In response to the problems of freeze-dried milk-chocolate, such as high fat content, high cost, and poor oral solubility.The formula of conventional freeze-dried (CFD) milk chocolate was optimized through the response surface experiment.And then, the drying characteristics and the quality of dried products were compared between CFD and microwave assisted conventional freeze-drying (MCFD).Results showed that the optimal formula for CFD milk chocolate was 15% milk powder (based on milk quality), 3∶1 milk to chocolate mass ratio, and 6% of modified starch (based on total milk and chocolate mass).The hardness of the produced products was (8.21±0.44) N, the brittleness was (6.70±1.20) N, and the rehydration time was (8.88±1.49) s.Compared with CFD, MCFD could reduce the freeze-drying time by 41.94%, reduce the unit energy consumption by 60.58%, and the drying uniformity was much higher than the industry standard.The microstructures of MCFD products was more porous and the rehydration time was shorter.This study provides a reference for the industrial and healthy development of freeze-dried milk chocolate.
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