Cheese ice cream capable of being cryopreserved and preparation method thereof

Abstract

The invention discloses cheese ice cream capable of being frozen and preserved and a preparation method thereof, and the preparation method comprises the following steps: filtering raw milk, standardizing the milk, sterilizing, fermenting and removing whey to obtain cheese curd; placing the cheese curd in a steam engine for treatment to obtain a pretreated cheese material; preparing a mixed material from the pretreated cheese material, milk powder, cane sugar, glucose powder, malt syrup, a compound stabilizer, water, cream cheese, condensed milk, iced yolk and cream; and performing sterilization, ultrasonic homogenization and aging on the mixture, and performing freezing treatment under the condition that an alternating static magnetic field and an alternating electric field are alternated during stirring and air inflation, thereby obtaining the product. By adding the compound stabilizer, the cheese ice cream is more stable in structure and easy to maintain taste; ice crystals are fine and uniform in texture under the combined action of the alternating magnetic field and the electric field, so that the soft and glutinous feeling and aftertaste effect of the ice cream are improved.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and in particular relates to cheese ice cream that can be frozen and stored and a preparation method thereof. Background Art

[0002] Ice cream is a frozen dessert, which is a volume-expanded frozen food made from drinking water, milk, milk powder, cream (or vegetable oil), sugar and other ingredients, with appropriate amount of food additives, and through mixing, sterilization, homogenization, aging, freezing, hardening and other processes. Ice cream has a delicate and smooth taste and a variety of flavors, and is deeply loved by consumers.

[0003] Cheese is a dairy product made through fermentation, coagulation, dehydration and aging. It originated in Europe and has now become one of the most popular delicacies around the world. It is rich in nutrients and contains a variety of nutrients such as protein, fat, vitamins and minerals. Cheese is rich in protein, usually 7-30 grams of protein per 100 grams of cheese. Protein is an important component of the body and can help maintain the health of muscles and bones; the fat content in cheese varies depending on the type and manufacturing method. Generally, the fat content in cheese is 25-35%. 66% of them are saturated fatty acids, about 30% are monounsaturated fatty acids, and the remaining 4% are polyunsaturated fatty acids. Fat is an important source of energy for the body and also helps maintain healthy skin and hair; cheese is a good source of calcium. Calcium is very important for the health of human bones and teeth, and it also helps the normal functioning of nerves and muscles; cheese is rich in various vitamins, such as vitamin A, vitamin B2, vitamin B 12 and vitamin D. These vitamins are important for normal growth and development of the body, as well as the health of the immune and nervous systems; cheese is also rich in a variety of minerals, such as phosphorus, potassium, magnesium and zinc, which are very important for maintaining good health. In short, cheese is a nutritious food that can provide the body with a variety of essential nutrients.

[0004] Ice cream has a cool and dense taste, while cheese has a rich and mellow flavor. Therefore, combining cheese with ice cream not only makes it more intense, natural, and full of cheese flavor, but also helps the product achieve a healthier upgrade and avoids the introduction of flavors. However, cheese contains a lot of water, and it is easy to form ice crystals when frozen at low temperatures. Ice crystals will destroy the microstructure in the cheese and ice cream matrix, causing the texture of cheese ice cream to become rough, and the taste is no longer dense and smooth. It may even have a sense of ice particles, which seriously affects the taste after freezing. Due to the presence of ice crystals, the space between protein molecules is squeezed, which can easily lead to protein coagulation, precipitation or dehydration, making the texture of ice cream rough or even stratified, affecting the overall taste and texture. Therefore, researchers need to explore the best method and process for making cheese ice cream. Summary of the invention

[0005] The main technical problem solved by the invention is to provide a cheese ice cream capable of being frozen and stored and a preparation method thereof.

[0006] The present invention is implemented by the following technical solutions:

[0007] A method for preparing cheese ice cream that can be frozen and stored comprises the following steps:

[0008] (1) filtering, standardizing, sterilizing, fermenting, and removing whey from raw milk to obtain cheese curd;

[0009] (2) placing the cheese curd in a steam machine at a steam temperature of 120-130° C. for 20-25 minutes, cooling to room temperature, and obtaining a pretreated cheese material;

[0010] (3) mixing the pretreated cheese material, milk powder, sucrose, glucose powder, maltose syrup, a composite stabilizer and water, stirring thoroughly, and then adding cream cheese, condensed milk, ice egg yolk and cream and homogenizing thoroughly using a homogenizer to obtain a mixture;

[0011] (4) After sterilization, ultrasonic homogenization and aging, the mixture is frozen under the conditions of alternating static magnetic field and alternating electric field while stirring and aerating to obtain the product.

[0012] Preferably, in step (1), the raw milk is filtered, milk standardized, sterilized, fermented, and whey removed by:

[0013] Filtration: Raw milk is filtered through a 100-mesh single or double filter after passing the test;

[0014] Milk standardization: Standardization of cow milk by using a centrifugal separator to remove fat from the milk and adjust it to skim milk with a fat content of less than 0.5%;

[0015] Sterilization: Sterilize skim milk at 80°C for 25 seconds;

[0016] Fermentation: Cool the sterilized skim milk to 27°C, add the compound starter and rennet, and ferment at 27°C for 12-14 hours;

[0017] Whey removal: The fermented base material is separated by a whey separator. The feed rate is controlled to 800L / h, the feed pressure is controlled to 3.5bar, and the centrifuge speed is 8500rpm. The base material is concentrated 3 times to obtain cheese curd.

[0018] Preferably, the composite leavening agent is composed of thermophilic Streptococcus salivarius subsp. thermophilus, Lactococcus cremoris, Lactococcus lactis, and Lactococcus lactis subsp. lactis diacetyl variant in a ratio of 2:2:1:3 in terms of viable cell count, and the above-mentioned fermentation bacteria are selected from the SOYUZSNAB strain, and the mass volume ratio of the composite leavening agent to skim milk is 1-1.2g:50L.

[0019] Preferably, the amount of rennet added during the fermentation process is 15-20 g / 1000 L skim milk.

[0020] Preferably, in step (3), the amounts of the various components of the mixture are as follows: by mass, 15-25 parts of pretreated cheese material, 1-5 parts of compound stabilizer, 15-20 parts of water, 3-8 parts of milk powder, 5-10 parts of sucrose, 2-5 parts of glucose powder, 8-13 parts of cream cheese, 2-5 parts of maltose syrup, 8-13 parts of condensed milk, 3-6 parts of ice egg yolk and 8-13 parts of cream.

[0021] Preferably, the composite stabilizer is composed of the following raw materials: pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder; the mass ratio of pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder is (2.0-2.4): (0.5-0.8): (0.8-1.2): (0.3-0.5): (0.4-0.6).

[0022] Preferably, the sterilization is carried out by keeping the temperature at 86°C-90°C for 10-15 minutes.

[0023] Preferably, the ultrasonic homogenization method is specifically as follows: two-stage homogenization is adopted, heating to 70-75°C to start ultrasonic homogenization, the first stage homogenization pressure is 15-18MPa, the second stage homogenization pressure is 3-6MPa, the ultrasonic frequency is 18-30kHz, and each homogenization time is 5-20min.

[0024] Preferably, in step (4), the freezing time is 12-24 hours, the freezing temperature is -18°C to -23°C; the alternating magnetic field and the alternating electric field alternate for 10-20 minutes, the alternating magnetic field strength is 2-8mT, the alternating electric field voltage is 20-40kV, and the alternating magnetic field and the alternating electric field action time is 8-16 hours.

[0025] The invention also provides a cheese ice cream which can be frozen and stored and is prepared by the method.

[0026] Beneficial effects of the present invention:

[0027] 1. The composite stabilizer selected in the frozen cheese ice cream of the present invention includes pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder, which have a synergistic effect. Pea protein and whey protein powder have strong emulsification and foaming properties, and can form a stable milky structure with fat and water molecules in cheese to avoid stratification. Chia seed gum and bamboo fiber powder are rich in water-soluble dietary fiber, can absorb a large amount of water, form a uniform colloidal structure, improve the viscoelasticity of ice cream, and make its texture more delicate and dense. Trehalose is a carbohydrate with low hygroscopicity and anti-freeze-thaw properties. It can form a stable molecular bond with water molecules to prevent the formation of large ice crystal particles during the freezing process, thereby maintaining the smooth taste of cheese ice cream during repeated freezing and storage. The addition of the composite stabilizer makes the structure of cheese ice cream more stable and easy to maintain the taste.

[0028] 2. In the preparation method of the cheese ice cream that can be frozen and stored, the alternating magnetic field and electric field are used alternately to arrange the water molecules in the mixture in an orderly manner, which helps to form tiny and uniform ice crystals during the freezing process and reduce the generation of coarse ice crystals. This process can significantly improve the texture of the ice cream after freezing, so that it still maintains a smooth and delicate taste after freezing. At the same time, the alternating action of the alternating magnetic field and the electric field can fine-tune the molecular arrangement of the emulsion system, help to enhance the emulsification stability, make the components more evenly distributed during the freezing process, and avoid oil-water separation. In addition, the treatment of the alternating magnetic field and the electric field has the effect of inhibiting the growth of microorganisms during the freezing process, and can reduce the risk of oxidation, thereby improving the storage stability of the cheese ice cream and extending its frozen storage period. DETAILED DESCRIPTION

[0029] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments, but the protection scope of the present invention is not limited to the following embodiments.

[0030] The experimental methods described in the following examples are conventional methods unless otherwise specified; the reagents and materials described are commercially available unless otherwise specified.

[0031] Example 1

[0032] A method for preparing cheese ice cream that can be frozen and stored, the steps are as follows:

[0033] (1) Filtration and milk standardization: After the raw milk is tested and qualified, it is filtered through a 100-mesh single or double filter; the milk is standardized and the fat in the milk is removed by a centrifugal separator to adjust it to skim milk with a fat content of less than 0.5%;

[0034] (2) Sterilization: Sterilize skim milk at 80°C for 25 seconds;

[0035] (3) Fermentation: The sterilized skim milk is cooled to 27°C, and a composite fermentation agent and rennet are added, and the mixture is fermented at 27°C for 14 hours; the composite fermentation agent is composed of thermophilic Streptococcus salivarius, Lactococcus cremoris, Lactococcus lactis, and Lactococcus lactis subsp. lactis diacetyl var. in a ratio of 2:2:1:3 in terms of viable bacteria count, and the fermentation bacteria are selected from the Soyuzsnab strain, and the mass volume ratio of the composite fermentation agent to the skim milk is 1.2 g:50 L; the amount of rennet added is 18 g / 1000 L skim milk;

[0036] (4) whey removal: the fermented base material is subjected to whey removal using a whey separator, the feed rate is controlled to 800 L / h, the feed pressure is controlled to 3.5 bar, the centrifuge speed is 8500 rpm, the base material is concentrated 3 times, and cheese curd is obtained;

[0037] (5) steaming the cheese curd in a steamer at a steam temperature of 120° C. for 25 minutes, and cooling to room temperature to obtain a pretreated cheese material;

[0038] (6) Preparation of materials: by weight, 20 parts of pre-treated cheese material, 4 parts of compound stabilizer, 18 parts of water, 5 parts of milk powder, 8 parts of sucrose, 3 parts of glucose powder, 10 parts of cream cheese, 3 parts of maltose syrup, 10 parts of condensed milk, 5 parts of ice egg yolk and 10 parts of cream; wherein the compound stabilizer is pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder, and the mass ratio is 2.3:0.6:1.0:0.4:0.5;

[0039] (7) The pretreated cheese material, milk powder, sucrose, glucose powder, maltose syrup, compound stabilizer and water are mixed and stirred thoroughly, and then cream cheese, condensed milk, ice egg yolk and cream are added and fully homogenized using a homogenizer to obtain a mixture;

[0040] (8) Sterilization: Heat the mixture to 86°C and keep it at that temperature for 15 minutes for sterilization;

[0041] (9) Ultrasonic homogenization: two-stage homogenization is adopted, heating to 75°C to start ultrasonic homogenization, the first stage homogenization pressure is 15 MPa, the second stage homogenization pressure is 5 MPa, the ultrasonic frequency is 25 kHz, and each homogenization time is 10 min;

[0042] (10) Aging: The demulsified mixture was cooled to 0°C and aged for 5 h;

[0043] (11) Freezing treatment: The sterilized, ultrasonically homogenized and aged mixture is continuously stirred to fill the material with air to increase its expansion rate. The expansion rate is controlled at 10% during freezing. The ice cream is placed in a mold to form a specific shape and then frozen at -23°C. At the beginning of freezing, an alternating magnetic field and an alternating electric field are applied. The alternating time is 15 minutes. The alternating magnetic field strength is 5 mT, the alternating electric field voltage is 25 V, the alternating magnetic field and alternating electric field action time is 12 hours, and the freezing time is 20 hours.

[0044] Example 2

[0045] The difference between this embodiment and embodiment 1 is that, in step (6), the materials are prepared as follows: in parts by mass, 25 parts of pretreated cheese material, 5 parts of compound stabilizer, 20 parts of water, 5 parts of milk powder, 8 parts of sucrose, 3 parts of glucose powder, 12 parts of cream cheese, 3 parts of maltose syrup, 12 parts of condensed milk, 5 parts of ice egg yolk and 12 parts of cream; wherein the compound stabilizer is pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder, and the mass ratio is 2.3:0.6:1.0:0.4:0.5; the remaining steps are the same as those in embodiment 1.

[0046] Example 3

[0047] The difference between this embodiment and embodiment 1 is that, in step (6), the materials are prepared as follows: in parts by mass, 20 parts of pretreated cheese material, 4 parts of compound stabilizer, 18 parts of water, 5 parts of milk powder, 8 parts of sucrose, 3 parts of glucose powder, 10 parts of cream cheese, 3 parts of maltose syrup, 10 parts of condensed milk, 5 parts of ice egg yolk and 10 parts of cream; wherein the compound stabilizer is pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder, and the mass ratio is 2.3:0.6:1.2:0.5:0.6; the remaining steps are the same as those in embodiment 1.

[0048] Based on the above embodiments 1-3, the centrifugal separator includes: a first processing unit, a second processing unit and a third processing unit. When the centrifugal separator is used to remove fat from cow's milk, the first processing unit performs a first separation treatment on the cow's milk to obtain a first separation part and a second separation part, and the first separation part is exported. Then, the second processing unit is used to perform a bacterial detection on the second separation part, and filtering and permeating are performed according to the bacterial detection to obtain a first filter part and a second filter part. Then, the third processing unit is used to perform a second separation treatment on the first filter part to obtain a third separation part and a fourth separation part, and the fourth separation part is returned to the second processing unit for secondary output, wherein the second separation part is the skimmed part, the first separation part is the remaining raw material of the first separation treatment of cow's milk, the first filtering part is the filtering permeate residue that does not comply with bacterial monitoring, the second filtering part refers to the filtering permeate residue that complies with bacterial monitoring, that is, skimmed milk, the third separation part is the high-bacteria filtering permeate residue, and the fourth separation part is the low-bacteria filtering permeate residue. The above technical solution realizes the degreasing treatment of cow's milk through a centrifugal separator, so that the obtained skimmed milk has lower bacteria, reduces the influence of higher bacteria in the second filtering part on the preparation of cheese ice cream, ensures the quality of cheese ice cream, and realizes the reuse of filtered permeate residues through the third processing part, improves the utilization rate of cow's milk, reduces resource waste, and saves the cost consumption of cow's milk.

[0049] Furthermore, after the cheese curd is placed in a steam engine with a steam temperature of 120-130°C for 20-25 minutes and cooled to room temperature, the processed cheese curd is transferred to a cooling chamber for cooling treatment, and the temperature of the cheese curd during the cooling treatment is monitored to obtain monitoring temperature data, and the room temperature is obtained to obtain room temperature data information, and then the room temperature data information is analyzed and judged in combination with the temperature of the cheese curd. When the difference between the temperature of the cheese curd and the room temperature is within a preset range, the cheese curd is moved from the cooling chamber to room temperature for final cooling. The preset range is determined in advance by analyzing the heat dissipation characteristics in combination with the transfer treatment time. The above technical scheme makes the temperature change in the cooling process transparent by monitoring the temperature of the cheese curd during the cooling process, so that the temperature change in the cooling process can be displayed in real time, and when the difference between the temperature of the cheese curd and the room temperature is within a preset range, the cheese curd is moved from the cooling cavity to room temperature for final cooling, so as to avoid a large difference between the temperature of the cheese curd and the room temperature resulting in more water vapor inside the cheese curd, which in turn causes the cheese ice cream to be layered or has more ice crystals that affect the taste of the cheese ice cream. In addition, moving the cheese curd from the cooling cavity to room temperature for final cooling can also avoid over-cooling or under-cooling of the cheese curd, which causes the cooling process to consume more time, thereby ensuring cooling efficiency.

[0050] Comparative Example 1

[0051] The difference between this comparative example and Example 1 is that, in step (6), the materials are prepared as follows: in parts by mass, 20 parts of pretreated cheese material, 4 parts of compound stabilizer, 18 parts of water, 5 parts of milk powder, 8 parts of sucrose, 3 parts of glucose powder, 10 parts of cream cheese, 3 parts of maltose syrup, 10 parts of condensed milk, 5 parts of ice egg yolk and 10 parts of cream; wherein the compound stabilizer is pea protein powder, trehalose, chia seed gum and whey protein powder, and the mass ratio is 2.3:0.6:0.4:0.5; the remaining steps are the same as those in Example 1.

[0052] Comparative Example 2

[0053] The difference between this comparative example and Example 1 is that, in step (6), the materials are prepared as follows: in parts by mass, 20 parts of pretreated cheese material, 4 parts of compound stabilizer, 18 parts of water, 5 parts of milk powder, 8 parts of sucrose, 3 parts of glucose powder, 10 parts of cream cheese, 3 parts of maltose syrup, 10 parts of condensed milk, 5 parts of ice egg yolk and 10 parts of cream; wherein the compound stabilizer is pea protein powder, trehalose, bamboo fiber powder and chia seed gum, and the mass ratio is 2.3:0.6:1.0:0.4; the remaining steps are the same as those in Example 1.

[0054] Comparative Example 3

[0055] The difference between this comparative example and Example 1 is that, in step (6), the materials are prepared as follows: in parts by mass, 20 parts of pretreated cheese material, 4 parts of compound stabilizer, 18 parts of water, 5 parts of milk powder, 8 parts of sucrose, 3 parts of glucose powder, 10 parts of cream cheese, 3 parts of maltose syrup, 10 parts of condensed milk, 5 parts of ice egg yolk and 10 parts of cream; wherein the compound stabilizer is pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder, and the mass ratio is 1.5:1.0:1.0:0.4:0.3; the remaining steps are the same as those in Example 1.

[0056] Comparative Example 4

[0057] The difference between this comparative example and Example 1 is that in step (11) freezing treatment: the sterilized, ultrasonically homogenized and aged mixture is continuously stirred to fill the material with air to increase its expansion rate, and the expansion rate is controlled at 10% during freezing; the ice cream is placed in a mold to form a specific shape and then frozen at -23°C for 20 hours.

[0058] Comparative Example 5

[0059] The difference between this comparative example and Example 1 is that, in step (11) freezing treatment: the sterilized, ultrasonically homogenized and aged mixture is continuously stirred to fill the mixture with air to increase its expansion rate, and the expansion rate is controlled at 10% during freezing; the ice cream is put into a mold to form a specific shape and then placed at -23°C for freezing. At the beginning of freezing, an alternating magnetic field is applied for 15 minutes, followed by 15 minutes of rest. The alternating magnetic field strength is 5 mT, the alternating magnetic field action time is 12 hours, and the freezing time is 20 hours.

[0060] Comparative Example 6

[0061] The difference between this comparative example and Example 1 is that, in step (11) freezing treatment: the sterilized, ultrasonically homogenized and aged mixture is continuously stirred to fill the material with air to increase its expansion rate, and the expansion rate is controlled at 10% during freezing; the ice cream is put into a mold to form a specific shape and then placed in a -23°C freezer, and an alternating electric field is applied at the beginning of freezing, the action time is 15 minutes, and the freezing time is 15 minutes. The alternating electric field voltage is 25V, the alternating electric field action time is 12 hours, and the freezing time is 20 hours.

[0062] Test example

[0063] Sensory evaluation: 10 tasters (5 males, 5 females, aged 20-30 years old) conducted sensory evaluation on the color, taste, aroma, texture and other aspects of the ice cream. The evaluation criteria are shown in Table 1.

[0064] Table 1 Sensory evaluation criteria for ice cream

[0065]

[0066] The test results of sensory evaluation are shown in Table 2.

[0067] Table 2

[0068]

[0069]

[0070] Finally, it should be noted that the above-mentioned embodiments only express several implementation methods of the present invention and are not intended to limit the invention. For those skilled in the art, any modification, equivalent replacement, improvement, etc. made without departing from the concept of the present invention should be included in the protection scope of the invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A method for preparing cheese ice cream that can be frozen, characterized in that: The following steps are involved: (1) filtering, standardizing, sterilizing, fermenting, and removing whey from raw milk to obtain cheese curd; (2) placing the cheese curd in a steam machine at a steam temperature of 120-130° C. for 20-25 minutes, cooling to room temperature, and obtaining a pretreated cheese material; (3) mixing the pretreated cheese material, milk powder, sucrose, glucose powder, maltose syrup, a composite stabilizer and water, stirring thoroughly, and then adding cream cheese, condensed milk, ice egg yolk and cream and homogenizing thoroughly using a homogenizer to obtain a mixture; (4) After sterilization, ultrasonic homogenization and aging, the mixture is frozen under the conditions of alternating static magnetic field and alternating electric field while stirring and aerating to obtain the product.

2. The preparation method according to claim 1, characterized in that: In step (1), the raw milk is filtered, milk standardized, sterilized, fermented, and whey removed in the following steps: Filtration: Raw milk is filtered through a 100-mesh single or double filter after passing the test; Milk standardization: Standardization of cow milk by using a centrifugal separator to remove fat from the milk and adjust it to skim milk with a fat content of less than 0.5%; Sterilization: Sterilize skim milk at 80°C for 25 seconds; Fermentation: Cool the sterilized skim milk to 27°C, add the compound starter and rennet, and ferment at 27°C for 12-14 hours; Whey removal: The fermented base material is separated by a whey separator. The feed rate is controlled to 800L / h, the feed pressure is controlled to 3.5bar, and the centrifuge speed is 8500rpm. The base material is concentrated 3 times to obtain cheese curd.

3. The preparation method according to claim 2, characterized in that: The composite fermentation agent is composed of thermophilic subspecies of Streptococcus salivarius, Lactococcus cremoris, Lactococcus lactis, and Lactococcus lactis lactis diacetyl variant in a ratio of 2:2:1:3 in terms of viable bacteria count. The fermentation bacteria are selected from the species Soyuzisnabu. The mass volume ratio of the composite fermentation agent to skim milk is 1-1.2 g:50 L.

4. The preparation method according to claim 2, characterized in that: The amount of rennet added during the fermentation process is 15-20g / 1000L skim milk.

5. The preparation method according to claim 1, characterized in that: In step (3), the amounts of the various components of the mixture are as follows: by mass, 15-25 parts of pretreated cheese material, 1-5 parts of compound stabilizer, 15-20 parts of water, 3-8 parts of milk powder, 5-10 parts of sucrose, 2-5 parts of glucose powder, 8-13 parts of cream cheese, 2-5 parts of maltose syrup, 8-13 parts of condensed milk, 3-6 parts of ice egg yolk and 8-13 parts of cream.

6. The preparation method according to claim 5, characterized in that: The composite stabilizer is composed of the following raw materials: pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder; the mass ratio of pea protein powder, trehalose, bamboo fiber powder, chia seed gum and whey protein powder is (2.0-2.4): (0.5-0.8): (0.8-1.2): (0.3-0.5): (0.4-0.6).

7. The preparation method according to claim 1, characterized in that: The sterilization is carried out by keeping the temperature at 86°C-90°C for 10-15 minutes.

8. The preparation method according to claim 1, characterized in that: The ultrasonic homogenization method is specifically as follows: two-stage homogenization is adopted, the ultrasonic homogenization is started by heating to 70-75°C, the homogenization pressure of the first stage is 15-18MPa, the homogenization pressure of the second stage is 3-6MPa, the ultrasonic frequency is 18-30kHz, and the homogenization time of each time is 5-20min.

9. The preparation method according to claim 1, characterized in that: In step (4), the freezing time is 12-24 hours, the freezing temperature is -18°C to -23°C; the alternating magnetic field and the alternating electric field alternate for 10-20 minutes, the alternating magnetic field strength is 2-8mT, the alternating electric field voltage is 20-40kV, and the alternating magnetic field and the alternating electric field action time is 8-16 hours.

10. A cheese ice cream that can be frozen and prepared according to the method according to any one of claims 1 to 9.

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