Zero-addition high-dimensional c-lock live rosehip cereal rice and flour freeze-dried instant food product

Abstract

This application discloses a freeze-dried instant prickly pear cereal product with zero additives and high vitamin C content, belonging to the field of food processing technology. This product is composed of 80-120 parts of cereal base powder, 0.8-2.0 parts of konjac flour, and 15-25 parts of prickly pear nutritional ingredients, combined with 20-45 parts of drinking water. The entire process eliminates frying and high-temperature drying, removes cassava components, and does not add any artificial additives. It employs a 98℃ low-temperature gentle steam pre-cooking and shaping process, a 30℃-35℃ constant-temperature prickly pear juice low-temperature penetration activation process, and a -30℃--40℃ ultra-low temperature vacuum freeze-drying process, combined with nitrogen-sealed packaging to obtain the finished product. This fills the market gap for high-nutrition, natural prickly pear freeze-dried instant cereal.

Description

Technical Field

[0001] This application belongs to the field of food processing technology, and in particular relates to a freeze-dried instant food product of prickly pear grain rice and noodles with zero additives and high vitamin C. Background Technology

[0002] Instant noodles, rice noodles, and rice vermicelli have become mainstream convenience foods for daily consumption due to their ease of consumption. However, similar products currently on the market have many technical defects and health risks: First, traditional fried noodles undergo high-temperature dehydration of the oil, resulting in high oil content and excessive calories. The frying process is also prone to producing harmful substances such as acrylamide, which can harm health with long-term consumption. Second, non-fried products dried with hot air on the market have excessively high drying temperatures, which can easily cause a large loss of heat-sensitive active nutrients and result in poor shelf-life preservation. To extend shelf life, preservatives, artificial colors, whitening agents, synthetic flavorings, thickeners, and other food additives are commonly added, which does not conform to the trend of natural, pure, and healthy consumption. Third, the staple food ingredients are simple, lacking in dietary fiber and nutrients. The content of natural vitamin C, active SOD, free amino acids and trace minerals is extremely low, with no high-end nutritional added value.

[0003] Meanwhile, existing technologies rarely systematically combine highly active and nutritious prickly pear with staple food ingredients such as wheat flour, whole wheat flour, rye flour, oat flour, buckwheat flour, konjac flour, and rice flour. A small number of prickly pear noodle products suffer from industry pain points such as low prickly pear content, excessively high drying and cooking temperatures, resulting in large-scale inactivation and degradation of natural vitamin C, SOD active enzymes, and heat-sensitive amino acids, easy breakage of the noodles, slow rehydration, soft and mushy texture, and uneven brewing.

[0004] Furthermore, the industry has not yet formed a unified vacuum freeze-drying system for all categories of grain noodles, rice noodles, and rice vermicelli. There is no integrated industrial freeze-drying technology solution for the bucket-packaged instant food market that features zero additives, high dietary fiber, ultra-low temperature activation, rapid rehydration, and high retention of natural prickly pear nutrients. It is difficult to balance taste, nutrition, and mass production versatility.

[0005] This application optimizes the ratio of grains and rice to base ingredients, eliminates cassava starch, and adds a natural dietary fiber system of rye grains and konjac flour, significantly increasing the amount of endogenous nutrients added to prickly pear. It completely abandons hot air drying, steam baking, high-temperature cooking, and frying processes, and creates a unique integrated process of low-temperature pre-cooking and shaping, low-temperature penetration and activation of prickly pear, and sub-zero vacuum freeze-drying. This process maximizes the preservation of prickly pear's original vitamin C, active SOD, amino acids, and trace minerals, improving satiety and intestinal health, and completely solving industry problems such as loss of active nutrients, poor taste, slow rehydration, and dependence on zero additives. Summary of the Invention

[0006] To address the problems of high oil and harmfulness, and severe nutrient loss at high temperatures in traditional instant noodles produced by frying and high-temperature hot air drying processes, this application proposes a freeze-dried instant food product made from prickly pear grains and noodles with zero additives and high vitamin C content. By optimizing the base ratio of grains and noodles, constructing a natural dietary fiber system, increasing the amount of endogenous nutrients added from prickly pear, and combining low-temperature pre-cooking and shaping, low-temperature permeation and activation of prickly pear, and ultra-low temperature vacuum freeze-drying into an integrated process, this invention solves the problems of severe nutrient loss in traditional instant noodles and difficulty in preserving the active nutrients of prickly pear.

[0007] This application provides a freeze-dried instant food product made from prickly pear cereal with zero additives and high vitamin C content. The freeze-dried instant food product is composed of the following raw materials in parts by weight: 80-120 parts of cereal base powder, 0.8-2.0 parts of konjac flour, 15-25 parts of prickly pear nutritional ingredients, and 20-45 parts of drinking water.

[0008] Preferably, the grain base powder is composed of one or more of the following ingredients: wheat flour, whole wheat flour, rye flour, oat flour, buckwheat flour, rice flour, rice noodles, and rice vermicelli.

[0009] Preferably, the prickly pear nutritional raw material is any one of prickly pear juice, prickly pear concentrated juice, prickly pear pulp, prickly pear freeze-dried powder, and prickly pear ultrafine powder.

[0010] Preferably, the freeze-dried instant food products include: zero-additive wheat-based high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive whole wheat high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive rye high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive oat high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive buckwheat high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive multigrain dietary fiber compound high-vitamin C prickly pear freeze-dried instant noodles, zero-additive rice-based high-vitamin C prickly pear freeze-dried instant rice noodles in buckets, zero-additive rice high-vitamin C prickly pear freeze-dried instant rice vermicelli in buckets, and a full range of zero-additive grain and rice compound prickly pear freeze-dried rice noodles, rice vermicelli, and rice vermicelli.

[0011] This application also provides a preparation process for a freeze-dried instant food product made from prickly pear grains and rice with zero additives and high vitamin C content. The preparation process includes the following steps: (1) Mix the raw materials and knead them to obtain dough or rice paste; (2) The dough or rice paste is rolled to obtain noodles, rice noodles or rice vermicelli; (3) The noodles, rice noodles or rice vermicelli are steamed with low-temperature saturated steam to obtain intermediate products, which completes the appropriate gelatinization of starch, makes the noodle structure compact and shaped, and simultaneously forms and locks in the gluten of konjac and rye dietary fiber, improving the chewy texture and not damaging the surface heat-sensitive nutrients. (4) The intermediate product is cooled down so that the prickly pear juice is atomized and sprayed to penetrate into the flavor and lock in the nutrition to obtain a semi-finished product. The temperature is then lowered to a constant temperature range of 30℃~35℃ and the prickly pear juice is atomized and sprayed at low temperature. Prickly pear vitamin C, SOD and amino acids deeply penetrate the body fiber. The low temperature environment completely avoids the high temperature inactivation and degradation of active nutrients. (5) The semi-finished product is vacuum frozen, sublimated and dried to obtain freeze-dried semi-finished product. The ultra-low temperature vacuum freeze-drying at -30℃~-40℃ is used, without high temperature heating process, and the water is dehydrated to the safe moisture standard of the finished product. The endogenous vitamins, active enzymes and amino acids are almost undamaged and sealed. (6) The freeze-dried semi-finished product is cooled and shaped, and then sealed in a nitrogen-isolated barrel to obtain the freeze-dried instant food product. The freeze-dried noodles are cooled at room temperature and shaped, and then sealed in a food-grade sealed barrel with an aluminum foil inner film to isolate oxygen, which extends the shelf life and locks in the original nutrients to prevent oxidation and loss.

[0012] Preferably, the temperature of the low-temperature saturated steam in step (3) is 98°C.

[0013] Preferably, the time for low-temperature saturated steam in step (3) is 3 minutes.

[0014] Preferably, the temperature for cooling in step (4) is 30℃~35℃.

[0015] Preferably, the vacuum freezing temperature in step (5) is -30℃ to -40℃.

[0016] This application utilizes a fully vacuum freeze-drying process: no high-temperature drying, no frying dehydration, no high-temperature baking, zero trans fatty acids, no frying harmful substances, low fat and low calories; truly zero-additive standard: no preservatives, antioxidants, whitening agents, artificial colors, synthetic flavors, thickeners, stabilizers, or any other artificial food additives; konjac flour and rye flour are natural grain plant raw materials, not food additives, and do not affect the zero-purity attribute at all; double-layer natural dietary fiber structure: rye whole grain dietary fiber combined with konjac glucomannan, the grain nutrition is more balanced, ultra-high endogenous nutrient locking, stronger satiety, and more friendly to intestinal digestion, suitable for health-conscious and weight-loss-conscious people.

[0017] The beneficial effects of the embodiments in this application are as follows: (1) High retention of active nutrients: This application adopts an ultra-low temperature vacuum freeze-drying process of -30℃~-40℃, without any high temperature heating links. Combined with the low temperature penetration and activation of prickly pear raw liquid at a constant temperature of 30℃~35℃, the retention rate of natural vitamin C in prickly pear reaches more than 98%, and the retention rate of SOD reaches more than 97.5%. At the same time, the total amino acid and free amino acid content is significantly higher than that of non-freeze-dried products and similar products on the market. This solves the problem of large-scale inactivation of heat-sensitive active nutrients caused by traditional hot air drying and frying processes.

[0018] (2) No preservatives, antioxidants, whitening agents, artificial colors, synthetic flavors, thickeners and stabilizers or other artificial food additives are added to the raw materials of this application. The finished product was tested by GC-MS and no residues of common artificial antioxidants such as tert-butylhydroquinone were detected. It fully complies with the zero-additive standard. Konjac flour, rye flour and other raw materials are all natural grains and do not affect the purity of the product. It meets consumers' demand for natural, healthy and clean labeled food.

[0019] (3) By pre-cooking and shaping with 98℃ low-temperature saturated steam and the synergistic locking effect of konjac flour and grain dietary fiber, the product's molding stability is greatly improved, and the breakage rate during cooking is only 1.4% to 2.3%, which is far lower than that of non-freeze-dried products, thus overcoming the defect of traditional prickly pear flour products being easy to break. Attached Figure Description

[0020] Figure 1 This is a flowchart of the preparation process of Example 1 of this application. Detailed Implementation

[0021] The technical solutions of this application will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application. Example 1

[0022] Zero-additive, high-vitamin C freeze-dried prickly pear instant noodles in a tub.

[0023] (1) Raw materials: by weight, they include: 99 parts wheat flour, 1 part konjac flour, 20 parts freeze-dried prickly pear powder, and 30 parts drinking water.

[0024] (2) Preparation process: The process flow is as follows Figure 1 As shown.

[0025] 1) First, pre-treat the raw materials. Place the prepared wheat flour, konjac flour, and freeze-dried prickly pear powder into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the three dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the three dry powders are evenly mixed and there is no local lumps. Next, proceed to the dough kneading process. Slowly and evenly add 30 portions of prepared drinking water to the evenly mixed dry powder ingredients, stirring while adding water. Adjust the stirring speed to 70-80 rpm and maintain the stirring temperature at 25-30℃. Continue stirring for 8-10 minutes until a smooth, uniform, particle-free, non-sticky, and elastic dough is formed. The moisture content of the dough should be controlled at 30%-32%. After kneading, place the dough in a clean container and let it stand for 15-20 minutes in an environment of 25℃ and 50%-60% relative humidity to allow the gluten proteins to fully hydrate and further improve the plasticity of the dough. During the standing period, cover the dough with a dust cover to prevent the surface of the dough from drying out and becoming contaminated.

[0026] 2) After settling, the dough is placed in a fully automatic calender and subjected to a multi-pass calendering process. The temperature of the calendering rollers is controlled at 30-35℃, and the calendering gap is gradually adjusted from the initial 5mm to 1.2-1.5mm. The adjustment range of the calendering gap for each pass does not exceed 1mm. The calendering speed is controlled at 2-3m / min. After 3-4 passes of calendering, noodles with uniform thickness, flat surface, no damage, and no air bubbles are formed. The noodle width is controlled at 2-3mm. During the calendering process, the noodle condition needs to be observed in real time to ensure uniform noodle tension and avoid stretching and breakage. Before calendering, the surface of the calendering rollers needs to be checked for cleanliness, free of oil and impurities to prevent contamination of the noodles.

[0027] 3) After rolling, the noodles enter the low-temperature saturated steaming process. The rolled noodles are evenly spread on the steaming tray, with a spacing of 1-2mm between the noodles to avoid sticking. The tray is then sent into the fully automatic steaming equipment, and 98℃ low-temperature saturated steam is introduced. The steaming time is strictly controlled at 3 minutes. During the steaming process, the steam pressure is maintained at 0.02-0.03MPa and the steam flow rate is 1.5-2m / s to ensure that the steam evenly coats each noodle. This process completes the appropriate gelatinization of starch, making the noodle structure firm and shaped. At the same time, the dietary fiber in konjac and wheat is simultaneously formed and locked in, effectively improving the chewy texture of the noodles. Low-temperature steaming can also avoid damaging the heat-sensitive nutrients on the surface of the noodles. After steaming, the tray is immediately removed from the steaming equipment and proceeds to the next process.

[0028] 4) Next, a cooling and atomization spraying process is carried out. The steamed intermediate product is placed in a fully automatic cooling device, using cold air cooling. The cold air temperature is controlled at 15-20℃, and the wind speed is 3-4m / s, continuously cooling down to 30℃. During the cooling process, the environment must be kept clean to avoid contamination of the intermediate product. After cooling, the intermediate product is sent to an atomization spraying device, where the prickly pear extract (of the same origin as the freeze-dried prickly pear powder, with a concentration of 20%) is atomized. The atomized particle diameter is controlled at 5-10μm, and the product is sprayed. The pressure is 0.15-0.2MPa, and the spraying volume is 8-10 parts of prickly pear extract per 100 parts of intermediate product. During the spraying process, the temperature inside the equipment is kept stable at 30℃, and the spraying time is 2-3 minutes to ensure that the prickly pear extract is evenly sprayed on the surface of the intermediate product and penetrates into the flavor. At the same time, it locks in the nutrients, allowing the active substances such as vitamin C, SOD, and amino acids in the prickly pear to deeply penetrate into the surface fiber. The low temperature environment can completely avoid the inactivation and degradation of active nutrients due to high temperature. After the spraying is completed, a semi-finished product is obtained.

[0029] 5) The semi-finished product needs to enter the vacuum freeze-drying process. Spread the sprayed semi-finished product evenly on the freeze-drying tray, with the thickness controlled at 1-1.5cm. Avoid stacking too thickly, which will affect the drying effect. Then, send the tray into the vacuum freeze-drying equipment. First, lower the temperature inside the equipment to -30℃ and keep it for 2 hours to completely freeze the semi-finished product. After freezing, start the vacuum system and control the vacuum degree inside the equipment at 10-20Pa. At the same time, start the sublimation drying program. The drying temperature is controlled at -30℃~-40℃, and the sublimation drying time is 8-10 hours. There is no high-temperature heating link in the entire drying process, ensuring that the dehydration reaches the safe moisture standard of the finished product (moisture ≤6%). This ensures that the endogenous vitamins, active enzymes, amino acids and other nutrients in the raw materials are almost undamaged and sealed. After drying, the freeze-dried semi-finished product is obtained.

[0030] 6) The freeze-dried semi-finished product enters the cooling and shaping process. It is removed from the vacuum freeze-drying equipment and placed in a clean cooling workshop. The temperature in the cooling workshop is controlled at 20-25℃, and the relative humidity is ≤50%. Natural cooling is used to cool the freeze-dried semi-finished product to 25℃. During the cooling process, the product needs to be gently shaped to ensure it is regular in shape and free of fragments. The cooling time is 30-40 minutes to ensure stable shaping and prevent damage during subsequent packaging. Finally, a nitrogen-isolated oxygen-barrier sealing packaging process is performed. The cooled and shaped freeze-dried semi-finished product is filled into food-grade sealed containers, with each container containing 500g ± 5g. After filling, food-grade nitrogen gas with a purity ≥99.99% is introduced into the container at a pressure of 0.05-0.08MPa for 30-60 seconds, ensuring the oxygen content inside the container is ≤0.5%. The container is then sealed with an inner aluminum foil seal to prevent leakage and moisture absorption. Packaging is complete. Example 2

[0031] Zero-additive rye, high-vitamin C, and freeze-dried prickly pear noodles in a tub.

[0032] (1) Raw materials: by weight, they include: 99 parts rye flour, 1 part konjac flour, 20 parts freeze-dried prickly pear powder, and 30 parts drinking water.

[0033] (2) Preparation process: 1) First, pre-treat the raw materials. Place the prepared rye flour, konjac flour, and freeze-dried prickly pear powder into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the three dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the three dry powders are evenly mixed and there is no local lumps. Next, proceed to the dough kneading process. Slowly and evenly add 30 portions of prepared drinking water to the evenly mixed dry powder ingredients, stirring while adding water. Adjust the stirring speed to 70-80 rpm and maintain the stirring temperature at 25-30℃. Continue stirring for 8-10 minutes until a smooth, uniform, particle-free, non-sticky, and elastic dough is formed. The moisture content of the dough should be controlled at 30%-32%. After kneading, place the dough in a clean container and let it stand for 15-20 minutes in an environment of 25℃ and 50%-60% relative humidity to allow the gluten proteins to fully hydrate and further improve the plasticity of the dough. During the standing period, cover the dough with a dust cover to prevent the surface of the dough from drying out and becoming contaminated.

[0034] 2) Same as Example 1.

[0035] 3) Same as Example 1.

[0036] 4) Next, a cooling and atomization spraying process is carried out. The steamed intermediate product is placed in a fully automatic cooling device, using cold air cooling. The cold air temperature is controlled at 15-20℃, and the wind speed is 3-4m / s, continuously cooling down to 35℃. During the cooling process, the environment must be kept clean to avoid contamination of the intermediate product. After cooling, the intermediate product is sent to an atomization spraying device, where the prickly pear extract (of the same origin as the freeze-dried prickly pear powder, with a concentration of 20%) is atomized. The atomized particle diameter is controlled at 5-10μm, and the product is sprayed. The pressure is 0.15-0.2MPa, and the spraying volume is 8-10 parts of prickly pear extract per 100 parts of intermediate product. During the spraying process, the temperature inside the equipment is kept stable at 30℃, and the spraying time is 2-3 minutes to ensure that the prickly pear extract is evenly sprayed on the surface of the intermediate product and penetrates into the flavor. At the same time, it locks in the nutrients, allowing the active substances such as vitamin C, SOD, and amino acids in the prickly pear to deeply penetrate into the surface fiber. The low temperature environment can completely avoid the inactivation and degradation of active nutrients due to high temperature. After the spraying is completed, a semi-finished product is obtained.

[0037] 5) Same as Example 1.

[0038] 6) Same as Example 1. Example 3

[0039] Zero-additive buckwheat, high-vitamin C, and prickly pear freeze-dried noodles in a tub.

[0040] (1) Raw materials: by weight, they include: 99 parts buckwheat flour, 1 part konjac flour, 20 parts freeze-dried prickly pear powder, and 30 parts drinking water.

[0041] (2) Preparation process: 1) First, pre-treat the raw materials. Place the prepared buckwheat flour, konjac flour, and freeze-dried prickly pear powder into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the three dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the three dry powders are evenly mixed and there is no local lumps. Next, proceed to the dough kneading process. Slowly and evenly add 30 portions of prepared drinking water to the evenly mixed dry powder ingredients, stirring while adding water. Adjust the stirring speed to 70-80 rpm and maintain the stirring temperature at 25-30℃. Continue stirring for 8-10 minutes until a smooth, uniform, particle-free, non-sticky, and elastic dough is formed. The moisture content of the dough should be controlled at 30%-32%. After kneading, place the dough in a clean container and let it stand for 15-20 minutes in an environment of 25℃ and 50%-60% relative humidity to allow the gluten proteins to fully hydrate and further improve the plasticity of the dough. During the standing period, cover the dough with a dust cover to prevent the surface of the dough from drying out and becoming contaminated.

[0042] 2) Same as Example 1.

[0043] 3) Same as Example 1.

[0044] 4) Same as Example 2.

[0045] 5) Same as Example 1.

[0046] 6) Same as Example 1. Example 4

[0047] Zero-additive rice-based, high-vitamin C prickly pear freeze-dried rice noodles in a barrel.

[0048] (1) Ingredients: by weight, they include: 99 parts early indica rice flour, 1 part konjac flour, 22 parts prickly pear juice, and 38 parts drinking water.

[0049] (2) Preparation process: 1) First, pre-treat the raw materials. Place the prepared early indica rice flour and konjac flour into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps and foreign objects. After screening, put the two dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the two dry powders are evenly mixed and there is no local lumps. Next, proceed to the mixing and dough preparation process. Slowly and evenly add 38 parts drinking water and 22 parts prickly pear juice to the evenly mixed dry powder raw materials while stirring. Adjust the stirring speed to 80-100 r / min and maintain the stirring temperature at 28-32℃. Continue stirring for 12-15 minutes until a rice paste with a uniform texture, no particles, no lumps, and moderate fluidity is formed. The water content of the rice paste should be controlled at 45%-48%, and the consistency should be such that it can evenly adhere to the stirring rod and drip slowly. After stirring, let the rice paste stand for 5-10 minutes to remove air bubbles and ensure the subsequent calendering effect. During the standing period, a dust cover should be added to prevent contamination of the rice paste and the formation of a skin on the surface.

[0050] 2) After settling, the rice slurry is evenly poured into the feed inlet of the fully automatic calender. The parameters of the calendering equipment are adjusted, the temperature of the calendering roller is controlled at 35-40℃, the calendering gap is gradually adjusted from the initial 8mm to 1.0-1.2mm, and the adjustment range of the calendering gap for each pass does not exceed 1.5mm. The calendering speed is controlled at 1.5-2m / min. After 4-5 passes of calendering, rice noodles with uniform thickness, smooth surface, no damage, and no bubbles are formed.

[0051] 3) After rolling, the rice noodles enter the low-temperature saturated steaming process. The rolled rice noodles are evenly spread on the steaming tray, with a spacing of 1-2mm between the noodles to avoid sticking. The tray is then sent into the fully automatic steaming equipment, and 98℃ low-temperature saturated steam is introduced. The steaming time is strictly controlled at 3 minutes. During the steaming process, the steam pressure is maintained at 0.02-0.03MPa and the steam flow rate is 1.5-2m / s to ensure that the steam evenly coats each rice noodle. This process completes the appropriate gelatinization of starch, making the rice noodles structure compact and shaped. At the same time, the dietary fiber in the konjac is simultaneously formed and locked in, effectively improving the chewy texture of the rice noodles. Low-temperature steaming can also avoid destroying the heat-sensitive nutrients on the surface (especially vitamin C and SOD in the prickly pear juice). After steaming, the tray is immediately removed from the steaming equipment and proceeds to the next step.

[0052] 4) Next, a cooling and atomization spraying process is carried out. The steamed intermediate rice noodles are placed in a fully automatic cooling device, using cold air cooling. The cold air temperature is controlled at 15-20℃, and the wind speed is 3-4m / s, continuously cooling down to 30℃. During the cooling process, the environment must be kept clean to avoid contamination of the intermediate product. After cooling, the intermediate product is sent to an atomization spraying device, where prickly pear juice (identical to the prickly pear juice used in the raw materials, with the same concentration) is atomized. The atomized particle diameter is controlled at 5-10μm, and the spraying pressure is... The spraying pressure is 0.15-0.2 MPa, and the spraying volume is 8-10 parts of prickly pear juice per 100 parts of intermediate product. During the spraying process, the temperature inside the equipment is kept stable at 30℃, and the spraying time is 2-3 minutes. This ensures that the prickly pear juice is evenly sprayed on the surface of the intermediate product and penetrates into the flavor, while locking in the nutrients. This allows the active substances such as vitamin C, SOD, and amino acids in the prickly pear to deeply penetrate into the rice noodle fiber. The low temperature environment can completely prevent the active nutrients from being deactivated or degraded due to high temperature. After spraying, a semi-finished rice noodle product is obtained.

[0053] 5) The semi-finished rice noodles enter the vacuum freeze-drying process. The sprayed semi-finished products are evenly spread on the freeze-drying tray, with the thickness controlled at 1-1.5cm. Avoid stacking too thickly, which will affect the drying effect. Then, the tray is sent into the vacuum freeze-drying equipment. First, the temperature inside the equipment is lowered to -30℃ and maintained for 2 hours to completely freeze the semi-finished products. After freezing, the vacuum system is started, and the vacuum degree inside the equipment is controlled at 10-20Pa. At the same time, the sublimation drying program is started, and the drying temperature is controlled at -30℃~-40℃. The sublimation drying time is 8-10 hours. There is no high-temperature heating link in the entire drying process, which ensures that the water content is reduced to the safe moisture standard of the finished product (moisture ≤6%). This ensures that the endogenous vitamins, active enzymes, amino acids and other nutrients in the raw materials are almost intact and sealed. After drying, the freeze-dried semi-finished rice noodles are obtained.

[0054] 6) The freeze-dried semi-finished rice noodles enter the cooling and shaping process. They are removed from the vacuum freeze-drying equipment and placed in a clean cooling workshop. The temperature in the cooling workshop is controlled at 20-25℃, and the relative humidity is ≤50%. Natural cooling is used to cool the freeze-dried semi-finished product to 25℃. During the cooling process, the rice noodles need to be gently shaped to ensure they are neat and free of fragments. The cooling time is 30-40 minutes to ensure stable shaping and prevent damage during subsequent packaging. Finally, a nitrogen-isolated oxygen-free barrel sealing packaging process is performed. The cooled and shaped freeze-dried semi-finished product is packed into food-grade sealed barrels, with each barrel containing 500g±5g. After filling, food-grade nitrogen gas with a purity ≥99.99% is introduced into the barrel at a pressure of 0.05-0.08MPa for 30-60 seconds, ensuring the oxygen content inside the barrel is ≤0.5%. The barrel is then sealed with an aluminum foil inner membrane to prevent leakage and moisture absorption. Packaging is complete. Example 5

[0055] Zero-additive wheat, rye, compound high-vitamin C prickly pear freeze-dried tub noodles (1) Raw materials: by weight, they include: 66 parts wheat flour, 33 parts rye flour, 1 part konjac flour, 22 parts prickly pear concentrated juice, and 35 parts drinking water.

[0056] (2) Preparation process: 1) First, perform raw material pretreatment. Place the prepared wheat flour, rye flour, konjac flour, and freeze-dried prickly pear powder into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the four dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the three dry powders are evenly mixed without local lumps. Next, proceed to the dough kneading process. Slowly and evenly add 30 portions of prepared drinking water to the evenly mixed dry powder ingredients, stirring while adding water. Adjust the stirring speed to 70-80 rpm and maintain the stirring temperature at 25-30℃. Continue stirring for 8-10 minutes until a smooth, uniform, particle-free, non-sticky, and elastic dough is formed. The moisture content of the dough should be controlled at 30%-32%. After kneading, place the dough in a clean container and let it stand for 15-20 minutes in an environment of 25℃ and 50%-60% relative humidity to allow the gluten proteins to fully hydrate and further improve the plasticity of the dough. During the standing period, cover the dough with a dust cover to prevent the surface of the dough from drying out and becoming contaminated.

[0057] 2) Same as Example 1.

[0058] 3) Same as Example 1.

[0059] 4) Same as Example 1.

[0060] 5) Same as Example 1.

[0061] 6) Same as Example 1. Example 6

[0062] Zero-additive buckwheat rice compound high-vitamin C prickly pear rice flour (1) Raw materials: by weight, they include: 28 parts buckwheat flour, 71 parts rice flour, 1 part konjac flour, 15 parts freeze-dried prickly pear powder, and 36 parts drinking water.

[0063] (2) Preparation process: 1) First, pre-treat the raw materials. Place the prepared buckwheat flour, rice flour, and konjac flour into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the two dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed should be controlled at 60r / min to ensure that the two dry powders are evenly mixed without local lumps. Next, proceed to the mixing and dough preparation process. Slowly and evenly add 38 parts drinking water and 22 parts prickly pear juice to the evenly mixed dry powder raw materials while stirring. Adjust the stirring speed to 80-100 r / min and maintain the stirring temperature at 28-32℃. Continue stirring for 12-15 minutes until a rice paste with a uniform texture, no particles, no lumps, and moderate fluidity is formed. The water content of the rice paste should be controlled at 45%-48%, and the consistency should be such that it can evenly adhere to the stirring rod and drip slowly. After stirring, let the rice paste stand for 5-10 minutes to remove air bubbles and ensure the subsequent calendering effect. During the standing period, a dust cover should be added to prevent contamination of the rice paste and the formation of a skin on the surface.

[0064] 2) After settling, the rice slurry is evenly poured into the feed inlet of the fully automatic calender. The parameters of the calendering equipment are adjusted, the temperature of the calendering roller is controlled at 35-40℃, the calendering gap is gradually adjusted from the initial 8mm to 1.0-1.2mm, and the adjustment range of the calendering gap for each pass does not exceed 1.5mm. The calendering speed is controlled at 1.5-2m / min. After 4-5 passes of calendering, rice noodles with uniform thickness, smooth surface, no damage, and no bubbles are formed.

[0065] 3) Same as Example 4.

[0066] 4) Same as Example 4.

[0067] 5) Same as Example 4.

[0068] 6) Same as Example 4. Example

[0069] Zero-additive oat, high-vitamin C, freeze-dried prickly pear noodles in a tub.

[0070] (1) Raw materials: by weight, they include: 80 parts oat flour, 0.8 parts konjac flour, 15 parts freeze-dried prickly pear powder, and 20 parts drinking water.

[0071] (2) Preparation process: 1) First, pre-treat the raw materials. Place the prepared oat flour, konjac flour, and freeze-dried prickly pear powder into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the three dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the three dry powders are evenly mixed and there is no local lumps. Next, proceed to the dough kneading process. Slowly and evenly add 30 portions of prepared drinking water to the evenly mixed dry powder ingredients, stirring while adding water. Adjust the stirring speed to 70-80 rpm and maintain the stirring temperature at 25-30℃. Continue stirring for 8-10 minutes until a smooth, uniform, particle-free, non-sticky, and elastic dough is formed. The moisture content of the dough should be controlled at 30%-32%. After kneading, place the dough in a clean container and let it stand for 15-20 minutes in an environment of 25℃ and 50%-60% relative humidity to allow the gluten proteins to fully hydrate and further improve the plasticity of the dough. During the standing period, cover the dough with a dust cover to prevent the surface of the dough from drying out and becoming contaminated.

[0072] 2) Same as Example 1.

[0073] 3) Same as Example 1.

[0074] 4) Same as Example 2.

[0075] 5) Same as Example 1.

[0076] 6) Same as Example 1. Example 7

[0077] Zero-additive whole wheat high-vitamin C prickly pear freeze-dried tub noodles.

[0078] (1) Raw materials: by weight, they include: 120 parts wheat flour, 2 parts konjac flour, 25 parts freeze-dried prickly pear powder, and 45 parts drinking water.

[0079] (2) Preparation process: 1) First, pre-treat the raw materials. Place the prepared wheat flour, konjac flour, and freeze-dried prickly pear powder into a food-grade screening device and screen them with a 100-mesh sieve to remove impurities, lumps, and foreign objects. After screening, put the three dry powder raw materials into a clean mixing container and stir at room temperature (25℃) for 2-3 minutes. The stirring speed is controlled at 60r / min to ensure that the three dry powders are evenly mixed and there is no local lumps. Next, proceed to the dough kneading process. Slowly and evenly add 30 portions of prepared drinking water to the evenly mixed dry powder ingredients, stirring while adding water. Adjust the stirring speed to 70-80 rpm and maintain the stirring temperature at 25-30℃. Continue stirring for 8-10 minutes until a smooth, uniform, particle-free, non-sticky, and elastic dough is formed. The moisture content of the dough should be controlled at 30%-32%. After kneading, place the dough in a clean container and let it stand for 15-20 minutes in an environment of 25℃ and 50%-60% relative humidity to allow the gluten proteins to fully hydrate and further improve the plasticity of the dough. During the standing period, cover the dough with a dust cover to prevent the surface of the dough from drying out and becoming contaminated.

[0080] 2) Same as Example 1.

[0081] 3) Same as Example 1.

[0082] 4) Same as Example 2.

[0083] 5) Same as Example 1.

[0084] 6) Same as Example 1.

[0085] Comparative Example 1 Freeze-dried, additive-free, high-vitamin C prickly pear instant noodles in tubs (1) Raw materials: Same as in Example 1.

[0086] (2) Preparation process: 1) Same as Example 1.

[0087] 2) Same as Example 1.

[0088] 3) Same as Example 1.

[0089] 4) Next, a cooling and atomization spraying process is carried out. The steamed intermediate product is placed in a fully automatic cooling device, using cold air cooling. The cold air temperature is controlled at 15-20℃, and the wind speed is 3-4m / s, continuously cooling down to 30℃. During the cooling process, the environment must be kept clean to avoid contamination of the intermediate product. After cooling, the intermediate product is sent to an atomization spraying device, where the prickly pear extract (of the same origin as the freeze-dried prickly pear powder, with a concentration of 20%) is atomized. The atomized particle diameter is controlled at 5-10μm, and the product is sprayed. The pressure is 0.15-0.2MPa, and the spraying volume is 8-10 parts of prickly pear extract per 100 parts of intermediate product. During the spraying process, the temperature inside the equipment is kept stable at 30℃, and the spraying time is 2-3 minutes to ensure that the prickly pear extract is evenly sprayed on the surface of the intermediate product and penetrates into the flavor. At the same time, it locks in the nutrients, allowing the active substances such as vitamin C, SOD, and amino acids in the prickly pear to deeply penetrate into the surface fiber. The low temperature environment can completely avoid the inactivation and degradation of active nutrients due to high temperature. After the spraying is completed, a semi-finished product is obtained.

[0090] 5) Pack the semi-finished product into a food-grade sealed container.

[0091] Comparative Example 2 A certain product sold in the market Experimental Example 1 Testing of indicators for a zero-additive, high-vitamin C, freeze-dried prickly pear cereal and rice product (1) Test samples: Test group: Examples 1-7, Comparative Example 1, Comparative Example 2.

[0092] (2) Test methods 1) Vitamin C Retention Rate Detection: HPLC method was used. 1.0 g of each sample was accurately weighed, added to 5 mL of 0.1 mol / L hydrochloric acid solution, and extracted ultrasonically for 30 min. After centrifugation, the supernatant was filtered through a 0.45 μm filter membrane and injected into the HPLC system. Chromatographic conditions: C18 column (4.6 mm × 250 mm, 5 μm), mobile phase: methanol-0.1% phosphoric acid aqueous solution (volume ratio 20:80), flow rate: 1.0 mL / min, column temperature: 30℃, detection wavelength: 243 nm. The vitamin C content in the sample was calculated using the standard curve method. The vitamin C retention rate was calculated by comparing it with the initial total vitamin C content of the prickly pear extract in the raw material (vitamin C retention rate = vitamin C content in sample / initial total vitamin C content in raw material × 100%).

[0093] 2) Detection of Artificial Additive Residues: The residual amount of tert-butylhydroquinone in control group 2 was detected by GC-MS: 5.0 g of sample was weighed, 10 mL of n-hexane was added, and the sample was extracted by sonication for 20 min. After centrifugation, the supernatant was concentrated to 1 mL and injected into the GC-MS system. Chromatographic conditions: DB-5MS capillary column (30 m × 0.25 mm × 0.25 μm), column temperature program: initial 50 °C for 2 min, then increased to 280 °C at 10 °C / min and held for 5 min; mass spectrometry conditions: electron impact ionization (EI) source, ion source temperature 230 °C, selected ion monitoring mode (SIM), external standard method for quantification.

[0094] 3) Forming stability test: The boiling breakage rate test was adopted: Take 50g of each sample of noodles (15cm in length), put them into boiling water and cook for 5 minutes. After taking them out, count the number of noodle segments with a breakage length ≥1cm and calculate the breakage rate (breakage rate = number of broken noodle segments / total number of noodle segments × 100%). The test was repeated 3 times and the average value was taken.

[0095] 4) Sensory evaluation: A panel of 10 professional sensory evaluators, who have signed informed consent forms, will conduct blind evaluations of the texture (chewiness, smoothness) and flavor (off-flavor) of each sample according to a unified scoring standard (out of 10 points), and the average score will be taken. Scoring standard: Chewiness 4 points (chewy 3-4 points, medium 2-3 points, loose 0-2 points), Smoothness 3 points (smooth 2-3 points, medium 1-2 points, coarse 0-1 points), Flavor 3 points (no off-flavor 2-3 points, slight off-flavor 1-2 points, obvious off-flavor 0-1 points).

[0096] (3) Test data: The test index data results are shown in Table 1;

[0097] (4) Experimental results: The results are shown in Table 1. 1) Comparison of Vitamin C retention rate: The Vitamin C retention rate of Examples 1-7 of this application is all above 98%, which is much higher than that of Comparative Example 1, which did not use the freeze-drying process. This proves that the vacuum freeze-drying process can effectively lock in the natural Vitamin C of prickly pear and avoid the inactivation and degradation of heat-sensitive nutrients. No artificial additives were detected in Examples 1-7, which fully meets the zero-additive standard. Artificial antioxidants were detected in Comparative Example 2, which does not meet the zero-additive requirement.

[0098] 2) The breakage rate of the example during cooking was only 1.4%~2.3%, the dough was not easy to break, and the forming stability was significantly better than that of Comparative Example 1 and Comparative Example 2; the sensory taste score of the example was 9.4~9.8 points, it was chewy and delicate, had no odor, and the taste was far better than that of Comparative Example 1 and Comparative Example 2.

[0099] Experimental Example 2 Zero-additive, high-vitamin C, freeze-dried prickly pear cereals and rice / flour products: SOD activity and amino acid testing. (1) Test samples: Examples 1-7, Comparative Example 1, Comparative Example 2 (2) Experimental methods: 1) SOD activity was determined using the pyrogallol autoxidation method: 1.0 g of sample was accurately weighed, added to pH 8.2 Tris-HCl buffer, homogenized in an ice bath, centrifuged at 4°C, and the supernatant was collected for testing. The absorbance was measured at 325 nm, and SOD enzyme activity and SOD retention rate were calculated: SOD retention rate = Sample SOD activity / Initial SOD activity of raw material prickly pear × 100%.

[0100] 2) Amino acid content detection was performed using an automatic amino acid analyzer: The sample was treated with acid hydrolysis, and the total amount of 17 hydrolyzed amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, and cysteine) and the total amount of free amino acids were determined by the analyzer.

[0101] 3) Experimental data: as shown in Table 2; Table 2 SOD activity and amino acid content

[0102] Table 2 shows that the SOD activity of Examples 1-7 was 1253~1315 U / g, and the SOD retention rate was 97.5%~98.5%. The SOD activity of Comparative Example 1 (unfreezed) was 826 U / g, and the retention rate was only 62.1%. No SOD activity was detected in Comparative Example 2 (commercially available). The amino acid content of Examples 1-7 was significantly higher than that of the Comparative Example.

[0103] In summary, the freeze-drying process, low-temperature activation, and zero-additive formula of this application can simultaneously achieve high vitamin C retention, stable texture, excellent taste, and zero-additive compliance, which is superior to non-freeze-dried products in all aspects. It takes into account nutrition, taste, mass production, and health, and is suitable for consumers who are health-conscious, lose weight, and pursue a natural diet. This product has a high content of total amino acids and free amino acids.

[0104] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application. All equivalent changes and improvements made within the scope of this application shall still fall within the patent coverage of this application.

Claims

1. A zero-addition high-dimensional C-lock live rose-bay grain rice flour freeze-dried instant product, characterized in that, The freeze-dried instant food product is composed of the following raw materials in parts by weight: 80-120 parts of cereal base powder, 0.8-2.0 parts of konjac flour, 15-25 parts of prickly pear nutritional raw materials, and 20-45 parts of drinking water.

2. A zero-addition high-dimensional C-lock live Rosa roxburghii grain rice flour freeze-dried instant product according to claim 1, characterized in that, The grain base powder is composed of one or more of the following ingredients: wheat flour, whole wheat flour, rye flour, oat flour, buckwheat flour, rice flour, rice noodles, and rice vermicelli.

3. A zero-addition high-dimensional C-lock live Rosa roxburghii grain rice flour freeze-dried instant product according to claim 1, characterized in that, The prickly pear nutritional raw material is any one of prickly pear juice, prickly pear concentrated juice, prickly pear pulp, prickly pear freeze-dried powder, and prickly pear ultrafine powder.

4. The freeze-dried instant food product of prickly pear grains and rice / flour with zero additives and high vitamin C content according to claim 1, characterized in that, The freeze-dried instant food products include: zero-additive wheat-based high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive whole wheat high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive rye high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive oat high-vitamin C prickly pear freeze-dried instant noodles in buckets, zero-additive multigrain dietary fiber compound high-vitamin C prickly pear freeze-dried instant noodles, zero-additive rice-based high-vitamin C prickly pear freeze-dried instant rice noodles in buckets, zero-additive rice high-vitamin C prickly pear freeze-dried instant rice vermicelli in buckets, and a full range of zero-additive grain and rice compound prickly pear freeze-dried rice noodles, rice vermicelli, and rice vermicelli.

5. The preparation process of a freeze-dried instant food product of prickly pear grains and rice with zero additives and high vitamin C as described in any one of claims 1-4, characterized in that, The preparation process includes the following steps: Mix the raw materials and knead them to obtain dough or rice paste; (2) The dough or rice paste is rolled to obtain noodles, rice noodles or rice vermicelli; (3) The noodles, rice noodles or rice vermicelli are steamed with low-temperature saturated steam to obtain an intermediate product; (4) The intermediate product is cooled down, and the prickly pear juice is atomized and sprayed to penetrate the flavor and lock in the nutrients to obtain a semi-finished product; (5) The semi-finished product is vacuum frozen, sublimated, dried and dehydrated to obtain a freeze-dried semi-finished product; (6) The freeze-dried semi-finished product is cooled and shaped, and then sealed in a nitrogen-isolated barrel to obtain the freeze-dried instant food product.

6. The preparation process of a freeze-dried instant food product containing zero additives, high vitamin C, and locked-in prickly pear grains and rice, according to claim 5, is characterized in that... The temperature of the low-temperature saturated steam in step (3) is 98°C.

7. The preparation process of a freeze-dried instant food product of prickly pear grains and rice with zero additives and high vitamin C as described in claim 5, characterized in that, The time for the low-temperature saturated steam in step (3) is 3 minutes.

8. The preparation process of a freeze-dried instant food product of prickly pear grains and rice with zero additives and high vitamin C as described in claim 5, characterized in that, The temperature for cooling in step (4) is 30℃~35℃.

9. The preparation process of a freeze-dried instant food product of prickly pear grains and rice with zero additives and high vitamin C as described in claim 5, characterized in that, The vacuum freezing temperature in step (5) is -30℃ to -40℃.

Images