CN110623070A - Freeze-dried fruit yogurt block and preparation process thereof - Google Patents
Freeze-dried fruit yogurt block and preparation process thereof Download PDFInfo
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- CN110623070A CN110623070A CN201810648913.2A CN201810648913A CN110623070A CN 110623070 A CN110623070 A CN 110623070A CN 201810648913 A CN201810648913 A CN 201810648913A CN 110623070 A CN110623070 A CN 110623070A
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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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
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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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Abstract
The invention discloses a freeze-dried fruit yogurt block and a preparation process thereof; the freeze-dried fruit yogurt block comprises the following raw materials in parts by weight: 5-10 parts of yoghourt, 1-2 parts of sugar, 1-2 parts of milk powder, 1-2 parts of whey powder, 1-2 parts of citric acid, 0.1-0.5 part of starch and 0.1-0.2 part of pectin. According to the invention, the fruit particles and the yoghourt are mixed, and the processing procedures of quick freezing and freeze drying are carried out, so that the water content in the freeze-dried fruit yoghourt block is reduced, the microbial respiration rate in the raw materials is reduced, the quality guarantee period of the raw materials is prolonged, the water loss rate in the raw materials reaches 80-90% through the quick drying procedure, the loss rate of the nutritional ingredients is reduced, the added water is filtered by boiling, the sterilization effect is strong, meanwhile, the high molecular saccharides in the fruits are converted into small molecular substances which are easier to absorb, and the absorption rate of human bodies to the nutritional ingredients is increased.
Description
Technical Field
The invention relates to the technical field of fruit yogurt block preparation, in particular to a freeze-dried fruit yogurt block and a preparation process thereof.
Background
With the improvement of living standard, people pay more and more attention to nutrition and health care, fruits and yoghourt become natural good partner, and are one of favorite gourmets of people, but fresh fruit yoghourt is influenced by microorganisms, has a shelf life of only a few hours, is suitable for field production, and is ready to eat. In the fruit particle yoghourt in the current market, fruit cans or jam are used for fruit particles, and the quality guarantee period is prolonged by adding preservatives into the fruit cans and the jam, so that the eating of people is influenced, and meanwhile, harm can be caused to human bodies.
Through retrieval, the Chinese patent application publication No. CN102450322A discloses a freeze-dried fruit yoghourt, which consists of freeze-dried fruits and a yoghourt base material, wherein the freeze-dried fruits and the yoghourt base material are respectively contained, and the freeze-dried fruits and the yoghourt base material are mixed to obtain the freeze-dried fruit yoghourt before eating. A method of preparing freeze-dried fruit yogurt comprises the steps of: (1) making into lyophilized fruit, and packaging with moisture-proof material; (2) taking fresh milk and white granulated sugar, mixing, preheating, homogenizing, sterilizing, cooling, inoculating lactobacillus leavening agent, culturing at 40-42 ℃ for about 5 hours, stopping fermentation when the pH value of the fermented milk reaches 4.55, demulsifying and cooling to obtain fermented milk, and preparing into yogurt base material; (3) and respectively containing the freeze-dried fruit and the yoghourt base material.
The existing freeze-dried fruit yoghurt block has the following defects: the freeze-dried fruits need to be put into the yoghourt to be eaten, which brings trouble to people who go out, and meanwhile, the prepared freeze-dried fruits have different shape rules, thereby influencing the eating of people of different ages.
Disclosure of Invention
The invention aims to provide a freeze-dried fruit yoghurt block and a preparation process thereof, wherein fruit particles are mixed with yoghurt, and the water in the freeze-dried fruit yoghurt block is reduced through the processing procedures of quick freezing and freeze-drying, so that the microbial respiration rate in the raw materials is reduced, the quality guarantee period of the raw materials is prolonged, and the problem that the freeze-dried fruits can be eaten only by being put into the yoghurt, which brings trouble to people who go out is solved, and meanwhile, the prepared freeze-dried fruits have different shape rules, so that the eating of people of different ages is influenced.
The freeze-dried fruit yogurt block provided by the embodiment of the invention comprises the following raw materials in parts by weight: 5-10 parts of yoghourt, 1-2 parts of sugar, 1-2 parts of milk powder, 1-2 parts of whey powder, 1-2 parts of citric acid, 0.1-0.5 part of starch and 0.1-0.2 part of pectin.
On the basis of the scheme, the freeze-dried fruit yogurt block also comprises 5-8 parts of water.
On the basis of the scheme, the freeze-dried fruit yogurt block also comprises 1-5 parts of fruit granules.
On the basis of the scheme, the sugar is one or a mixture of more of white granulated sugar, rock sugar, xylitol, trehalose, stachyose, raffinose, palatinose and lactulose.
On the basis of the scheme, the milk powder is whole milk powder or skimmed milk powder.
On the basis of the scheme, the starch is one or two of potato starch, corn starch, cassava starch or modified starch.
On the basis of the scheme, the fruit particles are nine or all of strawberries, mangoes, yellow peaches, blueberries, apples, bananas, pineapples, dragon fruits, cranberries and red dates.
On the basis of the scheme, the particle size of the fruit particles is 1-1.5 cm.
A preparation process of freeze-dried fruit yogurt block comprises the following steps:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 30-50min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 10-20 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer, and stirring while pouring, wherein the rotating speed of a stirring device is controlled to be 45-55 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the well-paved solution in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10-20Pa, and freeze-drying for 30-50 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
A freeze-dried fruit yogurt block is prepared by mixing fruit yogurt with water, and making into freeze-dried fruit yogurt block with long shelf life and convenient service.
Compared with the prior art, the invention has the beneficial effects that:
1. the fruit particles are mixed with the yoghourt, and the processing procedures of quick freezing and freeze drying are carried out, so that the water in the freeze-dried fruit yoghourt block is reduced, the microbial respiration rate in the raw materials is reduced, the quality guarantee period of the raw materials is prolonged, the water loss rate in the raw materials reaches 80% -90% through the quick drying procedure, the loss rate of the nutritional ingredients is reduced, the added water is filtered by boiling, the sterilization effect is strong, meanwhile, the high molecular saccharides in the fruits are converted into small molecular substances which are easier to absorb, and the absorption rate of a human body to the nutritional ingredients is increased;
2. through the arrangement of the plate paving mould, the shape and the rule of the freeze-dried fruit yogurt block made of the raw materials are the same, and the solution in the mould is scraped by the scraper, so that the aesthetic feeling of the freeze-dried fruit yogurt block is improved, and the freeze-dried fruit yogurt block can be suitable for eating at different ages.
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
The embodiment provides a freeze-dried fruit yogurt block which comprises the following raw materials in parts by weight: 5 parts of yoghourt, 1 part of sugar, 1 part of milk powder, 1 part of whey powder, 1 part of citric acid, 0.1 part of starch, 0.1 part of pectin, 5 parts of water and 1 part of fruit particles.
The sugar is white granulated sugar.
The milk powder is whole milk powder.
The starch is potato starch.
The fruit particles are strawberry, mango, yellow peach, blueberry, apple, banana, pineapple, dragon fruit and cranberry.
The particle size of the fruit particles is 1 cm.
A preparation process of freeze-dried fruit yogurt block comprises the following steps:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 30min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 10 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer object, and stirring while pouring, and controlling the rotating speed of a stirring device to be 45 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the well-paved solution in a quick-freezing warehouse at the temperature of below 20 ℃ below zero, and keeping the temperature for about 3 hours.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10Pa, and freeze-drying for 30 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
Example 2
The embodiment provides a freeze-dried fruit yogurt block, which comprises the following raw materials in parts by weight: 6 parts of yoghourt, 1 part of sugar, 2 parts of milk powder, 1 part of whey powder, 2 parts of citric acid, 0.2 part of starch, 0.2 part of pectin, 6 parts of water and 2 parts of fruit granules.
The sugar is white granulated sugar and rock sugar, and the mixing ratio is 2: 1.
The milk powder is skimmed milk powder.
The starch is corn starch.
The fruit particles are mango, yellow peach, blueberry, apple, banana, pineapple, dragon fruit, cranberry and red date.
The particle size of the fruit particles is 1.1 cm.
A preparation process of freeze-dried fruit yogurt block comprises the following steps:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 35min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 12 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer object, and stirring while pouring, and controlling the rotating speed of a stirring device to be 48 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the well-paved solution in a quick-freezing warehouse at the temperature below 18 ℃ below zero, and keeping the temperature for about 3 hours.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 12Pa, and freeze-drying for 35 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
Example 3
The embodiment provides a freeze-dried fruit yogurt block, which comprises the following raw materials in parts by weight: 8 parts of yoghourt, 1 part of sugar, 2 parts of milk powder, 2 parts of whey powder, 1 part of citric acid, 0.3 part of starch, 0.1 part of pectin, 7 parts of water and 3 parts of fruit granules.
The sugar is a mixture of white granulated sugar, rock candy, xylitol and trehalose, and the mixing ratio is 1:1:1: 2.
The milk powder is skimmed milk powder.
The starch is potato starch and corn starch, and the mixing ratio is 1: 1.
The fruit particles are strawberry, mango, yellow peach, blueberry, apple, banana, pineapple, dragon fruit, cranberry and red date.
The particle size of the fruit particles is 1.2 cm.
A preparation process of freeze-dried fruit yogurt block comprises the following steps:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 40min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 15 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer object, and stirring while pouring, and controlling the rotating speed of a stirring device to be 50 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the well-paved solution in a quick freezing warehouse below 18 ℃ below zero, and keeping the temperature for about 4 hours.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 15Pa, and freeze-drying for 40 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
Example 4
The embodiment provides a freeze-dried fruit yogurt block, which comprises the following raw materials in parts by weight: 8 parts of yoghourt, 1 part of sugar, 1 part of milk powder, 2 parts of whey powder, 1 part of citric acid, 0.3 part of starch, 0.1 part of pectin, 7 parts of water and 4 parts of fruit granules.
The sugar is a mixture of rock sugar, xylitol, palatinose and lactulose, and the mixing ratio is 1:2:3: 1.
The milk powder is whole milk powder.
The starch is a mixture of cassava starch and modified starch, and the mixing ratio is 1: 2.
The fruit particles are strawberry, mango, yellow peach, apple, banana, pineapple, dragon fruit, cranberry and red date.
The particle size of the fruit particles is 1.4 cm.
A preparation process of freeze-dried fruit yogurt block comprises the following steps:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 45min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 15 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer object, and stirring while pouring, and controlling the rotating speed of a stirring device to be 50 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the spread solution in a quick freezing warehouse below-16 deg.C, and keeping the temperature for about 3-5 h.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 18Pa, and freeze-drying for 45 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
Example 5
The embodiment provides a freeze-dried fruit yogurt block, which comprises the following raw materials in parts by weight: 10 parts of yoghourt, 2 parts of sugar, 2 parts of milk powder, 2 parts of whey powder, 2 parts of citric acid, 0.5 part of starch, 0.2 part of pectin, 8 parts of water and 5 parts of fruit particles.
The saccharide is trehalose.
The milk powder is whole milk powder.
The starch is modified starch.
The fruit particles are strawberry, mango, yellow peach, blueberry, apple, banana, dragon fruit, cranberry and red date.
The particle size of the fruit particles is 1.5 cm.
A preparation process of freeze-dried fruit yogurt block comprises the following steps:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 50min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 20 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer object, and stirring while pouring, wherein the rotating speed of a stirring device is controlled to be 55 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the well-paved solution in a quick-freezing warehouse at the temperature below-15 ℃, and keeping the temperature for about 5 hours.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 20Pa, and freeze-drying for 50 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
Examples of the experiments
The freeze-dried fruit yogurt blocks prepared in examples 1 to 5 were compared with those prepared in the prior art (comparative example), and the water loss rate, shelf life, and average particle size were measured in sequence, and the measurement results are shown in the following table:
the data in the table show that the water loss rate of the freeze-dried fruit yogurt block prepared by the invention reaches 85%, the respiratory decomposition rate of microorganisms is reduced, the quality guarantee period of the freeze-dried fruit yogurt block is prolonged, the freeze-dried fruit yogurt block is regular in shape, and is convenient for people of different ages to eat, and the practical effect of the freeze-dried fruit yogurt block is improved.
The invention is not described in detail, but is well known to those skilled in the art.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A freeze-dried fruit yogurt block is characterized by comprising the following raw materials in parts by weight: 5-10 parts of yoghourt, 1-2 parts of sugar, 1-2 parts of milk powder, 1-2 parts of whey powder, 1-2 parts of citric acid, 0.1-0.5 part of starch and 0.1-0.2 part of pectin.
2. A freeze-dried fruit yogurt block of claim 1 wherein: the freeze-dried fruit yogurt block also comprises 5-8 parts of water.
3. A freeze-dried fruit yogurt block of claim 1 wherein: the freeze-dried fruit yogurt block also comprises 1-5 parts of fruit particles.
4. A freeze-dried fruit yogurt block of claim 1 wherein: the sugar is one or more of white sugar, crystal sugar, xylitol, trehalose, stachyose, raffinose, palatinose and lactulose.
5. A freeze-dried fruit yogurt block of claim 1 wherein: the milk powder is whole milk powder or skimmed milk powder.
6. A freeze-dried fruit yogurt block of claim 1 wherein: the starch is one or two of potato starch, corn starch, cassava starch or modified starch.
7. A freeze-dried fruit yogurt block of claim 3 wherein: the fruit particles are nine or all of strawberry, mango, yellow peach, blueberry, apple, banana, pineapple, dragon fruit, cranberry and red date.
8. A freeze-dried fruit yogurt block of claim 7 wherein: the grain diameter of the fruit grains is 1-1.5 cm.
9. A process for the preparation of freeze dried fruit yogurt block as claimed in any of claims 1 to 8, wherein the specific method steps are as follows:
s1, weighing: sequentially weighing saccharides, milk powder, whey powder, citric acid, starch and pectin according to the weight parts, mixing in a solid state, and mechanically stirring for 30-50min to uniformly mix;
s2, dissolving: after stirring, adding the water in parts by weight to dissolve the raw materials in the water, and accelerating the dissolution efficiency by mechanical stirring;
s3, boiling and cooling: pouring fruit granules into the mixed liquid prepared in the step S2, starting heating to boil the mixed liquid, pouring out and filtering, collecting the upper layer substance of the filter paper, and cooling for 10-20 min;
s4, mixing: after cooling, pouring the yoghourt into the upper layer, and stirring while pouring, wherein the rotating speed of a stirring device is controlled to be 45-55 r/min;
s5, laying a plate: pouring the solution prepared in the step S4 into a mould in sequence, and uniformly spreading the solution by a scraper;
s6, quick freezing: placing the well-paved solution in a quick-freezing warehouse at the temperature of between 20 ℃ below zero and 15 ℃, and keeping the temperature for about 3 to 5 hours.
S7, freeze-drying: pushing the raw material prepared in the step S6 into a freeze-drying bin, starting refrigeration equipment and vacuum heating equipment, setting the vacuum degree to be 10-20Pa, and freeze-drying for 30-50 min;
s8, packaging: and (5) performing machine packaging, bagging, boxing and sealing on the raw materials prepared in the step (S7) to obtain the freeze-dried fruit yogurt block.
10. A process according to claim 9 for the preparation of a freeze-dried fruit yogurt block that is shelf-stable and ready to eat.
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| CN201810648913.2A CN110623070A (en) | 2018-06-22 | 2018-06-22 | Freeze-dried fruit yogurt block and preparation process thereof |
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| CN201810648913.2A CN110623070A (en) | 2018-06-22 | 2018-06-22 | Freeze-dried fruit yogurt block and preparation process thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112042765A (en) * | 2020-09-09 | 2020-12-08 | 甘肃华羚生物技术研究中心有限公司 | Yogurt powder freeze-dried yogurt crisp product and preparation method thereof |
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
| CN112868763A (en) * | 2021-03-09 | 2021-06-01 | 福建农林大学 | Fermentation device and fermentation method for preparing yogurt fruit blocks |
| CN113995014A (en) * | 2021-10-20 | 2022-02-01 | 福建美一食品有限公司 | Preparation method of vacuum freeze-dried dragon fruit yoghourt nutrition block |
| CN115843874A (en) * | 2023-02-10 | 2023-03-28 | 漳州童世界食品有限公司 | Processing technology of nutritional freeze-dried yogurt blocks |
| CN115944059A (en) * | 2022-07-26 | 2023-04-11 | 中国热带农业科学院农产品加工研究所 | Yoghourt perfusion type freeze-dried longan and preparation method thereof |
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| CN105941624A (en) * | 2016-04-20 | 2016-09-21 | 福建欧瑞园食品有限公司 | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof |
| CN106819105A (en) * | 2016-12-19 | 2017-06-13 | 福建美食品有限公司 | Vacuum freeze drying milk calcium milk beans and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105941624A (en) * | 2016-04-20 | 2016-09-21 | 福建欧瑞园食品有限公司 | Vacuum freeze-dried fruit-vegetable powder yoghurt and preparation method thereof |
| CN106819105A (en) * | 2016-12-19 | 2017-06-13 | 福建美食品有限公司 | Vacuum freeze drying milk calcium milk beans and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112042765A (en) * | 2020-09-09 | 2020-12-08 | 甘肃华羚生物技术研究中心有限公司 | Yogurt powder freeze-dried yogurt crisp product and preparation method thereof |
| CN112056398A (en) * | 2020-09-09 | 2020-12-11 | 甘肃华羚生物技术研究中心有限公司 | Yak milk freeze-dried yogurt block capable of promoting intestinal peristalsis |
| CN112868763A (en) * | 2021-03-09 | 2021-06-01 | 福建农林大学 | Fermentation device and fermentation method for preparing yogurt fruit blocks |
| CN113995014A (en) * | 2021-10-20 | 2022-02-01 | 福建美一食品有限公司 | Preparation method of vacuum freeze-dried dragon fruit yoghourt nutrition block |
| CN115944059A (en) * | 2022-07-26 | 2023-04-11 | 中国热带农业科学院农产品加工研究所 | Yoghourt perfusion type freeze-dried longan and preparation method thereof |
| CN115843874A (en) * | 2023-02-10 | 2023-03-28 | 漳州童世界食品有限公司 | Processing technology of nutritional freeze-dried yogurt blocks |
| CN115843874B (en) * | 2023-02-10 | 2024-04-12 | 漳州童世界食品有限公司 | Processing technology of nutritional freeze-dried yogurt block |
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