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[Method] Vacuum freeze-drying technology was adopted. Taking the appearance and sensory evaluation results of freeze-dried yogurt blocks as reference standards. By optimizing the freeze-drying process and comparing the effects of adding different types of pectin and starch on freeze-dried yogurt blocks,the optimal production process was determined. [Result] High-quality freeze-dried yogurt blocks could be produced by using smaller heating intervals and lower terminal temperatures. The types of pectin and starch also had a significant impact on the product. Under the optimal production conditions in this study,the protein content of the freeze-dried yogurt blocks produced was 15.5 g/100 g,the fat content wass 11.4 g/100 g,the moisture content was 1.4 g/100 g,and the viable count of lactic acid bacteria was 8×10⁸ CFU/g. [Conclusion] This study developed a freeze-dried yogurt block with excellent sensory quality,providing a reference for the process optimization and industrial production of freeze-dried yogurt blocks., authors=YANG Yingchun, WANG Xiaorui, LI Meng, XIA Xue, CHEN Weiwei, YOU Hong, LUO Xiaohong^*, authorsList=YANG Yingchun, WANG Xiaorui, LI Meng, XIA Xue, CHEN Weiwei, YOU Hong, LUO Xiaohong, authorCompany=Xinjiang Tianrun Biological Technology Co.,Ltd.,Urumqi Xinjiang 830000, correspAuthors=null, authorNote=新疆兵团乳制品产业创新研究院（2023-05）, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1319598507586081113, articleId=1319598507191816536, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=冻干酸奶块的工艺优化及品质分析, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的]以酸奶为基础,优化真空冷冻干燥程序,筛选不同种类的果胶和淀粉,制作一款质量和感官俱佳的冻干酸奶块。[方法]采用真空冷冻干燥技术,以冻干酸奶块的外观、感官评价结果为参考标准,通过优化冻干程序,对比添加不同种类的果胶和淀粉对冻干酸奶块的影响,确定最佳生产工艺。[结果]采用较小的升温间隔和较低的终点温度可制得高品质的冻干酸奶块。果胶和淀粉的种类对产品也有较大影响,在本研究的最佳生产条件下,制得冻干酸奶块的蛋白质含量为15.5 g/100 g,脂肪含量为11.4 g/100 g,水分含量为1.4 g/100 g,乳酸菌活菌数为8×10⁸ CFU/g。[结论]本研究为冻干酸奶块的工艺优化及工业生产提供理论支持和参考。, authors=杨迎春, 王晓蕊, 李梦, 夏雪, 陈维维, 尤宏, 罗晓红^*, authorsList=杨迎春, 王晓蕊, 李梦, 夏雪, 陈维维, 尤宏, 罗晓红, authorCompany=新疆天润生物科技股份有限公司,新疆乌鲁木齐 830000, correspAuthors=^*罗晓红（1973-）,女,新疆昌吉人,本科,副高级工程师,研究方向为乳制品研究与开发。, authorNote=杨迎春（1989-）,女,新疆博乐人,硕士,工程师,研究方向为乳制品研究与开发;王晓蕊（1997-）,女,河南南阳人,硕士,工程师,研究方向为乳制品研究与开发;李 梦（1990-）,女,河南汝南人,硕士,工程师,研究方向为乳制品研究与开发;夏 雪（1991-）,女,新疆石河子人,本科,助理工程师,研究方向为乳制品研究与开发;陈维维（1987-）,女,内蒙古赤峰人,硕士,工程师,研究方向为乳制品研究与开发;尤 宏（1970-）,男,新疆昌吉人,大专,畜牧师,研究方向为乳制品研发、加工及生产。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=p/lpmAPJ6vXjNsOjJMCPww==, pdfFileSize=2822018, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=新疆兵团乳制品产业创新研究院（2023-05）)}, authors=[Author(id=1324139093562630944, tenantId=1146029695717560320, journalId=null, articleId=1319598507191816536, orderNo=null, firstName=null, middleName=null, lastName=null, nameCn=null, orcid=null, stid=null, country=null, authorPic=null, dead=null, email=null, emailSecond=null, emailThird=null, correspondingAuthor=null, authorType=null, ext={EN=AuthorExt(id=null, tenantId=null, journalId=1296801528146919473, articleId=1319598507191816536, authorId=1324139093562630944, language=EN, 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