| 摘要 |
This invention relates to a process for the production of lyophilized foodstuffs in solid form and based preferably on 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 the same uniformly throughout the mixture, possibly with pasteurization; b1) trapping air into the mixture obtained in steps a) and b) until reaching a percentage between 3 and 90 % of the initial volume of the ingredients, preferably between 10 and 30 %, and b2) cooling said mixture with continuous mixing, simultaneously or successively, until reaching a temperature between -5 DEG C and -12 DEG C, preferably between -5 DEG C and -9 DEG C; c) shaping the product obtained in steps b) or b1) and b2) into the desired shape, preferably by extrusion; d) deep-freezing the product obtained in step c), at a temperature between -15 and -60 DEG C, and preferably between -30 DEG C and -40 DEG C; e) lyophilizing the product employing lyophilization parameters suitable to the type and sizes of the product to be processed, until reaching a residual moisture between 0 and 10 %, and preferably between 2 and 6 % (determined by the Karl Fisher method); the invention also relating to the products obtained by the process mentioned above. |
