Crispy freeze-dried fruit and vegetable yoghourt dices and preparation method thereof

Abstract

The invention discloses crispy freeze-dried fruit and vegetable yoghourt dices which are characterized in that the crispy freeze-dried fruit and vegetable yoghourt dices are a loose crispy solid formed by mixing and freeze-drying yoghourt, milk skin, fresh milk, freeze-dried fruit and vegetable dices and camel milk, and the volume ratio of the yoghourt is 50-60%, the volume ratio of the milk skin is 14-24%, the volume ratio of the fresh milk is 10-20%, the volume ratio of the camel milk is 3-8%, and the volume ratio of the freeze-dried fruit and vegetable dices is 3-8%. The production method comprises the following steps of uniformly mixing the components, and then performing vacuum freeze-drying. A uniform pore structure can be formed, and crispy taste and crunchy sound which is crunchy when being chewed are formed. Compared with the existing freeze-dried yoghourt, the freeze-dried fruit and vegetable yoghourt dices disclosed by the invention are more balanced and rich in nutrition and good in mouth feel. The fruit and vegetable dices are used for adjusting nutrition and taste, the freeze-dried fruit and vegetable dices are adopted, preservation is facilitated, nutrition loss is avoided, meanwhile, the freeze-dried fruit and vegetable dices become loose tissue structures which are consistent with milk skin and yoghourt, and the crispy taste is not affected.

Description

technical field [0001] The invention relates to a flavor food, in particular to a freeze-dried fruit and vegetable yoghurt and a preparation method thereof. Background technique [0002] In daily life, more and more dairy products such as yoghurt and yoghurt cubes are constantly appearing, and are loved by consumers. Whether it is liquid yogurt or solid yogurt cubes, how to ensure its flavor, taste and quality is a problem that dairy processing enterprises cannot ignore. The food freeze-drying machine (yogurt freeze-drying molding equipment) plays an important role in ensuring its probiotic activity, flavor and taste, nutritional content and quality and safety. [0003] The yogurt block made by the traditional production process, especially in the drying process, is easy to lose the activity of probiotics and destroy other nutrients, and cannot well maintain the original flavor of yogurt. At the same time, if you simply rely on natural drying, it is not ruled out that the ...

AI Technical Summary

Problems solved by technology

But the butter itself melts when heated. Although milk powder is added for shaping and freeze-drying, this diced yogurt tends to become soft and sticky, and the taste is not good.

[0006] In short, the current taste of yogurt is not ideal