White spirit yoghourt ice cream and preparation method thereof

Abstract

The invention relates to the technical field of frozen drinks, and particularly provides white spirit yoghourt ice cream and a preparation method thereof. According to the Baijiu yoghourt ice cream, the Baijiu and the yoghourt fermentation technology are fused, the Baijiu and yoghourt raw materials are fermented together, meanwhile, the Baijiu yoghourt ice cream has the good yoghourt flavor and the mellow flavor of the Baijiu, the flavor is soft and coordinated, the mouthfeel of the yoghourt is remarkably improved, the mouthfeel performance is excellent, meanwhile, the Baijiu yoghourt ice cream has the good melting resistance, and the overall preference degree is high.

Description

Technical Field

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

[0002] Since the taste, texture and production process of liquor and ice cream are quite different, there are few reports on liquor ice cream products in the prior art.

[0003] From the perspective of ice cream, alcohol has a high antifreeze ability, which means that ice cream containing alcohol is difficult to solidify in a short time, increasing the difficulty of ice cream preparation. Moreover, the addition of alcohol may affect the stability of ice cream, making it easy to melt or deform during storage and transportation.

[0004] The alcohol content in liquor is high and the wine flavor is strong. From the perspective of yogurt preparation, liquor is not suitable as a substrate for yogurt fermentation. Moreover, when liquor is added to the fermentation substrate, the yogurt has a heavy grainy texture, resulting in a sandy mouthfeel in the final ice cream product. In addition, after adding liquor to the fermentation substrate for fermentation, the flavor of the liquor will be destroyed, and the liquor aroma in the final product is poor, or the fermented flavor of the yogurt is affected by the liquor and becomes worse. At present, there is no yogurt ice cream product prepared by adding liquor for fermentation on the market. Summary of the invention

[0005] The present invention innovatively uses raw materials added with white wine as a fermentation substrate to prepare yogurt ice cream, and specifically provides a yogurt ice cream containing white wine and a preparation method thereof.

[0006] In a first aspect, the present invention provides a liquor yogurt ice cream, wherein the raw materials of the liquor yogurt ice cream include liquor, milk raw materials, dietary fiber and fermentation bacteria; In the raw materials, the mass percentage of liquor is 1-10%; The lactose content of the white wine yogurt ice cream is 3%-5%.

[0007] The present invention has found through long-term research and development that, for yogurt ice cream fermented with liquor, controlling the lactose content of the yogurt ice cream product to 3%-5% can significantly reduce the sandy mouthfeel of the ice cream product, and can better coordinate the yogurt flavor and the liquor flavor, so that the yogurt flavor and the liquor flavor of the liquor yogurt ice cream are both good. If the lactose content exceeds or is lower than the above range, the liquor flavor, yogurt flavor and / or mouthfeel of the ice cream will be reduced.

[0008] The lactose content in ice cream products with higher milk raw material content is usually relatively high, usually up to about 6% or higher. Although there are reports of low lactose content ice cream, the amount of milk raw material added is usually low.

[0009] The lactose content in the above-mentioned ice cream product can be controlled by directly using low-lactose content milk raw materials to prepare the ice cream, or by using conventional milk raw materials and subjecting them to lactase enzymolysis.

[0010] Specifically, the present invention controls the lactose content of the ice cream product within the above range by subjecting the milk raw material to lactase enzymatic hydrolysis to reduce the lactose content.

[0011] Preferably, the total lactose content of the raw materials of the white wine yogurt ice cream is 6.5%-9%; during the preparation of the white wine yogurt ice cream, the milk raw materials are enzymolyzed with lactase to make the lactose content of the white wine yogurt ice cream 3%-5%.

[0012] Preferably, the milk raw material comprises at least one selected from raw cow milk, milk powder, whey powder, and whey protein powder. Wherein, the milk powder comprises skim milk powder and whole milk powder. In some embodiments of the present invention, the milk raw material is raw cow milk and milk powder. Preferably, raw cow milk and skim milk powder. Preferably, the milk raw material accounts for 45%-80% of the total mass of the yogurt ice cream raw material.

[0013] In the preparation process of the white wine yogurt ice cream of the present invention, the milk raw material is firstly subjected to lactase enzymolysis treatment before the raw materials are mixed.

[0014] Preferably, in the enzymatic hydrolysis, the amount of lactase added is 0.08%-0.2% (based on the mass percentage of the enzymatic hydrolysis substrate).

[0015] Preferably, the enzymolysis temperature is 55-65° C. and the enzymolysis time is 0.5-1 h.

[0016] The milk raw materials treated with the above-mentioned lactase hydrolysis are fermented together with other raw materials such as liquor, which can significantly improve the delicate taste of ice cream, reduce the sandy taste, better ensure the liquor flavor and yogurt flavor, and have good anti-melting properties.

[0017] In the raw materials of the white wine yogurt ice cream of the present invention, the dietary fiber includes citrus fiber and polydextrose. Since yogurt fermentation bacteria cannot decompose dietary fiber, it is generally not used as a raw material for yogurt ice cream. Yogurt ice cream fermented with white wine has poor melting resistance. The present invention unexpectedly found that the citrus fiber and polydextrose can significantly improve the melting resistance and stability of yogurt ice cream fermented with white wine, and will not have an adverse effect on the taste and flavor of the ice cream.

[0018] Preferably, the dietary fiber accounts for 5%-15% of the total weight of the raw materials, wherein the weight ratio of citrus fiber to polydextrose is (0.5-2): (5-10).

[0019] The raw materials of the liquor yogurt ice cream of the invention further include fat, emulsifier and sweetener.

[0020] Preferably, the oil comprises at least one selected from butter, cream and vegetable oil. In some embodiments of the present invention, the oil is butter. The amount of the oil preferably accounts for 5%-20% of the total mass of the raw material.

[0021] Preferably, the emulsifier comprises at least one selected from phospholipids, mono- and di-glycerol fatty acid esters, propylene glycol fatty acid esters, and soluble soybean polysaccharides. In some embodiments of the present invention, the emulsifier is mono- and di-glycerol fatty acid esters, or a mixture of mono- and di-glycerol fatty acid esters and propylene glycol fatty acid esters, and the mass ratio of mono- and di-glycerol fatty acid esters to propylene glycol fatty acid esters is preferably (0.05-0.2): (0.05-0.2). The amount of the emulsifier preferably accounts for 0.1%-0.4% of the total mass of the raw material.

[0022] Preferably, the sweetener comprises at least one selected from white sugar, maltose syrup, glucose, and fructose syrup. In some embodiments of the present invention, the sweetener is white sugar and maltose syrup, and the mass ratio of white sugar to maltose syrup is preferably (5-10): (3-10). The amount of the sweetener preferably accounts for 10%-15% of the total mass of the raw materials. The sweetness of the sweetener is between 10-15.

[0023] The raw materials of the yogurt ice cream of the invention include fermentation bacteria and the following components in parts by weight: 1-10 parts of liquor, 10-15 parts of sweetener, 8-15 parts of milk powder, 40-65 parts of raw milk, 5-20 parts of fat, 5-15 parts of dietary fiber and 0.1-0.4 parts of emulsifier.

[0024] Preferably, the raw materials include the following components in parts by weight: 1-9 parts of liquor, 5-10 parts of white sugar, 3-10 parts of maltose syrup, 8-13 parts of skimmed milk powder, 40-65 parts of raw milk, 5-15 parts of butter, 0.5-2 parts of citrus fiber, 5-10 parts of polydextrose, 0-0.2 parts of propylene glycol fatty acid ester, 0.05-0.2 parts of mono- and di-glycerol fatty acid ester, and fermentation bacteria, with an addition amount of 50-200 U / T.

[0025] Preferably, the fermentation bacteria is at least one selected from Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactococcus lactis lactis lactis lactis, and Lactobacillus casei. Preferably, Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius thermophilus subsp., Lactococcus lactis lactis lactis lactis, and Lactobacillus casei, and the ratio thereof is preferably (1-2): (1-2): 1: (1-2); and the addition amount is preferably 100-200 U / T. The above fermentation bacteria can realize the fermentation of alcohol-containing liquid.

[0026] In the present invention, the alcohol content of the liquor is preferably 42-56%.

[0027] Preferably, the liquor is a sauce-flavor liquor.

[0028] The present invention also provides a method for preparing the above-mentioned liquor yogurt ice cream, which comprises: mixing a lactase-hydrolyzed milk raw material with oil, an emulsifier, and dietary fiber to obtain a mixed liquid, then mixing the mixed liquid with a sweetener, adding liquor after homogenization and sterilization, and then adding a fermentation agent for fermentation.

[0029] The milk raw material is a milk raw material treated by lactase enzymolysis. In the enzymolysis, the amount of lactase added is 0.08%-0.2%. The enzymolysis temperature is 55-65° C. and the time is 0.5-1h.

[0030] In the above method, the mixed liquid is allowed to stand and then mixed with the sweetener.

[0031] In the above method, after the mixed liquid and the sweetener are mixed, they are first allowed to stand and then homogenized. This step of standing can fully integrate the polysaccharide macromolecules and disaccharide molecules with the network structure in the liquid, and the dietary fiber, protein, fat and emulsifier are fully bonded.

[0032] In the above method, after sterilization, the feed liquid is cooled to 40-45°C before adding the liquor. After adding the liquor, it is first left to stand before adding the fermentation agent for fermentation. After adding the liquor, keeping it at 40-45°C allows the aromatic substances in the liquor to be fully integrated with the feed liquid, and the small molecules of alcohol are evenly dispersed in the network structure of the feed liquid, which fully protects the stability of the aromatic substances and is more conducive to retaining the flavor of the liquor.

[0033] The standing time is preferably 10-30 min.

[0034] Preferably, the milk raw material is mixed with fat, emulsifier and dietary fiber at 75-90° C. Mixing at this temperature can fully expand the fat, emulsifier and dietary fiber raw materials to form a network structure in which the water phase and the oil phase contain each other, making the protein in the product more stable and reducing the influence of alcohol on the protein in the later stage; in addition, it can also increase its resistance to melting and delicate taste.

[0035] In the above method, the fermentation temperature is 40-45°C, and the end point of the fermentation is an acidity of 65-72°T. The above fermentation temperature is the optimum fermentation temperature of the fermentation bacteria when adding liquor. Too high or too low a temperature is not conducive to the fermentation of the bacteria.

[0036] The homogenization pressure is 270-330 bar and the temperature is 74-85°C.

[0037] The sterilization conditions are 93-97° C., 5-8 min.

[0038] The above method further comprises aging, homogenization and freezing after fermentation.

[0039] The beneficial effects of the present invention are as follows: the liquor yogurt ice cream of the present invention integrates liquor with the fermented yogurt process, so that the liquor and the yogurt raw materials are fermented together, and at the same time has good yogurt flavor and mellow flavor of liquor, the flavor is soft and coordinated, and the sandy mouthfeel is significantly improved, the taste performance is excellent, and at the same time it has good melting resistance and is more preferred overall. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] 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.

[0041] Figure 1 The results of the melting resistance test of the ice cream product in Experimental Example 2 of the present invention are shown in the figure. The comparative example is a comparative example. DETAILED DESCRIPTION

[0042] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the drawings of the present invention. 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.

[0043] The liquor used in this embodiment is Maotai liquor, and the Maotai liquor is Guizhou Feitian Maotai liquor (alcohol content 53%). Other sauce-flavor liquors are also applicable to the present invention.

[0044] Unless otherwise specified, the raw materials used in the present invention are conventional raw materials that can be purchased from the market, and the determination method used in the present invention is a conventional method.

[0045] Example 1 This embodiment provides a fermented yogurt ice cream containing liquor, the lactose content of which is 4.1%; the raw material formula and preparation method thereof are as follows: Raw material formula (in terms of mass percentage): 5% Moutai liquor, 5% white sugar, 7% maltose syrup, 10% skim milk powder, 10% butter, 10% citrus fiber, 10% polydextrose, 0.1% propylene glycol fatty acid esters, 0.15% mono- and di-glycerol fatty acid esters, fermentation bacteria (four mixed fermentation bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei, in a ratio of 1:2:1:1; added amount 150U / T), and the rest is made up with raw cow's milk; the total lactose content of the above raw materials is about 7.8%.

[0046] The preparation method of the fermented yogurt ice cream containing liquor has the following steps: 1) Mix raw milk and skim milk powder evenly, heat to 60°C, and then add 0.1% lactase for enzymolysis for 30 minutes; 2) Heat the enzymatically hydrolyzed mixed liquid to 80°C, keep warm for 1 minute, then add butter, propylene glycol fatty acid esters, mono- and di-glycerol fatty acid esters, citrus fiber, and polydextrose powder; let stand for 10 minutes; 3) Then add sugar and maltose syrup, mix well and let stand for 15 minutes; 4) Homogenize the mixed liquid at a pressure of 300 bar and a temperature of 79°C; 5) The homogenized liquid is sterilized at 95°C for 5 minutes; 6) The sterilized liquid is cooled to 43°C, then Moutai is added, stirred evenly and left to stand for 20 minutes; 7) Add fermentation bacteria for fermentation, fermentation temperature 43°C, fermentation end point: acidity 68°T; 8) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce liquor yogurt ice cream.

[0047] Example 2 This embodiment provides a fermented yogurt ice cream containing liquor, the lactose content of which is 5%; the raw material formula and preparation method thereof are as follows: Raw material formula (in terms of mass percentage): Moutai liquor 9%, white sugar 10%, maltose syrup 3%, skim milk powder 13%, butter 15%, citrus fiber 2%, polydextrose 5%, propylene glycol fatty acid ester 0.2%, mono- and di-glycerol fatty acid ester 0.05%, fermentation bacteria (four mixed fermentation bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilic, Lactococcus lactis subsp. lactis and Lactobacillus casei, in a ratio of 1:2:1:1; added amount 200U / T), and the rest is made up with raw cow's milk; the total lactose content of the above raw materials is about 8.9%.

[0048] The preparation method of the fermented yogurt ice cream containing liquor has the following steps: 1) Mix raw milk and skim milk powder evenly, raise the temperature to 60°C, and then add 0.08% lactase for enzymolysis for 40 minutes; 2) Heat the enzymatically hydrolyzed mixed liquid to 90°C, keep warm for 2 minutes, then add butter, propylene glycol fatty acid esters, mono- and di-glycerol fatty acid esters, citrus fiber, and polydextrose powder; let it stand for 20 minutes; 3) Then add sugar and maltose syrup, mix well and let stand for 20 minutes; 4) Homogenize the mixed liquid at a pressure of 330 bar and a temperature of 85°C; 5) The homogenized liquid is sterilized at 97°C for 5 minutes; 6) The sterilized liquid is cooled to 44°C, then Moutai is added, stirred evenly and left to stand for 30 minutes; 7) Add fermentation bacteria for fermentation, fermentation temperature is 44°C, fermentation end point: acidity 70°T; 8) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce liquor yogurt ice cream.

[0049] Example 3 This embodiment provides a fermented yogurt ice cream containing liquor, the lactose content of which is 3%; the raw material formula and preparation method thereof are as follows: Raw material formula (by mass percentage): 1% Moutai liquor, 5% white sugar, 10% maltose syrup, 8% skim milk powder, 5% butter, 0.5% citrus fiber, 10% polydextrose, 0.05% propylene glycol fatty acid ester, 0.2% mono- and di-glycerol fatty acid ester, fermentation bacteria (four mixed fermentation bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei, in a ratio of 2:1:1:2; added in an amount of 100U / T), and the rest is made up with raw milk; the total lactose content of the above raw materials is about 6.8%; The preparation method of the fermented yogurt ice cream containing liquor has the following steps: 1) Mix raw milk and skim milk powder evenly, heat to 60°C, and then add 0.2% lactase for enzymatic hydrolysis for 1 hour; 2) Heat the enzymatically hydrolyzed mixed liquid to 80°C, keep warm for 1 minute, then add butter, propylene glycol fatty acid esters, mono- and di-glycerol fatty acid esters, citrus fiber, and polydextrose powder; let stand for 10 minutes; 3) Then add sugar and maltose syrup, mix well and let stand for 10 minutes; 4) Homogenize the mixed liquid at a pressure of 270 bar and a temperature of 74°C; 5) The homogenized liquid is sterilized at 93°C for 5 minutes; 6) After sterilization, cool the liquid to 42°C, then add Moutai liquor, stir evenly and let it stand for 10 minutes; 7) Add fermentation bacteria for fermentation at a temperature of 42°C; fermentation end point: acidity 66°T; 8) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce liquor yogurt ice cream.

[0050] Example 4 This embodiment provides a fermented yogurt ice cream containing liquor, the lactose content of which is 4.1%; the raw material formula and preparation method thereof are as follows: Raw material formula (in terms of mass percentage): 5% Moutai liquor, 5% white sugar, 7% maltose syrup, 10% skim milk powder, 10% butter, 1% citrus fiber, 10% polydextrose, 0.15% mono- and di-glycerol fatty acid esters, fermentation bacteria (four mixed fermentation bacteria of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis and Lactobacillus casei, in a ratio of 1:2:1:1; added amount 150U / T), and the remaining amount is made up with raw cow's milk; the total lactose content of the above raw materials is 6.5%.

[0051] The difference between the method for preparing the fermented yogurt ice cream containing liquor and the method of Example 1 is that the propylene glycol fatty acid ester is removed.

[0052] Comparative Example 1 This comparative example provides a fermented yogurt ice cream containing liquor, the lactose content of which is 7.8%; the raw material formula and preparation method thereof are different from those of Example 1 only in that the raw milk and skim milk powder are not enzymatically hydrolyzed.

[0053] The preparation method comprises the following steps: 1) mixing raw milk and skim milk powder evenly, heating to 60°C, and then adding butter, propylene glycol fatty acid ester, mono- and di-glycerol fatty acid ester, citrus fiber, and polydextrose powder; and letting the mixture stand for 10 minutes; 2) Then add sugar and maltose syrup, mix well and let stand for 15 minutes; 3) Homogenize the mixed liquid: pressure 300 bar, temperature 79°C; 4) The homogenized liquid is sterilized at 95°C for 5 minutes; 5) After sterilization, the liquid is cooled to 43°C, and then Moutai is added, stirred evenly, and then left to stand for 20 minutes; 6) Add fermentation bacteria for fermentation, fermentation temperature 43°C, fermentation end point: acidity 68°T; 7) The fermented liquid is subjected to processes such as demulsification, post-ripening, aging, secondary homogenization, freezing, and filling to produce liquor yogurt ice cream.

[0054] Comparative Example 2 This comparative example provides a fermented yogurt ice cream containing liquor, the lactose content of which is 6%. 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 enzymatic hydrolysis time is adjusted so that the lactose content of the fermented yogurt ice cream containing liquor is 6%.

[0055] Comparative Example 3 This comparative example provides a fermented yogurt ice cream containing liquor, the lactose content of which is 1%; the raw material formula is the same as that in Example 1, and the preparation method is different from that in Example 1 only in that the enzymatic hydrolysis time is adjusted so that the lactose content of the fermented yogurt ice cream containing liquor is 1%.

[0056] Comparative Example 4 This comparative example provides a fermented yogurt ice cream containing white wine, the raw material formula and preparation method of which are different from those of Example 1 only in that citrus fiber is removed and its amount is supplemented with polydextrose.

[0057] Comparative Example 5 This comparative example provides a fermented yogurt ice cream containing white wine, and the raw material formula and preparation method thereof are different from those of Example 1 only in that the polydextrose powder is removed and the amount thereof is supplemented with citrus fiber.

[0058] Experimental Example 1 Sensory Evaluation The liquor yogurt ice creams prepared in Examples 1-4 and Comparative Examples 1-5 were numbered AI, respectively, and sensory evaluation analysis was performed: 31 tasters were randomly selected to test the sensory index flavor, texture state and taste of the liquor fermented yogurt ice cream samples, and finally the overall preference test was performed. The specific scoring criteria are shown in Table 1, and the test results are shown in Table 2.

[0059] Table 1 Scoring criteria

[0060] Table 2 Sensory evaluation results

[0061] The results show that the liquor flavor, yogurt flavor and mouthfeel of the liquor yogurt ice cream of each embodiment are significantly better than those of the comparative examples; the overall preference also has the same trend.

[0062] Experimental Example 2 Anti-melting performance test The liquor yogurt ice cream prepared in Examples 1-4 and Comparative Examples 1-5 was subjected to an anti-melting test. The specific method of the anti-melting test is: the liquor yogurt ice cream is stored at a constant temperature of -18°C for 12 hours, and then an anti-melting comparison test is carried out in an anti-melting device at a test temperature of 23°C.

[0063] The anti-melting curve obtained by the above detection method is as follows Figure 1 shown.

[0064] The results show that the ice cream of Example 1 has better melting resistance and is the best choice in combination with the sensory index; the ice cream of Example 2 meets the requirements for melting resistance; the ice cream of Example 3 has the strongest melting resistance; and the comparative examples 4 and 5 have the worst melting resistance.

[0065] 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 liquor yogurt ice cream, characterized in that: The raw materials of the liquor yogurt ice cream include liquor, milk raw materials, dietary fiber and fermentation bacteria; In the raw materials, the mass percentage of liquor is 1-10%; The lactose content of the white wine yogurt ice cream is 3%-5%.

2. The liquor yogurt ice cream according to claim 1, characterized in that: The total lactose content of the raw materials of the liquor yogurt ice cream is 6.5%-9%; during the preparation of the liquor yogurt ice cream, the milk raw materials are enzymolyzed with lactase so that the lactose content of the liquor yogurt ice cream is 3%-5%; Preferably, the milk raw material includes at least one selected from raw cow's milk, milk powder, whey powder and whey protein powder.

3. The liquor yogurt ice cream according to claim 2, characterized in that: In the enzymatic hydrolysis, the amount of lactase added is 0.08%-0.2%; and / or, the enzymatic hydrolysis temperature is 55-65°C, And / or, the enzymatic hydrolysis time is 0.5-1h.

4. The liquor yogurt ice cream according to any one of claims 1 to 3, characterized in that: The dietary fiber includes citrus fiber and polydextrose; Preferably, the dietary fiber accounts for 5%-15% of the total weight of the raw materials, wherein the weight ratio of citrus fiber to polydextrose is (0.5-2): (5-10).

5. The liquor yogurt ice cream according to any one of claims 1 to 4, characterized in that: The raw materials also include fats, emulsifiers and sweeteners; Preferably, the fat comprises at least one selected from butter, cream and vegetable oil; And / or, the emulsifier comprises at least one selected from phospholipids, mono- and di-glycerol fatty acid esters, propylene glycol fatty acid esters, and soluble soybean polysaccharides; And / or, the sweetener includes at least one selected from white sugar, maltose syrup, glucose, and fructose syrup.

6. The liquor yogurt ice cream according to any one of claims 1 to 5, characterized in that: The raw materials include fermentation bacteria and the following components in parts by weight: 1-10 parts of liquor, 10-15 parts of sweetener, 8-15 parts of milk powder, 40-65 parts of raw milk, 5-20 parts of oil, 5-15 parts of dietary fiber, and 0.1-0.4 parts of emulsifier; Preferably, the raw materials include the following components in parts by weight: 1-9 parts of liquor, 5-10 parts of white sugar, 3-10 parts of maltose syrup, 8-13 parts of skimmed milk powder, 40-65 parts of raw milk, 5-15 parts of butter, 0.5-2 parts of citrus fiber, 5-10 parts of polydextrose, 0-0.2 parts of propylene glycol fatty acid ester, 0.05-0.2 parts of mono- and di-glycerol fatty acid ester, and fermentation bacteria, with an addition amount of 50-200 U / T.

7. The liquor yogurt ice cream according to any one of claims 1 to 6, characterized in that: The fermentation bacteria agent is at least one selected from Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. lactis, and Lactobacillus casei; Preferably, the alcohol content of the liquor is 42-56%.

8. The method for preparing the liquor yogurt ice cream according to any one of claims 1 to 7, characterized in that: The method comprises: mixing lactase-hydrolyzed milk raw materials with oil, emulsifier and dietary fiber to obtain a mixed liquid, then mixing the mixed liquid with a sweetener, adding liquor after homogenization and sterilization, and then adding a fermentation agent for fermentation.

9. The method according to claim 8, characterized in that The mixed liquid is allowed to stand and then mixed with the sweetener; and / or, after mixing the mixed liquid with the sweetener, first let it stand and then homogenize; And / or, after sterilization, the feed liquid is cooled to 40-45° C. before adding the liquor. After adding the liquor, the feed liquid is allowed to stand for a while before adding the fermentation agent for fermentation.

10. The method according to claim 8 or 9, characterized in that: The fermentation temperature is 40-45°C, and the end point of the fermentation is an acidity of 65-72°T; And / or, the homogenization pressure is 270-330 bar and the temperature is 74-85° C.; And / or, the sterilization conditions are 93-97°C, 5-8min; and / or, aging, homogenization and freezing after fermentation.

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