Industrial freeze dryer for yogurt

 

 

 

In daily life, more and more yogurt, yogurt blocks, and other dairy products continue to appear and gain the love of consumers. How to ensure the flavor, taste, and quality of liquid yogurt or solid yogurt blocks is a problem that dairy processing enterprises cannot ignore.

The industrial food freeze dryer plays an important role in ensuring its probiotics activity, flavor, taste, nutrition, and quality safety.

Traditional processed yogurt and advanced freeze-dried yogurt cubes: Yogurt blocks made by traditional production technology, especially in the process of sun-drying, are prone to losing probiotic activity and destroying other nutrients, and cannot well maintain the original flavor of yogurt. At the same time, if you rely solely on natural drying, there is a risk that yogurt blocks may be contaminated by the outside world, resulting in product safety and health problems. The freeze-dried yogurt blocks made by an industrial freeze-drying machine under low temperature and vacuum can not only retain probiotic activity and nutrients but also lock in the full color and flavor. A commercial food freeze dryer makes yogurt chewable!

 

How to make freeze-dried yogurt blocks and the technology of yogurt freeze-drying equipment (taking freeze-dried fruit-flavored yogurt blocks as an example):

 

The main steps are as follows:

 

(1) Freeze-dried fruits are obtained using the KFD series industrial food freeze dryer; some of the easily oxidized substances in the fruit are protected. This step removes more than 95 to 99 percent of the water in the fruit. With moisture-proof material packaging, dried fruit can be stored for a long time, and moisture-proof material can use high-density PET/ΡΕ composite aluminum foil bags;

 

(2) Take fresh milk and white granulated sugar, mix, preheat, homogenize, sterilize, cool, inoculation of lactic acid bacteria starter, culture at 40-42°C for about 5 hours. When the pH value of fermented milk reaches 4.55, stop fermentation, demulsify, cool into fermented milk, and make yogurt base;

 

(3) The freeze-dried fruit and yogurt base materials will be dressed separately. The yogurt base material, whose moisture content is controlled to 75-85%, is in the state of stirred yogurt or drinkable yogurt. Pour it into the food mold, and then put it into the food freeze-drying machine for freeze-drying. After the freeze-drying process, the freeze-dried yogurt block with fruit flavor can be made.

The milk is crispy, and the gap is large, producing a crunchy sound. Big, milky, sweet and sour; it tastes really good.

 

 

 

 

 

 

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