Freeze-drying Machine For Porridge

Freeze-drying Machine for Porridge

With the improvement of living standards and the acceleration of the pace of life, people pay more and more attention to the convenience, nutrition and functionality of food, and it is accompanied by a variety of convenient food emerged at the right moment, welcomed by consumers. Porridge, as a kind of food, has a history of thousands of years in China and occupies an important position in traditional nutrition. In recent years, with the acceleration of people's pace of life, convenient congee has appeared in the market in order to realize the convenience, quickness and nutrition of congee. That is, the freeze-dried congee is vacuum-freeze-dried through the food freeze-drying machine, and the freeze-dried congee is sealed in plastic bags. When eating, the freeze-dried congee is brewed with hot water, and it can become edible congee in a few minutes. Convenient porridge as a new convenient food, compared with instant noodles, has its unique advantages, not only convenient to eat, but also healthy, nutritious, old and young. The freeze-dried congee prepared by the existing methods has the problems of either having good water rehydration but the rice quality is soft and rotten and the chewability is poor, or having strong rice grain feeling but the taste is hard and the water rehydration is poor.

Freeze-dried porridge production line and processing equipment technology

The process of the freeze-dried porridge production line mainly includes: cleaning → draining → freezing → boiling → cooling → slow freezing → freeze-drying → packaging and other process steps are completed. The preparation process is simple. The freeze-dried rice porridge prepared is uniform in color and can be prepared by boiling water. The soup blocks are milky white, with unique flavor of rice porridge, soft taste and no other peculiar smell. No foreign impurities; Easy to eat.

The processing technology of freeze-dried congee, including the following steps:

A. Cleaning: wash the raw rice with drinking water;

B. Drain: place the cleaned raw material rice on the screen and drain for 2 ~ 3min;

C. Freezing: frame the drained raw rice with a thickness of 18 ~ 22cm and freeze it at -15 ~ -20℃ for 6 ~ 8h;

D. Boiling: mix the frozen rice and water according to the mass ratio of 1:11-13, then add vitamin E, start cooking, time after boiling water, boil for 30~35min, get semi-finished products;

E. Cooling: pour the semi-finished product evenly into the die plate and cool to room temperature;

F. Slow freezing and quick freezing: freeze the cooled semi-finished product at -15~-18℃ for 10~15h, and then freeze it at -30~-40℃ for 5h;

G. Freeze drying: freeze the frozen semi-finished products in a freeze-drying chamber with a vacuum degree of 60-100 and a cold trap temperature lower than -30℃;

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