Preparation method of freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes

A technology of vegetables, nuts and nutrition blocks, which is applied in the field of preparation of freeze-dried fruits, vegetables, nuts, cereals, yogurt nutrition blocks, which can solve the problems of difficult preservation, storage and transportation of fruits and vegetables, and achieve the effects of enriching product taste, broadening sales channels, and being convenient to eat

Inactive Publication Date: 2018-06-05
清谷田园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fruits and vegetables are not easy to keep fresh, store and transport, and yogurt needs to be transported and sold in the cold chain. At present, the sales of fruit and vegetable yogurts on the market are also limited due to problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A freeze-dried apple banana walnut oatmeal yogurt nutrition block is prepared according to the following steps:

[0033] The raw materials are weighed according to the following parts by weight: 25 parts of yogurt, 25 parts of apples, 20 parts of bananas, 15 parts of peeled walnuts, and 15 parts of oats.

[0034] (1) Cleaning and disinfection of apples: Clean the selected apples and set them aside.

[0035] (2) Peel bananas: Peel fresh and undamaged bananas for later use.

[0036] (3) Beating: Beat the apples and bananas with a beater, heat the pulp at 80-100°C for 30-120 s to protect the color and inactivate the enzyme, and cool it down to room temperature quickly.

[0037] (4) Blending with yogurt: Blend yogurt, apple pulp and banana pulp according to the above weight components to ensure that the blended liquid has a harmonious aroma of apples and bananas, and good color and taste.

[0038] (5) Homogenization: Pour the compounded liquid into the homogenizer, and th...

Embodiment 2

[0046] A freeze-dried blueberry grape almond purple potato yogurt nutrition block is prepared according to the following steps:

[0047] The raw materials are weighed according to the following parts by weight: 20 parts of yogurt, 10 parts of blueberry pulp, 10 parts of red grape juice, 30 parts of purple potato puree, and 30 parts of almonds.

[0048] (1) Cleaning and disinfection of blueberries: the selected qualified blueberries are cleaned for later use.

[0049] (2) Blueberry beating: beat the blueberries with a beater, heat the pulp at 80-100°C for 30-120 s to protect the color and inactivate the enzyme, and cool it down to room temperature quickly.

[0050] (3) Juicing of red grapes: Clean and disinfect the red grapes, squeeze the juice, heat at 80-100°C for 30-120 s to protect the color and inactivate enzymes, and cool down rapidly to room temperature.

[0051] (4) Preparation of purple sweet potato puree: wash, steam and beat the purple sweet potato to make purple sw...

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PUM

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Abstract

The invention provides a preparation method of freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes. The preparation method comprises the following steps of cleaning fruits and vegetables, performing pulping, mixing and blending pulp with yoghourt, performing homogenizing, adding cereals, nuts and fruit granules, performing stirring, performing membrane filling, performing quick-freezing, performing demolding, performing vacuum freeze drying, and performing packaging so as to obtain the freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes. The freeze-dried fruit, vegetable, nut and cereal yoghourt nutritive cubes are produced by a vacuum freeze drying technique, so that original thermal sensitivity components and antioxidation components of products canbe sufficiently guaranteed, the color and the fragrance of fruits and vegetables and the activity of probiotics can also be guaranteed, and transportation and long term storage are facilitated; and besides, the cereals, the nuts and the fruits cooperate, so that the nutrition is more balanced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of freeze-dried fruits, vegetables, nuts, cereals and yoghurt nutrition blocks. Background technique [0002] Yogurt is a kind of milk product that uses milk as raw material, after pasteurization, beneficial bacteria (ie, fermenting bacteria) are added to the milk, and after fermentation, it is cooled and filled. Compared with ordinary fresh milk, it is easier to be digested and absorbed by the human body, and the utilization rate of various nutrients becomes higher. The lactic acid bacteria in yogurt can improve the micro-ecological balance of the human body, optimize the intestinal flora, inhibit the invasion of intestinal harmful bacteria, inhibit the growth of saprophytic bacteria, and inhibit the production of carcinogens by harmful bacteria, which can prevent and treat diseases. Currently on the market, yogurt and fruits and vegetables are co...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/133
CPCA23C9/1307A23C9/1315A23C9/133
Inventor 杨康曹美霞赵香娟孙晓科许会平
Owner 清谷田园食品有限公司
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