BE1030323B1 - Process for developing freeze-dried products based on marine algae and bamboo bird nests - Google Patents

Abstract

The present invention provides a method for developing freeze-dried bird nests based on algae and bamboo and relates to the technical field of food processing. The process for producing freeze-dried bird nests based on algae and bamboo includes the following steps: S1 washing; S2 mixing and stirring; S3 freeze-drying. Vacuum freeze-drying technology can significantly reduce the water content of bamboo bird nests, extend the shelf life and maintain a unique, fresh and crisp taste. It also provides a new and feasible idea for processing bamboo bird nests.

Description

1 BE2023/5535

Process for developing freeze-dried products based on marine algae and bamboo bird nests

Technical area

The present invention relates to the technical field of food processing, and more particularly to a process for producing freeze-dried bamboo bird's nest products based on marine algae.

Core technology

An important trend in current food processing technology is to further preserve the nutritional and physical properties of food products. Vacuum freeze drying technology is a composite technology that combines freeze drying technology, also known as vacuum sublimation drying technology. Bamboo bird's nest is a kind of valuable fungal food which has a special symbiosis between insects, fungi and bamboo. The nutritional value of bamboo bird's nest is comparable to that of bird's nest. Besides its edible value, bamboo bird's nest also has some medicinal value and can be used to treat rheumatic arthritis and to clear stomach heat.

At present, vacuum freeze-drying technology has been used in China for vegetables, fruits, dried shrimp and probiotics, but there is no report on the application of vacuum freeze-drying technology to bamboo bird nest.

At present, most of the storage methods of bamboo bird nests are still dry storage methods, a small amount can be taken out when consumed, and the rest should be stored at low temperature.

Content of the invention

In response to the shortcomings of the prior art, the present invention provides a method for developing freeze-dried seaweed bamboo bird's nest products, which solves the problem of traditional dry storage of bamboo bird's nest, but with shorter storage life and poorer taste. The problem.

To achieve the above objective, the present invention is carried out by the following technical solution: A method for the development of freeze-dried Bamboo bird's nest products, comprising the following steps:

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S1. Washing First rinse the bamboo bird nests repeatedly in cold water until clean, boil the bamboo bird nests in waste water for 4 minutes, then drain the excess water, and finally cut the skin of the seaweed to the right size;

S2. Stir and mix

Place the cleaned bamboo bird nests and sugar into a baking machine and mix at 150-250r/min at low speed until the bamboo bird nests form a homogeneous paste, then place the bamboo bird nests 'bamboo birds into a rolling bag and set aside;

S3. Lyophilization

Use the rolling bag to spread the mixed bamboo bird's nest evenly on the surface of the cut seaweed, and place another cut seaweed on the surface of the bamboo bird's nest, so that the nest The bamboo bird is evenly sandwiched with two pieces of seaweed to obtain a semi-finished product, then place the bamboo bird's nest in the freezer at -18°C for 1 hour. The bamboo bird's nest is then pre-frozen in a freezer at a temperature of -18°C for 1-1.5 hours, and then the semi-finished product is sent to a vacuum freeze dryer to be freeze-dried at -30 °C.

Preferably, in step S1, the cutting size of the seaweed skin includes four kinds of 10cm x 10cm or 11cm x 9em or 12cm x 8cm or 13cm x 7cm or 14cm x 6 cm.

Preferably, in step S2, the weight ratio between the bamboo bird's nest and the white sugar is 4:1 or 2:1 or 1:1 or 1:2.

Preferably, said step S3, the lyophilization time of the vacuum lyophilizer is 11 to 15 hours.

The present invention provides a method for developing freeze-dried bamboo bird's nest products based on marine algae, which has the following beneficial effects:

The present invention is implemented by using bamboo bird's nest freeze-drying technology, the flavor of freeze-dried bamboo seaweed food is determined by setting the size of the seaweed cut and the amount of added sugar , and the overall acceptability of seaweed-based bamboo bird nests is tested by sensory evaluation. The vacuum freeze-drying technique has made it possible to considerably reduce the

3 BE2023/5535 water content of bamboo bird nests, extend the shelf life and achieve unique taste, freshness and crunch, which fully demonstrates the feasibility of using this technique to treat bamboo bird nests, expands the application scope of vacuum freeze-drying technology and provides a new and feasible idea for the processing of bamboo bird nests. It also provides a new and feasible idea for processing bamboo bird nests. It also complements the field of ready-to-eat bamboo bird's nest snacks, familiarizes the public with bamboo bird's nest, and arouses widespread interest in ready-to-eat bamboo bird's nest foods. bamboo bird.

Description of attached figures

Figure 1 shows a histogram of the effect of adding sugar on the freeze-dried sensory note of bird's nest bamboo, an algae, of the present invention;

Figure 2 is a histogram of the effect of vacuum freeze-drying time on the crispness of the freeze-dried products of the present invention;

Figure 3 is a graph showing the results of sensory evaluations of the appearance of the products of the present invention before and after drying;

Figure 4 is a graph showing the results of sensory taste evaluation of the freeze-dried product of the present invention.

Specific embodiments

The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings which accompany the embodiments of the present invention, it being understood that the embodiments described represent only a part embodiments of the present invention and not all of them. Based on the embodiments of the present invention, all other embodiments obtained without creative work by a person having ordinary skill in the art fall within the scope of protection of the present invention.

Example 1:

Embodiments of the present invention provide a method for developing freeze-dried seaweed bamboo bird's nest products, comprising the following steps

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S1. Washing First rinse the bamboo bird nests repeatedly with cold water until clean, boil the bamboo bird nests in waste water for 4 minutes, then drain the excess water and cut the seaweed skin to a suitable size;

S2. Stir and mix

Place the cleaned bamboo bird nests and sugar into a baking machine and mix at 250r/min at low speed until the bamboo bird nests form a homogeneous paste, then place the bird nests bamboo into a laminating bag and set aside;

S3. Lyophilization

Use the rolling bag to spread the mixed bamboo bird's nest evenly on the surface of the cut seaweed, and place another cut seaweed on the surface of the bamboo bird's nest, so that the nest The bamboo bird is evenly sandwiched with two pieces of seaweed to obtain a semi-finished product, then place the bamboo bird's nest in the freezer at -18°C for 1 hour. Then the bamboo bird's nest is pre-frozen in a -18°C freezer for 1.5 hours, and then the semi-finished product is sent to a vacuum freeze dryer to be freeze-dried at -30°C.

In step S1, the seaweed skin is cut into four sizes: 10cm x 10cm or 11cm x 9cm or 12cm x 8cm or 13cm x 7cm or 14cm x 6cm.

In step S2, the weight ratio between bamboo bird's nest and white sugar is 4:1 or 2:1 or 1:1 or 1:2.

In step S3, the freeze-drying time in the vacuum freeze-dryer is 15 hours.

The freeze-drying technique can process bamboo bird's nests, determine the flavor of freeze-dried seaweed-based bamboo bird's nests by setting the cut size of the seaweed and the amount of sugar added, and testing the overall acceptability of algae-based bamboo bird nests through sensory evaluation. Vacuum freeze-drying technology can significantly reduce the moisture content of bamboo bird nests, extend the shelf life, and achieve unique taste, freshness and crunch, which fully demonstrates the feasibility of the use of this technology to process bamboo bird nests, expands the scope of application of the technology of

>BE2023/5535 vacuum freeze drying and provides a new and feasible idea for processing bamboo bird nests. It also provides a new and feasible idea for processing bamboo bird nests. It also complements the field of ready-to-eat bamboo bird's nest snacks, familiarizes the public with bamboo bird's nest, and arouses widespread interest in ready-to-eat bamboo bird's nest foods. bamboo bird.

Example 2:

Embodiments of the invention provide a method for developing freeze-dried products based on seaweed and bamboo bird's nest, comprising the following steps

S1. washing first rinse the bamboo bird nest repeatedly with cold water until it is clean, boil the bamboo bird nest in waste water for 4 minutes, then drain the excess water, and finally cut the seaweed skin to a suitable size;

S2. Stir and mix

Put the cleaned bamboo bird nests and sugar into a baking machine and mix at 150r/min at low speed until the bamboo bird nests form a homogeneous paste, then put the bird nests bamboo into a laminating bag and set aside;

S3. Lyophilization

Use the rolling bag to spread the mixed bamboo bird's nest evenly on the surface of the cut seaweed, and place another cut seaweed on the surface of the bamboo bird's nest, so that the nest The bamboo bird is evenly sandwiched with two pieces of seaweed to obtain a semi-finished product, then place the bamboo bird's nest in the freezer at -18°C for 1 hour. The semi-finished product is then freeze-dried at -30°C in a vacuum freeze-dryer.

In step S1, the skin of the algae is cut into four sizes: 10cm x 10cm or 11cm x 9cm or 12cm x 8cm or 13cm x 7cm or 14cm x 6em.

In step S2, the weight ratio between bamboo bird's nest and white sugar is 4:1 or 2:1 or 1:1 or 1:2.

In step S3, the freeze drying time in the vacuum freeze dryer is 11 hours.

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Freeze-drying technology can process bamboo bird's nests, determine the flavor of seaweed freeze-dried bamboo bird's nest by setting the size of the seaweed cut and the amount of added sugar, and test the Overall acceptability of seaweed bamboo bird nests using sensory evaluation. Vacuum freeze-drying technology can significantly reduce the humidity of bamboo bird nests, extend the shelf life, and achieve unique taste, freshness and crunch, which fully demonstrates the feasibility of using this technology to process bamboo bird nests, expands the application scope of vacuum freeze drying technology and provides a new and feasible idea for processing bamboo bird nests. It also provides a new and feasible idea for processing bamboo bird nests.

It also complements the field of ready-to-eat bamboo bird's nest snacks, familiarizes the public with bamboo bird's nest, and arouses widespread interest in ready-to-eat bamboo bird's nest foods. bamboo bird.

Example 3:

The embodiment of the invention provides sensory evaluation of the skin cut of the freeze-dried product of bamboo bird's nest, as shown in Table 1 below, when the size of the algae skin is 10 cm x 10 cm, the freeze-dried appearance after the curled shape with cracks and the overall acceptability of the finished product low average value of sensory evaluation is 75 points; When the size of the seaweed skin is 11cm x 9cm, the freeze-dried appearance after the shape is complete with curls. When the size of the seaweed skin is 12 cm x 8 cm, the average value of the freeze-dried appearance with curls is complete, and the average value of the overall acceptability of the finished product is 85; when the size of the seaweed skin is 13 cm x 7 cm, the average value of the freeze-dried appearance with crimp is complete and the average value of the overall acceptability of the finished product is 82; when the size of the algae skin is 14 cm x 6 cm, the average value of the freeze-dried appearance with curl is 82; when the size of the seaweed skin is 14cm x 6cm, the average value of the overall acceptability of the finished product is 82. When the size of the seaweed skin is 14cm x 6cm, the Average value of the official high grade is 90 when the appearance is full and slightly curled after freeze-drying and the overall acceptability of the finished product. The sensory evaluation criteria are presented in Table 2 below.

Table 1: Effect of the size of the seaweed skin cut on the sensory quality of the finished product

Cutting area of Appearance and shape Overall acceptability Algae sensory scores (mean + standard deviation) aı (10cmx10cm) 70+2.748 az (llemx9cm) Intact, with looping 74+3.091 as (12cmx8cm) Intact, with looping 85+2.828 a ( 13cmx7cm) Intact, with closure 82+2.309 as (14cmx6cm) Intact, with closure 90+2.357

Table 2: Sensory evaluation criteria for freeze-dried bamboo bird's nest marine algae

Standard Score Indicators

Intense aroma 17-25

Fragrance (25 points) Slightly aromatic 9-16

No aroma or too aromatic 0-8

Complete appearance, no wrinkled and warped edges, 17-25

Appearance (25 good color 9-16 points) Fairly complete, slightly wrinkled and curled, dark

Incomplete, cracked, wrinkled and warped, without luster 0-8

Excellent crispy 17-25

Texture (25 points) Good crispness 9-16

Not crunchy or too hard 0-8

Pure and moderate flavor 17-25

Taste (25 points) Salty, bland or mushy 9-16

Simple, unrefined, sweet or too fatty 0-8

As shown in Table 1, the average sensory scores of as seaweed skin (14 cm x 6 cm) were significantly higher than those of au, as, az and au seaweed skins.

Example 4:

As shown in Figure 1, the embodiments of the present invention provide the effect of white castrate sugar excipients on the freeze-dried finished product of bamboo bird's nest, using 1000g of bamboo bird's nest as standard, it can be seen from Figure 1 that the color structure of the bamboo bird's nest freeze-dried product did not change significantly and the sensory scores were similar, while the bamboo bird's nest of Freeze-dried seaweed showed a similar sensory score with the addition of sugar. When the amount of sugar added was 250g, 500g and 1000g, the taste was better, with sensory scores above 80, with the highest sensory score being 96 when the amount of sugar added was 500g. However, when the added quantity was less than 250 g or more than 1000 g, the taste of the finished product was too light or too strong. Therefore, three sugar levels, 250g, 500g and 1000g, were selected as the most suitable for the bamboo bird's nest.

Example S: 5 As shown in Figure 2, this example allows us to study the effect of the duration of vacuum freeze-drying on the finished freeze-dried product of bamboo bird's nest. After being cut, cooked, flavored and frozen according to the optimal production process, the seaweed bamboo bird's nest semi-finished product was placed in a vacuum freeze dryer and freeze-dried for different times after analysis to observe the differences crispness of the freeze-dried product. As shown in Figure 2, with increasing freeze-drying time, the taste score and overall sensory evaluation of the freeze-dried product first increased and then decreased. When the freeze-drying time was 12 h, 13 h and 14 h, the sensory score of the product was relatively high, the average value of the sensory score was above 80, the highest sensory score was 98 when the freeze-drying time freeze-drying was 13 h.

When the freeze-drying time was 11 hours, the bamboo and seaweed bird's nest was not very crispy, which indicates insufficient drying; chips freeze-dried for 15 hours had a hard texture, and the product was too dehydrated at this point. Therefore, freeze-drying times of 12, 13 and 14 hours were selected for the orthogonal experiments.

Example 6:

Embodiments of the invention enable analysis of orthogonal experimental results of freeze-dried bamboo bird's nest products. 3 factors, namely seaweed skin, sugar addition and freeze-drying time, were selected and the best level of each factor was chosen based on the sensory score of the one-way experiment, and the orthogonal test 1o(3*) was formulated. One of the tables of the three-factor, three-level orthogonal lo(3%) experiment is shown in Table 3.

Table 3, table of levels of orthogonal experimental factors freeze-drying (h)

The results of the orthogonal experiments are shown in Table 4.

Table 4, results of orthogonal experiments a b C

Number of Algae Skin White sugar Rating time series (em) granulated added sensory freeze-drying (g) (h) 1 1 (12x8) 250 12 71 2 1 500 13 77 3 1 1000 14 75 1 2 (13x7) 250 12 70 2 2 500 13 80 3 2 1000 14 69 1 3 (14x6) 250 12 73 2 3 500 13 84 3 3 1000 14 71 ki 72 74 75 kb 70 83 77 k3 75 74 71

R 3 9 5

Primary and secondary b>C>a factors

Optimal asb2C2 combination where a higher R value indicates that the factor is more significant. The R values in Table 4 show that the main order of influence on the flavor of bamboo bird's nest is: b (amount of sugar added) > C (freeze-drying time) > a (seaweed skin ). The results showed that the optimal combination of freeze-dried products was a3b2C>, i.e. 14cmx6cm of algal skin, 500g of added sugar and 13h of freeze-drying time. A sensory score of 85 points was obtained for the Freeze-Dried Seaweed Bamboo Bird's Nest, which was higher than the optimal combination in the orthogonal experiment.

Example 6:

As shown in Figures 3 and 4, the embodiments of the present invention allow the sensory evaluation of freeze-dried products based on bamboo bird's nests and algae. Sensory evaluation of the appearance, odor and taste of the lyophilized product based on

10 BE2023/5535 of algae and bird's nests was carried out and the average of the results was calculated. The results of the sensory evaluation of the appearance of the freeze-dried bamboo algae product before and after drying are shown in Figure 3; Table 5 presents the analysis of the color of the product before and after drying; Table 6 presents the complete analysis of the appearance of the product before and after drying; Table 7 presents the analysis of the product's wrinkling before and after drying and the curled edges.

Table 5: Analysis of color and shade before and after drying

Table 6: Complete analysis of the appearance of the product before and after drying

Table 7: Analysis of pleated and rolled edges before and after drying the product

Analysis of the data in Tables 5 to 7 shows that there are no significant differences in color, appearance integrity and wrinkled and rolled edges of finished products before and after drying (p>0.05).

Taste evaluations were performed by sampling the freeze-dried products without added sugar and the results of the orthogonal experiment to determine the amount of white sugar added per 500 g. A descriptive vocabulary of sample characteristics was provided and testers were asked to assign sensory ratings to certain sample characteristics. The results were focused on the youth group and the sensory evaluation results are shown in Figure 4. The finished freeze-dried product with no added sugar from sample 1 and the freeze-dried product from sample 2 received grades similar sensory ratings for the specific characteristics of crispness, crunchiness, bitterness and salty flavor, while for the sweet taste characteristic, the average sensory rating of the freeze-dried product with 500 g of added sugar was higher than the average sensory of the freeze-dried product without added sugar. In summary, the sensory test showed that the seaweed bamboo bird's nest had unique flavor, strong aroma, flat appearance, pure taste and

11 BE2023/5535 good crunch, which complies with GH/T 1326-2021 (dehydrated vegetables, eggplants and fruits) "similar or close to the same color and shade as the raw material; uniform specifications and consistent, no agglomeration; with the characteristic odor and taste of the raw material, no unpleasant taste. The organoleptic requirements of GH/T 1326-2021 (dehydrated vegetables and fruits) are as follows: "color similar or close to the color of the raw material; uniform and consistent specifications, no sticking; characteristic odor and taste of the material first, no unpleasant taste".

As stated above, in order to increase the popularity of bamboo bird nests, improve the value of bamboo bird nests, and add to the variety of leisure foods related to bamboo bird nests, bamboo, the present invention uses bamboo bird nests as the main raw material, and develops freeze-dried algae food products, selects algae with complete appearance, uniform size and no odor, cuts them into 14 cm x 6 cm, rinse the bamboo bird nests repeatedly with cold water until they are clean. Cook the bamboo bird's nest in boiling water for 4 minutes, then remove and drain. Place the bamboo bird's nests and sugar in a food processor and beat on low speed until the bamboo bird's nests form a smooth paste. And put the evenly distributed bamboo bird's nest in the middle of two pieces of seaweed put the seaweed bamboo bird's nest into the low temperature freezer at -18°C to pre-freeze the bird's nest of seaweed bamboo, make the freezing seaweed bamboo bird's nest, then put it in the vacuum freeze dryer for 13 hours to get the finished product. The Bamboo Bird's Nest Freeze Drying technique was used for processing, and the flavor of the Seaweed Freeze-Dried Bamboo Bird's Nest was determined by setting the cut size of the seaweed and the amount of sugar added, and The overall acceptability of the seaweed bamboo bird nests was tested by sensory evaluation. The vacuum freeze-drying technique was able to significantly reduce the moisture content of bamboo bird nests, extend the shelf life and achieve a unique taste with freshness and crunch, which fully demonstrates the feasibility of using this technique to process bamboo bird nests, expands the application scope of vacuum freeze-drying technology and provides a new and feasible idea for processing bamboo bird nests. It also completes the domain of bird nests by

12 BE2023/5535 bamboo as ready-to-eat snacks, expands public familiarity with bamboo bird nests, draws public attention to bamboo bird nests as snacks, ready-to-eat cases and moves them from Sichuan to the domestic market, thereby boosting the development of Sichuan's bamboo forest economy and improving the income of bamboo farmers.

Although embodiments of the invention have been shown and described, it will be understood by those of ordinary skill in the art that a variety of variations, modifications, replacements and variations of these embodiments may be carried out without departing from the principles and spirit of the invention, the scope of which is limited by the appended claims and their equivalents.

Claims (4)

13 BE2023/5535 CLAIMS 1. Process for producing freeze-dried products based on marine algae and bamboo bird's nest, characterized in that it comprises the following steps S1. washing first rinse the bamboo bird nest repeatedly with cold water until it is clean, boil the bamboo bird nest in waste water for 4 minutes, then drain the excess water, and finally cut the seaweed skin to a suitable size; S2. Stir and mix Place the cleaned bamboo bird's nests and sugar into a cooking machine and mix at 150-250r/min at low speed until the bamboo bird's nests form a homogeneous paste, then place bamboo bird nests into a rolling bag and set aside; S3. Freeze-drying Use the rolling bag to spread the mixed bamboo bird's nest evenly on the surface of the cut seaweed, and place another cut seaweed on the surface of the bamboo bird's nest, so that the nest bamboo bird be evenly sandwiched two pieces of seaweed to obtain a semi-finished product, then place the bamboo bird's nest in the freezer at -18°C for 1 hour. The bamboo bird's nest is then pre-frozen in a freezer at -18°C for 1 to 1.5 hours. The semi-finished product is then sent to a vacuum freeze dryer to be freeze-dried at -30°C. 2. Method for producing freeze-dried bamboo bird nests according to claim 1, characterized in that: in said step S1, the cutting size of the algae skin comprises 10cm x 10cm or 11cm x 9cm or 12cm x 8cm or 13cm x 7cm or 14cm x 6cm. 3. Process for producing freeze-dried products based on algae and bamboo bird nests according to claim 1, characterized in that, in said step S2, the weight ratio between the bamboo bird nests and white sugar is 4:1 or 2:1 or 1:1 or 1:2. 4. Method for producing freeze-dried algae bamboo bird nests according to claim 1, characterized in that: in said step S3, the freeze-drying time of the vacuum freeze-dryer is 11 to 15 hours.