A kind of low-temperature puffed yoghurt soluble beans and preparation method thereof

Abstract

The invention relates to low-temperature puffed yoghurt soluble beans prepared from the following raw materials in mass ratio: 100-150 yogurt, 30-50 sucrose, 40-60 skimmed milk powder, 20-50 whipped cream, and 10 maltodextrin ‑15, tapioca starch 10‑15; the yogurt soluble beans of the present invention are prepared by the following steps: equipment preparation, raw material preparation, raw material mixing, material molding, puffing and setting, drying preparation, and the low-temperature puffed live bacterial yogurt soluble beans of the present invention Beans are puffed at low temperature. By slowly reducing the pressure to -0.4bar to -0.9bar, the temperature is 30-45°C, which not only obtains the excellent loose and porous shape of the puffed food, but also the temperature is the best growth temperature for probiotics. The activity of the probiotics in the yogurt is guaranteed to avoid inactivation, and because the structural strength of the yogurt soluble beans is low, the slow pressure reduction will not turn the material into powder, and the probiotics will not be inactivated in large quantities.

Description

technical field [0001] The invention relates to the field of food, in particular to a low-temperature puffed yogurt soluble bean with live bacteria, and also relates to a preparation method of the yogurt soluble bean. Background technique [0002] Yogurt is a product made from cow's milk, goat's milk or reconstituted milk, which is sterilized, cooled, and inoculated with yogurt starter. Compared with unfermented milk and other raw materials, through the metabolism of lactic acid bacteria in yogurt starter, the nutrients in milk are more perfect and easier to digest and absorb, and the lactose that is not easy to be metabolized by the human body is partially decomposed into galactose And glucose, the latter is then converted into organic acids such as lactic acid. During the fermentation process, lactic acid bacteria secrete a large amount of protease, which decomposes the protein in the raw material into short-bond phthalein and free amino acids, which are easier to digest a...

AI Technical Summary

Problems solved by technology

The current puffing of food is puffed by high temperature heating. Puffing yogurt at high temperature will cause the death of probiotics in yogurt, which cannot reflect the nutritional value of yogurt

[0004] In view of the limitations of processed yogurt, most of the mainstream yogurt products on the market exist in a liquid state and need to be refrigerated in an environment of 2-5°C, and the shelf life is short. The preservation method is special and inconvenient to carry. Safe and healthy, nutritious, diverse tastes, convenient and fast consumption needs of the crowd

At present, the solid yogurt products on the market include yogurt soluble beans, which solves the problem of shelf life and carrying, but they are all obtained through freeze-drying process. The process is cumbersome and causes high energy consumption, which increases production costs, and the taste is not crisp. , is not conducive to the promotion of products

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