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A kind of probiotic ice cream or ice cream and its production process

A probiotics and ice cream technology, applied in frozen desserts, food science, applications, etc., can solve the problems of low number of viable bacteria and high cost of probiotic bacteria powder, achieve delay in melting process, stabilize physical properties and tissue state, and reduce weight. effect of crystallization

Active Publication Date: 2019-09-10
内蒙古利尔健奶制品分解科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a kind of probiotic ice cream or ice cream in order to solve the defects of high cost of adding probiotic bacteria powder, low number of viable bacteria in the product, and adding a large amount of additives in the production of ice cream, ice cream or ice cream in the prior art. And its production method, also known as high-fold yogurt ice cream

Method used

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  • A kind of probiotic ice cream or ice cream and its production process
  • A kind of probiotic ice cream or ice cream and its production process
  • A kind of probiotic ice cream or ice cream and its production process

Examples

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Effect test

Embodiment 1

[0025] A probiotic ice cream or ice cream, comprising the following components by mass ratio: whole milk powder 25%, sugar 10%, containing 14×10 per milliliter 8 The above amount of probiotics, the balance is water, wherein the sugar includes 50% white granulated sugar and 50% fructose syrup in terms of mass percentage.

[0026] A production process for probiotic ice cream or ice cream. First, sterilize the equipment and tools used in production with water above 80°C for 30 minutes, and then perform the following operations:

[0027] A. Ingredients: Mix water, white sugar, and whole milk powder evenly to obtain a mixture liquid;

[0028] B. Sterilization: Sterilize the mixture obtained in step A for 10 minutes at 80°C;

[0029] C. Fermentation: Cool down the sterilized mixed material liquid to below 45°C, add probiotics to the material liquid at the ratio of 0.8 g probiotics to 1000 g material liquid, control the fermentation temperature, and ferment for 10-15 hours to obtain...

Embodiment 2

[0033] A probiotic ice cream or ice cream, comprising the following components by mass ratio: 30% whole milk powder, 12% sugar, 14×10 per milliliter 8 The above amount of probiotics, the balance is water, wherein, sugar includes 45% white granulated sugar and 55% fructose syrup in terms of mass percentage.

[0034] A production process for probiotic ice cream or ice cream. First, sterilize the equipment and tools used in production with steam above 80°C for 15 minutes, and then perform the following operations:

[0035] A. Ingredients: Mix water, white sugar, and whole milk powder evenly to obtain a mixture liquid;

[0036] B. Sterilization: Sterilize the mixture obtained in step A for 15 minutes at 85°C;

[0037] C. Fermentation: Cool down the sterilized mixed material liquid to below 45°C, add probiotics to the material liquid at the ratio of 0.85 g probiotics to 1000 g material liquid, control the fermentation temperature, and ferment for 12 hours to obtain a fermented liq...

Embodiment 3

[0041] A probiotic ice cream or ice cream, comprising the following components by mass ratio: whole milk powder 28%, sugar 14%, containing 14×10 per milliliter 8 The above amount of probiotics, the balance is water, wherein, sugar includes 48% white granulated sugar and 52% fructose syrup in terms of mass percentage.

[0042] A production process for probiotic ice cream or ice cream. First, sterilize the equipment and tools used in production with water above 80°C for 20 minutes, and then perform the following operations:

[0043] A. Ingredients: Mix water, white sugar, and whole milk powder evenly to obtain a mixture liquid;

[0044] B. Sterilization: Sterilize the mixture obtained in step A for 12 minutes at 90°C;

[0045] C. Fermentation: Cool down the sterilized mixed material liquid to below 45°C, add probiotics to the material liquid at the ratio of 0.9 g probiotics to 1000 g material liquid, control the fermentation temperature, and ferment for 13 hours to obtain a fer...

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Abstract

A probiotic ice cream or ice cream belongs to the technical field of cold drinks, and comprises the following components by weight: whole milk powder > 20%, sugar > 15%, and probiotic content ≥ 14×10 8 cfu / ml, the balance is water. The invention also discloses a production process of the probiotic ice cream or ice cream. The production process is simple to operate, and the prepared probiotic ice cream or ice cream has a delicate taste, sweet and sour taste, good tissue stability and melting resistance.

Description

technical field [0001] The invention belongs to the technical field of deep processing of cold drinks or yoghurt, relates to an ice cream or ice cream, in particular to a probiotic ice cream or ice cream and a processing technology thereof. Background technique [0002] As consumers pay more and more attention to food safety and health, functional foods are becoming more and more popular. In recent years, people have begun to focus on the research and development of probiotic-related products. Ice cream has the characteristics of short shelf life and frozen storage at low temperature, which are very beneficial to the survival of probiotics. [0003] At present, there are two preparation methods for probiotic ice cream, among which the ice cream prepared by adding fermented milk has a higher number of viable probiotic bacteria than the ice cream prepared directly by adding starter, but the decline in the number of viable bacteria of the two samples is close. Patent No. CN10...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/34A23G9/36A23G9/40
CPCA23G9/34A23G9/363A23G9/40A23G2200/06A23V2002/00A23V2400/137A23V2400/113A23V2400/169A23V2400/517A23V2400/531A23V2400/249
Inventor 张存喜
Owner 内蒙古利尔健奶制品分解科技有限公司
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