CN112674171A - Yoghourt freeze-drying shaping method and product - Google Patents
Yoghourt freeze-drying shaping method and product Download PDFInfo
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- CN112674171A CN112674171A CN202110095634.XA CN202110095634A CN112674171A CN 112674171 A CN112674171 A CN 112674171A CN 202110095634 A CN202110095634 A CN 202110095634A CN 112674171 A CN112674171 A CN 112674171A
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Abstract
The invention provides a freeze-drying shaping method of yoghourt and a product, and on one hand, the freeze-drying shaping method of the yoghourt comprises the following steps: preparing materials, shaping, pre-freezing, freeze-drying and subpackaging. In another aspect, the molding freeze-dried yogurt prepared by the method comprises: yogurt and lyophilized adjuvants. The freeze-drying auxiliary material is mannitol, glycine or a combination of mannitol and glycine, and white granulated sugar can be added according to taste. The product prepared by the yogurt freeze-drying shaping technology is safe and healthy, keeps the original characteristics, is comfortable in taste, attractive and stable in appearance, and is convenient to transport and carry at normal temperature.
Description
Technical Field
The invention relates to the field of food processing, in particular to a freeze-drying shaping method for preparing yoghourt and a product.
Background
The yoghourt takes milk as a raw material, probiotics are added into the milk after pasteurization, and the milk is cooled and filled after fermentation. Compared with the common fresh milk, the fresh milk is easier to be digested and absorbed by human body, and the utilization rate of various nutrient components is improved. The lactobacillus in the yogurt can improve the micro-ecological balance of human bodies, optimize intestinal flora, inhibit the invasion of harmful bacteria in the intestinal tract, inhibit the growth of saprophytic bacteria, inhibit the generation of carcinogenic substances by the harmful bacteria, and prevent and treat diseases. At present, most of yoghourt products in the market are set, cold storage is needed in a low-temperature environment, the quality guarantee period is generally 21-28 days, and the yoghourt products are inconvenient to carry. Although many freeze-dried yogurts appear in the market, the quality guarantee period is prolonged, and the carrying and transportation problems are solved, more freeze-dried yoghurt powder is produced, the shaping is unstable and fragile, the activity of probiotics is reduced, the mouthfeel is not good, and the freeze-dried yoghurt powder is relatively sticky to teeth, so that the consumption requirements of modern urban crowds on safety, health, comfortable mouthfeel, attractive appearance and the like can not be met. In addition, some freeze-dried yogurt block products are also available in the market, and the yogurt is shaped by adding hydroxypropyl distarch phosphate, so that although the hardness after freeze-drying is increased, the yogurt is not comfortable in taste due to poor re-solubility, and cannot meet the requirements of consumers. Meanwhile, hydroxypropyl distarch phosphate is a food additive, but the production source of hydroxypropyl distarch phosphate is mainly synthesized chemically, and other substance residues such as toxic substances of propylene oxide and the like are possibly generated in the synthesis process, so that the green and natural consumption requirements cannot be met.
The invention aims to provide a yoghourt freeze-drying shaping method and a yoghourt freeze-drying shaping product, wherein the yoghourt freeze-drying shaping method is safe and healthy, keeps the original characteristics, is comfortable in taste, is attractive and stable in appearance, and is convenient to transport and carry at normal temperature.
Disclosure of Invention
Aiming at the defects and problems existing in the current state of the prior art, the invention provides a yogurt freeze-drying shaping method and a yogurt freeze-drying shaping product. Compared with the prior art, the yogurt freeze-drying shaping method and the yogurt freeze-drying shaping product are safe and healthy, keep original characteristics, have comfortable mouthfeel, are attractive and stable in appearance, and are convenient to transport and carry at normal temperature.
The invention provides a yogurt freeze-drying shaping method, which is obtained by the following steps:
(1) preparing materials: preparing 100 parts of yoghurt according to the weight ratio, adding 1-5 parts of freeze-drying auxiliary material mannitol,
or 100 parts of yoghourt, 0.01-0.1 part of freeze-drying auxiliary material glycine,
or 100 parts of yoghourt, 1-5 parts of freeze-drying auxiliary materials of mannitol and 0.01-0.1 part of glycine are combined for use,
then uniformly mixing the ingredients by using a stirrer to prepare a stock solution;
(2) shaping: quantitatively filling the stock solution obtained in the step (1) into a clean and sterilized mould container;
(3) pre-freezing: pretreating the filled mold in the step (2) for 20-30min at the low temperature of-176 ℃ to-20 ℃;
(4) freeze-drying: and (4) taking the yogurt pre-frozen and formed in the mold in the step (3) out in a clean environment, placing a dry tray, placing the tray in a freeze dryer for freeze drying, wherein the freeze drying vacuum degree is 0-10pa, and the freeze drying time is 12-36 h.
(5) Subpackaging: and (4) subpackaging and sealing the freeze-dried yoghourt under the aseptic condition.
The shaping freeze-dried yoghourt prepared by the method comprises the following steps:
yoghurt and freeze-drying auxiliary materials.
The freeze-drying auxiliary material is mannitol, the mannitol serves as an excipient and a protective agent, can serve as a good skeleton and can also protect protein, and meanwhile, the mannitol serves as a sweetening agent and can prevent decayed teeth. The mannitol selected in the invention is food grade, is extracted from kelp, and is pure natural and green;
the second freeze-drying auxiliary material is glycine which is used as a protective agent and can prevent protein denaturation by inhibiting the change of the pH value caused by crystallization of 10-100mmol/L phosphate buffer salt, so that the activities of microorganisms, cells and proteins are protected; the glycine selected in the invention is food grade, is obtained by a biotransformation method, and is green and pollution-free;
the third freeze-drying auxiliary material is a combination of mannitol and glycine;
white granulated sugar is added according to the taste, and the sweetness is adjusted by the action;
the components of the shaped freeze-dried yoghourt prepared by the method comprise the following components in percentage by weight:
100 parts of yoghourt and 1-5 parts of freeze-drying auxiliary material mannitol;
or 100 parts of yoghourt and 0.01-0.1 part of freeze-dried auxiliary material glycine;
or 100 parts of yoghourt, 1-5 parts of freeze-drying auxiliary materials of mannitol and 0.01-0.1 part of glycine;
the ingredients are uniformly mixed by a stirrer to prepare stock solution, and then the yoghourt is prepared by the yoghourt freeze-drying and shaping method provided by the invention.
The freeze-dried yoghourt obtained by the method has the advantages of attractive and stable appearance, microbial activity maintenance, difficult breakage, comfortable mouthfeel, original characteristic maintenance, better re-solubility than the commercial freeze-dried yoghourt under the same hardness, and convenient transportation and storage at normal temperature.
The yoghourt prepared by the method is green, purely natural, safe and healthy, keeps the original characteristics, has comfortable mouthfeel, attractive and stable appearance and good redissolution property.
Drawings
FIG. 1 is a flow chart of a prior art hydroxypropyl distarch phosphate production process.
FIG. 2 is a diagram of the steps of the freeze-drying and shaping method of yogurt according to the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments for further understanding of the features and technical means of the invention and the functions achieved.
Example 1
According to the weight ratio, 100g of yoghourt, 1.9g of mannitol and 0.1g of glycine are taken, 2g of white granulated sugar is added according to the taste for adjusting sweetness, and ingredients are uniformly mixed to prepare the stock solution. Placing the obtained stock solution into a sterile mold container, pretreating at-80 deg.C for 25min, taking out the pre-frozen yogurt, placing on a tray, and freeze-drying in a freeze-drying machine with vacuum degree of 0-6.5pa for 24 hr. Taking out after freeze-drying, molding the yoghourt, keeping the original characteristics, having comfortable taste, being not easy to break and good redissolution property.
Example 2
According to the weight ratio, 100g of yoghourt, 2.9g of mannitol and 0.1g of glycine are taken, 1g of white granulated sugar is added according to the taste, and the mixture is uniformly mixed to prepare the stock solution. Placing the obtained stock solution into a sterile mold container, pretreating at-80 deg.C for 25min, taking out the pre-frozen yogurt, placing on a tray, and freeze-drying in a freeze-drying machine with vacuum degree of 0-6.5pa for 24 hr. Taking out after freeze-drying, molding the yoghourt, keeping the original characteristics, having comfortable taste, being not easy to break and good redissolution property.
Example 3
According to the weight ratio, 100g of yoghourt, 3.9g of mannitol and 0.1g of glycine are taken and mixed evenly to prepare stock solution. Placing the obtained stock solution into a sterile mold container, pretreating at-80 deg.C for 25min, taking out the pre-frozen yogurt, placing on a tray, and freeze-drying in a freeze-drying machine with vacuum degree of 0-6.5pa for 24 hr. Taking out after freeze-drying, molding the yoghourt, keeping the original characteristics, having comfortable taste, being not easy to break and good redissolution property.
Freeze-drying survival rate test comparison:
0.236g of the freeze-dried sample (equivalent to the freeze-drying amount of 1g of the yogurt mixed stock solution) in the example, 1g of the yogurt mixed stock solution before freeze-drying and commercially available freeze-dried yogurt are respectively inoculated into 200ml of MRS liquid medium and are subjected to static culture at 37 ℃ for 72 hours. Taking a culture solution sample, diluting by 100 times, counting by a cell counting plate method through microscopic examination to obtain the number of viable bacteria, and calculating the freeze-drying survival rate:
the calculation formula of the freeze-drying survival rate is as follows:
the results give the following table:
| freeze-drying survival rate | |
| Example 1 sample | 103％ |
| Example 2 sample | 99％ |
| Example 3 sample | 101％ |
| Freeze-dried yogurt on the market | 0％ |
Redissolution test alignment:
placing 100ml of water in a beaker, placing the beaker into a rotor, placing the beaker on a magnetic stirring instrument, setting a fixed stirring rotating speed (10rpm), starting timing while putting each sample, observing the dissolution condition, stopping timing if the sample is completely dissolved, and recording the time.
The results are given in the following table:
| reconstitution time | |
| Example 1 sample | 5s |
| Example 2 sample | 5s |
| Example 3 sample | 5s |
| Freeze-dried yogurt on the market | 260s |
According to the freeze-dried viable bacteria survival rate test and the re-solubility test, compared with the existing freeze-dried yogurt in the market, the freeze-dried yogurt prepared by the freeze-dried yogurt plasticity technology has obvious advantages.
While the preferred embodiments of the present invention have been illustrated and described, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (9)
1. A yogurt freeze-drying shaping method is characterized by comprising the following steps: the method comprises the following steps:
preparing materials: preparing yoghourt and freeze-drying auxiliary materials according to the weight ratio of the components, and uniformly mixing the auxiliary materials by using a stirrer to prepare stock solution;
shaping: quantitatively filling the stock solution into a clean and sterilized mold container;
pre-freezing: pre-treating the filled mold at a low temperature;
freeze-drying: taking out the yogurt pre-frozen and formed in the mold in a clean environment, placing a dry tray, and placing the tray in a freeze dryer with vacuum for freeze-drying for a certain time to form freeze-dried yogurt;
subpackaging: and (3) subpackaging and sealing the freeze-dried yoghourt under the aseptic condition.
2. The freeze-drying shaping method of the yoghourt according to claim 1, wherein the freeze-drying shaping method comprises the following steps: the freeze-drying auxiliary material is mannitol or glycine or a combination of mannitol and glycine.
3. The freeze-drying shaping method of the yoghourt according to claim 1, wherein the freeze-drying shaping method comprises the following steps: the ingredients are calculated according to the weight ratio:
preparing 100 parts of yoghourt and 1-5 parts of mannitol;
or 100 parts of yoghourt and 0.01-0.1 part of glycine;
or 100 parts of yoghourt, 1-5 parts of glycine and 0.01-0.1 part of glycine.
4. The freeze-drying shaping method of the yoghourt according to claim 1, wherein the freeze-drying shaping method comprises the following steps: the pre-freezing is to pre-treat the filled mold at-176 deg.C to-20 deg.C for 20-30 min.
5. The freeze-drying shaping method of the yoghourt according to claim 1, wherein the freeze-drying shaping method comprises the following steps: the freeze-drying vacuum degree of the freeze-drying machine is 0-10pa, and the freeze-drying time is 12-36 h.
6. A molding freeze-dried yogurt prepared by the yogurt freeze-drying molding method according to claim 1, characterized in that: the method comprises the following steps: yoghourt and freeze-drying auxiliary materials, wherein the freeze-drying auxiliary materials are as follows:
mannitol, which functions as an excipient and a protectant;
or glycine, which acts as a protective agent to protect microbial, cellular and protein activity by inhibiting the change in pH caused by crystallization of 10-100mmol/L phosphate buffer salt to prevent protein denaturation;
or a combination of mannitol and glycine.
7. The molded lyophilized yogurt of claim 6, wherein: the shaping freeze-dried yoghourt comprises the following components in percentage by weight:
100 parts of yoghourt and 1-5 parts of mannitol;
or 100 parts of yoghourt and 0.01-0.1 part of glycine;
or 100 parts of yoghourt, 1-5 parts of glycine and 0.01-0.1 part of glycine.
8. A shaped freeze-dried yoghurt as claimed in claim 6 or 7, characterized in that: the freeze-dried accessory mannitol is food-grade, is extracted from kelp and is purely natural and green.
9. A shaped freeze-dried yoghurt as claimed in claim 6 or 7, characterized in that: the freeze-dried auxiliary material glycine is food grade, is obtained by a biotransformation method, and is green and pollution-free.
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| CN202110095634.XA CN112674171A (en) | 2021-01-25 | 2021-01-25 | Yoghourt freeze-drying shaping method and product |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525704A (en) * | 2013-10-15 | 2014-01-22 | 山东中科嘉亿生物工程有限公司 | Method for increasing lyophilisation survival rate of lactobacillus |
| CN106561823A (en) * | 2016-11-01 | 2017-04-19 | 江阴新申奥生物科技有限公司 | Yogurt freeze-dried powder and preparation process thereof |
| CN108112695A (en) * | 2017-12-04 | 2018-06-05 | 清谷田园食品有限公司 | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube |
-
2021
- 2021-01-25 CN CN202110095634.XA patent/CN112674171A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103525704A (en) * | 2013-10-15 | 2014-01-22 | 山东中科嘉亿生物工程有限公司 | Method for increasing lyophilisation survival rate of lactobacillus |
| CN106561823A (en) * | 2016-11-01 | 2017-04-19 | 江阴新申奥生物科技有限公司 | Yogurt freeze-dried powder and preparation process thereof |
| CN108112695A (en) * | 2017-12-04 | 2018-06-05 | 清谷田园食品有限公司 | A kind of preparation method of lyophilized fruits and vegetables nut corn yoghourt nutritive cube |
Non-Patent Citations (1)
| Title |
|---|
| 傅超美等主编: "《药用辅料学》", 30 April 2019, 中国中医药出版社 * |
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Application publication date: 20210420 |