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Quick-freezing system for frozen food and freezing liquid preparation method for system

A technology for frozen food and frozen liquid, which is applied in the field of frozen liquid preparation and quick-freezing system of frozen food, can solve the problems of affecting the flavor and quality of food, slow freezing rate of quick-freezing device, loss of freshness of nutrients, etc., so as to retain the original nutrition of food. Ingredient, reduce the frequency of replacement, the effect of less damage to cells and tissues

Active Publication Date: 2021-10-19
HARBIN UNIV OF COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problems to be solved in the present invention are: the freezing rate of the existing quick-freezing device is slow, the nutrients in the food lose freshness after thawing, the freezing is uneven, the viscosity of the freezing liquid is high in a low temperature environment, and part of the freezing liquid remains in the food after freezing. The surface affects the flavor and quality of food and the problem that it cannot be recycled; and then provides a quick-freezing system for frozen food and a preparation method for freezing liquid used in the system

Method used

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  • Quick-freezing system for frozen food and freezing liquid preparation method for system
  • Quick-freezing system for frozen food and freezing liquid preparation method for system

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preparation example Construction

[0061] The preparation method of described a kind of cryogenic freezing liquid, comprises the following steps:

[0062] Step 1. Select two or more of food-grade ethanol, sodium chloride, propylene glycol, calcium chloride, magnesium chloride, magnesium sulfate, potassium chloride, glycerin, betaine, antifreeze protein and water and mix them in a certain proportion. get mixed solution;

[0063] Step 2. Select one or more of wheat starch, corn starch, orange stalk powder, cottonseed hull powder, corn cob powder or bagasse to mix, then pressurize hydrogenation under nickel catalysis, filter, and then add concentration> 300g / L food-grade hypertonic yeast is used for enzymatic fermentation to obtain fermented mash, and the fermentation time is 30min to 60min;

[0064] Step 3, heat-sterilize and filter the fermented mash obtained in Step 2, then purify it with ion exchange resin, activated carbon and ultrafiltration, crystallize, wash and dry to obtain fermentation crystals;

[00...

Embodiment 1

[0073] The preparation method of described a kind of frozen liquid, comprises the following steps:

[0074] Step 1, selecting ethanol, sodium chloride, calcium chloride, potassium chloride, glycerin, betaine and water to mix according to a certain ratio to obtain a mixed solution;

[0075] Step 2. Select wheat starch, orange stem powder, cottonseed husk powder and bagasse to mix, then pressurize hydrogenation under nickel catalysis, filter, and then add 350g / L of P. Mash, the fermentation time is 30min;

[0076] Step 3: Heat and sterilize the fermented mash obtained in Step 2, filter it, then purify it with ion exchange resin, activated carbon and ultrafiltration, crystallize, wash and dry to obtain fermentation crystals;

[0077] Step 4, adding the fermented crystals obtained in step 3 to the mixed solution obtained in step 1 to form a low-temperature frozen liquid;

[0078] Step 5, adding different concentrations of nano-zinc oxide into the low-temperature freezing liquid ...

Embodiment 2

[0083] The preparation method of described a kind of frozen liquid, comprises the following steps:

[0084] Step 1, select ethanol, sodium chloride, propylene glycol, calcium chloride, magnesium chloride, magnesium sulfate, antifreeze protein and water to mix according to a certain ratio to obtain a mixed solution;

[0085] Step 2: Select cornstarch, cottonseed hull powder, corn cob powder and bagasse to mix, then pressurize and hydrogenate under nickel catalysis, filter, then add Candida liposum at a concentration of 400g / L for enzymatic fermentation to obtain fermentation Mash, the fermentation time is 60min;

[0086] Step 3: Heat and sterilize the fermented mash obtained in Step 2, filter it, then purify it with ion exchange resin, activated carbon and ultrafiltration, crystallize, wash and dry to obtain fermentation crystals;

[0087] Step 4, adding the fermented crystals obtained in step 3 to the mixed solution obtained in step 1 to form a low-temperature frozen liquid; ...

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Abstract

The invention discloses a quick-freezing system for frozen food and a freezing liquid preparation method for the system, relates to the technical field of food freezing and fresh keeping, and aims at solving the problems that an existing quick-freezing device is low in freezing speed, nutrient substances in unfrozen food are lost, the freshness is reduced, freezing is uneven, freezing liquid is large in viscosity in a low-temperature environment, part of freezing liquid is left on the surface of the food after freezing, the flavor and quality of the food are affected, and recycling cannot be achieved. The quick-freezing system comprises a quick-freezing refrigerating unit and a tail-end quick-freezing device, the quick-freezing refrigerating unit provides low-temperature freezing fluid for the tail-end quick-freezing device, the tail-end quick-freezing device exchanges cold energy of the freezing fluid with heat of food, and a jet nozzle is arranged in the tail-end quick-freezing device, so that disturbance of liquid in a freezing tank is intensified, and the temperature of the freezing fluid is more uniform; and the quick-freezing system adopts newly-prepared nano-composite freezing fluid, so that a fine ice crystal structure in the food is ensured, the original nutritional ingredients of the food are reserved, and the flavor and taste of the food are not influenced. The quick-freezing system for the frozen food and the freezing liquid preparation method for the system are mainly used for quick freezing of the food.

Description

technical field [0001] The invention relates to the technical field of food freezing and preservation, in particular to a quick-freezing system for frozen food and a method for preparing freezing liquid used in the system. Background technique [0002] With the development of the global economy and the improvement of people's living standards, people's demand for frozen food is getting higher and higher, so the quality of frozen food has become a problem that people pay more and more attention to. Many studies have shown that freezing speed is the key factor to maintain the quality of frozen food. Slow freezing takes a long time to freeze, and the speed of passing through the maximum ice crystal formation zone is slow. Large, affecting food quality. However, the freezing time of quick freezing is short, and countless needle-shaped small ice crystals are evenly distributed, which has little damage to the cell tissue of the food and basically does not affect the flavor and ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F25D31/00F25D25/02F25B41/40F25B41/31F25B43/00F25B43/02F25B39/00C12P1/02C12R1/645
CPCF25D31/00F25D25/02F25B41/40F25B41/31F25B43/003F25B43/02F25B39/00C12P1/02Y02P60/85
Inventor 李晓燕丁志卿陈杰樊博玮李立闫淑晴杨大恒
Owner HARBIN UNIV OF COMMERCE
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