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Nutritional and health-care type frozen yoghurt containing soybean protein and production method thereof

A technology for frozen yogurt and a production method, which is applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of short shelf life, deterioration of yogurt, and become very sour, and achieves improved foaming and foam stability, and good coagulation. Glue properties, the effect of improving lubricity

Inactive Publication Date: 2017-05-24
SHANDONG YUWANG ECOLOGY FOOD IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the shelf life of yogurt is short, and it can be stored for up to 7 days at 4°C. At this temperature, lactic acid bacteria still have fermentation power. If the yogurt is not frozen after fermentation, Lactobacillus and Streptococcus thermophilic lactis will still grow, and yogurt will be It becomes very sour, and the taste and taste are not good, which greatly shortens the shelf life of yogurt. At the same time, the growth of some low-temperature fungi will cause yogurt to deteriorate, making the quality of yogurt unguaranteed. Frozen yogurt that appears in the state of ice cream is At -18°C, lactic acid bacteria are in a dormant state and will not continue to ferment. The shelf life can reach 6 months. Once lactic acid bacteria enter the human body, they will be revived and continue to grow and reproduce to exert their health care functions.

Method used

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  • Nutritional and health-care type frozen yoghurt containing soybean protein and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take the production of 100kg frozen yogurt as an example: first, mix and dissolve 1.5kg of soybean protein powder, 8kg of whole milk powder, 5kg of sucrose and 30kg of water, and then homogenize them at a temperature of 60-65℃ and a pressure of 100bar-250bar. Next, sterilize at 100-110℃ for 10-15min, then add 0.1kg of yogurt starter, and ferment for 5-10h at 38-42℃. Then, it is post-cooked at 2-4°C for 12-24 hours to prepare a milk base for yogurt for use. Then add 8kg of maltodextrin, 1.5kg of soy protein powder, 10kg of sucrose, 5kg of whipped cream, 1kg of non-dairy creamer, 1kg of glucose, and the remaining water sterilized and cooled mixture, then mix the mixture with yogurt milk base, add After the flavors are seasoned, use a continuous freezing machine to freeze and store in a cold storage at -18°C.

Embodiment 2

[0029] Take the production of 100kg frozen yogurt as an example: first mix 2kg of soy protein powder, 6kg of skimmed milk powder, 8kg of sucrose and 35kg of water, then homogenize twice at a temperature of 60-65℃ and a pressure of 100bar-250bar. Sterilize at 100-110℃ for 10-15min, then add 0.3kg of yogurt starter, and ferment for 5-10h at 38-42℃. Then, it is post-cooked at 2-4°C for 12-24 hours to prepare a milk base for yogurt for use. Then add 10kg of maltodextrin, 2kg of soy protein powder, 7kg of sucrose, 8kg of whipped cream, 1kg of non-dairy creamer, 1kg of glucose, and the remaining water sterilized and cooled mixture, then mix the mixture with yogurt milk base and add flavor After seasoning, use a continuous freezing machine to freeze and store in a cold storage at -18°C.

[0030] Comparison of products with commercial products

[0031]

[0032] It can be seen from the above comparison that the frozen yogurt produced by the formula and process provided by the present inve...

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Abstract

The invention discloses nutritional and health-care type frozen yoghurt containing soybean protein and a production method thereof. The frozen yoghurt is prepared by taking soybean protein powder, milk powder, sucrose, a yoghurt fermenting agent and water as raw materials; the frozen yoghurt is prepared through the following steps: preparing the raw materials, homogenizing, sterilizing, cooling, inoculating, fermenting and carrying out after-ripening to prepare a yoghurt milk base; meanwhile, taking soybean protein powder, maltodextrin, sucrose, whipping cream, non-dairy creamer, glucose and water as raw materials; preparing a mixed raw material, sterilizing and cooling to prepare a post-mixed material; and then carrying out emulsion breaking on the after-ripened yoghurt milk base, and carrying out procedures including seasoning, freezing, hardening and the like on the yoghurt milk base and the post-mixed material to prepare the frozen yoghurt.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a nutritious and health-care frozen yogurt containing soybean protein and a preparation method thereof. Background technique [0002] Frozen yogurt, also known as "yogurt ice cream", is a frozen drink made from fermented milk and frozen. [0003] Compared with ordinary milk, yogurt has low fat content and high calcium content. It is also rich in vitamins VB2, VB12 and phosphorus and potassium trace elements, which has the effect of delaying human aging. At the same time, the probiotics in yogurt can stimulate the secretion of gastric juice, help digestion, increase appetite and gastrointestinal function, and can effectively prevent human intestinal infections, improve human immune function, and inhibit the parasites of toxin-producing microorganisms in human intestines. Growth, remove harmful substances in the intestines, promote the absorption of VD and calcium and iron trace elements, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
CPCA23C9/1307A23C9/1315
Inventor 牛祥臣刘汝萃刘军王笛杜彩霞
Owner SHANDONG YUWANG ECOLOGY FOOD IND