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Grape-wine compound-probiotic ice cream

A technology of compounding probiotics and ice cream, applied in the directions of Lactobacillus, Bifidobacterium, frozen desserts, etc., can solve the problems of loss of probiotics in ice cream, loss of probiotics, singleness, etc., and achieve the effect of improving the survival rate and enriching nutrients.

Inactive Publication Date: 2018-05-08
CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the following technical difficulties exist in the probiotic ice cream industry. One is that the probiotic species in the existing probiotic ice cream is single and the probiotic functions are limited. This application only added Lactobacillus in the ice cream raw material, the notification number is CN1919031, the name is a kind of yogurt soft ice cream powder and the method for preparing ice cream with it, this patent is to add lactic acid bacteria into the ice cream in the form of yogurt powder, Similarly, only a single genus of bacteria is used; the second is that the aging and freezing of probiotic ice cream during the preparation process have the greatest impact on the activity of probiotics, and the aeration and whipping during freezing will cause the loss of 20% to 50% of the probiotics. More, so that the content of live bacteria in ice cream does not reach the minimum amount that can play a positive role, and probiotic ice cream loses its meaning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A wine compound probiotic ice cream, comprising the following ingredients in the following parts by weight: 30 parts of whole milk powder, 8 parts of wine, 20 parts of sucrose, 3 parts of β-cyclodextrin, 3 parts of soybean protein, 5 parts of inulin, 1 part honeysuckle powder, 1 part wolfberry powder, compound probiotics: 0.003 parts.

[0026] Compound probiotics can be composed of Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium, and Lactobacillus bulgaricus.

[0027] Taking the preparation of 500kg of ice cream as an example, weigh the ingredients according to the recipe in this example, the total amount is 220kg, then mix other ingredients except the compound probiotics, then add 280 kg of water and stir evenly to prepare ice cream mix, and then mix The ice cream mixture is homogenized, sterilized, and aged. After aging, the weighed compound probiotics are added, stirred evenly, and then sent to a freezing machine for freezing treatment. After freezing...

Embodiment 2

[0029] A wine compound probiotic ice cream, comprising the following ingredients in the following parts by weight: 35 parts of whole milk powder, 10 parts of wine, 80 parts of water, 25 parts of sucrose, 5 parts of beta-cyclodextrin, 5 parts of soybean protein, chrysanthemum 8 parts of honeysuckle powder, 3 parts of honeysuckle powder, 3 parts of wolfberry powder, compound probiotics: 0.005 parts. Compound probiotics can be composed of Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium longum and Lactobacillus bulgaricus.

[0030] This embodiment takes the preparation of 800kg ice cream as an example, weigh each component according to the formula of this embodiment, the total amount is 320kg, then mix other ingredients except the compound probiotics, then add 480 kg of water and stir evenly, and the subsequent preparation process is the same Example 1.

Embodiment 3

[0032] A wine compound probiotic ice cream, comprising the following ingredients in parts by weight: 30-40 parts of whole milk powder, 11 parts of wine, 75-85 parts of water, 30 parts of sucrose, 8 parts of β-cyclodextrin, soybean protein 8 parts, 10 parts of inulin, 5 parts of honeysuckle powder, 5 parts of wolfberry powder, compound probiotics: 0.008 parts. Compound probiotics can be composed of Lactobacillus casei, Bifidobacterium, and Lactobacillus bulgaricus. 30-40 parts of whole milk powder, 10-18 parts of fruit, 75-85 parts of water,

[0033] This embodiment takes the preparation of 1000kg of ice cream as an example, weigh each component according to the formula of this embodiment, the total amount is 350kg, then mix other ingredients except the compound probiotics, then add 650 kg of water and stir evenly, and the subsequent preparation process is the same Example 1.

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PUM

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Abstract

The present invention provides grape-wine compound-probiotic ice cream. The ice cream comprises the following components in parts by weight: 30-40 parts of whole milk powder, 8-13 parts of grape wine,75-85 parts of water, 24-30 parts of sucrose, 3-8 parts of beta-cyclodextrin, 3-8 parts of soybean protein powder, 5-10 parts of inulin, 1-5 parts of honeysuckle powder, 1-5 of Chinese wolfberry fruit powder and 0.003-0.008 part of compound probiotic. The grape-wine compound-probiotic ice cream is rich in nutrients and a variety of probiotics and traditional Chinese medicinal ingredients, has extremely good health-care functions and is prepared by compounding specific components at a specific weight ratio. The survival rate of the probiotics in the probiotic ice cream during preparation and preservation processes is improved and the health-care functions of the probiotic ice cream are exerted properly.

Description

technical field [0001] The invention relates to the field of ice cream food, in particular to a wine compound probiotic ice cream. Background technique [0002] With the improvement of people's living standards, many people's requirements for food are gradually increasing. Junk food is no longer the market leader. The current food market trend is fashionable food that is both beautiful and nutritious. Ice cream is a traditional nutritious cold drink dairy product. Because of its coolness and heat reduction, sweet taste and high nutrition, it has been favored by consumers since it came out. Most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and form through freezing, with a single taste and high fat, sugar and cholesterol. With the continuous improvement of the level, people's requirements for food are becoming more and more stringent. In addition to the variety of ice cream, unique ta...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/34A23G9/36A23G9/40
CPCA23G9/32A23G9/34A23G9/36A23G9/363A23G9/40A23V2400/125A23V2400/123A23V2400/113A23V2400/533
Inventor 王红丽
Owner CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD