阅读说明：本技术 一种冷冻传导液及其配制方法 (Freezing conduction liquid and preparation method thereof ) 是由 吴雄 吴懿霖 于 2021-01-26 设计创作，主要内容包括：本发明属于冷冻液技术领域,尤其为一种冷冻传导液及其配制方法,所述冷冻传导液是由以下重量份的原料组成：氯化钠15～22份,丙三醇15～22份,保护剂7～15份,水39～63份。本发明利用冷冻传导液后传导速度是空气的32倍,使被冻物体比在空气冷冻环境中更快速的冻结,达到预期设定温度；利用冷冻传导液,更能精确的控制温度,温度误差率小于±3度；采用冷冻传导液后细胞快速冷冻后,对细胞破坏更少；利用该液体为媒介,冷冻更加节能,比传统冷冻节能70℃左右；采用该技术进行冷冻,保存的肉类保质期延长6个月左右,细胞组织明显优于普通冷冻技术,肉质新鲜程度接近冷冻前的状态,冷冻传导液冷冻后的肉类在解冻后,肉质更新鲜,外表更有光泽。(The invention belongs to the technical field of refrigerating fluid, and particularly relates to a freezing conduction fluid and a preparation method thereof, wherein the freezing conduction fluid is prepared from the following raw materials in parts by weight: 15-22 parts of sodium chloride, 15-22 parts of glycerol, 7-15 parts of a protective agent and 39-63 parts of water. The invention utilizes the fact that the conduction speed of the frozen conduction liquid is 32 times of that of air, so that the frozen object can be frozen more quickly than in the air freezing environment to reach the expected set temperature; the temperature can be controlled more accurately by using the frozen conduction liquid, and the temperature error rate is less than +/-3 ℃; after the frozen conduction liquid is adopted, the cells are quickly frozen, so that the cells are less damaged; the liquid is used as a medium, so that the freezing is more energy-saving, and the energy is saved by about 70 ℃ compared with the traditional freezing; the quality guarantee period of the preserved meat is prolonged by about 6 months by adopting the technology for freezing, the cell tissue is obviously superior to that of the common freezing technology, the freshness of the meat is close to the state before freezing, and the meat frozen by the frozen conduction liquid is fresher in meat quality and glossier in appearance after being unfrozen.)

1. A freeze conduction fluid, comprising: the freezing conduction liquid is composed of the following raw materials in parts by weight: 15-22 parts of sodium chloride, 15-22 parts of glycerol, 7-15 parts of a protective agent and 39-63 parts of water.

2. A refrigerant conducting fluid as set forth in claim 1, wherein: the protective agent is monosaccharide, and the protective agent is glucose.

3. A refrigerant conducting fluid as set forth in claim 1, wherein: the protective agent is disaccharide, and the protective agent is one of sucrose, trehalose and lactose.

4. A refrigerant conducting fluid as set forth in claim 1, wherein: the protective agent is glycan, and the protective agent is glucan.

5. A refrigerant conducting fluid as set forth in claim 1, wherein: the freezing conduction liquid consists of the following components in optimal parts by weight: 20 parts of sodium chloride, 20 parts of glycerol, 10 parts of a protective agent and 50 parts of water.

6. A method of preparing a freeze-conducting fluid according to any one of claims 1 to 5, wherein: the method comprises the following steps:

step S1, weighing sodium chloride, glycerol, a protective agent and water raw materials according to a certain weight part;

step S2, adding sodium chloride, glycerol, a protective agent and water into a stirring kettle, and uniformly mixing to prepare a mixture;

and step S3, refrigerating the mixture prepared in the step S2 by a refrigerator, and keeping the temperature of the mixture within a set value range of-5 ℃ to-28 ℃ to obtain the frozen conduction liquid.

7. The method of claim 6, wherein the step of preparing a refrigerant conductive fluid comprises: the sodium chloride, the glycerol, the protective agent and the water are uniformly mixed under the conditions that the rotating speed is 500-800 r/min and the dispersion is 20-30 min.

8. The method of claim 6, wherein the step of preparing a refrigerant conductive fluid comprises: when the object to be frozen needs to be frozen and kept fresh, the object to be frozen is placed into the freezing liquid for freezing after being subjected to vacuum bagging.

Technical Field

The invention relates to the technical field of refrigerating fluid, in particular to a freezing conduction fluid and a preparation method thereof.

Background

Freezing is becoming more and more important as a means of preserving meat and meat products because frozen storage can better maintain the fresh quality of meat, especially some meat products need to be imported from foreign sources or exported to foreign countries for use, and because of long transportation period, the change in transportation is large, and in addition, the national storage and regulation meat food market is also a means of utilizing freezing. This also presents challenges to general freezing techniques: there is a need to both maintain meat quality and to improve meat quality.

The traditional freezing preservation technology is to put the meat to be preserved into a freezer, the freezing preservation time is short, the surface of the frozen object is damaged, the meat protein is easy to freeze and denature in the freezing storage process, the tenderness, the water retention, the gelatinization, the nutritive value and the like are cracked, and the freezing effect is poor.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a freezing conduction liquid and a preparation method thereof, which solve the problems that the traditional freezing preservation technology is poor in freezing effect because the meat to be preserved is put into a freezing cabinet, the preservation time of the freezing mode is short, the surface of a frozen object is damaged, and the meat protein is easy to undergo freezing denaturation in the freezing storage process, so that the tenderness, the water holding capacity, the gelatinization, the nutritional value and the like are cracked.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the freezing conduction liquid is prepared from the following raw materials in parts by weight: 15-22 parts of sodium chloride, 15-22 parts of glycerol, 7-15 parts of a protective agent and 39-63 parts of water.

As a preferable technical scheme of the invention, the protective agent is monosaccharide, and the protective agent is glucose.

In a preferred technical scheme of the invention, the protective agent is disaccharide, and the protective agent is one of sucrose, trehalose and lactose.

In a preferred embodiment of the present invention, the protective agent is a polysaccharide, and the protective agent is a glucan.

As a preferable technical scheme of the invention, the freezing and conducting liquid consists of the following components in optimal parts by weight: 20 parts of sodium chloride, 20 parts of glycerol, 10 parts of a protective agent and 50 parts of water.

The invention also provides a preparation method of the freezing conduction liquid, which comprises the following steps:

step S1, weighing sodium chloride, glycerol, a protective agent and water raw materials according to a certain weight part;

step S2, adding sodium chloride, glycerol, a protective agent and water into a stirring kettle, and uniformly mixing to prepare a mixture;

and step S3, refrigerating the mixture prepared in the step S2 by a refrigerator, and keeping the temperature of the mixture within a set value range of-5 ℃ to-28 ℃ to obtain the frozen conduction liquid.

As a preferable technical scheme of the invention, the sodium chloride, the glycerol, the protective agent and the water are uniformly mixed under the conditions that the rotating speed is 500-800 r/min and the dispersion is 20-30 min.

As a preferred technical scheme of the invention, when the object to be frozen needs to be frozen and preserved, the object to be frozen is placed into the refrigerating fluid for freezing after being subjected to vacuum bagging.

(III) advantageous effects

Compared with the prior art, the invention provides a freezing conduction liquid and a preparation method thereof, and the freezing conduction liquid has the following beneficial effects:

1. the freezing conduction liquid and the preparation method thereof utilize the 32 times conduction speed of the freezing conduction liquid compared with air, so that a frozen object is frozen more quickly than in an air freezing environment to reach the expected set temperature.

2. The frozen conduction liquid and the preparation method thereof utilize the frozen conduction liquid, can more accurately control the temperature, and the temperature error rate is less than +/-3 ℃.

3. The freezing conduction liquid and the preparation method thereof have less damage to cells after the cells are rapidly frozen after the freezing conduction liquid is adopted.

4. The freezing conduction liquid and the preparation method thereof utilize the liquid as a medium, so that the freezing is more energy-saving, and the energy is saved by about 70 ℃ compared with the traditional freezing.

5. The freezing conduction liquid and the preparation method thereof adopt the technology for freezing, the shelf life of the preserved meat is prolonged by about 6 months, the cell tissue is obviously superior to the common freezing technology, the freshness degree of the meat is close to the state before freezing, and the meat frozen by the freezing conduction liquid is fresher after being unfrozen and has more glossy appearance.

Drawings

FIG. 1 is a schematic view of the steps for preparing a refrigerant-conducting fluid according to the present invention

FIG. 2 is a graph of a frozen conductive liquid of the present invention compared to conventional freezing techniques for freezing fish for 6 months.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Referring to fig. 1, the present invention provides the following technical solutions: the freezing conduction liquid is composed of the following raw materials in parts by weight: 15 parts of sodium chloride, 15 parts of glycerol, 7 parts of glucose and 63 parts of water.

The invention also provides a preparation method of the freezing conduction liquid, which comprises the following steps:

step S1, weighing sodium chloride, glycerol, a protective agent and water raw materials according to a certain weight part;

step S2, adding sodium chloride, glycerol, a protective agent and water into a stirring kettle, and uniformly mixing to prepare a mixture;

and S3, refrigerating the mixture prepared in the S2 step by a refrigerator, and keeping the temperature of the mixture within a set value range of-20 ℃ to obtain the frozen conduction liquid.

Specifically, the sodium chloride, the glycerol, the protective agent and the water are uniformly mixed under the conditions that the rotating speed is 500r/min and the dispersion time is 20 min.

Specifically, when the object to be frozen needs to be frozen and kept fresh, the object to be frozen is placed into the refrigerating fluid for freezing after being subjected to vacuum bagging.

Example 2

Referring to fig. 1, the present invention provides the following technical solutions: the freezing conduction liquid is composed of the following raw materials in parts by weight: 22 parts of sodium chloride, 22 parts of glycerol, 15 parts of sucrose and 39 parts of water.

The invention also provides a preparation method of the freezing conduction liquid, which comprises the following steps:

step S1, weighing sodium chloride, glycerol, a protective agent and water raw materials according to a certain weight part;

step S2, adding sodium chloride, glycerol, a protective agent and water into a stirring kettle, and uniformly mixing to prepare a mixture;

and S3, refrigerating the mixture prepared in the S2 step by a refrigerator, and keeping the temperature of the mixture within a set value range of-28 ℃ to obtain the frozen conduction liquid.

Specifically, the sodium chloride, the glycerol, the protective agent and the water are uniformly mixed under the conditions that the rotating speed is 600r/min and the dispersion is 24 min.

Specifically, when the object to be frozen needs to be frozen and kept fresh, the object to be frozen is placed into the refrigerating fluid for freezing after being subjected to vacuum bagging.

Example 3

Referring to fig. 1, the present invention provides the following technical solutions: the freezing conduction liquid is composed of the following raw materials in parts by weight: 20 parts of sodium chloride, 20 parts of glycerol, 10 parts of trehalose and 50 parts of water.

The invention also provides a preparation method of the freezing conduction liquid, which comprises the following steps:

step S1, weighing sodium chloride, glycerol, a protective agent and water raw materials according to a certain weight part;

step S2, adding sodium chloride, glycerol, a protective agent and water into a stirring kettle, and uniformly mixing to prepare a mixture;

and S3, refrigerating the mixture prepared in the S2 step by a refrigerator, and keeping the temperature of the mixture within a set value range of-10 ℃ to obtain the frozen conduction liquid.

Specifically, the sodium chloride, the glycerol, the protective agent and the water are uniformly mixed under the conditions that the rotating speed is 700r/min and the dispersion time is 26 min.

Specifically, when the object to be frozen needs to be frozen and kept fresh, the object to be frozen is placed into the refrigerating fluid for freezing after being subjected to vacuum bagging.

Example 4

Referring to fig. 1, the present invention provides the following technical solutions: the freezing conduction liquid is composed of the following raw materials in parts by weight: 17 parts of sodium chloride, 17 parts of glycerol, 7 parts of glucan and 59 parts of water.

The invention also provides a preparation method of the freezing conduction liquid, which comprises the following steps:

step S1, weighing sodium chloride, glycerol, a protective agent and water raw materials according to a certain weight part;

step S2, adding sodium chloride, glycerol, a protective agent and water into a stirring kettle, and uniformly mixing to prepare a mixture;

and S3, refrigerating the mixture prepared in the S2 step by a refrigerator, and keeping the temperature of the mixture within a set value range of-28 ℃ to obtain the frozen conduction liquid.

Specifically, the sodium chloride, the glycerol, the protective agent and the water are uniformly mixed under the conditions that the rotating speed is 800r/min and the dispersion time is 30 min.

Specifically, when the object to be frozen needs to be frozen and kept fresh, the object to be frozen is placed into the refrigerating fluid for freezing after being subjected to vacuum bagging.

In practical application, objects needing to be frozen are placed into the refrigerating fluid after being subjected to vacuum bagging, and then are frozen. Rapidly cooling and freezing the frozen object; the freezing process time required in the refrigerating fluid is shorter, the effect is faster, and more energy is saved; the frozen object has smaller ice crystals due to fast temperature conduction, so the frozen object has better preservation effect and is close to the state before freezing after being thawed.

When the frozen conductive liquid prepared by the technology is used for freezing and storing fishes, the shelf life of the stored meat is prolonged by about 6 months, the cell tissues are obviously superior to the common freezing technology, the freshness degree of the meat is close to the state before freezing, and after the fishes are frozen for 6 months, compared with the fishes after the traditional freezing technology is adopted, the frozen conductive liquid has fresh meat and glossy appearance after being unfrozen.

Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.