CN109042883A - A kind of fruit/vegetable yoghourt stick processing method and fruit/vegetable yoghourt stick - Google Patents
A kind of fruit/vegetable yoghourt stick processing method and fruit/vegetable yoghourt stick Download PDFInfo
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- CN109042883A CN109042883A CN201810820574.1A CN201810820574A CN109042883A CN 109042883 A CN109042883 A CN 109042883A CN 201810820574 A CN201810820574 A CN 201810820574A CN 109042883 A CN109042883 A CN 109042883A
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- fruit
- yoghourt
- dehydration
- stick
- vegetable
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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
- A23C9/133—Fruit or vegetables
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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
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/18—Milk in dried and compressed or semi-solid form
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of fruit/vegetable yoghourt stick processing method and the fruit/vegetable yoghourt stick being process using the above method.The present invention provides a kind of fruit/vegetable yoghourt stick processing methods, the following steps are included: preparing dehydrated fruits, dehydrated vegetables and dehydration potato first, then it is spare to prepare Yoghourt concentrated thing, then dehydrated fruits, dehydrated vegetables, dehydration potato are added in fruit juice and pure water and mix all wet, then mixture is put into pressurized tank and carries out CO2Low temperature expanding, obtained mixture are filled in jolt ramming in the pallet with type chamber, then that Yoghourt concentrated thing addition tray type is intracavitary, are finally put into vacuum drying in-bin drying together with pallet, obtain fruit/vegetable yoghourt stick.The present invention does not depend on additional adhesive, excision forming is squeezed without transition, avoids damage to active constituent, is able to maintain raw material natural form and color, it relies on the viscosity that raw material work in-process itself is presented and forms fruit/vegetable yoghourt stick, the natural flavor of food will not be destroyed.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fruit/vegetable yoghourt stick processing method and uses above-mentioned side
The fruit/vegetable yoghourt stick that method is process.
Background technique
With the raising and the accelerating rhythm of life of living standards of the people, all kinds of cereal bars are increasingly by the joyous of people
It meets, is recent popular a pot foods, is formed by fruits and vegetables, dairy produce, cereal etc. for primary raw material.
By taking cereal bars as an example, preparation method usually includes following several: (1) by heating adhesive (example: carbohydrate,
Syrup class, pectin class, grease type etc.) it drying raw material (example: dry, dairy produce of cereal grain, fruits and vegetables etc.) will have been cured has mixed
It closes, compression, cooling, cutting formation cereal bars；(2) after various raw materials (example: cereal grain, fruits and vegetables dry etc.) being pulverized and mixed, according to
The fruits and vegetables cereal bars formed according to the principle of extrusion；(3) after various raw materials (example: cereal grain, fruits and vegetables dry etc.) being pulverized and mixed,
The fruits and vegetables cereal bars formed according to biscuit technique.
The preparation method of above-mentioned cereal bars has the disadvantage that (1) adhesive (example: carbohydrate, syrup class, pectin class, grease
Class etc.) addition destroy the natural attribute and natural flavor of food, and there are certain health risks；(2) pass through transition
Squeezing makes each raw material components in cereal bars with certain binding force so as to enough mouldabilities and cutting, pressure
The ratio of contracting be it is significant, significant compression and the filling of adhesive so that the compactness of cereal bars improves, but crispness with
Chew comfort decline；(3) high temperature present in technique or high pressure destroy the natural attribute of food, especially to the heat in food
Quick property nutritional ingredient and sp act component damage with health role are more significant；(4) work that raw material is pulverized and mixed
Skill causes finished product to be embodied like the solid color and single structure level of biscuit from the appearance.
Therefore, in view of the foregoing drawbacks, those skilled in the art, which need to research and develop, a kind of do not depend on additional adhesive, was not necessarily to
It crosses and squeezes excision forming, avoid damage to active constituent, be able to maintain raw material natural form and the fruit/vegetable yoghourt stick processing side of color
Method and the fruit/vegetable yoghourt stick being process using the above method.
Summary of the invention
The first purpose of the invention is to provide a kind of fruit/vegetable yoghourt stick processing method, this method can be processed and not depended on
Additional adhesive squeezes excision forming without transition, avoids damage to active constituent, is able to maintain raw material natural form and color
Fruit/vegetable yoghourt stick.
A second object of the present invention is to provide a kind of fruits and vegetables acid processed using above-mentioned fruit/vegetable yoghourt stick processing method
Milk stick.
In order to realize above-mentioned first purpose, the present invention provides a kind of fruit/vegetable yoghourt stick processing methods, including following step
It is rapid:
S1,1~10 part of fruit of water intaking, will dice after fruit cleaning, peeling, stoning, the VC for being 0.1%~0.2% with concentration
5~10min of aqueous solution soaking, the dry dehydrated fruits for being 7~15% to moisture are as raw material for standby；
S2, take 1~10 part of vegetables, will dice after vegetable cleaning, peeling, with 80~100 DEG C hot water blanching 0.5~1 minute,
The dry dehydrated vegetables for being 7~15% to moisture is as raw material for standby；
S3,1~10 part of potato is taken, will diced after potato cleaning, peeling, 95~100 DEG C of 1~5min of hot water blanching, dryings
Become dehydration potato as raw material for standby for 7~15% to moisture；
S4, the Yoghourt for taking 10~50 parts and 1~2 part functional powdery additive be sent into mixing, shearing function
Vacuum concentration pot, mix, shear, be concentrated into water content be 65~75% Yoghourt concentrated thing it is spare；
S5, the dehydrated fruits in step S1, the dehydrated vegetables in step S2, dehydration potato in step S3 be added to 1~
It is mixed in 10 parts of fruit juice and pure water, standing 8~for 24 hours, make mixture moisture content 20%~30% and is uniformly distributed；
S6, the mixture in step S5 is put into pressurized tank, being evacuated to absolute pressure is 2000~10000pa, then
It is passed through CO2Gas keeps 10~30min, then so that pressurized tank inner absolute pressure is 3~7Mpa, temperature is 35~50 DEG C
Pressure is discharged rapidly in 2~10s to normal pressure；
S7, that mixture obtained in step S6 is filled in the type containing phase homotype chamber pallet is intracavitary, and in shake table
Upper jolt ramming；
S8, Yoghourt concentrated thing predetermined amounts obtained in step S4 are added in step S7 embedded in the stick that tray type is intracavitary
Above shape object, and do not overflow in type chamber；
S9, by the mixture in step S8 together with pallet be put into vacuum drying in-bin drying to moisture be 2~5% it is rodlike
Object obtains fruit/vegetable yoghourt stick.
Preferably, the dehydrated fruits in the step S1 are dehydrated apples, dehydration strawberry, dehydration pears, dehydration yellow peach, dehydration
One of lichee, dehydration longan are a variety of；Meanwhile fruit juice described in S5 is one or more water employed in step S1
Fruit is the fruit juice that raw material is prepared into.
Preferably, the dehydrated vegetables in the step S2 is to be dehydrated one of carrot, dehydration pumpkin or a variety of, described
Dehydration potato in step S3 is one of dehydration sweet potato, dehydration purple sweet potato, dehydrated potato or a variety of.
Preferably, the functional powdery additive in the step S4 is pollen, probiotics, spirulina, vitamin, marrow
Powder, composite phospholipid powder, albumen powder, powdery flavouring it is one or more.
Preferably, drying process described in the step S1-S3 is hot-air drying technology, vacuum drying process and micro-
Wave drying process.
Preferably, in the step S4, the vacuum degree in the vacuum concentration pot is 2000~10000Pa, temperature 20
~40 DEG C.
Preferably, the vacuum degree in the dry vacuum container is 30~1000Pa, and the temperature of dried material is 70~90
℃。
Preferably, in the step S7, mixture is lower than 3~8mm of depth of cavity in the intracavitary packed height of type.
Preferably, the dehydrated fruits in the step S1, the dehydrated vegetables in step S2, the dehydration potato in step S3 are
Graininess, strip or fragment shape.
Preferably, the dehydrated fruits in the step S1, the dehydrated vegetables in step S2, the dehydration potato in step S3 are
Graininess, diameter are 3~8mm.
In order to realize above-mentioned second purpose, the present invention provides a kind of fruit/vegetable yoghourt stick, the fruit/vegetable yoghourt stick is using upper
The fruit/vegetable yoghourt stick processing method stated is process.
Fruit/vegetable yoghourt stick provided by the invention and its processing method, have the advantage that
1, the adhesion in fruit/vegetable yoghourt stick between each raw material composition does not need the adhesive additionally added, such as carbohydrate,
Syrup class, pectin class, grease type etc. rely on the viscosity that raw material work in-process itself is presented and form fruit/vegetable yoghourt stick, will not break
The natural attribute and natural flavor of bad food reduce health risk；
2, the mechanical transition that is formed without of fruit/vegetable yoghourt stick is squeezed and is cut, but is relied on raw material filling in a model
And jolt ramming；
3, it avoids the high temperature and pressure in traditional handicraft that from destroying active ingredient, and is eating the component containing active ingredient
In the state embedded by another component in product structure；
4, each component in raw material keeps respective natural form and color, so that fruit/vegetable yoghourt stick has certain level
And structure, observe by the naked eye the title and ratio that can substantially tell material component；
5, fruit/vegetable yoghourt stick can be dissolved into faster in water or milk, and formation can be with the atherosclerotic of visible fruits and vegetables fourth
Object, and fruits and vegetables fourth can still maintain opposite brittleness and tooth sense within a certain period of time.
Specific embodiment
To keep the contents of the present invention more clear and easy to understand, the content of the present invention will be further explained below.This certain hair
Bright to be not limited to the specific embodiment, general replacement known to those skilled in the art is also covered by guarantor of the invention
It protects in range, beneficial effects of the present invention will the present invention is described in detail in conjunction with the embodiments.
A kind of fruit/vegetable yoghourt stick processing method provided by the invention, comprising the following steps:
S1,1~10 part of fruit of water intaking, will dice after fruit cleaning, peeling, stoning, the VC for being 0.1%~0.2% with concentration
5~10min of aqueous solution soaking, the dry dehydrated fruits for being 7~15% to moisture are as raw material for standby.
Dehydrated fruits in step S1 can be dehydrated apples, dehydration strawberry, dehydration pears, dehydration yellow peach, dehydration lichee, take off
One of fire hose eye is a variety of, and the dehydrated fruits in the present invention are not limited by above-mentioned fruit variety.
Dehydrated fruits in the present embodiment can be graininess, strip or fragment shape, preferably be in granular form, diameter 3
~8mm is preferred, and dehydrated fruits are in subsequent CO2During low temperature expanding, granular expansion effect is better than sheet, the extruding of sheet
Effect is better than block-like expansion effect.
Drying process in this step can be hot-air drying technology, vacuum drying process and microwave drying process,
In, preferably hot-air drying technology, hot-air drying technology have investment small, and yield is big, convenient and fast drying mode, in heated-air drying work
In skill, it can be dried to 7~15% moisture content within a few hours, volume is shunk suddenly, can be saved for a long time at normal temperature, Er Qiezhi
Ground is solid, is readily transported, and avoids different water fruits and vegetables, potato, and the place of production is different, maturation time is different, preceding road processing technology
Brought problem.
Water fruits and vegetables mentioned in the present invention, potato, Yoghourt and fruit juice number by weight.
S2, take 1~10 part of vegetables, will dice after vegetable cleaning, peeling, with 80~100 DEG C hot water blanching 0.5~1 minute,
The dry dehydrated vegetables for being 7~15% to moisture is as raw material for standby.
Dehydrated vegetables in step S2 is one of dehydration carrot, dehydration pumpkin or a variety of, and dehydrated vegetables is not by above-mentioned
Vegetable variety is limited, it has been investigated that, carrot and the pumpkin viscosity with higher after all wet extruding, and greenery vegetables, such as
The vegetables such as green vegetables do not have such viscosity then.
Dehydrated vegetables in the present embodiment can be graininess, strip or fragment shape, preferably graininess, diameter 3
~8mm, likewise, dehydrated vegetables is in subsequent CO2During low temperature expanding, granular expansion effect is more excellent.
Drying process can be hot-air drying technology, vacuum drying process and microwave drying process, preferably hot air drying
Drying process is repeated no more about the advantages of hot-air drying technology.
S3,1~10 part of potato is taken, will diced after potato cleaning, peeling, 95~100 DEG C of 1~5min of hot water blanching, dryings
Become dehydration potato as raw material for standby for 7~15% to moisture.
Being dehydrated potato is one of dehydration sweet potato, dehydration purple sweet potato, dehydrated potato or a variety of, is dehydrated potato not by above-mentioned
Potato kind is limited.Potato is starch-containing more, and the blanching time is longer with respect to vegetables, can cure potato, so that the production in later period
Product flavor is more preferable.
Dehydration potato in the present embodiment can be graininess, strip or fragment shape, preferably graininess, diameter 3
~8mm.Likewise, dehydration potato is in subsequent CO2During low temperature expanding, granular expansion effect is more excellent.
Drying process can be hot-air drying technology, vacuum drying process and microwave drying process, preferably hot air drying
The advantages of drying process, hot-air drying technology, repeats no more.
S4, the Yoghourt for taking 10~50 parts and 1~2 part functional powdery additive be sent into mixing, shearing function
Vacuum concentration pot, mix, shear, be concentrated into water content be 65~75% Yoghourt concentrated thing it is spare.
Wherein, the vacuum degree in vacuum concentration pot is preferably 2000~10000Pa, and temperature is 20~40 DEG C.In addition, step
Functional powdery additive in S4 is pollen, probiotics, spirulina, vitamin, marrow powder, composite phospholipid powder, albumen powder, powder
Shape flavouring it is one or more.
Contain a large amount of probiotics in Yoghourt, in order to keep the activity of probiotics, Yoghourt, which is tasted, needs cryo-conservation, Yoghourt
Moisture content be generally 85%, when being concentrated into 70% or so moisture content, Yoghourt present more water lock ability it is stronger
Colloidal, such colloidal has preferable embedding and protective effect to functional powder therein is mixed into.
S5, the dehydrated fruits in step S1, the dehydrated vegetables in step S2, dehydration potato in step S3 be added to 1~
It is mixed in 10 parts of fruit juice and pure water, standing 8~for 24 hours, make mixture moisture content 20%~30% and is uniformly distributed.
Fruit juice described in this step is the fruit juice that one or more fruit are raw material is prepared into employed in step S1.
The study found that different types of fruits and vegetables fourth is in CO2Effect in low temperature expanding technique can be different, the extruding effect of fruit
Fruit is better than the expansion effect of vegetables, and the expansion effect of vegetables is better than potato；If all wet after water fruits and vegetables, potato are mixed, vegetable
The CO of dish and potato2Low temperature expanding effect can be better than the effect of its independent extruding, if wet stock is fruit juice, vegetables and potato
The CO of class2Low temperature expanding effect can be better than the expansion effect that pure water all wet is used alone；Meanwhile the addition of fruit juice is so that material
In CO2Better surface viscosity can be obtained in low temperature expanding.
In addition, the study found that in subsequent CO2In low temperature expanding process, when extruding, can be by the part flavor of fruits and vegetables potato fourth
Substance is taken away, therefore the flavor of fruits and vegetables potato fourth reduces, this and CO2The infiltration capacity itself having is related with extracting power, if
Fruits and vegetables potato fourth is used into fruit juice all wet in advance, is equivalent to the flavor loss for compensating for fruits and vegetables potato fourth in advance.
S6, the mixture in step S5 is put into pressurized tank, being evacuated to absolute pressure is 2000~10000pa, then
It is passed through CO2Gas keeps 10~30min, then so that pressurized tank inner absolute pressure is 3~7Mpa, temperature is 35~50 DEG C
Pressure is discharged rapidly in 2~10s to normal pressure.
Above-mentioned dehydrated fruits, dehydrated vegetables, dehydration potato can make volume substantially return to hot wind after step S6
Before drying, while puffed fruit-vegetable fourth surface exhibits go out stronger viscosity, mutually bond, and are not necessarily to lyophilized technique, in General Proper
Empty drying condition lower volume will not be shunk, when moisture is down to 2~5%, available loose crisp and refreshing fruit-vegetable food, simultaneously
The rehydration of this fruit-vegetable food is lower than frozen dried food, does not soften not instead of immediately after impregnating in atherosclerotic object, milk, certain
Still retain brittleness in time.
Relative to existing CO2Swelling and watering patent, the temperature in pressurized tank in the present embodiment need to keep 35~50
DEG C, because of CO2Amount of heat can be absorbed in decompression, if without heating in advance, will lead to material icing, thus make material without
Method reaches expected expansion effect；Venting duration in this example is the rapid pressure release of 2~10s, because the time is shorter, expansion effect
Better；The pressure of pressurized tank is 3~7MP in this example, in CO2Critical pressure in, it is ensured that CO2Exist in gaseous form.
S7, that mixture obtained in step S6 is filled in the type containing phase homotype chamber pallet is intracavitary, and in shake table
Upper jolt ramming.
In step S7, mixture is lower than 3~8mm of depth of cavity in the intracavitary packed height of type, is that subsequent Yoghourt is thick
The addition reserved space of object.
S8, Yoghourt concentrated thing predetermined amounts obtained in step S4 are added in step S7 embedded in the stick that tray type is intracavitary
Above shape object, and do not overflow in type chamber.
When fruits and vegetables stick is added in Yoghourt concentrated thing, the gap of fruits and vegetables stick can be filled with colloidal, and less and slower infiltration
Enter in fruits and vegetables potato, help to maintain the brittleness of freeze-drying fruits and vegetables potato, and reduces the drying time of later period drying.
S9, by the mixture in step S8 together with pallet be put into vacuum drying in-bin drying to moisture be 2~5% it is rodlike
Object obtains fruit/vegetable yoghourt stick.
Specifically, the vacuum degree in dry vacuum container is preferably 30~1000Pa, the temperature of dried material is 70~90
℃
When club further progress vacuum freeze drying is added in Yoghourt concentrated thing, Yoghourt dope becomes constancy of volume
Loose solid content, be easy form powder in transit.It is done when club further progress conventional vacuum is added in Yoghourt concentrated thing
When dry, although the fruits and vegetables fourth volume of extruding will not atrophy, the volume of Yoghourt dope gradually tapers up into colloid hard shell,
Particulate matter package is adhered, the intensity of product entirety is not only increased, but also is not easy to form powder during transportation.
The present invention provides a kind of fruit/vegetable yoghourt stick, which is added using above-mentioned fruit/vegetable yoghourt stick processing method
Work forms.
Next, technical solution of the present invention will be further described in detail with reference to following embodiment.
Embodiment 1
A kind of fruit/vegetable yoghourt stick processing method provided by the invention, comprising the following steps:
S1,10 parts of apple are taken, will diced after apple cleaning, peeling, stoning, the VC aqueous solution soaking for being 0.2% with concentration
10min, the dry dehydrated apples for being 12% to moisture are as raw material for standby；
S2,10 parts of carrot are taken, will diced after carrot cleaning, peeling, with 100 DEG C hot water blanching 1 minute, it is dry to moisture
For 10% dehydration carrot as raw material for standby；
S3,10 parts of sweet potato are taken, will diced after sweet potato washing, peeling, 100 DEG C of hot water blanching 3min, drying to moisture are 9%
As dehydration sweet potato as raw material for standby；
S4, the Yoghourt for taking 50 parts and 2 parts of functional powdery additive are sent into the vacuum concentration with mixing, shearing function
Tank, mix, shear, be concentrated into water content be 75% Yoghourt concentrated thing it is spare；Wherein, the vacuum degree in vacuum concentration pot is
10000Pa, temperature are 40 DEG C；
S5, the dehydrated apples in step S1, the dehydration carrot in step S2, the dehydration sweet potato in step S3 are added 10
It is mixed in the cider and pure water of part, stands for 24 hours, make mixture moisture content 30% and be uniformly distributed；
S6, the mixture in step S5 is put into pressurized tank, being evacuated to absolute pressure is 10000pa, then is passed through CO2
Gas keeps 30min, pressure is then discharged rapidly in 10s so that pressurized tank inner absolute pressure is 4Mpa, temperature is 40 DEG C
Power is to normal pressure；
S7, that mixture obtained in step S6 is filled in the type containing phase homotype chamber pallet is intracavitary, and in shake table
Upper jolt ramming；
S8, Yoghourt concentrated thing predetermined amounts obtained in step S4 are added in step S7 embedded in the stick that tray type is intracavitary
Above shape object, and do not overflow in type chamber；
S9, the mixture in step S8 is put into the club that vacuum drying in-bin drying is 5% to moisture together with pallet,
Obtain fruit/vegetable yoghourt stick, wherein the vacuum degree in dry vacuum container is 400Pa, and the temperature of dried material is 80 DEG C.
Embodiment 2
A kind of fruit/vegetable yoghourt stick processing method provided by the invention, comprising the following steps:
S1,5 parts of yellow peach are taken, will diced after yellow peach cleaning, peeling, stoning, the VC aqueous solution soaking for being 0.1% with concentration
5min, the dry dehydration yellow peach for being 7% to moisture is as raw material for standby；
S2,5 parts of pumpkin are taken, will diced after pumpkin cleaning, peeling, with 80 DEG C hot water blanching 0.5 minute, it is dry to be to moisture
7% dehydration pumpkin is as raw material for standby；
S3,5 parts of purple sweet potato are taken, will diced after purple sweet potato cleaning, peeling, 95 DEG C of hot water blanching 1min, drying to moisture are 7% one-tenth
It is dehydration purple sweet potato as raw material for standby；
S4, the Yoghourt for taking 10 parts and 1 part of functional powdery additive are sent into the vacuum concentration with mixing, shearing function
Tank, mix, shear, be concentrated into water content be 65% Yoghourt concentrated thing it is spare；Wherein, the vacuum degree in vacuum concentration pot is
2000Pa, temperature are 20 DEG C；
S5, the dehydration yellow peach in step S1, the dehydration pumpkin in step S2, the dehydration purple sweet potato in step S3 are added 5 parts
Yellow peach juice and pure water in mix, stand 8h, make mixture moisture content 25% and be uniformly distributed；
S6, the mixture in step S5 is put into pressurized tank, being evacuated to absolute pressure is 2000pa, then is passed through CO2
Gas keeps 10min, pressure is then discharged rapidly in 4s so that pressurized tank inner absolute pressure is 5Mpa, temperature is 45 DEG C
To normal pressure；
S7, that mixture obtained in step S6 is filled in the type containing phase homotype chamber pallet is intracavitary, and in shake table
Upper jolt ramming；
S8, Yoghourt concentrated thing predetermined amounts obtained in step S4 are added in step S7 embedded in the stick that tray type is intracavitary
Above shape object, and do not overflow in type chamber；
S9, the mixture in step S8 is put into the club that vacuum drying in-bin drying is 3% to moisture together with pallet,
Obtain fruit/vegetable yoghourt stick, wherein the vacuum degree in dry vacuum container is 500Pa, and the temperature of dried material is 80 DEG C.
In addition, in the course of the research, it is phase below that we, which also utilize the trial of other drying process to make fruit/vegetable yoghourt stick,
Pass process and corresponding disadvantage:
1, for fresh fruits and vegetables potato in hot-air drying process, inside can be from inside to outside comprising the various nutritional ingredients of Icing Sugar
Migration, is formed on its surface one layer of sticky substance, and different fruits and vegetables potatos is shown relatively by force in moisture content for 30~50%
Viscosity, quality becomes high resilience and toughness, and volume only has micro contraction.If at this moment by the particle of this state
Object mixing molding, is just easy to get desired shape.If further freeze-drying to moisture content is 2~5%, can obtain
It is grip although such technique improves for forming degree to crisp molding fruits and vegetables potato mixture
Still not ideal enough, it is easy loosely in later period packaging, transport, moreover fresh fruits and vegetables potato, contains in drying process to moisture
When amount is 30~50%, water activity is still higher, can not have enough to meet the need preservation at normal temperature.
2, after mixing various fresh fruits and vegetables fourths and Yoghourt, the club directly formed in the method for freeze-drying is excessively loose
Dissipate, can not be formed can hold it is rodlike, even if after adding a large amount of dextrin, gelatin according to the technique of freeze-drying egg flower soup, at
Type degree and grip also not ideal enough.
3, there is stronger viscosity, if the ratio of cereal after cooking in certain cereal, such as millet, sticky rice etc.
It is sufficiently large, allow fruits and vegetables potato ding shape object and broken be embedded in cereal of cheese to be pressed and molded, then take lyophilized technique, forming degree and
It is grip preferable, but its fruits and vegetables attribute substantially reduces.
4, for a factory, fruit/vegetable yoghourt stick will not be a single product, must be a seriation
Product, it will use a variety of fruit and vegetable foods.Since the place of production of different water fruits and vegetables, potato is different, maturation time is different, preceding
Road processing technology is different, so completing from the product of fresh fruits and vegetables to the end by a factory, becomes extremely difficult, this also makes
About such product uses freeze drying technology.
5, changing temperature-pressure-difference and puffing technology is also a fruit and vegetable dilated technology occurred in recent years, its principle and CO2 low temperature
Extruding principle has similarity.The expansion effect of fruit is better than vegetables, and vegetables are better than potato table in changing temperature-pressure-difference and puffing technology
Existing is more obvious, it might even be possible to say in this way, changing temperature-pressure-difference and puffing technology can not be applied to potato.Experiment discovery, reduces potato
The volume and fruit juice all wet of particle similarly help to improve expansion effect, but effect is unobvious.
Although the present invention essentially describes above embodiments, example is intended only as to be described, and the present invention is simultaneously
It is without being limited thereto.Those of ordinary skill in the art can make the essential characteristics of a variety of modifications and application without departing from embodiment.For example,
Each component that embodiment is shown in detail can be modified and be run, be believed that and be included in the modification and the relevant difference of application
In protection scope of the present invention as defined in the appended claims.
Embodiment involved in this specification is meant that specially feature, structure or the spy described in conjunction with the embodiment
Property is included at least one embodiment of the present invention.These terms for coming across everywhere in specification are not necessarily directed to same
Embodiment.In addition, it is common all to think that it falls into this field when describing a particular feature, structure, or characteristic in conjunction with any embodiment
In the range of these a particular feature, structure, or characteristics that technical staff combines other embodiments that can realize.
Claims (10)
1. a kind of preparation method of fruit/vegetable yoghourt stick, which comprises the following steps:
S1,1~10 part of fruit of water intaking, will dice after fruit cleaning, peeling, stoning, and the VC for being 0.1%~0.2% with concentration is water-soluble
Liquid impregnates 5~10min, and the dry dehydrated fruits for being 7~15% to moisture are as raw material for standby；
S2, take 1~10 part of vegetables, will dice after vegetable cleaning, peeling, with 80~100 DEG C hot water blanching 0.5~1 minute, it is dry
To moisture be 7~15% dehydrated vegetables as raw material for standby；
S3,1~10 part of potato is taken, will diced after potato cleaning, peeling, 95~100 DEG C of 1~5min of hot water blanching, drying to water
Being divided into 7~15% becomes dehydration potato as raw material for standby；
S4, the Yoghourt for taking 10~50 parts and 1~2 part of functional powdery additive are sent into the vacuum with mixing, shearing function
Concentration tank, mix, shear, be concentrated into water content be 65~75% Yoghourt concentrated thing it is spare；
S5, the dehydrated fruits in step S1, the dehydrated vegetables in step S2, the dehydration potato in step S3 are added 1~10 part
Fruit juice and pure water in mix, stand 8~for 24 hours, make mixture moisture content 20%~30% and be uniformly distributed；
S6, the mixture in step S5 is put into pressurized tank, being evacuated to absolute pressure is 2000~10000pa, then is passed through
CO2Gas keeps 10~30min, then 2 so that pressurized tank inner absolute pressure is 3~7Mpa, temperature is 35~50 DEG C
Pressure is discharged rapidly in~10s to normal pressure；
S7, that mixture obtained in step S6 is filled in the type containing phase homotype chamber pallet is intracavitary, and shakes on a vibration table
It is real；
S8, Yoghourt concentrated thing predetermined amounts obtained in step S4 are added in step S7 embedded in the club that tray type is intracavitary
Above, and not it overflows in type chamber；
S9, the mixture in step S8 is put into the club that vacuum drying in-bin drying is 2~5% to moisture together with pallet,
Obtain fruit/vegetable yoghourt stick.
2. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that the dehydration water in the step S1
Fruit is one of dehydrated apples, dehydration strawberry, dehydration pears, dehydration yellow peach, dehydration lichee, dehydration longan or a variety of；Meanwhile S5
Described in fruit juice be one or more fruit are raw material is prepared into employed in step S1 fruit juice.
3. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that the dehydration vegetable in the step S2
Dish is one of dehydration carrot, dehydration pumpkin or a variety of, and the dehydration potato in the step S3 is purple for dehydration sweet potato, dehydration
One of potato, dehydrated potato are a variety of.
4. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that the functionality in the step S4
Powdery additive be pollen, probiotics, spirulina, vitamin, marrow powder, composite phospholipid powder, albumen powder, powdery flavouring one
Kind is a variety of.
5. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that dry in the step S1-S3
Drying process is hot-air drying technology, vacuum drying process or microwave drying process.
6. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that described true in the step S4
Vacuum degree in empty concentration tank is 2000~10000Pa, and temperature is 20~40 DEG C.
7. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that described true in the step S9
Vacuum degree in empty dryness storehouse is 30~1000Pa, and the temperature of dried material is 70~90 DEG C.
8. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that in the step S7, mixture
It is lower than 3~8mm of depth of cavity in the intracavitary packed height of type.
9. the preparation method of fruit/vegetable yoghourt stick according to claim 1, which is characterized in that the dehydration water in the step S1
Fruit, the dehydrated vegetables in step S2, the dehydration potato in step S3 are graininess, strip or fragment shape.
10. a kind of fruit/vegetable yoghourt stick, which is characterized in that the fruit/vegetable yoghourt stick uses the described in any item fruits and vegetables of claim 1-9
The preparation method of Yoghourt stick is process.
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| CN114651892A (en) * | 2022-03-07 | 2022-06-24 | 晋江咭咭佳食品科技有限公司 | Child milk bar for protecting teeth and production process thereof |
| CN114916582A (en) * | 2022-05-11 | 2022-08-19 | 甘肃华羚乳品股份有限公司 | Yak milk protein peptide milk bar and preparation method thereof |
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| CN109042883B (en) | 2022-04-05 |
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