Freeze-dried glucose block and production process thereof

Abstract

The invention discloses a freeze-dried glucose block and a production process thereof. The freeze-dried glucose block mainly consists of the following raw materials: glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and a composite freeze-dried improver, wherein the composite freeze-dried improver is an air entraining agent, a mixture of nanocellulose and maltodextrin. Gas is introduced into the freeze-dried glucose block through the air entraining agent in the composite freeze-dried improver, and a porous network structure is formed in the freeze-dried body by the nanocellulose, maltodextrin and the introduced gas in the composite freeze-dried improver in conjunction with ultrasonic vibration during the freeze-drying sublimation stage, thereby greatly reducing the temperature in the freeze-drying process and significantly reducing the freeze-drying time, greatly saving energy consumption, realizing freeze-dried preparation of the product without a high vacuum degree, improving the product qualification rate, and significantly reducing production costs through the composite freeze-drying improver. The freeze-dried glucose block has an outstanding application and promotion prospect.

Description

Technical Field

[0001] The invention relates to the field of food preparation, and in particular to a freeze-dried glucose block and a production process thereof. Background Art

[0002] Vacuum freeze-drying technology, also known as vacuum freeze-drying technology, is an advanced drying process that removes moisture from materials through low-temperature freezing and vacuum sublimation. Its core principle is to utilize the three-phase change characteristics of water to directly realize sublimation dehydration between solid (ice) and gas (steam) states.

[0003] Traditional vacuum freeze-drying technology has the following significant defects: (1) Relying solely on low-temperature vacuum dehydration can easily lead to densification of the material structure, obstruction of the diffusion channel of water molecules, and the need to extend the drying time (usually 15-30 hours); (2) To maintain the sublimation of ice crystals, a high vacuum degree of 0.1-1mbar must be maintained, and energy consumption accounts for more than 60% of the total cost; (3) The shrinkage of the tissue structure can easily cause the product to crack (the failure rate is about 8-12%).

[0004] Therefore, there is an urgent need for a production process that can significantly reduce the temperature during the freeze-drying process and significantly shorten the freeze-drying time, greatly save energy consumption, and realize the freeze-drying preparation of products without a high vacuum degree, thereby improving the product qualification rate and significantly reducing production costs.

[0005] The present invention adopts a breakthrough multi-component synergistic system of composite freeze-drying improvers: microbubble gas is introduced through an air-entraining agent, and the three-dimensional skeleton of nanocellulose in the freeze-dried body and the ultrasonic vibration in the early stage of sublimation synergistically guide the diffusion and escape of microbubble gas. After the gas diffuses, a dense and through three-dimensional network of pores with an average pore size of 50-100 μm is formed in the freeze-dried body; due to the special preparation raw materials of the present invention, the pores are easy to collapse without support, and the stability of the pore structure is effectively maintained by inhibiting the glass transition of maltodextrin. The dense and through three-dimensional network of pores formed by the synergistic effect of the air-entraining agent, nanocellulose, ultrasonic vibration and maltodextrin significantly accelerates the sublimation overflow time of water molecules, greatly reduces the temperature during the freeze-drying process and significantly reduces the freeze-drying time, greatly saves energy consumption, and can achieve freeze-drying preparation of glucose block products without a high vacuum degree, thereby improving the product qualification rate. The composite freeze-drying improver can greatly reduce the production cost. Summary of the Invention

[0006] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a freeze-dried glucose block and a production process thereof. The freeze-dried glucose block mainly consists of the following raw materials: glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and a composite freeze-dried improver, wherein the composite freeze-dried improver is an air entraining agent, a mixture of nanocellulose and maltodextrin; the freeze-dried glucose block is introduced with gas through the air entraining agent in the composite freeze-dried improver, and the nanocellulose, maltodextrin in the composite freeze-dried improver and the introduced gas cooperate with ultrasonic vibration to form a porous network structure in the freeze-dried body during the freeze-drying sublimation stage, thereby greatly reducing the temperature in the freeze-drying process and significantly reducing the freeze-drying time, greatly saving energy consumption, realizing freeze-dried preparation of the product without a high vacuum degree, improving the product qualification rate, and significantly reducing the production cost through the composite freeze-drying improver, and having outstanding application and promotion prospects.

[0007] In order to achieve the above technical effects, the following technical solutions are adopted:

[0008] A freeze-dried glucose block production process comprises the following steps:

[0009] Step S1: Dissolving the raw materials and entraining air

[0010] The raw materials that have passed the quality inspection are weighed according to the formula amount. After the glucose is crushed and sieved, the weighed glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and a composite freeze-dried improver are added to a blender. Stirring is started and gas is introduced into the mixture to obtain a glucose foaming suspension solution. The composite freeze-dried improver is dissolved in hot water and then added to the blender.

[0011] Step S2: filling and quick freezing

[0012] The glucose foaming suspension solution obtained in step S1 is filled into a mold, and the glucose foaming suspension solution filled into the mold enters a liquid nitrogen quick-freezing tunnel through a conveyor belt for quick freezing to obtain a quick-frozen glucose block;

[0013] Step S3: Demolding and freezing

[0014] Demolding the quick-frozen glucose block obtained in step S2, transferring it to a freeze-drying tray after demolding, and quickly placing it in a freezing warehouse for freezing to obtain a frozen glucose block;

[0015] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging

[0016] The frozen glucose block obtained in step S3 is quickly put into the freeze dryer, placed on the ultrasonic vibration table of the freeze dryer, and vacuumed at low temperature. When the vacuum reaches a preset value, the heating is turned on. When the temperature of the heating plate reaches 5-10°C, the ultrasonic vibration is turned on. After the ultrasonic vibration preset time is reached, the ultrasonic vibration is turned off and sublimation drying is continued. When the temperature of the glucose block material coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried before being discharged. The vacuum freeze drying is completed to obtain the freeze-dried glucose block. After unloading, sorting, metal detection, bagging and sealing, and passing the inspection, the finished product is put into storage;

[0017] The composite freeze-drying improving agent is a mixture of an air entraining agent, nanocellulose and maltodextrin;

[0018] The air entraining agent is sucrose fatty acid ester SE-15;

[0019] The nanocellulose has a diameter of 20-30 nm, a length of 1200-2600 nm, a polymerization degree of 200-660, and a crystallinity of 60-75.

[0020] Furthermore, in step S1, the mass ratio of glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and composite freeze-dried improving agent is 42.5-47.5:40.5-45.0:6.0-8.5:1.0-2.0:0.35-0.50:0.2-0.3:3.5-5.5; and the gas is nitrogen, carbon dioxide or air.

[0021] Furthermore, in the composite freeze-dried improving agent in step S1, the mass ratio of the air-entraining agent sucrose fatty acid ester SE-15, nanocellulose and maltodextrin is 0.5-0.75:30.0-50.0:2.0-4.0.

[0022] Furthermore, in step S1, the stirring temperature is 2-5°C; the stirring speed is 600-1000 r / min; and the stirring time is 3-5 min.

[0023] Furthermore, in step S2, the conveyor belt enters the liquid nitrogen quick-freezing tunnel at a speed of 250-300 kg / h, a temperature of -50°C, and takes 10-20 minutes to exit the tunnel.

[0024] Furthermore, in step S3, the freezing temperature is less than -35°C and the freezing time is greater than 8 hours.

[0025] Furthermore, in step S4, the vacuum degree reaches 30-100 Pa within 1 hour; the preset temperature of the heating plate is 50-70° C.; and the heating rate of the heating plate is 0.7-5° C. / min.

[0026] Furthermore, in step S4, the ultrasonic vibration frequency is 10-20 kHz; the ultrasonic amplitude is 10-20 μm; and the preset ultrasonic vibration time is 20-40 min.

[0027] Furthermore, in step S4, when the temperature of the glucose block material coincides with the preset temperature of the heating plate, the material is continuously dried for 1-2 hours and then discharged. The vacuum freeze drying time is 6-12 hours.

[0028] A freeze-dried glucose block is prepared by any one of the above preparation methods.

[0029] The beneficial effects of the present invention are:

[0030] The present invention discloses a freeze-dried glucose block and a production process thereof. The block mainly comprises the following raw materials: glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and a composite freeze-dried improver, wherein the composite freeze-dried improver is a mixture of an air entraining agent, nanocellulose and maltodextrin. The present invention adopts a breakthrough multi-component synergistic system of the composite freeze-dried improver: microbubble gas is introduced through the air entraining agent, and the three-dimensional skeleton of the nanocellulose in the freeze-dried body and the ultrasonic vibration in the early stage of sublimation synergistically guide the diffusion and escape of the microbubble gas. After the gas diffuses, a dense and through three-dimensional network of pores with an average pore size of 50-100 μm is formed in the freeze-dried body. Due to the special preparation raw materials of the present invention, the channels are prone to collapse without support, and the maltodextrin glass transition inhibition is used to effectively maintain the stability of the channel structure and prevent collapse. Through the synergistic effect of the air entraining agent, nanocellulose, ultrasonic vibration and maltodextrin, the dense and interconnected three-dimensional network channels formed significantly accelerate the sublimation and overflow time of water molecules, greatly reduce the temperature during the freeze-drying process and significantly reduce the freeze-drying time, greatly saving energy consumption, and realizing the freeze-drying preparation of glucose block products without a high vacuum degree, thereby improving the product qualification rate. Through the composite freeze-drying improver, the production cost is greatly reduced; and the invention has outstanding application and promotion prospects. DETAILED DESCRIPTION

[0031] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0032] It should be noted that the following detailed descriptions are exemplary and intended to provide further explanation of the present invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention belongs.

[0033] It should be noted that the terms used herein are only for describing specific embodiments and are not intended to limit the exemplary embodiments according to the present invention. As used herein, unless the context clearly indicates otherwise, the singular form is intended to include the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations and / or combinations thereof.

[0034] Example 1:

[0035] This embodiment relates to a freeze-dried glucose block and its production process:

[0036] Step S1: Dissolving the raw materials and entraining air

[0037] The raw materials that have passed the quality inspection are weighed according to the formula amount. After the glucose is crushed and sieved, the weighed glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid, and composite freeze-dried improver are added to a blender. The mass ratio of glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid, and composite freeze-dried improver is 42.5 parts: 40.5 parts: 6.0 parts: 2.0 parts: 0.35 parts: 0.2 parts: 3.5 parts; stirring is started and gas (nitrogen) is introduced into the mixed solution. The stirring temperature is 2°C; the stirring speed is 600 r / min; the stirring time is 3 minutes, and a glucose foaming suspension solution is obtained; the composite freeze-dried improver is dissolved in hot water and then added to the blender;

[0038] The composite freeze-drying improver is a mixture of an air-entraining agent sucrose fatty acid ester SE-15, nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75) and maltodextrin; wherein the mass ratio of sucrose fatty acid ester SE-15, nanocellulose and maltodextrin is 0.5 parts:30.0 parts:2.0 parts.

[0039] Step S2: filling and quick freezing

[0040] The glucose foaming suspension solution obtained in step S1 is filled into a mold with a weight of about 11 g / pill and a filling speed of 380 pellets / min. The glucose foaming suspension solution filled into the mold enters a liquid nitrogen quick-freezing tunnel through a conveyor belt at a speed of 250 kg / h and a temperature of -50°C. The conveyor belt exits the tunnel for 10 minutes and is quick-frozen to obtain quick-frozen glucose blocks.

[0041] Step S3: Demolding and freezing

[0042] Demolding the quick-frozen glucose blocks obtained in step S2, transferring them to freeze-drying trays after demolding, and placing the demolding environment at room temperature on a stainless steel operating table. Each freeze-drying tray is loaded with 648 capsules per tray, and 68 trays per trailer. After the trailer is full, it is quickly placed in a freezer for freezing. The freezing temperature is less than -35°C and the freezing time is greater than 8 hours to obtain frozen glucose blocks.

[0043] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging

[0044] The frozen glucose block obtained in step S3 is quickly put into the freeze dryer, placed on the ultrasonic vibration table of the freeze dryer, and vacuumed at low temperature. The preset vacuum degree is 30Pa within 1 hour. When the vacuum degree reaches the preset value, the heating is turned on, the preset temperature of the heating plate is 50°C, and the heating rate of the heating plate is 2.2°C / min; when the temperature of the heating plate reaches 5°C, the ultrasonic vibration is turned on, the ultrasonic vibration frequency is 10kHz, the ultrasonic amplitude is 10μm, and the preset time of the ultrasonic vibration is 20min; after the preset time of the ultrasonic vibration is reached, the ultrasonic vibration is turned off and the sublimation drying is continued. When the temperature of the glucose block material coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is discharged after continuing drying for 1 hour; the vacuum freeze drying is completed to obtain the freeze-dried glucose block; the finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection;

[0045] The freeze-dried glucose blocks prepared in Example 1 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 1:

[0046] Table 1 Qualified indicators and actual test results of freeze-dried glucose blocks in Example 1

[0047]

[0048] According to the experimental results in Table 1 above, the internal control quality indicators can be achieved. According to the production process in Example 1, the drying time is 7.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0049] Example 2:

[0050] This embodiment relates to a freeze-dried glucose block and its production process:

[0051] Step S1: Dissolving the raw materials and entraining air

[0052] The raw materials that have passed the quality inspection are weighed according to the formula amount. After the glucose is crushed and sieved, the weighed glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and composite freeze-dried improver are added into a blender. The mass ratio of glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and composite freeze-dried improver is 47.5 parts: 45.0 parts: 8.5 parts: 1.0 parts: 0.50 parts: 0.3 parts: 5.5 parts; stirring is started and gas (air) is introduced into the mixed solution. The stirring temperature is 5°C; the stirring speed is 1000 r / min; the stirring time is 5 minutes to obtain a glucose foaming suspension solution; the composite freeze-dried improver is dissolved in hot water and then added to the blender;

[0053] The composite freeze-drying improver is a mixture of an air-entraining agent sucrose fatty acid ester SE-15, nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75) and maltodextrin; wherein the mass ratio of sucrose fatty acid ester SE-15, nanocellulose and maltodextrin is 0.75 parts:50.0 parts:4.0 parts.

[0054] Step S2: filling and quick freezing

[0055] The glucose foaming suspension solution obtained in step S1 is filled into a mold with a weight of about 11 g / pill and a filling speed of 380 pellets / min. The glucose foaming suspension solution filled into the mold enters a liquid nitrogen quick-freezing tunnel through a conveyor belt at a speed of 300 kg / h and a temperature of -50°C. The conveyor belt exits the tunnel for 20 minutes and is quick-frozen to obtain quick-frozen glucose blocks.

[0056] Step S3: Demolding and freezing

[0057] Demolding the quick-frozen glucose blocks obtained in step S2, transferring them to freeze-drying trays after demolding, and placing the demolding environment at room temperature on a stainless steel operating table. Each freeze-drying tray is loaded with 648 capsules per tray, and 68 trays per trailer. After the trailer is full, it is quickly placed in a freezer for freezing. The freezing temperature is less than -35°C and the freezing time is greater than 8 hours to obtain frozen glucose blocks.

[0058] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging

[0059] The frozen glucose block obtained in step S3 is quickly put into the freeze dryer, placed on the ultrasonic vibration table of the freeze dryer, and vacuumed at low temperature. The preset vacuum degree is 100 Pa within 1 hour. When the vacuum degree reaches the preset value, the heating is turned on, the preset temperature of the heating plate is 70°C, and the heating rate of the heating plate is 1.4°C / min; when the temperature of the heating plate reaches 10°C, the ultrasonic vibration is turned on, the ultrasonic vibration frequency is 20kHz; the ultrasonic amplitude is 20μm; the preset ultrasonic vibration time is 40min; after the preset ultrasonic vibration time is reached, the ultrasonic vibration is turned off and sublimation drying is continued. When the temperature of the glucose block material coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is discharged after continuing drying for 2 hours; the vacuum freeze drying is completed to obtain the freeze-dried glucose block; the finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection;

[0060] The freeze-dried glucose blocks prepared in Example 2 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 2:

[0061] Table 2 Qualified indicators and actual test results of freeze-dried glucose blocks in Example 2

[0062]

[0063] According to the experimental results in Table 2 above, the internal control quality indicators can be achieved. According to the production process in Example 2, the drying time is 7.1 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0064] Example 3:

[0065] This embodiment relates to a freeze-dried glucose block and its production process:

[0066] Step S1: Dissolving the raw materials and entraining air

[0067] The raw materials that have passed the quality inspection are weighed according to the formula amount. After the glucose is crushed and sieved, the weighed glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid, and the composite freeze-dried improver are added into a blender. The mass ratio of glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid, and the composite freeze-dried improver is 45.0 parts: 42.5 parts: 7.5 parts: 1.5 parts: 0.40 parts: 0.25 parts: 4.5 parts; stirring is started and gas (carbon dioxide) is introduced into the mixed solution. The stirring temperature is 3°C; the stirring speed is 800 r / min; and the stirring time is 4 minutes to obtain a glucose foaming suspension solution; the composite freeze-dried improver is dissolved in hot water and then added to the blender;

[0068] The composite freeze-drying improver is a mixture of an air-entraining agent sucrose fatty acid ester SE-15, nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75) and maltodextrin; wherein the mass ratio of sucrose fatty acid ester SE-15, nanocellulose and maltodextrin is 0.65 parts:40.0 parts:3.0 parts.

[0069] Step S2: filling and quick freezing

[0070] The glucose foaming suspension solution obtained in step S1 is filled into a mold with a weight of about 11 g / pill and a filling speed of 380 pellets / min. The glucose foaming suspension solution filled into the mold enters a liquid nitrogen quick-freezing tunnel through a conveyor belt at a speed of 280 kg / h and a temperature of -50°C. The conveyor belt exits the tunnel for 15 minutes and is quick-frozen to obtain quick-frozen glucose blocks.

[0071] Step S3: Demolding and freezing

[0072] Demolding the quick-frozen glucose blocks obtained in step S2, transferring them to freeze-drying trays after demolding, and placing the demolding environment at room temperature on a stainless steel operating table. Each freeze-drying tray is loaded with 648 capsules per tray, and 68 trays per trailer. After the trailer is full, it is quickly placed in a freezer for freezing. The freezing temperature is less than -35°C and the freezing time is greater than 8 hours to obtain frozen glucose blocks.

[0073] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging

[0074] The frozen glucose block obtained in step S3 is quickly put into the freeze dryer, placed on the ultrasonic vibration table of the freeze dryer, and vacuumed at low temperature. The preset vacuum degree is 80Pa within 1 hour. When the vacuum degree reaches the preset value, the heating is turned on, the preset temperature of the heating plate is 60°C, and the heating rate of the heating plate is 1.7°C / min. When the temperature of the heating plate reaches 5°C, the ultrasonic vibration is turned on, the ultrasonic vibration frequency is 15kHz; the ultrasonic amplitude is 15μm; the preset time of ultrasonic vibration is 30min; after the preset time of ultrasonic vibration is reached, the ultrasonic vibration is turned off and sublimation drying is continued. When the temperature of the glucose block material coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is discharged after continuing drying for 1.5 hours; the vacuum freeze drying is completed to obtain the freeze-dried glucose block; the finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection;

[0075] The freeze-dried glucose blocks prepared in Example 3 were tested for quality indicators to verify whether they met the internal control quality indicators. The statistics are shown in Table 3:

[0076] Table 3 Qualified indicators and actual test results of freeze-dried glucose blocks in Example 3

[0077]

[0078] According to the experimental results in Table 3 above, the internal control quality indicators can be achieved. According to the production process in Example 3, the drying time is 6.9 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0079] Comparative Example 1:

[0080] Example 3 was used as a benchmark, except that the composite freeze-drying improver was not added and ultrasonic vibration was not provided during the sublimation stage. Other aspects were consistent with Example 3:

[0081] The freeze-dried glucose blocks prepared in Comparative Example 1 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 4:

[0082] Table 4 Comparative Example 1 Freeze-dried glucose block qualified indicators and actual test results

[0083]

[0084] According to the experimental results in Table 4 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 1, the drying time is 23.5 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0085] Comparative Example 2:

[0086] Taking Example 3 as a benchmark, the formula of the composite freeze-dried improving agent is:

[0087] The freeze-drying improver is an air-entraining agent, sucrose fatty acid ester SE-15; wherein, sucrose fatty acid ester SE-15 is added according to the actual amount of sucrose fatty acid ester SE-15 in Example 3, that is, the proportional addition amount under the original composite formula, and ultrasonic vibration is not provided in the sublimation stage. Other conditions are consistent with Example 3:

[0088] The freeze-dried glucose blocks prepared in Comparative Example 2 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 5:

[0089] Table 5 Comparative Example 2 Freeze-dried glucose cube qualified indicators and actual test results

[0090]

[0091] According to the experimental results in Table 5 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 2, the drying time is 20.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0092] Comparative Example 3:

[0093] Taking Example 3 as a benchmark, the formula of the composite freeze-dried improving agent is:

[0094] The composite freeze-drying improver is nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75); wherein, the nanocellulose is added in the same amount as the composite improver in Example 3, i.e., the amount of all components added in the original composite formula, and ultrasonic vibration is not provided in the sublimation stage. Other conditions are consistent with Example 3:

[0095] The freeze-dried glucose blocks prepared in Comparative Example 3 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 6:

[0096] Table 6 Comparative Example 3 Freeze-dried glucose cube qualified indicators and actual test results

[0097]

[0098] According to the experimental results in Table 6 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 3, the drying time is 20.2 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0099] Comparative Example 4:

[0100] Taking Example 3 as a benchmark, the formula of the composite freeze-dried improving agent is:

[0101] The composite freeze-drying improving agent is maltodextrin; wherein, maltodextrin is added according to the actual amount of maltodextrin added in Example 3, that is, the proportional amount added under the original composite formula, and ultrasonic vibration is not provided in the sublimation stage. Other conditions are consistent with Example 3:

[0102] The freeze-dried glucose blocks prepared in Comparative Example 4 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 7:

[0103] Table 7 Comparative Example 4 Freeze-dried glucose cube qualified indicators and actual test results

[0104]

[0105] According to the experimental results in Table 7 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 4, the drying time is 23.8 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0106] Comparative Example 5:

[0107] Based on Example 3, no composite freeze-drying improver was added, but ultrasonic vibration was provided during the sublimation stage. The ultrasonic vibration was consistent with that in Example 3, and all other aspects were consistent with those in Example 3:

[0108] The freeze-dried glucose blocks prepared in Comparative Example 5 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 8:

[0109] Table 8 Comparative Example 5 Freeze-dried glucose cube qualified indicators and actual test results

[0110]

[0111] According to the experimental results in Table 8 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 5, the drying time is 22.8h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0112] Comparative Example 6:

[0113] Based on Example 3, the composite freeze-dried improving agent is:

[0114] The composite freeze-drying improver is a mixture of an air-entraining agent, sucrose fatty acid ester SE-15, and nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75); the mass ratio of sucrose fatty acid ester SE-15 to nanocellulose is 0.65 parts:43.0 parts. Ultrasonic vibration is not provided during the sublimation stage. All other conditions remain the same as in Example 3:

[0115] The freeze-dried glucose blocks prepared in Comparative Example 6 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 9:

[0116] Table 9 Comparative Example 6 Freeze-dried glucose cube qualified indicators and actual test results

[0117]

[0118] According to the experimental results in Table 9 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 6, the drying time is 15.5 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0119] Comparative Example 7:

[0120] Based on Example 3, the composite freeze-dried improving agent is:

[0121] The composite freeze-drying improver is a mixture of air-entraining agent sucrose fatty acid ester SE-15 and maltodextrin; wherein, sucrose fatty acid ester SE-15 and maltodextrin are added according to the actual addition amounts of sucrose fatty acid ester SE-15 and maltodextrin in Example 3, that is, the proportional addition amounts under the original composite formula, and ultrasonic vibration is not provided in the sublimation stage, and the rest are consistent with Example 3:

[0122] The freeze-dried glucose blocks prepared in Comparative Example 7 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 10:

[0123] Table 10 Comparative Example 7 Freeze-dried glucose block qualified indicators and actual test results

[0124]

[0125] According to the experimental results in Table 10 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 7, the drying time is 20.2 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0126] Comparative Example 8:

[0127] Based on Example 3, the composite freeze-dried improving agent is:

[0128] The composite freeze-drying improving agent is an air entraining agent sucrose fatty acid ester SE-15, wherein the sucrose fatty acid ester SE-15 is added according to the actual addition amount of sucrose fatty acid ester SE-15 in Example 3, that is, the proportional addition amount under the original composite formula, and ultrasonic vibration is provided in the sublimation stage, and the ultrasonic vibration is consistent with Example 3. Others are consistent with Example 3:

[0129] The freeze-dried glucose blocks prepared in Comparative Example 8 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 11:

[0130] Table 11 Comparative Example 8 Freeze-dried Glucose Block Qualification Index and Actual Test Results

[0131]

[0132] According to the experimental results in Table 11 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 8, the drying time is 19.0 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0133] Comparative Example 9:

[0134] Based on Example 3, the composite freeze-dried improving agent is:

[0135] The composite freeze-drying improver is a mixture of nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75) and maltodextrin; the mass ratio of nanocellulose to maltodextrin is 40.65 parts:3.0 parts. Ultrasonic vibration is not provided during the sublimation stage. All other conditions remain the same as in Example 3.

[0136] The freeze-dried glucose blocks prepared in Comparative Example 9 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 12:

[0137] Table 12 Comparative Example 9 Freeze-dried glucose cube qualified indicators and actual test results

[0138]

[0139] According to the experimental results in Table 12 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 9, the drying time is 20.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0140] Comparative Example 10:

[0141] Based on Example 3, the composite freeze-dried improving agent is:

[0142] The composite freeze-drying improver is nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75); wherein, the nanocellulose is added in the amount of the composite improver in Example 3, that is, the amount of all components added under the original composite formula, and ultrasonic vibration is provided in the sublimation stage, and the ultrasonic vibration is consistent with Example 3. Other aspects are consistent with Example 3:

[0143] The freeze-dried glucose blocks prepared in Comparative Example 10 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 13:

[0144] Table 13 Comparative Example 5 Freeze-dried Glucose Block Qualification Index and Actual Test Results

[0145]

[0146] According to the experimental results in Table 13 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 10, the drying time is 19.6 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0147] Comparative Example 11:

[0148] Based on Example 3, the composite freeze-dried improving agent is:

[0149] The composite freeze-drying improving agent is maltodextrin; wherein, maltodextrin is added according to the actual amount of maltodextrin added in Example 3, that is, the proportional amount added under the original composite formula, and ultrasonic vibration is provided in the sublimation stage, and the ultrasonic vibration is consistent with Example 3. Other aspects are consistent with Example 3:

[0150] The freeze-dried glucose blocks prepared in Comparative Example 11 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 7:

[0151] Table 14 Comparative Example 11 Freeze-dried glucose cube qualified indicators and actual test results

[0152]

[0153] According to the experimental results in Table 14 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 11, the drying time is 22.2 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0154] Comparative Example 12:

[0155] Taking Example 3 as a benchmark, the only difference is that ultrasonic vibration is not provided during the sublimation stage. Other aspects are consistent with Example 3:

[0156] The freeze-dried glucose blocks prepared in Comparative Example 12 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 15:

[0157] Table 15 Comparative Example 12 Freeze-dried glucose cube qualified indicators and actual test results

[0158]

[0159] According to the experimental results in Table 15 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 12, the drying time is 13.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0160] Comparative Example 13:

[0161] Based on Example 3, the composite freeze-dried improving agent is:

[0162] The composite freeze-drying improver is a mixture of an air-entraining agent, sucrose fatty acid ester SE-15, and nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, and crystallinity 60-75); wherein the mass ratio of sucrose fatty acid ester SE-15 to nanocellulose is 0.65 parts:43.0 parts. Ultrasonic vibration is provided during the sublimation stage, and the ultrasonic vibration is consistent with Example 3. All other conditions remain the same as Example 3:

[0163] The freeze-dried glucose blocks prepared in Comparative Example 13 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 16:

[0164] Table 16 Comparative Example 13 Freeze-dried glucose cube qualified indicators and actual test results

[0165]

[0166] According to the experimental results in Table 16 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 13, the drying time is 11.6 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0167] Comparative Example 14:

[0168] Based on Example 3, the composite freeze-dried improving agent is:

[0169] The composite freeze-drying improver is a mixture of air-entraining agent sucrose fatty acid ester SE-15 and maltodextrin; wherein, sucrose fatty acid ester SE-15 and maltodextrin are added according to the actual addition amounts of sucrose fatty acid ester SE-15 and maltodextrin in Example 3, that is, the proportional addition amounts under the original composite formula, and ultrasonic vibration is provided in the sublimation stage, and the ultrasonic vibration is consistent with Example 3. Other aspects are consistent with Example 3:

[0170] The freeze-dried glucose blocks prepared in Comparative Example 14 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 17:

[0171] Table 17 Comparative Example 14 Freeze-dried glucose cube qualified indicators and actual test results

[0172]

[0173] According to the experimental results in Table 17 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 14, the drying time is 18.5h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0174] Comparative Example 15:

[0175] Based on Example 3, the composite freeze-dried improving agent is:

[0176] The composite freeze-drying improver is a mixture of nanocellulose (diameter 20-30 nm, length 1200-2600 nm, degree of polymerization 200-660, crystallinity 60-75) and maltodextrin; wherein the mass ratio of nanocellulose to maltodextrin is 40.65 parts:3.0 parts. Ultrasonic vibration is provided during the sublimation stage, and the ultrasonic vibration is consistent with Example 3. All other conditions remain the same as Example 3:

[0177] The freeze-dried glucose blocks prepared in Comparative Example 15 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 18:

[0178] Table 18 Comparative Example 15 Freeze-dried Glucose Block Qualification Index and Actual Test Results

[0179]

[0180] According to the experimental results in Table 18 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 15, the drying time is 19.0 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0181] Comparative Example 16:

[0182] The only difference is that ultrasonic vibration is provided during the sublimation stage, but the ultrasound is not stopped until the discharge is completed. Other aspects are consistent with Example 3:

[0183] The freeze-dried glucose blocks prepared in Comparative Example 16 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 19:

[0184] Table 19 Comparative Example 16 Freeze-dried Glucose Block Qualification Index and Actual Test Results

[0185]

[0186] According to the experimental results in Table 19 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 16, the drying time is 6.4h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0187] Comparative Example 17:

[0188] The only difference is that ultrasonic vibration is provided during the sublimation stage, but the ultrasound is turned on only when the temperature of the heating plate reaches 50°C. The on-time is the same as that of Example 3. Other aspects are the same as those of Example 3:

[0189] The freeze-dried glucose blocks prepared in Comparative Example 17 were tested for quality indicators to verify whether they met the internal control quality indicators, as shown in Table 20:

[0190] Table 20 Comparative Example 17 Freeze-dried glucose cube qualified indicators and actual test results

[0191]

[0192] According to the experimental results in Table 20 above, the internal control quality indicators can be achieved. According to the production process in Comparative Example 17, the drying time is 13.2 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0193] The drying times in Examples 1-3 and Comparative Examples 1-17 are summarized in Table 21:

[0194] Table 21 Drying time in Examples 1-3 and Comparative Examples 1-17

[0195]

[0196] Therefore, in summary, the present invention discloses a freeze-dried glucose block and its production process, which mainly consists of the following raw materials: glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and a composite freeze-dried improver, wherein the composite freeze-dried improver is an air entraining agent, a mixture of nanocellulose and maltodextrin; the present invention adopts a breakthrough multi-component synergistic system of the composite freeze-dried improver: microbubble gas is introduced through the air entraining agent, and the three-dimensional skeleton of the nanocellulose in the freeze-dried body and the ultrasonic vibration in the early stage of sublimation synergistically guide the diffusion and escape of the microbubble gas, and after the gas diffuses, a dense and through three-dimensional network with an average pore size of 50-100 μm is formed in the freeze-dried body. Pores; Due to the special preparation raw materials of the present invention, the pores are easy to collapse without support, and the pore structure stability is effectively maintained and prevented from collapsing through the inhibition of maltodextrin glass transition. The dense and interconnected three-dimensional network pores formed by the synergistic effect of air entraining agent, nanocellulose, ultrasonic vibration and maltodextrin significantly accelerate the sublimation overflow time of water molecules, greatly reduce the temperature during the freeze-drying process and significantly reduce the freeze-drying time, greatly save energy consumption, and can realize the freeze-drying preparation of glucose block products without a high vacuum degree, thereby improving the product qualification rate. The composite freeze-drying improver can greatly reduce the production cost; the invention has an outstanding application and promotion prospect.

[0197] At this point, those skilled in the art will recognize that, although the embodiments of the present invention have been shown and described in detail herein, many other variations or modifications consistent with the principles of the present invention may be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the present invention. Therefore, the scope of the present invention should be understood and deemed to cover all such other variations or modifications.

Claims

1. A freeze-dried glucose block production process, characterized in that: The production process comprises the following steps: Step S1: Dissolving the raw materials and entraining air The raw materials that have passed the quality inspection are weighed according to the formula amount. After the glucose is crushed and sieved, the weighed glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and a composite freeze-dried improver are added to a blender. Stirring is started and gas is introduced into the mixture to obtain a glucose foaming suspension solution. The composite freeze-dried improver is dissolved in hot water and then added to the blender. Step S2: filling and quick freezing The glucose foaming suspension solution obtained in step S1 is filled into a mold, and the glucose foaming suspension solution filled into the mold enters a liquid nitrogen quick-freezing tunnel through a conveyor belt for quick freezing to obtain a quick-frozen glucose block; Step S3: Demolding and freezing Demolding the quick-frozen glucose block obtained in step S2, transferring it to a freeze-drying tray after demoulding, and quickly freezing it in a freezing warehouse to obtain a frozen glucose block; Step S4: freeze-drying in a freeze dryer with acoustic vibration and then discharging the material The frozen glucose block obtained in step S3 is quickly put into the freeze dryer, placed on the acoustic vibration table of the freeze dryer, and vacuumed at low temperature. When the vacuum degree reaches a preset value, the heating is turned on. When the temperature of the heating plate reaches 5-10°C, the acoustic vibration is turned on. After the acoustic vibration preset time is reached, the acoustic vibration is turned off and sublimation drying is continued. When the temperature of the glucose block material coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried before being discharged. The vacuum freeze drying is completed to obtain the freeze-dried glucose block. The finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection. The composite freeze-drying improving agent is a mixture of an air entraining agent, nanocellulose and maltodextrin; The air entraining agent is sucrose fatty acid ester SE-15; The nanocellulose has a diameter of 20-30 nm, a length of 1200-2600 nm, a degree of polymerization of 200-660, and a crystallinity of 60-75%; In the composite freeze-dried improving agent in step S1, the mass ratio of the air-entraining agent sucrose fatty acid ester SE-15, nanocellulose and maltodextrin is 0.5-0.75:30.0-50.0:2.0-4.0; In step S4, the acoustic vibration frequency is 10-20 kHz; the amplitude is 10-20 μm; and the preset acoustic vibration time is 20-40 minutes.

2. A freeze-dried glucose block production process as claimed in claim 1, characterized in that: In step S1, the mass ratio of glucose powder, drinking water, mango puree, banana powder, malic acid, citric acid and composite freeze-dried improving agent is 42.5-47.5:40.5-45.0:6.0-8.5:1.0-2.0:0.35-0.50:0.2-0.3:3.5-5.5; the gas is nitrogen, carbon dioxide or air.

3. A freeze-dried glucose block production process as claimed in claim 1, characterized in that: In step S1, the stirring temperature is 2-5° C.; the stirring speed is 600-1000 r / min; and the stirring time is 3-5 min.

4. A freeze-dried glucose block production process as claimed in claim 1, characterized in that: In step S2, the conveyor belt enters the liquid nitrogen quick-freezing tunnel at a speed of 250-300 kg / h, a temperature of -50°C, and takes 10-20 minutes to exit the tunnel.

5. A freeze-dried glucose block production process as claimed in claim 1, characterized in that: In step S3, the freezing temperature is less than -35°C and the freezing time is greater than 8 hours.

6. A freeze-dried glucose block production process as claimed in claim 1, characterized in that: In step S4, the vacuum degree reaches 30-100 Pa within 1 hour; the preset temperature of the heating plate is 50-70° C., and the heating rate of the heating plate is 0.7-5° C. / min.

7. A freeze-dried glucose block production process as claimed in claim 1, characterized in that: In step S4, when the temperature of the glucose block material coincides with the preset temperature of the heating plate, the temperature is lowered and the drying is continued for 1-2 hours before discharging. The vacuum freeze drying time is 6-12 hours.

8. A freeze-dried glucose block, characterized in that: The freeze-dried glucose block is produced by any one of the production processes of claims 1-7.

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