Medicinal and edible freeze-dried instant soup and preparation method thereof

Abstract

The invention discloses medicated diet homologous freeze-dried instant soup and a preparation method thereof, the formula comprises medicated diet raw materials, seasonings and additives, and the preparation method comprises the following steps: step 1, raw material pretreatment; step 2, mixing and boiling; step 3, filtering and separating; 4, quantitative die filling; step 5, freeze-drying treatment; according to the method, food materials needing to be kept in form are treated in a stir-frying, puffing and dewatering mode, food materials not needing to be kept in form are boiled, so that the taste level is improved, the problem that soup base is turbid due to mixed boiling of the food materials is solved, the materials are clearly shown during brewing, and the product quality and the eating experience are remarkably improved; soup residues and soup liquid are quantitatively injected into a freeze-drying mold after being filtered and separated, it is guaranteed that the content of the soup residues and the content of the soup liquid in each piece of instant soup are accurate and controllable, and the uniformity and stability of products are improved; various formulas with medicated diet effects are provided, the concept of homology of medicine and food is integrated into instant soup, the health care requirements of different people are met, and the variety of soup is greatly enriched.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of instant food, in particular to a freeze-dried instant soup with homology of medicinal food and a preparation method thereof. BACKGROUND

[0002] In the modern fast-paced life, freeze-dried instant soup is favored for its convenience. The main materials used in the existing freeze-dried instant soup are usually daily used food materials, and the preparation method is usually to cook the food materials with the base soup stock, and then directly inject the cooked soup material into the freeze-drying mold for freeze-drying. The formula and preparation method of this freeze-dried instant soup are very simple, and the following shortcomings exist when it is used: 1. For stem block and leaf type food materials, direct cooking can easily make the soup stock turbid, which not only affects the appearance, but also cannot clearly show the materials, reducing the product quality; 2. Directly injecting the cooked soup material into the freeze-drying mold for freeze-drying can cause large differences in the content of soup residue and soup liquid in each instant soup block, making it difficult to ensure product uniformity and stability; 3. The current soup material types are limited to common food material combinations, and lack of formulas with health care effects, making it difficult to meet the growing needs of consumers for health and wellness. SUMMARY

[0003] The purpose of the present application is to provide a freeze-dried instant soup with homology of medicinal food and a preparation method thereof to solve the problems raised in the background.

[0004] To achieve the above purpose, the present application provides the following technical solution: a freeze-dried instant soup with homology of medicinal food, the formula of which comprises medicinal food raw materials, flavorings and additives, and the mass percentage contents of the components are respectively: 82-94% of medicinal food raw materials, 5-15% of flavorings and 1-3% of additives.

[0005] Preferably, the formula of the medicinal food raw materials is one of the following formulas: a spleen and stomach invigorating formula, a liver and kidney nourishing formula, a lung moistening and cough relieving formula, a qi and blood nourishing formula, a dampness and toxin expelling formula, and a spirit calming and sleep aiding formula.

[0006] Preferably, the mass percentage of each component in the spleen-invigorating and stomach-nourishing formula is 24-34% of yam, 14-22% of poria cocos, 12-18% of gordon euryale seed, 6-10% of atractylodes macrocephala koidz and 25-35% of job's tears; the mass percentage of each component in the liver and kidney tonifying formula is 17-23% of medlar, 17-23% of mulberry, 11-13% of ligustrum lucidum ait, 12-14% of herba tridax and 30-40% of black sesame; the mass percentage of each component in the lung-moisturizing and cough-relieving formula is 17-23% of lily, 26-34% of tremella fuciformis berk, 30-40% of snow pear, 8-12% of platycodon grandiflorum and 4-6% of fritillaria cirrhosa bulbus; the mass percentage of each component in the qi-supplementing and blood-nourishing formula is 35-45% of red dates, 31-39% of longan, 4-6% of angelica sinensis, 8-12% of astragalus membranaceus and 8-12% of lotus seed; the mass percentage of each component in the dampness-expelling and toxin-removing formula is 25-35% of small red bean, 25-35% of poria cocos, 16-24% of winter melon, 5-11% of agastache rugosa and 9-15% of pellionella capitata; the mass percentage of each component in the spirit-soothing and sleep-aiding formula is 21-29% of lotus seed, 25-35% of lily, 7-13% of sour jujube seed, 21-29% of poria cocos and 7-13% of longan.

[0007] Preferably, the formula of the seasoning is one of a light-flavor formula, a fresh-and-sweet formula and a sour-and-sweet formula.

[0008] Preferably, the mass percentage of each component in the light-flavor formula is 40-50% of salt, 22-28% of chicken essence, 17-23% of white pepper powder and 8-12% of white sugar; the mass percentage of each component in the fresh-and-sweet formula is 16-24% of salt, 30-40% of soy sauce, 30-40% of oyster sauce and 7-13% of chicken essence; the mass percentage of each component in the sour-and-sweet formula is 12-18% of salt, 31-39% of white sugar, 35-45% of tomato sauce and 8-12% of plum powder.

[0009] Preferably, the additive is one or more of corn starch, konjac powder, lotus root powder, sweet potato starch, whey protein powder and coconut milk powder.

[0010] A preparation method of a freeze-dried type of convenient instant soup of medicinal diet homology, comprising the following steps: step one, pretreatment of raw materials; step two, mixing and boiling; step three, filtration and separation; step four, quantitative molding; and step five, freeze-drying treatment.

[0011] In the step one, the food materials that need to be kept in a certain shape are distinguished from the medicinal diet raw materials, and then the food materials are pretreated.

[0012] The soup material obtained in step two is filtered to separate soup residue and soup liquid.

[0013] The soup material obtained in step two is filtered to separate soup residue and soup liquid.

[0014] The soup residue, the pretreated food material in step one, the soup residue and the soup liquid separated in step three are quantitatively added into independent molds in batches so that the content of the mixture in the mold meets the formula proportion of instant soup.

[0015] The mold is placed into a freezing device for pre-freezing, and then the pre-frozen mold is transferred to a vacuum freeze-drying machine for freeze-drying, after which the mold is taken out and demolded to obtain instant soup blocks.

[0016] Preferably, in step one, the pretreatment method of the food material is one or more of stir-frying, puffing and dehydration.

[0017] Preferably, in step two, the mass ratio of the added food material to purified water is 1:1.5-2, and the cooking method is as follows: after being boiled at 95-100℃, the surface scum is removed, and then slow stewing is performed at 85-90℃ for 1.5-2.5h, during which the mixture is stirred every 10-30min at a stirring speed of 30-40r / min.

[0018] Preferably, in step five, the pre-freezing is performed at-30℃ to-40℃ for 2-3h, and the freeze-drying is performed by vacuumizing to 10-30Pa, first performing sublimation drying at a temperature of-20℃ to-30℃ for 8-10h, then gradually increasing the temperature to 30-40℃, and performing desorption drying for 2-3h, so that the water content of the instant soup block is reduced to below 5%.

[0019] Compared with the prior art, the instant application has the following beneficial effects: for the food material that needs to be kept in shape, the instant application adopts the methods of stir-frying, puffing and dehydration, and the food material that does not need to be kept in shape is cooked, so as to improve the taste level, solve the problem of turbidity of the soup base caused by mixing and cooking of the food material, clearly show the ingredients when the instant soup is drunk, and significantly improve the product quality and eating experience; the soup residue and the soup liquid are filtered and separated, and then quantitatively injected into freeze-drying molds, so as to ensure that the content of the soup residue and the soup liquid in each instant soup block is accurately controllable, and the product uniformity and stability are improved; a plurality of formulas with medicinal food efficacy are provided, the concept of homology of medicine and food is integrated into instant soup, the health care needs of different groups of people are met, and the variety of soup is greatly enriched. BRIEF DESCRIPTION OF DRAWINGS

[0020] Figure 1The method flowchart of the present application. DETAILED DESCRIPTION

[0021] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application.

[0022] Please refer to the accompanying Figure 1 The present application provides a technical solution:

[0023] Embodiment 1

[0024] A kind of medicine meal homologous freeze-dried type instant soup, formula includes: medicine meal raw materials, condiment and additive, the mass percentage content of each component is respectively: 88% medicine meal raw materials, 10% condiment and 2% additive;The formula of medicine meal raw materials is spleen and stomach tonifying formula, the mass percentage content of each component in spleen and stomach tonifying formula is respectively: 29% yam, 18% bezoar, 15% gordon euryale seed, 8% white atractylodes and 30% coix seed, the formula of condiment is sour and sweet flavor formula, the mass percentage content of each component in sour and sweet flavor formula is respectively: 15% salt, 35% sugar, 40% tomato sauce, 10% plum powder;The additive is coconut milk powder.

[0025] A kind of medicine meal homologous freeze-dried type instant soup preparation method, including the following steps: step one, raw material pretreatment;Step two, mixed cooking;Step three, filtration separation;Step four, quantitative moulding;Step five, freeze-drying treatment;

[0026] In the above step one, the food materials that need to be kept in shape in medicine meal raw materials are distinguished, and then the food materials are pretreated, the pretreatment method of food materials is one or more of frying, puffing and dehydration;

[0027] In the above step two, the food materials that do not need to be kept in shape in medicine meal raw materials are placed in a cooking pot, and then pure water is added according to the mass ratio of food materials to pure water: 1:1.5-2, mixed uniformly and cooked, the surface scum is removed after boiling at 95-100℃, and slow stewing is carried out at 85-90℃ for 1.5-2.5h, stirring once every 10-30min during the period, the stirring speed is 30-40r / min, after cooking, condiment and additive are added, and stirring and mixing are carried out at 85-90℃ for 5-10min to obtain soup material;

[0028] In the above step three, the soup material obtained in step two is filtered to separate the soup residue and the soup liquid.

[0029] In the above step four, the soup residue and the pretreated food materials in step one, the separated soup residue and soup liquid in step three are quantitatively added into independent molds in batches, so that the content of the mixture in the mold meets the proportion of the instant soup formula;

[0030] In the above step five, the mold is placed into a freezing device for pre-freezing treatment at-30℃ to-40℃ for 2-3h, and then transferred to a vacuum freeze dryer for freeze-drying treatment, vacuumized to 10-30Pa, first sublimation dried at-20℃ to-30℃ for 8-10h, and then gradually increased to 30-40℃ for desorption drying for 2-3h, so that the water content of the instant soup block is reduced to below 5%, and the freeze-drying treatment is completed, the mold is taken out, and the instant soup block is demolded.

[0031] Example 2:

[0032] Referring to the preparation method of Example 1, only the formula of the medicinal diet raw material in the formula is changed to the liver and kidney tonifying formula, the mass percentage content of each component in the liver and kidney tonifying formula is 20% of wolfberry, 20% of mulberry, 12% of female privet fruit, 13% of herba tristagiae and 35% of black sesame; the formula of the seasoning is changed to the light flavor formula, the mass percentage content of each component in the light flavor formula is 45% of salt, 25% of chicken essence, 20% of white pepper powder and 10% of white sugar; and the additive is changed to lotus root powder.

[0033] Example 3:

[0034] Referring to the preparation method of Example 1, only the formula of the medicinal diet raw material in the formula is changed to the lung moistening and cough stopping formula, the mass percentage content of each component in the lung moistening and cough stopping formula is 20% of lily, 30% of tremella, 35% of snow pear, 10% of platycodon and 5% of fritillaria; the formula of the seasoning is changed to the light flavor formula, the mass percentage content of each component in the light flavor formula is 45% of salt, 25% of chicken essence, 20% of white pepper powder and 10% of white sugar; and the additive is changed to corn starch.

[0035] Example 4:

[0036] Referring to the preparation method of Example 1, only the formula of the medicinal diet raw material in the formula is changed to the qi and blood tonifying formula, the mass percentage content of each component in the qi and blood tonifying formula is 40% of red dates, 35% of longan, 5% of angelica, 10% of astragalus and 10% of lotus seed; and the additive is changed to sweet potato starch.

[0037] Example 5:

[0038] Referring to the preparation method of Example 1, only the formula of the medicinal diet raw material in the formula is changed to the dampness-removing and toxin-removing formula, the mass percentage contents of the components in the dampness-removing and toxin-removing formula are respectively 30% of red beans, 30% of poria cocos, 20% of winter melon, 8% of agastache and 12% of pellitory; the formula of the seasoning is changed to the fresh and fragrant flavor formula, the mass percentage contents of the components in the fresh and fragrant flavor formula are respectively 20% of salt, 35% of soy sauce, 35% of oyster sauce and 10% of chicken essence; the additive is changed to konjac powder.

[0039] Example 6:

[0040] Referring to the preparation method of Example 1, only the formula of the medicinal diet raw material in the formula is changed to the spirit-soothing and sleep-aiding formula, the mass percentage contents of the components in the spirit-soothing and sleep-aiding formula are respectively 25% of lotus seeds, 30% of lilies, 10% of sour jujube kernels, 25% of poria cocos and 10% of longans; the additive is changed to coconut milk powder and whey protein powder, and the adding ratio of the coconut milk powder to the whey protein powder is 1:1.

[0041] The property comparison of the examples is as follows:

[0042]

[0043] The advantages of the present application are that, when the present application is used, for food materials that need to be kept in shape, different treatments such as stimulating aroma, bulking to build porous structure and dehydrating to lock nutrients are used, the chewing feeling of the food materials is kept, for food materials that do not need to be kept in shape, a cooking process is used to fully release flavor substances and efficacy components, the combination of the two avoids turbidity of the soup base caused by mixing and cooking of the food materials, and makes it possible to clearly identify each type of material when the product is brewed, forming rich taste levels and greatly improving product quality and eating experience; the soup residue and the soup liquid are separated by filtration, and then are injected into a freeze-drying mold according to a preset ratio, so that the component content deviation of each instant soup is less than 5%, and the product uniformity and batch stability are significantly improved; the spleen-strengthening and stomach-nourishing formula, the liver and kidney tonifying formula, the lung-moistening and cough-relieving formula, the qi-supplementing and blood-nourishing formula, the dampness-removing and toxin-removing formula and the spirit-soothing and sleep-aiding formula are provided, the concept of medicinal food is deeply integrated into the instant soup category, the specific health care needs of different groups of people are met, and the limitation of the single traditional instant soup category is broken through.

[0044] It should be apparent to those skilled in the art that the application is not limited to the details of the foregoing exemplary embodiments and that the present application can be implemented in other particular forms without departing from the spirit or essential characteristics of the application. The presently disclosed application thus considers that the embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the application being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. No reference signs in the claims should be considered as limiting the scope of the claims.

Claims

1. A freeze-dried instant soup of medicinal diet homology, the formula comprising: The application relates to a medicinal diet raw material, a seasoning and an additive, characterized by the following mass percentage of each component: 82-94% of medicinal diet raw material, 5-15% of seasoning and 1-3% of additive.

2. The freeze-dried homologous medicated instant soup of claim 1, wherein: The medicinal diet raw material is one of the following formulas: a spleen and stomach invigorating formula, a liver and kidney nourishing formula, a lung moistening and cough stopping formula, a qi and blood tonifying formula, a dampness expelling and toxin eliminating formula and a spirit soothing and sleep aiding formula.

3. The freeze-dried type of instant soup of the same origin as the medicinal food according to claim 2, characterized by: The mass percentage of each component in the spleen and stomach invigorating formula is as follows: 24-34% of yam, 14-22% of poria cocos, 12-18% of gordon euryale seed, 6-10% of rhizoma atractylodis macrocephalae and 25-35% of coix seed; the mass percentage of each component in the liver and kidney nourishing formula is as follows: 17-23% of medlar, 17-23% of mulberry, 11-13% of ligustrum lucidum aiton fruit, 12-14% of herba tridax and 30-40% of black sesame; the mass percentage of each component in the lung moistening and cough stopping formula is as follows: 17-23% of lily, 26-34% of tremella fuciformis, 30-40% of snow pear, 8-12% of platycodon grandiflorum and 4-6% of fritillaria cirrhosa; the mass percentage of each component in the qi and blood tonifying formula is as follows: 35-45% of red date, 31-39% of longan, 4-6% of angelica sinensis, 8-12% of radix astragali and 8-12% of lotus seed; the mass percentage of each component in the dampness expelling and toxin eliminating formula is as follows: 25-35% of small red bean, 25-35% of poria cocos, 16-24% of winter melon, 5-11% of agastache rugosa and 9-15% of pellionella capitata; and the mass percentage of each component in the spirit soothing and sleep aiding formula is as follows: 21-29% of lotus seed, 25-35% of lily, 7-13% of semen ziziphi spinosae, 21-29% of poria cocos and 7-13% of longan.

4. The freeze-dried, homologous medicated meal soup of claim 1, wherein: The formula of the seasoning is one of the following: a light flavor formula, a fresh and fragrant flavor formula and a sour and sweet flavor formula.

5. The freeze-dried, homologous medicated meal soup of claim 4, wherein: The mass percentage of each component in the light flavor formula is as follows: 40-50% of salt, 22-28% of chicken essence, 17-23% of white pepper powder and 8-12% of white sugar; the mass percentage of each component in the fresh and fragrant flavor formula is as follows: 16-24% of salt, 30-40% of soy sauce, 30-40% of oyster sauce and 7-13% of chicken essence; and the mass percentage of each component in the sour and sweet flavor formula is as follows: 12-18% of salt, 31-39% of white sugar, 35-45% of tomato sauce and 8-12% of plum powder.

6. The freeze-dried, homologous medicated meal soup of claim 1, wherein: The additive is one or more of the following: corn starch, konjac powder, lotus root powder, sweet potato starch, whey protein powder and coconut milk powder.

7. A preparation method of a medicinal diet homologous freeze-dried instant soup, comprising the following steps: step one, raw material pretreatment; step two, mixing and boiling; step three, filtration and separation; step four, quantitative moulding; and step five, freeze-drying treatment; characterized in that: In the step one, the food materials which need to be kept in shape in the medicinal diet raw material are distinguished, and then the food materials are pretreated. The soup material in the medicine meal raw material is placed in a boiling pot, and pure water is added, and then the mixture is boiled after being mixed uniformly, and then the seasoning and additive are added, and then the mixture is stirred and mixed at 85-90 DEG C for 5-10 min to obtain the soup material; In the step three, the soup material obtained in the step two is filtered to separate the soup residue and the soup liquid; In the step four, the soup residue, the pretreated food material in the step one, and the soup residue and the soup liquid separated in the step three are quantitatively added into independent molds in batches, so that the mixture in the mold meets the formula proportion of the instant soup; In the step five, the mold is placed into a freezing device for pre-freezing, and then the mold after the pre-freezing is transferred to a vacuum freeze-drying machine for freeze-drying, and then the mold is taken out after the freeze-drying to obtain the instant soup block.

8. The method of claim 7, wherein the method is for preparing a freeze-dried instant soup of a medicinal diet homologous to the medicinal diet of claim 1. In the step one, the pretreatment method of the food material is one or more of frying, puffing, and dehydration.

9. The method for preparing a freeze-dried, convenient, and quick-to-eat soup with medicinal and dietary properties according to claim 7, characterized in that: In the step two, the mass ratio of the added food material to the pure water is 1:1.5-2, and the boiling method is as follows: after being boiled at 95-100 DEG C, the surface scum is removed, and then the mixture is slowly stewed at 85-90 DEG C for 1.5-2.5 h, and the mixture is stirred every 10-30 min during the stewing, and the stirring speed is 30-40 r / min.

10. The method for preparing a freeze-dried, convenient, and quick-to-eat soup of medicinal and dietary origin according to claim 7, characterized in that: In the step five, the pre-freezing is performed at-30 DEG C to-40 DEG C for 2-3 h, and the freeze-drying is performed by vacuumizing to 10-30 Pa, and then sublimation drying is performed at-20 DEG C to-30 DEG C for 8-10 h, and then the temperature is gradually increased to 30-40 DEG C for desorption drying for 2-3 h, so that the water content of the instant soup block is reduced to less than 5%.

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