Freeze-dried red date-fruit-cereal biscuit and processing method thereof

Abstract

The invention discloses a freeze-dried red date-fruit-cereal biscuit and a processing method thereof. The method comprises the following steps: adding fruits into a double-channel high-speed pulping machine, and carrying out pulping, so as to obtain fine and uniform pulp; adding wheat germs and instant oatmeal into the pulp, and uniformly stirring, so as to obtain slurry; introducing the slurry into a vacuum tank, carrying out degassing, pouring the slurry into a mold, horizontally scraping the slurry by virtue of a scraping plate, and introducing the slurry into a quick-freezing room; freezing at (-35)-(-45) for 2-4 hours in the quick-freezing room, and carrying out manual demolding; putting a biscuit into a freeze-drying bin, cooling the material to -20 DEG C at a vacuum degree of lowerthan 10pa, standing for 30 minutes until the material is frozen, and introducing a drying curve; when the weight of the material is constant, discharging the biscuit out of the freeze-drying bin, andcarrying out demolding, so as to obtain the freeze-dried red date-fruit-cereal biscuit; and carrying out nitrogenization or aluminum foil bag packaging. According to the processing method, the nutrients in food materials are furthest preserved, and the freeze-dried red date-fruit-cereal biscuit has the product characteristics of strong fruit flavor, bright color and crispy taste and can be taken as meal replacement food.

Description

technical field [0001] The invention belongs to the technical field of vacuum freeze-drying, and in particular relates to a freeze-dried jujube fruit grain biscuit and a processing method thereof. Background technique [0002] At present, most of the common biscuits on the market are made by high-temperature baking. Because of the high energy value of biscuits due to oil and polysaccharides, food additives are often needed to protect the products in order to achieve a good taste and a long shelf life. Due to the high baking temperature of conventional biscuits, the oven temperature can reach 180-200°C, so we see that there are very few varieties of fruits added to biscuits, and they are often added to biscuits in the form of fillings or preserved fruits, although good results can also be obtained. taste, but the nutritional value is greatly reduced. [0003] The notification number is CN105029274A, and the patent titled a method for preparing instant fruit crisps discloses ...

AI Technical Summary

Problems solved by technology

[0004] The notification number is CN104336551A, and the patent title is a production method of dried fruits and vegetables, which is to beat a single fruit into fruit pieces. There are neither rich fruit types nor grain elements, and the vacuum freeze-drying curve is relatively blurred