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Preparation method for yoghurt ice cream

A production method and technology of ice cream, which is applied in the direction of milk preparations, dairy products, frozen desserts, etc., can solve the problem that the finished product does not contain beneficial bacteria, achieve the effect of perfect taste, promote growth and reproduction, and strengthen nutrition and health care

Inactive Publication Date: 2017-04-05
卢美珍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current ice cream is limited by the production process, and its finished product does not contain beneficial bacteria, which fails to fully combine the effect of beneficial bacteria on disease prevention and nutrition with ice cream at the same time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The invention provides a method for making yoghurt ice cream, the steps comprising:

[0038] 1) Get 100 parts by weight of fresh milk without bactericides, preservatives and preservatives;

[0039] 2) Put the fresh milk into the sterilizer for disinfection, the disinfection temperature is 75°C, and the time is 20 minutes;

[0040] 3) Put the sterilized milk into a fermentation tank for fermentation, the fermentation temperature is 35°C, and the fermentation time is 3 hours;

[0041] 4) Place the fermented milk at room temperature for 20 minutes and then put it into an adjustable heater for heating;

[0042] 5) Set the heater to 10°C and add 4 parts of Lactobacillus plantarum for 1 hour;

[0043] 6) Set the heater to 25°C and add 3 parts of Lactobacillus bulgaricus for 2 hours;

[0044] 7) After setting the heater to 35°C, add 5 parts of Streptococcus thermophilus, and the heating time is 3 hours;

[0045] 8) Add 0.2 parts of transglutaminase, 0.1 parts of rennet, 0....

Embodiment 2

[0064] The invention provides a method for making yoghurt ice cream, the steps comprising:

[0065] 1) Get 120 parts by weight of fresh milk without bactericide, preservative, preservative;

[0066]2) Put the fresh milk into the sterilizer for disinfection, the disinfection temperature is 85°C, and the time is 25 minutes;

[0067] 3) Put the sterilized milk into a fermentation tank for fermentation, the fermentation temperature is 40°C, and the fermentation time is 4 hours;

[0068] 4) Place the fermented milk at room temperature for 30 minutes and then put it into an adjustable heater for heating;

[0069] 5) Set the heater to 20°C and add 8 parts of Lactobacillus plantarum for 1.5 hours;

[0070] 6) Set the heater to 30°C and add 5 parts of Lactobacillus bulgaricus for a heating time of 2.5 hours;

[0071] 7) After setting the heater to 40°C, add 7 parts of Streptococcus thermophilus, and the heating time is 3.5 hours;

[0072] 8) Add 0.4 parts of transglutaminase, 0.3 p...

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Abstract

The invention discloses a preparation method for yoghurt ice cream. The preparation method comprises the steps that fresh milk is taken and subjected to sterilization and fermentation, and then put in a heater to be heated; lactobacillus plantarum is added; lactobacillus bulgaricus is added; degasification, ultrasonic sterilization and cooling are conducted; the milk is subjected to filling and refrigeration; drying is conducted in a low temperature drying oven; drying is conducted in a hot air drying oven; drying is conducted in a vacuum drying oven; yoghurt powder, xylitol, guar gum, cream, maltodextrin, purified water, sodium carboxymethyl cellulose and monoglyceride are mixed and stirred uniformly; and sterilization, filtration, homogenization, aging, congelation, filling and molding are conducted. According to the yoghurt ice cream prepared by the preparation method, yoghurt and the nutritional materials interplay and coexist mutually in the process of fermentation; growth and propagation of probiotics are promoted, so that growth and propagation of spoilage bacteria in human intestinal tracts are inhibited, and various nutritional components are easy to digest and absorb by a human body. The mouthfeel of the product is more perfect, and the taste is purer, sweet and refreshing.

Description

technical field [0001] The invention belongs to the technical field of a food production method, in particular to a method for making yogurt ice cream. Background technique [0002] With the development of science and the progress of society, and the improvement of national living standards, people's pursuit of a healthy, reasonable and nutritious diet has become the mainstream of modern life. Fermented milk products are loved by more and more consumers for their unique nutritional value and flavor, and yogurt is the most popular dairy product among many fermented milk products. After yogurt enters the human intestine, it reproduces and ferments to produce lactic acid, which inhibits the reproduction and growth of spoilage bacteria in the intestine, and can cure various diseases caused by various toxins produced by the reproduction and fermentation of spoilage bacteria. [0003] The reason why ice cream is called "the king of cold drinks" is that the main components of ice ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23C9/123
CPCA23C9/1232A23C9/1234A23C9/1238A23G9/40A23V2002/00A23V2400/123A23V2400/169A23V2400/249A23V2200/30A23V2200/32
Inventor 卢美珍
Owner 卢美珍
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