CN106912795A - A kind of high protein freeze dried convenient face and preparation method thereof - Google Patents
A kind of high protein freeze dried convenient face and preparation method thereof Download PDFInfo
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- CN106912795A CN106912795A CN201710120565.7A CN201710120565A CN106912795A CN 106912795 A CN106912795 A CN 106912795A CN 201710120565 A CN201710120565 A CN 201710120565A CN 106912795 A CN106912795 A CN 106912795A
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 27
- 239000000470 constituent Substances 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 20
- 239000002562 thickening agent Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 13
- 235000021466 carotenoid Nutrition 0.000 claims abstract description 13
- 150000001747 carotenoids Chemical class 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000012138 yeast extract Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims description 17
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 14
- 238000013329 compounding Methods 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 7
- 229920002907 Guar gum Polymers 0.000 claims description 7
- 230000005496 eutectics Effects 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 239000000665 guar gum Substances 0.000 claims description 7
- 229960002154 guar gum Drugs 0.000 claims description 7
- 235000010417 guar gum Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000000787 lecithin Substances 0.000 claims description 7
- 229940067606 lecithin Drugs 0.000 claims description 7
- 235000010445 lecithin Nutrition 0.000 claims description 7
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 6
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000011002 quantification Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 3
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 3
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims 4
- 235000008446 instant noodles Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
- 229910052708 sodium Inorganic materials 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000004584 polyacrylic acid Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention relates to a kind of high protein freeze dried convenient face, its constituent and parts by weight are as follows：80 120 parts of flour, 20 40 parts of dried whole-egg, 20 50 parts of water, 1 10 parts of salt, 0.1 1 parts of white sugar, 0.1 1 parts of monosodium glutamate, 0.1 2 parts of compound stabilizer compounds 0.1 2 parts of thickener, 0.1 1 parts of yeast extract, 0.01 0.1 parts of carotenoid.The face block of instant noodles of the present invention is into how empty sponge structure, easily rehydration, shorten brew time, its protein content is apparently higher than existing product on the market, more than more than 20%, rehydration time (100 DEG C of water temperature) is only needed 23 minutes, and mouthfeel chewiness, smooth, and the shelf-life can reach 9 months.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of high protein freeze dried convenient face and its making side
Method.
Background technology
At present, tradition facilitates the protein content in Flour product general in 8-10% or so, with protein content in instant noodles
Increase, its rehydration speed is gradually slack-off, and mouthfeel is hardened, and the shelf-life is short, and current high protein content instant noodles are generally the face of boiling, and cooks
Time is long, and eating method is excessively cumbersome.
By retrieval, the patent publication us related to present patent application are not yet found.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided a kind of high protein freeze dried convenient face and
Its preparation method, into how empty sponge structure, easily rehydration shortens brew time, and its protein content is bright for the face block of the instant noodles
Aobvious is higher than existing product on the market, and more than more than 20%, rehydration time (100 DEG C of water temperature) only needs 2-3 minutes, and mouthfeel muscle
Road, smooth, the shelf-life can reach 9 months, and the method is easy, it is easy to operates, improves operating efficiency.
The present invention solves its technical problem and takes following technical scheme to realize：
A kind of high protein freeze dried convenient face, its constituent and parts by weight are as follows：
Flour 80-120 parts, dried whole-egg 20-40 parts, water 20-50 parts, salt 1-10 parts, white sugar 0.1-1 parts, monosodium glutamate 0.1-1
Part, compound stabilizer 0.1-2 parts, compound 0.1-2 parts, yeast extract 0.1-1 parts, carotenoid 0.01-0.1 parts of thickener.
And, its constituent and parts by weight are as follows：
100 parts of flour, 32 parts of dried whole-egg, 42 parts of water, 2.5 parts of salt, 0.5 part of white sugar, 0.5 part of monosodium glutamate, compound stabilizer
0.7 part, compound 0.7 part of thickener, 0.45 part of yeast extract, 0.02 part of carotenoid.
And, the constituent and parts by weight of the compound stabilizer are as follows：Lecithin 20-50 parts, sodium carbonate 10-40
Part, sodium dihydrogen phosphate 10-30 parts, potassium carbonate 5-20 parts.
And, the constituent and parts by weight of the compound stabilizer are as follows：40 parts of lecithin, 30 parts of sodium carbonate, phosphorus
20 parts of acid dihydride sodium, 10 parts of potassium carbonate.
And, the constituent and parts by weight of the compounding thickener are as follows：Guar gum 20-70 parts, polyacrylic acid
Sodium 10-40 parts, CMC 5-20 parts.
And, the constituent and parts by weight of the compounding thickener are as follows：60 parts of guar gum, Sodium Polyacrylate 30
Part, 10 parts of CMC.
A kind of preparation method in high protein freeze dried convenient face as described above, step is as follows：
(1) water, salt, white sugar, monosodium glutamate, compound stabilizer, compounding thickener, yeast extract and carotenoid are mixed
Afterwards, it is configured to saline solution；
(2) to flour, dried whole-egg is added in dough mixing machine, done after mixing, under the conditions of 85-90r/min and beat 2min, added and prepare
Good saline solution, 5min is beaten under conditions of 100-110r/min soon, is then beaten slowly under conditions of 70-75r/min again
10min；
Through the curing time of 10min-20min after, pressed again by twice, the continuous tabletting machine in 6 roads, obtain dough sheet, face
Then piece thickness control carries out chopping shaping between 0.65-0.7mm to dough sheet；
(4) under conditions of 95 DEG C -100 DEG C, boiling 4min；Quantitative cut-out, wet face block quantification range is 70-100g/ blocks, is entered
Box；
(5) Vacuum Freezing ＆ Drying Technology dry face block is utilized, face block is put into mold box, open refrigeration machine, be cooled to eutectic
- 20 DEG C of point -- 40 DEG C；Vavuum pump is opened, vacuum 8-10pa is maintained, 10-30h is dried, face deblocking temperature rises to 5-20 DEG C；Open
Dividing plate heating system carries out parsing-desiccation, and 35-40 DEG C of face deblocking temperature, drying time 3-6h, face block goes out box automatically, vacuum packaging,
Obtain final product high protein freeze dried convenient face.
And, the step (5) middle mold box size be 10cm × 6cm × 1.3cm.
And, the step concretely comprising the following steps (5)：
Using Vacuum Freezing ＆ Drying Technology dry face block, face block is put into mold box, open refrigeration machine, be cooled to eutectic
- 32 DEG C of point；Vavuum pump is opened, vacuum 8-10pa is maintained, 18h is dried, face deblocking temperature rises to 10 DEG C；Open dividing plate heating system
Carry out parsing-desiccation, 38 DEG C of face deblocking temperature, drying time 4h, face block goes out box automatically, vacuum packaging, obtains final product high protein freeze-drying
Instant noodles.
The advantage for obtaining of the invention and good effect are：
1st, the face block of instant noodles of the present invention is into how empty sponge structure, easily rehydration, shortens brew time, its protein content
Apparently higher than existing product on the market, more than more than 20%, rehydration time (100 DEG C of water temperature) only needs 2-3 minutes, and mouthfeel muscle
Road, smooth, the shelf-life can reach 9 months.
2nd, the inventive method employs Vacuum Freezing ＆ Drying Technology, obtained face block into how empty sponge structure, easily rehydration,
The method can be obtained face block of the protein content more than more than 20%, and rehydration time (100 DEG C of water temperature) only needs 2-3 minutes, and mouthfeel
It is chewiness, smooth, and method is easy, it is easy to operate, improve operating efficiency.
3rd, instant noodles and traditional fried instant noodle and heat obtained in the Vacuum Freezing ＆ Drying Technology that the inventive method is used
Air-dry dry instant noodles to compare, also have the advantage that：
Traditional fried instant noodle is only 6 months because of fatty content 15-24%, shelf-life, but it is general storage 4 months with
Mouthfeel is that stale taste occurs afterwards；
The hot blast dried instant noodles shelf-life can reach 9 months, but rehydration time is more long, and mouthfeel is uneven, eat
It is not very convenient；
Using this high protein face block obtained in Vacuum Freezing ＆ Drying Technology, the above two are combined a little, shelf-life energy
Accomplish not make a variation for 9 months, it is mouthfeel chewiness, smooth, and protein content is apparently higher than existing product on the market.
Specific embodiment
With reference to embodiment, the present invention is further described；Following embodiments are illustrative, be not it is limited,
Protection scope of the present invention can not be limited with following embodiments.
Raw material used in the present invention, unless otherwise specified, is conventional commercially available prod；Used in the present invention
Method, unless otherwise specified, is the conventional method of this area.
Embodiment 1
A kind of high protein freeze dried convenient face, its constituent and parts by weight are as follows：
80 parts of flour, 20 parts of dried whole-egg, 20 parts of water, 1 part of salt, 0.1 part of white sugar, 0.1 part of monosodium glutamate, compound stabilizer 0.1
Part, compound 0.1 part of thickener, 0.1 part of yeast extract, 0.01 part of carotenoid.
The constituent and parts by weight of the compound stabilizer are as follows：20 parts of lecithin, 10 parts of sodium carbonate, biphosphate
10 parts of sodium, 5 parts of potassium carbonate.
The constituent and parts by weight of the compounding thickener are as follows：20 parts of guar gum, 10 parts of Sodium Polyacrylate,
CMC5 parts.
The preparation method in above-mentioned high protein freeze dried convenient face, step is as follows：
(1) water, salt, white sugar, monosodium glutamate, compound stabilizer, compounding thickener, yeast extract and carotenoid are mixed
Afterwards, it is configured to saline solution；
(2), to flour, dried whole-egg is added in dough mixing machine, done after mixing, under the conditions of 85r/min and beat 2min, what addition was prepared
Saline solution, 5min is beaten under conditions of 100r/min soon, then beats 10min slowly under conditions of 70r/min again；
Through the curing time of 10min after, pressed again by twice, the continuous tabletting machine in 6 roads, obtain dough sheet, sheet thickness
Then control carry out chopping shaping between 0.65-0.7mm to dough sheet；
(4) under conditions of 95 DEG C -100 DEG C, boiling 4min；Quantitative cut-out, wet face block quantification range is 70g/ blocks, enters box；
(5) Vacuum Freezing ＆ Drying Technology dry face block is utilized, face block is put into mold box, open refrigeration machine, be cooled to eutectic
- 20 DEG C of point；Vavuum pump is opened, vacuum 8pa is maintained, 10h is dried, face deblocking temperature rises to 5 DEG C；Opening dividing plate heating system is carried out
Parsing-desiccation, 35 DEG C of face deblocking temperature, drying time 3h, face block goes out box automatically, vacuum packaging, obtains final product high protein freeze dried convenient
Face.
Embodiment 2
A kind of high protein freeze dried convenient face, its constituent and parts by weight are as follows：
100 parts of flour, 32 parts of dried whole-egg, 42 parts of water, 2.5 parts of salt, 0.5 part of white sugar, 0.5 part of monosodium glutamate, compound stabilizer
0.7 part, compound 0.7 part of thickener, 0.45 part of yeast extract, 0.02 part of carotenoid.
The constituent and parts by weight of the compound stabilizer are as follows：40 parts of lecithin, 30 parts of sodium carbonate, biphosphate
20 parts of sodium, 10 parts of potassium carbonate.
The constituent and parts by weight of the compounding thickener are as follows：60 parts of guar gum, 30 parts of Sodium Polyacrylate,
CMC10 parts.
The preparation method in above-mentioned high protein freeze dried convenient face, step is as follows：
(1) water, salt, white sugar, monosodium glutamate, compound stabilizer, compounding thickener, yeast extract and carotenoid are mixed
Afterwards, it is configured to saline solution；
(2), to flour, dried whole-egg is added in dough mixing machine, done after mixing, under the conditions of 88r/min and beat 2min, what addition was prepared
Saline solution, 5min is beaten under conditions of 105r/min soon, then beats 10min slowly under conditions of 73r/min again；
Through the curing time of 15min after, pressed again by twice, the continuous tabletting machine in 6 roads, obtain dough sheet, sheet thickness
Then control carry out chopping shaping between 0.65-0.7mm to dough sheet；
(4) under conditions of 95 DEG C -100 DEG C, boiling 4min；Quantitative cut-out, wet face block quantification range is 85g/ blocks, enters box；
(5) utilize Vacuum Freezing ＆ Drying Technology dry face block, face block put into mold box, the size of mold box for 10cm ×
6cm × 1.3cm, opens refrigeration machine, is cooled to -32 DEG C of eutectic point；Vavuum pump is opened, vacuum 8-10pa is maintained, 18h is dried,
Face deblocking temperature rises to 10 DEG C；Opening dividing plate heating system carries out parsing-desiccation, 38 DEG C of face deblocking temperature, drying time 4h, face block from
Box is moved out of, is vacuum-packed, obtain final product high protein freeze dried convenient face.
Embodiment 3
A kind of high protein freeze dried convenient face, its constituent and parts by weight are as follows：
120 parts of flour, 40 parts of dried whole-egg, 50 parts of water, 10 parts of salt, 1 part of white sugar, 1 part of monosodium glutamate, 2 parts of compound stabilizer is multiple
With 2 parts of thickener, 1 part of yeast extract, 0.1 part of carotenoid.
The constituent and parts by weight of the compound stabilizer are as follows：50 parts of lecithin, 40 parts of sodium carbonate, biphosphate
30 parts of sodium, 20 parts of potassium carbonate.
The constituent and parts by weight of the compounding thickener are as follows：70 parts of guar gum, 40 parts of Sodium Polyacrylate,
CMC20 parts.
The preparation method in above-mentioned high protein freeze dried convenient face, step is as follows：
(1) water, salt, white sugar, monosodium glutamate, compound stabilizer, compounding thickener, yeast extract and carotenoid are mixed
Afterwards, it is configured to saline solution；
(2), to flour, dried whole-egg is added in dough mixing machine, done after mixing, under the conditions of 90r/min and beat 2min, what addition was prepared
Saline solution, 5min is beaten under conditions of 110r/min soon, then beats 10min slowly under conditions of 75r/min again；
Through the curing time of 20min after, pressed again by twice, the continuous tabletting machine in 6 roads, obtain dough sheet, sheet thickness
Then control carry out chopping shaping between 0.65-0.7mm to dough sheet；
(4) under conditions of 95 DEG C -100 DEG C, boiling 4min；Quantitative cut-out, wet face block quantification range is 100g/ blocks, enters box；
(5) Vacuum Freezing ＆ Drying Technology dry face block is utilized, face block is put into mold box, open refrigeration machine, be cooled to eutectic
- 40 DEG C of point；Vavuum pump is opened, vacuum 10pa is maintained, 30h is dried, face deblocking temperature rises to 20 DEG C；Dividing plate heating system is opened to enter
Row parsing-desiccation, 40 DEG C of face deblocking temperature, drying time 6h, face block goes out box automatically, vacuum packaging, obtains final product high protein freeze-drying side
Just face.
The above, is only presently preferred embodiments of the present invention, and any form is not made to technical scheme
On limitation.Every any simple modification made to above example according to technical spirit of the invention, equivalent variations and repair
Decorations, still fall within the range of technical scheme.
Claims (9)
1. a kind of high protein freeze dried convenient face, it is characterised in that：Its constituent and parts by weight are as follows：
Flour 80-120 parts, dried whole-egg 20-40 parts, water 20-50 parts, salt 1-10 parts, white sugar 0.1-1 parts, monosodium glutamate 0.1-1 parts,
Compound stabilizer 0.1-2 parts, compound 0.1-2 parts, yeast extract 0.1-1 parts, carotenoid 0.01-0.1 parts of thickener.
2. high protein freeze dried convenient face according to claim 1, it is characterised in that：Its constituent and parts by weight
It is as follows：
100 parts of flour, 32 parts of dried whole-egg, 42 parts of water, 2.5 parts of salt, 0.5 part of white sugar, 0.5 part of monosodium glutamate, compound stabilizer 0.7
Part, compound 0.7 part of thickener, 0.45 part of yeast extract, 0.02 part of carotenoid.
3. high protein freeze dried convenient face according to claim 1 and 2, it is characterised in that：The compound stabilizer
Constituent and parts by weight are as follows：Lecithin 20-50 parts, sodium carbonate 10-40 parts, sodium dihydrogen phosphate 10-30 parts, potassium carbonate 5-
20 parts.
4. high protein freeze dried convenient face according to claim 3, it is characterised in that：The composition of the compound stabilizer
Composition and parts by weight are as follows：40 parts of lecithin, 30 parts of sodium carbonate, 20 parts of sodium dihydrogen phosphate, 10 parts of potassium carbonate.
5. high protein freeze dried convenient face according to claim 1 and 2, it is characterised in that：The compounding thickener
Constituent and parts by weight are as follows：Guar gum 20-70 parts, Sodium Polyacrylate 10-40 parts, CMC 5-20 parts.
6. high protein freeze dried convenient face according to claim 5, it is characterised in that：The composition of the compounding thickener
Composition and parts by weight are as follows：60 parts of guar gum, 30 parts of Sodium Polyacrylate, 10 parts of CMC.
7. a kind of preparation method in high protein freeze dried convenient face as described in any one of claim 1 to 6, its feature exists
In：Step is as follows：
(1) after water, salt, white sugar, monosodium glutamate, compound stabilizer, compounding thickener, yeast extract and carotenoid being mixed,
It is configured to saline solution；
(2), to flour, dried whole-egg is added in dough mixing machine, done after mixing, under the conditions of 85-90r/min and beat 2min, what addition was prepared
Saline solution, 5min is beaten under conditions of 100-110r/min soon, then beats 10min slowly under conditions of 70-75r/min again；
Through the curing time of 10min-20min after, pressed again by twice, the continuous tabletting machine in 6 roads, obtain dough sheet, dough sheet is thick
Then degree control carry out chopping shaping between 0.65-0.7mm to dough sheet；
(4) under conditions of 95 DEG C -100 DEG C, boiling 4min；Quantitative cut-out, wet face block quantification range is 70-100g/ blocks, enters box；
Utilize Vacuum Freezing ＆ Drying Technology dry face block, by face block put into mold box, open refrigeration machine, be cooled to eutectic point-
20℃--40℃；Vavuum pump is opened, vacuum 8-10pa is maintained, 10-30h is dried, face deblocking temperature rises to 5-20 DEG C；Open dividing plate
Heating system carries out parsing-desiccation, and 35-40 DEG C of face deblocking temperature, drying time 3-6h, face block goes out box automatically, vacuum packaging, obtains final product
High protein freeze dried convenient face.
8. the preparation method in high protein freeze dried convenient face according to claim 7, it is characterised in that：The step is (5)
The size of middle mold box is 10cm × 6cm × 1.3cm.
9. the preparation method in high protein freeze dried convenient face according to claim 7, it is characterised in that：The step is (5)
Concretely comprise the following steps：
Using Vacuum Freezing ＆ Drying Technology dry face block, face block is put into mold box, open refrigeration machine, be cooled to eutectic point -32
℃；Vavuum pump is opened, vacuum 8-10pa is maintained, 18h is dried, face deblocking temperature rises to 10 DEG C；Opening dividing plate heating system is carried out
Parsing-desiccation, 38 DEG C of face deblocking temperature, drying time 4h, face block goes out box automatically, vacuum packaging, obtains final product high protein freeze dried convenient
Face.
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2017
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|---|---|---|---|---|
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Application publication date: 20170704 |