Ice cream yoghourt and preparation method thereof

Abstract

The invention relates to ice cream yoghourt and a preparation method thereof. The ice cream yoghourt is prepared from the following raw materials: concentrated raw milk, lactic acid bacteria and a stabilizer. The lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and bifidobacterium animalis subsp. Lactis. The ice cream yoghurt prepared by the preparation method disclosed by the invention is smooth in mouth feel after being refrigerated and extremely has a wire drawing effect. Soft frozen type / hard frozen type ice cream yoghourt is prepared by stirring and congealing or freezing after stirring, the taste and flavor of the ice cream yoghourt are similar to those of ice cream, and the ice cream yoghourt can also be directly stirred to prepare a yoghurt cover (milk cover type ice cream yoghourt), so that various eating modes of refrigeration, freezing and stirring are realized. In addition, the yoghurt is good in stability and shows excellent melting resistance and whey separation resistance.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of dairy products, in particular to an ice cream yogurt and a preparation method thereof. BACKGROUND

[0002] Yogurt is a fermented dairy product, the production process involves the addition of lactic acid bacteria to promote lactose fermentation to generate lactic acid, thereby imparting its unique sour taste and thick texture characteristics. As a food containing protein, calcium, and active lactic acid bacteria, yogurt is widely used in breakfast, snacks, and baking in various scenarios. Ice cream yogurt is an innovative dairy product that not only retains the nutritional ingredients of yogurt but also introduces the silky and dense texture of ice cream. It can be refrigerated, frozen, and whipped, satisfying consumers' dual pursuit of nutritional value and sensory enjoyment, and has great market potential.

[0003] Currently, there are three main methods for preparing ice cream yogurt: (1) ice cream yogurt with vanilla flavor by adding vanilla flavoring to yogurt; (2) ice cream yogurt prepared by separating cream from raw milk and adding it to milk to increase the fat content of yogurt; (3) ice cream yogurt prepared by aerating yogurt to achieve a fluffy texture. However, the above methods have the following advantages and disadvantages:

[0004] For method (1), the process is simple and the cost is low, but it can only give yogurt the vanilla flavor of ice cream and cannot give yogurt the silky texture of ice cream. The texture of the frozen yogurt is not like ice cream;

[0005] For method (2), the cream is separated from raw milk and has a high fat content, giving it a rich mouthfeel. However, the process is complicated and the cost is high, and the frozen yogurt prepared by this method has a significantly different texture from ice cream. In addition, the freezing time must be strictly controlled to ensure that the yogurt is not frozen;

[0006] For method (3), aeration can make the yogurt structure fluffy, making the yogurt after freezing more similar to ice cream. However, the viscosity of the yogurt must be ensured before aeration, otherwise it will be difficult to aerate successfully. The process is complicated and the cost is high.

[0007] Therefore, it is of great significance to develop an ice cream yogurt that has both cold and frozen eating methods and has the flavor and texture of ice cream, combining the health benefits of yogurt with the silky texture of ice cream. SUMMARY

[0008] In view of the deficiencies of the prior art, the purpose of the present application is to provide an ice cream yogurt and a preparation method thereof.

[0009] To achieve this application purpose, the technical scheme adopted by the present application is as follows:

[0010] In a first aspect, the present application provides an ice cream yogurt, wherein the raw materials for preparing the ice cream yogurt comprise concentrated raw cow milk, lactic acid bacteria, and a stabilizer.

[0011] The lactic acid bacteria comprise Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis.

[0012] Streptococcus thermophilus belongs to the Streptococcaceae family and the Streptococcus genus, and can produce lactic acid by fermenting lactose, decompose part of milk protein to produce small molecule peptides and amino acids, improve the texture and taste of yogurt, reduce the pH value of the intestinal tract, inhibit the reproduction of harmful bacteria, and maintain the balance of intestinal flora. Lactobacillus delbrueckii subsp. bulgaricus belongs to the Lactobacillaceae family and the Lactobacillus genus, has strong acid-producing capacity, and can produce a large amount of acetaldehyde and diacetyl, which can impart a "fermented milk aroma" to yogurt and increase the viscosity of yogurt. Bifidobacterium animalis subsp. lactis belongs to the Bifidobacteriaceae family and the Bifidobacterium genus, can activate immune cells in the intestinal mucosa, regulate the balance of intestinal flora, and has strong tolerance in yogurt.

[0013] The present application creatively finds that Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis have a significant synergistic effect on improving the taste of ice cream yogurt, the ice cream flavor of the product, and the stability of the product.

[0014] Preferably, the ratio of the viable bacterial counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium animalis subsp. lactis is (1-10):(1-10):(1-10).

[0015] Specific point values in 1-10 can be selected from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, etc.

[0016] Preferably, the addition amount of lactic acid bacteria in the ice cream yogurt is not less than 1×10 7 CFU / mL or 1×10 7 CFU / g, for example, can be 1×10 7 CFU / mL (1×10 7 CFU / g), 5×10 7 CFU / mL (5×10 7 CFU / g), 1×10 8 CFU / mL (1×10 8 CFU / g), 5×10 8 CFU / mL (5×10 8 CFU / g), 1×10 9 CFU / mL (1×10 9 CFU / g), 5×10 9 CFU / mL (5×10 9 CFU / g), etc.

[0017] Preferably, the lactic acid bacteria are added to the ice cream yogurt in the form of bacterial powder.

[0018] Preferably, the Bifidobacterium animalis subsp. lactis is Bifidobacterium animalis subsp. lactis C-2.

[0019] The taxonomic name of the Bifidobacterium animalis subsp. lactis C-2 is Bifidobacterium animalis subsp. lactis, and the preservation number is GDMCC No: 65455, and the preservation date is November 8, 2024.

[0020] The present application creatively finds that the Bifidobacterium animalis subsp. lactis C-2 has more excellent effects than commercially available Bifidobacterium animalis subsp. lactis, and can better improve the taste and product stability of yogurt when compounded with Streptococcus thermophilus and Lactobacillus bulgaricus.

[0021] Preferably, the stabilizer comprises hydroxypropyl distarch phosphate (HPDSP), mono, diglycerol fatty acid ester (DMGF), and sodium alginate (SA).

[0022] HPDSP adsorbs free water by gelatinization, which can reduce the growth rate of ice crystals. At the same time, the hydroxypropyl group of HPDSP and the hydroxyl group of SA form hydrogen bonds, which can enhance the toughness of the gel network, lock the melt water, and DMGF can delay fat coalescence. The three work together to jointly build a freeze-thaw stable skeleton, so that the melting rate of the yogurt is reduced to below 7%. Secondly, SA forms a gel network structure with Ca²⁺ in the system, the mesh diameter is low, and the whey protein is intercepted. HPDSP absorbs water to swell and block the leakage channel, which can reduce the whey separation rate of yogurt. In addition, HPDSP provides a rigid skeleton, SA gives elasticity, and DMGF can lubricate the sliding between particles, enhance the excavability of frozen yogurt ice cream, and at the same time, promote the diffusion of ester aroma, enhance the fat-soluble flavor, and improve the creaminess of the product.

[0023] The present application creatively finds that hydroxypropyl distarch phosphate (HPDSP), mono, diglycerol fatty acid ester (DMGF), and sodium alginate (SA) are compounded, which has a significant synergistic effect in improving the stability and flavor characteristics of the product.

[0024] Preferably, the mass ratio of hydroxypropyl distarch phosphate, mono, diglycerol fatty acid ester, and sodium alginate is (10-15):(1-3):(1-2).

[0025] Specific point values in 10-15 can be selected as 10, 11, 12, 13, 14, 15, etc., specific point values in 1-3 can be selected as 1, 1.5, 2, 2.5, 3, etc., and specific point values in 1-2 can be selected as 1, 1.2, 1.4, 1.6, 1.8, 2, etc.

[0026] Preferably, the mass percentage of the stabilizer in the ice cream yogurt is 0.5-1%, for example, it can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%.

[0027] Preferably, the concentration multiple of the concentrated raw milk is 1.3-1.4 times, for example, it can be 1.3 times, 1.32 times, 1.34 times, 1.36 times, 1.38 times, 1.4 times, etc.

[0028] The present application can further improve the taste and stability of the prepared ice cream yogurt by controlling the concentration multiple of the concentrated raw milk to be 1.3-1.4 times.

[0029] Preferably, the mass percentage of fat in the concentrated raw milk is 4-7%, and the mass percentage of milk protein in the RO concentrated raw milk is 4-5%.

[0030] Among them, the specific point value in 4-7% can be selected as 4%, 5%, 6%, 7%, etc., and the specific point value in 4-5% can be selected as 4%, 4.2%, 4.4%, 4.6%, 4.8%, 5%, etc.

[0031] Preferably, the mass percentage of the concentrated raw milk in the ice cream yogurt is 80-85%, for example, it can be 80%, 81%, 82%, 83%, 84%, 85%, etc.

[0032] Preferably, the preparation raw material of the ice cream yogurt further comprises any one or a combination of at least two of white granulated sugar, anhydrous butter or egg yolk powder.

[0033] Preferably, the mass percentage of white granulated sugar in the ice cream yogurt is 10-12%, for example, it can be 10%, 10.5%, 11%, 11.5%, 12%, etc.

[0034] Preferably, the mass percentage of anhydrous butter in the ice cream yogurt is 3-3.5%, for example, it can be 3%, 3.1%, 3.2%, 3.3%, 3.4%, 3.5%, etc.

[0035] Preferably, the mass percentage of egg yolk powder in the ice cream yogurt is 0.5-1%, for example, it can be 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, etc.

[0036] Preferably, the preparation raw material of the ice cream yogurt further comprises essence or jam.

[0037] Preferably, the essence comprises any one or a combination of at least two of vanilla essence, strawberry essence, lemon essence, and apple essence.

[0038] Preferably, the jam comprises any one of vanilla jam, strawberry jam, lemon jam, apple jam, or a combination of at least two of them.

[0039] In a second aspect, the present application provides a preparation method of the ice cream yogurt as described in the first aspect, the preparation method comprising the following steps:

[0040] (1) mixing concentrated raw milk, stabilizer, optional white granulated sugar, optional anhydrous butter, optional egg yolk powder, hydrating the mixture, homogenizing to obtain an ice cream yogurt base;

[0041] (2) inoculating lactic acid bacteria into the ice cream yogurt base to ferment to a pH value below 4.6, stopping the fermentation to obtain a fermentation product;

[0042] (3) performing a cold ripening treatment on the fermentation product to obtain a set ice cream yogurt;

[0043] or performing a low-temperature whipping on the fermentation product to obtain a whipped ice cream yogurt;

[0044] or performing a cold ripening treatment on the fermentation product to obtain a set ice cream yogurt, and then performing a whipping freezing on the set ice cream yogurt to obtain a soft-frozen ice cream yogurt;

[0045] or performing a cold ripening treatment on the fermentation product to obtain a set ice cream yogurt, and then performing a whipping freezing on the set ice cream yogurt to obtain a soft-frozen ice cream yogurt.

[0046] The set ice cream yogurt is further prepared into a soft-frozen ice cream yogurt after whipping freezing, and the whipping freezing can be further prepared into a hard-frozen ice cream yogurt, and the fermentation product can also be whipped at a low temperature to obtain a whipped ice cream yogurt, realizing multiple edible modes of cold storage, freezing and whipping.

[0047] Preferably, the temperature of the hydrating in step (1) is 60-70℃, and the hydrating time is 15-20 min.

[0048] Specific point values in 60-70℃ can be selected as 60℃, 62℃, 64℃, 66℃, 68℃, 70℃, and specific point values in 15-20 min can be selected as 15 min, 16 min, 17 min, 18 min, 19 min, 20 min, etc.

[0049] Preferably, the total pressure of the homogenization in step (1) is 180-220 bar, for example, can be 180 bar, 190 bar, 200 bar, 210 bar, 220 bar, etc.

[0050] Preferably, the homogenization is secondary homogenization, and the pressure of the secondary homogenization is 30-50 bar, for example, 30 bar, 35 bar, 40 bar, 45 bar, 50 bar, etc.

[0051] Preferably, the fermentation in step (2) is carried out at a temperature of 40-45℃ for 6-7 h.

[0052] Specific point values in 40-45℃ can be selected as 40℃, 41℃, 42℃, 43℃, 44℃, 45℃, etc., and specific point values in 6-7 h can be selected as 6 h, 6.2 h, 6.4 h, 6.6 h, 6.8 h, 7 h, etc.

[0053] Preferably, the cold storage ripening in step (3) is carried out at a temperature of 4-6℃ for 12 h or more.

[0054] Specific point values in 4-6℃ can be selected as 4℃, 4.5℃, 5℃, 5.5℃, 6℃, etc., and 12 h or more can be selected as 12 h, 13 h, 14 h, 15 h, 16 h, etc.

[0055] Preferably, the low-temperature whipping in step (3) is carried out at a speed of 900-1000 rpm, a temperature of 4-6℃, and for 4-7 min.

[0056] Specific point values in 900-1000 rpm can be selected as 900 rpm, 920 rpm, 940 rpm, 960 rpm, 980 rpm, 1000 rpm, etc., specific point values in 4-7 min can be selected as 4 min, 5 min, 6 min, 7 min, etc., and specific point values in 4-6℃ can be selected as 4℃, 4.5℃, 5℃, 5.5℃, 6℃, etc.

[0057] Preferably, the whipping freezing in step (3) is carried out at a temperature of -30--20℃ for 10-30 min.

[0058] Specific point values in -30--20℃ can be selected as -30℃, -27℃, -23℃, -20℃, etc., and specific point values in 10-30 min can be selected as 10 min, 15 min, 20 min, 25 min, 30 min, etc.

[0059] Preferably, the post-whipping freezing in step (3) is whipping to an expansion rate of 80-90%, and then freezing at -30--20℃ for 2-4 h.

[0060] Among them, the specific point value in 80-90% can be selected as 80%, 82%, 84%, 86%, 88%, 90%, etc., the specific point value in -30--20℃ can be selected as -30℃, -27℃, -23℃, -20℃, etc., and the specific point value in 2-4 h can be selected as 2 h, 2.5 h, 3 h, 3.5 h, 4 h, etc.

[0061] Preferably, step (3) further comprises mixing the set-type ice cream yogurt, or the milk cover type ice cream yogurt, or the soft-frozen type ice cream yogurt, or the hard-frozen type ice cream yogurt with jam or spices to obtain flavored set-type ice cream yogurt, or flavored milk cover type ice cream yogurt, or flavored soft-frozen type ice cream yogurt, or flavored hard-frozen type ice cream yogurt.

[0062] The numerical range described in the present application not only includes the point values listed above, but also includes any point values between the above numerical ranges that are not listed, and due to the length and for the sake of simplicity, the present application does not enumerate the specific point values included in the range.

[0063] Compared with the prior art, the present application has the following beneficial effects:

[0064] In the present application, the ice cream yogurt prepared from the health raw materials for making yogurt has a smooth taste and excellent string-pulling effect after cold storage, and meets the standard of flavored fermented milk in GB19302. The soft-frozen / hard-frozen type ice cream yogurt prepared by whipping and freezing or by whipping and then freezing has a similar taste and flavor to ice cream, and can also be directly whipped to prepare yogurt milk cover (milk cover type ice cream yogurt), realizing three kinds of eating methods of cold storage, freezing and whipping. In addition, the yogurt has good stability, excellent anti-melting property and anti-whey separation performance.

[0065] The classification name of the animal bifidobacterium lactis subsp, C-2 involved in the present application is Bifidobacterium animalis subsp, lactis, the preservation unit is Guangdong Microbial Culture Collection Center, the preservation number is GDMCC No:65455, and the address is No. 59, Building 5, Guangzhou, Guangzhou, China. BRIEF DESCRIPTION OF DRAWINGS

[0066] Figure 1 It is a state display diagram of the set-type ice cream yogurt prepared in Example 1.

[0067] Figure 2 It is a state display diagram of the milk cover type ice cream yogurt prepared in Example 1.

[0068] Figure 3 It is a state display diagram of the soft-frozen type ice cream yogurt prepared in Example 1.

[0069] Figure 4is a state display diagram of the hard-frozen ice cream yogurt prepared in Example 1. DETAILED DESCRIPTION

[0070] The technical solutions of the present application are further illustrated by the specific embodiments. Those skilled in the art should understand that the embodiments are only to help understand the present application and should not be regarded as specific limitations of the present application.

[0071] The classification name of the Bifidobacterium animalis subsp, lactis C-2 involved in the following is Bifidobacterium animalis subsp, lactis, and the preservation time is November 8, 2024, and the preservation number is GDMCC No: 65455.

[0072] The Bifidobacterium animalis subsp, lactis CICC 21709, Streptococcus thermophilus CICC 6038, and Lactobacillus delbrueckii subsp, bulgaricus CICC 20247 involved in the following are purchased from China Industrial Microbial Culture Collection Center.

[0073] The method for obtaining the bacterial powder is as follows: inoculate the strain seed liquid into MRS medium at an inoculation amount of 5% of the total mass, cultivate anaerobically at 37°C for 48 h, centrifuge at 4500 r / min and 4°C for 10 min, discard the supernatant, collect the bacterial slurry, mix according to a mass ratio of 1:1 of the bacterial slurry and the protective agent (20% trehalose solution, 10% skim milk powder), and prepare into freeze-dried bacterial powder after freeze-drying.

[0074] Example 1

[0075] The present embodiment provides a multi-form ice cream yogurt, which is prepared by the following method:

[0076] (1) Concentrate the raw cow milk with negative antibiotic test and within 48 h after milking by RO membrane filtration, concentrate 1.3 times, so that the cow milk protein content reaches 4.3 wt / %, and the fat content reaches 5.06 wt / %, to obtain the RO membrane concentrated raw cow milk.

[0077] (2) According to 100% by mass percentage, take 10% white granulated sugar, 3.2% anhydrous butter, 0.5% egg yolk powder, and 0.5% stabilizer (hydroxypropyl distarch phosphate, mono, diglyceride fatty acid ester and sodium alginate at a mass ratio of 12:2:1), mix the dry materials uniformly, add 85.8% concentrated raw cow milk, stir uniformly, hydrate at 65°C for 20 min, homogenize (two-stage pressure 40 bar, total pressure 200 bar), collect in a 1 L high-temperature-resistant high-boron-silicon bottle after homogenization, sterilize in a boiling water bath for 20 min, and then quickly cool to 40±2°C in an ice water bath to obtain the ice cream yogurt base.

[0078] (3) The bacteria powder (bacteria number ratio is 10:1:1, total inoculation amount is 1 x 10 9 CFU / mL) of Streptococcus thermophilus CICC6038, Lactobacillus delbrueckii subsp. bulgaricus CICC 20247, and Bifidobacterium animalis lactis C-2 were inoculated into the ice cream yogurt base, and fermented at 43℃ for 6.5 h, until the pH was below 4.6 and the acidity was 70°T. The fermentation was terminated, and the fermentation product was obtained.

[0079] (4) The fermentation product was subjected to cold storage ripening treatment, and stored at 4℃ for 13 h, to obtain the set-type ice cream yogurt.

[0080] (5) The fermentation product was subjected to low-temperature whipping (in a 4℃ ice water bath, at a rotation speed of 1000 rpm, for 5 min), to obtain the ice cream yogurt with milk cover.

[0081] (6) The set-type ice cream yogurt was subjected to whipping freezing (at -25℃, for 20 min), to obtain the soft-frozen ice cream yogurt.

[0082] (7) The set-type ice cream yogurt was subjected to whipping and freezing (whipping to an expansion rate of 88%, and then freezing at -20℃ for 3 h), to obtain the hard-frozen ice cream yogurt.

[0083] The set-type ice cream yogurt obtained in step (4) is shown in FIG. 1, the ice cream yogurt with milk cover obtained in step (5) is shown in FIG. 2, the soft-frozen ice cream yogurt obtained in step (6) is shown in FIG. 3, and the hard-frozen ice cream yogurt obtained in step (7) is shown in FIG. 4. Figure 1 Figure 2 Figure 3 Figure 4

[0084] Example 2

[0085] This example provides a multi-form ice cream yogurt, which is prepared by the following method:

[0086] (1) Fresh cow milk, which is negative for antibiotic detection and within 48 h after milking, was concentrated by RO membrane filtration, concentrated by 1.4 times, and the protein content of the cow milk was 4.5 wt / % and the fat content was 5.5 wt / %, to obtain the RO membrane concentrated fresh cow milk.

[0087] ​​​​(2) 12% white granulated sugar, 3% anhydrous butter, 1% egg yolk powder, 1% stabilizer (hydroxypropyl distarch phosphate, mono, diglycerides of fatty acids and sodium alginate with a mass ratio of 10:1:2) were weighed according to 100% by mass fraction, and the dry materials were uniformly mixed, then 83% concentrated raw milk was added and stirred uniformly, and the material was hydrated at 60°C for 20 min, homogenized (two-stage pressure 50 bar, total pressure 220 bar), and then collected in a 1 L high-temperature-resistant high-boron-silicon bottle, sterilized in a boiling water bath for 20 min, and then quickly cooled to 40±2°C in an ice water bath to obtain ice cream yogurt base.

[0088] (3) The bacterial powder of Streptococcus thermophilus CICC6038, Lactobacillus delbrueckii subsp. bulgaricus CICC 20247 and Bifidobacterium animalis lactis C-2 (bacterial number ratio 1:10:1, total inoculation amount 1×10 9 CFU / mL) was inoculated into the ice cream yogurt base, and fermented at 40°C for 7 h, and the fermentation was terminated when the pH was below 4.6 and the acidity was 75 °T to obtain a fermentation product.

[0089] (4) The fermentation product was subjected to cold storage ripening treatment, and stored at 5°C for 14 h to obtain a set-type ice cream yogurt.

[0090] (5) The fermentation product was subjected to low-temperature whipping (in a 5°C ice water bath, rotation speed 950 rpm, whipping for 4 min) to obtain a milk cover-type ice cream yogurt.

[0091] (6) The set-type ice cream yogurt was subjected to whipping freezing (whipping freezing at -30°C for 30 min) to obtain a soft-frozen-type ice cream yogurt.

[0092] (7) The set-type ice cream yogurt was subjected to whipping and freezing (whipping to an expansion rate of 90%, and then frozen at -30°C for 2 h) to obtain a hard-frozen-type ice cream yogurt.

[0093] Example 3

[0094] This example provides a multi-form ice cream yogurt, which is prepared by the following method:

[0095] (1) The raw milk within 48 h after milking and tested negative for antibiotics was concentrated by RO membrane filtration, concentrated 1.35 times, and the milk protein content reached 5.5 wt / % and the fat content reached 5.3 wt / % to obtain RO membrane concentrated raw milk.

[0096] (2) 11% white sugar, 3.5% anhydrous butter, 0.7% egg yolk powder, 0.7% stabilizer (mass ratio of 15:2:1 of hydroxypropyl distarch phosphate, mono, diglycerides of fatty acids and sodium alginate) are taken by mass percentage of 100%, the dry materials are mixed uniformly, 84.1% concentrated raw milk is added, stirred uniformly, hydrated at 70°C for 15 min, homogenized (two-stage pressure 35 bar, total pressure 180 bar), after homogenization, collected in a 1 L high-temperature-resistant high-boron-silicon bottle, sterilized in a boiling water bath for 20 min, then placed in an ice water bath and quickly cooled to 40±2°C, to obtain ice cream yogurt base.

[0097] (3) The bacterial powder of Streptococcus thermophilus CICC6038, Lactobacillus delbrueckii subsp. bulgaricus CICC 20247 and Bifidobacterium animalis lactis C-2 (bacterial number ratio of 1:1:10, total inoculation amount of 1×10 9 CFU / mL) is inoculated into the ice cream yogurt base, fermented at 45°C for 6 h, the fermentation is terminated when the pH is below 4.6 and the acidity is 65 °T, to obtain a fermentation product.

[0098] (4) The fermentation product is subjected to cold storage ripening treatment, and is stored at 6°C for 12 h to obtain a set-type ice cream yogurt.

[0099] (5) The fermentation product is subjected to low-temperature whipping (in a 6°C ice water bath, rotation speed of 900 rpm, whipping for 7 min) to obtain a whipped-type ice cream yogurt.

[0100] (6) The set-type ice cream yogurt is subjected to whipping freezing (whipping freezing at -20°C for 10 min) to obtain a soft-frozen-type ice cream yogurt.

[0101] (7) The set-type ice cream yogurt is subjected to whipping and freezing (whipping to an expansion rate of 80%, and then freezing at -25°C for 4 h) to obtain a hard-frozen-type ice cream yogurt.

[0102] Example 4

[0103] This example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the total amount of stabilizer in step (2) is kept unchanged, and the stabilizer is adjusted to a mass ratio of 12:2 of hydroxypropyl distarch phosphate and mono, diglycerides of fatty acids, and the remaining steps are consistent with Example 1.

[0104] Example 5

[0105] This example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the total amount of stabilizer is kept constant in step (2), and the stabilizer is adjusted to a mass ratio of 12:1 of hydroxypropyl distarch phosphate and sodium alginate, and the remaining steps are consistent with Example 1.

[0106] Example 6

[0107] This example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the total amount of stabilizer is kept constant in step (2), and the stabilizer is adjusted to a mass ratio of 2:1 of mono, diglycerides and sodium alginate, and the remaining steps are consistent with Example 1.

[0108] Example 7

[0109] This example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the concentration multiple of raw cow's milk in step (1) is adjusted to 1.2 times, and the remaining steps are consistent with Example 1.

[0110] Example 8

[0111] This example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the concentration multiple of raw cow's milk in step (1) is adjusted to 1.5 times, and the remaining steps are consistent with Example 1.

[0112] Example 9

[0113] This example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the animal bifidobacterium lactis C-2 is adjusted to the commercially available animal bifidobacterium lactis CICC 21709, and the remaining steps are consistent with Example 1.

[0114] Comparative Example 1

[0115] This comparative example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the total amount of bacteria powder is kept constant in step (3), and only the bacteria powder of Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii bulgaricus CICC 20247 (ratio of bacteria number is 10:1) is inoculated into the ice cream yogurt, and the remaining steps are consistent with Example 1.

[0116] Comparative Example 2

[0117] This comparative example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the total amount of bacteria powder is kept constant in step (3), and only the bacteria powder of Streptococcus thermophilus and animal bifidobacterium lactis C-2 (ratio of bacteria number is 10:1) is inoculated into the ice cream yogurt, and the remaining steps are consistent with Example 1.

[0118] Comparative Example 3

[0119] The present comparative example provides a multi-form ice cream yogurt, which is only different from Example 1 in that the total inoculation amount of the bacterial powder is kept unchanged in step (3), and only the bacterial powder of Lactobacillus bulgaricus and Bifidobacterium animalis ssp. lactis C-2 (the bacterial powder is compounded at a ratio of 1:1) is inoculated into the ice cream yogurt, and the remaining steps are consistent with Example 1.

[0120] Test Example 1

[0121] The present test example tests the sensory characteristics of the set ice cream yogurt obtained in each example.

[0122] (1) Smoothness detection: After the sample is evenly stirred with a small spoon, its texture is observed against the light, and a spoonful is observed for particles, and then the mouthfeel is tasted.

[0123] (2) Viscosity detection: The BROOKFIELD rotary viscometer DV-I is used to detect the viscosity of each ice cream yogurt sample, and the detection method is: S93 rotor, 20 rpm speed, 30 s detection time, and the same rotor and speed are used for detection.

[0124] (3) Overall preference evaluation: A 9-point preference scale is used to consider factors such as flavor, taste, and texture to score the overall preference of the sample. The scoring standard is shown in Table 1.

[0125] The present test recruited 15 professional personnel with experience in dairy product sensory evaluation as evaluators. Before the formal evaluation, they were trained to ensure that they were proficient in the use of the 9-point preference scale. The experiment was conducted in a sensory room, and 12 ice cream yogurt samples to be tested were presented in random order after being coded by three-digit numbers. The evaluators needed to rinse their mouths with pure water before tasting each sample, and then scored the overall preference after tasting, with the score accurate to one decimal place.

[0126] Table 1

[0127]

[0128] Table 2

[0129]

[0130] From the data in Table 2, it can be seen that the ice cream yogurt involved in the present application has a smooth taste, better viscosity, and excellent stringing effect.

[0131] From the data comparison of Example 1 and Comparative Examples 1-3 and Example 9, it can be seen that the synergistic fermentation of Streptococcus thermophilus, Lactobacillus bulgaricus and Bifidobacterium animalis lactis has a significant synergistic effect on improving the taste of yogurt. In addition, Bifidobacterium animalis lactis C-2 has a more excellent effect than commercially available Bifidobacterium animalis lactis, and can better improve the taste of yogurt when combined with Streptococcus thermophilus and Lactobacillus bulgaricus.

[0132] From the data comparison of Example 1 and Examples 4-6, it can be seen that hydroxypropyl distarch phosphate, mono, diglycerol fatty acid ester and sodium alginate have a significant synergistic effect on improving the taste of ice cream yogurt, can better release the flavor, improve the creaminess of the product, and at the same time increase the smoothness of the ice cream yogurt.

[0133] From the data comparison of Example 1 and Examples 7-8, it can be seen that controlling the concentration multiple of concentrated raw cow milk to 1.3-1.4 times can further improve the smoothness and viscosity of yogurt.

[0134] Test Example 2

[0135] In this test example, the stability of the set-type ice cream yogurt obtained in each example is tested.

[0136] (1) Anti-melting property:

[0137] The anti-melting property is determined by weight loss method, the test temperature is 25℃, each ice cream yogurt sample is placed on a grid frame, a beaker is placed below to collect, the original mass of the yogurt W0 and the mass W after being placed for 40 min are recorded, the melting rate is calculated: melting rate=(W0-W) / W0x100%, and the test results are shown in Table 1. t t , the melting rate is calculated: melting rate=(W0-W) / W0x100%, and the test results are shown in Table 1.

[0138] (2) Anti-whey separation property:

[0139] At 4℃, the ice cream yogurt is poured into a 120-mesh filter cloth, the collection time is 2 h, the original mass of the yogurt M0 and the mass of the collected whey M1 are recorded, and the whey separation rate is calculated: whey separation rate=M1 / M0x100%, and the test results are shown in Table 3.

[0140] Table 3

[0141]

[0142] From the data in Table 3, it can be seen that the ice cream yogurt related to the present application has high stability, and exhibits excellent anti-melting property and anti-whey separation property.

[0143] ​From the comparison of the data of Example 1 and Examples 4-6, it can be seen that hydroxypropyl distarch phosphate, mono, diglycerides of fatty acids and sodium alginate have a significant synergistic effect on improving the stability of ice cream yogurt, and can better improve the texture of ice cream yogurt and improve the stability of the product.

[0144] From the comparison of the data of Example 1 and Examples 7-8, it can be seen that controlling the concentration multiple of concentrated raw milk to 1.3-1.4 times can further improve the stability of the prepared ice cream yogurt.

[0145] Test Example 3

[0146] In this test example, the performance of the hard-frozen ice cream yogurt obtained in each example and comparative example is tested.

[0147] (1) Maximum expansion rate: the volume of the yogurt before stirring is V1, and the maximum volume of the yogurt after stirring is V2. The maximum expansion rate is calculated as: maximum expansion rate = (V2-V1) / V1x100%.

[0148] (2) Hard-frozen scoopability: the hard-frozen ice cream yogurt is taken out of the refrigerator, placed at room temperature for 5 min, and then a standard ice cream scoop is vertically inserted into the center of the ice cream yogurt sample until the scoop is full. The wrist is turned 90° at a uniform speed to scoop out, the resistance to insertion is observed, the scoop shape and the residue on the scoop are observed, and the scoopability of the sample is evaluated. The scoring standard is shown in Table 4 (10-point system), and a total score >7 indicates good scoopability of the sample.

[0149] Table 4

[0150]

[0151] The test results are shown in Table 5.

[0152] Table 5

[0153]

[0154] From the data in Table 5, it can be seen that the ice cream yogurt according to the present application can be prepared into ice cream yogurt with high expansion rate and hard-frozen scoopability. The maximum expansion rate of the ice cream yogurt is in the range of 74-90%, and the hard-frozen scoopability score is above 8.5.

[0155] From the comparison of the data of Example 1 and Examples 4-6, it can be seen that hydroxypropyl distarch phosphate, mono, diglycerides of fatty acids and sodium alginate have a significant synergistic effect on improving the stability of ice cream yogurt, and can better improve the texture of ice cream yogurt and improve the stability of the product.

[0156] From the comparison of the data of Example 1 and Examples 7-8, it can be seen that, by controlling the concentration multiple of the concentrated raw milk to be 1.3-1.4, the prepared ice cream yogurt can be further improved in the diggability and the eating experience.

[0157] The applicant declares that the technical scheme of the present application is illustrated by the above examples, but the present application is not limited to the above examples, that is, it does not mean that the present application must rely on the above examples to be implemented. It should be understood by those skilled in the art that any improvement of the present application, equivalent replacement of each raw material of the product of the present application, addition of auxiliary ingredients, selection of specific modes, etc. all fall within the protection scope and disclosure scope of the present application.

[0158] The preferred embodiments of the present application are described in detail above, but the present application is not limited to the specific details in the above embodiments, and within the technical concept scope of the present application, various simple modifications can be made to the technical scheme of the present application, and these simple modifications all belong to the protection scope of the present application.

[0159] In addition, it should be noted that each specific technical feature described in the above specific embodiments can be combined by any suitable means without contradiction, and in order to avoid unnecessary repetition, the present application will not further describe various possible combination manners.

Claims

1. An ice cream yoghurt, characterized in that, The preparation raw materials of the ice cream yogurt include concentrated raw cow milk, lactic acid bacteria and stabilizers; The lactic acid bacteria include Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis subsp. lactis.

2. The ice cream yogurt according to claim 1, characterized in that, The ratio of the viable bacterial count of the Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis subsp. lactis is (1-10):(1-10):(1-10). Preferably, the amount of lactic acid bacteria added in the ice cream yogurt is not less than 1 x 10 7 CFU / mL or 1 x 10 7 CFU / g; Preferably, the lactic acid bacteria are added to the ice cream yogurt in the form of bacterial powder.

3. The ice cream yogurt according to claim 1 or 2, characterized in that, The Bifidobacterium animalis subsp. lactis is Bifidobacterium animalis subsp. lactis C-2. The taxonomic name of the Bifidobacterium animalis subsp. lactis C-2 is Bifidobacterium animalis subsp. lactis, and the preservation number is GDMCC No: 65455, and the preservation date is November 8, 2024.

4. The ice cream yogurt according to any one of claims 1 to 3, characterized in that, The stabilizers include hydroxypropyl distarch phosphate, mono, di-glycerol fatty acid ester and sodium alginate. Preferably, the mass ratio of the hydroxypropyl distarch phosphate, mono, di-glycerol fatty acid ester and sodium alginate is (10-15):(1-3):(1-2). Preferably, the mass percentage of the stabilizers in the ice cream yogurt is 0.5-1%.

5. The ice cream yogurt according to any one of claims 1 to 4, characterized in that, The concentration multiple of the concentrated raw cow milk is 1.3-1.4 times. Preferably, the mass percentage of fat in the concentrated raw cow milk is 4-7%, and the mass percentage of cow milk protein in the concentrated raw cow milk is 4-5 wt%. Preferably, the mass percentage of the concentrated raw cow milk in the ice cream yogurt is 80-85%.

6. The ice cream yogurt according to any one of claims 1 to 5, characterized in that, The preparation raw materials of the ice cream yogurt further include any one or a combination of at least two of white granulated sugar, anhydrous butter or egg yolk powder. Preferably, the mass percentage of the white granulated sugar in the ice cream yogurt is 10-12%. Preferably, the mass percentage of the anhydrous butter in the ice cream yogurt is 3-3.5%. Preferably, the mass percentage of the egg yolk powder in the ice cream yogurt is 0.5-1%.

7. A process for the preparation of the ice cream yoghurt according to any one of claims 1 to 6, characterized in that, The preparation method comprises the following steps: (1) mixing the concentrated raw cow milk, the stabilizers, the optional white granulated sugar, the optional anhydrous butter and the optional egg yolk powder, hydrating, homogenizing to obtain an ice cream yogurt base; (2) inoculating the lactic acid bacteria into the ice cream yogurt base to ferment to a pH value of less than 4.6, stopping the fermentation to obtain a fermentation product; (3) performing cold ripening treatment on the fermentation product to obtain a set-type ice cream yogurt; or performing low-temperature whipping on the fermentation product to obtain a dairy cover-type ice cream yogurt; or performing cold ripening treatment on the fermentation product to obtain a set-type ice cream yogurt, and then performing whipping freezing on the set-type ice cream yogurt to obtain a soft-frozen-type ice cream yogurt; or performing cold ripening treatment on the fermentation product to obtain a set-type ice cream yogurt, and then performing whipping and freezing on the set-type ice cream yogurt to obtain a hard-frozen-type ice cream yogurt.

8. The production method according to claim 7, characterized by, The temperature of the hydrating in step (1) is 60-70℃, and the hydrating time is 15-20 min. Preferably, the total pressure of the homogenizing in step (1) is 180-220 bar.

9. The production method according to claim 7 or 8, characterized by, The temperature of the fermentation in step (2) is 40-45℃, and the fermentation time is 6-7 h.

10. The production method according to any one of claims 7 to 9, characterized by, The temperature of the refrigerated ripening treatment in step (3) is 4-6°C, and the refrigerated ripening treatment time is 12 hours or more; Preferably, the rotation speed of the low-temperature whipping in step (3) is 900-1000 rpm, the temperature of the low-temperature whipping is 4-6°C, and the low-temperature whipping time is 4-7 minutes; Preferably, the temperature of the whipping freezing in step (3) is -30--20°C, and the whipping freezing time is 10-30 minutes; Preferably, the whipping freezing in step (3) is whipping to an expansion rate of 80-90%, and then freezing at -20--18°C for 2-4 hours.

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