CN107156298A - A kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof - Google Patents
A kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof Download PDFInfo
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- CN107156298A CN107156298A CN201710536176.2A CN201710536176A CN107156298A CN 107156298 A CN107156298 A CN 107156298A CN 201710536176 A CN201710536176 A CN 201710536176A CN 107156298 A CN107156298 A CN 107156298A
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- yoghourt
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- freeze drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The present invention relates to field of health care food, specifically a kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof, including Yoghourt, edible fresh flowers and fruit syrup（Selective auxiliary material）, it is characterized in that 100 parts of Yoghourt, 1 ~ 20 part of edible fresh flowers, 10 ~ 30 parts of fruit juice.Freeze through dispensing, injection molding, the crisp quality of Yoghourt prepared by vacuum freeze drying dredges soft, various colors, fresh flower is interspersed wherein, gives people a kind of bright-coloured and edible desire；Yoghourt shortcake just melt in the mouth, the piece piece fresh flower of residual greatly saves its original color because low temperature is lyophilized, the fragrance of a flower is full of whole oral cavity, gives people a kind of comfort pleased very much.The preparation method helps to lift the level of dairy industry deep processing, and significantly improves the sense organ and edible quality of Yoghourt.
Description
Technical field
The present invention relates to field of health care food, specifically a kind of vacuum freeze drying fresh flower Yoghourt shortcake and its preparation side
Method.
Background technology
It is a kind of suitable to people of all ages ultimate food that Yoghourt, which is recognized, because it has peculiar flavour, moderately sour and sweet, fragrance can
Mouthful, it is nutritious, and deep containing a variety of lactic acid bacterias beneficial to human body favored by consumers in general.The fermentation of Yoghourt
Journey makes carbohydrate and 20% or so protein in milk be hydrolyzed into as small molecule（Such as galactolipin and lactic acid, small peptide chain and amino
Acid etc.）.Fat content is usually 3%~5% in milk, and the aliphatic acid in fermented rear Yoghourt increases by 2 times than raw material milk, these changes
Change makes Yoghourt more easy to digest and absorbed, and the utilization rate of various nutrients is improved.Yoghourt is formed by fresh milk fermentation, except reservation
Outside whole nutritional ingredients of fresh milk, lactic acid bacteria can also produce a variety of dimension lifes necessary to human nutrition during the fermentation
Element, such as VB1, VB2, VB6, VB12.So many data all think that the nutritive value of Yoghourt is very high, it is easier to disappear than fresh milk
Change and absorb, energetic lactic acid bacteria can not only strengthen digestion in acidified milk, promote appetite, and the wriggling and body of intestines can be strengthened
Metabolism, therefore often drink Yoghourt and can play a part of dietotherapy and take in concurrently, be beneficial to strengthen the health of human body.
But, Yoghourt is generally liquid and gel state, the not only not readily portable but also appropriate low temperature of needs in the market
Transported and stored.And generally without preservative in Yoghourt, so the typically only 7-14 days shelf-life of Yoghourt, if guarantor
Dis environment is bad, and the acidity of Yoghourt can improve constantly and Yoghourt is gone bad.So, shortcoming present in these reality causes Yoghourt
Occupation rate of market receive certain influence, what is more important dairy processing enterprise can only be according to the sale in the short time
Plan is arranged production, otherwise will because product overloading is expired and caused by serious waste, this largely constrains dairy products
Toward the development in deep processing direction.
Freeze Drying Technique is to freeze water-containing materials at low temperature, then ice is directly sublimed into water under vacuum
Steam is simultaneously drained, so that the moisture sloughed in material makes a kind of new and high technology of dry materials.Compared with usual heat is dry, it has
Many significant advantages：Volume after freeze-dried products are dried, shape is basically unchanged, and material is in spongy, no drying shrinkage phenomenon；Because true
The lower drying of sky, oxygen is few, and oxidizable material protect, is dry at low temperature again, in food volatile component with
The nutrient component damages of heated denaturalization are few, and the original character of food can be kept to greatest extent；After lyophilized, product water content is low,
Product storage life is long, and product uses gas flush packaging, lightweight, can be transported under normal temperature, preserves, very easy.
At present, some patents are dried using vacuum freezing technology to Yoghourt, obtain the new acid of solid shape
Milk.A kind of frozen dried sour milk powder and preparation method thereof is disclosed in Chinese patent 201610773185.9, be with new fresh milk and
Obtained frozen dried sour milk powder is freezed after other ratio of adjuvant after emulsification, sterilization, fermentation.It is public in Chinese patent 201610936464.2
Opened a kind of Yoghourt freeze-dried powder and its preparation technology, its prepare the technique of Yoghourt freeze-dried powder and above-mentioned patent have it is high similar
Property.Chinese patent 201610265329.X discloses a kind of vacuum freeze drying Yoghourt fruit vegetable powder Yoghourt and preparation method thereof, makes
With all kinds of Yoghourts and its sour milk powder, Fruit powder, Vegetable powder, margarine or the animal cream, fruit juice, vegetables juice etc. of fermenting
Raw material and Vacuum Freezing ＆ Drying Technology production fruit/vegetable yoghourt.
Edible fresh flowers are increasingly liked by people now, according to the study nectar and flower in the flower of edibility flower plant
Powder contains 96 kinds of material for being available for absorption of human body, wherein 22 kinds of amino acid, Thioctic Acid kind, and abundant sugar, protein, lipid
Deng also various active protease, nucleic acid, flavone compound isoreactivity material are very heavy to building up health and keeping fit
Will.Add fresh flower in Yoghourt Production to have started to be favored by many people, because it not only has the nutrition of Yoghourt, Er Qieneng
Taste the fragrance of fresh flower.But, the fresh flower in Yoghourt is added after pickled currently on the market, its color to fresh flower and
Perfume can all have detrimental effect.Although and the patent of above-mentioned announcement with the addition of Fruit powder or Vegetable powder in Yoghourt, purpose is
Increase the nutritional ingredient of Yoghourt, and the Yoghourt prepared is generally powdery, significantly reduces edible quality, thus to the sense organ of Yoghourt and
Edible quality does not have clear improvement.How deep processing is carried out to Yoghourt, and significantly improve the sense organ and edible quality of Yoghourt, it is existing
Turn into the bottleneck of restriction Dairy Development.
The content of the invention
In order to significantly improve the sense organ and edible quality of Yoghourt, the present invention propose a kind of vacuum freeze drying fresh flower Yoghourt and
Its preparation method.Vacuum drying Yoghourt shortcake quality dredges soft, various colors, and fresh flower is interspersed wherein, gives people a kind of bright-coloured and edible
Desire.Its just melt in the mouth, the piece piece fresh flower of residual greatly saves its original color because low temperature is lyophilized, makes the fragrance of a flower
Full of whole oral cavity, a kind of comfort pleased very much is given people.
The technical solution adopted for the present invention to solve the technical problems is：
A kind of vacuum freeze drying fresh flower Yoghourt and preparation method thereof, preparing raw material Yoghourt, edible fresh flowers, selective auxiliary material are water
Fruit juice；Each composition according to the mass fraction, Yoghourt 100, edible fresh flowers 1-20, fruit syrup 5-30.
A kind of technical scheme of vacuum freeze drying fresh flower Yoghourt shortcake of the present invention and preparation method thereof is as described below.
A kind of fruit vacuum freeze-drying of fresh flowers Yoghourt is crisp, has the following steps：
（1）It is prepared by Yoghourt：The preparation of Yoghourt is prepared according to the technique commonly used in production now, after the completion of fermentation that Yoghourt is equal
Even stirring demulsification is to without obvious bulk.
（2）It is prepared by edible fresh flowers：It is 1- that edible fresh flowers, which are put into shredding machine, and are cut into 1 ~ 50 mm square or width
30 centimeter lengths it is thread.
（3）Dispensing：Edible fresh flowers（1~20）, the percentage in dispensing in each raw material bracket is the quality using Yoghourt as radix
Content.
Preferably, in order to increase the various colors degree of Yoghourt, alternative adds fruit syrup（5-30）.
（4）Injection molding freezes：By step（3）The material injection molding packing being uniformly mixing to obtain, in -30 ~ -50 DEG C of 2 ~ 8h of pre-freeze.
Preferably, the height of injection molding packing dispensing is less than 10 centimetres, can shorten the time of vacuum freeze drying.
（5）Vacuum freeze drying：By step（4）The material that pre-freeze obtains is in temperature -20 ~ -50 DEG C, 0 ~ 200Pa of vacuum
Under the conditions of 5 ~ 20h of lyophilization, the parsing-desiccation 5 that heated up stage by stage under the conditions of temperature -30 ~ 50 DEG C, 0 ~ 200Pa of vacuum ~
20h, is made vacuum freeze drying fresh flower Yoghourt.
（7）Test package：Vacuum drying Yoghourt shortcake loose porous, without caking, free from extraneous odour is measured by corresponding specification
Pack, with vacuum sealing packing machine vacuumize or inflated with nitrogen after seal rapidly, at 0 ~ 25 DEG C preserve.
Preferably, Yoghourt shortcake pack should be preserved rapidly after the completion of parsing-desiccation, it is to avoid because long-time places absorption air
In moisture and shorten shelf-life and the edible taste quality of reduction.
The technical scheme provided using the present invention can reach following beneficial effect：
（1）The crisp quality of vacuum drying Yoghourt that the present invention is produced dredges soft, various colors, and fresh flower is interspersed wherein, gives people one kind
Bright-coloured and edible desire.
（2）The crisp just melt in the mouth of vacuum drying Yoghourt that the present invention is produced, the piece piece fresh flower of residual is because of the lyophilized pole of low temperature
Big saves its original color, the fragrance of a flower is full of whole oral cavity, gives people a kind of comfort pleased very much.
Brief description of the drawings
Fig. 1 is that vacuum freeze drying chrysanthemum Yoghourt is crisp；
Fig. 2 is that vacuum freeze drying rose flower yogurt is crisp（Grape juice）.
Embodiment
Below, technical scheme is described in detail by specific embodiment.
Embodiment 1：
Vacuum freeze drying chrysanthemum Yoghourt is crisp
（1）It is prepared by Yoghourt：The preparation of Yoghourt is prepared according to the technique commonly used in production now, after the completion of fermentation that Yoghourt is equal
Even stirring demulsification is to without obvious bulk.
（2）It is prepared by Edible chrysanthemum：Fresh Edible chrysanthemum is put into shredding machine and is cut into 1-30 mm squares or width
Spend to be 1-20 millimeters long thread.
（3）Dispensing：Edible chrysanthemum（1~20）, the percentage in dispensing in raw material bracket is that the quality using Yoghourt as radix contains
Amount.
（4）Injection molding freezes：By step（3）The material injection molding packing being uniformly mixing to obtain, in -30 ~ -50 DEG C of 2 ~ 8h of pre-freeze.
（5）Vacuum freeze drying：By step（4）The material that pre-freeze obtains is in temperature -20 ~ -50 DEG C, 0 ~ 200Pa of vacuum
Under the conditions of 5 ~ 20h of lyophilization, the parsing-desiccation 5 that heated up stage by stage under the conditions of temperature -30 ~ 50 DEG C, 0 ~ 200Pa of vacuum ~
20h, is made vacuum freeze drying chrysanthemum Yoghourt crisp.
（7）Test package：Vacuum drying Yoghourt shortcake loose porous, without caking, free from extraneous odour is measured by corresponding specification
Pack, with vacuum sealing packing machine vacuumize or inflated with nitrogen after seal rapidly, at 0 ~ 25 DEG C preserve.
The crisp quality of vacuum drying chrysanthemum Yoghourt that the present invention is produced is loose, it is of light color it is white based on there is golden yellow to intersperse again
Wherein, a kind of bright-coloured and edible desire is given people.Just melt in the mouth, the delicate fragrance of the piece piece daisy_petal part of residual is full of whole oral cavity, gives
A kind of comfort pleased very much of people.
Embodiment 2：
Vacuum freeze drying rose flower yogurt is crisp（Grape juice）
（1）It is prepared by Yoghourt：The preparation of Yoghourt is prepared according to the technique commonly used in production now, after the completion of fermentation that Yoghourt is equal
Even stirring demulsification is to without obvious bulk.
（2）It is prepared by edible rose：Fresh edible rose is put into shredding machine and is cut into 1 ~ 50 mm square.
（3）It is prepared by grape juice：Juice extractor squeezing juice is put into after new fresh grape is taken, residue is discarded.
（4）Dispensing：Grape juice（5~15）, edible rose（1~10）, the percentage in dispensing in raw material bracket is with acid
Milk is the mass content of radix.
（5）Injection molding freezes：By step（4）The material injection molding packing being uniformly mixing to obtain, in -30 ~ -50 DEG C of 2 ~ 8h of pre-freeze.
（6）Vacuum freeze drying：By step（5）The material that pre-freeze obtains is in temperature -20 ~ -50 DEG C, 0 ~ 200Pa of vacuum
Under the conditions of 5 ~ 20h of lyophilization, the parsing-desiccation 5 that heated up stage by stage under the conditions of temperature -30 ~ 50 DEG C, 0 ~ 200Pa of vacuum ~
20h, is made vacuum freeze drying rose flower yogurt crisp.
（7）Test package：Vacuum drying Yoghourt shortcake loose porous, without caking, free from extraneous odour is measured by corresponding specification
Pack, with vacuum sealing packing machine vacuumize or inflated with nitrogen after seal rapidly, at 0 ~ 25 DEG C preserve.
The crisp quality of vacuum drying rose flower yogurt that the present invention is produced is loose, color it is purplish red based on, give people a kind of fresh
Gorgeous and edible desire.Just melt in the mouth, the delicate fragrance of the piece piece roseleaf of residual is full of whole oral cavity, gives people one kind and pleases very much
Freshness.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
1. a kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof, including Yoghourt, edible fresh flowers and fruit syrup（Selectivity
Auxiliary material）, it is characterized in that 100 parts of Yoghourt, 1 ~ 20 part of edible fresh flowers, 5 ~ 30 parts of fruit syrup.
2. a kind of vacuum freeze drying fresh flower Yoghourt shortcake of a kind of claim 1 and preparation method thereof, has the following steps：
（1）It is prepared by Yoghourt：The preparation of Yoghourt is prepared according to the technique commonly used in production now, after the completion of fermentation that Yoghourt is equal
Even stirring demulsification is to without obvious bulk.
（2）It is prepared by edible fresh flowers：It is 1-30 millis that edible fresh flowers, which are put into shredding machine, and are cut into 1 ~ 50 mm square or width
Rice is long thread.
（3）Dispensing：Edible fresh flowers（1~20）, the percentage in dispensing in each raw material bracket is that the quality using Yoghourt as radix contains
Amount.
（4）Injection molding freezes：By step（3）The material injection molding packing being uniformly mixing to obtain, in -30 ~ -50 DEG C of 2 ~ 8h of pre-freeze.
（5）Vacuum freeze drying：By step（4）The material that pre-freeze obtains is in temperature -20 ~ -50 DEG C, vacuum 0 ~ 200Pa conditions
5 ~ 20h of lower lyophilization, heat up 5 ~ 20h of parsing-desiccation stage by stage under the conditions of temperature -30 ~ 50 DEG C, 0 ~ 200Pa of vacuum, system
Obtain fruit vacuum freeze-drying of fresh flowers Yoghourt crisp.
3. the crisp preparation method of a kind of vacuum freeze drying fresh flower Yoghourt according to claim 2, it is characterised in that described
Fruit syrup, be according to the color of edible fresh flowers select addition different colours fruit syrup, can also select without.
4. the crisp preparation method of a kind of vacuum freeze drying fresh flower Yoghourt according to claim 2, it is characterised in that described
Heating parsing-desiccation stage by stage, be per stage heating gradient be 5 ~ 15 DEG C, the time be 1 ~ 4h.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710536176.2A CN107156298A (en) | 2017-07-04 | 2017-07-04 | A kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof |
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| CN201710536176.2A CN107156298A (en) | 2017-07-04 | 2017-07-04 | A kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof |
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| CN107156298A true CN107156298A (en) | 2017-09-15 |
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| CN201710536176.2A Pending CN107156298A (en) | 2017-07-04 | 2017-07-04 | A kind of vacuum freeze drying fresh flower Yoghourt shortcake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042765A (en) * | 2020-09-09 | 2020-12-08 | 甘肃华羚生物技术研究中心有限公司 | Yogurt powder freeze-dried yogurt crisp product and preparation method thereof |
| CN113100295A (en) * | 2021-05-21 | 2021-07-13 | 李国峰 | Crisp freeze-dried fruit and vegetable yogurt cubes and preparation method thereof |
| CN116182513A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Freeze-drying method for liquid article |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029274A (en) * | 2015-07-31 | 2015-11-11 | 四川锡成天然食品有限公司 | Preparation method of convenient fruit crisp |
| CN105941627A (en) * | 2016-05-09 | 2016-09-21 | 吉林大学 | Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof |
| CN106035660A (en) * | 2016-06-27 | 2016-10-26 | 湖北新美香食品有限公司 | Processing method for vacuum freeze-drying fruit and vegetable yoghourt |
-
2017
- 2017-07-04 CN CN201710536176.2A patent/CN107156298A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029274A (en) * | 2015-07-31 | 2015-11-11 | 四川锡成天然食品有限公司 | Preparation method of convenient fruit crisp |
| CN105941627A (en) * | 2016-05-09 | 2016-09-21 | 吉林大学 | Symbiotic and nutritional yoghurt freeze-dried tablets and preparation method thereof |
| CN106035660A (en) * | 2016-06-27 | 2016-10-26 | 湖北新美香食品有限公司 | Processing method for vacuum freeze-drying fruit and vegetable yoghourt |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042765A (en) * | 2020-09-09 | 2020-12-08 | 甘肃华羚生物技术研究中心有限公司 | Yogurt powder freeze-dried yogurt crisp product and preparation method thereof |
| CN113100295A (en) * | 2021-05-21 | 2021-07-13 | 李国峰 | Crisp freeze-dried fruit and vegetable yogurt cubes and preparation method thereof |
| CN116182513A (en) * | 2021-11-26 | 2023-05-30 | 内蒙古伊利实业集团股份有限公司 | Freeze-drying method for liquid article |
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Application publication date: 20170915 |
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