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Production method for instant edible bird's nests through multi-stage low-temperature sterilization

A production method and multi-stage technology, applied in the field of food processing, can solve problems such as low solid content, damage to bird's nest, and yellowing of product color, so as to reduce the stew sterilization temperature, improve the maintenance of solid content, and retain sialic acid The effect of content

Inactive Publication Date: 2016-12-14
青岛正典生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] 1. Ultra-high temperature and high pressure sterilization can easily cause Maillard reaction of rock sugar added in the product, making the product color yellow
[0010] 2. Ultra-high temperature and high pressure sterilization destroys the raw material structure of bird's nest, the taste of bird's nest products is not good, the solid content is low,
[0011] 3. The solid content of instant bird's nest products sterilized by ultra-high temperature and high pressure is not easy to preserve, and it is easy to dissolve in water. Agar must be added to maintain the solid content of bird's nest

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The specific steps of the multi-stage low-temperature sterilized instant bird's nest production method of the present invention are as follows:

[0035] (1) Sterilize the bird's nest raw materials in a 90℃ sterilizing steam cabinet for 20 minutes, then take it out and place it in a sterile holding cabinet for 8 hours;

[0036] (2) Put the processed bird's nest raw materials in step (1) into a 110°C sterilization steam cabinet, perform a second sterilization for 10 minutes, take it out and place it in a sterile incubator for 24 hours and enter the follow-up procedure;

[0037] (3) Add bird's nest, auxiliary materials, and water into a sealed container;

[0038] (4) Put the airtight container containing the bird's nest into the cooking pot and stew at 90°C for 50 minutes to obtain the instant bird's nest of the present invention.

[0039] In step (3), the auxiliary material is xylitol.

[0040] In step (3), the ratio of bird’s nest, auxiliary materials, and water is 1.6 grams of bir...

Embodiment 2

[0042] The specific steps of the multi-stage low-temperature sterilized instant bird's nest production method of the present invention are as follows:

[0043] (1) Sterilize the bird's nest raw materials in a 110 ℃ sterilizing steam cabinet for 10 minutes, then take it out and place it in a sterile holding cabinet for 24 hours;

[0044] (2) Put the processed bird's nest raw materials in step (1) into a 90°C sterilization steam cabinet, perform a second sterilization for 20 minutes, take it out and place it in a sterile holding cabinet to keep it warm for 8 hours before entering the subsequent procedure;

[0045] (3) Add bird's nest, auxiliary materials, and water into a sealed container;

[0046] (4) Put the airtight container containing the bird's nest into the cooking pot and stew at 100°C for 30 minutes to obtain the instant bird's nest of the present invention.

[0047] In step (3), the auxiliary material is rock sugar.

[0048] In step (3), the ratio of bird's nest, auxiliary materi...

Embodiment 3

[0050] The specific steps of the multi-stage low-temperature sterilized instant bird's nest production method of the present invention are as follows:

[0051] (1) Put the bird's nest raw materials into a 100℃ sterilizing steam cabinet for 15 minutes, then take it out and place it in a sterile holding cabinet for 12 hours;

[0052] (2) Put the processed bird's nest raw materials in step (1) into a 100 ℃ sterilizing steam cabinet, perform the second sterilization for 15 minutes, take it out and place it in a sterile holding cabinet for 12 hours and then enter the follow-up procedure;

[0053] (3) Add bird's nest, auxiliary materials, and water into a sealed container;

[0054] (4) Put the airtight container containing the bird's nest into the cooking pot and stew at 95°C for 40 minutes to obtain the instant bird's nest of the present invention.

[0055] In step (3), the auxiliary material is xylitol.

[0056] In step (3), the ratio of bird's nest, auxiliary materials, and water is 1.6 gra...

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Abstract

The invention discloses a production method for instant edible bird's nests through multi-stage low-temperature sterilization. According to the production method, the effect that the product shelf life of instant edible bird's nests reaches 12 months or longer without adding other preservatives or antibacterial food additives is achieved through the multi-stage low-temperature sterilization technology; meanwhile, the content of sialic acid in the product is effectively maintained, the content and the maintenance rate of solids are increased, and the situation that solids disappear due to hydration of the product is avoided. By means of the method, the stewing sterilization temperature is greatly reduced to 95 DEG C from 121 DEG C, and the bacterial colony of the instant edible bird's nest product is controlled to be 100 CFU or below. The content of solids after the product is stewed and the maintenance property of solids are effectively improved, and hydration of the product is avoided. The content of the effective nourishing ingredient sialic acid in edible bird's nest raw materials is effectively maintained. The retention rate of sialic acid stewed at 121 DEG C in the existing technology is 40-45%, and the retention rate of sialic acid can be increased to about 80% through the technology of the method.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing multi-stage low-temperature sterilization instant bird's nest. Background technique [0002] Bird’s nest is also called agar-agar, edible root, and edible vegetable. It is a nest made by swiftlet and a variety of swiftlets of the same genus with a mixture of saliva and down feathers. It is shaped like a silver ingot. The outer wall of the nest is densely formed by horizontal stripes. The filaments are piled up into irregular prismatic protrusions, the inner wall of the nest is woven into an irregular net by the filaments, but the bowl of the nest is solid, with small drop angles at both ends, generally 6~7 cm in diameter and 3~4 cm in depth . Mainly produced in the South my country Sea Islands and Southeast Asian countries. Bird's nest can be divided into three types due to the different collection time: 1. Baiyan: It was once listed as a tribute in an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L3/16
CPCA23L3/165
Inventor 何志伟于靖
Owner 青岛正典生物科技有限公司
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