Frozen yogurt and preparation method thereof
A technology for frozen yogurt and skimmed milk powder, which is applied to milk preparations, dairy products, frozen desserts, etc., can solve the problems of non-softness, hard taste, unsmoothness, etc., and achieves the effect of soft taste, fine texture, and improvement of freezing point.
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Embodiment 1
[0031] A frozen yogurt, comprising the following raw materials by weight: 750 parts of raw milk, 125 parts of white sugar, 28 parts of skimmed milk powder, 40 parts of anhydrous butter, 40 parts of glycerin, 18 parts of maltodextrin, 12 parts of stabilizer, food flavor 0.15 parts, 0.06 parts of starter, 6 parts of modified starch.
[0032]Among them, the stabilizer is microcrystalline cellulose, collagen powder, propylene glycol alginate, acetylated distarch adipate, locust bean gum, carrageenan, and sodium caseinate in a weight ratio of 8:6:2:8 :1:1:4 mixture.
[0033] The starter is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of 1:1.
[0034] The above frozen yogurt is prepared as follows:
[0035] (1) Mixing: Raw milk is warmed up to 62°C, then skimmed milk powder is added into it, and stirred evenly, then the pre-mixed essence, stabilizer and 40% white sugar are added into it, and stirred until the colloid is completely dissolve...
Embodiment 2
[0041] A frozen yogurt, comprising the following raw materials by weight: 800 parts of raw milk, 150 parts of white sugar, 10 parts of skimmed milk powder, 30 parts of anhydrous butter, 30 parts of glycerin, 25 parts of maltodextrin, 5 parts of stabilizer, food flavor 0.1 part, 0.08 part of starter, 8 parts of modified starch.
[0042] Among them, the stabilizer is microcrystalline cellulose, collagen powder, propylene glycol alginate, acetylated distarch adipate, locust bean gum, carrageenan, and sodium caseinate in a weight ratio of 7:7:3:7 :1:1:3 mixture.
[0043] The starter is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of 1:1.
[0044] The above frozen yogurt is prepared as follows:
[0045] (1) Mixing: Heat raw milk to 60°C, then add skim milk powder into it, stir evenly, then add flavor, stabilizer and 20% white sugar that have been mixed uniformly, and stir until the colloid is completely dissolved. The colloid is agglomer...
Embodiment 3
[0051] A frozen yogurt, comprising the following raw materials by weight: 700 parts of raw milk, 100 parts of white sugar, 40 parts of skimmed milk powder, 50 parts of anhydrous butter, 50 parts of glycerin, 10 parts of maltodextrin, 20 parts of stabilizer, food flavor 0.2 parts, 0.1 parts of starter, 4 parts of modified starch.
[0052] Among them, the stabilizer is microcrystalline cellulose, collagen powder, propylene glycol alginate, acetylated distarch adipate, locust bean gum, carrageenan, and sodium caseinate in a weight ratio of 9:5:1:9 :1:1:5 mixture.
[0053] The starter is a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of 1:1.
[0054] The above frozen yogurt is prepared as follows:
[0055] (1) Mixing: Heat raw milk to 65°C, then add skim milk powder into it, stir evenly, then add pre-mixed essence, stabilizer and 50% white sugar into it, stir until the colloid is completely dissolved, no The colloid is agglomerated, and f...
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