[Objective] Based on yogurt,optimized the vacuum freeze-drying process and screened different types of pectin and starch,and made a freeze-dried yogurt block with excellent quality and sensory. [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.

freeze-dried yogurt block  /  freeze drying  /  pectin  /  starch