CN112868758A - Kefir quinoa fermented milk freeze-dried food and preparation method thereof - Google Patents
Kefir quinoa fermented milk freeze-dried food and preparation method thereof Download PDFInfo
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- CN112868758A CN112868758A CN202110060412.4A CN202110060412A CN112868758A CN 112868758 A CN112868758 A CN 112868758A CN 202110060412 A CN202110060412 A CN 202110060412A CN 112868758 A CN112868758 A CN 112868758A
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- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 109
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 49
- 235000015141 kefir Nutrition 0.000 title claims abstract description 49
- 235000013305 food Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 241000186660 Lactobacillus Species 0.000 claims abstract description 5
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000004108 freeze drying Methods 0.000 claims description 17
- 241001468191 Lactobacillus kefiri Species 0.000 claims description 13
- 230000035784 germination Effects 0.000 claims description 13
- 239000008213 purified water Substances 0.000 claims description 11
- 238000009461 vacuum packaging Methods 0.000 claims description 11
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 7
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 6
- 230000003213 activating effect Effects 0.000 claims description 6
- 229930003944 flavone Natural products 0.000 claims description 6
- 150000002212 flavone derivatives Chemical class 0.000 claims description 6
- 235000011949 flavones Nutrition 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 238000009630 liquid culture Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000018102 proteins Nutrition 0.000 claims description 6
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 239000002609 medium Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000015493 Chenopodium quinoa Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- 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
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a kefir quinoa fermented milk freeze-dried food and a preparation method thereof, wherein quinoa is germinated to prepare quinoa malt, and then the quinoa malt is unshelled, cleaned, added with water and ground into slurry to prepare quinoa malt milk; the quinoa malt milk is gelatinized, sterilized and cooled, inoculated with kefir lactobacillus, fermented to obtain kefir quinoa fermented milk, and subjected to vacuum freeze drying to obtain the kefir quinoa fermented milk freeze-dried food. Product moisture/(%) 1-2; protein (%) 8-10; log of viable count/(cfu/g) 109‑1010(ii) a Polyphenol/(mg/100 g) 200-300; 20-40 parts of gamma-aminobutyric acid/(mg/100 g); the microorganism index, the heavy metal index, the food additive index and the like meet the national relevant standards. The product has creamy yellow color, rich nutrition and unique flavor, completely meets the consumption requirements of people on pursuing naturalness, nutrition and health, and has wide market prospect.
Description
Technical Field
The invention relates to fermented milk food, in particular to kefir fermented milk freeze-dried food, and specifically relates to kefir quinoa fermented milk freeze-dried food and a preparation method thereof.
Background
With the development of modern society and the continuous improvement of living standard of people, the kefir lactobacillus product is deeply loved by consumers due to the special nutritional function; the kefir quinoa fermented milk freeze-dried food is a functional food which integrates the natural, healthy and nutritional components of the kefir quinoa fermented milk, and simultaneously utilizes the vacuum freeze-drying technology to furthest maintain the color, the fragrance, the taste and the nutritional components of the product, and is more popular with consumers.
Because the quinoa has unique comprehensive nutritional value, the quinoa is considered as the only food which can meet the basic nutritional requirements of human bodies by combining with the food and agricultural organization, at present, people have poor knowledge on the quinoa, the research on the quinoa is mainly focused on the research on the nutritional ingredients and the characteristics of seeds, and the kefir quinoa fermented milk freeze-dried food prepared by taking the quinoa as the main raw material is not reported.
Disclosure of Invention
The invention aims to provide a kefir quinoa fermented milk freeze-dried food with prominent nutrition and health-care functions and a preparation method thereof.
The invention provides a kefir quinoa fermented milk freeze-dried food which is characterized in that quinoa germinates to prepare quinoa malt, and then the quinoa malt is unshelled, cleaned, added with water and ground into milk to prepare quinoa malt milk; the quinoa malt milk is gelatinized, sterilized and cooled, inoculated with kefir lactobacillus, fermented to obtain kefir quinoa fermented milk, and subjected to vacuum freeze drying to obtain the kefir quinoa fermented milk freeze-dried food. Product moisture/(%) 1-2; protein (%) 8-10; log of viable count/(cfu/g) 109-1010(ii) a Polyphenol/(mg/100 g) 200-300; 20-40 parts of gamma-aminobutyric acid/(mg/100 g); the microorganism index, the heavy metal index, the food additive index and the like meet the national relevant standards.
The preparation method of the quinoa fermented milk freeze-dried food comprises the following steps:
1) preparing the quinoa malt: screening quinoa with full seeds and good maturity, washing with clear water, soaking with deionized water at normal temperature for 4-6h, draining water, spreading in a germination tray, placing in an incubator at 21-23 ℃ for germination, spraying deionized water every 4-6h during germination, and continuously germinating for 33-35 h to obtain germinated quinoa malt with rich protein, polyphenol, flavone and gamma-aminobutyric acid. The contents of germinated quinoa malt protein, polyphenol and flavone are respectively 20-22g/100g, 4-6mg/g and 1-2mg/g, and the content of gamma-aminobutyric acid reaches 30-50mg/100 g.
2) Preparing quinoa malt milk: mixing the prepared germinated quinoa malt with purified water according to a certain proportion, and grinding into slurry to obtain quinoa malt milk; wherein the control conditions are as follows: the temperature of purified water is 50-70 ℃; quinoa malt, purified water 1: 2-3;
3) pasting, sterilizing and cooling: gelatinizing the prepared quinoa malt milk in a water bath kettle at 80-85 deg.C for 40-50min, sterilizing at 121 deg.C for 20-25min, and cooling to 25-30 deg.C;
4) kefir fermentation: activating lactobacillus kefir, inoculating to gelatinized, sterilized and cooled quinoa malt milk, and fermenting; wherein the control conditions are as follows: the lactobacillus kefir is activated for 2-3 generations by adopting MRS liquid culture medium; the inoculation amount is 4-6%; the fermentation temperature is 36-38 ℃; fermentation time: 12-14 h.
5) Freeze-drying: and (4) accurately weighing the fermented kefir quinoa fermented milk obtained in the step (4), putting the kefir quinoa fermented milk into a designed mold, pre-freezing the kefir quinoa fermented milk for 20-24 hours at the temperature of-40 to-50 ℃, and then freeze-drying the kefir quinoa fermented milk in a freeze dryer.
6) And (3) vacuum packaging: and (3) carrying out vacuum packaging on the freeze-dried kefir quinoa fermented milk freeze-dried food at constant temperature and constant humidity to obtain a finished product.
Further, in the above-mentioned production method,
step 1) preparing the preferred conditions of the germinated quinoa malt: soaking with deionized water at normal temperature for 5h, placing in an incubator at 22 deg.C for germination, spraying deionized water every 5h during germination, and continuously germinating for 34 h.
In the step 2), the preferred ratio of the quinoa malt to the purified water is 1: 2.5.
Step 4), activating lactobacillus kefir in MRS liquid culture medium for 3 generations; the inoculation amount is 5 percent; the fermentation temperature is 37 ℃; the fermentation time is 13 h.
In the step 5), the freeze-drying condition in a freeze dryer is that the freeze-drying temperature is-40-30 ℃, the vacuum degree is controlled to be 80-130 Pa, and the freeze-drying time is 20-24 hours.
And 6) keeping the temperature and the humidity constant at 22-24 ℃ in the packaging room, keeping the humidity at 30-40% and keeping the vacuum degree of vacuum packaging at 400-600 Pa.
The kefir quinoa fermented milk freeze-dried food prepared by the processing has creamy yellow color and unique flavor; the detected moisture content of the product is 1-2 percent; protein (%) 8-10; log of viable count/(cfu/g) 109-1010(ii) a Polyphenol/(mg/100 g) 200-300; 20-40 parts of gamma-aminobutyric acid/(mg/100 g).
Compared with the prior art, the invention has the advantages that:
1) the quinoa seeds with rich and comprehensive nutrition are germinated to enable protein, polyphenol, flavone and GABA in the quinoa to be activated to the maximum value, so that the nutritional value, digestibility and bioavailability of the quinoa are improved, and a good raw material is provided for quinoa fermented milk development.
2) In the production process, fresh quinoa malt is used as a raw material, so that the nutritional ingredients, color and flavor in the quinoa are preserved to the maximum extent.
3) The kefir lactobacillus is selected to ferment the quinoa germ milk, and the kefir quinoa fermented milk freeze-dried food with rich nutrition and unique flavor is prepared by vacuum freeze-drying.
In conclusion, the product is creamy yellow in color, rich in nutritional ingredients such as bioactive substances such as probiotics, proteins, polyphenol, flavone, GABA and the like, unique in flavor, completely in line with the consumption requirements of people on pursuing naturalness, nutrition and health, and wide in market prospect.
Detailed Description
The lactobacillus kefir adopted by the invention is purchased from Beijing Zhongke quality inspection biotechnology limited.
Example 1
1) Preparing the quinoa malt: screening quinoa with full seeds, good maturity and no mildew, repeatedly washing with clear water, soaking with deionized water at normal temperature for 5h, draining off water of a sample, spreading in a germination tray, placing in a 22 ℃ incubator for germination, spraying deionized water every 5h in the germination process to maintain humidity, and continuously germinating for 34h to obtain quinoa malt; the contents of germinated quinoa bud protein, polyphenol and flavone respectively reach 21g/100g, 5mg/g and 1.5mg/g, and the content of gamma-aminobutyric acid reaches 40mg/100 g.
2) Preparing quinoa malt milk: mixing the quinoa malt with purified water according to a certain proportion, and grinding into slurry to obtain quinoa malt milk; wherein the control conditions are as follows: the temperature of the purified water is 60 ℃; chenopodium quinoa bud powder, purified water 1: 2.5;
3) pasting, sterilizing and cooling: gelatinizing the prepared quinoa malt milk in a water bath at 80 deg.C for 50min, sterilizing at 121 deg.C for 20min, and cooling to 25 deg.C;
4) fermentation: activating lactobacillus kefir, inoculating to gelatinized, sterilized and cooled quinoa malt milk, and fermenting; wherein the control conditions are as follows: the lactobacillus kefir is activated for 3 generations by adopting MRS liquid culture medium; the inoculation amount is 5 percent; the fermentation temperature is 37 ℃; the fermentation time is 13 h;
5) freeze-drying: accurately weighing the fermented kefir quinoa fermented milk, putting the weighed fermented kefir quinoa fermented milk into a designed mold, pre-freezing the fermented kefir quinoa fermented milk for 22 hours at the temperature of minus 45 ℃, and freeze-drying the product under the conditions of minus 40-30 ℃, the vacuum degree of 100Pa and the freeze-drying time of 22 hours.
6) And (3) vacuum packaging: and (3) carrying out vacuum packaging on the freeze-dried kefir quinoa fermented milk freeze-dried food at the temperature of 23 ℃, the humidity of 35% and the vacuum degree of 500Pa to obtain a finished product.
The kefir quinoa fermented milk freeze-dried food prepared by the processing has creamy yellow color and unique flavor; the detected moisture content of the product is 1.5 percent; protein (%) 9; log of viable count/(cfu/g) 109(ii) a Polyphenol/(mg/100 g) 250; gamma-aminobutyric acid/(mg/100 g) 28.
Example 2
1) Quinoa sprout preparation, quinoa sprout milk preparation and gelatinization, sterilization and cooling methods are the same as example 1.
2) Fermenting: activating lactobacillus kefir, inoculating to gelatinized, sterilized and cooled quinoa malt milk, and fermenting; wherein the control conditions are as follows: the lactobacillus kefir is activated for 2 generations by adopting MRS liquid culture medium; the inoculation amount is 6 percent; the fermentation temperature is 38 ℃; the fermentation time is 14 h;
5) freeze-drying: accurately weighing the fermented kefir quinoa fermented milk, putting the weighed fermented kefir quinoa fermented milk into a designed mold, pre-freezing the fermented kefir quinoa fermented milk for 23 hours at the temperature of minus 45 ℃, and freeze-drying the product under the conditions of minus 40-30 ℃, vacuum degree of 90Pa and freeze-drying time of 20 hours.
6) And (3) vacuum packaging: and (3) carrying out vacuum packaging on the freeze-dried kefir quinoa fermented milk food at the temperature of 24 ℃, the humidity of 30% and the vacuum degree of 450Pa to obtain a finished product.
The kefir quinoa fermented milk freeze-dried food prepared by the processing has creamy yellow color and unique flavor; the detected moisture content of the product is 1.6 percent; protein (%) 9.5; log of viable count/(cfu/g) 109(ii) a Polyphenol/(mg/100 g) 220; gamma-aminobutyric acid/(mg/100 g) 25.
Example 3
1) Quinoa sprout preparation, quinoa sprout milk preparation and gelatinization, sterilization and cooling methods are the same as example 1.
2) Fermenting: activating lactobacillus kefir, inoculating to gelatinized, sterilized and cooled quinoa malt milk, and fermenting; wherein the control conditions are as follows: the lactobacillus kefir is activated for 3 generations by adopting MRS liquid culture medium; the inoculation amount is 6 percent; the fermentation temperature is 38 ℃; the fermentation time is 12 h;
3) freeze-drying and vacuum packaging method is the same as example 1
The kefir quinoa fermented milk freeze-dried food prepared by the processing has creamy yellow color and unique flavor; the detected moisture content of the product is 1.5 percent; protein (%) 9; log of viable count/(cfu/g) 109(ii) a Polyphenol/(mg/100 g) 220; gamma-aminobutyric acid/(mg/100 g) 26.
Claims (7)
1. A kefir quinoa fermented milk freeze-dried food is characterized in that quinoa is germinated to obtain quinoa malt, and then the quinoa malt is peeled, cleaned, added with water and ground into slurry to obtain quinoa malt milk; the quinoa malt milk is gelatinized, sterilized and cooled, inoculated with kefir lactobacillus, fermented to prepare kefir quinoa fermented milk, and subjected to vacuum freeze drying to prepare the kefir quinoa fermented milk freeze-dried food.
2. The method of preparing the kefir quinoa fermented milk freeze-dried food according to claim 1, comprising the steps of:
1) preparing the quinoa malt: screening quinoa with full grains and good maturity, washing with clear water, soaking with deionized water at normal temperature for 4-6h, draining water, spreading in a germination tray, placing in a 21-23 ℃ incubator for germination, spraying deionized water every 4-6h during germination, and continuously germinating for 33-35 h to obtain germinated quinoa malt with rich protein, polyphenol, flavone and GABA;
2) preparing quinoa malt milk: mixing the prepared germinated quinoa malt with purified water according to a certain proportion, and grinding into slurry to obtain quinoa malt milk; wherein the control conditions are as follows: the temperature of purified water is 50-70 ℃; quinoa malt, purified water 1: 2-3;
3) pasting, sterilizing and cooling: gelatinizing the prepared quinoa malt milk in a water bath kettle at 80-85 deg.C for 40-50min, sterilizing at 121 deg.C for 20-25min, and cooling to 25-30 deg.C;
4) kefir fermentation: activating lactobacillus kefir, inoculating to gelatinized, sterilized and cooled quinoa malt milk, and fermenting; wherein the control conditions are as follows: the lactobacillus kefir is activated for 2-3 generations by adopting MRS liquid culture medium; the inoculation amount is 4-6%; the fermentation temperature is 36-38 ℃; fermentation time: 12-14 h.
5) Freeze-drying: accurately weighing the fermented kefir quinoa fermented milk obtained in the step 4, putting the weighed fermented milk into a designed mold, pre-freezing the fermented milk at-40 to-50 ℃ for 20 to 24 hours, and then freeze-drying the fermented milk in a freeze dryer;
6) and (3) vacuum packaging: and (3) carrying out vacuum packaging on the freeze-dried kefir quinoa fermented milk freeze-dried food at constant temperature and constant humidity to obtain a finished product.
3. The method for preparing a kefir quinoa fermented milk lyophilized food according to claim 2, wherein the preferred conditions for preparing the germinated quinoa malt in step 1) are: soaking with deionized water at normal temperature for 5h, placing in an incubator at 22 deg.C for germination, spraying deionized water every 5h during germination, and continuously germinating for 34 h.
4. The method for preparing the quinoa fermented milk freeze-dried food according to claim 2, wherein purified water is added to quinoa sprouts in the step 2) in a ratio of 1: 2.5.
5. The method for preparing the kefir quinoa fermented milk lyophilized food according to claim 2, wherein lactobacillus kefir is activated for 3 generations in MRS liquid medium in the step 4); the inoculation amount is 5 percent; the fermentation temperature is 37 ℃; the fermentation time is 13 h.
6. The preparation method of the kefir quinoa fermented milk freeze-dried food according to claim 2, wherein the freeze-drying conditions in the freeze dryer in the step 5) are that the freeze-drying temperature is-40 to 30 ℃, the vacuum degree is controlled to be 80 to 130Pa, and the freeze-drying time is 20 to 24 hours.
7. The preparation method of the kefir quinoa fermented milk freeze-dried food according to claim 2, wherein the constant temperature and constant humidity conditions in the step 6) are that the temperature between packages is 22-24 ℃, the humidity is 30-40%, and the vacuum degree of vacuum packaging is 400-600 Pa.
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