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Preparation method of composite probiotic ice cream

A compound probiotic and ice cream technology, applied in the direction of bacteria, lactobacillus, bifidobacteria, etc. used in food preparation, can solve the problems of insufficient live bacteria content, loss of probiotic ice cream, and restrictions on the application of probiotics, and achieve Nutritious and the effect of improving the survival rate

Inactive Publication Date: 2018-04-13
CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, the aging and freezing of probiotic ice cream in the preparation process have the greatest impact on the activity of probiotics. The aeration and whipping during freezing will cause the loss of 20% to 50% or more of probiotics. This technical problem restricts the probiotics. The application of bacteria in ice cream, the content of live bacteria in ice cream does not reach the minimum amount that can play a positive role, and probiotic ice cream loses its meaning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of composite probiotic ice cream, said method comprising the steps of:

[0027] (1) Weigh raw materials: 50 parts of whole milk powder, 25 parts of soybean milk powder, 95 parts of water, 25 parts of sucrose, 5 parts of β-cyclodextrin, 5 parts of soybean protein powder, 8 parts of inulin, 3 parts of honeysuckle powder , 3 parts wolfberry powder, 3 parts glycyrrhizin for later use;

[0028] (2) Mix and mix the raw materials in step (1) evenly, then homogenize, sterilize, and age to obtain ice cream mix, then add 0.006 parts of compound probiotics to the ice cream mix, stir evenly, and then send it into the freezer Freezing is carried out, and after freezing, the probiotic ice cream is obtained through filling and hardening.

Embodiment 2

[0030] A preparation method of composite probiotic ice cream, said method comprising the steps of:

[0031] (1) Weigh raw materials: 60 parts of whole milk powder, 30 parts of soybean milk powder, 100 parts of water, 30 parts of sucrose, 8 parts of β-cyclodextrin, 8 parts of soybean protein powder, 10 parts of inulin, 5 parts of honeysuckle powder , 5 parts of wolfberry powder, 5 parts of glycyrrhizin for later use;

[0032] (2) Mix and mix the raw materials in step (1) evenly, then homogenize, sterilize, and age to obtain ice cream mix, then add 0.008 parts of compound probiotics to the ice cream mix, stir evenly, and then send it into the freezer Freezing, filling and hardening after freezing to make probiotic ice cream,

Embodiment 3

[0034] A preparation method of composite probiotic ice cream, said method comprising the steps of:

[0035] (1) Weigh raw materials: 40 parts of whole milk powder, 20 parts of soybean milk powder, 90 parts of water, 20 parts of sucrose, 3 parts of β-cyclodextrin, 3 parts of soybean protein powder, 5 parts of inulin, 1 part of honeysuckle powder , 1 part wolfberry powder, 1 part glycyrrhizin for later use;

[0036] (2) Mix and mix the raw materials in step (1) evenly, then homogenize, sterilize, and age to obtain ice cream mix, then add 0.003 parts of compound probiotics to the ice cream mix, stir evenly, and then send it into the freezer Freezing is carried out, and after freezing, the probiotic ice cream is obtained through filling and hardening.

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PUM

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Abstract

The invention relates to a preparation method of a composite probiotic ice cream. The preparation method comprises the following steps of (1) weighing raw materials according to the formula: whole milk powder, soybean milk powder, water, cane sugar, beta-cyclodextrin, soybean protein powder, inulin, honeysuckle flower powder, Chinese wolfberry fruit powder and liquiritigenin for standby application; and (2) uniformly mixing and stirring the weighed raw materials in step (1), then performing homogenizing, performing sterilization and performing ageing to obtain an ice cream mixture, then adding0.003-0.008 part of composite probiotics to the ice cream mixture, performing uniform stirring to obtain a mixture, sending the mixture to a condensing and freezing machine for condensing and freezing, after condensing and freezing, performing filling, and performing hardening, so as to obtain the probiotic ice cream. The ice cream made by the preparation method is rich in nutrition, various probiotics and traditional Chinese medicine components, and has good health-care functions. According to the method, the ice cream is compounded from specific components in specific parts by weight, so that the survival rate of probiotics for the probiotic ice cream in the preparation and preservation process can be increased, and normal exertion of the health-care functions of the probiotic ice creamcan be guaranteed.

Description

technical field [0001] The invention relates to the field of ice cream food, in particular to a preparation method of compound probiotic ice cream. Background technique [0002] With the improvement of people's living standards, many people's requirements for food are gradually increasing. Junk food is no longer the market leader. The current food market trend is fashionable food that is both beautiful and nutritious. Ice cream is a traditional nutritious cold drink dairy product. Because of its coolness and heat reduction, sweet taste and high nutrition, it has been favored by consumers since it came out. Most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and form through freezing, with a single taste and high fat, sugar and cholesterol. With the continuous improvement of the level, people's requirements for food are becoming more and more stringent. In addition to the variety of ice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/36A23G9/38A23G9/40A23G9/42
CPCA23G9/34A23G9/363A23G9/38A23G9/40A23G9/42A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/51A23V2400/529A23V2400/533A23V2200/3204A23V2200/3202
Inventor 王红丽
Owner CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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