CN110367496A - 一种速食汤的制作技术 - Google Patents
一种速食汤的制作技术 Download PDFInfo
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Classifications
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- 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
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
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Abstract
本发明公开了一种速食汤的制作技术,它由以下步骤来实现:原料选择,清洗与切分,浓汤熬制,调味液配制,真空冷冻干燥,分选、包装与入库,抽真空包装封存;本发明利用真空冷冻干燥技术,通过不同的冻干曲线将不同果蔬物料制作成速食汤料块,生产出来的速食汤具有以下优点:1)最大限度地保存果蔬物料的色、香、味,能保存果蔬物料中的各级营养成分,尤其是维生素C,能保存90%以上;2)脱水彻底(93%以上);3)重量轻,易保存,方便运输;4)复水快,不但在开水、热水等情况下可以冲泡恢复,在冷水乃至于冰水的状态下也能快速恢复成为一碗色香味俱全、营养丰富的果蔬汤,食用方便。
Description
技术领域
本发明涉及食品加工技术领域,更具体的说是涉及一种速食汤的制作技术。
背景技术
目前市面上速食汤料块产品普遍为烘干技术,部分采用冻干、烘干相结合的技术;通过直接干燥所得的产品,一般体积缩小、质地变硬,甚至有些物质发生了氧化;一些易挥发的成分有所损失,有些热敏性的物质,如蛋白质、维生素等也会发生变性;微生物失去生物活力,干燥后的物质不易在水中溶解等,且与干燥前相比,产品在性状上有很大的差别。如传统的烘干方法加工的草莓干易出现干缩及褐变现象,复水性差,且破坏了功能成分。
因此,如何提供一种能够使得生产出来的速食汤营养不缺失、脱水彻底、复水快、食用方便的速食汤的制作技术是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种能够使得生产出来的速食汤营养不缺失、脱水彻底、复水快、食用方便的速食汤的制作技术。
为实现上述目的,本发明提供如下技术方案:
一种速食汤的制作技术,它由以下步骤来实现:
步骤1:原料选择:选用绿色天然无公害无残留的蔬菜、水果等原材料;
步骤2:清洗与切分:在无菌环境下把原材料清洗干净,并用切菜机切好备用;
步骤3:浓汤熬制:用新鲜鸡肉、鸡骨熬制成浓汤;
步骤4:调味液配制:将浓汤、麦芽糊精、淀粉、食用盐、抗性糊精、洋葱粉、鸡骨精粉、酵母精粉、大蒜粉、鱼露粉、虾酱粉、黑胡椒粉、白砂糖、酵母抽提物、香辛料、酿造酱油、食品添加剂加入水中,小火加热至调味液成糊状,冷却后备用;
步骤5:真空冷冻干燥,其包括以下步骤:
步骤51:经过处理的食品物料在-25℃以下的速冻库内预冷4-6小时,使物料中心温度达到-21℃以下;
步骤52:将冻干设备的捕水器温度拉温至-35℃以下,准备装仓;
步骤53:将冻结好的食品物料推进干燥仓,插好温度探头,关好仓盖;
步骤54:开启真空泵抽真空,同时启动热油泵循环,30分钟内真空达到50Pa左右;
步骤55:开始加热,30分钟内升温到85℃,保持7小时;75℃保持8小时;60℃保持6小时;55℃保持5小时,制品温度50℃左右,降温至常温;
步骤56:破坏真空,推出物料;
步骤6:分选、包装与入库:从干燥室取出料盘,检查冻干汤块的颜色、形态及干燥程度是否一致,将凹陷变形的汤块及时挑选出来,将合格的汤块进行包装,规格为8.0克/包;
步骤7:将合格的汤块用铝箔避光包装袋在无菌环境下自动抽真空包装封存。
优选的,在上述一种速食汤的制作技术中,所述步骤4中食品添加剂为D-异抗坏血酸钠和5'-呈味核苷酸二钠。
经由上述的技术方案可知,与现有技术相比,本发明利用真空冷冻干燥技术生产出来食品具有营养不缺失、脱水彻底、复水快、食用方便等优点,通过不同的冻干曲线将不同果蔬物料制作成速食汤料块,生产出来的速食汤具有以下优点:1)最大限度地保存果蔬物料的色、香、味,能保存果蔬物料中的各级营养成分,尤其是维生素C,能保存90%以上;2)脱水彻底(93%以上);3)重量轻,易保存,方便运输;4)复水快,不但在开水、热水等情况下可以冲泡恢复,在冷水乃至于冰水的状态下也能快速恢复成为一碗色香味俱全、营养丰富的果蔬汤,食用方便。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明实施例公开了一种能够使得生产出来的速食汤营养不缺失、脱水彻底、复水快、食用方便的速食汤的制作技术,它由以下步骤来实现:
步骤1:原料选择:选用绿色天然无公害无残留的蔬菜、水果等原材料;
步骤2:清洗与切分:在无菌环境下把原材料清洗干净,并用切菜机切好备用;
步骤3:浓汤熬制:用新鲜鸡肉、鸡骨熬制成浓汤;
步骤4:调味液配制:将浓汤、麦芽糊精、淀粉、食用盐、抗性糊精、洋葱粉、鸡骨精粉、酵母精粉、大蒜粉、鱼露粉、虾酱粉、黑胡椒粉、白砂糖、酵母抽提物、香辛料、酿造酱油、食品添加剂加入水中,小火加热至调味液成糊状,冷却后备用;
步骤5:真空冷冻干燥,其包括以下步骤:
步骤51:经过处理的食品物料在-25℃以下的速冻库内预冷4-6小时,使物料中心温度达到-21℃以下;
步骤52:将冻干设备的捕水器温度拉温至-35℃以下,准备装仓;
步骤53:将冻结好的食品物料推进干燥仓,插好温度探头,关好仓盖;
步骤54:开启真空泵抽真空,同时启动热油泵循环,30分钟内真空达到50Pa左右;
步骤55:开始加热,30分钟内升温到85℃,保持7小时;75℃保持8小时;60℃保持6小时;55℃保持5小时,制品温度50℃左右,降温至常温;
步骤56:破坏真空,推出物料;
步骤6:分选、包装与入库:从干燥室取出料盘,检查冻干汤块的颜色、形态及干燥程度是否一致,将凹陷变形的汤块及时挑选出来,将合格的汤块进行包装,规格为8.0克/包;
步骤7:将合格的汤块用铝箔避光包装袋在无菌环境下自动抽真空包装封存。
本发明利用真空冷冻干燥技术生产出来食品具有营养不缺失、脱水彻底、复水快、食用方便等优点,通过不同的冻干曲线将不同果蔬物料制作成速食汤料块,生产出来的速食汤能最大限度地保存果蔬物料的色、香、味,以及各级营养成分,且脱水彻底,重量轻,易保存,方便运输,另外复水快,不但在开水、热水等情况下可以冲泡恢复,在冷水乃至于冰水的状态下也能快速恢复成为一碗色香味俱全、营养丰富的果蔬汤,食用方便。
为了进一步优化上述技术方案,所述步骤4中食品添加剂为D-异抗坏血酸钠和5'-呈味核苷酸二钠。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的装置而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (2)
1.一种速食汤的制作技术,其特征在于,它由以下步骤来实现:
步骤1:原料选择:选用绿色天然无公害无残留的蔬菜、水果等原材料;
步骤2:清洗与切分:在无菌环境下把原材料清洗干净,并用切菜机切好备用;
步骤3:浓汤熬制:用新鲜鸡肉、鸡骨熬制成浓汤;
步骤4:调味液配制:将浓汤、麦芽糊精、淀粉、食用盐、抗性糊精、洋葱粉、鸡骨精粉、酵母精粉、大蒜粉、鱼露粉、虾酱粉、黑胡椒粉、白砂糖、酵母抽提物、香辛料、酿造酱油、食品添加剂加入水中,小火加热至调味液成糊状,冷却后备用;
步骤5:真空冷冻干燥,其包括以下步骤:
步骤51:经过处理的食品物料在-25℃以下的速冻库内预冷4-6小时,使物料中心温度达到-21℃以下;
步骤52:将冻干设备的捕水器温度拉温至-35℃以下,准备装仓;
步骤53:将冻结好的食品物料推进干燥仓,插好温度探头,关好仓盖;
步骤54:开启真空泵抽真空,同时启动热油泵循环,30分钟内真空达到50Pa左右;
步骤55:开始加热,30分钟内升温到85℃,保持7小时;75℃保持8小时;60℃保持6小时;55℃保持5小时,制品温度50℃左右,降温至常温;
步骤56:破坏真空,推出物料;
步骤6:分选、包装与入库:从干燥室取出料盘,检查冻干汤块的颜色、形态及干燥程度是否一致,将凹陷变形的汤块及时挑选出来,将合格的汤块进行包装,规格为8.0克/包;
步骤7:将合格的汤块用铝箔避光包装袋在无菌环境下自动抽真空包装封存。
2.根据权利要求1所述的一种速食汤的制作技术,其特征在于,所述步骤4中食品添加剂为D-异抗坏血酸钠和5'-呈味核苷酸二钠。
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