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Low-fat yogurt flavored soft-serve ice cream paste and preparation method thereof

A technology for soft ice cream and yogurt, which is applied in the field of preparation of low-fat yogurt-flavored soft ice cream slurry, can solve the problems of loss of action, strong taste of ice in the entrance, and low expansion rate of soft ice cream products.

Inactive Publication Date: 2020-04-07
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the additives in the product have a serious loss of effect after acidity adjustment and direct steam injection at ultra-high temperature. In addition, the fat content of the product itself is low, which leads to the low viscosity of the finished slurry and the low expansion rate of the soft ice cream produced. , The organizational state is poor, and the ice feeling at the entrance is too strong

Method used

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  • Low-fat yogurt flavored soft-serve ice cream paste and preparation method thereof
  • Low-fat yogurt flavored soft-serve ice cream paste and preparation method thereof
  • Low-fat yogurt flavored soft-serve ice cream paste and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Because the active protein components in raw milk can reduce the risk of protein denaturation and improve product stability, the use of raw milk ingredients ensures good product stability and appropriate fat content. The results are shown in Table 1:

[0025] Table 1

[0026] project Amount of milk added Addition amount of milk powder Semi-finished product viscosity Finished Viscosity 180 days stability acceptable level 1 / 8.5％ 145cp 18cp Good suspension stability +++ 2 40％ 5.0％ 128cp 19cp Good suspension stability ++++ 3 45％ 4.5％ 125cp 19cp Good suspension stability ++++ 4 50％ 4.0％ 130cp 20cp Very good suspension stability +++++

[0027]After testing, adding 40-50% raw milk and 4.0-5.0% milk powder can make the fat content of the product lower than 2.0%, and the stability of the slurry product is better.

[0028] For the above scheme, the slurry produced by ultra-high temperature has good st...

Embodiment 2

[0030] In order to pursue the nutritional and healthy characteristics of yogurt soft ice cream, functional oligosaccharides, a healthy raw material of prebiotics, were selected as raw materials to ensure the nutritional health of the product. In this case, isomaltooligosaccharide was selected as the ingredient. The viscosity and stability of the product are shown in Table 2:

[0031] Table 2

[0032]

[0033] After testing, adding 4.0-5.0% isomaltooligosaccharide can make the slurry product have suitable viscosity, good stability and sweet and sour taste.

[0034] For the above scheme, the slurry produced by ultra-high temperature has good stability after 6 months of shelf life observation. Moreover, the addition of isomaltooligosaccharide can effectively inhibit the growth of harmful bacteria and ensure the shelf life of the product. According to functional requirements, isomaltooligosaccharides can be replaced with other functional oligosaccharides, such as common functi...

Embodiment 3

[0036] Basic ingredients of ice cream slurry: raw milk 40-50%, white sugar 11-13%, skimmed milk powder (Fonterra) 4.0-5.0%, maltodextrin 2.0-3.0%, isomaltooligosaccharide 4.0-5.0%, fruit Glucose syrup (F42) 2.0-3.0%, stabilizer (sodium carboxymethylcellulose 0.5-0.6%, pectin 0.04-0.05%, monoglyceride 0.18-0.22%).

[0037] according to figure 1 Prepare the slurry by the preparation process shown, and set up a suitable pH adjustment system by adjusting the pH value of the slurry, and study the influence of different pH values ​​on the stability of the slurry. The results are shown in the following table:

[0038] Table 3 The impact of single acidity regulator on product flavor and stability

[0039] project Addition of acidity regulator pH value overall flavor stability 1 Citric acid 0.45% 4.35 sweet and sour incongruity no protein denaturation 2 Citric acid 0.5% 4.31 The sour taste is not suitable no protein denaturation 3 Lactic a...

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Abstract

The invention relates to low-fat yogurt flavored soft-serve ice cream paste and a preparation method thereof. The paste includes, by weight percentage, 40-45% of raw milk, 4.0-5.0% of skimmed milk powder, 4.0-5.0% of functional oligosaccharide and an acidity regulator; the acidity regulator includes 0.10-0.30% of citric acid, 0.60-0.70% of lactic acid and 0.01-0.03% of sodium citrate; a pH range is adjusted to 4.30-4.40; and fat content is lower than 2.0%. Ice cream prepared by the paste and a method for preparing the paste and the ice cream are also related. A suitable and stable system is constructed; the continuous production of products can be realized; and the categories of yogurt flavored soft-serve ice cream can be enriched, so that more high-quality and healthy selection can be brought for consumers.

Description

technical field [0001] The invention relates to the field of frozen drinks, in particular to a method for preparing low-fat yoghurt-flavored soft ice cream slurry. Background technique [0002] In recent years, ice cream products have become one of the fastest growing products after beverages and instant noodles. The soft ice cream that is now made and sold is even more popular among consumers. At present, frozen food has been listed as high-nutrition and high-grade food, and our citizens have paid more attention to their own health management in recent years. The introduction of low-fat and healthy products will attract more consumers who pay attention to their own health. [0003] Soft ice cream slurry is an unstable system mixed with suspension, emulsion and true solution. The protein in the product system is prone to problems such as protein denaturation, aggregation and precipitation after acidity adjustment and UHT instantaneous sterilization. At the same time, the a...

Claims

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Application Information

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IPC IPC(8): A23G9/40
CPCA23G9/40A23V2002/00A23V2200/10A23V2250/28A23V2250/5114A23V2250/606A23V2250/61A23V2250/51088A23V2250/5072A23V2250/032A23V2250/042A23V2250/192A23V2250/507A23V2250/5054
Inventor 张志勇马海燕温红瑞
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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