Yoghurt-flavored soft ice cream paste stored at room temperature and preparation method thereof

A soft ice cream storage technology at room temperature, which is applied in frozen desserts, food science, applications, etc. It can solve the problems of low expansion rate of soft ice cream products, easy aggregation and precipitation, and difficult storage of products at room temperature, so as to achieve rich and pure flavor of yogurt. The effect of reducing the risk of protein denaturation and improving product stability

Active Publication Date: 2018-12-28
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When obtaining high-protein soft ice cream with a protein content ≥ 2% and yogurt flavor, on the one hand, the yogurt-flavored soft ice cream is mainly obtained through fermentation, but it is difficult to store the fermented product at room temperature; on the other hand, the High-content protein is prone to coagulation and precipitation under acidic conditions. At the same time, high-solid a

Method used

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  • Yoghurt-flavored soft ice cream paste stored at room temperature and preparation method thereof
  • Yoghurt-flavored soft ice cream paste stored at room temperature and preparation method thereof
  • Yoghurt-flavored soft ice cream paste stored at room temperature and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0041] Experimental example 1 studies the influence of the emulsification stabilizer system on product stability

[0042] Soft ice cream slurry, in weight percentage, the raw material composition of this soft ice cream slurry comprises:

[0043] White granulated sugar 11-13%, skimmed milk powder 7.5-9.5%, vegetable oil 5-7%, maltodextrin 1-2%, fructose syrup 2.5-3.5%, emulsification stabilizer 0.01-1%, and the balance is water.

[0044] The preparation method of this soft ice cream slurry is as follows:

[0045] 1) Dissolve skim milk powder, vegetable oil, white granulated sugar, maltodextrin, and high-fructose syrup in an appropriate amount of water. After the feed liquid is completely dissolved, add an emulsification stabilizer and stir evenly to obtain a mixture. Then add the remaining water to volume, Raise the temperature to 70-75°C, then perform homogenization, the homogenization condition is 20-22MPa, then cool to 10-15°C to obtain the feed liquid;

[0046] 2) The obt...

experiment example 2

[0055] Experimental example 2 to study the influence of acidity regulator on product flavor and stability

[0056] On the basis of the result of Experimental Example 1, the soft ice cream slurry is prepared, and in weight percentage, the raw material composition of this soft ice cream slurry comprises:

[0057] White sugar 11-13%, skimmed milk powder 7.5-9.5%, vegetable oil 5-7%, maltodextrin 1-2%, fructose syrup 2.5-3.5%, emulsification stabilizer 0.899%, acidity regulator: 0.5-1 %, the balance is water;

[0058] Wherein, the composition of the emulsion stabilizer is: 0.22% of monoglyceride + 0.029% of locust bean gum + 0.6% of sodium carboxymethylcellulose + 0.05% of pectin.

[0059] The preparation method of this soft ice cream slurry is as follows:

[0060] 1) Dissolve skim milk powder, vegetable oil, part of the white sugar, maltodextrin, and fructose syrup in an appropriate amount of water at 65-70°C, wait until the feed liquid is completely dissolved, then mix the emu...

experiment example 3

[0071] Experimental example 3 to study the influence of partially replacing milk powder and vegetable oil with cow milk on the viscosity of semi-finished products and finished products and the stability of finished products

[0072] On the basis of the result of Experimental Example 2, the soft ice cream slurry is prepared, and in weight percentage, the raw material composition of this soft ice cream slurry comprises:

[0073] Milk, white sugar 11-13%, skimmed milk powder, vegetable oil, maltodextrin 1-2%, fructose syrup 2.5-3.5%, emulsification stabilizer 0.899%, acidity regulator 0.5-1%, and the balance is water;

[0074] Wherein, the addition amounts of milk, skimmed milk powder, and vegetable oil are shown in Table 5 below;

[0075] In addition, the composition of the emulsion stabilizer is: 0.22% monoglyceride + 0.029% locust bean gum + 0.6% sodium carboxymethylcellulose + 0.05% pectin;

[0076] The composition of the acidity regulator is: 0.20% citric acid + 0.70% lacti...

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Abstract

The invention discloses yoghurt-flavored soft ice cream paste stored at the room temperature. The yoghurt-flavored soft ice cream paste is prepared from, by weight, 40-50% of cow milk, 11-13% of whitegranulated sugar, 4-5% of milk powder, 4-4.5% of vegetable oil, 1-2% of maltodextrin, 2.5-3.5% of high fructose corn syrup, 0.7-0.95% of emulsion stabilizer, 0.65-1.2% of acidity regulator and balance water. The invention further discloses a preparation method of the yoghurt-flavored soft ice cream paste stored at the room temperature. The provided yoghurt-flavored soft ice cream paste stored atthe room temperature not only enriches the type and taste of soft ice cream but also makes the soft ice cream paste have a good room temperature storage property.

Description

technical field [0001] The invention relates to the technical field of frozen drinks. More specifically, it relates to a yogurt-flavored soft ice cream slurry stored at normal temperature and a preparation method thereof. Background technique [0002] In recent years, yogurt soft ice cream, with its sweet and smooth taste, can be matched as you like, and has a stylish taste, not only brings consumers a wonderful taste enjoyment, but also brings them a fashionable ice-cool experience. Most of the yogurt soft ice creams in the market are yogurt powder or refrigerated and frozen slurry, which has a poor taste and flavor, and brings inconvenience to the terminal use in terms of storage and transportation. [0003] Soft ice cream slurry is an unstable system of suspension, emulsion and true solution. According to the SB / T10418-2007 soft ice cream standard, the solid content of this type of product must be ≥ 28%. When it is necessary to obtain high-protein soft ice cream with a...

Claims

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Application Information

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IPC IPC(8): A23G9/40
CPCA23G9/40Y02A40/90
Inventor 马海燕
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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