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.
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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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