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Frozen yoghurt and preparation method thereof

A technology for freezing yogurt and milk, applied in the fields of milk preparations, dairy products, applications, etc., can solve the problems of inability to restore the delicate taste of ice cream, large ice crystals, ice edges, ice residues, and difficult-to-freeze yogurt fermentation, etc., to increase the fun. , Increase sweetness, delicate and smooth taste

Inactive Publication Date: 2016-06-01
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With this production method, since the formula of frozen yogurt is different from that of ordinary yogurt, especially the total solid content and sugar content are usually much higher than that of ordinary yogurt, it is necessary to consider the influence of the formula on the activity of fermentation bacteria and the fermentation process, so In this method, it is difficult to use the fermentation process of conventional common yogurt to ferment frozen yogurt
[0010] 2. For frozen yogurt, consumers hope to organically combine the health care function and special taste of yogurt with the cool feeling and delicate texture, and finally get a kind that is more interesting in use, more delicate and smooth in taste, and has a longer life. Yogurt with a shelf life, but the current frozen yogurt usually has water separation, layering and insufficient sweetness after melting. When it is thawed and frozen again, it will become very hard and will produce larger ice crystals, ice Ribs, ice scum, unable to restore the original delicate taste of ice cream
There is no technical report about solving this problem in the prior art

Method used

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  • Frozen yoghurt and preparation method thereof
  • Frozen yoghurt and preparation method thereof
  • Frozen yoghurt and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] This embodiment provides a frozen yogurt whose formula includes (calculated in 1000g):

[0047] 1. The formula of yogurt base material:

[0048] Fresh milk 800g, white sugar 90g, compound stabilizer (acetylated distarch adipate 3g, whey protein powder 5g, pectin 5g, seaweed yogurt 5g, diglycerin fatty acid ester 2g), concentrated milk protein 30g, 60 g of anhydrous cream, 0.5 mL of lactase, starter (0.01 g each of Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium lactis).

[0049] 2. Sugar liquid formula (based on 100g):

[0050] 40g glucose syrup, 20g white sugar, 40g purified water.

[0051] 3. The ratio of secondary deployment:

[0052] Yogurt base: sugar solution = 7:3.

[0053] The frozen yogurt is prepared through the following steps:

[0054] (1) Production of yogurt base material:

[0055] 1) Standardization: Standardize milk processing;

[0056] 2) Ingredients: Mix and circulate the raw materials of the yogurt base except starter and lactase at 55°C f...

Embodiment 2

[0067] This embodiment provides a frozen yogurt whose formula includes (calculated in 1000g):

[0068] 1. The formula of yogurt base material:

[0069] Fresh milk 845g, white sugar 80g, compound stabilizer (acetylated distarch adipate 2.25g, whey protein powder 3.75g, pectin 3.75g, seaweed yogurt 3.75g, diglycerin fatty acid ester 1.5g), 20 g of milk protein concentrate, 40 g of anhydrous cream, 0.25 mL of lactase, starter (0.01 g each of Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium lactis).

[0070] 2. Sugar liquid formula (based on 100g):

[0071] 30g glucose syrup, 40g white sugar, 30g purified water.

[0072] 3. The ratio of secondary deployment:

[0073] Yogurt base: sugar solution = 7:3.

[0074] The preparation method of the frozen yogurt is the same as in Example 1.

Embodiment 3

[0076] This embodiment provides a frozen yogurt whose formula includes (calculated in 1000g):

[0077] 1. The formula of yogurt base material:

[0078] Fresh milk 905g, white sugar 70g, compound stabilizer (acetylated distarch adipate 1.5g, whey protein powder 2.5g, pectin 2.5g, seaweed yogurt 2.5g, diglycerin fatty acid ester 1g), concentrated Milk protein 10g, anhydrous cream 20g, lactase 0.1mL, starter (0.01g each of Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium lactis).

[0079] 2. Sugar liquid formula (based on 100g):

[0080] 20g glucose syrup, 40g white sugar, 20g purified water.

[0081] 3. The ratio of secondary deployment:

[0082] Yogurt base: sugar solution = 7:3.

[0083] The preparation method of the frozen yogurt is the same as in Example 1.

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Abstract

The invention discloses frozen yoghurt and a preparation method thereof. Formula of the frozen yoghurt comprises the following ingredients in percentage by weight: 25-35% of total solids, 4-10% of greases, 4-6% of milk proteins, 13-21% of non-fat milk solids, and milk accounting for all the remaining percentages; moreover, the formula of the frozen yoghurt comprises the following ingredients as stabilizers in parts by weight: 8-15 parts of acetylated distarch adipate ester, 15-25 parts of lactalbumin powder, 15-25 parts of pectin, 15-25 parts of sodium alginate and 3-10 parts of monoglyceryl fatty acid ester and / or diglycerol fatty acid ester; the stabilizer accounts for 0.5-2.5% of the total weight of the frozen yoghurt; and the formula of the frozen yoghurt further comprises lactase which accounts for 0.01-.0.05% of the total weight of the frozen yoghurt. The invention also provides a preparation method of the frozen yoghurt. The frozen yoghurt can be stored in a freezing environment of 18 DEG C below zero for a long time. The frozen yoghurt can be eaten as an ice cream in a frozen state; and the frozen yoghurt has the flavor of the yoghurt and the taste of the ice cream.

Description

Technical field [0001] The invention relates to a frozen yogurt and a preparation method thereof, and belongs to the technical field of dairy product preparation. Background technique [0002] The lactic acid bacteria in yogurt are beneficial bacteria for humans, which can stimulate gastric juice secretion, help digestion, improve appetite and gastrointestinal function, and can effectively prevent human intestinal infections, improve human immune function, and inhibit parasitic production in human intestines. The growth of toxic microorganisms removes harmful substances in the intestines, promotes the absorption of VD and calcium and iron trace elements, reduces blood cholesterol levels, and prevents cardiovascular diseases. Compared with ordinary milk, yogurt has low fat content, high calcium content, and is rich in vitamin VB 2 , VB 12 And phosphorus and potassium trace elements are of great benefit to the human body, so it has the effect of delaying the aging of the human body...

Claims

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Application Information

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IPC IPC(8): A23C9/13
Inventor 李浩张丽媛潘洪宝杨梅谷宝玉
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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