CN109430716A - A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof - Google Patents
A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof Download PDFInfo
- Publication number
- CN109430716A CN109430716A CN201811052294.7A CN201811052294A CN109430716A CN 109430716 A CN109430716 A CN 109430716A CN 201811052294 A CN201811052294 A CN 201811052294A CN 109430716 A CN109430716 A CN 109430716A
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- Prior art keywords
- glutinous rice
- coconut
- freeze drying
- vacuum freeze
- group
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Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 50
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 47
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 50
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 21
- 238000000465 moulding Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 5
- 241000737241 Cocos Species 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000001746 injection moulding Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000003795 desorption Methods 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 238000003801 milling Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 235000021152 breakfast Nutrition 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 235000021185 dessert Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 description 3
- 240000000716 Durio zibethinus Species 0.000 description 2
- 235000006025 Durio zibethinus Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- 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
Abstract
The present invention proposes vacuum freeze drying glutinous rice coconut group and preparation method thereof, it is related to food technology field, the raw material of vacuum freeze drying glutinous rice coconut group includes the component of following parts by weight: glutinous rice 30-40 parts by weight, coconut albumen juice or coconut powder 40-60 parts by weight, fruit fourth or vegetable stuffing 10-20 parts by weight, white granulated sugar 1-3 parts by weight, edible salt 0.05-0.3 parts by weight.Vacuum freeze drying glutinous rice coconut group of the invention, overcomes prior art defect and product nutrition single, solves the eating method of glutinous rice, coconut, improves the edible glutinous rice convenience of consumer, do not need to go boiling can instant edible again；Various shape can be shaped to, entrance is crisp, be suitble to all personnel be used as breakfast or dessert articles, eat it is easy to carry, can be made arrange in pairs or groups different taste fruit or greengrocery product, can also arrange in pairs or groups nut fruits product, can more enrich the mouthfeel of product；Using freeze-drying fruits and vegetables fourth or cereals fourth, bright and lustrous, characteristic perfume is obvious, and mouthfeel is plentiful crisp.
Description
Technical field
The present invention relates to food technology field, especially a kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof.
Background technique
Mochi nutrition in the prior art is single, and packed and transported is inconvenient, and the shelf-life is short, eats restricted, takes
Band is inconvenient, and.Coconut powder nutrition in the prior art is single, is easy breakage, and poor taste is easy discoloration, packing instructions
Height, cost price are high.
Summary of the invention
The present invention is intended to provide a kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof, overcomes prior art defect
And the problem that product nutrition is single, the edible glutinous rice convenience of consumer is improved, does not need to go boiling that can conveniently eat again
The glutinous rice product eaten.
For this purpose, the specific technical solution that the present invention uses is as follows:
A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof is provided, vacuum freeze drying glutinous rice coconut group
Raw material includes the component of following parts by weight:
Preparation method includes the following steps:
(1) each component is weighed within the above range by different cultivars；
(2) glutinous rice is needed using cold water soak 60-100 minutes, then add 10-11 times of parts by weight of glutinous rice water boiling it is glutinous
Rice, boiling temperature control between 98-100 DEG C, and digestion time was controlled at 60-70 minutes, need to be stirred continuously in the process；
(3) by each coconut albumen juice or coconut powder that weigh up, white granulated sugar, it is edible successively put into well-done glutinous rice, stir
Uniformly；
(4) mixture is worn into slurry shape using colloid milling equipment by the processed material honest material for handling step (3) well；
(5) the mixed molding of homogeneous material is obtained into molding mass using mold or injection molding machine molding equipment；
(6) fruit cut or vegetable stuffing are uniformly paved into moulding mixture surface by the environment by molding mass at -5 DEG C to -8 DEG C；
(7) material for completing fruit or vegetable stuffing is drawn to -25 DEG C quick-frozen 2-3 hours of progress below, must be formed quick-frozen
Material；
(8) before quick-frozen material is dehydrated into furnace, disinfection is cleaned up, spare；
(9) cleaned furnace body, it is glutinous to get vacuum freeze drying by being freeze-dried in quick-frozen material drawing to freeze-drying furnace
Rice coconut group.
Preferably, the moisture content of the vacuum freeze drying glutinous rice coconut group is less than 5%.
Preferably, the coconut albumen juice or coconut powder are the pure natural coconut for not adding any foreign substance that coconut is worn into
Slurry or by the coconut powder of vacuum freezing drying dehydration, when slurry fortune or storage, save at low ambient temperatures.
Preferably, the boiled water that the step (2) also glutinous rice flour can be used to add 6 times is directly reconstituted and cured, wash open
It needs constantly to stir evenly during water.
Preferably, the step (3) uses coconut powder, the parts by weight of addition are the 25% of leaf slurry.
Preferably, the freeze-drying water desorption curve being freeze-dried in the step (9) are as follows: vacuum degree 80-120Mpa, temperature
Curve is as follows: it is warming up to 85 DEG C in 1 hour, constant temperature 6 hours, then 45 DEG C are cooled within 1 hour, last constant temperature 3 hours cools to
30 degree or less can come out of the stove.
A kind of vacuum freeze drying glutinous rice coconut group provided by the invention and preparation method thereof, the beneficial effect is that:
1, overcome prior art defect and product nutrition single, solve the eating method of glutinous rice, coconut, improve consumer's
Edible glutinous rice convenience, does not need to go boiling that can conveniently eat nice glutinous rice product again；
2, various shape can be shaped to, entrance is crisp, be suitble to all personnel as breakfast or dessert articles, especially when
Still young man is edible and eats easy to carry, can be made the fruit or greengrocery product of collocation different taste, can also arrange in pairs or groups
Nut fruits product can more enrich the mouthfeel of product；
3, using freeze-drying fruits and vegetables fourth or cereals fourth, bright and lustrous, characteristic perfume is obvious, and mouthfeel is plentiful crisp.
Specific embodiment
Technical solution of the present invention is further explained and described below by way of specific embodiment.
Vacuum freeze drying glutinous rice coconut group provided in this embodiment and preparation method thereof, the vacuum freeze drying glutinous rice coconut palm
The raw material of son group is by kilogram weighing each component:
Preparation method includes the following steps:
(1) each component is weighed within the above range by different cultivars；
(2) glutinous rice is needed using cold water soak 60 minutes or more, then adds 330 kilograms of cold water of middle glutinous rice and carries out to boiling
Glutinous rice, boiling temperature control between 98-100 degree, and digestion time was controlled at 70 minutes, need to be stirred continuously in the process.
(3) coconut albumen juice weighed up is weighed into 50 kilograms, 1.9 kilograms of white granulated sugar, 15 kilograms of fruits and vegetables fourth, 0.1 kilogram of edible salt,
After sticky rice stewing is good, successively coconut albumen juice, white granulated sugar, edible salt this three kinds of components are successively put into well-done glutinous rice,
It stirs evenly；
(4) the processed material honest material for handling step (3) well carries out mixture to wear into slurry shape using colloid mill equipment；
(5) the mixed molding of homogeneous material is obtained into molding mass using the equipment such as mold or injection molding machine molding；
(6) cut 15 kilograms of fruits and vegetables fourths are uniformly paved into moulding mixture surface by the environment by molding mass in -5 to -8 degree；
(7) by complete fruits and vegetables fourth material draw to subzero 25 it is below carry out it is quick-frozen 2-3 hours, must be formed quick-frozen material；
(8) before quick-frozen material is dehydrated into furnace, disinfection is cleaned up, spare；
(9) quick-frozen material is drawn into freeze-drying furnace and is freeze-dried by cleaned furnace body, the freeze-drying dehydration of freeze-drying
Curve are as follows: vacuum degree 80-120Mpa, temperature curve are as follows: being warming up to 85 DEG C in 1 hour, and constant temperature 6 hours, then dropped through 1 hour
Temperature is to 45 DEG C, last constant temperature 3 hours, and cooling to 30 degree or less can come out of the stove to get vacuum freeze drying glutinous rice coconut group, vacuum
The moisture content of glutinous rice coconut group is freeze-dried less than 5%.
Evaluate identification experiment:
Experiment number totally 32 people, it is dry to a kind of vacuum freeze drying glutinous rice coconut group of above-mentioned preparation, vacuum refrigeration respectively
Dry durian block, three kinds of bread of the durian taste of market sale carry out carrying out sense organ comparison evaluation.
Experimental grade criterion refers to following table:
Experimental result review record is in following table:
Identification is evaluated to summarize:
It evaluates appraiser and amounts to 35 people, score is that score is averaged after each evaluating personnel's evaluation.
Evaluate appraiser composition, 15 people of intra-company, 10 people of customer survey, 15 people of circle of friends.
Originally evaluate identification experiment the result shows that, a kind of product quality of vacuum freeze drying glutinous rice coconut group of the invention
Crisp, color is delicious, full of nutrition, mouthfeel is thick and solid, has glutinous rice and the distinctive fragrance of fruit.
Although specifically showing and describing the present invention in conjunction with preferred embodiment, those skilled in the art should be bright
It is white, it is not departing from the spirit and scope of the present invention defined by the appended claims, it in the form and details can be right
The present invention makes a variety of changes, and is protection scope of the present invention.
Claims (6)
1. a kind of preparation method of vacuum freeze drying glutinous rice coconut group, which is characterized in that the vacuum freeze drying glutinous rice coconut
The raw material of group includes the component of following parts by weight:
Preparation method includes the following steps:
(1) each component is weighed within the above range by different cultivars；
(2) glutinous rice is needed using cold water soak 60-100 minutes, then adds the water boiling glutinous rice of 10-11 times of parts by weight of glutinous rice,
Boiling temperature controls between 98-100 DEG C, and digestion time was controlled at 60-70 minutes, needs to be stirred continuously in the process；
(3) by each coconut albumen juice or coconut powder that weigh up, white granulated sugar, it is edible successively put into well-done glutinous rice, stir evenly；
(4) mixture is worn into slurry shape using colloid milling equipment by the processed material honest material for handling step (3) well；
(5) the mixed molding of homogeneous material is obtained into molding mass using mold or injection molding machine molding equipment；
(6) fruit cut or vegetable stuffing are uniformly paved into moulding mixture surface by the environment by molding mass at -5 DEG C to -8 DEG C；
(7) material for completing fruit or vegetable stuffing is drawn to -25 DEG C quick-frozen 2-3 hours of progress below, must be formed quick-frozen material；
(8) before quick-frozen material is dehydrated into furnace, disinfection is cleaned up, spare；
(9) quick-frozen material is drawn into freeze-drying furnace and is freeze-dried to get vacuum freeze drying glutinous rice coconut palm by cleaned furnace body
Son group.
2. a kind of preparation method of vacuum freeze drying glutinous rice coconut group as described in claim 1, which is characterized in that described true
The moisture content of vacuum freecing-dry glutinous rice coconut group is less than 5%.
3. a kind of preparation method of vacuum freeze drying glutinous rice coconut group as described in claim 1, which is characterized in that the coconut palm
Son slurry or coconut powder are the pure natural coconut albumen juice for not adding any foreign substance that coconut is worn into or are taken off by vacuum freeze drying
The coconut powder of water, slurry are transported or are saved at low ambient temperatures when storing.
4. a kind of preparation method of vacuum freeze drying glutinous rice coconut group as described in claim 1, which is characterized in that the step
Suddenly the boiled water that (2) also glutinous rice flour can be used to add 6 times, which directly reconstitutes, to be cured, and is washed water open and is needed constantly stirring equal in the process
It is even.
5. a kind of preparation method of vacuum freeze drying glutinous rice coconut group as described in claim 1, which is characterized in that the step
Suddenly (3) use coconut powder, and the parts by weight of addition are the 25% of leaf slurry.
6. a kind of preparation method of vacuum freeze drying glutinous rice coconut group as described in claim 1, which is characterized in that the step
Suddenly the freeze-drying water desorption curve being freeze-dried in (9) are as follows: vacuum degree 80-120Mpa, temperature curve are as follows: being warming up in 1 hour
85 DEG C, constant temperature 6 hours, then 45 DEG C are cooled within 1 hour, last constant temperature 3 hours, cooling to 30 degree or less can come out of the stove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811052294.7A CN109430716A (en) | 2018-09-10 | 2018-09-10 | A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811052294.7A CN109430716A (en) | 2018-09-10 | 2018-09-10 | A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430716A true CN109430716A (en) | 2019-03-08 |
Family
ID=65531047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811052294.7A Pending CN109430716A (en) | 2018-09-10 | 2018-09-10 | A kind of vacuum freeze drying glutinous rice coconut group and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430716A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089671A (en) * | 2019-04-29 | 2019-08-06 | 福建利众诚食品有限公司 | A kind of fast food coconut palm rice group and preparation method thereof |
| CN110089681A (en) * | 2019-05-28 | 2019-08-06 | 福建利众诚食品有限公司 | A kind of band seasoning coconut palm rice cake component, band seasoning coconut palm rice cake and preparation method thereof |
-
2018
- 2018-09-10 CN CN201811052294.7A patent/CN109430716A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089671A (en) * | 2019-04-29 | 2019-08-06 | 福建利众诚食品有限公司 | A kind of fast food coconut palm rice group and preparation method thereof |
| CN110089681A (en) * | 2019-05-28 | 2019-08-06 | 福建利众诚食品有限公司 | A kind of band seasoning coconut palm rice cake component, band seasoning coconut palm rice cake and preparation method thereof |
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