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Method for making freeze-dried cream mushroom soup cubes for improving dissolving quality

A creamy mushroom and brewing technology, which is applied in the field of preparation of freeze-dried creamy mushroom soup cubes, can solve the problems of low market acceptance, unfavorable storage, transportation and sales, etc., and achieves a small color reduction rate, improved brewing property, and easy scattered effect

Pending Publication Date: 2019-11-29
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the present invention, it is the stock solution of fresh soup, which is not conducive to storage, transportation and sales, and the market acceptance is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: A kind of preparation method of creamy mushroom freeze-dried soup cube with improved brewability

[0028] (1) Raw material pretreatment: Select 100g of lean and uniform bacon that meets the requirements, and 100g of fresh and non-browning twin mushrooms with a size between 8 and 10cm, wash, cut into small pieces, and refrigerate in a 4°C refrigerator for later use;

[0029](2) Microwave pregelatinization of wheat flour: select high-gluten wheat flour, add 15% water based on the mass of wheat flour, put it into a microwave drying oven, and process it for 90s at a microwave specific power of 1.5w / g to obtain pregelatinized starch;

[0030] (3) Preparation of the original soup: Stir-fry the bacon and mushrooms with butter in the pot for 2 minutes at 1300w for 2 minutes, then pour out; then melt the butter in the pot for 1.5min at 800w for 1.5 minutes, then pour the pre-baked Stir-fry 50g of starch to produce aroma; then pour 800mL of cold water into the induc...

Embodiment 2

[0035] Example 2 A method for preparing creamy mushroom freeze-dried soup cubes with improved brewability

[0036] (1) Pretreatment of raw materials: Select 150g of bacon that meets the requirements and 150g of mushrooms with a size between 8 and 10cm, wash, cut into small pieces, and refrigerate for later use;

[0037] (2) Microwave pregelatinization of wheat flour: select high-gluten wheat flour, add 15% water based on the mass of wheat flour, put it in a microwave drying oven, and process it for 110s at a microwave specific power of 1w / g to obtain pregelatinized starch;

[0038] (3) Preparation of the original soup: in parts by mass, the ratio of 40 parts of bacon, 40 parts of mushrooms and 20 parts of pregelatinized starch is taken from the raw materials prepared in step (1) and step (2); add 600 parts of water and 40 parts of cream, stir-fried, boiled and seasoned to obtain the original soup;

[0039] (4) Microwave pre-dehydration: put the original soup obtained in step ...

Embodiment 3

[0047] Example 3 A method for preparing creamy mushroom freeze-dried soup cubes with improved brewability

[0048] (1) Raw material pretreatment: Select 120g of bacon that meets the requirements and 120g of mushrooms with a size between 8 and 10cm, cut into small pieces, and refrigerate for later use;

[0049] (2) Microwave pregelatinization of wheat flour: select high-gluten wheat flour, add 15% water based on the mass of wheat flour, put it into a microwave drying oven, and process it for 100s at a microwave specific power of 2w / g to obtain pregelatinized starch;

[0050] (3) Preparation of the original soup: in parts by mass, the ratio of 42 parts of bacon, 42 parts of mushrooms and 20 parts of pregelatinized starch is taken from the raw materials prepared in step (1) and step (2); add 900 parts of water and 70 parts of cream, stir-fried, boiled and seasoned to obtain the original soup;

[0051] (4) Microwave pre-dehydration: put the original soup obtained in step (3) in a...

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PUM

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Abstract

The invention discloses a method for making freeze-dried cream mushroom soup cubes for improving dissolving quality and belongs to the technical field of food processing. The method comprises the following steps: by taking cream, mushrooms, bacon and wheat flour as raw materials, performing selection, washing and slicing; performing microwave pregelatinization on the wheat flour, performing frying, boiling and flavoring, and performing microwave dehydration, variable-temperature freeze drying and later microwave high-temperature process, so as to obtain the freeze-dried cream mushroom soup cubes. The water content of the freeze-dried soup cubes made by using the method is within 3-5%, the soup cube shrinkage rate is within 1-3%, the soup cubes are easy to rehydrate and dissolve and disperse, the dissolving quality can be remarkably improved, the fragrance is thick after dissolving, the color reduction rate is small, and the viscosity retention rate is up to 90% or greater, and is keptwithin 650-750 mPa*s.

Description

technical field [0001] The invention relates to a method for preparing freeze-dried creamy mushroom soup cubes with improved brewability, and belongs to the technical field of food processing. Background technique [0002] Soup is one of the important components of dietary structure, which pays attention to color, aroma, taste and nutrition. The traditional soup making method is time-consuming and has a lot of nutritional loss, so it is difficult to meet people's requirements for food quality. [0003] According to the theory of phase equilibrium in thermodynamics, the temperature of the triple point of water (coexistence of vapor, liquid and solid) is 0.0098°C, and the pressure of the triple point is 609.3Pa (4.57mmHg). Freeze-drying is to use the principle that ice crystals can be directly converted into gaseous water vapor when the pressure is lower than the triple point pressure, so that the material can be dehydrated at low temperature to achieve the purpose of drying....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L31/00A23L33/00A23L29/30A23L5/30A23L5/00
CPCA23L23/10A23L31/00A23L33/00A23L29/30A23L5/34A23L5/00
Inventor 张慜刘文超陈龙海赵科金邬文杰黄少波
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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