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Frozen-dried yoghourt product, component and preparation method of frozen-dried yoghourt product

A technology for dairy products and freeze-drying, which is applied in milk preparations, dairy products, applications, etc., can solve the problems of broken freeze-dried yogurt products, poor taste, unfavorable transportation or storage, etc., and achieve the effect of preserving nutritional value and rich taste.

Pending Publication Date: 2019-08-20
福建欧瑞园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor found in research and development that the freeze-dried yogurt products in the prior art still have the following problems: (1) most freeze-dried yogurt additives are not conducive to children's consumption; (2) pure yogurt without additives is added with fruit and vegetable pulp The freeze-dried yogurt product that is made has a poor mouthfeel; (3) in the preparation process, the freeze-dried yogurt product without additives is prone to broken problems, which is not conducive to transportation or preservation; Fruit and vegetable powder or juice is not conducive to the comprehensive preservation of high-fiber substances and other nutrients in fruits and vegetables

Method used

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  • Frozen-dried yoghourt product, component and preparation method of frozen-dried yoghourt product
  • Frozen-dried yoghourt product, component and preparation method of frozen-dried yoghourt product
  • Frozen-dried yoghourt product, component and preparation method of frozen-dried yoghourt product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] A freeze-dried yogurt product, weighed according to the following components:

[0077] Yogurt 60 parts by weight;

[0078] 20 parts by weight of banana pulp;

[0079] 5 parts by weight of candied pineapple pulp.

[0080] Washing, sterilizing and beating the fruits and vegetables to prepare fresh fruit and vegetable pulp for later use. Add spare banana pulp (fresh fruit and vegetable pulp) to yogurt to obtain the first mixed material, measure the sweetness value of the first mixed material, and then control the amount of candied pineapple pulp according to the sweetness value of the first mixed material, and control the second mixed material The sweetness value is between 20 and 30 degrees. After mixing, the homogeneous yoghurt mixture is injection-molded, and then the molded material is quick-frozen until the temperature at the central position is ≤-25° C. to obtain a shaped material. The shaped material is subjected to vacuum freeze-drying to obtain a freeze-dried ...

Embodiment 2

[0082] A freeze-dried yogurt product, weighed according to the following components:

[0083]

[0084] Washing, sterilizing and beating the fruits and vegetables to prepare fresh fruit and vegetable pulp for later use. Add spare orange pulp (fresh fruit and vegetable pulp) and oats to yogurt to obtain the first mixed material, measure the sweetness value of the first mixed material, and then control the amount of candied peach pulp according to the sweetness value of the first mixed material, and control the second The sweetness value of the mixed material is 20-30 degrees. After mixing, the homogeneous yoghurt mixture is injection-molded, and then the molded material is quick-frozen until the temperature at the central position is ≤-25° C. to obtain a shaped material. The shaped material is subjected to vacuum freeze-drying to obtain freeze-dried yogurt product 2.

Embodiment 3

[0086] A freeze-dried yogurt product, weighed according to the following components:

[0087]

[0088] Washing, sterilizing and beating the fruits and vegetables to prepare fresh fruit and vegetable pulp for later use. Add spare cucumber pulp (fresh fruit and vegetable pulp) and purple sweet potato to yogurt to obtain the first mixed material, measure the sweetness value of the first mixed material, and then control the amount of candied kiwi fruit pulp according to the sweetness value of the first mixed material, and control the second The sweetness value of the secondary mixture is 20-30 degrees. After mixing, the homogeneous yoghurt mixture is injection-molded, and then the molded material is quick-frozen until the temperature at the central position is ≤-25° C. to obtain a shaped material. The shaped material is subjected to vacuum freeze-drying to obtain freeze-dried yogurt product 3.

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Abstract

The invention provides a frozen-dried yoghourt product, a component and a preparation method of the frozen-dried yoghourt product. On one hand, the frozen-dried yoghourt product provided by the invention comprises yoghourt as a base material, and an additive, wherein the yoghourt is the frozen-dried yoghourt product, the yoghourt product is in the shape of blocks, and the additive is blended to the yoghourt product, and is frozen-dried; and on the other hand, the invention provides the yoghourt product component and the preparation method of the frozen-dried yoghourt product. Pure yoghourt, fruit and vegetable pulp and sweet pulp in the yoghourt product component are used for making the frozen-dried yoghourt blocks, and when being eaten, the frozen-dried yoghourt blocks are rich in mouth fell, and fine and smooth in yoghourt texture. The sweet pulp is in the shape of microparticles. When being eaten, the frozen-dried yoghourt product has layering feeling being sour first and then sweet.

Description

technical field [0001] The invention relates to a food field, in particular to a freeze-dried yoghurt product, components and a preparation method thereof. Background technique [0002] Yogurt is because of its rich nutrition, also contains lactic acid bacteria, has health-care effect, is deeply liked by people, and then becomes an indispensable a kind of drink in people's daily life. However, yogurt has special requirements on the storage environment, and its storage period is very short, and it has a sticky property, which is very inconvenient to eat. [0003] In order to change this situation, freeze-dried yogurt products came into being, and various freeze-dried yogurt products also appeared on the market. The inventor found in research and development that the freeze-dried yogurt products in the prior art still have the following problems: (1) most freeze-dried yogurt additives are not conducive to children's consumption; (2) pure yogurt without additives is added with...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/133A23C9/1315
Inventor 陈晓丹
Owner 福建欧瑞园食品有限公司
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