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A kind of production method of yogurt ice cream and the yogurt ice cream produced thereof

The technology of a yogurt ice cream and a production method, which is applied in the field of yogurt ice cream, can solve the problems of easy generation of ice slag, inability to effectively combine free water, etc., and achieve the effects of strong melting resistance, rich yogurt flavor and delicate taste.

Active Publication Date: 2018-05-15
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, when the yogurt is fermented, the protein is re-aggregated together, which cannot effectively combine more free water, and it is easy to produce ice slag during the later expansion process

Method used

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  • A kind of production method of yogurt ice cream and the yogurt ice cream produced thereof

Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] 1. Raw materials: raw milk 690kg, white sugar 110kg, skimmed milk powder 30kg, cream 100kg, maltose syrup 40kg, anhydrous butter 30kg, stabilizer 7kg, lactic acid bacteria 150U.

[0021] 2. Preparation method:

[0022] a) First heat the raw milk to 50°C, then add skim milk powder, white sugar, maltose syrup, anhydrous butter, stabilizer, and cream, stir while adding, and mix the raw materials to obtain a mixture liquid;

[0023] b) Homogenize the mixed material liquid, the homogeneous primary pressure is 150Bar, the secondary pressure is 70Bar, and the temperature is 75°C to obtain the homogeneous material liquid;

[0024] c) sterilizing the homogenized feed liquid to obtain a sterilized feed liquid, the sterilization temperature is 95° C., and kept for 300 seconds;

[0025] d) Cooling the sterilized feed liquid to 43°C, inoculating lactic acid bacteria into the sterilized feed liquid and stirring fully to disperse the lactic acid bacteria evenly, fermenting at 43°C, k...

no. 2 example

[0032] 1. Raw materials: 690kg of fresh milk, 150kg of white sugar, 50kg of skimmed milk powder, 80kg of cream, 20kg of malt syrup, 10kg of vegetable oil, 7kg of stabilizer, 200U of lactic acid bacteria.

[0033] 2. Preparation method:

[0034] a) First heat the raw milk to 50°C, then add skim milk powder, white sugar, maltose syrup, vegetable oil, stabilizer, stir while adding, and mix the raw materials to obtain a mixed material liquid;

[0035] b) Homogenize the mixed material liquid, the homogeneous primary pressure is 170Bar, the secondary pressure is 50Bar, and the temperature is 70°C to obtain the homogeneous material liquid;

[0036] c) sterilizing the homogenized feed liquid to obtain a sterilized feed liquid, and keeping the sterilization temperature at 95° C. for 300 seconds;

[0037] d) Cool down the sterilized feed liquid to 44°C, inoculate the lactic acid bacteria in the sterilized feed liquid and stir fully to disperse the lactic acid bacteria evenly, ferment a...

no. 3 example

[0044] 1. Raw materials: 690kg of fresh milk, 130kg of white sugar, 30kg of skimmed milk powder, 200kg of cream, 50kg of malt syrup, 7kg of stabilizer, 200U of lactic acid bacteria.

[0045] 2. Preparation method:

[0046] a) First heat the raw milk to 50°C, then add skim milk powder, white sugar, maltose syrup, cream and stabilizer, stir while adding, and mix the raw materials to obtain a mixed material liquid;

[0047] b) Homogenize the mixed material liquid, the homogeneous primary pressure is 180Bar, the secondary pressure is 40Bar, and the temperature is 65°C to obtain the homogeneous material liquid

[0048] c) sterilizing the homogenized feed liquid to obtain a sterilized feed liquid, and keeping the sterilization temperature at 95° C. for 300 seconds;

[0049] d) Cool down the sterilized feed liquid to 45°C, inoculate the lactic acid bacteria in the sterilized feed liquid and stir fully to disperse the lactic acid bacteria evenly, ferment at 45°C, heat-preserve and fe...

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Abstract

The invention provides a production method of yogurt ice cream, which comprises mixing raw materials and then fermenting to obtain fermented feed liquid, demulsifying fermented milk, aging the feed liquid after demulsification to obtain aged feed liquid, and demulsifying the aged feed liquid Homogeneous or high shear; freezing homogeneous or high shear feed; raw materials include raw milk. In the production method of the yoghurt ice cream provided by the invention, in the process of producing the yoghurt ice cream, the protein in the raw material can be fully opened and combined with water, and ice slag is not easily produced during the freezing process. The yoghurt ice cream provided by the invention has rich yoghurt taste, delicate taste and strong melting resistance.

Description

technical field [0001] The invention relates to a production method of cold drink products, in particular to a production method of yoghurt ice cream and the produced yoghurt ice cream. Background technique [0002] CN102326659A discloses a method for preparing fermented yoghurt ice cream. Water, milk powder, butter and sugar are sterilized as raw materials, then added to pre-prepared fermented yoghurt, added with water, stirred, homogenized and aged, and then frozen and hardened. In this method, the milk feed and fermented yoghurt are prepared in two stages, which are mixed to make fermented yoghurt ice cream. This method is equivalent to adding yogurt as a raw material of ice cream after fermenting, wherein yogurt is only added as a part of the ingredients, and the yogurt flavor of the yogurt ice cream made is relatively weak, which cannot meet the taste needs of consumers. [0003] In order to overcome the above problems, in the existing method, raw materials such as mil...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/40
Inventor 孔繁俊朱鑫鑫苗杰王润东张来在王建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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