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Preparation method of frozen yoghourt

A technology for freezing yogurt and lactic acid bacteria, which is applied in milk preparations, dairy products, applications, etc., can solve problems such as instability of yogurt, and achieve the effects of ensuring taste and stability, improving stability, and good emulsifying and gelling ability.

Inactive Publication Date: 2016-05-04
NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, yogurt is made from milk or dairy products, added with lactic acid bacteria, and produced under conventional fermentation processes. During the subsequent transportation, sales, and storage processes, lactic acid bacteria will continue to ferment, resulting in texture and taste of yogurt. change, causing instability of the yogurt

Method used

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  • Preparation method of frozen yoghourt

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preparation example Construction

[0028] The invention provides a method for preparing frozen yoghurt, comprising the following steps:

[0029] S1, adding the first composite stabilizer, sweetener, and whey protein powder to the preheated and sterilized fresh milk, and stirring evenly to form a composite milk mixture;

[0030] S2, preheating and homogenizing the composite emulsion mixture obtained in step S1;

[0031] S3, sterilizing the homogenized compound emulsion mixture in a water bath at a temperature of 100-105° C. for 4-5 minutes, and cooling to a temperature of 40-45° C.;

[0032] S4, inoculating lactic acid bacteria to the cooled compound milk mixture, and carrying out the first fermentation;

[0033] S5, continue to add the sterilized second composite stabilizer and lactic acid bacteria to the composite milk mixture after the first fermentation, and perform the second fermentation to obtain yogurt;

[0034] S6, stirring, aseptically preserving and filling the yogurt after the second fermentation; ...

Embodiment 1

[0045] The present embodiment provides a kind of preparation method of frozen yoghurt, comprises the following steps:

[0046]S1, adding the first composite stabilizer, sweetener, and whey protein powder to the preheated and sterilized raw milk, stirring evenly to form a composite milk mixture; S2, preheating and homogenizing the composite milk mixture Treatment; preheating temperature is 55-60°C, time is 20 minutes; homogeneous pressure is 20-25Mpa, time is 10 minutes; S3, sterilized at 100-105°C in water bath for 4-5 minutes, cooled to a temperature of 40 -45°C; S4, inoculate lactic acid bacteria into the cooled compound milk mixture, carry out the first fermentation at a temperature of 41-42°C, and the fermentation time is 7-8 hours; S5, continue to add the second compound stabilizer and lactic acid bacteria, After the second fermentation at a temperature of 2-7°C, the fermentation time is 4-5 hours to obtain yogurt; S6, stirring, aseptically preserving and filling the yogu...

Embodiment 2

[0049] The present embodiment provides a kind of preparation method of frozen yoghurt, comprises the following steps:

[0050] S1, adding the first composite stabilizer, sweetener, and whey protein powder to the preheated and sterilized raw milk, stirring evenly to form a composite milk mixture; S2, preheating and homogenizing the composite milk mixture Treatment; preheating temperature is 55-60°C, time is 20 minutes; homogeneous pressure is 20-25Mpa, time is 10 minutes; S3, sterilized at 100-105°C in water bath for 4-5 minutes, cooled to a temperature of 40 -45°C; S4, inoculate lactic acid bacteria into the cooled compound milk mixture, carry out the first fermentation at a temperature of 41-42°C, and the fermentation time is 7-8 hours; S5, continue to add the second compound stabilizer and lactic acid bacteria, After the second fermentation at a temperature of 2-7°C, the fermentation time is 4-5 hours to obtain yogurt; S6, stirring, aseptically preserving and filling the yog...

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Abstract

The invention discloses a preparation method of frozen yoghourt. The preparation method comprises the following steps of S1: adding a first composite stabilizer, a sweetening agent, and whey protein powder to fresh milk, and performing uniform stirring so as to obtain composite milk mixed liquor; S2: preheating and homogenizing; S3, performing sterilization for 4-5 minutes in a water bath of 100-104 DEG C, and cooling the sterilized liquor to 40-45 DEG C; S4, inoculating lactic acid bacteria, and performing fermentation for the first time; S5, adding a second composite stabilizer and the lactic acid bacteria, and performing fermentation for the second time; S6, performing stirring, bacteria-free preservation and filling, wherein the fermentation time for the first time is 41-42 DEG C, and the fermentation time for the first time is 7-8 hours; the fermentation temperature for the second time is 2-7 DEG C, and the fermentation time for the second time is 4-5 hours; the proportion by weight of the fresh milk, to the first composite stabilizer, to the sweetening agent, to the whey protein powder, to the lactic acid bacteria and to the second composite stabilizer is sequentially (100-110) to (2-3) to (5-8) to (8-12) to (6-9) to (1-2) in sequence. According to the preparation method disclosed by the invention, the deposition and the laying of whey are reduced, and the frozen yoghourt is good in mouth feel.

Description

technical field [0001] The invention relates to the field of yogurt preparation, more specifically, the invention relates to a method for preparing frozen yogurt. Background technique [0002] Yogurt is a kind of milk product that takes milk as raw material, adds beneficial bacteria (lactic acid bacteria) to milk after pasteurization, after fermentation, and then cools and fills. In addition to retaining all the nutrition of milk in yogurt, the fermentation process of yogurt causes about 20% of sugar and protein in milk to be hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.), and the fat content in milk is average. It is 3% to 5%; after fermentation, the fatty acid in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. With the development of society, people pay more attention to the health o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/123A23C9/1307A23C9/1315
Inventor 王铁军史寒琴惠建明
Owner NEW HOPE SHUANGXI DAIRY SUZHOU CO LTD
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