CN107439903B - 速冻汤圆预冷冻后的处理方法 - Google Patents
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Abstract
本发明提供一种速冻汤圆预冷冻后的处理方法，包括如下步骤：将预先冷冻的汤圆取出，待汤圆化冻至表面柔软后将汤圆置于抗粘液中使汤圆表面粘连上抗粘液；将汤圆置于60℃的烘干机内烘干3分钟，然后取出汤圆置于鸭蛋清使得其表面裹上鸭蛋清后即捞出；向汤圆表面再撒上花青素，按每平方米里面表面撒上0.4‑0.8g花青素为准；将汤圆送到速冻隧道再次速冻；将一个个速冻好的汤圆包装好再进行低温冷冻即可。本发明汤圆速冻后再轻微化冻，然后再将汤圆表面粘连上抗粘液，使得汤圆表面形成包裹层，而且再将汤圆用鸭蛋清裹上一层并在表面撒上花青素，这样即使在化冻后也能保证汤圆之间不粘连。
Description
技术领域
本发明涉及速冻食品领域，具体涉及一种速冻汤圆预冷冻后的处理方法。
背景技术
速冻食品是指食品经过-30℃以下的低温处理，在30min内迅速通过-1～-11℃的最大冰结晶带，食品内80％以上的水分变成粒度小于100μm冰结晶，同时中心温度在-18℃以下，且储存环境的温度波动要求控制在2℃以内，通过这种工艺得到的冷冻食品。速冻食品最大限度保持了天然食品原有的新鲜度、色泽风味、营养成分、外观品质及内在质地。随着我国冷冻食品加工业的迅速发展，以及当今快节奏的生活方式和人们生活水平的提高，速冻食品在我国市场上迅速发展，出现了“三全”、“思念”、“龙凤”等多家知名企业，并已形成相当的规模，显示出速冻食品企业强大的生命力。尽管我国速冻食品近年来发展迅速，但年人均消费不足10Kg，这与发达国家年人均20～80Kg的消费量相比还有很大的差距。因此，中国速冻食品行业有着广阔的发展前景。
随着社会的发展，人们生活节奏的加快，速冻食品越来越成为人们生活中重要的部分。速冻食品发展也越来越广泛，速冻食品的产品也越来越广；比如速冻水饺、速冻汤圆、速冻云吞等；速冻食品的发展规模也越来越大。
目前的速冻汤圆直接快速冷冻后然后包装成小袋后再置于冷冻室内进行保存，但是，汤圆取出化冻后就容易粘连在一起，影响煮食效果。
发明内容
本发明所要解决的技术问题在于提供一种速冻汤圆预冷冻后的处理方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种速冻汤圆预冷冻后的处理方法，包括如下步骤：
(1)将预先冷冻的汤圆取出，待汤圆化冻至表面柔软后将汤圆置于抗粘液中使汤圆表面粘连上抗粘液；
所述抗粘液包括以下重量份组分：大豆蛋白1-4份、鲜榨生军汁8-12份、明矾0.4-0.6份、丙二醇酯0.5-0.6份、硬脂酰乳酸钠0.5-0.6份、莲心碱0.1-0.4份、水100-150份；其制备方法是：将各原料混合均匀即可；
(2)将汤圆置于60℃的烘干机内烘干3分钟，然后取出汤圆置于鸭蛋清使得其表面裹上鸭蛋清后即捞出；
(3)向汤圆表面再撒上花青素，按每平方米里面的汤圆表面撒上0.4-0.8g花青素为准；
(4)将汤圆送到速冻隧道再次速冻；
(5)将一个个速冻好的汤圆包装好再进行低温冷冻即可。
所述抗粘液包括以下重量份组分：大豆蛋白3份、鲜榨生军汁10份、明矾0.5份、丙二醇酯0.5份、硬脂酰乳酸钠0.5份、莲心碱0.3份、水120份。
步骤(2)中烘干时，每隔30秒向烘干机仓内喷洒酒石酸溶液，按照每1kg汤圆喷洒10g酒石酸溶液为准。
所述酒石酸溶液浓度为5-6％。
烘干结束后还将汤圆进行加压处理，按照每分钟升压0.01MPa的速率升压，直至压力到0.13MPa结束，然后保压1-4小时。
所述花青素中还参入有是其总重量1％芸香甙、0.1％二氢卡拉酮。
所述花青素中还参入有是其总重量0.05％白木香醛、0.05％肉桂酸。
本发明的有益效果是：本发明汤圆速冻后再轻微化冻，然后再将汤圆表面粘连上抗粘液，使得汤圆表面形成包裹层，而且再将汤圆用鸭蛋清裹上一层并在表面撒上花青素，这样即使在化冻后也能保证汤圆之间不粘连。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种速冻汤圆预冷冻后的处理方法，包括如下步骤：
(1)将预先冷冻的汤圆取出，待汤圆化冻至表面柔软后将汤圆置于抗粘液中使汤圆表面粘连上抗粘液；
抗粘液包括以下重量份组分：大豆蛋白3份、鲜榨生军汁10份、明矾0.5份、丙二醇酯0.5份、硬脂酰乳酸钠0.5份、莲心碱0.3份、水120份；其制备方法是：将各原料混合均匀即可；
(2)将汤圆置于60℃的烘干机内烘干3分钟，然后取出汤圆置于鸭蛋清使得其表面裹上鸭蛋清后即捞出；
(3)向汤圆表面再撒上花青素，按每平方米里面的汤圆表面撒上0.4-0.8g花青素为准；
(4)将汤圆送到速冻隧道再次速冻；
(5)将一个个速冻好的汤圆包装好再进行低温冷冻即可。
步骤(2)中烘干时，每隔30秒向烘干机仓内喷洒酒石酸溶液，按照每1kg汤圆喷洒10g酒石酸溶液为准。
酒石酸溶液浓度为5-6％。
烘干结束后还将汤圆进行加压处理，按照每分钟升压0.01MPa的速率升压，直至压力到0.13MPa结束，然后保压1-4小时。
可以向花青素中还参入有是其总重量1％芸香甙、0.1％二氢卡拉酮。
特别的，花青素中还参入有是其总重量0.05％白木香醛、0.05％肉桂酸。
实施例2
一种速冻汤圆预冷冻后的处理方法，包括如下步骤：
(1)将预先冷冻的汤圆取出，待汤圆化冻至表面柔软后将汤圆置于抗粘液中使汤圆表面粘连上抗粘液；
抗粘液包括以下重量份组分：大豆蛋白1份、鲜榨生军汁8份、明矾0.4份、丙二醇酯0.5份、硬脂酰乳酸钠0.5份、莲心碱0.1份、水100份；其制备方法是：将各原料混合均匀即可；
(2)将汤圆置于60℃的烘干机内烘干3分钟，然后取出汤圆置于鸭蛋清使得其表面裹上鸭蛋清后即捞出；
(3)向汤圆表面再撒上花青素，按每平方米里面的汤圆表面撒上0.4-0.8g花青素为准；
(4)将汤圆送到速冻隧道再次速冻；
(5)将一个个速冻好的汤圆包装好再进行低温冷冻即可。
步骤(2)中烘干时，每隔30秒向烘干机仓内喷洒酒石酸溶液，按照每1kg汤圆喷洒10g酒石酸溶液为准。
酒石酸溶液浓度为5-6％。
烘干结束后还将汤圆进行加压处理，按照每分钟升压0.01MPa的速率升压，直至压力到0.13MPa结束，然后保压1-4小时。
花青素中还参入有是其总重量1％芸香甙、0.1％二氢卡拉酮。
花青素中还参入有是其总重量0.05％白木香醛、0.05％肉桂酸。
实施例3
一种速冻汤圆预冷冻后的处理方法，包括如下步骤：
(1)将预先冷冻的汤圆取出，待汤圆化冻至表面柔软后将汤圆置于抗粘液中使汤圆表面粘连上抗粘液；
抗粘液包括以下重量份组分：大豆蛋白4份、鲜榨生军汁12份、明矾0.6份、丙二醇酯0.6份、硬脂酰乳酸钠0.6份、莲心碱0.4份、水150份；其制备方法是：将各原料混合均匀即可；
(2)将汤圆置于60℃的烘干机内烘干3分钟，然后取出汤圆置于鸭蛋清使得其表面裹上鸭蛋清后即捞出；
(3)向汤圆表面再撒上花青素，按每平方米里面的汤圆表面撒上0.4-0.8g花青素为准；
(4)将汤圆送到速冻隧道再次速冻；
(5)将一个个速冻好的汤圆包装好再进行低温冷冻即可。
步骤(2)中烘干时，每隔30秒向烘干机仓内喷洒酒石酸溶液，按照每1kg汤圆喷洒10g酒石酸溶液为准。
酒石酸溶液浓度为5-6％。
烘干结束后还将汤圆进行加压处理，按照每分钟升压0.01MPa的速率升压，直至压力到0.13MPa结束，然后保压1-4小时。
花青素中还参入有是其总重量1％芸香甙、0.1％二氢卡拉酮。
花青素中还参入有是其总重量0.05％白木香醛、0.05％肉桂酸。
烘干时加入酒石酸，这样酸性物质能进入汤圆表面，使得花青素与抗粘液能更好的接触。花青素中加入芸香甙、二氢卡拉酮能提高抗粘性能。
试验
将实施例1、2、3处理的汤圆进行试验。试验结果如下：
试验证明：本发明汤圆化冻后不会粘连在一起，食用起来非常方便。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (7)
1.一种速冻汤圆预冷冻后的处理方法，其特征在于，包括如下步骤：
(1)将预先冷冻的汤圆取出，待汤圆化冻至表面柔软后将汤圆置于抗粘液中使汤圆表面粘连上抗粘液；
所述抗粘液包括以下重量份组分：大豆蛋白1-4份、鲜榨生军汁8-12份、明矾0.4-0.6份、丙二醇酯0.5-0.6份、硬脂酰乳酸钠0.5-0.6份、莲心碱0.1-0.4份、水100-150份；其制备方法是：将各原料混合均匀即可；
(2)将汤圆置于60℃的烘干机内烘干3分钟，然后取出汤圆置于鸭蛋清使得其表面裹上鸭蛋清后即捞出；
(3)向汤圆表面再撒上花青素，按每平方米里面的汤圆表面撒上0.4-0.8g花青素为准；
(4)将汤圆送到速冻隧道再次速冻；
(5)将一个个速冻好的汤圆包装好再进行低温冷冻即可。
2.根据权利要求1所述的速冻汤圆预冷冻后的处理方法，其特征在于，所述抗粘液包括以下重量份组分：大豆蛋白3份、鲜榨生军汁10份、明矾0.5份、丙二醇酯0.5份、硬脂酰乳酸钠0.5份、莲心碱0.3份、水120份。
3.根据权利要求1所述的速冻汤圆预冷冻后的处理方法，其特征在于，步骤(2)中烘干时，每隔30秒向烘干机仓内喷洒酒石酸溶液，按照每1kg汤圆喷洒10g酒石酸溶液为准。
4.根据权利要求3所述的速冻汤圆预冷冻后的处理方法，其特征在于，所述酒石酸溶液浓度为5-6％。
5.根据权利要求3或4所述的速冻汤圆预冷冻后的处理方法，其特征在于，烘干结束后还将汤圆进行加压处理，按照每分钟升压0.01MPa的速率升压，直至压力到0.13MPa结束，然后保压1-4小时。
6.根据权利要求1所述的速冻汤圆预冷冻后的处理方法，其特征在于，所述花青素中还参入有是其总重量1％芸香甙、0.1％二氢卡拉酮。
7.根据权利要求6所述的速冻汤圆预冷冻后的处理方法，其特征在于，所述花青素中还参入有是其总重量0.05％白木香醛、0.05％肉桂酸。
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