Preparation process of weight-losing yoghourt ice cream pudding based on sterilization structure

Abstract

The invention provides a preparation process of weight-losing yoghourt ice cream pudding based on a sterilization structure. The preparation process of the weight-losing yoghourt ice cream pudding based on the sterilization structure comprises the following steps: a, selecting the following raw materials: 300g of low-fat yoghourt with the fat content of 0.1-2%; the natural sweetening agent is selected from erythritol, xylitol or stevia rebaudiana, and the dosage of the sweetening agent is 0.5%-3%, and 15 g; 30 g of low-fat milk powder; the lecithin is used as an emulsifier, the content of the lecithin is 0.2-0.5%, and the lecithin is 3g; and gelatin or pectin which is used as a thickening agent and has the content of 0.2-1% and is 3g. According to the weight-losing yoghourt ice cream pudding preparation process based on the sterilization structure, the taste and the structural stability of the product are remarkably improved through optimization of the raw material ratio and multi-stage processing steps, the combination of low-fat yoghourt and a natural sweetening agent is adopted, fat and calorie are effectively reduced, meanwhile, the weight-losing yoghourt ice cream pudding is prepared through a double emulsification technology and reasonable use of a thickening agent, and the weight-losing yoghourt ice cream pudding is prepared. The common problems that a traditional low-fat product is not smooth in taste and insufficient in sweetness are successfully solved.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt ice cream pudding preparation, in particular to a sterilization structure-based weight-loss yogurt ice cream pudding preparation process. Background Art

[0002] The preparation process of weight loss yogurt ice cream pudding based on sterilization structure combines low-fat yogurt with low-calorie sweeteners, and adopts a series of technical steps such as sterilization, emulsification, and freezing, aiming to create a delicate taste of ice cream and a thick feeling of pudding, while meeting the needs of weight loss. First, low-fat yogurt is selected as the main base material, and natural sweeteners (such as erythritol) and low-fat milk powder are added to reduce the calorie and fat content. Then, the mixed raw materials are sterilized at high temperature to remove harmful bacteria and ensure the food safety of the product. Next, the emulsification technology is used to ensure that the fat is evenly dispersed, so that the product has a delicate taste and avoids stratification. Finally, after the freezing process, the structure of ice cream is formed and the pudding has the desired thick feeling. While ensuring the taste, this process adopts a low-fat and low-calorie formula to meet the needs of weight loss.

[0003] Although this preparation process has the advantage of reducing calories and fat, it also has some drawbacks. Using low-fat formulas and natural sweeteners may result in products that taste inferior to traditional ice cream and pudding. Consumers may feel that the sweetness is insufficient or the texture is not smooth enough. Low-fat formulas may affect the structural stability of ice cream pudding, resulting in larger ice crystals or a rough taste, affecting the overall texture. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a preparation process for a weight-loss yogurt ice cream pudding based on a sterilization structure, which solves the problem that a low-fat formula and natural sweeteners may cause the product to taste inferior to traditional ice cream and pudding, and consumers may feel that the sweetness is insufficient or the texture is not smooth enough; the low-fat formula affects the structural stability of the ice cream pudding, resulting in larger ice crystals or a rough taste that affects the overall texture.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions: A process for preparing a weight-loss yogurt ice cream pudding based on a sterilization structure, comprising the following steps: a. Select the following raw materials: Low-fat yogurt, fat content 0.1%-2%, 300g; Natural sweetener, selected from erythritol, xylitol or stevia, the amount of sweetener is 0.5%-3%, 15g; Low-fat milk powder, 30g; Lecithin, as an emulsifier, content 0.2%-0.5%, 3g; Gelatin or pectin, as a thickener, content 0.2%-1%, 3g; Unsweetened almond milk or coconut milk, as liquid ingredient, 100 mL; Vanilla extract, 1-2 mL; Lemon juice or citric acid, 3-5g; b. Multi-stage mixing and emulsification: low-fat yogurt, low-fat milk powder, natural sweetener, unsweetened almond milk or coconut milk, vanilla extract and lemon juice or citric acid are mixed in a high shear mixer at room temperature for 10 minutes to ensure uniform distribution of the ingredients. Lecithin is added to the mixture and a twin-screw emulsifier is used for primary emulsification at a temperature of 60°C-65°C for 15 minutes to form a fine and uniform emulsion. Gelatin or pectin dissolved in a small amount of warm water is added to the emulsion and the mixture is stirred at 60°C-65°C for 5 minutes to fully dissolve and disperse the thickener. c. Double emulsification treatment: The mixed liquid after the initial emulsification is cooled to 50°C, and then the second emulsification treatment is carried out. The ultra-high shear emulsification equipment is used, and the emulsification temperature is controlled at 50°C-55°C for 10 minutes to further refine the emulsion structure and enhance stability. During the second emulsification process, the stabilizer is slowly added and stirred evenly to prevent ice crystal formation and improve structural stability; d. High temperature sterilization: The emulsified mixture is transferred to a high temperature sterilization device to sterilize and ensure food safety. After sterilization, it is quickly cooled through a heat exchanger to prevent protein denaturation and maintain the taste; e. Temperature-controlled freezing and bubble introduction: The cooled mixed liquid is transferred to a freezing and stirring device for low-temperature stirring and freezing. During the freezing process, tiny bubbles are introduced through mechanical stirring to form a delicate ice crystal structure and improve the smoothness of the taste. During the freezing process, the stirring speed and frequency are maintained to prevent the ice crystals from being too large and the texture from being rough; f. Molding and packaging: After freezing, the formed ice cream pudding is quickly taken out from the freezing and mixing equipment, molded to ensure the uniform shape of the product, and the molded product is quickly packaged using sealed packaging materials; g. Storage and transportation: Store the packaged ice cream pudding in a freezer below -18°C to ensure that the product maintains a stable taste and structure throughout the shelf life. During transportation, cold chain logistics are used to ensure that the product is always kept at a low temperature to prevent the increase of ice crystals and changes in texture due to temperature fluctuations.

[0006] Preferably, the stabilizer is selected from trehalose, isomaltulose or glycerol, and its content is 0.5%-2%, and is slowly added during the double emulsification process to further reduce ice crystal formation and improve the structural stability and delicate taste of the product.

[0007] Preferably, the high temperature sterilization step includes heating the emulsified mixture to 90° C. and maintaining it for 10 minutes to ensure sufficient sterilization, and rapidly cooling it to 40° C. through a heat exchanger to prevent protein denaturation and maintain a smooth taste of the product.

[0008] Preferably, the temperature-controlled freezing and bubble introduction step comprises low-temperature stirring freezing at -12°C to -16°C for 4 hours.

[0009] Preferably, the fat content of the unsweetened almond milk or coconut milk does not exceed 0.2%, so as to increase the mellowness of the liquid component while maintaining the overall low-fat properties to ensure the weight loss effect of the product.

[0010] Preferably, the forming and packaging steps include rapid packaging in a freezing environment below -18°C, using double-layer sealed packaging materials to prevent ice crystal growth and quality degradation due to temperature fluctuations during storage and transportation.

[0011] Preferably, the thickener is gelatin and the stabilizer is trehalose, and their mass ratio is 1:2 to optimize the taste and structural stability of the product.

[0012] Preferably, the thickener is pectin and the stabilizer is isomaltulose, and their mass ratio is 1:1.8, so as to achieve excellent texture and stability of the product on the basis of low fat and low calories.

[0013] The present invention provides a process for preparing weight-loss yogurt ice cream pudding based on a sterilization structure. It has the following beneficial effects: The sterilized structure-based weight loss yogurt ice cream pudding preparation process significantly improves the product's taste and structural stability by optimizing the raw material ratio and multi-stage processing steps. It uses a combination of low-fat yogurt and natural sweeteners to effectively reduce fat and calories while successfully solving the common problems of traditional low-fat products, such as rough taste and insufficient sweetness, through double emulsification technology and the rational use of thickeners. In particular, the introduction of lecithin as an emulsifier ensures that the fat is evenly dispersed in the emulsion, avoiding stratification, so that the product has a delicate and smooth taste. The double emulsification treatment and the slow addition of stabilizers effectively reduce the formation of ice crystals, prevent rough texture, and maintain the stable structure of the ice cream pudding in the frozen state, greatly improving the overall experience of consumers.

[0014] The present invention introduces high-temperature sterilization and temperature-controlled freezing steps in the preparation process to ensure the food safety and extended shelf life of the product. The high-temperature sterilization step not only effectively kills potential harmful microorganisms, but also prevents protein denaturation through rapid cooling, maintaining the smooth taste of the product. The temperature-controlled freezing and bubble introduction technology further improves the delicate texture of the ice cream pudding and avoids the formation of large ice crystals by continuously stirring at low temperatures of -12°C to -16°C. The preparation process of the present invention not only meets the needs of weight loss and healthy eating, but also significantly improves the taste, structural stability and market competitiveness of the product through a number of technological innovations, and has broad application prospects and commercial value. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a comparison chart of key indicators of the present invention; Figure 2 It is a comparison diagram of the process of the present invention. DETAILED DESCRIPTION

[0016] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Embodiment 1:

[0017] like Figure 1-2 As shown, the embodiment of the present invention provides a process for preparing a weight loss yogurt ice cream pudding based on a sterilization structure, comprising: a. selecting the following raw materials: Low-fat yogurt, 2% fat, 300g.

[0018] Natural sweetener, selected from erythritol, xylitol or stevia, the amount of sweetener used is 0.5%, 15g.

[0019] Low-fat milk powder, 30g.

[0020] Lecithin, as an emulsifier, content is 0.2%, 3g.

[0021] Pectin, as a thickener, content is 0.2%, 3g.

[0022] Unsweetened almond milk or coconut milk, as liquid ingredient, 100mL.

[0023] Vanilla extract, 1mL.

[0024] Lemon juice or citric acid, 3g, unsweetened almond milk or coconut milk with a fat content not exceeding 0.2%, to increase the richness of the liquid ingredient while maintaining the overall low-fat properties and ensuring the product's weight loss effect.

[0025] b. Multi-stage mixing and emulsification: Mix low-fat yogurt, low-fat milk powder, natural sweetener, unsweetened almond milk or coconut milk, vanilla extract and lemon juice or citric acid in a high shear mixer at room temperature for 10 minutes to ensure that the ingredients are evenly distributed. Add lecithin to the mixture and use a twin-screw emulsifier for primary emulsification. The emulsification temperature is controlled at 60°C for 15 minutes to form a delicate and uniform emulsion. Add gelatin or pectin dissolved in a small amount of warm water to the emulsion and continue stirring at 60°C for 5 minutes to fully dissolve and disperse the thickener.

[0026] c. Double emulsification treatment: The mixed liquid after the initial emulsification is cooled to 50°C, and then a second emulsification treatment is carried out using ultra-high shear emulsification equipment. The emulsification temperature is controlled at 50°C for 10 minutes to further refine the emulsion structure and enhance stability. During the second emulsification process, the stabilizer is slowly added and stirred evenly to prevent the formation of ice crystals and improve the structural stability. The stabilizer is selected from isomaltulose and its content is 0.5%. It is used to be slowly added during the double emulsification process to further reduce the formation of ice crystals and improve the structural stability and delicate taste of the product. The mass ratio of thickener to stabilizer is 1:1.8 to achieve excellent texture and stability of the product on the basis of low fat and low calories.

[0027] d. High temperature sterilization: The emulsified mixture is transferred to a high temperature sterilization device to sterilize and ensure food safety. After sterilization, it is quickly cooled through a heat exchanger to prevent protein denaturation and maintain the taste. The high temperature sterilization step includes heating the emulsified mixture to 90°C for 10 minutes to ensure sufficient sterilization, and then quickly cooling it to 40°C through a heat exchanger to prevent protein denaturation and maintain the smooth taste of the product.

[0028] e. Temperature-controlled freezing and bubble introduction: The cooled mixture is transferred to a freezing and stirring device for low-temperature stirring and freezing. During the freezing process, tiny bubbles are introduced through mechanical stirring to form a delicate ice crystal structure, which improves the smoothness of the taste. During the freezing process, the stirring speed and frequency are maintained to prevent the ice crystals from being too large and the texture from being rough. The temperature-controlled freezing and bubble introduction steps include 4 hours of low-temperature stirring and freezing at -12°C to -16°C.

[0029] f. Molding and packaging: After freezing, the formed ice cream pudding is quickly taken out of the freezing and mixing equipment and molded to ensure uniform product shape. The molded product is quickly packaged using sealed packaging materials. The molding and packaging steps include rapid packaging in a freezing environment below -18°C and the use of double-layer sealed packaging materials to prevent ice crystal growth and quality degradation due to temperature fluctuations during storage and transportation.

[0030] g. Storage and transportation: Store the packaged ice cream pudding in a freezer below -18°C to ensure that the product maintains a stable taste and structure throughout the shelf life. During transportation, cold chain logistics are used to ensure that the product is always kept at a low temperature to prevent the increase of ice crystals and changes in texture due to temperature fluctuations. Embodiment 2:

[0031] like Figure 1-2 As shown, the embodiment of the present invention provides a process for preparing a weight loss yogurt ice cream pudding based on a sterilization structure, comprising: a. selecting the following raw materials: Low-fat yogurt, 2% fat, 300g.

[0032] Natural sweetener, selected from erythritol, xylitol or stevia, the amount of sweetener is 3%, 15g.

[0033] Low-fat milk powder, 30g.

[0034] Lecithin, as an emulsifier, content is 0.5%, 3g.

[0035] Gelatin, as a thickener, content is 1%, 3g.

[0036] Unsweetened almond milk or coconut milk, as liquid ingredient, 100mL.

[0037] Vanilla extract, 2mL.

[0038] Lemon juice or citric acid, 5g, unsweetened almond milk or coconut milk with a fat content not exceeding 0.2%, to increase the richness of the liquid ingredient while maintaining the overall low-fat properties and ensuring the product's weight loss effect.

[0039] b. Multi-stage mixing and emulsification: Mix low-fat yogurt, low-fat milk powder, natural sweetener, unsweetened almond milk or coconut milk, vanilla extract and lemon juice or citric acid in a high shear mixer at room temperature for 10 minutes to ensure that the ingredients are evenly distributed. Add lecithin to the mixture and use a twin-screw emulsifier for primary emulsification. The emulsification temperature is controlled at 65°C for 15 minutes to form a delicate and uniform emulsion. Add gelatin or pectin dissolved in a small amount of warm water to the emulsion and continue stirring at 65°C for 5 minutes to fully dissolve and disperse the thickener.

[0040] c. Double emulsification treatment: The mixed liquid after the initial emulsification is cooled to 50°C, and then a second emulsification treatment is carried out using ultra-high shear emulsification equipment. The emulsification temperature is controlled at 55°C for 10 minutes to further refine the emulsion structure and enhance stability. During the second emulsification process, the stabilizer is slowly added and stirred evenly to prevent ice crystal formation and improve structural stability. The stabilizer is selected from trehalose and its content is 2%. It is used to be slowly added during the double emulsification process to further reduce ice crystal formation and improve the product's structural stability and taste delicacy. The mass ratio of thickener to stabilizer is 1:2 to optimize the product's taste and structural stability.

[0041] d. High temperature sterilization: The emulsified mixture is transferred to a high temperature sterilization device to sterilize and ensure food safety. After sterilization, it is quickly cooled through a heat exchanger to prevent protein denaturation and maintain the taste. The high temperature sterilization step includes heating the emulsified mixture to 90°C for 10 minutes to ensure sufficient sterilization, and then quickly cooling it to 40°C through a heat exchanger to prevent protein denaturation and maintain the smooth taste of the product.

[0042] e. Temperature-controlled freezing and bubble introduction: The cooled mixture is transferred to a freezing and stirring device for low-temperature stirring and freezing. During the freezing process, tiny bubbles are introduced through mechanical stirring to form a delicate ice crystal structure, which improves the smoothness of the taste. During the freezing process, the stirring speed and frequency are maintained to prevent the ice crystals from being too large and the texture from being rough. The temperature-controlled freezing and bubble introduction steps include 4 hours of low-temperature stirring and freezing at -12°C to -16°C.

[0043] f. Molding and packaging: After freezing, the formed ice cream pudding is quickly taken out of the freezing and mixing equipment and molded to ensure uniform product shape. The molded product is quickly packaged using sealed packaging materials. The molding and packaging steps include rapid packaging in a freezing environment below -18°C and the use of double-layer sealed packaging materials to prevent ice crystal growth and quality degradation due to temperature fluctuations during storage and transportation.

[0044] g. Storage and transportation: Store the packaged ice cream pudding in a freezer below -18°C to ensure that the product maintains a stable taste and structure throughout the shelf life. During transportation, cold chain logistics are used to ensure that the product is always kept at a low temperature to prevent the increase of ice crystals and changes in texture due to temperature fluctuations.

[0045] Comparative Example: The comparative example of the present invention provides a preparation process of a traditional low-fat yogurt ice cream pudding, which is used to compare the superiority of the example of the present invention. The preparation process does not use double emulsification treatment and optimized thickener and stabilizer ratio, and the specific steps are as follows: a. Select the following ingredients: Low-fat yogurt, 1.5% fat, 300g; A natural sweetener selected from erythritol, the amount of the sweetener is 2%, 15g; Low-fat milk powder, 30g; Lecithin, as an emulsifier, content is 0.3%, 3g; Gelatin, as a thickener, content 0.5%, 3g; Unsweetened almond milk, as liquid ingredient, 100 mL; Vanilla extract, 1 mL; Citric acid, 4g.

[0046] b. Mixing and emulsification: Mix low-fat yogurt, low-fat milk powder, natural sweetener, unsweetened almond milk, vanilla extract and citric acid in a high shear mixer at room temperature for 10 minutes to ensure uniform distribution of the ingredients. Then add lecithin to the mixture and emulsify it using a single-screw emulsifier at 60°C for 15 minutes to form a basically uniform emulsion. Add gelatin dissolved in a small amount of warm water to the emulsion and continue stirring at 60°C for 5 minutes to fully dissolve and disperse the thickener.

[0047] c. Single emulsification treatment: No second emulsification treatment is performed, and no stabilizer is added, and the next step of high-temperature sterilization is carried out directly.

[0048] d. High temperature sterilization: The emulsified mixture is transferred to a high temperature sterilization device, heated to 90°C, and maintained at the temperature for 10 minutes to sterilize and ensure food safety. After sterilization, the mixture is cooled to 40°C through a heat exchanger to prevent protein denaturation and maintain taste.

[0049] e. Freezing and stirring: The cooled mixture is transferred to a common freezing device for low-temperature freezing. The freezing temperature is controlled at -12°C for 4 hours. During the freezing process, only basic stirring is performed without introducing additional bubbles.

[0050] f. Molding and packaging: After freezing, the formed ice cream pudding is taken out of the freezing equipment and molded to ensure the uniform shape of the product. The molded product is quickly packaged using a single-layer sealed packaging material to prevent the growth of ice crystals and quality degradation due to temperature fluctuations during storage and transportation.

[0051] g. Storage and transportation: Store the packaged ice cream pudding in a freezer below -18°C. During transportation, conventional logistics methods are used without full cold chain control, which may cause the product to experience short-term temperature fluctuations during transportation.

[0052] Comparative analysis: Example 3 uses the traditional single emulsification process, and does not use double emulsification technology and optimized thickener and stabilizer ratio. The results show that the prepared ice cream pudding has the following defects: Unsmooth taste: Due to the lack of double emulsification and stabilizer assistance, the product texture is relatively rough, the ice crystals are relatively large, and the taste is not as delicate and smooth as in Examples 1 and 2.

[0053] Poor structural stability: Without the use of stabilizers, ice crystals tend to grow larger during the freezing process, causing the product’s texture to change during storage and transportation, affecting the overall sensory experience.

[0054] Insufficient sweetness: The dosage and ratio of natural sweeteners have not been optimized, resulting in the product being not sweet enough, affecting consumers’ taste satisfaction.

[0055] Short shelf life: Due to the lack of efficient sterilization and packaging technology, the microbial safety and taste stability of the product decrease rapidly during long-term storage and transportation.

[0056] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for preparing a weight-loss yogurt ice cream pudding based on a sterilized structure, characterized in that: The following steps are involved: a. Select the following raw materials: Low-fat yogurt, fat content 0.1%-2%, 300g; Natural sweetener, selected from erythritol, xylitol or stevia, the amount of sweetener is 0.5%-3%, 15g; Low-fat milk powder, 30g; Lecithin, as an emulsifier, content 0.2%-0.5%, 3g; Gelatin or pectin, as a thickener, content 0.2%-1%, 3g; Unsweetened almond milk or coconut milk, as liquid ingredient, 100 mL; Vanilla extract, 1-2 mL; Lemon juice or citric acid, 3-5g; b. Multi-stage mixing and emulsification: low-fat yogurt, low-fat milk powder, natural sweetener, unsweetened almond milk or coconut milk, vanilla extract and lemon juice or citric acid are mixed in a high shear mixer at room temperature for 10 minutes to ensure uniform distribution of the ingredients. Lecithin is added to the mixture and a twin-screw emulsifier is used for primary emulsification at a temperature of 60°C-65°C for 15 minutes to form a fine and uniform emulsion. Gelatin or pectin dissolved in a small amount of warm water is added to the emulsion and the mixture is stirred at 60°C-65°C for 5 minutes to fully dissolve and disperse the thickener. c. Double emulsification treatment: The mixed liquid after the initial emulsification is cooled to 50°C, and then the second emulsification treatment is carried out. The ultra-high shear emulsification equipment is used, and the emulsification temperature is controlled at 50°C-55°C for 10 minutes to further refine the emulsion structure and enhance stability. During the second emulsification process, the stabilizer is slowly added and stirred evenly to prevent ice crystal formation and improve structural stability; d. High temperature sterilization: The emulsified mixture is transferred to a high temperature sterilization device to sterilize and ensure food safety. After sterilization, it is quickly cooled through a heat exchanger to prevent protein denaturation and maintain the taste; e. Temperature-controlled freezing and bubble introduction: The cooled mixed liquid is transferred to a freezing and stirring device for low-temperature stirring and freezing. During the freezing process, tiny bubbles are introduced through mechanical stirring to form a delicate ice crystal structure and improve the smoothness of the taste. During the freezing process, the stirring speed and frequency are maintained to prevent the ice crystals from being too large and the texture from being rough; f. Molding and packaging: After freezing, the formed ice cream pudding is quickly taken out from the freezing and mixing equipment, molded to ensure the uniform shape of the product, and the molded product is quickly packaged using sealed packaging materials; g. Storage and transportation: Store the packaged ice cream pudding in a freezer below -18°C to ensure that the product maintains a stable taste and structure throughout the shelf life. During transportation, cold chain logistics are used to ensure that the product is always kept at a low temperature to prevent the increase of ice crystals and changes in texture due to temperature fluctuations.

2. The process for preparing a weight loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The stabilizer is selected from trehalose, isomaltulose or glycerol, and its content is 0.5%-2%. It is used to be slowly added during the double emulsification process to further reduce the formation of ice crystals and improve the structural stability and delicate taste of the product.

3. The process for preparing a weight loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The high temperature sterilization step includes heating the emulsified mixture to 90° C. and maintaining it for 10 minutes to ensure sufficient sterilization, and rapidly cooling it to 40° C. through a heat exchanger to prevent protein denaturation and maintain a smooth taste of the product.

4. The process for preparing a weight loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The temperature-controlled freezing and bubble introduction step includes low-temperature stirring freezing at -12°C to -16°C for 4 hours.

5. The process for preparing a weight loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The fat content of the unsweetened almond milk or coconut milk does not exceed 0.2%, so as to increase the mellowness of the liquid component while maintaining the overall low-fat characteristics and ensuring the weight loss effect of the product.

6. The process for preparing a weight-loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The forming and packaging steps include rapid packaging in a freezing environment below -18°C, using double-layer sealed packaging materials to prevent ice crystal growth and quality degradation due to temperature fluctuations during storage and transportation.

7. The process for preparing a weight loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The thickener is gelatin, the stabilizer is trehalose, and the mass ratio thereof is 1:2, so as to optimize the taste and structural stability of the product.

8. The process for preparing a weight-loss yogurt ice cream pudding based on a sterilized structure according to claim 1, characterized in that: The thickener is pectin, the stabilizer is isomaltulose, and the mass ratio thereof is 1:1.8, so as to achieve excellent texture and stability of the product on the basis of low fat and low calories.

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