CN103238887A - Method for making instant chicken sauce slices through microwave spouted freeze-drying - Google Patents
Method for making instant chicken sauce slices through microwave spouted freeze-drying Download PDFInfo
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- CN103238887A CN103238887A CN2013101901091A CN201310190109A CN103238887A CN 103238887 A CN103238887 A CN 103238887A CN 2013101901091 A CN2013101901091 A CN 2013101901091A CN 201310190109 A CN201310190109 A CN 201310190109A CN 103238887 A CN103238887 A CN 103238887A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B7/00—Drying solid materials or objects by processes using a combination of processes not covered by a single one of groups F26B3/00 and F26B5/00
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
- F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
- F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
- F26B5/065—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing the product to be freeze-dried being sprayed, dispersed or pulverised
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Abstract
The invention discloses a method for making instant chicken sauce slices through microwave spouted freeze-drying, and belongs to the technical field of food and seasoning processing. The method takes modified starch, beta cyclodextrin, maltodextrin and chicken sauce as raw materials, and comprises the steps of formula selection, ingredient mixing, stewing, preparing, die filling, freezing forming, stripping, freezing, microwave spouted freeze-drying, and finished product packaging. The method is reasonable in formula design, simple in technology and easy to operate, realizes spouting and rotation of the materials during the microwave freeze-drying course, and achieves the purpose of high-efficiency and uniform drying of the materials. Compared with the traditional making method, the materials are good in instant effect and low in processing cost; the freeze-drying cycle can be shortened by above 50%; and the high-efficiency industrial production of the high-grade instant chicken sauce slices can be realized.
Description
Technical field
The present invention relates to the method that the instant chicken extract piece of high freshness is made in the spouted freeze-drying of a kind of high-quality microwave, be applicable to industries such as flavoring, fast food.Belong to food, the dry processing technique field of flavoring.
Background technology
Current conventional agricultural product, food, flavoring process technology and equipment (mainly being normal pressure heated-air drying and freeze-drying) are relative ripe.Utilizing microwave to assist freeze-drying, hot blast process technology and equipment is an important directions that promotes traditional fruits and vegetables ' dehydration processing industry.The general thinking of material highly effective drying research at present mainly concentrates on heating thermal source such as the inside of adopting microwave, far infrared, high frequency and carries out combined drying, realizes the shortening of heated-air drying or freeze-drying process, reaches efficient, purpose of energy saving.But the heating non-uniform phenomenon (cold and hot some phenomenon) efficient, that there is highly significant in the most significant microwave drying of power conservation feature, thereby cause its drying quality obviously descend (overheated coking and cross cold not dried), the finished product uniformity only is 50%-60%, and the cost of Chu Liing significantly improves again.Simultaneously, there are three a big outstanding difficult problem and demands in the food seasoning secondary industry of China: (1) drying exists that energy consumption is big, drying time a difficult problem such as length, cost height, the highly effective drying technology is had tight demand.The traditional heated air drying technology brings product sensory poor quality, reconstitution rate low; Though conventional freeze-dry process technology and equipment can keep sense organ and the nutritional quality of seasoner products to greatest extent, long processing time, production cost height, and the high defective of both energy consumptions, this has become the bottleneck of restriction condiment product industry development.(2) the flavouring highly effective drying exists that lack of homogeneity, yield rate are low, the product integrated quality becomes difficult problems such as bad aggravation, and efficient evenly dry technology is had tight demand.Single microwave drying, because the inhomogeneities of its heating and the weak penetrability of microwave, the characteristics such as wedge angle centrality of the selective and microwave of heating using microwave, the heat energy that makes different heating object each several parts produce may produce bigger difference, is restricted thereby it is used in suitability for industrialized production.(3) the comprehensive competitive advantage of outlet heated-air drying and freeze-drying flavouring is descending, and there is tight demand the international market to high-quality, low-cost, instant effective freeze-drying flavouring.And the present invention passes through formulation optimization, and the spouted freeze-drying of microwave pulse realizes even, the fast dewatering of flavouring under the highly effective drying condition, and the primary drying flavouring uniformity is reached more than 98%, and product has low cost, advantages such as dissolution time weak point.
Opening Min, Sun Jincai, Zhong Qifeng, face big strong etc. (number of patent application 2 00810244418.1) discloses and has improved in the sprouted auxiliary means of microwave desiccation homogeneity of granular garden stuff, adopt two class airflow fields to carry out the spouted drying of microwave, the finished product water content is all below 6%.But the difference of this patent is to realize spouted, the rotation of material under high vacuum condition, by adjusting spouted cycle of pulse, the spouted effect of gas flow adjustment material, realize the uniformity of material microwave freeze-dry, because spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave does not have thermal inertia, collapse phenomenon does not appear in product, therefore, product quality and common freeze-drying basically identical are far above the spouted dry products of normal pressure microwave.
Beifang Green Food Co., Ltd.'s gold connects a kind of instant freeze dried hot and spicy food of military application number and preparation method thereof (application number 200710011607.X).The instant food of spicy soup is produced in this invention with commercial run, be easy to carry, save time when eating, save trouble, product adopts advanced freeze-drying method that major ingredient food is done fresh-keeping processing, the activity that keeps major ingredient food to a certain extent, when the major ingredient food of spicy soup after hydro-thermal is soaked, major ingredient food can recover former state, the major ingredient food of spicy soup can either be stored for a long time, can keep the local flavor of spicy soup again.But the difference of this patent is that the freeze-drying of soup stock is adopted prepares, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen and the spouted freeze drying technology of microwave, under high vacuum condition, realize spouted, the rotation of material, adjust the spouted effect of material by adjusting spouted cycle, the gas flow of pulse, realize the uniformity of material microwave freeze-dry, because the spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave does not have thermal inertia, collapse phenomenon does not appear in product, therefore, product quality and common freeze-drying basically identical.
The Mao Chuanfu of Dashenhe Co., Ltd., Shanghai has applied for a kind of method (number of applying for a patent: 200810039435) of producing edible fungi instant soup blend with Freeze Drying Technique.This invention belongs to food soup series products manufacture field.It is characterized in that all raw materials all can be directly edible with brewed in hot water.This invention is mainly finished as follows: edible fungi raw materials selection, preliminary treatment, boiling, cooling draining, powder mixing, granulation, drying, lyophilisation product mix, pack, weigh, seal, metal detection, external packing, finished product.And the instant chicken extract cake of this patent adopts and prepares, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen and microwave freeze-dry and carry out drying, and under high vacuum condition, realize spouted, the rotation of material, by adjusting spouted cycle of pulse, the spouted effect of gas flow adjustment material, realize the uniformity of material microwave freeze-dry, because the spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave does not have thermal inertia, collapse phenomenon does not appear in product, therefore, product quality and common freeze-drying basically identical.
Day space food Institute for Research and Technology of divine boat Zou China has applied for a kind of microcapsules fortification freeze-dried instant soup stock and preparation method thereof (patent No.: 201110301456) in Beijing.This invention provides a kind of microcapsules fortification freeze-dried instant soup stock and preparation method thereof, be that the enriched nutritive composition is added in the soup stock with microencapsulation form, be prepared into fortification freeze-drying dehydrated instant soup stock, under the prerequisite that does not change the original local flavor of food, namely strengthened the nutrition of soup stock, can control the rate of release of nutritional labeling again and realize directed release, improve stability and the bioavailability of nutritional labeling.The difference of this patent is that the freeze-drying of soup stock is adopted and prepares, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen and microwave freeze-dry technology, and under high vacuum condition, realize spouted, the rotation of material, by adjusting spouted cycle of pulse, the spouted effect of gas flow adjustment material, realize the uniformity of material microwave freeze-dry, because the spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave does not have thermal inertia, collapse phenomenon does not appear in product, therefore, product quality and common freeze-drying basically identical.
The Li Yinta of Taixiang Group Technology Development Co., Ltd., a kind of processing method patent (applying date: 2012.07.12) of freeze-drying instant instant sea cucumber soup is disclosed in the tinkling of pieces of jade, Liu Yangrui.This invention belongs to a kind of food-processing method.This method comprises sea cucumber processing, soup stock preparation, freeze drying and packaging step, and wherein the sea cucumber processing is to freeze in the enterprising scanning frequency of mono-frozen machine behind the even otch in sea cucumber back; The soup stock preparation is that the raw material boiling is concentrated; After disposing sea cucumber and soup stock arranged in pairs or groups accelerated freeze-drying, packing then.This processing method has been preserved the genuineness of sea cucumber, does not reach the purpose of preserving the long period by any anticorrisive agent and additive, and the soup blend formula that provides is rigorous, the nutrition arrangement science.The difference of this patent is that the freeze-drying of soup stock is adopted and prepares, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen and microwave freeze-dry technology, and under high vacuum condition, realize spouted, the rotation of material, by adjusting spouted cycle of pulse, the spouted effect of gas flow adjustment material, realize the uniformity of material microwave freeze-dry, because the spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave does not have thermal inertia, collapse phenomenon does not appear in product, therefore, product quality and common freeze-drying basically identical.
Open Min, Duan Xu, Fan Liuping (granted patent ZL 200610088075.5) discloses a kind of shortening microwave freezing drying of fruit or vegetable powder time method.By to the pulpous state fruits and vegetables before the quick-frozen, implant the nanometer titanium oxide ceramic of high-dielectric coefficient, and add higher amino acid, sugar or the salt of dielectric constant, improve the dielectric core of pulpous state fruits and vegetables, shorten microwave vacuum freeze arid cycle.This patent has changed the composition of pulpous state fruits and vegetables, and raw material only limits to pulpous state fruits and vegetables mixture microwave freeze-dry, and this patent is not mentioned the microwave freeze-dry uniformity in addition.But mould, freezing, the demoulding, quick-frozen pre-treating technology and the spouted freeze drying technology technology of microwave are prepared, stirred, boil, modulate, adorn to the difference of this patent for being that the chicken extract cake adopts, under vacuum condition, realize spouted, the rotation of material, do not change the composition of material, adjust the spouted effect of material different drying stages in freeze-drying process by adjusting spouted cycle, the gas flow of pulse, realize that the material microwave freeze-dry is even.
Open Min, Wang Yuchuan (granted patent ZL 201010572843.0) and disclose the even spouted drying device of a kind of negative pressure microwave and application.The described equipment of this patent adopts the cylindrical microwave heating cavity, and drying chamber is duct type, makes product obtain even heating using microwave in dry run, and vacuum system adopts the water circulation type vavuum pump.By adjusting spouted, the rotation, mobile continuously under vacuum state of vacuum in the drying tube, air velocity realization material, improve inhomogeneous heating phenomena in the static or rotating disc type micro-wave vacuum process of traditional product, be applicable to the micro-wave vacuum of granule materials.Though this patent adopts the cylindrical microwave heating cavity, the vertical placement, and be operated in atmospheric pressure state, and stoped microwave feedback mouth low pressure gaseous discharge phenomenon under vacuum state like this, make product in freeze-drying process, obtain even heating using microwave.Vacuum system adopts the low temperature water vessel and obtains the oil seal type vavuum pump of high vacuum.The vacuum pressure fluctuation range is 80-1000Pa.The spatial movement of the spouted realization material of pulse material in freeze-drying process, realize that by spouted cycle of adjustment pulse, gas flow material different drying stages in the microwave freeze-dry process reach same spouted effect, therefore can obtain uniform microwave freeze-dry product, simultaneously because the spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave do not have thermal inertia, and collapse phenomenon does not appear in product, therefore, the product quality basically identical of its product quality and common freeze-drying.
Open Min, Lu Liqun, Wang Yuchuan, Sun Jincai, Zhang Weiming discloses the spouted microwave freeze-dry device of a kind of pulse for the graininess conditioning food and homogenising high-efficiency machining method (application number: 201210518887.4).This patent is applied to the spouted microwave freeze-dry device of pulse of granule materials, and has the characteristics of homogenising, highly effective drying.And the difference of this patent prepare, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen pre-treating technology and the spouted freeze drying technology technology of microwave and make the efficient equal spouted freeze-dried instant chicken extract of microwave piece for being to adopt.
Xie Zhigang, Zhu Wangui have applied for the freeze-drying method patent (application number: 03133208.0) of chicken soup.This invention relates to the processing technology of a kind of chicken and chicken soup, and the chicken that will freeze or chicken soup are put between two heating plates of freeze drier; The condensation vapor actuator temperature is at-50 ℃～-30 ℃; Vacuum 100Pa～the 130Pa in dry storehouse; 30 ℃～100 ℃ of temperature of heating plate; Keep 6h～25h namely to obtain chicken soup and the chicken of freeze-drying.The difference of this patent is that the chicken extract soup stock adopts preparation, stir, boil, modulation, the dress mould, freezing, the demoulding, the quick-frozen pretreatment process, the dry microwave freeze-dry technology that adopts, and under high vacuum condition, realize the spouted of material, rotation, by adjusting the spouted cycle of pulse, gas flow is adjusted the spouted effect of material, realize the uniformity of material microwave freeze-dry, because the spouted time of material short (2s), and heating using microwave stops when spouted, moreover heating using microwave does not have thermal inertia, collapse phenomenon does not appear in product, therefore, product quality and common freeze-drying basically identical.
Fan Qishu has invented a kind of solubility black-bone chicken seasoning bag, capsule and preparation method thereof (number of patent application: 96117225.8).This invention product is to be formed through processing and fabricating according to prescription by black-bone chicken, green onion, ginger and high-quality edible gelatin, and poly-bag and capsule collection nourish and be packaged as one, not only can be used for packing, but also are edible nutritional supplements.But the patented product adopts the simple hybrid mode of various batchings, does not adopt the processing of freeze-dry process technology.The difference of this patent is that the chicken extract soup stock adopts and prepares, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen pretreatment process, the dry microwave freeze-dry technology that adopts, and under high vacuum condition, realize spouted, the rotation of material, by adjusting spouted cycle of pulse, the spouted effect of gas flow adjustment material, realize the uniformity of material microwave freeze-dry, product is instant effective, quality and common freeze-drying basically identical.
In a word, the method that the spouted microwave freeze-dry of high-quality pulse is made the instant chicken extract piece of high freshness at home and abroad is not reported.
Summary of the invention
The object of the invention provides the method that the spouted microwave freeze-dry of a kind of high-quality pulse is made the instant chicken extract piece of high freshness, and the chicken extract cake of processing by this method has efficiently, even, low-cost, characteristics such as instant capacity is good, nutrition reservation height.
Technical scheme of the present invention: a kind of method of making the instant chicken extract piece of high freshness for the spouted freeze-drying of high-quality microwave, be raw material with converted starch, beta cyclodextrin, maltodextrin and chicken extract, comprise following processing step: batch mixes, boil, modulate, adorn mould, freeze moulding, demoulding, freeze, the spouted freeze-drying of microwave pulse and finished product packing.
Batch mixes: adopt converted starch, beta cyclodextrin, maltodextrin as the piece thickening of the spouted freeze-dried instant chicken extract of microwave and instant batching; Be that 1 ︰ 2-4 ︰ 3-6 ︰ 10-20 mixes with converted starch, beta cyclodextrin, maltodextrin and water according to mass ratio;
Boil: packing into after the batch mixes boils in the device, and the intensification gelatinization boils temperature control at 70-80 ℃, time 1-5min;
Modulation: after the batching gelatinization, be that the ratio of 1 ︰ 1-5 adds chicken extract lentamente in boiling device according to mix and chicken extract weight ratio, stirring constantly in adding the chicken extract process mixes mix and chicken extract after the gelatinization; For preventing the chicken extract vaporization at high temperature, add the control of chicken extract time in 3min, the temperature control of modulation material gets the modulation chicken extract below 70 ℃;
Used chicken extract is that Guangdong Jiahao Food Co., Ltd. produces, and brand is " Rimula ", and full name is chicken-juice flavorings, product standard number: SB/T 10458;
The dress mould: the modulation chicken extract after the modulation pack into cylindric according to scheduled volume or square shape mould in, the volume of mould is less than 10cm
3
Freeze moulding: be frozen into cylindric mould internal modulation chicken extract or the square shape; In the freezing process, temperature of charge is controlled at-40 ℃, and freeze-off time 1-2 h freezes 3-5 ℃/min of speed decline;
The demoulding: will freeze to be placed in the air in the chicken extract mould or take out the chicken extract piece that freezes moulding in the water behind the normal temperature, in knockout course, material surface temperature can not be higher than-10 ℃;
Freeze: the chicken extract piece of the demoulding is continued to freeze 1-3h in-40 ℃ of storehouses, freeze speed 3-5 ℃/min (decline);
The spouted freeze-drying of microwave pulse: the chicken extract piece that will freeze is put into the spouted dryness storehouse of microwave pulse, carries out drying according to the drying parameter of setting; In the spouted freeze-drying process of microwave pulse, vacuum pressure control is at 80 ± 5Pa in the dryness storehouse, each spouted time 2-5s of pulse, vacuum pressure rises the highest control at 600-800Pa, return in the 80Pa time 35s from high vacuum pressure 600-800Pa, the spouted time interval of two subpulses is 5-10min, and temperature of charge is lower than 50 ℃;
Finished product packing: the chicken extract piece of drying is carried out sorting, use the aluminum foil composite vacuum packaging.
The used chicken extract of this patent is that Guangdong Jiahao Food Co., Ltd. produces, and brand is " Rimula ", and full name is chicken-juice flavorings.Product standard number: SB/T 10458.Batching: water, chicken, chicken bone, edible salt, chicken fat, white granulated sugar, hydrolyzed vegetable protein, yeast extract, pepper, ginger, sodium glutamate, the sweet acid disodium of 5 '-flesh, 5 '-flavour nucleotide disodium, xanthans, guar gum, single stearic acid glycerine lipoprotein, polyoxyethylene sorbitan monostearate, potassium sorbate, acesulfame potassium, flavorant.Chicken extract concentration is 38%.
The present invention fills a prescription rationally, and technology is simple, and material can be realized spouted in microwave freeze-dry, and rotation reaches efficient, the even dry purpose of chicken extract piece.
Freeze the chicken extract piece in the spouted mode of pulse under the microwave freeze-dry condition: freeze chicken extract piece spouted drying of pulse in the vacuum drying pipe and be subjected to each power effect of the following stated: 1, pulse gas (nitrogen) produces motive force upwards to freezing the chicken extract piece in the vacuum drying pipe; 2, freeze chicken extract piece and pipeline friction, produce and freeze the frictional force that the chicken extract piece rotates; 3, freeze between the chicken extract piece owing to size difference, different friction, the frictional force that rotate of producing of proportion; 4, freeze the chicken extract piece and produce corresponding extruding force each other because instantaneous inside and outside differential pressure changes to produce different contractilities and freeze the chicken extract piece.Under the effect of above-mentioned each power, freeze the chicken extract piece in vertical vacuum drying pipe except moving up, simultaneously, rotate again, freeze the cyclically-varying that distributes in the locus of chicken extract piece thereby bring.Freeze the chicken extract piece and reduce gradually at dry initial stage, mid-term, later stage moisture content, the present invention makes and freezes to reach maximum position and obtain equal locus probability during the spouted freeze-drying of chicken extract piece pulse by adjusting spouted cycle and the gas flow of pulse automatically.Simultaneously, pulse spouted during heating using microwave stop synchronously because heating using microwave do not have thermal inertia, be different from traditional electricity, oil, Steam Heating mode (having thermal inertia), do not influence the temperature of freezing the chicken extract piece, can not cause that material subsides in the freeze-drying process, influence drying quality.The present invention adopts preparation, stirs, boils, modulates, adorns mould, freezing, the demoulding, quick-frozen pre-treating technology and the spouted freeze drying technology technology of microwave, realize spouted in pipe, the rotation of chicken extract piece, changed the conventional disc ripple freeze-drying mode that declines, increase heat exchange area in the chicken extract piece dry run, material surface water evaporates area, have uniform drying, efficient height, small investment, the low advantage of cost.
Beneficial effect of the present invention:
1, instant effective: because formulation selection is reasonable, it is low to boil temperature, and the time is short, adopts mould molding quick-frozen and the spouted freeze-dry process of microwave pulse, and chicken extract piece product drying is even, and rehydration time is short, and is instant effective.
2, uniform drying: because the chicken extract piece in the microwave freeze-dry process, presents periodically spouted, rotation status, realize that the chicken extract piece is evenly dry, the finished product uniformity reaches more than 98%, need not to handle again.Avoided the traditional microwave drying to have the heating non-uniform phenomenon (cold and hot some phenomenon) of highly significant, its drying quality descends (overheated coking and excessively cold not dried), and the cost of Chu Liing significantly improves again.
3, efficient height, cost are low: because the chicken extract piece is in the spouted microwave freeze-dry process of pulse, obtain equal microwave power probability, declining with conventional disc, to compare rate of drying fast for ripple freeze-drying chicken extract piece, drying efficiency height, cost are low, shorten lyophilization cycle more than 50%, can realize the efficient suitability for industrialized production of high-grade instant chicken extract piece.
Description of drawings
Fig. 1 system flow chart of the present invention.1. agitator 2. boils device, 3. dress mould device, 4. quick freezer, 5. die lifter, 6. inlet valve, 7. flapper valve, 8. heating using microwave cavity, 9. microwave source, 10. water load pipe, 11. vacuum drying pipes, 12. gas distributors, 13. the gas flow adjuster of source nitrogen, 14. water circle devices, 15. gas-solid separators, 16. discharger, 17. water vessels, 18. refrigeration machines, 19. vaccum storage tank, 20. vacuum, 21. control panels.
The specific embodiment
The method that the loose instant chicken extract piece of type is made in embodiment 1, the spouted freeze-drying of microwave pulse
Be that the ratio of 1 ︰, 2 ︰, 3 ︰ 19 takes by weighing the 100kg batching according to converted starch, cyclodextrine, maltodextrin, clean water weight ratio, wherein: converted starch 4kg, cyclodextrine 8kg, maltodextrin 12kg, clean water 76kg.Converted starch, cyclodextrine, the maltodextrin that takes by weighing added in the agitator successively mix.The clean water that takes by weighing poured into boil in the device, be heated to 80 ℃, above-mentioned three kinds of compounds are poured into boil in the device, and constantly stir up to not luming, temperature remains on 70 ℃, is that the ratio of 1 ︰ 1 adds the 100kg chicken extract according to boiling mix and chicken extract weight ratio then, and constantly stirs, at this moment boil device and no longer heat, till evenly.After soup juice temperature is lower than 40 ℃ in boiling device, takes out in the mould of packing into, and strike off, the soup juice that installs mould is put into-35 ℃ of freezers carry out quick-frozen, freeze-off time 2 hours takes out mould then in freezer, and taking out soup juice piece, to put into-35 ℃ of freezers stand-by.Open the spouted freeze-drier refrigeration machine of microwave pulse, after the water vessel temperature reaches-40 ℃, the soup juice piece that will freeze takes out in freezer, put into the spouted freeze-drier dryness storehouse of microwave pulse, set drying parameter at control panel, vacuum pressure control is at 80 ± 5Pa in the dryness storehouse, each spouted time 2s of pulse, vacuum pressure rises the highest control at 800Pa in the dryness storehouse, return in the 80Pa time 35s from high vacuum pressure 800Pa, spouted time interval 6min, temperature of charge are lower than 50 ℃.After setting end drying time, open the material discharge valve, dry chicken extract piece is discharged from discharger.
The method that the instant chicken extract piece of tight type is made in embodiment 2, the spouted freeze-drying of microwave pulse
Be that the ratio of 1 ︰, 4 ︰, 5 ︰ 10 takes by weighing the 100kg batching according to converted starch, cyclodextrine, maltodextrin, clean water according to weight ratio, wherein: converted starch 5kg, cyclodextrine 20kg, maltodextrin 25kg, clean water 50kg.Converted starch, cyclodextrine, the maltodextrin that takes by weighing added in the agitator successively mix.The clean water that takes by weighing poured into boil in the device, be heated to 80 ℃, above-mentioned three kinds of compounds are poured into boil in the device, and constantly stir up to not luming, temperature remains on 80 ℃, according to boiling the ratio adding 150kg chicken extract that mix and chicken extract weight ratio are 1 ︰ 1.5, boils device and stops heating then, and constantly stir, till evenly.After soup juice temperature is lower than 50 ℃ in boiling device, in the mould of getting of packing into, and strike off, the soup juice that installs mould is put into-35 ℃ of freezers carry out quick-frozen, freeze-off time 3 h take out mould then in freezer, and take out and to freeze soup juice piece to put into-35 ℃ of freezers stand-by.Open the spouted freeze-drier refrigeration machine of microwave pulse, after the water vessel temperature reaches-40 ℃, the soup juice piece that will freeze takes out in freezer, put into the spouted freeze-drier dryness storehouse of microwave pulse, set drying parameter at control panel, vacuum pressure control is at 80 ± 5Pa in the dryness storehouse, each spouted time 2s of pulse, vacuum pressure rises the highest control at 600Pa in the dryness storehouse, return in the 80Pa time 35s from high vacuum pressure 600Pa, spouted time interval 8min, temperature of charge are lower than 50 ℃.After setting end drying time, open the material discharge valve, dry chicken extract piece is discharged from discharger.By reducing ratio, the increase freeze-off time of water and three kinds of compounds boiling operation, and in the spouted freeze-drying process of microwave pulse, reduce the spouted time interval of vacuum pressure, fluctuation range and increase, can obtain the instant chicken extract piece of tight type.
Claims (1)
1. method that instant chicken extract piece is made in the spouted freeze-drying of microwave, it is characterized in that with converted starch, beta cyclodextrin, maltodextrin and chicken extract be raw material, through batch mixes, boil, modulate, adorn mould, freeze moulding, demoulding, freeze, the spouted freeze-drying of microwave pulse and finished product packing; Processing step is:
(1) batch mixes: adopt converted starch, beta cyclodextrin, maltodextrin as the thickening of chicken extract piece and instant batching; The mass ratio of sex change Dian Fen ︰ β Huan Hu Jing ︰ Mai bud Hu Jing ︰ water is 1 ︰ 2-4 ︰ 3-6 ︰ 10-20; Converted starch, beta cyclodextrin, maltodextrin and water are mixed;
(2) boil: packing into after the batch mixes boils in the device, the intensification gelatinization; Boil in the process, the temperature of compound is controlled at 70-80 ℃, time 1-5min;
(3) modulation: after the batching gelatinization, be that the ratio of 1 ︰ 1-5 adds chicken extract lentamente in boiling device according to mix and chicken extract weight ratio, stirring constantly in adding the chicken extract process mixes mix and chicken extract after the gelatinization; For preventing the chicken extract vaporization at high temperature, add the control of chicken extract time in 3min, the temperature control of modulation material gets the modulation chicken extract below 70 ℃;
Used chicken extract is that Guangdong Jiahao Food Co., Ltd. produces, and brand is " Rimula ", and full name is chicken-juice flavorings, product standard number: SB/T 10458;
(4) dress mould: the modulation chicken extract after the modulation pack into cylindric according to scheduled volume or square shape mould in; The volume of mould is less than 10cm
3
(5) freeze moulding: be frozen into cylindric mould internal modulation chicken extract or the square shape; In the freezing process, temperature of charge is controlled at-40 ℃, and freeze-off time 1-2h freezes 3-5 ℃/min of speed decline;
(6) demoulding: the chicken extract piece that freezes moulding in the mould is taken out; In knockout course, material surface temperature is not higher than-10 ℃;
(7) freeze: the chicken extract piece of the demoulding is continued to freeze 1-3h in-40 ℃ of quick freezing repositories, freeze 3-5 ℃/min of speed decline;
(8) the spouted freeze-drying of microwave pulse: the chicken extract piece that will freeze is put into the spouted dryness storehouse of microwave pulse, carries out drying according to the drying parameter of setting; In the spouted freeze-drying process of microwave pulse, vacuum pressure control is at 80 ± 5Pa in the dryness storehouse, each spouted time 2-5s of pulse, vacuum pressure rises the highest control at 600-800Pa, return in the 80Pa time 35s from high vacuum pressure 600-800Pa, the spouted time interval of two subpulses is 5-10min, and temperature of charge is lower than 50 ℃;
(9) finished product packing: the chicken extract piece of step (8) gained drying is carried out sorting, use the aluminum foil composite vacuum packaging.
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| CN2013101901091A CN103238887A (en) | 2013-05-21 | 2013-05-21 | Method for making instant chicken sauce slices through microwave spouted freeze-drying |
| CH01953/13A CH708037B1 (en) | 2013-05-21 | 2013-11-25 | A process for producing an instant dry chicken soup using a microwave radiation-freeze-drying process. |
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Also Published As
| Publication number | Publication date |
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| CH708037B1 (en) | 2015-01-15 |
| CH708037A2 (en) | 2014-11-28 |
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