CN106085758A - A kind of processing method of vacuum lyophilization egg flower rice wine - Google Patents
A kind of processing method of vacuum lyophilization egg flower rice wine Download PDFInfo
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- CN106085758A CN106085758A CN201610558651.1A CN201610558651A CN106085758A CN 106085758 A CN106085758 A CN 106085758A CN 201610558651 A CN201610558651 A CN 201610558651A CN 106085758 A CN106085758 A CN 106085758A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/57—Birds; Materials from birds, e.g. eggs, feathers, egg white, egg yolk or endothelium corneum gigeriae galli
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
- A61K36/815—Lycium (desert-thorn)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/04—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by freezing
Abstract
The processing method that the invention discloses a kind of vacuum lyophilization egg flower rice wine, its processing method is as follows: Feedstock treating；Mixing, paving dish；Suddenly freeze；Vacuum lyophilization；Sorting；Metal detection；Packaging, the method have the advantages that: using the method for lyophilizing to be processed rice wine egg flower, the product processed both had maintained original nutrition in rice wine and egg flower, remain again the distinctive local flavor of rice wine egg flower and flavour, there is the highest nutritive value, direct-edible, very convenient.
Description
Technical field
The present invention relates to the technical field of food-processing method, more particularly to the skill of lyophylized food processing method
Art field.
Background technology
Rice wine is Oryza glutinosa product after root arrhizus fermentation, and after fermentation, the Starch Conversion in Oryza glutinosa is the saccharide of little molecule,
Protein part breaks down into amino acids and peptide, substantially increase its nutritive value, and taste also has greatly improved simultaneously.Sticky rice wine is sweet
Sweet fragrant and mellow, the secretion of the liquid that can stimulate digestion, appetite stimulator, have aid digestion.Egg is nutraceutical common in daily life, often
Hectogram egg contains 12.8 grams of protein, predominantly ovalbumin and ovoglobulin, wherein contains 8 kinds of aminoacid of needed by human,
And extremely approximate with the composition of human body protein, human body may be up to 98% to the absorbance of egg protein.By rice wine and egg and
The materials such as Fructus Lycii, Fructus Jujubae, Radix Puerariae mix post-treatment according to a certain percentage and become egg flower rice wine food, have extraordinary palatability and
High nutritive value, is health food that is a kind of the most popular and that like, has wide market prospect.And it is the most normal
The processing method seeing egg flower rice wine is to be boiled, then after the operations such as sterilization, directly uses glass or plastic containers by it
Sealing and preserve, and using the egg flower rice wine after the processing of this processing mode is wet type state, the shelf-life is shorter, inconvenient to carry, account for
Big with space, should not transport for long-distance at a distance and preserve for a long time.
Summary of the invention
The purpose of the present invention is contemplated to solve above-mentioned deficiency and provides mouthfeel and color and luster after a kind of rehydration all good, maximum
Degree remains the original nutritional labeling of food materials, long shelf-life, is beneficial to long-distance transport, the vacuum lyophilization egg flower of instant
The processing method of rice wine.
The present invention is to solve above-mentioned technical problem and the technical solution used is as follows:
A kind of processing method of vacuum lyophilization egg flower rice wine, its processing method is as follows:
A, Feedstock treating: the process of (1) rice wine: by the weight of the rice wine fermented and rice wine juice mix homogeneously, rice wine and rice wine juice
Amount ratio is 8:2, then it is carried out heat treated, when the central temperature of rice wine reaches 85 ~ 95 DEG C, stops heating and is incubated
10 ~ 15 minutes, complete the steaming and decocting gelatinizing to rice wine；
(2) process of egg: after egg is cleaned, remove eggshell and egg liquid is filtered, then using eggbeater to be filled by egg liquid
Dividing and stir, be then spilled in the boiling water of 95 ~ 100 DEG C by the egg liquid uniform spreading stirred, blanching makes egg liquid ripe in 55 ~ 65 seconds
The large stretch of egg flower shape of chemical conversion, then picks up egg flower, and after dewatering, natural cooling is standby；
(3) process of Fructus Lycii: dry wolfberry is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Lycii
Carrying out scalding treatment, blanching water temperature controls at 95 ~ 100 DEG C, and blanching terminates for 85 ~ 95 seconds, and recycling recirculated water is cooled to often
Temperature；
(4) process of Fructus Jujubae: extra dry red wine Fructus Jujubae is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Jujubae
Carry out cut type process, utilize cut type machine that Fructus Jujubae is cut into the granular of 3 × 3 × 3mm, then carry out scalding treatment, blanching water temperature control
System is at 95 ~ 100 DEG C, and blanching terminates for 85 ~ 95 seconds, and recycling recirculated water is cooled to room temperature；
B, mix, paving dish: the above-mentioned raw material handled well is mixed and stirred, and the weight of raw material is rice wine 55
~ 65 parts, egg flower 20 ~ 30 parts, Fructus Lycii 5 ~ 6 parts and Fructus Jujubae 5 ~ 6 parts, take white sugar 2.5 ~ 3.5 parts, pectin by following weight
0.1 ~ 0.2 part, powder of Radix Puerariae 0.5 ~ 1 part and 1 ~ 2 part of use water of gelatin add in the above-mentioned raw material mixed after dissolving, and fully
Stir, it is ensured that without clustering phenomena, make rice wine egg flower raw material；Rice wine egg flower raw material is poured into mould carries out Pu Panchu
Reason, floating after the rice wine egg flower raw material in every part of mould is stirred respectively；
C, anxious freeze: the rice wine egg flower raw material good by spreading dish, put into-35 DEG C of urgency and freeze storehouse carries out anxious freezing, first with 4～5 hours, make
Product center temperature reaches-18 DEG C～-22 DEG C, recycles 2～3 hours, makes product center temperature reach-28 DEG C～-35 DEG C；
D, vacuum lyophilization: the anxious rice wine egg flower raw material frozen is sent in the hermetic container of lyophilization system, at-30 DEG C
～under-35 DEG C of freezing conditions, heat drying 12～16 hours under the vacuum degree condition of 0～60Pa, and make product final temperature
Degree is less than 50 DEG C, and because of distillation, dehydrate becomes vacuum lyophilization rice wine egg flower block；During described heat drying, vacuum is cold
In lyophilizing drying system equipment, the variations in temperature of heating plate is as follows: during beginning, temperature of heating plate is 18 DEG C～22 DEG C；Through 0.4～
0.6 hour, temperature of heating plate was upgraded to 48 DEG C～54 DEG C, then constant temperature 1.2～1.4 hours；Again through 0.3～0.5 hour, heating plate
Temperature is upgraded to 65 DEG C～75 DEG C, then constant temperature 1.6～1.8 hours；Again through 0.4～0.6 hour, temperature of heating plate be upgraded to 86 DEG C～
94 DEG C, followed by constant temperature 2～2.4 hours；Again through 0.2～0.4 hour, temperature of heating plate reduces to 78 DEG C～84 DEG C, followed by perseverance
Temperature 1.5～2 hours；Again through 0.3～0.5 hour, temperature of heating plate reduces to 55 DEG C～65 DEG C, little followed by constant temperature 1.2～1.4
Time；Again through 0.4～0.6 hour, temperature of heating plate was upgraded to 68 DEG C～72 DEG C, followed by constant temperature 0.8～1.2 hours；Again through 0.5～
0.8 hour, temperature of heating plate reduced to 48 DEG C～54 DEG C, last constant temperature 1.2～end in 1.8 hours；
E, sorting: after vacuum lyophilization terminates, take out rice wine egg flower block from the hermetic container of lyophilization system, will have
The product of foreign body weeds out；
F, metal detection: product is crossed metal detector (sensitivity ferrum: 0.6mm, non-ferric: 1.2mm) detection；
G, packaging: first load product with the Double-layer food-grade plastic bag of clean hygiene, then seal.
During described vacuum lyophilization, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is the most such as
Under: during beginning, temperature of heating plate is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 50 DEG C, then constant temperature 1.3 hours；Warp again
0.4 hour, temperature of heating plate was upgraded to 70 DEG C, then constant temperature 1.7 hours；Again through 0.5 hour, temperature of heating plate is upgraded to 90 DEG C, then
Then constant temperature 2.1 hours；Again through 0.3 hour, temperature of heating plate reduced to 80 DEG C, followed by constant temperature 1.8 hours；Again through 0.4 hour,
Temperature of heating plate reduced to 60 DEG C, followed by constant temperature 1.3 hours；Again through 0.5 hour, temperature of heating plate is upgraded to 70 DEG C, followed by perseverance
Temperature 1 hour；Again through 0.6 hour, temperature of heating plate reduces to 50 DEG C, and last constant temperature terminates for 1.6 hours.
During described mixing, paving dish, optimum weight part proportioning of raw material is: 60 parts of rice wine, egg flower 25 parts, Fructus Lycii 5.5
Part and Fructus Jujubae 5.5 parts；Optimum weight part proportioning of white sugar, pectin, powder of Radix Puerariae and gelatin is: white sugar 3 parts, pectin 0.15 part, Pueraria lobota
0.8 part of root powder and 1.5 parts of gelatin.
The present invention uses above-mentioned technical solution can reach to provide the benefit that: use the method for lyophilizing to rice wine egg
Flower is processed, and the product processed both had maintained original nutrition in rice wine and egg flower, remained again rice wine egg
Spend distinctive local flavor and flavour, there is the highest nutritive value, and dried product water content is low, extends well
The shelf-life of product, product has preferable reproducibility after carrying out rehydration by boiled water, direct-edible, very convenient；This adds
The freeze-drying curve of work method gets through repetition test, is specific to the lyophilizing process route that rice wine egg flower is customized, makes
Rice wine egg flower reaches optimal effect.
Detailed description of the invention
Embodiment 1: the processing method of a kind of vacuum lyophilization egg flower rice wine, its processing method is as follows:
A, Feedstock treating: the process of (1) rice wine: by the weight of the rice wine fermented and rice wine juice mix homogeneously, rice wine and rice wine juice
Amount ratio is 8:2, then it is carried out heat treated, when the central temperature of rice wine reaches 85 DEG C, stops heating and is incubated 15
Minute, complete the steaming and decocting gelatinizing to rice wine；
(2) process of egg: after egg is cleaned, remove eggshell and egg liquid is filtered, then using eggbeater to be filled by egg liquid
Dividing and stir, be then spilled in the boiling water of 95 DEG C by the egg liquid uniform spreading stirred, blanching makes egg liquid be cured into greatly in 65 seconds
Sheet egg flower shape, then picks up egg flower, and after dewatering, natural cooling is standby；
(3) process of Fructus Lycii: dry wolfberry is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Lycii
Carrying out scalding treatment, blanching water temperature controls at 95 DEG C, and blanching terminates for 95 seconds, and recycling recirculated water is cooled to room temperature；
(4) process of Fructus Jujubae: extra dry red wine Fructus Jujubae is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Jujubae
Carry out cut type process, utilize cut type machine that Fructus Jujubae is cut into the granular of 3 × 3 × 3mm, then carry out scalding treatment, blanching water temperature control
System is at 95 DEG C, and blanching terminates for 95 seconds, and recycling recirculated water is cooled to room temperature；
B, mix, paving dish: the above-mentioned raw material handled well is mixed and stirred, and the weight proportion of raw material is rice wine 55,000
Gram, egg flower 20 kilograms, Fructus Lycii 5 kilograms and Fructus Jujubae 5 kilograms, take white sugar 2.5 kilograms, pectin 0.1 kilogram, Pueraria lobota by following weight proportion
0.5 kilogram of root powder and 1 kilogram of gelatin add in the above-mentioned raw material mixed after dissolving with water, and stir, and protect
Card, without clustering phenomena, makes rice wine egg flower raw material；Rice wine egg flower raw material is poured into and mould carries out paving dish process, by every part of mould
Interior rice wine egg flower raw material is floating after stirring respectively；
C, anxious freeze: the rice wine egg flower raw material good by spreading dish, put into-35 DEG C of urgency and freeze storehouse carries out anxious freezing, first with 4 hours, make product
Product central temperature reaches-18 DEG C, recycles 2 hours, makes product center temperature reach-28 DEG C；
D, vacuum lyophilization: the anxious rice wine egg flower raw material frozen is sent in the hermetic container of lyophilization system, at-30 DEG C
Under freezing conditions, heat drying 12 hours under the vacuum degree condition of 0Pa, and make product final temperature be less than 50 DEG C, because of
Distillation and dehydrate becomes vacuum lyophilization rice wine egg flower block；During described heat drying in vacuum freeze-drying system equipment
The variations in temperature of heating plate is as follows: during beginning, temperature of heating plate is 18 DEG C；Through 0.4 hour, temperature of heating plate was upgraded to 48 DEG C,
Then constant temperature 1.2 hours；Again through 0.3 hour, temperature of heating plate is upgraded to 65 DEG C, then constant temperature 1.6 hours；Again through 0.4 hour, add
Hot plate temperature was upgraded to 86 DEG C, followed by constant temperature 2 hours；Again through 0.2 hour, temperature of heating plate reduces to 78 DEG C, followed by constant temperature 1.5
Hour；Again through 0.3 hour, temperature of heating plate reduced to 55 DEG C, followed by constant temperature 1.2 hours；Again through 0.4 hour, temperature of heating plate
It is upgraded to 68 DEG C, followed by constant temperature 0.8 hour；Again through 0.5 hour, temperature of heating plate reduces to 48 DEG C, 1.2 hours knots of last constant temperature
Bundle；
E, sorting: after vacuum lyophilization terminates, take out rice wine egg flower block from the hermetic container of lyophilization system, will have
The product of foreign body weeds out；
F, metal detection: product is crossed metal detector (sensitivity ferrum: 0.6mm, non-ferric: 1.2mm) detection；
G, packaging: first load product with the Double-layer food-grade plastic bag of clean hygiene, then seal.
Embodiment 2: the processing method of a kind of vacuum lyophilization egg flower rice wine, its processing method is as follows:
A, Feedstock treating: the process of (1) rice wine: by the weight of the rice wine fermented and rice wine juice mix homogeneously, rice wine and rice wine juice
Amount ratio is 8:2, then it is carried out heat treated, when the central temperature of rice wine reaches 90 DEG C, stops heating and is incubated 12
Minute, complete the steaming and decocting gelatinizing to rice wine；
(2) process of egg: after egg is cleaned, remove eggshell and egg liquid is filtered, then using eggbeater to be filled by egg liquid
Dividing and stir, be then spilled in the boiling water of 98 DEG C by the egg liquid uniform spreading stirred, blanching makes egg liquid be cured into greatly in 60 seconds
Sheet egg flower shape, then picks up egg flower, and after dewatering, natural cooling is standby；
(3) process of Fructus Lycii: dry wolfberry is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Lycii
Carrying out scalding treatment, blanching water temperature controls at 98 DEG C, and blanching terminates for 90 seconds, and recycling recirculated water is cooled to room temperature；
(4) process of Fructus Jujubae: extra dry red wine Fructus Jujubae is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Jujubae
Carry out cut type process, utilize cut type machine that Fructus Jujubae is cut into the granular of 3 × 3 × 3mm, then carry out scalding treatment, blanching water temperature control
System is at 98 DEG C, and blanching 90 seconds, recycling recirculated water is cooled to room temperature；
B, mix, paving dish: the above-mentioned raw material handled well is mixed and stirred, and the weight proportion of raw material is rice wine 60,000
Gram, egg flower 25 kilograms, Fructus Lycii 5.5 kilograms and Fructus Jujubae 5.5 kilograms, take white sugar 3 kilograms, pectin 0.15 thousand by following weight proportion
Gram, powder of Radix Puerariae 0.8 kilogram and 1.5 kilograms of gelatin add in the above-mentioned raw material mixed after dissolving with water, and be sufficiently stirred for
Uniformly, it is ensured that without clustering phenomena, rice wine egg flower raw material is made；Rice wine egg flower raw material is poured into mould carries out paving dish process, will
Rice wine egg flower raw material in every part of mould is floating after stirring respectively；
C, anxious freeze: the rice wine egg flower raw material good by spreading dish, put into-35 DEG C of urgency and freeze storehouse carries out anxious freezing, first with 4.5 hours, make
Product center temperature reaches-20 DEG C, recycles 2.5 hours, makes product center temperature reach-32 DEG C；
D, vacuum lyophilization: the anxious rice wine egg flower raw material frozen is sent in the hermetic container of lyophilization system, at-32 DEG C
Under freezing conditions, heat drying 14 hours under the vacuum degree condition of 30Pa, and make product final temperature be less than 50 DEG C, because of
Distillation and dehydrate becomes vacuum lyophilization rice wine egg flower block；During described heat drying in vacuum freeze-drying system equipment
The variations in temperature of heating plate is as follows: during beginning, temperature of heating plate is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 50 DEG C,
Then constant temperature 1.3 hours；Again through 0.4 hour, temperature of heating plate is upgraded to 70 DEG C, then constant temperature 1.7 hours；Again through 0.5 hour, add
Hot plate temperature was upgraded to 90 DEG C, followed by constant temperature 2.1 hours；Again through 0.3 hour, temperature of heating plate reduces to 80 DEG C, followed by constant temperature
1.8 hour；Again through 0.4 hour, temperature of heating plate reduced to 60 DEG C, followed by constant temperature 1.3 hours；Again through 0.5 hour, heating plate temperature
Degree was upgraded to 70 DEG C, followed by constant temperature 1 hour；Again through 0.6 hour, temperature of heating plate reduces to 50 DEG C, 1.6 hours knots of last constant temperature
Bundle；
E, sorting: after vacuum lyophilization terminates, take out rice wine egg flower block from the hermetic container of lyophilization system, will have
The product of foreign body weeds out；
F, metal detection: product is crossed metal detector (sensitivity ferrum: 0.6mm, non-ferric: 1.2mm) detection；
G, packaging: first load product with the Double-layer food-grade plastic bag of clean hygiene, then seal.
Embodiment 3: the processing method of a kind of vacuum lyophilization egg flower rice wine, its processing method is as follows:
A, Feedstock treating: the process of (1) rice wine: by the weight of the rice wine fermented and rice wine juice mix homogeneously, rice wine and rice wine juice
Amount ratio is 8:2, then it is carried out heat treated, when the central temperature of rice wine reaches 95 DEG C, stops heating and is incubated 10
Minute, complete the steaming and decocting gelatinizing to rice wine；
(2) process of egg: after egg is cleaned, remove eggshell and egg liquid is filtered, then using eggbeater to be filled by egg liquid
Dividing and stir, be then spilled in the boiling water of 100 DEG C by the egg liquid uniform spreading stirred, blanching makes egg liquid be cured into greatly in 55 seconds
Sheet egg flower shape, then picks up egg flower, and after dewatering, natural cooling is standby；
(3) process of Fructus Lycii: dry wolfberry is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Lycii
Carrying out scalding treatment, blanching water temperature controls at 100 DEG C, and blanching terminates for 85 seconds, and recycling recirculated water is cooled to room temperature；
(4) process of Fructus Jujubae: extra dry red wine Fructus Jujubae is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Jujubae
Carry out cut type process, utilize cut type machine that Fructus Jujubae is cut into the granular of 3 × 3 × 3mm, then carry out scalding treatment, blanching water temperature control
System is at 100 DEG C, and blanching 85 seconds, recycling recirculated water is cooled to room temperature；
B, mix, paving dish: the above-mentioned raw material handled well is mixed and stirred, and the weight proportion of raw material is rice wine 65,000
Gram, egg flower 30 kilograms, Fructus Lycii 6 kilograms and Fructus Jujubae 6 kilograms, take white sugar 3.5 kilograms, pectin 0.2 kilogram, Pueraria lobota by following weight proportion
1 kilogram of root powder and 2 kilograms of gelatin add in the above-mentioned raw material mixed after dissolving with water, and stir, it is ensured that
Without clustering phenomena, make rice wine egg flower raw material；Rice wine egg flower raw material is poured into mould carries out paving dish process, by every part of mould
Rice wine egg flower raw material stir respectively after floating；
C, anxious freeze: the rice wine egg flower raw material good by spreading dish, put into-35 DEG C of urgency and freeze storehouse carries out anxious freezing, first with 5 hours, make product
Product central temperature reaches-22 DEG C, recycles 3 hours, makes product center temperature reach-35 DEG C；
D, vacuum lyophilization: the anxious rice wine egg flower raw material frozen is sent in the hermetic container of lyophilization system, at-35 DEG C
Under freezing conditions, heat drying 16 hours under the vacuum degree condition of 60Pa, and make product final temperature be less than 50 DEG C, because of
Distillation and dehydrate becomes vacuum lyophilization rice wine egg flower block；During described heat drying in vacuum freeze-drying system equipment
The variations in temperature of heating plate is as follows: during beginning, temperature of heating plate is 22 DEG C；Through 0.6 hour, temperature of heating plate was upgraded to 54 DEG C,
Then constant temperature 1.4 hours；Again through 0.5 hour, temperature of heating plate is upgraded to 75 DEG C, then constant temperature 1.8 hours；Again through 0.6 hour, add
Hot plate temperature was upgraded to 94 DEG C, followed by constant temperature 2.4 hours；Again through 0.4 hour, temperature of heating plate reduces to 84 DEG C, followed by constant temperature 2
Hour；Again through 0.5 hour, temperature of heating plate reduced to 65 DEG C, followed by constant temperature 1.4 hours；Again through 0.6 hour, temperature of heating plate
It is upgraded to 72 DEG C, followed by constant temperature 1.2 hours；Again through 0.8 hour, temperature of heating plate reduces to 54 DEG C, 1.8 hours knots of last constant temperature
Bundle；
E, sorting: after vacuum lyophilization terminates, take out rice wine egg flower block from the hermetic container of lyophilization system, will have
The product of foreign body weeds out；
F, metal detection: product is crossed metal detector (sensitivity ferrum: 0.6mm, non-ferric: 1.2mm) detection；
G, packaging: first load product with the Double-layer food-grade plastic bag of clean hygiene, then seal.
Claims (3)
1. the processing method of a vacuum lyophilization egg flower rice wine, it is characterised in that its processing method is as follows:
A, Feedstock treating: the process of (1) rice wine: by the weight of the rice wine fermented and rice wine juice mix homogeneously, rice wine and rice wine juice
Amount ratio is 8:2, then it is carried out heat treated, when the central temperature of rice wine reaches 85 ~ 95 DEG C, stops heating and is incubated
10 ~ 15 minutes, complete the steaming and decocting gelatinizing to rice wine；
(2) process of egg: after egg is cleaned, remove eggshell and egg liquid is filtered, then using eggbeater to be filled by egg liquid
Dividing and stir, be then spilled in the boiling water of 95 ~ 100 DEG C by the egg liquid uniform spreading stirred, blanching makes egg liquid ripe in 55 ~ 65 seconds
The large stretch of egg flower shape of chemical conversion, then picks up egg flower, and after dewatering, natural cooling is standby；
(3) process of Fructus Lycii: dry wolfberry is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Lycii
Carrying out scalding treatment, blanching water temperature controls at 95 ~ 100 DEG C, and blanching terminates for 85 ~ 95 seconds, and recycling recirculated water is cooled to often
Temperature；
(4) process of Fructus Jujubae: extra dry red wine Fructus Jujubae is put in water and soak 1 hour, carry out rehydration process and clean up, then to Fructus Jujubae
Carry out cut type process, utilize cut type machine that Fructus Jujubae is cut into the granular of 3 × 3 × 3mm, then carry out scalding treatment, blanching water temperature control
System is at 95 ~ 100 DEG C, and blanching terminates for 85 ~ 95 seconds, and recycling recirculated water is cooled to room temperature；
B, mix, paving dish: the above-mentioned raw material handled well is mixed and stirred, and the weight of raw material is rice wine 55
~ 65 parts, egg flower 20 ~ 30 parts, Fructus Lycii 5 ~ 6 parts and Fructus Jujubae 5 ~ 6 parts, take white sugar 2.5 ~ 3.5 parts, pectin by following weight
0.1 ~ 0.2 part, powder of Radix Puerariae 0.5 ~ 1 part and 1 ~ 2 part of use water of gelatin add in the above-mentioned raw material mixed after dissolving, and fully
Stir, it is ensured that without clustering phenomena, make rice wine egg flower raw material；Rice wine egg flower raw material is poured into mould carries out Pu Panchu
Reason, floating after the rice wine egg flower raw material in every part of mould is stirred respectively；
C, anxious freeze: the rice wine egg flower raw material good by spreading dish, put into-35 DEG C of urgency and freeze storehouse carries out anxious freezing, first with 4～5 hours, make
Product center temperature reaches-18 DEG C～-22 DEG C, recycles 2～3 hours, makes product center temperature reach-28 DEG C～-35 DEG C；
D, vacuum lyophilization: the anxious rice wine egg flower raw material frozen is sent in the hermetic container of lyophilization system, at-30 DEG C
～under-35 DEG C of freezing conditions, heat drying 12～16 hours under the vacuum degree condition of 0～60Pa, and make product final temperature
Degree is less than 50 DEG C, and because of distillation, dehydrate becomes vacuum lyophilization rice wine egg flower block；During described heat drying, vacuum is cold
In lyophilizing drying system equipment, the variations in temperature of heating plate is as follows: during beginning, temperature of heating plate is 18 DEG C～22 DEG C；Through 0.4～
0.6 hour, temperature of heating plate was upgraded to 48 DEG C～54 DEG C, then constant temperature 1.2～1.4 hours；Again through 0.3～0.5 hour, heating plate
Temperature is upgraded to 65 DEG C～75 DEG C, then constant temperature 1.6～1.8 hours；Again through 0.4～0.6 hour, temperature of heating plate be upgraded to 86 DEG C～
94 DEG C, followed by constant temperature 2～2.4 hours；Again through 0.2～0.4 hour, temperature of heating plate reduces to 78 DEG C～84 DEG C, followed by perseverance
Temperature 1.5～2 hours；Again through 0.3～0.5 hour, temperature of heating plate reduces to 55 DEG C～65 DEG C, little followed by constant temperature 1.2～1.4
Time；Again through 0.4～0.6 hour, temperature of heating plate was upgraded to 68 DEG C～72 DEG C, followed by constant temperature 0.8～1.2 hours；Again through 0.5～
0.8 hour, temperature of heating plate reduced to 48 DEG C～54 DEG C, last constant temperature 1.2～end in 1.8 hours；
E, sorting: after vacuum lyophilization terminates, take out rice wine egg flower block from the hermetic container of lyophilization system, will have
The product of foreign body weeds out；
F, metal detection: product is crossed metal detector (sensitivity ferrum: 0.6mm, non-ferric: 1.2mm) detection；
G, packaging: first load product with the Double-layer food-grade plastic bag of clean hygiene, then seal.
The processing method of a kind of vacuum lyophilization egg flower rice wine the most according to claim 1, it is characterised in that: described very
During vacuum freecing-dry, in vacuum freeze-drying system equipment, the variations in temperature of heating plate is as follows: heating plate during beginning
Temperature is 20 DEG C；Through 0.5 hour, temperature of heating plate was upgraded to 50 DEG C, then constant temperature 1.3 hours；Again through 0.4 hour, heating plate temperature
Degree is upgraded to 70 DEG C, then constant temperature 1.7 hours；Again through 0.5 hour, temperature of heating plate was upgraded to 90 DEG C, followed by constant temperature 2.1 hours；
Again through 0.3 hour, temperature of heating plate reduced to 80 DEG C, followed by constant temperature 1.8 hours；Again through 0.4 hour, temperature of heating plate reduces to 60
DEG C, followed by constant temperature 1.3 hours；Again through 0.5 hour, temperature of heating plate was upgraded to 70 DEG C, followed by constant temperature 1 hour；Little through 0.6 again
Time, temperature of heating plate reduces to 50 DEG C, and last constant temperature terminates for 1.6 hours.
The processing method of a kind of vacuum lyophilization egg flower rice wine the most according to claim 1, it is characterised in that: described mixed
During conjunction, paving dish, optimum weight part proportioning of raw material is: 60 parts of rice wine, egg flower 25 parts, Fructus Lycii 5.5 parts and Fructus Jujubae 5.5 parts；
Optimum weight part proportioning of white sugar, pectin, powder of Radix Puerariae and gelatin is: white sugar 3 parts, pectin 0.15 part, powder of Radix Puerariae 0.8 part and gelatin
1.5 part.
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| CN106722363A (en) * | 2016-12-02 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of lyophilized egg flower block and preparation method thereof |
| CN107653147A (en) * | 2017-09-26 | 2018-02-02 | 武汉东保科技开发有限责任公司 | The preparation method of solid rice wine |
| CN110558550A (en) * | 2019-08-05 | 2019-12-13 | 钟祥兴利食品股份有限公司 | Vacuum freeze-dried sweet fermented glutinous rice and preparation method thereof |
| CN110613099A (en) * | 2019-08-06 | 2019-12-27 | 北京君态生物科技研究院 | Instant fermented glutinous rice and purple rice fermented glutinous rice block and production method thereof |
| CN110623204A (en) * | 2019-03-26 | 2019-12-31 | 西北农林科技大学 | Homogeneous slurry process of producing fermented glutinous rice flavor freeze dried instant food |
| CN111218364A (en) * | 2019-11-25 | 2020-06-02 | 东莞市恒运调味食品有限公司 | Convenient and nutritional sweet rice wine |
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| CN111218364A (en) * | 2019-11-25 | 2020-06-02 | 东莞市恒运调味食品有限公司 | Convenient and nutritional sweet rice wine |
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