Fermented yoghourt soft ice cream milk sauce containing various probiotics, and production method of milk slurry

A technology for soft ice cream milk syrup and probiotics, which is applied in the directions of milk preparations, dairy products, frozen desserts, etc., can solve the problems of difficult fermentation of high-sugar and high-solids, unsatisfactory flavor and taste, etc., and achieves good fine texture and texture Delicate, uniform, high-finesse effect

Inactive Publication Date: 2017-02-01
XUZHOU YITONG FOOD IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is the preparation of a kind of soft ice cream milk slurry provided by ice crystal control in the process of freezing and whipping for the high sugar and high solid content of fermented yogurt soft ice cream, which is difficult to ferment, and the flavor and taste after fermentation are not ideal. Method and soft ice cream made therefrom

Method used

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  • Fermented yoghourt soft ice cream milk sauce containing various probiotics, and production method of milk slurry
  • Fermented yoghourt soft ice cream milk sauce containing various probiotics, and production method of milk slurry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. The raw material formula is shown in Table 1

[0033] Table 1

[0034]

[0035] 2. Preparation method

[0036] ⑴ Add the cream to the raw milk and mix well.

[0037] (2) Raise the temperature of the prepared material liquid to 55-60°C, disperse the material mixed with the compound thickening emulsifier and sucrose into the above milk liquid, fully dissolve until completely dissolved, and then add the remaining ingredients to dissolve completely.

[0038] ⑶ homogeneous: 50-60 ℃ / 18 ~ 20MPa.

[0039] ⑷Sterilization: 95℃ / 300s.

[0040] (5) Cool to 42°C, add starter, and disperse evenly. Keep the temperature at 42°C and ferment until the titrated acidity is 80-90°C.

[0041] ⑹ Cool to 10-20°C, break the emulsion until the viscosity is 500-800mpa.s, and fill.

[0042] 3. Evaluate the product results, the results are as follows:

[0043]The yogurt soft ice cream product has uniform color and luster, certain fluidity, coordinated sweet and sour ratio, and mellow ...

Embodiment 2

[0045] 1. The raw material formula is shown in Table 2

[0046] Table 2

[0047]

[0048] 2. Preparation method

[0049] (1) Add skimmed milk powder into purified water at 40-50°C, mix well, hydrate and keep warm for at least 30 minutes to obtain reconstituted milk.

[0050] ⑵Raise the temperature of ⑴ to 65-60℃, disperse the compound thickening emulsifier into the milk, fully dissolve until completely dissolved, then add cream, butter, sucrose, and dissolve completely.

[0051] ⑶ homogeneous: 65-70 ℃ / 18 ~ 20MPa.

[0052] ⑷Sterilization: 95℃ / 300s.

[0053] (5) Cool to 42°C, add starter, and disperse evenly. Keep the temperature at 42°C and ferment until the titrated acidity is 80-90°C.

[0054] ⑹ Cool to 10-20°C, break the emulsion until the viscosity is 500-800mpa.s, and fill.

[0055] 3. Evaluate the product results, the results are as follows:

[0056] The yogurt soft ice cream product has uniform color and luster, certain fluidity, coordinated sweet and sour ra...

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PUM

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Abstract

The invention discloses a fermented yoghourt soft ice cream milk sauce containing various probiotics. The milk sauce comprises, by mass, 70-85% of raw milk or reconstituted milk, 10-30% of a sweetener, 0.3-1.2% of a compounded thickening emulsifier, 0-5% of oil, 0-10% of a dairy product raw material, 0.005-0.02% of a starter and 0.0085-0.065% of probiotics, and the sum of the mass percentages of all above raw materials is 100%. The invention also discloses a production method of the milk sauce. The shelf life of the milk sauce stored at 4-10 DEG C can reach 21 d; the shelf life of the milk sauce stored in a refrigeration manner can reach 12 months; and ice cream obtained by using the milk sauce has the advantages of smooth and fine texture, smooth mouthfeel, and sour-sweet and tasty taste.

Description

technical field [0001] The invention belongs to the field of dairy products and cold ice products (ice cream), and in particular relates to a fermented yogurt soft ice cream milk slurry and a preparation method thereof. Background technique [0002] Soft ice cream is a product that uses soft ice cream premix powder, water or milk to mix or ice cream slurry in a certain proportion, puts it into an ice cream freezing machine for freezing, and has a certain heaping property. It does not need to be hardened and stored. Sell ​​edible products. The extrusion temperature of soft ice cream from the soft ice cream freezing machine is -5℃~-10℃. It has a round taste and smooth texture, and is favored by more and more consumers. also increasing. [0003] At present, the raw materials for preparing soft ice cream on the market mostly use ice cream powder, but ice cream powder has great defects. First, when using soft ice cream powder, it is necessary to add water in proportion to stir ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137A23G9/40
CPCA23C9/13A23C9/137A23G9/40
Inventor 徐春涛
Owner XUZHOU YITONG FOOD IND CO LTD
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