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Fermented milk for ice cream and preparation method of fermented milk

A technology of fermented milk and ice cream, which is applied in the field of fermented milk, can solve the problems of limited service time and achieve the effects of no oil-water separation, extended shelf life, and stable system

Inactive Publication Date: 2017-05-10
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition, the shelf life of ordinary fermented milk is usually only 3-4 weeks. It is sold to stores in the form of fermented milk for ice cream, which is a raw material for ice cream. Its use time is extremely limited, and fermented milk at room temperature has no live bacteria.

Method used

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  • Fermented milk for ice cream and preparation method of fermented milk
  • Fermented milk for ice cream and preparation method of fermented milk
  • Fermented milk for ice cream and preparation method of fermented milk

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preparation example Construction

[0027] Therefore, through creative work, the inventor, in a specific embodiment, proposes a method for preparing fermented milk for ice cream, comprising the following steps: (a) 120-165 parts of raw milk are concentrated, homogenized, and sterilized to obtain 60 -70 parts of concentrated milk; (b) cooling the concentrated milk, adding a starter, fermenting, and cooling to obtain a fermented base material A; (c) raw material B including 5-15 parts of oil, 0.1-1 part of a stabilizer and a sweetener 10-15 parts, mixing raw material B and water, sterilizing, cooling to obtain a mixed solution; (d) mixing the fermentation base material A with the mixed solution to obtain fermented milk; (e) freezing the above fermented milk. The above-mentioned parts are parts by mass; the sum of the parts by mass of the concentrated milk and the mixed solution in step (c) is 100 parts.

[0028] The above-mentioned raw material milk, oil, stabilizer and sweetener are all technical terms in this fi...

Embodiment 1

[0065] 1. Proportion

[0066] Table 1

[0067]

[0068] 2. Method

[0069] (1) According to the ratio in Table 1, the raw milk was concentrated, subjected to 15Mpa, 54°C primary homogenization, and 90°C sterilization for 5 minutes to obtain 70 parts of concentrated milk.

[0070] (2) After the concentrated milk is cooled to 37°C, add starter, and ferment at 37°C. After 6 hours, the acidity reaches 100°T, and the fermentation is stopped; second cooling to 2°C yields fermentation base material A, which is stored for later use.

[0071] (3) Stir and mix the oil, sweetener, stabilizer and water at 60°C for 10 minutes, sterilize at 90°C for 5 minutes, and then cool to 2°C to obtain a mixed liquid.

[0072] (4) Mix the fermented base material A with the mixed solution to obtain fermented milk. The fermented milk is refined with an emulsifier, frozen at -70°C for 0.1 hour after filling, and then transferred to -20°C for storage and transportation.

[0073] After testing, 24 mo...

Embodiment 2

[0075] 1. Proportion

[0076] Table 2

[0077]

[0078] 2. Method

[0079] (1) According to the ratio in Table 2, the raw milk was concentrated, subjected to 16Mpa, 55°C primary homogenization, and 91°C sterilization for 5 minutes to obtain 69 parts of concentrated milk.

[0080] (2) After the concentrated milk is cooled to 38°C, add starter and probiotics, and ferment at 38°C. After 6.4 hours, the acidity reaches 113°T, and the fermentation is stopped; after cooling to 5°C for the second time, fermentation base A is obtained and stored spare.

[0081] (3) Stir and mix the oil, sweetener, stabilizer, fermented milk additive and water at 62°C for 14 minutes, sterilize at 91°C for 5 minutes, and then cool to 5°C to obtain a mixed solution.

[0082] (4) Mix the fermented base material A with the mixed solution to obtain fermented milk. The fermented milk is first-level homogenized at 15Mpa, frozen at -50°C for 0.2 hours after filling, and then transferred to -25°C for stor...

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Abstract

The invention discloses a preparation method of fermented milk for ice cream. The preparation method comprises the following steps of (a) concentrating 120-165 parts by mass of raw milk, performing homogenizing, and performing sterilization so as to obtain 60-70 parts by mass of concentrated milk; (b) cooling the concentrated milk, adding a fermenting agent, performing fermentation, and performing cooling so as to obtain a fermented base material A; (c), uniformly mixing a raw material B with water, wherein the raw material B comprises 5-15 parts by mass of oil, 0.1-1 part by mass of a stabilizing agent and 10-15 parts by mass of a sweetening agent, performing sterilization, and performing cooling so as to obtain mixed liquor; (d) uniformly mixing the fermented base material A with the mixed liquor so as to obtain fermented milk; and (e) performing frozen preservation on the fermented milk, wherein the sum of the parts by mass of the concentrated milk and the parts by mass of the mixed liquor in the step (c) is 100 parts by mass. Through the adoption of the preparation method of adopting the raw materials in a certain compounding ratio and compounding materials twice, the real fermented milk for the ice cream, which can be stored for a long term, is obtained, the quality guarantee period of the fermented milk can be as long as 24 months, viable bacteria can be maintained to be 10<7>cfu / g or above, the stability and the microorganism indexes of the fermented milk are excellent, the quality guarantee period of the fermented milk is greatly prolonged, and the sale radius of the fermented milk for the ice cream is enlarged.

Description

technical field [0001] The invention belongs to the field of fermented milk, in particular to a method for preparing fermented milk for ice cream. In addition, it also relates to fermented milk for ice cream. Background technique [0002] Milk is recognized as a food with high nutritional value in the world, rich in protein, fat, carbohydrates and minerals. Fermented milk products are fermented milk products obtained by adding strains of bacteria on the basis of milk. Not only are they rich in nutritional value, but the live bacteria and metabolites added are beneficial to intestinal peristalsis and immunity, and some proteins are decomposed into polypeptides. And amino acids, some fats and lactose are also broken down into smaller compounds that are more easily absorbed by the body. [0003] Ice cream is a frozen drink with a certain expansion rate formed by stirring or aerating under freezing conditions. According to the production process of ice cream, it can be divided...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23C9/137
CPCA23C9/13A23C9/1307A23C9/1315A23C9/137
Inventor 吕昌勇徐致远苏米亚刘振民应杰刘翠平肖杨
Owner BRIGHT DAIRY & FOOD
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