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A kind of preparation method of fermented soft ice cream slurry

A technology for soft ice cream and slurry, which is used in frozen desserts, food ingredients as emulsifiers, and food ingredients as thickeners, etc. It can solve problems such as inability to store at room temperature, whey precipitation, and fat crystallization, and achieve a protective gel system. , No ice crystal effect

Active Publication Date: 2020-09-29
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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  • A kind of preparation method of fermented soft ice cream slurry
  • A kind of preparation method of fermented soft ice cream slurry
  • A kind of preparation method of fermented soft ice cream slurry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The soft ice cream slurry that present embodiment provides is made up of following raw material:

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

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

[0057] Raise the temperature of the hydrated feed solution to 55°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, mix well, then add white sugar, malt syrup, butter, yogurt essence , use the high-speed stirring circulation system to fully stir and dissolve for 30 minutes;

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

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

Embodiment 2

[0065] The soft ice cream slurry that present embodiment provides is made up of following raw material:

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

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

[0068] Raise the temperature of the hydrated feed solution to 58°C, add glyceryl monostearate, gelatin, propylene glycol alginate, xanthan gum and pectin, and mix thoroughly, then add white sugar, coconut oil, and yogurt essence to use The high-speed stirring circulation system fully stirs and dissolves for 35 minutes;

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

[0070] Heat the homogenized material liquid to 100°C for sterilization, and the sterili...

Embodiment 3

[0076] The soft ice cream slurry that present embodiment provides is made up of following raw material:

[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 essence 4g, Lactococcus lactis subspecies lactic acid 0.05g.

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

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

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

[0081] Heat the homogenized material liqu...

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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 drink, in particular to a method for preparing fermented soft ice cream slurry. Background technique [0002] Soft ice cream is a semi-fluid solid frozen dessert produced by a special soft ice cream machine. Because it has not been hardened, the soft ice cream has a particularly delicate, round and smooth taste. Compared with general ice cream, soft ice cream has lower milk fat content (3-6% VS 10-18%), and higher air content (up to 60%), so it is popular among consumers, especially those who love beauty and are afraid of fat. of favor. [0003] In the Chinese market, the raw materials used to make soft ice cream are mainly in the form of ready-mixed powder. When making it, the pre-mixed powder is mixed with water and milk in a certain proportion and then put into a freezer to freeze. Due to the difference in weighing accuracy and operating proficiency of different workers, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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