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Yogurt ice cream slurry, yogurt ice cream and preparation method of yogurt ice cream

A technology of yogurt ice cream and slurry, which is applied in the direction of frozen desserts, sugary food ingredients, and food ingredients as emulsifiers. Effect of improving viscosity and texture

Inactive Publication Date: 2020-04-10
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

[0005] For this reason, what the present invention intends to solve is that existing yogurt ice cream has the defects of low expansion rate and high viscosity, and then provides a kind of yogurt ice cream slurry, yogurt ice cream and preparation method

Method used

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  • Yogurt ice cream slurry, yogurt ice cream and preparation method of yogurt ice cream
  • Yogurt ice cream slurry, yogurt ice cream and preparation method of yogurt ice cream

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a yogurt ice cream and a preparation method thereof. Based on 100kg, the yogurt ice cream is composed of the following raw materials: white sugar 12kg, milk powder 8kg, whey powder 3kg, whey protein concentrate powder 3kg, cream 6kg, acorn starch 1kg, tannase 0.01kg, yogurt starter 0.2 kg, 0.2kg monoglyceride, 0.1kg MI-8, 0.2kg pectin, 0.1kg agar, 0.15kg locust bean gum, and make up the rest with water;

[0044] The preparation method of above-mentioned yogurt ice cream, comprises the steps:

[0045] (1) Put white sugar, milk powder, whey powder, whey protein concentrate powder, butter, acorn starch, tannase, emulsifier, pectin, agar, locust bean gum into the batching pot in order Mixing, the temperature of the mixing is 50°C to obtain the mixing;

[0046] (2) adding tannase to the mixture to hydrolyze tannin, the temperature of the hydrolysis is 44°C, and the time is 40min, to obtain the first feed liquid;

[0047] (3) homogenize, sterilize,...

Embodiment 2

[0053] This embodiment provides a yogurt ice cream and a preparation method thereof. Based on 100kg, the yogurt ice cream is composed of the following raw materials: white sugar 12kg, milk powder 8kg, whey powder 3kg, whey protein concentrate powder 3kg, cream 6kg, acorn starch 1kg, tannin enzyme 0.03kg, yogurt starter 0.2 kg, 0.2kg monoglyceride, 0.1kg MI-8, 0.2kg pectin, 0.1kg agar, 0.15kg locust bean gum, and make up the rest with water;

[0054] The preparation method of above-mentioned yogurt ice cream, comprises the steps:

[0055] (1) Put white sugar, milk powder, whey powder, whey protein concentrate powder, butter, acorn starch, tannase, emulsifier, pectin, agar, locust bean gum into the batching pot in order Mixing, the temperature of the mixing is 40°C to obtain the mixing;

[0056] (2) adding tannase to the mixture to hydrolyze tannin, the temperature of the hydrolysis is 48°C, and the time is 35min, to obtain the first feed liquid;

[0057] (3) homogenize, ster...

Embodiment 3

[0063] This embodiment provides a yogurt ice cream and a preparation method thereof. Based on 100kg, the yogurt ice cream is composed of the following raw materials: white granulated sugar 12kg, milk powder 8kg, whey powder 3kg, whey protein concentrate powder 3kg, butter 6kg, acorn starch 1kg, tannin 0.05kg, yogurt starter 0.2 kg, 0.2kg monoglyceride, 0.1kg MI-8, 0.2kg pectin, 0.1kg agar, 0.15kg locust bean gum, and make up the rest with water;

[0064] The preparation method of above-mentioned yogurt ice cream, comprises the steps:

[0065] (1) Put white sugar, milk powder, whey powder, whey protein concentrate powder, butter, acorn starch, tannase, emulsifier, pectin, agar, locust bean gum into the batching pot in order Mixing, the temperature of the mixing is 55°C to obtain the mixing;

[0066] (2) adding tannase to the mixture to hydrolyze tannin, the temperature of the hydrolysis is 42° C., and the time is 45 minutes to obtain the first feed liquid;

[0067] (3) homog...

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Abstract

The invention discloses yogurt ice cream slurry, yogurt ice cream and a preparation method of the yogurt ice cream. According to the yogurt ice cream slurry, corresponding types of raw materials are selected, the types of the raw materials are reasonably allocated, the raw materials cooperate with one another, so that the expansion ratio of the yogurt ice cream can be improved, and the viscosity of the yogurt ice cream can be reduced, and in particular, acorn starch is used, the viscosity and texture of the yogurt ice cream slurry can be effectively improved, and the expansion ratio of the yogurt ice cream can be improved; and according to the preparation method, a suitable adding process of the raw materials is selected, and processes before and after the process are rationally allocated,so that full mixing among the raw materials and stability of the entire system are facilitated.

Description

technical field [0001] The invention belongs to the technical field of yogurt ice cream preparation, in particular to yogurt ice cream slurry, yogurt ice cream and a preparation method, in particular to a fully fermented low-fat, high-protein frozen yogurt soft ice cream slurry, yogurt ice cream and a preparation method. Background technique [0002] At present, the flavor of frozen yogurt slurry in the market is relatively single, and only the original flavor products are sold on the market, and finally sold with fruits or nuts to achieve a variety of tastes. [0003] The particularity of frozen yogurt slurry products, modified starch is generally added as a thickener in the formula to improve the viscosity and texture of frozen yogurt slurry, but the product will be too viscous after fermentation, which is not good for the taste of the product , especially when using a soft ice cream machine to freeze, because the viscosity is too high, the expansion rate is too low, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/34A23G9/36A23G9/32A23L5/20
CPCA23G9/40A23G9/34A23G9/363A23G9/327A23G9/32A23L5/25A23V2002/00A23V2200/222A23V2250/5118A23V2250/5072A23V2250/507A23V2250/5024A23V2250/192A23V2250/54252A23V2250/616A23V2250/61
Inventor 张勇王凤何江海康启彤刘澈
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD