Yoghourt ice cream and preparation method thereof

A technology of yogurt ice cream and ice cream, which is applied in frozen sweets, food science, applications, etc., can solve the problem of lack of yogurt ice cream, etc., and achieve the effect of mellow and natural aroma and smooth taste

Active Publication Date: 2014-03-05
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the lack of yogurt ice cream products in the prior art, and provide a...

Method used

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  • Yoghourt ice cream and preparation method thereof
  • Yoghourt ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Preparation of yogurt base

[0038] Mix 92% anti-antibiotic milk and 8% white sugar, homogenize at 63°C and 15MPa pressure, sterilize at 90°C for 5 minutes, then cool to 36°C, inoculate at this temperature, ferment, ferment The end point is 70°T, stir and cool to 6°C, after-cooking for 10 hours for use. The inoculation amount of the inoculation is 0.3u / Kg.

[0039] (2) Preparation of ice cream base

[0040] The raw material formula (by mass percentage) of the ice cream base material of table 1 embodiment 1

[0041] White sugar

20%

whole milk powder

10%

whey protein powder

5%

Anhydrous Cream

5%

thickener

8%

water

52%

[0042] The raw material formula of ice cream base material is as shown in table 1, and the production process step of ice cream base material is:

[0043] 1) Heat 52% water to 60°C, add thickener, white sugar, whole milk powder, whey protein powder, and anhydrous cream in sequence, a...

Embodiment 2

[0049] (1) Preparation of yogurt base

[0050] Mix 90% anti-antibiotic milk and 10% white sugar, homogenize at 60°C and 20MPa pressure, sterilize at 95°C for 7 minutes, then cool to 40°C, inoculate at this temperature, ferment, ferment The end point is 80°T, stir and cool to 4°C, after-cooking for 10 hours for use. The inoculation amount of the inoculation is 0.1u / Kg.

[0051] (2) Preparation of ice cream base

[0052] The raw material formula (by mass percentage) of the ice cream base material of table 2 embodiment 2

[0053] White sugar

15%

skim milk powder

15%

whey protein powder

2%

Anhydrous Cream

15%

thickener

5%

water

48%

[0054] The raw material formula of ice cream base material is as shown in table 2, and the production process step of ice cream base material is:

[0055] 1) Heat 47% of water to 65°C, add thickener, white sugar, skim milk powder, whey protein powder, anhydrous cream in sequence, ...

Embodiment 3

[0061] (1) Preparation of yogurt base

[0062] Mix 94% anti-antibiotic milk and 6% white sugar, homogenize at 70°C and 15MPa pressure, sterilize at 85°C for 10 minutes, then cool to 44°C, inoculate at this temperature, ferment, ferment The end point is 90°T, stir and cool to 2°C, after-cooking for 10 hours for use. The inoculation amount of the inoculation is 0.6u / Kg.

[0063] (2) Preparation of ice cream base

[0064] The raw material formula (by mass percentage) of the ice cream base material of table 3 embodiment 3

[0065] White sugar

25%

whole milk powder

12%

whey protein powder

4%

cream

10%

thickener

7%

water

42%

[0066] The raw material formula of ice cream base material is as shown in table 3, and the production process step of ice cream base material is:

[0067] 1) Heat 42% water to 70°C, add thickener, white sugar, whole milk powder, whey protein powder, and cream in sequence, and stir for 12 m...

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Abstract

The invention discloses yoghourt ice cream and a preparation method thereof. The preparation method comprises the following steps of: uniformly mixing a yoghourt base material with an ice cream base material, charging gas, and regulating an expansion rate to obtain yoghourt ice cream; filling at a temperature of 2 DEG C-6 DEG C, and storing at the temperature of 0 DEG C-5 DEG C to obtain the yoghourt ice cream; a preparation method of the ice cream base material comprises the following steps of: heating and dissolving a thickener in water; adding milk powder, whey protein powder, cream and white granulated sugar in sequence; stirring for 10 minutes-15 minutes at stirring rotation speed of 700 rpm-1200 rpm, homogenizing, sterilizing and cooling; and stirring for 0.5 hour-3 hours at the stirring rotation speed of 100 rpm-200 rpm to obtain the ice cream base material. The yoghourt ice cream prepared by the method disclosed by the invention is smooth in mouthfeel, and mellow and natural in fragrance, contains probiotics and has viable count capable of reaching 107 cfu/g or higher.

Description

technical field [0001] The invention relates to a yoghurt ice cream and a preparation method thereof. Background technique [0002] Yogurt is a dairy product made from raw milk as the main raw material, with appropriate amount of white sugar and thickener as auxiliary materials, homogenized and sterilized, and fermented by lactic acid bacteria. It is not only rich in vitamins, minerals and other nutrients, but also can regulate intestinal flora, promote digestion and absorption, improve human immunity, and reduce lactose intolerance and other health effects. [0003] Ice cream is a frozen food made of milk powder and cream as the main raw materials through mixing, sterilizing, homogenizing, aging, freezing and other processes. [0004] With the development of the economy and the continuous improvement of people's living standards, people's pursuit of food has gradually changed from food and clothing to nutrition and health care. Among the many dairy products, yogurt is lov...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23G9/38
Inventor 沈玲徐致远刘振民郭本恒韩梅王豪廖文艳应杰周方方吕昌勇
Owner BRIGHT DAIRY & FOOD
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