Soft yogurt ice cream and preparation method thereof

A yogurt ice cream and soft texture technology, which is applied in the field of dairy product processing, can solve the problem of not easily producing ice slag and aggregated particles, and achieve the effects of strong freeze-thaw stability, delicate taste and strong resistance to melting

Inactive Publication Date: 2017-02-22
YUNNAN HUANGSHI LESSON DAIRY IND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a soft yogurt ice cream, which solves the problem that ice slag and aggregat

Method used

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  • Soft yogurt ice cream and preparation method thereof
  • Soft yogurt ice cream and preparation method thereof
  • Soft yogurt ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]A kind of soft yoghurt ice cream, is to comprise the raw material of following percentage by weight and form: raw milk 700kg, white granulated sugar 200kg, skimmed milk powder 30kg, cream 20kg, anhydrous butter 20kg, guar gum 2kg, pectin 2kg, 2kg of gelatin, 2kg of fatty acid esters of mono- and diglycerides, 2kg of mono- and diglycerides of diacetyl tartaric acid and 20kg of lactic acid bacteria strains resistant to 20% sugar concentration. This soft yogurt ice cream is made by the method of following steps:

[0038] (1) Fermentation broth preparation:

[0039] a) Clean the qualified raw milk, lower the temperature to 6°C, take 1000kg of raw milk, heat it to 65°C, weigh 700kg of the heated raw milk, then add white sugar and skim milk powder according to the formula dosage , cream, anhydrous butter, stabilizer and emulsifier, stir while adding, until all the auxiliary materials are dissolved, and the mixed material liquid is obtained after the raw materials are mixed. ...

Embodiment 2

[0049] A kind of soft yogurt ice cream, is to comprise the raw material of following percentage by weight and form: raw milk 800kg, white granulated sugar 150kg, skimmed milk powder 10kg, cream 10kg, anhydrous cream 10kg, guar gum 1kg, pectin 1kg, Gelatin 1kg, mono-diglyceride fatty acid ester 1kg, diacetyl tartaric acid mono-diglyceride 1kg, lactic acid bacteria resistant to 20% concentration of high sugar 15kg. This soft yogurt ice cream is made by the method of following steps:

[0050] (1) Fermentation broth preparation:

[0051] a) Clean the qualified raw milk, cool down to 6°C; take 1000kg of raw milk, heat it to 65°C, then weigh 800kg of heated raw milk, then add white sugar and skim milk in sequence according to the formula dosage Powder, cream, anhydrous butter, stabilizer and emulsifier, stir while adding, until all the auxiliary materials are dissolved, and the mixed material liquid is obtained after mixing;

[0052] b) preheating the mixed feed liquid prepared in...

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Abstract

The present invention discloses soft yogurt ice cream and belongs to the technical field of dairy product processing. The soft yogurt ice cream is prepared from the following raw materials in percentages by weight: 70-80% of raw milk, 15-20% of white granulated sugar, 1-3% of skim milk powder, 1-7% of single cream, 1-5% of anhydrous milk fat, 0.3-0.6% of a stabilizer, 0.2-0.4% of an emulsifier, and 1.5-2.5% of fermentation lactic acid bacteria. The fermentation lactic acid bacteria are lactic acid bacteria resistant to high sugar concentration of 20% or more and screened from buffalo milk, dairy cakes and dairy fans in Dali areas. The soft yogurt ice cream is prepared by the following steps: (1) fermentation liquid preparing; (2) low-speed demulsificating; (3) sealed packaging; (4) aging; and (5) cake preparing. The soft yogurt ice cream has the beneficial effects of being not likely to produce ice dregs and aggregated particles, being strong in yogurt ice cream melting resistance, etc.

Description

technical field [0001] The invention belongs to the technical field of dairy product processing, and in particular relates to soft yoghurt ice cream and a preparation method thereof. Background technique [0002] The prior art discloses a method for preparing fermented yogurt ice cream (application number: 201510386971.9, publication date: September 23, 2015). The preparation method is to use water, milk powder, butter, white sugar, and stabilizers as raw materials in proportion Mix and dissolve evenly, then heat and sterilize the mixture, then add fermented yogurt prepared in advance, add water and stir, mix and pass through a homogenizer, and finally cool down through a plate heat exchanger and send it to aging Aging in the cylinder, after aging, it is made by freezing and hardening. This method is through two stages of preparing milk feed liquid and fermented yoghurt, mixing them and then making fermented yoghurt ice cream. This method is equivalent to fermenting yogurt...

Claims

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Application Information

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IPC IPC(8): A23G9/40A23G9/34A23G9/36
CPCA23G9/40A23G9/34A23G9/363
Inventor 赵世伟杨绍芬杨子燕马万平陶健庭郝亚琴赵江惠
Owner YUNNAN HUANGSHI LESSON DAIRY IND
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