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Frozen yogurt and preparation method thereof

A frozen yogurt, frozen crushing technology, applied in the field of food processing, can solve the problems of short shelf life, decreased content of lactic acid bacteria, death, etc., and achieve the effect of fine texture, excellent taste, simple and easy process

Inactive Publication Date: 2019-08-09
济南泉康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shelf life of yogurt is short, and it can be kept for up to 7 days at 4°C. At this temperature, lactic acid bacteria still have the ability to ferment. Growth and reproduction, while causing the death of some lactic acid bacteria, resulting in a decrease in the content of lactic acid bacteria, thus limiting the transportation and sales of yogurt
Therefore, frozen yogurt with unique taste and health care effect came into being. Frozen yogurt refers to storing yogurt under freezing conditions, so that the lactic acid bacteria are almost in a dormant state, which is suitable for long-term storage. Freezing treatment, this process does a lot of damage to lactic acid bacteria cells. Studies have shown that when lactic acid bacteria are prepared into frozen yogurt under liquid conditions, large areas of death will occur due to sudden changes in temperature, which greatly reduces the nutritional value of frozen yogurt

Method used

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  • Frozen yogurt and preparation method thereof
  • Frozen yogurt and preparation method thereof
  • Frozen yogurt and preparation method thereof

Examples

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preparation example Construction

[0022] The invention provides a frozen yogurt and a preparation method thereof. For the frozen yogurt, it specifically includes the following components:

[0023]

[0024]

[0025] The method for preparing modified dietary fiber specifically comprises the following steps:

[0026] 1) Raw material pretreatment: After removing impurities and screening 10 parts of dietary fiber raw materials, mix them with 20-30 parts of distilled water evenly to obtain a raw material mixture;

[0027] 2) Gas explosion treatment: put the raw material mixture in step (1) into the gas explosion device, seal it, heat it at 50-60°C and increase the pressure to 0.5-1MPa at the same time, keep the pressure for 20-40s, release the pressure instantly, and then remove Moisture in dietary fiber raw materials;

[0028] 3) Freezing and pulverizing: the dietary fiber raw material obtained in step (2) is frozen and pulverized to 200 mesh to 400 mesh through a frozen pulverizer;

[0029] 4) Adsorption: ...

Embodiment 1

[0037] 1.1 Formula: 80.027 parts of fresh milk (or reconstituted milk), 7 parts of white sugar, 3 parts of fructose syrup, 1 part of glucose, 1 part of whey protein powder, 1 part of anhydrous cream, 5 parts of jam, compound thickener 1.5 parts, 0.003 parts of lactic acid bacteria, 0.03 parts of food flavor, 0.5 parts of modified whey protein powder, 0.3 parts of modified dietary fiber, 0.8 parts of modified starch;

[0038] 1.2 Preparation method:

[0039] 1.2.1 Heat part of fresh milk (or reconstituted milk) to 45-50°C, add modified whey protein powder, modified dietary fiber and modified starch, and fully hydrate for 30-40 minutes.

[0040] 1.2.2 Raise the temperature of the above materials to 58-64°C, dry mix white granulated sugar and compound thickener into it, fully dissolve for 10-15 minutes, add fructose syrup and glucose anhydrous cream jam (also can be fermented Add at the end) essence mix well to dissolve for 5-10 minutes.

[0041] 1.2.3 Dilute to volume with the...

Embodiment 2

[0046] 2.1 Formula: 81.547 parts of fresh milk (or reconstituted milk), 4 parts of white sugar, 2 parts of fructose syrup, 3 parts of glucose, 1 part of milk protein, 7 parts of cream, 1.4 parts of compound thickener, 0.003 parts of lactic acid bacteria, 0.05 parts of food flavor, 0.8 parts of modified whey protein powder, 0.5 parts of modified dietary fiber, 1.2 parts of modified starch

[0047] 2.2 Preparation method:

[0048] 2.2.1 Heat part of fresh milk (or reconstituted milk) to 45-50°C, add modified whey protein powder, modified dietary fiber and modified starch, and fully hydrate for 30-40 minutes.

[0049] 2.2.2 Raise the temperature of the above materials to 58-64°C, dry mix the white granulated sugar and compound thickener into it, fully dissolve for 10-15 minutes, add fructose syrup, glucose cream essence, mix and dissolve 5- 10 minutes.

[0050] 2.2.3 Dilute to volume with the remaining fresh milk (or reconstituted milk).

[0051] 2.2.4 Homogenize the above mat...

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PUM

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Abstract

The invention belongs to the field of food processing and relates to yogurt, in particular to frozen yogurt and a preparation method thereof. The frozen yogurt comprises fresh milk or reconstituted milk, white granulated sugar, fructose corn syrup, glucose, anhydrous cream or diluted cream, jam, sucralose, a compound thickener, lactic acid bacteria, edible essence, modified whey protein powder, modified dietary fibers and modified starch. One-time proportioning is utilized, so that the process is simple and feasible, and large-scale production requirements can be met. The yogurt prepared through the method can be directly eaten and can also be frozen to serve as an interesting dessert to eat, and the product is excellent in flavor and taste and fine and smooth in texture.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to yogurt, in particular to a frozen yogurt and a preparation method thereof. Background technique [0002] Yogurt is made by pasteurizing cow's milk, goat's milk, etc., cooling to a certain temperature, inoculating lactic acid bacteria and then fermenting, which belongs to fermented milk. Yogurt has extremely rich health functions, can enhance the body's immunity, lower serum cholesterol levels, has a certain intestine-regulating effect and good taste, so it is deeply loved by consumers. However, the shelf life of yogurt is short, and it can be kept for up to 7 days at 4°C. At this temperature, lactic acid bacteria still have the ability to ferment. Growth and reproduction, while causing the death of some lactic acid bacteria, so that the content of lactic acid bacteria decreased, thereby limiting the transportation and sales of yogurt. Therefore, frozen yogurt with unique taste and ...

Claims

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Application Information

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IPC IPC(8): A23C9/123
CPCA23C9/123
Inventor 葛春美彭丽艳宋通王文伟
Owner 济南泉康生物科技有限公司