阅读说明：本技术 一种改善冲调性的冻干奶油蘑菇汤块的制备方法 (A kind of preparation method for the freeze-drying Cream of mushroom soup block improving brew ) 是由 张慜 刘文超 陈龙海 赵科金 邬文杰 黄少波 于 2019-09-10 设计创作，主要内容包括：一种改善冲调性的冻干奶油蘑菇汤块的制备方法,属于食品加工技术领域。本发明以奶油、蘑菇、培根和小麦粉为原料,经过选取、洗涤、切片：小麦粉微波预糊化：翻炒、煮制和调味,经微波预脱水、变温冷冻干燥以及微波后续高温干燥工艺制得冻干奶油蘑菇汤块。本发明制备得到的冻干汤块含水率在3%~5%之间；汤块收缩率在1%~3%之间；该汤块易复水、易分散；冲调性得到显著改善,冲调后香味浓、颜色降低率小、粘度保留率达到90%以上,保持在650~750 mPa·s之间。(A kind of preparation method for the freeze-drying Cream of mushroom soup block improving brew, belongs to food processing technology field.The present invention is using cream, mushroom, Baconic and wheat flour as raw material, by selection, washing, slice: wheat flour microwave pre-gelatinized: stir-frying is cooked and is seasoned, and freeze-drying Cream of mushroom soup block is made through microwave pre-dehydration, alternating temperature freeze-drying and microwave subsequent high temperature drying process.The freeze-drying cake moisture content that the present invention is prepared is between 3% ~ 5%；Cake shrinking percentage is between 1% ~ 3%；The easy rehydration of the cake, easily dispersion；Brew significantly improves, and reconstitutes that rear thick flavor, color reduced rate be small, viscosity retention ratio reaches 90% or more, is maintained between 650 ~ 750 mPas.)

1. a kind of preparation method for the freeze-drying Cream of mushroom soup block for improving brew, it is characterized in that: with cream, mushroom, Pei Genhe Wheat flour is raw material, by selection, washing, slice；Wheat flour microwave pre-gelatinized；Stir-frying is cooked and is seasoned, pre- de- through microwave Freeze-drying Cream of mushroom soup block is made in water, alternating temperature freeze-drying and microwave subsequent high temperature drying process.

2. improving the preparation method of the freeze-drying Cream of mushroom soup block of brew according to claim 1, it is characterized in that specific step It is rapid as follows:

(1) pretreatment of raw material: choosing the 100 ~ 150g of mushroom of satisfactory 100 ~ 150g of Baconic and size between 8 ~ 10cm, It washs, be cut into small pieces, refrigerate spare；

(2) wheat flour microwave pre-gelatinized: selecting high gluten wheat flour, is put into microwave drying after the water of flour quality meter 15% is added In case, 90 ~ 110s is handled under 1 ~ 2w/g microwave power per gram, obtains pre-gelatinized starch；

(3) prepared by original soup liquid: according to mass parts meter, 40 ~ 45 parts of Baconic, 40 ~ 45 parts and 10 ~ 20 parts of pre-gelatinized starch of mushroom ratio Example feeding from raw material prepared by step (1) and step (2)；It is added water 600-1000 parts and cream 40-80 parts, stir-fried, boiled System and seasoning obtain original soup liquid；

(4) microwave pre-dehydration: the original soup liquid that step (3) obtains being placed in microwave drying oven and is carried out dehydrating, microwave density For 0.5 ~ 0.8w/g, when dehydration a length of 1 ~ 1.5h；

(5) alternating temperature is freeze-dried: step (4) dewatered soup being placed in quick-frozen 7 ~ 8h in -50 ~ -65 DEG C of refrigerators, takes out postposition In dehydration is lyophilized in dry storehouse, half-dried cake is obtained；

(6) microwave subsequent high temperature is handled: the half-dried cake that step (5) obtains being placed in microwave drying oven, 1.2 ~ 1.6W/g is micro- It is dehydrated 0.5 ~ 1h under Bomi degree, freeze-drying Cream of mushroom soup block is made.

3. improving the preparation method of the freeze-drying Cream of mushroom soup block of brew according to claim 2, it is characterized in that: by step (6) obtained freeze-drying Cream of mushroom soup block adds 100 DEG C of hot water polyphonies, equally weighs until its quality reaches original soup liquid obtained by step (3) Amount impregnates 4-6min.

4. improving the preparation method of the freeze-drying Cream of mushroom soup block of brew according to claim 2, it is characterized in that step (5) Freeze-drying dewatering process is as follows in middle dry storehouse: condenser temperature -40 ~ -50 DEG C, system pressure 80 ~ 100Pa, 0-6h temperature of heating plate It is 30 ~ 40 DEG C, until material center temperature is increased to -18 ~ -20 DEG C；7-9h temperature of heating plate is 70 ~ 80 DEG C；10-11h heating Plate temperature is 90 ~ 100 DEG C.

5. improving the preparation method of the freeze-drying Cream of mushroom soup block of brew according to claim 2, it is characterized in that: step (4) microwave pre-dehydration is reduced to 60% ~ 65% until moisture content in.

6. improving the preparation method of the freeze-drying Cream of mushroom soup block of brew according to claim 2, it is characterized in that: step (6) microwave dehydration in is until be lyophilized cake moisture content to 3% ~ 5%.

7. improving the preparation method of the freeze-drying Cream of mushroom soup block of brew according to claim 3, it is characterized in that: after polyphony Gained Cream of mushroom soup viscosity is 650 ~ 750 mPas.

Technical field

The present invention relates to a kind of preparation methods of freeze-drying Cream of mushroom soup block for improving brew, belong to foods processing technique Field.

Background technique

Soup is one of important component of diet structure, is particular about color and nutrition.The production method of traditional soup class Time-consuming, and nutritive loss is more, is difficult the requirement for meeting people to food quality.

According to Phase Equilibrium theory in thermodynamics, three phase point (vapour, liquid, solid three-phase coexistence) temperature of water is 0.009 8 DEG C, Triple point pressure is 609.3Pa (4.57mmHg).Freeze-drying is when being lower than triple point pressure using pressure, and ice crystal can directly turn The principle for turning to gaseous state vapor makes low-temperature material be dehydrated and reach drying purpose.The optimum temperature of age of starch be 2~ 4 DEG C, aging does not occur higher than 60 DEG C or lower than -20 DEG C, when water content of food is between 30%~60%, starch easily occurs always Change phenomenon, the water content in food is then not likely to produce aging phenomenon below 10% or when 60% or more.Starch and water after aging Affinity is lost, is not easy and diastatic action, therefore is not easily digested, seriously affects the quality of food.Freeze at a slow speed Knot process forms biggish ice crystal in soup, increases starch syneresis rate significantly, seriously destroys starch ultra microstructure, increases Bore hole size is added, has reduced hole uniformity, has finally resulted in starch hardness and significantly increase, elasticity is obviously reduced, and causes starch Retrogradation has an adverse effect to starch property.

Drying is a kind of method of ancient preserved food, and dehydrated products is made to have longer storage life.But use hot wind The dry product of the conventional methods such as dry would generally be such that material quality reduces.For other drying means, vacuum refrigeration Drying is to maintain food quality the best way.Freeze drying technology be first will premenstrual treated material pre-freeze, be subsequently placed in vacuum In container, material is heated under certain vacuum degree, so that the moisture in material is directly distilled from solid-state is steam state, and by cold Trap adsorbs water vapour and obtains the drying means of dried product to remove the moisture in wet stock.Freeze-drying and other dryings Method is significant compared to having the advantages that: (1) drying carries out at low temperature, particularly suitable to heat-sensitive substance, be denaturalized it will not Or it loses vigor；(2) nutritional ingredient in frozen dried food and flavor substance loss are few, can to the maximum extent retaining food product it is original Nutrition, taste, fragrance and color；(3) microorganism growth and enzyme effect can not carry out under vacuum and low temperature, and material is made to keep original property Matter state；(4) under vacuum conditions, readily oxidizable substance is protected；(5) substance is freezing lower drying, and volume is several after drying It is constant, phenomenon will not be shunk, substance is dissolved rapidly after adding water, almost recovered immediately original in loose porous spongy Property, quality are substantially the same or identical with new fresh goods；(6) 95% or more moisture is excluded when dry, product weight is light, It is suitable for transporting for long-distance.It can store under room temperature 3~5 years, can be reserved for number 10 years according to vacuum or nitrogen-filled packaging.Freeze-drying food Product are just widely used in instant food, protect other than playing a role under the particular surroundings such as space flight, navigation, military affairs, field work Health food and infant foods production.Wang Rui etc. (2009) prepares vegetable dish cake using microwave freeze-drying mode, and this method will be lyophilized Time-consuming foreshortens to 9h, and obtains the preferable cake product of quality.It to sum up has no and reconstitutes rear consistency control about Cream of mushroom soup product Relevant report.

The present invention is lyophilized gained cake for high starch soup and reconstitutes rear viscosity decline problem, using microwave pre-dehydration and becomes Temperature freeze-drying and the dry combined drying mode of microwave subsequent high temperature prepare dry cake, avoid generation aging in starch drying process existing As promoting the product viscosity after cake reconstitutes while guaranteeing that cake shrinking percentage is lower.

Except above-mentioned points, the patent closely related with the present invention is retrieved, is made a concrete analysis of as follows:

Shi Defang etc. (2014) disclose " a kind of edible mushroom complex nourishing type facilitate cake preparation method (application number: CN2014108473713) ": quick crashing mycelium being carried out to Lentinus edodes fermented product using flash extracter, becomes uniform one Then the slurry of cause adds the mushroom fruiting body handled well through ultramicro grinding-complex enzyme hydrolysis, is put into vacuum microwave drier It is taken out after maturation process, adds the Pleurotus eryngii through steam cure and Cordyceps militaris, mold is quantitatively packed into after seasoning, is put into vacuum refrigeration It is dry in drying machine, product sealed package after export.Compared with the present invention, belong to non-high-content of starch soup, and whole process Using only freeze-drying, drying time is considerably longer than the present invention.

Hou Ye etc. (2016) disclose " a kind of freeze-dry process preparation method of a bulk vegetable egg flower soup base " (application number: CN2013102027396): various vegetables needed for freeze-drying soup stock, egg flower are individually lyophilized, with respective lyophilized technique curve Freeze-drying production is carried out, the seasoning of lyophilized technique is then needed not move through according to soup blend formula addition, packaging is in bulk vegetable after mixing Dish egg flower soup stock.It is compared with the present invention, soup stock remixes after being lyophilized respectively, increases drying process, it is difficult to ensure no It is consistent arid cycle with material, cause the plant produced period to be difficult to.

Li Wenxiang etc. (2015) discloses " a kind of convenient soup of edible fungi and preparation method thereof with relaxing tendons and activating collaterals " (application number: CN2015103949785): ginseng convenient soup blend be by ginseng, mushroom, fructus lycii, salt, sodium glutamate, chicken meal, Chicken fat, sodium cellulose glycolate, carragheen, ginger, Chinese prickly ash, illiciumverum and ginseng essence composition, specific preparation process are as follows: first Mushroom, fructus lycii, ginger, Chinese prickly ash and illiciumverum is added after ginseng is added to the water in step, is cooked 60 minutes using circumfluence method；Second It walks, concentrate is made；Chicken meal, salt, sodium glutamate, chicken fat, sodium cellulose glycolate, carragheen and people is added in third step Join essence, stirs and concentration mixed liquor is made；4th step, cooling are congealed for finished product ginseng soup stock；5th step is added In 20-25 times of water, heating boils that it can be served.The comparison present invention, product are to congeal product, and the shelf-life is short, and needs low temperature Refrigerator saves, and considerably increases product cost.

Li Xiang etc. (2018) discloses " a kind of Western-style cream mushroom thick soup and preparation method thereof " (publication number: CN 108450874A), wherein Western-style cream mushroom thick soup is made of the material composition counted by weight ratio as follows: plant fat powder 7-10 parts, 11-13 parts of starch, 5-8 parts of salt, 15-20 parts of flour, 3-5 parts of maltodextrin, 2-4 parts of lactose, mushroom fragment 30- 35 parts, 3-6 parts of yeast extract, 4-5 parts of PURE WHEY, 1-3 parts of fructose, 9-12 parts of onion, 15-18 parts of parsley fragment, perfume 4-7 parts, 200-250 parts of water of material.The Western-style cream mushroom thick soup nutritive value of invention production is high, is rich in protein, saturated fat Fat acid, carbohydrate and dietary fiber, nutrition are balanced；When edible, the dense soup stock bag of brewed in hot water need to only be boiled 5-6 minutes It can be served, effectively adapts to existing fast pace life.Compared with the present invention, this method obtains facilitating cream mushroom using tradition tanning Mushroom soup thick soup packet, moisture content is higher, is not easy to store, and shelf life is short, and boils process and be in the condition of high temperature, nutrition damage for a long time It loses high.

Yan Bingshuan (2011) discloses a kind of " production method of sweet potato cream mushroom soup " (publication number: CN 102669754A) comprising following steps: taking a pot, 2 bowls of water are added, appropriate milk, fresh butter, then with text is added Fire boils；Mushroom slice, carrot chopping, tomato cut fritter, and sweet potato is pulverized, and onion chopping is stand-by；Fritter Huang is put in frying pan Oil is put into broken onion, and stir-fry quick-fried perfume (or spice), then sequentially adds tomato and carrot and fries, if butter can be put again and go down by feeling dry, Then salt is put, falling off to tomato skin can pour into cream soup, continue to hot plate；It was stir-fried after mushroom with butter, then is put into soup In；It is boiled up the soup with very hot oven, hooks thin thatch, add cheese's item.The invention is full of nutrition, delicious flavour, genuine.Not to place food Disappear, hypertension, hyperlipemic patients have preferable food therapy health effect.Compared with the present invention, it is fresh Tangyuan County's liquid, is unfavorable for storage and transportation Sale, market acceptance are lower.

Summary of the invention

The object of the invention is intended to overcome above-mentioned shortcoming, by combined drying technique, provides a kind of brew that improves The preparation method of Cream of mushroom soup block is lyophilized.

Technical solution of the present invention, a kind of preparation method for the freeze-drying Cream of mushroom soup block improving brew, with cream, mushroom Mushroom, Baconic and wheat flour are raw material, by selection, washing, slice；Wheat flour microwave pre-gelatinized；Stir-frying is cooked and is seasoned；Through Freeze-drying Cream of mushroom soup block is made in microwave pre-dehydration, alternating temperature freeze-drying and microwave subsequent high temperature drying process.

Specific step is as follows:

(1) pretreatment of raw material: choosing the 100 ~ 150g of mushroom of satisfactory 100 ~ 150g of Baconic and size between 8 ~ 10cm, It washs, be cut into small pieces, refrigerate spare；

(2) wheat flour microwave pre-gelatinized: selecting high gluten wheat flour, is put into microwave drying after the water of flour quality meter 15% is added In case, 90 ~ 110s is handled under 1 ~ 2w/g microwave power per gram, obtains pre-gelatinized starch；

(3) prepared by original soup liquid: according to mass parts meter, 40 ~ 45 parts of Baconic, 40 ~ 45 parts and 10 ~ 20 parts of pre-gelatinized starch of mushroom ratio Example feeding from raw material prepared by step (1) and step (2)；It is added water 600-1000 parts and cream 40-80 parts, stir-fried, boiled System and seasoning obtain original soup liquid；

(4) microwave pre-dehydration: the original soup liquid that step (3) obtains being placed in microwave drying oven and is carried out dehydrating, microwave density For 0.5 ~ 0.8w/g, when dehydration a length of 1 ~ 1.5h；

(5) alternating temperature is freeze-dried: step (4) dewatered soup being placed in quick-frozen 7 ~ 8h in -50 ~ -65 DEG C of refrigerators, takes out postposition In dehydration is lyophilized in dry storehouse, half-dried cake is obtained；

(6) microwave subsequent high temperature is handled: the half-dried cake that step (5) obtains being placed in microwave drying oven, 1.2 ~ 1.6W/g is micro- It is dehydrated 0.5 ~ 1h under Bomi degree, freeze-drying Cream of mushroom soup block is made.

Further, step (6) obtained freeze-drying Cream of mushroom soup block is added into 100 DEG C of hot water polyphonies, until its quality reaches The same weight of original soup liquid obtained by step (3) impregnates 4-6min.

Freeze-drying dewatering process is as follows in dry storehouse in step (5): condenser temperature -40 ~ -50 DEG C, 80 ~ 100Pa of system pressure, 0-6h temperature of heating plate is 30 ~ 40 DEG C of heating, until material center temperature is increased to -18 ~ -20 DEG C；7-9h temperature of heating plate is 70~80℃；10-11h temperature of heating plate is 90 ~ 100 DEG C.

Further, microwave pre-dehydration is reduced to 60% ~ 65% until moisture content in step (4).

Further, in step (6) microwave dehydration until freeze-drying cake moisture content to 3% ~ 5%.

Further, gained Cream of mushroom soup viscosity is 650 ~ 750 mPas after polyphony.

Beneficial effects of the present invention: the freeze-drying cake moisture content that the present invention is prepared is between 3% ~ 5%；Cake shrinking percentage Between 1% ~ 3%；The easy rehydration of cake, easily dispersion；Brew significantly improves, and it is small, viscous to reconstitute rear thick flavor, color reduced rate Degree retention rate reaches 90% or more, is maintained between 650 ~ 750 mPas.

Specific embodiment