CN105661283A - Processing technique of freeze-dried instant porridge - Google Patents
Processing technique of freeze-dried instant porridge Download PDFInfo
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- CN105661283A CN105661283A CN201610033373.8A CN201610033373A CN105661283A CN 105661283 A CN105661283 A CN 105661283A CN 201610033373 A CN201610033373 A CN 201610033373A CN 105661283 A CN105661283 A CN 105661283A
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 238000012545 processing Methods 0.000 title claims abstract description 18
- 235000021395 porridge Nutrition 0.000 title abstract 7
- 241000209094 Oryza Species 0.000 claims abstract description 92
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 92
- 235000009566 rice Nutrition 0.000 claims abstract description 92
- 238000009835 boiling Methods 0.000 claims abstract description 52
- 238000004108 freeze drying Methods 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000007710 freezing Methods 0.000 claims abstract description 31
- 230000008014 freezing Effects 0.000 claims abstract description 31
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 10
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 10
- 229940046009 vitamin E Drugs 0.000 claims abstract description 10
- 239000011709 vitamin E Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 27
- 239000008399 tap water Substances 0.000 claims description 13
- 235000020679 tap water Nutrition 0.000 claims description 13
- 238000010792 warming Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 238000009432 framing Methods 0.000 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 description 18
- 235000013339 cereals Nutrition 0.000 description 14
- 240000008042 Zea mays Species 0.000 description 12
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 12
- 235000009973 maize Nutrition 0.000 description 12
- 238000003756 stirring Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 229910001220 stainless steel Inorganic materials 0.000 description 8
- 239000010935 stainless steel Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- -1 sucrose fatty ester Chemical class 0.000 description 1
- 238000004017 vitrification Methods 0.000 description 1
- 238000007601 warm air drying Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing technique of freeze-dried instant porridge.The processing technique includes: cleaning, draining, freezing, boiling, dishing and freeze-drying raw material rice, and particularly includes: cleaning, draining and framing the raw material rice, controlling thickness to 18-22 cm, and placing at minus 15-minus 20 DEG C for freezing for 6-8 h; mixing the raw material rice after being frozen with water proportionally, adding vitamin E, and boiling for 30-35 min to obtain a semi-finished product; cooling; slowly freezing, quickly freezing, and freeze-drying to obtain the freeze-dried instant porridge.The freeze-fried instant porridge prepared by the processing technique is high in rehydration capability, rice-shaped and good in chewability, can present natural viscosity of rice porridge without softness and mushiness and is moderate in taste, boiling and processing time is shortened, retrogradation of the instant porridge can be well inhibited, rice-water separation can be prevented, and good quality can be maintained during a quality guarantee period.The freeze-dried instant porridge is healthy food which is convenient, nutrient and suitable for people of all ages, and is suitable for processing, production, popularization and eating.
Description
Technical field
The present invention relates to food congee class field of deep, specifically the complete processing of a kind of lyophilized instant congee.
Background technology
Along with development and the growth in the living standard of economy, the rhythm of life of people is constantly accelerated, and its Diet concept also there occurs obvious change, and people more and more focus on the convenience of food, nutrition and functional. Congee has the history of thousands of years as a kind of food in China, occupies important status in tradition trophology. In recent years along with the quickening of people's rhythm of life, for realizing the convenient purification of congee, high-speeding and nutrient laden, market occurs instant gruel, namely by the method for physics, chemistry, polished rice is carried out pre-treatment, after process in powdery or be still encapsulated in plastics bag in this kind of food of rice kernel shape, as long as pouring in bowl by the grain of rice in bag time edible, by brewed in hot water, several minutes just becomes the gruel that can eat. Instant gruel, as a new ready-to-eat, relative to instant noodles, has its unique advantage, not only instant, and healthy, nutrition, all-ages. Reconstituting type instant gruel and its preparation method as CN103652592B discloses a kind of grain of rice, the method processing step is: the preparation ultrasonic wave of the preparation raw material soaking liquid of raw material is soaked dehydration slaking warm air drying to moisture content and is less than 10% packaging; Described raw material soaking liquid is composed of the following components according to parts by weight: citric acid 0.1-0.9 part, sodium carbonate 0.02-0.5 part, cycloheptaamylose 0.1-1.5 part, mono-glycerides 0.1-0.9 part, sucrose fatty ester 0.1-0.3 part and 100 parts, water. This raw material soaking liquid can strengthen the anti-performance of bringing back to life of the grain of rice, is conducive to the standing storage of instant gruel, simple to operate, and production efficiency height, power consumption is few, and production cost is low, is conducive to factorial praluction. But, this technique with the addition of more foodstuff additive in preparation, loses congee original meter of fragrance breath, and in addition, product exists that grain of rice sense is strong, rehydration poor-performing, mouthfeel are partially hard, the defects such as rice water separation phenomenon is serious. And for example CN103202435A discloses the block instant gruel of a kind of freeze-drying, and described instant gruel is that solid vacuum-freeze-dry is block, is mixed with batching and/or food flavouring in congee;The production technique of this instant gruel is: eluriate polished rice; 60-70 DEG C of hot water soaks polished rice; Boiling polished rice; With the discrete grain of rice of tap water and add additive; Freezing congee body, forms congee block, and the weight of congee block is 50-200g/ block; Vacuum lyophilization; Finished product packing. This instant gruel is the block congee that vacuum lyophilization is formed, and the nutrient loss of its congee is less, and the grain of rice in congee can be made after drying loose porous, and weight is light, is convenient for carrying, simultaneously congee energy rehydration rapidly, and mouthfeel is comparatively soft. But, product is without grain of rice sense after rehydration, and the soft mashed shape of meter Zhi Cheng, in congee, the chewiness decline of rice material, loses the original mouthfeel of the grain of rice. In addition, product prepared by prior art or the foodstuff additive needing interpolation a large amount of, or the increase along with storage time, owing to polished rice existing Oxidation of Fat and Oils, and then become sour, can produce to bring back to life and rancidity after several months, substantially reduce the quality guaranteed period of product. Therefore, very need to develop the new complete processing of a kind of instant gruel in industry, effectively to solve the above-mentioned defect that in existing market, freeze-drying instant gruel exists, it is to increase the overall quality of lyophilized instant congee product, for the diversified market demand of high-quality freeze-drying congee provides technical guarantee.
Summary of the invention
It is an object of the invention to provide the complete processing of a kind of lyophilized instant congee, with solve instant gruel prepared by existing method exist otherwise rehydration better but rice matter soft rotten, chewiness is poor, or grain of rice sense is strong but mouthfeel just hard, problem that rehydration is poor.
The present invention is achieved in that the pre-treating process of a kind of lyophilized instant congee, comprise rice material cleaned, drain, boiling and sabot freeze-drying, by described rice material after described draining, carry out before boiling freezing.
Drain described in pre-treating process of the present invention and refer to that the rice material after by cleaning is placed on net sieve and drains 2～3min,
Freezing described in pre-treating process of the present invention refer to that gauge control, at 18～22cm, freezes 6～8h at being placed in-15～-20 DEG C DEG C by the rice material dress frame after draining.
Rice material described in pre-treating process of the present invention is preferably polished rice, it is more preferable to maize.
The present invention by having carried out the freezing of specified temp and time by cleaning the rice material after draining before boiling, keep grain of rice shape, chewiness good can be made the product rehydration of final preparation by described refrigerating process after, congee can be presented naturally to glue thick and be unlikely to too soft rotten simultaneously, mouthfeel is moderate, and the brew time that can also make rice material shortens half nearly.
The present invention also can realize like this: the complete processing of a kind of lyophilized instant congee, comprises the following steps:
A () cleans: cleaned by rice material tap water;
B () drains: with thickness, the polished rice after cleaning is no more than 10cm and is poured on stainless (steel) wire sieve to drain 2～3min;
C () is freezing: the rice material after draining is filled frame, and gauge control, at 18～22cm, freezes 6～8h at being placed in-15～-20 DEG C;
(d) boiling: by the rice material after freezing and water in mass ratio for 1:11～13 are mixed even, then adding vitamin-E, start boiling, with timing after water boiling, boiling 30～35min, obtains work in-process;
E () cools: evenly pour described work in-process into mould, be cooled to room temperature;
F () freezes to close quick-frozen slowly: freeze 10～15h at the work in-process after cooling are placed in-15～-18 DEG C, then freeze 5～8h under being placed in the temperature of-30～-40 DEG C;
(g) freeze-drying: it is that 60-100Pa, condenser temperature carry out freeze-drying lower than in the freeze-drying stove of-30 DEG C that the work in-process after quick-frozen are placed in vacuum tightness; Described freeze-drying parameter is: 50min is warming up to 105 DEG C, maintains 120min; 10min is cooled to 100 DEG C, maintains 300min; 10min is cooled to 95 DEG C, maintains 300min; 10min is cooled to 90 DEG C, maintains 300min; 10min is cooled to 85 DEG C, makes material center temperature reach 75 DEG C, obtains lyophilized instant congee.
Rice material in (a) step described in the complete processing of lyophilized instant congee provided by the invention is preferably polished rice, it is more preferable to maize; During cleaning, the volume ratio of described polished rice and tap water is 1:2～3 times.
In (d) step described in the complete processing of lyophilized instant congee provided by the invention the addition of vitamin-E be described in freeze after rice material and water total mass 0.03～0.06%.
The complete processing of lyophilized instant congee provided by the invention solve that freeze-drying instant gruel in existing market is generally deposited or product rehydration can but do not have grain of rice shape, rice matter soft rotten, or product has grain of rice shape but rehydration is poor, mouthfeel hard, meter Shui Fen is from serious problem. The present invention by having carried out the freezing of specified temp and time by cleaning the rice material after draining before boiling, make the product rehydration of final preparation good, keep grain of rice shape, chewiness good, congee can be presented naturally to glue thick and be unlikely to too soft rotten simultaneously, mouthfeel is moderate, shortens boiling process period; By controlling the ratio of rice material and water, freeze slowly-mode that combines of quick-frozen and specific freeze-dry process drastically increase rehydration time and the rehydration effect of lyophilized instant congee, and can suppress bringing back to life and preventing a meter generation for water separation phenomenon of instant gruel well. In addition, in process may due to shorter without brew process and brew time, in addition specific pre-vitrification treatment and freeze-dry process, add again antioxidant vitamin E, so that the freeze-drying congee of final preparation can not only keep the meter Xiang Qi taste of original congee, and stronger anti-oxidant, effect of extending the shelf life can be shown in later stage storage, make the eating quality that product remains higher within the quality guaranteed period. Visible, product prepared by method provided by the invention is a kind of convenience, nutrition, all-ages heath food, has higher economic worth and social benefit.
Embodiment
Embodiment is for further describing the present invention below, but does not limit the present invention in any form.
Embodiment 1
(1) clean: polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time;
(2) drain: the polished rice after cleaning is no more than 10cm with thickness and is poured on stainless steel mesh and drains 3 minutes, mixed even, dress frame, gauge control is at 18-20cm;
(3) freeze: the polished rice of dress frame is placed in-15 DEG C of freezers, freezes 6h;
(4) boiling: by the polished rice after freezing and water in mass ratio 1:11 weigh, mixed even, start boiling, with timing after water boiling, brew time 30min, obtains work in-process;
(5) sabot: evenly pour the work in-process after boiling into mould;
(6) cool: under the work in-process after sabot are placed in room temperature, be cooled to normal temperature;
(7) vacuum lyophilization: the work in-process after freezing are sent into freeze-drying stove, and freeze-drying parameter is: vacuum tightness 60-100Pa; Condenser temperature is lower than-30 DEG C; 50min is warming up to 105 DEG C, maintains 120min, 10min and is cooled to 100 DEG C, maintains 300min, 10min is cooled to 95 DEG C, maintains 300min, 10min and is cooled to 90 DEG C, maintains 300min, 10min is cooled to 85 DEG C, and last material center temperature reaches 75 DEG C, obtains lyophilized instant congee.
Embodiment 2
(1) clean: polished rice (maize) is dropped in the tap water of its 2.5 times of volumes, stirring and washing 1min; Repeated washing one time;
(2) drain: the polished rice after cleaning is no more than 10cm with thickness and is poured on stainless steel mesh and drains 3 minutes, mixed even, dress frame, gauge control is at 20-21cm;
(3) freeze: the polished rice of dress frame is placed in-18 DEG C of freezers, freezes 8h;
(4) boiling: by the polished rice after freezing and water in mass ratio 1:11 weigh, mixed even, start boiling, with timing after water boiling, brew time 30min, obtains work in-process;
(5) sabot: evenly pour the work in-process after boiling into mould;
(6) cool: under the work in-process after sabot are placed in room temperature, be cooled to normal temperature;
(7) vacuum lyophilization: the work in-process after freezing are sent into freeze-drying stove, and freeze-drying parameter is: vacuum tightness 60-100Pa; Condenser temperature is lower than-30 DEG C; 50min is warming up to 105 DEG C, maintains 120min, 10min and is cooled to 100 DEG C, maintains 300min, 10min is cooled to 95 DEG C, maintains 300min, 10min and is cooled to 90 DEG C, maintains 300min, 10min is cooled to 85 DEG C, and last material center temperature reaches 75 DEG C, obtains lyophilized instant congee.
Embodiment 3
(1) clean: polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time;
(2) drain: the polished rice after cleaning is no more than 10cm with thickness and is poured on stainless steel mesh and drains 3 minutes, mixed even, dress frame, gauge control is at 18-20cm;
(3) freeze: the polished rice of dress frame is placed in-15 DEG C of freezers, freezes 6h;
(4) boiling: by the polished rice after freezing and water in mass ratio 1:11 weigh, mixed even, and described in adding, freeze the vitamin-E of rear polished rice with water total mass 0.03%, start boiling, with the rear timing of water boiling, brew time 30min, obtains work in-process;
(5) sabot: evenly pour the work in-process after boiling into mould;
(6) cool: under the work in-process after sabot are placed in room temperature, be cooled to normal temperature;
(7) freeze slowly to close quick-frozen: the freezer that the work in-process after cooling are placed in temperature-15 DEG C, freeze 12h; And then send in-30 DEG C of quick freezing repositories, freeze 6h;
(8) vacuum lyophilization: the work in-process after freezing are sent into freeze-drying stove, and freeze-drying parameter is: vacuum tightness 60-100Pa; Condenser temperature is lower than-30 DEG C; 50min is warming up to 105 DEG C, maintains 120min, 10min and is cooled to 100 DEG C, maintains 300min, 10min is cooled to 95 DEG C, maintains 300min, 10min and is cooled to 90 DEG C, maintains 300min, 10min is cooled to 85 DEG C, and last material center temperature reaches 75 DEG C, obtains lyophilized instant congee.
Embodiment 4
(1) clean: polished rice (maize) is dropped in the tap water of its 3 times of volumes, stirring and washing 1min; Repeated washing one time;
(2) drain: the polished rice after cleaning is no more than 10cm with thickness and is poured on stainless steel mesh and drains 2 minutes, mixed even, dress frame, gauge control is at 20-22cm;
(3) freeze: the polished rice of dress frame is placed in-18 DEG C of freezers, freezes 7h;
(4) boiling: by the polished rice after freezing and water in mass ratio 1:12 weigh, mixed even, and described in adding, freeze the vitamin-E of rear polished rice with water total mass 0.04%, start boiling, with the rear timing of water boiling, brew time 33min, obtains work in-process;
(5) sabot: evenly pour the work in-process after boiling into mould;
(6) cool: under the work in-process after sabot are placed in room temperature, be cooled to normal temperature;
(7) freeze slowly to close quick-frozen: the freezer that the work in-process after cooling are placed in temperature-17 DEG C, freeze 10h; And then send in-35 DEG C of quick freezing repositories, freeze 6h;
(8) vacuum lyophilization: the work in-process after freezing are sent into freeze-drying stove, and freeze-drying parameter is: vacuum tightness 60-100Pa; Condenser temperature is lower than-30 DEG C; 50min is warming up to 105 DEG C, maintains 120min, 10min and is cooled to 100 DEG C, maintains 300min, 10min is cooled to 95 DEG C, maintains 300min, 10min and is cooled to 90 DEG C, maintains 300min, 10min is cooled to 85 DEG C, and last material center temperature reaches 75 DEG C, obtains lyophilized instant congee.
Embodiment 5
(1) clean: polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time;
(2) drain: the polished rice after cleaning is no more than 10cm with thickness and is poured on stainless steel mesh and drains 2.5 minutes, mixed even, dress frame, gauge control is at 20-21cm;
(3) freeze: the polished rice of dress frame is placed in-20 DEG C of freezers, freezes 6h;
(4) boiling: by the polished rice after freezing and water in mass ratio 1:13 weigh, mixed even, and described in adding, freeze the vitamin-E of rear polished rice with water total mass 0.03%, start boiling, with the rear timing of water boiling, brew time 35min, obtains work in-process;
(5) sabot: evenly pour the work in-process after boiling into mould;
(6) cool: under the work in-process after sabot are placed in room temperature, be cooled to normal temperature;
(7) freeze slowly to close quick-frozen: the freezer that the work in-process after cooling are placed in temperature-18 DEG C, freeze 12h; And then send in-40 DEG C of quick freezing repositories, freeze 5h;
(8) vacuum lyophilization: the work in-process after freezing are sent into freeze-drying stove, and freeze-drying parameter is: vacuum tightness 60-100Pa; Condenser temperature is lower than-30 DEG C; 50min is warming up to 105 DEG C, maintains 120min, 10min and is cooled to 100 DEG C, maintains 300min, 10min is cooled to 95 DEG C, maintains 300min, 10min and is cooled to 90 DEG C, maintains 300min, 10min is cooled to 85 DEG C, and last material center temperature reaches 75 DEG C, obtains lyophilized instant congee.
Embodiment 6
(1) clean: polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time;
(2) drain: the polished rice after cleaning is no more than 10cm with thickness and is poured on stainless steel mesh and drains 2.5 minutes, mixed even, dress frame, gauge control is at 20-21cm;
(3) freeze: the polished rice of dress frame is placed in-20 DEG C of freezers, freezes 8h;
(4) boiling: by the polished rice after freezing and water in mass ratio 1:12 weigh, mixed even, and described in adding, freeze the vitamin-E of rear polished rice with water total mass 0.06%, start boiling, with the rear timing of water boiling, brew time 30min, obtains work in-process;
(5) sabot: evenly pour the work in-process after boiling into mould;
(6) cool: under the work in-process after sabot are placed in room temperature, be cooled to normal temperature;
(7) freeze slowly to close quick-frozen: the freezer that the work in-process after cooling are placed in temperature-16 DEG C, freeze 15h; And then send in-40 DEG C of quick freezing repositories, freeze 8h;
(8) vacuum lyophilization: the work in-process after freezing are sent into freeze-drying stove, and freeze-drying parameter is: vacuum tightness 60-100Pa; Condenser temperature is lower than-30 DEG C; 50min is warming up to 105 DEG C, maintains 120min, 10min and is cooled to 100 DEG C, maintains 300min, 10min is cooled to 95 DEG C, maintains 300min, 10min and is cooled to 90 DEG C, maintains 300min, 10min is cooled to 85 DEG C, and last material center temperature reaches 75 DEG C, obtains lyophilized instant congee.
Comparative example 1
Polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time; Boiling 50min, is cooled to room temperature, after sabot, freezes at-15 DEG C, freezes 18 hours, then carries out freeze-drying, and freeze-dry process is with embodiment 1.
Comparative example 2
Polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time, boiling 60min, is cooled to room temperature, after sabot, freezes at-35 DEG C, freezes 8 hours, then carries out freeze-drying, and freeze-dry process is with embodiment 1.
Comparative example 3
Polished rice (maize) is dropped in the tap water of its 2 times of volumes, stirring and washing 1min; Repeated washing one time, soaks 20min, and boiling 35min, is cooled to room temperature, after sabot, freezes at-30 DEG C, freezes 18 hours, then carries out freeze-drying, and freeze-dry process is with embodiment 1.
Comparative example 4
With technology contents disclosed in embodiment in CN102178177B 1, taking polished rice (maize) as raw material, do revision test and obtain instant freeze dried congee.
Embodiment 7
The detection of the quality of instant freeze dried congee prepared by the present invention and product prepared by comparative example
One, sensory evaluation
95-100 DEG C of hot water of equivalent weight is poured in the freeze-drying porringer of equivalent weight, vexed 3 minutes, then carry out subjective appreciation. Selecting 20 to be engaged in food subjective appreciation laboratory technician, carry out double-blind, and do sensory evaluation scores according to following test table, in testing, laboratory technician does not exchange mutually, gargles with clear water during twice trial test. 3 repetitions are done in all experiments above, the marking of each laboratory technician are sued for peace, and the mean value getting 20 people is as last evaluation point. Its evaluation criteria is in table 1:
Table 1 sensory evaluation indicators and standards
Two, rehydration test
Detection method: get A(15g) lyophilized instant congee is placed in 500ml beaker, pours the boiling water B (200g) of just boiling, rehydration, then falls in 40 order stainless steel sifts online, leaves standstill 60 seconds, and then weigh C by the instant gruel in screen cloth. Sequentially determining lyophilized instant congee is at the rehydration reconstitution rate of 30 seconds, 60 seconds, 120 seconds, 180 seconds as stated above.
Reconstitution rate calculation formula: reconstitution rate=C/A × 100%.
Three, water-based test is analysed
Detection method: get A(15g) lyophilized instant congee is placed in 500ml beaker, pours the boiling water 200g of just boiling, brewing time 3 minutes, then falls in 40 order stainless steel sifts online, leaves standstill 60 seconds, then carries out weighing C by the water after filtering.
Syneresis rate calculation formula: syneresis rate=C/ (A+B) × 100%
Detected result is as shown in table 2.
Table 2 embodiment and comparative example Quality Detection result
From the result of sensory evaluation it will be seen that after adopting the lyophilized instant congee rehydration produced of method of the present invention the grain of rice complete full, glossy, there is tackyness, chewiness is good, and mouthfeel is moderate, eater's satisfactory degree height; And from experimental data, its reconstitution rate is higher, and syneresis rate is lower, closer to the congee of daily life of a family boiling.
Simultaneously, lyophilized instant congee plastic sealing pack comparative example and the embodiment of the present invention prepared is in facilitating in box, sealing, preserve 1 year under the environment of Air drying, color, smell and taste are substantially without considerable change in 6 months for embodiment 1-2, and substantially without rancidity, its color, smell and taste are without considerable change, embodiment 3-6 in 1 year color, smell and taste substantially without considerable change, substantially without rancidity; And comparative example 1-4 color and rancidity after 3 months increase the weight of gradually, this may need the brewed of long period or boiling and refrigerating process relevant with rice material in prior art, visible, the present invention provides preparation method to obtain freeze-drying aspect its quality of congee to be obviously better than prior art.
Claims (7)
1. a pre-treating process for lyophilized instant congee, comprise rice material cleaned, drain, boiling and sabot freeze-drying, it is characterised in that, by described rice material after described draining, carry out before boiling freezing.
2. the pre-treating process of lyophilized instant congee according to claim 1, it is characterised in that, described in drain refer to by clean after rice material be placed in net sieve on drain 2～3min.
3. the pre-treating process of lyophilized instant congee according to claim 1 and 2, it is characterised in that, described freezing refer to that gauge control, at 18～22cm, freezes 6～8h at being placed in-15～-20 DEG C by the rice material dress frame after draining.
4. the pre-treating process of lyophilized instant congee according to claim 3, it is characterised in that, described rice material is polished rice.
5. the complete processing of a lyophilized instant congee, it is characterised in that, comprise the following steps:
A () cleans: cleaned by rice material tap water;
B () drains: be placed on net sieve to drain 2～3min by the rice material after cleaning;
C () is freezing: the rice material after draining is filled frame, and gauge control, at 18～22cm, freezes 6～8h at being placed in-15～-20 DEG C;
(d) boiling: by the rice material after freezing and water in mass ratio for 1:11～13 mix, then adding vitamin-E, start boiling, with timing after water boiling, boiling 30～35min, obtains work in-process;
E () cools: evenly pour described work in-process into mould, be cooled to room temperature;
F () freezes to close quick-frozen slowly: freeze 10～15h at the work in-process after cooling are placed in-15～-18 DEG C, then freeze 5～8h under being placed in the temperature of-30～-40 DEG C;
(g) freeze-drying: it is that 60-100Pa, condenser temperature carry out freeze-drying lower than in the freeze-drying stove of-30 DEG C that the work in-process after being frozen by (f) leg speed are placed in vacuum tightness; Described freeze-drying parameter is: 50min is warming up to 105 DEG C, maintains 120min; 10min is cooled to 100 DEG C, maintains 300min; 10min is cooled to 95 DEG C, maintains 300min; 10min is cooled to 90 DEG C, maintains 300min; 10min is cooled to 85 DEG C, makes material center temperature reach 75 DEG C, obtains lyophilized instant congee.
6. the complete processing of lyophilized instant congee according to claim 5, it is characterised in that, the rice material in described (a) step is polished rice.
7. the complete processing of lyophilized instant congee according to claim 5, it is characterised in that, in described (d) step the addition of vitamin-E be described in freeze after rice material and water total mass 0.03～0.06%.
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| CN110250412A (en) * | 2019-07-16 | 2019-09-20 | 中国农业大学 | Vacuum freeze drying nutrition instant congee and preparation method thereof |
| CN113647550A (en) * | 2020-05-12 | 2021-11-16 | 漳州市榆桐实业有限公司 | Freeze-dried instant porridge and preparation method thereof |
| CN115211525A (en) * | 2022-06-21 | 2022-10-21 | 爱芙帝(宁夏)科技有限公司 | Preparation method of freeze-dried instant rice food |
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