首页> 外国专利> PROCESS FOR PREPARING LYOPHILIZED FOODSTUFFS IN THE SOLID STATE AND HAVING PREFERABLY PREDETERMINED GEOMETRICAL SHAPES, OF HIGH NUTRITIONAL VALUE AND READY TO USE, AND THE PRODUCTS SO OBTAINED

PROCESS FOR PREPARING LYOPHILIZED FOODSTUFFS IN THE SOLID STATE AND HAVING PREFERABLY PREDETERMINED GEOMETRICAL SHAPES, OF HIGH NUTRITIONAL VALUE AND READY TO USE, AND THE PRODUCTS SO OBTAINED

机译:制备固态的冻融食品并具有预先确定的,具有高营养价值,易于使用的几何形状的方法以及所获产品

摘要

This invention relates to a process for the productionof lyophilized foodstuffs in solid form and based preferablyon fresh foodstuffs such as in particular yoghurt, milk,fruit and so on, said process comprising the steps of:a) mixing the ingredients;b) homogenizing said ingredients or distributing thesame uniformly throughout the mixture, possibly withpasteurization;b1) trapping air into the mixture obtained in steps a)and b) until reaching a percentage between 3 and 90% of theinitial volume of the ingredients, preferably between 10 and30 % and b2) cooling said mixture with continuous mixing,simultaneously or successively, until reaching a temperaturebetween -5°C and -12°C, preferably between -5°C and -9°C;c) shaping the product obtained in steps b) or b1) andb2) into the desired shape, preferably by extrusion;d) deep-freezing the product obtained in step c), at atemperature between -15°C and -60°C, and preferably between-30°C and -40°C;e) lyophilizing the product employing lyophilizationparameters suitable to the type and sizes of the product tobe processed, until reaching a residual moisture between 0and 10 %, and preferably between 2 and 6 % (determined by theKarl Fisher method);the invention also relating to the products obtained by theprocess mentioned above.
机译:本发明涉及一种生产方法固体形式的冻干食品在新鲜食品上,例如酸奶,牛奶,水果等,所述过程包括以下步骤:a)混合成分;b)均化所述成分或分配在整个混合物中均匀一致,可能与巴氏杀菌b1)将空气捕获到步骤a)获得的混合物中和b)直到达到3%到90%之间的百分比成分的初始体积,最好在10至30%,b2)在连续搅拌下冷却所述混合物,同时或相继,直到达到温度在-5℃至-12℃之间,优选在-5℃至-9℃之间;c)将步骤b)或b1)中获得的产物成型,和b2)优选地通过挤压成期望的形状;d)在a处深度冷冻步骤c)中获得的产品温度在-15°C和-60°C之间,最好在-30°C和-40°C;e)使用冻干法冻干产品适用于产品类型和尺寸的参数进行处理,直到残留水分达到0和10%,最好在2%和6%之间(由卡尔·费舍尔法);本发明还涉及通过上述过程。

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