阅读说明：本技术 一种新型轻脂营养饼干及其工艺 (Novel light-fat nutritious biscuit and process thereof ) 是由 吴耿煜 陈建忠 于 2019-10-18 设计创作，主要内容包括：本发明涉及一种新型轻脂营养饼干及其工艺,所述轻脂营养饼干原料包含有果蔬、酸奶、果脯糖浆和水等,甄选独特风味的新鲜果蔬,经清洗灭菌、去除非食用部分后,将果蔬磨浆成泥备用；将其他料混合溶解、糊化、冷却至常温后加入富含活性乳酸菌的酸奶制成果蔬风味乳浆膏状体,将膏状体充入模具成型,通过冷冻、真空干燥等新工艺制成果蔬风味乳糕,该乳糕能够有效保留果蔬固有风味物质、高比率保留酸奶营养成分,有效保留特有果蔬的独特风味,有效减少各类营养素的流失,产品水分含量低,可常温干燥贮存,贮存期相对较长。(The invention relates to a novel light-fat nutritious biscuit and a process thereof, wherein the raw materials of the light-fat nutritious biscuit comprise fruits and vegetables, yoghourt, preserved fruit syrup, water and the like, fresh fruits and vegetables with unique flavor are selected, and after cleaning, sterilization and removal of non-edible parts, the fruits and vegetables are ground into paste for later use; the milk cake can effectively retain inherent flavor substances of fruits and vegetables, high-ratio nutrient components of the yoghourt, unique flavor of the unique fruits and vegetables, effectively reduce loss of various nutrients, has low water content, can be dried and stored at normal temperature, and has relatively long storage period.)

1. A novel light fat nutritious biscuit and a process thereof are characterized in that: the light-fat nutritious biscuit comprises the following raw materials of fruits and vegetables, yoghourt, maltose syrup, preserved fruit syrup, white granulated sugar, cream and water, and is prepared by the following process steps:

a. preparing fruits and vegetables into paste for later use;

b. refrigerating the yoghourt for later use;

c. heating maltose syrup, preserved fruit syrup, white sugar, butter and water for dissolving, heating for 2-3 minutes at a temperature of less than or equal to 60 deg.C, and making into paste;

d. uniformly mixing the muddy fruits and vegetables obtained in the step a, the yoghourt obtained in the step b and the paste obtained in the step c, and then filling the mixture into a forming mold;

e. d, placing the product obtained in the step d in a quick-freezing warehouse below 32 ℃ below zero to be frozen for more than 6 hours to form a paste frozen body;

f. and e, drying the paste frozen body in the step e in vacuum at low temperature to obtain a semi-finished product of the fruit and vegetable flavored milk cake.

2. The novel light fat nutritious biscuit and the process thereof according to claim 1, characterized in that: the vacuum drying and drying process of the step f comprises the following steps: vacuumizing and keeping the vacuum degree at 100pa, heating to 80 ℃ for maintaining for 5 hours, cooling to 70 ℃ for maintaining for 5 hours, continuously cooling to 60 ℃ for maintaining for 4.5 hours, and controlling the highest product temperature of the product to be less than or equal to 50 ℃ in the whole drying process.

3. The novel light fat nutritious biscuit and the process thereof according to claim 2, characterized in that: the step a is specifically as follows: fruit and vegetable → cleaning → peeling, denucleation → sterilization → processing into mud shape.

4. The novel light fat nutritious biscuit and the process thereof according to claim 2, characterized in that: the processing technology further comprises a step g of checking the quality of the semi-finished product: sorting semi-finished products, checking weight and checking metal.

5. The novel light fat nutritious biscuit and the process thereof according to claim 4, characterized in that: the processing technology further comprises the following steps of h: and packaging the product qualified by quality inspection, wherein the packaging is nitrogen-filled packaging.

6. A novel light-fat nutritious biscuit and process thereof according to any one of claims 1-5, characterized in that: the fruit and vegetable is one or more of mango, strawberry, pineapple, white peach, apple and carrot.

7. The novel light fat nutritious biscuit and the process thereof according to claim 6, characterized in that: the light fat nutritious biscuit is in a cartoon pattern shape.

8. The novel light fat nutritious biscuit and the process thereof according to claim 6, characterized in that: the light fat nutritious biscuit is peach-heart-shaped.

Technical Field

The invention relates to a food processing technology, in particular to a novel light fat nutritious biscuit and a technology thereof.

Background

At present, various common yoghurts in the market need to be stored at low temperature, and have the defects of short storage period, high storage requirement, inconvenience in outdoor carrying and the like. Also, semi-dry or dry dairy products commonly found on the market are mostly distributed in the form of cheese, milk powder or "biscuits". Cheese, milk powder, biscuit-like products and the like adopt mechanisms of 'curd heating, pressurizing, normal-temperature drying', 'spray drying', 'baking' and the like on the basis of a drying processing mode, the drying processing mode has certain limitation, and on one hand, the effects of fluffiness, crispness and instant melting in the mouth are difficult to achieve on the product sense; on the other hand, the drying processing mode is to evaporate water in a mode of keeping high temperature for a long time, so that the original nutritional ingredients of the raw materials such as fruits and vegetables, yoghourt and the like are lost or active molecules are inactivated, and the edible nutritional value of the original fruits and vegetables and active bacteria is greatly reduced.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a novel light-fat nutrient biscuit and a process thereof, and the light-fat nutrient biscuit product prepared by the process is rich in active lactic acid viable bacteria to a certain degree, has low moisture content, is dried and stored at normal temperature, has relatively long storage period and is convenient to eat.

In order to achieve the purpose, the invention adopts the following technical scheme:

a novel light fat nutritious biscuit and a process thereof are characterized in that: the light fat nutritious biscuit comprises the raw materials of fruits and vegetables, yoghourt, malt syrup, preserved fruit syrup, white granulated sugar, cream and water, and the raw materials are prepared into the fruit and vegetable flavored milk cake according to the following process steps:

a. preparing fruits and vegetables into paste for later use;

b. refrigerating the yoghourt for later use;

c. heating maltose syrup, preserved fruit syrup, white sugar, butter and water for dissolving, heating for 2-3 minutes at a temperature of less than or equal to 60 deg.C, and making into paste;

d. homogenizing the muddy fruits and vegetables obtained in the step a, the yoghourt obtained in the step b and the paste obtained in the step c, and then filling the homogenized mixture into a forming mold;

e. d, placing the product obtained in the step d in a quick-freezing warehouse below 32 ℃ below zero to be frozen for more than 6 hours to form a paste frozen body;

f. and e, drying the paste frozen body in the step e in vacuum at low temperature to obtain a semi-finished product of the fruit and vegetable flavored milk cake.

More specifically, the vacuum drying and drying process of step f is as follows: vacuumizing and keeping the vacuum degree at 100pa, heating to 80 ℃ for maintaining for 5 hours, cooling to 70 ℃ for maintaining for 5 hours, continuously cooling to 60 ℃ for maintaining for 4.5 hours, and controlling the highest product temperature of the product to be less than or equal to 50 ℃ in the whole drying process.

More specifically, the step a specifically comprises the following steps: fruit and vegetable → cleaning → peeling, denucleation → sterilization → processing into mud shape.

More specifically, the processing technology further comprises a step g of checking the quality of the semi-finished product: sorting semi-finished products, checking weight and checking metal.

More specifically, the processing technology further comprises the step h: and packaging the product qualified by quality inspection, wherein the packaging is nitrogen-filled packaging.

More specifically, the fruits and vegetables are one or more of mango, strawberry, pineapple, white peach, apple and carrot.

More specifically, the forming mold can adopt a lovely cartoon pattern, such as a peach heart shape, a little bear shape and other animal shapes.

The invention reprocesses the yogurt and the fruits and vegetables stored at low temperature, organically matches the yogurt with the fresh fruits and vegetables, and supplements each other. By adopting a freeze drying technology, the moisture of the pasty frozen body is sublimated in an ice crystal state under the conditions of low temperature and low pressure, the original shape and form of the pasty frozen body are still maintained after drying, meanwhile, the inherent flavor substances of fruits and vegetables are effectively retained, the nutritional ingredients of the yoghourt are retained at a high ratio, the unique flavor of the unique fruits and vegetables is effectively retained, and the loss of various nutrients is effectively reduced; the product is rich in lactic acid viable bacteria to a certain degree, has low moisture content, relatively long storage period and convenient fast food, and is suitable for new concept food with wide groups.

Detailed Description

The fruit and vegetable of the invention can be one or more of mango, strawberry, pineapple, white peach, apple and carrot, or other fruit and vegetable. Hereinafter, the present invention will be described in detail with reference to a process for producing a mango flavored milk cake as a specific embodiment.

The mango flavored milk cake comprises mango, yoghourt, malt syrup, preserved fruit syrup, white granulated sugar, cream and water, wherein mango is cleaned, peeled and denucleated, then sterilization treatment is carried out, and mango pulp is processed into a paste shape by a stirrer; mixing maltose syrup, preserved fruit syrup, white sugar, butter and water, dissolving, heating for 2-3 min at a temperature not higher than 60 deg.C, and stirring continuously for gelatinization to obtain paste; uniformly mixing the mango pulp paste, the refrigerated yoghourt and the paste, and filling the mixture into a forming mold, wherein the forming mold can adopt a lovely cartoon pattern, such as a peach heart shape, a little bear shape and other animal shapes; putting the filled mould into a quick-freezing warehouse, freezing for more than 6h at the temperature of below 32 ℃ below zero, quickly freezing the product to form a paste frozen body, taking the paste frozen body out of the mould, carrying out vacuum drying at low temperature to obtain a semi-finished product of the fruit and vegetable flavored milk cake, vacuumizing in the vacuum drying process, maintaining the vacuum degree at 100pa, heating to 80 ℃ for 5 h, cooling to 70 ℃ for 5 h, continuously cooling to 60 ℃ for 4.5 h, controlling the maximum product temperature of the product to be less than or equal to 50 ℃ in the whole drying process, and then discharging to obtain the semi-finished product. And finally, screening out unqualified products by performing quality inspection procedures such as semi-finished product selection, weight inspection, metal inspection and the like, and filling nitrogen for packaging to obtain the mango-flavored milk cake finished product.

The milk cake prepared by the processing technology of the mango-flavor milk cake is rich in viable lactic acid bacteria to a certain degree, low in moisture content, relatively long in normal-temperature drying storage and storage period, and convenient to eat; the natural flavor substances of fruits and vegetables can be effectively retained, the nutritional ingredients of the yoghourt can be retained at a high ratio, the unique flavor of the special fruits and vegetables can be effectively retained, and the loss of various nutrients can be effectively reduced. The product is dried in a vacuum environment, the moisture is directly sublimated from a gaseous state to a solid state, the temperature of the product is less than or equal to 50 ℃, and the viable lactic acid bacteria and the nutrient components of the product are ensured. Through vacuum environment drying, the active molecular nutrients of the flavoring yoghourt and the special flavor of fruits and vegetables are highly concentrated and effectively combined.