CN104188050B - Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can - Google Patents
Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can Download PDFInfo
- Publication number
- CN104188050B CN104188050B CN201410434182.3A CN201410434182A CN104188050B CN 104188050 B CN104188050 B CN 104188050B CN 201410434182 A CN201410434182 A CN 201410434182A CN 104188050 B CN104188050 B CN 104188050B
- Authority
- CN
- China
- Prior art keywords
- treasure porridge
- antifreeze
- canned
- porridge
- freezing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Landscapes
- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a method for applying an antifreeze agent to anti-freezing of an eight-treasure porridge can. The method comprises the steps that (1) the antifreeze agent is added to hot water of 70-75 DEG C and dissolved through high-speed stirring, and liquid A is obtained, specifically, the addition amount of the antifreeze agent accounts for 0.1-0.16% net weight of the eight-treasure porridge can; (2) the liquid A is added to eight-treasure porridge and stirred, the metered volume reaches the required volume with water, stirring is carried out for 8-10 min, the temperature is increased to 93-95 DEG C through heating, filling, opening sealing, sterilization and backpressure cooling are carried out, and then the eight-treasure porridge is obtained, specifically, the sterilization condition is (14-22) min-(50-65)min/127 DEG C. When the method is applied to anti-freezing of the eight-treasure porridge can, emulsification and ageing resistance are integrated, so that the problem of ageing of cereal starch can be relieved to a great extent, the anti-freezing capability of the eight-treasure porridge can is improved, and the shelf life quality of products can be guaranteed.
Description
Technical field
The present invention relates to food processing field is and in particular to a kind of antifreeze is applied to the freeze proof method of canned eight treasure porridge.
Background technology
With the improvement of people's economic condition, " having a meal less, eat meat " has progressively become Chinese dietary habit.As
The present, the appetite very little of urban resident, the grain that most of male take in for one day is five or six liang, and women is three or four liang, or even only two
Three liang.And, the trend that appetite reduces also is continuing.Science diet answers structure equilibrium, nutritive equilibrium, and expert thinks, protein,
Fat, the ratio of carbohydrate are wanted rationally.The energy that carbohydrate provides should account for the 60% about of daily energy expenditure, fat
Fat accounts for 25% about, and protein accounts for 15% about.As can be seen here, carbohydrate ratio shared wherein is maximum.
Eating medicated porridge is Chinese custom, but with the quickening pace of modern life, time most flower of working clan is in work,
Practise and rest on, do not had the time let us of abundance to go to endure a pot of porridge whole family and shared.The production of canned eight treasure porridge, very well
Meet that the modern life is quick and the pursuit of nutrition.
Canned eight treasure porridge with various corn as raw material, containing substantial amounts of cereal starch.The starch of different cultivars cereal materialses
Content is different, and its amylose containing and amylopectin difference are also larger, and it is aging, and to show aging speed also different.Rice
The starch of the dissolution of class and beans is more, and aging speed is very fast, and freezing tolerance is poor, and bleed layered velocity is than very fast；Herba bromi japonici and jade
Rice etc. has exocuticle to wrap up, and the starch of dissolution is relatively fewer, and aging speed relatively is relatively slow, and freezing tolerance is relatively good, analysis
Water stratification is slow.Starch in canned eight treasure porridge is to discharge in sterilization process.
The most obvious form of expression of age of starch is: retrogradation, formation gel or even conglomeration.In northern Cold Winter, Hylotelephium erythrostictum (Miq.) H.Ohba
Gruel can cryopreservation, age of starch speed is extremely rapid, very likely occurs to freeze tank phenomenon (i.e. retrogradation, shape within a few days
Become gel or even conglomeration), room temperature can not thaw.Bring huge harmful effect to the list marketing of BABAOZHOU.At present, specialized application
In improving on canned eight treasure porridge freezing tolerance, also there is no disclosed technology.
Content of the invention
The present invention provides a kind of antifreeze to be applied to the freeze proof method of canned eight treasure porridge, and it can improve canned eight treasure porridge very well
Freezing tolerance.
A kind of antifreeze is applied to the freeze proof method of canned eight treasure porridge, sequentially includes the following steps:
(1) antifreeze is added in 70-75 DEG C of hot water, high-speed stirred dissolves, and obtains liquid a, the addition of antifreeze is
The 0.1-0.16% of canned eight treasure porridge net weight；
(2) liquid a is added in BABAOZHOU dispensing, routinely Hylotelephium erythrostictum (Miq.) H.Ohba porridge production method obtains BABAOZHOU dispensing.Then stir
Mix, then with water constant volume to the capacity requiring, stir 8-10min, be heated to 93-95 DEG C, fill, sealing, sterilization, back-pressure is cold
But, that is, canned eight treasure porridge is obtained；
Wherein, sterilization conditions are (14-22) min～min/127 DEG C of (50-65), and that is, 14-22 minute is warmed up to 127 DEG C,
127 DEG C of constant temperature sterilization 50-65 minutes.
Described antifreeze, calculates by ratio of weight and the number of copies, and group is divided into: sucrose fatty acid ester 10-20 part, sodium tripolyphosphate 4-
5 parts, sodium chloride 2.5-3 part, Sorbitol 0.5-1 part, trehalose 3-4 part, sodium lactate 1-2 part and Microcrystalline Cellulose 1-2 part.
The hlb value of described sucrose fatty acid ester is 15.
After technique scheme, the present invention, compared with existing background technology, has the advantage that
1st, the method for the present invention be used for canned eight treasure porridge freeze proof when, integrate emulsifying and aging resistance, largely delay
Solve cereal starch problem of aging, improve canned eight treasure porridge freezing tolerance it is ensured that the Shelf-life Quality of product.
2nd, suitable sterilization conditions, make the starch release amount in canned eight treasure porridge few, and alleviation cereal starch is aging, improve anti-
Jelly ability.
Specific embodiment
Some embodiments of the present invention presented below, to help further understanding the present invention, but protection scope of the present invention
It is not limited in these embodiments.
Embodiment one
Longan and lotus seed canned eight treasure porridge, is easiest to occur to freeze tank storage temperature for -16 DEG C to -10 DEG C, in this temperature conditions
Under, age of starch speed is extremely rapid, occurs within 7 days to freeze tank, room temperature can not thaw.It is -8 DEG C to 0 in storage temperature
DEG C or ＜ -18 DEG C under the conditions of, -8 DEG C of condition be easiest to occur freeze tank temperature, when -8 DEG C, product will occur within 14 days
Freeze tank, room temperature can not thaw.
A kind of antifreeze, includes following component: 15 parts of sucrose fatty acid ester, 4 parts of sodium tripolyphosphate, chlorine by ratio of weight and the number of copies
Change 2.5 parts of sodium, 0.5 part of Sorbitol, 3 parts of trehalose, 1 part of sodium lactate and 2 parts of Microcrystalline Cellulose.
Said components mix homogeneously is become antifreeze.
Above-mentioned antifreeze is applied to the freeze proof method of longan and lotus seed canned eight treasure porridge, sequentially includes the following steps:
(1) antifreeze is added in 70 DEG C of hot water, high-speed stirred dissolves, obtain liquid a, the addition of antifreeze is Hylotelephium erythrostictum (Miq.) H.Ohba
The 0.15% of gruel can net weight；
(2) liquid a is added in BABAOZHOU dispensing, stirring, then with water constant volume to the capacity requiring, stir 9min, heating
It is warming up to 93 DEG C, fill, sealing, sterilization, sterilization conditions were warmed up to 127 DEG C for 14 minutes, and 127 DEG C of constant temperature sterilize 60 minutes, instead
Pressure cooling, that is, be obtained canned eight treasure porridge.
By adding antifreeze and adopting suitable sterilization conditions, longan and lotus seed canned eight treasure porridge is at -16 DEG C to -10 DEG C
Under temperature conditionss, age of starch speed has slowed down, and occurs the time freezing tank can delay 8-10 days.At -8 DEG C to 0 DEG C or ＜ -18
Under the conditions of DEG C, -8 DEG C of condition is the temperature being easiest to occur to freeze tank, and when -8 DEG C, product occurs the jelly tank time can delay 14-21
My god.
Embodiment two
Low sugar Semen Nelumbinis canned eight treasure porridge, is easiest to occur to freeze tank storage temperature for -16 DEG C to -10 DEG C, in this temperature conditions
Under, age of starch speed is extremely rapid, occurs to freeze tank, room temperature can not thaw within 3 days.It is -8 DEG C to 0 in storage temperature
DEG C or ＜ -18 DEG C under the conditions of, -8 DEG C of condition be easiest to occur freeze tank temperature, when -8 DEG C, product will occur within 7 days
Freeze tank, room temperature can not thaw.
A kind of antifreeze, includes following component: 10 parts of sucrose fatty acid ester, 5 parts of sodium tripolyphosphate, chlorine by ratio of weight and the number of copies
Change 3 parts of sodium, 0.8 part of Sorbitol, 3.5 parts of trehalose, 2 parts of sodium lactate and 1.5 parts of Microcrystalline Cellulose.
Said components mix homogeneously is become antifreeze.
Above-mentioned antifreeze is applied to the freeze proof method of low sugar Semen Nelumbinis canned eight treasure porridge, sequentially includes the following steps:
(1) antifreeze is added in 72 DEG C of hot water, high-speed stirred dissolves, obtain liquid a, the addition of antifreeze is Hylotelephium erythrostictum (Miq.) H.Ohba
The 0.1% of gruel can net weight；
(2) liquid a is added in BABAOZHOU dispensing, stirring, then with water constant volume to the capacity requiring, stir 10min, heating
It is warming up to 94 DEG C, fill, sealing, sterilization, sterilization conditions were warmed up to 127 DEG C for 18 minutes, and 127 DEG C of constant temperature sterilize 65 minutes, instead
Pressure cooling, that is, be obtained canned eight treasure porridge.
By adding antifreeze and adopting suitable sterilization conditions, low sugar Semen Nelumbinis canned eight treasure porridge is at -16 DEG C to -10 DEG C
Under storage temperature, age of starch speed has slowed down, and occurs the time freezing tank can delay 7-9 days.It is -8 DEG C to 0 in storage temperature
DEG C or ＜ -18 DEG C under the conditions of, -8 DEG C of condition be easiest to occur freeze tank temperature, when -8 DEG C product occur freeze the tank time can prolong
Slow 10-14 days.
Embodiment three
Coconut milk Herba bromi japonici canned eight treasure porridge, is easiest to occur to freeze tank storage temperature for -16 DEG C to -10 DEG C, in this temperature conditions
Under, age of starch speed is extremely rapid, occurs within 7 days to freeze tank, room temperature can not thaw.It is -8 DEG C to 0 in storage temperature
DEG C or ＜ -18 DEG C under the conditions of, -8 DEG C of condition be easiest to occur freeze tank temperature, when -8 DEG C, product will occur within 14 days
Freeze tank, room temperature can not thaw.
A kind of antifreeze, includes following component by ratio of weight and the number of copies: 20 parts of sucrose fatty acid ester, 4.5 parts of sodium tripolyphosphate,
2.5 parts of sodium chloride, 2.5 parts of yellow wine, 1 part of Sorbitol, 4 parts of trehalose, 1.5 parts of sodium lactate and 1 part of Microcrystalline Cellulose.
Yellow wine adopts the yellow wine of the alcoholic strength >=14%vol of Kuaijishan Shaoxing Rice Wines Co., Ltd.'s production.
Said components mix homogeneously is become antifreeze.
Above-mentioned antifreeze is applied to the freeze proof method of Coconut milk Herba bromi japonici canned eight treasure porridge, sequentially includes the following steps:
(1) antifreeze is added in 75 DEG C of hot water, high-speed stirred dissolves, obtain liquid a, the addition of antifreeze is Hylotelephium erythrostictum (Miq.) H.Ohba
The 0.16% of gruel can net weight；
(2) liquid a is added in BABAOZHOU dispensing, stirring, then with water constant volume to the capacity requiring, stir 8min, heating
It is warming up to 95 DEG C, fill, sealing, sterilization, sterilization conditions were warmed up to 127 DEG C for 22 minutes, and 127 DEG C of constant temperature sterilize 50 minutes, instead
Pressure cooling, that is, be obtained canned eight treasure porridge.
By adding antifreeze and adopting suitable sterilization conditions, Coconut milk Herba bromi japonici canned eight treasure porridge, at -16 DEG C to -10 DEG C
Storage temperature under, age of starch speed has slowed down, occur freeze tank time can delay 9-10 days.It is -8 DEG C in storage temperature
To 0 DEG C or ＜ -18 DEG C, -8 DEG C of condition be easiest to occur freeze tank temperature, when -8 DEG C product occur freeze tank when
Between can delay 14-21 days.
In above-described embodiment 1-3, the hlb value of sucrose fatty acid ester is 15, and sodium tripolyphosphate is food stage.
Above-described embodiment is the present invention preferably embodiment, but embodiments of the present invention are not subject to above-described embodiment
Limit, other any spirit without departing from the present invention and the change made under principle, modification, replacement, combine, simplify,
All should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (1)
1. a kind of antifreeze is applied to the freeze proof method of canned eight treasure porridge, it is characterized in that: sequentially include the following steps:
(1) antifreeze is added in 70-75 DEG C of hot water, high-speed stirred dissolves, obtain liquid a, the addition of antifreeze is Hylotelephium erythrostictum (Miq.) H.Ohba
The 0.1-0.16% of gruel can net weight；
(2) liquid a is added in BABAOZHOU dispensing, stirring, then with water constant volume to the capacity requiring, stir 8-10min, heating rises
Temperature to 93-95 DEG C, fill, sealing, sterilization, back-pressure cool down, that is, be obtained canned eight treasure porridge；
Wherein, sterilization conditions are (14-22) min～min/127 DEG C of (50-65)；
Described antifreeze calculates by ratio of weight and the number of copies, and group is divided into: sucrose fatty acid ester 10-20 part, sodium tripolyphosphate 4-5 part, chlorine
Change sodium 2.5-3 part, Sorbitol 0.5-1 part, trehalose 3-4 part, sodium lactate 1-2 part and Microcrystalline Cellulose 1-2 part；
The hlb value of described sucrose fatty acid ester is 15.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410434182.3A CN104188050B (en) | 2014-08-29 | 2014-08-29 | Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410434182.3A CN104188050B (en) | 2014-08-29 | 2014-08-29 | Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104188050A CN104188050A (en) | 2014-12-10 |
| CN104188050B true CN104188050B (en) | 2017-01-25 |
Family
ID=52073565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410434182.3A Active CN104188050B (en) | 2014-08-29 | 2014-08-29 | Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104188050B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439927A (en) * | 2017-08-11 | 2017-12-08 | 浙江合糖科技有限公司 | A kind of canned eight treasure porridge compound emulsion thickener and its application |
| CN108541871A (en) * | 2018-03-22 | 2018-09-18 | 南平博士达节能科技有限公司 | A kind of manufacturing method of Coix seed red bean mixed congee |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100774535B1 (en) * | 2005-07-11 | 2007-11-08 | 한국식품연구원 | Manufacturing Method of Premix for Ready-to-eat Rice Cake Using Electronic Range |
| CN101401595A (en) * | 2008-11-14 | 2009-04-08 | 江南大学 | Method for improving anti-aging quality of rice-cake |
| CN101946909A (en) * | 2010-08-23 | 2011-01-19 | 华东师范大学 | Method for preparing minced fillets without rinsing |
| CN102415584B (en) * | 2011-05-23 | 2013-06-12 | 武汉工业学院 | Processing method of minced fillet product |
| CN102823805A (en) * | 2011-06-14 | 2012-12-19 | 天津神辉科技有限公司 | Processing method for anti-aging steamed bread |
| CN102273585B (en) * | 2011-09-15 | 2013-03-20 | 杭州娃哈哈集团有限公司 | Health-care porridge with effect of relaxing bowel and preparation method thereof |
| CN103637126B (en) * | 2013-12-06 | 2015-06-10 | 陕西科技大学 | Potato eight-ingredient porridge and preparation method thereof |
-
2014
- 2014-08-29 CN CN201410434182.3A patent/CN104188050B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104188050A (en) | 2014-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103027180A (en) | Potato ice cream | |
| CN102144750B (en) | Non-fried coarse food grain instant noodles made with normal temperature water | |
| CN103976213A (en) | Soybean oligosaccharide non-dairy creamer and preparing method thereof | |
| TWI568364B (en) | Container-containing liquid or pasty food composition and method of producing the same | |
| CN103392983B (en) | Whole grain vegetable sausage and preparation method thereof | |
| CN104188050B (en) | Method for applying antifreeze agent to anti-freezing of eight-treasure porridge can | |
| CN103284054B (en) | Preparation method of canned sweet corn | |
| CN108308593A (en) | A kind of application in the dedicated age-inhibiting addition of fresh bean sheet jelly and its fresh bean sheet jelly | |
| CN102715236B (en) | Functional milk and production method thereof | |
| CN101961095A (en) | Method for processing glutinous rice lotus root soft can | |
| CN103965518A (en) | Edible maize starch preservative film and preparation method thereof | |
| CN103766866A (en) | Technology for processing flower mushroom sausage | |
| JP2009131246A (en) | Ice crystallization inhibitor and application of the same | |
| CN102342422A (en) | Method for producing glutinous rice dumplings without being mixed in soup | |
| KR101756903B1 (en) | Cooked rice containing a fiber bead and producing process thereof | |
| CN1919034A (en) | Pachyrhizus ice cream | |
| JP7245660B2 (en) | Method for producing packaged side dish using potatoes | |
| CN102934666A (en) | Coconut biscuit and preparing process thereof | |
| CN106173178A (en) | Semen phaseoli radiati popsicle and preparation method thereof | |
| JP6033020B2 (en) | Frozen food composition in a container | |
| CN106035977A (en) | Water chestnut ice-creams and preparation method thereof | |
| JP5560088B2 (en) | Lactic acid fermented food of rice and production method thereof | |
| CN105724844A (en) | Application of polysaccharide hydrogel in preparation of thickening agent for sweet potato vermicelli | |
| KR101027223B1 (en) | A process for pumpkin gruel | |
| KR101581624B1 (en) | Kimchi Gruel Cooking Method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |