WO2017004903A1 - 一种燕窝制品及其制备方法 - Google Patents

一种燕窝制品及其制备方法 Download PDF

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WO2017004903A1
WO2017004903A1 PCT/CN2015/091523 CN2015091523W WO2017004903A1 WO 2017004903 A1 WO2017004903 A1 WO 2017004903A1 CN 2015091523 W CN2015091523 W CN 2015091523W WO 2017004903 A1 WO2017004903 A1 WO 2017004903A1
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bird
nest
temperature
product
drying
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PCT/CN2015/091523
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English (en)
French (fr)
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周川
刘毅
周昆
周聪
杨涛
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周川
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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

Definitions

  • the invention belongs to the field of health foods, and particularly relates to a brewing ready-to-eat bird's nest product and a preparation method thereof.
  • the bird's nest is a nest formed by the mixed condensate of the Swiftlet swiftlet and a variety of swallows with saliva and cashmere. As we all know, bird's nest is one of the nutritional and precious supplements. Modern medical research has found that the main components of bird's nest are: water-soluble protein, carbohydrate, trace element calcium, phosphorus, iron, sodium, potassium and amino acids that play an important role in promoting human vitality. (lysine, cystine and arginine), 1000 g of dry bird's nest contains: protein 499 g, calcium 429 mg, carbohydrate 306 g, phosphorus 30 mg, water 104 g, iron 49 mg. The bird's nest is rich in nutrients, and has the effects of supplementing the vital energy, strengthening immunity, nourishing yin, moistening dryness, nourishing the skin, and delaying aging.
  • the traditional edible processing method of bird's nest is usually: firstly dry the bird's nest for 4 to 8 hours, then simmer for 0.5 to 3 hours with simmer or water to eat.
  • the whole production time is long, time-consuming and laborious.
  • many bird's nest products that can be directly eaten have been developed in recent years.
  • the current patent applications for ready-to-eat bird's nest products include:
  • Patent application CN101647561A discloses a ready-to-eat bird's nest production process, which comprises the following steps: firstly, dry bird's nest microwave sterilization is carried out, and dried bird's nest and drinking water after sterilization are mixed by weight ratio 1:10-20, drinking water The temperature is 65-75 ° C, soak for 1 to 2 hours, spare; remove the impurities and water from the soaked bird's nest, add 3 parts of drinking water by weight; preheat for 10 to 20 minutes in a flat-bottomed stainless steel pot with boiling water , heat for another 40 minutes, cool, and package.
  • the water content of the bird's nest product is higher, so that the solid part of the bird's nest is self-dissolving, and in order to ensure the taste and shelf life, the bird's nest packaged in ready-to-eat canned food is not allowed. Avoid adding additives and preservatives, etc., which will inevitably affect the nutrient content of bird's nest.
  • Patent application CN102715507A provides a method for preparing a brewing ready-to-eat bird's nest dry product, the steps of which are as follows: take 3 grams of net dried bird's nest dry product, add 100 ml of water for 30 minutes, cool and hold in glass In the vessel or stainless steel vessel, the thickness of the bird's nest stew is less than 10 mm, placed in a refrigerator to -18 ° C to form an ice-like bird's nest; 2) the lyophilizer is energized, the compressor is pre-cooled, and the cold trap is cooled.
  • step 2) The ice cube-shaped bird's nest obtained in step 1) and its container are placed in step 2) lyophilizer separator; 4) the temperature probe sensor is placed in the cold trap and the other end is placed The lyophilizer separator makes the temperature in the vacuum environment not rise too fast; 5) Open the lyophilizer vacuum pump until the pressure is reduced to 10Pa, and start lyophilization; 6) After lyophilizing for 24 hours, let the lyophilizer deflate To normal pressure, turn off the lyophilizer vacuum pump, remove the dried bird's nest in the dry environment, and then turn off the compressor; 7) In the dry environment, quickly put the dried bird's nest into the package seal.
  • the above method is to freeze the dried bird's nest to obtain the dried bird's nest and then package it.
  • the dried bird's nest can be brewed in boiling water for 5 minutes.
  • This ready-to-eat bird's nest product preserved in dry form does not dissolve on its own, but it is usually not ideal for rehydration when brewing. It has white core, water absorption, poor visual effect, poor mouthfeel, and a bowl of traditional stew. Cooked bird's nests are far apart, so it is rare to see the corresponding products on the market.
  • the bird's nest is processed into a gel food (patent application No. 201410523178.4), nanoparticle (ultrafine powder) (Application Nos. 201310362608.4, 201110155780.3, and 201410318560.1), but these bird's nest products are completely lost.
  • the sense of smell and taste, and the bird's nest is dissolved, denatured and processed into other forms by long-term stewing and high-temperature and high-pressure stewing, which can easily cause the quality of bird's nest to change.
  • the invention aims to solve the problems that the bird's nest products in the prior art can not effectively maintain the original natural biological nutrients of the bird's nest, are not easy to absorb, have low utilization rate, and change the quality of the bird's nest due to changes in taste and perception, and provide a kind of brewing.
  • the invention is a bird's nest product prepared by a specific process step and corresponding parameter control conditions, which can ensure that the taste and the sense of the bird's nest product are comparable to the traditional stewed bird's nest, and can effectively maintain the original biological nutrient composition of the bird's nest, and It has a good comprehensive effect of safety, hygiene, stable quality, convenient consumption, easy absorption and high utilization rate.
  • a method for preparing a bird's nest product characterized in that the process steps are as follows:
  • Pretreatment Wash, cut and mix the natural raw bird's nest
  • step A The bird's nest pretreated by step A is boiled with water, and is smashed at a high speed of 1000-100,000 rpm while being stewed, so that the bird's nest protein is continuously swelled and swelled, and the cut and thinned. Until the stew is stopped, the gelatinous bird's nest liquid is obtained;
  • the stewing and high-speed twisting and crushing can be carried out continuously at the same time; or can be stewed and then swirled, interpenetrated and repeated.
  • the water addition amount is 10 to 100 times of the dry weight of the bird's nest (ie, the raw bird's nest), and the time of the simmer is 0.5 to 3 hours; at this temperature, the protein can be fully expanded, shredded, matured, To ensure hygiene, etc., it can also avoid protein denaturation, decomposition, and damage to the original natural biological nutrients and color of bird's nest.
  • step B Low-temperature concentration: the gelatinized bird's nest liquid obtained in step B is dehydrated at a low temperature to obtain a bird's nest concentrate having a water content of 80% to 97%.
  • Dehydration treatment by low-temperature concentration method can reduce the processing strength, and is more conducive to maintaining the original natural biological nutrients and color of bird's nest.
  • the low temperature dehydration method includes freeze drying, vacuum drying or low temperature air drying, etc.; the low temperature dehydration temperature is -40 ° C to 80 ° C, wherein the freeze drying temperature is -40 ° C to 30 ° C, vacuum drying temperature 10 ° C ⁇ 40 ° C, the temperature of low temperature air drying is 30 ° C ⁇ 80 ° C;
  • step D Forming: the bird's nest concentrate with poor fluidity obtained in step C is reshaped by extrusion, shredding, slicing or smear to form a filamentous or flaky bird's nest;
  • the extruded or shredded wire has a diameter of 1 to 25 mm; the slice or smear has a thickness of 1 to 25 mm;
  • step D Low-temperature drying: the filamentous or flaky bird's nest obtained in step D is solidified by low-temperature drying to reduce the water content to 3% to 25%, thereby obtaining a bird's nest product.
  • the low temperature drying includes freeze drying, vacuum drying or air drying at a low temperature.
  • the low temperature drying temperature is -40 ° C ⁇ 80 ° C, wherein the freeze drying temperature is -40 ° C ⁇ 30 ° C, the vacuum drying temperature is 10 ° C ⁇ 40 ° C, the low temperature air drying temperature is 30 ° C ⁇ 80 ° C .
  • the shaped and dried bird's nest product can maintain the filament-like or sheet-like shape during forming when reconstituted.
  • the bird's nest product prepared by the invention is a brewing ready-to-eat product.
  • the bird's nest product When eating, the bird's nest product only needs to be washed with boiling water of about 30 times of dry weight, and can be eaten after 3 to 5 minutes; or about 30 times of the product. It can be eaten after boiling in water or hot water for 1 to 30 minutes.
  • the invention is prepared by washing, cutting and mixing the raw bird's nest, and then adding water to cook and crush, so that the nutrient composition of the bird's nest protein can be more easily absorbed, and the utilization rate of the bird's nest is effectively improved.
  • the present invention can effectively reduce the water content of the bird's nest by low-temperature concentration and low-temperature drying treatment of the stewed bird's nest, so that the prepared bird's nest product neither self-dissolves nor deteriorates, and does not need to be Adding additives and preservatives can preserve for a long time, thus maintaining the original natural biological nutrients of bird's nest, safe eating and stable quality.
  • the invention forms and solidifies the bird's nest concentrate obtained by the low-temperature concentration treatment, and maintains the taste and the sense of appearance similar to the traditional stewed bird's nest, and is more easy to distinguish the authenticity of the product, and is more safe to eat. .
  • the bird's nest products prepared by the complementary process, the integral process steps and the corresponding parameter control conditions of the invention have the characteristics of quick rehydration, high permeability, high water absorption, rich and smooth mouthfeel, and both chewing heads. Brewed At the same time, part of the natural dissolution forms a thicker and less soup, which is convenient to eat.
  • Figure 1 is a process flow diagram of the present invention.
  • Pretreatment Wash, cut and mix the natural raw bird's nest to make the bird's nest clean and homogeneous;
  • the gelatinized bird's nest liquid obtained in the step B is vacuum-dried and concentrated under the conditions of a low pressure of 1000-2000 Pa and a low temperature of 10 ° C to 20 ° C to obtain a bird's nest concentrate having a water content of 95%;
  • step D Forming: a bird's nest concentrate having a water content of 95% obtained in step C (which has poor fluidity) is pressurized through a stainless steel tube having a diameter of 5 mm and coated into a sheet of 4 to 5 mm;
  • step D Low-temperature drying: The flaky bird's nest obtained in step D is air-dried at a low temperature of 35 ° C to reduce the water content to 15% to obtain a solidification shape, that is, a bird's nest product.
  • the bird's nest product When the bird's nest product is rehydrated, it can well maintain the shape of the sheet during forming. When eating, it is only necessary to rush the bird's nest product with boiling water of about 30 times of dry weight, and it can be eaten after 3 to 5 minutes, which is a kind of rushing. Instant food products.
  • Pretreatment Wash, cut and mix the natural raw bird's nest to make the bird's nest clean and homogeneous;
  • step A The bird's nest pretreated by step A is added to the water equivalent to 40 times the dry weight of the bird's nest for stewing.
  • the stewing time is 1 hour, and the meat is crushed and crushed for 1 hour while being stewed to obtain a glue.
  • Bird's nest fluid The bird's nest pretreated by step A is added to the water equivalent to 40 times the dry weight of the bird's nest for stewing.
  • the stewing time is 1 hour, and the meat is crushed and crushed for 1 hour while being stewed to obtain a glue.
  • Bird's nest fluid The bird's nest pretreated by step A is added to the water equivalent to 40 times the dry weight of the bird's nest for stewing.
  • the stewing time is 1 hour, and the meat is crushed and crushed for 1 hour while being stewed to obtain a glue.
  • the gelatinized bird's nest liquid obtained in the step B is freeze-dried under the conditions of a low pressure of 50-100 Pa and a low temperature of -20 ° C to obtain a bird's nest concentrate having a water content of 94%;
  • the bird's nest concentrate having a water content of 94% obtained by the step C (the fluidity is poor) is pressurized through a stainless steel tube having a diameter of 3.5 mm, and extruded in a filament shape of 3.5 mm in diameter;
  • the filamentous bird's nest obtained in step D is solidified by vacuum drying at a low pressure of 2000-3000 Pa and a low temperature of 10 ° C to 15 ° C to obtain a solidification shape, that is, a bird's nest product.
  • the bird's nest product When the bird's nest product is rehydrated, it can maintain the silky shape during molding. When eating, it is only necessary to rush the bird's nest product with boiling water about 30 times of dry weight, and it can be eaten after 3 to 5 minutes. It is a kind of rushing. Instant food products.
  • Pretreatment Wash, cut and mix the natural raw bird's nest to make the bird's nest clean and homogeneous;
  • the gelatinized bird's nest liquid obtained in the step B is vacuum-dried and concentrated under the conditions of a low pressure of 1000-2000 Pa and a low temperature of 10 ° C to 20 ° C to obtain a bird's nest concentrate having a water content of 93%;
  • step D Forming: the bird's nest concentrate having a water content of 93% obtained in step C (which has poor fluidity) is pressurized through a stainless steel tube having a diameter of 2 mm, and extruded in a filament shape having a diameter of 2 mm;
  • step D Low-temperature drying: The filamentous bird's nest obtained in step D is air-dried at a low temperature of 45 ° C to reduce the water content to 8% to obtain a solidification shape, that is, a bird's nest product.
  • the silk shape can be well maintained during the forming process.
  • the bird's nest product can be washed by boiling water about 30 times of the dry weight, and can be eaten after 3 to 5 minutes; or the product 30 It can be eaten after boiling for about 1 to 30 minutes in normal temperature water or hot water. It is a ready-to-eat product.
  • Pretreatment Wash, cut and mix the natural raw bird's nest to make the bird's nest clean and homogeneous;
  • the gelatinized bird's nest liquid obtained in the step B is vacuum-dried and concentrated under the conditions of a low pressure of 1000-2000 Pa and a low temperature of 10 ° C to 20 ° C to obtain a bird's nest concentrate having a water content of 92%;
  • the bird's nest concentrate having a water content of 92% obtained by the step C (the fluidity is poor) is directly cut into a sheet of 3 mm by a cutter;
  • step D The sheet-like bird's nest cut in step D is cooled and dried at a low temperature of 40 ° C to reduce the water content to 9% to obtain a solidification shape, that is, a bird's nest product.
  • the sheet shape during molding can be well maintained.
  • the bird's nest product can be washed with boiling water of about 30 times of dry weight, and can be eaten after 3 to 5 minutes; or the product 30 It can be eaten after boiling for about 1 to 30 minutes in normal temperature water or hot water. It is a ready-to-eat product.
  • Pretreatment Wash, cut and mix the natural raw bird's nest to make the bird's nest clean and homogeneous;
  • the gelatinized bird's nest liquid obtained in the step B is vacuum-dried and concentrated under the conditions of a low pressure of 1000-2000 Pa and a low temperature of 10 ° C to 20 ° C to obtain a bird's nest concentrate having a water content of 91%;
  • step D forming: the bird's nest concentrate with a water content of 91% obtained in step C (the flowability is poor), directly sliced with a cutter and then shred, the cut wire diameter of 3.5 mm;
  • step D Low-temperature drying: the filamentous bird's nest cut in step D is cooled and dried at a low temperature of 50 ° C to reduce the water content to 7% to obtain a solidified shape, that is, a bird's nest product.
  • the sheet shape during molding can be well maintained.
  • the bird's nest product can be washed with boiling water of about 30 times of dry weight, and can be eaten after 3 to 5 minutes; or the product 30 It can be eaten after boiling for about 1 to 30 minutes in normal temperature water or hot water. It is a ready-to-eat product.

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Abstract

一种燕窝制品的制备方法，工艺步骤如下：燕窝预处理、加水炖煮并同时进行破碎、低温浓缩、成形、低温干燥，得到冲泡即食燕窝制品。

Description

一种燕窝制品及其制备方法 技术领域
本发明属于保健食品领域，具体涉及一种冲泡即食燕窝制品及其制备方法。
背景技术
燕窝为雨燕科动物金丝燕及多种同属燕类用唾液与绒羽等混合凝结所筑成的巢窝。众所周知，燕窝是营养和珍贵的补品之一，现代医学研究发现，燕窝主要成分有：水溶性蛋白质、碳水化合物、微量元素钙、磷、铁、钠、钾及对促进人体活力起重要作用的氨基酸(赖氨酸、胱氨酸和精氨酸)，其1000克干燕窝内含有：蛋白质499克、钙429毫克、碳水化合物306克、磷30毫克、水分104克、铁49毫克。燕窝营养丰富，具有益气补中、增强免疫能力、养阴、润燥、养颜、延缓衰老等功效。
燕窝的传统食用加工方法通常是：先将干燕窝泡发4～8小时后，再以文火或隔水炖煮0.5～3小时，才能食用，整个制作时间较长，耗时费力。而随着现代生活节奏的加快，为满足人们方便、随时食用的要求，近年来已研发出了许多可直接食用的燕窝产品，例如目前针对即食燕窝制品的专利申请包括：
1、专利申请CN101647561A公开了一种即食燕窝生产工艺，其包括如下步骤：首先取干品燕窝微波杀菌，取杀菌后的干品燕窝和饮用水按重量份比1∶10～20混合，饮用水的温度为65～75℃，浸泡1～2小时，备用；将浸泡后的燕窝除去杂质和水，按重量份加入3份饮用水；放入盛有沸水的平底不锈钢锅预热10～20分钟，再加热40分钟，冷却，包装。
由于上述方法仍然采用的是相似于传统的炖煮方式，因而燕窝制品的含水率较高，使燕窝固形部分存在自行溶解的情况，同时为保证口感和保质期，以即食罐头包装的燕窝，还不可避免的会加入添加剂和防腐剂等，造成燕窝的营养成分难免受到影响。
2、专利申请CN102715507A提供了一种冲泡式即食燕窝干品的制作方法，其步骤如下：取3克净选后的燕窝生干品，加100毫升清水炖煮30分钟，冷却后盛于玻璃器皿或不锈钢器皿中，燕窝炖品的厚度不超过10毫米，置于冰箱冷却至-18℃，结成冰块状燕窝；2)将冻干机通电，开压缩机预冷，使冷阱降温至-40℃；3)将步骤1)所得冰块状燕窝及其盛放器皿放入步骤2)冻干机隔板；4)将温度探针传感器一头置于冷阱中，另一头置于冻干机隔板，使得真空环境中温度不至于升温太快；5)开冻干机真空泵，至其压力降低至10Pa，开始冻干；6)冻干24小时后，让冻干机放气至常压，关冻干机真空泵，在干燥环境下取出燕窝熟干品，再关压缩机；7)在干燥环境下，迅速将燕窝熟干品置入包装袋密 封。
上述方法是将炖煮好的燕窝进行冷冻干燥制得燕窝熟干品后再进行封装，食用时将燕窝熟干品以开水冲泡5分钟即可。这种以干品形式保存的即食燕窝制品，虽不会自行溶解，但通常冲泡时复水效果并不理想，有白芯、吸水不透、视觉效果差、口感差，与一碗传统炖煮的燕窝相去甚远，因此也少见相应产品上市。
此外还有将燕窝加工成凝胶食品(申请号为201410523178.4的专利申请)、纳米微粒(超细粉末)(申请号为201310362608.4、201110155780.3以及201410318560.1的专利申请)，但这些燕窝制品完全丧失了原有的观感与口感，而且通过长时间炖煮、以及高温高压炖煮等方式使燕窝溶解、变性再加工成其它形式，极易引起燕窝品质发生改变。
因此，在确保燕窝制品的口感与观感和传统炖煮燕窝相当，且不含添加剂、防腐剂的前提下，如何有效保持燕窝原有天然的生物营养成分，并达到具有安全卫生、品质稳定、食用方便、易吸收、利用率高的良好综合效果，是一项有待进一步研发的课题。
发明内容
本发明旨在解决现有技术中的燕窝制品不能有效保持燕窝原有天然的生物营养成分，不易吸收，利用率低，以及因口感和观感的变化造成燕窝品质改变等问题，提供一种冲泡即食的燕窝制品及其制备方法。本发明是通过特定的工艺步骤及相应的参数控制条件制得的燕窝制品，既能确保燕窝制品的口感与观感和传统炖煮燕窝相当，又可有效保持燕窝原有天然的生物营养成分，并具有安全卫生、品质稳定、食用方便、易吸收、利用率高的良好综合效果。
为实现上述发明目的，本发明采用的技术方案如下：
一种燕窝制品的制备方法，其特征在于工艺步骤如下：
A、预处理：将纯天然的原料燕窝洗净、切细、混匀；
B、重组：将经步骤A预处理后的燕窝加水炖煮，并在炖煮的同时以1000～10万转/分钟进行高速旋打破碎，使燕窝蛋白质不断地吸水膨胀、切分变细，至停止炖煮，即得胶状燕窝液；
所述的炖煮与高速旋打破碎，可以同时连续的进行；也可炖煮再旋打，相互穿插、循环重复进行。加水量按重量比为燕窝干重(即原料燕窝)的10～100倍，以文火炖煮的时间为0.5～3小时；在此温度下，既能达到蛋白质的充分膨胀、切细、熟化、确保卫生等，还能避免炖煮时间过长会导致的蛋白质变性、分解，破坏燕窝原有的天然生物营养成分、色泽等问题。
C、低温浓缩：将经步骤B得到的胶状燕窝液进行低温脱水后得到含水率为80％～97％的燕窝浓缩液
采用低温浓缩方式进行脱水处理，可降低加工强度，更有利于保持燕窝原有天然生物营养成分、色泽等。
所述的低温脱水的方式包括冷冻干燥、真空干燥或低温风干等；所述低温脱水的温度为-40℃～80℃，其中，冷冻干燥的温度为-40℃～30℃，真空干燥的温度为10℃～40℃，低温风干的温度为30℃～80℃；
D、成形：将经步骤C得到的流动性差的燕窝浓缩液，通过挤丝、切丝、切片或涂片等方式进行重新造形，成为丝状或片状燕窝；
所述的挤丝或切丝直径为1～25mm；切片或涂片厚度为1～25mm；
E、低温干燥：将经步骤D得到的丝状或片状燕窝，通过低温干燥使含水率下降至3％～25％后得到固化定形，即得燕窝制品。
所述的低温干燥包括冷冻干燥、真空干燥或低温风干等。
所述的低温干燥的温度为-40℃～80℃，其中，冷冻干燥的温度为-40℃～30℃，真空干燥的温度为10℃～40℃，低温风干的温度为30℃～80℃。
所述定形、干燥后的燕窝制品复水时能很好的保持成形时的丝状或片状造形。
本发明制得的燕窝制品为一种冲泡即食产品，食用时只需将燕窝制品以干重约30倍的开水冲入，泡3～5分钟后即可食用；或者用制品30倍左右的常温水或热水煮1～30分钟后即可食用。
与现有技术相比，本发明突出的技术效果在于：
1、本发明通过对原料燕窝进行洗净、切细、混匀的预处理后，再加水炖煮破碎，可使燕窝蛋白质的营养成分更易于吸收，有效提高了燕窝的利用率。
2、本发明通过对炖煮后的燕窝进行低温浓缩及低温干燥处理后，使得燕窝的含水率得到了有效降低，因而制成的燕窝制品既不会发生自行溶解，也不易变质，而且勿需加入添加剂、防腐剂即可长期保存，由此很好的保持了燕窝原有天然的生物营养成分，食用安全，品质稳定。
3、本发明通过将低温浓缩处理后得到的燕窝浓缩液成形及固化定形后，很好的保持了与传统炖煮燕窝相当的口感和观感，而且更易于辨别产品的真伪，食用起来更加放心。
4、通过本发明相辅相成、缺一不可的整个工艺步骤，以及相应的参数控制条件所制备的燕窝制品，具有复水快且通透、吸水率高，口感丰富滑腻感、嚼头兼备的特点，冲泡的 同时部分自然溶解形成较浓且少的汤，食用方便。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面结合实施例对本发明做进一步的说明。但不应将此理解为本发明上述主题的范围仅限于以下的实施例，凡基于本发明上述内容所实现的技术均属于本发明的范围。
实施例1本发明冲泡即食燕窝制品的制备
A、预处理：将纯天然的原料燕窝洗净、切细、混匀，使燕窝变得洁净、匀质；
B、重组：将经步骤A预处理后的燕窝加入相当于燕窝干重30倍的水进行炖煮，炖煮时间为0.5小时，并在炖煮的同时进行高速旋打破碎0.5小时，得到胶状燕窝液；
C、低温浓缩：将经步骤B得到的胶状燕窝液，在低压1000～2000Pa、低温10℃～20℃的条件下进行真空干燥浓缩，得到含水率95％的燕窝浓缩液；
D、成形：将经步骤C得到的含水率95％的燕窝浓缩液(其流动性差)，加压通过通径5mm的不锈钢管，涂敷成4～5mm的片状；
E、低温干燥：将经步骤D得到的片状燕窝，通过35℃的低温风干使含水率下降至15％后得到固化定形，即得燕窝制品。
该燕窝制品复水时能很好的保持成形时的片状造形，食用时只需将燕窝制品以干重约30倍的开水冲入，泡3～5分钟后即可食用，是一种冲泡即食产品。
实施例2本发明冲泡即食燕窝制品的制备
A、预处理：将纯天然的原料燕窝洗净、切细、混匀，使燕窝变得洁净、匀质；
B、重组：将经步骤A预处理后的燕窝加入相当于燕窝干重40倍的水进行炖煮，炖煮时间为1小时，并在炖煮的同时进行高速旋打破碎1小时，得到胶状燕窝液；
C、低温浓缩：将经步骤B得到的胶状燕窝液，在低压50～100Pa、低温-20℃的条件下进行冷冻干燥，得到含水率94％的燕窝浓缩液；
D、成形：将经步骤C得到的含水率94％的燕窝浓缩液(其流动性差)，加压通过通径3.5mm的不锈钢管，以直径3.5mm的丝状被挤出；
E、低温干燥：将经步骤D得到的丝状燕窝，通过在低压2000～3000Pa、低温10℃～15℃下的真空干燥使含水率下降至10％后得到固化定形，即得燕窝制品。
该燕窝制品复水时能很好的保持成形时的丝状造形，食用时只需将燕窝制品以干重约30倍的开水冲入，泡3～5分钟后即可食用，是一种冲泡即食产品。
实施例3本发明冲泡即食燕窝制品的制备
A、预处理：将纯天然的原料燕窝洗净、切细、混匀，使燕窝变得洁净、匀质；
B、重组：将经步骤A预处理后的燕窝加入相当于燕窝干重50倍的水进行炖煮，炖煮时间为1小时，并在炖煮的同时进行高速旋打破碎1小时，得到胶状燕窝液；
C、低温浓缩：将经步骤B得到的胶状燕窝液，在低压1000～2000Pa、低温10℃～20℃的条件下进行真空干燥浓缩，得到含水率93％的燕窝浓缩液；
D、成形：将经步骤C得到的含水率93％的燕窝浓缩液(其流动性差)，加压通过通径2mm的不锈钢管，以直径2mm的丝状被挤出；
E、低温干燥：将经步骤D得到的丝状燕窝，通过45℃的低温风干使含水率下降至8％后得到固化定形，即得燕窝制品。
该燕窝制品复水时能很好的保持成形时的丝状造形，食用时只需将燕窝制品以干重约30倍的开水冲入，泡3～5分钟后即可食用；或者用制品30倍左右的常温水或热水煮1～30分钟后即可食用，是一种冲泡即食产品。
实施例4本发明冲泡即食燕窝制品的制备
A、预处理：将纯天然的原料燕窝洗净、切细、混匀，使燕窝变得洁净、匀质；
B、重组：将经步骤A预处理后的燕窝加入相当于燕窝干重35倍的水进行炖煮，炖煮时间为0.75小时，并在炖煮的同时进行高速旋打破碎0.75小时，得到胶状燕窝液；
C、低温浓缩：将经步骤B得到的胶状燕窝液，在低压1000～2000Pa、低温10℃～20℃的条件下进行真空干燥浓缩，得到含水率92％的燕窝浓缩液；
D、成形：将经步骤C得到的含水率92％的燕窝浓缩液(其流动性差)，用切刀直接切成3mm的片状；
E、低温干燥：将步骤D切得的片状燕窝，通过40℃的低温风干使含水率下降至9％后得到固化定形，即得燕窝制品。
该燕窝制品复水时能很好的保持成形时的片状造形，食用时只需将燕窝制品以干重约30倍的开水冲入，泡3～5分钟后即可食用；或者用制品30倍左右的常温水或热水煮1～30分钟后即可食用，是一种冲泡即食产品。
实施例5本发明冲泡即食燕窝制品的制备
A、预处理：将纯天然的原料燕窝洗净、切细、混匀，使燕窝变得洁净、匀质；
B、重组：将经步骤A预处理后的燕窝加入相当于燕窝干重45倍的水进行炖煮，炖煮时间为1.25小时，并在炖煮的同时进行高速旋打破碎1.25小时，得到胶状燕窝液；
C、低温浓缩：将经步骤B得到的胶状燕窝液，在低压1000～2000Pa、低温10℃～20℃的条件下进行真空干燥浓缩，得到含水率91％的燕窝浓缩液；
D、成形：将经步骤C得到的含水率91％的燕窝浓缩液(其流动性差)，用切刀直接切片后再切丝，切丝直径3.5mm；
E、低温干燥：将步骤D切得的丝状燕窝，通过50℃的低温风干使含水率下降至7％后得到固化定形，即得燕窝制品。
该燕窝制品复水时能很好的保持成形时的片状造形，食用时只需将燕窝制品以干重约30倍的开水冲入，泡3～5分钟后即可食用；或者用制品30倍左右的常温水或热水煮1～30分钟后即可食用，是一种冲泡即食产品。

Claims (8)

  1. 一种燕窝制品的制备方法，其特征在于：工艺步骤如下：
    A、预处理：将纯天然的原料燕窝洗净、切细、混匀；
    B、重组：将经步骤A预处理后的燕窝加水炖煮，并在炖煮的同时以1000～10万转/分钟进行高速旋打破碎，使燕窝蛋白质不断地吸水膨胀、切分变细，至停止炖煮，即得胶状燕窝液；
    所述的加水量按重量比为燕窝干重的10～100倍，以文火炖煮的时间为0.5～3小时；
    C、低温浓缩：将经步骤B得到的胶状燕窝液进行低温脱水后得到含水率为80％～97％的燕窝浓缩液；
    D、成形：将经步骤C得到的流动性差的燕窝浓缩液，通过挤丝、切丝、切片或涂片方式进行重新造形，成为丝状或片状燕窝；
    E、低温干燥：将经步骤D得到的丝状或片状燕窝，通过低温干燥使含水率下降至3％～25％后得到固化定形，即得燕窝制品。
  2. 根据权利要求1所述的燕窝制品的制备方法，其特征在于：步骤C中所述的低温脱水的方式为冷冻干燥、真空干燥或低温风干。
  3. 根据权利要求1或2所述的燕窝制品的制备方法，其特征在于：步骤C中所述的低温脱水的温度为-40℃～80℃，其中，冷冻干燥的温度为-40℃～30℃，真空干燥的温度为10℃～40℃，低温风干的温度为30℃～80℃。
  4. 根据权利要求1所述的燕窝制品的制备方法，其特征在于：步骤D中所述的挤丝或切丝直径为1～25mm。
  5. 根据权利要求1所述的燕窝制品的制备方法，其特征在于：步骤E中所述的低温干燥为冷冻干燥、真空干燥或低温风干。
  6. 根据权利要求1或5所述的燕窝制品的制备方法，其特征在于：步骤E中所述的低温干燥的温度为-40℃～80℃，其中，冷冻干燥的温度为-40℃～30℃，真空干燥的温度为10℃～40℃，低温风干的温度为30℃～80℃。
  7. 根据权利要求1所述的燕窝制品的制备方法，其特征在于：所述的燕窝制品为一种冲泡即食产品，食用时只需将燕窝制品以干重30倍的开水冲入，泡3～5分钟后即可食用。
  8. 根据权利要求1所述的燕窝制品的制备方法，其特征在于：所述的燕窝制品为一种冲泡即食产品，食用时用制品30倍的常温水或热水煮1～30分钟后即可食用。
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