CN102150839A - Method for preparing stewed food buccal tablets - Google Patents
Method for preparing stewed food buccal tablets Download PDFInfo
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- CN102150839A CN102150839A CN2010106125252A CN201010612525A CN102150839A CN 102150839 A CN102150839 A CN 102150839A CN 2010106125252 A CN2010106125252 A CN 2010106125252A CN 201010612525 A CN201010612525 A CN 201010612525A CN 102150839 A CN102150839 A CN 102150839A
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Abstract
The invention belongs to the field of health foods, and in particular relates to a method for preparing stewed food buccal tablets. In order to solve the technical problems, the stewed food buccal tablets keep the original unique flavor of a stewed food to a certain degree, can maintain nutrient components for a long time, and are convenient to take. The technical scheme for solving the technical problems provides a method for preparing the stewed food into the buccal tablets. The method comprises the following steps of: a, stewing or boiling a prepared stewed food raw material to obtain a cooked food containing solid content and soup; b, homogenizing the cooked food; c, filling the homogenized cooked food in a bubble cap of a bubble cap tray; d, performing vacuum freeze drying to obtain the buccal tablets; and e, packaging the plastic bubble cap subjected to vacuum freeze drying with an aluminum foil. The stewed food buccal tablets prepared by the method are portable, convenient to take, and suitable for old patients, critically illed patients, patients suffering from dysphagia, infants, children and the like, and have good market prospect.
Description
Technical field
The invention belongs to field of health care food, be specifically related to a kind of preparation method of stew lozenge.
Background technology
Along with expanding economy in the last few years, the quickening of rhythm of life, the fast foodization of life is accepted by people.Be full of " convenience " food such as a feast for the eyes ready-to-eat food, instant food and dehydrated food in the market, set up a huge market.But what can't deny is, these food have just satisfied the demand of people to " convenience ", has sub-fraction can satisfy the demand of " safety ", but these all food have all been ignored " delicious with nourishing " former base attribute that should possess of these two food.
Along with the further raising of quality of the life, increasing people more pays attention to the nutrition and the ratio of performance to price of product quality, product, and is also more and more higher to the requirement of food processing, to the rush of demand of high-quality " convenience " food.To say objectively, also there are many qualities regulation and control difficult problems in present main flow " convenience " food-employing normal pressure heated-air drying food produced of China.On the low side in the international market, the market severe situation of market of not opening at home appears thus.Have only so and improve tradition " convenience " food quality significantly, just can extricate oneself from a predicament.In other words, carry out the quality regulation and control in the processing overall process exactly, pay attention to the reservation of nutritional labeling, local flavor, but be difficult to accomplish this by present technology; Perhaps look for another way, develop the preparation method of new high-quality instant food.
According to traditional medicine health theory, the health invigorant is that a class contains the food materials to the health beneficiating ingredient, and high-grade health invigorant wherein has bird's nest, wood frog (wood frog oil), sea cucumber, flower glue (fish maw), shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, the tendons of beef, mutton or pork etc.These high-grade health invigorants one are that tonic effect is obvious, the 2nd, and food materials are comparatively precious, be difficult for obtaining, so the market price are higher.So more need to pay attention to the preservation of its nutrition and self peculiar flavour mouthfeel on to the use of these invigorants, just can accomplish sufficient utilization.For a long time, the best edible way of high-grade health invigorant is all in vogue to stew the mode of boiling, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".But this edible way process complexity is time-consuming, is difficult to adapt to the requirement of the allegro modern life.
There is research the health invigorant to be made the form that is easy to carry and eats at present, the form of lozenge will be made into such as having after the American Ginseng extraction, but it directly adopts the thinking of the extract preparation of food materials itself, both tasted less than its unique local flavor, also be difficult to accomplish absorption fully nutritional labeling.Also have carry out after stew disinfected canned or vacuum-packed, but one is not easy to carry and eat, the 2nd, the shelf-life is short, and stew since long period of soaking in soup juice, nutrition and flavor loss are very fast; Be added with anticorrisive agent toward contact, and eat fresh taste and the nutritive value of stewing the product that boil and have a long way to go.
In addition, crowds such as gerontal patient, urgent patient, the patient who carries out patient, dysphagia after the major operation, infant, be difficult to well swallow edible and absorption for general food, nutritional supplementation to them is an insoluble problem always, many times can only supplement the nutrients by the mode of injection nutrient solution, but Zhu She mode has high requirement to the security of nutrient solution like this, and the kind of the nutriment that can eat also has very big restriction, can not taste the delicious food of traditional stew simultaneously.
This area need develop a kind of nutrition that can better utilize invigorant, keep its unique flavor taste and the instant food taking and absorb of being more convenient for.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of local flavor of the original uniqueness of maintenance stew that can be to a certain degree, the preparation method that also can accomplish nutritional labeling is saved from damage for a long time and is beneficial to the stew lozenge of effective absorption.
The technical scheme that the present invention solves the problems of the technologies described above is for providing a kind of method for preparing lozenge with stew.This method may further comprise the steps:
A, the ripe product that obtain are stewed or boiled to ready stew raw material;
B, above-mentioned ripe product are carried out homogeneous;
C, the ripe product behind the homogeneous are packed in the bubble-cap of bubble cap tray;
D, the bubble cap tray that the ripe product behind the homogeneous will be housed carry out vacuum freezedrying and obtain lozenge;
E, the bubble cap tray after the vacuum freezedrying is encapsulated.
Wherein, raw material described in the said method step a can be various common stew raw material, can be divided into main material and batching.Main material is this area health nourishing material commonly used.Such as can be: at least a in bird's nest, wood frog, wood frog oil, sea cucumber, flower glue (fish maw), shark's fin, white fungus, American Ginseng (American ginseng), glossy ganoderma, ginkgo, deer whip, the tendons of beef, mutton or pork.Batching for this area commonly used with food materials main material collocation use.Such as can be: at least a in the flavorings such as batching that pawpaw, matrimony vine, longan, rock sugar, red date, tendril-leaved fritillary bulb, lotus seeds, Coconut Juice, lily, honey, soup-stock this areas such as (for example chicken soup, mushroom soup, meat soups etc.) are commonly used and sugar, salt, ginger.The stew composition of raw materials is prepared to get final product according to daily edible ratio.
Wherein, the stewing or boil to according to different prescriptions of indication among the said method step a adopts the mode of stewing or boiling commonly used to carry out.Stew and to be meant raw material and after very hot oven boils, to change the cooking method that medium and small fire is hotted plate into dish for a long time with soup and flavouring.The control of the Best Times that stew is made is grasped according to the kind and the consumption of food materials.Can carry out stewing out of water or stewing out of water not.Stewing out of water among the present invention is meant not direct contact water and rely on medium such as handleless cup, bowl to conduct heat or steam conducts heat to finish the cooking method that the process of cooking obtains ripe product of food materials.Stewing out of water among the present invention also comprise steam this not direct contact water and rely on that steam cooks cooking method.In the raw material of step a or stewed boiling in the process, can add an amount of carbohydrate, as rock sugar, xylitol or fructose.
Wherein, homogeneous generally carries out in homogenizer described in the said method step b.After the even matter of homogenizer was handled, material particular diameter can evenly refine to below the 100nm, and percentage of damage is greater than 95%.Preferably even matter is to 500nm.
Wherein, the bubble cap tray described in the said method step c can use pharmacy or field of food plastic cement bubble cap tray or aluminium foil bubble cap tray commonly used.Its bubble-cap specification can be determined according to the needs of product specification.
Further, carry out quick pre-freeze with liquid nitrogen before the vacuum freeze drying in the said method steps d.The quick pre-freeze mode of liquid nitrogen can adopt immersion, fountain, cold wind circulating.Preferred cold wind is circulating.Can select the cabinet type freezing plant of liquid nitrogen commonly used, tunnel freezing, immersion freezer or rotary freezing plant for use.
Further, the bubble-cap among the said method step e encapsulates available cardboard, plastic sheeting or thin slice, and aluminium foil or their composite are made.Sealed in unit can be selected the roll-type blister packaging machine for use, flat blister packaging machine, rolled sheet type blister packing machine.
Packaged aluminium foil bubble cap tray lozenge just can adopt the manner of packing of conventional aluminium foil bubble cap tray tablet to pack, store and transport defeated and sale.
Beneficial effect of the present invention is: show that by above-mentioned example of the present invention the inventive method is simple and easy to do, and low for equipment requirements, be convenient to large-scale production, can prepare satisfactory stew lozenge.The stew lozenge of the inventive method preparation is good, saving from damage of active ingredient is also comparatively outstanding, the new mode that contains clothes, mucosa absorption in the through port rapidly, guarantee that the elite composition discharges and the absorption maximization, active component directly enters human circulation, the first pass effect of no intestines and stomach and liver absorbs maximization, gives full play to the dual care effect to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body.In addition, stew lozenge of the present invention is easy to carry, instant edible, requirements such as the convenience when having reached edible, delicious food, safety, nourishing, the patient, infant etc. that be particularly useful for gerontal patient, urgent patient, carry out patient, dysphagia after the major operation are difficult to well swallow crowd edible and that absorb for general food, are the product that well supplement the nutrients.Moreover, the stew lozenge of the inventive method preparation can dissolve dispersion rapidly in the oral cavity, flavour is good to eat, texture is soft glutinous, and chew and also have the lubricated sense of the distinctive colloid of some stews, have very unique mouthfeel that is similar to original stew and flavour, this is beat all, greatly be better than the product of additive method preparation, have good market prospects.
The specific embodiment
Below by the specific embodiment technical scheme of the present invention is carried out specific description.
Generally speaking, to produce the concise and to the point flow process of method of stew lozenge as follows in the present invention:
Raw material preparation → culinary art in selection → early stage (flavor mixing) → ripe product homogeneous → ripe product are packed into bubble cap tray → vacuum freezedrying → aluminium foil encapsulation → packing.
The inventive method particularly may further comprise the steps:
A, raw material are prepared: raw material are risen send out, its method has alkali to send out, evaporate and steep and send out; According to the self character of material, select corresponding method for use.Raw material commonly used comprise: this area health nourishing food materials commonly used such as bird's nest, wood frog, wood frog oil, sea cucumber, flower glue (fish maw), shark's fin, white fungus, glossy ganoderma, American Ginseng (American ginseng), ginkgo, the tendons of beef, mutton or pork, deer whip.
The pre-treatment of auxilliary material: stew the convention of boiling the health invigorant according to tradition and prepare required separately auxilliary material, will assist material and clean up, drain standby with purified water.
B, culinary art: according to the difference of food materials, adopt corresponding conventional method to stew or boil,, select the different stewed processes of boiling for use according to the different flavours of material.
This law is described stewes, and is meant main food materials and auxilliary material, water or soup juice, carries out the stewing out of water or the method for stewing out of water not.
C, above-mentioned ripe product are carried out homogeneous; To stew well-done solid content and soup juice is put into homogenizer, making granular size is the following homogeneous solution of 100nm, and preferably making granular size is the following homogeneous solution of 500nm.
D, the ripe product behind the homogeneous are packed in the bubble-cap of plastic cement bubble cap tray;
Homogeneous solution is quantitatively injected in the bubble-cap.The size of bubble-cap is formulated by actual production, generally can select the product of diameter 12mm for use.By obturator, feed the cold air of cooled with liquid nitrogen circulation again,, carry out strong heat exchange, so freezing speed is exceedingly fast the per minute 7～15K that can lower the temperature with the temperature difference more than the 200K because liquid nitrogen directly contacts with food.Homogeneous solution in the bubble-cap was pressed the unlike material quick-frozen 2 minutes to 1 hour.General cooling time: 15 minutes.Liquid nitrogen fast food freezing device roughly has circulating three kinds of immersion, fountain, cold wind by the liquid nitrogen freezing mode.Concrete spendable freezing plant is: the cabinet type freezing plant of liquid nitrogen, tunnel freezing, immersion freezer, rotary freezing plant etc.
D, carry out vacuum freezedrying and obtain lozenge;
The solution of quick-frozen is put into vacuum freeze drier, carry out vacuum freeze drying.
1, the vacuum drawn stage
To solidify the shape material and vacuumize, make the water vapour distillation.Select the corresponding time according to different material.General 2～6 hours.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
2, drying stage
Utilize gradient method intensification heating to make dry materials.Select the corresponding time according to different material. general 4～10 o'clock.This product adopts gradient method, presses per hour 1.5～2.5 ℃ of cascade raising temperatures.This product control baking temperature: below 80 ℃.
Control material water ratio below 25% according to unlike material.
Plastic cement bubble-cap after e, the vacuum freeze drying carries out the aluminium foil encapsulation.
Dried freeze-drying lozenge is sent into plastic cement bubble-cap machine through conveyer belt carry out the aluminium foil encapsulation.
F, be packaged to be the lozenge finished product that can go on the market.
Below use the mode of embodiment further to specify the inventive method:
Material: markets such as bird's nest and matrimony vine, pawpaw, white fungus, wood frog, longan, rock sugar are bought superior in quality product and are cooked voluntarily.
Equipment: the Sino-German sky of frozen vacuum dryer closes science and technology limited Company.
Food homogenizer Hang Zhouhui closes plant equipment Co., Ltd.
The flat blister packaging machine of aluminium/mould/aluminium Shanghai Jiangnan Pharmaceutical Machinary Co., Ltd.
Use the inventive method to prepare the stew lozenge.
Embodiment one rock sugar is stewed white fungus freeze-drying lozenge
Major ingredient: white fungus dry product 250 grams.
Auxiliary material: purified water: an amount of; Sugar: 50 grams.
1, stew the process of boiling:
1.1 with white fungus 250 grams, normal temperature, water was changed one time in the also rinsing 4 hours that is soaked in water every 1 hour.Remove and not send out out part and impurity, drain, put into saucepan, add water to 2.5 kilograms of culinary arts together, make to transfer slow fire to after the water boiling and stew slowly, 30 minutes, soft glutinous the getting final product of white fungus.
2 homogeneous: will stew well-done stew and put into homogenizer.
2.1 need control stew temperature to reach 60～65 ℃ before the homogeneous.
2.2 homogenizing method generally adopts two-period form, promptly first section homogeneous uses higher pressure to adopt the homogenization pressure of 25～35MPa, second section homogeneous uses low pressure (3.4～4.9MPa), purpose is to prevent adhesion, can improve simultaneously the stability of fruit juice, reduce intergranular granularity and density contrast, prevent the slurries layering and precipitating, and make even tissue sticky, delicate mouthfeel.
3 obtain solution with homogeneous measures the bubble intraocular of putting into PVC in accordance with regulations, every bore dia 12mm, and solution 0.5g is put in every hole.
4 liquid nitrogen frozens
4.1, in obturator, pour liquid nitrogen, circulating frozen by conveyer belt.
The 10K 4.2 the control per minute can be lowered the temperature.Cooling time: 15 minutes.
5 vacuum freezedryings
The aluminium foil bubble-cap of quick-frozen is put into frozen vacuum dryer, carry out drying.Control cryogenic temperature: below-30 ℃.
5.1 the vacuum drawn stage
To solidify the shape material and vacuumize 3 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
5.3 drying stage
Utilize gradient method intensification heating to make dry materials in 6 hours.Press per hour 1.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 12%.
6 plastic-aluminum bubble-caps
The aluminium foil bubble-cap of drying is delivered to plastic-aluminum by conveyer steeping machine, foil sealing.Make 10 of every plates, every 0.5g.
7 packings
Embodiment two red dates are stewed wood frog freeze-drying lozenge
Major ingredient: wood frog dry product 150 grams.
Auxiliary material: red date: 100 grams; Purified water: an amount of; Rock sugar: 50 grams.
1, stew the process of boiling:
1.1 with wood frog 150 grams, normal temperature added ginger splices, soaks 10 hours, changed one time water every 2 hours.Removal impurity is cleaned, and drains, and puts into saucepan.
1.2, clean with red date 100 gram, put into saucepan, again rock sugar 50 grams to be melted with suitable quantity of water and add suitable quantity of water and put into saucepan, culinary art together makes to transfer slow fire to after the water boiling and stew 1 hour slowly.
2 separate: will stew in the well-done stew solid content and pull out, and drain; Extracting red date stone.In addition soup juice is filtered, standby.
3 homogeneous: will stew well-done stew and put into homogenizer.
3.1 need control stew temperature to reach 60～65 ℃ before the homogeneous.
3.2 homogenizing method generally adopts two-period form, promptly first section homogeneous uses higher pressure to adopt the homogenization pressure of 25～35MPa, second section homogeneous uses low pressure (3.4～4.9MPa), purpose is to prevent adhesion, can improve simultaneously the stability of fruit juice, reduce intergranular granularity and density contrast, prevent the slurries layering and precipitating, and make even tissue sticky, delicate mouthfeel.
4 obtain solution with homogeneous measures the bubble intraocular of putting into PVC in accordance with regulations, every bore dia 12mm, and solution 0.5g is put in every hole.
5 liquid nitrogen frozens
5.1, in obturator, pour liquid nitrogen, circulating frozen by conveyer belt.
The 12K 5.2 the control per minute can be lowered the temperature.Cooling time: 18 minutes.
6 vacuum freezedryings
The aluminium foil bubble-cap of quick-frozen is put into frozen vacuum dryer, carry out drying.Control cryogenic temperature: below-30 ℃.
6.1 the vacuum drawn stage
To solidify the shape material and vacuumize 3.5 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
6.2 drying stage
Utilize gradient method intensification heating to make dry materials in 6.5 hours.Press per hour 1.5 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 12%.
7 plastic-aluminum bubble-caps
The aluminium foil bubble-cap of drying is delivered to plastic-aluminum by conveyer steeping machine, foil sealing.Make 10 of every plates, every 0.5g.
8 packings
Embodiment three rock sugar are stewed bird's nest freeze-drying lozenge
Major ingredient: bird's nest: 400 grams.
Auxiliary material: purified water: an amount of; Rock sugar: 200 grams.
1, stew the process of boiling:
1.1, soak also rinsing 5 hours with purified water with bird's nest 400 grams, choose swallow hair and impurity, the bird's nest that will wet is put into the boiling water pot, adds a cover to braise about 10 minutes, puts into saucepan.
1.2 rock sugar 200 grams are melted with suitable quantity of water, put into saucepan, add water to 5 kilograms.Transfer slow fire to after water is seethed with excitement and stew slowly, 30 minutes, get final product.
2 homogeneous: will stew well-done stew and put into homogenizer.
2.1 need control stew temperature to reach 60～65 ℃ before the homogeneous.
2.2 homogenizing method generally adopts two-period form, promptly first section homogeneous uses higher pressure to adopt the homogenization pressure of 25～35MPa, second section homogeneous uses low pressure (3.4～4.9MPa), purpose is to prevent adhesion, can improve simultaneously the stability of fruit juice, reduce intergranular granularity and density contrast, prevent the slurries layering and precipitating, and make even tissue sticky, delicate mouthfeel.
3 obtain solution with homogeneous measures the bubble intraocular of putting into PVC in accordance with regulations, every bore dia 12mm, and solution 0.5g is put in every hole.
4 liquid nitrogen frozens
4.1, in obturator, pour liquid nitrogen, circulating frozen by conveyer belt.
The 10K 4.2 the control per minute can be lowered the temperature.Cooling time: 18 minutes.
5 vacuum freezedryings
The aluminium foil bubble-cap of quick-frozen is put into frozen vacuum dryer, carry out drying.Control cryogenic temperature: below-30 ℃.
5.1 the vacuum drawn stage
To solidify the shape material and vacuumize 3.0 hours, make the water vapour distillation.This product control cryogenic temperature: below-30 ℃.This product control vacuum pressure:＜25Pa.
5.2 drying stage
Utilize gradient method intensification heating to make dry materials in 5.5 hours.Press per hour 2.0 ℃ of cascade raising temperatures.This product control baking temperature: below 60 ℃.The control material water ratio is below 12%.
6 plastic-aluminum bubble-caps
The aluminium foil bubble-cap of drying is delivered to plastic-aluminum by conveyer steeping machine, foil sealing.Make 10 of every plates, every 0.5g.
7 packings
Test the dispersion experiment that dissolves of example one, stew freeze-drying lozenge
The stew lozenge is through freeze drying, because the distillation of moisture makes lozenge form frame construction, sample is dissolved dispersion experiment, investigates dissolving and the dispersion effect of stew freeze-drying lozenge in external and body.
1, experiment content: stew freeze-drying lozenge dissolves dispersion experiment in external and body.
2, laboratory sample: white fungus stew freeze-drying lozenge.
3, experiment is prepared: the beaker of 250ml; Tweezers; Thermometer; Purified water; Stopwatch; Constant temperature water bath apparatus.
4, experimentation:
4.1 experiment in vitro
4.1.1 beaker is numbered.15 ℃～25 ℃ of control water temperatures, experimental period 5 minutes.
4.1.2 sample is divided into three groups, and 6 of every group of sample thiefs are put in the 250ml beaker, add 37 ℃ water 100ml, jolting 5 minutes, and the dissolving of observation sample and dispersion effect should all dissolve and be uniformly dispersed.
4.1.3 the experimental evaluation mode sees Table 1:
Table 1
4.1.4 experimental result sees Table 2:
Table 2 experimental result
4.1.5 conclusion
The stew freeze-drying lozenge of the inventive method preparation, through vacuum freeze drying, tablet matter structure is spongiform loose structure, and specific area is big, and the contact area of the polar group of hydrophilic solute and hydrone and probability are big in the sample, thus suction-operated is strong.But because this stew freeze-drying lozenge contains a large amount of collagens and part sugar, in experimentation, stew freeze-drying lozenge is met water and is formed layer protecting film in tablet surface, makes tablet be difficult for dissolving, and rate of dispersion slows down, and causes the tablet nerve poor.
4.2 experiment in the body
4.2.1 sense of taste cleaning agent: water, weak tea water etc.
4.2.2 we select valuation officer 6 people according to the tape test sample.
Smoke 4.2.2.1 the evaluation personnel are inaccurate, the brigadier does not have the article of different assorted flavor and cosmetics odorous to bring the scene of evaluation into.
4.2.2.2 the valuation officer should keep the good state of mind, non-special circumstances are not dropped by the wayside.
4.2.2.3 differentiate that the district keeps quite, cleaning and with fresh air.
4.2.3 everyone contains 1 of clothes the valuation officer, totally three times, investigates and dispersion effect at every turn.
4.2.4 the experimental evaluation mode sees Table 3:
Table 3
4.2.5 experimental result sees Table 4:
Table 4 experimental result
4.2.6 experiment conclusion:
The stew freeze-drying lozenge of the inventive method preparation, through vacuum freeze drying, tablet matter structure is spongiform loose structure, and specific area is big, and the contact area of the polar group of hydrophilic solute and hydrone and probability are big in the sample, thus suction-operated is strong.But because sample contains a large amount of collagens and part sugar, in containing the process of clothes, stew freeze-drying lozenge like cotton candy, has been chewed glue-like feeling in the oral cavity, and oral transmucosal dissolved in 1 minute.
5. conclusion
By stew freeze-drying lozenge to the inventive method preparation, carry out the dissolving dispersion experiment in external and the body, find that this lozenge is different from commercially available common lozenge.This laboratory sample is through vacuum freeze drying, and tablet matter structure is spongiform loose structure, and specific area is big, and the contact area of the polar group of hydrophilic solute and hydrone and probability are big in the sample, thereby suction-operated is strong, though have stronger hygroscopicity.But because this stew freeze-drying lozenge contains a large amount of collagens and part sugar; in experimentation; stew freeze-drying lozenge is met water and is formed layer protecting film in tablet surface; make tablet be difficult for dissolving; thereby the dissolving dispersion effect is poor in water; and dissolving disperses rapidly in the oral cavity, and chews the lubricated sense of colloid of stew in addition, has very unique mouthfeel that is similar to original stew and flavour.
The sense organ Identification Evaluation experiment of test example two, stew freeze-drying lozenge
For a long time, the best edible way of invigorant is all in vogue in the mode of stewing or boil, and people generally acknowledge this can be best utilize its nutrition and keep its unique flavor taste, reach the requirement of " delicious food and nourishing ".The sensory evaluation of stew freeze-drying lozenge on color and luster, smell and flavour that the main investigation of this experiment all makes by preparation method of the present invention.
1, evaluation content: carry out the test of sense organ Identification Evaluation according to the sensory evaluation principle.To estimate the quality that the inventive method prepares stew freeze-drying lozenge.
2, evaluation method: adopt difference degree method of inspection.
3, estimate requirement:
3.1 environmental requirement:
3.1.1 judge the district: the sensory evaluation place is divided into some sub-districts according to the evaluation number, room temperature: 20～22 ℃, and light source: complete white fluorescent lamp.
3.1.2 area in preparation: be used to prepare sample and distribution sample
The cooking, heating, lagging facility and storage facilities, laboratory table, exhaust system
3.1.3 zone of discussion: concentrate explanation evaluation to require before being used for estimating and estimate the back result to present, discuss and explain.
3.1.4 sample is prepared:
The rock sugar that uses the foregoing description to make is stewed white fungus freeze-drying lozenge, red date and is stewed wood frog freeze-drying lozenge, rock sugar and stew each 2 parts of bird's nest freeze-drying lozenges as testing sample.
Sample (for example: 111) carry out blind mark, sample order random process is formed with 3 digit numerical code.During the difference check, guarantee that as far as possible the visual appearance of sample is consistent with temperature.
3.1.5 container: disposable container
3.1.6 sense of taste cleaning agent: water, weak tea water etc.
3.2 the time of sensory evaluation
Depend on sample size and the required time of each check that to carry out.
4, valuation officer's selection and screening
We select valuation officer 10 people according to the tape test sample.
Smoke 4.1 the evaluation personnel are inaccurate, the brigadier does not have the article of different assorted flavor and cosmetics odorous to bring the scene of evaluation into.
4.2 the valuation officer should keep the good state of mind, non-special circumstances are not dropped by the wayside.
4.3 differentiate that the district keeps quite, cleaning and with fresh air.
4.4 objective and fair, science, accurate are made every effort in evaluation and scoring, the clear nothing of comment is altered.
5, sense organ Identification Evaluation requirement
5.1 color and luster is differentiated
When carrying out the sense organ discriminating of freeze-drying lozenge stew color and luster, sample thief is directly observed under scattered beam.The freeze-drying lozenge answers framework complete, no collapse phenomenon.
5.2 smell identification
When carrying out the sense organ discriminating of freeze-drying lozenge stew smell, but sample thief is at room temperature smelt its smell.The freeze-drying lozenge should have the distinctive fragrance of stew, does not have other any peculiar smell.
5.3 flavour is differentiated
When carrying out the sense organ discriminating of freeze-drying lozenge stew flavour, but fine the containing of sample thief tasted its taste.The freeze-drying lozenge answers flavour good to eat, and inlet is soft glutinous, and glue-like feeling is arranged, and should not have other any unusual flavours except the intrinsic flavour of stew itself.
6, evaluation procedure:
6.1, give a mark with reference to standards of grading table 3 pair each sample according to the personnel's of evaluation sense organ identification result.Its mean value is the last score value of sample.
Table 3 stew freeze-drying lozenge sensory evaluation standard scale
6.2 sensory evaluation report
Sensory evaluation report sample table sees Table 4
Table 4 stew freeze-drying lozenge sensory evaluation report sample table
6.3 gathering, sensory evaluation sees Table 5:
Table 5 stew freeze-drying lozenge sensory evaluation summary sheet
7, evaluation conclusion:
Conclusion:
Show from data, stew freeze-drying lozenge and stew by the inventive method preparation have satisfied the requirement that nourishes the former taste of stew substantially on color and luster, but white fungus sample 2-7 number is poor slightly in the evaluation of framework with wood frog 2-2 number, and comparing with other white fungus lozenge frameworks has slight depression.On smell and flavour, the valuation officer thinks that the freeze-drying lozenge has satisfied the mouthfeel and delicious food of original stew substantially, and is more suitable for and special crowd, satisfied their needs of taking, and lozenge makes people enjoy the process of containing.The valuation officer is consistent to think that the lozenge that makes by said method realized partly restoring the technological requirement of its intrinsic flavour in possessing of local flavor at product.
The stew freeze-drying lozenge of the inventive method preparation, saving from damage of active ingredient is also comparatively outstanding, the new mode that contains clothes, mucosa absorption in the through port rapidly, guarantee that the elite composition discharges and the absorption maximization, gives full play to the dual care effect to local (oral cavity, throat, esophagus, gastrointestinal tract mucous) and whole body.In addition, requirements such as the convenience when stew freeze-drying lozenge of the present invention has reached edible, delicious food, safety, nourishing especially are suitable for for general food and are difficult to well swallow crowd edible and that absorb, are the product that well supplement the nutrients.Moreover the stew lozenge of the inventive method preparation can dissolve dispersion rapidly in the oral cavity, and flavour is good to eat, and texture is soft glutinous, and chews the lubricated sense of colloid of stew in addition, greatly is better than the product of additive method preparation.
Claims (5)
1. prepare the method for lozenge with stew, it is characterized in that may further comprise the steps:
A, the ripe product that obtain are stewed or boiled to ready stew raw material;
B, above-mentioned ripe product are carried out homogeneous;
C, the ripe product behind the homogeneous are packed in the bubble-cap of bubble cap tray;
D, the bubble cap tray that the ripe product behind the homogeneous will be housed carry out vacuum freezedrying and obtain lozenge;
E, the bubble-cap after the vacuum freezedrying is carried out aluminium foil encapsulation.
2. according to claim 1ly prepare the method for lozenge with stew, its feature exists: stewing described in the step a is stewing out of water or stewing out of water not.
3. according to claim 1ly prepare the method for lozenge with stew, it is characterized in that: the even matter described in the step b need be the even matter of ripe product to 100nm.
4. according to claim 3ly prepare the method for lozenge with stew, it is characterized in that: the even matter described in the step b need be the even matter of ripe product to 500nm.
5. prepare the method for lozenge according to claim 1 is described with stew, it is characterized in that: before the vacuum freeze drying of steps d, carry out quick pre-freeze with liquid nitrogen earlier.
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| CN2010106125252A CN102150839A (en) | 2010-12-29 | 2010-12-29 | Method for preparing stewed food buccal tablets |
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| CN2010106125252A CN102150839A (en) | 2010-12-29 | 2010-12-29 | Method for preparing stewed food buccal tablets |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527322A (en) * | 2018-12-21 | 2019-03-29 | 浙江尖峰健康科技有限公司 | A kind of solid beverage and preparation method thereof with fair skin function |
| CN109527321A (en) * | 2018-12-21 | 2019-03-29 | 浙江尖峰健康科技有限公司 | A kind of compounding grape powder solid beverage and preparation method thereof with blood purification function |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101461524A (en) * | 2007-12-18 | 2009-06-24 | 中国科学院兰州化学物理研究所 | Sphallerocarpus gracills polysaccharide lozenge and technique for producing the same |
| CN101461536A (en) * | 2009-01-04 | 2009-06-24 | 韩锡光 | Wood frog high protein calcium powder |
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- 2010-12-29 CN CN2010106125252A patent/CN102150839A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101461524A (en) * | 2007-12-18 | 2009-06-24 | 中国科学院兰州化学物理研究所 | Sphallerocarpus gracills polysaccharide lozenge and technique for producing the same |
| CN101461536A (en) * | 2009-01-04 | 2009-06-24 | 韩锡光 | Wood frog high protein calcium powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527322A (en) * | 2018-12-21 | 2019-03-29 | 浙江尖峰健康科技有限公司 | A kind of solid beverage and preparation method thereof with fair skin function |
| CN109527321A (en) * | 2018-12-21 | 2019-03-29 | 浙江尖峰健康科技有限公司 | A kind of compounding grape powder solid beverage and preparation method thereof with blood purification function |
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Application publication date: 20110817 |