Low-fat frozen yoghurt containing probiotics and preparation method thereof

A technology of frozen yogurt and probiotics, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of restricting the production and sales of yogurt, restricting sales channels and sales scope, and not being able to adapt

Inactive Publication Date: 2017-05-10
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of these three production methods can adapt to the existing stirred yogurt production line of yogurt customers, which will greatly limit its sales channels and sales scope, and cannot be widely promoted.
At the same time, the shelf life of yogurt is short, and lactic acid bacteria still have fermentation power at 4°C, and are susceptible to mold contamination, resulting in increased acidity and deterioration, thus limiting the production and sales of yogurt

Method used

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  • Low-fat frozen yoghurt containing probiotics and preparation method thereof
  • Low-fat frozen yoghurt containing probiotics and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0067] The low-fat probiotic frozen yoghurt of the present embodiment is prepared according to the following steps:

[0068] (1) Weighing of raw materials: Weigh milk, concentrated milk protein, concentrated whey protein, white sugar, glucose, glycerin, anhydrous butter, compound thickener and demineralized water according to the amounts of 1-3 in Table 1;

[0069] (2) Protein hydration: heat up 20% of the mass of softened water in step (1) to 50°C, add concentrated milk protein and concentrated whey protein, and stir for 25 minutes to obtain a mixed solution 1;

[0070] (3) Ingredients: Warm up 20% of the mass of the milk in step (1) to 55°C, add white granulated sugar, glucose, glycerin, anhydrous butter, and a compound thickener (the compound thickener is Shijiazhuang City Brother Yi The model produced by Lan Food Ingredients Co., Ltd. is the product of XD6040-3); Stir for 10min to obtain mixed solution 2;

[0071] (4) Mixing materials to constant volume: mix the mixed sol...

Embodiment 2

[0079] The low-fat probiotic frozen yoghurt of the present embodiment is prepared according to the following steps:

[0080] (1) Weighing of raw materials: Weigh whole milk powder, concentrated milk protein, concentrated whey protein, white sugar, glucose, glycerin, anhydrous butter, compound thickener and softened water;

[0081] (2) Milk powder and protein hydration: warm up 30% of the softened water mass in step (1) to 60°C, add whole milk powder, concentrated milk protein and concentrated whey protein, and stir for 40 minutes to obtain a mixed solution 1;

[0082] (3) Chemical material: 30% of the mass in the mixed liquid 1 described in step (2) is warmed up to 60°C, and white granulated sugar, glucose, glycerin, anhydrous cream, compound thickener (the compound thickener is Shijiazhuang City Brother Yilan Food Ingredients Co., Ltd. (model XD6040-3); stir for 10-20 minutes to obtain the mixed solution 2;

[0083] (4) Mix the materials to constant volume: cool the mixed s...

Embodiment 3

[0091] The low-fat probiotic frozen yoghurt of the present embodiment is prepared according to the following steps:

[0092] (1) Weighing raw materials: Weigh skimmed milk powder, concentrated milk protein, concentrated whey protein, white sugar, glucose, glycerin, anhydrous butter, compound thickener and softener according to the amounts 7-9 in Table 1. water;

[0093] (2) Milk powder and protein hydration: heat 25% of the softened water mass in step (1) to 55°C, add skim milk powder, concentrated milk protein and concentrated whey protein, and stir for 34 minutes to obtain a mixed solution 1;

[0094] (3) Chemical material: 25% of the mass in the mixed solution 1 described in step (2) is warmed up to 58°C, and white granulated sugar, glucose, glycerin, anhydrous cream, compound thickener are added (the compound thickener is The model produced by Shijiazhuang Brother Yilan Food Ingredients Co., Ltd. is the product of XD6040-3); Stir for 15min to obtain the mixed solution 2; ...

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Abstract

The invention provides low-fat frozen yoghurt containing probiotics and a preparation method thereof and relates to a formula and a preparation method of low-fat frozen yoghurt containing probiotics. The invention aims at providing frozen yoghurt with low fat content, long guarantee period and high viable content. The low-fat frozen yoghurt containing probiotics is prepared from the following raw materials in parts by weight: lacto-ovo vegetarian, 0.5-2.0 parts of concentrated milk protein, 0.5-2.0 parts of whey protein concentrate, 6-10 parts of white granulated sugar, 4-8 parts of glucose, 2.0-4.0 parts of glycerinum, 0.5-2.0 parts of anhydrous milk fat, 0.3-1 part of a natural mixed thickener and the balance of water replenished until the total weight parts are 100. The preparation method comprises the following steps of: weighing raw materials; mixing protein, milk powder and water; dissolving raw materials; mixing the raw materials and setting the volume; homogenizing; sterilizing; performing incculated fermentation; performing demulsification cooling; performing filling and after-ripening; and freezing a finished product. The fat content of the low-fat frozen yoghurt containing probiotics is reduced from 6.0-8.0% of an existing market product to 2.5-3.0%; furthermore, beneficial probiotics in the yoghurt are reserved, and the guarantee period is prolonged. The preparation method is used in the technical field of dairy processing.

Description

technical field [0001] The invention relates to a low-fat probiotic frozen yoghurt formula and a preparation method thereof, belonging to the technical field of dairy processing. Background technique [0002] At present, the fat content of frozen yogurt and ice cream products in the market is mainly between 6.0% and 8.0%. However, if the fat content is less than 3.0%, the products tend to have a rough taste, large ice crystals, and hard ice instead of soft ice. At present, there are three main production processes of frozen yogurt: one is the classic method, after adding all the ingredients, the yogurt is made first, and then the freezing process is performed; the second production method is called the conventional method, which separates the production of yogurt separately, Then mix it with other auxiliary materials in a certain proportion; the third method is between the classic method and the conventional method, which can be called "mixing method", which is to mix fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23G9/52
CPCA23C9/1238A23G9/52A23G2200/02A23V2400/11A23V2400/51
Inventor 史杰张景彬国珺梁俊平杨晓光
Owner HEBEI BROS ILONG FOOD TECH LLC
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