Preparation method of fragrant nutritional Chinese chestnut freeze-dried porridge

Abstract

The invention relates to a preparation method of fragrant nutritional Chinese chestnut freeze-dried porridge. The preparation method comprises the following steps: (1) pretreatment of raw materials; (2) preparation of pre-gelatinized porous Chinese chestnut starch; (3) preparation of edible mushroom extract Chinese chestnut porous starch particles; (4) porridge cooking; (5) preparation of a garlic extract modified cellulose membrane; (6) precooling; and (7) vacuum freeze drying. The fragrant nutritional Chinese chestnut freeze-dried porridge solves the problems that in the production process of Chinese chestnut freeze-dried porridge, the shelf life is short due to fragrance loss and nutritional ingredient loss, and the rehydration property of the freeze-dried porridge becomes poor due to incomplete vacuum freeze-drying.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a method for preparing a rich-flavor nutritious chestnut freeze-dried porridge. Background technique [0002] At present, freeze-dried porridge has the following problems: [0003] ① There is no concern about the loss of flavor and nutrients in the production process of freeze-dried porridge, and there is also a lack of related solutions; ② Most of them have the problem of incomplete freeze-drying; ③ There are no more effective storage protection measures for freeze-dried porridge; ④ No Pay attention to the rehydration and taste of freeze-dried porridge. [0004] The main reasons for the above problems are: in the later stage of freeze-dried porridge production, the problem of aroma decline was not paid attention to, and measures were taken; freeze-dried porridge is mostly placed in food containers for pre-cooling and then vacuum freeze-dried, and the cube shape formed by ordinary ...

AI Technical Summary

Problems solved by technology

[0003] ① There is no concern about the loss of flavor and nutrients in the production process of freeze-dried porridge, and there is also a lack of related solutions; ② Most of them have the problem of incomplete freeze-drying; ③ There are no more effective storage protection measures for freeze-dried porridge; ④ No Pay attention to the rehydration and taste of freeze-dried porridge

[0008] Disadvantages: ①Using the method of adding citric acid to prevent anthocyanin oxidation, there will be uneven distribution of citric acid, and high-efficiency anti-oxidation cannot be achieved

②Put the porridge in a food container for vacuum freeze-drying, and the freeze-drying will not be complete, which will affect the rehydration

[0011] Disadvantages: ① Active ingredients in vitamin E and other raw materials are easily oxidized, and more effective measures should be taken to address this problem

②The aroma substances of fruits, vegetables and millet volatilize a lot during the production process, and the aroma of porridge is greatly reduced when it is rehydrated and eaten

[0015] Disadvantages: The raw materials are processed by dehydration and drying, a large amount of nutrients and aroma components of the raw materials are lost, and the rehydration of instant porridge becomes poor

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