Freeze Dried process is a method to freeze the dry liquid materials into solid and use the sublimation properties of ice under low temperature and pressure to dehydrate the materials and achieve the purpose of drying. Freeze-drying technology first appeared in the space field, and it is known to all that the space food has a high quality requirement, which is designed to meet the needs of the astronauts in space for the nutrition of fruits and vegetables. Because freeze-drying technology not only let the color, aroma, taste, nutrition of the food itself, but also make food more convenient to carry and transport. With the development of economy, freeze-drying technology has been applied to daily food processing, so the lyophilization process is also called aerospace food technology.
Freeze dried food is to use rapid freezing, vacuum dehydration method of ice, preserved the original color, aroma, taste, nutrition, and the appearance of the original material, the water content of only about 5%, because of the particularity of its craft, by freezing to break the cell wall, so crispy, nutrition, easy absorption
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First, extract starch
1. Soak beans. Weigh a certain amount of broad beans into the soy bean hopper and add fresh water. The amount of water is 2 times the weight of the beans. (After the broad bean attracts enough water, the water can still cover all the beans). The time for bean soaking varies with the season, with short summer time and long winter time. According to data, whether the bubble bean is moderate can affect the flour rate by more than 10%. The lack of bubble beans (tough and brittle) or excessive (soft and rotten) will reduce the rate of flour extraction. The modest sign of bubble beans is: Broad bean water absorption After gaining double the weight of dry beans; or squeeze the beans with your fingers, the skin can be successfully removed, break the watercress, the cross-section should not see matte white (dry bean color).
2. Washing. Remove the entrained sediment and other debris from the broad beans and clean them. The broad beans that are removed must be milled in the summer.
3. Grinding beans. Crushed with a crusher and then ground with a steel mill, the finer the refining, the higher the powder yield. The amount of water used to grind the beans should be such that the grouts coming out of the grinded mouth do not heat up. When grinding beans, add a small amount of oily feet to defoam. When grinding beans must pay attention to soy milk does not heat (not more than 30 °C), the temperature is too high will make starch partially gelatinized (that is, the master chef said the burned out starch), starch yield will be reduced.
4. Soybean milk shaker (50 to 80 mesh). The grinded slurry was pumped with a vibrating sieve and strained to remove the dregs. The vibrating screen was sprayed with cold water so that the starch in the bean dregs was completely washed out. However, the amount of water used was not too large. Too much water would increase the workload of the post-treatment (settled starch) and also increase the production cost.
5. Adjust the pulp. The slurry of the vibrating screen is pumped into the large cylinder by a pump, and a certain amount of yellow powder liquid (also called oil powder, which is a light yellow thick colloidal slag liquid on the starch sedimentation layer) and pulp water (also called sweet) are added. Prize), small slurry (also known as three basins) and large slurry (also known as sour water or old slurry), stir well until the pH is around 5.2. Mixing is appropriate, you can use a small white glass bottle to remove the mixed material liquid observed, after standing, it should quickly appear three layers, the bottom is a white starch layer, the middle layer is light yellow scum layer, the upper layer is containing protein Turbid liquid. The shorter the time of stratification, the clearer the boundaries of each layer, the most appropriate slurry. When adjusting the slurry, note that:
1 The proportion and amount of various acid slurry waters vary from season to season. In general summer, more pulp (sweet syrup), small pulp (three-pot pulp), less large pulp (acid pulp), or even large pulp are used. In winter, large pulp is used, while medium pulp and small pulp are used in winter and summer.
2 The acidity should be moderate, the acidity is too high (pH is too high), the starch sedimentation rate is too slow, and the precipitation is not complete; the acidity is too low (PH value is too small), the protein coagulates, with the starch sink, affect the starch separation, Make the starch color worse.
3 must use yellow powder and pulp water, which is where Shandong Longkou fans know-how. Because the pulp medium has the appropriate "pressure" and bleaching effect, it has the ability to dissolve proteins and pigments better than the large slurry (because the amount of protein contained in the pulp is much less than that of the large pulp), and the starch Settling is as effective as large slurry (since the acidity of pulp is similar to large slurry); while yellow powder has “susceptibilityâ€, it can make the fine slag that is contained in the starch layer in the sieve clip float on the starch layer for easy elimination. At the same time when the slurry is withdrawn, this layer of fine slag (also known as slag cover) protects the following starch and prevents the starch from being picked up, thereby increasing the yield and quality of the starch.
4 In order to ensure the acidity of the sour water, when the temperature is low, a certain amount of the old acid water of the previous day should be properly added to the fresh slurry.
6. Water slurry. After 30 minutes of calming the large tank slurry with good acidity, the slurry from the upper layer (or from the side hole in the cylinder) is retained in the slurry tank (for large slurry, also known as old slurry), leaving 2/3 of the slurry. After the slurry is added to the cylinder, or continue to add new slurry and then pulping, or further careful removal of the scum liquid on the starch layer is discarded. The starch-containing scum liquid is collected in an empty tank to recover the starch therein.
7. Fine sieve (150 to 180 mesh). Use a wooden stick to pick up and mix the starch layer in the large cylinder, remove the fine mesh, and let the powder water leak into the cylinder. When sieving, rinse the slag particles with water to completely wash out the starch and discard the residue. Add a certain amount of purified water to the small tank (determined by how much starch), mix the powder water with a wooden stick, and let it stand for 1 to 2 hours (1 hour in summer and 2 hours in winter), and then clear the pulp in the upper layer ( The pulp, also known as the sweet syrup, is stored in the intermediate tank, and the lower cloudy slurry goes. If the starch is in the starch, it is put into the large-size starch collection tank to recover the starch, and then a certain amount of purified water is added. Mix the powder with water on a wooden stick and let stand for more than 5 hours (shorter in summer and longer in winter).
8. Wet the starch (also known as wet powder). The starch water is left to stand and the supernatant (small pulp, also called three-pot pulp) is placed in a small slurry tank for use. At this time, a white and firm starch sedimentation layer is left in the tank. If the starch layer is not solid, then add 1 to 2 scoops of clear water, and then gently shake the tank, let stand for 1 to 2 hours, the starch can be solid, remove the starch from the small cylinder, put it into a thin cloth, filter it out Residual water, to dripping, weighing. Take out the powder and transfer to baking powder on the baking table.
Second, press the vermicelli
1. With powder. Weigh wet starch that has been sun-dried for a day, mash it, add a certain proportion of corn starch, and mix thoroughly.
2. Beat the paste. The wet starch is chopped and placed in a paste pot. The paste pot should be kept warm (in winter, it should be kept in boiling water, hot water in summer, hot water in about 70°C in spring and autumn), add a certain amount of warm water, and stir until no more particles are present. until. Into the measurement of boiling water, stirring quickly with a bamboo stick, so that the starch is fully gelatinized, and thin uniform, with some of your fingernail dipped in powder out into the air, you can stir into a fine filament, powder can be used.
3. Meet the dough. Put the stirring device, add the mixed starch to the powder paste, and add the starch while stirring. After mixing and mixing, continue mixing and mix until there is no white powder. If 2.5 kg of wet starch is used for battering, add 2 kg of warm water and pour about 9 kg of boiling water. Mix about 50 kg of starch. ))
4. Knead the dough. Stop mechanical agitation and switch to artificial kneading. From the top to the bottom, knead more and more, the more viscous and toughened the powder, the harder it reduces, and it has been kneaded until the powder is fine and uniform, and the surface is shiny. A stick of powder with both hands sticks out of the fingers, and can be drawn down from the fingertips. It can be drawn into very thin lines. The lines will remain on the surface of the powder and will remain for 3 to 4 seconds before disappearing. You can start pressing the vermicelli, but Still need to continue to knead.
5. Press the vermicelli. First install the leaking bucket and the extrusion machine on the stove. The distance between the bottom of the leaking bucket and the surface of the pot can be determined according to the requirements of the thickness of the vermicelli and the quality of the powder. When the powder is leaking, the water temperature in the pan should be controlled within the range of 95-98°C to keep the water from boiling (or the vermicelli will break), and at the same time, prevent the sticking of the vermicelli just in the pot. When the fan turns half a turn and starts to float, use a pair of chopsticks to pull it out and pull it through the powder pool (filling cold water continuously), re-infuse the powder bowl to cool it, clean it up, put it on a bamboo rod about 1 meter, and put it into the rinsing pool. Rinse. The rinsing water in the rinsing tank is filled with 20% slurry and the pulp is used in summer. The addition of sour water rinses utilizes the acidity of the slurry, on the one hand to inhibit the proliferation of other microorganisms, and to leave the remaining pigments in the fans dissolved or non-colored, so that the fans are brighter and whiter after being dried.
6. Drying powder. After rinsing the fans, it was proposed to hang it on a wooden stand for drying. If frozen, it will increase the flexibility of the fans. The time to dry the powder is about 2 hours.
7. Soaking powder. After the vermicelli has dried, it shall be soaked in a clear water tank and soaked in water. Soak it all in water and soak it on the second day after soaking. If the weather is not good, it can be continuously immersed for 2 to 3 days in winter and dip for one day in summer. If there is a drying room, it will not be affected by the weather and can be continuously produced.
8. Baking powder. 1 powder. Transfer the noodle in the clear water tank to the slurry tank for 1 to 2 hours. The slurry in the slurry tank is the same as the slurry in the rinse tank. The sticking sticks are gently scooped, then rinsed in another slurry tank, and then moved one by one into the cart and sent to the drying field.
2 sun drying and finishing. Hang both ends of the bamboo sticks with vermicelli on the wire ropes of the drying field, sort out the fans, disperse the traps, arrange messy knots, and hang the heads to make the vermicelli straight and straight. During the drying process, turn the bamboo poles to make the fans dry evenly.
3 powder collection and dressing. Fans sunk until 890, after which they took them down and put them on the ground for a moment to allow them to absorb moisture. After the brittleness disappeared, they were bundled with large bamboo baskets and put into the warehouse, packed and weighed with a screw extruder.
Broad bean fan production process
Fans are foods that are loved by urban and rural people. The authentic fans are white and translucent. The lines are almost translucent and the water content is not more than 18%. When they are not overdone, they have a certain degree of toughness. Each one can withstand a certain pulling force. The taste is normal and there is no mildew. Odor, sourness, and other odors: A certain degree of resistance to boiling, boiled for a short time, insoluble. The chemical composition of the vermicelli is mainly starch and contains a small amount of protein and fiber. The production of raw materials for the fans is mainly based on beans, among which mung beans are the best, followed by broad beans, peas, and miscellaneous beans. As the broad bean production is large and the price is cheap, it is used by more and more fans. However, due to the fact that some manufacturers do not have a proper production process, the output and quality of fans will not go up. This article is based on the results of the laboratory work, reference to the factory production experience and refer to the relevant literature prepared in order to be helpful to the production of broad beans fan manufacturers. The bean production process for fans is described as follows: