CN113243507A - Sucrose-free freeze-dried white fungus soup and preparation method thereof - Google Patents
Sucrose-free freeze-dried white fungus soup and preparation method thereof Download PDFInfo
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- CN113243507A CN113243507A CN202110465950.1A CN202110465950A CN113243507A CN 113243507 A CN113243507 A CN 113243507A CN 202110465950 A CN202110465950 A CN 202110465950A CN 113243507 A CN113243507 A CN 113243507A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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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
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- A—HUMAN NECESSITIES
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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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- 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
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- A—HUMAN NECESSITIES
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to sucrose-free freeze-dried white fungus soup which is prepared from the following raw materials: the raw materials of the invention do not contain sucrose, conform to the current sugar-free concept, and are suitable for people who need to control sugar intake in diet to eat, and meanwhile, the tremella, the lotus seed, the lily and the medlar are matched, thus having the efficacies of nourishing kidney, moistening lung, tonifying liver, improving eyesight, tonifying spleen, checking diarrhea, nourishing heart, calming nerves and the like; the invention is prepared and preserved by using a freeze-drying technology, and can furthest keep the color, the aroma, the nutrient content, the appearance and the shape and the like of the original fresh food; in addition, the product can be preserved at room temperature for more than 5 years without preservative, and the finished product has light weight and is convenient to carry and transport.
Description
Technical Field
The invention relates to the technical field of health food processing, in particular to sucrose-free freeze-dried white fungus soup and a preparation method thereof.
Background
The freeze-dried food is short for vacuum freeze-dried food and is also called FD food. Due to the special freeze-drying treatment process, the color, the flavor, the nutrient content, the appearance and the shape of the original fresh food can be kept to the maximum extent; in addition, the freeze-dried product can be preserved for more than 5 years at normal temperature without preservatives, and the finished product has light weight and is convenient to carry and transport, thus being a good method for processing travel, leisure and convenient foods.
Tremella is a rare nourishing product, and the tremella is regarded as a product for prolonging life by royal aristocrats all the time. Modern medicine proves that the main pharmacological effective component of tremella is polysaccharide, tremella polysaccharide is the most important component of tremella, accounts for 60% -70% of dry weight of tremella, and is an important bioactive substance, so that the tremella polysaccharide can enhance the immune function of a human body and has the effects of strengthening the body resistance and consolidating the constitution. The tremella polysaccharide has no toxicity to respiratory system, central nervous system, blood circulation system, heart, liver, kidney, etc. and no influence on mouse's reproductive capacity and survival rate, and has no acute and chronic poisoning, no mutagenic, teratogenic and carcinogenic effect and no toxic matter. Therefore, how to keep the tremella fresh without losing nutrition is a big problem.
Disclosure of Invention
Technical problem to be solved
In order to solve the problems in the prior art, the invention provides the freeze-dried white fungus thick soup without sucrose and the preparation method thereof, and the obtained freeze-dried white fungus thick soup keeps the original color, aroma, taste and nutrient components to the maximum extent and can be stored for more than 5 years at normal temperature without preservatives.
(II) technical scheme
In order to achieve the purpose, the invention adopts the main technical scheme that:
the freeze-dried white fungus thick soup without sucrose is composed of the following raw materials in parts by weight: 100-200 parts of fresh tremella, 10-30 parts of dried lotus seed, 1-10 parts of dried lily, 1-10 parts of dried medlar, 20-40 parts of fructo-oligosaccharide, 55-80 parts of erythritol, 0.01-0.3 part of mogroside and 50-100 parts of resistant dextrin.
A preparation method of freeze-dried white fungus soup without sucrose comprises the following steps:
1) weighing the components according to the weight parts, soaking fresh tremella in cold water for 30-60min, draining, cutting into 1-2mm threads, soaking dried lotus seed and dried lily in cold water for 30-60min, draining, and keeping other materials for later use;
2) adding water into the processed fresh tremella 1:2-1:3, adding water into the dried lotus seed 1:3-1:5 and adding water into the dried lily 1:3-1:5, steaming in a high-pressure cooker respectively, and cooling the steamed materials to 70-90 ℃;
3) mixing the fructo-oligosaccharide, mogroside and resistant dextrin weighed in the step 1), dissolving with water at 70-90 ℃, adding into the fresh tremella prepared in the step 2), fully mixing to obtain tremella soup, and keeping the temperature of the mixed materials to be more than or equal to 60 ℃;
4) paving a tray: spreading the white fungus soup prepared in the step 3) on a square PET mould to form a layer of bottom, adding 4-6 petals of cooked lotus seeds and 2-3 petals of cooked lily prepared in the step 2) and 4-6 dried Chinese wolfberry fruits prepared in the step 1), and filling the mould with the white fungus soup;
5) freeze-drying: freeze-drying the product obtained in the step 4), and setting a freeze-drying curve: -50-40 ℃ for 8-16 hours, -40-20 ℃ for 8-16 hours, -5-5 ℃ for 1-5 hours, 20-30 ℃ for 1-5 hours, 40-50 ℃ for 1-5 hours, 60-70 ℃ for 50-70 hours;
6) unloading: pouring the freeze-dried material into a clean PE bag for discharging
7) And (3) vacuum packaging, namely putting the freeze-dried white fungus broth prepared in the step 6) into an aluminum foil composite material, and performing vacuum packaging and storage in a clean area with the packaging environment temperature less than or equal to 30 ℃, the humidity less than or equal to 45% RH and more than one hundred thousand grades.
Further, the cooking conditions in step 2) are as follows: temperature: 110-: 10-20 min.
(III) advantageous effects
The invention has the beneficial effects that: 1. at present, most of products in the market use white granulated sugar and rock sugar as sweet substances, the raw materials of the invention do not contain sucrose, the invention accords with the current sugar-free concept, and is suitable for people who need to control sugar intake in diet to eat, and meanwhile, the white fungus, the lotus seed, the lily and the medlar are matched, and the invention has the efficacies of nourishing kidney, moistening lung, tonifying liver, improving eyesight, invigorating spleen, stopping diarrhea, nourishing heart, calming nerves and the like;
2. the invention is prepared and preserved by using a freeze-drying technology, and can furthest keep the color, the aroma, the nutrient content, the appearance and the shape and the like of the original fresh food; in addition, the product can be preserved for more than 5 years at normal temperature without preservative, and the finished product has light weight and is convenient to carry and transport;
3. the tremella is easier to produce glue after being steamed under high pressure, and the freeze-dried product is better in taste and flavor after being brewed;
4. the freeze-dried product has rich dietary fiber content, wherein each block contains about 13g of dietary fiber, and the daily dietary fiber intake of adults can be satisfied by two blocks per day;
5. shredding fresh Tremella, and controlling the width of Tremella shred to 1-2 mm. The freeze-dried block has quicker rehydration and better taste; compared with the traditional crushing mode (crushing into 1cm square), the suspension and dispersion appearance of the tremella threads is innovative in shape, the appearance is more attractive, the appetite is promoted, the rehydration time is shortened to within 1min from 3-5 min, and the rehydration performance is greatly improved.
Drawings
FIG. 1 is a schematic illustration of the brewing of the present invention;
FIG. 2 is a schematic illustration of the lyophilization temperature profile of the present invention.
Detailed Description
For the purpose of better explaining the present invention and to facilitate understanding, the present invention will be described in detail by way of specific embodiments with reference to the accompanying drawings.
A parent-child loop game apparatus according to an embodiment of the present invention, as shown in fig. 1,
the freeze-dried white fungus thick soup without sucrose is composed of the following raw materials in parts by weight: 100-200 parts of fresh tremella, 10-30 parts of dried lotus seed, 1-10 parts of dried lily, 1-10 parts of dried medlar, 20-40 parts of fructo-oligosaccharide, 55-80 parts of erythritol, 0.01-0.3 part of mogroside and 50-100 parts of resistant dextrin.
A preparation method of freeze-dried white fungus soup without sucrose comprises the following steps:
1) weighing the components according to the weight parts, soaking fresh tremella in cold water for 30-60min, draining, cutting into 1-2mm threads, soaking dried lotus seed and dried lily in cold water for 30-60min, draining, and keeping other materials for later use;
2) adding water into the processed fresh tremella 1:2-1:3, adding water into the dried lotus seed 1:3-1:5 and adding water into the dried lily 1:3-1:5, and respectively cooking in a high-pressure cooking pot under the following cooking conditions: temperature: 110-: 10-20 min; cooling the cooked material to 70-90 ℃;
3) mixing the fructo-oligosaccharide, mogroside and resistant dextrin weighed in the step 1), dissolving with water at 70-90 ℃, adding into the fresh tremella prepared in the step 2), fully mixing to obtain tremella soup, and keeping the temperature of the mixed materials to be more than or equal to 60 ℃;
4) paving a tray: spreading the white fungus soup prepared in the step 3) on a square PET mould to form a layer of bottom, adding 4-6 petals of cooked lotus seeds and 2-3 petals of cooked lily prepared in the step 2) and 4-6 dried Chinese wolfberry fruits prepared in the step 1), and filling the mould with the white fungus soup;
5) freeze-drying: freeze-drying the product obtained in the step 4), and setting a freeze-drying curve: 8-16 hours at-50- -40 deg.C, 8-16 hours at-40- -20 deg.C, 1-5 hours at-5-5 deg.C, 1-5 hours at 20-30 deg.C, 1-5 hours at 40-50 deg.C, 50-70 hours at 60-70 deg.C, the freeze-drying temperature profile is shown in FIG. 2;
6) unloading: pouring the freeze-dried material into a clean PE bag for discharging
7) And (3) vacuum packaging, namely putting the freeze-dried white fungus broth prepared in the step 6) into an aluminum foil composite material, and performing vacuum packaging and storage in a clean area with the packaging environment temperature less than or equal to 30 ℃, the humidity less than or equal to 45% RH and more than one hundred thousand grades.
The suspension and dispersion appearance of the tremella fuciformis shreds is better than that of tremella fuciformis soup prepared by a traditional crushing mode (crushing into tremella fuciformis shreds), the appetite can be improved, and the appearance of the tremella fuciformis shreds after being mixed with water is shown in figure 1.
The Chinese herbal medicine raw materials such as the medlar, the lotus seed and the lily are added, so that the white fungus health-care tea not only has the nutrition and nourishing effects, but also can improve the immunity of a human body, prevent diseases and regulate the secretion of hormones in the body, and is a formula for optimally improving the immunity of the white fungus.
Erythritol is four-carbon alcohol obtained by glucose through fermentation of pichia, concentration and crystallization, is the only natural sugar alcohol with zero energy, is produced by a fermentation method, and is a natural sweetener; the fructo-oligosaccharide is a natural prebiotics, and is a functional oligosaccharide with the polymerization degree of 2-8, which is obtained by locally hydrolyzing chicory inulin by an enzymatic process and takes chicory root as a raw material; the resistant dextrin is a water-soluble dietary fiber; mogrosides are natural sweeteners derived from Lo Han Guo. The composition does not directly participate in sucrose metabolism in vivo, has no sucrose addition, and can be used for diabetic patients. In addition, the fructo-oligosaccharide and the resistant dextrin are prebiotics, and can rapidly proliferate intestinal bifidobacteria and other probiotic flora to promote intestinal health. The matching of the thickness of the dietary fibers such as fructo-oligosaccharide, resistant dextrin and tremella is beneficial to improving constipation reaction caused by excessive water-soluble dietary fibers. The freeze-dried white fungus soup product has good processability and good effects of improving rehydration of dehydrated food and the like.
Example 1
The freeze-dried white fungus thick soup without sucrose comprises the following raw materials in parts by weight: 180 parts of fresh tremella, 20 parts of dried lotus seed, 7 parts of dried lily, 5 parts of dried medlar, 25 parts of fructo-oligosaccharide, 60 parts of erythritol, 0.3 part of mogroside and 100 parts of resistant dextrin;
1) weighing the components according to the weight, soaking fresh tremella in cold water for 60min, draining, cutting the tremella into threads of about 1-2mm by using a special mushroom shredder, soaking dried lotus seeds and dried lily in cold water for 60min, draining, and keeping other materials for later use;
2) adding water into the processed fresh tremella 1:2, adding water into the dried lotus seed 1:5 and adding water into the dried lily 1:5, and respectively cooking in a high-pressure cooking pot under the cooking conditions: temperature: 120 ℃, time: cooling the cooked material to 70-90 deg.C for 10 min;
3) mixing the fructo-oligosaccharide, mogroside and resistant dextrin weighed in the step 1), dissolving the mixture with water at 70-90 ℃, adding the mixture into the tremella prepared in the step 2), fully mixing, and keeping the temperature of the mixed materials to be more than or equal to 60 ℃;
4) paving a tray: spreading the white fungus soup prepared in the step 3) on a square PET mould to form a layer of bottom, adding 5 cooked lotus seeds, 3 cooked lily bulbs and 4 dried Chinese wolfberry prepared in the step 2), and filling the mould with the white fungus soup, wherein the size of the mould is 75mm, 60mm and 25 mm;
5) freeze-drying: freeze-drying the product obtained in the step 4), and setting a freeze-drying curve: 12 hours at-50 ℃, 12 hours at-30 ℃, 2 hours at 0 ℃, 2 hours at 30 ℃, 2 hours at 50 ℃ and 70 hours at 70 ℃, and the freeze-drying curve is shown in figure 2;
6) unloading: unloading by using a clean PE bag, and pouring the freeze-dried material into the bag;
7) and (3) vacuum packaging, namely putting the freeze-dried white fungus broth prepared in the step 6) into an aluminum foil composite material, and performing vacuum packaging and storage in a clean area with the packaging environment temperature less than or equal to 30 ℃, the humidity less than or equal to 45% RH and more than one hundred thousand grades.
Example 2
The freeze-dried white fungus thick soup without sucrose comprises the following raw materials in parts by weight: 200 parts of fresh tremella, 15 parts of dried lotus seed, 10 parts of dried lily, 8 parts of dried medlar, 20 parts of fructo-oligosaccharide, 70 parts of erythritol, 0.2 part of mogroside and 80 parts of resistant dextrin;
the preparation method of the freeze-dried white fungus soup comprises the following steps:
1) weighing the components according to the weight, soaking fresh tremella in cold water for 45min, draining, cutting into 1-2mm threads, soaking dried lotus seeds and dried lily in cold water for 45min, draining, and keeping other materials for later use;
2) adding water into the processed fresh tremella 1:3, adding water into the dried lotus seed 1:3 and adding water into the dried lily 1:3, and respectively cooking in a high-pressure cooking pot under the cooking conditions: temperature: 115 ℃, time: 15min, cooling the cooked material to 70-90 ℃;
3) mixing the fructo-oligosaccharide, mogroside and resistant dextrin weighed in the step 1), dissolving the mixture with water at 70-90 ℃, adding the mixture into the tremella prepared in the step 2), fully mixing, and keeping the temperature of the mixed materials to be more than or equal to 60 ℃;
4) paving a tray: spreading the white fungus soup prepared in the step 3) on a square PET mould to form a layer of bottom, adding 6 cooked lotus seeds, 2 cooked lily bulbs and 5 dried Chinese wolfberry prepared in the step 2), and filling the mould with the white fungus soup, wherein the size of the mould is 75mm, 60mm and 25 mm;
5) freeze-drying: freeze-drying the product obtained in the step 4), and setting a freeze-drying curve: -16 hours at 50 ℃, 16 hours at-40 ℃, 5 hours at-5 ℃, 5 hours at 20 ℃, 5 hours at 40 ℃ and 65 hours at 70 ℃;
6) unloading: unloading by using a clean PE bag, and pouring the freeze-dried material into the bag;
7) and (3) vacuum packaging, namely putting the freeze-dried white fungus broth prepared in the step 6) into an aluminum foil composite material, and performing vacuum packaging and storage in a clean area with the packaging environment temperature less than or equal to 30 ℃, the humidity less than or equal to 45% RH and more than one hundred thousand grades.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (3)
1. The freeze-dried white fungus soup without sucrose is characterized by comprising the following raw materials in parts by weight: 100-200 parts of fresh tremella, 10-30 parts of dried lotus seed, 1-10 parts of dried lily, 1-10 parts of dried medlar, 20-40 parts of fructo-oligosaccharide, 55-80 parts of erythritol, 0.01-0.3 part of mogroside and 50-100 parts of resistant dextrin.
2. The method of making the sucrose-free lyophilized Tremella broth of claim 1, comprising the steps of:
1) weighing the components according to the weight parts, soaking fresh tremella in cold water for 30-60min, draining, cutting into 1-2mm threads, soaking dried lotus seed and dried lily in cold water for 30-60min, draining, and keeping other materials for later use;
2) adding water into the processed fresh tremella 1:2-1:3, adding water into the dried lotus seed 1:3-1:5 and adding water into the dried lily 1:3-1:5, steaming in a high-pressure cooker respectively, and cooling the steamed materials to 70-90 ℃;
3) mixing the fructo-oligosaccharide, mogroside and resistant dextrin weighed in the step 1), dissolving with water at 70-90 ℃, adding into the fresh tremella prepared in the step 2), fully mixing to obtain tremella soup, and keeping the temperature of the mixed materials to be more than or equal to 60 ℃;
4) paving a tray: spreading the white fungus soup prepared in the step 3) on a square PET mould to form a layer of bottom, adding 4-6 petals of cooked lotus seeds and 2-3 petals of cooked lily prepared in the step 2) and 4-6 dried Chinese wolfberry fruits prepared in the step 1), and filling the mould with the white fungus soup;
5) freeze-drying: freeze-drying the product obtained in the step 4), and setting a freeze-drying curve: -50-40 ℃ for 8-16 hours, -40-20 ℃ for 8-16 hours, -5-5 ℃ for 1-5 hours, 20-30 ℃ for 1-5 hours, 40-50 ℃ for 1-5 hours, 60-70 ℃ for 50-70 hours;
6) unloading: pouring the freeze-dried material into a clean PE bag for discharging
7) And (3) vacuum packaging, namely putting the freeze-dried white fungus broth prepared in the step 6) into an aluminum foil composite material, and performing vacuum packaging and storage in a clean area with the packaging environment temperature less than or equal to 30 ℃, the humidity less than or equal to 45% RH and more than one hundred thousand grades.
3. The method for preparing the sucrose-free freeze-dried white fungus broth as claimed in claim 2, wherein the cooking conditions in step 2) are as follows: temperature: 110-: 10-20 min.
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| CN115349625A (en) * | 2022-08-26 | 2022-11-18 | 福建金源泉科技发展有限公司 | Processing and eating method of tremella freeze-dried food |
| CN115444127A (en) * | 2022-09-09 | 2022-12-09 | 福建农林大学 | Zero-sucrose instant white fungus thick soup with weight-losing and lipid-lowering effects |
| CN115590185A (en) * | 2022-10-27 | 2023-01-13 | 中国药科大学（Cn） | Sucrose-free freeze-dried tremella aurantialba youth-keeping thick soup and preparation method thereof |
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