CN113180098A - 一种用于果蔬超声波浸渍冷冻的载冷剂制备及应用 - Google Patents
一种用于果蔬超声波浸渍冷冻的载冷剂制备及应用 Download PDFInfo
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Abstract
本发明公开了一种用于超声波浸渍冷冻果蔬的载冷剂，由氯化钙、乙醇、植酸、维生素C、木糖醇、葡萄糖构成。载冷剂各成分质量百分比分别是：氯化钙15%，乙醇15%～20%，植酸0.5%～1%，维生素C1%～2%，木糖醇5%，葡萄糖5%～8%，余量为水，以上成分均为食品级。本发明载冷剂冻结点低，粘度适中，稳定性良好，生产成本低，对环境无污染，适合用于果蔬产品的快速冷冻。在冷冻过程加入超声波作用，加快冷冻过程中传质传热的速度，提高了食品冷冻速度，改善了食品速冻质量。
Description
技术领域
本发明属于保鲜加工技术领域，涉及食品浸渍冷冻的载冷剂，具体涉及一种用于果蔬超声波浸渍冷冻的载冷剂制备。
背景技术
新鲜果蔬富含多种营养成分，如矿物质、维生素等。果蔬水分含量较高，易受微生物影响，导致腐烂变质，不易贮藏。冷冻是果蔬常用的加工方式，果蔬冷冻贮藏是将果蔬温度快速降到-18℃以下，达到长期保藏的目的。
浸渍冷冻是将食品与载冷剂直接接触，通过载冷剂进行热交换，实现食品的快速冷冻。超声辅助浸渍冷冻是近年新兴的食品冷冻技术。超声波的空穴效应产生的微气泡可以作为非水相成核的晶核，改变了食品中水成核的温度，提高冰晶成核的速度，降低食品过冷度。与传统浸渍冷冻相比超声辅助浸渍冷冻加快了传质传热的速度，提高了食品冻结的速度。
目前浸渍冷冻中使用较多的是含有醇类、氯化钠、氯化钙、糖类的载冷剂。载冷剂中醇类用量较大，易挥发，造成溶液的不稳定性，影响溶液的冻结温度及冻结效果；氯化钠、氯化钙溶液渗透性强，易腐蚀设备；糖与水组成的载冷剂在低温下溶液粘度较大。目前对于上述问题往往通过在乙醇溶液中添加不同的物质，平衡溶液间各物质的作用，以获得具有良好冻结效果的载冷剂。
中国专利公开号CN102241964A《用于食品浸渍冷冻的四元载冷剂》公开了一种用于食品浸渍冷冻不含糖类的四元载冷剂，其由乙醇、氯化钠、水、水溶性蛋白构成。当浸渍冷冻工作温度高于-20℃时，载冷剂组分按质量百分比计分别为：乙醇5%～8%，氯化钠20%，水溶蛋白0.5%，余量为水；当浸渍冷冻工作温度高于-30℃时，载冷剂组分按质量百分比计分别为：乙醇23%～25%，氯化钠14%～20%，水溶蛋白0.5%，余量为水；当浸渍冷冻工作温度高于-40℃时，载冷剂组分按质量百分比计分别为：乙醇37%～40%，氯化钠12%～15%，水溶蛋白0.5%，余量为水；当浸渍冷冻工作温度高于-40℃～-44℃时，载冷剂组分按质量百分比计分别为：乙醇43%～55%，氯化钠5%～14%，水溶蛋白0.3%～0.5%，余量为水。
中国专利申请号CN201010204636.X《用于食品浸渍冷冻的四元载冷剂》公开了一种用于食品浸渍冷冻不含糖类的四元载冷剂，其由乙醇、丙二醇、氯化钠与水构成。当浸渍冷冻工作温度高于-30℃时，所述载冷剂为以质量百分比计含20%～25%乙醇，10%～35%丙二醇，3%～12%氯化钠的水溶液。当浸渍冷冻工作温度在-30℃～-40℃范围及以上时，所述载冷剂为以质量百分比计含20%～25%乙醇, 18%～35%丙二醇，4%～12%氯化钠的水溶液。当浸渍冷冻工作温度在-40℃～-44℃范围及以上时，所述载冷剂为以重量百分比计含20%～25%乙醇, 25%～35%丙二醇，4%～10%氯化钠的水溶液。
中国专利申请号CN201210558113.4《用于食品浸渍冷冻的三元载冷剂》公开了一种用于食品浸渍冷冻不含氯化钠的三元载冷剂，其由乙醇、丙二醇与水构成，按重量百分比计，所述三元载冷剂含有10%～35%乙醇，43%～18%丙二醇，47%水。进一步优化，载冷剂组分按质量百分比计分别为：15%～20%乙醇，25%～30%丙二醇，其余为水。
中国专利公开号201410141381.5《一种用于浸渍冷冻食品的冷冻液》公开了一种用于食品浸渍冷冻的载冷剂，其由F42果葡糖浆、乙醇、氯化钠、水解明胶与水构成。当浸渍冷冻工作温度在-22℃～-28℃范围及以上时，其组分按质量百分比计分别是F42果葡糖浆15%～18%，乙醇15%～18%，氯化钠8%～10%，水解明胶0.2%～1%，余量为水；当浸渍冷冻工作温度为-28℃～-33℃范围及以上时，其组分按质量百分比计分别是F42果葡糖浆18%～22%，乙醇18%～23%，氯化钠8%～10%，水解明胶1.5%～2%，余量为水；当浸渍冷冻工作温度为-33℃～-38℃范围及以上时，其组分按质量百分比计分别是F42果葡糖浆22%～25%，乙醇23%～25%，氯化钠5%～8%，水解明胶1.5%～2%，余量为水。
以上专利公开用于食品浸渍冷冻载冷剂的配方中，醇类、氯化钠、糖类含量较大，易造成载冷剂挥发性、粘度较大，稳定性较差，影响食品冷冻质量。
发明内容
本发明提供一种挥发性低，安全无毒，性能稳定，成本较低的用于果蔬超声波辅助浸渍冷冻的载冷剂制备及其使用方法。
本发明采用的技术方案为：
一种果蔬超声波辅助浸渍冷冻的载冷剂，其组分按质量百分比计分别是：氯化钙15%，乙醇15%～20%，植酸0.5%～1%，维生素C1%～2%，木糖醇5%，葡萄糖5%～8%，余量为水。
所述的用于果蔬速冻载冷剂的制作方法，配制时先将氯化钙、木糖醇、葡萄糖溶于水中，溶解后加入植酸和维生素C，搅拌溶解，最后加入乙醇并搅拌至均匀。
所述用于果蔬速冻载冷剂的使用方法，将装有载冷剂的超声冷冻机预冷到所需工作温度，将需冷冻的果蔬放入载冷剂中并开启超声进行冷冻。
本发明的载冷剂的冻结点最低可达-50℃，具有冻结温度低、粘度小、挥发性低的特点。
本发明具有以下有益效果：
(1)本发明中氯化钙可以降低溶液的冻结温度，同时给溶液提供了钙离子。直接浸渍冷冻不可避免载冷剂溶剂渗入食品中。钙盐是一种绿色环保的保鲜剂，作用于果蔬具有维持细胞结构稳定性，降低细胞壁透性，维持果蔬硬度等作用。同时，具有调节控制离子环境、酶活性等生理功能，有效减少果蔬褐变，延缓衰老，延长贮藏期，提高贮藏质量。
(2)本发明中木糖醇及葡萄糖作为抗氧化剂，能延缓果蔬的氧化褐变、维持果蔬色泽稳定性。植酸又称肌醇六磷酸，是一种保鲜剂，对大肠杆菌、金黄色葡萄球菌等有不同程度的抑菌作用，对果蔬有保鲜防腐的作用，有利于保持果蔬的品质。维生素C是一种抗氧化剂，防止果蔬的氧化变质，维持果蔬的色泽，与植酸协同作用，促进氯化钙在乙醇溶液中的溶解，提高溶液的稳定性，降低溶液的凝固点。
(3)本发明中乙醇溶液加入木糖醇及葡萄糖，三者协同作用，不仅降低了溶液的冻结温度，也抑制了乙醇的挥发。加入氯化钙、植酸、维生素C、木糖醇、葡萄糖，较好地降低液体凝固点温度，使液体更稳定，同时对果蔬类产品具有保鲜防腐的作用，有利于维持果蔬色泽及延长贮藏期，提高果蔬速冻质量。
(4)本发明载冷剂用于果蔬超声波辅助冻结过程，由于超声的空穴效应，在靠近固液界面的局部气蚀和气泡破裂可以减小边界附近的流动摩擦，而在其力学效应中，具有搅拌、分散作用。超声浸渍冷冻不仅加快了果蔬冻结过程传质传热，提高了冻结速率，同时减弱了载冷剂的粘度，降低了工作温度。
具体实施方式
以下结合具体实施例对本发明做进一步说明，但本发明的实施和保护范围不限于此。
实施例1
一种用于果蔬超声波辅助速冻用载冷剂，各组分含量以占载冷剂总质量百分比计，氯化钙15％、食用乙醇15％，植酸1%，维生素C 1%，木糖醇5%，葡萄糖5%，余量为水。将以上原料搅拌均匀制得上述载冷剂，经测试，该溶液冻结点为-36.6℃，在-25.2℃～-22.5℃对应的运动粘度为9.636～6.82mm2/s，挥发速度为2.36%g/day，适用于工作温度在-35℃以上的浸渍冷冻。
实施例2
一种用于果蔬超声辅助速冻用载冷剂，各组分含量以占载冷剂总质量百分比计，氯化钙15％、食用乙醇17％，植酸0.75%，维生素C 1.5%，木糖醇5%，葡萄糖6%，余量为水。将以上原料搅拌均匀制得上述载冷剂，经测试，该溶液冻结点为-43.1℃，在-25.9℃～-19.1℃对应的运动粘度为15.664～7.557mm2/s，挥发速度为2.81%g/day，适用于工作温度在-40℃以上的浸渍冷冻。
实施例3
一种用于果蔬超声辅助速冻用载冷剂，各组分含量以占载冷剂总质量百分比计，氯化钙15％、食用乙醇20％，植酸0.5%，维生素C 2%，木糖醇5%，葡萄糖8%，余量为水。将以上原料搅拌混均匀制得上述载冷剂，经测试，该溶液冻结点为-51.3℃，在-25.4℃～-17.0℃对应的运动粘度为19.844～8.03mm2/s，挥发速度为2.82%g/day，适用于工作温度在-50℃以上的浸渍冷冻。
Claims (4)
1.用于果蔬超声波浸渍冷冻的载冷剂，其特征在于，所述载冷剂各组分按质量百分比计分别为：氯化钙15%，食用乙醇15%～20%，植酸0.5%～1%，维生素C 1%～2%，木糖醇5%，葡萄糖5%～8%，余量为水，并在冷冻过程加入超声波作用。
2.根据权利要求1所述用于果蔬超声波辅助冷冻载冷剂的制备方法，其特征是配制时先将氯化钙、木糖醇、葡萄糖溶于水中，溶解后加入植酸和维生素C，搅拌溶解，最后加入食品级乙醇，搅拌混匀。
3.根据权利要求1所述用于果蔬超声波浸渍冷冻载冷剂使用方法，其特征是将装有载冷剂的超声冷冻机预冷到所需工作温度，将需冷冻的果蔬放入载冷剂中并开启超声进行冻结。
4.根据权利要求1所述用于果蔬超声波浸渍冷冻的载冷剂，其特征是冷冻液的工作温度在-35℃～-50℃范围及以上。
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