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Production method for low-fat yogurt ice cream

A technology of yogurt ice cream and its production method, which is applied in the direction of frozen dessert, food science, application, etc., can solve the problem of poor taste of the product, and achieve the effect of good taste

Active Publication Date: 2015-09-23
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is suitable for making yogurt with relatively high fat content in raw materials, but when making low-fat frozen yogurt, due to the relatively low fat content, protein is more likely to aggregate during the aging process, resulting in poor taste of the produced product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0018] 1. Raw materials: 50% raw milk, 11% white sugar, 5% skimmed milk powder, 1.5% whey powder, 5% maltose syrup, 3% maltodextrin, 0.3% stabilizer, and make up the rest with drinking water. Lactic acid bacteria 200u. The total fat content of the above raw materials is 1.75%.

[0019] 2. Preparation method:

[0020] a) First heat raw milk to 50°C, add other raw materials except lactic acid bacteria, mix and dissolve to obtain a mixed material;

[0021] b) Homogenize the mixed material, the homogeneous primary pressure is 150Bar, the secondary pressure is 70Bar, and the temperature is 75°C to obtain the homogeneous material;

[0022] c) Sterilize the homogenized material to obtain the sterilized material, the sterilization temperature is 95°C, and keep for 300 seconds;

[0023] d) Cool down the sterilized material to 43°C, inoculate lactic acid bacteria into the sterilized material and stir well to disperse the lactic acid bacteria evenly, ferment at 43°C, heat-preserve and...

no. 2 example

[0030] 1. Raw materials: 60% raw milk, 13% white sugar, 2% skimmed milk powder, 3% whey powder, 3% maltose syrup, 2% maltodextrin, 0.7% stabilizer, and make up the rest with drinking water. Lactic acid bacteria 200u. The total fat content of the above raw materials is 2.1%.

[0031] 2. Preparation method:

[0032] a) First heat raw milk to 50°C, add other raw materials except lactic acid bacteria, mix and dissolve to obtain a mixed material;

[0033] b) Homogenize the mixed material, the homogeneous primary pressure is 160Bar, the secondary pressure is 55Bar, and the temperature is 60°C to obtain the homogeneous material;

[0034] c) Sterilize the homogenized material to obtain the sterilized material, the sterilization temperature is 95°C, and keep for 300 seconds;

[0035] d) Cool down the sterilized material to 43°C, inoculate lactic acid bacteria into the sterilized material and stir thoroughly to disperse the lactic acid bacteria evenly, ferment at 43°C, heat-preserve ...

no. 3 example

[0042] 1. Raw materials: 70% raw milk, 15% white sugar, 8% skimmed milk powder, 0% whey powder, 2% maltose syrup, 0% maltodextrin, 1% stabilizer, and make up the rest with drinking water. Lactic acid bacteria 200u. The total fat content of the above raw materials is 2.45%.

[0043] 2. Preparation method:

[0044] a) First heat raw milk to 50°C, add other raw materials except lactic acid bacteria, mix and dissolve to obtain a mixed material liquid;

[0045] b) Homogenize the mixed material, the homogeneous primary pressure is 180Bar, the secondary pressure is 40Bar, and the temperature is 65°C to obtain a homogeneous feed liquid;

[0046] c) Sterilize the homogenized material to obtain the sterilized material, the sterilization temperature is 95°C, and keep for 300 seconds;

[0047] d) Cool down the sterilized material to 43°C, inoculate lactic acid bacteria into the sterilized material and stir thoroughly to disperse the lactic acid bacteria evenly, ferment at 43°C, heat-pr...

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Abstract

The invention provides a production method for a low-fat yogurt ice cream, wherein the method includes the steps: raw materials are mixed and fermented to obtain a material liquid after fermentation; the material liquid after fermentation is demulsified and aged, and a material liquid after aging is obtained; then the material liquid after aging is homogenized, and a material liquid after homogenization is obtained; and the material liquid after homogenization is agitated, wherein the total fat content of the raw materials is lower than 3%, and the homogenization pressure is 10-15 bar. The produced yogurt ice cream is strong in yogurt flavor and delicate in mouthfeel.

Description

technical field [0001] The invention relates to a production method of yogurt ice cream, in particular to a production method of low-fat yogurt ice cream. Background technique [0002] CN102326659A discloses a method for preparing fermented yoghurt ice cream. Water, milk powder, butter and sugar are sterilized as raw materials, then added to pre-prepared fermented yoghurt, added with water, stirred, homogenized and aged, and then frozen and hardened. In this method, the milk feed and fermented yoghurt are prepared in two stages, which are mixed to make fermented yoghurt ice cream. This method is equivalent to adding yogurt as a raw material of ice cream after fermenting, wherein yogurt is only added as a part of the ingredients, and the yogurt flavor of the yogurt ice cream made is relatively weak, which cannot meet the taste needs of consumers. [0003] In order to overcome the above problems, in the existing method, raw materials such as milk can also be mixed, homogenize...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36
Inventor 孔繁俊朱鑫鑫苗杰王润东张来在王建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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