CN115462515A - 一种真空冻干速溶即食汤块的制备方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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Abstract
本发明涉及食品加工技术领域,公开了一种真空冻干速溶即汤块及其制备方法,以解决现阶段市场上出售的粥类产品中存在的技术问题,该制备方法包括以下步骤:1、将百合、枸杞、红枣清洗切块备用;2、沸水漂烫;3、过滤;4、将辅料加入过滤漂烫水;5、将主料与辅料混合,真空冻干形成速溶即食汤块块等步骤。本发明将具有养阴润肺,清心安神、滋补肝肾、益精明目、补中益气,养血安神等功效的百合、红枣、枸杞处理后经真空冷冻干燥加工的汤块可用沸水即冲即食、食用携带方便,真空低温状态下最大限度的保留了汤块主料中营养活性成分,有利于人体消化吸收利用。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种真空冻干速溶即汤块及其制备方法。
背景技术
食粥是中国人一种传统的饮食习惯,已有数千年历史。是人们的主要饮食之一。粥品类作为极具中国传统特色的国民饮食,覆盖饮食的早餐、中餐、晚餐、夜宵4个饮食时段。早期的粥品受制作工艺和消费观念的影响仅出现于家庭餐桌饮食,随着时代的发展和科技的进步,粥品类开始在食品餐饮行业销售、流通,至今“粥”仍是全国甚为流传的食物之一。目前市场上出售粥类产品多为熟化罐装好的粥类产品,或者是未经熟化的搭配粥类产品。熟化罐装的粥类产品在制备过程中采用低温长时间熬制或高温瞬时的熟化工艺,其营养成分损失较为严重,且产品质量较重携带不便;搭配粥类产品消费者购买后需要进行二次熟化加工后方可食用,不同加工环境条件下易造成加工工艺不规范,同时不适宜于当下便捷经济的消费观念。现有技术无法解决上述技术问题。
发明内容
本发明的目的是为了解决现阶段市场上出售的粥类产品中存在的技术问题,提供了一种真空冻干速溶即汤块的制备方法。
为了达到上述目的,本发明采用以下技术方案:
步骤一、将百合、枸杞、红枣分别清洗和除杂后作为主料,且将百合及红枣切至小块备用;
步骤二、将步骤一中处理后的主料中加入90℃-100℃的沸水漂烫3-5min,且主料与加入的沸水的质量比为1:2;
步骤三、漂烫完成后,将主料捞出沥水,并将漂烫水放至室温并过滤,形成滤渣及过滤漂烫水;
步骤四、将淀粉、增稠剂、麦芽糊精、白砂糖、柠檬酸、D-异抗坏血酸钠加入步骤三中过滤漂烫水中加热溶解作为辅料,按照质量百分比计,淀粉为1-5%,增稠剂为0.15-0.45%,麦芽糊精为1-5%,白砂糖为5-15%,柠檬酸为0.05-0.1%,D-异抗坏血酸钠为0.1-0.5%,其余为过滤漂烫水;
步骤五、将步骤三中的沥水后的主料与步骤四中溶解好的辅料按照质量比2:3-5装入模具,真空冻干24-30小时,形成速溶即食汤块;
步骤六、将真空冻干后的速溶即食汤块真空包装。
进一步地,步骤一中百合、枸杞、红枣的质量比为2:1:2。
进一步地,步骤一中将百合切成1×2cm的小块,将红枣去核后切至0.5×1.5cm的小块。
进一步地,步骤三中过滤漂烫水时采用80目筛网。
进一步地,步骤四中的增稠剂为明胶、黄原胶、瓜尔胶,且加入过滤漂烫水中的明胶占0.05-0.15%,黄原胶占0.05-0.15%,瓜尔胶占0.05-0.15%。
进一步地,步骤五中真空冻干的条件为80~100Pa真空度下保持0.5~1.5h,-60~-40℃温度下保持1~2.5h,5~15Pa真空度下保持22.5~26h。
本发明相对于现有技术,具有以下有益效果:
本发明将具有养阴润肺,清心安神、滋补肝肾、益精明目、补中益气,养血安神等功效的百合、红枣、枸杞处理后经真空冷冻干燥加工的汤块可用沸水即冲即食、食用携带方便,真空低温状态下最大限度的保留了汤块主料中营养活性成分,有利于人体消化吸收利用。
枸杞成熟果实含有枸杞多糖、多种氨基酸、微量元素、维生素、牛磺酸、生物碱、挥发油等化学成分,营养成分非常丰富,具有食用功能,其干、鲜果常用来煲汤、煮稀饭、炖肉或者直接食用。枸杞不仅供中医临床配方使用,同时也是阿胶补血口服液、五子衍生丸等多种中成药的原料,用于治疗免疫力地下、男性不育症、高血脂、原发性肝癌等病症。
百合在我国自古以来就有“药食同源”的说法。食用百合主要药用成分有脂肪、多种生物碱、蛋白质,秋水仙胺,百合甙A、B,秋水仙碱,及铁、钙、锌、磷、胡萝卜素、Vc、VB2、VB1等。百合具有广泛的药理作用,百合药用具有养阴润肺、清心安神的功效,常用于治疗阴虚久咳、劳嗽咳血、虚烦惊悸、失眠多梦及精神恍惚等症状。百合也可用于食疗,具有止咳平喘、抗肿瘤、改善睡眠、抗氧化、抗炎、抗应激损伤、抗抑郁、降血糖及抑菌提高免疫力、预防老年痴呆等功效。
大枣是我国的著名的药食两用品种,具有多重药理活性及保健作用,主要表现在有增加白细胞内cAMP的作用,抗变态反应,对神经的抑制作用,对肝脏的保护作用,增强肌力作用,抗癌抗突变抗脂质过氧化作用等。临床用于治疗过敏性紫癜、非血小板减少性紫癜、内痔出血、慢性萎缩性胃炎、溃疡病、泻痢、小儿哮喘和皮肤癌等疾病。
具体实施方式
下面结合具体实施例对本发明作进一步说明。
实施例1:
一种真空冻干速溶即汤块的制备方法,包括以下步骤:
步骤一、将百合、枸杞、红枣按照质量比为2:1:2分别清洗和除杂后作为主料,将百合切成1×2cm的小块,将红枣去核后切至0.5×1.5cm的小块备用。
步骤二、将步骤一中的处理后的主料中加入90℃的沸水漂烫3min,且主料与加入的沸水的质量比为1:2。
步骤三、漂烫完成后,将主料捞出沥水,并将漂烫水放至室温并过80目筛网过滤,形成滤渣及过滤漂烫水。
步骤四、将淀粉、明胶、黄原胶、瓜尔胶、麦芽糊精、白砂糖、柠檬酸、D-异抗坏血酸钠加入步骤三中过滤漂烫水中加热溶解作为辅料,按照质量百分比淀粉为1%,明胶占0.05%,黄原胶占0.05%,瓜尔胶占0.05%,麦芽糊精为1%,白砂糖为5%,柠檬酸为0.05%,D-异抗坏血酸钠为0.1%,其余为过滤漂烫水。
步骤五、将步骤三中的沥水后的主料与步骤四中溶解好的辅料按照质量比2:3装入模具,真空冻干24小时(80~100Pa真空度下保持0.5h,-60~-40℃温度下保持1h,5~15Pa真空度下保持22.5h),形成速溶即食汤块。
步骤六、将真空冻干后的速溶即食汤块真空包装。
实施例2:
一种真空冻干速溶即汤块的制备方法,包括以下步骤:
步骤一、将百合、枸杞、红枣按照质量比为2:1:2分别清洗和除杂后作为主料,将百合切成1×2cm的小块,将红枣去核后切至0.5×1.5cm的小块备用。
步骤二、将步骤一中的处理后的主料中加入95℃的沸水漂烫4min,且主料与加入的沸水的质量比为1:2。
步骤三、漂烫完成后,将主料捞出沥水,并将漂烫水放至室温并过80目筛网过滤,形成滤渣及过滤漂烫水。
步骤四、将淀粉、明胶、黄原胶、瓜尔胶、麦芽糊精、白砂糖、柠檬酸、D-异抗坏血酸钠加入步骤三中过滤漂烫水中加热溶解作为辅料,按照质量百分比淀粉为3%,明胶占0.1%,黄原胶占0.1%,瓜尔胶占0.1%,麦芽糊精为3%,白砂糖为10%,柠檬酸为0.075%,D-异抗坏血酸钠为0.3%,其余为过滤漂烫水。
步骤五、将步骤三中的沥水后的主料与步骤四中溶解好的辅料按照质量比2:4装入模具,真空冻干27小时(80~100Pa真空度下保持1h,-60~-40℃温度下保持1.75h,5~15Pa真空度下保持24.25h),形成速溶即食汤块。
步骤六、将真空冻干后的速溶即食汤块真空包装。
实施例3:
一种真空冻干速溶即汤块的制备方法,包括以下步骤:
步骤一、将百合、枸杞、红枣按照质量比为2:1:2分别清洗和除杂后作为主料,将百合切成1×2cm的小块,将红枣去核后切至0.5×1.5cm的小块备用。
步骤二、将步骤一中的处理后的主料中加入100℃的沸水漂烫5min,且主料与加入的沸水的质量比为1:2。
步骤三、漂烫完成后,将主料捞出沥水,并将漂烫水放至室温并过80目筛网过滤,形成滤渣及过滤漂烫水。
步骤四、将淀粉、明胶、黄原胶、瓜尔胶、麦芽糊精、白砂糖、柠檬酸、D-异抗坏血酸钠加入步骤三中过滤漂烫水中加热溶解作为辅料,按照质量百分比淀粉为5%,明胶占0.15%,黄原胶占0.15%,瓜尔胶占0.15%,麦芽糊精为5%,白砂糖为15%,柠檬酸为0.1%,D-异抗坏血酸钠为0.5%,其余为过滤漂烫水。
步骤五、将步骤三中的沥水后的主料与步骤四中溶解好的辅料按照质量比2:5装入模具,真空冻干30小时(80~100Pa真空度下保持1.5h,-60~-40℃温度下保持2.5h,5~15Pa真空度下保持26h),形成速溶即食汤块。
步骤六、将真空冻干后的速溶即食汤块真空包装。
Claims (6)
1.一种真空冻干速溶即汤块的制备方法,其特征是,包括以下步骤:
步骤一、将百合、枸杞、红枣分别清洗和除杂后作为主料,且将百合及红枣切至小块备用;
步骤二、将步骤一中处理后的主料中加入90℃-100℃的沸水漂烫3-5min,且主料与加入的沸水的质量比为1:2;
步骤三、漂烫完成后,将主料捞出沥水,并将漂烫水放至室温并过滤,形成滤渣及过滤漂烫水;
步骤四、将淀粉、增稠剂、麦芽糊精、白砂糖、柠檬酸、D-异抗坏血酸钠加入步骤三中过滤漂烫水中加热溶解作为辅料,按照质量百分比计,淀粉为1-5%,增稠剂为0.15-0.45%,麦芽糊精为1-5%,白砂糖为5-15%,柠檬酸为0.05-0.1%,D-异抗坏血酸钠为0.1-0.5%,其余为过滤漂烫水;
步骤五、将步骤三中的沥水后的主料与步骤四中溶解好的辅料按照质量比2:3-5装入模具,真空冻干24-30小时,形成速溶即食汤块;
步骤六、将真空冻干后的速溶即食汤块真空包装。
2.根据权利要求1所述的一种真空冻干速溶即汤块的制备方法,其特征是:所述步骤一中百合、枸杞、红枣的质量比为2:1:2。
3.根据权利要求1所述的一种真空冻干速溶即汤块的制备方法,其特征是:所述步骤一中将百合切成1×2cm的小块,将红枣去核后切至0.5×1.5cm的小块。
4.根据权利要求1所述的一种真空冻干速溶即汤块的制备方法,其特征是:所述步骤三中过滤漂烫水时采用80目筛网。
5.根据权利要求1所述的一种真空冻干速溶即汤块的制备方法,其特征是:所述步骤四中的增稠剂为明胶、黄原胶、瓜尔胶,且加入过滤漂烫水中的明胶占0.05-0.15%,黄原胶占0.05-0.15%,瓜尔胶占0.05-0.15%。
6.根据权利要求1所述的一种真空冻干速溶即汤块的制备方法,其特征是:所述步骤五中真空冻干的条件为80~100Pa真空度下保持0.5~1.5h,-60~-40℃温度下保持1~2.5h,5~15Pa真空度下保持22.5~26h。
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