CN107556974A - A kind of agent for storage of coldness for fish ball and preparation method thereof - Google Patents
A kind of agent for storage of coldness for fish ball and preparation method thereof Download PDFInfo
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- CN107556974A CN107556974A CN201711057286.7A CN201711057286A CN107556974A CN 107556974 A CN107556974 A CN 107556974A CN 201711057286 A CN201711057286 A CN 201711057286A CN 107556974 A CN107556974 A CN 107556974A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 65
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 48
- 229930195725 Mannitol Natural products 0.000 claims abstract description 48
- 239000000594 mannitol Substances 0.000 claims abstract description 48
- 235000010355 mannitol Nutrition 0.000 claims abstract description 48
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 44
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 35
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000000853 adhesive Substances 0.000 claims abstract description 29
- 230000001070 adhesive effect Effects 0.000 claims abstract description 29
- 235000010339 sodium tetraborate Nutrition 0.000 claims abstract description 26
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 22
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 21
- 229910021538 borax Inorganic materials 0.000 claims abstract description 20
- 239000004328 sodium tetraborate Substances 0.000 claims abstract description 20
- 239000008367 deionised water Substances 0.000 claims abstract description 19
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 239000004368 Modified starch Substances 0.000 claims abstract description 13
- 229920000881 Modified starch Polymers 0.000 claims abstract description 13
- 235000019426 modified starch Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 6
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims abstract 5
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims abstract 5
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims abstract 5
- 239000000243 solution Substances 0.000 claims description 42
- 238000003756 stirring Methods 0.000 claims description 41
- 239000011259 mixed solution Substances 0.000 claims description 20
- 239000003431 cross linking reagent Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- KXGFMDJXCMQABM-UHFFFAOYSA-N 2-methoxy-6-methylphenol Chemical compound [CH]OC1=CC=CC([CH])=C1O KXGFMDJXCMQABM-UHFFFAOYSA-N 0.000 claims description 7
- 239000005011 phenolic resin Substances 0.000 claims description 7
- 229920001568 phenolic resin Polymers 0.000 claims description 7
- 230000017854 proteolysis Effects 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 125000002091 cationic group Chemical group 0.000 claims description 4
- 230000032050 esterification Effects 0.000 claims description 4
- 238000005886 esterification reaction Methods 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- KVNRLNFWIYMESJ-UHFFFAOYSA-N butyronitrile Chemical compound CCCC#N KVNRLNFWIYMESJ-UHFFFAOYSA-N 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 239000008236 heating water Substances 0.000 claims description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims 1
- 239000000920 calcium hydroxide Substances 0.000 claims 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims 1
- 239000008120 corn starch Substances 0.000 claims 1
- 229920001971 elastomer Polymers 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000009825 accumulation Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 8
- 235000017550 sodium carbonate Nutrition 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 18
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 18
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 16
- 239000000523 sample Substances 0.000 description 12
- 235000014102 seafood Nutrition 0.000 description 12
- 239000003643 water by type Substances 0.000 description 12
- 238000004806 packaging method and process Methods 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 230000007704 transition Effects 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 4
- 235000019759 Maize starch Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000009466 transformation Effects 0.000 description 2
- 101100493710 Caenorhabditis elegans bath-40 gene Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101710094902 Legumin Proteins 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- NEKNNCABDXGBEN-UHFFFAOYSA-L disodium;4-(4-chloro-2-methylphenoxy)butanoate;4-(2,4-dichlorophenoxy)butanoate Chemical compound [Na+].[Na+].CC1=CC(Cl)=CC=C1OCCCC([O-])=O.[O-]C(=O)CCCOC1=CC=C(Cl)C=C1Cl NEKNNCABDXGBEN-UHFFFAOYSA-L 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000011232 storage material Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
- Y02E60/14—Thermal energy storage
Abstract
The present invention relates to cold chain packing technique field, and in particular to a kind of agent for storage of coldness for fish ball and preparation method thereof, includes the raw material of following parts by weight：71~85 parts of deionized water, 6~8 parts of mannitol, 3~7 parts of sodium carbonate, 2~6 parts of borax, 3~5 parts of carboxymethyl cellulose, 1~3 part of 1~3 part of soybean protein base adhesive or modified starch, deionized water, mannitol, sodium carbonate, borax, carboxymethyl cellulose, soybean protein base adhesive or modified starch are made the agent for storage of coldness for fish ball of transparent gel-form, and the agent for storage of coldness for being used for fish ball has environmentally friendly, efficient cold accumulation effects.
Description
Technical field
The present invention relates to cold chain packing technique field, and in particular to a kind of agent for storage of coldness for fish ball and preparation method thereof.
Background technology
With the lifting of living standards of the people and the progress of science and technology, consumer proposes various new to seafood products
It is required that especially the freshness of seafood products, variation, long range, short cycle are paid attention in again.In addition, with seafood
The increase of product deep processing yield, it is unsalable in grown place to bring a large amount of seafood products, and can not expand consumption market.With electricity
The development of sub- commercial affairs, above-mentioned phenomenon make moderate progress, but in the transportation environment of complexity, bring the problem of new, especially meteorological
The influence of environment is particularly important.It is that seafood products bring new development in the packaging new technology of caused cold chain therewith, and cold-storage
Agent is played an important role in cold chain packs new technology, and the heat waste that seafood products are subject to can be reduced in transportation
Wound.
Agent for storage of coldness species in the market is various, and portioned product is expensive so that its development is hindered.It is simultaneously existing
The phase transition temperature of stage existing low-temperature cold accumulation agent material is main all at -18 DEG C or 0 DEG C to 2 DEG C, and phase transition temperature interval is at 3 DEG C
The agent for storage of coldness fresh-keeping to 9 DEG C of suitable fish balls all has the shortcomings that cost is high, latent heat of phase change is low.Used in the cold chain packaging of fish ball
Agent for storage of coldness be mainly ice cube, because the cool-storage time of ice cube only has 4~6 hours, it is impossible to meet the requirement of long-distance transportation.
In addition, ice cube after cold accumulation effects are lost, is melted into water, once leakage will bring strong influence to the quality of fish ball.Together
When, numerous agent for storage of coldness can not accomplish totally nontoxic, and leakage phenomenon occurs after cold accumulation effects are lost in agent for storage of coldness, then can be to inside
Food pollutes, and then triggers the serious consequence of eater's poisoning, and more enterprises avoid above-mentioned phenomenon, selection intensity is big,
Thickness is big, is not easy the packaging material that is pierced, so indirectly improves the preparation cost and use cost of agent for storage of coldness.To current
Untill, the agent for storage of coldness research for fish ball is less.
The content of the invention
The technical problems to be solved by the invention are：A kind of agent for storage of coldness and its system for fish ball efficiently, environmentally friendly is provided
Preparation Method.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：A kind of agent for storage of coldness for fish ball, including
The raw material of following parts by weight：71~85 parts of deionized water, 6~8 parts of mannitol, 3~7 parts of sodium carbonate, 2~6 parts of borax, carboxymethyl
1~3 part of 3~5 parts of sodium cellulosate, 1~3 part of soybean protein base adhesive or modified starch.
The present invention also provides a kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1, mannitol added in deionized water, laggard water-filling bath is heated to 35 DEG C~45 DEG C, stirs, and takes out
Cool to 18 DEG C~22 DEG C, mannitol solution is made；
Step 2, toward sodium carbonate and borax is added in the mannitol solution of above-mentioned steps 1, laggard water-filling bath is heated to 35 DEG C
~45 DEG C, stir, taking-up cools to 19 DEG C~24 DEG C, and mixed solution is made；
Step 3, toward adding soybean protein base adhesive or modified starch in the mixed solution of above-mentioned steps 2, and stir equal
It is even, sodium carboxymethylcellulose is being added, is stirring, the agent for storage of coldness for fish ball is made.
The beneficial effects of the present invention are：The raw material used provided by the present invention for the agent for storage of coldness of fish ball is environmentally friendly material
Material, nontoxic, harmless, pollution-free, raw material is cheap and easily-available, and the obtained agent for storage of coldness for fish ball also has good environmental-protecting performance,
It can be used in Food Cold Chain packaging；The agent for storage of coldness for fish ball of the present invention is transparent gel-form, has certain plasticity,
It can be needed to make different shapes according to packaging, and with long-time, efficient cold accumulation effects；For the fresh-keeping suitable of fish ball
The phase transition temperature of agent for storage of coldness be 3 DEG C to 9 DEG C, the phase transition temperature of the agent for storage of coldness for fish ball of the invention is 4~6 DEG C, phase transformation
Latent heat is 165~195J/g, and latent heat of phase change is high, is adapted to the fresh-keeping of fish ball, seafood and seafood deep processed product, is had real well
With value and market prospects.
Embodiment
To describe the technology contents of the present invention, the objects and the effects in detail, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is:By deionized water, mannitol, sodium carbonate, borax, sodium carboxymethylcellulose,
The agent for storage of coldness for fish ball of transparent gel-form is made in soybean protein base adhesive or modified starch by a certain percentage, for fish ball
It is fresh-keeping that there are environmentally friendly, efficient cold accumulation effects.
The present invention provides a kind of agent for storage of coldness for fish ball, includes the raw material of following parts by weight：71~85 parts of deionized water,
6~8 parts of mannitol, 3~7 parts of sodium carbonate, 2~6 parts of borax, 3~5 parts of sodium carboxymethylcellulose, soybean protein base adhesive 1~
3 parts or 1~3 part of modified starch.
It was found from foregoing description, the beneficial effects of the present invention are：Agent for storage of coldness for fish ball prepared by the present invention uses
Raw material be environment-friendly materials, nontoxic, harmless, pollution-free, raw material is cheap and easily-available, and the obtained agent for storage of coldness for fish ball also has
Good environmental-protecting performance, it can be used in Food Cold Chain packaging.
Further, the modified starch is cationic maize starch, hypochlorite oxidation starch or VAM
Esterification starch.
Further, the raw material of following parts by weight is included：78 parts of deionized water, 7 parts of mannitol, 5 parts of sodium carbonate, borax 4
2 parts of part, 4 parts of sodium carboxymethylcellulose, 2 parts of soybean protein base adhesive or modified starch.
The present invention also provides a kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1, mannitol added in deionized water, laggard water-filling bath is heated to 35 DEG C~45 DEG C, stirs, and takes out
Cool to 18 DEG C~22 DEG C, mannitol solution is made；
Step 2, toward sodium carbonate and borax is added in the mannitol solution of above-mentioned steps 1, laggard water-filling bath is heated to 35 DEG C
~45 DEG C, stir, taking-up cools to 19 DEG C~24 DEG C, and mixed solution is made；
Step 3, toward adding soybean protein base adhesive or modified starch in the mixed solution of above-mentioned steps 2, and stir equal
It is even, sodium carboxymethylcellulose is being added, is stirring, the agent for storage of coldness for fish ball is made.
It was found from foregoing description, the beneficial effects of the present invention are：Used provided by the present invention for the agent for storage of coldness of fish ball
Raw material be environment-friendly materials, nontoxic, harmless, pollution-free, raw material is cheap and easily-available, and the obtained agent for storage of coldness for fish ball also has
Good environmental-protecting performance, it can be used in Food Cold Chain packaging；The agent for storage of coldness for fish ball of the present invention is transparent gel-form, tool
There is certain plasticity, can be needed to make different shapes according to packaging, and with long-time, efficient cold accumulation effects；This hair
The phase transition temperature of the bright agent for storage of coldness for fish ball is 4~6 DEG C, and latent heat of phase change is 165~195J/g, and latent heat of phase change is high, is adapted to
Fish ball, seafood and seafood deep processed product it is fresh-keeping, there are good practical value and market prospects.
Further, the soybean protein base adhesive is made up of following methods：By soybean protein degradation solution and crosslinking agent
Under conditions of 85~95 DEG C stir 8~12min, be then cooled to 60 DEG C~65 DEG C, add phenolic resin, stirring 18~
22min, stand cooling and soybean protein base adhesive, the weight of the soybean protein degradation solution, crosslinking agent and phenolic resin is made
Than for 30:2:1, the crosslinking agent is aqua calcis or butyronitrile emulsion.
Further, the viscosity of the soybean protein base adhesive is 700mPas or 400mPas.
Further, the step 1 is：By mannitol add deionized water in, after water-bath is carried out in thermostat water bath
40 DEG C are heated to, is stirred, taking-up cools to 20 DEG C, and mannitol solution is made.
Further, the step 2 is：Sodium carbonate and borax are added into the mannitol solution in above-mentioned steps 1, after
Heating water bath is carried out in thermostat water bath to 40 DEG C, is stirred, taking-up cools to 20 DEG C, and mixed solution is made.
Embodiment 1
A kind of agent for storage of coldness for fish ball, include the raw material of following parts by weight：85 parts of deionized water, 6 parts of mannitol, carbonic acid
3 parts of sodium, 2 parts of borax, 3 parts of sodium carboxymethylcellulose, 1 part of soybean protein base adhesive.
A kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1,6 portions of mannitol are added in 85 parts of deionized waters, be put into 35 DEG C of thermostat water baths and heat, stir to equal
Even, the probe of moisture recorder is put in the centre position of solution, and after moisture recorder is stable, taking-up is put in cold in natural environment
But 18 DEG C are cooled to, mannitol solution is made；
Step 2, toward 3 parts of sodium carbonate and 2 parts of boraxs are added in the mannitol solution of above-mentioned steps 1, be put into 35 DEG C of thermostatted waters
The probe of moisture recorder is placed in the position of the lower middle of solution in beaker, treats thermograph by stirring to constant temperature in bath
After the registration of instrument is stable, laggard water-filling bath is heated to 35 DEG C, stirs, and taking-up, which is put in natural environment, to cool to 19
DEG C, mixed solution is made；
Step 3, toward adding 1 part of soybean protein base adhesive in the mixed solution of above-mentioned steps 2, and stir, adding
Enter sodium carboxymethylcellulose, stir, the agent for storage of coldness for fish ball, the preparation method of the soybean protein base adhesive is made
For：By 150g soybean protein degradation solution and a certain proportion of crosslinking agent aqua calcis 10g, stirred under the conditions of 85 DEG C anti-
12min is answered, is then cooled to 60 DEG C, adds 5g phenolic resin, stirring reaction 18min, cooling and standings, the soybean protein base
The viscosity of adhesive is 700mPas.
Embodiment 2
A kind of agent for storage of coldness for fish ball, include the raw material of following parts by weight：78 parts of deionized water, 7 parts of mannitol, carbonic acid
5 parts of sodium, 4 parts of borax, 4 parts of sodium carboxymethylcellulose, 2 parts of soybean protein base adhesive.
A kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1,7 portions of mannitol are added in 78 parts of deionized waters, be put into 40 DEG C of thermostat water baths and heat, stir to equal
Even, the probe of moisture recorder is put in the centre position of solution, and after moisture recorder is stable, taking-up is put in cold in natural environment
But 20 DEG C are cooled to, mannitol solution is made；
Step 2, toward 5 parts of sodium carbonate and 4 parts of boraxs are added in the mannitol solution of above-mentioned steps 1, be put into 40 DEG C of thermostatted waters
Heating, be stirred until homogeneous in bath, the probe of moisture recorder is put in the centre position of solution, after moisture recorder is stable,
Taking-up, which is put in natural environment, to cool to 20 DEG C, and mixed solution is made；
Step 3, toward adding 2 parts of soybean protein base adhesives in the mixed solution of above-mentioned steps 2, and stir, adding
Enter 4 parts of sodium carboxymethylcelluloses, stir, the agent for storage of coldness for fish ball, the preparation of the soybean protein base adhesive is made
Method is：By 150g soybean protein degradation solution and a certain proportion of crosslinking agent aqua calcis 10g, stirred under the conditions of 90 DEG C
Reaction 10min is mixed, 65 DEG C is then cooled to, adds 5g phenolic resin, stirring reaction 20min, cooling and standings, the soybean egg
The viscosity of white base adhesive is 700mPas.
Embodiment 3
A kind of agent for storage of coldness for fish ball, include the raw material of following parts by weight：78 parts of deionized water, 7 parts of mannitol, carbonic acid
5 parts of sodium, 4 parts of borax, 4 parts of sodium carboxymethylcellulose, 2 parts of soybean protein base adhesive.
A kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1,7 portions of mannitol are added in 78 parts of deionized waters, be put into 40 DEG C of thermostat water baths and heat, stir to equal
Even, the probe of moisture recorder is put in the centre position of solution, and after moisture recorder is stable, taking-up is put in cold in natural environment
But 20 DEG C are cooled to, mannitol solution is made；
Step 2, toward 5 parts of sodium carbonate and 4 parts of boraxs are added in the mannitol solution of above-mentioned steps 1, be put into 40 DEG C of thermostatted waters
Heating, be stirred until homogeneous in bath, the probe of moisture recorder is put in the centre position of solution, after moisture recorder is stable,
Taking-up, which is put in natural environment, to cool to 20 DEG C, and mixed solution is made；
Step 3, toward adding 2 parts of soybean protein base adhesives in the mixed solution of above-mentioned steps 2, and stir, adding
Enter 4 parts of sodium carboxymethylcelluloses, stir, the agent for storage of coldness for fish ball, the preparation of the soybean protein base adhesive is made
Method is：150g soybean protein degradation solution and a certain proportion of crosslinking agent butyronitrile emulsion 10g, the stirring reaction under the conditions of 95 DEG C
10min, 62 DEG C are then cooled to, add a certain proportion of 5g phenolic resin, stirring reaction 20min, cooling and standings are described big
The viscosity of legumin base adhesive is 400mPas.
Embodiment 4
A kind of agent for storage of coldness for fish ball, include the raw material of following parts by weight：81.5 parts of deionized water, 6.5 parts of mannitol,
4 parts of sodium carbonate, 3 parts of borax, 3.5 parts of sodium carboxymethylcellulose, 1.5 parts of cationic maize starch.
A kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1,6.5 portions of mannitol are added in 81.5 parts of deionized waters, be put into 45 DEG C of thermostat water baths and heat, stir
To uniform, the probe of moisture recorder is put in the centre position of solution, and after moisture recorder is stable, taking-up is put in natural environment
In cool to 22 DEG C, be made mannitol solution；
Step 2, toward 4 parts of sodium carbonate and 3 parts of boraxs are added in the mannitol solution of above-mentioned steps 1, be put into 40 DEG C of thermostatted waters
Heating, be stirred until homogeneous in bath, the probe of moisture recorder is put in the centre position of solution, after moisture recorder is stable,
Taking-up, which is put in natural environment, to cool to 24 DEG C, and mixed solution is made；
Step 3, toward adding 1.5 parts of cationic maize starch in the mixed solution of above-mentioned steps 2, and stir, adding
Enter sodium carboxymethylcellulose, stir, the agent for storage of coldness for fish ball is made.
Embodiment 5
A kind of agent for storage of coldness for fish ball, include the raw material of following parts by weight：74.5 parts of deionized water, 7.5 parts of mannitol,
6 parts of sodium carbonate, 5 parts of borax, 4.5 parts of sodium carboxymethylcellulose, 2.5 parts of hypochlorite oxidation starch.
A kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1,7.5 portions of mannitol are added in 74.5 parts of deionized waters, be put into 40 DEG C of thermostat water baths and heat, stir
To uniform, the probe of moisture recorder is put in the centre position of solution, and after moisture recorder is stable, taking-up is put in natural environment
In cool to 20 DEG C, be made mannitol solution；
Step 2, toward 6 parts of sodium carbonate and 5 parts of boraxs are added in the mannitol solution of above-mentioned steps 1, be put into 40 DEG C of thermostatted waters
Heating, be stirred until homogeneous in bath, the probe of moisture recorder is put in the centre position of solution, after moisture recorder is stable,
Taking-up, which is put in natural environment, to cool to 20 DEG C, and mixed solution is made；
Step 3, toward adding 2.5 parts of hypochlorite oxidation starch in the mixed solution of above-mentioned steps 2, and stir,
Sodium carboxymethylcellulose is added, stirs, the agent for storage of coldness for fish ball is made.
Embodiment 6
A kind of agent for storage of coldness for fish ball, include the raw material of following parts by weight：71 parts of deionized water, 8 parts of mannitol, carbonic acid
7 parts of sodium, 6 parts of borax, 5 parts of sodium carboxymethylcellulose, 3 parts of VAM esterification starch.
A kind of preparation method of the above-mentioned agent for storage of coldness for fish ball, comprises the following steps：
Step 1,8 portions of mannitol are added in 71 parts of deionized waters, be put into 40 DEG C of thermostat water baths and heat, stir to equal
Even, the probe of moisture recorder is put in the centre position of solution, and after moisture recorder is stable, taking-up is put in cold in natural environment
But 20 DEG C are cooled to, mannitol solution is made；
Step 2, toward 7 parts of sodium carbonate and 6 parts of boraxs are added in the mannitol solution of above-mentioned steps 1, be put into 40 DEG C of thermostatted waters
Heating, be stirred until homogeneous in bath, the probe of moisture recorder is put in the centre position of solution, after moisture recorder is stable,
Taking-up, which is put in natural environment, to cool to 20 DEG C, and mixed solution is made；
Step 3, toward adding 3 parts of VAM esterification starch in the mixed solution of above-mentioned steps 2, and stir,
Sodium carboxymethylcellulose is being added, is stirring, the agent for storage of coldness for fish ball is made.
The mannitol, sodium carbonate and borax of the present embodiment 1~6 are that analysis is pure, from the western limited public affairs of Gansu Province science share
Department；The sodium carboxymethylcellulose is pure to analyze, from Tianjin great Mao chemical reagent factories；Deionized water and soybean protein base
Adhesive is self-control.
In summary, the raw material used provided by the present invention for the agent for storage of coldness of fish ball is environment-friendly materials, nontoxic, nothing
Harmful, pollution-free, cheap and easily-available, the obtained agent for storage of coldness for fish ball also has good environmental-protecting performance, and it is cold to can be used for food
In chain packaging；The agent for storage of coldness for fish ball of the present invention is transparent gel-form, has certain plasticity, can be according to packaging needs
Different shapes is made, and with long-time, efficient cold accumulation effects；Phase transformation for fresh-keeping the suitable agent for storage of coldness of fish ball
Temperature is 3 DEG C to 9 DEG C, and the phase transition temperature of the agent for storage of coldness for fish ball of the invention is 4~6 DEG C, latent heat of phase change for 165~
195J/g, latent heat of phase change is high, is adapted to the fresh-keeping of fish ball, seafood and seafood deep processed product, has good practical value and city
Field prospect.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalents that bright description is made, or the technical field of correlation is directly or indirectly used in, similarly it is included in this hair
In bright scope of patent protection.
Claims (8)
1. a kind of agent for storage of coldness for fish ball, it is characterised in that include the raw material of following parts by weight：71~85 parts of deionized water,
6~8 parts of mannitol, 3~7 parts of sodium carbonate, 2~6 parts of borax, 3~5 parts of carboxymethyl cellulose, soybean protein base adhesive 1~3
1~3 part of part or modified starch.
2. the agent for storage of coldness according to claim 1 for fish ball, it is characterised in that the modified starch is cationic corn
Starch, hypochlorite oxidation starch or VAM esterification starch.
3. the agent for storage of coldness according to claim 1 for fish ball, it is characterised in that include the raw material of following parts by weight：Go
78 parts of ionized water, 7 parts of mannitol, 5 parts of sodium carbonate, 4 parts of borax, 4 parts of carboxymethyl cellulose, 2 parts of soybean protein base adhesive or
2 parts of modified starch.
4. the preparation method of the agent for storage of coldness for fish ball according to any one of claims 1 to 3, it is characterised in that including
Following steps：
Step 1, mannitol added in deionized water, laggard water-filling bath is heated to 35 DEG C~45 DEG C, stirs, and takes out cooling
18 DEG C~22 DEG C are cooled to, mannitol solution is made；
Step 2, toward sodium carbonate and borax is added in the mannitol solution of above-mentioned steps 1, laggard water-filling bath is heated to 35 DEG C~45
DEG C, stir, taking-up cools to 19 DEG C~24 DEG C, and mixed solution is made；
Step 3, toward adding soybean protein base adhesive or modified starch in the mixed solution of above-mentioned steps 2, and stir,
Carboxymethyl cellulose is added, stirs, the agent for storage of coldness for fish ball is made.
5. the preparation method of the agent for storage of coldness according to claim 4 for fish ball, it is characterised in that the soybean protein base
Adhesive is made up of following methods：Soybean protein degradation solution and crosslinking agent are stirred into 8~12min under conditions of 85~95 DEG C,
Then 60 DEG C~65 DEG C are cooled to, phenolic resin is being added, is stirring 18~22min, standing cooling, soybean protein base rubber is made and sticks
Agent, the weight ratio of the soybean protein degradation solution, crosslinking agent and phenolic resin is 30:2:1, the crosslinking agent is that calcium hydroxide is molten
Liquid or butyronitrile emulsion.
6. the preparation method of the agent for storage of coldness according to claim 4 for fish ball, it is characterised in that the soybean protein base
The viscosity of adhesive is 700mPas or 400mPas.
7. the preparation method of the agent for storage of coldness according to claim 4 for fish ball, it is characterised in that the step 1 is：Will
Mannitol add deionized water in, after in thermostat water bath carry out heating water bath to 40 DEG C, stir, taking-up cools
To 20 DEG C, mannitol solution is made.
8. the preparation method of the agent for storage of coldness according to claim 4 for fish ball, it is characterised in that the step 2 is：It is past
Sodium carbonate and borax are added in mannitol solution in above-mentioned steps 1, after heating water bath is carried out in thermostat water bath to 40 DEG C,
Stir, taking-up cools to 20 DEG C, and mixed solution is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711057286.7A CN107556974A (en) | 2017-11-01 | 2017-11-01 | A kind of agent for storage of coldness for fish ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711057286.7A CN107556974A (en) | 2017-11-01 | 2017-11-01 | A kind of agent for storage of coldness for fish ball and preparation method thereof |
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| CN107556974A true CN107556974A (en) | 2018-01-09 |
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Cited By (1)
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Application publication date: 20180109 |