Freeze-dried fruit yoghurt and preparation method thereof

A fruit and freeze-drying technology, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of fresh fruit nutrients and vitamin loss, etc., to achieve the effect of easy storage and transportation, refreshing taste, rich and balanced nutrition

Inactive Publication Date: 2012-05-16
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
View PDF4 Cites 38 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The invention relates to freeze-dried strawberry yoghurt, which is composed of freeze-dried strawberries and yoghurt base material. The freeze-dried strawberry and yoghurt base material are packed separately, and the freeze-dried strawberry and yoghurt base material are mixed before eating to obtain freeze-dried fruit yoghurt.

[0033] The yogurt base material in this example refers to a kind of milk product that uses fresh milk as the raw material, adds beneficial bacteria (starter) to the milk after pasteurization, and then cools and fills the milk after fermentation. The standard of the national standard GB2746 in this field.

[0034] Its preparation method comprises the following steps:

[0035] (1) Take fresh strawberries, wash and slice the fresh strawberries;

[0036] (2) Pre-freeze the pre-treated fresh strawberries to -30°C to completely freeze the fruit;

[0037] (3) Dry the pre-frozen fresh strawberries by heating them on a heating plate. During the heatin...

Embodiment 2

[0045] A freeze-dried strawberry and yellow peach yoghurt, which is composed of freeze-dried strawberries, yellow peaches, and yoghurt base. The freeze-dried strawberry, yellow peach, and yoghurt base are packed separately. material, its preparation method is as follows:

[0046] (1) Take fresh strawberries and fresh yellow peaches, wash and dice the fresh strawberries and fresh yellow peaches;

[0047] (2) Pre-freeze the pre-treated fresh strawberries and fresh yellow peaches to -25°C, and freeze the fruits completely after 8 hours;

[0048] (3) Dry the pre-frozen fresh strawberries and fresh yellow peaches by heating them on a heating plate. During the heating process, the vacuum degree is 60Pa, and the temperature is gradually raised to 50°C;

[0049] (4) Continue to use the heating plate to raise the temperature, and gradually raise the temperature to 90°C within 1 hour, and keep it for 6 hours;

[0050] (5) Use a heating plate to gradually cool down, successively cool d...

Embodiment 3

[0058] A kind of freeze-dried mango yogurt, which is composed of freeze-dried mango and yogurt base material, the freeze-dried mango and yogurt base material are packed separately, and the freeze-dried mango and yogurt base material are mixed before eating. The preparation method is as follows:

[0059] (1) Take fresh mangoes, wash and dice the fresh mangoes;

[0060] (2) Pre-freeze the pre-treated fresh mangoes to -25°C, and freeze the fruits completely after 8 hours;

[0061] (3) Use a heating plate to heat up the pre-frozen fresh mango for drying. The vacuum degree during the heating process is 60Pa, and the temperature is gradually raised to 50°C;

[0062] (4) Continue to use the heating plate to raise the temperature, and gradually raise the temperature to 90°C within 1 hour, and keep it for 6 hours;

[0063] (5) Use a heating plate to gradually cool down, successively cool down to 80°C, keep for 4 hours, cool down to 60°C, keep for 6 hours, cool down to 45°C until dry, ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23C9/133
Inventor 刘爱萍马继敏
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap