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Lactobacillus ice cream and production method thereof

A technology of lactic acid bacteria and ice cream, applied in frozen sweets, food science, applications, etc., can solve the problem of not containing active lactic acid bacteria, achieve perfect taste, strengthen nutrition and health care, and maintain balance

Inactive Publication Date: 2013-06-12
黄成宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current ice cream is limited by the production process, and its finished product does not contain active lactic acid bacteria, which fails to fully combine the effect of lactic acid bacteria in preventing and treating diseases with the nutrition of ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for producing lactic acid bacteria ice cream is carried out according to the following steps:

[0016] a. Purify the reconstituted milk powder, heat it in a steam water bath to 92-98°C, heat and sterilize it for 20 minutes, the reconstituted milk powder is obtained by dissolving milk powder in water, and the content of milk powder in the reconstituted milk powder is 12kg;

[0017] b. Naturally lower the temperature to 37~43°C, inoculate 2kg of bifidobacteria and stir evenly, culture and ferment for 6~8 hours, ferment until the pH is 4.0~5.5, concentrate under reduced pressure in vacuum until the concentration of solids is 35%~45%, and prepare Add 20kg of white sugar powder, 25kg of evenly beaten fresh eggs, 0.5kg of emulsifier agar and 0.5kg of stabilizer edible starch, mix them evenly, put them in a high-pressure homogenizer, and heat them to 60°C~80°C for homogenization;

[0018] c. Vacuum-dry the homogenized fermented milk for 8-10 hours, collect the dry pro...

Embodiment 2

[0021] A method for producing lactic acid bacteria ice cream is carried out according to the following steps:

[0022] a. Purify the reconstituted milk powder, heat it with steam to 92-98°C, heat and sterilize it for 20 minutes. The reconstituted milk powder is obtained by dissolving milk powder in water, and the content of milk powder in the reconstituted milk powder is 13kg;

[0023] b. Cool to 37~43°C, inoculate with 3kg of Lactobacillus bulgaricus and stir evenly, ferment until the pH is 4.0~5.5, concentrate under vacuum and reduce pressure to 35%~45% of solid content, add 22kg of sugar powder and 26 kg of eggs , Emulsifier agar 0.7kg and stabilizer edible starch 0.7kg, placed in a high-pressure homogenizer, heated to 60 ℃ ~ 80 ℃ for homogenization;

[0024] c. Vacuum-dry the homogenized fermented milk, collect the dry product in an environment with a cleanliness of 100,000, add at least 0.67g of active lactic acid bacteria freeze-dried bacteria powder, 0.7kg of emulsifier...

Embodiment 3

[0026] A kind of lactic acid bacteria solid ice cream production method is carried out according to the following steps:

[0027] a. Purify the reconstituted milk powder, heat it with steam at 92-98°C, heat and sterilize it for 20 minutes. The reconstituted milk powder is obtained by dissolving milk powder in water, and the content of milk powder in the reconstituted milk powder is 14kg;

[0028] b. Cool to 37~43°C, inoculate 4kg of Lactobacillus thermophiles and stir evenly, ferment to PH 4.0~5.5, concentrate under vacuum and reduce pressure to 35%~45% of solid content, add 24kg of sugar powder, 27 eggs kg, emulsifier agar 1kg and stabilizer edible starch 1kg, placed in a high-pressure homogenizer, heated to 60 ° C ~ 80 ° C for homogenization;

[0029] c. Vacuum-dry the homogenized fermented milk, collect the dried product in an environment with a cleanliness of 100,000, add at least 0.715g of active lactic acid bacteria freeze-dried powder, 1kg of emulsifier agar and stabili...

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PUM

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Abstract

The invention provides a lactobacillus ice cream and a production method thereof, and belongs to the field of nutrition and health care diet. The lactobacillus ice cream of the invention is prepared by the following raw materials: milk powder or fresh milk, white sugar powder, eggs, an emulsifier, a stabilizer, a lactobacillus leavening agent, and milk essence, and at least 0.001% of active lactobacilli are added into each part by weight of a solid of a mixture of the above. According to the invention, organic combination and application of lactobacilli with three main nutrients of milk, eggs, and white sugar are realized during fermentation; the nutritional effect of nutrients in original ice creams is brought into full play; not only the growth and reproduction of lactobacilli are promoted to maintain a certain amount of the active lactobacilli in the product; thus the growth and reproduction of spoilage organisms in human intestinal tracts are inhibited; the balance of intestinal flora is maintained; but also various nutrient components are easier to digest and absorb by human body, and the nutrition and health care effects of the ice cream are enhanced more distinctly.

Description

technical field [0001] The invention belongs to the field of nutrition and health care diet, and in particular relates to a lactic acid bacteria solid ice cream. Background technique [0002] Bulgaria and other countries in southern Europe have long-lived people since ancient times, and the local people have the habit of drinking a kind of yogurt. Professor Mechnikov (1845~1916) of the Pasteur Institute in France traveled to the countries of the Balkan Peninsula in southern Europe and found that the local people have the habit of drinking this kind of yogurt, so he conducted research on Balkan yogurt. The results of the study concluded that After drinking this kind of yoghurt, lactic acid bacteria enter the human intestine and multiply and ferment in the intestine to produce lactic acid, which inhibits the reproduction and growth of spoilage bacteria in the intestine, and can cure arteriosclerosis and other diseases caused by various toxins produced by the reproduction and f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/36
Inventor 黄成宇朱士超邹吉祥
Owner 黄成宇