CN115039875A - Freeze-dried instant food with high dietary fiber content - Google Patents

Freeze-dried instant food with high dietary fiber content Download PDF

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CN115039875A
CN115039875A CN202210527660.XA CN202210527660A CN115039875A CN 115039875 A CN115039875 A CN 115039875A CN 202210527660 A CN202210527660 A CN 202210527660A CN 115039875 A CN115039875 A CN 115039875A
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parts
freeze
dried
dietary fiber
weight
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刘洪�
董长勇
于伟厚
车虹昌
于皎雪
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SHUANGDI Inc
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SHUANGDI Inc
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • 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
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

A freeze-dried instant food with high dietary fiber content is prepared from the following raw materials in parts by weight: 80-120 parts of fresh tremella, 3-6 parts of fructo-oligosaccharide, 5-8 parts of inulin, 2-3 parts of apple compound enzyme, 1-3 parts of black sesame, 0.3-0.8 part of dried red dates, 0.3-0.8 part of dried Chinese wolfberry, 0.1-0.3 part of black bean powder, 0.1-0.3 part of pea seedling powder and 0.1-0.3 part of yeast peptide. The dietary fiber raw materials are innovatively added to endow the finished product with sweetness and functionality, specifically, the sweetness taste of the product is adjusted by the sweet dietary fiber raw materials, the freeze-dried skeleton of the finished product is endowed by the non-sweet dietary fiber raw materials, and finally the functional freeze-dried convenient food rich in dietary fiber is formed.

Description

Freeze-dried instant food with high dietary fiber content
Technical Field
The invention belongs to the field of food processing, and particularly relates to a freeze-dried instant food with high dietary fiber content.
Background
The freeze-dried food is prepared by quickly freezing food materials and dehydrating in a vacuum ice shape, the original color, fragrance, taste and nutrient components of the food materials and the original appearance of the materials are preserved, the freeze-dried food has good rehydration property, does not contain any additive, is an ideal natural sanitary food, becomes a new family in the food market along with the increasing maturity of key technologies, such as freeze-dried fruits and vegetables, freeze-dried convenient instant soup, freeze-dried dehydrated seafood and the like, and can restore the original appearance of the food only by adding water again when being eaten.
Higher freeze-drying framework requirements: after fresh fruits and vegetables are picked and subjected to vacuum freeze drying, 95% -99% of water can be removed, the remaining plant fibers form a freeze-drying framework, the original appearance of the freeze-dried fruits and vegetables can be kept, and other compounded instant foods lack natural freeze-drying frameworks, so that a large amount of auxiliary materials such as maltodextrin, saccharides and the like are required to be added to support the appearance state of a finished product after freeze drying and keep the appearance state before freeze drying.
Poor mouthfeel or more food additives: the conventional freeze-dried compound instant food needs to be added with more food additives such as edible essence, sour additive, sweetening agent and the like in order to ensure good mouthfeel, is not beneficial to the concept of green and additive-free healthy diet, is not added with the food additives, can be added with a large amount of sugar in order to ensure the mouthfeel of the product, causes the energy value and the sugar content of the whole product to be greatly increased, is not beneficial to the eating of people such as light-energy diet and diabetes mellitus, and needs to be added with edible gum without adding sugar, such as carrageenan and arabic gum to assist the integral molding of the product.
Poor edible health-care functional value: most of common freeze-dried foods in the existing market are freeze-dried fruits and vegetables or compound freeze-dried convenient foods with simple formula, the nutritional value is limited, and the freeze-dried foods can not provide additional nutritional health-care functions for eaters except meeting the desire of the mouth and the novelty of eating.
Disclosure of Invention
The invention aims to solve the problems and provides a freeze-dried instant food with high dietary fiber content, which utilizes natural dietary fiber inulin, fructo-oligosaccharide and fruit fermentation products as freeze-drying frameworks to ensure that a freeze-dried finished product can keep a good shape, and simultaneously endows the freeze-dried instant food with higher nutritional and health-care functional values, and simultaneously utilizes sour taste of the fruit fermentation products and sweet taste of nutrition enhancer fructo-oligosaccharide to endow the whole product with good flavor, thereby finally realizing the high dietary fiber compound freeze-dried instant food without adding any food additives.
The technical scheme adopted by the invention is as follows:
a freeze-dried instant food with high dietary fiber content is composed of the following raw materials in parts by weight: 80-120 parts of fresh tremella, 3-6 parts of fructo-oligosaccharide, 5-8 parts of inulin, 2-3 parts of apple compound enzyme, 1-3 parts of black sesame, 0.3-0.8 part of dried red dates, 0.3-0.8 part of dried Chinese wolfberry, 0.1-0.3 part of black bean powder, 0.1-0.3 part of pea seedling powder and 0.1-0.3 part of yeast peptide.
The fructo-oligosaccharide has a solid content of 75 percent.
The fructo-oligosaccharide is sweet dietary fiber, and can be replaced by stachyose, raffinose, isomaltulose, lactulose, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, gentio-oligosaccharide, soybean oligosaccharide or chitosan oligosaccharide.
The inulin is non-sweet dietary fiber, and the inulin in the raw materials in parts by weight can be replaced by resistant dextrin, carrageenan or pectin.
0.1-0.3 part of sliced ginseng (artificially planted) can be added into the raw materials in parts by weight.
The dried red dates in the raw material composition in parts by weight can also be replaced by lily.
The dried Chinese wolfberry in the raw material composition in parts by weight can also be replaced by longan pulp.
A freeze-dried instant food with high dietary fiber content comprises the following preparation steps:
the method comprises the following steps: cleaning fresh tremella, cutting into 2-3 mm threads, adding drinking water according to a ratio of 1:9, curing at 90-100 ℃ for 1-2 h, cooling to 60-80 ℃, and keeping the stirring speed of 40-80 rpm to obtain tremella broth;
step two: 3-6 parts of fructo-oligosaccharide, 5-8 parts of inulin, 1-3 parts of black sesame, 0.1-0.3 part of black bean powder, 0.1-0.3 part of pea seedling powder and 0.1-0.3 part of yeast peptide are taken according to the parts by weight and added into the white fungus thick soup, the temperature of 60-80 ℃ is kept, the white fungus thick soup is continuously mixed for 20-40 min at the stirring speed of 40-80 rpm, a sample is taken, the solid content is detected by using a rapid moisture detector, and the qualified standard of the solid content is 10-12%;
step three: and (3) detecting the glass transition temperature: sampling and detecting the vitrification temperature, wherein the vitrification temperature of the formula is-47.86 ℃, and in order to ensure that the freeze-dried material does not collapse and the quick-freezing temperature is not lower than the vitrification temperature of the product, combining the test result of the formula, the quick-freezing temperature is-40 to-45 ℃;
step four: spreading a tray: drying and cleaning dried red dates and dried Chinese wolfberries, draining, putting 0.3-0.8 part of dried red dates and 0.3-0.8 part of dried Chinese wolfberries in a standard tray (the size of the standard tray is 50mm multiplied by 70mm multiplied by 2.5 mm) according to parts by weight, and then paving by using the mixture obtained in the second step;
step five: freeze-drying: placing the standard disc containing the mixture in a freeze dryer, and setting freeze-drying parameters: rapidly freezing at a vacuum degree of 20-100 mBar for 2-4 hours at-40 to-45 ℃; freeze-drying for 12-20 h at-30 to-40 ℃ and freeze-drying for 3-8 h at-10 to-20 ℃; the temperature returns for 1 to 5 hours at minus 10 to 10 ℃, and the temperature returns for 1 to 5 hours at 10 to 25 ℃;
step six: discharging: detecting the moisture content of the freeze-dried material before taking out of the furnace, wherein the moisture content is preferably less than or equal to 4%;
step seven: demolding: and demolding the dried material from the standard plate, and manually selecting to obtain a finished product.
The nutrient components of the invention are as follows:
the tremella has the following effects: according to the nature of Yinlei in the Chinese medicine dictionary, Yinlei is sweet and mild in flavor. Nourishing yin, moistening lung, nourishing stomach, and promoting fluid production;
the efficacy of the medlar: according to the Chinese pharmacopoeia, the wolfberry fruit has sweet and mild nature and taste. It enters liver and kidney meridians. Nourishing liver and kidney, replenishing vital essence and improving eyesight. Can be used for treating consumptive disease and essence deficiency, soreness of waist and knees, giddiness and tinnitus, sexual impotence and nocturnal emission, internal heat and thirst, blood deficiency and sallow complexion, blurred vision;
the ginseng has the following effects: according to the Chinese pharmacopoeia, ginseng is sweet, slightly bitter and slightly warm in nature and taste. It enters spleen, lung, heart and kidney meridians. Tonify primordial qi, recover pulse and relieve depletion, tonify spleen and lung, promote the production of body fluid and nourish blood, induce tranquilization and benefit intelligence. Can be used for treating asthenia, collapse, cold limbs, weak pulse, spleen deficiency, anorexia, lung deficiency, cough, asthma, body fluid deficiency, thirst, internal heat, diabetes, deficiency of qi and blood, asthenia, palpitation, insomnia, sexual impotence, and cold womb;
the Chinese date has the following effects: according to the Chinese pharmacopoeia, the Chinese dates have sweet and warm nature. It enters spleen, stomach and heart meridians. Tonify middle-jiao and Qi, nourish blood and soothe the nerves. Can be used for treating spleen deficiency, anorexia, asthenia, loose stool, and hysteria of women;
the lily has the following effects: according to the Chinese pharmacopoeia, lily is sweet and cold in nature and taste. It enters heart and lung meridians. Nourish yin and moisten lung, clear heart and induce tranquilization. Can be used for treating dry cough due to yin deficiency, cough with hemoptysis, vexation, pavor, insomnia, dreaminess, absentmindedness;
the longan pulp has the following effects: according to the nature and taste of longan pulp in Chinese pharmacopoeia, longan pulp is sweet and warm. It enters heart and spleen meridians. Tonify heart and spleen, nourish blood and induce tranquilization. Can be used for treating deficiency of both qi and blood, palpitation, amnesia, insomnia, blood deficiency, and sallow complexion;
pea seedling efficacy: enhancing FGF7 and Noggin expression, reshaping hair growth balance and promoting hair growth;
the black sesame has the following effects: according to the nature and taste of black sesame in Chinese pharmacopoeia, the product is sweet and mild. It enters liver, kidney and large intestine meridians. Tonify liver and kidney, nourish essence and blood, moisten intestine and dry. Can be used for treating deficiency of essence and blood, dizziness, dim eyesight, tinnitus, deafness, premature gray hair, alopecia after illness, constipation due to intestinal dryness;
the black bean powder has the following effects: according to the Chinese pharmacopoeia, the black beans have sweet and mild nature and taste. It enters spleen and kidney meridians. Replenishing vital essence to improve eyesight, nourishing blood to expel wind, promoting diuresis and detoxifying. Can be used for treating yin deficiency, polydipsia, dizziness, blurred vision, asthenia, hyperhidrosis, lumbago due to kidney deficiency, edema, oliguria, arthralgia, spasm, numbness of limbs, and poisoning due to medicine and food.
The technical scheme of the invention has the advantages that:
1. rich in dietary fiber: according to the invention, the dietary fiber raw materials are innovatively introduced to endow the finished product with sweetness and functionality, specifically, the sweetness taste of the product is adjusted by the sweet dietary fiber raw materials, the freeze-dried skeleton of the finished product is endowed by the non-sweet dietary fiber raw materials, and finally, the functional freeze-dried convenient food rich in dietary fiber is formed;
2. zero addition of essence and pigment: according to the invention, no essence or pigment is added, the flavor and appearance of related products are realized completely depending on the proportion of food raw materials, and the food is in line with the current health food concepts of green food and clean labels;
3. the invention adopts the compounding of the traditional Chinese medicine raw materials with homology of medicine and food, combines the efficacy exposition of Chinese pharmacopoeia and Chinese materia medica, and adopts the modern preparation technology to make a finished product with corresponding health preserving and health care functions.
Drawings
FIG. 1 shows the result of measuring the glass transition temperature of the first embodiment of the present invention;
FIG. 2 shows the result of measuring the glass transition temperature of the second embodiment of the present invention;
FIG. 3 shows the result of measuring the glass transition temperature of the third embodiment of the present invention.
Detailed Description
The above-mentioned contents of the present invention are further described in detail by way of examples below, but it should not be construed that the scope of the above-mentioned subject matter of the present invention is limited to the following examples, and all the technologies realized based on the above-mentioned contents of the present invention belong to the scope of the present invention.
Example one
A freeze-dried instant food with high dietary fiber content is composed of the following raw materials in parts by weight: 100 parts of fresh tremella, 4 parts of fructo-oligosaccharide, 6 parts of inulin, 2 parts of apple compound enzyme, 2 parts of black sesame, 0.3 part of dried red date, 0.3 part of dried medlar, 0.1 part of black bean powder, 0.1 part of sliced ginseng (artificially planted), 0.1 part of pea seedling powder and 0.1 part of yeast peptide.
A freeze-dried instant food with high dietary fiber content comprises the following preparation steps:
the method comprises the following steps: cleaning fresh tremella in parts by weight, chopping into 2-3 mm threads, adding drinking water according to a ratio of 1:9, curing at 90-100 ℃ for 1-2 h, cooling to 60-80 ℃, and keeping the stirring speed at 40-80 rpm to obtain tremella broth;
step two: taking fructo-oligosaccharide, inulin, black sesame, black bean powder, pea seedling powder and yeast peptide in parts by weight, adding the materials into the white fungus thick soup, keeping the temperature at 60-80 ℃, continuously mixing for 20-40 min at the stirring speed of 40-80 rpm, sampling, and detecting the content of solid matters by using a rapid moisture detector, wherein the qualified standard of the solid matters is 10-12%;
step three: and (3) detecting the glass transition temperature: sampling and detecting the vitrification temperature, wherein the vitrification temperature of the formula is-47.86 ℃, and in order to ensure that the freeze-dried material does not collapse and the quick-freezing temperature is not lower than the vitrification temperature of the product, combining the test result of the formula, the quick-freezing temperature is-40 to-45 ℃; (see FIG. 1)
Step four: paving a tray: drying and cleaning dried red dates and dried Chinese wolfberries, draining, putting 0.3-0.8 part of dried red dates and 0.3-0.8 part of dried Chinese wolfberries in a standard tray (the size of the standard tray is 50mm multiplied by 70mm multiplied by 2.5 mm) according to parts by weight, and then paving by using the mixture obtained in the second step;
step five: freeze-drying: placing a standard disc containing the mixture in a freeze dryer, and setting freeze-drying parameters: rapidly freezing at a vacuum degree of 20-100 mBar for 2-4 hours at-40 to-45 ℃; freeze-drying for 12-20 h at-30 to-40 ℃ and freeze-drying for 3-8 h at-10 to-20 ℃; the temperature returns for 1 to 5 hours at minus 10 to 10 ℃, and the temperature returns for 1 to 5 hours at 10 to 25 ℃;
step six: discharging: detecting the moisture content of the freeze-dried material before taking out of the furnace, wherein the moisture content is preferably less than or equal to 4%;
step seven: demolding: and demolding the dried material from a standard plate, and manually selecting to obtain a finished product.
Example two
A freeze-dried instant food with high dietary fiber content is composed of the following raw materials in parts by weight: 100 parts of fresh tremella, 4 parts of fructo-oligosaccharide, 6 parts of inulin, 2 parts of apple compound enzyme, 2 parts of black sesame, 0.3 part of lily, 0.3 part of longan pulp, 0.1 part of black bean powder, 0.1 part of pea seedling powder and 0.1 part of yeast peptide.
A freeze-dried instant food with high dietary fiber content comprises the following preparation steps:
the method comprises the following steps: cleaning fresh tremella, cutting into 2-3 mm threads, adding drinking water according to a ratio of 1:9, curing at 90-100 ℃ for 1-2 h, cooling to 60-80 ℃, and keeping the stirring speed of 40-80 rpm to obtain tremella broth;
step two: adding fructo-oligosaccharide, inulin, black sesame, black bean powder, pea seedling powder and yeast peptide into the white fungus thick soup in parts by weight, keeping the temperature at 60-80 ℃, continuously mixing for 20-40 min at the stirring speed of 40-80 rpm, sampling, and detecting the content of solid matters by using a rapid moisture detector, wherein the qualified standard of the solid matters is 10-12%;
step three: and (3) detecting the glass transition temperature: sampling and detecting the vitrification temperature, wherein the vitrification temperature of the formula is-47.86 ℃, and in order to ensure that the freeze-dried material does not collapse and the quick-freezing temperature is not lower than the vitrification temperature of the product, combining the test result of the formula, the quick-freezing temperature is-40 to-45 ℃; (see FIG. 2)
Step four: paving a tray: cleaning dried lily and dried longan pulp, draining, putting the dried lily and the dried longan pulp into a standard plate (the size of the standard plate is 50mm multiplied by 70mm multiplied by 2.5 mm) according to parts, and then paving the dried lily and dried longan pulp by using the mixture;
step five: freeze-drying: placing a standard disc containing the mixture in a freeze dryer, and setting freeze-drying parameters: quickly freezing the mixture at a vacuum degree of 20-100 mBar for 2-4 hours at-40 ℃ to-45 ℃, freeze-drying for 12-20 hours at-30 ℃ to-40 ℃, freeze-drying for 3-8 hours at-10 ℃ to-20 ℃, returning to the temperature of-10 ℃ to 10 ℃, 1-5 hours at 10-25 ℃ and 1-5 hours;
step six: discharging: detecting the moisture content of the freeze-dried material before taking out of the furnace, wherein the moisture content is preferably less than or equal to 4%;
step seven: demolding: and demolding the dried material from the standard plate, and manually selecting to obtain a finished product.
EXAMPLE III
A freeze-dried instant food with high dietary fiber content is composed of the following raw materials in parts by weight: 100 parts of fresh tremella, 4 parts of xylo-oligosaccharide, 6 parts of resistant dextrin, 2 parts of apple compound enzyme, 2 parts of black sesame, 0.3 part of lily, 0.3 part of longan aril, 0.1 part of black bean powder, 0.1 part of pea seedling powder and 0.1 part of yeast peptide.
A freeze-dried instant food with high dietary fiber content comprises the following preparation steps:
the method comprises the following steps: cleaning fresh tremella, cutting into 2-3 mm threads, adding drinking water according to a ratio of 1:9, curing at 90-100 ℃ for 1-2 h, cooling to 60-80 ℃, and keeping the stirring speed of 40-80 rpm to obtain tremella broth;
step two: adding xylo-oligosaccharide, resistant dextrin, black sesame, black bean powder, pea seedling powder and yeast peptide into the white fungus thick soup in parts by weight, keeping the temperature at 60-80 ℃, continuously mixing for 20-40 min at the stirring speed of 40-80 rpm, sampling, and detecting the content of solid matters by using a rapid moisture detector, wherein the qualified standard of the solid matters is 10-12%;
step three: and (3) detecting the glass transition temperature: sampling and detecting the vitrification temperature, wherein the vitrification temperature of the formula is-54.81 ℃, and combining the test result of the formula, the quick freezing temperature is-45-50 ℃ in order to ensure that the freeze-dried material does not collapse and the quick freezing temperature is not lower than the vitrification temperature of the product; (see FIG. 3)
Step four: spreading a tray: cleaning dried lily and dried longan pulp, draining, putting the dried lily and the dried longan pulp into a standard plate (the size of the standard plate is 50mm multiplied by 70mm multiplied by 2.5 mm) according to parts, and then paving the dried lily and dried longan pulp by using the mixture;
step five: freeze-drying: placing a standard disc containing the mixture in a freeze dryer, and setting freeze-drying parameters: quickly freezing the mixture at a vacuum degree of 20-100 mBar for 2-4 hours at-45 ℃ and-50 ℃, freeze-drying for 12-20 hours at-35 ℃ and-45 ℃, freeze-drying for 3-8 hours at-10 ℃ and-20 ℃, returning to 10-10 ℃, 1-5 hours at 10-25 ℃ and 1-5 hours;
step six: discharging: detecting the moisture content of the freeze-dried material before taking out of the furnace, wherein the moisture content is preferably less than or equal to 4%;
step seven: demolding: and demolding the dried material from the standard plate, and manually selecting to obtain a finished product.

Claims (11)

1. A freeze-dried instant food with high dietary fiber content is characterized by comprising the following raw materials in parts by weight: 80-120 parts of fresh tremella, 3-6 parts of fructo-oligosaccharide, 5-8 parts of inulin, 2-3 parts of apple compound enzyme, 1-3 parts of black sesame, 0.3-0.8 part of dried red dates, 0.3-0.8 part of dried Chinese wolfberry, 0.1-0.3 part of black bean powder, 0.1-0.3 part of pea seedling powder and 0.1-0.3 part of yeast peptide.
2. The lyophilized instant food with high dietary fiber content according to claim 1, wherein said fructo-oligosaccharide is 75% solid content.
3. The freeze-dried instant food with high dietary fiber content as claimed in claim 1, wherein the fructo-oligosaccharide in the raw material composition in parts by weight can be replaced by stachyose, raffinose, isomaltulose, lactulose, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, gentio-oligosaccharide, soy oligosaccharide or chitosan oligosaccharide.
4. The freeze-dried instant food with high dietary fiber content as claimed in claim 1, wherein the inulin in the raw material composition in parts by weight can be replaced by resistant dextrin, carrageenan or pectin.
5. The freeze-dried instant food with high dietary fiber content according to claim 1, characterized in that 0.1-0.3 parts by weight of sliced ginseng is added into the raw material composition.
6. The freeze-dried instant food with high dietary fiber content according to claim 1, characterized in that the dried red dates in the raw material composition in parts by weight can be replaced by lily.
7. The freeze-dried instant food with high dietary fiber content as claimed in claim 1, wherein the dried fructus Lycii in the raw material composition in parts by weight can be replaced by arillus longan.
8. The freeze-dried instant food with high dietary fiber content as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of fresh tremella, 4 parts of fructo-oligosaccharide, 6 parts of inulin, 2 parts of apple compound enzyme, 2 parts of black sesame, 0.3 part of dried red date, 0.3 part of dried medlar, 0.1 part of black bean powder, 0.1 part of sliced ginseng (artificially planted), 0.1 part of pea seedling powder and 0.1 part of yeast peptide.
9. The freeze-dried instant food with high dietary fiber content as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of fresh tremella, 4 parts of fructo-oligosaccharide, 6 parts of inulin, 2 parts of apple compound enzyme, 2 parts of black sesame, 0.3 part of lily, 0.3 part of longan aril, 0.1 part of black bean powder, 0.1 part of pea seedling powder and 0.1 part of yeast peptide.
10. The freeze-dried instant food with high dietary fiber content as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of fresh tremella, 4 parts of xylo-oligosaccharide, 6 parts of resistant dextrin, 2 parts of apple compound enzyme, 2 parts of black sesame, 0.3 part of lily, 0.3 part of longan pulp, 0.1 part of black bean powder, 0.1 part of pea seedling powder and 0.1 part of yeast peptide.
11. The freeze-dried instant food with high dietary fiber content according to claim 1, characterized by comprising the following preparation steps:
the method comprises the following steps: cleaning fresh tremella, cutting into 2-3 mm threads, adding drinking water according to a ratio of 1:9, curing at 90-100 ℃ for 1-2 h, cooling to 60-80 ℃, and keeping the stirring speed of 40-80 rpm to obtain tremella broth;
step two: taking 3-6 parts by weight of fructo-oligosaccharide, 5-8 parts by weight of inulin, 1-3 parts by weight of black sesame, 0.1-0.3 part by weight of black bean powder, 0.1-0.3 part by weight of pea seedling powder and 0.1-0.3 part by weight of yeast peptide, adding the materials into the white fungus thick soup, keeping the temperature of 60-80 ℃, continuously mixing for 20-40 min at the stirring speed of 40-80 rpm, sampling, detecting the content of solid matters by using a rapid moisture detector, wherein the qualified standard of the solid matters is 10-12%;
step three: and (3) detecting the glass transition temperature: sampling and detecting the vitrification temperature, wherein the vitrification temperature of the formula is-47.86 ℃, and in order to ensure that the freeze-dried material does not collapse and the quick-freezing temperature is not lower than the vitrification temperature of the product, combining the test result of the formula, the quick-freezing temperature is-40 to-45 ℃;
step four: paving a tray: drying and cleaning dried red dates and dried Chinese wolfberries, draining, putting 0.3-0.8 part of dried red dates and 0.3-0.8 part of dried Chinese wolfberries in a standard tray (the size of the standard tray is 50mm multiplied by 70mm multiplied by 2.5 mm) according to parts by weight, and then paving by using the mixture obtained in the second step;
step five: freeze-drying: placing a standard disc containing the mixture in a freeze dryer, and setting freeze-drying parameters: rapidly freezing at a vacuum degree of 20-100 mBar for 2-4 hours at-40 to-45 ℃; freeze-drying for 12-20 h at-30 to-40 ℃ and freeze-drying for 3-8 h at-10 to-20 ℃; the temperature returns for 1 to 5 hours at minus 10 to 10 ℃, and the temperature returns for 1 to 5 hours at 10 to 25 ℃;
step six: discharging: detecting the moisture content of the freeze-dried material before taking out of the furnace, wherein the moisture content is preferably less than or equal to 4%;
step seven: demolding: and demolding the dried material from the standard plate, and manually selecting to obtain a finished product.
CN202210527660.XA 2022-05-16 2022-05-16 Freeze-dried instant food with high dietary fiber content Pending CN115039875A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115644398A (en) * 2022-11-10 2023-01-31 宁波泰一健康产业有限公司 Preparation method of black sesame freeze-dried block with hair nourishing function and grinding equipment thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115644398A (en) * 2022-11-10 2023-01-31 宁波泰一健康产业有限公司 Preparation method of black sesame freeze-dried block with hair nourishing function and grinding equipment thereof

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