | Quick-freezing food-grade refrigerating fluid |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219462C (en) * | 2003-01-06 | 2005-09-21 | 上海嘉生生物制品有限公司 | Microrefrigerating fluid for fresh live aquatic product |
| CN101507525A (en) * | 2009-03-09 | 2009-08-19 | 深圳博广天兴食品有限公司 | Quality-keeping preserving process method of ice fresh scallop meat |
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2009
- 2009-09-10 CN CN2009101526013A patent/CN101664222B/en active Active
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102487992A (en) * | 2011-12-05 | 2012-06-13 | 浙江海洋学院普陀科学技术学院 | Method and special reagent for keeping color of muscles of tuna |
| CN102487992B (en) * | 2011-12-05 | 2013-09-18 | 浙江海洋学院普陀科学技术学院 | Method and special reagent for keeping color of muscles of tuna |
| CN102783516A (en) * | 2012-08-14 | 2012-11-21 | 浙江海洋学院 | Fresh pseudosciaena crocea ice temperature fresh keeping method |
| CN104621678A (en) * | 2015-03-10 | 2015-05-20 | 唐洪权 | Compound antiseptic color-protecting preservative solution and production method thereof |
| CN107616408A (en) * | 2017-09-11 | 2018-01-23 | 王道明 | With anti-oxidant and fresh jelly liquid of bacteriostasis and preparation method and application |
| CN108651896A (en) * | 2018-04-24 | 2018-10-16 | 大连工业大学 | A kind of production method of instant Ba Sha fillet |
| CN109601602A (en) * | 2019-01-11 | 2019-04-12 | 中国水产科学研究院南海水产研究所 | A kind of quick-frozen refrigerating medium and preparation method thereof of liquid |
| CN109601602B (en) * | 2019-01-11 | 2022-04-19 | 中国水产科学研究院南海水产研究所 | Secondary refrigerant for quick freezing of liquid and preparation method thereof |
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
| CN113207944A (en) * | 2021-06-05 | 2021-08-06 | 山东新希望六和集团有限公司 | Quick-freezing food-grade refrigerating fluid |
| CN113207944B (en) * | 2021-06-05 | 2023-03-21 | 山东新希望六和集团有限公司 | Quick-freezing food-grade refrigerating fluid |
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| CN101664222B (en) | 2012-02-08 |
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