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
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
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.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2023 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap