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...

AI Technical Summary

Problems solved by technology

For example, the butter in Patent 1 needs to be fully melted to fluid at 50°C, and requires a heating and cooking process. After the temperature is lowered, it is easy to solidify, making the taste of the finished product hard; The quick freezing time takes 4-6 hours, and it takes 6-9 hours in total, which is a long time-consuming; in addition, the freeze-drying temperature of soluble beans is too high, and the probiotics in yogurt basically die

Another example is in patent 2, cream needs to be refrigerated at -15°C, and it needs to be slowly frozen or heated to a liquid when used; yogurt and yogurt powder need to add emulsifiers and thickeners to be heated to 50°C for dissolution, while cooking and emulsification process , the probiotic activity of yogurt itself is reduced, and it may attenuate and accelerate to death; additives such as emulsifiers, thickeners, citric acid, malic acid, etc. are needed; slowly freeze in a freezer at -8 to -12 degrees for 2 to 3 hours , the quick-freezing time is 2 to 3 hours, and a total of 4-6 hours is needed for the finalized quick-freezing time, which is relatively long

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