Probiotic yoghurt ice cream and preparation method thereof

A technology for yogurt ice cream and ice cream, which is applied to bacteria, lactobacillus, bifidobacteria and other directions used in food preparation, can solve the problem of lack of live probiotic yogurt ice cream, etc., and achieve good melting resistance, stable properties, and intestinal balance. The effect of flora

Pending Publication Date: 2019-11-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem of lack of live probiotic yoghurt ice cream in the market, the present invention provides a probiotic yoghurt ice cream containing prebiotics with easy-to-obtain raw materials, simple preparation method, sweet and sour taste, unique taste and rich nutrition and its preparation method

Method used

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  • Probiotic yoghurt ice cream and preparation method thereof
  • Probiotic yoghurt ice cream and preparation method thereof

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Effect test

Embodiment 1

[0033] A preparation formula of probiotic yoghurt ice cream containing prebiotics suitable for Chinese intestinal tract is as follows: the fermentation base formula of the present invention includes: 1 part of fructooligosaccharide, 8 parts of skimmed milk powder, 10 parts of cream, 12 parts of sucrose part, 0.55 part of compound stabilizer (ice peony SE 709 VEG-CN), the inoculation amount of compound fermentation bacteria is at 10 10 CFU·L -1 , 68.45 parts of purified water.

[0034] The compound bacterial species adopted in the present invention is the mixture of Streptococcus thermophilus (DMST-H2, preservation number GDMCC NO.60642) and Lactobacillus delbrueckii (DMLD-H1, preservation number GDMCC NO.60645), and Streptococcus thermophilus and The ratio of Lactobacillus delbrueckii is 5:1;

[0035] (1) Ingredients: Take fermented milk liquid, prebiotics, skimmed milk powder, cream, sucrose, compound stabilizer (709) in proportion, mix homogeneously to obtain ice cream bas...

Embodiment 2

[0040] A preparation formula of probiotic yoghurt ice cream containing prebiotics suitable for Chinese intestinal tract is as follows: The base material formula for fermentation of the present invention includes: 2 parts of fructooligosaccharide, 8 parts of skimmed milk powder, 10 parts of cream, 12 parts of sucrose Part, 0.55 part of composite stabilizer (709), the inoculation amount of composite fermentation bacteria is at 10 10 CFU·L -1 , 67.45 parts of purified water.

[0041]The compound bacterial species adopted in the present invention is the mixture of Streptococcus thermophilus (DMST-H2, preservation number GDMCC NO.60642) and Lactobacillus delbrueckii (DMLD-H1, preservation number GDMCC NO.60645), and Streptococcus thermophilus and The ratio of Lactobacillus acidophilus is 5:1;

[0042] (1) Ingredients: Take fermented milk liquid, prebiotics, skimmed milk powder, cream, sucrose, compound stabilizer (709) in proportion, mix homogeneously to obtain ice cream base mat...

Embodiment 3

[0047] A preparation formula of probiotic yoghurt ice cream containing prebiotics suitable for Chinese intestinal tract is as follows: The base material formula for fermentation of the present invention includes: 1 part of stachyose, 8 parts of skimmed milk powder, 10 parts of cream, 12 parts of sucrose Part, 0.55 part of composite stabilizer (709), the inoculation amount of composite fermentation bacteria is at 10 10 CFU·L -1 , 68.45 parts of purified water.

[0048] The compound bacterial species adopted in the present invention is the mixture of Streptococcus thermophilus (DMST-H2, preservation number GDMCC NO.60642) and Lactobacillus delbrueckii (DMLD-H1, preservation number GDMCC NO.60645), and Streptococcus thermophilus and The ratio of Lactobacillus delbrueckii is 5:1;

[0049] (1) Ingredients: Take fermented milk liquid, prebiotics, skimmed milk powder, cream, sucrose, compound stabilizer (709) in proportion, mix homogeneously to obtain ice cream base material, steri...

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Abstract

The invention belongs to the technical field of deep processing of dairy products, and discloses a probiotic yoghurt ice cream and a preparation method thereof. The method comprises the following steps: (1) 25-50 parts of milk for fermentation, 0.1-4.0 parts of prebiotics, 10-14 parts of skim milk powder, 6-10 parts of dilute cream, 10-20 parts of sucrose, 0.1 to 1 part of a compounding stabilizer, 50 to 70 parts of water are taken, homogeneously mixed to obtain an ice cream base, and then the ice cream base is sterilized and cooled; (2) a composite strain is added to the ice cream base obtained in the step (1) to co-ferment; (3) the fermented ice cream base obtained in the step (2) is continuously stirred, and is subjected to heat-preserving and aging; and (4) the ice cream is prepared byusing the ice cream base after the aging in the step (3) to obtain the probiotic yogurt ice cream. The probiotic content of the invention can reach 1.0*10<10> CFU / g or more. The product of the invention not only has the smoothness and delicateness of the ice cream, but also has the sweet and sour taste of the yogurt, and the flavor is pleasant.

Description

technical field [0001] The invention relates to the technical field of deep processing of dairy products and the technical field of cold drinks, in particular to a probiotic yoghurt ice cream containing prebiotics suitable for Chinese intestinal tract and a preparation method thereof. Background technique [0002] Studies have shown that probiotics are important colonies closely related to human health, and play an important role in maintaining the ecological balance of the digestive system and enhancing the human immune system. Under certain conditions, probiotics can be used as dietary supplements, and have a variety of physiological effects on living organisms that cannot be replaced by other flora. [0003] Prebiotics are a kind of inanimate food ingredients, which generally refer to substances that are not easily digested and absorbed by the host, and can promote the growth of beneficial bacteria by changing the growth conditions of microorganisms, including fructo-olig...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/36A23G9/40A23G9/32
CPCA23G9/34A23G9/363A23G9/40A23G9/32A23V2002/00A23V2400/125A23V2400/137A23V2400/113A23V2400/175A23V2400/231A23V2400/249A23V2400/51A23V2400/169A23V2250/28
Inventor 刘冬梅饶翔涂家霖赵珊廖思敏谢庆彤何玢欣黄燕燕胡金双邝嘉华
Owner SOUTH CHINA UNIV OF TECH
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