CN109042883B - Fruit and vegetable yoghourt stick and processing method thereof - Google Patents
Fruit and vegetable yoghourt stick and processing method thereof Download PDFInfo
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- CN109042883B CN109042883B CN201810820574.1A CN201810820574A CN109042883B CN 109042883 B CN109042883 B CN 109042883B CN 201810820574 A CN201810820574 A CN 201810820574A CN 109042883 B CN109042883 B CN 109042883B
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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
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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
- A23C9/18—Milk in dried and compressed or semi-solid form
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Abstract
The invention relates to the technical field of food processing, in particular to a fruit and vegetable yoghourt stick processing method and a fruit and vegetable yoghourt stick processed by the method. The invention provides a processing method of fruit and vegetable yoghourt sticks, which comprises the following steps: firstly preparing dehydrated fruits, dehydrated vegetables and dehydrated potatoes, then preparing a thick yoghourt material for later use, then adding the dehydrated fruits, the dehydrated vegetables and the dehydrated potatoes into fruit juice and purified water for mixing and moisture equalization, and then putting the mixture into a pressure tank for CO treatment2And (3) low-temperature puffing, filling the obtained mixture into a tray with a cavity, compacting, adding the thick yoghourt material into the cavity of the tray, and finally putting the tray and the thick yoghourt material into a vacuum drying bin for drying to obtain the fruit and vegetable yoghourt stick. The fruit and vegetable yoghourt stick is formed without depending on an additional adhesive or transition extrusion, cutting and forming, active ingredients are prevented from being damaged, the natural shape and color of the raw materials can be maintained, the fruit and vegetable yoghourt stick is formed by depending on the viscosity of the raw materials in the processing process, and the natural flavor of food is not damaged.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fruit and vegetable yoghourt stick processing method and a fruit and vegetable yoghourt stick processed by the method.
Background
With the improvement of the living standard of people and the acceleration of the pace of life, various cereal bars are more and more popular among people and are popular snack foods in the near term, and the cereal bars are formed by taking fruits and vegetables, dairy products, cereals and the like as main raw materials.
In the case of cereal bars, the preparation method often comprises the following steps: (1) cereal bar obtained by mixing cooked and dried raw materials (such as cereal grains, dried fruits and vegetables, and dairy products) with heated binder (such as saccharides, syrups, pectin, and oil), compressing, cooling, and cutting; (2) the fruit, vegetable and grain sticks are formed by crushing and mixing various raw materials (such as grains, dried fruits and vegetables and the like) according to the principle of extrusion and puffing; (3) the fruit, vegetable and cereal bar is formed by crushing and mixing various raw materials (such as cereal grains, dried fruits and vegetables and the like) according to a biscuit process.
The preparation method of the cereal bar has the following defects: (1) the addition of binders (such as sugars, syrups, gums, fats and the like) destroys the natural properties and the natural flavor of the food and poses certain health risks; (2) the cereal bar has certain binding force of each raw material component in the cereal bar through transitional extrusion so as to have enough formability and cutting property, the compression ratio is obvious, the obvious compression and the filling of the binder enable the compactness of the cereal bar to be improved, but the crispness and the chewing comfort are reduced; (3) the natural properties of the food are destroyed by high temperature or high pressure in the process, and particularly, the destruction to heat-sensitive nutrient components and special active components with health care effects in the food is more obvious; (4) the process of comminuting and mixing the raw materials results in a finished product that appears visually as a single color and single structural level resembling a cookie.
Therefore, in view of the above drawbacks, there is a need for developing a method for processing fruit and vegetable yogurt sticks that does not rely on additional adhesives, does not require excessive extrusion, cutting and forming, avoids damaging active ingredients, and can maintain the natural shape and color of the raw materials, and a fruit and vegetable yogurt stick processed by the method.
Disclosure of Invention
The first purpose of the invention is to provide a processing method of fruit and vegetable yoghourt sticks, which can process the fruit and vegetable yoghourt sticks without depending on additional adhesives, without transition extrusion, cutting and forming, avoiding damaging active ingredients and keeping the natural shape and color of raw materials.
The second purpose of the invention is to provide the fruit and vegetable yoghourt stick processed by the processing method.
In order to realize the first purpose, the invention provides a processing method of fruit and vegetable yoghourt sticks, which comprises the following steps:
s1, taking 1-10 parts of fruits, cleaning, peeling, stoning, dicing, soaking for 5-10 min by using a VC aqueous solution with the concentration of 0.1-0.2%, and drying until dehydrated fruits with the water content of 7-15% serve as raw materials for later use;
s2, taking 1-10 parts of vegetables, cleaning and peeling the vegetables, dicing, blanching with 80-100 ℃ hot water for 0.5-1 minute, and drying until the dehydrated vegetables with the water content of 7-15% serve as raw materials for later use;
s3, taking 1-10 parts of potatoes, cleaning, peeling and dicing the potatoes, blanching the potatoes in hot water at 95-100 ℃ for 1-5 min, and drying the potatoes until the moisture is 7-15% to obtain dehydrated potatoes as a raw material for later use;
s4, taking 10-50 parts of yoghourt and 1-2 parts of functional powdery additives, feeding the mixture into a vacuum concentration tank with mixing and shearing functions, mixing, shearing and concentrating the mixture until the water content of the yoghourt is 65-75% for later use;
s5, adding the dehydrated fruits in the step S1, the dehydrated vegetables in the step S2 and the dehydrated potatoes in the step S3 into 1-10 parts of fruit juice and purified water, mixing, standing for 8-24 hours to enable the water content of the mixture to be 20-30% and uniformly distributing;
s6, putting the mixture obtained in the step S5 into a pressure tank, vacuumizing until the absolute pressure is 2000-10000 pa, and introducing CO2Keeping the absolute pressure in the pressure tank at 3-7 Mpa and the temperature at 35-50 ℃ for 10-30 min by using gas, and then quickly releasing the pressure to the normal pressure within 2-10 s;
s7, filling the mixture obtained in the step S6 in a cavity containing the same cavity tray, and compacting on a vibration table;
s8, adding the thick yoghourt material obtained in the step S4 into the rod-shaped object embedded in the tray cavity in the step S7 according to a preset amount, and preventing the thick yoghourt material from overflowing the cavity;
s9, putting the mixture obtained in the step S8 and the tray into a vacuum drying bin, and drying until the water content is 2-5% of a rod-shaped object, so that the fruit and vegetable yoghourt rod is obtained.
Preferably, the dehydrated fruit in the step S1 is one or more of dehydrated apple, dehydrated strawberry, dehydrated pear, dehydrated yellow peach, dehydrated litchi and dehydrated longan; meanwhile, the fruit juice described in S5 is the fruit juice prepared from one or more fruits used in step S1.
Preferably, the dehydrated vegetables in the step S2 are one or more of dehydrated carrots and dehydrated pumpkins, and the dehydrated potatoes in the step S3 are one or more of dehydrated sweet potatoes, dehydrated purple potatoes and dehydrated potatoes.
Preferably, the functional powdered additive in step S4 is one or more of pollen, probiotics, spirulina, vitamins, bone marrow powder, compound phospholipid powder, protein powder, and powdered flavoring.
Preferably, the drying processes in steps S1-S3 are a hot air drying process, a vacuum drying process, and a microwave drying process.
Preferably, in the step S4, the vacuum degree in the vacuum concentration tank is 2000 to 10000Pa, and the temperature is 20 to 40 ℃.
Preferably, the vacuum degree in the vacuum drying bin is 30-1000 Pa, and the temperature of the dried material is 70-90 ℃.
Preferably, in the step S7, the filling height of the mixture in the cavity is 3-8 mm lower than the depth of the cavity.
Preferably, the dehydrated fruits in the step S1, the dehydrated vegetables in the step S2 and the dehydrated potatoes in the step S3 are in the form of granules, strips or pieces.
Preferably, the dehydrated fruits in the step S1, the dehydrated vegetables in the step S2 and the dehydrated potatoes in the step S3 are granular and have the diameter of 3-8 mm.
In order to achieve the second purpose, the invention provides a fruit and vegetable yoghourt stick which is processed by the processing method of the fruit and vegetable yoghourt stick.
The fruit and vegetable yoghourt stick and the processing method thereof provided by the invention have the following advantages:
1. the fruit and vegetable yoghourt stick is formed by depending on the viscosity presented by the raw materials in the processing process, so that the natural attribute and the natural flavor of food cannot be damaged, and the health risk is reduced;
2. the fruit and vegetable yoghourt stick is formed without mechanical transition extrusion and cutting, and the raw materials are filled in a model and compacted;
3. the active ingredients can be prevented from being damaged by high temperature and high pressure in the traditional process, and the components containing the active ingredients are in a state of being embedded by another component in the food structure;
4. the components in the raw materials keep respective natural shapes and colors, so that the fruit and vegetable yoghourt stick has a certain hierarchy and structure, and the names and the proportions of the components of the raw materials can be roughly distinguished through visual observation;
5. the fruit and vegetable yoghourt stick can be quickly blended into water or milk to form a porridge-like substance with visible diced fruits and vegetables, and the diced fruits and vegetables can still keep relative brittleness and tooth feeling within a certain time.
Detailed Description
In order to make the disclosure of the present invention more comprehensible, the disclosure of the present invention is further described below. Of course, the invention is not limited to this specific embodiment, and general alternatives known to those skilled in the art are also covered by the scope of the invention, and the advantageous effects of the invention will be described in detail with reference to the embodiment.
The invention provides a processing method of fruit and vegetable yoghourt sticks, which comprises the following steps:
s1, taking 1-10 parts of fruits, cleaning, peeling, stoning, dicing, soaking for 5-10 min by using VC aqueous solution with the concentration of 0.1-0.2%, and drying until the dehydrated fruits with the water content of 7-15% serve as raw materials for later use.
The dehydrated fruit in the step S1 may be one or more of dehydrated apple, dehydrated strawberry, dehydrated pear, dehydrated yellow peach, dehydrated litchi and dehydrated longan, and the dehydrated fruit in the present invention is not limited by the above fruit varieties.
The dehydrated fruit in the embodiment can be in the shape of particles, strips or fragments, preferably in the shape of particles, the diameter of the dehydrated fruit is 3-8 mm, and the dehydrated fruit is subjected to subsequent CO treatment2In the low-temperature puffing process, the puffing effect of the granules is better than that of the tablets, and the puffing effect of the tablets is better than that of the blocks.
The drying process in the step can be a hot air drying process, a vacuum drying process and a microwave drying process, wherein the hot air drying process is preferably selected, the hot air drying process has a drying mode with small investment, high yield and convenience, and in the hot air drying process, 7-15% of water can be dried within a few hours, the volume is suddenly shrunk, the product can be stored at normal temperature for a long time, the texture is solid, the transportation is convenient, and the problems caused by different fruits, vegetables and potatoes, different production places, different ripening time and the previous processing process are avoided.
The parts of the fruits, vegetables, potatoes, yoghourt and fruit juice are calculated according to the parts by weight.
S2, taking 1-10 parts of vegetables, cleaning and peeling the vegetables, dicing, blanching with 80-100 ℃ hot water for 0.5-1 minute, and drying until the dehydrated vegetables with the water content of 7-15% serve as raw materials for later use.
The dehydrated vegetables in the step S2 are one or more of dehydrated carrots and dehydrated pumpkins, and the dehydrated vegetables are not limited by the above vegetable varieties, and it is found through research that carrots and pumpkins have high viscosity after being uniformly wet and puffed, but green leafy vegetables, such as vegetables like green vegetables, do not have such viscosity.
The dehydrated vegetables in the embodiment can be granular, long strip-shaped or flaky, preferably granular, the diameter is 3-8 mm, and the dehydrated vegetables have the same function of subsequent CO2In the low-temperature puffing process, the granular puffing effect is better.
The drying process may be a hot air drying process, a vacuum drying process, or a microwave drying process, preferably a hot air drying process, and the advantages of the hot air drying process are not described again.
S3, taking 1-10 parts of potatoes, cleaning the potatoes, peeling, dicing, blanching with hot water at 95-100 ℃ for 1-5 min, and drying until the water content is 7-15% to obtain dehydrated potatoes as a raw material for later use.
The dehydrated potatoes are one or more of dehydrated sweet potatoes, dehydrated purple potatoes and dehydrated potatoes, and the dehydrated potatoes are not limited by the varieties of the potatoes. The potatoes contain more starch, the blanching time is longer than that of vegetables, and the potatoes can be cured, so that the flavor of the later-period product is better.
The dehydrated potatoes in the embodiment can be granular, long-strip or flaky, preferably granular, and the diameter of the dehydrated potatoes is 3-8 mm. Similarly, dehydrated potatoes in subsequent CO2In the low-temperature puffing process, the granular puffing effect is better.
The drying process can be a hot air drying process, a vacuum drying process and a microwave drying process, preferably the hot air drying process, and the advantages of the hot air drying process are not described again.
And S4, feeding 10-50 parts of yoghourt and 1-2 parts of functional powdery additives into a vacuum concentration tank with mixing and shearing functions, and mixing, shearing and concentrating until the water content of the yoghourt is 65-75% for later use.
Wherein, the vacuum degree in the vacuum concentration tank is preferably 2000-10000 Pa, and the temperature is 20-40 ℃. In addition, the functional powdered additive in step S4 is one or more of pollen, probiotics, spirulina, vitamins, bone marrow powder, compound phospholipid powder, protein powder, and powdered flavoring agent.
The yoghurt contains a large amount of probiotics, the yoghurt needs to be stored at low temperature in order to keep the activity of the probiotics, the water content of the yoghurt is generally 85%, and when the yoghurt is concentrated to the water content of about 70%, the yoghurt presents a colloid with stronger water locking capacity, and the colloid has better embedding and protecting effects on functional powder mixed in the yoghurt.
S5, adding the dehydrated fruits in the step S1, the dehydrated vegetables in the step S2 and the dehydrated potatoes in the step S3 into 1-10 parts of fruit juice and purified water, mixing, standing for 8-24 hours to enable the water content of the mixture to be 20-30% and uniformly distributing.
The fruit juice in this step is the fruit juice prepared from one or more fruits used in step S1.
Researches find that different kinds of fruit and vegetable dices are in CO2The effect in the low-temperature puffing process is different, the puffing effect of fruits is superior to that of vegetables, and the puffing effect of vegetables is superior to that of potatoes; if the fruits, vegetables and potatoes are mixed and then are uniformly wetted, the CO of the vegetables and potatoes is reduced2The low-temperature puffing effect is better than the single puffing effect, and if the moisture-equalizing material is fruit juice, the CO of vegetables and potatoes is generated2The low-temperature puffing effect is better than the puffing effect of the pure water used alone for homogenizing; at the same time, the addition of fruit juice makes the material in CO2Better surface viscosity can be obtained in low temperature puffing.
In addition, it was found that subsequent CO2In the low-temperature puffing process, part of flavor substances of the fruit and vegetable potato pieces can be taken away during puffing, and the fruit and vegetable potatoesThe flavour of the cubes is thus reduced, which is associated with CO2The infiltration capacity and the extraction capacity of the potato chips are related, and if the fruit juice is used for uniformly wetting the fruit and vegetable potato chips in advance, the flavor loss of the fruit and vegetable potato chips is compensated in advance.
S6, putting the mixture obtained in the step S5 into a pressure tank, vacuumizing until the absolute pressure is 2000-10000 pa, and introducing CO2And (3) gas, keeping the absolute pressure in the pressure tank at 3-7 Mpa and the temperature at 35-50 ℃ for 10-30 min, and then rapidly releasing the pressure to the normal pressure within 2-10 s.
After the step S6, the volume of the dehydrated fruits, the dehydrated vegetables and the dehydrated potatoes can be basically recovered to the volume before hot air drying, meanwhile, the surfaces of the puffed fruit and vegetable dices show stronger viscosity and are mutually bonded, a freeze-drying process is not needed, the volume cannot shrink under the common vacuum drying condition, when the water content is reduced to 2-5%, loose and crisp fruit and vegetable food can be obtained, meanwhile, the rehydration of the fruit and vegetable food is lower than that of the freeze-dried food, the fruit and vegetable food is not immediately softened after being soaked in porridge and milk, and the crispness is still kept within a certain time.
Relative to the existing CO2In the puffing dehydration patent, the temperature in the pressure tank in the embodiment needs to be kept at 35-50 ℃ because of CO2A large amount of heat can be absorbed in the decompression process, and if the material is not heated in advance, the material can be frozen, so that the material cannot achieve the expected puffing effect; the pressure relief time in the embodiment is 2-10 s, and the shorter the time is, the better the expansion effect is; in this example, the pressure in the pressure tank is 3-7 MP in CO2Within the critical pressure of (C), ensuring CO2In gaseous form.
And S7, filling the mixture obtained in the step S6 in a cavity containing the same cavity tray, and compacting on a vibration table.
In the step S7, the filling height of the mixture in the cavity is 3-8 mm lower than the depth of the cavity, so that a reserved space is reserved for the subsequent addition of the thick yoghourt.
And S8, adding the thick yoghourt material obtained in the step S4 to the rod-shaped object embedded in the cavity of the tray in the step S7 according to a preset amount, and preventing the thick yoghourt material from overflowing the cavity.
When the thick yoghourt is added into the fruit and vegetable sticks, the thick yoghourt fills gaps of the fruit and vegetable sticks in a colloid state, and less and slower permeates into fruit and vegetable potatoes, so that the brittleness of the freeze-dried fruit and vegetable potatoes is kept, and the drying time of later-period drying is shortened.
S9, putting the mixture obtained in the step S8 and the tray into a vacuum drying bin, and drying until the water content is 2-5% of a rod-shaped object, so that the fruit and vegetable yoghourt rod is obtained.
Specifically, the vacuum degree in the vacuum drying bin is preferably 30-1000 Pa, and the temperature of the dried material is 70-90 DEG C
When the thick yoghourt material is added into the rod-shaped material and further subjected to vacuum freeze drying, the thick yoghourt material becomes loose solid with unchanged volume and is easy to form powder in transportation. When the thick yoghourt material is added into a rod-shaped material for further conventional vacuum drying, although the volume of the puffed diced fruits and vegetables cannot be shrunk, the volume of the thick yoghourt material is gradually shrunk into a colloid hard shell, and the particles are wrapped and adhered, so that the integral strength of the product is increased, and the powder is not easily formed in the transportation process.
The invention provides a fruit and vegetable yoghourt stick which is processed by adopting the processing method of the fruit and vegetable yoghourt stick.
Next, the technical solution of the present invention will be described in further detail with reference to the following examples.
Example 1
The invention provides a processing method of fruit and vegetable yoghourt sticks, which comprises the following steps:
s1, taking 10 parts of apples, cleaning, peeling, removing kernels, dicing, soaking in 0.2% VC aqueous solution for 10min, and drying until the water content of the dehydrated apples is 12% as a raw material for later use;
s2, taking 10 parts of carrots, cleaning, peeling and dicing the carrots, blanching the carrots for 1 minute by hot water at 100 ℃, and drying the carrots until the water content is 10 percent to obtain dehydrated carrots serving as raw materials for later use;
s3, taking 10 parts of sweet potatoes, cleaning, peeling and dicing the sweet potatoes, blanching the sweet potatoes in hot water at 100 ℃ for 3min, and drying the sweet potatoes until the water content is 9% to obtain dehydrated sweet potatoes serving as raw materials for later use;
s4, feeding 50 parts of yoghourt and 2 parts of functional powdery additives into a vacuum concentration tank with mixing and shearing functions, mixing, shearing and concentrating until the water content of the yoghourt is 75% for later use; wherein the vacuum degree in the vacuum concentration tank is 10000Pa, and the temperature is 40 ℃;
s5, adding the dehydrated apples in the step S1, the dehydrated carrots in the step S2 and the dehydrated sweet potatoes in the step S3 into 10 parts of apple juice and purified water, mixing, standing for 24 hours to enable the water content of the mixture to be 30% and evenly distributing;
s6, putting the mixture obtained in the step S5 into a pressure tank, vacuumizing until the absolute pressure is 10000pa, and introducing CO2Keeping the absolute pressure inside the pressure tank at 4Mpa and 40 ℃ for 30min by using gas, and then quickly releasing the pressure to the normal pressure within 10 s;
s7, filling the mixture obtained in the step S6 in a cavity containing the same cavity tray, and compacting on a vibration table;
s8, adding the thick yoghourt material obtained in the step S4 into the rod-shaped object embedded in the tray cavity in the step S7 according to a preset amount, and preventing the thick yoghourt material from overflowing the cavity;
s9, putting the mixture obtained in the step S8 and the tray into a vacuum drying bin, and drying the mixture and the tray until the water content is 5% of rod-shaped objects to obtain the fruit and vegetable yoghourt rods, wherein the vacuum degree in the vacuum drying bin is 400Pa, and the temperature of the dried materials is 80 ℃.
Example 2
The invention provides a processing method of fruit and vegetable yoghourt sticks, which comprises the following steps:
s1, taking 5 parts of yellow peaches, cleaning, peeling, removing kernels, dicing, soaking for 5min by using a VC aqueous solution with the concentration of 0.1%, and drying until the dehydrated yellow peaches with the water content of 7% serve as raw materials for later use;
s2, taking 5 parts of pumpkin, cleaning, peeling and dicing the pumpkin, blanching the pumpkin for 0.5 minute by using hot water at the temperature of 80 ℃, and drying the pumpkin until the water content of the dehydrated pumpkin is 7 percent to be used as a raw material for later use;
s3, taking 5 parts of purple sweet potatoes, cleaning the purple sweet potatoes, peeling, dicing, blanching with hot water at 95 ℃ for 1min, and drying until the water content is 7% to obtain dehydrated purple sweet potatoes as a raw material for later use;
s4, feeding 10 parts of yoghourt and 1 part of functional powdery additive into a vacuum concentration tank with mixing and shearing functions, mixing, shearing and concentrating until the water content of the yoghourt is 65% for later use; wherein the vacuum degree in the vacuum concentration tank is 2000Pa, and the temperature is 20 ℃;
s5, adding the dehydrated yellow peaches in the step S1, the dehydrated pumpkin in the step S2 and the dehydrated purple sweet potatoes in the step S3 into 5 parts of yellow peach juice and purified water, mixing, and standing for 8 hours to ensure that the water content of the mixture is 25% and uniformly distributed;
s6, putting the mixture obtained in the step S5 into a pressure tank, vacuumizing until the absolute pressure is 2000pa, and introducing CO2Keeping the absolute pressure in the pressure tank at 5Mpa and 45 ℃ for 10min by using gas, and then quickly releasing the pressure to the normal pressure within 4 s;
s7, filling the mixture obtained in the step S6 in a cavity containing the same cavity tray, and compacting on a vibration table;
s8, adding the thick yoghourt material obtained in the step S4 into the rod-shaped object embedded in the tray cavity in the step S7 according to a preset amount, and preventing the thick yoghourt material from overflowing the cavity;
s9, putting the mixture obtained in the step S8 and the tray into a vacuum drying bin, and drying until the water content is 3% of rod-shaped objects, so as to obtain the fruit and vegetable yoghourt rods, wherein the vacuum degree in the vacuum drying bin is 500Pa, and the temperature of the dried materials is 80 ℃.
In addition, in the research process, other drying processes are also utilized to try to manufacture the fruit and vegetable yoghourt stick, and the following are related processes and corresponding defects:
1. during the hot air drying process of fresh fruits and vegetables, various nutritional ingredients containing powdered sugar inside the fruits and vegetables can migrate from inside to outside, a layer of viscous substance is formed on the surface of the fruits and vegetables, different fruits and vegetables and potatoes show stronger viscosity when the moisture content is 30-50%, the texture becomes rich in elasticity and toughness, and the volume is only slightly shrunk. If the pellets in this state are co-molded at this time, a desired shape is easily obtained. If the mixture is further freeze-dried until the moisture content is 2-5%, a crisp and formed fruit, vegetable and potato mixture can be obtained, although the forming degree is improved to a certain extent, the holding property is still not ideal, the mixture is easy to loosen in later packaging and transportation, and moreover, fresh fruit, vegetable and potato are still high in water activity and cannot be stored in a turnover mode at normal temperature when the moisture content is 30-50% in the drying process.
2. A rod-shaped object which is formed by directly freeze-drying various fresh fruit and vegetable dices and yoghourt after being mixed is too loose to be held, and even after a large amount of dextrin and gelatin are added according to the process of freeze-drying the egg-flower soup, the forming degree and the holding property are not ideal.
3. Some grains, such as millet, sticky rice and the like, have stronger stickiness after being steamed, if the proportion of the grains is large enough, fruits, vegetables, potato dices and cheese are crushed and embedded in the grains to be molded by compression, and then a freeze-drying process is adopted, so that the molding degree and the holding property are better, but the properties of the fruits and the vegetables are greatly reduced.
4. For a factory, the fruit and vegetable yoghourt stick is not a single product, is a series of products and can be used for various fruit and vegetable products. Because different fruits, vegetables and potatoes have different production places, different ripening time and different previous processing technologies, the process from fresh fruits and vegetables to the final product is very difficult to finish by one factory, and the freeze-drying technology of the products is restricted.
5. The temperature and pressure varying puffing technology is also a fruit and vegetable puffing technology in recent years, and the principle of the technology is similar to that of CO2 low-temperature puffing. The puffing effect of the fruits is better than that of the vegetables, the vegetables are better than that of the potatoes, the puffing technology with the variable temperature and the pressure difference is more obvious, and even the puffing technology with the variable temperature and the pressure difference cannot be applied to the potatoes. Experiments show that the reduction of the volume of the potato granules and the homogenization of the juice also contribute to the improvement of the puffing effect, but the effect is not obvious.
Although the present invention has been described mainly in the above embodiments, it is described as an example only and the present invention is not limited thereto. Numerous modifications and applications will occur to those skilled in the art without departing from the essential characteristics of the embodiments. For example, each of the components detailed for the embodiments may be modified and operated, and the differences associated with the variants and applications may be considered to be included within the scope of protection of the invention as defined by the following claims.
Reference in the specification to an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the invention. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the purview of one skilled in the art to effect such feature, structure, or characteristic in connection with other ones of the embodiments.
Claims (7)
1. A preparation method of fruit and vegetable yoghourt sticks is characterized by comprising the following steps:
s1, taking 1-10 parts of fruits, cleaning, peeling, stoning, dicing, soaking for 5-10 min by using a VC aqueous solution with the concentration of 0.1-0.2%, and drying until dehydrated fruits with the water content of 7-15% serve as raw materials for later use;
s2, taking 1-10 parts of vegetables, cleaning and peeling the vegetables, dicing, blanching with 80-100 ℃ hot water for 0.5-1 minute, and drying until the dehydrated vegetables with the water content of 7-15% serve as raw materials for later use;
s3, taking 1-10 parts of potatoes, cleaning, peeling and dicing the potatoes, blanching the potatoes in hot water at 95-100 ℃ for 1-5 min, and drying the potatoes until the moisture is 7-15% to obtain dehydrated potatoes as a raw material for later use;
s4, feeding 10-50 parts of yoghourt and 1-2 parts of functional powdery additives into a vacuum concentration tank with mixing and shearing functions, mixing, shearing and concentrating until the yoghourt is thick with the water content of 65-75% for later use, wherein the vacuum degree in the vacuum concentration tank is 2000-10000 Pa, and the temperature is 20-40 ℃; wherein the functional powdery additive is one or more of pollen, probiotics, spirulina, vitamins, bone marrow powder, compound phospholipid powder, protein powder and powdery seasoning;
s5, adding the dehydrated fruits in the step S1, the dehydrated vegetables in the step S2 and the dehydrated potatoes in the step S3 into 1-10 parts of fruit juice and purified water, mixing, standing for 8-24 hours to enable the water content of the mixture to be 20-30% and uniformly distributing;
s6, putting the mixture obtained in the step S5 into a pressure tank, vacuumizing until the absolute pressure is 2000-10000 pa, and introducing CO2Keeping the absolute pressure in the pressure tank at 3-7 Mpa and the temperature at 35-50 ℃ for 10-30 min by using gas, and then quickly releasing the pressure to the normal pressure within 2-10 s;
s7, filling the mixture obtained in the step S6 in a cavity containing the same cavity tray, and compacting on a vibration table;
s8, adding the thick yoghourt material obtained in the step S4 into the rod-shaped object embedded in the tray cavity in the step S7 according to a preset amount, and preventing the thick yoghourt material from overflowing the cavity;
s9, putting the mixture obtained in the step S8 and the tray into a vacuum drying bin, and drying the mixture until the water content is 2-5% of a rod-shaped object to obtain a fruit and vegetable yoghourt rod; wherein the vacuum degree in the vacuum drying bin is 30-1000 Pa, and the temperature of the dried material is 70-90 ℃.
2. The method for preparing fruit and vegetable yoghourt stick according to claim 1, wherein the dehydrated fruit in the step S1 is one or more of dehydrated apple, dehydrated strawberry, dehydrated pear, dehydrated yellow peach, dehydrated litchi and dehydrated longan; meanwhile, the fruit juice described in S5 is the fruit juice prepared from one or more fruits used in step S1.
3. The method for preparing fruit and vegetable yoghourt sticks according to claim 1, wherein the dehydrated vegetables in the step S2 are one or more of dehydrated carrots and dehydrated pumpkins, and the dehydrated potatoes in the step S3 are one or more of dehydrated sweet potatoes, dehydrated purple potatoes and dehydrated potatoes.
4. The method for preparing fruit and vegetable yoghourt stick according to claim 1, wherein the drying process in the steps S1-S3 is a hot air drying process, a vacuum drying process or a microwave drying process.
5. The method for preparing fruit and vegetable yoghourt stick according to claim 1, wherein in the step S7, the filling height of the mixture in the cavity is 3-8 mm lower than the depth of the cavity.
6. The method for preparing fruit and vegetable yoghourt stick according to claim 1, wherein the dehydrated fruit in the step S1, the dehydrated vegetable in the step S2 and the dehydrated potatoes in the step S3 are in the shape of particles, strips or fragments.
7. A fruit and vegetable yoghourt stick, which is characterized in that the fruit and vegetable yoghourt stick is processed by the preparation method of the fruit and vegetable yoghourt stick according to any one of claims 1-6.
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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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| CN101715932B (en) * | 2009-10-31 | 2012-06-27 | 华南理工大学 | Method for preparing reshaped and puffed fresh fruit-vegetable chip mixed with yacon and sweet potato |
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| CN107637659A (en) * | 2016-07-22 | 2018-01-30 | 福建欧瑞园食品有限公司 | A kind of fruits and vegetables fourth probiotic yogurt and preparation method thereof |
| CN106234595A (en) * | 2016-07-28 | 2016-12-21 | 河源市兴睿食品科技开发有限公司 | Probiotic bacteria snacks and preparation method thereof |
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| CN2253577Y (en) * | 1996-05-08 | 1997-05-07 | 济南绿王食品有限公司 | Bulking equipment for preserved fruit |
| CN1387790A (en) * | 2002-07-12 | 2003-01-01 | 烟台润和果蔬食品研究所有限公司 | Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product |
| CN1792284A (en) * | 2005-12-26 | 2006-06-28 | 吴树勋 | Method for swelling and watering fruit or vegetable type food at ambient temp. |
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