CN111528281A - Efficient manufacturing method of functional rose dissolving beans based on infrared spouted graded freeze-drying - Google Patents
Efficient manufacturing method of functional rose dissolving beans based on infrared spouted graded freeze-drying Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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Abstract
An efficient preparation method of functional rose dissolving beans based on infrared spouted graded freeze-drying belongs to the field of food processing. The instant functional rose dissolving bean is prepared by taking rose, eggs, yoghourt and milk powder as main raw materials, adding corn starch, cream essence, fatty acid monoglyceride, xanthan gum, psyllium seed husk powder and the like, and performing pretreatment, mixing, nano homogenization, pattern mounting, sterilization, freezing forming, infrared spouted classification and freeze drying on the rose. The water content of the freeze-dried functional rose dissolving bean processed by the method is 3-5 percent; the drying time is shortened by 10-12 h compared with the common freeze-drying; the dehydration energy consumption is reduced by 25 to 30 percent compared with the common freeze-drying; the high quality rate of the product reaches more than 90 percent; the moisture absorption resistance of the freeze-dried rose soyabean added with the psyllium husk powder is improved by 20-30% compared with that of the product without the psyllium husk powder; the obtained rose dissolved bean is melted in the mouth, has soft taste and strong fragrance, is rich in vitamin C, flavonoids and phenolic compounds, and has antioxidant activity.
Description
Technical Field
The invention relates to an efficient freeze-drying method of functional rose dissolving beans based on infrared spouted graded freeze-drying, and belongs to the field of food processing.
Background
The rose is a rose plant of Rosa of Rosaceae, upright shrub, native to China, North China, Japan, Korea and Russia. At present, the traditional Chinese rose varieties mainly used for deeply processing into rose products in production are Pingyin heavy-petal red rose and bitter rose, and the varieties which are developed in recent years also comprise full-fleshed rose, purple-branch rose, black red rose and the like. In addition, Damascus roses are introduced in many places in China, such as Weinan Shaanxi, Wuxi, Shandong Pingyin, Hebei, Yunnan and Sichuan, and the cultivation area is continuously enlarged due to the high essential oil content, good quality and international fragrance. The overground and underground parts of the rose are distributed with considerable phenolic substances, and a large amount of alcohols, aldehydes, phenols and esters are distributed in petals. The main phenolic aldehyde components are water-soluble tannic acid, flavonoid and anthocyanins, and the main anthocyanins are gallotannins, ellagitannins and the like; the flavonoids are single anthocyanin, double anthocyanin, chlorogenic acid, etc.; the main phenolic acid is gallic acid, protocatechuic acid, gentisic acid, etc.; the main lipid is fat, sterol, triglyceride, etc.; the roots also contain concentrated tannins and abundant epicatechin derivatives. According to the record of pharmacopoeia, the rose can relieve pain and reduce swelling, invigorate spleen and relieve depression, and promote blood circulation and remove blood stasis. In the research on the rose extract and the activity thereof, a plurality of active compounds obtained and identified in rose are proved to have high potential to be effective components for treating certain diseases. A large part of these are secondary metabolites, which, although not directly involved in the normal growth, development or reproduction of plants, play an extremely important role in the action of biotic and abiotic stresses. In terms of human health, many secondary metabolites have potential natural anti-radical, anti-tumor and anti-oxidation effects.
The dissolved beans are snack foods, are characterized by melting in the mouth, are particularly suitable for being eaten by the small babies with weak chewing function, and are also suitable for training the ability of the small babies to hold food. Along with the popularization and development of the bean-dissolving food, functional food materials are added into the bean-dissolving food, and the bean-dissolving food is gradually favored by consumers of all ages. At present, most of commercially available dissolved beans are produced in a traditional freeze-drying mode, and the efficiency is low, so that a processing mode capable of improving the production efficiency of the dissolved beans and guaranteeing the quality of the dissolved bean products is urgently required to be found.
Infrared radiation is the process of transmitting energy through electromagnetic waves, and if the frequency of incident infrared rays coincides with the natural frequency of target molecules, the material molecules will exhibit strong absorption of the infrared rays. Part of the energy absorbed will be converted into thermal motion of the molecules, resulting in an increase in the temperature of the material. The infrared radiation can reach the object surface directly without heating the surrounding air, and thus has high thermal efficiency. Due to the internal moisture distribution of the material and the non-uniformity of the infrared field, the material is difficult to be uniformly dried. The material is moved intermittently in the drying bin by adding the spouted bed, so that the problem of drying uniformity is improved, and the drying rate is increased.
The invention adopts the infrared spouted staged drying based on the sublimation/desorption stage, can keep the quality similar to that of the traditional freeze-dried product on the basis of solving the problems of large energy consumption and long drying time of the traditional freeze-drying, is an efficient functional rose water-soluble bean processing mode, and is suitable for industrial production. In addition, the invention utilizes the characteristic of high water absorption expansion of the psyllium husk powder to reduce the forming density of the dissolved bean and improve the initial porosity of the frozen dissolved bean, so that the psyllium husk powder is easy to spout in a spouted bed, the spouting uniformity and the drying efficiency are improved, and meanwhile, the addition of the psyllium husk powder further improves the functional components of the product and the moisture absorption resistance of the dry product.
In addition to the above, the following patents closely related to the present invention were searched and analyzed:
the Chenxiandan (2019) discloses a medicinal and edible bean-dissolving and a production process (publication number: CN 109549126A), which comprises the following raw materials in parts by weight: 70-80 parts of eggs, 10-20 parts of edible powder, 8-12 parts of white granulated sugar, 0.2-0.5 part of fructo-oligosaccharide and 132-168 parts of boiled water. The edible mode of the egg product is changed by the medicinal and edible egg dissolving bean provided by the invention, the raw materials adopt medicinal and edible powder which is both food and medicine, the health care effect is increased, the popularization range is improved, the taste and the flavor are increased, the nutritional structure of the product is enriched, the fragrance is obvious, and the product is melted in the mouth. Compared with the traditional freeze-drying method for preparing the soluble beans, the processing efficiency and the product quality are low, and the flavor of the product is influenced by the edible powder in the production ingredients and is not as good as the natural rose fragrance of the product.
The Wangjun (2019) and the like disclose a tomato chia seed soluble bean and a preparation method thereof (publication number: CN 110859290A). The raw materials of the tomato chia seed soluble bean comprise, by weight, 10-20 parts of chia seed powder, 40-50 parts of tomato extract, 10-25 parts of thickening agent and 2-8 parts of D-erythorbic acid. The invention adopts advanced superfine grinding technology, retains the biological activity of the product and is beneficial to the absorption of human body; processing by vacuum freeze-drying technology to keep nutrient components from being broken; the chia seed powder is treated by infrared rays and microwaves creatively, so that the digestibility and the formability of the chia seed powder are improved, and the soluble bean can be made into different shapes. The prepared bean dissolving product has various shapes, good taste and high nutritive value, has various effects of regulating blood fat, blood sugar and blood pressure, assisting weight reduction, preventing cardiovascular and cerebrovascular diseases and the like, and is suitable for people of all ages. The invention has low production efficiency, complex process, simple process flow and low energy consumption, the main raw material tomato chia seed is not a special product in China, and the raw material is not easily available, so the invention is suitable for domestic large-scale production.
Wangjun et al (2019) disclose a red date hawthorn fruit soluble bean and a preparation method thereof (publication number: CN110859291A), and raw materials of the red date hawthorn fruit soluble bean comprise, by weight, 5-10 parts of hawthorn pulp, 10-25 parts of red date powder, 5-10 parts of wheat starch, 5-10 parts of soybean starch, 3-5 parts of mung bean starch, 3-5 parts of skimmed milk powder, 0.5-0.9 part of stabilizer, 0.2-1 part of aspartame and 2-3 parts of concentrated juice. The invention uses the red dates and the hawthorns for preparing the soybean dissolving food, thereby enriching the nutritional ingredients of the soybean dissolving food and simultaneously leading the product to have various health care functions. The red date hawthorn fruit prepared by the invention has rich nutrition, good taste, convenient use and long shelf life, and also has various health care functions of promoting digestion, resisting oxidation, preventing aging, reducing serum cholesterol, preparing cancer cells, improving immunity and the like. The production process is complex, the production efficiency is low, and the taste is improved by adopting the aspartame and the concentrated fruit juice in the process of preparing the dissolved beans, which is not as good as the natural rose flavor of the product.
Xuqing and the like (2018) disclose a nutritional soluble bean (publication number: CN 108522586A) suitable for the old, which belongs to the technical field of health food and food detection, and in particular relates to a nutritional soluble bean suitable for the old and a heavy metal detection method thereof. The preparation method of the soluble bean comprises the following steps: 1) sieving radix Pachyrhizi Erosi powder and semen sterculiae nobilis powder, and adding into the water extractive solution to obtain radix Pachyrhizi Erosi paste; 2) adding sucralose into the protein, and beating the protein until the protein just can form a vertical small sharp corner to obtain protein paste; 3) taking one third of the protein paste prepared in the step 2), pouring the protein paste into the cucumber paste prepared in the step 1), and uniformly stirring; 4) pouring the uniformly stirred paste obtained in the step 3) into the rest of the protein paste, and uniformly stirring; 5) putting the uniformly mixed paste obtained in the step 4) into a decorating bag, extruding, putting into a preheated oven, and baking for 60-70 minutes; 6) spraying sorbitol on the roasted bean, sealing, and storing. Compared with the rose powder, the rose powder adopts the sweet potato powder and the sterculia nobilis kernel powder as main materials, and is not as good as the functional nutritive value of the rose.
A Chenxiandan (2019) discloses a freeze-dried fruit dissolving bean and a preparation method thereof (publication number: CN110169547A), wherein the preparation method comprises the steps of weighing, weighing according to components; judging whether the fruits are oxidative discoloration fruits or not, and selecting the next step according to the judgment result; mixing and stirring the pulp; forming, dissolving the beans, quick-freezing and shaping; dehydrating to obtain fruit soluble bean. The invention also provides a freeze-dried fruit soluble bean which is prepared according to any one of the preparation methods of the fruit soluble bean. According to the invention, different production process flows are formulated by judging whether the fruits are oxidative discoloration fruits, so that the production requirements are met, and unnecessary production links in the production process are saved. The combination of the fruits and the sugar realizes the additive-free preparation of fruit bean-dissolving, and meets the dietary pursuit of consumers. Compared with the traditional freeze-drying mode, the traditional freeze-drying mode is adopted, the processing efficiency and the product quality are low, and the functional nutritive value of the invention is not as good as that of the rose adopted by the invention because common fruits are used as main materials.
A freeze-dried egg dissolving bean and a preparation method thereof (publication No: CN110169547A) are disclosed in Chenxiandan (2019), one aspect of which is a freeze-dried egg dissolving bean, comprising a dissolving bean, which is prepared by freeze-drying egg as a basic material; the auxiliary material is in a powder state and is doped in the soluble bean; the diameter is positioned on the maximum round surface of the bean-melting. On the other hand, the preparation method of the freeze-dried egg soluble bean comprises the following steps of weighing the components; beating and steaming eggs; adding auxiliary materials, homogenizing and stirring to obtain a first mixture; adding flavoring, homogenizing and stirring to obtain a second mixture; the second mixture is subjected to injection molding to obtain molded egg soluble beans; dissolving the formed eggs into beans, quick-freezing and shaping; the freeze-dried egg soluble bean is prepared by vacuum freeze drying and dehydration. The components of the egg dissolving bean are improved, and the problem of balanced nutrition of the egg dissolving bean is solved; the preparation method is improved, and the problem of enhancing the egg taste when meeting the sweet is solved. Compared with the invention, the traditional freeze-drying processing of the bean dissolving has the advantages of lag process and lower efficiency; in addition, the main nutrient substance of the invention is eggs, and compared with the invention which contains eggs and is added with rose and psyllium husk powder, the invention has higher nutrient content and more ideal market popularity.
The Yanqiang (2017) discloses a preparation method of dragon fruit dissolving beans (publication number: CN 107897304A), which comprises the following steps: taking 10-15 parts by weight of egg yolk, and foaming to be in a foam shape; adding 1-2 parts by weight of whole milk powder and 3-5 parts by weight of dragon fruit juice into the mixture; turning over the mixture, and baking in an oven at 180 deg.C for 20-30min to obtain the final product. The soluble bean prepared by the invention has rich nutrition and taste, and is melted in the mouth and has good taste. Compared with the invention, the traditional oven is adopted for dehydration, the production process is backward, the product quality is lower, and the flavor of the dragon fruit is not as strong as that of the rose.
Zhang 24924m et al (2019) disclose a highly efficient preparation method of flavored vegetable bean-dissolving based on collard, belonging to the field of food processing. The invention is prepared by the processes of collard pretreatment, preparation of cassava pregelatinized starch slurry, preparation of collard yoghourt slurry, mixing, sterilization, injection molding, freeze forming, drying, packaging, storage and the like. The drying method adopted by the invention is infrared freeze drying combined with microwave vacuum drying, and the combined drying method saves 22-38% of drying time compared with the conventional freeze drying, and the high quality rate reaches 95-97%; the obtained product has good shape and good color, is dissolved immediately after being eaten, is rich in chlorophyll, carotenoid and total phenol, has certain antioxidant capacity, and meets the pursuit of modern people on healthy, nutritional and low-calorie snacks. Although the relatively advanced infrared freeze-drying process is adopted, the production efficiency of the invention is not as high as that of the infrared spouted graded freeze-drying process, and the invention increases the initial porosity of frozen and dissolved beans and makes the particle distribution of the dissolved beans more uniform by adding the psyllium husk powder with high water absorption expansion characteristic and the nano-homogenization technology, so that the drying efficiency, the moisture absorption resistance of the product and the taste of the product are further improved; in addition, the taste and the fragrance of the collard adopted by the invention are not as good as the rose flavor of the invention.
Disclosure of Invention
The invention aims to improve the quality and efficiency of freeze-dried functional rose dissolved beans through infrared spouted graded freeze-drying: the instant functional rose dissolving bean is prepared by taking rose, eggs, yoghourt and milk powder as main raw materials, adding corn starch, cream essence, fatty acid monoglyceride, xanthan gum, psyllium seed husk powder and the like, and performing pretreatment, mixing, nano homogenization, pattern mounting, sterilization, freezing, infrared spouted classification and freeze drying on the rose.
The technical scheme of the invention is as follows:
an efficient preparation method of functional rose soyabean based on infrared spouted graded freeze-drying is characterized in that roses, eggs, yoghourt and milk powder are used as main raw materials, corn starch, cream essence, fatty acid monoglyceride, xanthan gum, psyllium husk powder and the like are added, and the convenient and instant functional rose soyabean is obtained through rose pretreatment, material mixing, nano homogenization, pattern mounting, sterilization, freeze-forming, infrared spouted graded freeze-drying.
The method comprises the following specific steps:
(1) pretreatment of roses: placing the rose petals without damage and browning in a sodium carbonate solution with the temperature of 85-95 ℃ and the concentration of 1-1.5 g/100mL for blanching for 1-2 min to keep the good color of the rose, placing the blanched rose flowers into distilled water with the temperature of 5-10 ℃ for cooling, and then draining; crushing the drained rose for 1-2 min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: removing yolk of the eggs and leaving the egg white. Taking 200-260 parts of egg white liquid by mass, adding 10-12 parts of white granulated sugar, and beating with an egg beater for 10-15 min to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 50-70 parts by mass of the broken rose pulp obtained in the step (1) with 100-150 parts by mass of yoghourt and 5-8 parts by mass of milk powder, and homogenizing in a homogenizer;
(4) mixing and nano homogenizing: mixing 50-60 parts by mass of the egg white whipping liquid obtained in the step (2) and 100-150 parts by mass of the rose yogurt slurry obtained in the step (3), adding 6-8 parts by mass of corn starch, 1-1.5 parts by mass of cream flavor, 0.01-0.05 part by mass of fatty acid monoglyceride, 0.2-0.5 part by mass of xanthan gum and 10-15 parts by mass of psyllium husk powder, mixing, and homogenizing under a nano homogenizer;
(5) and (3) sterilization and decoration: pasteurizing the mixed feed liquid obtained in the step (4), and preparing the sterilized mixed feed liquid into dissolved bean granules by using a pattern mounting machine;
(6) freezing and infrared spouted graded freeze-drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing in a refrigerator at-45 to-50 ℃ for 6 to 8 hours; placing the frozen dissolved bean granules in an infrared spouted bed for freeze drying; in the drying process, the temperature of a cold trap is-40 to-50 ℃, the pressure of a system is 80 to 100Pa, the wavelength of an infrared light source is 2.4 to 3 mu m, and the irradiation power is 0.7 to 0.9W/cm 2; drying conditions in the 0 th to 2-3 h stages: the infrared heating temperature is 70-80 ℃, the spraying interval is 15-20 min, and the spraying time is 0.2-0.4 s; drying conditions in the 3 rd to 3.5 th to 4 th to 4.5 th stages are as follows: the infrared heating temperature is 90-120 ℃, the spraying interval is 25-30 min, and the spraying time is 0.3-0.5 s; the total drying time is 4-4.5 h, and the water content of the final product is 3-5%. In the step (1), the draining time is 10-20 min.
In the step (3), the homogenization time is 3-5 min.
In the step (4), the nano-homogenizing time is 2-4 min.
In the step (5), the pasteurization temperature is 80-90 ℃, and the pasteurization time is 10-15 min.
In the step (5), the dissolved bean particles are spherical and have the diameter of 3-5 mm.
The invention has the beneficial effects that: the water content of the freeze-dried functional rose dissolving bean processed by the method is between 3 and 5 percent; the drying time is shortened by 10-12 h compared with the common freeze-drying; the dehydration energy consumption is reduced by 25 to 30 percent compared with the common freeze-drying; the high quality rate of the product reaches more than 90 percent; the moisture absorption resistance of the freeze-dried rose soyabean added with the psyllium husk powder is improved by 20-30% compared with that of the product without the psyllium husk powder; the obtained rose dissolving bean is melted in the mouth, has soft taste and strong fragrance, is rich in vitamin C, flavonoids and phenolic compounds, and has antioxidant activity. The invention is a functional rose water soluble bean high-efficiency freeze-drying method which has the advantages of high product quality, long shelf life, simple process flow and low energy consumption and is suitable for industrial production.
Detailed Description
The technical solution of the present invention will be further described with reference to specific examples.
Example 1: efficient freeze-drying method of functional aroma rose dissolved beans based on infrared spouted staged freeze-drying
(1) Pretreatment of roses: placing intact and browning-free rose petals in sodium carbonate solution of 1g/100mL at 85 deg.C, blanching for 2min, cooling in distilled water of 7 deg.C, and draining for 13 min; crushing the drained rose for 2min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: taking 220g of egg white liquid, adding 12g of white granulated sugar, and beating for 11min by using an egg beater to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 70g of the rose crushed pulp obtained in the step (1) with 110g of yoghourt and 7g of milk powder, and homogenizing for 4min in a homogenizer;
(4) mixing and nano homogenizing: mixing 55g of the egg white leavening liquid obtained in the step (2) with 150g of the rose yogurt slurry obtained in the step (3), and adding 6g of corn starch, 1.2g of cream essence and 0.03g of fatty acid monoglyceride; 0.3g of xanthan gum and 10g of Plantago ovata husk powder are mixed and then put under a nano homogenizer for homogenization for 3 min;
(5) and (3) sterilization and decoration: and (5) performing pasteurization on the mixture obtained in the step (4) at 80 ℃ for 12 min. Taking out the sterilized mixed feed liquid, and preparing spherical dissolved bean granules with the diameter of 3-5 mm by using a pattern pasting machine;
(6) freezing and infrared spouted graded freeze-drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing for 6 hours in a refrigerator at the temperature of 50 ℃ below zero; and (4) placing the frozen dissolved bean granules in an infrared spouted bed for freeze drying. In the drying process, the temperature of a cold trap is-40 ℃, the pressure of the system is 80Pa, the wavelength of an infrared light source is 2.4-3 mu m, and the irradiation power is 0.7-0.9W/cm2. Drying conditions in stages 0 to 2 h: the infrared heating temperature is 80 ℃, the spouting interval is 20min, and the spouting time is 0.3 s; drying conditions in stages 3 to 4.5 h: the infrared heating temperature is 110 ℃, the spouting interval is 25min, the spouting time is 0.3s, the total drying time is 4.5h, and the water content of the final product is 3.71%. And (3) placing 5g of the product in a constant-temperature constant-humidity environment with the temperature of 25 ℃ and the relative humidity of 50% for moisture absorption measurement to obtain the final balance mass to original mass ratio of 112.11%.
Example 2: efficient freeze-drying method of functional light-fragrance rose dissolved beans based on infrared spouted staged freeze-drying
(1) Pretreatment of roses: placing intact and browning-free rose petals in a sodium carbonate solution with the temperature of 95 ℃ and the concentration of 1.5g/100mL for blanching for 1min to keep the good color of the rose, placing the blanched rose flowers in a distilled water cooling tank with the water temperature of 10 ℃ for cooling, and then draining for 10 min; crushing the drained rose for 2min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: taking the eggs, removing the yolk and leaving the egg white. Taking 230g of egg white liquid, adding 11g of white granulated sugar, and beating for 15min by using an egg beater to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 50g of the rose crushed pulp obtained in the step (1) with 150g of yoghourt and 7g of milk powder, and homogenizing for 5min in a homogenizer;
(4) mixing and nano-mixing: mixing 60g of the egg white whipping liquid obtained in the step (2) with 100g of the rose yogurt slurry obtained in the step (3), and adding 8g of corn starch, 1.5g of cream essence and 0.01g of fatty acid monoglyceride; 0.2g of xanthan gum and 12g of psyllium husk powder, and homogenizing for 2min in a nano homogenizer after mixing;
(5) and (3) sterilization and decoration: and (5) performing pasteurization on the mixture obtained in the step (4) at 80 ℃ for 15 min. Taking out the sterilized mixed feed liquid, and preparing spherical dissolved bean granules with the diameter of 3-5 mm by using a pattern pasting machine;
(6) freezing and infrared spouted graded freeze-drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing for 8 hours in a refrigerator at the temperature of minus 45 ℃; and (4) placing the frozen dissolved bean granules in an infrared spouted bed for freeze drying. In the drying process, the temperature of a cold trap is-50 ℃, the pressure of the system is 100Pa, the wavelength of an infrared light source is 2.4-3 mu m, and the irradiation power is 0.7-0.9W/cm2. Drying conditions in stages 0 to 2 h: the infrared heating temperature is 70 ℃, the spouting interval is 15min, and the spouting time is 0.2 s; drying conditions in stages 3h to 4 h: the infrared heating temperature is 90 ℃, the spouting interval is 25min, the spouting time is 0.3s, the total drying time is 4h, and the water content of the final product is 4.95%. And (3) placing 5g of the product in a constant-temperature constant-humidity environment with the temperature of 25 ℃ and the relative humidity of 50% for moisture absorption measurement to obtain the final balance mass to original mass ratio of 123.27%.
Comparative example 1: comparative example on drying technique
(1) Pretreatment of roses: placing intact and browning-free rose petals in sodium carbonate solution of 1g/100mL at 85 deg.C, blanching for 2min, cooling in distilled water of 7 deg.C, and draining for 13 min; crushing the drained rose for 2min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: taking 220g of egg white liquid, adding 12g of white granulated sugar, and beating for 11min by using an egg beater to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 70g of the rose crushed pulp obtained in the step (1) with 110g of yoghourt and 7g of milk powder, and homogenizing for 4min in a homogenizer;
(4) mixing and nano homogenizing: mixing 55g of the egg white leavening liquid obtained in the step (2) with 150g of the rose yogurt slurry obtained in the step (3), and adding 6g of corn starch, 1.2g of cream essence and 0.03g of fatty acid monoglyceride; 0.3g of xanthan gum and 10g of Plantago ovata husk powder are mixed and then put under a nano homogenizer for homogenization for 3 min;
(5) and (3) sterilization and decoration: and (5) performing pasteurization on the mixture obtained in the step (4) at 80 ℃ for 12 min. Taking out the sterilized mixed feed liquid, and preparing spherical dissolved bean granules with the diameter of 3-5 mm by using a pattern pasting machine;
(6) freezing and drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing for 6 hours in a refrigerator at the temperature of 50 ℃ below zero; and (4) carrying out infrared freeze drying on the frozen soybean granules for 4 h. In the drying process, the temperature of a cold trap is-40 ℃, the pressure of the system is 80Pa, the wavelength of an infrared light source is 2.4-3 mu m, and the irradiation power is 0.7-0.9W/cm2The infrared heating temperature was 50 ℃. Performing microwave vacuum drying on the sample after infrared drying until the water content of the sample is reduced to below 5% (w.b.); the frequency of the microwave vacuum drying equipment is 2450MHz, the power density is 8W/g, the maximum heating temperature is 50 ℃, and the absolute pressure is 11KPa in the drying process. The total drying time is 6h, and the water content of the final product is 5%. And (3) placing 5g of the product in a constant-temperature constant-humidity environment with the temperature of 25 ℃ and the relative humidity of 50% for moisture absorption measurement to obtain the final balance mass to original mass ratio of 116.22%.
Comparative example 2: comparative example on Plantago husk powder
(1) Pretreatment of roses: placing intact and browning-free rose petals in sodium carbonate solution of 1g/100mL at 85 deg.C, blanching for 2min, cooling in distilled water of 7 deg.C, and draining for 13 min; crushing the drained rose for 2min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: taking 220g of egg white liquid, adding 12g of white granulated sugar, and beating for 11min by using an egg beater to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 70g of the rose crushed pulp obtained in the step (1) with 110g of yoghourt and 7g of milk powder, and homogenizing for 4min in a homogenizer;
(4) mixing and nano homogenizing: mixing 55g of the egg white leavening liquid obtained in the step (2) with 150g of the rose yogurt slurry obtained in the step (3), and adding 6g of corn starch, 1.2g of cream essence and 0.03g of fatty acid monoglyceride; 0.3g of xanthan gum, mixing and homogenizing for 3min in a nano homogenizer;
(5) and (3) sterilization and decoration: and (5) performing pasteurization on the mixture obtained in the step (4) at 80 ℃ for 12 min. Taking out the sterilized mixed feed liquid, and preparing spherical dissolved bean granules with the diameter of 3-5 mm by using a pattern pasting machine;
(6) freezing and infrared spouted graded freeze-drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing for 6 hours in a refrigerator at the temperature of 50 ℃ below zero; and (4) placing the frozen dissolved bean granules in an infrared spouted bed for freeze drying. In the drying process, the temperature of a cold trap is-40 ℃, the pressure of the system is 80Pa, the wavelength of an infrared light source is 2.4-3 mu m, and the irradiation power is 0.7-0.9W/cm2. Drying conditions in stages 0 to 2 h: the infrared heating temperature is 80 ℃, the spouting interval is 20min, and the spouting time is 0.3 s; drying conditions in stages 3 to 5 h: the infrared heating temperature is 110 ℃, the spouting interval is 25min, the spouting time is 0.3s, the total drying time is 5h, and the water content of the final product is 4.25%. And (3) placing 5g of the product in a constant-temperature constant-humidity environment with the temperature of 25 ℃ and the relative humidity of 50% for moisture absorption measurement to obtain the final balance mass to original mass ratio of 141.45%.
Comparative example 3: comparative example for Nanomogenization
(1) Pretreatment of roses: placing intact and browning-free rose petals in sodium carbonate solution of 1g/100mL at 85 deg.C, blanching for 2min, cooling in distilled water of 7 deg.C, and draining for 13 min; crushing the drained rose for 2min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: taking 220g of egg white liquid, adding 12g of white granulated sugar, and beating for 11min by using an egg beater to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 70g of the rose crushed pulp obtained in the step (1) with 110g of yoghourt and 7g of milk powder, and homogenizing for 4min in a homogenizer;
(4) mixing and homogenizing: mixing 55g of the egg white leavening liquid obtained in the step (2) with 150g of the rose yogurt slurry obtained in the step (3), and adding 6g of corn starch, 1.2g of cream essence and 0.03g of fatty acid monoglyceride; 0.3g of xanthan gum and 10g of psyllium husk powder are mixed and then put under a homogenizer for homogenization for 3 min;
(5) and (3) sterilization and decoration: and (5) performing pasteurization on the mixture obtained in the step (4) at 80 ℃ for 12 min. Taking out the sterilized mixed feed liquid, and preparing spherical dissolved bean granules with the diameter of 3-5 mm by using a pattern pasting machine;
(6) freezing and infrared spouted graded freeze-drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing for 6 hours in a refrigerator at the temperature of 50 ℃ below zero; and (4) placing the frozen dissolved bean granules in an infrared spouted bed for freeze drying. In the drying process, the temperature of a cold trap is-40 ℃, the pressure of the system is 80Pa, the wavelength of an infrared light source is 2.4-3 mu m, and the irradiation power is 0.7-0.9W/cm2. Drying conditions in stages 0 to 2 h: the infrared heating temperature is 80 ℃, the spouting interval is 20min, and the spouting time is 0.3 s; drying conditions in stages 3 to 5 h: the infrared heating temperature is 110 ℃, the spouting interval is 25min, the spouting time is 0.3s, the total drying time is 5h, and the water content of the final product is 4.11%. And (3) placing 5g of the product in a constant-temperature constant-humidity environment with the temperature of 25 ℃ and the relative humidity of 50% for moisture absorption measurement to obtain the final balance mass to original mass ratio of 111.32%.
Claims (10)
1. A functional rose water soluble bean efficient manufacturing method based on infrared spouted graded freeze-drying is characterized by comprising the following specific steps:
(1) pretreatment of roses: placing the undamaged and browning-free rose petals in a sodium carbonate solution with the temperature of 85-95 ℃ and the concentration of 1-1.5 g/100mL for blanching for 1-2 min, placing the blanched rose flowers in distilled water with the temperature of 5-10 ℃ for cooling, and then draining; crushing the drained rose for 1-2 min by using a crusher for later use;
(2) preparing an egg white hair-beating liquid: removing yolk of the eggs and leaving egg white; taking 200-260 parts of egg white liquid by mass, adding 10-12 parts of white granulated sugar, and beating with an egg beater for 10-15 min to obtain egg white beating liquid for later use;
(3) preparing rose yogurt slurry: mixing 50-70 parts by mass of the broken rose pulp obtained in the step (1) with 100-150 parts by mass of yoghourt and 5-8 parts by mass of milk powder, and homogenizing in a homogenizer;
(4) mixing and nano homogenizing: mixing 50-60 parts by mass of the egg white whipping liquid obtained in the step (2) and 100-150 parts by mass of the rose yogurt slurry obtained in the step (3), adding 6-8 parts by mass of corn starch, 1-1.5 parts by mass of cream flavor, 0.01-0.05 part by mass of fatty acid monoglyceride, 0.2-0.5 part by mass of xanthan gum and 10-15 parts by mass of psyllium husk powder, mixing, and homogenizing under a nano homogenizer;
(5) and (3) sterilization and decoration: carrying out pasteurization on the mixed feed liquid obtained in the step (4); preparing the sterilized mixed feed liquid into soluble bean granules by using a pattern pasting machine;
(6) freezing and infrared spouted graded freeze-drying: uniformly spreading the dissolved bean granules obtained in the step (5) in a carrying plate, and freezing in a refrigerator at-45 to-50 ℃ for 6 to 8 hours; placing the frozen dissolved bean granules in an infrared spouted bed for freeze drying; in the drying process, the temperature of a cold trap is-40 to-50 ℃, the pressure of a system is 80 to 100Pa, the wavelength of an infrared light source is 2.4 to 3 mu m, and the irradiation power is 0.7 to 0.9W/cm2(ii) a Drying conditions in the 0 th to 2-3 h stages: the infrared heating temperature is 70-80 ℃, the spraying interval is 15-20 min, and the spraying time is 0.2-0.4 s; drying conditions in the 3 rd to 3.5 th to 4 th to 4.5 th stages are as follows: the infrared heating temperature is 90-120 ℃, the spraying interval is 25-30 min, and the spraying time is 0.3-0.5 s; the total drying time is 4-4.5 h, and the water content of the final product is 3-5%.
2. The efficient preparation method of functional rose water-soluble beans based on infrared spouted staged freeze-drying according to claim 1, wherein in the step (1), the draining time is 10-20 min.
3. The efficient preparation method of functional rose water-soluble beans based on infrared spouted staged freeze-drying according to claim 1 or 2, wherein in the step (3), the homogenization time is 3-5 min.
4. The efficient preparation method of functional rose water-soluble beans based on infrared spouted staged freeze-drying according to claim 1 or 2, wherein in the step (4), the nano-homogenization time is 2-4 min.
5. The efficient preparation method of functional rose water-soluble beans based on infrared spouted staged freeze-drying according to claim 3, wherein in the step (4), the nano-homogenization time is 2-4 min.
6. The efficient manufacturing method of functional rose dissolved beans based on infrared spouted staged freeze-drying according to claim 1, 2 or 5, characterized in that in the step (5), the pasteurization temperature is 80-90 ℃ and the pasteurization time is 10-15 min.
7. The efficient manufacturing method of functional rose water-soluble beans based on infrared spouted staged freeze-drying of claim 3, wherein in the step (5), the pasteurization temperature is 80-90 ℃ and the pasteurization time is 10-15 min.
8. The efficient manufacturing method of functional rose water-soluble beans based on infrared spouted staged freeze-drying of claim 4, wherein in the step (5), the pasteurization temperature is 80-90 ℃ and the pasteurization time is 10-15 min.
9. The efficient manufacturing method of functional rose water-soluble beans based on infrared spouted staged freeze-drying according to claim 1, 2, 5, 7 or 8, characterized in that in the step (5), the water-soluble beans are spherical and have a diameter of 3-5 mm.
10. The efficient manufacturing method of functional rose dissolved beans based on infrared spouted staged freeze-drying according to claim 6, characterized in that in the step (5), the dissolved beans are spherical and have a diameter of 3-5 mm.
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