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Fruit and vegetable freeze-dried yoghurt block with low breakage rate and low tooth sticking feeling and preparation method of fruit and vegetable freeze-dried yoghurt block

A technology for freeze-drying and crushing rate of fruits and vegetables, which is applied in the direction of milk preparations, bacteria and dairy products used in food preparation, etc. It can reduce the chopping time and chopping force, improve the problem of broken and stick teeth, and strengthen the gel network structure.

Pending Publication Date: 2022-06-28
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The booming freeze-drying industry has also attracted the attention of leading food companies. Major food companies have successively launched freeze-dried yogurt block snack foods with yogurt as raw materials, which have been recognized by consumers, but there have also been some problems, such as broken products. High rate, sticky taste and other problems, there is still no better way to solve these two problems at the same time
[0003] CN201410838185 uses the cutting and mixing process for the production of freeze-dried purple sweet potatoes, because the purple sweet potato puree is in a state of high viscosity, and conventional stirring and homogenization cannot meet the requirements, so the chopping and mixing process with greater shear force should be selected
If the chopping process is applied to the mixing and homogenization of fruit / yogurt, due to the excessive shear force and long time of chopping, it will cause the gel ability of fruit and vegetable vegetable glue to be destroyed, which will lead to the quality of freeze-dried products. If the structure is loose, it will achieve the opposite effect. The chopping time in meat products is usually 10-20min

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The present embodiment provides a method for preparing a freeze-dried yogurt block of fruits and vegetables with low crushing rate and low stickiness, which specifically includes the following steps:

[0037] (1) Fruit beating: put the cleaned mangoes into a homogenizer, add 1% citric acid, homogenize, remove particulate impurities by centrifugation, and prepare a fruit slurry for later use;

[0038] (2) Preparation of yogurt base material: the mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:2 to form mixed bacteria, the inoculation amount of the mixed bacteria is 3%, and fresh milk is mixed with Lactobacillus bulgaricus and Streptococcus thermophilus. After culturing at 40°C for 9 hours, when the pH value of the fermented milk reaches 4, the fermentation is terminated, and demulsification is performed to cool it into fermented milk to make yogurt base;

[0039] (3) Material mixing: Mix 20 parts of fruit slurry, 50 parts of yogurt base materia...

Embodiment 2

[0048] The present embodiment provides a method for preparing a freeze-dried yogurt block of fruits and vegetables with low crushing rate and low stickiness, which specifically includes the following steps:

[0049] (1) Fruit beating: put the cleaned mangoes into a homogenizer, add 1.1% citric acid, homogenize, remove particulate impurities by centrifugation, and prepare a fruit slurry for later use;

[0050] (2) Preparation of yogurt base material: the mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:2 to form mixed bacteria, and the inoculation amount of the mixed bacteria is 4%, and fresh milk is mixed with Lactobacillus bulgaricus and Streptococcus thermophilus. Homogenize, after culturing at 41°C for 8 hours, when the pH value of the fermented milk reaches 4.5, the fermentation is terminated, and demulsification is performed to cool the fermented milk to make the yogurt base;

[0051](3) Mixing of materials: Mix 25 parts of fruit slurry, 55 parts...

Embodiment 3

[0060] The present embodiment provides a method for preparing a freeze-dried yogurt block of fruits and vegetables with low crushing rate and low stickiness, which specifically includes the following steps:

[0061] (1) Fruit beating: put the cleaned mangoes into a homogenizer, add 1.2% citric acid, homogenize, remove particulate impurities by centrifugation, and prepare a fruit slurry for later use;

[0062] (2) Preparation of yogurt base material: the mass ratio of Lactobacillus bulgaricus and Streptococcus thermophilus is 1:2 to form mixed bacteria, and the inoculation amount of the mixed bacteria is 5%, and fresh milk is mixed with Lactobacillus bulgaricus and Streptococcus thermophilus. Homogenize, after culturing at 42°C for 7 hours, when the pH value of the fermented milk reaches 5, the fermentation is terminated, and demulsification is performed to cool it into fermented milk to make a yogurt base;

[0063] (3) Mixing of materials: Mix 30 parts of fruit slurry, 60 part...

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PUM

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Abstract

The invention provides a fruit and vegetable freeze-dried yoghurt block with low breakage rate and low tooth sticking feeling and a preparation method of the fruit and vegetable freeze-dried yoghurt block. According to the invention, low-speed chopping and homogenizing are alternately combined by combining the characteristics of vegetable gum in fruits and vegetables, so that the chopping time and the chopping strength are reduced, and a gel network structure is enhanced; when the chopping process is applied to mixing, blending and homogenizing of fruit / yoghourt, the defect that the texture of the product is damaged due to excessive chopping does not exist, so that the problems that the freeze-dried product is broken and stuck to teeth are solved.

Description

technical field [0001] The invention relates to the field of freeze-drying, in particular to a fruit and vegetable freeze-dried yoghurt block with low crushing rate and low stickiness and a preparation method thereof, in particular to the breaking of freeze-dried fruit yogurt block and improvement of the problem of sticking to teeth, belonging to the technical field of food. Background technique [0002] Freeze-dried food is the abbreviation of vacuum freeze-dried food. Due to the special treatment process of freeze-drying, the color, aroma, nutrients, appearance and shape of the original fresh food can be maintained to the maximum extent; in addition, freeze-dried products can be stored at room temperature for more than 5 years without preservatives, and the finished product is light in weight , easy to carry and transport, is a good way to process tourism, leisure and convenience food. Under the main theme of health, efficiency and convenience, people's consumption struct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13A23C9/123A23C7/00
CPCA23C9/133A23C9/13A23C9/1238A23C7/00A23V2400/123A23V2400/249
Inventor 施永雷郁瑞芬李瑾李想张丽华
Owner SHANGHAI LAIYIFEN
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