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Fermented milk composition for ice cream, fermented milk for ice cream and their preparation methods

A technology for fermented milk and ice cream, applied in the field of fermented milk, can solve the problems of limited protein and acidity, which cannot be called fermented milk ice cream, etc., and achieve the effect of reasonable slurry viscosity and stable system

Inactive Publication Date: 2017-02-22
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, most of the existing fermented milk ice creams on the market are made of prefabricated ice cream powder, water, and fermented milk. Limited, ice cream powder will still contain some milk powder or protein powder, and added acid substances, so the finished fermented milk ice cream only uses the concept of fermented milk, and it cannot be called fermented milk ice cream

Method used

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  • Fermented milk composition for ice cream, fermented milk for ice cream and their preparation methods
  • Fermented milk composition for ice cream, fermented milk for ice cream and their preparation methods
  • Fermented milk composition for ice cream, fermented milk for ice cream and their preparation methods

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preparation example Construction

[0043] In another specific embodiment, a method for preparing fermented milk for ice cream is provided, comprising the following steps: mixing the above-mentioned fermented milk composition for ice cream, concentrating to 100 parts, homogenizing, and sterilizing to obtain concentrated milk; Add starter to the cooled concentrated milk to make the live bacteria content in the concentrated milk 1×10 6 ~1×10 9 cfu / mL to obtain fermented milk. The live bacteria mentioned above only refer to the live bacteria brought into the concentrated milk by adding a starter.

[0044] Since the fermented milk composition for ice cream has the above beneficial effects, the method for preparing fermented milk for ice cream using the fermented milk composition for ice cream as a raw material also has corresponding beneficial effects, which will not be repeated here.

[0045] In addition, through the optimization of process parameters, the appearance, color, texture, taste, flavor, and sour-sweet...

Embodiment 1

[0059] 1. Proportion

[0060] Table 1

[0061]

[0062]

[0063] 2. Method

[0064] (1) Mix the raw milk, oil, sweetener and stabilizer according to the ratio in Table 1 at 60°C for 10 minutes, concentrate to 100 parts, 15Mpa 54°C first-grade homogeneous, 90°C for 5 minutes to obtain concentrated milk ;

[0065] (2) Cool the concentrated milk to 37°C, add the starter according to the ratio in Table 1, and ferment at 37°C. After 10 hours, the acidity reaches 70°T, and the fermentation is stopped to obtain fermented milk;

[0066] (3) The fermented milk is turned over and thinned through the back pressure valve, cooled to 15°C, filled, and stored and transported at 9°C after filling.

[0067] After testing, after 21 days of preservation at 9°C, the number of lactic acid bacteria was 4.8×10 7 , mold, yeast, Escherichia coli, and pathogenic bacteria were not detected; it can pass through the ice cream machine smoothly, and the ice cream made is used for taste evaluation....

Embodiment 2

[0069] 1. Proportion

[0070] Table 2

[0071]

[0072]

[0073] 2. Method

[0074] (1) Circulate raw milk, oil, sweetener, stabilizer and fermented milk additives according to the ratio in Table 2 through the batching system at 62°C for 16 minutes, concentrate to 100 parts, 16Mpa 55°C first-grade homogeneous, 91°C Sterilize for 5 minutes to obtain concentrated milk;

[0075] (2) Cool the concentrated milk to 38°C, add starter and probiotics according to the ratio in Table 2, and ferment at 38°C, after 9 hours the acidity reaches 71°T, stop the fermentation to obtain fermented milk;

[0076] (3) The fermented milk is turned over and thinned by a smoother, cooled to 16°C, filled, and stored and transported at 7°C after filling.

[0077] After testing, 21 days after placement, the number of lactic acid bacteria was 5.9×10 7 , mold, yeast, Escherichia coli, and pathogenic bacteria were not detected; it can pass through the ice cream machine smoothly, and the ice cream m...

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Abstract

The invention belongs to the field of fermented milk and particularly discloses a fermented milk composition for ice cream, prepared from, by weight, 100-168 parts of raw milk, 5-20 parts of oil, 0.1-2 parts of a stabilizer, and 10-18 parts of a sweetener. The fermented milk composition for ice cream according to the above technical scheme is fermented with a fermenting agent, the materials of the composition cooperate with each other and are fermented into true fermented milk for ice cream, the fermented milk has good system stability during production of ice cream, no oil-water separation occurs, and no too large ice crystal occurs; in addition, the fermented milk has reasonable slurry viscosity, may be industrially produced smoothly and may pass through an ice cream machine smoothly, and the blank of the existing market in lacking fermented milk for ice cream is filled.

Description

technical field [0001] The invention belongs to the field of fermented milk, and in particular relates to a fermented milk composition for ice cream; in addition, the invention also relates to a fermented milk for ice cream and a method for preparing the fermented milk for ice cream. Background technique [0002] Milk is recognized as a food with high nutritional value in the world, rich in protein, fat, carbohydrates and minerals. Fermented milk products are fermented milk products obtained by adding strains of bacteria on the basis of milk. Not only are they rich in nutritional value, but the live bacteria and metabolites added are beneficial to intestinal peristalsis and immunity, and some proteins are decomposed into polypeptides. And amino acids, some fats and lactose are also broken down into smaller compounds that are more easily absorbed by the body. [0003] Ice cream is a frozen drink with a certain expansion rate formed by stirring or aerating under freezing cond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/13A23C9/1307A23C9/1315A23C9/137
Inventor 吕昌勇徐致远苏米亚刘振民苗君莅廖文艳韩梅
Owner BRIGHT DAIRY & FOOD CO LTD
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