A mixture for the manufacture of lyophilised food and a method of manufacture of such food

Abstract

The mixture for the manufacture of lyophilised food consisting of yoghurt as the main ingredient lies in the fact that the amount of yoghurt ranges between 60 and 72 wt. %, whereas the mixture further contains 2 to 5 wt. % of curd, 15 to 18 wt. % of sugar and 7 to 22 wt. % of one or several flavouring components. The method of manufacture of lyophilised food from the above-mentioned mixture includes mixing the mixture based on the recipe at a room temperature, forming the product to the required shape, freezing the formed product at the temperature ranging from -18 to -25 °C for at least 8 hours and lyophilising such obtained product to the humidity ranging from 6.2 to 8 wt. %.