Freeze-dried fruit, vegetable and cereal yogurt melts product and processing method thereof

Abstract

The invention discloses a freeze-dried fruit, vegetable and cereal yogurt melts product and a processing method thereof. The product comprises the following ingredients in parts by weight: 0.1-50 parts of fruits, 0.1-50 parts of vegetables, 0.1-50 parts of cereals, 0.1-90 parts of yogurts, 0.1-20 parts of glucose, 0.1-20 parts of modified starch, 0.1-20 parts of skim milk powder and 0.1-20 parts of maltodextrin. The product combines the fruits, the vegetables, the cereals and the yogurts, the glucose and the maltodextrin are used for seasoning, the modified starch and the skim milk powder arealso added to regulate nutrient ingredients, and finally, the freeze-dried fruit, vegetable and cereal yogurt melts product is prepared. The nutrient product has the advantages of a traditional yogurt, exceeds a single flavor of the traditional yogurt, realizes nutrient balance and diversified taste, is very convenient to eat, store and carry, and is suitable for crowds of each age group to eat due to the effective existence of active probiotics.

Description

technical field [0001] The invention relates to a freeze-dried fruit, vegetable, grain, yoghurt and bean product, and also relates to a method for processing the freeze-dried fruit, vegetable, grain, yoghurt and bean product. 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 . [0003] 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 sing...

AI Technical Summary

Problems solved by technology

[0003] 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 shelf life is short. The preservation method is special, and it is inconvenient to carry. Satisfy the consumption needs of the modern urban population for safety, health, rich nutrition, diverse tastes, and convenience