CN109006971A - A kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process - Google Patents
A kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process Download PDFInfo
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- CN109006971A CN109006971A CN201810534676.7A CN201810534676A CN109006971A CN 109006971 A CN109006971 A CN 109006971A CN 201810534676 A CN201810534676 A CN 201810534676A CN 109006971 A CN109006971 A CN 109006971A
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- China
- Prior art keywords
- aquatic products
- ice crystal
- ultrasonic
- freezing process
- ultrasonic wave
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Classifications
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
Abstract
The invention discloses a kind of methods that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process, this method are as follows: after cleaning aquatic products, it is placed in 4 DEG C of refrigerator cold-storages, it is then transferred into the ultrasonic constant temp slot for filling ethyl alcohol, it is ultrasonically treated, until aquatic products central temperature reaches ultrasonic constant temp bath temperature degree.The present invention is freezed using ultrasonic wave added, can obtain ice crystal it is small and uniform freeze aquatic products, the cavitation effect and mechanical force of ultrasound can promote to form small ice crystal in freezing process, it is smaller to disorganization, delay frozen product morally degenerate, to which the longer time keeps its freshness, potential application value is huge.Reduce damage of the ice crystal to aquatic products, preferably maintains the form and retentiveness of aquatic products.It is simple for process, effectively maintain the quality in aquatic products freezing process and subsequent preserving process.
Description
Technical field
The present invention relates to a kind of method of ice crystal damage in reduction aquatic products freezing process, especially a kind of ultrasonic wave added subtracts
The method of ice crystal damage in few aquatic products freezing process.
Background technique
Aquatic products are that field of food application is freezed to handle most one of products because of its special physiological property.Conventional refrigerator
Freezing speed is slow, and formation ice crystal is larger, larger to qualitative effects such as fish shrimp crabs.Though it is fast that dipping freezes heat transfer, one also will form
The ice crystal for determining size destroys tissue.The formation of ice crystal can have an adverse effect to the texture of aquatic products, hardness, gluing after defrosting
Property, elasticity, recovery can all reduce.Ice crystal can also generate destruction to meat fiber and cell, while cause defrosting dehydration
The raising of rate and boiling percentage of water loss influences aquatic products quality.Therefore, research reduces the side that ice crystal is formed in aquatic products freezing process
Method improves edible value and economic value, is of great significance for keeping aquatic products quality.
Ultrasound cavitation effect can promote freezing for sample, accelerate moisture crystallization in sample, reduce in freezing process to sample
Damage.The present invention is directed to develop a kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process, ice crystal is reduced
Damage to aquatic products maintains the quality in aquatic products freezing process and subsequent preserving process.
Summary of the invention
The purpose of the invention is to reduce the damage of the ice crystal in aquatic products freezing process, reduces conventional refrigerator and freeze and soak
Destruction of the formation of large ice crystals to aquatic products muscle and albumen in stain freezing process maintains aquatic products retentiveness and texture quality,
A kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process is provided, this method is by aquatic products in 4 DEG C of refrigerators
Pre-cooling a period of time, then carry out ultrasonic wave added and freeze.This method can obtain ice crystal it is small and uniform freeze aquatic products, ultrasound
Cavitation effect and mechanical force can promote to form small ice crystal in freezing process, it is smaller to disorganization, delay frozen product morally degenerate,
To which the longer time keeps its freshness, potential application value is huge.Reduce damage of the ice crystal to aquatic products, preferably
Maintain the quality of aquatic products.
The purpose of the present invention is as follows to realize: a kind of ultrasonic wave added reduces ice in aquatic products freezing process
The method of crystalline substance damage, this method are as follows: after cleaning aquatic products, be placed in 4 DEG C of refrigerator cold-storages, be then transferred into the ultrasound for filling ethyl alcohol
It in thermostat, is ultrasonically treated, until aquatic products central temperature reaches ultrasonic constant temp bath temperature degree.
Further, the time for being placed in 4 DEG C of refrigerator cold-storages is 2~12 hours.
Further, the volumetric concentration of the ethyl alcohol is 30%~70%.
Further, the frequency of the ultrasonic constant temp slot is 10~45kH, and ultrasonic power is 90~630W, a length of when ultrasonic
1s on/3s off~11s on/3s off.
Further, the central temperature that the aquatic products reach is -2 DEG C~8 DEG C, and the temperature of ultrasonic constant temp slot is -4 DEG C
~-20 DEG C.
The positive effect of the present invention is as follows: being freezed using ultrasonic wave added, can obtain the small and uniform freeze water of ice crystal
Product, ultrasonic cavitation effect and mechanical force can promote to form small ice crystal in freezing process, smaller to disorganization, delay frozen product
It is morally degenerate, so that the longer time keeps its freshness.Reduce damage of the ice crystal to aquatic products, preferably maintains aquatic products
Form and retentiveness.It is simple for process, effectively maintain the quality in aquatic products freezing process and subsequent preserving process.
Detailed description of the invention
Fig. 1 a is temperature and power to Penaeus Vannmei freezing speed reciprocal effect curved surface；
Fig. 1 b is temperature and time to Penaeus Vannmei freezing speed reciprocal effect curved surface；
Fig. 1 c is power and time to Penaeus Vannmei freezing speed reciprocal effect curved surface；
Fig. 2 is that optimal ultrasound is freezed to scheme with Penaeus Vannmei tissue contrast under the conditions of non-ultrasound, and a. freezes for ultrasound, and b. is
Non- ultrasound is freezed；
Fig. 3 is that ultrasound is freezed to scheme with hairtail tissue contrast under the conditions of non-ultrasound, and a. freezes for ultrasound, and b. is that non-ultrasound is frozen
Knot.
Specific embodiment
This method is described in further detail combined with specific embodiments below.
The present invention provides a kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process, implementation process
Are as follows: it after cleaning aquatic products, is placed in 4 DEG C of refrigerator cold-storages for a period of time, is then transferred into and fills ethanol solution, remaining is the super of water
Sound thermostat opens certain power ultrasound and carries out certain time length ultrasonic treatment.The process of this method is described as follows:
1) aquatic products clean, are placed in 4 DEG C of refrigerator cold-storages for a period of time
Specifically: aquatic products being cleaned up, surface smut and impurity is removed, is subsequently placed in 4 DEG C of refrigerator cold-storages.
Purpose: it cleans up in favor of aquatic products health and safety；4 DEG C of refrigerator cold-storages make aquatic products reach certain initial temperature
Degree can quickly reach chill point in freezing process, reduce the energy consumed in ultrasonic freezing process.
Regulation: impurity is thoroughly removed when cleaning.Cold preservation time is 2~12h.
2) aquatic products are transferred to ultrasonic constant temp slot
Specifically: the aquatic products cleaned up are transferred to the ultrasonic constant temp slot for filling ethanol solution.
Purpose: ethanol solution is sonification medium, and ultrasonic constant temp slot is reaction vessel, and aquatic products are transferred to to fill ethyl alcohol molten
The ultrasonic constant temp slot of liquid is to carry out next step operation.
Regulation: the volumetric concentration of ethyl alcohol is 30%~70%；The frequency of ultrasonic constant temp slot is 10~45kHz；Ultrasonic constant temp
The temperature of slot is -4 DEG C~-20 DEG C.
3) when the aquatic products in ultrasonic constant temp slot reach certain central temperature, ultrasonic treatment is opened
Specifically: it opens certain power ultrasound and certain time length ultrasonic treatment is carried out to the aquatic products in ultrasonic constant temp slot,
Until aquatic products central temperature is identical as ultrasonic constant temp bath temperature degree.
Purpose: ultrasonic wave added is utilized, so that aquatic products freeze.
Regulation: the central temperature that aquatic products reach is -2 DEG C~8 DEG C, and ultrasonic power is 90~630W, a length of 1s when ultrasonic
Stop 3s after stopping 3s to ultrasound 11s after on/3s off~11s on/3s off, i.e. ultrasound 1s, wherein the only change of ultrasonic time
Change.
Embodiment 1: the ultrasonic wave added of Penaeus Vannmei freezes
(1) Penaeus Vannmei is rinsed well with flowing water, is placed in 4 DEG C of refrigerator storage 2h.
(2) Penaeus Vannmei is taken out from 4 DEG C of refrigerators, is transferred to the ultrasound for the ethanol solution for being 50% equipped with volumetric concentration
Thermostat, ultrasonic constant temp slot power are 45kHz, and temperature is -20 DEG C.
(3) with 270W power, when effect a length of 5s on/3s off, the Penaeus Vannmei in ultrasonic constant temp slot is surpassed
Sound auxiliary is freezed to handle, until Penaeus Vannmei central temperature reaches -20 DEG C.
Response surface experimental result such as Fig. 1 a- Fig. 1 c institute of the ultrasonication parameter to Penaeus Vannmei freezing speed reciprocal effect
Show.Pass through zone of maximum ice crystal formation under 0 DEG C of ultrasonic temperature, ultrasonic power 180.00W, ultrasonic time 5.00s on/3s off
Time is most short, is optimum process condition.
Freeze from optimal ultrasound and can be seen that ultrasound in Penaeus Vannmei tissue contrast Fig. 2 under non-ultrasonic freezing condition
The white hole as caused by ice crystal is tiny in the tissue freezed, and macroscopic void is few, rather than ultrasound is freezed to form largely irregularly
Macroscopic void is larger to disorganization.It is therefore evident that suitable ultrasound parameter is implanted into freezing process, it can be effective
Ice crystal is reduced to disorganization, and preferably maintains the quality of Penaeus Vannmei.
Embodiment 2: the ultrasonic wave added of hairtail freezes
(1) hairtail is cut into the fritter of 10cm long, is rinsed well with flowing water, 4 DEG C of refrigerator storage 12h are placed in.
(2) hairtail block is taken out from 4 DEG C of refrigerators, is transferred to the ultrasonic constant temp for the ethanol solution for being 70% equipped with volumetric concentration
Slot, ultrasonic constant temp slot power are 10kHz, and temperature is -4 DEG C.
(3) with 630W power, when effect a length of 11s on/3s off, the Penaeus Vannmei in ultrasonic constant temp slot is carried out
Ultrasonic wave added freezes to handle, until Penaeus Vannmei central temperature reaches -4 DEG C.
From optimal ultrasound freeze under non-ultrasonic freezing condition in hairtail block tissue contrast Fig. 3 as can be seen that ultrasound is freezed
Tissue in the white hole as caused by ice crystal it is tiny, macroscopic void is few, rather than ultrasound freezes to form a large amount of irregular big ice
Crystalline substance is larger to disorganization.It is therefore evident that being implanted into suitable ultrasound parameter in freezing process, can effectively reduce
Ice crystal preferably maintains the quality of hairtail to disorganization.
Claims (5)
1. a kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process, which is characterized in that this method are as follows: by water
After product cleaning, 4 DEG C of refrigerator cold-storages are placed in, is then transferred into the ultrasonic constant temp slot for filling ethyl alcohol, is ultrasonically treated, until
Aquatic products central temperature reaches ultrasonic constant temp bath temperature degree.
2. the method that a kind of ultrasonic wave added according to claim 1 reduces ice crystal damage in aquatic products freezing process, special
Sign is that the time for being placed in 4 DEG C of refrigerator cold-storages is 2~12 hours.
3. the method that a kind of ultrasonic wave added according to claim 2 reduces ice crystal damage in aquatic products freezing process, special
Sign is that the volumetric concentration of the ethyl alcohol is 30%~70%.
4. the method that a kind of ultrasonic wave added according to claim 3 reduces ice crystal damage in aquatic products freezing process, special
Sign is that the frequency of the ultrasonic constant temp slot is 10~45kH, and ultrasonic power is 90~630W, a length of 1s on/3s when ultrasonic
Off~11s on/3s off.
5. the method that a kind of ultrasonic wave added according to claim 4 reduces ice crystal damage in aquatic products freezing process, special
Sign is that the central temperature that the aquatic products reach is -2 DEG C~8 DEG C, and the temperature of ultrasonic constant temp slot is -4 DEG C~-20 DEG C.
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| CN201810534676.7A CN109006971A (en) | 2018-05-29 | 2018-05-29 | A kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process |
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| CN201810534676.7A CN109006971A (en) | 2018-05-29 | 2018-05-29 | A kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955535A (en) * | 2020-08-07 | 2020-11-20 | 渤海大学 | Method for freezing oysters with assistance of ultrasonic waves |
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| CN106879715A (en) * | 2017-01-21 | 2017-06-23 | 广西神龙王农牧食品集团有限公司 | A kind of freezing method of Luchuan pork |
| CN107198149A (en) * | 2017-07-11 | 2017-09-26 | 华南理工大学 | A kind of method of ultrasonic synergistic soluble soybean polysaccharide frozen minced fillets |
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2018
- 2018-05-29 CN CN201810534676.7A patent/CN109006971A/en active Pending
Patent Citations (5)
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| CN103168826A (en) * | 2013-03-26 | 2013-06-26 | 华南理工大学 | Method for improving brine salting-process frozen fish fillets through variable-power ultrasonic wave |
| ES2552844A1 (en) * | 2014-11-03 | 2015-12-02 | Asociación Nacional De Fabricantes De Conservas De Pescados Y Mariscos - Centro Técnico Nacional De Conservación De Productos De La Pesca | Freezing equipment for food products (Machine-translation by Google Translate, not legally binding) |
| CN104905382A (en) * | 2015-06-05 | 2015-09-16 | 华南理工大学 | Variable-frequency ultrasound-assisted dough freezing method and device |
| CN106879715A (en) * | 2017-01-21 | 2017-06-23 | 广西神龙王农牧食品集团有限公司 | A kind of freezing method of Luchuan pork |
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| 向迎春，等: ""超声辅助冻结中国对虾的冰晶状态与其水分变化的影响研究"，向迎春，等，食品研究与开发，第39卷第2期，第203-210页，2018年1月", 《食品研究与开发》 * |
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Application publication date: 20181218 |