Freeze-dried yogurt ice-cream and processing method of same

Abstract

The invention discloses freeze-dried yogurt ice-cream and a processing method of same. The ice-cream comprises, by weight, 30-80 parts of yogurt, 5-15 parts of milk powder, 2-10 parts of sugar, 5-15 parts of single cream, 1-10 parts of modified starch, 1-10 parts of maltodextrin and 0.2-1 part of pectin. Through more reasonable raw materials of the ice-cream, the ice-cream has best mouth feel and taste. The ice-cream is prepared through a vacuum freeze-drying technology, which is the most advanced process at present, so that nutrients in the ice-cream is maximumly remained by more than 95% and the ice-cream is lower than 8% in water content. The ice-cream is easy to store, transport, market and carry, and also has multiple eating manners. The ice-cream not only can be eaten as a dry product to enjoy the taste of ice-cream but also can be rehydrated to recover the original form of ice-cream. The freeze-dried yogurt ice-cream has comprehensive nutrients and various tastes, has excellent sense feel in both rehydration and dry-eating manner, and is convenient to preserve and carry.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a freeze-dried yogurt ice cream and a processing method thereof. Background technique [0002] Ice cream has been well known as a frozen drink. Due to its unique taste and flavor, it has a huge consumer group, especially favored by the younger generation, and has a broad market. However, traditional ice creams exist in the form of frozen products, which have the following defects: first, the frozen ice creams on the market are all about taste and taste, and lack functionality; second, frozen ice creams need to be stored at minus 25 degrees , transportation, and sales require high temperature conditions, which invisibly greatly increases the cost of transportation and sales; third, when consumers buy frozen ice cream, they need to eat it in time or store it in the refrigerator for a short period of time, which is extremely inconvenient to carry; fourth, frozen ice cream is for some s...

AI Technical Summary

Problems solved by technology

However, traditional ice creams exist in the form of frozen products, which have the following defects: first, the frozen ice creams on the market are all about taste and taste, and lack functionality; second, frozen ice creams need to be stored at minus 25 degrees , transportation, and sales require high temperature conditions, which invisibly greatly increases the cost of transportation and sales; third, when consumers buy frozen ice cream, they need to eat it in time or store it in the refrigerator for a short period of time, which is extremely inconvenient to carry; fourth, frozen ice cream is for some special People (such as the elderly, pregnant women, children, etc.) are not suitable for eating, but they like the texture and taste of ice cream very much. More distinctive ways to eat

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