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Processing method of vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage

A vacuum freeze-drying and egg fermented glutinous rice technology, which is applied in the direction of food drying, milk preparations, and other dairy products, can solve the problems of inconvenient purchase, carrying, waste, and unfavorable product promotion.

Inactive Publication Date: 2018-09-14
刘文伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, at present, the milk egg fermented glutinous rice on the market is in the form of physical stores and stalls, which is inconvenient to buy and carry, and the amount of each serving is fixed, which is not conducive to product promotion and waste.

Method used

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  • Processing method of vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage
  • Processing method of vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] According to the mass ratio of 1:1, take fresh milk and fermented glutinous rice respectively, mix and boil to obtain mixed milk; add egg liquid to 250mL mixed milk, add egg liquid to mixed milk to obtain fresh milk eggs Fermented glutinous rice Ⅰ; according to the ratio of adding 5g ground peanuts, 5g black sesame, 5g raisins, 5g white sugar and 5g wolfberry to 250mL fresh milk egg fermented glutinous rice, add crushed peanuts, black sesame seeds, raisins, white sugar and wolfberry to fresh milk egg fermented glutinous rice In Ⅰ, mix well to get fresh milk and egg fermented glutinous rice II; put fresh milk and egg fermented glutinous rice II into the container, put it in the quick-freezer, and enter the freezing stage: when the temperature of fresh milk and egg fermented glutinous rice II reaches -15°C, enter "Sublimation stage": turn on the vacuum pump, under the conditions of vacuum degree of 150-600pa, and the temperature of the frozen fresh milk and egg fermented g...

Embodiment 2

[0040]According to the mass ratio of 1:3, take fresh milk and fermented glutinous rice respectively, mix and boil to obtain mixed milk; according to the ratio of adding one egg and egg liquid to 350mL mixed milk, add egg and egg liquid to the mixed milk to obtain fresh milk and eggs Fermented glutinous rice Ⅰ; Add 10g crushed peanuts, 10g black sesame, 10g raisins, 10g white sugar and 10g wolfberry to 350mL fresh milk egg fermented glutinous rice, add crushed peanuts, black sesame seeds, raisins, white sugar and wolfberry to fresh milk egg fermented glutinous rice In Ⅰ, mix well to obtain fresh milk and egg fermented glutinous rice II; put fresh milk and egg fermented glutinous rice II into the container, place it on the partition plate of vacuum freeze-drying equipment, and enter the freezing stage: when the temperature of fresh milk and egg fermented glutinous rice II reaches- At 28°C, enter the "sublimation stage": turn on the vacuum pump, and dry the frozen fresh milk and e...

Embodiment 3

[0042] According to the mass ratio of 1:2, take fresh milk and fermented glutinous rice respectively, mix and boil to obtain mixed milk; according to the ratio of adding one egg liquid to 300mL mixed milk, add egg liquid to the mixed milk to obtain fresh milk eggs Fermented glutinous rice Ⅰ; Add 7.5g ground peanuts, 7.5g black sesame seeds, 7.5g raisins, 7.5g white sugar and 7.5g wolfberry to 300mL fresh milk egg fermented glutinous rice Ⅰ, add crushed peanuts, black sesame seeds, raisins, white sugar and wolfberry Fresh milk and egg fermented glutinous rice Ⅰ, mix well to get fresh milk and egg fermented glutinous rice II; put fresh milk and egg fermented glutinous rice II into the container, put it in the quick-freezer, and enter the freezing stage: when the temperature of fresh milk and egg fermented glutinous rice II reaches- At 30°C, enter the "sublimation stage": turn on the vacuum pump, and dry the frozen fresh milk and egg fermented glutinous rice II under the condition...

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Abstract

The invention provides a processing method of a vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage. The processing method of the vacuum freeze-dried milk egg fermented-glutinous-ricesolid beverage comprises the following steps of mixing fresh milk with fermented glutinous rice, and carrying out cooking until the mixture is boiling so as to obtain mixed milk; adding egg liquid soas to obtain fresh milk egg fermented-glutinous-rice I; adding crushed peanuts, black sesame seeds, raisins, white sugar and Chinese wolfberry fruits, and carrying out uniform mixing so as to obtainfresh milk egg fermented-glutinous-rice II; performing vacuum freeze-drying on the fresh milk egg fermented-glutinous-rice II so as to obtain a vacuum freeze-dried milk egg fermented-glutinous-rice semi-finished product; adding puffed rice flour and an anti-coagulation agent so as to obtain a semi-finished product to be packaged; and carrying out inflated bagging so as to obtain the vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage. Water of the milk egg fermented-glutinous-rice solid beverage is removed by adopting vacuum freeze-drying, so that, losses of aromatic, thermo-sensitive and oxidizable substances are reduced to the minimum extent; and thus, color, aroma and taste of the milk egg fermented-glutinous-rice are preserved to the maximum extent with natural pigments and nutrients from being damaged. In addition, the vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage is convenient to carry, transport and store, good in rehydration property, andeasy to eat; moreover, 'dosage' of the vacuum freeze-dried milk egg fermented-glutinous-rice solid beverage can also be adjusted according to individual difference so as to avoid waste.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a processing method of vacuum freeze-drying milk and egg fermented glutinous rice solid beverage. Background technique [0002] Milk and egg fermented glutinous rice is one of the special snacks in Lanzhou in the northwest region. It has been on the show "China on the Bite of the Tongue". It tastes soft, smooth, tender and refreshing, sweet and slightly sour. It is a popular delicacy in Lanzhou, Jincheng. The people who first ate milk and egg fermented glutinous rice were from Linxia, ​​Gansu, and then it was introduced to Lanzhou. [0003] Milk egg fermented glutinous rice has the following characteristics: [0004] 1. It is rich in nutrients, easy to digest and absorb, and has the functions of helping digestion and increasing appetite; traditional Chinese medicine believes that milk is a cold product, and it is the most "close to perfect food" when served with fermented glutinous r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/16A23C1/08A23L2/39A23L2/42
CPCA23C1/08A23C9/152A23C9/1544A23C9/16A23L2/39A23L2/42A23V2002/00A23V2300/10
Inventor 刘文伟
Owner 刘文伟