Medicine and food homologous yogurt food and preparation method thereof

Abstract

The invention provides a medicine and food homologous yogurt food and a preparation method thereof. The food is prepared from a yogurt, food medicine powder, milk powder, whey powder, refined sugar and a probiotic, and the preparation method includes the steps of mixing, beating and fermenting, plate spreading and quick freezing and freezing and drying. Compared with a prior art, there is no needof heating and cooking, and the probiotic activity in the yogurt is ensured; additives are not needed to ensure the food safety of obtained dairy products; the overall process optimization is convenient and suitable for mass production, and the cost is low; the total sufficient freeze-hardening setting time is 3-4h, and time consumption is short; the probiotic is added, which is more beneficial tohuman health; especially the food melts in a mouth, the aroma is obvious, the taste and flavor are better, the nutrition structure is rich, and the promotion value is higher.

Description

Technical field [0001] The invention relates to a medicinal-food homologous yogurt food produced by vacuum freeze-drying technology and a preparation method thereof, and belongs to the field of food industry. Background technique [0002] Yogurt not only retains all the nutrients of milk, but also can break down the sugar and protein in milk into small molecules through the process of fermentation, which can be easily digested and absorbed by the human body. In addition, the probiotics contained in yogurt are beneficial to human intestinal health, reduce the toxin produced by spoilage bacteria in the human body, and can inhibit the production of certain carcinogens. It has a certain anti-cancer effect, so it is more and more popular with consumers. . However, most of the yogurt products on the market are solidified. They need to be refrigerated at 2~3℃. The shelf life is generally 21 days. The variety and taste are relatively simple, the shelf life is short, the storage method i...

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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