Preparation method of fermented yoghurt ice cream

A technology of yogurt ice cream and ice cream, which is applied in frozen desserts, food science, applications, etc., can solve the problems that have not yet been developed in fermented yogurt, and achieve the effect of mellow and natural aroma and creamy and cool taste

Inactive Publication Date: 2012-01-25
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is now very popular in European and American countries, but in my country, it is mostly only flavored and conceptual, and it has not yet been used for the development of fermented yogurt.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Fermented yogurt is a dairy product made from fresh whole milk fermented by lactic acid bacteria. Raw material fresh milk must use fresh milk that does not contain antibiotics, does not contain preservatives, has a fat content of not less than 3%, non-fat dry matter greater than 8.5%, and acidity less than 0.16%. The specific operation plan is as follows:

[0036] ① Selection and requirements of ingredients: select various raw and auxiliary materials that meet the quality standards: 100 parts of milk, 70 parts of sugar, and 2 parts of stabilizer. Mix milk powder and sugar and add warm water at 60°C to dissolve. Stabilizers such as agar and gelatin can be mixed with a small amount of sugar, then added with water and heated to dissolve fully.

[0037] ② Homogenization: Add sugar to fresh milk (the amount of sugar added is generally controlled between 5%-10%), preheat the mixture to 50-60°C, and then homogenize under 20MPa pressure.

[0038]③ Sterilization conditions: 9...

Embodiment 2

[0044] Add 70 parts of sucrose and 10 parts of glucose to 100 parts of skim milk (milk fat content less than 3%), then homogenize under a pressure of 20MPa, then heat to 98°C, keep warm for 2.5min and then sterilize. After sterilization, cool down to 30°C quickly, add 0.25 parts of IST starter, stir evenly, and ferment at this temperature. When the pH value reaches 4.2, the fermentation is stopped, which is curd yogurt.

[0045] When the yogurt prepared by the above method is cooled to 15°C, add edible grade citric acid, and adjust the pH value to 4.1, then stir the mixture, and add compound emulsification stabilizer, white sugar, edible oil, etc. Stir the mixture of ingredients and sterilization pretreatment evenly, and then heat it to 65-70°C, homogenize the above-mentioned mixture under the condition of 14-16MPa, and pay attention to the temperature difference between the heating medium and the material during the whole process should not be higher than 5°C, Then heat it t...

Embodiment 3

[0048] Repeat the operations in 1. First, the raw materials except fermented yogurt are processed into a mixture through the mixing process, and then the fermented yogurt is mixed in the ingredients, and sterilized and homogenized to ensure that the sterilization temperature: 75 ~77°C, time: 20-30min; homogenization temperature: 65-70°C, homogenization pressure: 14-16Mpa; aging temperature: 1-5°C, time: 4-10 hours. Get Fermented Yogurt Ice Cream.

[0049]

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PUM

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Abstract

The invention discloses a preparation method of a fermented yoghurt ice cream. In the method, a yoghurt fermenting process and an ice cream process are combined. The method comprises the following steps of: performing fermenting pretreatment and a fermenting process to obtain a fermented yoghurt raw material; and performing ice cream process burdening, pasteurization, homogenizing, aging, freezing and swelling to obtain the fermented yoghurt ice cream. The fermented yoghurt ice cream prepared with the method has the advantages of smooth and cool mouthfeel, strong and natural flavor, nutritional and health-care functions, safety, nutrition, health and cool, smooth and fashion mouthfeel.

Description

[0001] technical field [0002] The invention belongs to the field of food processing, in particular to a preparation method of fermented yoghurt ice cream. Background technique [0003] Looking at the international ice cream market and China's cold drink market in recent years, with the integration and reorganization of the industry, the market order has become increasingly standardized, QS certification and standardization have been further implemented, the state has strengthened food quality and safety supervision, and people's quality of life has improved and consumption With the change of consumers' consumption concept, people's consumption concept of ice cream is undergoing fundamental changes. Affected by food safety accidents in recent years, food safety has been mentioned at the top. Consumers will pay more attention to health while paying attention to nutrition. Ice cream products show a trend of natural, health care and functional development, and the product fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40
Inventor 汪建强张树林
Owner TIANNING FLAVOR JIANGSU
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