CN114009500B - Yoghurt soluble bean and preparation method thereof - Google Patents
Yoghurt soluble bean and preparation method thereof Download PDFInfo
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- CN114009500B CN114009500B CN202111329830.5A CN202111329830A CN114009500B CN 114009500 B CN114009500 B CN 114009500B CN 202111329830 A CN202111329830 A CN 202111329830A CN 114009500 B CN114009500 B CN 114009500B
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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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or 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
- 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
- A23C9/1307—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
Abstract
The invention discloses a yoghurt dissolved bean and a preparation method thereof, wherein the yoghurt dissolved bean is prepared from set yoghurt, corn starch, egg white, fruit source additives and water, and after pregelatinization, the corn starch is uniformly mixed with the yoghurt and the fruit source additives, sheared and emulsified to form milk paste; adding the foamed egg white after ultrasonic treatment, uniformly mixing, and filling into a decorative bag or a die for extrusion molding; quick-freezing at-35 to-30 ℃ for 1-2 h, vacuum freeze-drying, sublimating and drying for 3-4h when the vacuum degree is 280-320 Pa, finally heating to 20-30 ℃ until the residual moisture content is 18-22%, putting into a microwave oven, and baking until the moisture content is reduced to below 10%; baking for 4-7 min by using far infrared waves; cooling to obtain the finished product of the dissolved beans. The preparation time of the soluble beans is short, and the production cost is low; the loss rate of the nutrient components is low, the internal structure of the dissolved beans is loose and porous, the external surface is smooth, the color and luster are full, the breakage rate is low, and the milk flavor and the fruit taste are sufficient.
Description
Technical Field
The invention belongs to the technical field of baked foods, and particularly relates to infant baked complementary food, in particular to yoghurt-soluble beans and a preparation method thereof.
Background
The dissolved beans are prepared by the technical means of baking, vacuum drying and the like, and are suitable for infants of 6 months or more.
The existing soluble beans mainly comprise yoghurt, milk powder, white granulated sugar, cream, starch and the like, have high sugar content and high oil content, are easy to cause excessive internal heat, are not beneficial to balanced nutrition of infants, and have insufficient mouthfeel. In the prior art of producing soluble beans, the drying and forming process is a key technology, and the most adopted in the prior art is freeze drying or baking. The freeze-drying process is adopted to better preserve the nutrient components in the soluble beans, but the drying time is long and the production cost is high; the baking and drying time is relatively short, but the loss rate of the nutrient components is high, the live bacteria rate of the probiotics is low, and the soluble beans have the problems of poor molding, fragility and the like. In addition, other bean dissolving technology processes have the problems of poor starch curing, influence on infant digestion and the like.
For example, in the "preparation process of yogurt soluble beans" of Chinese patent application No. CN201910344852, the time for vacuum freeze drying is 3-4 hours, 9 hours are required for quick freezing, and the time is long. And the drying process needs to be kept at 75 ℃ for 6 hours, so that the survival rate of the probiotics added in the dissolved beans can be influenced.
The Chinese patent with the application number of CN201810271733 is that the ingredients of the low-temperature puffed live bacteria yoghurt dissolved beans and the preparation method thereof contain about 10 percent of tapioca starch and maltodextrin, and the common starch enters a gelatinization stage at the temperature of more than 50 ℃ to be puffed and gel is generated, and the gel property of the starch is very important for the digestibility of foods. In the technical requirement of the patent, the starch gelatinization process is not adopted, the temperature of the puffing and drying processes is low, and maltodextrin and starch cannot be fully cured, so that the digestibility of the maltodextrin and the starch can be possibly affected.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a yoghurt-soluble bean and a preparation method thereof, and the yoghurt-soluble bean which is rich in nutrition, high in nutrition preservation rate, loose and easy to dissolve in structure and good in forming effect is prepared under the conditions of short time and cost reduction. The invention aims at realizing the following technical scheme:
a yoghurt dissolved bean comprises the following preparation components: the yogurt comprises set yogurt, corn starch, egg white, fruit source additives and water, wherein the fruit source additives are any one of natural pulp, fruit pulp and fruit powder; the weight portions of the components are as follows: 60-80 parts of set yoghurt, 20-40 parts of corn starch and 105-125 parts of egg white; 10-15 parts of natural pulp, 10-15 parts of fruit pulp, or 1-2 parts of fruit powder;
a preparation method of a yoghurt-soluble bean comprises the following preparation components: the set yoghurt comprises set yoghurt, corn starch, egg white, fruit source additives and water, wherein the fruit source additives are any one of natural fruit powder, pulp and fruit pulp; the weight portions of the components are as follows: 60-80 parts of set yoghurt, 20-40 parts of corn starch and 105-125 parts of egg white; 10-15 parts of natural pulp, 10-15 parts of fruit pulp, or 1-2 parts of fruit powder;
comprises the following preparation steps:
step one: preparing set yoghurt;
step two: pretreatment of raw materials: filtering the coagulated yoghurt with filter cloth to remove water; sieving corn starch;
step three: weighing the raw materials: weighing set yoghurt, corn starch, egg white and fruit source additives according to the proportion of each component;
step four: adding water into the corn starch weighed in the third step, heating for pregelatinization, cooling to 40-45 ℃, stirring with yoghurt and fruit source additives, shearing and emulsifying to form milk paste;
step five: treating the milk paste in the fourth step for 10min to 15min at the ultrasonic frequency of 20kHz to 40 kHz;
step six: beating the egg white weighed in the third step until foaming;
step seven: uniformly mixing the egg white obtained after the foaming in the step six with the milk paste obtained after the treatment in the step five, and filling the mixture into a decorating bag or a die;
step eight: extrusion molding;
step nine: and (3) freeze drying: quick-freezing the formed soluble beans obtained in the step eight at the temperature of minus 35 ℃ to minus 30 ℃ for 1 to 2 hours; vacuumizing and freeze-drying, namely when the vacuum degree is 280 Pa-320 Pa, starting sublimation, and finally heating to 20-30 ℃ until the residual moisture content is 18-22%, ending the freeze-drying process, wherein the time from the start of sublimation to the end of the freeze-drying process is 3-4 h;
step ten: baking and drying: putting the freeze-dried solution beans in the step nine into a microwave oven, and baking the solution beans at the middle-low fire temperature of 52-58 ℃ (200-300W) until the water content is reduced to below 10%; baking with far infrared wave (of 4-12 μm) at 52-58 deg.C for 4-7 min; cooling to obtain the finished product of the dissolved beans;
step eleven: and (5) carrying out vacuum or nitrogen filling packaging on the finished product of the dissolved beans.
Further optimizing, the preparation method of the set yoghurt in the first step comprises the following steps: fresh milk and white granulated sugar are mixed according to 100mL:3.2g and sterilized, then lactobacillus ferment is added according to the weight of 4 percent of the fresh milk, and the mixture is put into a cleaned and sterilized yoghurt machine to ferment for 6 hours at 39-45 ℃ to prepare the set yoghurt.
Further optimizing, filtering the yoghurt in the second step by using 200-mesh filter cloth to remove part of water; corn starch was sieved with a 120 mesh sieve.
Further, the specific operation of the fourth step: pre-gelatinizing the corn starch weighed in the third step by adding water according to the weight ratio of the corn starch to the water of 1:3 at 60-90 ℃, cooling to 40-45 ℃, stirring with yoghurt and fruit source additives, and shearing and emulsifying for 2-5 min at the rotating speed of 5500 r/min-6500 r/min to form milk paste; the fruit source additives of different colors are prepared independently.
And in the sixth step, uniformly beating the egg white weighed in the third step for 3 times by using an eggbeater or a stirrer until the egg white foams hard.
Further, in the seventh step, the egg white after the foaming in the sixth step is uniformly mixed with the milk paste processed in the fifth step in a chopping or turning mode, and then 2 or more milk pastes with different colors are layered and filled into a decorating bag for standby.
In the step eight, the milk paste in the decorating bag is extruded into elliptical or polygonal dissolved beans, and the various colors of the dissolved beans are distributed continuously or discontinuously or in a dot shape.
The beneficial effects of the invention are as follows:
1) The method adopts the combination of freeze drying, low-temperature microwave and far infrared baking to prepare the soluble beans, shortens the drying time compared with the method which only adopts a freeze drying process, and reduces the production cost; compared with the traditional baking process, the method has the advantages that the loss rate of the nutrients such as probiotics, vitamins and the like is low, the internal structure of the soluble beans is loose and porous, the outer surface of the soluble beans after far infrared baking is smooth, the color and luster are full, the breakage rate is low, the milk flavor and the fruit taste are quite sufficient, and the soluble beans are easily accepted by infants.
2) The starch in the bean-dissolving ingredients adopts a pregelatinization process, so that the gel property and digestibility of the starch are improved.
3) After the ingredients of the soluble beans are uniformly mixed, an ultrasonic treatment process is adopted, the ultrasonic waves have high frequency, short wavelength and strong penetrating power, and the mechanical oscillation impact and cavitation generated in the liquid can improve the dispersibility, uniformity and fluffiness of the raw materials of the soluble beans, so that the taste of the soluble beans is finer. And the nutritional ingredients are not changed. Meanwhile, the microwave can reduce the foreign bacteria, and the number of live bacteria of the probiotics is not influenced.
4) The yogurt in the ingredients for preparing the soluble beans is self-made set yogurt, and is filtered to remove water before use, so that the forming effect of the soluble beans is good.
5) The natural fruit powder or pulp is added into the ingredients for preparing the soluble beans, so that the taste is enriched, and the nutrient components such as vitamins are enhanced. The fruit powder, the pulp and the pulp are all colored, and various colors are distributed continuously or discontinuously or in a dot shape, so that the sensory color of the dissolved beans is enriched, and the appetite of infants and people can be further caused.
6) The ingredients for preparing the soluble beans do not contain milk powder, so that the milk powder can be eaten by infants who are intolerant to lactose, and the milk powder is good to digest.
7) The addition of pulp or pulp in the yogurt soluble beans is different from the traditional technology, and the addition of pulp and pulp can make the yogurt soluble beans richer in taste and more comprehensive in nutrition. The pulp and the pulp can be uniformly added into the soluble beans by matching with an emulsifying and shearing technology, the taste of the soluble beans which is instantly melted after being taken in the mouth is not affected, and the soluble beans are easily absorbed by infants.
8) After the dissolved beans are prepared, the dissolved beans are immediately packaged in vacuum or filled with nitrogen, so that the effects of preventing the moisture absorption of the product and prolonging the storage life of the product are achieved.
Detailed Description
Example 1
A preparation method of yoghurt-soluble beans comprises the following preparation processes:
step one: self-made set yoghurt. Fresh milk or reconstituted milk (without antibiotics) and white granulated sugar are mixed according to 100mL:3.2g and sterilized, then lactic acid bacteria starter is added according to 4% of the weight of the fresh milk, and the mixture is put into a cleaned and sterilized yoghurt machine to ferment for 6 hours at 42 ℃ to prepare the set yoghurt.
Step two: and (5) pretreatment of raw materials. Filtering yogurt with 200 mesh filter cloth to remove part of water; the corn starch is sieved by a 120-mesh sieve for standby.
Step three: raw material 1, weighing 65 parts of yoghourt, 35 parts of corn starch, 115 parts of egg white and 10 parts of strawberry pulp according to the proportion of each component; raw material 2, namely weighing 65 parts of yoghourt, 35 parts of corn starch, 115 parts of egg white and 10 parts of mango pulp according to the proportion of each component; and 3, weighing 65 parts of yoghourt, 35 parts of corn starch, 115 parts of egg white and 10 parts of kiwi fruit pulp according to the proportion of each component.
Step four: adding water into starch weighed in the third step according to the proportion of starch to water of 1:3, pre-gelatinizing at 80 ℃, cooling to 45 ℃, stirring and mixing with yoghurt and fruit pulp uniformly, and shearing and emulsifying for 3min at the rotating speed of 6000r/min to form milk paste; the raw materials 1, 2 and 3 are blended independently.
Step five: the evenly mixed milk paste is treated by 30kHz ultrasonic wave for 12min.
Step six: and D, uniformly beating the egg white weighed in the step three for 3 times by using an eggbeater until the egg white is hard to foam.
Step seven: uniformly mixing the egg white obtained in the fifth step with the yogurt paste obtained in the fourth step in a chopping or turning mode, and then rapidly layering and filling the three-color yogurt paste into a decorating bag for later use.
Step eight: and (3) rapidly extruding the milk paste in the six-step decorating bag into oval pink, yellow and green rainbow soluble beans.
Step nine: quickly freezing the formed soluble beans at-32 ℃ for 2 hours; and (3) vacuumizing and freeze-drying, wherein sublimation is started when the vacuum degree is 300Pa, the temperature is finally increased to 30 ℃, the freeze-drying procedure is finished when the residual moisture content is 20%, and the time from the start of the sublimation to the finish of the freeze-drying procedure is 3.5h.
Step ten: and (3) rapidly putting the freeze-dried dissolved beans into a microwave oven, and baking at 55 ℃ until the moisture content is reduced to below 10%. Finally, baking for 5min by heating at 55 ℃ with far infrared.
Step eleven: and immediately carrying out vacuum or nitrogen filling packaging on the cooled finished product of the dissolved beans.
Comparative example 1
The raw material formulation of the yoghurt-beans was the same as in example 1.
The process for preparing the soluble beans comprises the following steps: no ultrasonic treatment is performed; step nine and step ten are replaced by: quick-freezing the formed soluble beans at-32 ℃ for 2 hours, then carrying out vacuum freeze-drying, drying for 10 hours when the vacuum degree is 300Pa, and finally heating to 45 ℃ until the residual moisture content is reduced to below 10%; the rest of the procedure is the same as in example 1.
Comparative example 2
The raw material formulation of the yoghurt-beans was the same as in example 1.
The process for preparing the soluble beans comprises the following steps: no ultrasonic treatment is performed; step nine and step ten are replaced by: baking the formed soluble beans in an oven at 105 ℃ for 50min until the residual moisture content is reduced to below 10%; the rest of the procedure is the same as in example 1.
The finished beans of example 1, comparative example 1 and comparative example 2 were scored by 15 sensory evaluators (no particular taste preference) in terms of color (10 minutes), morphology (20 minutes), smell (20 minutes) and mouthfeel (50 minutes), and the scoring criteria and results (average) are shown in table 1.
TABLE 1 sensory quality evaluation criteria and results for different drying processes
From the sensory quality evaluation table, the yogurt prepared by the embodiment has high sensory quality, rich milk flavor and fruit flavor, instant appearance, full and no collapse, and bright and uniform color.
Meanwhile, the internal structures of the finished product soluble beans of example 1, comparative example 1 and comparative example 2 are observed by an electron microscope, and the number of viable bacteria, vitamin C, protein content and other nutritional ingredients are measured, and the measurement results are shown in Table 2 in detail.
TABLE 2 Structure and nutrient content of soluble beans with different drying modes
Remarks: the viable count in the yoghurt raw material is as follows: 10.2X10 8 _cfu/g
As can be seen from table 2, the yogurt prepared in this example has more voids per unit area and high bulk; the viable count was slightly lower than that of comparative example 1, but 5000 times higher than that of comparative example 2, which was prepared by baking and drying only; the content of vitamin C is basically consistent with the rule of the viable count, and the vitamin C content of the embodiment is not greatly different from that of the comparative example 1, but is more than 7 times higher than that of the comparative example 2; the content of the soluble bean protein prepared by the three drying modes is more than 12%, and the difference is not very obvious.
Example 2
A preparation method of yoghurt-soluble beans comprises the following preparation processes:
step one, self-making set yoghurt. Fresh milk or reconstituted milk (without antibiotics) and white granulated sugar are mixed according to 100mL:3.2g and sterilized, then lactic acid bacteria starter is added according to 4% of the weight of the fresh milk, and the mixture is put into a cleaned and sterilized yoghurt machine to ferment for 6 hours at 42 ℃ to prepare the set yoghurt.
Step two: and (5) pretreatment of raw materials. Filtering yogurt with 200 mesh filter cloth to remove part of water; the corn starch is sieved by a 120-mesh sieve for standby.
Step three: raw material 1, namely weighing 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 1.5 parts of blueberry fruit powder according to the mixture ratio of the components. Raw material 2, namely weighing 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 1.5 parts of mango powder according to the proportion of each component.
Step four: adding water into the starch weighed in the third step according to the proportion of the starch to the water of 1:3, pre-gelatinizing at 80 ℃, cooling to 45 ℃, stirring and mixing the starch with yoghurt and fruit powder uniformly, and shearing and emulsifying for 3min at the rotating speed of 5500r/min to form milk paste; the raw materials 1 and 2 are prepared independently.
Step five: the evenly mixed milk paste is treated by 40kHz ultrasonic wave for 10min.
Step six: and D, uniformly beating the egg white weighed in the step three for 3 times by using a stirrer until the egg white is hard to foam.
Step seven: uniformly mixing the egg white obtained in the fifth step with the yogurt paste obtained in the fourth step in a chopping or turning mode, and then rapidly filling the color yogurt paste obtained in the step 2 into a mounting bag in a layering manner for standby.
Step eight: and (3) rapidly extruding the milk paste in the six-step decorating bag into oval-shaped soluble beans with purple and yellow colors.
Step nine: quickly freezing the formed soluble beans at the temperature of minus 30 ℃ for 1.5 hours; and (3) vacuumizing and freeze-drying, wherein when the vacuum degree is 300Pa, sublimation is started, and finally the temperature is raised to 25 ℃, and when the residual moisture content is 20%, the freeze-drying procedure is finished, and the time from the start of the sublimation to the finish of the freeze-drying procedure is 3h.
Step ten: rapidly placing the freeze-dried soluble beans into a microwave oven, and baking at 58 ℃ until the moisture content is reduced to below 10%. Finally, heating and baking for 5min at the temperature of 58 ℃ by using far infrared rays.
Step eleven: and immediately carrying out vacuum or nitrogen filling packaging on the cooled finished product of the dissolved beans.
The voids of the finished solution of example 2 were determined to be 216/cm 2 The viable count is 7.8X10 8 cfu/g, vitamin C content of 1.36mg/100g, protein content of 13.6g/100g; meanwhile, the score according to the sensory quality evaluation criteria of table 1 was 83 points.
Example 3
A preparation method of yoghurt-soluble beans comprises the following preparation processes:
step one, self-making set yoghurt. Fresh milk or reconstituted milk (without antibiotics) and white granulated sugar are mixed according to 100mL:3.2g and sterilized, then lactic acid bacteria starter is added according to 4% of the weight of the fresh milk, and the mixture is put into a cleaned and sterilized yoghurt machine to ferment for 6 hours at 42 ℃ to prepare the set yoghurt.
Step two: and (5) pretreatment of raw materials. Filtering yogurt with 200 mesh filter cloth to remove part of water; the corn starch is sieved by a 120-mesh sieve for standby.
Step three: raw material 1, 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 10 parts of yellow peach pulp are weighed according to the proportion of each component. Raw material 2, weighing 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 10 parts of strawberry pulp according to the proportion of each component.
Step four: adding water into the starch weighed in the third step according to the proportion of the starch to the water of 1:3, pre-gelatinizing at 80 ℃, cooling to 45 ℃, uniformly mixing with yoghurt, stirring the mixture with fruit powder with two colors fully, and shearing and emulsifying for 5min at the rotating speed of 6500r/min to form milk paste; the raw materials 1 and 2 are prepared independently.
Step five: the evenly mixed milk paste is treated by ultrasonic wave of 25kHz for 15min.
Step six: and D, uniformly beating the egg white weighed in the step three for 3 times by using an eggbeater until the egg white is hard to foam.
Step seven: uniformly mixing the egg white obtained in the fifth step with the yogurt paste obtained in the fourth step in a chopping or turning mode, and then rapidly filling the color yogurt paste obtained in the step 2 into a mounting bag in a layering manner for standby.
Step eight: and (3) quickly extruding the milk paste in the six-step decorating bag into elliptic rainbow soluble beans with two colors of purple and yellow.
Step nine: quickly freezing the formed soluble beans at the temperature of minus 35 ℃ for 2 hours; and (3) vacuumizing and freeze-drying, wherein when the vacuum degree is 300Pa, sublimation is started, and finally the temperature is raised to 25 ℃, the freeze-drying procedure is finished when the residual moisture content is 18%, and the time from the start of the sublimation to the finish of the freeze-drying procedure is 4h.
Step ten: and rapidly placing the freeze-dried soluble beans into a microwave oven, and baking at 52 ℃ until the moisture content is reduced to below 10%. Finally, baking for 5min by heating at the temperature of 52 ℃ with far infrared.
Step eleven: and immediately carrying out vacuum or nitrogen filling packaging on the cooled finished product of the dissolved beans.
The voids of the finished solution of example 3 were determined to be 208/cm 2 The viable count is 8.1X10 8 cfu/g, vitamin C content of 2.52mg/100g, protein content of 13.3g/100g; meanwhile, the score according to the sensory quality evaluation criteria of table 1 was 85 points.
The above embodiments are only a part of the present invention and do not cover all the present invention, and on the basis of the above embodiments, those skilled in the art may obtain more embodiments without any inventive effort, and therefore, all embodiments obtained without any inventive effort should be included in the scope of protection of the present invention.
Claims (4)
1. A preparation method of yoghurt dissolved beans is characterized by comprising the following steps: the preparation components of the yoghurt dissolved beans are as follows: the yogurt comprises set yogurt, corn starch, egg white, fruit source additives and water, wherein the fruit source additives are any one of natural pulp, fruit pulp and fruit powder; the weight portions of the components are as follows: 60-80 parts of set yoghurt, 20-40 parts of corn starch and 105-125 parts of egg white;when the fruit source additive is natural pulp, the additive amount is 10-15 parts; when the fruit source additive is fruit pulp, the additive amount is 10-15 parts; when the fruit source additive is fruit powder, the additive amount is 1-2 parts, and the gaps of the finished product soluble beans are 228 per cm 2 ；
Comprises the following preparation steps:
step one: preparing set yoghurt;
step two: pretreatment of raw materials: filtering the coagulated yoghurt with filter cloth to remove water; sieving corn starch;
step three: weighing the raw materials: weighing set yoghurt, corn starch, egg white and fruit source additives according to the proportion of each component;
step four: adding water into the corn starch weighed in the third step, heating and pregelatinizing, namely adding water into the corn starch according to the weight ratio of the corn starch to the water of 1:3, pregelatinizing at 60-90 ℃, cooling to 40-45 ℃, stirring with yoghurt and fruit source additives, shearing and emulsifying for 2-5 min at the rotating speed of 5500 r/min-6500 r/min to form milk paste, and independently blending the fruit source additives with different colors;
step five: treating the milk paste in the fourth step for 10min to 15min at the ultrasonic frequency of 20kHz to 40 kHz;
step six: foaming the egg white weighed in the third step;
step seven: uniformly mixing the egg white obtained after the foaming in the step six and the milk paste obtained after the treatment in the step five, and layering 2 or more milk pastes with different colors and filling the milk pastes into a decorating bag or a die for standby;
step eight: extrusion molding; squeezing the milk paste in the decorating bag into elliptical or polygonal soluble beans, wherein the various colors of the soluble beans are continuously or discontinuously or in dot distribution;
step nine: and (3) freeze drying: quick-freezing the formed soluble beans obtained in the step eight at the temperature of minus 35 ℃ to minus 30 ℃ for 1 to 2 hours; vacuumizing and freeze-drying, namely when the vacuum degree is 280 Pa-320 Pa, starting sublimation, and finally heating to 20-30 ℃ until the residual moisture content is 18-22%, ending the freeze-drying process, wherein the time from the start of sublimation to the end of the freeze-drying process is 3-4 h;
step ten: baking and drying: putting the freeze-dried solution beans in the step nine into a microwave oven, and baking at 52-58 ℃ until the moisture content is reduced to below 10%; baking for 4-7 min at 52-58 ℃ by using far infrared waves; cooling to obtain the finished product of the dissolved beans;
step eleven: and (5) carrying out vacuum or nitrogen filling packaging on the finished product of the dissolved beans.
2. The method for preparing yogurt soluble beans according to claim 1, characterized in that: the preparation method of the set yoghurt in the first step comprises the following steps: fresh milk and white granulated sugar are mixed according to 100mL:3.2g and sterilized, and then lactic acid bacteria starter is added according to the weight of 4 percent of the fresh milk, and the mixture is fermented for 6 hours at 39-45 ℃ to prepare the set yoghurt.
3. The method for preparing yogurt soluble beans according to claim 1, characterized in that: filtering the yoghurt by using 200-mesh filter cloth to remove part of water; corn starch was sieved with a 120 mesh sieve.
4. The method for preparing yogurt soluble beans according to claim 1, characterized in that: and sixthly, uniformly beating the egg white weighed in the step three for 3 times by using an eggbeater or a stirrer until the egg white foams hard.
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