CN105767932A - 一种速食型酒酿蛋/燕窝的生产方法 - Google Patents
一种速食型酒酿蛋/燕窝的生产方法 Download PDFInfo
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Abstract
本发明提供了一种速食型酒酿蛋/燕窝的生产方法,涉及速食产品加工技术领域,该生产方法包括制备甜酒酿、分离酒汁和米糟、制备脱水蛋花/燕窝、真空冷冻干燥及真空包装等步骤,通过该方法生产得到的酒酿蛋/燕窝携带方便,只需采用热水冲泡即可食用,并且冲泡出来的酒酿蛋/燕窝味道清甜无酸味,米糟颗粒及蛋花/燕窝丝形状完整,碎屑数量极少,米糟及蛋花/燕窝丝松软,口感极佳。
Description
技术领域
本发明涉及一种速食产品加工技术领域,特别涉及一种速食型酒酿蛋/燕窝的生产方法。
背景技术
甜酒酿主要是以糯米为原料制成的高甜度、低酒精度风味小吃。酒酿蛋是一种在江南地区尤为流行的汉族小吃,其口味酸甜可口,而且具有滋阴养颜、催乳丰胸等营养功效。酒酿燕窝具有美容养颜、促进人体免疫力、延缓衰老等功效。
目前酒酿蛋与酒酿燕窝都是现煮现食,煮制过程比较麻烦且携带极不方便。
发明内容
本发明要解决的技术问题是提供一种速食型酒酿蛋/燕窝的生产方法,通过该方法生产得到的酒酿蛋/燕窝携带方便、可用热水冲泡食用。
为了解决上述技术问题,本发明采用如下技术方案:一种速食型酒酿蛋/燕窝的生产方法,包括以下步骤:
步骤一、将糯米蒸煮成8分熟的糯米饭;
步骤二、将步骤一中得到的糯米饭摊凉至32-34℃,然后往糯米饭中加入酒曲并混合均匀,得到糯米饭-酒曲混合物,所述糯米饭-酒曲混合物中糯米饭与酒曲的重量配比为1500:1-1200:1,之后将所述糯米饭-酒曲混合物装入发酵罐中,所述发酵罐中糯米饭-酒曲混合物与空气的体积比为5:1-4:1,最后将发酵罐置于27-29℃的环境中持续发酵32-34小时,得到甜酒酿;
步骤三、将步骤二得到的甜酒酿采用离心分离机将酒汁和米槽分离,当甜酒酿中的酒汁与米糟的质量比为3:7-2.5:7时,关停所述离心分离机并往离心分离机的分离腔中加入pH值为7.9-8.5的苏打水,所述苏打水与米糟的质量比为1:1.3-1:1.5,静置15-20分钟后,再次启动离心分离机将苏打水连同甜酒酿中剩余的酒汁分离出去,得到苏打水-酒汁混合物及米糟;
步骤四、将步骤三中得到的苏打水-酒汁混合物真空包装,然后进行微波杀菌处理;
步骤五、制备含水率2%-3%的脱水蛋花/燕窝丝;
步骤六、将步骤三中得到的米糟置于0℃以下的环境中冷冻处理,待其表面结霜后加入步骤五中制备的脱水蛋花/燕窝丝并搅拌混合均匀,得到米糟-蛋花/燕窝丝混合物,然后将所述米糟-蛋花/燕窝丝混合物静置半小时,待米糟表面的结霜融化成水、脱水蛋花/燕窝丝吸水***后再将米糟-蛋花/燕窝丝混合物在-30℃至-35℃条件下冷冻7-8小时;
步骤七、将冷冻后的米糟-蛋花/燕窝丝混合物置于真空冷冻干燥机中,在-10℃至-15℃条件下真空冷冻干燥30-36小时,之后将干燥的米糟-蛋花/燕窝丝混合物真空包装并进行微波杀菌处理。
本发明取得的有益效果在于:本发明提供了一种速食型酒酿蛋/燕窝的生产方法,通过该方法生产得到的酒酿蛋/燕窝携带方便,只需采用热水冲泡即可食用,并且冲泡出来的酒酿蛋/燕窝味道清甜无酸味,米糟颗粒及蛋花/燕窝丝形状完整,碎屑数量极少,米糟及蛋花/燕窝丝松软,口感极佳。
具体实施方式
作为本发明的一种实施方式,一种速食型酒酿蛋/燕窝的生产方法,包括以下步骤:
步骤一、将糯米蒸煮成8分熟的糯米饭;
步骤二、将步骤一中得到的糯米饭摊凉至32-34℃,然后往糯米饭中加入酒曲并混合均匀,得到糯米饭-酒曲混合物,所述糯米饭-酒曲混合物中糯米饭与酒曲的重量配比为1500:1-1200:1,之后将所述糯米饭-酒曲混合物装入发酵罐中,所述发酵罐中糯米饭-酒曲混合物与空气的体积比为5:1-4:1,最后将发酵罐置于27-29℃的环境中持续发酵32-34小时,得到甜酒酿;
步骤三、将步骤二得到的甜酒酿采用离心分离机将酒汁和米槽分离,当甜酒酿中的酒汁与米糟的质量比为3:7-2.5:7时,关停所述离心分离机并往离心分离机的分离腔中加入pH值为7.9-8.5的苏打水,所述苏打水与米糟的质量比为1:1.3-1:1.5,静置15-20分钟后,再次启动离心分离机将苏打水连同甜酒酿中剩余的酒汁分离出去,得到苏打水-酒汁混合物及米糟;
步骤四、将步骤三中得到的苏打水-酒汁混合物真空包装,然后进行微波杀菌处理;
步骤五、制备含水率2%-3%的脱水蛋花/燕窝丝;
步骤六、将步骤三中得到的米糟置于0℃以下的环境中冷冻处理,待其表面结霜后加入步骤五中制备的脱水蛋花/燕窝丝并搅拌混合均匀,得到米糟-蛋花/燕窝丝混合物,然后将所述米糟-蛋花/燕窝丝混合物静置半小时,待米糟表面的结霜融化成水、脱水蛋花/燕窝丝吸水***后再将米糟-蛋花/燕窝丝混合物在-30℃至-35℃条件下冷冻7-8小时;
步骤七、将冷冻后的米糟-蛋花/燕窝丝混合物置于真空冷冻干燥机中,在-10℃至-15℃条件下真空冷冻干燥30-36小时,之后将干燥的米糟-蛋花/燕窝丝混合物真空包装并进行微波杀菌处理。
需要说明的是,上述实施方式中对某些参数限定了一个范围,本领域技术人员应当明白,由于本发明涉及的是食品生产方法,上述参数可以根据单次制备甜酒酿的重量以及口味的需要(例如若想甜酒酿中酒精含量稍高一点,可以适当延长发酵时间、提高发酵温度)在所限定的范围内进行选择。
本发明一个显著的特点是将酒汁和米糟及蛋花/燕窝分开来独立包装,从而实现便于携带的目的,更为重要的是,本发明在分离掉一部分酒汁后再加入苏打水,通过加入苏打水,一来可以中和掉甜酒酿中产生的乙酸、乳酸等酸性物质(如果当时甜酒酿中未产生乙酸、乳酸,那么即便后续微波杀菌未完全,残留了微量醋酸杆菌,这些残留醋酸杆菌所产生的乙酸也会被苏打水中和),避免了酒汁及米糟有酸味的情况,二来加入的苏打水稀释了米糟中的糖份比例,大幅降低了米糟颗粒间的粘度,后续加入脱水蛋花/燕窝丝搅拌时可以更轻松地将其均匀混合在米糟中,极大程度避免了米糟被搅碎的情况,其三,米糟颗粒及脱水蛋花/燕窝丝在真空冷冻干燥前吸收了一部分苏打水,真空冷冻干燥后,米糟颗粒及脱水蛋花/燕窝丝中渗入了小苏打,经过一段时间存储并在热水冲泡下,米糟颗粒及蛋花/燕窝丝将变得非常松软,口感较好。此外,在上述实施方式中,先将米糟颗粒预冻至表面结霜,然后加入脱水蛋花/燕窝丝搅拌,由于结霜后的米糟颗粒相比湿软状态下具有更高的强度,进一步避免了米糟颗粒被搅碎产生碎屑的情况。
综上所述,通过上述实施方式提供的方法生产得到的酒酿蛋/燕窝携带方便,只需采用热水冲泡即可食用,并且冲泡出来的酒酿蛋/燕窝味道清甜无酸味,米糟颗粒及蛋花/燕窝丝形状完整,碎屑数量极少,米糟及蛋花/燕窝丝松软,口感极佳。
上述实施例为本发明较佳的实现方案,除此之外,本发明还可以其它方式实现,在不脱离本技术方案构思的前提下任何显而易见的替换均在本发明的保护范围之内。
最后,应该强调的是,为了让本领域普通技术人员更方便地理解本发明相对于现有技术的改进之处,本发明的一些描述已经被简化,并且为了清楚起见,本申请文件还省略了一些其它元素,本领域普通技术人员应该意识到这些省略的元素也可构成本发明的内容。
Claims (1)
1.一种速食型酒酿蛋/燕窝的生产方法,包括以下步骤:
步骤一、将糯米蒸煮成8分熟的糯米饭;
步骤二、将步骤一中得到的糯米饭摊凉至32-34℃,然后往糯米饭中加入酒曲并混合均匀,得到糯米饭-酒曲混合物,所述糯米饭-酒曲混合物中糯米饭与酒曲的重量配比为1500:1-1200:1,之后将所述糯米饭-酒曲混合物装入发酵罐中,所述发酵罐中糯米饭-酒曲混合物与空气的体积比为5:1-4:1,最后将发酵罐置于27-29℃的环境中持续发酵32-34小时,得到甜酒酿;
步骤三、将步骤二得到的甜酒酿采用离心分离机将酒汁和米槽分离,当甜酒酿中的酒汁与米糟的质量比为3:7-2.5:7时,关停所述离心分离机并往离心分离机的分离腔中加入pH值为7.9-8.5的苏打水,所述苏打水与米糟的质量比为1:1.3-1:1.5,静置15-20分钟后,再次启动离心分离机将苏打水连同甜酒酿中剩余的酒汁分离出去,得到苏打水-酒汁混合物及米糟;
步骤四、将步骤三中得到的苏打水-酒汁混合物真空包装,然后进行微波杀菌处理;
步骤五、制备含水率2%-3%的脱水蛋花/燕窝丝;
步骤六、将步骤三中得到的米糟置于0℃以下的环境中冷冻处理,待其表面结霜后加入步骤五中制备的脱水蛋花/燕窝丝并搅拌混合均匀,得到米糟-蛋花/燕窝丝混合物,然后将所述米糟-蛋花/燕窝丝混合物静置半小时,待米糟表面的结霜融化成水、脱水蛋花/燕窝丝吸水***后再将米糟-蛋花/燕窝丝混合物在-30℃至-35℃条件下冷冻7-8小时;
步骤七、将冷冻后的米糟-蛋花/燕窝丝混合物置于真空冷冻干燥机中,在-10℃至-15℃条件下真空冷冻干燥30-36小时,之后将干燥的米糟-蛋花/燕窝丝混合物真空包装并进行微波杀菌处理。
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MYPI2017703822A MY174226A (en) | 2016-03-16 | 2017-03-12 | Method for manufacturing instant egg/edible bird?s nest soup with fermented glutinous rice |
ES17765794T ES2714549T3 (es) | 2016-03-16 | 2017-03-12 | Procedimiento para producir huevo con arroz fermentado dulce instantáneo y nido de pájaro instantáneo |
KR1020177027314A KR101957085B1 (ko) | 2016-03-16 | 2017-03-12 | 인스턴트형 감주계란 또는 제비집의 생산방법 |
JP2017549060A JP6409138B2 (ja) | 2016-03-16 | 2017-03-12 | インスタント卵/ツバメの巣入り酒醸の生産方法 |
PCT/CN2017/076359 WO2017157252A1 (zh) | 2016-03-16 | 2017-03-12 | 一种速食型酒酿蛋 / 燕窝的生产方法 |
EP17765794.7A EP3272229B8 (en) | 2016-03-16 | 2017-03-12 | Method for producing instant sweet fermented rice egg and instant bird's nest |
AU2017221782A AU2017221782B2 (en) | 2016-03-16 | 2017-03-12 | Method for manufacturing instant egg/edible bird's nest soup with fermented glutinous rice |
SG11201708338XA SG11201708338XA (en) | 2016-03-16 | 2017-03-12 | Method for producing instant sweet fermented rice egg and instant bird's nest |
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JP2018512045A (ja) | 2018-05-10 |
US20180103666A1 (en) | 2018-04-19 |
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MY174226A (en) | 2020-03-27 |
KR101957085B1 (ko) | 2019-03-11 |
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