Freeze-dried flavored milk capsule and preparation process thereof
A freeze-drying and capsule technology, which is applied in the field of freeze-dried flavored milk capsule products and preparation, can solve the problems of easy dehydration of starch capsules and easy breakage of starch shells, and achieves the effects of novel and attractive appearance, pure taste and prolonging shelf life.
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0017] Select 50Kg of concentrated fresh milk, 40Kg of fruit grains, 1.5Kg of sucrose, 5Kg of boiled and cooled concentrated corn syrup, and 10Kg of soybean milk that meet hygienic standards and mix them, and heat to 35°C, keep for 25 minutes, and stir and mix evenly. Such as figure 1 As shown, 1 is freeze-dried milk powder, soybean powder, and grain powder, 2 is starch hollow capsule, and 3 is freeze-dried fruit grains. Among them, the fruit pieces are made from fresh fruits washed with purified water, and cut into 0.05-0.25cm in volume 3 cubes, spheres, irregular bodies. Concentrated fresh milk is selected from cow's milk or goat's milk, and the dry matter content in concentrated milk, concentrated soybean milk, and concentrated grain milk accounts for at least 50%-60% of the total weight.
[0018] Pre-freeze the uniformly mixed raw materials at 4°C for 5 hours, then lower the temperature to -45°C within 60 minutes, and keep it for 8 hours; under the pressure of -15~0Pa, r...
Embodiment 2
[0021] Select 40Kg of concentrated fresh milk, 20Kg of fruit grains, 2Kg of sucrose, 10Kg of boiled and cooled concentrated corn syrup, and 15Kg of soybean milk that meet hygienic standards and mix them, and heat to 30°C, keep for 30 minutes, and stir and mix evenly. Among them, the fruit pieces are made from fresh fruits washed with purified water, and cut into 0.05-0.25cm in volume 3 cubes, spheres, irregular bodies. Concentrated fresh milk is selected from cow's milk or goat's milk, and the dry matter content in concentrated milk, concentrated soybean milk, and concentrated grain milk accounts for at least 50%-60% of the total weight.
[0022] Pre-freeze the uniformly mixed raw materials at 2°C for 2 hours, then lower the temperature to -40°C within 40 minutes, and keep it for 8 hours; under the pressure of -15~0Pa, raise the temperature to 42°C, dry for 10 hours, and lower the temperature Continue drying at 28°C for 10 hours to obtain a product with a moisture content of ...
Embodiment 3
[0025] Select 200Kg of concentrated fresh milk, 150Kg of fruit grains, 20Kg of sucrose, 15Kg of boiled and cooled concentrated corn syrup, 15Kg of concentrated oat milk and 70Kg of soybean milk that meet hygienic standards and mix them, heat to 37°C, keep for 30min, stir and mix evenly. Among them, the fruit pieces are made from fresh fruits washed with purified water, and cut into 0.05-0.25cm in volume 3 cubes, spheres, irregular bodies. Concentrated fresh milk is selected from cow's milk or goat's milk, and the dry matter content in concentrated milk, concentrated soybean milk, and concentrated grain milk accounts for at least 50%-60% of the total weight.
[0026] Pre-freeze the uniformly mixed raw materials at 4°C for 4 hours, then lower the temperature to -45°C within 60 minutes and keep it for 8 hours; under the pressure of -15~0Pa, raise the temperature to 45°C, dry for 10 hours, and lower the temperature To 30°C, continue to dry for 10 hours until the product with mois...
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More