How to make yogurt nuggets?

In daily life, more and more dairy products, such as yogurt and yogurt blocks, appear constantly and are loved by customers. Whether it is liquid yogurt or solid yogurt, how to ensure its taste and quality is a problem that cannot be ignored by dairy production and processing enterprises. Food freeze-drying machine (yogurt freeze-drying molding machinery and equipment) plays a key role in ensuring the specificity, taste, nutritional elements and quality safety of its probiotic powder.

Traditional production and processing methods of yogurt and high-tech frozen yogurt blocks;

Yogurt blocks made by traditional production and processing technology, especially in the drying stage, are very easy to lose the specificity of probiotic powder, destroy other nutritional elements, and can not keep the original flavor of yogurt well. In addition, if it is simply air-dried, it can not eliminate the external environmental pollution of yogurt blocks, resulting in product safety, environmental hygiene and other problems. Accord to that ultralow temperature vacuum pump of the food freeze dryer, the frozen yogurt block not only retain the specificity and nutritional components of probiotic powder, but also has good color, fragrance and taste. The food freeze-dryer allows yogurt to "chew"!

Mechanical equipment of food freeze dryer

Dry frozen yogurt

The manufacturing method of frozen yogurt blocks and the processing technology of yogurt freeze-drying equipment (according to the characteristics of frozen fruit yogurt blocks);

The key process is as follows: (1) adopting FZG series product food freeze-drying mechanism to obtain freeze-dried fruits; So as to keep some substances in fresh fruits that can be oxidized by air. This process can remove more than 95%-99% moisture from fresh fruits. The dried fresh fruit can be preserved for a long time by packaging with moisture-proof materials, and the moisture-proof materials can be high-density PET/ρ ε composite aluminum foil packaging bags;

(2) take fresh milk and white sugar, seasoning, mixing, heating, homogenizing, sterilizing, refrigerating, inoculating lactic acid bacteria starter, molding at 40-42℃ for about 5 hours, stopping fermentation when the PH value of fermented milk reaches 4.55, demulsifying and refrigerating to produce fermented milk, which is the raw material of yogurt; (3) Freeze-dried fruit and yogurt are respectively placed. The raw material of yogurt is mixed yogurt or edible yogurt, and its moisture content is controlled at 75-85%. Pour it into a food grinder, and then put it into a food freeze dryer for freeze drying. After the freeze-drying process is completed, it can be made into frozen yogurt blocks with fresh fruit flavor.

Frozen yogurt block: decisive

The milk block is crisp, with large particles in the gap, and it is crunchy when chewed. Big, sweet enough, sweet and sour, and really delicious.