Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof

A vacuum freeze-drying, fruit and vegetable yogurt technology, applied in the direction of milk preparations, dairy products, milk preservation, etc., can solve the problems of single product nutrition, short shelf life of yogurt, etc., and achieve rich nutritional structure, bright color, convenient eating and carrying Effect

Inactive Publication Date: 2016-09-21
福建欧瑞园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the defects of the prior art and the single nutrition of the product, and solve the shor

Method used

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  • Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof
  • Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof
  • Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Take each component by the following parts by weight:

[0034]

[0035] (2) Fully melt the vegetable cream to a fluid state, and use a whisk to fully stir until foaming, and the time is controlled within 20-25 minutes;

[0036] (3) Put the yogurt in a sandwich pot or a water-soluble pot, add an emulsifier in proportion, and add 2-3 times the weight of the yogurt powder to dissolve in water for dilution, keep stirring, and control the temperature to rise to 50 degrees within 30 minutes to obtain yogurt liquid;

[0037] (4) Add each component that has been weighed into (3) processed yogurt liquid, and stir to obtain a mixture;

[0038] (5) Carry out homogenization with high-speed stirrer with mixed material, obtain homogeneous material;

[0039] (6) molding the homogeneous material, using a mold or an injection molding machine to form a molding material;

[0040] (7) Slowly freeze the molding material in an environment of -8 to -12 degrees or directly place the ...

Embodiment 2

[0047] (1) Take each component by the following parts by weight:

[0048]

[0049] (2) Fully heat up the animal cream and melt it into a fluid state, use a whisk to stir and beat until foaming, and control the whipping time to 20-25 minutes;

[0050] (3) Dissolve yogurt powder in 50-degree warm water with twice the weight of yogurt powder, place it in a sandwich pot or water-soluble pot for constant temperature at 50 degrees, and add 2-3 times the weight of yogurt powder in water to dissolve and dilute, proportionally Add an emulsifier and keep stirring for 30 minutes to obtain a yogurt liquid;

[0051] (4) Add each component that has been weighed into (3) processed yogurt liquid, and stir to obtain a mixture;

[0052] (5) Carry out homogenization with high-speed stirrer with mixed material, obtain homogeneous material;

[0053] (6) molding the homogeneous material, using a mold or an injection molding machine to form a molding material;

[0054] (7) slowly freezing the ...

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PUM

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Abstract

The invention discloses a vacuum freeze-dried fruit-vegetable yoghurt and a preparation method thereof; raw materials which can be used comprise various fermented yogurts or yoghurt powders, a fruit powder, a vegetable powder, plant cream or animal cream, a fruit juice, a vegetable juice, a milk powder, a whey powder, starch and white sugar; food additives comprise malic acid, citric acid, pectin, an emulsifier and an edible essence; strains contain lactic acid bacteria, bifidobacteria and the like. The vacuum freeze-dried fruit-vegetable yoghurt has yogurt and fruit and vegetable eating ways changed, improves the scope of promotion, increases the taste and flavor, and enriches the nutrition structure of the product; probiotics can well improve people intestinal tracts; the yoghurt can be modeled into a variety of shapes, is just molten in a mouth, is suitable for middle-aged and elderly people, infants and young children to eat, and is convenient to eat and carry.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a vacuum freeze-dried fruit and vegetable yoghurt and a preparation method thereof. Background technique [0002] Frozen yogurt in the prior art has single nutritional components and poor shaping effect. Generally, it can only be made into yogurt powder. The packaging and transportation are inconvenient, the shelf life is short, the consumption is limited, and it is inconvenient to carry. Freeze-dried fruits and vegetables in the prior art have single nutritional components, are easily damaged, have poor taste, are easy to change color, have high packaging requirements, and high cost and price. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the prior art and the single nutrition of the product, and solve the shortcomings of yoghurt such as eating, storage, transportation, and short shelf life, and now provides a vacuum freez...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C3/04
CPCA23C9/133A23C3/045
Inventor 黄屹陈树根吴国斌
Owner 福建欧瑞园食品有限公司
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