Freeze-dried yogurt ice-cream and processing method of same
A technology of yogurt ice cream and processing method, applied in the directions of frozen dessert, food science, application, etc., can solve the problems of single eating method of frozen ice cream, increased transportation and sales costs, high temperature condition requirements, etc., and achieves rehydration and taste sensory. Excellent, easy to store and carry, maintain the effect of sensory taste
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[0028] Below in conjunction with embodiment, further set forth the present invention. In the following detailed description, certain exemplary embodiments of the invention are described by way of illustration only. Needless to say, those skilled in the art would realize that the described embodiments can be modified in various different ways, all without departing from the spirit and scope of the present invention. Accordingly, the description is illustrative in nature and not intended to limit the scope of the claims.
[0029] A freeze-dried yogurt ice cream, the ingredients include the following components in parts by weight: 30-80 parts of yogurt, 5-15 parts of milk powder, 2-10 parts of white sugar or xylitol or glucose syrup, 5-15 parts of cream 1 to 10 parts of modified starch, 1 to 10 parts of maltodextrin, and 0.2 to 1 part of pectin.
[0030] The ingredients also include one or more of the following components in parts by weight: 0.1-20 parts of fruits, 0.1-20 parts...
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