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Preparation method of fermented soft ice cream slurry

A technology of soft ice cream and slurry, which is applied in frozen desserts, food ingredients as thickeners, food science, etc. It can solve the problems of whey precipitation, failure to store at room temperature, fat crystallization, etc., and achieve no ice crystal feeling and protect the gel The effect of the system

Active Publication Date: 2018-06-22
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For this reason, a fermented soft ice cream slurry came into being, but the existing fermented soft ice cream slurry cannot be stored at room temperature, because protein denaturation, fat crystallization, and oil-water separation are prone to occur in the slurry under acidic and normal temperature conditions. , whey precipitation, etc.
Therefore, there is no room temperature soft ice cream slurry that is really made through the yogurt fermentation process in the prior art.

Method used

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  • Preparation method of fermented soft ice cream slurry
  • Preparation method of fermented soft ice cream slurry
  • Preparation method of fermented soft ice cream slurry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The soft ice cream slurry provided in this embodiment is composed of the following raw materials:

[0055] Whole milk powder 120g, butter 30g, white sugar 100g, maltose syrup 80g, glyceryl monostearate 1.5g, gelatin 6g, alginate propylene glycol fat 0.4g, xanthan gum 1.2g, pectin 3g Yogurt flavor 2g, Lactobacillus bulgaricus 0.03g, drinking water 813.77g.

[0056] Put whole milk powder into drinking water for hydration, the hydration temperature is 45℃, and the hydration time is 1h;

[0057] Heat the hydrated liquid to 55°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mix well, then add white sugar, maltose syrup, butter, yogurt flavor , Use the high-speed stirring circulation system to fully stir and dissolve for 30 minutes;

[0058] Heat the mixed material liquid to 75°C for homogenization, and the homogenization pressure is 15MPa;

[0059] Heat the homogenized material liquid to 92°C for sterilization, and the sterilization time is ...

Embodiment 2

[0065] The soft ice cream slurry provided in this embodiment is composed of the following raw materials:

[0066] Raw milk 803.79g, skimmed milk powder 20g, coconut oil 30g, white sugar 130g, glyceryl monostearate 1.8g, gelatin 5g, alginate propylene glycol fat 0.6g, xanthan gum 0.8g, pectin 5g Yogurt flavor 3g, Lactobacillus acidophilus 0.01g.

[0067] Put skimmed milk powder into raw milk for hydration, the hydration temperature is 50℃, and the hydration time is 0.5h;

[0068] Heat the hydrated liquid to 58℃, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mix well, then add white sugar, coconut oil, yogurt flavor, and use High-speed stirring circulation system fully stirs and dissolves for 35min;

[0069] Heat the mixed material to 80°C for homogenization, and the homogenization pressure is 20MPa;

[0070] Heat the homogenized material liquid to 100°C for sterilization, and the sterilization time is 320s;

[0071] Cool the sterilized material l...

Embodiment 3

[0076] The soft ice cream slurry provided in this embodiment is composed of the following raw materials:

[0077] Drinking water 661.65g, skimmed milk powder 100g, coconut oil 60g, white sugar 120g, maltose syrup 40g, glyceryl monostearate 2.5g, gelatin 4g, propylene glycol alginate 1.2g, xanthan gum 0.6g, pectin 6g Yogurt flavor 4g, Lactococcus lactis subsp. lactis 0.05g.

[0078] Put the skimmed milk powder into drinking water for hydration, the hydration temperature is 55℃, and the hydration time is 1h;

[0079] Heat the hydrated liquid to 65°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mix well, then add white sugar, maltose syrup, coconut oil, yogurt Essence, use high-speed stirring circulation system to fully stir and dissolve for 40 minutes;

[0080] Heat the mixed material to 76°C for homogenization, and the homogenization pressure is 19MPa;

[0081] Heat the homogenized material liquid to 95°C for sterilization, and the sterilizati...

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Abstract

The invention belongs to the technical field of foods, and discloses a preparation method of fermented soft ice cream slurry. The method comprises the following steps: sequentially subjecting raw materials except a starter culture to mixing, homogenization and sterilization so as to form a first feed liquid; adding the starter culture to the first feed liquid, and conducting fermentation to obtaina fermentation broth; and carrying out cooling and demulsification on the fermentation broth by using a staged whipping process until system viscosity reaches 1200-1500 mpa.s so as to form a second feed liquid, wherein the whipping speed in each stage is 30 rpm or below. The preparation method of the invention carries out cooling and demulsification on the fermentation broth by using a staged whipping process until system viscosity reaches 1200-1500 mpa.s, and defines that the whipping speed in each stage is 30 rpm or below, so that the gel system of the soft ice cream slurry can be protectedfrom being damaged, and after congelation and whipping, the slurry can produce a fine and silky mouth feel, and has no fat crystal and no ice-crystal feeling.

Description

Technical field [0001] The invention belongs to the technical field of food, and relates to a frozen beverage, in particular to a method for preparing a fermented soft ice cream slurry. Background technique [0002] Soft ice cream is a kind of semi-fluid solid frozen dessert produced by a special soft ice cream machine. Because it has not been hardened, the taste of soft ice cream is particularly smooth and smooth. Compared with general ice cream, soft ice cream has a lower milk fat content (3~6% vs 10~18%) and a higher air content (up to 60%), so it is popular among consumers, especially those who love beauty and are afraid of obesity. Favor. [0003] In the Chinese market, the raw materials used to make soft ice cream are currently mainly in the form of pre-mixed powder. When making, the pre-mixed powder is mixed with water and milk in a certain proportion before being put into a freezer to freeze. Due to the difference in weighing accuracy and operational proficiency of differ...

Claims

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Application Information

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IPC IPC(8): A23G9/52A23L29/10A23L29/20
CPCA23G9/52A23L29/10A23L29/20A23V2002/00A23V2200/222A23V2200/242A23V2250/5086A23V2250/5072
Inventor 崔利敏芦志新张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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