Freeze-dried egg fermented glutinous rice soup and production process thereof

Abstract

The invention discloses a freeze-dried egg fermented glutinous rice soup and a production process thereof, the freeze-dried egg fermented glutinous rice soup mainly comprises the following raw materials: fermented glutinous rice, egg liquid, purified water, liquid pure milk, radix puerariae powder, rock sugar, Chinese wolfberry, lemon juice and a composite freeze-drying improving agent, and the composite freeze-drying improving agent is a mixture of an air entraining agent and nano cellulose; according to the freeze-dried egg fermented glutinous rice soup, gas is introduced through the air entraining agent in the composite freeze-drying improving agent, and a porous network structure is formed in a freeze-dried body of the egg fermented glutinous rice soup through cooperation of nanocellulose in the composite freeze-drying improving agent and the introduced gas with ultrasonic vibration in the freeze-drying sublimation stage; therefore, the temperature in the freeze-drying process is greatly reduced, the freeze-drying time is remarkably shortened, energy consumption is greatly saved, freeze-drying preparation of the egg fermented glutinous rice soup product can be achieved without high vacuum degree, the product percent of pass is improved, the production cost can be greatly reduced by compounding the freeze-drying improver, and the method has outstanding application and popularization prospects.

Description

Technical Field

[0001] The invention relates to the field of food preparation, and in particular to a freeze-dried egg fermented glutinous rice soup and a production process thereof. Background Art

[0002] Vacuum freeze-drying technology, also known as vacuum freeze-drying, originated in the military medical field in the 1940s, initially used for plasma preservation. With the development of the food industry, it was first used in spaceflight food preparation in the 1960s and industrialized in the 1990s. According to the International Freeze-Drying Association, the global freeze-dried food market is projected to grow from US$8.6 billion in 2010 to US$21.5 billion in 2024, a compound annual growth rate of 7.3%.

[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 channels with an average pore size of 50-100 μm is formed in the freeze-dried body; through the synergistic effect of the air-entraining agent, nanocellulose and ultrasonic vibration, the dense and through three-dimensional network of channels formed 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 realize the freeze-drying preparation of egg fermented glutinous rice soup blocks 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 egg fermented glutinous rice soup and a production process thereof. The freeze-dried egg fermented glutinous rice soup is mainly composed of the following raw materials: fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and a composite freeze-dried improver, wherein the composite freeze-dried improver is a mixture of an air entraining agent and nanocellulose; the freeze-dried egg fermented glutinous rice soup introduces gas through the air entraining agent in the composite freeze-dried improver, and a porous network structure is formed in the freeze-dried body of the egg fermented glutinous rice soup through the nanocellulose in the composite freeze-dried improver and the introduced gas in the freeze-drying sublimation stage in combination with ultrasonic vibration, thereby greatly reducing the temperature in the freeze-drying process and significantly reducing the freeze-drying time, greatly saving energy consumption, and realizing the freeze-dried preparation of the egg fermented glutinous rice soup product without a high vacuum degree, thereby improving the product qualification rate, and through the composite freeze-drying improver, the production cost can be greatly reduced, and the freeze-dried egg fermented glutinous rice soup has an outstanding application and promotion prospect.

[0007] In order to achieve the above technical effects, the following technical solutions are adopted: A production process for freeze-dried egg fermented glutinous rice soup 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, and wolfberries are soaked in warm water for 1-1.5 hours, removed and drained; the formula amount of kudzu root powder is taken and evenly dispersed with 3-4 times the weight of pure water; the remaining formula amount of boiling pure water is used to dissolve rock sugar; the formula amount of fermented glutinous rice is taken out and dispersed; the rock sugar aqueous solution and fermented glutinous rice are put into a heating pot, stirred, and heated to boiling, and egg flowers are added. After boiling, the kudzu root powder aqueous dispersion, pure milk and compound freeze-dried improver are added, and stirring is continued for 2-5 minutes, and then aeration stirring is started. After the aeration stirring is completed, the formula amount of wolfberries is added, and conventional stirring is performed for 2-3 minutes, and then cooling water is turned on to cool to 35-45°C and discharge to obtain an aeration solution; The composite freeze-dried improving agent is dissolved in hot water and then added into a blender; Step S2: filling and quick freezing Filling the air-entraining solution obtained in step S1 into a mold, placing the air-entraining solution filled into the mold into a quick-freezing storage, and performing quick freezing to obtain quick-frozen egg fermented glutinous rice soup blocks; Step S3: Demolding and freezing Demolding the quick-frozen egg fermented glutinous rice soup block obtained in step S2, transferring it to a freeze-drying tray covered with a PE pad film, and quickly placing it in a freezing warehouse for freezing to obtain a frozen egg fermented glutinous rice soup block; Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging The frozen egg fermented glutinous rice soup block obtained in step S3 is quickly transferred to a freeze dryer, placed on the ultrasonic 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 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 egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried and discharged. The vacuum freeze drying is completed to obtain the freeze-dried egg fermented glutinous rice soup 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 and nanocellulose; 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 polymerization degree of 200-660, and a crystallinity of 60-75.

[0008] Furthermore, the specific steps of preparing the egg drop soup in step S1 are: Sterilize and clean eggs: Soak qualified eggs in 200-300ppm sodium hypochlorite solution for 5-7 minutes for sterilization. Remove eggs from the water, rinse thoroughly, and drain for later use. Crack the egg shells and stir the egg liquid: Manually crack the egg shells and let the egg liquid flow into the bowl. Check whether the egg liquid is normal. Add lemon juice according to the recipe ratio. Turn on the egg beater and stir in the clockwise direction for 10-20 seconds. Check whether there is any unbroken egg yolk. Then proceed to the egg flower making process. To make egg drop soup: put 300-400L of drinking water into the pot in advance, turn on the steam heating until the water boils, control the steam pressure to be stable at 0.10-0.3mPa, turn on the stirring to make the water into a vortex, turn off the stirring, slowly add the egg liquid, and wait for 3-5 minutes until the egg drop soup floats to the surface, then remove the egg drop soup and set aside.

[0009] Furthermore, in step S1, the mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and composite freeze-dried improver is 52.6-55.3:17.5-18.5:16.0-17.0:5.5-6.5:1.5-2.5:1.5-2.5:0.8-1.0:0.15-0.2:2.5-4.0; the gas is nitrogen, carbon dioxide or air; the soluble solid content of fermented glutinous rice is greater than 40%; and the protein content in the liquid pure milk is ≥3g / 100mL.

[0010] 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 and the nanocellulose is 0.35-0.5:30.0-40.0.

[0011] Furthermore, in step S1, the air-inducing stirring speed is 400-800 r / min; and the air-inducing stirring time is 3-5 min.

[0012] Furthermore, the quick freezing condition in step S2 is freezing at -35°C for 5-7 hours; and the freezing temperature in step S3 is less than -35°C, and the freezing time is greater than 12 hours.

[0013] Furthermore, in step S4, the vacuum degree reaches 30-120 Pa within 1 hour; the preset temperature of the heating plate is 60-70° C., and the heating rate of the heating plate is 0.7-5° C. / min.

[0014] 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.

[0015] Furthermore, in step S4, when the temperature of the egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered and the drying is continued for 1-3 hours before discharging the material. The vacuum freeze drying time is 6-12 hours.

[0016] A freeze-dried egg fermented glutinous rice soup is prepared by any one of the above preparation methods.

[0017] The beneficial effects of the present invention are: The invention discloses a freeze-dried egg fermented glutinous rice soup and a production process thereof. The freeze-dried egg fermented glutinous rice soup and the production process thereof are mainly composed of the following raw materials: fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and a composite freeze-drying improver, wherein the composite freeze-drying improver is a mixture of an air entraining agent and nanocellulose. The invention adopts a breakthrough multi-component synergistic system of the composite freeze-drying improver: microbubble gas is introduced by 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, dense and through three-dimensional network channels with an average pore size of 50-100 μm are formed in the freeze-dried body. The dense and through three-dimensional network channels formed by the synergistic action of the air entraining agent, nanocellulose and ultrasonic vibration significantly accelerate the sublimation overflow time of water molecules, greatly reduce the temperature in the freeze-drying process and significantly reduce the freeze-drying time, greatly save energy consumption, and can realize the freeze-dried preparation of the freeze-dried egg fermented glutinous rice soup product without a high vacuum degree, thereby improving the product qualification rate. The composite freeze-drying improver is used to significantly reduce the production cost. The freeze-dried egg fermented glutinous rice soup has an outstanding application and promotion prospect. DETAILED DESCRIPTION

[0018] 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.

[0019] 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.

[0020] 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.

[0021] Example 1: This embodiment relates to a freeze-dried egg fermented glutinous rice soup and its production process: 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, and wolfberry is soaked in warm water for 1 hour, and then taken out and drained; the formula amount of kudzu root powder is taken and evenly dispersed with 3 times the weight of pure water; the remaining formula amount of boiling pure water is used to dissolve rock sugar; the formula amount of fermented glutinous rice is taken out and dispersed; the rock sugar aqueous solution and fermented glutinous rice are put into a heating pot, and stirring is started. When heated to boiling, egg flower is added. After boiling, kudzu root powder aqueous dispersion, pure milk and composite freeze-drying improver are added. After continuing stirring for 2 minutes, air-inducing stirring is started, and the air-inducing stirring speed is 400r / min; the air-inducing stirring time is 3 minutes. After the air-inducing stirring is completed, the formula amount of wolfberry is added, and after conventional stirring for 2 minutes, cooling water is turned on to cool to 35°C and discharge to obtain an air-inducing solution; The mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and composite freeze-dried improver is 52.6:17.5:16.0:5.5:1.5:1.5:0.8:0.15:2.5; the gas is nitrogen; the soluble solid content of the fermented glutinous rice is 45%, and the protein content of the liquid pure milk is 3.5g / 100mL.

[0022] The composite freeze-dried improving agent is dissolved in hot water and then added into a blender; Step S2: filling and quick freezing The air entraining solution obtained in step S1 is filled into a mold, and the air entraining solution filled into the mold is placed in a quick-freezing storage for quick freezing to obtain quick-frozen egg fermented glutinous rice soup blocks; the quick freezing condition is freezing at -35°C for 5 hours; Step S3: Demolding and freezing The quick-frozen egg fermented glutinous rice soup block obtained in step S2 is demolded, transferred to a freeze-drying tray covered with a PE pad film after demolding, and quickly placed in a freezing warehouse for freezing to obtain a frozen egg fermented glutinous rice soup block; the freezing temperature is less than -35°C, and the freezing time is greater than 12h.

[0023] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging The frozen egg fermented glutinous rice soup block obtained in step S3 is quickly transferred to a freeze dryer, placed on the ultrasonic 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°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 egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried and discharged. The vacuum freeze drying is completed to obtain the freeze-dried egg fermented glutinous rice soup block. The finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection; The vacuum degree reaches 30 Pa within 1 hour; the preset temperature of the heating plate is 60°C, and the heating rate of the heating plate is 1.4°C / min.

[0024] The ultrasonic vibration frequency is 10 kHz; the ultrasonic amplitude is 10 μm; and the preset ultrasonic vibration time is 20 min.

[0025] When the temperature of the egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, lower the temperature and continue drying for 1 hour before discharging.

[0026] The composite freeze-drying improver is a mixture of an air-entraining agent and nanocellulose; the mass ratio of the air-entraining agent sucrose fatty acid ester SE-15 and the nanocellulose in the composite freeze-drying improver is 0.35:30.0.

[0027] 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.

[0028] The specific steps of preparing the egg drop in step S1 are: Sterilize and clean eggs: Soak qualified eggs in 200ppm sodium hypochlorite solution for 5 minutes for sterilization. Remove eggs from the water, rinse thoroughly, and drain for later use. Crack the egg shells and stir the egg liquid: Manually crack the egg shells and let the egg liquid flow into the bowl. Check whether the egg liquid is normal. Add lemon juice according to the recipe ratio. Turn on the egg beater and stir in the clockwise direction for 10 seconds. Check whether there is any unbroken egg yolk. Then proceed to the egg flower making process. To make egg drops: put 300L of drinking water in the pot in advance, turn on the steam heating until the water boils, control the steam pressure to be stable at 0.10mPa, turn on the stirring to make the water into a vortex, turn off the stirring, slowly add the egg liquid, and wait for 3 minutes until the egg drops float to the surface, then remove the egg drops and set aside.

[0029] The freeze-dried egg fermented glutinous rice soup blocks prepared in Example 1 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 1: Table 1 Qualified indicators and actual test results of freeze-dried egg fermented glutinous rice soup blocks in Example 1

[0030] 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 9.6 h (the timing starts when the freeze dryer starts to evacuate and ends when the material is discharged).

[0031] Example 2: This embodiment relates to a freeze-dried egg fermented glutinous rice soup and its production process: 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, and wolfberry is soaked in warm water for 1.5 hours, and then taken out and drained; the formula amount of kudzu root powder is taken and evenly dispersed with 4 times the weight of pure water; the remaining formula amount of boiling pure water is used to dissolve rock sugar; the formula amount of fermented glutinous rice is taken out and dispersed; the rock sugar aqueous solution and fermented glutinous rice are put into a heating pot, and stirring is started. When heated to boiling, egg flowers are added. After boiling, kudzu root powder aqueous dispersion, pure milk and composite freeze-dried improver are added. After continuing stirring for 5 minutes, air-inducing stirring is started, and the air-inducing stirring speed is 800r / min; the air-inducing stirring time is 5 minutes. After the air-inducing stirring is completed, the formula amount of wolfberry is added, and after conventional stirring for 3 minutes, cooling water is turned on to cool to 45°C and discharge to obtain an air-inducing solution; The mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and composite freeze-dried improver is 55.3:18.5:17.0:6.5:2.5:2.5:1.0:0.2:4.0; the gas is air; the soluble solid content of the fermented glutinous rice is 45%; the protein content of the liquid pure milk is 3.5g / 100mL.

[0032] The composite freeze-dried improving agent is dissolved in hot water and then added into a blender; Step S2: filling and quick freezing The air-entraining solution obtained in step S1 is filled into a mold, and the air-entraining solution filled into the mold is placed in a quick-freezing storage for quick freezing to obtain quick-frozen egg fermented glutinous rice soup blocks; the quick freezing condition is freezing at -35°C for 7 hours; Step S3: Demolding and freezing The quick-frozen egg fermented glutinous rice soup block obtained in step S2 is demolded, transferred to a freeze-drying tray covered with a PE pad film after demolding, and quickly placed in a freezing warehouse for freezing to obtain a frozen egg fermented glutinous rice soup block; the freezing temperature is less than -35°C, and the freezing time is greater than 12h.

[0033] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging The frozen egg fermented glutinous rice soup block obtained in step S3 is quickly transferred to a freeze dryer, placed on the ultrasonic 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 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 egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried and then discharged. The vacuum freeze drying is completed to obtain the freeze-dried egg fermented glutinous rice soup block. The finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection; The vacuum degree reaches 120 Pa within 1 hour; the preset temperature of the heating plate is 70°C, and the heating rate of the heating plate is 2°C / min.

[0034] The ultrasonic vibration frequency is 20 kHz; the ultrasonic amplitude is 20 μm; and the preset ultrasonic vibration time is 40 min.

[0035] When the temperature of the egg fermented glutinous rice soup blocks coincides with the preset temperature of the heating plate, continue drying for 3 hours and then discharge the material.

[0036] The composite freeze-drying improver is a mixture of an air entraining agent and nanocellulose; the mass ratio of the air entraining agent sucrose fatty acid ester SE-15 and the nanocellulose in the composite freeze-drying improver is 0.5:40.0.

[0037] 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.

[0038] The specific steps of preparing the egg drop in step S1 are: Sterilize and clean eggs: Place qualified eggs in a 300ppm sodium hypochlorite solution for 7 minutes for sterilization. Remove eggs from the solution and rinse thoroughly with clean water, then drain and set aside. Crack the eggs and stir the egg liquid: Manually crack the egg shells and let the egg liquid flow into the bowl. Check whether the egg liquid is normal. Add lemon juice according to the recipe ratio. Turn on the egg beater and stir in the clockwise direction for 15 seconds. Check whether there is any unbroken egg yolk. Then enter the egg flower making process. To make egg drops: put 400L of drinking water in the pot in advance, turn on the steam heating until the water boils, control the steam pressure to be stable at 0.20mPa, turn on the stirring to make the water into a vortex, turn off the stirring, slowly add the egg liquid, and wait for 5 minutes until the egg drops float to the surface, then remove the egg drops and set aside.

[0039] The freeze-dried egg fermented glutinous rice soup blocks prepared in Example 2 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 2: Table 2 Qualified indicators and actual test results of freeze-dried egg fermented glutinous rice soup blocks in Example 2

[0040] 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 9.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0041] Example 3: This embodiment relates to a freeze-dried egg fermented glutinous rice soup and its production process: 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, and wolfberry is soaked in warm water for 1.5 hours, and then taken out and drained; the formula amount of kudzu root powder is taken and evenly dispersed with 4 times the weight of pure water; the remaining formula amount of boiling pure water is used to dissolve rock sugar; the formula amount of fermented glutinous rice is taken out and dispersed; the rock sugar aqueous solution and fermented glutinous rice are put into a heating pot, and stirring is started. When heated to boiling, egg flowers are added. After boiling, kudzu root powder aqueous dispersion, pure milk and composite freeze-dried improver are added. After continuing stirring for 5 minutes, air-inducing stirring is started, and the air-inducing stirring speed is 800r / min; the air-inducing stirring time is 5 minutes. After the air-inducing stirring is completed, the formula amount of wolfberry is added, and after conventional stirring for 3 minutes, cooling water is turned on to cool to 45°C and discharge to obtain an air-inducing solution; The mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and composite freeze-dried improving agent is 54.0:18.0:16.0-17.0:5.0:2.0:2.0:0.9:0.18:3.0; the gas is carbon dioxide; the soluble solid content of the fermented glutinous rice is 45%; the protein content of the liquid pure milk is 3.5g / 100mL.

[0042] The composite freeze-dried improving agent is dissolved in hot water and then added into a blender; Step S2: filling and quick freezing The air entraining solution obtained in step S1 is filled into a mold, and the air entraining solution filled into the mold is placed in a quick-freezing storage for quick freezing to obtain a quick-frozen egg fermented glutinous rice soup block; the quick freezing condition is freezing at -35°C for 6 hours; Step S3: Demolding and freezing The quick-frozen egg fermented glutinous rice soup block obtained in step S2 is demolded, transferred to a freeze-drying tray covered with a PE pad film after demolding, and quickly placed in a freezing warehouse for freezing to obtain a frozen egg fermented glutinous rice soup block; the freezing temperature is less than -35°C, and the freezing time is greater than 12h.

[0043] Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging The frozen egg fermented glutinous rice soup block obtained in step S3 is quickly transferred to a freeze dryer, placed on the ultrasonic 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 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 egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried and then discharged. The vacuum freeze drying is completed to obtain the freeze-dried egg fermented glutinous rice soup block. The finished product is put into storage after unloading, sorting, metal detection, bagging and sealing, and passing the inspection; The vacuum degree reaches 100 Pa within 1 hour; the preset temperature of the heating plate is 65°C, and the heating rate of the heating plate is 3.2°C / min.

[0044] The ultrasonic vibration frequency is 20 kHz; the ultrasonic amplitude is 20 μm; and the preset ultrasonic vibration time is 40 min.

[0045] When the temperature of the egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, lower the temperature and continue drying for 2 hours before discharging.

[0046] The composite freeze-drying improver is a mixture of an air entraining agent and nanocellulose; the mass ratio of the air entraining agent sucrose fatty acid ester SE-15 and the nanocellulose in the composite freeze-drying improver is 0.4:35.0.

[0047] 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.

[0048] The specific steps of preparing the egg drop in step S1 are: Sterilize and clean eggs: Place qualified eggs in a 300ppm sodium hypochlorite solution for 7 minutes for sterilization. Remove eggs from the solution and rinse thoroughly with clean water, then drain and set aside. Crack the eggs and stir the egg liquid: Manually crack the egg shells and let the egg liquid flow into the bowl. Check whether the egg liquid is normal. Add lemon juice according to the recipe ratio. Turn on the egg beater and stir in the clockwise direction for 15 seconds. Check whether there is any unbroken egg yolk. Then enter the egg flower making process. To make egg drops: put 400L of drinking water in the pot in advance, turn on the steam heating until the water boils, control the steam pressure to be stable at 0.20mPa, turn on the stirring to make the water into a vortex, turn off the stirring, slowly add the egg liquid, and wait for 5 minutes until the egg drops float to the surface, then remove the egg drops and set aside.

[0049] The freeze-dried egg fermented glutinous rice soup blocks prepared in Example 3 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 3: Table 3 Qualified indicators and actual test results of freeze-dried egg fermented glutinous rice soup blocks in Example 3

[0050] 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 8.8 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0051] Comparative Example 1: 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: The freeze-dried egg fermented glutinous rice soup block prepared in Comparative Example 1 was tested for quality indicators to verify whether it met the internal control quality indicators, and the statistics are shown in Table 4: Table 4 Comparative Example 1 Freeze-dried Egg Fermented Gravy Soup Block Qualified Index and Actual Test Results

[0052] 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 28.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0053] Comparative Example 2: Taking Example 3 as a benchmark, the formula of the composite freeze-dried improving agent is: 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: The freeze-dried egg fermented glutinous rice soup blocks prepared in Comparative Example 2 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 5: Table 5 Comparative Example 2 Freeze-dried Egg Fermented Gravy Soup Block Qualified Index and Actual Test Results

[0054] 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 24.2 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0055] Comparative Example 3: Taking Example 3 as a benchmark, the formula of the composite freeze-dried improving agent is: 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: The freeze-dried egg fermented glutinous rice soup blocks prepared in Comparative Example 3 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 6: Table 6 Comparative Example 3 Freeze-dried Egg Fermented Gravy Soup Block Qualified Index and Actual Test Results

[0056] 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 25.0 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0057] Comparative Example 4: 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: The freeze-dried egg fermented glutinous rice soup blocks prepared in Comparative Example 4 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 7: Table 7 Comparative Example 4 Freeze-dried Egg Fermented Rice Soup Block Qualification Index and Actual Test Results

[0058] 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 27.0 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0059] Comparative Example 5: Based on Example 3, the composite freeze-dried improving agent is: 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 0.4 parts:35.0 parts. Ultrasonic vibration is not provided during the sublimation stage. All other conditions remain the same as in Example 3: The freeze-dried egg fermented glutinous rice soup 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: Table 8 Comparative Example 6 Freeze-dried Egg Fermented Rice Soup Block Qualification Index and Actual Test Results

[0060] 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 17.8h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0061] Comparative Example 6: Based on Example 3, the composite freeze-dried improving agent is: 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: The freeze-dried egg fermented glutinous rice soup blocks prepared in Comparative Example 6 were tested for quality indicators to verify whether they met the internal control quality indicators, and the statistics are shown in Table 9: Table 9 Comparative Example 6 Freeze-dried Egg Fermented Rice Soup Block Qualification Index and Actual Test Results

[0062] 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 22.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0063] Comparative Example 7: Based on Example 3, the composite freeze-dried improving agent is: 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: The freeze-dried egg fermented glutinous rice soup block prepared in Comparative Example 7 was tested for quality indicators to verify whether it met the internal control quality indicators, and the statistics are shown in Table 10: Table 10 Comparative Example 7 Freeze-dried Egg Fermented Rice Soup Block Qualification Index and Actual Test Results

[0064] 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 22.9 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0065] Comparative Example 8: 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: The freeze-dried egg fermented glutinous rice soup block prepared in Comparative Example 8 was tested for quality indicators to verify whether it met the internal control quality indicators, and the statistics are shown in Table 11: Table 11 Comparative Example 8 Freeze-dried Egg Fermented Rice Soup Block Qualification Index and Actual Test Results

[0066] 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 8.4 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0067] Comparative Example 9: 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. All other aspects are the same as those of Example 3: The freeze-dried egg fermented glutinous rice soup block prepared in Comparative Example 9 was tested for quality indicators to verify whether it met the internal control quality indicators, and the statistics are shown in Table 12: Table 12 Comparative Example 9 Freeze-dried Egg Fermented Rice Soup Block Qualification Index and Actual Test Results

[0068] 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 17.2 h (the timing starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0069] The drying times in Examples 1-3 and Comparative Examples 1-9 are summarized in Table 13: Table 13 Drying time in Examples 1-3 and Comparative Examples 1-9

[0070] Therefore, in summary, the present invention discloses a freeze-dried egg fermented glutinous rice soup and its production process, which is mainly composed of the following raw materials: fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and a composite freeze-dried improver, wherein the composite freeze-dried improver is a mixture of an air entraining agent and nanocellulose; 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 interconnected three-dimensional network of channels with an average pore size of 50-100 μm is formed in the freeze-dried body; through the synergistic effect of air-entraining agent, nanocellulose and ultrasonic vibration, the dense and interconnected three-dimensional network of channels formed 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 saving energy consumption, and realizing the freeze-dried preparation of the freeze-dried egg fermented glutinous rice soup product without the need for a high vacuum degree, thereby improving the product qualification rate, and significantly reducing the production cost through the composite freeze-drying improver; the invention has outstanding application and promotion prospects.

[0071] 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 egg fermented glutinous rice soup 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, and wolfberries are soaked in warm water for 1-1.5 hours, removed and drained; the formula amount of kudzu root powder is taken and evenly dispersed with 3-4 times the weight of pure water; the remaining formula amount of boiling pure water is used to dissolve rock sugar; the formula amount of fermented glutinous rice is taken out and dispersed; the rock sugar aqueous solution and fermented glutinous rice are put into a heating pot, stirred, and heated to boiling, and egg flowers are added. After boiling, the kudzu root powder aqueous dispersion, pure milk and compound freeze-dried improver are added, and stirring is continued for 2-5 minutes, and then aeration stirring is started. After the aeration stirring is completed, the formula amount of wolfberries is added, and conventional stirring is performed for 2-3 minutes, and then cooling water is turned on to cool to 35-45°C and discharge to obtain an aeration solution; The composite freeze-dried improving agent is dissolved in hot water and then added into a blender; Step S2: filling and quick freezing Filling the air-entraining solution obtained in step S1 into a mold, placing the air-entraining solution filled into the mold into a quick-freezing storage, and performing quick freezing to obtain quick-frozen egg fermented glutinous rice soup blocks; Step S3: Demolding and freezing Demolding the quick-frozen egg fermented glutinous rice soup block obtained in step S2, transferring it to a freeze-drying tray covered with a PE pad film, and quickly placing it in a freezing warehouse for freezing to obtain a frozen egg fermented glutinous rice soup block; Step S4: freeze-drying in a freeze dryer with ultrasonic vibration and then discharging The frozen egg fermented glutinous rice soup block obtained in step S3 is quickly transferred to a freeze dryer, placed on the ultrasonic 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 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 egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered, and the material is continued to be dried and discharged. The vacuum freeze drying is completed to obtain the freeze-dried egg fermented glutinous rice soup 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 and nanocellulose; 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 polymerization degree of 200-660, and a crystallinity of 60-75.

2. The freeze-dried egg fermented glutinous rice soup production process as claimed in claim 1, characterized in that: The specific steps of preparing the egg drop soup in step S1 are: Sterilize and clean eggs: Soak qualified eggs in 200-300ppm sodium hypochlorite solution for 5-7 minutes for sterilization. Remove eggs from the water, rinse thoroughly, and drain for later use. Crack the egg shells and stir the egg liquid: Manually crack the egg shells and let the egg liquid flow into the bowl. Check whether the egg liquid is normal. Add lemon juice according to the recipe ratio. Turn on the egg beater and stir in the clockwise direction for 10-20 seconds. Check whether there is any unbroken egg yolk. Then proceed to the egg flower making process. To make egg drop soup: put 300-400L of drinking water into the pot in advance, turn on the steam heating until the water boils, control the steam pressure to be stable at 0.10-0.30mPa, turn on the stirring to make the water into a vortex, turn off the stirring, slowly add the egg liquid, and wait for 3-5 minutes until the egg drop soup floats to the surface, then remove the egg drop soup and set aside.

3. The freeze-dried egg fermented glutinous rice soup production process as claimed in claim 1, characterized in that: In step S1, the mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, wolfberry, lemon juice and composite freeze-dried improving agent is 52.6-55.3:17.5-18.5:16.0-17.0:5.5-6.5:1.5-2.5:1.5-2.5:0.8-1.0:0.15-0.2:2.5-4.0; the gas is nitrogen, carbon dioxide or air; the soluble solid content of fermented glutinous rice is greater than 40%; the protein content contained in the liquid pure milk is greater than or equal to 3g / 100mL.

4. The freeze-dried egg fermented glutinous rice soup production process as claimed in claim 1, characterized in that: In the step S1, the mass ratio of the air-entraining agent sucrose fatty acid ester SE-15 and the nanocellulose in the composite freeze-dried improving agent is 0.35-0.5:30.0-40.

0.

5. The freeze-dried egg fermented glutinous rice soup production process as claimed in claim 1, characterized in that: In step S1, the air-inducing stirring speed is 400-800 r / min; and the air-inducing stirring time is 3-5 min.

6. The freeze-dried egg fermented glutinous rice soup production process as claimed in claim 1, characterized in that: The quick freezing condition in step S2 is freezing at -35°C for 5-7 hours; and the freezing temperature in step S3 is less than -35°C and the freezing time is greater than 12 hours.

7. The process for producing freeze-dried egg fermented glutinous rice soup as claimed in claim 1, characterized in that: In step S4, the vacuum degree reaches 30-120 Pa within 1 hour; the preset temperature of the heating plate is 60-70° C., and the heating rate of the heating plate is 0.7-5° C. / min.

8. The process for producing freeze-dried egg fermented glutinous rice soup as claimed in claim 1, wherein: 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 minutes.

9. The process for producing freeze-dried egg fermented glutinous rice soup as claimed in claim 1, wherein: In the step S4, when the temperature of the egg fermented glutinous rice soup block coincides with the preset temperature of the heating plate, the temperature is lowered and the drying is continued for 1-3 hours before the material is discharged. The vacuum freeze drying time is 6-12 hours.

10. A freeze-dried egg fermented glutinous rice soup, characterized in that: The freeze-dried egg fermented glutinous rice soup is prepared by any one of the preparation methods of claims 1-9.

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