阅读说明：本技术 一种可复水成凝胶的多孔状产品的制备方法 (Preparation method of porous product capable of being rehydrated into gel ) 是由 刘海燕 姜进举 马海燕 张健 王璐璐 赵艳冰 于 2020-04-30 设计创作，主要内容包括：本发明涉及食品加工技术领域,提供了一种可复水成凝胶的多孔状产品的制备方法,包括如下步骤：1)初步处理；2)冷冻：将初步处理后的凝胶进行分阶段冷冻或直接冷冻,最终中心温度-30～-50℃；3)红外冻干：将冷冻好的产品放入冻干仓内,控制真空度≤100pa,冷阱温度-40～-80℃,红外光源波长为2.4～3μm,辐照功率0.7～0.9W/cm<Sup>2</Sup>,辐照距离80mm,冻干时间为4～24h；或冻干：将冷冻好的产品放入冻干仓内,控制舱内真空度≤100pa,舱内温度0～80℃,冷阱温度-60～-80℃,冻干时间为8～48h；4)将产品进行包装常温储存即可。本发明所制得多孔状产品直接食用口感酥脆,复水后其色、香、味与未冻前基本一致,产品口感好,是一款创新型的多孔状食品,具有很大的市场前景。(The invention relates to the technical field of food processing, and provides a preparation method of a porous product capable of being rehydrated into gel, which comprises the following steps: 1) performing primary treatment; 2) freezing: freezing the gel after the primary treatment by stages or directly freezing the gel, wherein the final central temperature is-30 to-50 ℃; 3) infrared freeze-drying: putting the frozen product into a freeze-drying bin, controlling the vacuum degree to be less than or equal to 100pa, the temperature of a cold trap to be minus 40-minus 80 ℃, the wavelength of an infrared light source to be 2.4-3 mu m, and the irradiation power to be 0.7-0.9W/cm 2 The irradiation distance is 80mm, and the freeze-drying time is 4-24 h; or freeze-drying: putting the frozen product into a freeze-drying bin, controlling the vacuum degree in the bin to be less than or equal to 100pa, controlling the temperature in the bin to be 0-80 ℃, controlling the temperature of a cold trap to be-60-80 ℃, and controlling the freeze-drying time to be 8-48 h; 4) packaging the product and storing at normal temperature. The porous product prepared by the invention is directly eaten and has crisp mouthfeel, the color, the fragrance and the taste of the product after rehydration are basically consistent with those before freezing, and the product has good mouthfeel, thereby being an innovative innovationThe porous food has great market prospect.)

1. A method of preparing a porous product that is reconstitutable into a gel, comprising the steps of:

(1) primary treatment: the gel blocks are not cut or are cut into different shapes;

(2) and (3) a freezing stage: freezing the gel after the primary treatment by stages or directly freezing the gel, and finally, the central temperature of the gel is-30 to-50 ℃;

(3) an infrared freeze-drying stage: putting the frozen product into a freeze-drying bin, controlling the vacuum degree to be less than or equal to 100pa, controlling the temperature of a cold trap to be-40 to-80 ℃, controlling the wavelength of an infrared light source to be 2.4 to 3 mu m, and controlling the irradiation power to be 0.7 to 0.9W/cm²The irradiation distance is 80mm, the freeze-drying time is 4-24 h, and the water content of the final product is lower than 5%;

or a freeze-drying stage: putting the frozen product into a freeze-drying bin, controlling the vacuum degree in the bin to be less than or equal to 100pa, controlling the temperature in the bin to be 0-80 ℃, controlling the temperature of a cold trap to be-60-80 ℃, controlling the freeze-drying time to be 8-48 h, and controlling the water content of the final product to be less than 5%;

(4) and (3) a packaging stage: and (3) packaging the dried porous new product obtained after freeze-drying in a moisture-proof package, and storing at normal temperature.

2. The method for preparing a porous product capable of being rehydrated to gel according to claim 1, wherein in the step (1) preliminary treatment, the gel is calcium alginate gel, konjac gel, kara gel, konjac kara gel, gelatin gel, agar gel, gellan gel, and/or natural gel.

3. The method for preparing a porous product capable of being rehydrated into gel according to claim 1, wherein the gel is in the shape of a T, a bar, a column, a sheet and/or a sphere in the primary treatment of the step (1).

4. The method for preparing a porous product capable of being rehydrated into gel according to claim 1, wherein in the freezing stage in the step (2), the staged freezing is pre-freezing at-5 to-20 ℃ in advance and then quick-freezing to the central temperature of-30 to-50 ℃; direct freezing means that the product is directly and quickly frozen until the central temperature is-30 to-50 ℃.

5. The method for preparing a porous product capable of being rehydrated to gel according to claim 1, wherein in the infrared freeze-drying stage of the step (3), the freeze-drying time is 10-24 h; in the freeze-drying stage, the freeze-drying time is 15-40 h.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of a porous product capable of being rehydrated into gel.

Background

The gel food is popular among consumers due to the functions of being rich in dietary fiber, light in calorie, heavy in weight and the like. However, the water content of the gel food is very high, water is easy to separate out from the product in the processing and storing processes, the elasticity and toughness of the product are deteriorated in the storage process, and the storage and transportation are not facilitated, so that a new gel food processing technology needs to be developed to solve the problems.

Freeze drying is a process for drying specific food by using the principle of water sublimation. The freeze drying processing technology of dehydrated vegetables, dehydrated dried fruits and the like is widely used, but the report and the application of the freeze drying technology of gel products are not seen at present, and the technology is still a technical blank. The invention provides a method for manufacturing a new porous product capable of being rehydrated into gel, aiming at solving the problems that gel food is easy to be drained during storage, has large change of taste, is not beneficial to transportation and the like.

Disclosure of Invention

Based on the background, the invention provides a preparation method of a porous product capable of being rehydrated into gel, which is a gel freeze drying technology process for filling the market blank, and the obtained porous product is easy to store and transport and can form gel after rehydration.

The invention adopts the following technical scheme:

a method of preparing a porous product that is reconstitutable into a gel, comprising the steps of:

(1) primary treatment: the gel blocks are not cut or are cut into different shapes;

(2) and (3) a freezing stage: freezing the gel after the primary treatment by stages or directly freezing the gel, and finally, the central temperature of the gel is-30 to-50 ℃;

(3) an infrared freeze-drying stage: putting the frozen product into a freeze-drying bin, controlling the vacuum degree to be less than or equal to 100pa, controlling the temperature of a cold trap to be-40 to-80 ℃, controlling the wavelength of an infrared light source to be 2.4 to 3 mu m, and controlling the irradiation power to be 0.7 to 0.9W/cm²The irradiation distance is 80mm, the freeze-drying time is 4-24 h, and the water content of the final product is lower than 5%;

or a freeze-drying stage: putting the frozen product into a freeze-drying bin, controlling the vacuum degree in the bin to be less than or equal to 100pa, controlling the temperature in the bin to be 0-80 ℃, controlling the temperature of a cold trap to be-60-80 ℃, controlling the freeze-drying time to be 8-48 h, and controlling the water content of the final product to be less than 5%;

(4) and (3) a packaging stage: and (3) packaging the dried porous new product obtained after freeze-drying in a moisture-proof package, and storing at normal temperature.

As a preferable embodiment of the present invention, further, in the preliminary treatment of step (1), the gel is calcium alginate gel, konjac gel, kara gel, konjac kara gel, gelatin gel, agar gel, gellan gel, and/or natural gel.

In the above technical scheme, the gel in the preliminary treatment in step (1) may be various gels such as calcium alginate gel, konjac gel, kara gel, konjac kara gel, gelatin gel, agar gel, gellan gum gel, and natural gel.

As a preferable embodiment of the present invention, further, in the step (1) preliminary treatment, the gel has a shape of a t, a bar, a column, a sheet and/or a sphere.

In the above technical solution, in the preliminary treatment in step (1), the gel may be in the shape of a t, a strip, a column, a sheet, a sphere, or other shapes.

As a preferable scheme of the invention, in the freezing stage in the step (2), the staged freezing refers to pre-freezing at-5 to-20 ℃ in advance and then quickly freezing to the central temperature of-30 to-50 ℃; direct freezing means that the product is directly and quickly frozen until the central temperature is-30 to-50 ℃.

As a preferable scheme of the invention, further, in the infrared freeze-drying stage in the step (3), the freeze-drying time is 10-24 h; in the freeze-drying stage, the freeze-drying time is 15-40 h.

The porous new product prepared by the invention is directly eaten and has crisp mouthfeel, and meanwhile, the product is easy to rehydrate and turns into gel after rehydration, and the mouthfeel and the state are good. The color, the fragrance and the taste of the product after rehydration are basically consistent with those before freezing, the product has good taste, is an innovative porous food, and has great market prospect.

The invention has the beneficial effects that:

(1) the porous new product processed by the method has the water content of less than 5 percent, is easy to rehydrate, is still gel after rehydration, and has better taste and long quality guarantee period.

(2) The invention adopts a freeze-drying or infrared freeze-drying process, wherein the infrared freeze-drying process has shorter drying time and higher efficiency, and is shortened by more than 10 hours compared with the common freeze-drying process.

(3) The invention is a preparation method of a new porous product which has long product quality guarantee period, simple process flow and low energy consumption and is suitable for industrial production and can be rehydrated into gel.

Detailed Description

The invention provides a preparation method of a porous product capable of being rehydrated into gel, and in order to make the advantages and technical scheme of the invention clearer and clearer, the invention is described in detail with reference to specific examples.