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Fermentation freezing solid dairy product and preparation method thereof

A dairy product and fermented milk technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as inapplicability, achieve high viable bacteria count, good flavor and taste, and optimize the fermentation process

Active Publication Date: 2017-01-04
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] CN103704339A and CN102793012A disclose that sodium glutamate and / or trehalose can be used as protective agents to reduce the lethality of lactic acid bacteria in active yogurt during frozen preservation and thawing, but whether this / some protective agents can reduce the decline of lactic acid bacteria in the freezing process Unknown, and monosodium glutamate is metabolized to GABA, a bioactive substance that may not be appropriate for some populations

Method used

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  • Fermentation freezing solid dairy product and preparation method thereof
  • Fermentation freezing solid dairy product and preparation method thereof
  • Fermentation freezing solid dairy product and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0063] Preparation of fermentation bottom material liquid: fully mix 8% white sugar, 25% cream, 10% skim milk powder, locust bean gum and monoglyceride fatty acid ester (3:5 by weight) 4‰ and the rest of water, The total solids content of the fermentation bottom material liquid is 43%. The fermentation bottom material liquid is homogenized (primary pressure 50MPa, secondary pressure 180MPa), sterilized at 90°C for 300s and then cooled to 43°C, inoculated with strains 863, Lactobacillus acidophilus and Lactobacillus paracasei, the total inoculum amount is 0.04‰, the weight ratio of strain 863, Lactobacillus acidophilus and Lactobacillus paracasei is 4:1:3, and the temperature is stirred at 50 rpm Ferment at 43°C until the titrated acidity reaches 130°T to obtain fermented milk;

[0064] Mix the fermented milk and the post-mixture at a weight ratio of 4:1 to obtain a frozen yogurt mixture; the post-mixture consists of 40% white sugar, 5% anhydrous butter, 15% fructose syrup, loc...

Embodiment 2

[0067] Preparation of fermentation bottom material liquid: fully mix white granulated sugar 4%, anhydrous butter 20%, whole milk powder 15%, locust bean gum 3.5‰ and the rest of water, the total solid content of the fermentation bottom material liquid is 42 %, the fermentation bottom material liquid is cooled to 43°C after being homogenized and sterilized, inoculated with fermentation strains, fermented under stirring at 40 rpm, and fermented to a titrated acidity of 135°T to obtain fermented milk; The fermentation strains are strain 863, Lactobacillus acidophilus and Lactobacillus paracasei, and the dosages thereof are 0.03‰, 0.01‰ and 0.025‰ respectively.

[0068] Mix the fermented milk and the post-mixture at a weight ratio of 8:1 to obtain a frozen yogurt mixture; the post-mixture consists of 35% white sugar, 6% 82 cream, 20% glucose syrup, and 4‰ of locust bean gum and the remaining amount of water are mixed, homogenized, sterilized and cooled;

[0069] The resulting fro...

Embodiment 3

[0071]Preparation of fermentation bottom material liquid: fully mix white granulated sugar 12%, cream 30%, skim milk powder 25%, locust bean gum 5‰ and the rest of the water, the total solid content of the fermentation bottom material liquid is 46%, The fermentation bottom material liquid is cooled to 43°C after being homogenized and sterilized, inoculated with fermentation strains, fermented under stirring at 60 rpm, and fermented to a titrated acidity of 145°T to obtain fermented milk; the fermented strain The species are strain 863, Lactobacillus acidophilus, Lactobacillus paracasei, the dosages are 0.04‰, 0.01‰ and 0.03‰ respectively;

[0072] Mix the fermented milk and the post-mixture at a weight ratio of 18:1 to obtain a frozen yogurt mixture; the post-mixture consists of 50% white sugar, 10% anhydrous butter, 10% maltose, and locust bean gum 4‰ and the remaining amount of water are mixed, homogenized, sterilized and cooled;

[0073] The resulting frozen yoghurt mixtur...

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Abstract

The invention provides a fermentation freezing solid dairy product and a preparation method thereof. The method comprises the steps of preparing fermentation substrate feed liquid, performing homogenization and sterilization and then performing cooling, inoculating fermented strains, and performing fermentation to obtain fermented milk; mixing the fermented milk with a postmixed material, and obtaining frozen yogurt mixed feed liquid; performing congelation and freezing on the frozen yogurt mixed feed liquid, and obtaining a fermented frozen solid dairy product; wherein the congelation is performed by utilizing a congelation machine through a continuous congelation process, the feeding and discharging speed is maintained to be 30-100% of the pump speed, the congelation machine is provided with an all sealed type stirring scaler, the refrigeration temperature is controlled to be -15 DEG C to -35 DEG C, and the discharging temperature is controlled to be -3 DEG C to -4.5 DEG C. The manufactured fermented frozen solid dairy product has good flavor and taste and a large number of survival bacteria.

Description

technical field [0001] The invention relates to a fermented frozen solid dairy product and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Fermented frozen solid dairy products, commonly known as frozen yogurt (frozen yogurt), are a combination of the nutritional and health benefits and special flavor of yogurt and the cold feeling and delicate texture of ice cream. It has the characteristics of long shelf life and various eating methods. Frozen yogurt is divided into active frozen yogurt and sterilized frozen yogurt according to whether it contains active lactic acid bacteria. Among them, active frozen yogurt is very popular among consumers because it contains active beneficial bacteria. [0003] At present, the production process of active frozen yogurt usually adopts two production lines to prepare fermented milk and post-mix (mainly sugar solution), and then mix the two in proportion to make frozen yogurt mixture, a...

Claims

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Application Information

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IPC IPC(8): A23C9/123
Inventor 李楠温红瑞张冲蔡桂林曹宗宝王强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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