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A kind of hard frozen yogurt and its preparation process

A technology of frozen yogurt and preparation process, which is applied in the direction of bacteria, frozen sweets, streptococcus/lactococcus used in food preparation, etc. It can solve the problems of frozen yogurt with many ice crystals, save time, avoid secondary pollution, and solve ice crystals More effects

Active Publication Date: 2022-03-08
上海昊岳生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the above problems, provide a hard frozen yogurt and its preparation process, effectively solve the problem of more ice crystals in the existing frozen yogurt

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A hard frozen yogurt, comprising the following raw materials in parts by weight: 840 kg of milk, 80 kg of white sugar, 40 kg of cream, 18 kg of whey protein powder, 1.8 kg of egg yolk powder, 0.9 kg of enzymatic cream powder, 4 kg of 240 gelatin, and 0.1 kg of carrageenan kg, mono-, diglyceride fatty acid ester 0.8kg, Streptococcus thermophilus 8UC, Lactobacillus bulgaricus 2UC.

[0015] A kind of preparation technology of hard frozen yoghurt is characterized in that, comprises the following steps:

[0016] (1) Add the above-mentioned white sugar, whey protein powder, egg yolk powder, enzymatic cream powder, 240 gelatin, carrageenan and mono- and diglyceride fatty acid esters into the batching tank and mix evenly, and then add 70°C Part of the milk, high-speed shearing for 5 minutes, then adding cream for high-speed shearing emulsification for 10 minutes, and finally mixing with the remaining milk and stirring evenly;

[0017] (2) Pour the mixed material obtained in st...

Embodiment 2

[0020] A hard frozen yogurt, comprising the following raw materials in parts by weight: 843.3 kg of milk, 85 kg of white sugar, 43 kg of cream, 20 kg of whey protein powder, 2 kg of egg yolk powder, 1 kg of enzymatically hydrolyzed cream powder, 4.5 kg of 240 gelatin, and 0.2 kg of carrageenan kg, single, diglyceride fatty acid ester 1kg, Streptococcus thermophilus 8UC, Lactobacillus bulgaricus 2UC.

[0021] A kind of preparation technology of hard frozen yoghurt is characterized in that, comprises the following steps:

[0022] (1) Add the white sugar, whey protein powder, egg yolk powder, enzymolysis cream powder, 240 gelatin, carrageenan, and mono- and diglyceride fatty acid esters into the batching tank and mix well, then add 72°C Part of the milk, sheared at high speed for 8 minutes, then added cream for high-speed shear emulsification for 12 minutes, and finally mixed with the remaining milk and stirred evenly;

[0023] (2) Pour the mixed material obtained in step (1) in...

Embodiment 3

[0026] A hard frozen yogurt, comprising the following raw materials in parts by weight: 850 kg of milk, 90 kg of white sugar, 45 kg of cream, 22 kg of whey protein powder, 2.2 kg of egg yolk powder, 1.1 kg of enzymatic cream powder, 5 kg of 240 gelatin, and 0.3 kg of carrageenan kg, mono-, diglyceride fatty acid ester 1.2kg, Streptococcus thermophilus 8UC, Lactobacillus bulgaricus 2UC.

[0027] A kind of preparation technology of hard frozen yoghurt is characterized in that, comprises the following steps:

[0028] (1) Add the above-mentioned white sugar, whey protein powder, egg yolk powder, enzymatic cream powder, 240 gelatin, carrageenan and mono- and diglyceride fatty acid esters into the batching tank and mix evenly, and then add 75°C Part of the milk, sheared at high speed for 10 minutes, then added cream for high-speed shear emulsification for 15 minutes, and finally mixed with the remaining milk and stirred evenly;

[0029] (2) Pour the mixed material obtained in step ...

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PUM

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Abstract

The invention discloses a hard frozen yogurt, which is characterized in that it comprises the following raw materials in parts by weight: 840-850 parts by weight of milk, 80-90 parts by weight of white sugar, 40-45 parts by weight of cream, 18-22 parts by weight of whey protein powder, and 1.8 parts by weight of egg yolk powder. ~2.2, enzymatic cream powder 0.9~1.1, 240 gelatin 4~5, carrageenan 0.1~0.3, mono- and diglyceride fatty acid ester 0.8-1.2, appropriate amount of Streptococcus thermophilus, appropriate amount of Lactobacillus bulgaricus. The hard frozen yoghurt of the present invention adopts primary mixing during processing, which saves time and avoids secondary pollution, and effectively solves the problem of more ice crystals in the frozen yoghurt by improving the formula raw materials and preparation process.

Description

technical field [0001] The invention relates to the field of dairy products, in particular to hard frozen yoghurt and a preparation process thereof. Background technique [0002] Frozen yogurt is a kind of fermented milk and should meet the requirements of the national standard GB19302. At present, the production process of hard frozen yogurt is: add non-antibiotic milk (or reduced milk) to white sugar and essence to dissolve completely, then cool to 42-43°C after homogenization and sterilization, add bacteria to ferment to 70-70°C 750T, then cooled to 15-20°C and then mixed with stabilizer aqueous solution and jam evenly, then aging (2-5°C, not less than 4 hours), continuous freezing (-3-6°C), and then into yogurt The molds then enter the freezing tunnel (-20°C), and are finally stored in a freezer at -25°C for sale. [0003] At present, the process of hard frozen yogurt adopts the method of secondary mixing, mainly using ice cream process for production and processing. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/36A23G9/40A23G9/38A23G9/34A23G9/32
CPCA23G9/327A23G9/34A23G9/363A23G9/38A23G9/40A23V2002/00A23V2400/123A23V2400/249A23V2250/182A23V2250/192A23V2250/54252A23V2250/5432A23V2250/5036
Inventor 茅凯东施俞桑
Owner 上海昊岳生物科技有限公司