Background:
With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the convenience, nutrition and function of food, accompanied by a variety of convenience foods, which are welcomed by consumers. Porridge as a food in China has a history of thousands of years, in the traditional nutrition occupies an important position.
A new generation of food freeze dryers without the need for cold storage
Freeze-drying of convenient foods
In recent years, with the acceleration of people's pace of life, in order to realize the convenience, speed and nutrition of porridge, convenient porridge appears on the market, that is, vacuum freeze-drying through food freeze-driers, the freeze-dried porridge blocks are encapsulated in plastic bags, and when eaten, freeze-dried porridge blocks are brewed with hot water, and can become thin porridge that can be eaten in a few minutes. As a new convenience food, convenient porridge has its unique advantages over instant noodles, which is not only convenient to eat, but also healthy, nutritious, suitable for all ages.
The convenient freeze-dried porridge prepared by the existing method has the problems of either good rehydration, but the rice is soft and rotten, the chewing feeling is poor, or the rice grain has a strong sense, but the taste is hard, and the rehydration is poor.
Freeze-dried porridge production line and processing equipment technology
The process of freeze-dried porridge production line mainly includes: cleaning→ draining→ freezing→ cooking→ cooling→ slow freezing→ lyophilization → packaging and other process steps are completed. The preparation process is simple, the prepared freeze-dried rice porridge is uniform in color, brewed with boiling water to become porridge, the soup block is milky white, with the unique smell of rice porridge, soft taste, no other odor; no foreign impurities; easy to eat.
Freeze-dried porridge pieces
The processing process of freeze-dried convenient porridge includes the following steps:
a. Cleaning: the raw rice is cleaned with drinking water;
b. Drainage: Put the cleaned raw rice on the mesh sieve and drain for 2 to 3min;
c. Freezing: The drained raw material rice is framed, the thickness is controlled at 18~22cm, and it is frozen at -15~-20 °C for 6~8h;
d, cooking: the frozen raw material rice and water according to the mass ratio of 1:11 ~ 13 mixed, and then add vitamin E, start to boil, water boiling after timing, cooking 30 ~ 35min, to get semi-finished products;
e, cooling: the semi-finished product is evenly poured into the mold plate, cooled to room temperature;
f, slow freezing combined with quick freezing: the cooled semi-finished products are frozen at -15 ~ -18 ° C for 10 ~ 15h, and then placed at -30 ~ -40 ° C temperature frozen for 5h;
g. Lyophilization: the semi-finished products after quick freezing are placed in a freeze-drying warehouse with a vacuum degree of 60-100 and a freezing temperature of less than -30 °C for lyophilization;