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Method for manufacturing ice cream from yak milk

A technology of yak milk and ice cream, which is applied in applications, frozen desserts, food science, etc., can solve the problems of preparing ice cream from yak milk, and achieve the effects of rich content, improved utilization rate, and comprehensive nutrition

Inactive Publication Date: 2015-12-02
胡方芽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, a series of foods such as milk powder have been produced from yak milk on the market, but there is no content about using yak milk to prepare ice cream in the literature

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The specific preparation method is:

[0030] (1) Mixing and sterilization

[0031] Mix the above raw materials into the mixing tank, the stirring speed of the mixing tank is 1500 rpm, filter after mixing, and sterilize at 75°C for 25 minutes;

[0032] (2) homogeneous

[0033] After sterilization, use a high-pressure homogenizer for homogenization at a temperature of 70°C, a homogenization pressure of 13Mpa, and a time of 20 minutes;

[0034] (3) cooling

[0035] After homogenization, cool to 0°C with a plate exchanger;

[0036] (4) Aging

[0037] After cooling, enter the aging tank for aging, the temperature is 2°C, and the aging time is 2 hours;

[0038] (5) freezing

[0039] The semi-finished product after aging is frozen, the temperature is -5, and the pressure is 0Mpa;

[0040] (6) Filling and forming

[0041] After freezing, it is puffed by a continuous machine, filled and molded, and packaged.

[0042] Example 2:

Embodiment 2

[0044] The specific preparation method is:

[0045] (1) Mixing and sterilization

[0046] Mix the above raw materials into the mixing tank, the stirring speed of the mixing tank is 1500 rpm, filter after mixing, and sterilize at 77°C for 28 minutes;

[0047] (2) homogeneous

[0048] After sterilization, use a high-pressure homogenizer for homogenization at a temperature of 72°C, a homogenization pressure of 14Mpa, and a time of 25 minutes;

[0049] (3) cooling

[0050] After homogenization, cool to 2°C with a plate exchanger;

[0051] (4) Aging

[0052] After cooling, enter the aging tank for aging, the temperature is 4°C, and the aging time is 3 hours;

[0053] (5) freezing

[0054] The aging semi-finished product is frozen at a temperature of -4°C and a pressure of 3Mpa;

[0055] (6) Filling and forming

[0056] After freezing, it is puffed by a continuous machine, filled and molded, and packaged.

[0057] Example 3:

Embodiment 3

[0059] The specific preparation method is:

[0060] (1) Mixing and sterilization

[0061] Mix the above raw materials into the mixing tank, the stirring speed of the mixing tank is 1500 rpm, filter after mixing, and sterilize at 80°C for 30 minutes;

[0062] (2) homogeneous

[0063] After sterilization, use a high-pressure homogenizer for homogenization at a temperature of 75°C, a homogenization pressure of 15Mpa, and a time of 30 minutes;

[0064] (3) cooling

[0065] After homogenization, cool to 4°C with a plate exchanger;

[0066] (4) Aging

[0067] After cooling, enter the aging tank for aging, the temperature is 6°C, and the aging time is 4 hours;

[0068] (5) freezing

[0069] The aging semi-finished product is frozen at a temperature of -3°C and a pressure of 5Mpa;

[0070] (6) Filling and molding

[0071] After freezing, it is puffed by a continuous machine, filled and molded, and packaged.

[0072] Example 4:

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PUM

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Abstract

The invention discloses a method for manufacturing ice cream from yak milk. The method has the advantages that the ice cream is mainly made of the yak milk or yak milk powder, raw materials such as honey, lily, mulberry leaves, dandelion and sodium caseinate are added into the yak milk or the yak milk powder, special raw material extraction processes are adopted, accordingly, the ice cream manufactured by the aid of the method is high in calcium, phosphorus, iron, zinc, protein and lactose content and contains comprehensive nutrition; synergistic effects are realized by the various raw materials, accordingly, immune functions can be enhanced, the ice cream is beneficial to formation and growth of the tissues of bodies, the protein utilization rates of the human bodies can be improved, the intestines and the stomachs of the human bodies can be particularly regulated, and auxiliary treatment effects can be realized for chronic gastritis and osteoarthritis.

Description

technical field [0001] The invention relates to a method for preparing ice cream by using yak milk, belonging to the field of food processing. Background technique [0002] The yak is a rare livestock species, a rare livestock resource in the alpine region, and is very valuable. The yak is a mammal that lives at the highest altitude in the world. It is one of the livestock with limited geographical distribution among the animals in the world. Adapt to high altitude, low air pressure, high hypoxia, low temperature, long sunshine, climate change and other harsh alpine and harsh ecological environment, adapt to alpine ecological conditions, hard work, can walk steep slopes and dangerous roads, snow mountain swamps, and swim across rivers and rapids , known as "the boat of the plateau". [0003] The Qinghai-Tibet Plateau at an altitude of more than 3,000 meters is an extremely cold area with less pollution and lush aquatic plants. The yaks living on the Qinghai-Tibet Plateau ar...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/32A23G9/42
Inventor 胡方芽
Owner 胡方芽
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