Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof

Abstract

The invention relates to living bacterium-containing fermented soft ice cream or soft popsicle paste and a preparation method thereof. The paste is prepared from, by weight, 0-82 parts of fresh milk, 4.5-15 parts of white granulated sugar, 1-3.5 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 concentrated powder, 1-10 parts of cream, 0.001-0.2 part of DVS yogurt starter, 0.05-0.2 part of glyceryl monostearate, 0.05-0.2 part of glycerol distearates, 0.05-0.2 part of diacetyl tartaric acid ester of mono(di)glycerides, 0.05-0.2 part of hydroxy propyl distarch phosphate, 0.05-0.2 part of pectin, 0.05-0.2 part of agar, 0.05-2 parts of locust bean gum, 0.1-3 parts of modified starch and the balance water, or water is not needed. According to the living bacterium-containing fermented soft ice cream or soft popsicle paste and the preparation method thereof, after fermentation is conducted through lactic acid bacteria, the ice cream paste has the nutritional value of yogurt, and the taste and characteristics of the ice cream are achieved simultaneously; by means of technology processing, the paste can be transported and sold at room temperature.

Description

technical field [0001] The invention relates to a method for using lactic acid bacteria to ferment soft ice cream or soft ice cream slurry, and the finished product contains live lactic acid bacteria, and belongs to the technical field of fermented soft ice cream or soft ice cream slurry. Background technique [0002] In recent years, as consumers' demand for ice cream has increased, the traditional hard ice cream consumer group has been declining year by year, while the market prospect of soft ice cream is bright, and sales have increased year by year, which has a tendency to exceed the sales of hard ice cream. [0003] At present, China's soft ice cream slurry mainly includes low-end ice cream powder products and mid-range room temperature ice cream slurry products. And fully fermented ice cream slurry or soft ice cream slurry product is a blank in the ice cream market at present. Trace it to its cause, mainly be that craft is complicated, is difficult to master, and cost...

AI Technical Summary

Problems solved by technology

However, the production process is extremely complicated, and the investment in equipment is large. Especially after the slurry is thawed, it can also ensure a stable expansion rate, smooth taste, and live lactic acid bacteria. This requires a certain amount of technical accumulation to complete.

Therefore, due to technical difficulties, there is no fermented soft ice cream or soft ice cream slurry products containing live bacteria in the Chinese market