Vacuum-freeze-dried fruit-vegetable yoghurt product made of powder and production technology

Abstract

The invention provides a vacuum-freeze-dried fruit-vegetable yoghurt product made of powder and a production technology. Main raw materials include yoghurt, fruit-vegetable powder, milk powder, whey powder, refined sugar and probiotics, and the production technology includes the main steps of mixing, stirring, dishing, quick freezing and freeze drying. Compared with the prior art, heating cookingis avoided, and the activity of the probiotics in the yogurt is guaranteed; additives are avoided, and the food safety of the obtained yoghurt product is guaranteed; the overall technology is optimal,convenient to apply and suitable for mass production, and the cost is low; the total sufficient freeze-hardening setting time is 3h to 4h, and consumed time is short; as the probiotics is added, theproduct is more beneficial to human health; as the fruit-vegetable powder is added, vitamins, dietary fibers and other nutrients are strengthened; especially, the product just melts in the mouth, thearoma is obvious, taste and flavor are good, the nutritional structure is rich, and the promotion value is high.

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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