Yoghourt ice-cream and preparation method thereof

Abstract

The invention discloses a sour milk ice cream. After being added with white granulated sugar, pure milk is carried out lactobacillus zymotechnics, and added with ice cream powder and sour milk base powder, then frozen, finally, the ice cream is produced; wherein, the percentage of the weight of each ingredient in the gross weight of the raw materials is as follows: the pure milk 62-72%, the white granulated sugar 2-6%, the lactobacillus 0.06-0.12%, ice cream powder 24-33%, and the sour milk base powder 0.5-1.2%. The sour milk ice cream not only keeps the taste and the flavor of the sour milk, but also keeps the original nutrition of milk due to the direct freezing preparation by carrying out lactobacillus zymotechnics on the pure milk and the white granulated sugar, what is more, protein, milk sugar and the like in the milk that are not easy to be absorbed by human body are decomposed into lactic acid and amino acid that are easy to be absorbed, and the absorptivities of calcium, phosphorus and iron are higher.

Description

technical field [0001] The invention relates to an ice cream with yogurt as the main raw material and a preparation method thereof. Background technique [0002] As a cool drink, ice cream is gradually becoming diversified, usually adding some fruit pieces or chocolate. [0003] Yogurt is very popular because it retains the original nutrition of milk and decomposes protein and lactose in milk that are not easily absorbed by the human body into lactic acid and amino acids that are easily absorbed by the human body. Some people have tried to make ice cream with milk powder and flavored yogurt powder, but because the milk powder in ice cream is unfermented, it is difficult to bring out the taste of yogurt by simply relying on yogurt powder and other sour agents, and it does not have the unique nutritional effect of yogurt , the absorption effect is not ideal. But directly freezing the yogurt does not have the mouthfeel of ice cream, if other raw materials such as ice cream po...

AI Technical Summary

Problems solved by technology

Some people have tried to make ice cream with milk powder and flavored yogurt powder, but because the milk powder in ice cream is unfermented, it is difficult to bring out the taste of yogurt by simply relying on yogurt powder and other sour agents, and it does not have the unique nutritional effect of yogurt , the absorption effect is not ideal

However, directly freezing yogurt does not have the taste of ice cream. If other raw materials such as ice cream powder are added, the taste of yogurt will become very weak.