CN106820038A - A kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique - Google Patents
A kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique Download PDFInfo
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- CN106820038A CN106820038A CN201710002993.XA CN201710002993A CN106820038A CN 106820038 A CN106820038 A CN 106820038A CN 201710002993 A CN201710002993 A CN 201710002993A CN 106820038 A CN106820038 A CN 106820038A
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- 235000013372 meat Nutrition 0.000 claims abstract description 76
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
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- 241000208293 Capsicum Species 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 3
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Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique, it is direct using composite flavor enzyme that method is related to（Flavourzyme）With neutral proteinase to fresh spiral shell meat slurry being controlled property enzymolysis, protein degree is controlled 30 40%；Enzymolysis product increases fresh base-material by 121 DEG C of thermophilic digestions, 30 minutes prepared spiral shell meat, can preferably keep the natural attribute and local flavor of spiral shell meat, can be simultaneously reached high-temperature sterilization, the effect of natural flavouring.In addition, facilitate spiral shell powder soup stock by atomizing freeze drying technique productions, not only so that various water-soluble and liposoluble constituents, nutritional ingredient, flavor components are fully dispersed uniform in product, physicochemical property stabilization, do not get damp and do not lump, and disposably completed in totally enclosed environment by atomizing freeze drying technique, it is to avoid environmental pollution, contamination of products, harm that dust is likely to result in etc. occur, and also greatly reduce the loss and taint of odour of product special flavour composition.
Description
Technical field
It is especially a kind of to be based on atomizing freeze drying technique the present invention relates to a kind of preparation method for facilitating spiral shell powder soup stock
The preparation method for facilitating spiral shell powder soup stock.
Background technology
Just because of the fresh and sweet delicious food of spiral shell soup, the beginning of the eighties in last century, in Liuzhou, just having tried to will be common
Ground rice be added in spiral shell soup, then be equipped with and vegetables, fried bean curd stick, peanut, acid bamboo shoot, chilli oil etc. is cooked together eats, it is fragrant
It is peppery fresh and sweet, attract an increasing person sponging on an aristocrat to attempt, then spread from mouth to mouth, just gradually become a kind of willow that cannot be forgotten
Remember and Liuzhou classics cuisines in state.Nowadays, as traditional instant noodles, the also industrialization of aspect spiral shell powder develops extremely fast
Speed.But traditional spiral shell cooking methods, i.e., after necessary condiment is equipped with, by whole spiral shell（Or go tail point）Soup is opened after frying,
Cause generation spiral shell meat utilization rate not high, and spiral shell meat is hardened, stodgy consequence, it is also possible to because of the interval of snail shell
Make spiral shell meat completely well-done.Further, since spiral shell is lived in stream, pond and paddy field, spiral shell meat may be concealed with respectively
Parasite is planted, therefore, together with the frying production method of snail shell, if spiral shell meat is not cooked completely, edible rear pole has can for tradition
Disease can be triggered.People are just expecting that one kind can embody traditional properties, and modern science theory is met again facilitates spiral shell powder soup stock
Occur.
The content of the invention
Technical problem underlying to be solved by this invention is：Offer is a kind of to facilitate spiral shell based on atomizing freeze drying technique
The preparation method of powder soup stock, the method directly starches being controlled property using composite flavor enzyme and neutral proteinase to fresh spiral shell meat
Enzymolysis, can preferably keep the natural attribute and local flavor of spiral shell meat, and spiral shell is facilitated subsequently through atomizing freeze drying technique productions
Powder soup stock, not only causes various water-soluble fully dispersed uniform with liposoluble constituents, nutritional ingredient, flavor components, reason in product
Change stable performance, do not get damp and do not lump, and disposably completed in totally enclosed environment by atomizing freeze drying technique, keep away
Exempt from the generation such as environmental pollution, contamination of products, harm that dust is likely to result in, also greatly reduce the stream of product special flavour composition
Become estranged taint of odour.
Solving the technical scheme of above-mentioned technical problem is：It is a kind of that spiral shell powder soup stock is facilitated based on atomizing freeze drying technique
Preparation method, comprise the following steps：
A, fresh spiral shell meat is twisted into meat gruel, then meat gruel and water are reconciled, meat gruel is 0.1-0.35: 1 with the weight ratio of water, mill
Meat slurry is made, pH value is adjusted to 6.50-6.80, adds composite flavor enzyme and neutral proteinase, hydrolysis temperature is 45-55 DEG C, enzyme
The solution time is 3-6 hours, and degree of hydrolysis is controlled in 30-40%；Composite flavor enzyme adds 3-8LAPU and counts according to every gram of meat gruel；Neutral egg
The addition of white enzyme is the 0.3-0.6% of meat gruel weight；Obtained by neutral proteinase and compound fertilizer production synergetic hydrolysis
Spiral shell meat magma, it is 30% to be further concentrated to solid content, obtains spiral shell meat and increases fresh base-material；
B, spiral shell meat is increased fresh base-material, soy bean protein hydrolysate, sucrose fatty ester, acid bamboo shoot juice, chilli oil, salt and ginger juice mix
Conjunction is modulated into the slurry that solid content is 30-50%, then that its atomized spray is carried out in cooling tower spraying by atomizer is cold
It is lyophilized dry, carry out heat exchange solidify afterwards and obtain facilitating spiral shell powder soup stock finished product with the air in cooling tower；
The condition of atomization is in atomizer：The rotating speed of atomizer be 16000-22000rpm/min, 180-200 DEG C of EAT,
75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h；
The condition of freeze-drying is in cooling tower：After maintaining 4~5h at -40~-50 DEG C, -28 are warming up in 1.2-1.5h
~-25 DEG C and 28~30h of maintenance；Then -12~-10 DEG C are warming up in 4~5h and 4~5h is maintained；23~20 are warming up to again
DEG C and maintain 5~7h.
Further technical scheme of the invention is：The condition of freeze-drying is in cooling tower：After 4h being maintained at -45 DEG C,
- 25 DEG C are warming up in 1.5h and 30h is maintained, -10 DEG C are then warming up in 5h and 5 h are maintained, then are warming up to 20 DEG C and are maintained
7h。
It is 10~500 μm that the powdery spiral shell meat for obtaining increases fresh base-material particle diameter.
Described spiral shell meat increase fresh base-material, soy bean protein hydrolysate, sucrose fatty ester, acid bamboo shoot juice, chilli oil, salt and
The proportioning of ginger juice is：Spiral shell meat increases the fresh weight portion of base-material 30~35, the weight portion of soy bean protein hydrolysate 8~13, sucrose fatty ester
0.2~0.6 weight portion, the weight portion of acid bamboo shoot juice 0.2~0.6, the weight portion of chilli oil 0~0.06, the weight of salt 0.01~0.1
Part, the weight portion of ginger juice 0.01~0.05.
Described thermophilic digestion is in 121 DEG C of boilings 30 minutes.
The enzyme activity of described neutral proteinase is 200,000 u/g.
Protease is the general name of the enzyme of aminosal peptide chain, wherein, compound fertilizer production（Flavourzyme）Most
Suitable pH is 6.0-7.0, and optimum temperature is 50 DEG C, while having the function of restriction endonuclease and excision enzyme, can not only be hydrolyzed various dynamic
Vegetable protein, but also can hydrolyze Flavor Prccursors, so as to discharge the local flavor of flavor substance, enhancing and improvement food.
Additionally, compound fertilizer production can also one by one be cut off peptide chain end amino acid by its circumscribed enzyme effect, so that albumen
Issuable bitter peptide is thoroughly degraded to amino acid in matter enzymolysis process, reduces the generation of bitter taste.Neutral proteinase（Protex
7L）Applicable pH range between 6-8, Applicable temperature is 40-60 DEG C.The enzyme preparation can be hydrolyzed each under pH neutrallty conditions
The protein substrate of kind of various kinds, the features such as hydrolysate has high-dissolvability, low bitter taste.Determine by after many experiments comparison,
Under neutral proteinase and compound fertilizer production synergy, spiral shell meat can both keep original local flavor and quality, again can be with
Fully dissolving, free amino acid is few, delicious incomparable without bitter taste.By neutral proteinase and compound fertilizer production synergetic hydrolysis
The spiral shell meat magma for obtaining, then by 121 DEG C of thermophilic digestions 30 minutes, obtain spiral shell meat and increase fresh base-material, can both reach a high temperature and go out
The effect of bacterium, can trigger Maillard reaction again, produce flavor substance, reach the purpose of voluntarily flavouring, it is ensured that the quality of product
And local flavor.
Because traditional spiral shell powder soup stock is related to various water-soluble and liposoluble constituents, therefore, simply spiral shell meat is increased
Fresh base-material, acid bamboo shoot juice, chilli oil etc. are mixed, it is impossible to fully dispersed uniform, and the caking that easily gets damp, or even are overflow
Oil.Atomizing Freeze Drying Technique is then the advantage for combining spray drying and freeze-drying, not only efficiently avoid spraying
It is dried and frozen and dries both original shortcomings, and, relative to Freeze Drying Technique, atomizing Freeze Drying Technique energy consumption is more
It is low, meet low-carbon (LC) requirement, the sample for drying out is in granular form, and mobility is very good, it is not necessary to crush again again, relative to spray
Mist is dried, and destruction of the atomizing freeze-drying to active ingredient is less, and does not change bioactivity, and application surface is wider.Therefore
Positive good utilisation atomizing freeze drying technology carries out revolutionary improvement to facilitating spiral shell powder soup stock production technology.Both：Spiral shell meat is increased
Fresh base-material, soy bean protein hydrolysate, sucrose fatty ester, acid bamboo shoot juice, chilli oil, ginger juice and salt etc. are modulated into by a certain percentage
Solid ratio for 30-50% slurry, then by atomizer by its atomized spray in cooling tower, with the air in cooling tower
Heat exchange solidify afterwards are carried out to obtain facilitating spiral shell powder soup stock finished product.By atomizing freeze drying technique one in totally enclosed environment
Secondary property completes to facilitate spiral shell powder soup stock to produce, and can not only avoid environmental pollution, contamination of products, human body danger that dust is likely to result in
Evil etc. occurs, and greatly reduces the loss and taint of odour of product special flavour composition, makes the nutritional ingredient of product, flavor components abundant
It is uniformly dispersed, it is ensured that product physicochemical property stabilization, does not get damp and do not lump.
The device have the advantages that being described below：
1. this product can preferably maintain the natural attribute and local flavor of spiral shell meat, product dispersive property, fine and smooth degree, nutriture value
Value, delicate flavour, fragrance etc. also get a promotion.
2. compared with the conventional powder instant noodle seasoning of tradition machinery pulverizing processing, the technical products have particle diameter distribution
Uniformly, sphericity is high, good fluidity, non-moisture-sensitive, wetability and the advantages of dissolubility high, and the original physicochemical property of product is able to
Effectively keep, product is easy to long-term preservation.
3., because the technical products have outstanding wetting and solubility property, can therefore, it can keep away with flash-dispersal solution
Exempt to be difficult to dispersing and dissolving when conventional powder instant noodle seasoning product is used, or even clustering phenomena occurs.
Brief description of the drawings
Fig. 1：Present invention process flow chart.
Specific embodiment
Embodiment 1
1) raw material is river spiral shell, is also stone spiral shell.River spiral shell, silt is cleaned with clear water, after flowing clear water is rested 3-5 days, then impurity elimination of shelling
Meat is taken, and is twisted into meat gruel.Again by meat gruel and water（Meat gruel is 0.25: 1 with the weight ratio of water）Reconcile, and be milled into uniformly through colloid
Fine and smooth meat slurry, pH value is adjusted to 6.5.Composite flavor enzyme is directly added in the above-mentioned spiral shell meat slurry for modulating
（Flavourzyme）And neutral proteinase, hydrolysis temperature is 50 DEG C, and enzymolysis time is 4 hours, and degree of hydrolysis control is advisable 30%.
Composite flavor enzyme（Flavourzyme）According to every gram of addition 6LAPU of meat gruel weight, (LAPU is the English of leucine aminopeptidase unit
Text abbreviation)；Food-grade neutral protease（200000 u/g）Added according to meat gruel weight 0.4%.The spiral shell meat product after above-mentioned enzymolysis
Using 121 DEG C of thermophilic digestions 30 minutes, it was 30% to be concentrated into solid content, that is, obtain spiral shell meat and increase fresh base-material.
2) by 10kg soy bean hydrolyzed protein powders, 0.3kg sucrose fatty esters particle, 0.3kg acid bamboo shoots juice, 0.02kg capsicums
Oil, 0.02kg ginger juice and 0.05kg salt etc. are mixed into the 30kg spiral shells meat fresh base-material of increasing, are sufficiently stirred for being modulated into slurry（Slurry
Solid content is about 49-50%）；By atomizing freeze drying technique drying-granulating, i.e., pass through atomizer again by slurry atomization
The air that be sprayed at is carried out in atomizing freeze drying, with cooling tower in cooling tower carries out heat exchange solidify afterwards and obtains facilitating spiral shell powder
Soup stock finished product, concrete operations are as follows：
3) 2) slurry is carried out into cryospray, spray chilling condition is：The rotating speed of atomizer is 16000-22000rpm/
Min, 180-200 DEG C of EAT, 75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h.With
General freezer drying process is compared, and the finished product particle size range obtained using the atomization condition is between 10~500 μm and logical
Often it is the spheric granules of rule, with splendid mobility.
4）The process of atomizing freeze drying is in cooling tower：After maintaining 4h at -45 DEG C, -25 DEG C are warming up in 1.5h simultaneously
30h is maintained, -10 DEG C is then warming up in 5h and 5 h are maintained, then is warming up to 20 DEG C and is maintained 7h, you can be obtained and facilitate spiral shell
Powder soup stock particle.
Embodiment 2
1) raw material is river snail.River snail, silt is cleaned with clear water, and after flowing clear water is rested 3-5 days, then impurity elimination of shelling takes meat, and twists
Into meat gruel.Again by meat gruel and water（Meat gruel is 0.25: 1 with the weight ratio of water）Reconcile, and the meat of uniform and smooth is milled into through colloid
Slurry, pH value is adjusted to 6.5.Composite flavor enzyme is directly added in the above-mentioned spiral shell meat slurry for modulating（Flavourzyme）With in
Property protease, hydrolysis temperature be 50 DEG C, enzymolysis time be 4 hours, degree of hydrolysis control be advisable 30%.Composite flavor enzyme
（Flavourzyme）According to every gram of addition 6LAPU of meat gruel weight (LAPU is the english abbreviation of leucine aminopeptidase unit)；Food
Grade neutral proteinase（200000 u/g）Added according to meat gruel weight 0.4%.Spiral shell meat product uses 121 DEG C high after above-mentioned enzymolysis
Warm boiling 30 minutes, it is 30% to be concentrated into solid content, that is, obtain spiral shell meat and increase fresh base-material.
2) by 10kg soy bean hydrolyzed protein powders, 0.3kg sucrose fatty esters particle, 0.3kg acid bamboo shoots juice, 0.02kg capsicums
Oil, 0.02kg ginger juice and 0.05kg salt etc. are mixed into the 30kg spiral shells meat fresh base-material of increasing, are sufficiently stirred for being modulated into slurry（Slurry
Solid content is about 49-50%）；By atomizing freeze drying technique drying-granulating, i.e., pass through atomizer again by slurry atomization
The air that be sprayed at is carried out in atomizing freeze drying, with cooling tower in cooling tower carries out heat exchange solidify afterwards and obtains facilitating spiral shell powder
Soup stock finished product, concrete operations are as follows：
3) 2) slurry is carried out into cryospray, spray chilling condition is：The rotating speed of atomizer is 16000-22000rpm/
Min, 180-200 DEG C of EAT, 75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h.With
General freezer drying process is compared, and the finished product particle size range obtained using the atomization condition is between 10~500 μm and logical
Often it is the spheric granules of rule, with splendid mobility.
4）The process of atomizing freeze drying is in cooling tower：After maintaining 4h at -45 DEG C, -25 DEG C are warming up in 1.5h simultaneously
30h is maintained, -10 DEG C is then warming up in 5h and 5 h are maintained, then is warming up to 20 DEG C and is maintained 7h, you can be obtained and facilitate spiral shell
Powder soup stock particle.
Embodiment 3
1) raw material is Pomacea canaliculata.Pomacea canaliculata, silt is cleaned with clear water, and after flowing clear water is rested 3-5 days, then impurity elimination of shelling takes meat,
And it is twisted into meat gruel.Again by meat gruel and water（Meat gruel is 0.25: 1 with the weight ratio of water）Reconcile, and uniform and smooth is milled into through colloid
Meat slurry, pH value is adjusted to 6.5.Composite flavor enzyme is directly added in the above-mentioned spiral shell meat slurry for modulating（Flavourzyme）
And neutral proteinase, hydrolysis temperature is 50 DEG C, and enzymolysis time is 4 hours, and degree of hydrolysis control is advisable 30%.Composite flavor enzyme
（Flavourzyme）According to every gram of addition 6LAPU of meat gruel weight (LAPU is the english abbreviation of leucine aminopeptidase unit)；Food
Grade neutral proteinase（200000 u/g）Added according to meat gruel weight 0.4%.Spiral shell meat product uses 121 DEG C high after above-mentioned enzymolysis
Warm boiling 30 minutes, it is 30% to be concentrated into solid content, that is, obtain spiral shell meat and increase fresh base-material.
2) by 10kg soy bean hydrolyzed protein powders, 0.3kg sucrose fatty esters particle, 0.3kg acid bamboo shoots juice, 0.02kg capsicums
Oil, 0.02kg ginger juice and 0.05kg salt etc. are mixed into the 30kg spiral shells meat fresh base-material of increasing, are sufficiently stirred for being modulated into slurry（Slurry
Solid content is about 49-50%）；By atomizing freeze drying technique drying-granulating, i.e., pass through atomizer again by slurry atomization
The air that be sprayed at is carried out in atomizing freeze drying, with cooling tower in cooling tower carries out heat exchange solidify afterwards and obtains facilitating spiral shell powder
Soup stock finished product, concrete operations are as follows：
3) 2) slurry is carried out into cryospray, spray chilling condition is：The rotating speed of atomizer is 16000-22000rpm/
Min, 180-200 DEG C of EAT, 75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h.With
General freezer drying process is compared, and the finished product particle size range obtained using the atomization condition is between 10~500 μm and logical
Often it is the spheric granules of rule, with splendid mobility.
4）The process of atomizing freeze drying is in cooling tower：After maintaining 4h at -45 DEG C, -25 DEG C are warming up in 1.5h simultaneously
30h is maintained, -10 DEG C is then warming up in 5h and 5 h are maintained, then is warming up to 20 DEG C and is maintained 7h, you can be obtained and facilitate spiral shell
Powder soup stock particle.
In various embodiments of the present invention, spiral shell meat increases fresh base-material, soy bean protein hydrolysate, sucrose fatty ester, acid bamboo shoot juice, peppery
The proportioning of green pepper oil, salt and ginger juice can also be adjusted according to actual needs, generally：Spiral shell meat increases the fresh weight of base-material 30~35
Part, the weight portion of soy bean protein hydrolysate 8~13, the weight portion of sucrose fatty ester 0.2~0.6, the weight portion of acid bamboo shoot juice 0.2~0.6,
The weight portion of chilli oil 0~0.06, the weight portion of salt 0.01~0.1, the weight portion of ginger juice 0.01~0.05；Optimum ratio is：Spiral shell
Meat increases the fresh weight portion of base-material 30, the weight portion of soy bean protein hydrolysate 10, the weight portion of sucrose fatty ester 0.3, the weight of acid bamboo shoot juice 0.3
Part, the weight portion of chilli oil 0.02, the weight portion of salt 0.05, the weight portion of ginger juice 0.02.
In various embodiments of the present invention, converted as one kind, the appropriate purple perilla leaf juice of addition can also be needed according to taste, it is purple
The addition of perilla leaf juice can determine according to taste, generally 0.1~0.6 weight portion.
In various embodiments of the present invention, material alimentary acetic acid, citric acid or food sodium hydroxide for adjusting pH value.
In various embodiments of the present invention, material by after cooling tower atomizing freeze drying, the spiral shell powder soup stock particle of bulky grain
Directly released from cooling tower bottom and be finished product, the spiral shell powder soup stock particle of fine particle can enter cyclone separator, then lead to
Cyclone collection is crossed, finished product is obtained.The finished product that various embodiments of the present invention are obtained is particle size range at 10~500 μm
Facilitate spiral shell powder soup stock particle.
The assay method of protein degree of the present invention is：Carried out using pH-Stat methods, i.e. the water of protein
Xie Du (Degree of hydrolysis, DH) refers to the percentage that the peptide bond in protein is hydrolyzed, and its computing formula is：
DH% = h/ htot× 100%, wherein, h represents mM number of the peptide bond being cleaved in every gram of albumen after protein hydrolysis
(mmol/ g protein), and htot refers to then mM number of peptide bond in every gram of material protein.For a certain specific albumen
Matter, the value is a constant.But protein because the number of the peptide bond in protein cannot be measured accurately and different its
The content of peptide bond is also different, therefore, an empirical value is typically taken according to document, for spiral shell meat albumen, htot values are
7.71mmol/ g protein.
Claims (6)
1. a kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique, it is characterised in that：Including following
Step：
A, fresh spiral shell meat is twisted into meat gruel, then meat gruel and water are reconciled, meat gruel is 0.1-0.35: 1 with the weight ratio of water, mill
Meat slurry is made, pH value is adjusted to 6.50-6.80, adds composite flavor enzyme and neutral proteinase, hydrolysis temperature is 45-55 DEG C, enzyme
The solution time is 3-6 hours, and degree of hydrolysis is controlled in 30-40%；Composite flavor enzyme adds 3-8LAPU and counts according to every gram of meat gruel；Neutral egg
The addition of white enzyme is the 0.3-0.6% of meat gruel weight；Obtained by neutral proteinase and compound fertilizer production synergetic hydrolysis
Spiral shell meat magma, it is 30% to be further concentrated to solid content, obtains spiral shell meat and increases fresh base-material；
B, spiral shell meat is increased fresh base-material, soy bean protein hydrolysate, sucrose fatty ester, acid bamboo shoot juice, chilli oil, salt and ginger juice mix
Conjunction is modulated into the slurry that solid content is 30-50%, then that its atomized spray is carried out in cooling tower spraying by atomizer is cold
It is lyophilized dry, carry out heat exchange solidify afterwards and obtain facilitating spiral shell powder soup stock finished product with the air in cooling tower；
The condition of atomization is in atomizer：The rotating speed of atomizer be 16000-22000rpm/min, 180-200 DEG C of EAT,
75-95 DEG C of leaving air temp, 55-75 DEG C of feeding temperature, charging rate is 30-50L/h；
The condition of freeze-drying is in cooling tower：After maintaining 4~5h at -40~-50 DEG C, -28 are warming up in 1.2-1.5h
~-25 DEG C and 28~30h of maintenance；Then -12~-10 DEG C are warming up in 4~5h and 4~5h is maintained；23~20 are warming up to again
DEG C and maintain 5~7h.
2. a kind of preparation method for facilitating spiral shell powder soup stock based on atomizing freeze drying technique according to claim 1,
It is characterized in that：The condition of freeze-drying is in cooling tower：After maintaining 4h at -45 DEG C, -25 DEG C are warming up in 1.5h and are tieed up
30h is held, -10 DEG C is then warming up in 5h and 5 h are maintained, then is warming up to 20 DEG C and is maintained 7h.
3. a kind of preparation side for facilitating spiral shell powder soup stock based on atomizing freeze drying technique according to claim 1 and 2
Method, it is characterised in that：It is 10~500 μm that the powdery spiral shell meat for obtaining increases fresh base-material particle diameter.
4. a kind of preparation side for facilitating spiral shell powder soup stock based on atomizing freeze drying technique according to claim 1 and 2
Method, it is characterised in that：Spiral shell meat increase fresh base-material, soy bean protein hydrolysate, sucrose fatty ester, acid bamboo shoot juice, chilli oil, salt and
The proportioning of ginger juice is：Spiral shell meat increases the fresh weight portion of base-material 30~35, the weight portion of soy bean protein hydrolysate 8~13, sucrose fatty ester
0.2~0.6 weight portion, the weight portion of acid bamboo shoot juice 0.2~0.6, the weight portion of chilli oil 0~0.06, the weight of salt 0.01~0.1
Part, the weight portion of ginger juice 0.01~0.05.
5. a kind of preparation side for facilitating spiral shell powder soup stock based on atomizing freeze drying technique according to claim 1 and 2
Method, it is characterised in that：Described thermophilic digestion is in 121 DEG C of boilings 30 minutes.
6. a kind of preparation side for facilitating spiral shell powder soup stock based on atomizing freeze drying technique according to claim 1 and 2
Method, it is characterised in that：The enzyme activity of described neutral proteinase is 200,000 u/g.
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