Yoghourt ice cream power and ice cream preparation method using same

Abstract

The invention discloses a yoghourt and ice cream power comprising the following constituents (by weight portions): refined granulated sugar 30-50 parts, yoghourt powder 10-40 parts, whole milk powder 5-20 parts, plant grease powder 5-20 parts, guar gum 0.4-1.2 parts, xanthan gum 0.1-0.6 part, propylene glycol alyinate 0.2-1.2 parts, sodium caseinate 0.2-1.2 parts, milk essence 0.05-0.6 part, ethyl maltol 0.001-0.006 part. The invention also discloses the process for preparing ice-cream by utilizing the powder.

Description

【Technical Field】 [0001] The invention relates to the field of food processing, in particular to the field of ice cream preparation. 【Background technique】 [0002] Compared with ordinary milk, yogurt has low fat content, high calcium content, and is also rich in vitamin V B2 , V B12 And phosphorus and potassium trace elements are of great benefit to the human body, so it has the effect of delaying the aging of the human body. The lactic acid bacteria in yogurt are beneficial bacteria for humans. The fermentation of lactic acid bacteria makes the lactose in milk hydrolyze into glucose and galactose, which are all monosaccharides. Therefore, even people lacking lactase will not feel uncomfortable after drinking yogurt, and the absorption is the same. The amount of lactose, the yield in yogurt is higher than ordinary milk, which is of great benefit to the human body. However, the shelf life of yogurt is short. It can be stored for up to 7 days at 4°C. At this temperature, lactic ac...

AI Technical Summary

Problems solved by technology

However, yogurt has a short shelf life and can be stored for up to 7 days at 4°C. At this temperature, lactic acid bacteria still have fermentation power and are susceptible to mold contamination, resulting in increased acidity and deterioration, which limits the production and sales of yogurt.