CN108077713A - A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof - Google Patents

A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof Download PDF

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Publication number
CN108077713A
CN108077713A CN201711325470.5A CN201711325470A CN108077713A CN 108077713 A CN108077713 A CN 108077713A CN 201711325470 A CN201711325470 A CN 201711325470A CN 108077713 A CN108077713 A CN 108077713A
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parts
keeping
liquid
sterilization fresh
food
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周勇
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3526—Organic compounds containing nitrogen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3544—Organic compounds containing hetero rings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3553—Organic compounds containing phosphorus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
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Abstract

The invention discloses a kind of sterilization fresh-keepings suddenly to freeze liquid and preparation method thereof, in parts by weight, including following component：10 20 parts of chitosan quaternary ammonium salt, 10 20 parts of calcium chloride, 12 parts of tea polyphenols, 10 20 parts of nano silver, 12 parts of phytic acid, 30 50 parts of trehalose, 20 30 parts of amino acid humectant, 150 300 parts of food-grade alcohol eat 30 80 parts of Nereid's salt, 480 740 parts of pure water；Preparation process is as follows：Stainless cylinder of steel will be put into after each component proportion sample and stirred evenly, while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, enter back into Magnetizing pipeline, finally enter tank body iterative cycles；Liquor after fully fusing is carried out filling.Sterilization fresh-keeping provided by the invention suddenly freezes liquid, can sterilization fresh-keeping and realization to the quick-frozen of the food such as fruits and vegetables, meat, aquatic products.

Description

A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof
Technical field
The present invention relates to a kind of sterilization fresh-keepings suddenly to freeze liquid, and in particular to a kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof.
Background technology
The main factor of food apoilage is the effect of microorganism and enzyme, consumes the nutriment in food, and It generates thermal energy and destroys food tissue.When food temperature being reduced to less than 4 DEG C, it can significantly inhibit the effect of microorganism, enzyme, And then extend food preservation time.Food cold processing can reduce the activity of moisture in food substrate, inhibit microorganism and many enzymes Activity, reduce it is various chemistry, the speed of biochemical reaction, slow down food decay rate of deterioration.Cold working is divided into quick-frozen gentle jelly Two kinds, quick-frozen is that quick (15-30min) freezes under -35 DEG C or lower temperature, and the cell of quick-frozen food is unlikely to deform, food Moisture, juice in product tissue are not lost in, and are avoided food quality caused by slow jelly food long-time freezing process and are declined.It is slow Jelly is freezed in freezer (- 18 DEG C) or domestic refrigerator, and the time is longer (1-3d), and freezing rate is too slow, solidification point is inadequate The low destruction that food cell can be caused different degrees of, so as to cause the loss of nutritional ingredient.
However, quick freezing process still has certain influence to every quality of food, it is to the processing of food before especially quick-frozen Most critical, processing it is proper, can keep to greatest extent the original freshness of wholefood, color and luster, flavor and nutrition into Point.
In the prior art only individually play respective action bactericidal liquid and fresh-keeping liquid, it is quick-frozen before to food carry out sterilization and Preservation Treatment can not achieve the purpose that product is made to freeze rapidly, therefore, there is an urgent need for one kind can sterilization fresh-keeping but also make fruits and vegetables, The sterilization fresh-keeping that the food such as meat, aquatic products freeze in very short time suddenly freezes liquid.
The content of the invention
The technical problems to be solved by the invention, which are to provide one kind, sterilization fresh-keeping but also to make fruits and vegetables, meat, aquatic products etc. Sterilization fresh-keeping that food freezes in very short time suddenly freezes liquid, farthest keep color, shape and the nutrition of commodity into Point.
To achieve the above object, the present invention uses following technical scheme：
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：10-20 parts of chitosan quaternary ammonium salt, calcium chloride 10-20 parts, 1-2 parts of tea polyphenols, 10-20 parts of nano silver, 1-2 parts of phytic acid, 30-50 parts of trehalose, amino acid humectant 20-30 Part, 150-300 parts of food-grade alcohol eats 30-80 parts of Nereid's salt, 480-740 parts of pure water.
Prepared by chitosan quaternary ammonium salt is the chemically modified modification of marine organisms chitosan chitosan higher derivative, outside See for white or off-white color amorphous powder solid, belong to natural biological Additives Products, there is environmental protection；Water speed it is molten sun from Seed chitosan quaternary ammonium salt has good water solubility, and hygroscopicity is strong, compatibility is good, biodegradable；Also have good anti- The performances such as bacterium property, film forming, Cation adsorption, moisture absorbability and moisture retentivity, flocculability, antistatic property.
Calcium chloride water is used for refrigerator and ice making important refrigerant；It is used as in the food industry calcium fortified Agent, suppression microorganism agent, curing agent, chelating agent and drier.
Tea polyphenols also known as antioxygen spirit, Victoria Polyphenols, the anti-polyhydroxyl class compound breathed out spirit, be contained by tealeaves, referred to as TP plays an important role of preservation antioxidation.
Nano silver grain size is pathogenic micro- to tens of kinds of Escherichia coli, gonococcus, chlamydia trachomatis etc. mostly in 25 rans Biology has strong inhibition and killing effect, and will not generate drug resistance.
Phytic acid is as chelating agent, antioxidant, antistaling agent, for fresh-keeping, the color protection of fruits and vegetables and aquatic products.
Trehalose, also known as Radix Rhapontici seu Radix Echinopsis sugar, gill fungus sugar etc. are a kind of safe and reliable natural carbohydrates, and the low temperature that can be used as seafood is protected Protect agent.
Amino acid humectant have it is excellent it is fresh-keeping, protect it is fragrant, protect color, moisture retention, can make aquatic products, food, keep moisture, Fragrance, color and luster and freshness.
Preferably, a kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：15 parts of chitosan quaternary ammonium salt, chlorine Change 15 parts of calcium, 1.5 parts of tea polyphenols, 15 parts of nano silver, 1.5 parts of phytic acid, 40 parts of trehalose, 25 parts of amino acid humectant, food-grade 280 parts of alcohol eats 60 parts of Nereid's salt, 550 parts of pure water.
Further, a kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, also comprises the following components：0.5-10 parts of lysozyme, water Solve -50 parts of protein 20,1-5 parts of konjaku flour, 1-20 parts of sodium alginate, 30-50 parts of ascorbic acid, 2-5 parts of nisin, mountain 20-100 parts of pears alcohol, 1-5 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 0.5-2 parts of Natamycin, 10-20 parts of bamboo vinegar, 1-5 parts of morpholine fatty acid salt are pure 480-740 parts of water purification.
Lysozyme (lysozyme), also known as muramidase (muramidase) or N-acetylmuramide lycanohydrlase (N- Acetylmuramideglycanohydrlase), it is a kind of alkaline enzyme that can be hydrolyzed and polysaccharide is sticked in pathogenic bacteria, there is antibacterial, disappear The effects that scorching, antiviral.
Konjaku flour can form a kind of protective layer, so as to prevent disappearing as a kind of dietary fiber of solubility in food surrounding Change enzyme to have an effect with food.
Sodium alginate also known as sodium alginate, seaweed gel, algin, alginates are the natural polysaccharide carbon by being extracted in kelp Hydrate may be used as thickener.
Ascorbic acid is also known as vitamin C, as antioxidant.
Nisin is also known as nisin, can inhibit most of gram-positive bacteriums, in human body after eating Physiological pH condition and alpha -chymotrypsin effect under be hydrolyzed into amino acid quickly, normal flora in human body intestinal canal will not be changed And the resistance problem occurred such as other antibiotic is generated, cross tolerance will not occur with other antibiotic, be a kind of high Effect, antiseptics for natural food nontoxic, safe, without side-effects.
Sorbierite is used as food conditioning agent, fixer, antioxidant；Sand sagebrush (Artemisia filifolia) seed fine powder is used as thickener；Natamycin and Bamboo vinegar has antibacterial action；Morpholine fatty acid salt is mainly used for fruit or the surface coating agent of vegetables.
Preferably, a kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, also comprises the following components：5.3 parts of lysozyme, hydrolysis 35 parts of albumen, 3 parts of konjaku flour, 10.5 parts of sodium alginate, 40 parts of ascorbic acid, 3 parts of nisin, 60 parts of sorbierite are husky 3 parts of wormwood artemisia seed fine powder, 1.3 parts of Natamycin, 15 parts of bamboo vinegar, 3 parts of morpholine fatty acid salt, 550 parts of pure water.
Further, a kind of sterilization fresh-keeping suddenly freezes the preparation method of liquid, is as follows：
(1) strongly-magnetized water, food-grade alcohol, edible Nereid's salt are first poured into stainless cylinder of steel and are sufficiently stirred, then by remaining Component is proportionally added into stainless cylinder of steel, is sufficiently stirred；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 40-80 DEG C, emulsifying rate 600-1500r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
The liquid containing respective components will be stirred evenly to pour into emulsifying homogeneous machine, disperseed, hit, liquor can be become Must be finer and smoother, grease is promoted mutually to melt, improves feed liquid appearance, forms the liquid of transparent and homogeneous.
Preferably, the sterilization fresh-keeping suddenly freezes application of the liquid in the fresh-keeping anxious jelly of food sterilization.
The beneficial effects of the invention are as follows：A kind of claimed sterilization fresh-keeping suddenly freezes liquid, and each component is food Grade can inhibit bacteria breeding, keep the original color of water fruits and vegetables, achieve the purpose that preservation and antisepsis, and can make fruits and vegetables, meat The food such as class, aquatic products freeze in very short time；Using the present invention sterilization fresh-keeping suddenly freeze liquid, can realize sterilization, it is fresh-keeping, suddenly jelly Triple effects；Suddenly freeze the preparation method of liquid using sterilization fresh-keeping of the present invention, processing 10 tons of sterilization fresh-keepings, suddenly jelly liquid only needs 1h, and Suddenly freeze liquid converted products using the sterilization fresh-keeping of the present invention, compared with traditional Technique of Speed Freezing, more than 50% electricity charge can be saved, Workshop and manually.
Specific embodiment
The given examples are served only to explain the present invention below, is not intended to limit the scope of the present invention.
Embodiment 1
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：10 parts of chitosan quaternary ammonium salt, calcium chloride 10 Part, 1 part of tea polyphenols, 10 parts of nano silver, 1 part of phytic acid, 30 parts of trehalose, 20 parts of amino acid humectant, 150 parts of food-grade alcohol, Edible 30 parts of Nereid's salt, 480 parts of pure water；Its preparation method is as follows：
(1) stainless cylinder of steel will be put into after above-mentioned each component proportion sample and stirred evenly；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 40 DEG C, emulsifying rate 600r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
Embodiment 2
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：20 parts of chitosan quaternary ammonium salt, calcium chloride 20 Part, 2 parts of tea polyphenols, 20 parts of nano silver, 2 parts of phytic acid, 50 parts of trehalose, 30 parts of amino acid humectant, 300 parts of food-grade alcohol, Edible 80 parts of Nereid's salt, 600 parts of strongly-magnetized water；Its preparation method is as follows：
(1) strongly-magnetized water, food-grade alcohol, edible Nereid's salt are first poured into stainless cylinder of steel and are sufficiently stirred, then by remaining Component is proportionally added into stainless cylinder of steel, is sufficiently stirred；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 50 DEG C, emulsifying rate 900r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
Embodiment 3
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：15 parts of chitosan quaternary ammonium salt, calcium chloride 15 Part, 1.5 parts of tea polyphenols, 15 parts of nano silver, 1.5 parts of phytic acid, 40 parts of trehalose, 25 parts of amino acid humectant, food-grade alcohol 280 Part, eat 60 parts of Nereid's salt, 550 parts of pure water；Its preparation method is as follows：
(1) stainless cylinder of steel will be put into after above-mentioned each component proportion sample and stirred evenly；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 60 DEG C, emulsifying rate 1100r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
Embodiment 4
A kind of sterilization fresh-keeping suddenly freezes liquid, by weight percentage, including following component：In parts by weight, including such as the following group Point：10 parts of chitosan quaternary ammonium salt, 10 parts of calcium chloride, 1 part of tea polyphenols, 10 parts of nano silver, 1 part of phytic acid, 30 parts of trehalose, amino acid 20 parts of moisturizer, 150 parts of food-grade alcohol, edible 30 parts of Nereid's salt, 0.5 part of lysozyme, 20 parts of protein hydrolysate, 1 part of konjaku flour, 1 part of sodium alginate, 30 parts of ascorbic acid, 2 parts of nisin, 20 parts of sorbierite, 1 part of sand sagebrush (Artemisia filifolia) seed fine powder, Natamycin 0.5 Part, 10 parts of bamboo vinegar, 1 part of morpholine fatty acid salt, 480 parts of pure water；Its preparation method is as follows：
(1) stainless cylinder of steel will be put into after above-mentioned each component proportion sample and stirred evenly；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 70 DEG C, emulsifying rate 1200r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
Embodiment 5
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：20 parts of chitosan quaternary ammonium salt, calcium chloride 20 Part, 2 parts of tea polyphenols, 20 parts of nano silver, 2 parts of phytic acid, 50 parts of trehalose, 30 parts of amino acid humectant, 300 parts of food-grade alcohol, Edible 80 parts of Nereid's salt, 10 parts of lysozyme, 50 parts of protein hydrolysate, 5 parts of konjaku flour, 20 parts of sodium alginate, 50 parts of ascorbic acid, breast 5 parts of acid streptococci element, 100 parts of sorbierite, 5 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 2 parts of Natamycin, 20 parts of bamboo vinegar, 5 parts of morpholine fatty acid salt, 600 parts of pure water；Its preparation method is as follows：
(1) pure water, food-grade alcohol, the edible Nereid's salt under normal temperature state are first poured into stainless cylinder of steel and fully stirred It mixes, then remaining component is proportionally added into stainless cylinder of steel, be sufficiently stirred；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 70 DEG C, emulsifying rate 1400r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
Embodiment 6
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：15 parts of chitosan quaternary ammonium salt, calcium chloride 15 Part, 1.5 parts of tea polyphenols, 15 parts of nano silver, 1.5 parts of phytic acid, 40 parts of trehalose, 25 parts of amino acid humectant, food-grade alcohol 280 Part, eat 60 parts of Nereid's salt, 5.3 parts of lysozyme, 35 parts of protein hydrolysate, 3 parts of konjaku flour, 10.5 parts of sodium alginate, ascorbic acid 40 parts, 3 parts of nisin, 60 parts of sorbierite, 3 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 1.3 parts of Natamycin, 15 parts of bamboo vinegar, morpholine fat 3 parts of hydrochlorate, 550 parts of pure water；Its preparation method is as follows：
(1) pure water, food-grade alcohol, the edible Nereid's salt under normal temperature state are first poured into stainless cylinder of steel and fully stirred It mixes, then remaining component is proportionally added into stainless cylinder of steel, be sufficiently stirred；
(2) while start bottom emulsifying homogeneous machine, into pipeline emulsifying homogeneous machine, disperseed, hit, emulsifying temperature is 80 DEG C, emulsifying rate 1500r/min；
(3) Magnetizing pipeline is entered back into, finally enters tank body iterative cycles；
(4) by it is above-mentioned it is fully fused after liquor carry out it is filling.
Comparative example 1
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：10 parts of chitosan quaternary ammonium salt, calcium chloride 10 Part, 1 part of tea polyphenols, 1 part of phytic acid, 30 parts of trehalose, 20 parts of amino acid humectant, 150 parts of food-grade alcohol, edible Nereid's salt 30 Part, 480 parts of pure water；Its preparation method is consistent with the preparation method of embodiment 1.
Comparative example 2
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：20 parts of chitosan quaternary ammonium salt, calcium chloride 20 Part, 2 parts of tea polyphenols, 20 parts of nano silver, 2 parts of phytic acid, 50 parts of polydextrose, 30 parts of amino acid humectant, food-grade alcohol 300 Part, eat 80 parts of Nereid's salt, 600 parts of pure water；Its preparation method is consistent with the preparation method of embodiment 3.
Comparative example 3
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：15 parts of calcium chloride, 1.5 parts of tea polyphenols, receives 15 parts of rice silver, 1.5 parts of phytic acid, 40 parts of trehalose, 280 parts of food-grade alcohol eat 60 parts of Nereid's salt, 550 parts of pure water；It is made Preparation Method is consistent with the preparation method of embodiment 3.
Comparative example 4
A kind of sterilization fresh-keeping suddenly freezes liquid, by weight percentage, including following component：In parts by weight, including such as the following group Point：10 parts of chitosan quaternary ammonium salt, 10 parts of calcium chloride, 1 part of tea polyphenols, 1 part of phytic acid, 30 parts of trehalose, 20 parts of amino acid humectant, 150 parts of food-grade alcohol eats 30 parts of Nereid's salt, 0.5 part of lysozyme, 20 parts of protein hydrolysate, 1 part of konjaku flour, sodium alginate 1 Part, 2 parts of nisin, 20 parts of sorbierite, 1 part of sand sagebrush (Artemisia filifolia) seed fine powder, 0.5 part of Natamycin, 10 parts of bamboo vinegar, morpholine aliphatic acid 1 part of salt, 480 parts of pure water；Its preparation method is consistent with the preparation method of embodiment 4.
Comparative example 5
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：20 parts of chitosan quaternary ammonium salt, calcium chloride 20 Part, 2 parts of tea polyphenols, 20 parts of nano silver, 2 parts of phytic acid, 50 parts of polydextrose, 30 parts of amino acid humectant, food-grade alcohol 300 Part, edible 80 parts of Nereid's salt, 10 parts of lysozyme, 50 parts of protein hydrolysate, 5 parts of konjaku flour, 20 parts of sodium alginate, 50 parts of astaxanthin, 5 parts of nisin, 100 parts of sorbierite, 5 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 2 parts of Natamycin, 20 parts of bamboo vinegar, morpholine fatty acid salt 5 Part, 600 parts of pure water；Its preparation method is consistent with the preparation method of embodiment 5.
Comparative example 6
A kind of sterilization fresh-keeping suddenly freezes liquid, in parts by weight, including following component：15 parts of chitosan quaternary ammonium salt, calcium chloride 15 Part, 1.5 parts of tea polyphenols, 15 parts of nano silver, 1.5 parts of phytic acid, 40 parts of trehalose, 25 parts of amino acid humectant, food-grade alcohol 280 Part, eat 60 parts of Nereid's salt, 5.3 parts of lysozyme, 35 parts of protein hydrolysate, 3 parts of konjaku flour, 10.5 parts of sodium alginate, ascorbic acid 40 parts, 3 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 1.3 parts of Natamycin, 15 parts of bamboo vinegar, 3 parts of morpholine fatty acid salt, 550 parts of pure water；It is prepared Method is consistent with the preparation method of embodiment 6.
5kg rapes are respectively placed in the sterilization fresh-keeping urgency jelly liquid of 5L embodiments 1-6 and comparative example 1-6 preparations and impregnate 5- 15min then takes out and drains, and is placed in fresh-keeping at 0-4 DEG C, record fresh keeping time and Decayed rate.
Table 1：Embodiment 1-6 suddenly freezes the Contrast on effect table of liquid with comparative example 1-6 sterilization fresh-keepings (by taking 5kg rapes as an example)
Sterilization fresh-keeping suddenly freezes liquid Fresh keeping time (d) Decayed rate (%)
Embodiment 1 13 5
Embodiment 2 16 3
Embodiment 3 17 0.5
Embodiment 4 18 3
Embodiment 5 15 2
Embodiment 6 19 0.2
Comparative example 1 8 10
Comparative example 2 9 8.5
Comparative example 3 7 7.2
Comparative example 4 6 12.5
Comparative example 5 7 10.4
Comparative example 6 7 8
5kg apples are respectively placed in the sterilization fresh-keeping urgency jelly liquid of 5L embodiments 1-6 and comparative example 1-6 preparations and impregnate 10- 20min then takes out and drains, and is placed in fresh-keeping at 4-8 DEG C, record fresh keeping time and Decayed rate.
Table 2：Embodiment 1-6 suddenly freezes the Contrast on effect table of liquid with comparative example 1-6 sterilization fresh-keepings (by taking 5kg apples as an example)
Sterilization fresh-keeping suddenly freezes liquid Fresh keeping time (d) Decayed rate (%)
Embodiment 1 120 6
Embodiment 2 124 4
Embodiment 3 131 3.2
Embodiment 4 134 3
Embodiment 5 143 3.2
Embodiment 6 150 3
Comparative example 1 100 10
Comparative example 2 103 11
Comparative example 3 109 10.8
Comparative example 4 110 9
Comparative example 5 111 7
Comparative example 6 109 6.8
5kg porks are respectively placed in the sterilization fresh-keeping urgency jelly liquid of 5L embodiments 1-6 and comparative example 1-6 preparations and impregnate 10- 20min then takes out and drains, and is placed in -4 DEG C -35 DEG C quick-frozen, record fully charge time, fresh keeping time and Decayed rates.
Table 3：Embodiment 1-6 suddenly freezes the Contrast on effect table of liquid with comparative example 1-6 sterilization fresh-keepings (by taking 5kg beef and mutton as an example)
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and Within principle, any modifications, equivalent replacements and improvements are made should all be included in the protection scope of the present invention.

Claims (7)

1. a kind of sterilization fresh-keeping suddenly freezes liquid, which is characterized in that in parts by weight, including following component：Chitosan quaternary ammonium salt 10-20 Part, 10-20 parts of calcium chloride, 1-2 parts of tea polyphenols, 10-20 parts of nano silver, 1-2 parts of phytic acid, 30-50 parts of trehalose, amino acid moisturizing 20-30 parts of agent, 150-300 parts of food-grade alcohol eat 30-80 parts of Nereid's salt, 480-740 parts of pure water.
2. a kind of sterilization fresh-keeping according to claim 1 suddenly freezes liquid, which is characterized in that in parts by weight, including such as the following group Point：15 parts of chitosan quaternary ammonium salt, 15 parts of calcium chloride, 1.5 parts of tea polyphenols, 15 parts of nano silver, 1.5 parts of phytic acid, 40 parts of trehalose, ammonia 25 parts of base acid moisturizer, 280 parts of food-grade alcohol eat 60 parts of Nereid's salt, 550 parts of pure water.
3. a kind of sterilization fresh-keeping according to claim 1 suddenly freezes liquid, which is characterized in that in parts by weight, further includes as follows Component：0.5-10 parts of lysozyme, 20-50 parts of protein hydrolysate, 1-5 parts of konjaku flour, 1-20 parts of sodium alginate, ascorbic acid 30-50 Part, 2-5 parts of nisin, 20-100 parts of sorbierite, 1-5 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 0.5-2 parts of Natamycin, bamboo vinegar 10-20 Part, 1-5 parts of morpholine fatty acid salt, 480-740 parts of pure water.
4. a kind of sterilization fresh-keeping according to claim 3 suddenly freezes liquid, which is characterized in that in parts by weight, further includes as follows Component：5.3 parts of lysozyme, 35 parts of protein hydrolysate, 3 parts of konjaku flour, 10.5 parts of sodium alginate, 40 parts of ascorbic acid, nisin 3 parts of rhzomorph, 60 parts of sorbierite, 3 parts of sand sagebrush (Artemisia filifolia) seed fine powder, 1.3 parts of Natamycin, 15 parts of bamboo vinegar, 3 parts of morpholine fatty acid salt are pure 550 parts of water.
5. suddenly freeze the preparation method of liquid according to a kind of sterilization fresh-keeping of claim 1-4 any one of them, which is characterized in that specific Step is as follows：Stainless cylinder of steel will be put into after each component proportion sample and stirred evenly, while start bottom emulsifying homogeneous machine, into Enter pipeline emulsifying homogeneous machine, enter back into Magnetizing pipeline, finally enter tank body iterative cycles；Liquor after fully fusing is filled Dress.
6. a kind of sterilization fresh-keeping according to claim 5 suddenly freezes the preparation method of liquid, which is characterized in that first by normal temperature state Under pure water, food-grade alcohol, edible Nereid's salt pours into stainless cylinder of steel and is sufficiently stirred, then remaining component is proportionally added into In stainless cylinder of steel, it is sufficiently stirred.
7. liquid is suddenly frozen according to a kind of sterilization fresh-keeping of claim 1-4 any one of them, which is characterized in that the sterilization fresh-keeping is anxious Freeze application of the liquid in the fresh-keeping anxious jelly of food sterilization.
CN201711325470.5A 2017-12-13 2017-12-13 A kind of sterilization fresh-keeping suddenly freezes liquid and preparation method thereof Pending CN108077713A (en)

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CN108576212A (en) * 2018-08-10 2018-09-28 芜湖响民生态农业有限公司 A kind of cucumber compounding anti-mould fresh keeping agent
CN109497126A (en) * 2018-12-04 2019-03-22 金华观瑞科技有限公司 Extend the method for aquatic product cold storage freshness preservation
CN110122730A (en) * 2019-06-21 2019-08-16 广东东阳光药业有限公司 The fresh jelly liquid of one kind, its preservation method and its application
CN111616286A (en) * 2020-07-09 2020-09-04 中国水产科学研究院南海水产研究所 Anti-freezing and antibacterial frozen rotifer formula and preparation method thereof

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CN101167592A (en) * 2007-10-19 2008-04-30 海通食品集团股份有限公司 Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving
CN107173663A (en) * 2017-04-25 2017-09-19 黄莹 A kind of food preservative
CN107455443A (en) * 2017-09-26 2017-12-12 明洋 A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method

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Publication number Priority date Publication date Assignee Title
CN101167592A (en) * 2007-10-19 2008-04-30 海通食品集团股份有限公司 Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving
CN107173663A (en) * 2017-04-25 2017-09-19 黄莹 A kind of food preservative
CN107455443A (en) * 2017-09-26 2017-12-12 明洋 A kind of quick-frozen liquid of food fresh keeping and preparation method thereof and application method

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108576212A (en) * 2018-08-10 2018-09-28 芜湖响民生态农业有限公司 A kind of cucumber compounding anti-mould fresh keeping agent
CN109497126A (en) * 2018-12-04 2019-03-22 金华观瑞科技有限公司 Extend the method for aquatic product cold storage freshness preservation
CN110122730A (en) * 2019-06-21 2019-08-16 广东东阳光药业有限公司 The fresh jelly liquid of one kind, its preservation method and its application
CN110122730B (en) * 2019-06-21 2022-08-12 东莞市东阳光冬虫夏草研发有限公司 Fresh freezing liquid, and fresh keeping method and application thereof
CN111616286A (en) * 2020-07-09 2020-09-04 中国水产科学研究院南海水产研究所 Anti-freezing and antibacterial frozen rotifer formula and preparation method thereof

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