CN106665791A - Ice for food partial freezing fresh keeping - Google Patents
Ice for food partial freezing fresh keeping Download PDFInfo
- Publication number
- CN106665791A CN106665791A CN201611108523.3A CN201611108523A CN106665791A CN 106665791 A CN106665791 A CN 106665791A CN 201611108523 A CN201611108523 A CN 201611108523A CN 106665791 A CN106665791 A CN 106665791A
- Authority
- CN
- China
- Prior art keywords
- ice
- sodium chloride
- sodium polyacrylate
- sodium
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Materials Applied To Surfaces To Minimize Adherence Of Mist Or Water (AREA)
Abstract
The invention discloses ice for food partial freezing fresh keeping. The ice mainly comprises the following ingredients in percentage by mass: 0.5 to 1 percent of sodium chloride, 1.5 to 2.5 percent of propanediol, 0.5 to 1.5 percent of sodium polyacrylate and the balance water. In the preparation process, sodium polyacrylate is firstly dissolved by propanediol; then, the solution is mixed with sodium chloride and water to prepare a mixed solution; next, the mixed solution is made into ice. The fresh keeping ice point range is -3 to -1.5 DEG C, and is lower than the ice point temperature of 0 DEG C of conventional ice; the maintaining time is obviously superior to that of the partial freezing ice prepared from NaCl; the recipe ingredient is harmless to the human body health; the ice point temperature is reduced through combining the sodium chloride and the propanediol for the first time; the sodium polyacrylate is used for prolonging the ice thawing time. The ice provided by the invention solves the problems that in the cold chain logistics, the ice point temperature of the ordinary ice is high; the thawing time is short; the long-distance cold chain transportation is not facilitated. The ice temperature storage environment can be created for the food in the long-distance cold chain transportation process; the transportation process temperature stability is maintained.
Description
Technical field
The present invention relates to a kind of fresh-keeping ice, more particularly, to a kind of ice of food preservation by partial, belongs to food refrigerated and adds
Work technical field.
Background technology
Recently as developing rapidly and domestic fresh consumption for China's aquaculture, sale cold chain, supermarket and retail business
The increase of demand, timely and effectively preservation technique be particularly important.Although chilled preservation is to use most convenient, most wide at present
General fresh-keeping mode, but traditional ice preservation generally existing freshness date is shorter, in addition aquatic products fine and tender taste, it is nutritious,
, after death easily there is quality deterioration in the features such as endogenous enzyme activity is strong.Because the chill point of fish body is typically at -1 DEG C~-2 DEG C, micro-
It is exactly that catches are placed in temperature to be slightly below under the environmental condition of fish body chill point the fresh-keeping method that carries out to freeze fresh-keeping, in the temperature
Under, can effectively suppress the breeding of microorganism.
At present conventional light freezing fresh-keeping method has：The micro- jelly of salt ice, the micro- jelly of hypothermic saline, micro- jelly of blowing a cold wind over.This three
Plant impact of the different micro- jelly methods to quality of fish different, the above two increase can salinity in fish body, and the latter can make fish body table
Face is dried.In recent years, existing some researchs of preservation by partial of Chinese scholars to Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), sardine, Carassius auratuss etc., but all the time
Microrefrigerating fluid salt content was not all solved high, temperature change is unstable, inconvenient used in cold chain transportation process, fish body cold chain process
The problems such as middle dehydration is serious, these problems are the main causes for causing preservation by partial technology slower development.
There is relevant technical document to disclose related fresh-keeping ice and material in recent years, such as a kind of fresh-keeping ice of shrimps and its preparation side
Method and application (CN201410415751.x) disclose fresh-keeping ice of a kind of shrimps and preparation method and application.This fresh-keeping ice is stream
Change ice solidliquid mixture, it is therein into being grouped into 0.2~0.6g/L of stable chlorine dioxide disinfectant, 4~8g/L of citric acid, sodium phytate
5~12g/L of 0.4~0.8g/L and trehalose, fresh-keeping bacteriostatic effect preferably, but there is also drawbacks described above.
The content of the invention
The invention aims to overcome weak point of the prior art, there is provided one kind can be used for food preservation by partial
Ice, reduce freezing point temperature, reduce the usage amount of salt, control freezing point scope is stablized, and extends ice and melts the time.
For achieving the above object, the invention provides the ice of food preservation by partial, mainly contains including following quality percentage
The each component of amount：
To guarantee that four kinds of components form good syncretizing effect, in fresh-keeping ice preparation process, Propylene Glycol is slowly added into
In sodium polyacrylate, side edged same direction is slowly stirred, and adds Sodium Chloride to sodium polyacrylate all dissolving and water is mixed
With make mixed solution, then make ice.
Using sodium polyacrylate as the food additive being harmful to human health in prior art, it is mainly used in ice cream and adds
During work, sodium polyacrylate acts primarily as the effect of emulsifying, thickening.Using sodium polyacrylate as the main of ice making in the present invention
Material is that the art is initiated.The present invention alleviates the coacervation characteristic of sodium polyacrylate and NaCl solution using Propylene Glycol, is beneficial to
The preparation of ice；Simultaneously according to the strong hygroscopicity feature of sodium polyacrylate, delay the thawing speed of prepared ice, maintain the steady of ice temperature
It is qualitative.In addition, the safety in utilization of sodium polyacrylate also complies with the Aquatic product that ice making material therefor of the present invention does not affect to contact
The requirement of the edible safety of product；Therefore the present invention has the following technical effect that：
(1) play in the present invention and delay ice-out, stably the characteristics of ice temperature, in the use for solving preservation by partial ice
Safety, while using stable problem, has expanded the range of application of sodium polyacrylate.
(2) ice of preservation by partial of the present invention, sodium chloride content is relatively low, can obviously improve its local flavor to food materials
Impact.
(3) ice temperature of preservation by partial of the present invention can be controlled in -3 DEG C~-1.5 DEG C, and the ice-out time is substantially high
In the thawing time of conventional salt water-ice.
(4) the wide characteristics of demand of the suitable modern times cold chain storing of the present invention, range of goods length, scope, to promoting China's Aquatic product
The development of product Cold Chain Logistics industry has great importance.
Description of the drawings
Fig. 1. impact figure of the sodium polyacrylate mass fraction to the thawing time；
Fig. 2 present invention and traditional salt water light freezing fresh-keeping microrefrigerating fluid thawing time comparison diagram.
Specific embodiment
The preparation method of the ice of preservation by partial is specifically described below.Component used is purchased by market, water level tap water, steaming
Distilled water etc..
Embodiment 1
The component and weight/mass percentage composition of the ice of preservation by partial：Sodium Chloride 0.5%, Propylene Glycol 2.5%, sodium polyacrylate
1.5%, water 95.5%.
In fresh-keeping ice preparation process, Propylene Glycol is slowly added in sodium polyacrylate, side edged same direction is slowly stirred
Mix, to sodium polyacrylate all dissolving, add Sodium Chloride and water is mixed and makes mixed solution, and the cooling of Jing ice machines is made
Ice.
Product is in -3~-1.5 DEG C of retention time 104min (see Fig. 1), and the salt water-ice of 2% and 3% concentration freezes temperature micro-
Degree band -3~-1.5 DEG C hold time respectively 74 with 67min (see Fig. 2).
Embodiment 2
The formula of the ice of preservation by partial：Sodium Chloride 0.5%, Propylene Glycol 2.0%, sodium polyacrylate 1.0%, water
96.5%.
Preparation process is with embodiment 1.
Product is in -3~-1.5 DEG C of retention time 140min (see Fig. 1, Fig. 2).And 2% with the salt water-ice of 3% concentration micro-
Hold time respectively 74min and 67min for jelly temperature band -3~-1.5 DEG C (see Fig. 2).
Embodiment 3
The formula of the ice of preservation by partial：Sodium Chloride 0.5%, Propylene Glycol 2.0%, sodium polyacrylate 0.5%, water 97%.
First with Propylene Glycol by the dissolving of polyolefin acid sodium in fresh-keeping ice preparation process, then make and mix molten with Sodium Chloride and water mixing
Liquid, then makes ice.
Product is in -3~-1.5 DEG C of retention time 127min (see Fig. 1).And the salt water-ice of 2% and 3% concentration freezes temperature micro-
Degree band-3-- 1.5 DEG C hold time respectively 74 with 67min (see Fig. 2).
Embodiments of the present invention not limited to this, the above of the invention is known according to the ordinary skill of this area
Know and customary means, under the premise of without departing from above-mentioned basic fundamental thought of the invention, the present invention can also make other various shapes
The modification of formula, the embodiment replaced or change；All fall within rights protection scope of the present invention.
Claims (3)
1. a kind of ice of food preservation by partial, it is characterised in that be made up of the component of following weight/mass percentage composition：
Sodium Chloride 0.5~1%, Propylene Glycol 1.5~2.5%, sodium polyacrylate 0.5~1.5%, remaining is water；
First with Propylene Glycol by the dissolving of polyolefin acid sodium in preparation process, then mixed solution, Jing ice makings are made with Sodium Chloride and water mixing
Machine cooling is made.
2. the preparation method of the ice used by the food preservation by partial described in claim 1, it is characterised in that first will be poly- with Propylene Glycol
Olefin(e) acid sodium dissolves, then makes mixed solution with Sodium Chloride and water mixing, and the ice of described food preservation by partial is made in cooling.
3. preparation method according to claim 2, it is characterised in that while Propylene Glycol is added in sodium polyacrylate,
It is slowly stirred at same direction, Sodium Chloride is added to sodium polyacrylate all dissolving and water is mixed and makes mixed solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611108523.3A CN106665791B (en) | 2016-12-06 | 2016-12-06 | Ice for slightly freezing and preserving food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611108523.3A CN106665791B (en) | 2016-12-06 | 2016-12-06 | Ice for slightly freezing and preserving food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106665791A true CN106665791A (en) | 2017-05-17 |
| CN106665791B CN106665791B (en) | 2020-12-15 |
Family
ID=58867403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611108523.3A Active CN106665791B (en) | 2016-12-06 | 2016-12-06 | Ice for slightly freezing and preserving food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106665791B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527073A (en) * | 2018-12-27 | 2019-03-29 | 北京市农林科学院 | A kind of perishable fresh-keeping of vegetables method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1046133A (en) * | 1997-04-21 | 1998-02-17 | Nippon Shokubai Co Ltd | Thickener |
| CN1515188A (en) * | 2003-01-06 | 2004-07-28 | 上海嘉生生物制品有限公司 | Microrefrigerating fluid for fresh live aquatic product |
| CN103462175A (en) * | 2013-10-09 | 2013-12-25 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| CN104256855A (en) * | 2014-09-16 | 2015-01-07 | 吴士专 | Fresh seafood partial-freezing liquid |
| JP2015208241A (en) * | 2014-04-24 | 2015-11-24 | 三栄源エフ・エフ・アイ株式会社 | Health food |
-
2016
- 2016-12-06 CN CN201611108523.3A patent/CN106665791B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1046133A (en) * | 1997-04-21 | 1998-02-17 | Nippon Shokubai Co Ltd | Thickener |
| CN1515188A (en) * | 2003-01-06 | 2004-07-28 | 上海嘉生生物制品有限公司 | Microrefrigerating fluid for fresh live aquatic product |
| CN103462175A (en) * | 2013-10-09 | 2013-12-25 | 任杰峰 | Fresh micro-freezing liquid used for keeping food fresh |
| JP2015208241A (en) * | 2014-04-24 | 2015-11-24 | 三栄源エフ・エフ・アイ株式会社 | Health food |
| CN104256855A (en) * | 2014-09-16 | 2015-01-07 | 吴士专 | Fresh seafood partial-freezing liquid |
Non-Patent Citations (3)
| Title |
|---|
| 何宗奇主编: "《水产品加工实训手册》", 30 April 2015, 中国轻工业出版社 * |
| 张宾等: "《水产品生产安全控制技术》", 31 May 2016, 海洋出版社 * |
| 汪志君等: "《食品工艺学》", 30 November 2012, 中国质检出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527073A (en) * | 2018-12-27 | 2019-03-29 | 北京市农林科学院 | A kind of perishable fresh-keeping of vegetables method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106665791B (en) | 2020-12-15 |
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