Antifreeze solution for food preservation

Abstract

The present invention discloses an antifreeze solution for food preservation, which comprises edible alcohol, propylene glycol, glycerin, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water, wherein the surfactant is one or more of phospholipid, Tween-20, Tween-60, and Tween-80; each component is food grade, and the mass percentage is expressed as follows: alcohol 15-30%, propylene glycol 10-30%, glycerol 2-15%, calcium chloride 1-10%, sodium chloride 3-10%, amino acid 0.1-0.15%, Antarctic krill protein hydrolysate 0.01-0.3%, surfactant 0.005-0.5%, and the balance is water. The antifreeze solution provided by the present invention can lower the freezing point, improve the heat transfer efficiency, inhibit the crystallization of antifreeze solution during the low temperature stirring process and improve the stability of the antifreeze solution.

Claims

1. An antifreeze solution having less volatilization for food preservation consisting of edible alcohol, propylene glycol, glycerol, calcium chloride, sodium chloride, amino acid, Antarctic krill protein hydrolysate with an average molecular weight of 50-100 KDa, surfactant and water; wherein the antifreeze solution has a minimum freezing point of −45° C.; wherein an enzymatic hydrolysis with papain hydrolyzes Antarctic Krill to obtain an Antarctic krill crude protein hydrolysate solution; wherein the solution is sequentially passed through an ultrafiltration membrane with membrane pore molecular weight of 100 KDa and a membrane pore molecular weight of 50 KDa to obtain the protein hydrolysate with an average molecular weight of 50 KDa to 100 KDa: wherein the surfactant is polysorbate-20; and wherein each component of the antifreeze solution is food grade, and the mass percentage of each component is as follows: TABLE-US-00002 edible alcohol    15%-30% propylene glycol    10%-30% glycerol     2%-15% calcium chloride     1%-10% sodium chloride     3%-4% amino acid  0.1%-0.15% Antarctic krill protein hydrolysate  0.01%-0.3% Surfactant 0.005%-0.5% water balance.

2. The antifreeze solution according to claim 1, wherein the enzymatic hydrolysis condition with the papain enzyme in an amount of 1000 U/g protein is for 3 hours at 40° C. and pH 6.5.

3. The antifreeze solution according to claim 1, wherein the amino acid selected from the group consisting of glycine, alanine and arginine.

4. The antifreeze solution according to claim 1, wherein the propylene glycol has a mass percentage of 10%-20%.

5. The antifreeze solution according to claim 1, wherein the glycerin has a mass percentage of 2%-5%.

6. The antifreeze solution according to claim 1, wherein the calcium chloride has a mass percentage of 1%-5%.

7. The antifreeze solution according to claim 1, wherein the propylene glycol has a mass percentage of 10%-20%, the glycerin has a mass percentage of 2-5%, and the mass percentage of calcium chloride is 1%-5%.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) FIG. 1 is a picture of antifreeze solution A added with Antarctic krill protein hydrolysate;

(2) FIG. 2 is a picture of antifreeze solution B without Antarctic krill protein hydrolysate;

(3) FIG. 3 shows the freezing curve of the fish pieces frozen at different temperatures.

DETAILED DESCRIPTION OF THE INVENTION

(4) The specific implementation of the present invention will be further described below in conjunction with the embodiments.

(5) The antifreeze solution is formulated with raw material of edible alcohol (95%), food grade propylene glycol, food grade glycerol, food grade calcium chloride, edible sodium chloride, food grade amino acids, Antarctic krill protein hydrolysate, food grade surfactants and tap water.

EXAMPLE 1 PREPARATION OF ANTARCTIC KRILL PROTEIN HYDROLYSATE

(6) 100 kg of Antarctic krill is used as raw material. Firstly, it is enzymatically hydrolyzed with papain. The amount of enzyme is 1000 U/g protein, and the crude protein hydrolysate solution of Antarctic krill is obtained by enzymatic hydrolysis at 40° C. and pH 6.5 for 3 h. Then the crude protein hydrolysate solution of Antarctic krill is sequentially passed through an ultrafiltration membrane having a membrane pore diameter of 100 KDa and a membrane pore molecular weight of 50 KDa. The obtained protein hydrolysate has an average molecular weight of 50 to 100 kDa.

EXAMPLE 2

(7) The components of an antifreeze solution for food preservation are as follows by mass percentage: 95% edible alcohol 15%, propylene glycol 10%, glycerol 2%, sodium chloride 3%, calcium chloride 1%, glycine 0.1%, Antarctic krill protein hydrolysate 0.014%, phospholipid 0.1%, balance water. The preparation method comprises the following steps: firstly dissolving 300 g of sodium chloride, 100 g of calcium chloride, 10 g of glycine and 10 g of phospholipid with 6878.6 g of water, and adding 1500 g of edible alcohol, 1000 g of propylene glycol, 200 g of glycerin and 1.4 g of Antarctic krill protein hydrolyzate, and uniformly stirring. Obtain an antifreeze solution. The obtained antifreeze solution has a freezing point of −25° C., with good fluidity and a viscosity of 46.8 mPa.Math.S, which is lower in viscosity and less volatile than the ternary brine invented by Zhu Zhiwei et al. [China Patent No. 201210558113.4]. Freeze crystallization does not occur in this antifreeze solution when stirred rapidly at low temperatures.

(8) The 4×4×4 (length×width×height) size fish pieces are frozen to a central temperature of −18° C. And the freezing of the present antifreeze solution only takes 12.5 minutes, while the conventional flat air freezing requires more than 180 minutes. The freezing curve is shown in FIG. 3.

(9) Similarly, 2×2×2 (length×width×height) size beef is frozen to a central temperature of −15° C., and the freezing of the present antifreeze solution only takes 6 minutes, while conventional flat air freezing requires more than 100 minutes.

(10) The thermometer probe is inserted into the center of the bayberry (2 cm in diameter), and the temperature of the bayberry center is frozen to −10° C. The freezing of the antifreeze solution of the present invention only needs 4.5 min, while the conventional flat air freezing requires more than 60 min.

EXAMPLE 3

(11) The components of an antifreeze solution for food preservation are as follows by mass percentage: 95% edible alcohol 20%, propylene glycol 15%, glycerol 4%, sodium chloride 4%, calcium chloride 2%, alanine 0.12%, Antarctic krill protein hydrolysate 0.30%, Tween (20) 0.15%, the balance is water. The preparation method comprises the following steps: firstly dissolving 400 g of sodium chloride, 200 g of calcium chloride, 12 g of alanine and 15 g of Tween (20) with 5443 g of water, and then adding 2000 g of edible alcohol, 1500 g of propylene glycol, 400 g of glycerin and 30 g of Antarctic krill protein hydrolysis. The mixture was uniformly stirred to obtain an antifreeze solution. The obtained antifreeze solution has a freezing point of −35° C., with good fluidity at low temperatures and a viscosity of 185 mPa.Math.s. Compared with the quaternary coolant antifreeze solution invented by Qin Haijie [China Patent No. 201110174042.3], it has less volatilization and lower salt content, which has less corrosion to equipment. Freezing crystallization does not occur in the present antifreeze solution when stirred rapidly at low temperatures.

(12) The 4×4×4 (length×width×height) size fish pieces are frozen to a central temperature of −18° C., and the freezing of the present antifreeze solution only takes 7.2 minutes, while the conventional flat air freezing requires more than 180 minutes. The freezing curve is shown in FIG. 3.

(13) The 2×2×2 (length×width×height) size beef is frozen to a central temperature of ×15° C., and the freezing of the present antifreeze solution only takes 3 minutes, while the conventional flat air freezing requires more than 100 minutes.

(14) The thermometer probe is inserted into the center of the bayberry (2 cm in diameter), and the temperature of the bayberry center is frozen to −10° C. The freezing of the antifreeze solution of the present invention takes only 2 minutes, while the conventional flat air freeze requires more than 60 minutes.

EXAMPLE 4

(15) The components of an antifreeze solution for food preservation are as follows by mass percentage: 95% edible alcohol 25%, propylene glycol 20%, glycerol 5%, sodium chloride 6%, calcium chloride 4%, arginine 0.15%, Antarctic krill protein hydrolysate 0.18%, phospholipid 0.12%, Tween (60) 0.15%, the balance is water. The formula is based on the percentage of the total weight of the antifreeze solution. The preparation method comprises the following steps: firstly dissolving 600 g of sodium chloride, 400 g of calcium chloride, 15 g of arginine, 12 g of phospholipid and 15 g of Tween (20) with 3940 g of water, and adding 2500 g of edible alcohol, 2000 g of propylene glycol, 500 g of glycerin, 18 g of Antarctic krill protein hydrolysis, stirring evenly to obtain an antifreeze solution. The obtained antifreeze solution has a freezing point of −45° C., with good fluidity at low temperatures and a viscosity of 224.8 mPa.Math.s. Compared with the frozen preservative solution invented by Zhang Linxin [China Patent No. 201310653196.X], it has a lower viscosity at the same temperature, a lower salt content and less corrosion to equipment. Freezing crystallization does not occur when the present antifreeze solution is rapidly stirred at low temperatures.

(16) The 4×4×4 (length×width×height) size fish pieces are frozen to a central temperature of −18° C. The freezing of the present antifreeze solution only takes 6 minutes, while the freezing of the conventional flat air needs about 180 minutes. The freezing curve is shown in FIG. 3.

(17) The 2×2×2 (length×width×height) size beef is frozen to a central temperature of −15° C., and the freezing of the present antifreeze solution only requires 1.8 minutes, while the conventional flat air freezing requires more than 60 minutes.

(18) The thermometer probe is inserted into the center of the bayberry (2 cm in diameter), and the temperature of the bayberry center is frozen to −10° C. The freezing of the present antifreeze solution only takes 1.2 min, while the conventional flat air freezing requires more than 60 min.

(19) The above embodiments are only intended to illustrate the present invention, and the pretection scope of the present invention is not limited to the above embodiments. The objects of the present invention can be achieved by those of ordinary skill in the art according to the above disclosed content and various parameter ranges.

COMPARATIVE EXPERIMENT 1

(20) The components of antifreeze solution A added with the Antarctic krill protein hydrolysate are as follows according to the mass percentage: 95% edible alcohol 26%, propylene glycol 20%, glycerol 5%, sodium chloride 7%, calcium chloride 3%, glycine 0.15%, Antarctic krill protein hydrolysate 0.2%, and the residual is water. The formula is based on the total weight percentage of the antifreeze solution. The preparation method comprises the following steps: firstly dissolving 70 g of sodium chloride, 30 g of calcium chloride and 1.5 g of glycine with 386.5 g of water, adding 260 g of edible alcohol, 200 g of propylene glycol, 50 g of glycerin and 2 g of Antarctic krill protein hydrolyzate, and uniformly stirring to obtain the antifreeze solution A.

(21) The components of antifreeze solution B without Antarctic krill protein hydrolysate are as follows according to the mass percentage: 95% edible alcohol 26%, propylene glycol 20%, glycerol 5%, sodium chloride 7%, calcium chloride 3%, glycine 0.15%, and the residual is water. The formula is based on the total weight percentage of the antifreeze solution. The preparation method comprises the steps of firstly dissolving 70 g of sodium chloride, 30 g of calcium chloride and 1.5 g of glycine in 388.5 g of water, adding 260 g of edible alcohol, 200 g of propylene glycol, and 50 g of glycerin, and uniformly stirring to obtain an antifreeze solution B.

(22) Both antifreeze solution A and B are placed at −80° C. to cool down. The antifreeze solution B without Antarctic krill protein hydrolysate has a minimum freezing point of −45.6° C., and the solution crystallizes (FIG. 1). The antifreeze solution A with 0.2% Antarctic krill protein hydrolysate dos not crystallize, moreover the minimum freezing point drops to −47° C.±1.2° C. (FIG. 2).

COMPARATIVE EXPERIMENT 2

(23) The components of antifreeze solution C added with surfactant are as follows according to the mass percentage: 95% edible alcohol 25%, propylene glycol 20%, glycerol 5%, sodium chloride 6%, calcium chloride 2%, glycine 0.15% Tween (20) 0.2%, and the balance is water. The formula is based on the total weight of the antifreeze. The preparation method comprises the steps of first dissolving 60 g of sodium chloride, 20 g of calcium chloride, 1.5 g of glycine and 2 g of surfactant in 416.5 g of water, adding 250 g of edible alcohol, 200 g of propylene glycol, and 50 g of glycerin, and uniformly stirring to obtain an antifreeze solution C.

(24) The components of antifreeze solution D without surfactant are as follows according to the mass percentage: 95% edible alcohol 25%, propylene glycol 20%, glycerol 5%, sodium chloride 6%, calcium chloride 2%, glycine 0.15%, and the balance is water. The formula is based on the total weight percentage of the antifreeze solution. The preparation method comprises the steps of first dissolving 60 g of sodium chloride, 20 g of calcium chloride and 1.5 g of glycine in 418.5 g of water, and then adding 250 g of edible alcohol, 200 g of propylene glycol, and 50 g of glycerin to obtain an antifreeze solution D.

(25) Both antifreeze solution C and D are placed at 4° C. for one month, and their mass are determined. The antifreeze solution D without surfactant volatilized by 16% after one month, while the antifreeze solution C added with the surfactant volatilized by 12%.

(26) Experiment: two antifreeze solution with equal mass are prepared, one is added with 0.2% surfactant, one is without surfactant; the other ingredients are consistent: alcohol 45%; salt 8%; amino acid 0.15%; The two antifreeze solution are open placed at 4° C. for one month and then their mass are determined. The antifreeze solution D without surfactant voltailized by 16% after one month, while the antifreeze solution C added with the surfactant volatilized by 12%.