Processing method for vacuum freeze-drying fruit and vegetable yoghourt

• Main Authors: WU ZHAOQIN, SUN FENGYUN, JIANG BAOMIN, DAI PENGCHENG, HUANG LING
• Format: Patent
• Language: Chinese; English
• Published: 26.10.2016
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a processing method for a vacuum freeze-drying fruit and vegetable yoghourt. The processing method comprises the following steps: a) mixing of raw materials; b) homogenizing; c) sterilizing; d) freezing; e) stirring and puffing; f) forming; g) putting on a tray and quickly freezing; h) panning and quickly freezing: taking out product grains after being quickly frozen and shaped from the material tray and putting into an aluminum plate, and putting into a freezing chamber at -32 to -28 DEG C for secondarily quick freezing for 3-4 hours till the central temperature of the products reach at -35 to -28 DEG C; i) vacuum freeze-drying; j) sorting; k) metal detecting; and l) packaging. The processing method for the vacuum freeze-drying fruit and vegetable yoghourt has the advantages that the palatability is excellent and the nutritive value is ultrahigh; the edible taste of the fruit and vegetable yoghourt is greatly promoted; and a freeze-drying curve is obtained by repeated tests and is a c