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Probiotics ice cream and preparation method thereof

A probiotic ice cream, probiotic technology, applied to bacteria, lactobacillus, bifidobacteria and other directions used in food preparation, can solve the problems of flavor loss, complex process operation, yogurt milking, etc., to avoid damage and reduce processes process, the effect of preventing excessive proliferation

Inactive Publication Date: 2017-09-19
大庆市红宝石冰淇淋有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the traditional probiotic yoghurt ice cream preparation process, probiotic fermented yoghurt is used as the base material, and then aged and frozen to make the finished product. Loss and other issues

Method used

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  • Probiotics ice cream and preparation method thereof
  • Probiotics ice cream and preparation method thereof
  • Probiotics ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a probiotic ice cream with stable quality and a preparation method thereof, its formula and preparation method are as follows:

[0032] Formula (quality): 50% whole milk powder, 10% white granulated sugar, 12% cream, 0.35% compound emulsifier (sucrose fatty acid ester, sorbitan fatty acid ester, monoglyceride and lecithin in a ratio of 1:1 :1:1 ratio), probiotics 1%-3.5%, and the rest is water.

[0033] Preparation:

[0034] (1) Accurately weigh each raw material, add whole milk powder with a mass fraction of 50%, white granulated sugar with a mass fraction of 10%, butter with a mass fraction of 12%, and a compound emulsifier with a mass fraction of 0.35%, and mix well . (2) Pasteurize at 90°C for 20 minutes, then cool down to 65°C for homogenization, and control the pressure at 20MPa. (3) After homogenization, quickly lower the temperature of the material to 2°C-4°C, then add activated probiotics according to the inoculum amount of 1%-3.5%, ...

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Abstract

The invention discloses probiotics ice cream and a preparation method thereof and belongs to the technical field of probiotics ice cream. The probiotics ice cream is prepared by mixing and sterilizing non-probiotics materials and sequentially performing homogenization, inoculation with probiotics, aging, congelation and hardening. The probiotics ice cream has stable quality, cannot prone to creaming, layering, flavor loss and the like in the aging and congelation processes and is suitable for production of the probiotics ice cream.

Description

technical field [0001] The invention relates to a probiotic ice cream and a preparation method thereof, belonging to the technical field of probiotic ice cream. Background technique [0002] Yogurt is a product made of milk or dairy products as raw material, after homogenization or inhomogeneity, sterilization, cooling and other processes, adding a specific probiotic starter, through heat preservation and fermentation, and post-ripening. After milk or dairy products are fermented by lactic acid bacteria, the nutritional content is more complete, which is more conducive to the body's digestion and absorption. Yogurt not only contains active probiotics that are beneficial to human health, but also contains rich amino acids, vitamins, proteins, minerals and other nutrients, and has high nutritional value. A large number of scientific studies have shown that yogurt can promote calcium absorption, prevent lactose intolerance, maintain the ecological balance of intestinal flora, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36
CPCA23G9/363A23V2002/00A23V2400/123A23V2400/175A23V2400/249A23V2400/51A23V2200/30
Inventor 刘颜龙范岩
Owner 大庆市红宝石冰淇淋有限公司
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