• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The present invention discloses a processing technology of a homogenization 5 method for producing fermented glutinous rice-flavored freeze-dried instant food, and belongs to the technical field of food processing. The processing technology comprises the following steps: (1) homogenization of fermented glutinous rice; (2) blending and gelatinization; (3) injection molding; (4) pre-freezing; (5) vacuum freeze-drying; (6) moisture balancing; and (7) inspection and packaging. A homogenization technology is 10 adopted in the present invention and specifically comprises the following steps: mixing 80-85% of fermented glutinous rice with water at a weight ratio of 1: 1 to prepare homogenate; then adding 15-20% of unbeaten fermented glutinous rice to be blended with auxiliary materials such as sucrose, starch, beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse cereals and miscellaneous beans in proportion; uniformly 15 mixing with the homogenate for gelatinization; injection molding and pre-freezing at -30°C for 6-8 h; freeze-drying in vacuum for 20-24 h to obtain fermented glutinous rice flavor series freeze-dried instant food. The fermented glutinous rice-flavored freeze-dried instant food produced by the homogenization method is beneficial for uniform distribution of ice crystals in a freezing process, can effectively ensure complete appearance and 20 fluffy texture, has high rehydration speed, has uniform size, plump taste and strong aroma after rehydration, not only retains special flavor of fermented glutinous rice, but also contains no food additive.
    公开号:NL2025164A
    申请号:NL2025164
    申请日:2020-03-18
    公开日:2020-09-30
    发明作者:Wang Min；Cao Junwei；Wang Zudong；Dong Yuhui；Wang Jiao；Wang Fuying
    申请人:Northwest Agriculture And Forestry Univ；
    IPC主号:
    专利说明:

    HOMOGENIZATION METHOD FOR PRODUCING FERMENTED GLUTINOUS RICE-FLAVORED FREEZE-DRIED INSTANT FOOD Technical Field The present invention belongs to the technical field of food processing, and particularly relates to a homogenization method for producing fermented glutinous rice- flavored freeze-dried instant food. Background Fermented glutinous rice, also known as fermented-rice wine, rice wine and sweet wine, originated from Han Dynasty and prospered in Qing Dynasty, has a long history of eating in China and is still widely popular in central China, south China, northwest China, southwest China and other places. The fermented glutinous rice is prepared by fermenting glutinous rice with rhizopusoryzae and the like, is delicious with slight sweetness and sour, and is fragrant and mellow in taste. Fresh fermented glutinous rice is rich in various active bacteria and nutrients such as organic acids, vitamins and amino acids, can stimulate appetite and help digestion after frequent consumption, also has effects of activating di, nourishing blood, nourishing yin and tonifying kidney, and is therefore very popular with people.
    However, the fresh fermented glutinous rice has a short shelf life and is a solid-liquid mixture, thereby being extremely inconvenient to carry. Most of the existing commercially available fermented glutinous rice with long shelf life is processed by a canning technology, wherein the shelf life is prolonged by high-temperature sterilization; but the existing commercially available fermented glutinous rice with long shelf life is significant in loss of fermented glutinous rice flavor and not easy to carry. However, the application of the freeze-drying technology provides a solution for the problem. Freeze-dried food is increasingly popular with consumers for green, health and convenience.
    At present, the freeze-drying technology is adopted to produce instant fermented glutinous rice products in many patents, such as “Freeze-dried Sweet Fermented Glutinous Rice and Preparation Method Thereof” (ZL201110228798.1), “Production Method of Instant Egg/Cubilose in Fermented Glutinous Rice” (ZL 201610148451.9), “Processing method of Vacuum Freeze-dried Rice Wine with Beaten Eggs” (Application No. 201610558651.1) and “Processing Method of Vacuum Freeze-dried Solid Beverage with Milk, Egg and Fermented Glutinous Rice” (Application No. 201810418528.9). The freeze-dried products are convenient to carry and eat. However, the freeze-dried products still have deficiencies of complex process, complicated technology and high production cost due to solid-liquid separation during production, as well as poor taste and weak smell of fermented glutinous rice of the rehydrated products due to use of pectin, gelatin, puffed rice flour or the like as a thickening agent.
    To overcome the deficiencies in the prior art, based on purposes of convenient processing and maximum preservation of typical flavor of the fermented glutinous rice, a homogenization method is adopted to produce the fermented glutinous rice-flavored freeze-dried instant food in the present invention. Original samples of the fermented glutinous rice, starch and other auxiliary materials are added for blending after the fermented glutinous rice is beaten; the beaten fermented glutinous rice is mixed with a small amount of starch for thickening to improve viscosity and retain smell of the products; and the moisture content and the sugar content of the materials before freeze-drying are adjusted to ensure rapid passage through a maximum ice crystal formation zone during freeze-drying. The freeze-dried products are neat in block shape, less in external thickening additive, instant in dissolution within 10-15 s, convenient to brew, natural, rich and full in flavor of fermented glutinous rice, and smooth in taste.
    Summary The object of the present invention is to overcome the deficiencies of flavor and shape of fermented glutinous rice products in the prior art and provide a processing technology of a one-time forming homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food. The homogenization method for producing the fermented glutinous rice-flavored freeze-dried instant food comprises the following steps: (1) homogenization of fermented glutinous rice: preparing 1 part of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 80-85% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 3-4% of starch and 8-12% of white sugar in a little water, and adding the remaining unbeaten raw materials into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min;
    (3) injection molding: adding 25-35% of other cooked and drained auxiliary materials such as beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse cereals and miscellaneous beans, injecting into a mold after stirring uniformly, and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C; (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low- temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h, wherein the heating temperature is not more than 50°C at most; (6) moisture balancing: placing at room temperature to balance moisture after being taken out of a warehouse, and demolding when the moisture content is 3% to obtain the fermented glutinous rice freeze-dried food; (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
    In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, 80-85% of fermented glutinous rice is taken from 1 part of fermented glutinous rice grains, is mixed with water at the weight ratio of 1: 1 and then is beaten into the homogenate.
    In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, the remaining 15-20% of unbeaten raw materials of fermented glutinous rice is added when adding the auxiliary materials.
    In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, 3-4% of starch added in the auxiliary materials may be one of potato starch and corn starch.
    In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, the auxiliary materials comprise 25-35% of other cooked and drained auxiliary materials such as one or more of beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse cereals and miscellaneous beans.
    In the homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to the present invention, the homogenization technology is to grind the fermented glutinous rice into slurry to retain natural fragrance of the rehydrated fermented glutinous rice to the greatest extent and improve taste plumpness, smoothness and viscosity. A homogenization method technology is adopted in the present invention. The fermented glutinous rice and water are mixed and beaten into the homogenate; then, the unbeaten original fermented glutinous rice grains and other auxiliary materials are added for blending to retain the flavor and taste of the fermented glutinous rice; and the vacuum freeze-drying technology is selected to maintain the shape, color and nutritional components of the products; the products have a high rehydration speed, uniform liquid state after brewing, and no additive during production. The fermented glutinous rice freeze-dried food produced by the method is convenient to store, transport and eat, and good in flavor, nutrition and taste.
    Detailed Description The present invention will be further described below in combination with specific embodiments.
    Embodiment 1. Homogenization Method for Producing Freeze-dried Instant Food with Eggs and Fermented Glutinous Rice 100 kg of fermented glutinous rice (soluble solids 2 53%) is taken for example.
    (1) Homogenization of fermented glutinous rice: preparing 100 kg of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 85% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 4% of starch and 11% of white sugar in a little water, and adding the remaining 15% of unbeaten raw materials of the fermented glutinous rice into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min; (3) injection molding: adding 35% of other cooked and drained beaten eggs, injecting into a mold after stirring uniformly, and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C;
    (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low- temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h; (6) moisture balancing: placing at room temperature to balance moisture after being 5 taken out of a warehouse, and demolding when the moisture content is 3% to obtain the freeze-dried food with eggs and fermented glutinous rice; (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
    Embodiment 2. Homogenization Method for Producing Freeze-dried Glutinous Rice Ball Instant Food with Osmanthus and Fermented Glutinous Rice 100 kg of fermented glutinous rice (soluble solids = 49%) is taken for example.
    (1) Homogenization of fermented glutinous rice: preparing 100 kg of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 85% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 3% of starch and 9% of white sugar in a little water, and adding the remaining 15% of unbeaten raw materials of the fermented glutinous rice into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min; (3) injection molding: adding 30% of other cooked and drained glutinous rice ball, injecting into a mold after stirring uniformly, and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C; (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low- temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h; (6) moisture balancing: placing at room temperature to balance moisture after being taken out of a warehouse, and demolding when the moisture content is 3% to obtain the freeze-dried glutinous rice ball food with osmanthus and fermented glutinous rice;
    (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
    Embodiment 3. Homogenization Method for Producing Freeze-dried Wine-fermented Red Bean Instant Food 100 kg of fermented glutinous rice (soluble solids = 50%) is taken for example.
    (1) Homogenization of fermented glutinous rice: preparing 100 kg of fermented glutinous rice with qualified quality (the proportions of auxiliary materials are calculated by the weight of the fermented glutinous rice), taking 83% of the fermented glutinous rice to be mixed with water at a weight ratio of 1: 1, and beating with a beating machine to obtain homogenate; (2) blending and gelatinization: dissolving 4% of starch and 10% of white sugar in a little water, and adding the remaining 17% of unbeaten raw materials of the fermented glutinous rice into the homogenate prepared in the step (1), uniformly mixing the obtained homogenate, heating to a central temperature of 80-85°C and keeping for 5-10 min; (3) injection molding: adding 30% of steamed mashed red beans and 3% of cooked red beans, paving dried osmanthus on the bottom of a mold after stirring uniformly, injecting the above homogenate into the mold and paving evenly; (4) pre-freezing: cooling the raw materials after injection molding in the step (2) to room temperature, and then pre-freezing at -35°C for 6-8 h so that the central temperature reaches -28°C to -35°C; (5) vacuum freeze-drying: placing the raw materials pre-frozen in the step (3) in a low-temperature vacuum freeze dryer at -30°C to -35°C, heating and drying under a vacuum condition of 0-60 Pa for 20-24 h; (6) moisture balancing: placing at room temperature to balance moisture after being taken out of a warehouse, and demolding when the moisture content is 3% to obtain the freeze-dried wine-fermented red bean instant food; (7) inspection and packaging: selecting the products with neat block shape and no foreign matter for packaging after qualifying in metal inspection.
    The above embodiments describe the present invention in detail and are not intended to limit the present invention in any form. All technical solutions obtained by equivalent substitution and other forms shall be included in the protection scope of the present invention.
    权利要求:
    Claims (6)
    [1]
    A homogenization method for the production of fermented glutinous rice flavored freeze-dried instant food, which consists of the following steps: (1) homogenization of fermented glutinous rice: preparing 1 part fermented glutinous rice of suitable quality (the proportions of excipients are calculated based on the weight of the fermented glutinous rice}, where 80-85% of the fermented glutinous rice is mixed with water in a weight ratio of 1: 1 and beaten with a beater to obtain a homogenate; (2) mixing and gelatinization: dissolving in add a little water of 3-4% starch and 8-12% white sugar and the remaining raw raw materials to the homogenate prepared in step (1), mixing the obtained homogenate evenly and heating to a central temperature of 80- 85 ° C and held for 5-10 minutes; (3) spraying into the mold: adding 25-35% of other cooked and drained hu lp materials, such as beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse grains and various beans; After evenly stirring, spray this into a mold and spread it evenly; (4) pre-freezing: allowing the raw materials to cool after injection into the mold in step (2) to room temperature, and then pre-freezing at -35 ° C for 6-8 hours, so that the central temperature -28 ° C to -35 ° C reached; (5) vacuum freeze drying: placing the raw materials, which have been pre-frozen in step (3), in a low temperature vacuum freeze dryer at -30 ° C to -35 ° C; then heating and drying under vacuum of 0-60 Pa for 20-24 hours; (6) moisture balance: bringing it to room temperature to balance moisture after it has been removed from a warehouse; and demold when the moisture content is 3% to obtain the fermented glutinous rice freeze-dried food; (7) inspection and packaging: selecting the products with neat block shape; and without foreign packaging material after qualification in the metal inspection.
    [2]
    2. The homogenization method for the production of fermented glutinous rice flavored freeze-dried instant food according to claim 1, where 80-85% fermented glutinous rice is obtained from 1 part fermented glutinous rice grains and mixed with water in a weight ratio of 1: 1 and then into the homogenate is beaten.
    [3]
    3. The homogenization method for producing fermented glutinous rice flavored freeze-dried instant food according to claim 1, in which the remaining 15-20% non-whipped raw materials of fermented glutinous rice are added when adding the excipients.
    [4]
    The homogenization method for producing fermented glutinous rice flavored freeze-dried instant food according to claim 1, wherein the 3-4% starch added to the adjuvants can be potato starch and corn starch.
    [5]
    The homogenization method for producing fermented glutinous rice-flavored freeze-dried instant food according to claim 1, wherein the auxiliary materials consist of 25-35% of other cooked and drained auxiliary materials, such as one or more beaten eggs, glutinous rice balls, fruit grains, fresh flowers, coarse grains and various beans.
    [6]
    The homogenization method for producing fermented glutinous rice flavored freeze-dried instant food according to claim 1, wherein the homogenization technology is to grind the fermented glutinous rice into a slurry in order to preserve as much as possible the natural aroma of the rehydrated fermented glutinous rice and the taste, plumpness, smoothness and viscosity.
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