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Batching type frozen yogurt and preparation method thereof

A technology of frozen yogurt and anhydrous cream, applied in milk preparations, dairy products, applications, etc., can solve the problems of complicated frozen yogurt production process and unachievable production line of ordinary yogurt, and achieve wide source, low raw material cost and simple formula Effect

Inactive Publication Date: 2015-04-22
SHANDONG DEYI DAIRY IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of common frozen yogurt is complicated, and secondary ingredients and freezing process are required, which cannot be realized by ordinary yogurt production lines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Ingredients: Heat 720 parts of raw milk to 40°C, put in 40 parts of skimmed milk powder and hydrate for 30 minutes, continue heating to 55°C, slowly add 140 parts of white sugar, 40 parts of anhydrous butter, and 40 parts of glycerin while stirring. part and 20 parts of stable thickener, stirred for 5min to obtain the base material;

[0029] (2) Homogenization and sterilization: homogenize the base material obtained in step (1) at 55°C and 18MPa; sterilize at 94°C for 5 minutes;

[0030] (3) Inoculation: cool down the sterilized base material in step (2) to 43°C, inoculate 0.001 part of starter, ferment to 90°T at a constant temperature of 43°C, and break the emulsion;

[0031] (4) Filling: the product obtained in step (3) is filled, and refrigerated at 6° C. for 8 hours to prepare ingredient-type frozen yoghurt.

Embodiment 2

[0033] (1) Ingredients: Heat 750 parts of raw milk to 45°C, put in 10 parts of skimmed milk powder and hydrate for 40 minutes, continue heating to 58°C, slowly add 100 parts of white sugar, 50 parts of anhydrous butter, and 50 parts of glycerin while stirring. part and 30 parts of stable thickener, stirred for 5min to obtain the base material;

[0034] (2) Homogenization and sterilization: homogenize the base material obtained in step (1) at 58°C and 20MPa; sterilize at 96°C for 6 minutes;

[0035] (3) Inoculation: cooling the sterilized base material in step (2) to 42°C, inoculating 0.002 part of starter, fermenting to 85°T at a constant temperature of 42°C, and breaking the emulsion;

[0036] (4) Filling: Add 10 parts of blueberry jam to the product obtained in step (3), then fill it, and refrigerate it at 2° C. for 8 hours to prepare ingredient-type frozen yoghurt.

Embodiment 3

[0038] (1) Ingredients: Heat 785 parts of raw milk to 42°C, put in 20 parts of skimmed milk powder and hydrate for 35 minutes, continue heating to 60°C, slowly add 120 parts of white sugar, 30 parts of anhydrous butter, and 30 parts of glycerin while stirring. part and 10 parts of stable thickener, stirred for 5min to obtain the base material;

[0039] (2) Homogenization and sterilization: homogenize the base material obtained in step (1) at 60°C and 19°C; sterilize at 95°C for 5 minutes;

[0040] (3) Inoculation: cool down the sterilized base material in step (2) to 44°C, inoculate 0.001 part of starter, ferment to 88°T at a constant temperature of 44°C, and break the emulsion;

[0041] (4) Filling: Add 5 parts of strawberry jam to the product obtained in step (3), then fill it, and refrigerate it at 5° C. for 8 hours to prepare ingredient-type frozen yoghurt.

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PUM

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Abstract

The invention relates to batching type frozen yogurt and a preparation method thereof, belonging to the technical field of frozen yogurt. The batching type frozen yogurt is prepared by adding glycerol and anhydrous cream into frozen yogurt and from the following raw materials in parts by weight: 720-785 parts of raw milk, 100-140 parts of white granulated sugar, 10-40 parts of skim milk powder, 30-50 parts of anhydrous cream, 30-50 parts of glycerol, 10-30 parts of a stable thickener, 0-10 parts of jam and 0.001-0.002 part of a leavening agent. According to the batching type frozen yogurt provided by the invention, the formula is simple, and the cost of the raw materials is low. The invention also provides a preparation method which is simple and easy to implement, does not need secondary batching and congelation processes, and is suitable for large-scale industrial production in China.

Description

technical field [0001] The invention relates to an ingredient-type frozen yogurt and a preparation method thereof, belonging to the technical field of frozen yogurt. Background technique [0002] After the milk is fermented, the fatty acid in the fermented milk can be increased by 2 times compared with the raw milk. These changes make the yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. In addition to retaining all the nutrients of the fresh milk, during the fermentation process Lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition; yogurt contains a large number of beneficial bacteria, which can maintain the ecological balance of intestinal flora and help improve lactose intolerance, constipation, diarrhea, enteritis, Helicobacter pylori infection and other diseases. [0003] Frozen yogurt, yogurt that can be eaten frozen, not only contains the special flavor and nutritional value of yogur...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 王培亮栾庆刚陈璇宋泽元王哲徐晓娟孙倩
Owner SHANDONG DEYI DAIRY IND
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