CN102715600A - Preparation method of vacuum freeze-dried instant tomato-egg soup - Google Patents
Preparation method of vacuum freeze-dried instant tomato-egg soup Download PDFInfo
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Abstract
The invention discloses a preparation method of vacuum freeze-dried instant tomato-egg soup. The vacuum freeze-dried instant tomato-egg soup comprises tomatoes, eggs and other auxiliary soap materials. The preparation method comprises the following steps of blending tomatoes, eggs and other auxiliary soap materials according to a certain ratio, pouring the mixed materials into a tray with square grooves, and carrying out vacuum freeze-drying dehydration to obtain cooked square solids. The preparation method has the advantages that raw materials are pre-frozen by a slow-freezing technology for a long time (great than or equal to 12-14 hours) and are subjected to sublimation drying under low working pressure (less than or equal to 30Pa) at a low sublimation temperature (less than or equal to 40 DEG C) and because the raw materials are dried under freezing conditions, ice crystals sublimate fast so that sublimation drying time is shortened; and a high desorption temperature (great than or equal to 70 DEG C) is adopted so that desorption drying time and water content are reduced and product rehydration is improved and nutrients of tomato-egg soup are furthest retained. Therefore, the preparation method is suitable for large-scale application.
Description
Technical field
The invention belongs to the instant food technical field, be specifically related to a kind of preparation method of vacuum freeze drying instant tomato egg soup.
Background technology
The raising of Along with people's quality of life, the improvement of dietary structure, the quickening of people's rhythm of life, people are more and more to the demand of instant food.After hot-water soak or short time boiling
Just the edible Tomato and egg soup that makes things convenient for becomes the another kind of convenient instant outside the instant food.It is a kind of brand-new, nutrition, healthy, more meet the instant food of compatriots' eating habit, its market potential is huge, development prospect is wide.The drying means of instant food convenient for production mainly contains heated-air drying, microwave drying, dry, the vacuum freeze drying of microwave hot air.The instant food of discovering preceding 3 kinds of drying means productions loses the former savory of fresh food basically, and loss of nutritional ingredients is serious, and rehydration is relatively poor, and outward appearance is relatively poor, be prone to bring back to life, and added value is low.Vacuum freeze drying generally need be passed through three phases, i.e. pre-freeze stage, lyophilization and parsing drying stage.In the pre-freeze phase process, generally adopt quick-frozen just material to be freezed, the ice crystal that is produced is less; In sublimation process, be prone to remove, but simultaneously also can produce more aperture, be unfavorable for internal moisture to external migration; Simultaneously also be unfavorable for rehydration, be easy to generate distortion simultaneously or cave in.Slowly freeze if produce the pre-freeze employing, then produce than megacryst, it is bigger that moisture is removed the space, back, helps internal moisture during parsing and further remove, and is difficult for producing distortion or caving in, and rehydration is better.Vacuum Freezing & Drying Technology can form ice crystal as the emerging process technology of instant food industry when freezing, after the ice crystal distillation, material inside can produce loose structure, helps improving rehydration speed.
The nutritive value of tomato-egg soup mainly is to contain lycopene.Lycopene has remarkable result to preventing and treating prostate cancer, lung cancer, breast cancer, the cancer of the uterus etc., prevents cardiovascular and cerebrovascular disease in addition, improves immunity, effect such as delay senility, and the title of plant gold is arranged, and is described as the new lover of health products " 21 century ".And egg contains the mineral matter that needed by human body such as rich in protein, fat, vitamin and iron, calcium, potassium are wanted, and its protein is the protein of nature most excellent.
Therefore, adopt freeze drying technology can reduce the loss of abundant nutrition material in the Tomato and egg soup, for people provide a kind of nutritious, help the instant food of health, market prospects are wide.
Summary of the invention
Key issue to be solved by this invention provides a kind of preparation method of instant tomato egg soup of vacuum freeze drying; It is not portable to solve soups food; Problems such as edible inconvenience, kind is single, the shelf-life is short, the present invention can keep the nutritional labeling of Tomato and egg soup to greatest extent, improves drying quality; Have market prospects preferably, be fit to large-scale promotion application.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is:
Key issue to be solved by this invention provides a kind of preparation method of instant tomato egg soup of vacuum freeze drying; The present invention be employed in freeze slowly for a long time technology (time>=12-14h) following pre-freeze; Low operating pressure (≤30Pa), carry out the lyophilization of material under the low sublimation temperature (≤40 ℃); Material carries out drying under this frozen state, ice crystal distils rapidly, has shortened the lyophilization time; Adopt higher desorption temperature (>=70 ℃), shortened the time of adsorption stripping and dry, reduced water content, improved the rehydration of product, guarantee to keep to greatest extent the nutritional labeling of Tomato and egg soup simultaneously, be fit to apply on a large scale
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is:
A kind of preparation method of vacuum freeze drying instant tomato egg soup, this method may further comprise the steps:
(1) batching: its component material comprises, according to parts by weight:
1. tomato 2-4 part, egg 1-2 part, chive 0.02-0.03 part;
2. salt 0.1-0.2 part, monosodium glutamate 0.02-0.03 part, sesame oil 0.05-0.06 part, I+G (5 ' Sodium Inosinate and 5 ' sodium guanylates; Arbitrary proportion mixes) 0.001-0.002 part; Maltodextrin 0.04-0.05 part, starch 0.04-0.05 part, 0.01 part of vitamin C, 0.01 part of vitamin E;
(2) boiling: it is extremely ripe that 1. material in the step (1) is put into the pot boiling, and material is picked up;
(3) pre-freeze: with the cooling of the Tomato and egg soup of boiling, drain, pave, carry out slow freezing at refrigerating chamber with sabot after 2. the mixing of materials in the step (1); The pre-freeze condition is: the sabot amount is 8～9kg/m2, and material thickness is 2.5～3cm, the pre-freeze temperature is-and 30--35 ℃, the pre-freeze time is 12-14h.
(4) vacuum freeze drying: the material of pre-freeze is put into the dryness storehouse of vacuum freeze-drying machine, carry out cold distillation-parsing-desiccation process;
Preferably, in the step (4), described vacuum freeze drying comprises: setting operating pressure in the lyophilization process is 30Pa, and the lyophilization temperature is that 35～40 ℃, condenser temperature are-50 ℃, lyophilization time 9-10h; Operating pressure is 20-30Pa in the adsorption stripping and dry process, and the adsorption stripping and dry temperature is 70-75 ℃, and the adsorption stripping and dry time is 2-3h.
Preferably, step (5) is: cryodesiccated product is carried out the inflated with nitrogen packing, place keeping fresh at normal temperature.
Vacuum freeze drying is compared with the method for traditional heated air drying, and the heated-air drying energy consumption is high, and the loss of nutritional ingredients of laver is big, variable color, spoiled, the defectives such as loss of nutritional ingredients big, rehydration difference of having avoided the conventional dehydration technical method to bring.Vacuum freeze drying generally need be passed through three phases, i.e. pre-freeze stage, lyophilization and parsing drying stage.In the pre-freeze phase process, generally adopt quick-frozen that material is freezed, the ice crystal that is produced is less; In sublimation process, be prone to remove, but simultaneously also can produce more aperture, be unfavorable for internal moisture to external migration; Simultaneously also be unfavorable for rehydration, be easy to generate distortion simultaneously or cave in.Pre-freeze of the present invention is adopted and is frozen slowly, then produces than megacryst, and it is bigger that moisture is removed the space, back, helps internal moisture during parsing and further remove, and is difficult for producing distortion or caving in, and rehydration is better.Though freezing slowly can time expand, consumes more power,, the minimizing time, remedy and freeze the long-time excessively of consumption slowly distilling and resolution phase gas clean-up and improve heating-up temperature.
The present invention be employed in freeze slowly for a long time technology (time>=10-12h) following pre-freeze; Low operating pressure (≤20Pa), carry out the lyophilization of material under the low sublimation temperature (≤25 ℃); Material carries out drying under this frozen state, ice crystal distils rapidly, has shortened the lyophilization time; Adopt higher desorption temperature (>=50 ℃), shortened the time of adsorption stripping and dry, reduced water content, improved the rehydration of product, guarantee to keep to greatest extent the nutritional labeling of Tomato and egg soup simultaneously.
The invention has the advantages that:
1, the present invention in Tomato and egg soup's refrigerating process, adopt freeze slowly for a long time technology (time >=12-14h), make material fully form bigger crystal ice granule, rapidly ice crystal distillation is directly become gaseous state in the lyophilization stage, improved rate of drying.
2, the present invention adopts vacuum freeze-drying technique; Research be employed in low operating pressure (≤30Pa), carry out the lyophilization of material under the low sublimation temperature (≤40 ℃); Material carries out drying under this frozen state, ice crystal distils rapidly, has shortened the lyophilization time; Adopt higher desorption temperature (>=70 ℃), shortened the time of adsorption stripping and dry, reduced energy consumption and water content, improved the material rehydration.
3, adopt the inflated with nitrogen packing, prevent that moisture absorption of product ingress of air and oxidation from degrading on the one hand, another reverse side helps transportation and sale, prolongs shelf life.
The specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.But these embodiment only limit to the present invention is described and are not used in restriction protection scope of the present invention.
Using tomato in the embodiment of the invention is the tomato that originates from Xinjiang region, and the tomato of other kinds all is applicable to the present invention.
Embodiment 1
(1) batching: its component material comprises, according to parts by weight:
1. tomato is 2 parts, 1 part in egg, 0.02 part of chive;
2. 0.1 part of salt, 0.02 part of monosodium glutamate, 0.05 part of sesame oil, 0.001 part of I+G, 0.04 part of maltodextrin, 0.04 part of starch, 0.01 part of vitamin C, 0.01 part of vitamin E;
(2) pre-freeze: with Tomato and egg soup's cooling of boiling; Drain, with the material of completing after 2. the mixing of materials in the step 1) behind the dish (the sabot amount is 8kg/m2, and material thickness is 2.5cm); Be placed on the special-purpose crane together with the freeze-drying dish; Push in the freezer and freeze slowly, the pre-freeze temperature is-35 ℃, pre-freeze time 12h.
(3) vacuum freeze drying: push the good material of prefreezing rapidly in the ready freeze dryer, shut dry chamber door rapidly, and begin immediately to vacuumize.Setting operating pressure in the lyophilization process is 30Pa, and the lyophilization temperature is that 35 ℃, condenser temperature are-50 ℃, lyophilization time 9h; Operating pressure is 25Pa in the adsorption stripping and dry process, and the adsorption stripping and dry temperature is that 70 ℃, adsorption stripping and dry time are 2h.
(4) inflated with nitrogen packing: cryodesiccated product is carried out the inflated with nitrogen packing, as for keeping fresh at normal temperature
The dehydration rate of product reaches 99%, and reconstitution rate reaches 4.17, only needs when edible that soup stock is put into cup and soaks 5 minutes edibles with hot water, and the shelf-life reaches 1 year.
Embodiment 2
(1) batching: its component material comprises, according to parts by weight:
1. tomato is 3 parts, 2 parts in egg, 0.03 part of chive:
2. 0.1 part of salt, 0.03 part of monosodium glutamate, 0.05 part of sesame oil, I+G0.002 part, 0.04 part of maltodextrin, 0.05 part of starch, 0.01 part of vitamin C, 0.01 part of vitamin E:
(2) pre-freeze: pre-freeze: with Tomato and egg soup's cooling of boiling; Drain, with the material of completing after 2. the mixing of materials in the step 1) behind the dish (the sabot amount is 8kg/m2, and material thickness is 2.5cm); Be placed on the special-purpose crane together with the freeze-drying dish; Push in the freezer and freeze slowly, the pre-freeze temperature is-35 ℃, pre-freeze time 13h.
(3) vacuum freeze drying: push the good material of prefreezing rapidly in the ready freeze dryer, shut dry chamber door rapidly, and begin immediately to vacuumize.Setting operating pressure in the lyophilization process is 30Pa, and the lyophilization temperature is that 35 ℃, condenser temperature are-50 ℃, lyophilization time 10h; Operating pressure is 25Pa in the adsorption stripping and dry process, and the adsorption stripping and dry temperature is that 75 ℃, adsorption stripping and dry time are 2h.
(4) inflated with nitrogen packing: cryodesiccated product is carried out the inflated with nitrogen packing, as for keeping fresh at normal temperature
The dehydration rate of product reaches 98%, and reconstitution rate reaches 4.41, only needs when edible that soup stock is put into cup and soaks 5 minutes edibles with hot water, and the shelf-life reaches 1 year.
Embodiment 3
(1) batching: its component material comprises, according to parts by weight:
1. tomato is 4 parts, 2 parts in egg, 0.03 part of chive;
2. 0.2 part of salt, 0.03 part of monosodium glutamate, 0.06 part of sesame oil, 0.002 part of I+G, 0.05 part of maltodextrin, 0.05 part of starch, 0.01 part of vitamin C, 0.01 part of vitamin E;
(2) pre-freeze: pre-freeze: with Tomato and egg soup's cooling of boiling; Drain, with the material of completing after 2. the mixing of materials in the step 1) behind the dish (the sabot amount is 8kg/m2, and material thickness is 2.5cm); Be placed on the special-purpose crane together with the freeze-drying dish; Push in the freezer and freeze slowly, the pre-freeze temperature is-30 ℃, pre-freeze time 13h.
(3) vacuum freeze drying: push the good material of prefreezing rapidly in the ready freeze dryer, shut dry chamber door rapidly, and begin immediately to vacuumize.Setting operating pressure in the lyophilization process is 30Pa, and the lyophilization temperature is that 40 ℃, condenser temperature are-50 ℃, lyophilization time 9h; Operating pressure is 25Pa in the adsorption stripping and dry process, and the adsorption stripping and dry temperature is that 70 ℃, adsorption stripping and dry time are 3h.
(4) inflated with nitrogen packing: cryodesiccated product is carried out the inflated with nitrogen packing, as for keeping fresh at normal temperature
The dehydration rate of product reaches 98%, and reconstitution rate reaches 4.99, only needs when edible that soup stock is put into cup and soaks 5 minutes edibles with hot water, and the shelf-life reaches 1 year.
Embodiment 4
(1) batching: its component material comprises, according to parts by weight:
1. tomato is 2 parts, 1 part in egg, 0.02 part of chive;
2. 0.2 part of salt, 0.03 part of monosodium glutamate, 0.05 part of sesame oil, I+G0.002 part, 0.04 part of maltodextrin, 0.05 part of starch, 0.01 part of vitamin C, 0.01 part of vitamin E;
(2) pre-freeze: pre-freeze: with Tomato and egg soup's cooling of boiling; Drain, with the material of completing after 2. the mixing of materials in the step 1) behind the dish (the sabot amount is 8kg/m2, and material thickness is 2.5cm); Be placed on the special-purpose crane together with the freeze-drying dish; Push in the freezer and freeze slowly, the pre-freeze temperature is-30 ℃, pre-freeze time 14h.
(3) vacuum freeze drying: push the good material of prefreezing rapidly in the ready freeze dryer, shut dry chamber door rapidly, and begin immediately to vacuumize.Setting operating pressure in the lyophilization process is 30Pa, and the lyophilization temperature is that 40 ℃, condenser temperature are-50 ℃, lyophilization time 10h; Operating pressure is 25Pa in the adsorption stripping and dry process, and the adsorption stripping and dry temperature is that 75 ℃, adsorption stripping and dry time are 3h.
(4) inflated with nitrogen packing: cryodesiccated product is carried out the inflated with nitrogen packing, as for keeping fresh at normal temperature
The dehydration rate of product reaches 98%, and reconstitution rate reaches 4.79, only needs when edible that soup stock is put into cup and soaks 5 minutes edibles with hot water, and the shelf-life reaches 1 year.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (3)
1. the preparation method of a vacuum freeze drying instant tomato egg soup is characterized in that,
(1) batching: its component material comprises, according to parts by weight:
1. tomato 2-4 part, egg 1-2 part, chive 0.02-0.03 part;
2. salt 0.1-0.2 part, monosodium glutamate 0.02-0.03 part, sesame oil 0.05-0.06 part, I+G 0.001-0.002 part, maltodextrin 0.04-0.05 part, starch 0.04-0.05 part, 0.01 part of vitamin C, 0.01 part of vitamin E;
(2) boiling: it is extremely ripe that 1. material in the step 1) is put into the pot boiling, and material is picked up;
(3) pre-freeze: with the cooling of the Tomato and egg soup of boiling, drain, pave, carry out slow freezing at refrigerating chamber with sabot after 2. the mixing of materials in the step 1); The pre-freeze condition is: the sabot amount is 8～9kg/m2, and material thickness is 2.5～3cm, the pre-freeze temperature is-and 30--35 ℃, the pre-freeze time is 12-14h.
(4) vacuum freeze drying: the material of pre-freeze is put into the dryness storehouse of vacuum freeze-drying machine, carry out cold distillation-parsing-desiccation process;
(5) packing.
2. the preparation method of a kind of vacuum freeze drying instant tomato egg soup according to claim 1; It is characterized in that; In the step (4); Described vacuum freeze drying comprises: setting operating pressure in the lyophilization process is 30Pa, and the lyophilization temperature is that 35～40 ℃, condenser temperature are-50 ℃, lyophilization time 9-10h; Operating pressure is 20-30Pa in the adsorption stripping and dry process, and the adsorption stripping and dry temperature is 70-75 ℃, and the adsorption stripping and dry time is 2-3h.
3. the preparation method of a kind of vacuum freeze drying instant tomato egg soup according to claim 1 is characterized in that, step (5) is: cryodesiccated product is carried out the inflated with nitrogen packing, place keeping fresh at normal temperature.
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| CN103535799A (en) * | 2013-10-08 | 2014-01-29 | 威海长青海洋科技股份有限公司 | Production method of instant oyster and tofu freeze-dried soup |
| CN103907978A (en) * | 2014-03-25 | 2014-07-09 | 山东金谷食品有限公司 | Freeze-dried tomato-egg drop soup and production technique thereof |
| CN103919200A (en) * | 2014-04-04 | 2014-07-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method for instant lotus seed and tremella soup block |
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| CN105325803A (en) * | 2014-08-14 | 2016-02-17 | 天津中植科生物技术有限公司 | Making method of freeze-dryed Chrysanthemum morifolium Ramat leaf combined egg flower soup convenient for eating |
| CN105341610A (en) * | 2015-10-11 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof |
| CN105495249A (en) * | 2014-09-25 | 2016-04-20 | 赵军 | Preparation method of vacuum freeze-dried fresh Chinese wolfberry juice powder |
| CN105876526A (en) * | 2014-11-13 | 2016-08-24 | 曾正 | Instant fresh goose egg-tomato soup granules |
| CN107041522A (en) * | 2017-04-18 | 2017-08-15 | 集美大学 | A kind of salmon popped rice and its processing method |
| CN108323669A (en) * | 2018-01-22 | 2018-07-27 | 佛山科学技术学院 | A kind of solid fast soup stock and preparation method thereof of supplement B family vitamin |
| CN110122822A (en) * | 2019-05-30 | 2019-08-16 | 中国农业科学院农产品加工研究所 | A kind of sweet potato leaves and stems soup and preparation method thereof of instant portable nutrition |
| CN110447871A (en) * | 2019-08-28 | 2019-11-15 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying material block and preparation method thereof |
| CN113915954A (en) * | 2021-09-13 | 2022-01-11 | 达州合得拢食品有限公司 | Bean dreg drying process and device based on automatic two-pole drying technology |
| CN114176206A (en) * | 2020-09-12 | 2022-03-15 | 河南省老杨家食品有限公司 | Pepper soup freeze-dried food and preparation method and application thereof |
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| CN103907978A (en) * | 2014-03-25 | 2014-07-09 | 山东金谷食品有限公司 | Freeze-dried tomato-egg drop soup and production technique thereof |
| CN103919200A (en) * | 2014-04-04 | 2014-07-16 | 湖北省农业科学院农产品加工与核农技术研究所 | Preparation method for instant lotus seed and tremella soup block |
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| CN105495249A (en) * | 2014-09-25 | 2016-04-20 | 赵军 | Preparation method of vacuum freeze-dried fresh Chinese wolfberry juice powder |
| CN105876526A (en) * | 2014-11-13 | 2016-08-24 | 曾正 | Instant fresh goose egg-tomato soup granules |
| CN104543728A (en) * | 2015-02-04 | 2015-04-29 | 山西大学 | Instant millet porridge and processing method thereof |
| CN105341610A (en) * | 2015-10-11 | 2016-02-24 | 青海泰柏特生物科技有限公司 | Vacuum freeze drying fresh lycium ruthenicum squeezed juice powder and preparation method thereof |
| CN107041522A (en) * | 2017-04-18 | 2017-08-15 | 集美大学 | A kind of salmon popped rice and its processing method |
| CN108323669A (en) * | 2018-01-22 | 2018-07-27 | 佛山科学技术学院 | A kind of solid fast soup stock and preparation method thereof of supplement B family vitamin |
| CN110122822A (en) * | 2019-05-30 | 2019-08-16 | 中国农业科学院农产品加工研究所 | A kind of sweet potato leaves and stems soup and preparation method thereof of instant portable nutrition |
| CN110447871A (en) * | 2019-08-28 | 2019-11-15 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying material block and preparation method thereof |
| CN114176206A (en) * | 2020-09-12 | 2022-03-15 | 河南省老杨家食品有限公司 | Pepper soup freeze-dried food and preparation method and application thereof |
| CN113915954A (en) * | 2021-09-13 | 2022-01-11 | 达州合得拢食品有限公司 | Bean dreg drying process and device based on automatic two-pole drying technology |
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Denomination of invention: A kind of preparation method of vacuum freeze-dried instant tomato egg soup Effective date of registration: 20220822 Granted publication date: 20131030 Pledgee: Industrial Bank Limited by Share Ltd. Zhangzhou branch Pledgor: Fujian Lixing Foods Co.,Ltd. Registration number: Y2022980013186 |
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