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

A processing method and soybean product technology, applied in the direction of milk preparations, dairy products, food preservation, etc., can solve the problems of short shelf life, unsatisfactory, single variety, taste and nutrition, and achieve the effect of easy eating and carrying, and realizing taste

Inactive Publication Date: 2016-06-15
RIZHAO YINGPAI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Embodiment Construction

[0027] Below in conjunction with embodiment, further set forth the present invention. In the following detailed description, certain exemplary embodiments of the invention are described by way of illustration only. Needless to say, those skilled in the art would realize that the described embodiments can be modified in various different ways, all without departing from the spirit and scope of the present invention. Accordingly, the description is illustrative in nature and not intended to limit the scope of the claims.

[0028] A freeze-dried fruit, vegetable, cereal, yogurt and soybean product, comprising the following components in proportions by weight:

[0029] 0.1-50 for fruits, 0.1-50 for vegetables, 0.1-50 for grains, 0.1-90 for yogurt, 0.1-20 for glucose, 0.1-20 for modified starch, 0.1-20 for skimmed milk powder, and 0.1-20 for maltodextrin.

[0030] The present embodiment includes the following components in parts by weight:

[0031] 15 fruits, 10 vegetables, 10 c...

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Abstract

The invention discloses freeze-dried fruit, vegetable, cereal and yogurt melts and a processing method thereof. The yogurt melts are prepared from the following components 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 yoghourt, 0.1-20 parts of glucose, 0.1-20 parts of modified starch, 0.1-20 parts of skimmed milk powder and 0.1-20 parts of maltodextrin. According to the yogurt melts disclosed by the invention, the fruits, the vegetables, the cereals and the yoghourt are combined, the glucose and the maltodextrin are used for seasoning, and the modified starch and the skimmed milk powder are also added for adjusting nutrient components, and the freeze-dried fruit, vegetable, cereal, and yoghourt melts are finally prepared. The nutriment not only has the advantages of conventional yoghourt but also overcomes the disadvantage that the conventional yoghourt is single in taste, and is balanced in nutrition, diverse in taste and quite convenient to eat, preserve and carry; active probiotics effectively exist, so that the yogurt melts are suitable for crowds of different age periods to eat.

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...

Claims

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Application Information

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IPC IPC(8): A23C9/133A23C9/13A23C3/04A23L3/44A23P30/10
CPCA23C3/04A23C9/13A23C9/1307A23C9/1315A23C9/133A23L3/44A23V2400/125A23V2400/123A23V2400/147A23V2400/113A23V2400/175A23V2400/249
Inventor 战凯赵贵菊
Owner RIZHAO YINGPAI FOOD CO LTD
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