Preparation method for water-retaining nanoagent and process of treatment crustacean product by water-retaining nanoagent prepared by thereof

Patent metadata

Field	Value
Publication number	US-11612169-B2
Application number	US-201917425948-A
Country	US
Kind code	B2
Filing date	Dec 6, 2019
Priority date	Nov 6, 2019
Publication date	Mar 28, 2023
Grant date	Mar 28, 2023

Abstract

A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.

First claim

What is claimed is:

1. A method for preparing a water-retaining nanoagent, comprising:
providing raw materials including 10-15 parts of inulin, 12-20 parts of xylitol, 5-10 parts of carboxymethyl chitosan, 5-10 parts of pullulan, 3-7 parts of sodium tripolyphosphate, 1-3 parts of sodium chloride, 1-3 parts of sodium alginate and 900-1,000 parts of water; and
sufficiently and evenly mixing the raw materials, homogenizing the raw materials with a homogenizer for 15-25 min, treating the raw materials with a colloid mill for 4-6 min, then treating the raw materials with an ultrasonic cell crusher at 400-600 W for 25-35 min, to obtain the water-retaining nanoagent.

2. The method for preparing the water-retaining nanoagent according to claim 1 , wherein the raw materials include 13 parts of inulin, 16 parts of xylitol, 6 parts of carboxymethyl chitosan, 5 parts of pullulan, 5 parts of sodium tripolyphosphate, 2 parts of sodium chloride, 1 part of sodium alginate and 952 parts of water.

3. The method for preparing the water-retaining nanoagent according to claim 1 , wherein sufficiently and evenly mixing the raw materials, homogenizing the raw materials with a homogenizer for 20 min, treating the raw materials with a colloid mill for 5 min, then treating the raw materials with an ultrasonic cell crusher at 500 W for 30 min, to obtain the water-retaining nanoagent.

4. The method for preparing the water-retaining nanoagent according to claim 1 , wherein a particle size of the water-retaining nanoagent is 50-300 nm.

5. The method for preparing the water-retaining nanoagent according to claim 3 , wherein a particle size of the water-retaining nanoagent is 50-300 nm.

6. A process of treatment of a crustacean product by the water-retaining nanoagent prepared by the method of claim 1 , comprising the following steps:
step (1) quickly killing fresh crustaceans, washing and draining for later use;
step (2) punching the treated crustaceans, and soaking in the prepared water-retaining nanoagent at 2-6° C. for 2-4 h;
step (3) taking the soaked product out of the water-retaining agent, and wiping dry with gauze; and
step (4) subpackaging the prepared product in the step (3), and keeping in frozen storage at −16° C. to −20° C.

7. The process according to claim 6 , wherein the volume ratio of the crustaceans to the water-retaining nanoagent in the step (2) is (2-3):(8-9).

8. The process according to claim 6 , wherein in the step (4), the crustaceans are quickly frozen to make the central temperature of the product reach −10° C. within half an hour, and then are kept in frozen storage at −18° C.

9. The process according to claim 6 , wherein in the step (1), the body length of the selected crustaceans is 10-15 cm; and the crustaceans are crayfishes, sea shrimps, river shrimps and the like.

10. The process according to claim 8 , wherein in the step (1), the body length of the selected crustaceans is 10-15 cm; and the crustaceans are crayfishes, sea shrimps, river shrimps and the like.

11. The method for preparing the water-retaining nanoagent according to claim 2 , wherein sufficiently and evenly mixing the raw materials, homogenizing the raw materials with a homogenizer for 20 min, treating the raw materials with a colloid mill for 5 min, then treating the raw materials with an ultrasonic cell crusher at 500 W for 30 min, to obtain the water-retaining nanoagent.

12. The method for preparing the water-retaining nanoagent according to claim 2 , wherein a particle size of the water-retaining nanoagent is 50-300 nm.

13. A process of treatment of a crustacean product by the water-retaining nanoagent prepared by the method of claim 2 , comprising the following steps:
step (1) quickly killing fresh crustaceans, washing and draining for later use;
step (2) punching the treated crustaceans, and soaking in the prepared water-retaining nanoagent at 2-6° C. for 2-4 h;
step (3) taking the soaked product out of the water-retaining agent, and wiping dry with gauze; and
step (4) subpackaging the prepared product in the step (3), and keeping in frozen storage at −16° C. to −20° C.

14. A process of treatment of a crustacean product by the water-retaining nanoagent prepared by the method of claim 3 , comprising the following steps:
step (1) quickly killing fresh crustaceans, washing and draining for later use;
step (2) punching the treated crustaceans, and soaking in the prepared water-retaining nanoagent at 2-6° C. for 2-4 h;
step (3) taking the soaked product out of the water-retaining agent, and wiping dry with gauze; and
step (4) subpackaging the prepared product in the step (3), and keeping in frozen storage at −16° C. to −20° C.

15. A process of treatment of a crustacean product by the water-retaining nanoagent prepared by the method of claim 4 , comprising the following steps:
step (1) quickly killing fresh crustaceans, washing and draining for later use;
step (2) punching the treated crustaceans, and soaking in the prepared water-retaining nanoagent at 2-6° C. for 2-4 h;
step (3) taking the soaked product out of the water-retaining agent, and wiping dry with gauze; and
step (4) subpackaging the prepared product in the step (3), and keeping in frozen storage at −16° C. to −20° C.

16. A process of treatment of a crustacean product by the water-retaining nanoagent prepared by the method of claim 5 , comprising the following steps:
step (1) quickly killing fresh crustaceans, washing and draining for later use;
step (2) punching the treated crustaceans, and soaking in the prepared water-retaining nanoagent at 2-6° C. for 2-4 h;
step (3) taking the soaked product out of the water-retaining agent, and wiping dry with gauze; and
step (4) subpackaging the prepared product in the step (3), and keeping in frozen storage at −16° C. to −20° C.

17. The process according to claim 7 , wherein in the step (4), the crustaceans are quickly frozen to make the central temperature of the product reach −10° C. within half an hour, and then are kept in frozen storage at −18° C.

18. The process according to claim 7 , wherein in the step (1), the body length of the selected crustaceans is 10-15 cm; and the crustaceans are crayfishes, sea shrimps, river shrimps and the like.

Assignees

• Univ Jiangnan
• Yangzhou Yechun Food Production And Distrib Incorporated Company

Inventors

• Zhang Min
• Sun Yanan
• Bai Baosong
• Wang Haixiang
• Wang Xianglian

Classifications

• A23B2/88

  with direct contact between the food and the chemical, e.g. liquid N2 at cryogenic temperature · CPC title

• A23B4/24

  Inorganic compounds · CPC title

• A23B4/09 Primary

  with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature · CPC title

• A23B4/0235

  with organic compounds or biochemical products · CPC title

• A23B4/20 Primary

  Organic compounds; Microorganisms; Enzymes · CPC title