NL2025164B1 - Homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food - Google Patents
Homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000000265 homogenisation Methods 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 81
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- 239000000463 material Substances 0.000 claims abstract description 17
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- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 13
- 230000008014 freezing Effects 0.000 claims abstract description 13
- 238000005516 engineering process Methods 0.000 claims abstract description 12
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- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 5
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- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 5
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- 150000007524 organic acids Chemical class 0.000 description 1
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- 235000019991 rice wine Nutrition 0.000 description 1
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Classifications
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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
- 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
-
- 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
- A23L15/00—Egg 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Agronomy & Crop Science (AREA)
- Botany (AREA)
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Abstract
The present invention discloses a processing technology of a homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food, and belongs to the technical field of food processing. The processing technology comprises the following steps: (1) homogenization of fermented glutinous rice; (2) blending and gelatinization; (3) injection molding; (4) pre-freezing; (5) vacuum freeze-drying; (6) moisture balancing; and (7) inspection and packaging. A homogenization technology is adopted in the present invention and specifically comprises the following steps: mixing 80-85% of fermented glutinous rice with water at a weight ratio of 1: 1 to prepare homogenate; then adding 15-20% of unbeaten fermented glutinous rice to be blended with auxiliary materials such as sucrose, starch, beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse cereals and miscellaneous beans in proportion; uniformly mixing with the homogenate for gelatinization; injection molding and pre-freezing at -30°C for 6-8 h; freeze-drying in vacuum for 20-24 h to obtain fermented glutinous rice flavor series freeze-dried instant food. The fermented glutinous rice-flavored freeze-dried instant food produced by the homogenization method is beneficial for uniform distribution of ice crystals in a freezing process, can effectively ensure complete appearance and 20 fluffy texture, has high rehydration speed, has uniform size, plump taste and strong aroma after rehydration, not only retains special flavor of fermented glutinous rice, but also contains no food additive.
Description
HOMOGENIZATION METHOD FOR PRODUCING FERMENTED GLUTINOUS RICE-FLAVORED FREEZE-DRIED INSTANT FOOD Technical Field The present invention belongs to the technical field of food processing, and particularly relates to a homogenization method for producing fermented glutinous rice- flavored freeze-dried instant food. Background Fermented glutinous rice, also known as fermented-rice wine, rice wine and sweet wine, originated from Han Dynasty and prospered in Qing Dynasty, has a long history of eating in China and is still widely popular in central China, south China, northwest China, southwest China and other places. The fermented glutinous rice is prepared by fermenting glutinous rice with rhizopusoryzae and the like, is delicious with slight sweetness and sour, and is fragrant and mellow in taste. Fresh fermented glutinous rice is rich in various active bacteria and nutrients such as organic acids, vitamins and amino acids, can stimulate appetite and help digestion after frequent consumption, also has effects of activating di, nourishing blood, nourishing yin and tonifying kidney, and is therefore very popular with people.
However, the fresh fermented glutinous rice has a short shelf life and is a solid-liquid mixture, thereby being extremely inconvenient to carry. Most of the existing commercially available fermented glutinous rice with long shelf life is processed by a canning technology, wherein the shelf life is prolonged by high-temperature sterilization; but the existing commercially available fermented glutinous rice with long shelf life is significant in loss of fermented glutinous rice flavor and not easy to carry. However, the application of the freeze-drying technology provides a solution for the problem. Freeze-dried food is increasingly popular with consumers for green, health and convenience.
At present, the freeze-drying technology is adopted to produce instant fermented glutinous rice products in many patents, such as “Freeze-dried Sweet Fermented Glutinous Rice and Preparation Method Thereof” (ZL201110228798.1), “Production Method of Instant Egg/Cubilose in Fermented Glutinous Rice” (ZL 201610148451.9), “Processing method of Vacuum Freeze-dried Rice Wine with Beaten Eggs” (Application No. 201610558651.1) and “Processing Method of Vacuum Freeze-dried Solid Beverage with Milk, Egg and Fermented Glutinous Rice” (Application No. 201810418528.9). The freeze-dried products are convenient to carry and eat. However, the freeze-dried products still have deficiencies of complex process, complicated technology and high production cost due to solid-liquid separation during production, as well as poor taste and weak smell of fermented glutinous rice of the rehydrated products due to use of pectin, gelatin, puffed rice flour or the like as a thickening agent.
To overcome the deficiencies in the prior art, based on purposes of convenient processing and maximum preservation of typical flavor of the fermented glutinous rice, a homogenization method is adopted to produce the fermented glutinous rice-flavored freeze-dried instant food in the present invention. Original samples of the fermented glutinous rice, starch and other auxiliary materials are added for blending after the fermented glutinous rice is beaten; the beaten fermented glutinous rice is mixed with a small amount of starch for thickening to improve viscosity and retain smell of the products; and the moisture content and the sugar content of the materials before freeze-drying are adjusted to ensure rapid passage through a maximum ice crystal formation zone during freeze-drying. The freeze-dried products are neat in block shape, less in external thickening additive, instant in dissolution within 10-15 s, convenient to brew, natural, rich and full in flavor of fermented glutinous rice, and smooth in taste.
Summary The object of the present invention is to overcome the deficiencies of flavor and shape of fermented glutinous rice products in the prior art and provide a processing technology of a one-time forming homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food. The homogenization method for producing the fermented glutinous rice-flavored freeze-dried instant food comprises the following steps: (1) homogenization of fermented glutinous rice: preparing 1 part of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 80-85% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 3-4% of starch and 8-12% of white sugar in a little water, and adding the remaining unbeaten raw materials into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min;
(3) injection molding: adding 25-35% of other cooked and drained auxiliary materials such as beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse cereals and miscellaneous beans, injecting into a mold after stirring uniformly, and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C; (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low- temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h, wherein the heating temperature is not more than 50°C at most; (6) moisture balancing: placing at room temperature to balance moisture after being taken out of a warehouse, and demolding when the moisture content is 3% to obtain the fermented glutinous rice freeze-dried food; (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, 80-85% of fermented glutinous rice is taken from 1 part of fermented glutinous rice grains, is mixed with water at the weight ratio of 1: 1 and then is beaten into the homogenate.
In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, the remaining 15-20% of unbeaten raw materials of fermented glutinous rice is added when adding the auxiliary materials.
In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, 3-4% of starch added in the auxiliary materials may be one of potato starch and corn starch.
In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, the auxiliary materials comprise 25-35% of other cooked and drained auxiliary materials such as one or more of beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse cereals and miscellaneous beans.
In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, the homogenization technology is to grind the fermented glutinous rice into slurry to retain natural fragrance of the rehydrated fermented glutinous rice to the greatest extent and improve taste plumpness, smoothness and viscosity. A homogenization method technology is adopted in the present invention. The fermented glutinous rice and water are mixed and beaten into the homogenate; then, the unbeaten original fermented glutinous rice grains and other auxiliary materials are added for blending to retain the flavor and taste of the fermented glutinous rice; and the vacuum freeze-drying technology is selected to maintain the shape, color and nutritional components of the products; the products have a high rehydration speed, uniform liquid state after brewing, and no additive during production. The fermented glutinous rice freeze-dried food produced by the method is convenient to store, transport and eat, and good in flavor, nutrition and taste.
Detailed Description The present invention will be further described below in combination with specific embodiments.
Embodiment 1. Homogenization Method for Producing Freeze-dried Instant Food with Eggs and Fermented Glutinous Rice 100 kg of fermented glutinous rice (soluble solids 2 53%) is taken for example.
(1) Homogenization of fermented glutinous rice: preparing 100 kg of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 85% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 4% of starch and 11% of white sugar in a little water, and adding the remaining 15% of unbeaten raw materials of the fermented glutinous rice into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min; (3) injection molding: adding 35% of other cooked and drained beaten eggs, injecting into a mold after stirring uniformly, and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C;
(5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low- temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h; (6) moisture balancing: placing at room temperature to balance moisture after being 5 taken out of a warehouse, and demolding when the moisture content is 3% to obtain the freeze-dried food with eggs and fermented glutinous rice; (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
Embodiment 2. Homogenization Method for Producing Freeze-dried Glutinous Rice Ball Instant Food with Osmanthus and Fermented Glutinous Rice 100 kg of fermented glutinous rice (soluble solids = 49%) is taken for example.
(1) Homogenization of fermented glutinous rice: preparing 100 kg of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 85% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 3% of starch and 9% of white sugar in a little water, and adding the remaining 15% of unbeaten raw materials of the fermented glutinous rice into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min; (3) injection molding: adding 30% of other cooked and drained glutinous rice ball, injecting into a mold after stirring uniformly, and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C; (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low- temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h; (6) moisture balancing: placing at room temperature to balance moisture after being taken out of a warehouse, and demolding when the moisture content is 3% to obtain the freeze-dried glutinous rice ball food with osmanthus and fermented glutinous rice;
(7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
Embodiment 3. Homogenization Method for Producing Freeze-dried Wine-fermented Red Bean Instant Food 100 kg of fermented glutinous rice (soluble solids = 50%) is taken for example.
(1) Homogenization of fermented glutinous rice: preparing 100 kg of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 83% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 4% of starch and 10% of white sugar in a little water, and adding the remaining 17% of unbeaten raw materials of the fermented glutinous rice into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min; (3) injection molding: adding 30% of steamed mashed red beans and 3% of cooked red beans, paving dried osmanthus on the bottom of a mold after stirring uniformly, injecting the above homogenate into the mold and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C; (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low-temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h; (6) moisture balancing: placing at room temperature to balance moisture after being taken out of a warehouse, and demolding when the moisture content is 3% to obtain the freeze-dried wine-fermented red bean instant food; (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
The above embodiments describe the present invention in detail and are not intended to limit the present invention in any form. All technical solutions obtained by equivalent substitution and other forms shall be included in the protection scope of the present invention.
Claims (6)
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| CN201910231585.0A CN110623204A (en) | 2019-03-26 | 2019-03-26 | Homogeneous slurry process of producing fermented glutinous rice flavor freeze dried instant food |
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| CN101611851B (en) * | 2009-06-19 | 2012-02-01 | 莱阳鲁花食品有限公司 | Fruit pulp stick and dry-making processing technology thereof |
| CN102669540B (en) * | 2012-06-15 | 2014-04-02 | 云南通海云曲坊甜白酒食品有限公司 | Fresh rose fermented glutinous rice and preparation method thereof |
| CN102715420B (en) * | 2012-06-28 | 2014-04-30 | 成都巨龙生物科技有限公司 | Egg tangyuan fermented glutinous rice fast food product and processing method thereof |
| CN102994307A (en) * | 2012-11-27 | 2013-03-27 | 云南知味园食品有限公司 | Preparation method of powdery fermented glutinous rice |
| CN103750152B (en) * | 2014-02-19 | 2015-03-25 | 安徽燕之坊食品有限公司 | Oat fermented glutinous rice food and preparation method thereof |
| CN103919200B (en) * | 2014-04-04 | 2016-01-06 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of preparation method of instant lotus seed white fungus cake |
| CN106085758A (en) * | 2016-07-16 | 2016-11-09 | 湖北新美香食品有限公司 | A kind of processing method of vacuum lyophilization egg flower rice wine |
| CN108522656A (en) * | 2018-05-04 | 2018-09-14 | 刘文伟 | The processing method of vacuum freeze drying milk egg fermented glutinour rice solid beverage |
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