The present invention comprises a freeze-dried, dairy or dairy-substitute composition comprising a dairy or dairy-substitute ingredient and an emulsifier and methods of using same to promote and/or improve child development.

A preparation method of a low-lactose dairy product rich in honey pomelo fiber includes the following steps: washing, cutting and debitterizing peels of honey pomelos to obtain honey pomelo fiber pieces; sterilizing and cooling milk solution, performing the first-round fermentation by inoculating lactic acid bacteria, centrifuging the fermented milk after curding, collecting precipitates, adding water to the precipitates, and performing homogenizing treatment to obtain the first-round fermented milk; mixing the honey pomelo fiber pieces with the first-round fermented milk, and performing the second-round fermentation by inoculating the lactic acid bacteria; or performing the second-round fermentation by inoculating the first-round fermented milk with the lactic acid bacteria, and then mixing the second-round fermented milk with the honey pomelo fiber pieces; and prefreezing the treated honey pomelo fiber pieces treated in the previous step and then performing vacuum freeze-drying to obtain low-lactose dairy products rich in honey pomelo fiber.

A preparation method of a low-lactose dairy product rich in honey pomelo fiber includes the following steps: washing, cutting and debitterizing peels of honey pomelos to obtain honey pomelo fiber pieces; sterilizing and cooling milk solution, performing the first-round fermentation by inoculating lactic acid bacteria, centrifuging the fermented milk after curding, collecting precipitates, adding water to the precipitates, and performing homogenizing treatment to obtain the first-round fermented milk; mixing the honey pomelo fiber pieces with the first-round fermented milk, and performing the second-round fermentation by inoculating the lactic acid bacteria; or performing the second-round fermentation by inoculating the first-round fermented milk with the lactic acid bacteria, and then mixing the second-round fermented milk with the honey pomelo fiber pieces; and prefreezing the treated honey pomelo fiber pieces treated in the previous step and then performing vacuum freeze-drying to obtain low-lactose dairy products rich in honey pomelo fiber.

A method to produce cheese chips, consisting in provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

Methods for manufacturing a freeze-dried froyo bite snack product are provided. In some implementations, a method includes forming a blended froyo mix comprising frozen yogurt mix, a flavoring agent, and a quantity of probiotics sufficient to raise the level to a predetermined threshold. A filling machine may to deposit portions of the blended froyo mix into a plurality of silicone molds each comprising a plurality of recesses, which are then freeze-dried for a predetermined time. A demolding machine may be used to extract the individual units, which are further freeze-dried. The demolded frozen yogurt snack units may then be scanned for impurities or imperfections and bagged. In some implementations, the flavoring agent may be fresh fruit puree, concentrated fresh fruit puree, or freeze-dried fruit puree. In some implementations, the frozen yogurt mix may comprise pasteurized and cultured milk, water, sugar, stabilizers, and emulsifiers.

Methods for manufacturing a freeze-dried froyo bite snack product are provided. In some implementations, a method includes forming a blended froyo mix comprising frozen yogurt mix, a flavoring agent, and a quantity of probiotics sufficient to raise the level to a predetermined threshold. A filling machine may to deposit portions of the blended froyo mix into a plurality of silicone molds each comprising a plurality of recesses, which are then freeze-dried for a predetermined time. A demolding machine may be used to extract the individual units, which are further freeze-dried. The demolded frozen yogurt snack units may then be scanned for impurities or imperfections and bagged. In some implementations, the flavoring agent may be fresh fruit puree, concentrated fresh fruit puree, or freeze-dried fruit puree. In some implementations, the frozen yogurt mix may comprise pasteurized and cultured milk, water, sugar, stabilizers, and emulsifiers.

The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

The present invention is a system and method for performing freeze drying of small quantities of a liquid for personal use, wherein a liquid material is disposed within a single-use container, the container is then coupled to a small-scale freeze-drying unit which extracts liquid from the material in the container using a freeze-drying process, and the freeze-dried material is then left in the container and the container is stored until rehydration. The container may be a specialized single-use container that may be used to rehydrate the liquid and then fitted with a delivery device to feed an infant or child.

Apparatus and associated methods relate to lyophilizing a solid phase composition (SPC). In an illustrative example, the SPC is received in a frozen state in a first packaging. The SPC may be, for example, transferred into a second packaging having a thermally conductive layer, mechanically distributed to a predetermined maximum thickness to form a block having at least one homogenous dimension, and provided with a heat source configured to communicate substantially all thermal energy to the SPC via the thermally conductive second layer. In some embodiments, the SPC may be maintained in the frozen state. For example, the lyophilized SPC may be transferred to a third packaging. Various embodiments may limit physical contacts with the SPC to the first packaging, the second packaging, and the third packaging. Various embodiments may advantageously maintain sanitation, retain nutrients of the SPC, and/or promote consistent results from the lyophilization process.