Freeze-dried foodstuff and preparation method thereof
A technology of freeze-drying and food, applied in dairy products, milk preparations, applications, etc., to achieve the effect of increasing the content of live bacteria, improving the survival rate of lactic acid bacteria, and uniform state and taste
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Embodiment 1
[0058] Embodiment 1 raw material preparation
[0059] 1. Preparation of germinated brown rice:
[0060] The preparation method of the germinated brown rice comprises the following steps: put the brown rice in an ultrasonic cleaning machine equipped with 0.2% sodium bicarbonate solution at room temperature, power 300W, frequency 25KHz ultrasonic cleaning for 8min, rinse, drain, and soak in water at 13°C 7h, ventilation once every 15min, ventilation pressure 0.12MPa, at the same time electric field strength 30kV / cm, pulse time 400μs, pulse frequency 200Hz carry out high voltage pulse electric field treatment, until the brown rice moisture content is 36%; Drain the brown rice after soaking, in Dark germination is carried out in the germination room. The dark germination temperature is kept at 22°C, and the dark germination time is 13 hours. During this period, water is sprayed until the moisture content of the brown rice is 43%. Then, it is soaked in water at a temperature of 40°...
Embodiment 2
[0070] A kind of freeze-dried sheet of blueberry yogurt, mainly made of the following raw materials in parts by weight:
[0071] 60 parts of milk, 60 parts of blueberry, 12 parts of sucrose, 12 parts of germinated brown rice, 6 parts of Chinese herbal medicine extract, 5 parts of starter, 5 parts of probiotics, 7 parts of protective agent, 0.2 part of stabilizer;
[0072] The starter is uniformly mixed with the following powders in parts by weight: 35 parts of Lactobacillus plantarum, 30 parts of Bifidobacterium bifidum, 20 parts of Bifidobacterium lactis, 20 parts of Streptococcus thermophilus, 18 parts of Bifidobacterium longum , 18 parts of Bifidobacterium infantis, 15 parts of Bifidobacterium adolescentis, 13 parts of Lactobacillus bulgaricus, 12 parts of Lactobacillus acidophilus, 9 parts of Lactobacillus casei, 6 parts of Lactobacillus rhamnosus;
[0073] The Lactobacillus plantarum powder is prepared from Lactobacillus plantarum CGMCC No. 4200 and Lactobacillus plantaru...
Embodiment 3
[0088] A freeze-dried sheet of yellow peach, apple and banana yoghurt, mainly prepared from the following raw materials in parts by weight:
[0089] 50 parts of milk, 20 parts of yellow peach, 20 parts of apple, 15 parts of banana, 10 parts of sucrose, 10 parts of germinated brown rice, 5 parts of Chinese herbal medicine extract, 4 parts of starter, 4 parts of probiotic factor, 6 parts of protective agent, 0.1 parts of stabilizer share;
[0090] The starter is uniformly mixed with the following powders in parts by weight: 30 parts of Lactobacillus plantarum, 25 parts of Bifidobacterium bifidum, 15 parts of Bifidobacterium lactis, 15 parts of Streptococcus thermophilus, and 15 parts of Bifidobacterium longum , 15 parts of Bifidobacterium infantis, 13 parts of Bifidobacterium adolescentis, 12 parts of Lactobacillus bulgaricus, 10 parts of Lactobacillus acidophilus, 8 parts of Lactobacillus casei, 5 parts of Lactobacillus rhamnosus;
[0091] The Lactobacillus plantarum powder is...
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