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Frozen sour milk and manufacturing method thereof

A technology of frozen yogurt and its production method, which is applied in the fields of frozen desserts, food science, and applications. It can solve the problems of large ice edges and ice residues, the inability to restore the delicate taste of ice cream, and affect product quality. It achieves smooth taste, low hardness, The effect of rich and sweet flavor

Active Publication Date: 2010-06-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] On the other hand, for frozen yogurt, consumers hope that the frozen yogurt product will be thawed and eaten like ordinary refrigerated yogurt, but the current frozen yogurt usually has water separation and stratification after melting, which affects product quality. and, the present frozen yogurt, when thawed and frozen again, mostly can become very hard, and can produce bigger ice edge, ice slag, can't recover the fine and smooth mouthfeel of original ice cream
There is no technical report about solving this problem in the prior art

Method used

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  • Frozen sour milk and manufacturing method thereof
  • Frozen sour milk and manufacturing method thereof
  • Frozen sour milk and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The raw material formula of the frozen yogurt of the present embodiment: white granulated sugar 9%, corn syrup 3% (sweetness is 35% of sucrose), whole milk powder 3%, whey powder 2%, aspartame 0.012%, anhydrous Butter 4%, coconut oil 4%, stabilizer 0.5% (0.3% starch + 0.15% gelatin + 0.05% pectin), lactic acid bacteria starter (purchased from Danisco MY-75) 0.009%, the balance of milk. The performance indicators of each raw material meet the requirements of relevant quality standards.

[0038] The technological process of the frozen yogurt of the present embodiment is roughly as follows:

[0039] Raw milk inspection, standardization→ingredients→degassing→homogenization→sterilization→cooling→inoculation→stirring→insulation fermentation→demulsification→cooling→filling→freezing. The specific process can be carried out as follows:

[0040] 1. Raw milk inspection: It mainly tests several indicators of raw milk, such as sensory perception, acidity, fat, protein, whole milk ...

Embodiment 2

[0052] The raw material formula of the frozen yogurt of the present embodiment: white granulated sugar 8.5%, corn syrup 3.5%, whole milk powder 3%, whey powder 2%, aspartame 0.02%, anhydrous butter 4.5%, coconut oil 4%, Stabilizer 0.45% (0.2% starch + 0.15% gelatin + 0.1% pectin), lactic acid bacteria starter (purchased from Danisco MY-75) 0.009%, the balance of milk. The performance indicators of each raw material meet the requirements of relevant quality standards.

[0053] The technological process of the frozen yogurt of the present embodiment is roughly as follows:

[0054] Raw milk inspection, standardization→ingredients→degassing→homogenization→sterilization→cooling→inoculation→stirring→insulation fermentation→demulsification→cooling→filling→freezing. The specific process can be carried out as follows:

[0055] 1. Raw milk inspection: It mainly tests several indicators of raw milk, such as sensory perception, acidity, fat, protein, whole milk solids, adulteration, ant...

Embodiment 3

[0067] The raw material formula of the frozen yogurt of this embodiment: white granulated sugar 9.5%, corn syrup 2.5%, whole milk powder 4%, whey powder 1.5%, acesulfame potassium 0.015%, anhydrous butter 3.5%, coconut oil 4.5%, stable 0.5% (0.3% starch + 0.15% gelatin + 0.05% pectin), 0.009% lactic acid bacteria starter (purchased from Danisco MY-75), and the rest of milk. The performance indicators of each raw material meet the requirements of relevant quality standards.

[0068] The making method of the frozen yogurt of the present embodiment is roughly as follows:

[0069]1. Raw milk inspection: It mainly tests several indicators of raw milk, such as sensory perception, acidity, fat, protein, whole milk solids, adulteration, antibiotics, etc., and standardizes the qualified milk according to the indicators;

[0070] 2. Ingredients: Heat the standardized milk to about 80°C, add the above-mentioned stabilizer, whole milk powder, whey powder, aspartame, anhydrous butter, coc...

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Abstract

The invention provides frozen sour milk and a manufacturing method thereof. Among the ingredients of the frozen sour milk, total solid matters account for 25 to 34 percent; fat matters account for 8 to 15 percent and non-fat milk solid accounts for 10 to 12 percent. And the ingredients of the frozen sour milk include a sweetner which offers a sweetness that can also be achieved by adding 12 to 13 percent of sucrose the ingredients, wherein the sweetner contains corn syrup which accounts for 2.5 to 3.5 weight percent of the ingredients. The frozen sour milk of the invention is prepared by mixing the ingredients of the frozen sour milk, homogenizing, sterilizing and cooling the mixture, inoculating an actic acid bacterium ferment for fermentation, freezing the resulting product and controlling a certain expansion rate. In the invention, due to reasonable selection and mixing ratio of the formula of the frozen sour milk and the proper control of a production process, the produced frozen sour milk product has an excellent flavor, mouth feel and stability and the product quality can keep almost constant during repeated freezing. Thus, the frozen sour milk can satisfy the needs of consumers for different eating modes.

Description

technical field [0001] The invention relates to a frozen yogurt (frozen yogurt, Frozen Yogurt) and a preparation method thereof. Background technique [0002] Frozen yogurt is a kind of yogurt that is used as dessert or drink in frozen form. It organically combines the nutritional and health benefits and special flavor of yogurt with the cold feeling and delicate texture of ice cream. It has a long shelf life and various eating methods (it can be used as ice cream in It can be eaten in a frozen state, or it can be eaten as ordinary refrigerated yogurt after thawing), etc. Frozen yogurt can be divided into live bacteria type and sterilized type according to whether the product is sterilized, and can be divided into soft type and hard type according to texture. [0003] There are many formulas and production processes of frozen yogurt, and there are many research reports about frozen yogurt in the prior art, and the research directions are different. For example, Zhang Hepin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/40A23G9/34
Inventor 尹小静
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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