Yoghourt ice-cream and preparation method thereof

A technology of yogurt ice cream and ice cream powder, which is applied in the field of ice cream, can solve the problems of no nutritional effect of yogurt, difficulty in adjusting the taste of yogurt, and unsatisfactory absorption effect, etc., and achieve a product that enhances human immunity, is full of luster and elasticity, and is easy to absorb Effect

Inactive Publication Date: 2009-07-08
甜蜜风情饮食文化传播(北京)有限公司
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some people have tried to make ice cream with milk powder and flavored yogurt powder, but because the milk powder in ice cream is unfermented, it is difficult to bring out the taste of yogurt by simply relying on yogurt powder and other sour agents, and it doe

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1

[0016] The weight ratio of each raw material in the total raw material is:

[0017] Pure milk: 67%

[0018] White sugar: 4.1%

[0019] Lactic acid bacteria: 0.1%

[0020] Ice cream powder: 28%

[0021] Yogurt base powder produced by Italian PreGel: 0.8%.

[0022] Prepared using the following process:

[0023] (1) Put the pure milk into the sterilization blender and heat it to 58~62℃, add white sugar and stir evenly, remove the floating milk froth on the milk, and then heat it to 85~92℃ for sterilization;

[0024] (2) Cool the heated milk to 38~42℃, then add the lactic acid bacteria, stir evenly, put it into the Salon smart yogurt machine and ferment for 6~8 hours;

[0025] (3) Add ice cream powder and yogurt base powder to the fermented milk, stir evenly, let stand for 10-20 minutes, pour it into the ice cream machine and stir for 10-20 minutes and stop;

[0026] (4) Adjust the temperature of the ice cream machine to -4~-6°C, start refrigeration, and sell yogurt...

Example Embodiment

[0027] Example 2

[0028] The weight ratio of each raw material in the total raw material is:

[0029] Pure milk: 62%

[0030] White sugar: 6%

[0031] Lactic acid bacteria: 0.06%

[0032] Ice cream powder: 31.44%

[0033] Yogurt base powder produced by Italian PreGel: 0.5%.

[0034] The preparation method is the same as in Example 1.

Example Embodiment

[0035] Example 3

[0036] The weight ratio of each raw material in the total raw material is:

[0037] Pure milk: 72%

[0038] White sugar: 2.2%

[0039] Lactic acid bacteria: 0.11%

[0040] Ice cream powder: 25%

[0041] Yogurt base powder produced by Italian PreGel: 0.69%.

[0042] The preparation method is the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a sour milk ice cream. After being added with white granulated sugar, pure milk is carried out lactobacillus zymotechnics, and added with ice cream powder and sour milk base powder, then frozen, finally, the ice cream is produced; wherein, the percentage of the weight of each ingredient in the gross weight of the raw materials is as follows: the pure milk 62-72%, the white granulated sugar 2-6%, the lactobacillus 0.06-0.12%, ice cream powder 24-33%, and the sour milk base powder 0.5-1.2%. The sour milk ice cream not only keeps the taste and the flavor of the sour milk, but also keeps the original nutrition of milk due to the direct freezing preparation by carrying out lactobacillus zymotechnics on the pure milk and the white granulated sugar, what is more, protein, milk sugar and the like in the milk that are not easy to be absorbed by human body are decomposed into lactic acid and amino acid that are easy to be absorbed, and the absorptivities of calcium, phosphorus and iron are higher.

Description

technical field [0001] The invention relates to an ice cream with yogurt as the main raw material and a preparation method thereof. Background technique [0002] As a cool drink, ice cream is gradually becoming diversified, usually adding some fruit pieces or chocolate. [0003] Yogurt is very popular because it retains the original nutrition of milk and decomposes protein and lactose in milk that are not easily absorbed by the human body into lactic acid and amino acids that are easily absorbed by the human body. Some people have tried to make ice cream with milk powder and flavored yogurt powder, but because the milk powder in ice cream is unfermented, it is difficult to bring out the taste of yogurt by simply relying on yogurt powder and other sour agents, and it does not have the unique nutritional effect of yogurt , the absorption effect is not ideal. But directly freezing the yogurt does not have the mouthfeel of ice cream, if other raw materials such as ice cream po...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G9/40
Inventor 陈实进
Owner 甜蜜风情饮食文化传播(北京)有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products