Vacuum freeze drying calcium milk bean and preparing method

Abstract

The invention discloses a vacuum freeze drying calcium milk bean and a preparing method thereof, wherein the bean milk is good in taste, high in nutritional ingredient and high in calcium containing amount, and would be easily picked out and purchased by children and parents, thus has a good market prospect. The formula for the vacuum freeze drying calcium milk bean disclosed by the invention is preapred from the following components in parts by weight: 40-50 parts of yoghourt; 5-10 parts of fruit and vegetable powder or juice; 7-10 parts of milk powder; 5-8 parts of white granulated sugar; 8-10 parts of dextrin; 5-7 parts of starch; and 0.001-0.01 part of whey calcium.

Description

technical field [0001] The invention relates to milk products, in particular to an improved milk tablet product and a preparation method thereof. Background technique [0002] Milk tablets currently on the market are made from fresh milk or its products, spray-dried at high temperature into powder, and then formed by high-pressure tableting. The taste is hard and thick, and the nutrition is single; [0003] The hard taste is mainly due to the flaky structure and its own hardness that make the chewing process strenuous; the single nutrition is mainly because its ingredients are only fresh milk, which is not easy to absorb compared with yogurt; at the same time, there is no other taste and taste, and the nutrition and taste are very single. Difficult to promote (milk tablets target mostly children, and the current taste and texture are not easy to be liked by children, and because of the single nutritional content, it is not the first choice of parents); [0004] At the same ...

AI Technical Summary

Problems solved by technology

[0002] Milk tablets currently on the market are made from fresh milk or its products, spray-dried at high temperature into powder, and then formed by high-pressure tableting. The taste is hard and thick, and the nutrition is single;

[0003] The hard taste is mainly due to the flaky structure and its own hardness that make the chewing process strenuous; the single nutrition is mainly because its ingredients are only fresh milk, which is not easy to absorb compared with yogurt; at the same time, there is no other taste and taste, and the nutrition and taste are very single. Difficult to promote (milk tablets target mostly children, and the current taste and texture are not easy to be liked by children, and because of the single nutritional content, it is not the first choice of parents);