CN106665791B - Ice for slightly freezing and preserving food - Google Patents
Ice for slightly freezing and preserving food Download PDFInfo
- Publication number
- CN106665791B CN106665791B CN201611108523.3A CN201611108523A CN106665791B CN 106665791 B CN106665791 B CN 106665791B CN 201611108523 A CN201611108523 A CN 201611108523A CN 106665791 B CN106665791 B CN 106665791B
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- ice
- propylene glycol
- freezing
- sodium chloride
- sodium polyacrylate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Materials Applied To Surfaces To Minimize Adherence Of Mist Or Water (AREA)
Abstract
The invention discloses ice for slightly freezing and preserving food, which mainly comprises 0.5-1% of sodium chloride, 1.5-2.5% of propylene glycol, 0.5-1.5% of sodium polyacrylate and the balance of water by mass percentage. During the preparation process, sodium polyenoate is first dissolved in propylene glycol, and then mixed with sodium chloride and water to prepare mixed solution, which is then made into ice. The fresh-keeping freezing point range of the invention is-3 to-1.5 ℃, and the temperature is 0 ℃ lower than that of the conventional ice; the retention time is obviously superior to that of the micro-frozen ice prepared by NaCl in the past; the components of the formula are harmless to human health, sodium chloride and propylene glycol are combined for the first time to reduce the freezing point temperature, and sodium polyacrylate is used for prolonging the ice melting time. The invention solves the problems that the common ice in cold chain logistics has high freezing point temperature and short melting time and is not beneficial to long-distance cold chain transportation, can create an ice temperature storage environment for food in the long-distance cold chain transportation process, and keeps the temperature stability in the transportation process.
Description
Technical Field
The invention relates to fresh-keeping ice, in particular to ice for slightly freezing and keeping food fresh, and belongs to the technical field of food refrigeration processing.
Background
In recent years, with the rapid development of the breeding industry, the selling cold chain, the supermarket and the retail industry in China and the increase of the domestic fresh food consumption demand, the timely and effective fresh-keeping technology is very important. Although the ice preservation is the most convenient and most extensive preservation mode at present, the traditional ice preservation has the advantages of short preservation period, tender meat quality, rich nutrition, strong endogenous enzyme activity and the like of aquatic products, and the quality of the aquatic products is easy to deteriorate after death. Because the freezing point of the fish body is generally between-1 ℃ and-2 ℃, the micro-freezing preservation is a method for preserving the fish catch under the environmental condition that the temperature is slightly lower than the freezing point of the fish body, and the reproduction of microorganisms can be effectively inhibited at the temperature.
The conventional slightly-freezing preservation method comprises the following steps: slightly freezing ice salt mixture, slightly freezing low-temperature saline water, and slightly freezing by blowing cold air. The three different partial freezing methods have different effects on the quality of fish, wherein the former two methods can increase the salinity in the fish body, and the latter method can dry the surface of the fish body. In recent years, researchers at home and abroad have some researches on the micro-freezing preservation of weever, sardine, crucian and the like, but the problems of high salt content of a micro-freezing solution, unstable temperature change, inconvenient use in a cold chain transportation process, serious water loss in a fish body cold chain process and the like are not solved all the time, and the problems are the main reasons for the slow development of the micro-freezing preservation technology.
Related fresh-keeping ice and materials are published in related scientific and technological documents in recent years, for example, shrimp fresh-keeping ice and a preparation method and application thereof (CN201410415751.x) disclose shrimp fresh-keeping ice and a preparation method and application thereof. The fresh-keeping ice is a fluidized ice solid-liquid mixture, wherein the components of the fluidized ice solid-liquid mixture comprise 0.2-0.6 g/L of stable chlorine dioxide, 4-8 g/L of citric acid, 0.4-0.8 g/L of sodium phytate and 5-12 g/L of trehalose, and the fluidized ice has good fresh-keeping and bacteriostatic effects, but has the defects.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide ice for slightly freezing and refreshing food, which can reduce the freezing point temperature, reduce the use amount of salt, control the freezing point range to be stable and prolong the ice melting time.
In order to achieve the aim, the invention provides ice for slightly freezing and preserving food, which mainly comprises the following components in percentage by mass:
in order to ensure that the four components form a good fusion effect, in the preparation process of the fresh-keeping ice, the propylene glycol is slowly added into the sodium polyacrylate and slowly stirred in the same direction at the same time, the sodium polyacrylate is completely dissolved, then the sodium chloride and the water are added and mixed to prepare a mixed solution, and then the ice is prepared.
In the prior art, sodium polyacrylate is used as a food additive harmless to human health and mainly used in the processing process of ice cream, and the sodium polyacrylate mainly plays roles in emulsification and thickening. The invention adopts the sodium polyacrylate as the main material for ice making, which is the first creation in the technical field. The invention utilizes the property of propylene glycol to relieve the coagulation of sodium polyacrylate and NaCl solution, thus being beneficial to the preparation of ice; meanwhile, according to the characteristic of strong hygroscopicity of the sodium polyacrylate, the melting speed of the prepared ice is delayed, and the stability of the ice temperature is maintained. In addition, the use safety of the sodium polyacrylate also meets the requirement that the material used for making ice does not influence the edible safety of aquatic products contacted with the material; therefore, the invention has the following technical effects:
(1) the invention has the characteristics of delaying ice melting and stabilizing ice temperature, solves the problems of safe use and stable application of the slightly frozen fresh-keeping ice, and expands the application range of the sodium polyacrylate.
(2) The ice for slightly freezing and preserving disclosed by the invention is low in sodium chloride content, and the influence of the ice on the flavor of food materials can be obviously improved.
(3) The temperature of the ice for the micro-freezing and fresh-keeping can be controlled between-3 ℃ and-1.5 ℃, and the ice melting time is obviously longer than that of the prior brine ice.
(4) The invention is suitable for the demand characteristics of long sales distance and wide range of modern cold chain storage and transportation, and has important significance for promoting the development of the cold chain logistics industry of aquatic products in China.
Drawings
FIG. 1 is a graph of the effect of sodium polyacrylate mass fraction on melting time;
FIG. 2 is a graph comparing the thawing time of the present invention and the thawing time of the conventional brine micro-freezing fresh-keeping micro-freezing solution.
Detailed Description
The following is a detailed description of the method for preparing ice for partial freezing. The components are purchased from the market, such as tap water and distilled water.
Example 1
The ice for micro-freezing and fresh-keeping comprises the following components in percentage by mass: 0.5% of sodium chloride, 2.5% of propylene glycol, 1.5% of sodium polyacrylate and 95.5% of water.
During the preparation process of the fresh-keeping ice, the propylene glycol is slowly added into the sodium polyacrylate while slowly stirring in the same direction until the sodium polyacrylate is completely dissolved, then the sodium chloride and the water are added and mixed to prepare a mixed solution, and the mixed solution is cooled by an ice maker to prepare the ice.
The product is maintained at-3-1.5 deg.C for 104min (see FIG. 1), and the 2% and 3% concentration saline ice is maintained at-3-1.5 deg.C for 74min and 67min (see FIG. 2), respectively, in the partial freezing temperature zone.
Example 2
The formula of the ice for slightly freezing and preserving comprises the following components: 0.5% of sodium chloride, 2.0% of propylene glycol, 1.0% of sodium polyacrylate and 96.5% of water.
The procedure was as in example 1.
The product is maintained at-3 deg.C to-1.5 deg.C for 140min (see FIG. 1 and FIG. 2). The holding time of the saline ice with the concentration of 2 percent and 3 percent at the slight freezing temperature zone of-3 to-1.5 ℃ is 74min and 67min respectively (see figure 2).
Example 3
The formula of the ice for slightly freezing and preserving comprises the following components: 0.5% of sodium chloride, 2.0% of propylene glycol, 0.5% of sodium polyacrylate and 97% of water.
During the preparation process of the fresh-keeping ice, the sodium polyacrylate is dissolved by propylene glycol, and then is mixed with sodium chloride and water to prepare a mixed solution, and then the ice is prepared.
The product is kept at-3 to-1.5 ℃ for 127min (see figure 1). The holding time of 2% and 3% saline ice at the slightly freezing temperature zone-3 deg.C to-1.5 deg.C is 74min and 67min, respectively (see FIG. 2).
The embodiments of the present invention are not limited thereto, and according to the above-mentioned contents of the present invention, other various modifications, substitutions or alterations can be made without departing from the basic technical idea of the present invention; all falling within the scope of the invention as claimed.
Claims (3)
1. The ice for slightly freezing and preserving food is characterized by comprising the following components in percentage by mass:
0.5-1% of sodium chloride, 1.5-2.5% of propylene glycol, 0.5-1.5% of sodium polyacrylate and the balance of water;
during the preparation process, sodium polyacrylate is first dissolved in propylene glycol, mixed with sodium chloride and water to form mixed solution, and cooled in ice making machine.
2. The method for preparing ice for slightly freezing and refreshing food as claimed in claim 1, wherein the ice for slightly freezing and refreshing food is prepared by dissolving sodium polyacrylate with propylene glycol, mixing with sodium chloride and water to obtain a mixed solution, and cooling.
3. The method according to claim 2, wherein the propylene glycol is added to the sodium polyacrylate while slowly stirring in the same direction until the sodium polyacrylate is completely dissolved, and then the sodium chloride and water are added and mixed to prepare a mixed solution.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611108523.3A CN106665791B (en) | 2016-12-06 | 2016-12-06 | Ice for slightly freezing and preserving food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611108523.3A CN106665791B (en) | 2016-12-06 | 2016-12-06 | Ice for slightly freezing and preserving food |
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| CN106665791A CN106665791A (en) | 2017-05-17 |
| CN106665791B true CN106665791B (en) | 2020-12-15 |
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| CN201611108523.3A Active CN106665791B (en) | 2016-12-06 | 2016-12-06 | Ice for slightly freezing and preserving food |
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| CN109527073A (en) * | 2018-12-27 | 2019-03-29 | 北京市农林科学院 | A kind of perishable fresh-keeping of vegetables method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015208241A (en) * | 2014-04-24 | 2015-11-24 | 三栄源エフ・エフ・アイ株式会社 | Health food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1046133A (en) * | 1997-04-21 | 1998-02-17 | Nippon Shokubai Co Ltd | Thickener |
| 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 |
| CN103462175B (en) * | 2013-10-09 | 2014-12-10 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| CN104256855A (en) * | 2014-09-16 | 2015-01-07 | 吴士专 | Fresh seafood partial-freezing liquid |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2015208241A (en) * | 2014-04-24 | 2015-11-24 | 三栄源エフ・エフ・アイ株式会社 | Health food |
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