Yoghourt ice cream and preparation method thereof

A yogurt ice cream and freezing technology, which is applied in the directions of frozen desserts, food science, and applications, can solve the problems of yogurt ice cream that needs to be improved, and achieve the effects of rich nutrients, strong flavor and taste, and strong stability

Inactive Publication Date: 2016-02-24
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Yet existing yoghurt ice cream and prepa

Method used

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  • Yoghourt ice cream and preparation method thereof

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Effect test

Embodiment 1

[0046] In this embodiment, yogurt ice cream is prepared according to the following steps:

[0047] (1) Mix all the raw materials at 50 degrees Celsius, then heat up to 65 degrees Celsius, perform homogenization treatment at a pressure of 160 bar to obtain a homogeneous product, and then sterilize the homogenized product at 98 degrees Celsius for 300 seconds; then cool down Perform inoculation fermentation at 43 degrees Celsius. When the pH of the fermentation broth is 4.6, stop the fermentation to obtain the fermentation product;

[0048] (2) Stir the fermentation product for 20 minutes at a temperature of 43 degrees Celsius and a rotation speed of 100 revolutions per minute to obtain a demulsified product;

[0049] (3) The demulsification treatment product is allowed to stand at a temperature of 20 degrees Celsius and then cooked for 15 hours;

[0050] (4) The mixture obtained in step (3) is allowed to stand and age for 12 hours at a temperature of 0 degrees Celsius;

[0051] (5) Homo...

Embodiment 2

[0055] In this embodiment, yogurt ice cream is prepared according to the following steps:

[0056] (1) Mix all the raw materials at 50 degrees Celsius, then heat up to 65 degrees Celsius, perform homogenization treatment at a pressure of 160 bar to obtain a homogeneous product, and then sterilize the homogenized product at 98 degrees Celsius for 300 seconds; then cool down Perform inoculation fermentation at 43 degrees Celsius. When the pH of the fermentation broth is 4.6, stop the fermentation to obtain the fermentation product;

[0057] (2) Stir the fermentation product for 15 minutes at a temperature of 42 degrees Celsius and a rotation speed of 120 rpm to obtain a demulsified product;

[0058] (3) The demulsification treatment product is allowed to stand at a temperature of 23 degrees Celsius and then cooked for 8.5 hours;

[0059] (4) The mixture obtained in step (3) is allowed to stand and age at a temperature of 6 degrees Celsius for 4 hours

[0060] (5) The mixture obtained in ...

Embodiment 3

[0064] In this embodiment, yogurt ice cream is prepared according to the following steps:

[0065] (1) Mix all the raw materials at 50 degrees Celsius, then heat to 65 degrees Celsius, homogenize at a pressure of 160 bar to obtain a homogeneous product, and then sterilize the homogeneous product at 98 degrees Celsius for 300 seconds; then cool down Perform inoculation fermentation at 43 degrees Celsius. When the pH of the fermentation broth is 4.6, stop the fermentation to obtain the fermentation product;

[0066] (2) Stir the fermentation product for 5 minutes at a temperature of 41 degrees Celsius and a rotation speed of 150 rpm to obtain a demulsified product;

[0067] (3) The demulsification treatment product is allowed to stand at a temperature of 25 degrees Celsius and then cooked for 8 hours;

[0068] (4) The mixture obtained in step (3) is allowed to stand and age at a temperature of 10 degrees Celsius for 2 hours;

[0069] (5) Homogenize the mixture obtained in step (4) at a t...

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Abstract

The invention provides a yoghourt ice cream and a preparation method thereof. The method for preparing the yoghourt ice cream comprises the following steps of (1) sequentially mixing the raw materials so as to obtain a mixture A, homogenizing the mixture A for the first time, performing disinfection on the homogenized mixture A, cooling the disinfected mixture A, fermenting the cooled mixture A, and performing emulsion breaking treatment; (2) firstly performing after-ripening on the mixture A obtained in the step (1), and then performing ageing treatment so as to obtain a mixture B; and (3) sequentially performing homogenizing for the second time, congelation and quick-frozen treatment on the mixture B obtained in the step (2) so as to obtain the yoghourt ice cream. The yoghourt ice cream prepared by the preparation method of the yoghourt ice cream, disclosed by the invention, has one or more advantages of being rich in nutrient component, excellent in flavor and mouth feel, and high in stability.

Description

Technical field [0001] The invention relates to the field of food. Specifically, the present invention relates to yogurt ice cream and a preparation method thereof. Background technique [0002] Yogurt ice cream is rich in nutrients, and has a special ice cream flavor and taste, which is very popular among consumers. [0003] However, the existing yogurt ice cream and its preparation method still need to be improved. Summary of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, an object of the present invention is to provide yogurt ice cream and a preparation method thereof. The yogurt ice cream or the yogurt ice cream obtained by the method for preparing the yogurt ice cream not only has rich nutrients, but also maintains an excellent flavor and mouthfeel and has strong stability. [0005] It should be noted that the present invention was completed based on the inventor's following findings: ...

Claims

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Application Information

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IPC IPC(8): A23G9/40
CPCA23G9/40
Inventor 朱鑫鑫孔繁俊
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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