Fermentation type soft ice-cream paste stored at normal temperature and preparation method of soft ice-cream paste

Abstract

The invention relates to fermentation type soft ice-cream paste stored at a normal temperature. The fermentation type soft ice-cream paste comprises ingredients in parts by weight as follows: 0-80 parts of raw milk, 5-15 parts of white granulated sugar, 1-5 parts of maltose syrup, 1-10 parts of high-fructose corn syrup, 1-10 parts of skim milk powder, 1-10 parts of whole milk powder, 0.5-3 parts of whey powder, 0.5-3 parts of whey protein concentrate powder, 1-10 parts of cream, 0.001-0.2 parts of direct vat set, 0.05-0.2 parts of glycerol mono-and distearate, 0.05-0.2 parts of diacetyl tartaric acid ester of glycerin monostearate and glycerol distearate, 0.05-2 parts of hydroxypropyl distarch phosphate, 0.05-0.2 parts of pectin, 0.05-0.2 parts of agar, 0.05-2 parts of locust bean gum, 0.1-3 parts of modified starch and the balance of water. According to the scheme, after lactobacillus fermentation, the ice-cream paste has nutritional values of yogurt, integrates taste and characteristics of ice cream and can be circulated and sold in a normal temperature condition through technical processing.

Description

technical field [0001] The invention relates to a method for using lactic acid bacteria to ferment soft ice cream slurry, and belongs to the technical field of soft ice cream slurry. Background technique [0002] In recent years, China's hard ice cream market has not been optimistic. The market is in chaos. Various manufacturers slap each other's prices and the competition is fierce. The reason for this is the low threshold of the hard ice cream industry and weak product innovation. However, precisely in the soft ice cream industry, a hundred schools of thought contend, a hundred flowers bloom, sales increase year by year, and the market is booming. The main reason is that national consumption habits are changing and consumption power is increasing. In the past, consuming ice cream was for heatstroke prevention and cooling down, but now it is for leisure and nutrition. The consumption location has gradually shifted from small street stores to shopping districts, and the prod...

AI Technical Summary

Problems solved by technology

However, the production process is complicated and the investment in equipment is large, especially after the slurry undergoes the fermentation process, the stability becomes poor, so special treatment is required to ensure that the quality of the slurry remains unchanged throughout the storage, transportation and sales stages

Therefore, due to technical difficulties, there is no fermented soft ice cream slurry product in the Chinese market