Freeze-dried egg lees soup and its production process

Abstract

The application discloses a freeze-dried chicken egg vinegar soup and a production process thereof, and mainly comprises the following raw materials: vinegar, egg liquid, pure water, liquid pure milk, pueraria powder, ice sugar, Chinese wolfberry, lemon juice and a composite freeze-drying improver; the composite freeze-drying improver is a mixture of an air entraining agent and nanocellulose; the freeze-dried chicken egg vinegar soup introduces gas through the air entraining agent in the composite freeze-drying improver; the nanocellulose in the composite freeze-drying improver and the introduced gas cooperate with ultrasonic vibration in the freeze-drying sublimation stage to form a porous network structure in the freeze-dried chicken egg vinegar soup body, so that the temperature in the freeze-drying process is greatly reduced, the freeze-drying time is significantly shortened, the energy consumption is greatly saved, the freeze-drying preparation of the chicken egg vinegar soup product can be realized without a high vacuum degree, the product qualified rate is improved, the production cost can be greatly reduced through the composite freeze-drying improver, and the application has an outstanding application and popularization prospect.

Description

Technical Field

[0001] This invention relates to the field of food preparation, specifically to a freeze-dried egg fermented rice soup and its production process. Background Technology

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

[0003] Traditional vacuum freeze-drying technology has the following significant drawbacks: (1) Relying solely on low-temperature vacuum dehydration can easily lead to material densification, obstructing the diffusion channels of water molecules, and requiring extended drying time (usually 15-30 hours); (2) To maintain ice crystal sublimation, a high vacuum of 0.1-1 mbar must be maintained, and energy consumption accounts for more than 60% of the total cost; (3) Tissue shrinkage can easily cause product cracking (the failure rate is about 8-12%).

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

[0005] This invention innovatively employs a multi-component synergistic system of composite freeze-drying improvers: microbubble gas is introduced through an entrainer, and the three-dimensional framework of nanocellulose in the freeze-dried body and ultrasonic vibration in the pre-sublimation stage synergistically guide the diffusion and escape of the microbubble gas. After gas diffusion, a dense, interconnected three-dimensional network of pores with an average pore size of 50-100 μm is formed in the freeze-dried body. Through the synergistic effect of the entrainer, nanocellulose, and ultrasonic vibration, the formed dense, interconnected three-dimensional network of pores significantly accelerates the sublimation and overflow time of water molecules, greatly reduces the temperature during the freeze-drying process, and significantly reduces the freeze-drying time, resulting in significant energy savings. The freeze-drying preparation of egg and fermented rice soup can be achieved without a high vacuum degree, improving the product qualification rate. The composite freeze-drying improver also significantly reduces production costs. Summary of the Invention

[0006] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a freeze-dried egg and fermented rice soup and its production process. The main ingredients are: fermented rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and a compound freeze-drying improver, which is a mixture of a gas-entraining agent and nanocellulose. This freeze-dried egg and fermented rice soup introduces gas through the gas-entraining agent in the compound freeze-drying improver. During the freeze-drying sublimation stage, the nanocellulose in the compound freeze-drying improver, along with the introduced gas, forms a porous network structure in the freeze-dried egg and fermented rice soup, in conjunction with ultrasonic vibration. This significantly reduces the temperature and time during the freeze-drying process, greatly saving energy. Freeze-drying of the egg and fermented rice soup product can be achieved without a high vacuum degree, improving the product qualification rate. The compound freeze-drying improver also significantly reduces production costs, demonstrating outstanding application and promotion prospects.

[0007] To achieve the above technical effects, the following technical solution is adopted:

[0008] A process for producing freeze-dried egg and fermented rice soup includes the following steps:

[0009] Step S1: Dissolve raw materials and induce gas.

[0010] Weigh the qualified raw materials according to the formula. Soak the goji berries in warm water for 1-1.5 hours, then drain. Take the formula amount of kudzu root powder and disperse it evenly with 3-4 times its weight of purified water. Dissolve the rock sugar in the remaining formula amount of boiling purified water. Take out the formula amount of fermented glutinous rice and disperse it. Put the rock sugar solution and fermented glutinous rice into a heating pot, start stirring, and heat to boiling. Add the egg drop soup. After boiling, add the kudzu root powder water dispersion, pure milk and compound freeze-drying improver. Continue stirring for 2-5 minutes, then start the aeration stirring. After the aeration stirring is finished, add the formula amount of goji berries. Stir normally for 2-3 minutes, then turn on the cooling water to cool to 35-45℃ and discharge to obtain the aeration solution.

[0011] The composite freeze-drying improver is dissolved in hot water and then added to a mixer;

[0012] Step S2: Filling and quick-freezing

[0013] 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 room for quick-freezing to obtain quick-frozen egg and fermented rice soup blocks.

[0014] Step S3: Demolding and freezing

[0015] Demold the quick-frozen egg and fermented rice soup blocks obtained in step S2, transfer them to a freeze-drying tray lined with PE film, and quickly freeze them in a freezer to obtain frozen egg and fermented rice soup blocks.

[0016] Step S4: After freeze-drying with the aid of ultrasonic vibration in the freeze dryer, the material is discharged.

[0017] The frozen egg and fermented rice soup blocks obtained in step S3 are quickly transferred to a freeze dryer and placed on the ultrasonic vibration table of the freeze dryer. Low-temperature vacuum is applied, and heating is turned on when the vacuum reaches a preset value. Ultrasonic vibration is then activated when the heating plate temperature reaches 5-10°C. After the preset ultrasonic vibration time is reached, ultrasonic vibration is turned off, and sublimation drying continues. When the temperature of the egg and fermented rice soup blocks coincides with the preset temperature of the heating plate, the temperature is lowered, and drying continues until the material is discharged. Vacuum freeze drying is completed, yielding the freeze-dried egg and fermented rice soup blocks. After unloading, sorting, metal detection, bagging and sealing, and inspection, the finished product is stored in the warehouse.

[0018] The composite freeze-drying improver is a mixture of an air-entraining agent and nanocellulose;

[0019] The air-entraining agent is sucrose fatty acid ester SE-15;

[0020] 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.

[0021] Furthermore, the specific steps for preparing the egg flower in step S1 are as follows:

[0022] Egg sterilization and cleaning: Soak qualified eggs in a sodium hypochlorite solution with a concentration of 200-300ppm for 5-7 minutes to sterilize them. Then take them out, rinse them in clean water, and drain them for later use.

[0023] Crack the eggs and beat the egg liquid: Crack the egg shells manually, let the egg liquid flow into a bowl, check if the egg liquid is normal, add lemon juice according to the recipe ratio, turn on the egg beater and beat clockwise for 10-20 seconds, check if there are any uncrushed egg yolks, and then proceed to the egg flower making process.

[0024] To make egg drop soup: Put 300-400L of drinking water into a pot beforehand, turn on the steam to heat the water until it boils, and when the steam pressure is stable at 0.10-0.3mPa, turn on the stirrer to make the water vortex, turn off the stirrer, slowly add the egg liquid, and after the egg drop soup floats to the surface for 3-5 minutes, remove the egg drop soup and set it aside.

[0025] Furthermore, in step S1, the mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and compound freeze-drying 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 solids content of fermented glutinous rice is >40%; and the protein content of liquid pure milk is ≥3g / 100mL.

[0026] Furthermore, in step S1, the mass ratio of the air-entraining agent sucrose fatty acid ester SE-15 and nanocellulose in the composite freeze-drying improver is 0.35-0.5: 30.0-40.0.

[0027] Furthermore, in step S1, the induced gas stirring speed is 400-800 r / min; the induced gas stirring time is 3-5 min.

[0028] Furthermore, in step S2, the quick-freezing conditions are -35℃ for 5-7 hours; in step S3, the freezing temperature is less than -35℃ and the freezing time is greater than 12 hours.

[0029] Furthermore, in step S4, the vacuum level reaches 30-120 Pa within 1 hour; the preset temperature of the heating plate is 60-70℃, and the heating plate heating rate is 0.7-5℃ / min.

[0030] Furthermore, in step S4, the ultrasonic vibration frequency is 10-20kHz; the ultrasonic amplitude is 10-20μm; and the preset ultrasonic vibration time is 20-40min.

[0031] Furthermore, in step S4, after the temperature of the egg and fermented rice soup block material coincides with the preset temperature of the heating plate, the temperature is reduced, and the material is discharged after drying for 1-3 hours. The vacuum freeze-drying time is 6-12 hours.

[0032] A freeze-dried egg and fermented rice soup is prepared by any one of the above preparation methods.

[0033] The beneficial effects of this invention are as follows:

[0034] This invention discloses a freeze-dried egg and fermented rice soup and its production process. It mainly consists of the following raw materials: fermented rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and a compound freeze-drying improver, which is a mixture of an air-entraining agent and nanocellulose. This invention innovatively employs a multi-component synergistic system of the compound freeze-drying improver: microbubble gas is introduced through the air-entraining agent; the three-dimensional framework of nanocellulose in the freeze-dried body and the ultrasonic vibration during the pre-sublimation stage synergistically guide the diffusion and escape of the microbubble gas. After gas diffusion, a dense, interconnected three-dimensional network of pores 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 formed dense, interconnected three-dimensional network of pores significantly accelerates the sublimation and overflow time of water molecules, greatly reduces the temperature during the freeze-drying process, and significantly reduces the freeze-drying time, resulting in significant energy savings. Freeze-drying of egg and fermented rice soup can be achieved without a high vacuum degree, improving product qualification rate. The compound freeze-drying improver also significantly reduces production costs, demonstrating outstanding application and promotion prospects. Detailed Implementation

[0035] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0036] It should be noted that the following detailed descriptions are exemplary and intended to provide further illustration of the invention. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0037] It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to limit the exemplary embodiments of the present invention. As used herein, the singular form is intended to include the plural form as well, unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this specification, they indicate the presence of features, steps, operations, and / or combinations thereof.

[0038] Example 1:

[0039] This embodiment relates to a freeze-dried egg and fermented rice soup and its production process:

[0040] Step S1: Dissolve raw materials and induce gas.

[0041] Weigh the qualified raw materials according to the formula. Soak the goji berries in warm water for 1 hour, then drain. Take the formula amount of kudzu root powder and disperse it evenly with 3 times its weight of purified water. Dissolve the rock sugar in the remaining formula amount of boiling purified water. Take out the formula amount of fermented glutinous rice and disperse it. Put the rock sugar solution and fermented glutinous rice into a heating pot, start stirring, and heat to boiling. Add the egg drop soup. After boiling, add the kudzu root powder water dispersion, pure milk, and compound freeze-drying improver. Continue stirring for 2 minutes, then start the aeration stirring at a speed of 400 r / min. The aeration stirring time is 3 minutes. After the aeration stirring is completed, add the formula amount of goji berries, stir normally for 2 minutes, then turn on the cooling water to cool to 35℃ and discharge to obtain the aeration solution.

[0042] The mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and compound freeze-drying 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 solids content of the fermented glutinous rice is 45%, and the protein content of the liquid pure milk is 3.5g / 100mL.

[0043] The composite freeze-drying improver is dissolved in hot water and then added to a mixer;

[0044] Step S2: Filling and quick-freezing

[0045] The gas-entraining solution obtained in step S1 is filled into a mold, and the gas-entraining solution filled into the mold is placed in a quick-freezing room for quick-freezing to obtain quick-frozen egg and fermented rice soup blocks; the quick-freezing conditions are -35℃ freezing for 5 hours.

[0046] Step S3: Demolding and freezing

[0047] Demold the quick-frozen egg and fermented rice soup blocks obtained in step S2, transfer them to a freeze-drying tray lined with PE film, and quickly freeze them in a freezer to obtain frozen egg and fermented rice soup blocks; the freezing temperature is less than -35℃ and the freezing time is greater than 12h.

[0048] Step S4: After freeze-drying with the aid of ultrasonic vibration in the freeze dryer, the material is discharged.

[0049] The frozen egg and fermented rice soup blocks obtained in step S3 are quickly transferred to a freeze dryer and placed on the ultrasonic vibration table of the freeze dryer. Low-temperature vacuum is applied, and heating is turned on when the vacuum reaches a preset value. Ultrasonic vibration is then turned on when the heating plate temperature reaches 5°C. After the preset ultrasonic vibration time is reached, ultrasonic vibration is turned off, and sublimation drying continues. When the temperature of the egg and fermented rice soup blocks coincides with the preset temperature of the heating plate, the temperature is lowered, and drying continues until the material is discharged. Vacuum freeze drying is completed, yielding the freeze-dried egg and fermented rice soup blocks. After unloading, sorting, metal detection, bagging and sealing, and inspection, the finished product is stored in the warehouse.

[0050] The vacuum level reaches 30 Pa within 1 hour; the preset temperature of the heating plate is 60℃, and the heating plate heating rate is 1.4℃ / min.

[0051] The ultrasonic vibration frequency is 10kHz; the ultrasonic amplitude is 10μm; and the preset ultrasonic vibration time is 20min.

[0052] Once the temperature of the egg and fermented rice soup material coincides with the preset temperature of the heating plate, reduce the temperature and continue drying for 1 hour before discharging.

[0053] 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 nanocellulose in the composite freeze-drying improver is 0.35:30.0.

[0054] 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.

[0055] The specific steps for preparing the egg flower in step S1 are as follows:

[0056] Egg sterilization and cleaning: Soak qualified eggs in a 200ppm sodium hypochlorite solution for 5 minutes to sterilize them. Then take them out, rinse them in clean water, and drain them for later use.

[0057] Crack the eggs and stir the egg liquid: Crack the egg shells manually, let the egg liquid flow into the bowl, check if the egg liquid is normal, add lemon juice according to the recipe ratio, turn on the egg beater and stir clockwise for 10 seconds, check if there is any uncrushed egg yolk, and proceed to the egg flower making process.

[0058] To make egg drop soup: Put 300L of drinking water in a pot beforehand, turn on the steam to heat the water until it boils, and when the steam pressure is stable at 0.10mPa, turn on the stirrer to make the water vortex, turn off the stirrer, slowly add the egg liquid, and after the egg drop soup floats to the surface for 3 minutes, remove the egg drop soup and set it aside.

[0059] The freeze-dried egg and fermented rice soup blocks prepared in Example 1 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 1.

[0060] Table 1. Qualification indicators and actual test results of freeze-dried egg and fermented rice soup blocks in Example 1

[0061]

[0062] According to the experimental results in Table 1 above, the internal control quality indicators can be met. According to the production process in Example 1, the drying time is 9.6 hours (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0063] Example 2:

[0064] This embodiment relates to a freeze-dried egg and fermented rice soup and its production process:

[0065] Step S1: Dissolve raw materials and induce gas.

[0066] Weigh the qualified raw materials according to the formula. Soak the goji berries in warm water for 1.5 hours, then drain. Take the formula amount of kudzu root powder and disperse it evenly with 4 times its weight of purified water. Dissolve the rock sugar in the remaining formula amount of boiling purified water. Take out the formula amount of fermented glutinous rice and disperse it. Put the rock sugar solution and fermented glutinous rice into a heating pot, start stirring, and heat to boiling. Add the egg drop soup. After boiling, add the kudzu root powder water dispersion, pure milk, and compound freeze-drying improver. Continue stirring for 5 minutes, then start the aeration stirring at a speed of 800 r / min. The aeration stirring time is 5 minutes. After the aeration stirring is completed, add the formula amount of goji berries. Stir normally for 3 minutes, then turn on the cooling water to cool to 45℃ and discharge to obtain the aeration solution.

[0067] The mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and compound freeze-drying 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 solids content of the fermented glutinous rice is 45%; and the protein content of the liquid pure milk is 3.5g / 100mL.

[0068] The composite freeze-drying improver is dissolved in hot water and then added to a mixer;

[0069] Step S2: Filling and quick-freezing

[0070] The gas-entraining solution obtained in step S1 is filled into a mold, and the gas-entraining solution filled into the mold is placed in a quick-freezing room for quick-freezing to obtain quick-frozen egg and fermented rice soup blocks; the quick-freezing conditions are -35℃ freezing for 7 hours.

[0071] Step S3: Demolding and freezing

[0072] Demold the quick-frozen egg and fermented rice soup blocks obtained in step S2, transfer them to a freeze-drying tray lined with PE film, and quickly freeze them in a freezer to obtain frozen egg and fermented rice soup blocks; the freezing temperature is less than -35℃ and the freezing time is greater than 12h.

[0073] Step S4: After freeze-drying with the aid of ultrasonic vibration in the freeze dryer, the material is discharged.

[0074] The frozen egg and fermented rice soup blocks obtained in step S3 are quickly transferred to a freeze dryer and placed on the ultrasonic vibration table of the freeze dryer. Low-temperature vacuum is applied, and heating is turned on when the vacuum reaches a preset value. Ultrasonic vibration is then turned on when the heating plate temperature reaches 10°C. After the preset ultrasonic vibration time is reached, ultrasonic vibration is turned off, and sublimation drying continues. When the temperature of the egg and fermented rice soup blocks coincides with the preset temperature of the heating plate, the temperature is lowered, and drying continues until the material is discharged. Vacuum freeze drying is completed, yielding the freeze-dried egg and fermented rice soup blocks. After unloading, sorting, metal detection, bagging and sealing, and inspection, the finished product is stored in the warehouse.

[0075] The vacuum level is 120 Pa within 1 hour; the preset temperature of the heating plate is 70℃, and the heating plate heating rate is 2℃ / min.

[0076] The ultrasonic vibration frequency is 20kHz; the ultrasonic amplitude is 20μm; and the preset ultrasonic vibration time is 40min.

[0077] Once the temperature of the egg and fermented rice soup material coincides with the preset temperature of the heating plate, continue drying for 3 hours before discharging.

[0078] 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 nanocellulose in the composite freeze-drying improver is 0.5:40.0.

[0079] 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.

[0080] The specific steps for preparing the egg flower in step S1 are as follows:

[0081] Egg sterilization and cleaning: Soak qualified eggs in a 300ppm sodium hypochlorite solution for 7 minutes to sterilize them. Then take them out, rinse them in clean water, and drain them for later use.

[0082] Crack the eggs and beat the egg liquid: Crack the egg shells manually, let the egg liquid flow into the bowl, check if the egg liquid is normal, add lemon juice according to the recipe ratio, turn on the egg beater and beat clockwise for 15 seconds, check if there is any uncrushed egg yolk, and proceed to the egg flower making process.

[0083] To make egg drop soup: Put 400L of drinking water into a pot beforehand, turn on the steam to heat the water until it boils, and when the steam pressure is stable at 0.20mPa, turn on the stirrer to make the water vortex, turn off the stirrer, slowly add the egg liquid, and after the egg drop soup floats to the surface for 5 minutes, remove the egg drop soup and set it aside.

[0084] The freeze-dried egg and fermented rice soup blocks prepared in Example 2 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 2.

[0085] Table 2. Qualification indicators and actual test results of freeze-dried egg and fermented rice soup blocks in Example 2.

[0086]

[0087] According to the experimental results in Table 2 above, the internal control quality indicators can be met. According to the production process in Example 2, the drying time is 9.4 hours (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0088] Example 3:

[0089] This embodiment relates to a freeze-dried egg and fermented rice soup and its production process:

[0090] Step S1: Dissolve raw materials and induce gas.

[0091] Weigh the qualified raw materials according to the formula. Soak the goji berries in warm water for 1.5 hours, then drain. Take the formula amount of kudzu root powder and disperse it evenly with 4 times its weight of purified water. Dissolve the rock sugar in the remaining formula amount of boiling purified water. Take out the formula amount of fermented glutinous rice and disperse it. Put the rock sugar solution and fermented glutinous rice into a heating pot, start stirring, and heat to boiling. Add the egg drop soup. After boiling, add the kudzu root powder water dispersion, pure milk, and compound freeze-drying improver. Continue stirring for 5 minutes, then start the aeration stirring at a speed of 800 r / min. The aeration stirring time is 5 minutes. After the aeration stirring is completed, add the formula amount of goji berries. Stir normally for 3 minutes, then turn on the cooling water to cool to 45℃ and discharge to obtain the aeration solution.

[0092] The mass ratio of fermented glutinous rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and compound freeze-dried improver 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 solids content of the fermented glutinous rice is 45%; and the protein content of the liquid pure milk is 3.5g / 100mL.

[0093] The composite freeze-drying improver is dissolved in hot water and then added to a mixer;

[0094] Step S2: Filling and quick-freezing

[0095] The gas-entraining solution obtained in step S1 is filled into a mold, and the gas-entraining solution filled into the mold is placed in a quick-freezing room for quick-freezing to obtain quick-frozen egg and fermented rice soup blocks; the quick-freezing conditions are -35℃ freezing for 6 hours.

[0096] Step S3: Demolding and freezing

[0097] Demold the quick-frozen egg and fermented rice soup blocks obtained in step S2, transfer them to a freeze-drying tray lined with PE film, and quickly freeze them in a freezer to obtain frozen egg and fermented rice soup blocks; the freezing temperature is less than -35℃ and the freezing time is greater than 12h.

[0098] Step S4: After freeze-drying with the aid of ultrasonic vibration in the freeze dryer, the material is discharged.

[0099] The frozen egg and fermented rice soup blocks obtained in step S3 are quickly transferred to a freeze dryer and placed on the ultrasonic vibration table of the freeze dryer. Low-temperature vacuum is applied, and heating is turned on when the vacuum reaches a preset value. Ultrasonic vibration is then turned on when the heating plate temperature reaches 10°C. After the preset ultrasonic vibration time is reached, ultrasonic vibration is turned off, and sublimation drying continues. When the temperature of the egg and fermented rice soup blocks coincides with the preset temperature of the heating plate, the temperature is lowered, and drying continues until the material is discharged. Vacuum freeze drying is completed, yielding the freeze-dried egg and fermented rice soup blocks. After unloading, sorting, metal detection, bagging and sealing, and inspection, the finished product is stored in the warehouse.

[0100] The vacuum level is 100 Pa within 1 hour; the preset temperature of the heating plate is 65℃, and the heating plate heating rate is 3.2℃ / min.

[0101] The ultrasonic vibration frequency is 20kHz; the ultrasonic amplitude is 20μm; and the preset ultrasonic vibration time is 40min.

[0102] Once the temperature of the egg and fermented rice soup material coincides with the preset temperature of the heating plate, reduce the temperature and continue drying for 2 hours before discharging.

[0103] 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 nanocellulose in the composite freeze-drying improver is 0.4:35.0.

[0104] 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.

[0105] The specific steps for preparing the egg flower in step S1 are as follows:

[0106] Egg sterilization and cleaning: Soak qualified eggs in a 300ppm sodium hypochlorite solution for 7 minutes to sterilize them. Then take them out, rinse them in clean water, and drain them for later use.

[0107] Crack the eggs and beat the egg liquid: Crack the egg shells manually, let the egg liquid flow into the bowl, check if the egg liquid is normal, add lemon juice according to the recipe ratio, turn on the egg beater and beat clockwise for 15 seconds, check if there is any uncrushed egg yolk, and proceed to the egg flower making process.

[0108] To make egg drop soup: Put 400L of drinking water into a pot beforehand, turn on the steam to heat the water until it boils, and when the steam pressure is stable at 0.20mPa, turn on the stirrer to make the water vortex, turn off the stirrer, slowly add the egg liquid, and after the egg drop soup floats to the surface for 5 minutes, remove the egg drop soup and set it aside.

[0109] The freeze-dried egg and fermented rice soup blocks prepared in Example 3 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 3.

[0110] Table 3. Qualification indicators and actual test results of freeze-dried egg and fermented rice soup blocks in Example 3.

[0111]

[0112] According to the experimental results in Table 3 above, the internal control quality indicators can be met. According to the production process in Example 3, the drying time is 8.8 hours (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0113] Comparative Example 1:

[0114] Based on Example 3, except that the composite freeze-drying improver is not added and ultrasonic vibration is not provided during the sublimation stage, everything else remains the same as Example 3:

[0115] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 1 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 4.

[0116] Table 4. Comparative Example 1: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0117]

[0118] According to the experimental results in Table 4 above, the internal control quality indicators can be met. According to the production process in Comparative Example 1, the drying time is 28.4h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0119] Comparative Example 2:

[0120] Based on Example 3, except that the formulation of the compound freeze-drying improver is as follows:

[0121] The freeze-drying improver is the 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 compound formula, and no ultrasonic vibration is provided during the sublimation stage, and everything else is consistent with Example 3:

[0122] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 2 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 5.

[0123] Table 5. Comparative Example 2: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0124]

[0125] According to the experimental results in Table 5 above, the internal control quality indicators can be met. According to the production process in Comparative Example 2, the drying time is 24.2h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0126] Comparative Example 3:

[0127] Based on Example 3, except that the formulation of the compound freeze-drying improver is as follows:

[0128] 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 according to the amount of composite improver added in Example 3, that is, the total amount of all components added under the original composite formulation, and no ultrasonic vibration is provided during the sublimation stage, and everything else is consistent with Example 3:

[0129] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 3 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 6.

[0130] Table 6. Comparative Example 3: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0131]

[0132] According to the experimental results in Table 6 above, the internal control quality indicators can be met. According to the production process in Comparative Example 3, the drying time is 25.0h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0133] Comparative Example 4:

[0134] Based on Example 3, without the addition of the composite freeze-drying improver, but with ultrasonic vibration provided during the sublimation stage. The ultrasonic vibration was the same as in Example 3, and all other aspects remained the same as in Example 3.

[0135] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 4 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 7.

[0136] Table 7. Comparative Example 4: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0137]

[0138] According to the experimental results in Table 7 above, the internal control quality indicators can be met. According to the production process in Comparative Example 4, the drying time is 27.0h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0139] Comparative Example 5:

[0140] Based on Example 3, the composite freeze-drying improver is:

[0141] The composite freeze-drying improver is a mixture of 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); wherein the mass ratio of sucrose fatty acid ester SE-15 to nanocellulose is 0.4 parts: 35.0 parts. Furthermore, no ultrasonic vibration is provided during the sublimation stage; all other aspects remain consistent with Example 3.

[0142] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 5 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 8.

[0143] Table 8. Comparative Example 6: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0144]

[0145] According to the experimental results in Table 8 above, the internal control quality indicators can be met. According to the production process in Comparative Example 5, the drying time is 17.8h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0146] Comparative Example 6:

[0147] Based on Example 3, the composite freeze-drying improver is:

[0148] The composite freeze-drying improver is the air-entraining agent sucrose fatty acid ester SE-15. The sucrose fatty acid ester SE-15 is added according to the actual amount added in Example 3, which is the proportional addition amount under the original composite formula. Ultrasonic vibration is provided during the sublimation stage, and the ultrasonic vibration is consistent with that in Example 3. All other aspects are consistent with Example 3.

[0149] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 6 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 9.

[0150] Table 9. Comparative Example 6: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0151]

[0152] According to the experimental results in Table 9 above, the internal control quality indicators can be met. According to the production process in Comparative Example 6, the drying time is 22.4h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0153] Comparative Example 7:

[0154] Based on Example 3, the composite freeze-drying improver is:

[0155] 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 according to the amount of composite improver added in Example 3, that is, the total amount of all components added under the original composite formulation, and ultrasonic vibration is provided during the sublimation stage, the ultrasonic vibration is the same as in Example 3, and all other aspects are the same as in Example 3:

[0156] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 7 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 10.

[0157] Table 10. Comparative Example 7: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0158]

[0159] According to the experimental results in Table 10 above, the internal control quality indicators can be met. According to the production process in Comparative Example 7, the drying time is 22.9h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0160] Comparative Example 8:

[0161] Based on Example 3, the only difference is that ultrasonic vibration is provided during the sublimation stage, but the ultrasound continues until the material is discharged; otherwise, it remains the same as Example 3.

[0162] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 8 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 11.

[0163] Table 11 Comparative Example 8: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0164]

[0165] According to the experimental results in Table 11 above, the internal control quality indicators can be met. According to the production process in Comparative Example 8, the drying time is 8.4 hours (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0166] Comparative Example 9:

[0167] Based on Example 3, the only difference is that ultrasonic vibration is provided during the sublimation stage, but the ultrasonic waves are only activated when the heating plate temperature reaches 50°C, and the activation time is the same as in Example 3. Everything else is the same as in Example 3.

[0168] The freeze-dried egg and fermented rice soup blocks prepared in Comparative Example 9 were tested for quality indicators to verify whether they met the internal control quality indicators. The results are summarized in Table 12.

[0169] Table 12 Comparative Example 9: Qualification Indicators and Actual Test Results of Freeze-dried Egg Fermented Rice Soup Blocks

[0170]

[0171] According to the experimental results in Table 12 above, the internal control quality indicators can be met. According to the production process in Comparative Example 9, the drying time is 17.2h (the timer starts when the freeze dryer starts to vacuum and ends when the material is discharged).

[0172] The drying times of Examples 1-3 and Comparative Examples 1-9 are summarized in Table 13:

[0173] Table 13 Drying times in Examples 1-3 and Comparative Examples 1-9

[0174]

[0175] Therefore, in summary, this invention discloses a freeze-dried egg and fermented rice soup and its production process, mainly composed of the following raw materials: fermented rice, egg liquid, purified water, liquid pure milk, kudzu root powder, rock sugar, goji berries, lemon juice, and a compound freeze-drying improver, which is a mixture of a gas-entraining agent and nanocellulose. This invention innovatively employs a multi-component synergistic system of the compound freeze-drying improver: microbubble gas is introduced through the gas-entraining agent, and the three-dimensional framework of nanocellulose in the freeze-dried body and the pre-sublimation ultrasonic vibration synergistically guide the diffusion and escape of the microbubble gas. After gas diffusion... A dense, interconnected three-dimensional network of pores with an average pore size of 50-100 μm is formed in the freeze-dried product. Through the synergistic effect of air-entraining agent, nanocellulose, and ultrasonic vibration, the formed dense, interconnected three-dimensional network of pores significantly accelerates the sublimation and overflow time of water molecules, greatly reduces the temperature during the freeze-drying process, and significantly reduces the freeze-drying time, resulting in significant energy savings. Freeze-drying of egg and fermented rice soup products can be achieved without a high degree of vacuum, improving the product qualification rate. Through the use of composite freeze-drying improvers, the production cost is significantly reduced. It has outstanding application and promotion prospects.

[0176] Therefore, those skilled in the art will recognize that although embodiments of the present invention have been shown and described in detail herein, many other variations or modifications conforming to the principles of the present invention can be directly determined or derived from the disclosure of the present invention without departing from the spirit and scope of the invention. Therefore, the scope of the present invention should be understood and recognized as covering all such other variations or modifications.

Claims

1. A process for producing freeze-dried egg and fermented rice soup, characterized in that, The production process includes the following steps: Step S1: Dissolve raw materials and induce gas. Weigh the qualified raw materials according to the formula. Soak the goji berries in warm water for 1-1.5 hours, then drain. Take the formula amount of kudzu root powder and disperse it evenly with 3-4 times its weight of purified water. Dissolve the rock sugar in the remaining formula amount of boiling purified water. Take out the formula amount of fermented glutinous rice and disperse it. Put the rock sugar solution and fermented glutinous rice into a heating pot, start stirring, and heat to boiling. Add the egg drop soup. After boiling, add the kudzu root powder water dispersion, pure milk and compound freeze-drying improver. Continue stirring for 2-5 minutes, then start the gas-inducing stirring to introduce gas. After the gas-inducing stirring is finished, add the formula amount of goji berries. Stir normally for 2-3 minutes, then turn on the cooling water to cool to 35-45℃ and discharge to obtain the gas-inducing solution. The composite freeze-drying improver is dissolved in hot water and then added to a mixer; 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 room for quick-freezing to obtain quick-frozen egg and fermented rice soup blocks. Step S3: Demolding and freezing Demold the quick-frozen egg and fermented rice soup blocks obtained in step S2, transfer them to a freeze-drying tray lined with PE film, and quickly freeze them in a freezer to obtain frozen egg and fermented rice soup blocks. Step S4: After freeze-drying with the aid of ultrasonic vibration in the freeze dryer, the material is discharged. The frozen egg and fermented rice soup blocks obtained in step S3 are quickly transferred to a freeze dryer and placed on the ultrasonic vibration table of the freeze dryer. Low-temperature vacuum is applied, and heating is turned on when the vacuum reaches a preset value. Ultrasonic vibration is then turned on when the heating plate temperature reaches 5-10℃. After the preset ultrasonic vibration time is reached, the ultrasonic vibration is turned off, and sublimation drying continues. When the temperature of the egg and fermented rice soup blocks coincides with the preset temperature of the heating plate, the temperature is lowered, and drying continues until the material is discharged. Vacuum freeze drying is completed, yielding freeze-dried egg and fermented rice soup blocks. After unloading, sorting, metal detection, bagging and sealing, and inspection, the finished product is stored in the warehouse. The preset time for ultrasonic vibration is 20-40 minutes; The composite freeze-drying improver is a mixture of the air-entraining agent sucrose fatty acid ester SE-15 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 degree of polymerization of 200-660, and a crystallinity of 60-75. In step S1, the mass ratio of the air-entraining agent sucrose fatty acid ester SE-15 and nanocellulose in the composite freeze-drying improver is 0.35-0.5:30.0-40.

0. In step S4, the ultrasonic vibration frequency is 10-20 kHz and the ultrasonic amplitude is 10-20 μm.

2. The freeze-dried egg and fermented rice soup production process as described in claim 1, characterized in that, The specific steps for preparing the egg flower in step S1 are as follows: Egg sterilization and cleaning: Soak qualified eggs in a sodium hypochlorite solution with a concentration of 200-300ppm for 5-7 minutes to sterilize them. Then take them out, rinse them in clean water, and drain them for later use. Crack the eggs and beat the egg liquid: Crack the egg shells manually, let the egg liquid flow into a bowl, check if the egg liquid is normal, add lemon juice according to the recipe ratio, turn on the egg beater and beat clockwise for 10-20 seconds, check if there are any uncrushed egg yolks, and then proceed to the egg flower making process. To make egg drop soup: Put 300-400L of drinking water into a pot beforehand, turn on the steam to heat the water until it boils, and control the steam pressure to be stable at 0.10-0.30mPa. Turn on the stirrer to make the water vortex, turn off the stirrer, and slowly add the egg liquid. After the egg drop soup floats to the surface for 3-5 minutes, remove the egg drop soup and set it aside.

3. The freeze-dried egg and fermented rice soup production process as described 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, goji berries, lemon juice, and compound freeze-drying 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 solids content of fermented glutinous rice is >40%; and the protein content of the liquid pure milk is ≥3g / 100mL.

4. The freeze-dried egg and fermented rice soup production process as described in claim 1, characterized in that, In step S1, the gas priming and stirring speed is 400-800 r / min; the gas priming and stirring time is 3-5 min.

5. The freeze-dried egg and fermented rice soup production process as described in claim 1, characterized in that, In step S2, the quick-freezing conditions are -35℃ for 5-7 hours; in step S3, the freezing temperature is less than -35℃ and the freezing time is greater than 12 hours.

6. The freeze-dried egg and fermented rice soup production process as described in claim 1, characterized in that, In step S4, the vacuum level is 30-120 Pa within 1 hour; the preset temperature of the heating plate is 60-70℃, and the heating plate heating rate is 0.7-5℃ / min.

7. The freeze-dried egg and fermented rice soup production process as described in claim 1, characterized in that, In step S4, once the temperature of the egg and fermented rice soup block material coincides with the preset temperature of the heating plate, the temperature is reduced, and the material is discharged after drying for 1-3 hours. The vacuum freeze-drying time is 6-12 hours.

8. A freeze-dried egg and fermented rice soup, characterized in that, The freeze-dried egg and fermented rice soup is prepared using any one of the preparation methods in claims 1-7.

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