CN104621232B - A kind of compound freezing point modifier of fresh meat refrigeration - Google Patents
A kind of compound freezing point modifier of fresh meat refrigeration Download PDFInfo
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Abstract
The invention belongs to the cold fresh storage technique field of meat, and in particular to a kind of compound freezing point modifier of fresh meat refrigeration.The conditioning agent includes sodium chloride, D-sorbite, maltodextrin and water, and by taking 100 parts of quality as an example, each material content is sodium chloride：D-sorbite：Maltodextrin=0.477 ~ 5.523：0.636~7.364：3.636 ~ 10.364, remaining is water.Compound freezing point modifier used in meat provided by the present invention, each Material Cost is relatively low, and securely and reliably.In the freezing point preservation temperature embodiment of the regulation meat product by taking chicken as an example, the freezing point of chicken can be made to be reduced to 2.4 DEG C by 0.7 DEG C, it more can effectively expand the ice temperate zone of chicken, extend its shelf life, do not influenceed significantly simultaneously for the mouthfeel of meat, thus there is relatively broad purposes and preferable application value.
Description
Technical field
The invention belongs to the cold fresh storage technique field of meat, and in particular to a kind of fresh meat refrigeration is adjusted with compound freezing point
Agent.
Background technology
In the 1970s, the clear beautiful concept for proposing ice temperature in Japanese scholars mountain root.Under cryogenic, food is cooled,
Temperature is on a declining curve, and when temperature drops to a certain degree, the Free water in food initially forms ice crystal, discharges a large amount of latent heat,
Now temperature can continue one section of relatively stable period, and this stage is referred to as " zone of maximum ice crystal formation ", and subsequent food temperature is again
It is rapid to decline, until most of water freezing.In the process, " zone of maximum ice crystal formation " is referred to as the ice temperate zone of the food, referred to as
Ice temperature.Existing result of study shows, food preservation is movable and each with cell, suppression harmful microbe is not destroyed in freezing point
The activity of kind of enzyme, Shelf-life, improve the advantages that quality of food.At present, ice-temperature technique is in American-European, Japan and China's platform
Gulf area has obtained significant progress.
Ice-temperature technique overcomes the defects of refrigeration and freezing, saves flavor, mouthfeel and the freshness of food well.But
It is that requirement of the ice-temperature technique to temperature is high, temperature fluctuation range must be controlled within 0.5 DEG C, thus is unfavorable for ice temperate zone
Narrower food storage.According to ice temperature mechanism, when food freezing point is higher, can taking human as adding some organic or inorganic materials,
Make the reduction of its freezing point, expand its ice temperate zone, these organic or inorganic things are freezing point modifier.
In the prior art, the application both at home and abroad on freezing point modifier focuses mostly in fruits and vegetables and aquatic products field, and simultaneously
By several freezing point modifiers be used in combination so that expand meat freezing point research it is then less.
The content of the invention
Present invention aims at freezing point modifier compound used in a kind of fresh meat refrigeration is provided, fresh meat can be expanded
The ice temperate zone of based food.The present invention has carried out specific checking by taking chicken as an example simultaneously, it was demonstrated that provided by the present invention compound
Freezing point modifier can preferably adjust the cold fresh preservation temperature of chicken, there is preferable technique effect.
The concrete technical scheme of the present invention is as follows.
A kind of fresh meat refrigeration compound freezing point modifier, including sodium chloride, D-sorbite, maltodextrin and water, with 100
Exemplified by part quality, each material content is sodium chloride：D-sorbite：Maltodextrin=0.477 ~ 5.523：0.636~7.364：
3.636 ~ 10.364, remaining is water.
The compound freezing point modifier of the fresh meat refrigeration, by taking 100 parts of quality as an example, each more excellent proportioning of material is chlorination
Sodium：D-sorbite：Maltodextrin=5.42：7.36：10.36, remaining is water.
The compound freezing point modifier of the fresh meat refrigeration, is used for chicken cold storing and fresh-keeping, in use, under the conditions of 4 DEG C,
Used by 20% injection of chicken quality.
Compound freezing point modifier used in meat provided by the present invention, each Material Cost is relatively low, and safety
Reliably.In the freezing point preservation temperature embodiment of the regulation meat product by taking chicken as an example, the freezing point of chicken can be made by -0.7 DEG C
- 2.4 DEG C are reduced to, more can effectively expand the ice temperate zone of chicken, extend its shelf life, do not have simultaneously for the mouthfeel of meat
There is obvious influence, thus there is relatively broad purposes and preferable application value.
Brief description of the drawings
Fig. 1 is the Fresh Grade Breast frozen temperature that blank control is not added with freezing point modifier；
Fig. 2 is the single-factor effect curve of each component in compound freezing point modifier；
Fig. 3 is factor of influence X in compound freezing point modifier1（NaCl）And X2（D-sorbite）Interaction analysis chart；
Fig. 4 is factor of influence X in compound freezing point modifier1（NaCl）And X3（Maltodextrin）Interaction analysis chart；
Fig. 5 is the frozen temperature of Fresh Grade Breast under optimum combination condition.
Embodiment
With reference to embodiment the present invention will be further explained explanation.
Before specific embodiment is introduced, explanation is briefly introduced such as to the material used in the present invention and related equipment
Under.
The present invention is verified, institute using chicken as specific meat kind to compound freezing point modifier thermoregulation effect
The chicken used is bought in supermarket of Zhengzhou City, bought under the conditions of 4 DEG C of refrigerating chamber in refrigerator for cold fresh chicken, killed or stripped feather off Fresh Grade Breast
Preservation is standby.
Material source situation is as follows used in each component in compound freezing point modifier：
Sodium chloride, no iodine common salt（NaCl）, Zhongyan Haolong Salinization Co., Ltd.；
D-sorbite, North China pharmacy Hua Ying Co., Ltds；
Maltodextrin, Henan Hua Sen food ingredients Co., Ltd；
Each material is food-grade.
When prepared by compound freezing point modifier, after weighing each material in proportion, add sterilized water and stir to dissolving completely i.e.
Can.
In various embodiments of the present invention for temperature detection use for：JK-8U type multipath temperature patrol inspection instrument, Changzhou Jin Ailian
Electronic Science and Technology Co., Ltd. produces.
Embodiment 1 ~ 20
The compound freezing point modifier of fresh meat refrigeration used by each embodiment, including sodium chloride, D-sorbite, malt are pasted
Essence, remaining is water, and in terms of mass fraction, each material proportion is sodium chloride：D-sorbite：Maltodextrin=0.477 ~ 5.523：
0.636~7.364：3.636~10.364.
Compound freezing point modifier is used for fresh meat based food cold storing and fresh-keeping in use, by taking Fresh Grade Breast as an example, by Fresh Grade Breast weight
The 20% of amount is uniformly injected in Fresh Grade Breast, is subsequently placed in refrigerator cold-storage room and about 1h is placed under the conditions of 4 DEG C, so as to freezing point
Conditioning agent fully permeates.Chicken is placed in -18 DEG C of refrigerator and freezed afterwards, determine freezing point.While to be not added with freezing point
Conditioning agent Fresh Grade Breast determines freezing point as control.Method of the freezing test with reference to Song Lirong（Song Lirong etc., food material freezes
Point study on determination method, Food Science, 2011,32：126~131）Carry out, but slightly change, freezing point is determined using freezing process.
In embodiments, it is the more accurate thermoregulation effect of measure freezing point modifier, Fresh Grade Breast is to be trimmed to thickness
To carry out experimental verification exemplified by 2cm cube meat, the thermocouple insertion pigeon breast cube meat geometry of temperature measuring device --- multipath temperature patrol inspection instrument
Center, the instrument is every 1min automatic data collections, until its fully charge stops collection.Experiment is repeated 3 times every time, is averaged
Value, finally makes the freezing curve figure of Fresh Grade Breast, determines freezing point.
Related experiment situation is briefly discussed below.
The temperature-measuring results for the chicken for being not added with freezing point modifier for blank control are as shown in Figure 1.
It will be seen from figure 1 that with the extension of refrigeration time, Fresh Grade Breast central temperature is gradually reduced, when freeze-off time exists
During 25min or so, the central temperature of Fresh Grade Breast fluctuates in the range of being maintained at very little, and the pigeon breast meat temperature now measured is -0.7
℃；After cold storage is continued to 65min, the central temperature of Fresh Grade Breast declines rapidly.Thus according to freezing test principle, it is determined that not
The freezing point temperature for adding freezing point modifier Fresh Grade Breast is -0.7 DEG C.
Each embodiment is with sodium chloride（X1）, D-sorbite（X2）, maltodextrin（X3）Three kinds of freezing point modifier monomers are experiment
The factor, with freezing point（Y）For index, using three factors, five horizontal quadratic general rotary design, most preferably match somebody with somebody so as to obtain three
Than specific each experimental designs and specific freezing point testing result see the table below.
For to each factor of influence in compound freezing point modifier（Sodium chloride（X1）, D-sorbite（X2）, maltodextrin（X3））
Effect size has an accurate judgement, and inventor is soft using Design Expert8.0 further based on above-mentioned experimental result
Part is made a concrete analysis of, and can obtain quadratic regression equation：
Y=-1.3-0.24X1-0.069X2-0.042X3-0.075X1X2-0.050X1X3-0.025X2X3-0.038X1 2-
0.038X2 2-0.02X3 2。
Variance analysis is carried out to above-mentioned experimental result, following analysis of variance table can be obtained.
It can be seen that to lose in regression equation from upper table data and intend itemFValueF 1 =0.4 ＜F 0.05 （5,5）=5.05（F 0.05 （5,5）
Numerical value is from statisticsFConsult and obtain in distribution table）, difference is notable（P>0.05）, show that gained quadratic regression equation can be anti-
Reflect reducing effect of the compound freezing point modifier to Fresh Grade Breast freezing point；Simultaneously in regression equationFValueF 2 =40.25 ＞F 0.01 （9,10）
=4.94（F 0.01 （9,10）Numerical value is from statisticsFConsult and obtain in distribution table）, it is real to illustrate that quadratic regression equation has in test
Border meaning, the actual conditions that can reflect to greatest extent in experiment.
On the basis of above-mentioned quadratic regression equation is accurately assert, with reference to main effect factorial analysis principle, from quadratic regression side
The size order that journey can be seen that the regression coefficient absolute value of three first orders is X1＞ X2＞ X3, illustrate X1（NaCl）Multiple
It is maximum that role in freezing point reducing effect is played in mould assembly freezing point modifier, and X2(D-sorbite) takes second place, X3(maltodextrin)
The effect of performance is then smaller.Further can to the significance test result of each partial regression coefficient in quadratic regression equation
Know, X1And X2Between interaction it is extremely notable（P＜ 0.01）, X1And X3Between interaction it is notable（P＜ 0.05）, and X2With
X3Between interaction it is not notable（P＞ 0.05）, i.e. NaCl when D-sorbite or shared maltodextrin individually with that can play
Freezing point effect is reduced, but when D-sorbite and maltodextrin exclusive use, reduces freezing point effect and unobvious.
For the action effect of each factor of influence in further quantitative analysis, the compound freezing point modifier of explanation, Yi Jibian
Optimal formula combination scheme is derived in research, inventor enters to the single action effect and interaction effect of each factor of influence
One step is analyzed, and is briefly discussed below.
Single-factor effect analysis
Reducing dimension and analyzing is used to quadratic regression equation, two factors in 3 factors are fixed on zero level respectively, obtained
Go out single-factor effect equation：
Y1=-1.3-0.24X1-0.038X1 2；
Y2=-1.3-0.069X2- 0.038X2 2；
Y3=-1.3-0.042X3-0.02X3 2。
X encoded radio is substituted into single-factor effect equation respectively, mapped according to single-factor effect value, obtains single-factor effect song
Line, as shown in Figure 2.
As shown in Figure 2, in the coding range of single-factor, Y1 、Y2、Y3The effect curve of sign be one be open to
Under parabola, i.e., with X1、X2、X3The increase of concentration, the freezing point of Fresh Grade Breast are gradually reduced.
Simultaneously it can be seen that Y1Maximum slope, illustrate X1Freezing point influential effect maximum to reducing Fresh Grade Breast,
This is with foregoing based on consistent to the analysis result of the regression coefficient of three first orders in quadratic regression equation.Specifically, due to
NaCl is relatively minimal in molecular mass, thus is easy to penetrate into Fresh Grade Breast institutional framework, with the increase of NaCl additions,
The aquation of NaCl and Free water strengthens, and a large amount of unfreazable waters is formed, so as to cause the freeze point depression of Fresh Grade Breast；And sorb
2-OH and 4-OH in sugar alcohol structure are easier to form intramolecular hydrogen bond in the interaction process with water, so as to certain
Have impact in degree reduces the effect of freezing point；Although maltodextrin can combine a large amount of Free waters by aquation, due to
When for macromolecular substances, being not easy to penetrate into Chicken Tissues, thus being used alone, it is relatively limited to reduce freezing point effect.
Interaction is analyzed
Before as described in analysis, X1And X2Between can jointly play when i.e. NaCl and D-sorbite share and reduce freezing point effect, X1
And X3Between can also play the freezing point effect that reduces, but X jointly when i.e. NaCl and maltodextrin share2And X3Between i.e. D-sorbite
Freezing point action effect unobvious are reduced when being shared with maltodextrin, thus inventor continues for X1And X2、X1And X3Interaction effect
Should further it be analyzed.It is briefly discussed below.
According to regression equation regression coefficient significance test result, to X1X2And X1X3Effect analysis is interacted, mapping is such as
Shown in Fig. 3, Fig. 4.
As seen from Figure 3, when X1（NaCl）When concentration is fixed on some value, the freezing point temperature of Fresh Grade Breast is with X2
（D-sorbite）Downward trend is presented in the increase of concentration, because X2With polyhydroxy hydrophilic radical structure, chicken can be combined
Free water in brisket, delay the formation of ice crystal；And when X2Concentration when being fixed on some value, freezing point temperature is with X1It is dense
The increase of degree is also on a declining curve, and downward trend is more apparent, and its reason is that the Free water in chicken is hydrated with NaCl
Effect so as to change into combines water, and mobility reduces, at the same actin in chicken and the substantial amounts of water of myosin absorption from
And gel is formed, cause freezing point to reduce, and X1And X2Between present it is extremely notable（P<0.01) synergistic function.
As seen from Figure 4, when X1（NaCl）When concentration is fixed on some value, the freezing point temperature of Fresh Grade Breast can be with
X3Downward trend is presented in the increase of (maltodextrin) concentration, because the maltodextrin that injection is entered is adhered to inside Fresh Grade Breast
Body structure surface, and by hydrogen bond and water molecules, constraint large quantity of moisture, cause freezing point to reduce；When X3Concentration consolidate
When being scheduled on some value, freezing point temperature is with X1The increase of concentration is also on a declining curve, and X1And X3Between there is also significantly (P
<0.05) coordination synergistic effect.
Embodiment 21
In the aforementioned embodiment, inventor for each factor of influence in compound freezing point modifier single action effect and
Compound action effect is made a concrete analysis of and studied.Further, inventor provides according to Design Expert8.0 softwares
Prioritization scheme, consider X1、X2、X3Influence to chicken organoleptic quality, the optimal volume of compound freezing point modifier is drafted
Code scheme：X1For 1.61, X2For 1.68, X3For 1.68, being converted into actual value is：NaCl(X1) it is 5.42%, D-sorbite (X2) be
7.36%, maltodextrin (X3) it is 10.36%.It is about -2.6 DEG C to predict freezing point temperature.
Under this optimal case, when being injected by the mass ratio of Fresh Grade Breast 20%, actual injection is into every 100g Fresh Grade Breast
NaCl contents are no more than 1.1g, and organoleptic analysis shows, the mouthfeel of chicken are influenceed under this dosage conditions little.And D-sorbite and
Although maltodextrin is in use, with certain sugariness, because sugariness is weaker, simultaneously because the comprehensive work of NaCl saline tastes
With, thus, the mouthfeel in actual use for Fresh Grade Breast also has little to no effect.Simultaneously it is emphasized that in maltodextrin
Straight chain and side chain fragment the gel with three-dimensional network-like structure can be combined to form with water, it has the adipose lubrication of class
Sense and sticky sense, while reduction freezing point temperature effect is played, moreover it is possible to the mouthfeel of abundant chicken.Thus, in general, inciting somebody to action
NaCl, D-sorbite, maltodextrin it is compound as freezing point modifier act on reduce meat products freezing point temperature when, except tool
Having reduces meat freezing point temperature, widens outside the effect of ice temperate zone, moreover it is possible to preferably keeps the freshness of fresh meat class, makes meat more refinement
Greasy, flavour is more delicious, has more preferable mouth relative to freezing or the fresh meat products of refrigeration-type, the fresh meat product of ice warm type
Sense and nutritive value.
According to above-mentioned simulated Optimum combinational scheme, inventor has further carried out experimental verification.Related experiment process
Described in reference implementation example 1.
Experiment terminate after draw Fresh Grade Breast frozen temperature, as shown in figure 5, determine Fresh Grade Breast freezing point temperature for-
2.4 DEG C, with the predicted value according to obtained by quadratic regression equation（-2.6℃）It is sufficiently close to, this also demonstrates the recurrence in turn simultaneously
The reasonability and accuracy of equation.
To sum up, the invention provides a kind of compound freezing point modifier product, the product to be mainly used in the cold of fresh meat class
Hide and use, can effectively widen the ice temperate zone of fresh meat products, extend the shelf life of meat products, while can preferably keep meat
The mouthfeel of class product and nutrition.
Compound freezing point modifier product provided by the present invention, with NaCl（X1), D-sorbite（X2), maltodextrin
（X3) it is active ingredient, the mass fraction proportioning of each composition is sodium chloride：D-sorbite：Maltodextrin=0.477 ~ 5.523：
0.636~7.364：3.636 ~ 10.364, it can effectively reduce the freezing point temperature of meat products.
Further, inventor is with freezing point（Y）For index, it is proposed that quadratic regression equation：
Y=-1.3-0.24X1-0.069X2-0.042X3-0.075X1X2-0.050X1X3-0.025X2X3-0.038X1 2-
0.038X2 2-0.02X3 2,
Based on this equation, effect size and mutual effect of the inventor to each factor of influence are made a concrete analysis of,
Verified that the specific percentage of each material is simultaneously for the optimum formula combination simulated：NaCl 5.42%, sorbose
Alcohol 7.36%, maltodextrin 10.36%, cold freshly-slaughtered poultry brisket freezing point can be made to drop to -2.4 DEG C by -0.7 DEG C on this condition, can be compared with
Expand cold freshly-slaughtered poultry brisket ice temperate zone well, so as to Shelf-life, while have the effect for the chicken meat quality that has some improvement, thus
With preferable application value.
Claims (10)
- A kind of 1. compound freezing point modifier of fresh meat refrigeration, it is characterised in that the conditioning agent is used for chicken, including sodium chloride, D-sorbite, maltodextrin and water, in every 100 parts of quality, each material content is：0.477 ~ 5.523 part of sodium chloride, D-sorbite 0.636 ~ 7.364 part, 3.636 ~ 10.364 parts of maltodextrin, remaining is water.
- 2. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is：5.42 parts of sodium chloride, 7.36 parts of D-sorbite, 10.36 parts of maltodextrin, remaining is water.
- 3. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is：4.5 parts of sodium chloride, 6.0 parts of D-sorbite, 9.0 parts of maltodextrin, remaining is water.
- 4. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is that 4.5 parts of sodium chloride, 6.0 parts of D-sorbite, 5.0 parts of maltodextrin, remaining is water.
- 5. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is that 4.5 parts of sodium chloride, 2.0 parts of D-sorbite, 9.0 parts of maltodextrin, remaining is water.
- 6. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is that 4.5 parts of sodium chloride, 2.0 parts of D-sorbite, 5.0 parts of maltodextrin, remaining is water.
- 7. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is that 1.5 parts of sodium chloride, 6.0 parts of D-sorbite, 9.0 parts of maltodextrin, remaining is water.
- 8. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is that 5.523 parts of sodium chloride, 4.0 parts of D-sorbite, 7.0 parts of maltodextrin, remaining is water.
- 9. the compound freezing point modifier of fresh meat refrigeration as claimed in claim 1, it is characterised in that in every 100 parts of quality, each thing Expect that content is that 3.0 parts of sodium chloride, 7.364 parts of D-sorbite, 7.0 parts of maltodextrin, remaining is water.
- 10. application of any one of the claim 1 ~ 9 fresh meat refrigeration with compound freezing point modifier in fresh meat refrigeration is used, its It is characterised by, for chicken, is used by 20% injection of chicken quality.
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