CN205106218U - Acidophilus milk pulp freeze -drying granule - Google Patents
Acidophilus milk pulp freeze -drying granule Download PDFInfo
- Publication number
- CN205106218U CN205106218U CN201520543389.4U CN201520543389U CN205106218U CN 205106218 U CN205106218 U CN 205106218U CN 201520543389 U CN201520543389 U CN 201520543389U CN 205106218 U CN205106218 U CN 205106218U
- Authority
- CN
- China
- Prior art keywords
- freeze
- yoghourt
- layer
- acidophilus milk
- confiture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000004108 freeze drying Methods 0.000 title claims abstract description 23
- 235000015063 acidophilus milk Nutrition 0.000 title abstract 5
- 239000008187 granular material Substances 0.000 title abstract 3
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 6
- 235000013618 yogurt Nutrition 0.000 claims description 28
- 239000002245 particle Substances 0.000 claims description 20
- 238000009495 sugar coating Methods 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 208000029078 coronary artery disease Diseases 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000007710 freezing Methods 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000000007 visual effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 description 18
- 239000008267 milk Substances 0.000 description 18
- 210000004080 milk Anatomy 0.000 description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The utility model discloses an acidophilus milk pulp freeze -drying granule belongs to food technical field, it includes the inlayer, the inlayer periphery is equipped with the one deck shell, the inlayer is the acidophilus milk layer, the shell is the pulp layer, the utility model discloses acidophilus milk pulp freeze -drying granule acidophilus milk taste is pure, convenient for eating, satisfies different consumer demands, including patients such as overweight people, coronary heart disease, high blood pressure, high cholesterol, arteriosclerosis to combine together with various fruit thick liquids, has not only changed the visual effect of product, increase people's appetite, simultaneously better improvement the taste, the eater can be based on the taste that own hobby selection is liked oneself, this product adopts the vacuum freezing technique to make, can remain the nutrient composition of product better to better edible effect has been reached.
Description
Technical field:
The utility model belongs to food technology field, particularly a kind of yoghourt confiture freeze-drying particle.
Background technology:
Milk sheet, mainly a kind of with sweet milk or milk powder for primary raw material, add appropriate amount of auxiliary materials, through the sheet dairy products that mixing, compressing tablet, packaging are made, direct oral cavity mouth is chewed and is mixed into a large amount of alkaline saliva, to enter in stomach can in and hydrochloric acid in gastric juice, the time of staying is obviously long than liquid milk under one's belt, through pepsic abundant decomposition, then enters enteron aisle, again through tryptic secondary digestion, the nutrition in milk is almost all absorbed by the body.Further, milk sheet instant, overcomes partial consumption group, the particularly children incompatibility phenomenon to liquid milk.
Publication number is that CN201663883U discloses a kind of note heart milk sheet, and this note heart milk sheet has the core filling part of sheet and the parcel of sheet, and described parcel has a groove, and described core filling part is arranged in described groove.The note heart milk sheet that the utility model provides is compared with existing milk sheet, both had that directly eatable milk powder quality is crisp, milk is strong, carry the feature of instant, and special taste, palatability and the trophism of milk product can be strengthened, meet different taste consumer demand, improve the competitiveness of product in market, expand the market share of product.
The main nutrient composition of milk sheet is carbohydrate, fat etc., although suitable general population eats, but overweight people, coronary heart disease, hypertension, high cholesterol, arteriosclerosis are diets, therefore existing milk sheet kind still can not meet different consumer demand, and its market share receives certain restriction too.
Utility model content:
In order to solve the problem, the invention provides a kind of freeze-drying particle utilizing Yoghourt and pulp to be prepared from, it utilizes Yoghourt to replace fresh milk, and adds the fruit of various taste wherein, thus decreases the fat in milk, and its suitable all kinds of crowd is eaten.
The technical scheme that the utility model adopts is as follows:
A kind of yoghourt confiture freeze-drying particle, comprise internal layer, described internal layer periphery is provided with crust, and described internal layer is Yoghourt layer; Described shell is pulp layer;
Described yoghourt confiture freeze-drying particle obtains through vacuum freeze drying;
Described pulp layer is prepared from by any one or various fruits;
Described pulp layer thickness is 3-5mm;
Described Yoghourt layer thickness is 7-10mm;
Preferably, described yoghourt confiture freeze-drying particle is preferably spheroidal;
Described yoghourt confiture freeze-drying particle top layer is provided with sugarcoating layer.
Beneficial effect: the utility model yoghourt confiture freeze-drying particle Yoghourt pure taste, instant, meet different consumer demand, comprise the patients such as overweight people, coronary heart disease, hypertension, high cholesterol, artery sclerosis, and combine with various fruit pulp, not only change the visual effect of product, increase the appetite of people, better improve mouthfeel simultaneously, the taste that eater oneself can like according to oneself hobby selection; This product adopts vacuum freezing technology to obtain, can the nutritional labeling of retained product better, thus reaches better eating effect, have also been enlarged the market share.
Accompanying drawing illustrates:
Fig. 1 is the structural representation of yoghourt confiture freeze-drying particle;
Wherein: 1-internal layer, 2-shell, 3-sugarcoating layer.
Detailed description of the invention:
As shown in the figure: a kind of yoghourt confiture freeze-drying particle, comprises internal layer 1, described internal layer 1 periphery is provided with crust 2, and described internal layer 1 is Yoghourt layer; Described shell 2 is pulp layer;
Described yoghourt confiture freeze-drying particle obtains through vacuum freeze drying;
Described pulp layer is prepared from by any one or various fruits;
Described pulp layer thickness is 3-5mm;
Described Yoghourt layer thickness is 7-10mm;
Preferably, described yoghourt confiture freeze-drying particle is preferably spheroidal;
Described yoghourt confiture freeze-drying particle top layer is provided with sugarcoating layer 3.
Certainly; above-mentioned explanation is not to restriction of the present utility model; the utility model is also not limited in above-mentioned citing, the change that those skilled in the art make in essential scope of the present utility model, remodeling, interpolation or replacement, also should belong to protection domain of the present utility model.
Claims (4)
1. a yoghourt confiture freeze-drying particle, is characterized in that, comprises internal layer, and described internal layer periphery is provided with crust; Described internal layer is Yoghourt layer; Described shell is pulp layer; Described yoghourt confiture freeze-drying particle is spheroidal, and its Yoghourt layer thickness is 7-10mm; Pulp layer thickness is 3-5mm.
2. a kind of yoghourt confiture freeze-drying particle according to claim 1, is characterized in that, described yoghourt confiture freeze-drying particle obtains through vacuum freeze drying.
3. a kind of yoghourt confiture freeze-drying particle according to claim 1, it is characterized in that, described pulp layer is prepared from by any one or various fruits.
4. a kind of yoghourt confiture freeze-drying particle according to claim 1, it is characterized in that, described yoghourt confiture freeze-drying particle top layer is provided with sugarcoating layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520543389.4U CN205106218U (en) | 2015-07-24 | 2015-07-24 | Acidophilus milk pulp freeze -drying granule |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520543389.4U CN205106218U (en) | 2015-07-24 | 2015-07-24 | Acidophilus milk pulp freeze -drying granule |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN205106218U true CN205106218U (en) | 2016-03-30 |
Family
ID=55561885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520543389.4U Expired - Fee Related CN205106218U (en) | 2015-07-24 | 2015-07-24 | Acidophilus milk pulp freeze -drying granule |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN205106218U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202127A (en) * | 2020-02-28 | 2020-05-29 | 大闽食品（漳州）有限公司 | Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield |
-
2015
- 2015-07-24 CN CN201520543389.4U patent/CN205106218U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202127A (en) * | 2020-02-28 | 2020-05-29 | 大闽食品（漳州）有限公司 | Preparation method of yogurt-dissolved beans with double-layer structure and increased taste and yield |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798342B (en) | A kind of dendrobium candidum low sugar coarse grain biscuit | |
| CN102742622A (en) | Health chestnut mooncake and preparation method thereof | |
| CN103300432B (en) | Pine nut nutrition leisure food and preparation method thereof | |
| CN103416653A (en) | Instant vermicelli with stomach invigorating and digestion improving function | |
| CN103300117B (en) | Apple sweet potato pie and preparation method thereof | |
| CN101164426A (en) | Corn ice-cream powder and its preparing process | |
| CN102370139A (en) | Coix seed flour and production technology thereof | |
| CN102177941A (en) | Method for preparing superfine medlar health care biscuit | |
| CN102907481A (en) | Method for preparing sea-buckthorn biscuits | |
| CN205106218U (en) | Acidophilus milk pulp freeze -drying granule | |
| CN104286075A (en) | Konjak vegetable bread and making method thereof | |
| CN101164427A (en) | Tomato ice-cream powder and preparation method thereof | |
| CN101147607A (en) | Sandwich sausage and its making method | |
| CN102934651A (en) | Seaweed biscuit and processing method | |
| CN105341116A (en) | Sea sedge oat biscuit and preparation method thereof | |
| JP2005198576A (en) | Molded product for food | |
| CN103919083A (en) | Sweet potato rice and preparation method thereof | |
| CN105010468A (en) | Sphacelotheca reiliana nutritional biscuit and preparation technology thereof | |
| CN204070383U (en) | Multidimensional probiotics fermention biscuit | |
| CN106173956A (en) | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. slurry noodles and preparation method thereof | |
| CN102934657A (en) | Longan sesame biscuit | |
| JP2014200239A (en) | Manufacturing method of health food product made from sake lees, rice bran, and enzyme | |
| CN103583635A (en) | Fruit and vegetable juice VC cookie | |
| CN109907266A (en) | A kind of probiotics fermention candied lotus root | |
| KR102658628B1 (en) | Functional composition containing sugar coated psyllium hull powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160330 |