CN113785969A - Method for preparing freeze-dried cubilose based on freezing technology - Google Patents
Method for preparing freeze-dried cubilose based on freezing technology Download PDFInfo
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- CN113785969A CN113785969A CN202110978463.5A CN202110978463A CN113785969A CN 113785969 A CN113785969 A CN 113785969A CN 202110978463 A CN202110978463 A CN 202110978463A CN 113785969 A CN113785969 A CN 113785969A
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- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000005516 engineering process Methods 0.000 title claims abstract description 22
- 238000007710 freezing Methods 0.000 title claims abstract description 21
- 230000008014 freezing Effects 0.000 title claims abstract description 21
- 235000005770 birds nest Nutrition 0.000 claims abstract description 54
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 54
- 235000005765 wild carrot Nutrition 0.000 claims abstract description 54
- 244000000626 Daucus carota Species 0.000 claims abstract description 48
- 238000004108 freeze drying Methods 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 13
- 239000012535 impurity Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000008213 purified water Substances 0.000 claims description 14
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000005187 foaming Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000004252 protein component Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 238000001514 detection method Methods 0.000 description 8
- 238000000859 sublimation Methods 0.000 description 6
- 230000008022 sublimation Effects 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 4
- 238000012792 lyophilization process Methods 0.000 description 4
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 230000003749 cleanliness Effects 0.000 description 3
- 210000003746 feather Anatomy 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000003115 biocidal effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
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
-
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preparing freeze-dried cubilose based on a freezing technology, and relates to the field of food processing. The method comprises the following steps: s1, placing the dry cubilose into the soaking solution to be soaked completely, and draining; s2, selecting and removing impurities from the edible bird' S nest; s3, sterilizing the bird' S nest after impurity removal; s4, refrigerating the sterilized cubilose; and S5, performing vacuum freeze drying on the cold-stored cubilose, and completing a freeze drying process through 8 wave bands. The temperature and time control of 8 different wave bands are adopted in the method, the product is guaranteed to be comprehensively dried, the product forms a porous sponge shape, finally, the freeze-dried edible bird nest with low moisture content and excellent rehydration performance can be obtained, a long-time stewing process does not exist, active protein components of the edible bird nest are reserved, and the nutritive value and the taste of the freeze-dried edible bird nest are improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to a method for preparing freeze-dried cubilose based on a freezing technology.
Background
At present, three types of edible bird's nests are available in the market, mainly including feather bird's nests, instant edible bird's nests and source code bird's nests with higher cleanliness, the cleanliness of the feather bird's nest is not so high, and the feather bird's nest needs to be picked before being eaten, so that the fast living mode of modern urban people is inconvenient. Although the instant edible bird's nest is convenient and can be directly eaten, the instant edible bird's nest is an instant canned rock candy bird's nest, the content of the bird's nest cannot be known firstly because the instant edible bird's nest is liquid, and the instant edible bird's nest can be stored only under certain conditions in the aspect of storage. Although the traceability code cubilose is suitable for cleanliness and dryness, the procedures of foaming, stewing and boiling and the like are required, the required time is at least more than 4 hours, which brings inconvenience to modern life with faster life rhythm and cannot meet the requirements of modern people.
Therefore, the freeze-dried edible bird's nest comes from the beginning, and the freeze-drying technology is as follows: the freeze drying is to cool and freeze a substance containing a large amount of water into a solid in advance, then the solid water is directly sublimated under the vacuum condition, and the substance is left in an ice rack during freezing, so that the volume of the substance is not changed after the substance is dried; the solid water absorbs heat during sublimation, which causes a decrease in the temperature of the product itself to slow down the sublimation rate, and the product must be properly heated in order to increase the sublimation rate and shorten the drying time. The whole drying is carried out at a lower temperature, and the freeze-drying technology can reserve the nutrient components and the physiological active components of the product to the maximum extent, so that the freeze-drying technology can be applied to nourishing product cubilose to better reserve the nutrition and freshness of the cubilose, and the freeze-dried cubilose can meet the fast-paced life style of modern urban people.
The conventional freeze-dried cubilose needs to be cooked and heated for a long time in the production process, so that the nutrition of the cubilose is lost due to long-time cooking, the quality is reduced, the taste is poor, and the product sale is influenced.
Disclosure of Invention
The invention provides a method for preparing freeze-dried cubilose based on a freezing technology, which aims to solve the technical problem.
In order to solve the technical problems, the embodiment of the invention provides a method for preparing freeze-dried cubilose based on a freezing technology, which comprises the following steps:
s1, placing the dry cubilose into the soaking solution to be soaked completely, and draining;
s2, selecting and removing impurities from the edible bird' S nest;
s3, sterilizing the bird' S nest after impurity removal;
s4, refrigerating the sterilized cubilose;
s5, performing vacuum freeze drying on the cold-stored cubilose, and completing a freeze-drying process through 8 wave bands, wherein the freeze-drying process comprises the following 8 wave bands:
s01, vacuum freeze-drying at-30 deg.C for 110-120 min;
s02, vacuum freeze-drying at-15 deg.C for 340-360 min;
s03, vacuum freeze-drying at-10 deg.C for 200-240 min;
s04, vacuum freeze-drying at-7 deg.C for 300-360 min;
s05, vacuum freeze-drying at 5 deg.C for 260-300 min;
s06, vacuum freeze-drying at 20 deg.C for 390-420 min;
s07, vacuum freeze-drying at 25 deg.C for 220-240 min;
s08, vacuum freeze drying at 30 deg.C for 100-120 min.
By adopting the scheme, the temperature and time control of 8 different wave bands is adopted, so that the structure of the upper layer of the cubilose can be ensured to be pre-lyophilized to form a loose and porous structure, the sublimed water vapor of the frozen cubilose at the lower layer can smoothly pass through and absorb sublimation heat, the product is ensured to be comprehensively dried, the product is formed into a porous sponge shape, and finally the lyophilized cubilose with low moisture content and excellent rehydration performance can be obtained; in the scheme, no preservative is added, a long-time stewing process does not exist, and the active protein component of the cubilose is reserved, so that the obtained freeze-dried cubilose has high sialic acid content, the mould and bacteria detection of the product meets the standard, the aims of antibiosis and preservation are fulfilled, and the nutritional value and the taste of the freeze-dried cubilose are improved.
Preferably, in the step S3, the sterilization temperature is 85 ℃ to 110 ℃, and the sterilization time is 30min to 60 min.
Preferably, in the step S4, the refrigeration temperature is-5 ℃ to-10 ℃, and the refrigeration time is 6h to 18 h.
Preferably, in S1, the soaked bird' S nest is torn into a small strip.
Preferably, in S1, the soaking solution is purified water.
Preferably, the dry cubilose is soaked in purified water at the temperature of 30-50 ℃ for 0.5-1 h, then is soaked in purified water at the temperature of 60-70 ℃ for 20-40 min, and is soaked in purified water at the temperature of 80 ℃ for 2-3 s after being cooled.
By adopting the scheme, the water temperature of the soaking mode ensures that the content of active protein in the cubilose is not influenced, and simultaneously shortens the soaking time and improves the production efficiency.
Preferably, in S5, the specific lyophilization process includes the following 8 bands:
s01, vacuum freeze-drying at-30 deg.C for 120 min;
s02, vacuum freeze-drying at-15 deg.C for 360 min;
s03, vacuum freeze-drying at-10 deg.C for 240 min;
s04, vacuum freeze-drying at-7 deg.C for 360 min;
s05, vacuum freeze-drying at 5 deg.C for 300 min;
s06, vacuum freeze-drying at 20 deg.C for 420 min;
s07, vacuum freeze-drying at 25 deg.C for 240 min;
s08, vacuum freeze drying at 30 deg.C for 120 min.
Preferably, in S5, the specific lyophilization process includes the following 8 bands:
s01, vacuum freeze-drying at-30 deg.C for 110 min;
s02, vacuum freeze-drying at-15 deg.C for 340 min;
s03, vacuum freeze-drying at-10 deg.C for 200 min;
s04, vacuum freeze-drying at-7 deg.C for 300 min;
s05, vacuum freeze-drying at 5 deg.C for 260 min;
s06, vacuum freeze-drying at 20 deg.C for 390 min;
s07, vacuum freeze-drying at 25 deg.C for 220 min;
s08, vacuum freeze drying at 30 deg.C for 100 min.
Compared with the prior art, the embodiment of the invention has the following beneficial effects:
1. the temperature and time control of 8 different wave bands are adopted, the structure of the upper layer of the cubilose can be ensured to be pre-freeze-dried to form a loose porous structure, so that sublimed vapor of the frozen cubilose at the lower layer can smoothly pass through and absorb sublimation heat, the product is ensured to be comprehensively dried, the product forms a porous sponge shape, and finally the freeze-dried cubilose with low moisture content and excellent rehydration performance can be obtained.
2. In the scheme, additives such as preservatives and the like are not required to be added, a long-time stewing process does not exist, active protein components of the cubilose are reserved, the obtained freeze-dried cubilose has high sialic acid content, the mould and bacteria detection of the product meets the standard, the aims of antibiosis and preservation are achieved, and the nutritional value and the taste of the freeze-dried cubilose are improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for preparing freeze-dried cubilose based on a freezing technology specifically comprises the following steps:
s1, placing the dried edible bird 'S nest in a soaking solution to be completely soaked, wherein in the scheme of the embodiment, the soaking solution is purified water, the temperature of the purified water is 30 ℃, the soaking time is 4-5 hours, and then the edible bird' S nest is torn into small strips;
s2, selecting and impurity removing procedures, selecting impurities in the bird' S nest by using stainless steel tweezers, removing the impurities, and then draining water for later use;
s3, filling the bird ' S nest subjected to impurity removal into a sterilization bottle, screwing down a bottle cover, putting the bird ' S nest into a computer full-automatic sterilization pot, closing a door of the computer full-automatic sterilization pot, starting the computer full-automatic sterilization pot for sterilization, controlling the sterilization temperature to be 85 ℃ and the sterilization time to be 60min, and taking out the sterilization bottle filled with the bird ' S nest after the sterilization is finished;
s4, placing the cooled cubilose into a refrigerator with a set temperature of-10 ℃, and controlling the refrigerating time to be 6 h;
s5, placing the cold-stored cubilose and the stainless steel tray into a vacuum freeze dryer, closing a door of the vacuum freeze dryer, starting the vacuum freeze dryer to enter a freeze-drying process, wherein the freeze-drying process is controlled by 8 wave bands as shown in the table 1;
and S6, taking out the cubilose after freeze drying is finished, filling the cubilose into a sealing bag, and packaging according to specifications to obtain the freeze-dried cubilose.
TABLE 1 temperature and time control of the vacuum freeze-drying procedure in S5 of example 1
| Phases | S01 | S02 | S03 | S04 | S05 | S06 | S07 | S08 | Total length of time |
| Temperature (. degree.C.) | -30 | -15 | -10 | -7 | 5 | 20 | 25 | 30 | - |
| Time (min) | 120 | 360 | 240 | 360 | 300 | 420 | 240 | 120 | 2160 |
Example 2
A method for preparing freeze-dried edible bird's nest based on freezing technology, wherein the steps and the reagents and parameters used in the steps are the same as those in example 1, except that:
soaking dried nidus Collocaliae in 50 deg.C purified water for 0.5h in S1, soaking in 70 deg.C purified water for 20min, cooling, and soaking in 80 deg.C purified water for 2S-3S;
controlling the sterilization temperature to be 110 ℃ and the sterilization time to be 30min in S3;
in a refrigerator with the refrigerating temperature of-5 ℃ in S4, the refrigerating time is controlled to be 18 h.
Example 3
A method for preparing freeze-dried edible bird's nest based on freezing technology, wherein the steps and the reagents and parameters used in the steps are the same as those in example 2, except that:
in S5, the 8 wave bands of the lyophilization process were controlled as shown in table 2.
TABLE 2 temperature and time control of the vacuum freeze-drying procedure in S5 of example 3
| Phases | S01 | S02 | S03 | S04 | S05 | S06 | S07 | S08 | Total length of time |
| Temperature (. degree.C.) | -30 | -15 | -10 | -7 | 5 | 20 | 25 | 30 | - |
| Time (a)min) | 110 | 340 | 200 | 300 | 260 | 390 | 220 | 100 | 1920 |
Comparative example 1
A method for preparing freeze-dried edible bird's nest based on freezing technology, wherein the steps and the reagents and parameters used in the steps are the same as those in example 1, except that: in S5, the lyophilization process was controlled for 3 bands as shown in table 3.
TABLE 3 temperature and time control of the vacuum freeze-drying procedure in S5 of comparative example 1
| Phases | S01 | S02 | S03 | Total length of time |
| Temperature (. degree.C.) | -25 | 60 | 55 | - |
| Time (min) | 300 | 2400 | 90 | 2790 |
Comparative example 2
A method for preparing freeze-dried cubilose based on a freezing technology comprises the following steps:
s1, soaking fresh or dried edible bird 'S nest in purified water at 40 ℃ for 6h to obtain soaked edible bird' S nest;
s2, removing impurities from the soaked edible bird' S nest;
s3, heating the soaked edible bird 'S nest for 4 hours at the temperature of 120 ℃ to obtain liquid edible bird' S nest;
s4, placing the liquid cubilose at the temperature of minus 20 ℃ for quick freezing for 8 hours to obtain solid cubilose;
s5, freeze-drying the solid bird' S nest in a vacuum freezer, wherein the freeze-drying temperature is controlled to be 40-55 ℃, and the freeze-drying time is 20 hours.
Performance test
1. The freeze-dried edible bird's nest obtained in the example 1 and the comparative example 2 is subjected to detection of various quality indexes so as to meet corresponding national qualified indexes, and the detection results are shown in table 4;
table 4-quality index test results of the lyophilized nidus Collocaliae in example 1 and comparative example 2
2. According to SN/T3644-2013 spectrophotometry, the sialic acid content of the freeze-dried cubilose products obtained in examples 1-5 and comparative examples 1-2 is detected, meanwhile, the water content, the weight before and after soaking, the water content, the soaking rate and the rehydration rate of the products are detected, the detection results are shown in a table 5, and the calculation formula of the rehydration rate is as follows:
F＝(M2-M1)*100/M1。
in the formula: f-rehydration rate,%;
m1-weight of edible bird's nest before foaming, g;
m2-the mass of the bird's nest after soaking, g.
TABLE 5 test results of the lyophilized nidus Collocaliae in examples 1-3 and comparative examples 1-2
According to the detection results of the example 1 and the comparative example 2 in the table 4, the freeze-dried edible bird nest obtained by the method has high sialic acid content, the mould and bacteria detection of the product meets the standard, the antibacterial and preservation purposes are achieved, the long-time stewing process does not exist in the scheme, the active protein component of the edible bird nest is reserved, and the nutritional value of the freeze-dried edible bird nest is improved.
According to the detection results of the embodiment 1 and the comparative example 1 in the table 5, the structure of the upper layer of the cubilose can be ensured to be pre-lyophilized to form a loose porous structure through the temperature and time control of 8 different wave bands in the application, so that the sublimed water vapor of the frozen cubilose at the lower layer can smoothly pass through and absorb sublimation heat, the product is ensured to be comprehensively dried, the freeze-drying temperature is mild, and finally the freeze-dried cubilose with low moisture content and excellent rehydration performance can be obtained.
The above-mentioned embodiments are provided to further explain the objects, technical solutions and advantages of the present invention in detail, and it should be understood that the above-mentioned embodiments are only examples of the present invention and are not intended to limit the scope of the present invention. It should be understood that any modifications, equivalents, improvements and the like, which come within the spirit and principle of the invention, may occur to those skilled in the art and are intended to be included within the scope of the invention.
Claims (8)
1. A method for preparing freeze-dried cubilose based on a freezing technology is characterized by comprising the following steps:
s1, placing the dry cubilose into the soaking solution to be soaked completely, and draining;
s2, selecting and removing impurities from the edible bird' S nest;
s3, sterilizing the bird' S nest after impurity removal;
s4, refrigerating the sterilized cubilose;
s5, performing vacuum freeze drying on the cold-stored cubilose, and completing a freeze-drying process through 8 wave bands, wherein the freeze-drying process comprises the following 8 wave bands:
s01, vacuum freeze-drying at-30 deg.C for 110-120 min;
s02, vacuum freeze-drying at-15 deg.C for 340-360 min;
s03, vacuum freeze-drying at-10 deg.C for 200-240 min;
s04, vacuum freeze-drying at-7 deg.C for 300-360 min;
s05, vacuum freeze-drying at 5 deg.C for 260-300 min;
s06, vacuum freeze-drying at 20 deg.C for 390-420 min;
s07, vacuum freeze-drying at 25 deg.C for 220-240 min;
s08, vacuum freeze drying at 30 deg.C for 100-120 min.
2. The method for preparing freeze-dried edible bird' S nest based on freezing technology as claimed in claim 1, wherein in S3, the sterilization temperature is 85-110 ℃, and the sterilization time is 30-60 min.
3. The method for preparing freeze-dried edible bird' S nest based on freezing technology as claimed in claim 1, wherein in S4, the refrigeration temperature is-5 ℃ to-10 ℃, and the refrigeration time is 6h to 18 h.
4. The method for preparing freeze-dried edible bird 'S nest based on freezing technology as claimed in claim 1, wherein in the step S1, the edible bird' S nest after foaming is torn into small strips.
5. The method for preparing freeze-dried edible bird' S nest based on freezing technology as claimed in claim 1, wherein in the step S1, the soaking solution is purified water.
6. The method for preparing the freeze-dried edible bird's nest based on the freezing technology as claimed in claim 1, wherein the dried edible bird's nest is soaked in purified water at 30-50 ℃ for 0.5-1 h, then soaked in purified water at 60-70 ℃ for 20-40 min, and after cooling, the edible bird's nest is soaked in purified water at 80 ℃ for 2-3 s.
7. The method for preparing freeze-dried edible bird' S nest based on freezing technology as claimed in claim 1 or 5, wherein in S5, the specific freeze-drying process includes the following 8 wave bands:
s01, vacuum freeze-drying at-30 deg.C for 120 min;
s02, vacuum freeze-drying at-15 deg.C for 360 min;
s03, vacuum freeze-drying at-10 deg.C for 240 min;
s04, vacuum freeze-drying at-7 deg.C for 360 min;
s05, vacuum freeze-drying at 5 deg.C for 300 min;
s06, vacuum freeze-drying at 20 deg.C for 420 min;
s07, vacuum freeze-drying at 25 deg.C for 240 min;
s08, vacuum freeze drying at 30 deg.C for 120 min.
8. The method for preparing freeze-dried edible bird' S nest based on freezing technology as claimed in claim 6, wherein in S5, the specific freeze-drying process includes the following 8 wave bands:
s01, vacuum freeze-drying at-30 deg.C for 110 min;
s02, vacuum freeze-drying at-15 deg.C for 340 min;
s03, vacuum freeze-drying at-10 deg.C for 200 min;
s04, vacuum freeze-drying at-7 deg.C for 300 min;
s05, vacuum freeze-drying at 5 deg.C for 260 min;
s06, vacuum freeze-drying at 20 deg.C for 390 min;
s07, vacuum freeze-drying at 25 deg.C for 220 min;
s08, vacuum freeze drying at 30 deg.C for 100 min.
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| CN116965541A (en) * | 2023-08-26 | 2023-10-31 | 深圳市善土实业有限公司 | Method for preparing freeze-dried bird's nest |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116965541A (en) * | 2023-08-26 | 2023-10-31 | 深圳市善土实业有限公司 | Method for preparing freeze-dried bird's nest |
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