Preparation method of yogurt ice cream containing dietary fibers

Abstract

The invention provides a method for preparing dietary fiber yogurt ice cream. The method is to weigh skimmed milk powder, bamboo shoot superfine powder, palm oil, β-cyclodextrin, water, emulsifier, stabilizer, and food antioxidant according to the formula. Then mix the weighed raw materials, stir evenly, homogenize, sterilize, and age to obtain ice cream mix, then add effervescent agent and yogurt to the ice cream mix, stir evenly, then fill and harden to obtain probiotics ice cream. In this method, an effervescent agent and yogurt are added to the aged ice cream mixture, and the effervescent agent disintegrates in the raw materials to generate air bubbles, so that the ice cream forms a good structure with fine air bubbles, volume expansion, and loose coagulum tissue, ensuring that the ice cream The amount of live bacteria in the probiotics overcomes the technical problem that the amount of live bacteria in the probiotics cannot reach the minimum effective amount due to the freezing operation in the prior art, and the method of the present invention is simple to operate compared with the prior art, and promotes the production of probiotics in Application in ice cream.

Description

Technical field [0001] The invention is in the field of ice cream food. In particular, it relates to a preparation method of dietary fiber yogurt 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 dominant market. The current food market trend is to have fashionable foods that are both beautiful and nutritional. Ice cream is a traditional nutritious cold-drink dairy product. Because of its cooling and heat reduction, sweet taste and high nutrition, I think it has been favored by the majority of consumers. Most ice creams use milk as the main raw material, add a certain proportion of sugar, stabilizers, emulsifiers and other auxiliary materials, and are frozen. The taste is single and contains high fat, sugar and cholesterol. However, as people live With the continuous improvement of the level, people's requirements for food are becoming more and more...

AI Technical Summary

Problems solved by technology

However, the following technical difficulties exist in the probiotic ice cream industry. One is that the probiotic species in the existing probiotic ice cream is single and the probiotic functions are limited. This application only added Lactobacillus in the ice cream raw material, the notification number is CN1919031, the name is a kind of yogurt soft ice cream powder and the method for preparing ice cream with it, this patent is to add lactic acid bacteria into the ice cream in the form of yogurt powder, Similarly, only a single genus of bacteria is used; the second is that the aging and freezing of probiotic ice cream during the preparation process have the greatest impact on the activity of probiotics, and the aeration and whipping during freezing will cause the loss of 20% to 50% of the probiotics. More, so that 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