CN103815216A - Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof - Google Patents
Vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa and production method thereof Download PDFInfo
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- CN103815216A CN103815216A CN201410088430.3A CN201410088430A CN103815216A CN 103815216 A CN103815216 A CN 103815216A CN 201410088430 A CN201410088430 A CN 201410088430A CN 103815216 A CN103815216 A CN 103815216A
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- lamb
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- white fungus
- juice
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- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a vacuum-freeze-dried soup containing fruit juice, tremella fuciformis berk and quinoa, which can be taken instantly after being brewed. The soup comprises the following components in percentage by weight: 60-85% of tremella fuciformis berk, 3-10% of concentrated fresh fruit juice and the balance of quinoa flour. The invention further provides a production method for the soup. The production method comprises the following steps: mixing pre-treated tremella fuciformis berk, pre-treated concentrated fresh fruit juice and superfine quinoa flour obtained through debitterizing, softening, stir-frying, grinding and sieving, performing vacuum freeze drying, controlling temperature and humidity, performing oxygen-insulating packaging, and obtaining the soup. The soup is small in size, light in weight, easy to store and carry, and high in rehydration capability, has the flavors and fragrances of the fruit juice, tremella fuciformis berk and quinoa, is smooth in mouthfeel and rich in nutrients, of the fruit juice, tremella fuciformis berk and quinoa, beneficial to human body, contains no pigments and preservatives, is extremely high in food safety, complete in nutrients and suitable for persons of different sexes and different ages, and has a health-care effect.
Description
technical field:
The present invention relates to a kind of fruit juice white fungus lamb's-quarters wheat soup food, more specifically relate to a kind of for infusing vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard and the production method of the rear fast food of bubble.
background technology:
White fungus (formal name used at school Tremella fuciformis Berk) claim again tremella, it is the high-cellulose Jelly fungi of being born on withered tree, south China each province all produces, all there is artificial growth various places now, its quality and scale are with Feitian county of Fujian Province, Tongjiang County, Sichuan Province is the most famous, according to detecting report white fungus composition:
Heat (kilocalorie) 200, protein (gram) 10, fat (gram) 1.4, carbohydrate (gram) 67.3, dietary fiber (gram) 30.4, vitamin A (microgram) 8, carrotene (microgram) 50, vitamin B1 (milligram) 0.05, vitamin B2 (milligram) 0.25, nicotinic acid (milligram) 5.3, vitamin E (milligram) 1.26, calcium (milligram) 36, phosphorus (milligram) 369, potassium (milligram) 1588, sodium (milligram) 82.1, magnesium (milligram) 54, iron (milligram) 4.1, zinc (milligram) 3.03, selenium (microgram) 2.95, copper (milligram) 0.08, manganese (milligram) 0.17.
Therefrom medically say: white fungus has certain " strong essence, kidney tonifying, moistening lung, promote the production of body fluid, cough-relieving, heat-clearing, nourishing the stomach, tonifying Qi and blood, cardiac stimulant, strong body, mend brain, refresh oneself " and acts on.Always as excellent tonic product, it is applicable to all the old and the weak women and children and body void person after being ill, and white fungus can improve liver detoxification ability, plays hepatoprotective effect; Senile chronic bronchitis, cor pulmonale are had to certain curative effect, to preventing the loss of calcium, because being rich in the trace element such as selenium, zinc, it can strengthen the antineoplastic immunity of body, owing to being rich in natural plant inoglia, can help gastrointestinal peristalsis, reduce fat absorption, thereby play the effect of fat-reducing, due to the acidic polysaccharose class material in white fungus, can strengthen the immunity of human body, transfer lymphocyte, strengthen leukocytic phagocytic activity, excited marrow hemopoiesis effect; Tremella polysaccharides has antitumor action, strengthens the tolerance of tumor patient to radiotherapy, chemotherapy.People eat after getting used to that white fungus is added to the soft one-tenth custard of poach shape at present, and length consuming time, carries, uses inconvenience.
summary of the invention:
The object of the invention is in order to provide a kind of volume little, lightweight, easy to store and carry, nutritional labeling more comprehensively, mouthfeel is good, rehydration is good, edible safety is good, the various crowds that are applicable to all ages and classes are edible, have health-care efficacy, infuse the edible class vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard of bubble fast.
Another object of the present invention is the production method for a kind of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard is provided.
The object of the present invention is achieved like this:
Vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard of the present invention, comprises following component by weight percentage:
White fungus 60-85,
Fresh fruit inspissated juice 3-10,
Lamb's-quarters flour surplus.
Above-mentioned fresh fruit inspissated juice is at least one in orange juice, peach juice, cider, pear juice, careless Berry juice, pineapple juice, lemon juice, also can select other fresh fruit inspissated juice.
The production method of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard of the present invention, comprises the following steps:
(1) get the raw materials ready:
(a) by fresh white fungus through cleaning, decontamination, remove root, after 60 ℃ of following heated-air dryings of temperature control moisture 70%-85% white fungus;
(b) select 40 ° of Beix-60 ° Beix fresh fruit inspissated juice;
(c) lamb's-quarters wheat is through soaking, cleaning to wash-out top layer glycoside bitter substance, boils softly through 2h-6h, obtains boiling the lamb's-quarters wheat after soft, and frying is dry and with after similar people's ginseng odor type lamb's-quarters wheat fragrance, then lamb's-quarters wheat is worn into lamb's-quarters flour;
(2) batching:
Batching by weight percentage: moisture 70-85% white fungus 60-85, the fresh fruit inspissated juice 3-10 of 40 ° of Beix-60 ° Beix, lamb's-quarters flour surplus;
(3) moisture 70%-85% white fungus is joined in ° Beix fresh fruit inspissated juice of 40 ° of Beix-60 and stir and evenly mix, obtain white fungus fruit juice;
(4) lamb's-quarters wheat is made to fine particle powdery through Ultrafine Grinding, then filter and obtain ultra-fine lamb's-quarters flour through 100 order-200 mesh sieves;
(5) ultra-fine lamb's-quarters flour and white fungus fruit juice are mixed to the shape white fungus that fruit juice and lamb's-quarters flour are adhered in formation:
(6) pack a shape white fungus into charging tray, pack charging tray into charging tray car;
(7) jiggering is sent into freezer, material temperature control-10 ℃ are to-45 ℃, time 4h-8 h;
(8) determine that freezer Inner temperature of charge all reaches after controlled solidification point, take out and also pack rapidly off-the-shelf dry storehouse Inner into, after confirmation threading dry storehouse, the weight of truck, performs feed weight record, enters vacuum freeze drying program, 40-50 ℃ of temperature controls, vacuum degree control 133 Pa-8Pa, time 3.5h-28h, material moisture 10%-20%, after shape is obviously fixing, transfer vacuum drying program to, to save the energy;
(9) in the time that material moisture is removed to 3% ± 0.5%, be considered as the dry terminal of product, dry materials degree in dry storehouse, carry out process control by the rising of vacuum and the reduction of weight, it is following as reference value that vacuum reaches 10Pa, the reduction degree of weight, by charging initial value and current value comparison, gained ratio becomes moisture removal confirmation value;
(10) after confirming that material moisture is removed to 3% ± 0.5%, dry storehouse is introduced the dry air of humidity 5%-10%, abolish vacuum, open the door of dry storehouse, rapidly by material dried in charging tray car, proceed to that highly resistance is wet, in the sealing bag of blocking oxygen material, deposit in lower than for subsequent use in the refrigeration transfer storage facility of 0 ℃;
(11) determining under the state that material ambient humidity broken and packing is≤10%, according to the expense of every batch of product/order of classes or grades at school, from refrigeration transfer storage facility, lead out the semi-finished product of vacuum transfer bag packing, be broken for the bulk of 5mm to 8mm, by every glass of requirement that brews consumption, reach more than 0.5% composite film material by blocking oxygen rate and carry out Vacuum Package or three banding pouch-packaged for the clout before packing and after packing, must again pack in time vacuum transfer bag into and stock stand-by;
(12) dressed up pouch product by the market demand, in input tray, packed, appearance plastic packaging, the then large packing of outer box, also can be by by Households demand, pouch product being carried out to larger vacuum bag encapsulation, finished product warehouse-in.
The above-mentioned equipment for vacuum freeze drying program is vacuum freeze drier or microwave vacuum freezing dryer.
Production method of the present invention is that full physical process is produced, not containing any look pigment and anticorrisive agent, the fruit juice White fungus broth volume of producing is little, lightweight, easy to store and carry, mouthfeel is good, rehydration is good, after hot boiling water punching is infused, the swollen reduction of splashing in water very soon, form custard shape form, product is with above-mentioned fruit juice, white fungus, the local flavor of lamb's-quarters wheat, fragrance and smooth mouthfeel, be rich in fruit juice, white fungus, the nutritional labeling that lamb's-quarters wheat is useful to human body, and be to produce in full physical process, not containing any pigment and anticorrisive agent, have high foodsafety, not only be applicable to different sexes, the crowd of all ages and classes is edible, also be particularly suitable for space flight, dive extra large, field and and need soft diet protection stomach, control cholesterol, fat, high sugar, the youngster of heat is heavy, the elderly and cardiovascular and cerebrovascular disease, patients with diabetes mellitus, there is health-care efficacy.
Fruit is mostly rich in vitamin and several amino acids, and for example orange juice belongs to citrus fruit juice, and not only tool enriches vitamin and dietary fibre, and delicious taste.To add orange juice as example, studies show that in orange juice and contain: moisture: 94.9
Energy: (kilocalorie) 20, carbohydrate: (gram) 5.1 ︰ vitamin A ︰ (milligram) 10, carrotene: (milligram) 60
Riboflavin: (milligram) 0.02, calcium: (milligram) 10 potassium: (milligram) 3, sodium: (milligram) 8.1, magnesium: (milligram) 2, iron: (milligram) 0.1, zinc: (milligram) 0.02, selenium: (microgram) 0.01, copper: (milligram) 0.08.
Often drinking orange juice also can effectively prevent some chronic disease, maintain myocardial function and reduce blood pressure.Drinking 3 glasss of orange juices every day can increase the content of HDL in body, thereby reduces the possibility suffering from a heart complaint.In addition, drink orange juice at period in a medicine, can increase the uptake of body to medicine, thereby drug effect is doubled.Again due to the acid of orange juice, sweet, mouthfeel is the most popular, so also adapted orange juice of the first in the present invention plays the composition that has additional nutrients, allotment mouthfeel, white fungus and the effect of lamb's-quarters wheat adhesive:
Lamb's-quarters wheat (Chenopodium quinoa willd) originates in mountain area, South America Andean, domesticly is in recent years starting to introduce a fine variety and large-scale planting.Lamb's-quarters wheat is the plant food that contains high-quality or complete protein, endosperm accounts for 68% of seed, and there is nutritional activities, protein content is up to 16%-22%(beef 20%), quality and milk powder and meat are suitable, be rich in several amino acids, wherein there are 9 seed amino acids of needed by human, ratio suitably and be easy to absorb, especially be rich in the lysine lacking in plant, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, the mineral matter nutritional content such as manganese are high, be rich in unrighted acid, flavonoids, B family vitamin and vitamin E etc. multiple beneficial compound, dietary fiber cellulose content is up to 7.1%, and cholesterol is 0, low fat, (305kcal/100g) low in calories, low sugar (GI value 35), almost classic cereal in common cereal crops, and there is the aftertaste of a kind of ginseng fragrance.The crowd who is not only applicable to different sexes, all ages and classes is edible, also be particularly suitable for children and need to control the elderly of cholesterol, fat, high sugar, heat and cardiovascular and cerebrovascular disease, patients with diabetes mellitus, due to its abundant, comprehensive nutritive value, be referred to as " mother of grain ", " nutrition gold ".The eighties is the space food for astronaut by NASA.FAO (Food and Agriculture Organization of the United Nation) thinks that lamb's-quarters wheat is the food that unique a kind of monomer plant can meet human body basic nutrition demand, and formal recommendation lamb's-quarters wheat is the optimum mankind's perfect wholefood, and within 2013, being decided to be " world's lamb's-quarters wheat year ".Because China has just just started to introduce a fine variety from South America lamb's-quarters wheat success, have no so far to develop and utilize white fungus, fruit juice and lamb's-quarters wheat formulated, and bubble custard is infused in the portable freeze-drying of not adding pigment, anticorrisive agent.
The present invention has following technical characterstic compared with existing White fungus broth:
1, the present invention for the production of primary raw material be fresh white fungus, particularly culture medium is not seldom or to fertilize and agricultural chemicals in cultivation for these white fungus.Fruit juice is mainly by products taste requirement choice for use, can be adapted orange juice, cider or other fruit juice, use the reason of above-mentioned inspissated juice except adjusting taste, the one, concentrated shape, be convenient to transportation storage, the 2nd, can be well-bonded with white fungus, lamb's-quarters wheat slurry, the 3rd, be relatively beneficial in freeze-drying production process and save energy consumption, shortening time.
2, lamb's-quarters wheat can be selected import South America lamb's-quarters wheat or the domestic lamb's-quarters wheat of successful introduction; utilize the scale deep processing of these three kinds of crops, agricultural product; by drive with promote peasant household and the each peasant of family in outlying district develops white fungus and lamb's-quarters wheat seeds are planted; particularly originate in the lamb's-quarters wheat that South America added value is very high and expand (the international market valency of lamb's-quarters wheat is 3200 U.S. dollar/tons at present) in the plant husbandry of China, thereby drive local nationalities' expanding economy.Have larger, more long-range meaning, the more auspicious Fine content of relevant lamb's-quarters wheat can be consulted FAO (Food and Agriculture Organization of the United Nation) about determining to advance the relevant report for " international lamb's-quarters wheat year " in 2013.
3, the present invention's application extra-fine grinding technology, classified filtering technology, thus can guarantee that lamb's-quarters flour material molecular size reaches 200 orders, help product exquisiteness, be easy to absorption of human body, rehydration is good, and product is the dry agent of graininess and gently stirs through infuse bubble with boiling water, can within very short time, form custard shape.
3, the present invention adopts the material reaching more than 0.05% as clad aluminum foil one class high-barrier oxygen, resistance humidity to pack and vacuum packaging bag, and fresh-keeping and storing is effective, and the shelf-life reaches more than 12 months.
4, fruit juice white fungus lamb's-quarters wheat custard of the present invention is that full physical process is produced, and does not add any pigment, anticorrisive agent, sanitary edible safety, and lightweight, volume is little, and rehydration is fast, and mouthfeel is good, is easy to carry and stores.
5, the present invention is take white fungus, lamb's-quarters wheat as base-material, be equipped with again inspissated juice, make protein in fruit juice white fungus lamb's-quarters wheat custard can reach the high level that general cereal and fruits and vegetables do not reach, nutritional labeling is more complete, make it more can supplement children, the elderly's needs of basic nutrition more comprehensively in different crowd, particularly space flight, aquaspaceman person, growth, there is definite health-care effect.
6, in fruit juice white fungus lamb's-quarters wheat custard of the present invention, owing to being also rich in rutin, the drug effect body health benefits materials such as flavones, in lamb's-quarters wheat, contain the unexistent complete protein of other cereal, protein content is suitable up to 16%-22%(beef, 20% quality and milk powder and meat), also be rich in several amino acids, wherein there are 9 seed amino acids of needed by human, ratio suitably and be easy to absorb, especially be rich in the lysine lacking in plant, calcium, magnesium, phosphorus, potassium, iron, zinc, selenium, the mineral matter nutritional content such as manganese are high, be rich in unrighted acid, B family vitamin and vitamin E etc. multiple beneficial compound, dietary cellulosic.And order white fungus and lamb's-quarters wheat all belong to low cholesterol, low fat, low in calories, food with low sugar content, is therefore particularly suitable for children and need to controls the elderly and cardiovascular and cerebrovascular disease, diabetic, the obesity patient of cholesterol, fat, high sugar, heat and think that the women population of weight reducing drinks, mouthful puzzled exquisiteness in addition, taste is pleasant, the consumption market that can predict product has a high potential, and for efficient utilization, high added value processing and the industrial chain extension of white fungus and lamb's-quarters wheat resource, walks out Yi Tiaoxin road.
7, fruit juice white fungus lamb's-quarters wheat custard of the present invention is realized after industrialization, except creating more jobs, drive outlying high and cold mountain area Ge Zu peasant household development lamb's-quarters wheat seeds to plant that Off is poor to get rich, help and solve outside agriculture, rural areas and farmers problem, also can drive the development of relevant packing, the transportation class tertiary industry, make contributions for revitalizing local economy.
the specific embodiment:
Embodiment 1:
The present embodiment 1 microwave vacuum freeze is dried fruit juice white fungus lamb's-quarters wheat custard, comprises by weight percentage following component:
White fungus 80,
Concentrated clear juice 3,
Lamb's-quarters flour surplus.
The production method of the dry fruit juice white fungus of the present embodiment cool freeze-drying of 1 microwave vacuum lamb's-quarters wheat custard comprises the following steps:
(1) get the raw materials ready:
(a) by fresh white fungus through cleaning, decontamination, remove root, 45 ℃ ± 1 ℃ of temperature control, heated-air drying is to moisture 75%(weight) pre-dry tremella for subsequent use:
(b) select 60 ° of Beix concentrated orange juices;
(c) lamb's-quarters wheat soaks, cleans to wash-out top layer glycoside bitter substance, boils softly through 4h through water purification, and frying is dried to after similar people's ginseng odor type lamb's-quarters wheat fragrance, then the lamb's-quarters wheat of frying after perfume (or spice) is worn into lamb's-quarters flour;
(2) batching: batching by weight percentage: predrying rear moisture 75% white fungus 80, concentrated orange juice 5, lamb's-quarters flour surplus;
(3) predrying rear moisture 75% white fungus is put into 60 ° of Ber concentrated orange juices and mixed, stir, obtain white fungus fruit juice;
(4) lamb's-quarters flour is filtered and obtains ultra-fine lamb's-quarters flour through 120 mesh sieves;
(5) ultra-fine lamb's-quarters flour and white fungus fruit juice after filtering are mixed, now form a shape white fungus that adheres to fruit juice and lamb's-quarters wheat slurry;
(6) a shape white fungus is evenly distributed and packs poroid food grade plastic dish into by one deck, reinstall charging tray car;
(7) charging tray car is sent into freezer, material temperature control-25 ℃ ± 1 ℃, time 4h ± 1h (being terminal depending on whole deep colling);
(8) determine that in freezer, temperature of charge all reaches after institute's control freezing temperature, take out and pack into rapidly in off-the-shelf microwave vacuum freezing dryer dry storehouse, the gross weight of charging tray car after confirmation threading dry storehouse, and perform feed weight record, enter microwave vacuum freezing dryer working procedure, 40 ℃ ± 5 ℃ of heating and temperature control, Zhen Kong Du Sui temperature curve control 133Pa-30 Pa; Time 4.5h ± 1h, after the most of moisture of material has distilled the sizing of discharge, material shapes, ， is An Sui machine gravimetric method, and the material of comparing with initial weight is moisture lower than 10% time, transfers vacuum drying program to, to save the energy;
(9) in the time that material moisture is removed to 3%, be considered as the dry terminal of product, in the dry materials degree of storehouse Inner, carry out process control by the rising of vacuum and the reduction of weight, it is following as reference value that vacuum reaches 30Pa; press Sui machine gravimetric method, with initial weight comparison, material is moisture while having reached 3%, and gained ratio also becomes moisture removal terminal confirmation value;
(10) after confirming that material moisture is removed to lower than≤3%, dryness storehouse is introduced to the dry air of humidity≤10%, abolish the vacuum Wu dry cabin door that thaws, rapidly material dried in truck is proceeded to the interior sealing of transfer bag (box) that highly resistance is wet, hinder reach≤0.05% material of oxygen rate, every bag of (box) weight is advisable to be no more than 5kg, for subsequent use in then the deposit in≤refrigeration transfer storage facility of 0 ℃;
(11) determining under the state that material ambient humidity broken and packing is≤10%, according to the expense of every batch of product/order of classes or grades at school, from freezer, lead out the semi-finished product of vacuum transfer bag packing, the bulk of be broken for≤6mm, brew the requirement of consumption by every glass of 250ml-300ml,, resistance oxygen rate wet with high resistant reaches 0.01% aluminum composite membrane material and carries out Vacuum Package.For the clout after wouldn't using and pack before packing, must again pack in time vacuum transfer bag into and stock stand-by;
(12) by the market demand the product of dressing up pouch, then carry out middle packing with carton, then surperficial plastic packaging carries out the large packing of outer box by market demands specification, also pouch product can be carried out to larger vacuum bag encapsulation, finished product warehouse-in by user's requirement.
Embodiment 2:
The present embodiment 2 vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custards, comprise following component by weight percentage:
White fungus 85,
Concentrated orange juice 2,
Concentrated apple juice 3,
Lamb's-quarters flour surplus.
The production method of the present embodiment 2 vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custards comprises the following steps:
(1) get the raw materials ready:
(a) by white fungus through cleaning, decontamination, remove root, 50 ℃ ± 1 ℃ heated-air drying of temperature control is to moisture 75%(weight) white fungus for subsequent use;
(b) select 60 ° of Beix concentrated orange juices and 60 ° of Beix concentrated apple juices (can be clearly juice or turbid juice);
(c) lamb's-quarters wheat soaks, cleans to wash-out top layer glycoside bitter substance, boils softly through 4h ± 1h through water purification, obtains boiling the lamb's-quarters wheat after soft, and fried dry is to after similar people's ginseng odor type lamb's-quarters wheat fragrance, then the lamb's-quarters wheat of frying after perfume (or spice) is made to lamb's-quarters flour;
(2) prepare burden by weight percentage: moisture 75% 2,60 ° of Beix concentrated apple juices 3 of 85,60 ° of Beix concentrated orange juices of white fungus, lamb's-quarters flour surplus;
(3) 60 ° of Beix concentrated orange juices put into by the white fungus that is 75% by water content after dry and 60 ° of Beix concentrated apple juices stir, mix the white fungus obtaining with fruit juice;
(4) lamb's-quarters flour is made to fine particle powdery through Ultrafine Grinding, then divide and obtain ultra-fine lamb's-quarters flour through 120 mesh sieves;
(5) ultra-fine lamb's-quarters flour and the white fungus that adheres to fruit juice are mixed, form a shape white fungus that adheres to fruit juice and lamb's-quarters flour;
(6) a shape white fungus is on average gathered and packs food-grade charging tray into by one deck, reinstall charging tray car;
(7) charging tray car is sent into freezer, material temperature control-45 ℃, time 8h left and right (fall and reach for terminal depending on material temperature);
(8) during this, observation determines in freezer that temperature of charge all reaches behind institute's control freezing temperature-45 ℃, take out and pack into rapidly in off-the-shelf vacuum freeze drier storehouse, the weight of charging tray car after confirmation threading dry storehouse, perform total feed weight record, enter vacuum freeze drying program, 45 ℃-50 ℃ of heating and temperature control, Zhen Kong Du Sui temperature curve control 133Pa-8Pa, time 12h-22h, as vacuum≤10Pa, the discharge that distilled of the most of moisture of material, after material shapes is fixing, An Sui machine gravimetric method, compare with initial weight, material is moisture lower than 10% time, transfer vacuum drying procedure operation to save the energy.
(9) when material moisture is removed to lower than 3% ± 0.5% time, be considered as the dry terminal of product, dry materials degree in dry storehouse, carry out process control by the rising of vacuum and the reduction of weight, it is following as reference value that vacuum reaches 10Pa; press Sui machine gravimetric method, with initial weight comparison, material is moisture has reached at 3% ± 0.5 o'clock, and gained ratio also becomes moisture removal terminal confirmation value.
(10) after confirming that material moisture is removed to 3% ± 0.5%, dry storehouse is introduced to the dry air of humidity≤10%, abolish vacuum, open freeze dryer door, rapidly by material dried in truck, proceed to highly to intercept and wet, seal in the transfer bag of blocking oxygen rate≤0.05% material, every bag of (box) weight is advisable to be no more than 5kg, then deposits in refrigeration transfer storage facility for subsequent use:
(11) determining under the state that material ambient humidity broken and packing is 10% ± 5%, according to the expense of every batch of product/order of classes or grades at school, from freezer, lead out the semi-finished product of vacuum transfer packaging bag, the bulk of be broken for≤6mm, brew the requirement of consumption by every glass of 250ml-300ml, carry out Vacuum Package or conventional four-edge-sealed bag is packed with reach≤0.05% composite film material (selecting clad aluminum foil here) of blocking oxygen rate.For the clout after packing, must again pack in time vacuum transfer bag into and stock stand-by.
(12) by the market demand the product of dressing up pouch, then undertaken packing in carton by user's requirement, appearance plastic packaging, then carry out the large packing of outer carton by customer requirement specification, also can carry out larger vacuum bag encapsulation, finished product warehouse-in by user's requirement by pouch product.
Embodiment 3:
The present embodiment 3 microwave vacuum freezes are dried fruit juice white fungus lamb's-quarters wheat custard, comprise by weight percentage following component:
White fungus 60,
Concentrated apple juice 5,
Concentrated orange juice 3,
Concentrated lemon juice 1,
Lamb's-quarters flour surplus.
The production method of the dry fruit juice white fungus of the present embodiment cool freeze-drying of 3 microwave vacuum lamb's-quarters wheat custard, comprises the following steps:
(1) get the raw materials ready:
(a) by fresh white fungus through cleaning, decontamination, remove root, 50 ℃ ± 1 ℃ of temperature control, heated-air drying is to moisture 70%(weight) pre-dry tremella for subsequent use:
(b) select 60 ° of Beix concentrated apple juices, 60 ° of Beix concentrated orange juices, 42 ° of Beix concentrated lemon juices;
(c) lamb's-quarters wheat soaks, cleans to wash-out top layer glycoside bitter substance, boils softly through 4h through water purification, obtains boiling the lamb's-quarters wheat after soft, and fried dry is to after similar people's ginseng odor type lamb's-quarters wheat fragrance, then the lamb's-quarters wheat boiling after soft is worn into lamb's-quarters flour;
(2) batching: batching by weight percentage: dry moisture 70% 3,42 ° of Beix concentrated lemon juices 1 of 5,60 ° of Beix concentrated orange juices of 60,60 ° of Beix concentrated apple juices of white fungus, lamb's-quarters flour surplus;
(3) moisture 70% white fungus put into concentrated apple juice, concentrated orange juice, concentrated lemon juice lemon mixing, stirred, obtain adhering to the white fungus of blended fruit juice;
(4) lamb's-quarters flour is filtered and obtains ultra-fine lamb's-quarters flour through 140 mesh sieves;
(5) the ultra-fine lamb's-quarters flour after filtering and the white fungus of sticky blended fruit juice are mixed, now form a shape white fungus that adheres to blended fruit juice and ultra-fine lamb's-quarters flour;
(6) a shape white fungus is evenly distributed and packs poroid food grade plastic dish into by one deck, reinstall charging tray car;
(7) charging tray car is sent into freezer, material temperature control-25 ℃ ± 1 ℃, time 4h ± 1h;
(8) determine that in freezer, temperature of charge all reaches after institute's control freezing temperature, take out and pack into rapidly in the cool lyophilizer dry storehouse of off-the-shelf microwave vacuum, the gross weight of charging tray car after confirmation threading dry storehouse, perform feed weight record, enter microwave vacuum freeze drying program, 35 ℃ ± 5 ℃ of heating and temperature control, Zhen Kong Du Sui temperature curve control 133Pa-10 Pa; Time 4.5h ± 1h, until the most of moisture of material distilled discharge, material shapes fixing after ， An Sui machine gravimetric method, the material of comparing with initial weight is moisture lower than 10% time, transfers vacuum drying program to, to save the energy;
(9) in the time that material moisture is removed to 3% left and right, be considered as the dry terminal of product, in the dry materials degree of dryness storehouse Inner, carry out process control by the rising of vacuum and the reduction of weight, it is following as reference value that vacuum reaches 10Pa; press Sui machine gravimetric method, with initial weight comparison, material is moisture while having reached 3%, and gained ratio also becomes moisture removal terminal confirmation value;
(10) when confirm material moisture be removed to≤3% after, dryness storehouse is introduced to the dry air of humidity≤10%, abolish the vacuum Wu dry cabin door that thaws, and material dried in truck is proceeded to highly hinder sealing in the transfer bag (box) that wets, hinders reach≤0.05% material of oxygen rate rapidly in the dry air environment of humidity≤10%, every bag of (box) weight is advisable to be no more than 5kg, for subsequent use in then the deposit in≤refrigeration transfer storage facility of 0 ℃;
(11) determining under the state that material ambient humidity broken and packing is 10%-5%, according to the expense of every batch of product/order of classes or grades at school, from freezer, lead out the semi-finished product of vacuum transfer bag packing, be broken for 8mm with interior bulk, brew the requirement of consumption by every glass of 250ml-300ml,, resistance oxygen rate wet with high resistant reaches 0.02% aluminum composite membrane material and carries out Vacuum Package.For the clout before packing and after packing, must again pack in time vacuum transfer bag into and stock stand-by;
(12) by the market demand the product of dressing up pouch, then carry out middle packing with carton, then surperficial plastic packaging carries out the large packing of outer box by market demands specification, also pouch product can be carried out to larger vacuum bag encapsulation, finished product warehouse-in by user's requirement.
Above-described embodiment is that foregoing of the present invention is further described, but this should be interpreted as to the scope of the above-mentioned theme of the present invention only limits to above-described embodiment.All technology realizing based on foregoing all belong to scope of the present invention.
Claims (4)
1. vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard, comprises following component by weight percentage:
White fungus 60-85,
Fresh fruit inspissated juice 3-10,
Lamb's-quarters flour surplus.
2. vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard as claimed in claim 1, is characterized in that fresh fruit inspissated juice is at least one in orange juice, peach juice, cider, pear juice, careless Berry juice, pineapple juice.
3. the production method of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard, is characterized in that comprising the following steps:
(1) get the raw materials ready:
(a) by fresh white fungus through cleaning, decontamination, removal root, after 60 ℃ of following heated-air dryings of temperature control, obtain moisture 70%-85% white fungus;
(b) select 40 ° of Beix-60 ° Beix fresh fruit inspissated juice;
(c) lamb's-quarters wheat is through soaking, cleaning to wash-out top layer glycoside bitter substance, boils softly through 2h-6h, obtains boiling the lamb's-quarters wheat after soft, and frying is dry and with after similar people's ginseng odor type lamb's-quarters wheat fragrance, then lamb's-quarters wheat is worn into lamb's-quarters flour;
(2) batching:
Batching by weight percentage: moisture 70%-85% white fungus 60-85,40 ° of Beix-60 ° Beix fresh fruit inspissated juices 3-10, lamb's-quarters flour surplus;
(3) moisture 70%-85% white fungus is joined in ° Beix fresh fruit inspissated juice of 40 ° of Beix-60 and stir and evenly mix, obtain white fungus fruit juice;
(4) lamb's-quarters flour is made to fine particle powdery through Ultrafine Grinding, then filter and obtain ultra-fine lamb's-quarters flour through 100 order-200 mesh sieves;
(5) the ultra-fine lamb's-quarters flour after filtering and white fungus fruit juice are mixed to the shape white fungus that fruit juice and lamb's-quarters flour are adhered in formation;
(6) pack a shape white fungus into charging tray, pack charging tray into charging tray car;
(7) charging tray car is sent into freezer, material temperature control-10 ℃ are to-45 ℃, time 4h-8 h;
(8) determine that freezer Inner temperature of charge all reaches after controlled solidification point, take out and also pack rapidly off-the-shelf dry storehouse Inner into, after confirmation threading dry storehouse, the weight of truck, performs feed weight record, enters vacuum freeze drying program, 40 ℃-50 ℃ of temperature controls, vacuum degree control 133 Pa-8Pa, time 3.5h-28h, material moisture 10%-20%, shape transfers vacuum drying program to after obviously fixing;
(9) when material moisture is removed to lower than 3% ± 0.5% time, be considered as the dry terminal of product, dry materials degree in dry storehouse, carry out process control by the rising of vacuum and the reduction of weight, it is following as reference value that vacuum reaches 10Pa, the reduction degree of weight, by charging initial value and current value comparison, gained ratio becomes moisture removal confirmation value;
(10) after confirming that material moisture is removed to 3% ± 0.5%, dry storehouse is introduced the dry air of humidity 5%-10%, abolish vacuum, open the door of dry storehouse, rapidly by material dried in charging tray car, proceed to that highly resistance is wet, in the sealing bag of blocking oxygen material, deposit in lower than for subsequent use in the refrigeration transfer storage facility of 0 ℃;
(11) determining under the state that material ambient humidity broken and packing is≤10%, according to the expense of every batch of product/order of classes or grades at school, from refrigeration transfer storage facility, lead out the semi-finished product of vacuum transfer bag packing, be broken for the bulk of 5mm to 8mm, by every glass of requirement that brews consumption, reach more than 0.05% composite film material by blocking oxygen rate and carry out Vacuum Package or three banding pouch-packaged for the clout before packing and after packing, must again pack in time vacuum transfer bag into and stock stand-by;
(12) dressed up pouch product by the market demand, in input tray, packed, appearance plastic packaging, the then large packing of outer box, also can be by by Households demand, pouch product being carried out to larger vacuum bag encapsulation, finished product warehouse-in.
4. the production method of vacuum freeze drying fruit juice white fungus lamb's-quarters wheat custard as claimed in claim 3, is characterized in that for the equipment of vacuum freeze drying program be vacuum freeze drier or microwave vacuum freezing dryer.
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