Processing method for vacuum freeze-drying fruit and vegetable yoghourt

A technology of vacuum freeze-drying and processing methods, which is applied in the direction of milk preservation, milk preparations, dairy products, etc., and can solve the problems of not being able to meet consumers' food needs, not being very convenient to carry and store, and not very ideal nutritional value, etc., to achieve Helps excrete toxins from the body, improve human immunity, and maintain the balance of intestinal flora

Inactive Publication Date: 2016-10-26
HUBEI XINMEIXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the yogurt processed by traditional processing methods has the following disadvantages: the one, the processed yogurt is mostly liquid or solidified, and the eating method is relatively single, which cannot meet the eating needs of consumers; It needs to be stored under low temperature conditions, and it is not very convenient to carry and store; third, the taste of yogurt is generally plain or fruity, and the taste is relatively simple, and fruit-flavored yogurt is usually prepared by adding artificial flavors to yogurt, and its nutritional value is not high. very ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of processing method of vacuum freeze-dried fruit and vegetable yogurt, its processing method is as follows:

[0022] a. Mixing of raw materials: Mix the raw materials and fully stir them evenly. The composition and weight ratio of the raw materials are as follows: 50 kg of concentrated lactic acid bacteria fermentation stock solution, 10 kg of apple juice, 5 kg of apple powder, 10 kg of skimmed milk powder, and 5 kg of malt syrup and 15 kg of white sugar. The concentrated lactic acid bacteria fermentation stock solution is the fruit and vegetable type concentrated lactic acid bacteria fermentation stock solution produced by Jiangsu Weikang Biotechnology Co., Ltd. The apple juice and apple powder can be replaced by blueberry juice and blueberry powder respectively, and can also be replaced by mango juice and mango powder instead;

[0023] b. Homogenization: Homogenize the mixed and stirred raw materials with a colloid mill;

[0024] c. Sterilizatio...

Embodiment 2

[0034] Embodiment 2: a kind of processing method of vacuum freeze-dried fruit and vegetable yogurt, its processing method is as follows:

[0035] a. Mixing of raw materials: Mix the raw materials and fully stir them evenly. The composition and weight ratio of the raw materials are as follows: 55 kg of concentrated lactic acid bacteria fermentation stock solution, 12 kg of carrot juice, 8 kg of carrot powder, 15 kg of skimmed milk powder, and 8 kg of malt syrup and 18 kilograms of white granulated sugar, the concentrated lactic acid bacteria fermentation stock solution is the fruit and vegetable type concentrated lactic acid bacteria fermentation stock solution produced by Jiangsu Weikang Biotechnology Co., Ltd.;

[0036] b. Homogenization: Homogenize the mixed and stirred raw materials with a colloid mill;

[0037]c. Sterilization: Put the above-mentioned treated raw materials into a stainless steel container, heat them with steam for sterilization, make the product center tem...

Embodiment 3

[0047] Embodiment 3: a kind of processing method of vacuum freeze-dried fruit and vegetable yogurt, its processing method is as follows:

[0048] a. Mixing of raw materials: Mix the raw materials and fully stir them evenly. The composition and weight ratio of the raw materials are as follows: 60 kg of concentrated lactic acid bacteria fermentation stock solution, 15 kg of tomato juice, 10 kg of tomato powder, 20 kg of skimmed milk powder, and 10 kg of malt syrup and 20 kilograms of white granulated sugar, the concentrated lactic acid bacteria fermentation stock solution is the fruit and vegetable type concentrated lactic acid bacteria fermentation stock solution produced by Jiangsu Weikang Biotechnology Co., Ltd.;

[0049] b. Homogenization: Homogenize the mixed and stirred raw materials with a colloid mill;

[0050] c. Sterilization: Put the above-mentioned treated raw materials into a stainless steel container, heat them with steam for sterilization, make the product center ...

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PUM

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Abstract

The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a customized freeze-drying process route special for the characteristics of the fruit and vegetable yoghourt, so that the fruit and vegetable yoghourt can achieve an optimal freeze-drying effect.

Description

technical field [0001] The present invention relates to the technical field of food processing methods, more specifically to the technical field of food drying methods. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria are added to the milk, and after fermentation, it is cooled and filled. During the fermentation process of yogurt, sugar, protein and other substances in milk are partially hydrolyzed into small molecules such as galactose, lactic acid, peptide chains and amino acids. After fermentation, the fatty acid content in milk increases greatly. These changes make yogurt easier to digest. Digestion and absorption, so that the utilization of various nutrients can be improved. In addition to retaining all the nutrients of fresh milk, yogurt can also produce various vitamins necessary for the human body during the fermentation process, which has very high nutritional value. At present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/133A23C3/04
CPCA23C9/1307A23C3/045A23C9/133
Inventor 吴朝琴戴鹏程蒋保民黄玲孙凤云
Owner HUBEI XINMEIXIANG FOODS
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