Freeze-dried fruit yoghurt and preparation method thereof

Abstract

The invention provides freeze-dried fruit yoghurt which comprises freeze-dried fruit and a yoghurt base; the freeze-dried fruit and the yoghurt base are respectively stored; and before eating, the freeze-dried fruit and the yoghurt base are mixed to obtain the freeze-dried fruit yoghurt. A method for preparing the freeze-dried fruit yoghurt comprises the steps that: (1) the freeze-dried fruit is prepared and is packaged by a damp-proof material; (2) fresh milk and white granulated sugar are batched, mixed, pre-heated, stirred, sterilized, cooled and are added with lactobacillus starter to be cultured for about 5 hours at 40 DEG C to 42 DEG C; when the pH value of the fermented milk reaches 4.55, the fermentation is suspended, the mixture is demulsified and cooled into fermented milk, and the yoghurt base is prepared; and (3) the freeze-dried fruit and the yoghurt base are respectively stored. During eating, the freeze-dried fruit in the freeze-dried fruit yoghurt only needs to be put into the yoghurt; because the fruit is dried in the frozen state, the freeze-dried fruit can absorb water in the yoghurt, and can recover the original shape nearly immediately, and original nutrition in the fruit is not lost.

Description

technical field [0001] The invention relates to a fruit yoghurt and a preparation method thereof, in particular to a freeze-dried fruit yoghurt and a preparation method thereof, and belongs to the technical field of fermented dairy product processing. [0002] Background technique [0003] With the improvement of living standards, people pay more and more attention to nutrition and health care. Fruit and yogurt become a natural good partner, and they are one of people's favorite delicacies. However, due to the influence of microorganisms, fresh fruit yogurt has a shelf life of only a few hours, which is suitable for on-site production and instant consumption. At present, the fruit yogurt on the market uses canned fruit or jam, and the processing of canned fruit and jam needs to be sterilized at high temperature or pasteurized, resulting in a large loss of inherent nutrients and vitamins in fresh fruit. [0004] Freeze-dried fruit, due to its special low-temperature freeze...

AI Technical Summary

Problems solved by technology

At present, the fruit yogurt on the market uses canned fruit or jam, and the processing of canned fruit and jam needs to be sterilized at high temperature or pasteurized, resulting in a large loss of nutrients and vitamins inherent in fresh fruit.