Fruit wine yoghourt ice cream and preparation method thereof

Abstract

The invention relates to the technical field of yoghourt ice cream, in particular to fruit wine yoghourt ice cream and a preparation method thereof. The fruit wine fermentation liquor suitable for preparing the fruit wine yoghurt ice cream is obtained by adding starch and performing fermentation twice, and the fruit wine fermentation liquor is mixed with fat raw materials for sterilization and then mixed with other sterilization raw materials to prepare the fruit wine yoghurt ice cream. The fruit wine yoghourt ice cream has the advantages of strong fruit wine flavor, synergistic coexistence of wine flavor and milk flavor, moderate sour and sweet taste, soft matching of the fruit wine flavor and the yoghourt flavor, good mouthfeel and melting resistance, and good application prospects.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt ice cream, in particular to fruit wine yogurt ice cream and a preparation method thereof. Background Art

[0002] At present, yogurt ice cream products are becoming more and more popular among consumers. Yogurt ice cream has the health properties of yogurt, which also upgrades the properties of ice cream products. Alcohol has a unique flavor. As an innovative product on the market in recent years, alcoholic ice cream combines the coolness of ice cream with the intoxication of alcohol, which can bring consumers a unique taste experience.

[0003] As a beverage brewed from fruit-flavored ingredients, fruit wine has a pleasant and sour taste, is mellow and pure without any peculiar smell, and has a blend of wine and fruit aromas, with a long aftertaste. Fruit wine usually contains a certain amount of carbon dioxide, which will dissolve in the wine to form carbonic acid, giving the wine a unique taste and bubbling feeling. However, when such wine is used as a yogurt fermentation substrate, the gas in the wine will cause a large amount of foam in the mixed liquid, making it difficult for the production process to proceed normally. In addition, the taste of fruit wine yogurt ice cream products is poor, the granularity is obvious, and the resistance to melting is also poor, making it difficult to meet the quality requirements of ice cream products. Summary of the invention

[0004] The invention provides a novel yogurt ice cream product. Specifically, the yogurt ice cream provided by the invention is a fruit wine yogurt ice cream. The invention also provides a preparation method thereof.

[0005] During the research and development of the wine-containing yogurt ice cream, the inventors found that the wine-containing ice cream liquid is prone to foaming, the ice cream product has a heavy grainy feel, and has poor resistance to melting. However, after the oil and wine raw materials are mixed and sterilized separately, and then mixed with other sterilized raw materials, the ice cream liquid basically does not generate foam, and industrial mixing production can be realized; moreover, the graininess problem of the yogurt ice cream prepared by the above-mentioned mixing and sterilization method is also improved, and the resistance to melting is also significantly improved.

[0006] In addition, during the research and development process of the fruit wine yogurt ice cream, the present invention also found that conventional fruit wine in the prior art is not suitable as a raw material for preparing yogurt ice cream. Therefore, the present invention first developed a fruit wine fermentation liquid suitable for preparing yogurt ice cream, and provided a preparation method of the fruit wine yogurt ice cream based on the prepared fruit wine fermentation liquid, thereby obtaining a fruit wine yogurt ice cream with a strong fruit wine flavor, good taste and good melting resistance.

[0007] In a first aspect, the present invention provides a method for preparing fruit wine yogurt ice cream, wherein the raw materials of the fruit wine yogurt ice cream include fruit wine fermentation liquid, fat raw materials and protein raw materials; the fruit wine fermentation liquid accounts for 30%-70% of the raw materials of the fruit wine yogurt ice cream by mass; The method for preparing the fruit wine yogurt ice cream comprises the steps of mixing and sterilizing and fermenting: in the mixing and sterilizing step, the fruit wine fermentation liquid is mixed with the fat raw material and then sterilized; The method for preparing the fruit wine fermentation liquid comprises: mixing fruit juice, sweetener and starch, and performing two fermentations after sterilization.

[0008] The fruit wine fermentation liquid developed by the present invention is optimized in both the formula and the preparation method, wherein starch is added to the formula, so that the unique taste and texture of the fruit wine fermentation liquid can be achieved, and a basis is provided for the subsequent fermentation base material of yogurt ice cream, and the fruit wine fermentation liquid is more suitable as a raw material for fruit wine yogurt ice cream, which is beneficial to improving the taste and flavor of the prepared ice cream product. In addition, the addition of starch can also significantly improve the granularity of the prepared fruit wine yogurt ice cream product, and significantly improve the melting resistance of the ice cream product.

[0009] In terms of the preparation method of fruit wine fermentation liquid, currently, fruit wine fermentation generally adopts a single fermentation method. The present invention finds that the fruit wine fermentation liquid obtained by single fermentation is difficult to be used as the raw material of fruit wine yogurt ice cream. For example, if it is only fermented at 15-25°C for 24-48h, the taste of the fruit wine fermentation liquid is astringent, and there is discomfort in the sweet and sour taste, resulting in a heavier astringency of the fruit wine yogurt ice cream and a stronger spicy feeling on the tongue, which is not suitable as the raw material of yogurt ice cream; if it is only fermented at 6-14°C for 60-84h, due to the low fermentation temperature, it is difficult for the fermented bacteria to proliferate rapidly, and it is impossible to form dominant bacteria, which is easy to cause infection of miscellaneous bacteria and fermentation failure. Even if it can be partially fermented, the flavor of the fermented fruit wine is also poor, which is also not suitable as the raw material of yogurt ice cream.

[0010] The invention carries out two fermentations when preparing the fruit wine fermentation liquid, which not only ensures the environmental requirements of the fermentation bacteria during the growth period, so that the fermentation bacteria quickly become the dominant bacteria, but also ensures a good fruit wine flavor. There is no need to improve the taste and flavor of the fruit wine by flavoring or blending, which simplifies the production process and improves the production efficiency. Most importantly, the preparation raw materials are simple, and only fruit juice, starch and sweeteners are fermented to obtain an ice cream product with a delicate taste and a pure fruit wine flavor.

[0011] Specifically, the fermentation strains used in the two fermentations include brewer's yeast; the two fermentations include: first fermenting at 15-25°C for 24-48h, and then fermenting at 6-14°C for 60-84h.

[0012] When the fruit wine fermentation liquid provided by the present invention is used as a raw material, it can not only be fully mixed with the fat raw material to solve the foam problem of ice cream liquid after adding fruit wine, but also overcome the adverse effect of alcohol components on the melting resistance of ice cream.

[0013] In the method for preparing the above-mentioned fruit wine fermentation liquid, the sterilization is preferably high-temperature instantaneous sterilization (preferably 110-130°C, 5-15s). Different from conventional sterilization (temperature 95°C) which easily causes gelatinization over a large area and forms a paste solution that is not easy to operate later; the use of high-temperature instantaneous sterilization ensures that the fruit wine fermentation liquid has a certain viscosity after fermentation, and can provide better fermentation base for fermentation.

[0014] Preferably, the raw materials for preparing the fruit wine fermentation liquid include the following components in parts by weight: 20-25 parts of fruit juice, 5-8 parts of sweetener, 0.01-0.03 parts of brewer's yeast, 1-2 parts of starch, and 65-75 parts of water.

[0015] In some embodiments of the present invention, the raw materials for preparing the fruit wine fermentation liquid include: 20%-25% fruit juice, 5%-8% sweetener, 0.01%-0.03% brewer's yeast, 1%-2% starch, and the remainder is water.

[0016] Preferably, the solid content of the juice is 10-60%. Preferably, the acidity is 40-80°T. The juice is selected from at least one of concentrated apple juice, concentrated grape juice, orange juice, blueberry juice, and pineapple juice. Preferably, it is concentrated apple juice and concentrated grape juice.

[0017] Preferably, the total sugar content of the sweetener is ≤25%. The sweetener is at least one selected from glucose, white sugar, and fructose syrup. Preferably, it is glucose.

[0018] In the raw materials for preparing the fruit wine yogurt ice cream of the present invention, the fat raw materials account for 10%-15% of the raw materials of the fruit wine yogurt ice cream. The fat raw materials are selected from at least one of vegetable oil, butter, cream and coconut milk.

[0019] Preferably, the fat raw material is vegetable oil and butter. The vegetable oil is preferably coconut oil.

[0020] Preferably, the mass ratio of butter to vegetable oil is (1-4):1.

[0021] Preferably, by mass, butter accounts for 5-10% of the raw materials of the fruit wine yogurt ice cream, and coconut oil accounts for 3-5% of the raw materials of the fruit wine yogurt ice cream.

[0022] Preferably, the fat raw material that is sterilized after being mixed with the fruit wine fermentation liquid is part of the fat raw material. Preferably, the fat raw material that is sterilized after being mixed with the fruit wine fermentation liquid accounts for 20%-30% (preferably 20%-25%) of the total mass of the fat raw material, and the feed liquid a is obtained after sterilization.

[0023] The temperature for sterilization after the fat raw material is mixed with the fruit wine fermentation liquid is 55-75°C and the time is 10-30 minutes. Sterilization at low temperature can retain the flavor of the fruit wine fermentation liquid to the greatest extent.

[0024] The raw materials of the fruit wine yogurt ice cream of the present invention also include dietary fiber raw materials, emulsifiers and sweeteners; The mixing and sterilizing step also includes: mixing the remaining fat raw materials with the protein raw materials, the dietary fiber raw materials and the emulsifier to obtain a mixed liquid, and then mixing the mixed liquid with the sweetener and sterilizing it to obtain liquid b; and mixing liquid a and liquid b and fermenting them.

[0025] The above method also includes the step of standing the mixed liquid for hydration (preferably heating the mixed liquid to 80-90°C and standing for 3-25 minutes). Standing completes protein hydration, fully fuses the fiber raw material with the protein and fat raw materials at high temperature, and fully connects the fiber raw material with water, protein and other raw materials.

[0026] In the above method, after the liquid a and the liquid b are mixed, a standing step can also be set (for example, standing for 20-40 minutes, standing can fully mix the two liquids, the fiber raw materials and the emulsifier can be rehydrated, and then better blended with water), and then homogenized, the homogenization pressure is 280-320 bar. The homogenization pressure is higher than the general homogenization pressure, so that the fiber raw materials, especially citrus fiber, can form a network structure to the greatest extent, better bond with water and protein, and enhance the product's resistance to melting and delicate taste.

[0027] Preferably, the protein raw material accounts for 6-40% (preferably 8-35%) of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of raw cow milk, milk powder, whey powder, whey protein powder, and soy protein powder. The milk powder includes skim milk powder and / or whole milk powder.

[0028] Preferably, the dietary fiber raw material accounts for 1-12% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of citrus fiber, oligomaltose, oligofructose, resistant dextrin, and polydextrose. Preferably, it is citrus fiber, oligofructose, and polydextrose. Among them, citrus fiber accounts for 0.3-0.7% of the raw materials of the fruit wine yogurt ice cream, oligofructose accounts for 0.3-0.5% of the raw materials of the fruit wine yogurt ice cream, and polydextrose accounts for 5-10% of the raw materials of the fruit wine yogurt ice cream. Adding the above dietary fiber is beneficial to further improve the water retention and stress resistance of the ice cream product (including melting resistance, temperature fluctuation resistance, product surface frost, etc.).

[0029] Preferably, the emulsifier accounts for 0.2%-0.4% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of phospholipids, mono- and di-glycerol fatty acid esters, propylene glycol fatty acid esters, and soluble soybean polysaccharides. Preferred are propylene glycol fatty acid esters and mono- and di-glycerol fatty acid esters. Among them, propylene glycol fatty acid esters account for 0.1-0.2% of the raw materials of the fruit wine yogurt ice cream, and mono- and di-glycerol fatty acid esters account for 0.02-0.1% of the raw materials of the fruit wine yogurt ice cream.

[0030] Preferably, the sweetener accounts for 3%-10% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of white sugar, glucose, fructose syrup, and sugar alcohol, preferably white sugar.

[0031] In the raw materials for preparing the fruit wine yogurt ice cream, the combination of the dietary fiber system and the emulsifier system improves the taste and quality of the product and reduces the influence of alcohol on the fermentation bacteria.

[0032] In the above method, the fermentation agent used in the fermentation step of the fruit wine yogurt ice cream includes at least one selected from Lactobacillus acidophilus, Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum.

[0033] Preferably, the fermentation bacteria are Lactobacillus acidophilus and Streptococcus salivarius thermophilus subspecies; the addition amount of the bacteria is preferably 50-200 U / T.

[0034] In the fermentation bacteria, the ratio of Lactobacillus acidophilus to Streptococcus salivarius thermophilus subspecies is preferably (2-4):1.

[0035] In the above method, the mixed liquid of liquid a and liquid b is homogenized and then fermented, the fermentation temperature is 38-42°C, and the fermentation end point is an acidity of 70-74°T.

[0036] After the fermentation, the method for preparing the fruit wine yogurt ice cream further comprises the steps of aging, homogenization and freezing. Preferably, the fermented liquid is subjected to demulsification, post-ripening, aging, homogenization and freezing.

[0037] Preferably, the raw materials of the fruit wine yogurt ice cream of the present invention include the following components in parts by weight: 30-70 parts of fruit wine fermentation liquid, 3-10 parts of sweetener, 8-10 parts of milk powder, 5-10 parts of butter, 3-5 parts of coconut oil, 1-12 parts of dietary fiber, 0.2-0.4 parts of emulsifier, and 0-30 parts of raw milk.

[0038] Further preferably, the raw materials of the fruit wine yogurt ice cream include the following components in parts by weight: 30-70 parts of fruit wine fermentation liquid, 3-10 parts of white sugar, 8-10 parts of skimmed milk powder, 5-10 parts of butter, 3-5 parts of coconut oil, 0.3-0.7 parts of citrus fiber, 0.3-0.5 parts of oligofructose, 5-10 parts of polydextrose, 0.1-0.3 parts of propylene glycol fatty acid ester, 0.02-0.1 parts of mono- and di-glycerol fatty acid ester, and 0-25 parts of raw milk.

[0039] The total amount of the raw materials of the above-mentioned fruit wine yogurt ice cream is preferably 100 parts. If the components other than raw milk are less than 100 parts, raw milk is added to make up to 100 parts.

[0040] As a specific embodiment of the present invention, the preparation method of the fruit wine yogurt ice cream comprises: (1) Mix butter and coconut oil and divide them into two parts, namely mixed oil a and mixed oil b; wherein the mixed oil a accounts for 20%-25% of the total mass of the butter and coconut oil; (2) The fruit wine fermentation liquid and the mixed oil a are mixed evenly and then sterilized at a temperature of 55-75° C. for 10-30 min to obtain liquid a; (3) Mix the mixed oil b, skim milk powder, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid esters, and mono- and di-glycerol fatty acid esters, raise the temperature to 80-90°C, and let stand for 3-15 minutes; then mix with white sugar, and sterilize at a temperature of 92-98°C for 3-7 minutes to obtain liquid b; (4) After fully mixing liquid a and liquid b, let them stand for 20-40 minutes and then homogenize them at a homogenization pressure of 280-320 bar; (5) The homogenized liquid is cooled and then inoculated with a bacterial agent for fermentation; the fermentation temperature is 38-42°C, and the fermentation end point is an acidity of 70-74°T; the fermented liquid is subjected to demulsification, post-ripening, aging, secondary homogenization, freezing, and filling.

[0041] In a second aspect, the present invention provides a fruit wine yogurt ice cream, which is prepared by the above preparation method.

[0042] The beneficial effect of the present invention is that starch is added to the fruit wine fermentation liquid provided by the present invention together with fruit juice as fermentation raw materials, and fermentation is carried out twice. The obtained fruit wine fermentation liquid is suitable as a raw material for preparing fruit wine yogurt ice cream, which is beneficial to improving the taste and melting resistance of the ice cream.

[0043] The present invention solves the foaming problem of the ice cream liquid caused by the addition of fruit wine, significantly improves the taste and melting resistance of the ice cream, retains the wine flavor of the fruit wine to the maximum, and obtains the fruit wine yogurt ice cream with rich fruit wine flavor and good taste and melting resistance. BRIEF DESCRIPTION OF THE DRAWINGS

[0044] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0045] Figure 1 The results of the anti-melting test of the ice cream product in Experimental Example 3 of the present invention are shown in FIG. DETAILED DESCRIPTION

[0046] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are 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.

[0047] Unless otherwise specified, the raw materials involved in the embodiments of the present invention can be obtained from commercial sources.

[0048] The solid content of the concentrated apple juice used in the present invention is 60%, the solid content of the concentrated grape juice is 50%, and the starch used is corn starch.

[0049] Example 1 This embodiment provides a fruit wine fermentation liquid suitable for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof.

[0050] The raw material formula of the fruit wine fermentation liquid in this embodiment is as follows: 20% concentrated apple juice, 5% concentrated grape juice, 5% glucose, 2% starch, 0.01% brewer's yeast, and the rest is made up with water.

[0051] The preparation method of the fruit wine fermentation liquid in this embodiment is: a. Mix concentrated apple juice, concentrated grape juice, glucose and starch according to the formula; b. Sterilize the mixed material at 120°C for 15 seconds; c. The sterilized liquid is cooled to 20°C, brewer's yeast is added, and the temperature is kept for fermentation for 36 hours; d. Then cool down to 10℃ and ferment for 72h; e. The fermented fruit wine was sterilized at 85°C for 1 min to obtain the fruit wine fermentation liquid for the preparation of fruit wine yogurt ice cream.

[0052] The raw material formula of the fruit wine yogurt ice cream in this embodiment is: 50% of the above-mentioned fruit wine fermentation liquid, 5% white sugar, 10% skim milk powder, 10% butter, 3% coconut oil, 0.3% citrus fiber, 0.5% oligofructose, 7% polydextrose, 0.2% propylene glycol fatty acid ester, 0.05% mono- and diglycerol fatty acid ester, bacteria (mixed fermentation bacteria of Lactobacillus acidophilus and Streptococcus salivarius thermophilic subspecies, ratio 3:1; added amount 150U / T), and the remaining amount is made up with raw milk.

[0053] The preparation method of the fruit wine yogurt ice cream in this embodiment is: 1) Weigh butter and coconut oil according to the recipe, mix after melting, and then divide into two parts (mixed oil a: mixed oil b = 3:10); 2) Mix the fruit wine fermentation liquid and the mixed oil a evenly according to the formula and sterilize them at a temperature of 60°C for 10 minutes to prepare liquid a for standby use; 3) Mix the mixed oil b, skim milk powder, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, and mono- and di-glycerol fatty acid esters, and heat to 85°C. After standing for 5 minutes, add white sugar, adjust the volume with raw milk, and sterilize at 95°C for 5 minutes to obtain liquid b; 4) After fully mixing liquid a and liquid b, let them stand for 30 minutes and then homogenize them at a homogenization pressure of 300 bar; 5) Cool the homogenized liquid to 42°C and inoculate for fermentation; fermentation end point: acidity 72°T; 6) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce fruit wine yogurt ice cream.

[0054] Example 2 This embodiment provides a fruit wine fermentation liquid suitable for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof.

[0055] The raw material formula of the fruit wine fermentation liquid in this embodiment is as follows: 10% of concentrated apple juice, 10% of concentrated grape juice, 8% of glucose, 1% of starch, 0.03% of brewer's yeast, and the rest is made up with water.

[0056] The preparation method of the fruit wine fermentation liquid in this embodiment is: a. Mix concentrated apple juice, concentrated grape juice, glucose and starch according to the formula; b. Sterilize the mixed material at 130°C for 5 seconds; c. The sterilized liquid is cooled to 25°C, brewer's yeast is added, and the temperature is kept for fermentation for 24 hours; d. Then cool down to 14℃ and ferment for 60h; e. The fermented fruit wine was sterilized at 90°C for 0.5 min to obtain the fruit wine fermentation liquid for preparing fruit wine yogurt ice cream.

[0057] The raw material formula of the fruit wine yogurt ice cream in this embodiment is: 70% of the above-mentioned fruit wine fermentation liquid, 3% of white sugar, 8% of skim milk powder, 5% of butter, 5% of coconut oil, 0.5% of citrus fiber, 0.5% of oligofructose, 5% of polydextrose, 0.1% of propylene glycol fatty acid ester, 0.1% of mono- and di-glycerol fatty acid ester, bacteria (mixed fermentation bacteria of Lactobacillus acidophilus and Streptococcus salivarius thermophilic subspecies, ratio 3:1; added amount 200U / T), and the remaining amount is made up with raw milk.

[0058] The preparation method of the fruit wine yogurt ice cream in this embodiment is: 1) Weigh butter and coconut oil according to the recipe, mix after melting, and then divide into two parts (mixed oil a: mixed oil b = 3:10); 2) Mix the fruit wine fermentation liquid and the mixed oil a evenly according to the formula and sterilize them at a temperature of 75°C for 10 minutes to prepare liquid a for standby use; 3) Mix the mixed oil b, skim milk powder, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, and mono- and di-glycerol fatty acid esters, and heat to 90°C. After standing for 10 minutes, add white sugar, adjust the volume with raw milk, and sterilize at 97°C for 5 minutes to obtain liquid b; 4) After fully mixing liquid a and liquid b, let stand for 40 minutes and then homogenize at a homogenization pressure of 320 bar; 5) Cool the homogenized liquid to 44°C and inoculate for fermentation; fermentation end point: acidity 74°T; 6) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce fruit wine yogurt ice cream.

[0059] Example 3 This embodiment provides a fruit wine fermentation liquid suitable for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof.

[0060] The raw material formula of the fruit wine fermentation liquid in this embodiment is as follows: 15% of concentrated apple juice, 8% of concentrated grape juice, 8% of glucose, 1% of starch, 0.01% of brewer's yeast, and the rest is made up with water.

[0061] The preparation method of the fruit wine fermentation liquid in this embodiment is: a. Mix concentrated apple juice, concentrated grape juice, glucose and starch according to the formula; b. Sterilize the mixed material at 110°C for 15 seconds; c. The sterilized liquid is cooled to 15°C, and brewer's yeast is added and fermented for 48 hours; d. Then cool down to 6℃ and ferment for 84h; e. The fermented fruit wine was sterilized at 80°C for 1 min to obtain the fruit wine fermentation liquid for the preparation of fruit wine yogurt ice cream.

[0062] The raw material formula of the fruit wine yogurt ice cream in this embodiment is: 30% of the above-mentioned fruit wine fermentation liquid, 10% of white sugar, 10% of skim milk powder, 10% of butter, 5% of coconut oil, 0.7% of citrus fiber, 0.3% of oligofructose, 10% of polydextrose, 0.3% of propylene glycol fatty acid ester, 0.02% of mono- and di-glycerol fatty acid ester, bacteria (mixed fermentation bacteria of Lactobacillus acidophilus and Streptococcus salivarius thermophilic subspecies, ratio 3:1; added amount 100U / T), and the remaining amount is made up with raw milk.

[0063] The preparation method of the fruit wine yogurt ice cream in this embodiment is: 1) Weigh butter and coconut oil according to the recipe, mix after melting, and then divide into two parts (mixed oil a: mixed oil b = 2:7); 2) Mix the fruit wine fermentation liquid and the mixed oil a evenly according to the formula and sterilize them at a temperature of 55°C for 30 minutes to prepare liquid a for standby use; 3) Mix the mixed oil b, skim milk powder, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, and mono- and di-glycerol fatty acid esters, and heat to 80°C. After standing for 3 minutes, add white sugar, adjust the volume with raw milk, and sterilize at 92°C for 3 minutes to obtain liquid b; 4) After fully mixing liquid a and liquid b, let them stand for 20 minutes and then homogenize them at a homogenization pressure of 280 bar; 5) Cool the homogenized liquid to 40°C and inoculate for fermentation; fermentation end point: acidity 70°T; 6) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce fruit wine yogurt ice cream.

[0064] Comparative Example 1 This comparative example provides a fruit wine fermentation liquid for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof; the difference between the comparative example and Example 1 is that starch is removed from the raw material formula of the fruit wine fermentation liquid, and the specific formula is as follows: 20% concentrated apple juice, 5% concentrated grape juice, 7% glucose, 0.01% brewer's yeast, and the rest is made up with water.

[0065] Comparative Example 2 This comparative example provides a fruit wine fermentation liquid for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof; the difference between the comparative example and Example 1 is that the preparation method of the fruit wine fermentation liquid is as follows: a. Mix concentrated apple juice, concentrated grape juice, glucose and starch according to the formula; b. Sterilize the mixed material at 120°C for 15 seconds; c. The sterilized liquid is cooled to 20°C, brewer's yeast is added, and the temperature is kept for fermentation for 108 hours; d. The fermented fruit wine was sterilized at 85°C for 1 min to obtain the fruit wine fermentation liquid for preparing fruit wine yogurt ice cream.

[0066] Comparative Example 3 This comparative example provides a fruit wine fermentation liquid for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof; the difference between the comparative example and Example 1 is that the preparation method of the fruit wine fermentation liquid is as follows: a. Mix concentrated apple juice, concentrated grape juice, glucose and starch according to the formula; b. Sterilize the mixed material at 120°C for 15 seconds; c. The sterilized liquid is cooled to 10°C, brewer's yeast is added, and the temperature is kept for fermentation for 108 hours; d. The fermented fruit wine was sterilized at 85°C for 1 min to obtain the fruit wine fermentation liquid for preparing fruit wine yogurt ice cream.

[0067] Comparative Example 4 This comparative example provides a fruit wine fermentation liquid for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof; the difference between this comparative example and Example 1 is that when preparing the fruit wine yogurt ice cream, the fruit wine fermentation liquid and other raw materials are sterilized together. The preparation method of the fruit wine yogurt ice cream is specifically as follows: 1) Weigh butter and coconut oil according to the recipe, mix after melting, and then divide into two parts (mixed oil a: mixed oil b = 3:10).

[0068] 2) Mix the fruit wine fermentation liquid and the mixed oil a according to the formula to make liquid a for standby use; 3) Mix the mixed oil b, skim milk powder, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, and mono- and di-glycerol fatty acid esters, and heat to 85°C and let stand for 5 minutes to prepare liquid b; 4) Add liquid a and white sugar to liquid b, adjust the volume with raw milk, let stand for 30 minutes, and then sterilize at 95℃ for 5 minutes; 5) The sterilized mixed liquid is homogenized at a homogenization pressure of 300 bar; 6) Cool the homogenized liquid to 42°C and inoculate for fermentation; fermentation end point: acidity 72°T; 7) The fermented liquid is subjected to demulsification, post-ripening, aging, secondary homogenization, freezing and filling to produce fruit wine yogurt ice cream.

[0069] Comparative Example 5 This comparative example provides a fruit wine fermentation liquid for preparing fruit wine yogurt ice cream and a preparation method thereof, as well as a fruit wine yogurt ice cream based on the fruit wine fermentation liquid and a preparation method thereof. The difference between the comparative example and Example 1 is that when preparing the fruit wine ice cream, the fruit wine fermentation liquid is not mixed with oil and fat, but is directly sterilized. The preparation method of the fruit wine yogurt ice cream is as follows: 1) Sterilize the fruit wine fermentation liquid at 60°C for 10 min to prepare liquid a for standby use; 2) Mix butter, coconut oil, skim milk powder, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester evenly, heat to 85°C, let stand for 5 minutes, add white sugar, make up to volume with raw milk, and then sterilize at 95°C for 5 minutes to obtain liquid b; 3) After fully mixing liquid a and liquid b, let them stand for 30 minutes and then homogenize them at a homogenization pressure of 300 bar; 4) Cool the homogenized liquid to 42°C and inoculate for fermentation; fermentation end point: acidity 72°T; 5) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce fruit wine yogurt ice cream.

[0070] Experimental Example 1 Observation of ice cream liquid properties This experimental example observes the conditions of the liquid during the preparation of the fruit wine yogurt ice cream in the above-mentioned embodiments and comparative examples, focusing on recording the foam in the liquid in the constant volume tank and its influence on the process. The results are shown in Table 1.

[0071] Table 1

[0072] Experimental Example 2 Evaluation of ice cream product preference This experimental example conducts sensory evaluation and overall preference evaluation on the fruit wine fermentation liquid and fruit wine yogurt ice cream products obtained in the above-mentioned embodiments and comparative examples. Since the fruit wine fermentation in comparative example 3 failed and the foam was large during the production process of comparative example 5, it was impossible to produce the corresponding fruit wine fermentation liquid or ice cream product. Therefore, the preference test is mainly for the fruit wine fermentation liquid and ice cream products of embodiments 1-3 and comparative examples 1, 2, and 4; the ice cream products of embodiments 1-3 and comparative examples 1, 2, and 4 are numbered AF respectively, and sensory evaluation analysis is conducted: 31 tasters are randomly selected to test the sensory indicators of the fruit wine fermentation liquid and the sensory indicators of the fruit wine yogurt ice cream samples, and finally the overall preference test is conducted. The specific scoring criteria are shown in Table 2, and the test results are shown in Table 3.

[0073] Table 2 Scoring criteria

[0074] Table 3 Sensory evaluation results

[0075] The above results show that the fruit wine fermentation liquid prepared in each embodiment of the present invention has a full and natural fruit wine flavor, a smooth taste, a texture, and no astringency, which is significantly better than the comparative examples; the fermented yogurt ice cream prepared from the fruit wine fermentation liquid has a full fruit wine flavor and a natural yogurt flavor, and has a good overall preference, which is significantly better than the comparative examples.

[0076] Experimental Example 3: Melting resistance test of ice cream products In this experimental example, the melting resistance of the ice cream products obtained in various embodiments and comparative examples was measured.

[0077] The specific method of the anti-melting experiment is: store the ice cream product at a constant temperature of -18°C for 12 hours, and then conduct an anti-melting comparison experiment in an anti-melting device at a test temperature of 23°C.

[0078] The anti-melting curves of the ice cream products of Examples 1-3 and Comparative Example 1 are as follows: Figure 1 The results show that the melting resistance of the ice cream products of Examples 1-3 is significantly better than that of Comparative Example 1.

[0079] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing fruit wine yogurt ice cream, characterized in that: The raw materials of the fruit wine yogurt ice cream include fruit wine fermentation liquid, fat raw materials and protein raw materials; the fruit wine fermentation liquid accounts for 30%-70% of the raw materials of the fruit wine yogurt ice cream by mass; The method for preparing the fruit wine yogurt ice cream comprises a mixing and sterilizing step and a fermentation step. In the mixing and sterilizing step, the fruit wine fermentation liquid is mixed with a fat raw material and then sterilized. The method for preparing the fruit wine fermentation liquid comprises: mixing fruit juice, sweetener and starch, and performing two fermentations after sterilization.

2. The preparation method according to claim 1, characterized in that: The fermentation strains used in the two fermentations include brewer's yeast; the two fermentations include: first fermentation at 15-25°C for 24-48h, and then fermentation at 6-14°C for 60-84h.

3. The preparation method according to claim 1, characterized in that: The raw materials for preparing the fruit wine fermentation liquid include the following components in parts by weight: 20-25 parts of fruit juice, 5-8 parts of sweetener, 0.01-0.03 parts of brewer's yeast, 1-2 parts of starch, and 65-75 parts of water.

4. The preparation method according to claim 3, characterized in that: The solid content of the juice is 10-60%, and / or the juice is selected from at least one of concentrated apple juice, concentrated grape juice, orange juice, blueberry juice, and pineapple juice; And / or, the total sugar content of the sweetener is ≤25%, and / or, the sweetener is at least one selected from glucose, white sugar, and fructose syrup.

5. The preparation method according to any one of claims 1 to 4, characterized in that The fat raw material accounts for 10%-15% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of vegetable oil, butter, cream, and coconut milk; Preferably, the fat raw material is vegetable oil and butter; the vegetable oil is preferably coconut oil; Preferably, the mass ratio of butter to vegetable oil is (1-4):

1.

6. The preparation method according to any one of claims 1 to 5, characterized in that The fat raw material that is mixed with the fruit wine fermentation liquid and then sterilized accounts for 20%-30% of the total mass of the fat raw material, and the material liquid a is obtained after sterilization; Preferably, the temperature for sterilization after the fat raw material and the fruit wine fermentation liquid are mixed is 55-75° C. and the time is 10-30 minutes.

7. The preparation method according to claim 6, characterized in that: The raw materials of the fruit wine yogurt ice cream also include dietary fiber raw materials, emulsifiers and sweeteners; The mixing and sterilizing step further comprises: mixing the remaining fat raw material with the protein raw material, the dietary fiber raw material and the emulsifier to obtain a mixed liquid, and then mixing the mixed liquid with the sweetener and sterilizing it to obtain liquid b; and mixing liquid a and liquid b and fermenting them; Preferably, the protein raw material accounts for 6-40% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of raw cow milk, milk powder, whey powder, whey protein powder, and soy protein powder; And / or, the dietary fiber raw material accounts for 1-12% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of citrus fiber, isomaltooligosaccharide, fructo-oligosaccharide, resistant dextrin, and polydextrose; And / or, the emulsifier accounts for 0.2%-0.4% of the raw materials of the fruit wine yogurt ice cream, and is selected from at least one of phospholipids, mono- and di-glycerol fatty acid esters, propylene glycol fatty acid esters, and soluble soybean polysaccharides.

8. The preparation method according to any one of claims 1 to 7, characterized in that The fermentation agent used in the fermentation step of the fruit wine yogurt ice cream includes at least one selected from Lactobacillus acidophilus, Streptococcus salivarius thermophilus subsp., Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus plantarum; the fermentation agent is preferably Lactobacillus acidophilus and Streptococcus salivarius thermophilus subsp.; during the fermentation process, the addition amount of the agent is preferably 50-200 U / T; Preferably, after fermentation, the method for preparing the fruit wine yogurt ice cream further comprises aging, homogenization and freezing steps.

9. The preparation method according to any one of claims 1 to 8, characterized in that The raw materials of the fruit wine yogurt ice cream include the following components in parts by weight: 30-70 parts of fruit wine fermentation liquid, 3-10 parts of sweetener, 8-10 parts of milk powder, 5-10 parts of butter, 3-5 parts of coconut oil, 1-12 parts of dietary fiber, 0.2-0.4 parts of emulsifier, and 0-30 parts of raw milk; Preferably, the raw materials of the fruit wine yogurt ice cream include the following components in parts by weight: 30-70 parts of fruit wine fermentation liquid, 3-10 parts of white sugar, 8-10 parts of skim milk powder, 5-10 parts of butter, 3-5 parts of coconut oil, 0.3-0.7 parts of citrus fiber, 0.3-0.5 parts of oligofructose, 5-10 parts of polydextrose, 0.1-0.3 parts of propylene glycol fatty acid ester, 0.02-0.1 parts of mono- and di-glycerol fatty acid ester, and 0-25 parts of raw milk.

10. A fruit wine yogurt ice cream, characterized in that: Prepared by the preparation method according to any one of claims 1 to 9.

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