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Yoghourt-containing ice cream capable of being stored at normal temperature, preparation method thereof and preparation method of yoghourt

A technology for storage at room temperature and ice cream, which is applied to dairy products, dairy products, frozen desserts, etc., can solve the problems of ice cream that is no longer delicate and smooth, easy to damage the structure of ice cream, and high transportation costs, and achieves soft and smooth texture and delicate taste. , the effect of reducing transportation costs

Pending Publication Date: 2021-01-05
GUANGDONG YANTANG DAIRY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the very low melting point of the ice cream raw materials, when the ice cream leaves the freezing environment, it is easy to melt due to the rise of the ambient temperature. Once the ice cream melts, it is easy to destroy the original tissue structure of the ice cream. After freezing again, Ice cream will not be able to return to the puffed state again, resulting in the ice cream no longer having a delicate and smooth taste. Therefore, ice cream usually needs to be stored and transported under refrigerated conditions to maintain a better taste of ice cream
[0005] In view of the related technologies mentioned above, the inventor believes that there is a defect that ice cream needs to be kept frozen for storage and transportation, and the transportation cost is relatively high

Method used

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  • Yoghourt-containing ice cream capable of being stored at normal temperature, preparation method thereof and preparation method of yoghourt
  • Yoghourt-containing ice cream capable of being stored at normal temperature, preparation method thereof and preparation method of yoghourt
  • Yoghourt-containing ice cream capable of being stored at normal temperature, preparation method thereof and preparation method of yoghourt

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Experimental program
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Effect test

Embodiment 1-3

[0078] The embodiment of the present application discloses a kind of yoghurt, comprises following components:

[0079] Raw milk, yogurt strains.

[0080] The yogurt strain is strain YO-MIX 205.

[0081] In embodiment 1-3, the input amount of each component sees table 2 for details

[0082] Table 2

[0083] Example 1 Example 2 Example 3 Raw milk / Kg 1000 1000 1000 Yogurt strain / DCU 100 120 150

[0084] refer to figure 1 , the preparation method of yogurt comprises the following steps:

[0085] Step 01), put the raw milk into the preheating tank to preheat to 65°C, degas it through the degassing tank at 65°C at a pressure of 0.8bar, and then enter the homogenizer, at a temperature of 65°C, the second stage The homogenization pressure is 40 bar, and the first-stage homogenization pressure is 200 bar, and the homogenization is carried out for 5 seconds, and then the temperature is raised to 95 ° C through a plate heat exchanger, and steriliz...

Embodiment 4

[0090] The embodiment of the present application discloses yoghurt.

[0091] Compared with embodiment 2, the difference only lies in:

[0092] In the preparation method of yogurt:

[0093] Step 01), put the raw milk into the preheating tank to preheat to 60°C, degas it through the degassing tank at 60°C at a pressure of 0.6bar, and then enter the homogenizer, at a temperature of 60°C, the second stage The homogenization pressure is 35 bar, and the first-stage homogenization pressure is 180 bar, and the homogenization is carried out for 4 seconds, and then the temperature is raised to 93 ° C through a plate heat exchanger, and sterilized at 93 ° C for 5 minutes to obtain the first premixture;

[0094] Step 02), put the first premix into the first stirring tank, after the first premix is ​​cooled to 40°C, inoculate the strain YO-MIX 205 at a temperature of 40°C, and stir for 15min at a rotation speed of 40r / min , stirred evenly, and then fermented at a temperature of 40 ° C, a...

Embodiment 5

[0098] The embodiment of the present application discloses yoghurt.

[0099] Compared with embodiment 2, the difference only lies in:

[0100] In the preparation method of yogurt:

[0101] Step 01), put the raw milk into the preheating tank to preheat to 70°C, pass through the degassing tank at 70°C for degassing at a pressure of 0.5 bar, and then enter the homogenizer, at a temperature of 70°C, the second stage The homogenization pressure is 50 bar, and the first-stage homogenization pressure is 220 bar, and the homogenization is carried out for 6 seconds, and then the temperature is raised to 97 ° C through a plate heat exchanger, and sterilized at 97 ° C for 5 minutes to obtain the first premixture;

[0102] Step 02), put the first premix into the first stirring tank, cool the first premix to 44°C, inoculate the yogurt strain YO-MIX 205 at a temperature of 44°C, and stir at a rotation speed of 40r / min 12min, stir evenly, then keep the temperature of 44°C for fermentation,...

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Abstract

The invention relates to yoghourt-containing ice cream capable of being stored at normal temperature, a preparation method thereof and a preparation method of yoghourt. The preparation method of the yoghourt-containing ice cream capable of being stored at normal temperature comprises the following steps that 1) the yoghourt is mixed with water, the temperature is risen to 45-55 DEG C, then a composite emulsion stabilizer and vegetable oil are added, and shear circulation is carried out for 20-40 min to obtain a first mixture; 2) saccharides are added into the first mixture, and shear circulation is carried out for 20-40 min to obtain a second mixture; and 3) the second mixture is sterilized and homogenized to obtain the ice cream capable of being stored at normal temperature. The preparation method of the yoghourt-containing ice cream capable of being stored at normal temperature has the effect that the defect that the ice cream needs to be stored and transported under the condition ofkeeping freezing is overcome.

Description

technical field [0001] The present application relates to the field of food, in particular to a yoghurt-containing ice cream that can be stored at room temperature, a preparation method thereof, and a yoghurt preparation method. Background technique [0002] Ice cream originated in China. It has the characteristics of cold taste, delicate and smooth. It is an attractive and delicious frozen milk food. In summer, it is a weapon for people to cool off the heat. [0003] In the production process of the existing ice cream, the ice cream slurry mixed evenly is usually added to the freezer, and the air is injected into the ice cream slurry by stirring in the freezer, so that the ice cream slurry is expanded and then frozen at a low temperature to form, thereby It makes the ice cream have a cold, delicate and smooth taste. [0004] However, due to the very low melting point of the ice cream raw materials, when the ice cream leaves the freezing environment, it is easy to melt due ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23C9/12A23G9/32A23G9/34
CPCA23G9/40A23G9/327A23G9/34A23G9/32A23C9/12
Inventor 陈波姚晓珊冯立科余保宁
Owner GUANGDONG YANTANG DAIRY
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