CN101213993A - Freeze drying milk soybean curd and preparation thereof - Google Patents
Freeze drying milk soybean curd and preparation thereof Download PDFInfo
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- CN101213993A CN101213993A CNA2007103047122A CN200710304712A CN101213993A CN 101213993 A CN101213993 A CN 101213993A CN A2007103047122 A CNA2007103047122 A CN A2007103047122A CN 200710304712 A CN200710304712 A CN 200710304712A CN 101213993 A CN101213993 A CN 101213993A
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Abstract
The invention provides a preparation method of freeze-drying dried milk cake. The method comprises that firstly the dried milk cake of raw material is pre-frozen in minus 80 DEG C to minus 5 DEG C to form frozen dried milk cake. Secondly the frozen dried milk cake is put into a freeze dryer and frozen and dried after the freeze-drying curve is set. Setting of the freeze-drying curve comprises that the pre-frozen temperature is firstly maintained, the vacuum condition is set for sublimation drying, and then parsing-desiccation is carried out. The method is simple, by adopting the mature freeze-drying process and setting the special freeze-drying curve, the method enables the prepared product to not need vacuum packaging, have long shelf life and good solubility.
Description
Technical field
The invention provides a kind of frozen dried food and freeze drying process thereof, specifically, is freeze-drying dairy produce and preparation method thereof.
The background skill originally
Dried milk cake is a kind of traditional food in Mongols pastoral area.The store method of dried milk cake generally has two kinds: air-dry and vacuum-packed.Air-dry dried milk cake advantage is a long shelf-life, even can deposit some months; Shortcoming is that quality is hard, and rehydration is poor.Though the theoretic shelf-life of vacuum-packed dried milk cake can reach more than the some months, poor operability in practice, the bag rate that expands is very high often, and therefore present air-dry dried milk cake and vacuum-packed dried milk cake have been limited development aspect a lot.
Exploitation along with dairy produce, the special local food dried milk cake is more and more walked out the region restriction, beginning is accepted by the various places people and is liked, yet present air-dry dried milk cake and vacuum-packed dried milk cake are as characteristic snack and travel food, because the limitation of himself, and the crowd that is not easy to be eaten accepts, therefore, develop a kind ofly not only can guarantee the quality for a long time, rehydration but also good milk in solid form bean curd, be dairy produce industry urgent problem.
Summary of the invention
The inventor is through long-term groping, and succeeds in developing a kind of needing no vacuum packing, long shelf-life, dried milk cake that rehydration is good finally.
The object of the present invention is to provide a kind of preparation method of freeze drying milk soybean curd,, and special freeze-drying curve is set, can make that dried milk cake needing no vacuum packing, long shelf-life, the rehydration after the freeze-drying is good by adding pre-freeze technology in the process of freeze-drying.
The present invention also aims to provide a kind of freeze drying milk soybean curd, it makes by adopting special freeze-dry process, the product that obtains be not only can guarantee the quality for a long time, rehydration but also good milk in solid form bean curd.
The invention provides a kind of preparation method of freeze drying milk soybean curd, this method comprises:
(1) raw material milk bean curd is carried out pre-freeze at-80～-5 ℃, form the raw material milk bean curd that freezes;
The raw material milk bean curd that (2) will freeze is inserted freeze dryer, freeze-drying curve is set, freeze drying; The described freeze-drying curve that is provided with comprises the temperature of keeping pre-freeze earlier, and the condition that vacuum is set is again carried out lyophilization, carries out parsing-desiccation then.
The purpose of above-mentioned pre-freeze is when making raw material milk bean curd be placed into freeze dryer and the central temperature of the material (dried milk cake) when being evacuated drying in freeze dryer reaches-40～-15 ℃, best material central temperature is about-30 ℃, proterties after the freeze-drying can keep optimum state like this, therefore, the temperature of above-mentioned pre-freeze is preferably-75～-10 ℃, more preferably-50～-30 ℃.In order to obtain better pre-freeze effect, the time of pre-freeze was generally more than 30 minutes, preferred 60-180 minute, in a preferred embodiment of the invention, the time of pre-freeze is about 90 minutes, makes pre-freeze finish dried milk cake central temperature afterwards and reaches-20 ℃～-18 ℃, preferably is about-30 ℃.
The step of above-mentioned pre-freeze is carried out outside freeze dryer, for example can carry out pre-freeze on instant freezer.
Vacuum described in the above-mentioned steps (2) is meant that the internal pressure of freeze dryer is arranged on 10Pa～1.0 * 10
5In the scope of Pa, preferred 10Pa～1.0 * 10
3Pa for example can be 100Pa～1000Pa, more preferably 1.3 * 10
2About Pa.
Above-mentioned preparation method is simple to operate, adopts ripe at present freeze-dry process, by special freeze-drying curve is set, make that the product needing no vacuum packing, long shelf-life, the rehydration that make are good, this method repeatability is better, and application surface is very extensive, is fit to the production needs of various scales.
In the process of inventor's research and development, find, for dried milk cake of the present invention, under the certain condition of vacuum, the time that is provided with of vacuum is critical step very, and it is 10Pa～1.0 * 10 that the air pressure of freeze dryer inside is reduced to the vacuum that the present invention's screening obtains from atmospheric pressure state
5Between the needed time, generally be controlled at 5-15 minute for best, preferred 8-12 minute, more preferably 10 minutes, time has lacked for example excessive less than the draft of 5 minutes vavuum pumps, raw material milk bean curd is easily taken out distortion even is taken out and flown, overlong time is for example above 15 minutes, raw material milk bean curd easy deformation or temperature rise and cause the effect of freeze-drying bad, the preparation method of freeze drying milk soybean curd provided by the invention, wherein, in the step (2), the inside that freeze dryer preferably is set is reduced to 10Pa～1.0 * 10 5-15 minute internal pressure by normal pressure
5Pa; The inside that freeze dryer more preferably is set is reduced to 100Pa～1.0 * 10 5-15 minute internal pressure by normal pressure
5Pa.
The setting of freeze-drying curve generally comprises the setting of pressure and the setting of temperature, filtering out under the appropriate vacuum degree (pressure below atmospheric pressure), the temperature that the drying plate of freeze dryer is set is 30 ℃～50 ℃, makes the raw material milk bean curd that has freezed in freeze dryer, in 10Pa～1.0 * 10
5The air pressure of Pa, and environment temperature is under 30～50 ℃ the condition, to carry out drying.
Because dried milk cake is to be placed into freeze dryer under moisture is frozen into the situation of ice (freezing reality) fully, then the temperature (temperature of drying plate) of vacuum and 30 ℃～50 ℃ down moisture taken away, moisture in this dried milk cake directly is heated simultaneously by solid-state (ice) and is become gaseous state discharge freeze dryer by strong pumping, so this dry run is the process of lyophilization.The time of described lyophilization was generally 4-8 hour, be lower than 4 hours probably the moisture in the dried milk cake as yet Ex-all keep too much, be unfavorable for the later operation and the quality of product; Be higher than 8 hours probably dried milk cake be out of shape because being sucked overlong time.
General freeze-drying curve promptly can finish to vacuum intensification drying, but for product of the present invention, only lyophilization can not obtain of the present invention can guaranteeing the quality for a long time, the milk in solid form bean curd that rehydration is good again, because the dried milk cake after the lyophilization still contains some colloids in conjunction with water, the dried milk cake quality is still flexible, so improve temperature, continuation is carried out drying to material (dried milk cake after the partial desiccation), this process is that the colloid of removing after the lyophilization is a parsing-desiccation in conjunction with the dry process that heats up again of water, parsing-desiccation of the present invention comprises that the internal temperature that freeze dryer is set is 40 ℃～70 ℃ (temperature of drying plate), makes raw material milk bean curd after the lyophilization drying that dewaters again.
Through a large amount of experiments of groping, it is 2-6 hour that the present invention selects the time of above-mentioned parsing-desiccation, the shape of the freeze drying milk soybean curd that obtains like this is intact, rehydration is also good, and the moisture of this finished product freeze drying milk soybean curd is to be no more than 5% of freeze drying milk soybean curd gross weight, and for example 0.1～5%.
Fresh dried milk cake is generally selected in the selection of raw material for use, the fresh dried milk cake after the preferred degreasing, and the method for degreasing is a process well known in the art, does not repeat them here.The shape of raw material milk bean curd can be that certain thickness different shape is arranged, and thickness generally is no more than 5cm, surpass 5cm moisture and be not easy to be removed, preferred 0.5～3cm, less than 0.3cm then dried milk cake be easy to be taken out fly.Raw material milk bean curd can be that certain thickness bulk (tetragonal body, triangle cylindricality, polygon cylindricality etc.) or cylindrical is arranged, based on the packing of commodity and requirement attractive in appearance, the general tetragonal body of selecting, for example grow and the wide 10cm that all is no more than, height is no more than 5cm, preferred length is 0.5～10cm, and wide is 0.5～10cm, and height is 0.5～3cm.
In a preferred embodiment of the invention, being treated to of raw material milk bean curd: earlier dried milk cake is cut into the piece of 2cm * 2cm * 2cm, carries out pre-freeze again and handle.
In a preferred embodiment of the invention, the preparation method of described freeze drying milk soybean curd comprises:
(1) select fresh dried milk cake after the degreasing for use, this dried milk cake is handled grown into 0.5～10cm, wide is 0.5～10cm, and height is the raw material milk bean curd of 0.5～3cm;
(2) raw material milk bean curd is carried out pre-freeze at-80～-5 ℃, make the raw material milk bean curd that becomes to freeze, generally need 90 minutes, the temperature at dried milk cake center is reached-30 ℃;
The raw material milk bean curd that (3) will freeze is fully kept the temperature of pre-freeze earlier from the hothouse of the refrigerating chamber immigration freeze dryer in the external world, starts vavuum pump then, and 10Pa～1.0 * 10 are set
5The vacuum of Pa, when pressure reaches requirement, for example reached 130Pa in 10 minutes, the temperature of controlling the heating plate of freeze dryer again is 30 ℃～50 ℃, carry out 4～8 hours lyophilization between preferred 30 ℃～45 ℃, the temperature of controlling the heating plate of freeze dryer then is 50 ℃～60 ℃, and the parsing-desiccation that the raw material milk bean curd after the lyophilization was carried out 2～6 hours gets final product.
The present invention also provides a kind of freeze drying milk soybean curd, and this freeze drying milk soybean curd is to be made by above-mentioned preparation method.After testing, the moisture of this freeze drying milk soybean curd is no more than 5%, is 100% in the weight of freeze drying milk soybean curd.
The freeze drying milk soybean curd that the present invention obtains meets " great newborn (dried milk cake) geographical sign product protection standard that gets ".
The freeze drying milk soybean curd that the present invention obtains has following advantage compared with the prior art:
1. can preserve under long shelf-life, the normal temperature.Freeze drying milk soybean curd of the present invention adopts the aluminum foil bag packing, and its shelf-life can reach more than 3 years, and can preserve by normal temperature; And the shelf-life of air-dry dried milk cake was generally 8 months, and existing vacuum-packed dried milk cake must be preserved under refrigerated condition, and the shelf-life is 1 year in theory, in fact passes through repeated detection, and the shelf-life did not reach 1 year, below 1 year.
2. rehydration is good: the dry milk bean curd of a 2cm * 2cm * 2cm, and under 60-70 ℃ condition, need the time more than 20 minutes could rehydration, and rehydration be insufficient; Freeze drying milk soybean curd under the same conditions, abundant rehydration just within 1 minute;
3. excellent flavor: still can keep original local flavor and quality after the freeze drying milk soybean curd rehydration;
4. the nutriment loss is few: freeze drying technology can be preserved the nutriment of the various easy losses in the dried milk cake well, avoids the sex change of protein and the oxidation of fat.
The specific embodiment
Describe the present invention in detail below in conjunction with embodiment, but do not limit practical range of the present invention.
Embodiment 1:
1. raw material is selected: select the fresh dried milk cake after the degreasing for use.
2. stripping and slicing: the piece that dried milk cake is cut into 2cm * 2cm * 2cm.
3. prefreezing: pre-freeze 90 minutes makes the dried milk cake central temperature be-30 ℃.
4. lyophilization: the raw material that will freeze fully moves into hothouse from refrigerating chamber, start vavuum pump, after pressure reaches requirement (10 minutes reach 130Pa), heating plate is heated up, sublimation temperature is controlled at from pre-freeze-20 ℃～-25 ℃ to 55 ℃ the interval that the drying plate temperature is reached, and be 4～8 hours drying time.The air pressure of freeze-drying is controlled at about 1.3 * 10
2Pa, the drying plate temperature generally is controlled at 40 ℃～55 ℃.
5. parsing-desiccation: improve temperature, continue material is carried out drying, material is elevated to 45 ℃ by-20 ℃, the drying plate temperature is controlled between 50 ℃～60 ℃ dry 2～6 hours again.
Through detecting, the moisture content of the dried milk cake that said method obtains is that rehydration is good below 5%, and through the following 3 years preservation of normal temperature, every indexs such as rehydration and quality are still qualified.
Embodiment 2:
1. raw material: select the fresh dried milk cake after the degreasing for use.
2. stripping and slicing: the piece that dried milk cake is cut into 10cm * 10cm * 3cm.
3. prefreezing: pre-freeze 90 minutes makes the dried milk cake central temperature be about-30 ℃.
4. lyophilization: the raw material that will freeze fully moves into hothouse from refrigerating chamber, start vavuum pump, after pressure reaches requirement (10 minutes reach 100Pa), heating plate is heated up, sublimation temperature is controlled at from pre-freeze-20 ℃～-25 ℃ to 50 ℃ the interval that the drying plate temperature is reached, and be 7 hours drying time.The vacuum pressure of freeze-drying is controlled at about 1.3 * 10
2Pa, the drying plate temperature generally is controlled at 45 ℃～55 ℃.
5. parsing-desiccation: improve temperature, continue material is carried out drying, material is elevated to 45 ℃ by-20 ℃, and the drying plate temperature is controlled at about 55 ℃, dry 5 hours again.
Through detecting, the moisture content of the dried milk cake that said method obtains is that rehydration is good below 5%, and through the following 3 years preservation of normal temperature, every indexs such as rehydration and quality are still qualified.
Embodiment 3:
Freeze drying milk soybean curd that embodiment 1 is obtained and air-dry dried milk cake of the prior art and vacuum-packed dried milk cake compare experiment, and it is as follows to detect index and data.
| Vacuum-packed dried milk cake | Air-dry dried milk cake | Freeze drying milk soybean curd | |
| Shelf-life | Following 1 year of refrigerated condition | Normal temperature condition 8 months | Normal temperature condition is following more than 1 year |
| Water content | 20％～30％ | Below 10% | Below 5% |
| The sanitary index bacterium number of mixing, individual | 15000～30000 | More than 30000 | 5000～10000 |
| Color and luster | Consistent with fresh dried milk cake | Obfuscation, burnt hair (obfuscation, burnt hair after the rehydration) | White is consistent with fresh dried milk cake after the rehydration |
| Mouthfeel | Soft flexible | Soft surface, inside have hard core | Soft flexible |
| Grow smell | Consistent with fresh dried milk cake | The fat oxidation flavor is arranged | Consistent after the rehydration with fresh dried milk cake |
Above vacuum-packed dried milk cake and air-dry dried milk cake are the commercial goods, for example, and shepherd's doll's board dried milk cake of suckling.
The processing method of rehydration is immersed in dried product in the water exactly, in the reasonable time of process, makes it return to drying preceding state as much as possible.Specifically referring to the examination criteria of relevant industries, the test stone of food for example, it is a conventional project well known in the art.
Claims (10)
1. the preparation method of a freeze drying milk soybean curd is characterized in that, this method comprises:
(1) raw material milk bean curd is carried out pre-freeze at-80～-5 ℃, form the raw material milk bean curd that freezes;
The raw material milk bean curd that (2) will freeze is inserted freeze dryer, freeze-drying curve is set, freeze drying; The described freeze-drying curve that is provided with comprises the temperature of keeping pre-freeze earlier, and the condition that vacuum is set is again carried out lyophilization, carries out parsing-desiccation then.
2. the preparation method of freeze drying milk soybean curd as claimed in claim 1, wherein, the temperature of described pre-freeze is-75～-10 ℃.
3. the preparation method of freeze drying milk soybean curd as claimed in claim 1, wherein, the vacuum described in the step (2) is that pressure is 10Pa～1.0 * 10
5Pa.
4. the preparation method of freeze drying milk soybean curd as claimed in claim 1, wherein, the condition that vacuum is set described in the step (2) is that the inside that freeze dryer is set is reduced to 10Pa～1.0 * 10 5-15 minute internal pressure by normal pressure
5Pa.
5. the preparation method of freeze drying milk soybean curd as claimed in claim 1, wherein, lyophilization described in the step (2) comprises that the temperature of the drying plate that freeze dryer is set is 30 ℃～50 ℃, under the condition of vacuum the described raw material milk bean curd that freezes is carried out dry process; The time of described lyophilization is 4-8 hour.
6. the preparation method of freeze drying milk soybean curd as claimed in claim 1, wherein, the parsing-desiccation described in the step (2) comprises that the temperature of the drying plate that freeze dryer is set is 40 ℃～70 ℃, makes the raw material milk bean curd after the lyophilization carry out dry process again; The time of described parsing-desiccation is 2-6 hour.
7. as the preparation method of each described freeze drying milk soybean curd of claim 1-6, wherein, the height of described raw material milk bean curd is no more than 5cm.
8. the preparation method of freeze drying milk soybean curd as claimed in claim 1, comprising:
(1) dried milk cake being processed into highly is the raw material milk bean curd of 0.5～3cm;
(2) raw material milk bean curd is carried out pre-freeze at-80～-5 ℃, make the raw material milk bean curd that becomes to freeze;
The raw material milk bean curd that (3) will freeze is inserted freeze dryer, freeze-drying curve is set, freeze drying; The described freeze-drying curve that is provided with comprises the temperature of keeping pre-freeze earlier, starts vavuum pump then, and 100Pa～1.0 * 10 are set
5The temperature of the heating plate of the vacuum of Pa, control freeze dryer is 30 ℃～45 ℃ lyophilizations of carrying out 4～8 hours, the temperature of controlling the heating plate of freeze dryer then is 50 ℃～60 ℃, the parsing-desiccation that raw material milk bean curd after the lyophilization was carried out 2～6 hours again.
9. a freeze drying milk soybean curd is characterized in that, this freeze drying milk soybean curd is made by the described preparation method of claim 1.
10. freeze drying milk soybean curd as claimed in claim 9, wherein, the moisture of this freeze drying milk soybean curd is to be no more than 5% of this freeze drying milk soybean curd gross weight.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007103047122A CN101213993B (en) | 2007-12-27 | 2007-12-27 | Freeze drying milk soybean curd and preparation thereof |
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| CN2007103047122A CN101213993B (en) | 2007-12-27 | 2007-12-27 | Freeze drying milk soybean curd and preparation thereof |
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| CN101213993A true CN101213993A (en) | 2008-07-09 |
| CN101213993B CN101213993B (en) | 2011-07-20 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102226632A (en) * | 2011-05-24 | 2011-10-26 | 上海理工大学 | Device and method for drying by integrating vacuum, microwave and ice temperature technologies |
| CN102919737A (en) * | 2012-10-15 | 2013-02-13 | 朱劲丰 | Non-fried puffed bean curd |
| CN103141911A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN103918798A (en) * | 2014-04-28 | 2014-07-16 | 光明乳业股份有限公司 | Preparation method for reproduced cheese preserved at normal temperature and product |
| CN105146596A (en) * | 2015-10-21 | 2015-12-16 | 宁波大学 | Soft shell crab dry powder and processing method thereof |
| CN107581451A (en) * | 2016-07-06 | 2018-01-16 | 重庆百农网投资有限公司 | A kind of method of lyophilized lotus seeds |
| CN113331405A (en) * | 2021-05-31 | 2021-09-03 | 深圳杰瑞丝实业有限公司 | Convenient preparation process of freeze-dried nutritional and healthy cubilose |
| CN116210769A (en) * | 2023-03-20 | 2023-06-06 | 正蓝旗蒙元都农牧业开发有限责任公司 | Normal-temperature milk bean curd and improvement process thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183921A (en) * | 1996-11-28 | 1998-06-10 | 张扬 | New beancurd producing technology by using soya bean with added milk |
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2007
- 2007-12-27 CN CN2007103047122A patent/CN101213993B/en active Active
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102226632A (en) * | 2011-05-24 | 2011-10-26 | 上海理工大学 | Device and method for drying by integrating vacuum, microwave and ice temperature technologies |
| CN103141911A (en) * | 2011-07-05 | 2013-06-12 | 日本即席保存食品株式会社 | Frozen dried beancurd and method of manufacturing the same |
| CN102919737A (en) * | 2012-10-15 | 2013-02-13 | 朱劲丰 | Non-fried puffed bean curd |
| CN103918798A (en) * | 2014-04-28 | 2014-07-16 | 光明乳业股份有限公司 | Preparation method for reproduced cheese preserved at normal temperature and product |
| CN103918798B (en) * | 2014-04-28 | 2015-10-28 | 光明乳业股份有限公司 | Preparation method of a kind of preservation under room temperature processed cheese and products thereof |
| CN105146596A (en) * | 2015-10-21 | 2015-12-16 | 宁波大学 | Soft shell crab dry powder and processing method thereof |
| CN105146596B (en) * | 2015-10-21 | 2019-02-12 | 宁波大学 | A kind of soft crab dry powder and its processing method |
| CN107581451A (en) * | 2016-07-06 | 2018-01-16 | 重庆百农网投资有限公司 | A kind of method of lyophilized lotus seeds |
| CN113331405A (en) * | 2021-05-31 | 2021-09-03 | 深圳杰瑞丝实业有限公司 | Convenient preparation process of freeze-dried nutritional and healthy cubilose |
| CN116210769A (en) * | 2023-03-20 | 2023-06-06 | 正蓝旗蒙元都农牧业开发有限责任公司 | Normal-temperature milk bean curd and improvement process thereof |
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