Freeze-dried fruit and vegetable yoghurt product with watery raw materials and preparation method of freeze-dried fruit and vegetable yoghurt product

Abstract

The invention provides a freeze-dried fruit and vegetable yoghurt product with watery raw materials and a preparation method of the freeze-dried fruit and vegetable yoghurt product. The freeze-dried fruit and vegetable yoghurt product is mainly prepared from yogurt, fruit and vegetable juice, milk powder, whey powder, saccharin and probiotics. The method comprises the main steps of mixing, wipping, traying and quick-drying and freeze drying. Compared with the prior art, the preparation method has the advantages that no heating or cooking is needed, thereby ensuring probiotic activity in the yogurt; no additives are needed, thereby ensuring the food safety of the obtained milk products; the overall process is optimized, convenient and suitable for mass production, and the cost is low; the total sufficient freeze-hardening and setting time is 3-4h, and the consumed time is short; the probiotics are added, thereby being more beneficial to the human health; the fruit and vegetable juice isadded, thereby strengthening vitamins, dietary fiber and other nutritional ingredients; the freeze-dried fruit and vegetable yoghurt product is just melt in the mouth, obvious in aroma, better in taste and flavor, rich in nutritional structure and higher in promotion value.

Description

technical field [0001] The invention relates to a fruit and vegetable yogurt food produced by vacuum freeze-drying technology and a preparation method thereof, belonging to the field of food industry. Background technique [0002] Yogurt not only retains all the nutrients of milk, but also decomposes the sugar and protein in milk into small molecules through the fermentation process, which are easily digested and absorbed by the human body. In addition, the probiotics contained in yogurt are beneficial to the health of the human intestinal tract, weaken the toxins produced by spoilage bacteria in the human body, and can inhibit the production of certain carcinogens, which has a certain anti-cancer effect, so it is more and more favored by consumers . However, most yogurt products on the market are mostly solidified, which need to be refrigerated in an environment of 2 to 3 ° C. The shelf life is generally 21 days, and the variety has a single taste and nutrition, and the sh...

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