Wine-containing yoghourt ice cream and preparation method thereof

Abstract

The invention relates to the technical field of frozen drinks, in particular to wine-containing yoghourt ice cream and a preparation method thereof. The raw materials of the wine-containing yoghourt ice cream comprise wine, a fat raw material and a protein raw material, and the wine accounts for 10-70% of the raw materials of the wine-containing yoghourt ice cream by mass; the preparation method of the wine-containing yoghourt ice cream comprises the steps of material mixing, sterilization and fermentation, and in the material mixing and sterilization step, wine and fat raw materials are mixed and then sterilized. The grease and the wine are firstly mixed and sterilized and then mixed with other sterilized raw materials to serve as a substrate for yogurt fermentation, the problem that feed liquid is prone to bubbling is solved, meanwhile, the problem that ice cream products have granular sensation due to the fact that the wine is mixed with other raw materials is solved, and the melting resistance of the ice cream is remarkably improved. The obtained wine-containing yoghourt ice cream is moderate in sour and sweet, harmonious in flavor and high in preference degree.

Description

Technical Field

[0001] The invention relates to the technical field of frozen drinks, in particular to a wine-containing 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] Fermented wine (beer, red wine, fruit wine, etc.) 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 bubble 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 to carry out the production process normally, restricting the industrialization process of preparing wine-containing yogurt ice cream. There is no report in the prior art on obtaining yogurt ice cream using wine as a fermentation substrate. Summary of the invention

[0004] In order to make up for the defects of the prior art, the present invention provides a wine-containing yogurt ice cream and a preparation method thereof.

[0005] In a first aspect, the present invention provides a method for preparing wine-containing yogurt ice cream, wherein the raw materials of the wine-containing yogurt ice cream include wine, fat raw materials and protein raw materials, and the wine accounts for 10%-70% of the raw materials of the wine-containing yogurt ice cream by mass; The method for preparing the wine-containing yogurt ice cream comprises mixing and sterilizing and fermenting steps. In the mixing and sterilizing step, the wine and the fat raw material are mixed and then sterilized.

[0006] The present invention has found in the process of developing wine-containing yogurt ice cream that the wine-containing ice cream liquid is prone to foaming during the mixing process, the ice cream product has a heavy graininess, and has poor resistance to melting. However, the oil and fat are mixed with the wine raw materials and then sterilized separately, and then mixed with the sterilized ice cream liquid (other sterilized raw materials). The foam problem caused by the addition of wine can be prevented during the production process, and the mixing process basically does not generate foam, and industrial mixing production can be achieved. In addition, wine is prone to produce granular substances after mixing with protein raw materials such as milk raw materials, which may cause fermentation failure during fermentation of yogurt or cause the prepared ice cream to have a rough taste in the later stage. The present invention unexpectedly found that if the wine and oil are mixed and then sterilized, and then mixed with the sterilized ice cream liquid, the generation of granular substances can be effectively avoided, and the produced wine-containing yogurt ice cream has a delicate taste, basically no graininess, and the ice cream has good resistance to melting.

[0007] Preferably, the wine accounts for 10%-50% of the raw materials of the wine-containing yogurt ice cream by mass.

[0008] In the above method, the fat raw material that is sterilized after mixing with the wine is part of the fat raw material. Preferably, the fat raw material that is sterilized after mixing with the wine accounts for 15%-50% of the total mass of the fat raw material, and the feed liquid a is obtained after sterilization.

[0009] Further preferably, the fat raw material that is sterilized after mixing with the wine accounts for 15%-40% of the total mass of the fat raw material, and liquid a is obtained after sterilization.

[0010] Preferably, the fat raw material accounts for 10%-15% of the raw materials of the wine-containing yogurt ice cream and is selected from at least one of vegetable oil, butter, cream and coconut milk.

[0011] Preferably, the fat raw material is vegetable oil and butter. The vegetable oil is preferably coconut oil.

[0012] Preferably, the mass ratio of butter to vegetable oil is (0.2-15):1.

[0013] Preferably, butter accounts for 2%-13% of the raw materials of the wine-containing yogurt ice cream, and coconut oil accounts for 1%-10% of the raw materials of the wine-containing yogurt ice cream.

[0014] Preferably, the temperature for sterilization after mixing wine and fat raw materials is 55-75°C and the time is 10-30 minutes. Sterilization at low temperature can retain the wine flavor to the maximum extent; if the temperature used is lower than 55°C, the sterilization effect is poor and effective sterilization cannot be achieved; if the sterilization temperature is higher than 75°C, the evaporation rate of alcohol is significantly accelerated, resulting in a large loss of wine flavor in the product; on the other hand, if the temperature is too high, the fat may form a layer of oil skin, which is not conducive to the stability of product indicators and will also affect the operation of industrial production equipment.

[0015] In the present invention, the raw materials of the wine-containing yogurt ice cream also include emulsifiers, dietary fiber and sweeteners; the mixing and sterilizing step also includes: mixing the remaining fat raw materials with the protein raw materials, dietary fiber and emulsifier to obtain a mixed liquid, and then mixing the mixed liquid with the sweetener and sterilizing it to obtain liquid b; and fermenting the liquid a and the liquid b.

[0016] The protein raw materials described above account for 18%-65% of the raw materials of the alcohol-containing yogurt ice cream, and are selected from at least one of raw milk, milk powder, whey powder, whey protein powder, and soy protein powder. The protein raw materials are preferably raw milk and / or milk powder. Among them, the milk powder is skim milk powder and / or whole milk powder. In one embodiment, the protein raw materials are raw milk, skim milk powder and whole milk powder. Among them, the mass ratio of raw milk, skim milk powder and whole milk powder is (8-55): (2-8): (3-10).

[0017] The dietary fiber mentioned above accounts for 1%-12% (preferably 5%-12%, more preferably 6%-10%) of the raw materials of the alcohol-containing yogurt ice cream, and is selected from at least one of citrus fiber, isomaltooligosaccharide, fructo-oligosaccharide, resistant dextrin and polydextrose.

[0018] Preferably, the dietary fiber is citrus fiber, oligofructose and polydextrose, or oligofructose and polydextrose.

[0019] Further preferably, the dietary fiber is citrus fiber, oligofructose and polydextrose. In the dietary fiber, the mass ratio of citrus fiber, oligofructose and polydextrose is (0.3-1): (0.1-1): (5-10). In the dietary fiber formula, when citrus fiber is omitted and only oligofructose and polydextrose are used, the viscosity of the product is significantly reduced, thereby affecting the fermentation process of the product and the delicate taste of the final product, and the melting resistance of the ice cream is significantly reduced. When polydextrose is omitted and only citrus fiber and oligofructose are used, the water retention performance of the product is reduced, and the stress resistance is also reduced (including reduced melting resistance, reduced resistance to temperature fluctuations, and easy frost on the product surface, etc.).

[0020] The emulsifier described above accounts for 0.2%-0.6% of the raw materials of the alcoholic yogurt ice cream, and is selected from at least one of mono- and di-glycerol fatty acid esters, propylene glycol fatty acid esters, and soluble soybean polysaccharides; preferably, the emulsifier is mono- and di-glycerol fatty acid esters and propylene glycol fatty acid esters. In the emulsifier, the mass ratio of propylene glycol fatty acid esters to mono- and di-glycerol fatty acid esters is (0.05-0.5): (0.01-0.2).

[0021] The invention further improves the taste and melting resistance of the product by using the preferred dietary fiber and emulsifier, and can reduce the influence of alcohol on the fermentation bacteria.

[0022] The sweetener mentioned above accounts for 3%-20% (preferably 10%-20%) of the raw materials of the alcoholic yogurt ice cream, and is selected from at least one of white sugar, glucose, beer syrup, maltose syrup, and fructose syrup. Preferably, it is white sugar and glucose, or white sugar and beer syrup. The sweetness of the sweetener is preferably 10-15.

[0023] In the present invention, the wine is fermented wine.

[0024] Preferably, the wine is selected from at least one of beer, red wine and fruit wine.

[0025] Preferably, the alcohol content of the wine is 1-15%.

[0026] In the preparation method provided by the present invention, when the wine is red wine, the bacteria used for fermentation include Lactobacillus casei and Lactobacillus acidophilus; the ratio of the effective live bacteria count of the two fermentation bacteria is (2-4):1; and the preferred addition amount is 100-300U / T.

[0027] When the wine is beer, the bacteria used for fermentation include Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei; the ratio of the effective live bacteria count of the three fermentation bacteria is (1-2): (1-2): (1-2); the addition amount is 100-300U / T.

[0028] When the wine is fruit wine, the bacteria used for fermentation include Lactobacillus acidophilus and Streptococcus salivarius thermophilus subsp., wherein the ratio of the effective live bacteria count of Lactobacillus acidophilus and Streptococcus salivarius thermophilus subsp. is (2-4):1; the preferred addition amount is 50-200U / T.

[0029] Preferably, the fermentation temperature is 36-40°C.

[0030] Preferably, the end point of the fermentation is an acidity of 55-66°T.

[0031] Preferably, when the wine is red wine, the acidity is 60-66°T; when the wine is beer, the acidity at the fermentation end point is 55-65°T; the above fermentation end point is different from the fermentation end point of traditional yogurt ice cream, mainly because red wine, beer or fruit wine are sweet, and if fermented too acidic, it will affect the flavor release of the wine.

[0032] In the above method, before fermentation, the mixed liquid of liquid a and liquid b is further homogenized at a pressure of 270-330 bar. The homogenization pressure of this step is higher than the general homogenization pressure, so that the fiber raw materials, especially citrus fiber, form a network structure to the greatest extent, which is better bonded with water and protein, and is conducive to further enhancing the melting resistance and delicate taste of the product. When the conventional homogenization pressure is used, the melting resistance of the ice cream is reduced.

[0033] In the above method, after the liquid a and the liquid b are mixed, a standing step (for example, standing for 20-40 minutes) can be set to fully mix the two liquids, and then the fiber raw material and the emulsifier can be rehydrated and better blended with water.

[0034] After fermentation, the method further comprises aging, homogenization and freezing steps.

[0035] Preferably, the fermented liquid is subjected to demulsification, post-ripening, aging, homogenization, freezing and filling.

[0036] As a specific embodiment of the present invention, the preparation method of the wine-containing yogurt ice cream comprises: 1) Melt the butter and coconut oil and mix them, then divide them into two parts (mixed oil a and mixed oil b, where mixed oil a accounts for 15%-40% of the total mass of butter and coconut oil); 2) Mix the wine and mixed oil a evenly according to the formula and sterilize them at a temperature of 55-75°C for 10-30 minutes to prepare liquid a for later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, and let it stand for 5-25 minutes to prepare a protein mixture; 4) Add mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well, heat to 75-90°C, let stand for 3-7 minutes (to fully blend the fiber raw materials with the protein and fat raw materials at high temperature, and to fully bond the fiber raw materials with water, protein, etc.), add sweetener, and then sterilize at 92-98°C for 3-7 minutes to prepare liquid b; 5) After fully mixing liquid a and liquid b, let stand for 20-40 minutes, and then homogenize at a homogenization pressure of 270-330 bar; 6) Cool the homogenized liquid to 36-40°C for inoculation and fermentation; the fermentation temperature is 36-40°C; when the raw material is red wine, the acidity is 60-66°T; when the raw material is beer, the acidity at the end of fermentation is 55-65°T; 7) The fermented liquid is demulsified, post-ripened, aged, homogenized twice, frozen and filled.

[0037] In the preparation method provided by the present invention, the raw materials of the wine-containing yogurt ice cream include the following components in parts by weight: 10-50 parts of wine, 3-20 parts of sweeteners, 8-13 parts of milk powder, 8-55 parts of raw cow's milk, 10-15 parts of fat raw materials, 5-12 parts of dietary fiber, and 0.2-0.6 parts of emulsifier.

[0038] Preferably, the raw materials of the wine-containing yogurt ice cream include the following components in parts by weight: 30-70 parts of fruit wine, 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, and 0.02-0.1 parts of mono- and di-glycerol fatty acid ester.

[0039] Preferably, the raw materials of the wine-containing yogurt ice cream include the following components in parts by weight: 20-55 parts of raw milk, 10-30 parts of red wine, 3-8 parts of white sugar, 3-8 parts of glucose, 2-8 parts of skim milk powder, 3-7 parts of whole milk powder, 5-13 parts of butter, 1-5 parts of coconut oil, 0.3-1 parts of citrus fiber, 0.1-1 parts of oligofructose, 5-8 parts of polydextrose, 0.1-0.5 parts of propylene glycol fatty acid esters, and 0.01-0.1 parts of mono- and di-glycerol fatty acid esters.

[0040] Preferably, the raw materials of the wine-containing yogurt ice cream include the following components in parts by weight: 8-45 parts of raw milk, 10-50 parts of beer, 3-10 parts of white sugar, 5-10 parts of beer syrup, 2-6 parts of skim milk powder, 5-10 parts of whole milk powder, 2-10 parts of butter, 3-10 parts of coconut oil, 0.3-0.7 parts of citrus fiber, 0.1-0.8 parts of oligofructose, 5-8 parts of polydextrose, 0.05-0.2 parts of propylene glycol fatty acid esters, and 0.05-0.2 parts of mono- and di-glycerol fatty acid esters.

[0041] The total weight of the above raw materials is preferably 100 parts.

[0042] In a second aspect, the present invention provides a wine-containing yogurt ice cream, which is prepared by the above-mentioned preparation method.

[0043] The beneficial effects of the present invention are: The present invention solves the problem that the material liquid has too much foam and cannot be prepared normally by mixing fat and wine with other sterilized raw materials first for sterilization, and solves the problem that the ice cream product has a granular feel caused by mixing wine with other raw materials, and significantly improves the melting resistance of alcohol-containing ice cream. The alcohol-containing yogurt ice cream obtained by the present invention has moderate sweetness and sourness, coordinated wine flavor and yogurt flavor, high overall preference, and strong 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 beer used in the following examples is: Snow Brew Beer (alcohol content ≥ 3.8%, original malt concentration 10°P). The red wine used is: French imported Cavalier dry red wine.

[0049] Example 1 This embodiment provides a red wine yogurt ice cream and a preparation method thereof; the raw material formula and preparation method thereof are as follows: Raw material formula: 20% red wine, 5% white sugar, 5% glucose, 5% skim milk powder, 3% whole 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 casei and Lactobacillus acidophilus, ratio 3:1; added amount 150U / T), and the rest is made up with raw cow's milk.

[0050] The steps of the preparation method are 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 = 2:8); 2) Mix the red wine and mixed oil a evenly according to the formula and sterilize them at a temperature of 60°C for 20 minutes to prepare liquid a for later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, let it stand for 15 minutes to prepare a protein mixture; 4) Add mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 85°C, let stand for 5 minutes, add white sugar and glucose, and then sterilize at 95°C for 5 minutes to obtain liquid b; 5) 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; 6) Cool the homogenized liquid to 38°C for inoculation and fermentation. The fermentation temperature is 38°C. The fermentation end point is acidity 63°T. 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce red wine yogurt ice cream.

[0051] Example 2 This embodiment provides a red wine yogurt ice cream and a preparation method thereof, and the raw material formula and preparation method thereof are specifically as follows: Raw material formula: 30% red wine, 8% white sugar, 3% glucose, 8% skim milk powder, 5% whole milk powder, 13% butter, 1% coconut oil, 1% citrus fiber, 0.1% oligofructose, 8% polydextrose, 0.5% propylene glycol fatty acid ester, 0.01% mono- and diglycerol fatty acid ester, bacteria (mixed fermentation bacteria of Lactobacillus casei and Lactobacillus acidophilus, ratio 3:1; added amount 100U / T), and the rest is made up with raw cow's milk.

[0052] The steps of the preparation method are 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 = 1:5); 2) Mix the red wine and mixed oil a evenly according to the formula and sterilize them at a temperature of 65°C for 10 minutes to prepare liquid a for later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula and let it stand for 20 minutes to prepare a protein mixture; 4) Add the mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 90°C, let stand for 7 minutes, add white sugar and glucose, and then sterilize at 98°C for 3 minutes to obtain liquid b; 5) After fully mixing liquid a and liquid b, let stand for 40 minutes and then homogenize at a homogenization pressure of 320 bar; 6) Cool the homogenized liquid to 40°C for inoculation and fermentation; fermentation temperature 40°C; fermentation end point: acidity 66°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce red wine yogurt ice cream.

[0053] Example 3 This embodiment provides a red wine yogurt ice cream and a preparation method thereof, and the raw material formula and preparation method thereof are specifically as follows: Raw material formula: 10% red wine, 3% white sugar, 8% glucose, 2% skim milk powder, 7% whole milk powder, 5% butter, 5% coconut oil, 0.3% citrus fiber, 1% oligofructose, 5% polydextrose, 0.1% propylene glycol fatty acid ester, 0.1% mono- and diglycerol fatty acid ester, bacteria (mixed fermentation bacteria of Lactobacillus casei and Lactobacillus acidophilus, ratio 3:1; added amount 200U / T), and the rest is made up with raw cow's milk.

[0054] The steps of the preparation method are 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 = 4:7); 2) Mix the red wine and 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 later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula and let it stand for 5 minutes to prepare a protein mixture; 4) Add the mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 90°C, let stand for 3 minutes, add white sugar and glucose, and then sterilize at 93°C for 7 minutes to obtain liquid b; 5) After fully mixing liquid a and liquid b, let stand for 20 minutes and then homogenize at a homogenization pressure of 280 bar; 6) Cool the homogenized liquid to 36°C for inoculation and fermentation; fermentation temperature 36°C; fermentation end point: acidity 60°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce red wine yogurt ice cream.

[0055] Example 4 This embodiment provides a beer yogurt ice cream and a preparation method thereof; the raw material formula and preparation method thereof are as follows: Raw material formula: beer 30%, white sugar 10%, beer syrup 7%, skim milk powder 6%, whole milk powder 5%, butter 10%, coconut oil 3%, citrus fiber 0.5%, oligofructose 0.5%, polydextrose 5%, propylene glycol fatty acid ester 0.1%, mono- and diglycerol fatty acid ester 0.15%, bacteria (mixed fermentation bacteria of Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei, ratio 1:1:1; added amount 150U / T), and the rest is made up with raw cow's milk.

[0056] The steps of the preparation method are 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); 2) Mix the beer and mixed oil a evenly according to the formula and sterilize them at a temperature of 70°C for 20 minutes to prepare liquid a for later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, let it stand for 15 minutes to prepare a protein mixture; 4) Add mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 80°C, let stand for 5 minutes, add white sugar and beer syrup, and then sterilize at 95°C for 5 minutes to obtain liquid b; 5) 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; 6) Cool the homogenized liquid to 38°C for inoculation and fermentation; fermentation temperature 38°C; fermentation end point: acidity 60°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce beer yogurt ice cream.

[0057] Example 5 This embodiment provides a beer yogurt ice cream and a preparation method thereof; the raw material formula and preparation method thereof are as follows: Raw material formula: beer 50%, white sugar 5%, beer syrup 5%, skim milk powder 5%, whole milk powder 7%, butter 6%, coconut oil 5%, citrus fiber 0.7%, oligofructose 0.8%, polydextrose 7%, propylene glycol fatty acid ester 0.2%, mono- and diglycerol fatty acid ester 0.05%, bacteria (mixed fermentation bacteria of Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei, ratio 1:1:1; added amount 200U / T), and the rest is made up with raw cow's milk.

[0058] The steps of the preparation method are 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 = 3:7); 2) Mix the beer and 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 later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula and let it stand for 20 minutes to prepare a protein mixture; 4) Add mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester into the protein mixture, mix well and heat to 85°C, let stand for 5 minutes, add white sugar and beer syrup, and then sterilize at 97°C for 7 minutes to obtain liquid b; 5) After fully mixing liquid a and liquid b, let stand for 40 minutes and then homogenize at a homogenization pressure of 330 bar; 6) Cool the homogenized liquid to 40°C for inoculation and fermentation; fermentation temperature 40°C; fermentation end point: acidity 63°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce beer yogurt ice cream.

[0059] Example 6 This embodiment provides a beer yogurt ice cream and a preparation method thereof; the raw material formula and preparation method thereof are as follows: Raw material formula: beer 10%, white sugar 3%, beer syrup 10%, skim milk powder 2%, whole milk powder 10%, butter 2%, coconut oil 10%, citrus fiber 0.3%, oligofructose 0.1%, polydextrose 8%, propylene glycol fatty acid ester 0.05%, mono- and diglycerol fatty acid ester 0.2%, bacteria (mixed fermentation bacteria of Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei, ratio 1:1:1; added amount 100U / T), and the rest is made up with raw cow's milk.

[0060] The steps of the preparation method are 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 = 2:7); 2) Mix the beer and mixed oil a evenly according to the formula and sterilize them at a temperature of 65°C for 30 minutes to prepare liquid a for standby use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, let it stand for 10 minutes to prepare a protein mixture; 4) Add mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 75°C, let stand for 3 minutes, add white sugar and beer syrup, and then sterilize at 92°C for 5 minutes to obtain liquid b; 5) After fully mixing liquid a and liquid b, let stand for 20 minutes and then homogenize at a homogenization pressure of 270 bar; 6) Cool the homogenized liquid to 36°C for inoculation and fermentation; fermentation temperature 36°C; fermentation end point: acidity 57°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce beer yogurt ice cream.

[0061] Example 7 This embodiment provides a red wine yogurt ice cream and a preparation method thereof; the raw material formula thereof differs from that of embodiment 1 only in that citrus fiber is removed, its amount is supplemented with oligofructose and polydextrose, and the mass ratio of oligofructose and polydextrose is ensured to be the same as that of embodiment 1.

[0062] Example 8 This embodiment provides a beer yogurt ice cream and a preparation method thereof; the raw material formula is the same as that of Example 4, and the difference between the preparation method and Example 4 is that the homogenization pressure is the conventional homogenization pressure of 130-150 bar.

[0063] Comparative Example 1 This comparative example provides a red wine yogurt ice cream and a preparation method thereof; the raw material formula is the same as that of Example 1, and the preparation method is different from that of Example 1 only in that the red wine is not mixed with oil and fat, and is sterilized alone. The specific steps are as follows: 1) Sterilize red wine at 60°C for 20 minutes to prepare liquid a for later use; 2) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, let it stand for 15 minutes to prepare a protein mixture; 3) Add butter, coconut oil, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 85°C, let stand for 5 minutes, add white sugar and glucose; then sterilize at 95°C for 5 minutes to obtain liquid b; 4) After fully mixing the feed liquid a and the feed liquid, let them stand for 30 minutes and then homogenize them at a homogenization pressure of 300 bar; 5) Cool the homogenized liquid to 38°C for inoculation and fermentation; fermentation temperature 38°C; fermentation end point: acidity 63°T; 6) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce red wine yogurt ice cream.

[0064] Comparative Example 2 This comparative example provides a beer yogurt ice cream and a preparation method thereof; the raw material formula is the same as that of Example 4, and the preparation method is different from that of Example 4 only in that the beer is not mixed with the oil and fat, and is sterilized separately. The specific steps are as follows: 1) Sterilize the beer at 70°C for 20 min to prepare liquid a for later use; 2) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, let it stand for 15 minutes to prepare a protein mixture; 3) Add butter, coconut oil, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well and heat to 80°C, let stand for 5 minutes, add white sugar and beer syrup, and then 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 38°C for inoculation and fermentation; fermentation temperature 38°C; fermentation end point: acidity 60°T; 6) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce beer yogurt ice cream.

[0065] Comparative Example 3 This comparative example provides a red wine yogurt ice cream and a preparation method thereof; the raw material formula is the same as that of Example 1, and the preparation method is different from that of Example 1 only in that the red wine is sterilized together with other raw materials. The specific steps are 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 = 2:8); 2) Mix the red wine and the mixed oil a according to the formula to make liquid a for later use; 3) Mix raw milk, skim milk powder and whole milk powder evenly according to the formula, let it stand for 15 minutes to prepare a protein mixture; 4) Add the mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester to the protein mixture, mix well, heat to 85° C., let stand for 5 minutes, then add white sugar and glucose to obtain liquid b; 5) Mix liquid a and liquid b and let stand for 30 minutes, then sterilize at 95°C for 5 minutes; 6) Homogenize after sterilization, with a homogenization pressure of 300 bar; 7) Cool the homogenized liquid to 38°C for inoculation and fermentation; fermentation temperature 38°C; fermentation end point: acidity 63°T; 8) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce red wine yogurt ice cream.

[0066] Comparative Example 4 This comparative example provides a beer yogurt ice cream and a preparation method thereof; the raw material formula is the same as that of Example 1, and the preparation method is different from that of Example 4 only in that the beer and other raw materials are sterilized together, and the specific steps are 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); 2) Mix beer and mixed oil a evenly according to the formula, add raw milk, skim milk powder and whole milk powder evenly according to the formula, and let it stand for 15 minutes to prepare liquid a; 3) Add mixed oil b, citrus fiber, oligofructose, polydextrose, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester into liquid a, mix well, heat to 80°C, and let stand for 5 minutes to prepare liquid b; 4) Add white sugar and beer syrup to liquid b, and then sterilize at 95°C for 5 minutes; 5) Homogenize after sterilization, with a homogenization pressure of 300 bar; 6) Cool the homogenized liquid to 38°C for inoculation and fermentation; fermentation temperature 38°C; fermentation end point: acidity 60°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce beer yogurt ice cream.

[0067] Experimental Example 1 Observation of the feed liquid during the preparation process 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 of the liquid in the constant volume tank and the influence of the process. The results are shown in Table 1.

[0068] Table 1

[0069] Experimental Example 2 Evaluation of ice cream product preference This experimental example conducts sensory evaluation and overall preference evaluation on the yogurt ice cream products obtained in the above-mentioned embodiments and comparative examples. Since the foam in the production process of comparative examples 1 and 2 is large, it is impossible to produce properly and no corresponding ice cream products are prepared. Therefore, the ice cream products of embodiments 1-8 and comparative examples 3-4 are tested; the samples are numbered AJ, respectively, and sensory evaluation analysis is conducted: 31 tasters are randomly selected to test the sensory index flavor, texture state and taste of the wine-containing 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.

[0070] Table 2 Scoring criteria

[0071] Table 3 Sensory evaluation results

[0072] The above results show that the wine flavor, yogurt flavor and mouthfeel of the wine-containing yogurt ice cream of Examples 1-6 are significantly stronger than those of the comparative example; the overall preference also has the same trend.

[0073] 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 examples was measured.

[0074] 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.

[0075] The anti-melting curves of the ice cream products of Examples 1-8 are as follows: Figure 1 As shown in the figure, it can be seen from the first drop falling time and the slope of the curve that the ice cream products of Examples 1-6 have good anti-melting properties, which are better than those of Examples 7-8.

[0076] 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 alcoholic yogurt ice cream, characterized in that: The raw materials of the alcoholic yogurt ice cream include alcohol, fat raw materials and protein raw materials, and the alcohol accounts for 10%-70% of the raw materials of the alcoholic yogurt ice cream by mass; The method for preparing the wine-containing yogurt ice cream comprises mixing and sterilizing and fermenting steps. In the mixing and sterilizing step, the wine and the fat raw material are mixed and then sterilized.

2. The preparation method according to claim 1, characterized in that: The fat raw material that is mixed with the wine and then sterilized accounts for 15%-50% of the total weight of the fat raw material, and the material liquid a is obtained after sterilization; Preferably, the fat raw material accounts for 10%-15% of the raw material of the alcoholic 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 (0.2-15):

1.

3. The preparation method according to claim 1 or 2, characterized in that: The sterilization temperature is 55-75°C and the time is 10-30 minutes.

4. The preparation method according to any one of claims 1 to 3, characterized in that The raw materials of the alcoholic yogurt ice cream also include emulsifier, dietary fiber and sweetener; The mixing and sterilizing step also includes: mixing the remaining fat raw materials with the protein raw materials, dietary fiber and emulsifier to obtain a mixed liquid, and then mixing the mixed liquid with a sweetener and sterilizing it to obtain liquid b; and mixing liquid a and liquid b and fermenting them.

5. The preparation method according to claim 4, characterized in that: The protein raw material accounts for 18%-65% of the raw materials of the alcohol-containing 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 accounts for 1%-12% of the raw materials of the alcohol-containing yogurt ice cream, and is selected from at least one of citrus fiber, isomaltooligosaccharide, fructo-oligosaccharide, resistant dextrin, and polydextrose; the dietary fiber is preferably citrus fiber, fructo-oligosaccharide, and polydextrose, wherein the mass ratio of citrus fiber, fructo-oligosaccharide, and polydextrose is preferably (0.3-1): (0.1-1): (5-10); And / or, the emulsifier accounts for 0.2%-0.6% of the raw materials of the alcohol-containing yogurt ice cream, and is selected from at least one of mono- and di-glycerol fatty acid esters, propylene glycol fatty acid esters, and soluble soybean polysaccharides; And / or, the sweetener accounts for 3%-20% of the raw materials of the alcohol-containing yogurt ice cream and is selected from at least one of white sugar, glucose, beer syrup, maltose syrup and fructose syrup.

6. The preparation method according to any one of claims 1 to 5, characterized in that The wine is fermented wine; Preferably, the wine is selected from at least one of beer, red wine and fruit wine; And / or, the alcohol content of the wine is 1%-15%.

7. The preparation method according to any one of claims 1 to 6, characterized in that When the wine is red wine, the bacteria used in the fermentation include Lactobacillus casei and Lactobacillus acidophilus; When the wine is beer, the bacteria used for fermentation include Lactobacillus acidophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei; When the wine is fruit wine, the bacteria used for fermentation include Lactobacillus acidophilus and Streptococcus salivarius thermophilus subsp. Preferably, the end point of the fermentation is an acidity of 55-66°T.

8. The preparation method according to any one of claims 4 to 7, characterized in that Before fermentation, the method further includes a step of homogenizing the mixed liquid of liquid a and liquid b, wherein the homogenization pressure is 270-330 bar; And / or, after fermentation, the preparation method 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 wine-containing yogurt ice cream include the following components in parts by weight: 10-50 parts of wine, 3-20 parts of sweeteners, 8-13 parts of milk powder, 8-55 parts of raw cow milk, 10-15 parts of fat raw materials, 5-12 parts of dietary fiber, and 0.2-0.6 parts of emulsifier.

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

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