Freeze-dried complementary food and preparation method thereof
By adding auxiliary ingredients to freeze-dried complementary foods and controlling their dosage and microstructure, the problem of rehydration of freeze-dried complementary foods is solved, rapid rehydration and high-quality freeze-dried complementary foods are achieved, and the nutrition of the original ingredients is retained.
Patent Information
- Application Number
- CN202411883985.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-19
- Publication Date
- 2025-03-11
Smart Images
Figure CN119586716A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food, in particular to freeze-dried complementary food and a preparation method thereof. Background Art
[0002] Noodles and porridge are common complementary foods for infants and young children. They are starchy ingredients. During the heating and cooking process, the surface will gelatinize and starch will dissolve, which will cause the rice grains and noodles to stick together. After freeze-drying, the structure is dense, which makes it difficult to rehydrate, and it is easy to clump and have white core. The existing technology usually adds a cleaning process to remove the starch on the surface of rice grains and noodles and in the solution, so that the adhesion between rice grains and noodles is weakened, and it is easy to disperse during the rehydration process. However, the freeze-dried complementary food produced by this process floats on the surface of the liquid during the brewing process, and it feels foamy when chewed. It is obviously different from the original product sensory and taste of porridge / noodles, and the quality is poor. At the same time, the nutrients in the ingredients are easily lost during the cleaning process, which is not conducive to the feeding of infants and young children. Summary of the invention
[0003] Based on this, it is necessary to provide a freeze-dried complementary food and a preparation method thereof to address the above problems. The freeze-dried complementary food can be quickly rehydrated within 30 seconds, and the viscosity, nutrition, sensory state, etc. of the rehydrated product are close to freshly cooked porridge and noodles.
[0004] A freeze-dried complementary food, comprising a main ingredient and a supplementary ingredient, wherein the main ingredient is selected from rice or noodles, the supplementary ingredient is selected from at least one of meat, vegetables or fruits, and the freeze-dried complementary food meets the following conditions:
[0005] (1) The mass fraction of the auxiliary material in the freeze-dried complementary food is W, and W ≥ 30%;
[0006] (2) The microstructure of the freeze-dried complementary food is in the form of flakes;
[0007] (3) When the main ingredient is selected from rice, the density of the freeze-dried complementary food is less than or equal to 0.12 g / cm 3 When the main ingredient is selected from noodles, the density of the freeze-dried complementary food is less than or equal to 0.14 g / cm 3 .
[0008] In one embodiment, any part of the freeze-dried supplementary food is cut off and the mass fraction of the supplementary material is detected, the mass fraction of the supplementary material is W', and the error between W' and W is less than or equal to 15%.
[0009] In one embodiment, in the microstructure of the freeze-dried complementary food, the distance between the lamellar structures is greater than or equal to 15 μm.
[0010] In one embodiment, in the microstructure of the freeze-dried complementary food, the distance between the lamellar structures is 20 μm-30 μm.
[0011] In one embodiment, the particle size of the auxiliary material is less than or equal to 1 cm.
[0012] In one embodiment, the mass fraction of the auxiliary material in the freeze-dried complementary food is 30%-80%.
[0013] In one embodiment, when the main ingredient is selected from rice, the density of the freeze-dried complementary food is 0.05 g / cm 3 -0.12g / cm 3 .
[0014] In one embodiment, when the main ingredient is selected from noodles, the density of the freeze-dried complementary food is 0.08 g / cm 3 -0.14g / cm 3 .
[0015] A method for preparing the freeze-dried complementary food comprises the following steps:
[0016] Boil the main ingredients and ripen the auxiliary ingredients;
[0017] The boiled main ingredients and the cooked auxiliary ingredients are mixed to obtain a semi-finished product, wherein the viscosity of the semi-finished product at 40° C. is 1100 mPa·s-2600 mPa·s;
[0018] The semi-finished product is subjected to vacuum freeze drying to obtain freeze-dried complementary food.
[0019] In one of the embodiments, in the vacuum freeze-drying step, the mixture is pre-frozen at -25°C to -35°C for 2.5h to 5.0h, and then dried at 60Pa to 120Pa and -35°C to -50°C for 35h to 70h.
[0020] In the freeze-dried complementary food of the present invention, firstly, by adding auxiliary materials and controlling the amount of the auxiliary materials, on the one hand, the molecular structure of the auxiliary materials is different from that of starch, and can play a barrier role and reduce the glue-linked clusters between starch molecules. On the other hand, the pipeline structure formed after the auxiliary materials are freeze-dried can quickly introduce water into the interior during the rehydration process. Secondly, by controlling the microstructure of the freeze-dried complementary food to be flaky and controlling the density of the freeze-dried complementary food, the microstructure of the freeze-dried complementary food, such as the pores, can be controlled. This microstructure is very conducive to the rapid entry of water into the interior of the freeze-dried complementary food during the rehydration process. Therefore, the freeze-dried complementary food of the present invention can be quickly rehydrated within 30 seconds.
[0021] In addition, in the preparation method of the freeze-dried complementary food of the present invention, by controlling the amount of auxiliary materials and the viscosity of the semi-finished product, and then using vacuum freeze drying, the freeze-dried complementary food that meets the conditions can be obtained. The entire preparation process is simple and the conditions are controllable. The preparation process does not require a cleaning process, and the nutritional components of the product are completely retained.
[0022] Therefore, the freeze-dried complementary food of the present invention can be quickly rehydrated, and the viscosity, nutrition, sensory state, etc. of the rehydrated product are close to freshly cooked porridge and noodles. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] In order to more clearly illustrate the technical solutions in the embodiments of the present application or the conventional technology, the drawings required for use in the embodiments or the conventional technology descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.
[0024] Figure 1 This is a SEM image of the freeze-dried complementary food prepared in Example 1;
[0025] Figure 2 This is the SEM image of the freeze-dried complementary food prepared in Comparative Example 1. DETAILED DESCRIPTION
[0026] For ease of understanding of the present invention, the present invention will be described in more detail below. However, it should be understood that the present invention can be implemented in many different forms and is not limited to the embodiments or examples described herein. On the contrary, the purpose of providing these embodiments or examples is to make the understanding of the disclosure of the present invention more thorough and comprehensive.
[0027] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific implementation methods or embodiments, and are not intended to limit the present invention. The optional scope of the term "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of related listed items, and the combinations include any two related listed items, any more related listed items, or all related listed items.
[0028] In the present invention, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are deemed to be continuous and include the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when a range refers to an integer, each integer between the minimum and maximum values of the range is included. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be merged. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges included therein.
[0029] What is known at present is that rice and noodles, as the main ingredients, are mainly composed of starch. During the heating and cooking process, the main ingredients are easy to stick together due to surface gelatinization and starch dissolution. The structure is dense after freeze-drying, which makes rehydration more difficult. However, the principle is still unclear, so the only way is to add a cleaning process to remove the starch on the surface of the main ingredients and in the solution, so as to reduce the adhesion between the main ingredients and make them easier to disperse during the rehydration process.
[0030] In view of the difficulty in rehydration after freeze-drying, the applicant has found that during the boiling process, the action of water molecules and heat will dissolve the starch of the main ingredient, and release and disperse in the solution in the form of fine (micrometer-level) starch particles. At the same time, during the heating and boiling process, the starch inside and on the surface of the main ingredient will swell, and some will break, thus forming a suspended state of an insoluble solid mixture from micrometer to centimeter level. At this time, the ordered starch molecules become disorderly, and this state is an unstable state. As the temperature decreases, the movement of starch molecules in the solution weakens, and the molecular chains tend to be arranged in parallel, close to each other, and bonded to each other with hydrogen bonds, resulting in the phenomenon of unity between the dissolved starch particles, between the starch particles and the main ingredient, and between the main ingredient due to the combination and arrangement of the starch chains, and the intermolecular bond is particularly strong, so that it is no longer soluble in water and cannot be hydrolyzed and digested by amylase.
[0031] To this end, the present invention provides a freeze-dried complementary food, the freeze-dried complementary food comprising a main ingredient and a supplementary ingredient, wherein the main ingredient is selected from rice or noodles, the supplementary ingredient is selected from at least one of meat, vegetables or fruits, and the freeze-dried complementary food satisfies the following conditions at the same time:
[0032] (1) The mass fraction of the auxiliary material in the freeze-dried complementary food is W, and W ≥ 30%;
[0033] (2) The microstructure of the freeze-dried complementary food is in the form of flakes;
[0034] (3) When the main ingredient is selected from rice, the density of the freeze-dried complementary food is less than or equal to 0.12 g / cm 3 When the main ingredient is selected from noodles, the density of the freeze-dried complementary food is less than or equal to 0.14 g / cm 3 .
[0035] In the freeze-dried complementary food of the present invention, firstly, by adding auxiliary materials and controlling the amount of the auxiliary materials, on the one hand, the molecular structure of the auxiliary materials is different from that of starch, and can play a barrier role and reduce the glue-linked clusters between starch molecules. On the other hand, the pipeline structure formed after the auxiliary materials are freeze-dried can quickly introduce water into the interior during the rehydration process. Secondly, by controlling the microstructure of the freeze-dried complementary food to be flaky and controlling the density of the freeze-dried complementary food, the microstructure of the freeze-dried complementary food, such as the pores, can be controlled. This microstructure is very conducive to the rapid entry of water into the interior of the freeze-dried complementary food during the rehydration process. Therefore, the freeze-dried complementary food of the present invention can be quickly rehydrated within 30 seconds.
[0036] The flaky structure in the freeze-dried complementary food of the present invention is formed by starch granules covering the main ingredients and / or auxiliary ingredients, and the size and gap of the flaky structure are not required. However, controlling the gap between the flaky structures in the microstructure can further improve the rehydration efficiency of the freeze-dried complementary food, so the distance between the flaky structures is preferably greater than or equal to 15 μm, more preferably greater than or equal to 20 μm, and more preferably controlled within 20 μm-30 μm.
[0037] In order to ensure the rehydration efficiency, the existing freeze-dried complementary foods are generally made thinner. However, since the microstructure of the freeze-dried complementary foods and the pipeline structure formed by the auxiliary materials are conducive to quickly introducing water into the interior during the rehydration process, the freeze-dried complementary foods of the present invention can be made into thicker products in size under the same weight.
[0038] In one embodiment, any part of the freeze-dried complementary food is intercepted and the mass fraction of the auxiliary material is detected, the mass fraction of the auxiliary material is W', the error between W' and W is less than or equal to 15%, preferably less than or equal to 12%, 10%, 8%, 5%, 3% or lower, so that the distribution of the auxiliary material in the freeze-dried complementary food is more uniform, combined with the control of microstructure and density, the microstructures such as the pipeline structure formed by the auxiliary material in the freeze-dried complementary food and the microscopic pores inside the freeze-dried complementary food are more uniform, which is more conducive to quickly introducing water into the interior during the rehydration process, and thus, the freeze-dried complementary food will not be restricted in product thickness.
[0039] The freeze-dried complementary food of the present invention, the rice in the main ingredient can be rice, millet, etc., the noodles in the main ingredient can be noodles made of wheat flour, corn flour, etc., the meat in the auxiliary ingredient can be beef, pork, fish, shrimp, chicken, duck, etc., the vegetables can be yam, carrot, corn, okra, pumpkin, tomato, mushroom, green vegetable, spinach, etc., the fruit can be hawthorn, apple, pear, etc., and there is no requirement for this.
[0040] Optionally, the mass fraction of the auxiliary material in the freeze-dried complementary food is 30%-80%, which has a better effect, for example 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, etc., or a range consisting of any two of these values.
[0041] In freeze-dried complementary foods, the particle size of the auxiliary materials is different, the barrier effect on starch molecules is different, and the formed pipeline structure is also different. In view of the chewing ability of infants and young children, the particle size of the auxiliary materials in the freeze-dried complementary foods of the present invention is preferably less than or equal to 1 cm, and more preferably 1 mm-1 cm, for example 1 mm, 2 mm, 3 mm, 4 mm, 5 mm, 6 mm, 7 mm, 8 mm, 9 mm, 1 cm, etc., or a range composed of any two of these values. Specifically, the particle size of the auxiliary materials can be adjusted according to the type of vegetables and freeze-dried complementary foods of different ages, which can not only ensure the safety of infants and young children, but also play a better barrier effect and form a better pipeline structure.
[0042] In the freeze-dried complementary food of the present invention, the density of the freeze-dried complementary food can be further controlled by adjusting the selection of the auxiliary material, the particle size and the dosage, so as to obtain a freeze-dried complementary food with better rehydration effect. When the main material is selected from rice, the density of the freeze-dried complementary food is preferably 0.05 g / cm 3 -0.12g / cm 3 When the main ingredient is noodles, the density of the freeze-dried complementary food is preferably 0.08 g / cm 3 -0.14g / cm 3 , the rehydration effect of freeze-dried complementary foods is better.
[0043] Furthermore, by selecting different auxiliary materials, different types of freeze-dried complementary food products can be obtained. The present invention can select different complementary foods for matching according to the age of infants and young children, such as beef pumpkin, cod mushrooms, cod lean meat, chicken mushrooms, shrimp okra, lean meat apples, etc.
[0044] The present invention also provides a method for preparing the freeze-dried complementary food, comprising the following steps:
[0045] Boil the main ingredients and ripen the auxiliary ingredients;
[0046] The boiled main ingredients and the cooked auxiliary ingredients are mixed to obtain a semi-finished product;
[0047] The semi-finished product is subjected to vacuum freeze drying to obtain freeze-dried complementary food.
[0048] Among them, the viscosity of the semi-finished product at 40°C is 1100mPa·s-2600mPa·s. At this time, the starch chains in the semi-finished product are in an open state. Then, in the vacuum freeze-drying step, it is first pre-frozen at minus 25°C to minus 35°C for 2.5h-5.0h, and then dried at 60Pa-120Pa and minus 35°C to minus 50°C for 35h-70h to obtain freeze-dried complementary food that meets the conditions. The entire preparation process is simple and the conditions are controllable. The preparation process does not undergo a cleaning process, and the nutritional components of the product are completely retained.
[0049] Furthermore, in the step of boiling the main ingredients, when the main ingredient is selected from rice, the ratio of the main ingredient to water is generally 1:10-1:12, and the boiling time is preferably 30 min-40 min; when the main ingredient is selected from noodles, the boiling time is preferably 2 min-8 min.
[0050] Therefore, the freeze-dried complementary food of the present invention can be quickly rehydrated, and the viscosity, nutrition, sensory state, etc. of the rehydrated product are close to freshly cooked porridge and noodles. It can be understood that 9-11 times of water is generally used for rehydration.
[0051] Hereinafter, the freeze-dried complementary food and the preparation method thereof will be further described through the following specific examples.
[0052] Example 1
[0053] Take 1 kg of rice, put it in 11 L of water, and boil it for 35 minutes to obtain the boiled main ingredient.
[0054] Take 0.3 kg of beef and 0.24 kg of yam, cut them into small particles of 3 mm, and after ripening, obtain ripened auxiliary materials.
[0055] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of the semi-finished product at 40° C. is 2216 mPa.s.
[0056] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 60 hours.
[0057] like Figure 1 As shown, the microstructure of the freeze-dried complementary food obtained by the present invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0058] Example 2
[0059] Take 1 kg of rice, put it in 11 L of water, and boil it for 35 minutes to obtain the boiled main ingredient.
[0060] Take 0.4 kg of chicken, 0.1 kg of carrots, and 0.22 kg of baby cabbage, cut them into small particles of 3 mm, and after cooking, obtain cooked auxiliary materials.
[0061] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of the semi-finished product at 40° C. is 2216 mPa.s.
[0062] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 60 hours.
[0063] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0064] Example 3
[0065] Take 1 kg of rice, put it in 11 L of water, and boil it for 35 minutes to obtain the boiled main ingredient.
[0066] Take 0.6kg of cod, 0.2kg of mushrooms, 0.2kg of carrots, and 0.22kg of baby cabbage, cut them into small particles of 3mm, and after ripening, obtain ripened auxiliary materials.
[0067] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of the semi-finished product at 40° C. is 1920 mPa.s.
[0068] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 60 hours.
[0069] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0070] Example 4
[0071] Take 1 kg of rice, put it in 11 L of water, and boil it for 35 minutes to obtain the boiled main ingredient.
[0072] Take 1.0 kg of salmon, 0.3 kg of potatoes, 0.3 kg of carrots, and 0.26 kg of pumpkin, cut them into small particles of 3 mm, and after cooking, obtain cooked auxiliary materials.
[0073] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of which at 40° C. is 1988 mPa.s.
[0074] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 60 hours.
[0075] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0076] Example 5
[0077] Take 1 kg of rice, put it in 11 L of water, and boil it for 35 minutes to obtain the boiled main ingredient.
[0078] Take 1.5kg of pork, 0.5kg of mushrooms, 0.5kg of carrots, and 0.5kg of yam, cut them into small particles of 3mm, and after ripening, obtain ripened auxiliary materials.
[0079] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of which at 40° C. is 1896 mPa.s.
[0080] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 60 hours.
[0081] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0082] Comparative Example 1
[0083] The difference between Comparative Example 1 and Example 1 is that the weight of beef and yam is 0.1 kg respectively. Figure 2 As shown, in the freeze-dried complementary food obtained in this comparative example, the microstructure has a mass-like structure and a dense structure.
[0084] Comparative Example 2
[0085] The difference between Comparative Example 2 and Example 1 is that the main ingredients are boiled for 50 minutes and the viscosity of the mixed semi-finished product is 2850 mPa.s. The freeze-dried complementary food obtained in this comparative example has a block-like microstructure and a dense structure.
[0086] Comparative Example 3
[0087] The difference between Comparative Example 3 and Example 1 is that no auxiliary material is used.
[0088] Comparative Example 4
[0089] The difference between Comparative Example 4 and Example 1 is that no auxiliary material is used and the boiled main material is rinsed.
[0090] Comparative Example 5
[0091] The only difference between Comparative Example 5 and Comparative Example 4 is that auxiliary materials are used, and the masses of beef and yam are 0.1 kg respectively.
[0092] Comparative Example 6
[0093] Commercially available freeze-dried preserved egg and lean meat porridge.
[0094] Comparative Example 7
[0095] Commercially available freeze-dried beef and pumpkin porridge.
[0096] The performance comparison of the freeze-dried complementary foods of Examples 1-5 and Comparative Examples 1-7 is shown in Table 1.
[0097] Table 1
[0098]
[0099] Example 6
[0100] Take 1.0 kg of noodles, put them in 10 L of water, and cook them for 4 minutes to obtain the cooked main ingredient.
[0101] Take 0.3 kg of chicken and 0.3 kg of mushrooms, cut them into small particles of 3 mm, and after cooking, obtain cooked auxiliary materials.
[0102] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of which at 40° C. is 1462 mPa.s.
[0103] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 45 hours.
[0104] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0105] Example 7
[0106] Take 1.0 kg of noodles, put them in 10 L of water, and cook them for 4 minutes to obtain the cooked main ingredient.
[0107] Take 0.5 kg of beef, 0.3 kg of pumpkin and 0.2 kg of spinach, cut them into small particles of 4 mm, and after cooking, obtain cooked auxiliary materials.
[0108] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of the semi-finished product at 40° C. is 1332 mPa.s.
[0109] Then, a vacuum freeze drying process is performed to obtain freeze-dried complementary food. In the vacuum freeze drying step, the food is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 45 hours.
[0110] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0111] Example 8
[0112] Take 1.0 kg of noodles, then put them in 10 L of water, cook for 4 minutes, drain the water, and obtain the cooked main ingredient.
[0113] Take 0.75kg of pork, 0.5kg of yam and 0.25kg of green vegetables, cut them into small particles of 4mm, and after cooking, obtain cooked auxiliary materials.
[0114] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of which at 40° C. is 1382 mPa.s.
[0115] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 50 hours.
[0116] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0117] Example 9
[0118] Take 1.0 kg of noodles, put them in 10 L of water, and cook them for 4 minutes to obtain the cooked main ingredient.
[0119] Take 1.0kg of shrimp, 0.5kg of okra, 0.25kg of carrot and 0.25kg of yam, cut them into small particles of 5mm, and after ripening, obtain ripened auxiliary materials.
[0120] The boiled main ingredients and the matured auxiliary ingredients are mixed to obtain a semi-finished product, the viscosity of which at 40° C. is 1612 mPa.s.
[0121] The semi-finished product is then subjected to vacuum freeze drying to obtain freeze-dried complementary food. In the vacuum freeze drying step, the product is first pre-frozen at -30°C for 3 hours, and then dried at 60Pa and -40°C for 50 hours.
[0122] The microstructure of the freeze-dried complementary food obtained by the invention is in the form of flakes, and the distance between the flake structures is mainly between 20 μm and 30 μm.
[0123] Comparative Example 8
[0124] The only difference between Comparative Example 8 and Example 6 is that the masses of the chicken and the mushrooms are 0.1 kg respectively.
[0125] Comparative Example 9
[0126] The difference between Comparative Example 9 and Example 6 is only that no auxiliary material is used.
[0127] Comparative Example 10
[0128] Commercially available freeze-dried snow vegetable and shredded pork noodles.
[0129] The performance comparison of the freeze-dried complementary foods of Examples 6-9 and Comparative Examples 8-10 is shown in Table 2.
[0130] Table 2
[0131]
[0132] It can be seen from Tables 1 and 2 that by adding auxiliary materials and controlling the amount of auxiliary materials, and by controlling the microstructure of the freeze-dried complementary food to be flaky and the density of the freeze-dried complementary food, the complementary food can be quickly rehydrated, and the viscosity, nutrition, sensory state, etc. of the rehydrated product are close to freshly cooked porridge and noodles.
[0133] It should be noted that the viscosity of the present invention is tested using NDJ-8S equipment, and the test conditions are: 40° C., rotor No. 3, and a rotation speed of 30 r / min.
[0134] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.
[0135] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.
Claims
1. A freeze-dried complementary food, characterized in that: The freeze-dried complementary food comprises a main ingredient and a supplementary ingredient, wherein the main ingredient is selected from rice or noodles, and the supplementary ingredient is selected from at least one of meat, vegetables or fruits, and the freeze-dried complementary food meets the following conditions: (1) The mass fraction of the auxiliary material in the freeze-dried complementary food is W, and W ≥ 30%; (2) The microstructure of the freeze-dried complementary food is in the form of flakes; (3) When the main ingredient is selected from rice, the density of the freeze-dried complementary food is less than or equal to 0.12 g / cm 3 When the main ingredient is selected from noodles, the density of the freeze-dried complementary food is less than or equal to 0.14 g / cm 3 .
2. The freeze-dried complementary food according to claim 1, characterized in that: Any portion of the freeze-dried supplementary food is intercepted and the mass fraction of the supplementary material is detected. The mass fraction of the supplementary material is W', and the error between W' and W is less than or equal to 15%.
3. The freeze-dried complementary food according to claim 1, characterized in that: In the microstructure of the freeze-dried complementary food, the distance between the flake structures is greater than or equal to 15 μm.
4. The freeze-dried complementary food according to claim 3, characterized in that: In the microstructure of the freeze-dried complementary food, the distance between the flake structures is 20 μm-30 μm.
5. The freeze-dried complementary food according to claim 1, characterized in that: The particle size of the auxiliary material is less than or equal to 1 cm.
6. The freeze-dried complementary food according to any one of claims 1 to 5, characterized in that: The mass fraction of the auxiliary material in the freeze-dried complementary food is 30%-80%.
7. The freeze-dried complementary food according to claim 6, characterized in that: When the main ingredient is selected from rice, the density of the freeze-dried complementary food is 0.05 g / cm 3 -0.12g / cm 3 .
8. The freeze-dried complementary food according to claim 6, characterized in that: When the main ingredient is selected from noodles, the density of the freeze-dried complementary food is 0.08 g / cm 3 -0.14g / cm 3 .
9. A method for preparing the freeze-dried complementary food according to any one of claims 1 to 8, characterized in that: The following steps are involved: Boil the main ingredients and ripen the auxiliary ingredients; The boiled main ingredients and the cooked auxiliary ingredients are mixed to obtain a semi-finished product, wherein the viscosity of the semi-finished product at 40° C. is 1100 mPa·s-2600 mPa·s; The semi-finished product is subjected to vacuum freeze drying to obtain freeze-dried complementary food.
10. The method for preparing freeze-dried complementary food according to claim 9, characterized in that: In the vacuum freeze-drying step, the mixture is first pre-frozen at -25°C to -35°C for 2.5h to 5.0h, and then dried at 60Pa to 120Pa and -35°C to -50°C for 35h to 70h.