CN102715600B - Preparation method of vacuum freeze-dried instant tomato-egg soup - Google Patents

Preparation method of vacuum freeze-dried instant tomato-egg soup Download PDF

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Publication number
CN102715600B
CN102715600B CN2011102815709A CN201110281570A CN102715600B CN 102715600 B CN102715600 B CN 102715600B CN 2011102815709 A CN2011102815709 A CN 2011102815709A CN 201110281570 A CN201110281570 A CN 201110281570A CN 102715600 B CN102715600 B CN 102715600B
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freeze
tomato
temperature
vacuum freeze
drying
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CN2011102815709A
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CN102715600A (en
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郭树松
陈云海
邹少强
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福建立兴食品有限公司
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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

A kind of preparation method of vacuum freeze drying instant tomato egg soup
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
Along with the raising of 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 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, microwave-hot air drying, vacuum freeze drying.Research finds that the instant food of front 3 kinds of drying means productions loses the former savory of fresh food substantially, and the nutritional labeling loss is serious, and rehydration is relatively poor, and outward appearance is relatively poor, easily bring back to life, and added value is low.Vacuum freeze drying generally need to 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 produces is less, in sublimation process, more easily remove, but simultaneously also can produce more aperture, be unfavorable for internal moisture to external migration, also be unfavorable for simultaneously rehydration, generation is out of shape or is caved in easily simultaneously.Slowly freeze if produce the pre-freeze employing, then produce than megacryst, it is larger that moisture is removed rear space, is conducive to internal moisture during parsing and further removes, 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, is conducive to improve 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 in addition cardiovascular and cerebrovascular disease, improves immunity, the 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 the needed by human body such as rich in protein, fat, vitamin and iron, calcium, potassium are wanted, and its protein is the best protein of nature.
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, be conducive to 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, the 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, improve drying quality, have preferably market prospects, be fit to large-scale promotion application.
For solving the problems of the technologies described above, the technical solution adopted in the present invention 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 adopt freeze slowly for a long time technique (time 〉=12-14h) lower 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 simultaneously the nutritional labeling of Tomato and egg soup, be fit to apply on a large scale
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A kind of preparation method of vacuum freeze drying instant tomato egg soup, the 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 with sabot after 2. the mixing of materials in the step (1), carry out slow freezing at refrigerating chamber; 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 nutritional labeling loss of laver is large, has avoided variable color that the conventional dehydration technical method brings, spoiled, the defective such as the nutritional labeling loss is large, rehydration is poor.Vacuum freeze drying generally need to 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 produces is less, in sublimation process, more easily remove, but simultaneously also can produce more aperture, be unfavorable for internal moisture to external migration, also be unfavorable for simultaneously rehydration, generation is out of shape or is caved in easily simultaneously.Pre-freeze of the present invention is adopted and is frozen slowly, then produces than megacryst, and it is larger that moisture is removed rear space, is conducive to internal moisture during parsing and further removes, and is difficult for producing distortion or caving in, and rehydration is better.Although freezing slowly can time expand, consumes more power, distilling and resolution phase gas clean-up and improve heating-up temperature, the minimizing time, remedy and freeze slowly the excessively long-time of consumption.
The present invention adopt freeze slowly for a long time technique (time 〉=10-12h) lower 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 simultaneously the nutritional labeling of Tomato and egg soup.
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 technique (time 〉=12-14h), make material fully form larger 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 adopt 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 the moisture absorption of product ingress of air and oxidation from degrading on the one hand, another reverse side is conducive to transportation and sale, 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 step 1) in complete material behind the dish after 2. the mixing of materials (the sabot amount be 8kg/m2, material thickness is 2.5cm), be placed on the Special 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: the good material of prefreezing is pushed rapidly in the ready freeze dryer, shut rapidly drying box door, 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 step 1) in complete material behind the dish after 2. the mixing of materials (the sabot amount be 8kg/m2, material thickness is 2.5cm), be placed on the Special 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: the good material of prefreezing is pushed rapidly in the ready freeze dryer, shut rapidly drying box door, 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 step 1) in complete material behind the dish after 2. the mixing of materials (the sabot amount be 8kg/m2, material thickness is 2.5cm), be placed on the Special 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: the good material of prefreezing is pushed rapidly in the ready freeze dryer, shut rapidly drying box door, 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 step 1) in complete material behind the dish after 2. the mixing of materials (the sabot amount be 8kg/m2, material thickness is 2.5cm), be placed on the Special 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: the good material of prefreezing is pushed rapidly in the ready freeze dryer, shut rapidly drying box door, 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 is for example of the present invention clearly is described, and is not to be restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give all embodiments exhaustive.Everyly belong to the row that apparent variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.

Claims (2)

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, arbitrary proportion 5'-inosinic acid sodium and GMP 0.001-0.002 part of mixing, 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 material that picks up after the boiling, drain, pave with sabot after 2. the mixing of materials in the step (1), carry out slow freezing at refrigerating chamber; The pre-freeze condition is: the sabot amount is 8~9kg/m 2, material thickness is 2.5~3cm, and the pre-freeze temperature is-30 to-35 ℃, and 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; Wherein, 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;
(5) packing.
2. 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.
CN2011102815709A 2011-09-20 2011-09-20 Preparation method of vacuum freeze-dried instant tomato-egg soup CN102715600B (en)

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