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Production process of yogurt ice cream

A yogurt ice cream, a technology of production process, applied in frozen desserts, bacteria used in food preparation, food science, etc., can solve the problem that the tissue state and taste need to be further improved, the color is not prominent, the brown yogurt ice cream has insufficient burnt flavor, etc. problems, to achieve the effect of optimizing the tissue state and taste, uniform and fine texture, and delicate taste

Pending Publication Date: 2019-01-18
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

[0004] The brown yogurt ice cream obtained by the above technology has insufficient burnt flavor after late fermentation, and the brown color is not prominent, and its texture and taste need to be further improved

Method used

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  • Production process of yogurt ice cream
  • Production process of yogurt ice cream

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment provides a kind of manufacturing process of brown yoghurt ice cream, comprises the steps:

[0035] 1) Mix all the raw materials in the yogurt ice cream to obtain a mixture, then raise the temperature of the mixture to 68°C for homogenization, the homogenization pressure is 150bar, and the temperature is 68°C to obtain a primary feed liquid;

[0036] 2) The temperature of the primary feed liquid is raised to 98° C., and kept at 98° C. for 220 minutes to carry out the Maillard reaction. When the Maillard reaction is carried out, the primary feed liquid is stirred intermittently, every Stir once every 30 minutes, stir 5 minutes each time, the stirring speed is 60r / min, collect the feed liquid after the reaction;

[0037] 3) Cool the feed liquid after the reaction to 75°C; then carry out constant volume and second homogenization, the homogenization temperature of the second homogenization is 75°C, and the homogenization pressure is 200bar to obtain th...

Embodiment 2

[0043] The present embodiment provides a kind of manufacturing process of brown yoghurt ice cream, comprises the steps:

[0044] 1) Mix all the raw materials in the yogurt ice cream to obtain a mixture, then raise the temperature of the mixture to 65°C for homogenization, the homogenization pressure is 170bar, and the temperature is 65°C to obtain a primary feed liquid;

[0045] 2) The temperature of the primary feed liquid is raised to 95° C., and kept at 95° C. for 300 min to carry out the Maillard reaction. When the Maillard reaction is carried out, the primary feed liquid is stirred intermittently, every Stir once every 30 minutes, stir 5 minutes each time, the stirring speed is 60r / min, collect the feed liquid after the reaction;

[0046] 3) Cool down the temperature of the feed liquid after the reaction to 73°C; then carry out constant volume and second homogenization, the homogenization temperature of the second homogenization is 73°C, and the homogenization pressure is...

Embodiment 3

[0052] The present embodiment provides a kind of manufacturing process of brown yoghurt ice cream, comprises the steps:

[0053] 1) Mix all the raw materials in the yogurt ice cream to obtain a mixture, then raise the temperature of the mixture to 75°C for homogenization, the homogenization pressure is 130bar, and the temperature is 75°C to obtain a primary feed liquid;

[0054] 2) The temperature of the primary feed liquid is raised to 100° C., and kept at 100° C. for 150 min to carry out the Maillard reaction. When the Maillard reaction is carried out, the primary feed liquid is stirred intermittently, every Stir once every 30 minutes, stir 5 minutes each time, the stirring speed is 60r / min, collect the feed liquid after the reaction;

[0055] 3) Cool the feed liquid after the reaction to 80°C; then carry out constant volume and second homogenization, the homogenization temperature of the second homogenization is 80°C, and the homogenization pressure is 150bar to obtain the ...

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Abstract

The invention discloses a production process of a yogurt ice cream. The production process comprises the steps: firstly, mixing all raw materials of the yogurt ice cream, carrying out a maillard reaction on the all raw materials, and fermenting the raw materials; meanwhile, homogenizing the mixture for the first time after mixing and before the maillard reaction; homogenizing a reacted feed liquidfor the second time after the maillard reaction and before inoculated fermentation; and homogenizing an aged material for the third time after ageing. Due to the adoption of homogenization at different process stages, a brown yogurt ice cream is finally prepared, and the brown yogurt ice cream is dark brown, strong in scorch aroma smell as well as uniform and fine in texture and contains live lactic acid bacteria. Meanwhile, the yogurt ice cream has no obvious ice pieces in structural state and is not soft, fine and smooth in taste and proper in sourness and sweetness.

Description

technical field [0001] The invention belongs to the technical field of ice cream preparation, and in particular relates to a manufacturing process of yoghurt ice cream. Background technique [0002] Brown drinks are deeply loved by consumers. At this stage, brown drinks are mainly beverages and yogurt products. In order to have the double taste of beverage and yogurt, there are currently drinks that combine the two, such as brown yogurt ice cream. [0003] Yet the brown yoghurt ice cream on the market all is to add part brown yoghurt at present, and the product color and local flavor of production mainly come by flavoring and toning. For example, Chinese patent document CN101999458A discloses a frozen yogurt with a special flavor and a preparation method thereof. The technology is to carry out Maillard reaction on part of the raw materials and then mix the reactants with the ice cream liquid according to a certain ratio to produce brown yogurt ice cream. [0004] The bro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/34A23G9/32A23G9/36
CPCA23G9/327A23G9/34A23G9/363A23G9/40A23V2400/123A23V2400/249
Inventor 朱鑫鑫孔繁俊李秋琴陈建清
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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