CN103815216B - Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof - Google Patents

Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof Download PDF

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CN103815216B
CN103815216B CN201410088430.3A CN201410088430A CN103815216B CN 103815216 B CN103815216 B CN 103815216B CN 201410088430 A CN201410088430 A CN 201410088430A CN 103815216 B CN103815216 B CN 103815216B
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lamb
vacuum
white fungus
fruit juice
quarters
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CN103815216A (en
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谢振文
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Qinghai Rong Rong Ecological Agriculture Technology Co., Ltd.
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SICHUAN HUAXIN ENERGY GROUP Co Ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

The invention provides a vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa, which can be taken instantly after being brewed. The soup comprises the following components in percentage by weight: 60-85% of tremella fuciformis berk, 3-10% of concentrated fresh fruit juice and the balance of quinoa flour. The invention further provides a production method for the soup. The production method comprises the following steps: mixing pre-treated tremella fuciformis berk, pre-treated concentrated fresh fruit juice and superfine quinoa flour obtained through debitterizing, softening, stir-frying, grinding and sieving, performing vacuum freeze drying, controlling temperature and humidity, performing oxygen-insulating packaging, and obtaining the soup. The soup is small in size, light in weight, easy to store and carry, and high in rehydration capability, has the flavors and fragrances of the fruit juice, tremella fuciformis berk and quinoa, is smooth in mouthfeel and rich in nutrients, of the fruit juice, tremella fuciformis berk and quinoa, beneficial to human body, contains no pigments and preservatives, is extremely high in food safety, complete in nutrients and suitable for persons of different sexes and different ages, and has a health-care effect.

Description

Vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard and production method
technical field:
The present invention relates to a kind of fruit juice white fungus lamb's-quarters wheat soup food, more specifically relating to a kind of for infusing the vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard and production method that steep rear fast food.
background technology:
White fungus (formal name used at school Tremella fuciformis Berk) is also known as tremella, it is the high-cellulose Jelly fungi be born on withered tree, south China each province all produces, all there is artificial growth present various places, its quality and scale are with Feitian county of Fujian Province, Tongjiang County, Sichuan Province is the most famous, according to detection report white fungus composition:
Heat (kilocalorie) 200, protein (gram) 10, fat (gram) 1.4, carbohydrate (gram) 67.3, dietary fiber (gram) 30.4, vitamin A (microgram) 8, carrotene (microgram) 50, vitamin B1 (milligram) 0.05, vitamin B2 (milligram) 0.25, nicotinic acid (milligram) 5.3, vitamin E (milligram) 1.26, calcium (milligram) 36, phosphorus (milligram) 369, potassium (milligram) 1588, sodium (milligram) 82.1, magnesium (milligram) 54, iron (milligram) 4.1, zinc (milligram) 3.03, selenium (microgram) 2.95, copper (milligram) 0.08, manganese (milligram) 0.17.
Therefrom medically say: white fungus has certain " strong essence, kidney tonifying, moistening lung, promote the production of body fluid, cough-relieving, heat-clearing, nourishing the stomach, tonifying Qi and blood, cardiac stimulant, strong body, mend brain, refresh oneself " and acts on.Always as excellent tonic product, it is applicable to all the old and the weak women and children and body void person after being ill, and white fungus can improve liver detoxification ability, plays hepatoprotective effect; Certain curative effect is had, to the loss preventing calcium, because being rich in the trace element such as selenium, zinc to senile chronic bronchitis, cor pulmonale, it can strengthen the antineoplastic immunity of body, owing to being rich in natural plant inoglia, can gastrointestinal peristalsis be helped, reduce fat absorption, thus play the effect of fat-reducing, due to the acidic polysaccharose class material in white fungus, the immunity of human body can be strengthened, transfer lymphocyte, strengthen leukocytic phagocytic activity, excited marrow hemopoiesis effect; Tremella polysaccharides has antitumor action, strengthens tumor patient to the tolerance of radiotherapy, chemotherapy.Current people are edible after getting used to white fungus being added poach soft one-tenth custard shape, and length consuming time, carries, uses inconvenience.
summary of the invention:
The object of the invention is to provide a kind of volume little, lightweight, easy to store and carry, nutritional labeling more comprehensively, mouthfeel is good, rehydration is good, edible safety is good, the various crowds being applicable to all ages and classes eat, have health-care efficacy, infuse the edible class vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard of bubble fast.
Another object of the present invention is the production method in order to provide a kind of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard.
The object of the present invention is achieved like this:
Vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard of the present invention, comprises following component by weight percentage:
White fungus 60-85,
Fresh fruit inspissated juice 3-10,
Lamb's-quarters flour surplus.
Above-mentioned fresh fruit inspissated juice is at least one in orange juice, peach juice, cider, pear juice, careless Berry juice, pineapple juice, lemon juice, also can select other fresh fruit inspissated juice.
The production method of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard of the present invention, comprises the following steps:
(1) get the raw materials ready:
A (), by fresh white fungus through cleaning, decontamination, removal root, obtain the white fungus of moisture 70%-85% after temperature control less than 60 DEG C heated-air dryings;
B () selects 40 ° of Beix-60 ° Beix fresh fruit inspissated juice;
C () lamb's-quarters wheat, through soaking, cleaning to wash-out top layer glycoside bitter substance, boils soft through 2h-6h, obtain boiling soft after lamb's-quarters wheat, frying is dry and with after similar people's ginseng odor type lamb's-quarters wheat fragrance, then lamb's-quarters wheat is worn into lamb's-quarters flour;
(2) prepare burden:
Prepare burden by weight percentage: the white fungus 60-85 of moisture 70-85%, the fresh fruit inspissated juice 3-10 of 40 ° of Beix-60 ° Beix, lamb's-quarters flour surplus;
(3) white fungus of moisture 70%-85% is joined in ° Beix fresh fruit inspissated juice of 40 ° of Beix-60 and stir and evenly mix, obtain white fungus fruit juice;
(4) lamb's-quarters wheat is made fine particle powdery through Ultrafine Grinding, then obtain ultra-fine lamb's-quarters flour through 100 order-200 mesh screen;
(5) ultra-fine lamb's-quarters flour and white fungus fruit juice are mixed the shape white fungus being formed and adhere to fruit juice and lamb's-quarters flour:
(6) a shape white fungus is loaded charging tray, charging tray is loaded charging tray car;
(7) jiggering is sent into freezer, material temperature controls-10 DEG C to-45 DEG C, time 4h-8 h;
(8) after determining that freezer Inner temperature of charge all reaches controlled solidification point, take out and load off-the-shelf dry storehouse Inner rapidly, after confirmation threading dry storehouse, the weight of truck, performs feed weight record, enters vacuum freeze drying program, temperature controls 40-50 DEG C, vacuum degree control 133 Pa-8Pa, time 3.5h-28h, material moisture 10%-20%, shape transfers vacuum drying program to, with economize energy after obviously fixing;
(9) when material moisture is removed to 3% ± 0.5%, be considered as the dry terminal of product, dry materials degree in dry storehouse, carry out process control by the rising of vacuum and the reduction of weight, vacuum reaches below 10Pa as reference value, the reduction degree of weight, compared with current value by charging initial value, gained ratio becomes moisture removal verification value;
(10) after confirmation material moisture is removed to 3% ± 0.5%, dry storehouse introduces the dry air of humidity 5%-10%, breaking vacuum, open the door of dry storehouse, rapidly by material dried in charging tray car, proceed to that highly resistance is wet, in the sealing bag of blocking oxygen material, stored in lower than for subsequent use in the refrigeration transfer storage facility of 0 DEG C;
(11) determining under the state that material ambient humidity that is broken and packaging is≤10%, according to the expense often criticizing product/order of classes or grades at school, the semi-finished product leading out vacuum transfer bag to pack from refrigeration transfer storage facility, be broken for the bulk of 5mm to 8mm, the requirement of consumption is brewed by every glass, carry out Vacuum Package or three banding pouch-packaged for the clout before packing and after packing with the composite film material that blocking oxygen rate reaches more than 0.5%, again must load vacuum transfer bag in time and stock stand-by;
(12) dress up product pocket by the market demand, pack in input tray, appearance plastic packaging, then the large packaging of outer box, also by by Households demand, product pocket can be carried out the encapsulation of larger vacuum bag, finished product is put in storage.
Above-mentioned is vacuum freeze drier or microwave vacuum freezing dryer for the equipment in vacuum freeze drying program.
Production method of the present invention is that full physical process is produced, not containing any look pigment and anticorrisive agent, the fruit juice White fungus broth volume produced is little, lightweight, easy to store and carry, mouthfeel is good, rehydration is good, after hot boiling water punching is infused, to splash in water very soon swollen reduction, form custard shape form, product is with above-mentioned fruit juice, white fungus, the local flavor of lamb's-quarters wheat, fragrance and smooth mouthfeel, be rich in fruit juice, white fungus, the nutritional labeling that lamb's-quarters wheat is useful to human body, and be produce in full physical process, not containing any pigment and anticorrisive agent, have high foodsafety, not only be applicable to different sexes, the crowd of all ages and classes eats, also be particularly suitable for space flight, dive extra large, field and and need soft diet protect stomach, control cholesterol, fat, high sugar, the youngster of heat is heavy, the elderly and cardiovascular and cerebrovascular disease, patients with diabetes mellitus, there is health-care efficacy.
Fruit is mostly rich in vitamin and several amino acids, and such as orange juice belongs to citrus fruit juice, and not only tool enriches vitamin and dietary fibre, and delicious taste.To add orange juice, contain in research display orange juice: moisture: 94.9
Energy: (kilocalorie) 20, carbohydrate: (gram) 5.1 ︰ vitamin A ︰ (milligram) 10, carrotene: (milligram) 60
Riboflavin: (milligram) 0.02, calcium: (milligram) 10 potassium: (milligram) 3, sodium: (milligram) 8.1, magnesium: (milligram) 2, iron: (milligram) 0.1, zinc: (milligram) 0.02, selenium: (microgram) 0.01, copper: (milligram) 0.08.
Frequent drinking orange juice also effectively can prevent some chronic disease, maintains myocardial function and reduce blood pressure.Drink the content that 3 glasss of orange juices can increase HDL in body every day, thus reduce the possibility suffered from a heart complaint.In addition, at period in a medicine drinking orange juice, the uptake of body to medicine can be increased, thus drug effect is doubled.Again due to orange juice acid, sweet, mouthfeel is the most popular, so the first also adapted orange juice in the present invention, plays the composition that has additional nutrients, allotment mouthfeel, white fungus and the effect of lamb's-quarters wheat adhesive:
Lamb's-quarters wheat (Chenopodium quinoa willd) originates in mountain area, South America Andean, domesticly is in recent years starting to introduce a fine variety and large-scale planting.Lamb's-quarters wheat is the plant food containing high-quality or complete protein, endosperm accounts for 68% of seed, and there is nutritional activities, protein content is up to 16%-22%(beef 20%), quality and milk powder and meat suitable, be rich in several amino acids, wherein there are 9 seed amino acids of needed by human, ratio suitably and be easy to absorb, especially the lysine lacked in plant is rich in, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, the mineral matter nutritional content such as manganese are high, be rich in unrighted acid, flavonoids, B family vitamin and vitamin E etc. multiple beneficial compound, dietary fiber cellulose content is up to 7.1%, and cholesterol is 0, low fat, (305kcal/100g) low in calories, low sugar (GI value 35), almost classic cereal in common cereal crops, and there is the aftertaste of a kind of ginseng fragrance.Not only the crowd of applicable different sexes, all ages and classes eats, also be particularly suitable for children and the elderly and cardiovascular and cerebrovascular disease, the patients with diabetes mellitus that need control cholesterol, fat, height sugar, heat, due to its abundant, comprehensive nutritive value, be referred to as " mother of grain ", " nutrition gold ".The eighties is used for the space food of astronaut by NASA.FAO (Food and Agriculture Organization of the United Nation) thinks that lamb's-quarters wheat is the food that unique a kind of solitary plant can meet human body basic nutrition demand, and formal recommendation lamb's-quarters wheat is the perfect wholefood of the optimum mankind, and 2013 are decided to be " world's lamb's-quarters wheat year ".Because China has just just started to introduce a fine variety from South America the success of lamb's-quarters wheat, have no so far to develop and utilize white fungus, fruit juice and lamb's-quarters wheat formulated, and do not add pigment, the portable freeze-drying of anticorrisive agent infuses bubble custard.
The present invention has following technical characterstic compared with existing White fungus broth:
1, the present invention for the production of primary raw material be fresh white fungus, particularly culture medium is not seldom or to fertilize and agricultural chemicals in cultivation for these white fungus.Fruit juice is mainly by products taste requirement choice for use, can be adapted orange juice, cider or other fruit juice, use the reason of above-mentioned inspissated juice except adjustment taste, one is concentrated shape, be convenient to transport storage, two is can starch well-bonded with white fungus, lamb's-quarters wheat, and three is compare to be beneficial in freeze-drying production process to save energy consumption, shortening time.
2, lamb's-quarters wheat can select the domestic lamb's-quarters wheat of import South America lamb's-quarters wheat or successful introduction; utilize the scale deep processing of these three kinds of crops, agricultural product; by drive with promote that peasant household and each race in outlying district farmer development white fungus and lamb's-quarters wheat seeds are planted; particularly originate in the very high lamb's-quarters wheat of South America added value to expand (the international market valency of current lamb's-quarters wheat is 3200 U.S. dollars/ton) in the plant husbandry of China, thus drive local nationalities' expanding economy.Have larger, more long-range meaning, the more auspicious Fine content of relevant lamb's-quarters wheat can consult FAO (Food and Agriculture Organization of the United Nation) about determining that propelling 2013 is the relevant report in " international lamb's-quarters wheat year ".
3, the present invention's application ultra-fine grinding techniques, classified filtering technology, thus can ensure that lamb's-quarters flour material molecular size reaches 200 orders, help product exquisiteness, be easy to absorption of human body, rehydration is good, and product is that graininess is done agent and gently stirred through infusing bubble with boiling water, can form custard shape within very short time.
3, the present invention adopts as clad aluminum foil one class high-barrier oxygen, hinders the material that humidity reaches more than 0.05% and pack and vacuum packaging bag, and fresh-keeping and storing is effective, and the shelf-life reaches more than 12 months.
4, fruit juice white fungus lamb's-quarters wheat custard of the present invention is that full physical process is produced, and do not add any pigment, anticorrisive agent, sanitary edible safety, lightweight, volume is little, and rehydration is fast, and mouthfeel is good, is easy to carry and stores.
5, the present invention with white fungus, lamb's-quarters wheat for base-material, be equipped with inspissated juice again, the high level making the protein in fruit juice white fungus lamb's-quarters wheat custard can reach general cereal and fruits and vegetables not reach, nutritional labeling is more complete, make it the needs that more can supplement the children in different crowd, particularly space flight, aquaspaceman person, growth, middle-aged and old basic nutrition more comprehensively, there is the health-care effect determined.
6, in fruit juice white fungus lamb's-quarters wheat custard of the present invention, owing to being also rich in rutin, the drug effect body health benefits materials such as flavones, containing the unexistent complete protein of other cereal in lamb's-quarters wheat, protein content up to 16%-22%(beef 20% quality and milk powder and meat suitable), also be rich in several amino acids, wherein there are 9 seed amino acids of needed by human, ratio suitably and be easy to absorb, especially the lysine lacked in plant is rich in, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, the mineral matter nutritional content such as manganese are high, be rich in unrighted acid, B family vitamin and vitamin E etc. multiple beneficial compound, dietary cellulosic.And order white fungus and lamb's-quarters wheat all belong to low cholesterol, low fat, low in calories, food with low sugar content, is therefore particularly suitable for children and needs the elderly of control cholesterol, fat, height sugar, heat and cardiovascular and cerebrovascular disease, diabetic, bariatric patients and want that the women population of reducing weight is drunk, the puzzled exquisiteness of mouth in addition, taste is pleasant, the consumption market can predicting product has a high potential, and is the efficiency utilization of white fungus and lamb's-quarters wheat resource, high added value processing and industrial chain extension, walks out a Tiao Xin road.
7, after fruit juice white fungus lamb's-quarters wheat custard of the present invention realizes industrialization, except creating more jobs, Off is poor to get rich to drive outlying high and cold mountain area Ge Zu peasant household development lamb's-quarters wheat seeds to plant, help and solve outside agriculture, rural areas and farmers problem, also can driving the development of relevant packaging, the transport class tertiary industry, making contributions for revitalizing local economy.
detailed description of the invention:
Embodiment 1:
The present embodiment 1 microwave vacuum freeze dry fruit juice white fungus lamb's-quarters wheat custard, comprises following component by weight percentage:
White fungus 80,
Concentrated clear juice 3,
Lamb's-quarters flour surplus.
The production method of the cool freeze-drying of the present embodiment 1 microwave vacuum dry fruit juice white fungus lamb's-quarters wheat custard comprises the following steps:
(1) get the raw materials ready:
A fresh white fungus through cleaning, decontamination, is removed root by (), temperature control 45 DEG C ± 1 DEG C, heated-air drying is to moisture 75%(weight) pre-dry tremella for subsequent use:
B () selects 60 ° of Beix concentrated orange juices;
C () lamb's-quarters wheat soaks through water purification, clean to wash-out top layer glycoside bitter substance, boil soft through 4h, and frying is dried to after similar people's ginseng odor type lamb's-quarters wheat fragrance, then the lamb's-quarters wheat after frying perfume (or spice) is worn into lamb's-quarters flour;
(2) prepare burden: prepare burden by weight percentage: the predrying rear white fungus of moisture 75% 80, concentrated orange juice 5, lamb's-quarters flour surplus;
(3) the predrying rear white fungus of moisture 75% put into 60 ° of Ber concentrated orange juice mixing, stir, obtain white fungus fruit juice;
(4) lamb's-quarters flour is obtained ultra-fine lamb's-quarters flour through 120 mesh screen;
(5) the ultra-fine lamb's-quarters flour after filtration and white fungus fruit juice are mixed, now form a shape white fungus of attachment fruit juice and lamb's-quarters wheat slurry;
(6) a shape white fungus is evenly distributed the poroid food grade plastic dish of loading by one deck, reinstalls charging tray car;
(7) charging tray car is sent into freezer, material temperature controls-25 DEG C ± 1 DEG C, time 4h ± 1h (be terminal depending on whole deep colling);
(8) after determining that in freezer, temperature of charge all reaches institute's control freezing temperature, take out and load rapidly in off-the-shelf microwave vacuum freezing dryer dry storehouse, the gross weight of charging tray car after confirmation threading dry storehouse, and perform feed weight record, enter microwave vacuum freezing dryer working procedure, heating and temperature control 40 DEG C ± 5 DEG C, Zhen Kong Du Sui temperature curve control 133Pa-30 Pa; Time 4.5h ± 1h, until the most of moisture of material distilled discharge, material shapes sizing after ， An Sui machine gravimetric method, compared with initial weight material moisture lower than 10% time, transfer vacuum drying program to, with economize energy;
(9) when material moisture is removed to 3%, be considered as the dry terminal of product, process control is carried out in the reduction of the dry materials degree at storehouse Inner, the rising by vacuum and weight, vacuum reaches below 30Pa as reference value; by Sui machine gravimetric method, compare with initial weight, material is moisture when having reached 3%, and gained ratio also becomes moisture removal terminal verification value;
(10) when confirmation material moisture is removed to after lower than≤3%, dryness storehouse is introduced to the dry air of humidity≤10%, breaking vacuum Wu thaws dry cabin door, rapidly material dried in truck is proceeded to that highly resistance is wet, resistance oxygen rate reaches≤the transfer bag (box) of 0.05% material in seal, every bag of (box) weight is advisable to be no more than 5kg, then stored in for subsequent use in the refrigeration transfer storage facility of≤0 DEG C;
(11) determining under the state that material ambient humidity that is broken and packaging is≤10%, according to the expense often criticizing product/order of classes or grades at school, the semi-finished product that vacuum transfer bag is packed are led out from freezer, be broken for≤the bulk of 6mm, brew the requirement of consumption by 250ml-300ml every glass, wet with high resistant, hinder the aluminum composite membrane material that oxygen rate reaches 0.01% and carry out Vacuum Package.For the clout wouldn't used before packaging and after packing, again must load vacuum transfer bag in time and stock stand-by;
(12) by the market demand the product dressing up pouch, then carry out middle packaging with carton, then surperficial plastic packaging carries out the large packaging of outer box by market demands specification, and also product pocket can be carried out the encapsulation of larger vacuum bag by user's requirement, finished product is put in storage.
Embodiment 2:
The present embodiment 2 vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard, comprises following component by weight percentage:
White fungus 85,
Concentrated orange juice 2,
Concentrated apple juice 3,
Lamb's-quarters flour surplus.
The production method of the present embodiment 2 vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard comprises the following steps:
(1) get the raw materials ready:
A white fungus through cleaning, decontamination, is removed root by (), temperature control 50 DEG C ± 1 DEG C heated-air drying is to moisture 75%(weight) white fungus for subsequent use;
B () selects 60 ° of Beix concentrated orange juices and 60 ° of Beix concentrated apple juices (can be clearly juice or turbid juice);
C () lamb's-quarters wheat soaks through water purification, clean to wash-out top layer glycoside bitter substance, boil through 4h ± 1h soft, obtain boiling soft after lamb's-quarters wheat, the lamb's-quarters wheat after frying perfume (or spice) to after similar people's ginseng odor type lamb's-quarters wheat fragrance, then is made lamb's-quarters flour by fried dry;
(2) prepare burden by weight percentage: white fungus 85,60 ° of Beix concentrated orange juices 2,60 ° of Beix concentrated apple juices 3, the lamb's-quarters flour surplus of moisture 75%;
(3) by water content after drying be 75% the white fungus that 60 ° of Beix concentrated orange juices put into by white fungus and 60 ° of Beix concentrated apple juices stir, mixing obtains with fruit juice;
(4) lamb's-quarters flour is made fine particle powdery through Ultrafine Grinding, then divide through 120 mesh sieves and obtain ultra-fine lamb's-quarters flour;
(5) white fungus of ultra-fine lamb's-quarters flour with attachment fruit juice is mixed, form a shape white fungus of attachment fruit juice and lamb's-quarters flour;
(6) a shape white fungus is pressed one deck on average densely covered loading food-grade charging tray, reinstall charging tray car;
(7) charging tray car is sent into freezer, material temperature controls-45 DEG C, time about 8h (fall depending on material temperature and reach for terminal);
(8) after during this, observation to determine in freezer that temperature of charge all reaches institute's control freezing temperature-45 DEG C, take out and load rapidly in off-the-shelf vacuum freeze drier storehouse, the weight of charging tray car after confirmation threading dry storehouse, perform total feed weight record, enter vacuum freeze drying program, heating and temperature control 45 DEG C-50 DEG C, Zhen Kong Du Sui temperature curve control 133Pa-8Pa, time 12h-22h, as vacuum≤10Pa, the most of moisture of material has distilled discharge, after material shapes is fixing, An Sui machine gravimetric method, compared with initial weight, material moisture lower than 10% time, transfer vacuum drying procedure operation to economize energy.
(9) when material moisture be removed to lower than 3% ± 0.5% time, be considered as the dry terminal of product, dry materials degree in dry storehouse, carry out process control by the rising of vacuum and the reduction of weight, vacuum reaches below 10Pa as reference value; by Sui machine gravimetric method, compare with initial weight, material is moisture when having reached 3% ± 0.5, and gained ratio also becomes moisture removal terminal verification value.
(10) after confirmation material moisture is removed to 3% ± 0.5%, dry storehouse is introduced to the dry air of humidity≤10%, breaking vacuum, open freeze dryer door, rapidly by material dried in truck, proceed to highly to intercept and wet, seal in the transfer bag of blocking oxygen rate≤0.05% material, every bag of (box) weight is advisable to be no more than 5kg, then stored in for subsequent use in refrigeration transfer storage facility:
(11) determining under the state that material ambient humidity that is broken and packaging is 10% ± 5%, according to the expense often criticizing product/order of classes or grades at school, the semi-finished product of vacuum transfer packaging bag are led out from freezer, be broken for≤the bulk of 6mm, brew the requirement of consumption by 250ml-300ml every glass, with blocking oxygen rate reach≤composite film material (selecting clad aluminum foil here) of 0.05% carries out Vacuum Package or conventional four-edge-sealed bag is packed.For the clout after packaging, again must load vacuum transfer bag in time and stock stand-by.
(12) by the market demand the product dressing up pouch, then undertaken packing in carton by user's requirement, appearance plastic packaging, then carry out the large packaging of outer carton by customer requirement specification, also product pocket can be carried out larger vacuum bag encapsulation by user's requirement, finished product is put in storage.
Embodiment 3:
The present embodiment 3 microwave vacuum freeze dry fruit juice white fungus lamb's-quarters wheat custard, comprises following component by weight percentage:
White fungus 60,
Concentrated apple juice 5,
Concentrated orange juice 3,
Concentrated lemon juice 1,
Lamb's-quarters flour surplus.
The production method of the cool freeze-drying of the present embodiment 3 microwave vacuum dry fruit juice white fungus lamb's-quarters wheat custard, comprises the following steps:
(1) get the raw materials ready:
A fresh white fungus through cleaning, decontamination, is removed root by (), temperature control 50 DEG C ± 1 DEG C, heated-air drying is to moisture 70%(weight) pre-dry tremella for subsequent use:
B () selects 60 ° of Beix concentrated apple juices, 60 ° of Beix concentrated orange juices, 42 ° of Beix concentrated lemon juices;
C () lamb's-quarters wheat soaks through water purification, clean to wash-out top layer glycoside bitter substance, boil through 4h soft, obtain boiling soft after lamb's-quarters wheat, fried dry to after similar people's ginseng odor type lamb's-quarters wheat fragrance, then by boil soft after lamb's-quarters wheat wear into lamb's-quarters flour;
(2) prepare burden: prepare burden by weight percentage: white fungus 60,60 ° of Beix concentrated apple juices 5,60 ° of Beix concentrated orange juices 3,42 ° of Beix concentrated lemon juices 1, the lamb's-quarters flour surplus of dry moisture 70%;
(3) white fungus of moisture 70% put into concentrated apple juice, concentrated orange juice, concentrated lemon juice lemon mixing, stir, obtain the white fungus adhering to blended fruit juice;
(4) lamb's-quarters flour is obtained ultra-fine lamb's-quarters flour through 140 mesh screen;
(5) white fungus of the ultra-fine lamb's-quarters flour after filtration and sticky blended fruit juice is mixed, now form a shape white fungus of attachment blended fruit juice and ultra-fine lamb's-quarters flour;
(6) a shape white fungus is evenly distributed the poroid food grade plastic dish of loading by one deck, reinstalls charging tray car;
(7) charging tray car is sent into freezer, material temperature controls-25 DEG C ± 1 DEG C, time 4h ± 1h;
(8) after determining that in freezer, temperature of charge all reaches institute's control freezing temperature, take out and load rapidly in the cool lyophilizer dry storehouse of off-the-shelf microwave vacuum, the gross weight of charging tray car after confirmation threading dry storehouse, perform feed weight record, enter microwave vacuum freeze drying program, heating and temperature control 35 DEG C ± 5 DEG C, Zhen Kong Du Sui temperature curve control 133Pa-10 Pa; Time 4.5h ± 1h, until the most of moisture of material distilled discharge, material shapes fixing after ， An Sui machine gravimetric method, compared with initial weight material moisture lower than 10% time, transfer vacuum drying program to, with economize energy;
(9) when material moisture is removed to about 3%, be considered as the dry terminal of product, process control is carried out in the reduction of the dry materials degree at dryness storehouse Inner, the rising by vacuum and weight, vacuum reaches below 10Pa as reference value; by Sui machine gravimetric method, compare with initial weight, material is moisture when having reached 3%, and gained ratio also becomes moisture removal terminal verification value;
(10) when confirmation material moisture be removed to≤3% after, dryness storehouse is introduced to the dry air of humidity≤10%, breaking vacuum Wu thaws dry cabin door, and in the dry air environment of humidity≤10%, rapidly material dried in truck is proceeded to that highly resistance is wet, resistance oxygen rate reaches≤the transfer bag (box) of 0.05% material in seal, every bag of (box) weight is advisable to be no more than 5kg, then stored in for subsequent use in the refrigeration transfer storage facility of≤0 DEG C;
(11) determining under the state that material ambient humidity that is broken and packaging is 10%-5%, according to the expense often criticizing product/order of classes or grades at school, the semi-finished product that vacuum transfer bag is packed are led out from freezer, be broken for the bulk within 8mm, brew the requirement of consumption by 250ml-300ml every glass, wet with high resistant, hinder the aluminum composite membrane material that oxygen rate reaches 0.02% and carry out Vacuum Package.For the clout before packaging and after packaging, again must load vacuum transfer bag in time and stock stand-by;
(12) by the market demand the product dressing up pouch, then carry out middle packaging with carton, then surperficial plastic packaging carries out the large packaging of outer box by market demands specification, and also product pocket can be carried out the encapsulation of larger vacuum bag by user's requirement, finished product is put in storage.
Above-described embodiment is further described foregoing of the present invention, but this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to above-described embodiment.All technology realized based on foregoing all belong to scope of the present invention.

Claims (2)

1. the production method of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard, is characterized in that comprising the following steps:
(1) get the raw materials ready:
A fresh white fungus through cleaning, decontamination, removal root, is obtained the white fungus of moisture 70%-85% by () after temperature control less than 60 DEG C heated-air dryings;
B () selects 40 ° of Beix-60 ° Beix fresh fruit inspissated juice;
C () lamb's-quarters wheat, through soaking, cleaning to wash-out top layer glycoside bitter substance, boils soft through 2h-6h, obtain boiling soft after lamb's-quarters wheat, frying is dry and with after similar people's ginseng odor type lamb's-quarters wheat fragrance, then lamb's-quarters wheat is worn into lamb's-quarters flour;
(2) prepare burden:
Prepare burden by weight percentage: the white fungus 60-85 of moisture 70%-85%, 40 ° of Beix-60 ° Beix fresh fruit inspissated juices 3-10, lamb's-quarters flour surpluses;
(3) white fungus of moisture 70%-85% is joined in ° Beix fresh fruit inspissated juice of 40 ° of Beix-60 and stir and evenly mix, obtain white fungus fruit juice;
(4) lamb's-quarters flour is made fine particle powdery through Ultrafine Grinding, then obtain ultra-fine lamb's-quarters flour through 100 order-200 mesh screen;
(5) the ultra-fine lamb's-quarters flour after filtration and white fungus fruit juice are mixed the shape white fungus being formed and adhere to fruit juice and lamb's-quarters flour;
(6) a shape white fungus is loaded charging tray, charging tray is loaded charging tray car;
(7) charging tray car is sent into freezer, material temperature controls-10 DEG C to-45 DEG C, time 4h-8 h;
(8) after determining that freezer Inner temperature of charge all reaches controlled solidification point, take out and load off-the-shelf dry storehouse Inner rapidly, after confirmation threading dry storehouse, the weight of truck, performs feed weight record, enters vacuum freeze drying program, temperature controls 40 DEG C-50 DEG C, vacuum degree control 133 Pa-8Pa, time 3.5h-28h, material moisture 10%-20%, shape transfers vacuum drying program to after obviously fixing;
(9) when material moisture be removed to lower than 3% ± 0.5% time, be considered as the dry terminal of product, dry materials degree in dry storehouse, carry out process control by the rising of vacuum and the reduction of weight of material, vacuum reaches below 10Pa as reference value, the reduction degree of weight of material, compared with current value by charging initial value, gained ratio becomes moisture removal verification value;
(10) after confirmation material moisture is removed to 3% ± 0.5%, dry storehouse introduces the dry air of humidity 5%-10%, breaking vacuum, open the door of dry storehouse, rapidly material dried in charging tray car is proceeded to that highly resistance is wet, in the sealing bag of blocking oxygen material, stored in lower than for subsequent use in the refrigeration transfer storage facility of 0 DEG C;
(11) determining under the state that material ambient humidity that is broken and packaging is≤10%, according to the expense often criticizing product/order of classes or grades at school, the semi-finished product leading out vacuum transfer bag to pack from refrigeration transfer storage facility, be broken for the bulk of 5mm to 8mm, the requirement of consumption is brewed by every glass, the composite film material reaching more than 0.05% by blocking oxygen rate carries out Vacuum Package or three banding pouch-packaged, for the clout before packaging and after packaging, again must load vacuum transfer bag in time and stock stand-by;
(12) dress up product pocket by the market demand, pack in input tray, appearance plastic packaging, then the large packaging of outer box, or by by Households demand, product pocket is carried out the encapsulation of larger vacuum bag, finished product is put in storage.
2. the production method of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard as claimed in claim 1, is characterized in that for the equipment in vacuum freeze drying program be vacuum freeze drier or microwave vacuum freezing dryer.
CN201410088430.3A 2014-03-12 2014-03-12 Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof Active CN103815216B (en)

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