Yogurt Block Freeze-drying Machine

Yogurt Block Freeze-drying Machine

The food freeze-drying machine prepares the active solid yogurt block stored at room temperature to solve the problems of high energy consumption, inconvenience to carry, and short shelf life for the cold chain storage and transportation of active bacterial yogurt. The solid yogurt block prepared by freeze-drying can reduce the loss of nutrients and flavor of the yogurt during the freeze-drying process, and has good quality and good storage stability.

The freeze-drying process of preparing active solid yogurt blocks stored at room temperature by food freeze dryer: using mixed strains (Streptococcus thermophilus: Bacillus bulgaricus is 4:1) fermented yogurt, the content of lactic acid bacteria in the finished yogurt is about 4.8*108cfu/g.

Experimental results show : 

The order of effect of each process parameter of the freeze-drying procedure on the quality of viable room temperature solid yogurt is: first-stage freezing time > first-stage freezing temperature > second-stage freezing time > second-stage freezing temperature > fourth-stage freezing time/temperature > The third stage freezing time/temperature = pre-freezing time/temperature.

The vacuum freeze-drying conditions for the obtained yogurt are: -45°C/2h (pre-freezing) - -30°C/12h - 0°C/3h - 10°C/5h - 35°C/5h, and the environmental vacuum degree during the freeze-drying process is controlled to be 1Pa. Under these conditions, the freeze-dried yield of yogurt was 25%, the water activity Aw of the dried yogurt product was 0.47, and the number of viable lactic acid bacteria was 2.0x107cfu/g ~ 1.0x108cfu/g.

The yogurt block freeze-drying machine is suitable for freeze-drying various dairy products (donkey milk, goat milk, milk, camel milk, yogurt, etc.) Its application can effectively protect the activity of the bacteria while retaining the rich milky flavor and Rich nutrients.

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