CN103478394A - Whey cheese ice cream and preparation method thereof - Google Patents
Whey cheese ice cream and preparation method thereof Download PDFInfo
- Publication number
- CN103478394A CN103478394A CN201310399554.9A CN201310399554A CN103478394A CN 103478394 A CN103478394 A CN 103478394A CN 201310399554 A CN201310399554 A CN 201310399554A CN 103478394 A CN103478394 A CN 103478394A
- Authority
- CN
- China
- Prior art keywords
- whey cheese
- whey
- cheese
- ice cream
- chinese medicine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses whey cheese ice cream which comprises the following raw materials in percentage by weight: 35%-45% of whey cheese, 15%-20% of milk powder, 14%-18% of water, 10%-12% of butter, 9%-12% of white granulated sugar, 0.2%-0.5% of guar gum, 0.2%-0.4% of locust bean gum, 0.1%-0.5% of glycerol monostearate, 0%-0.5% of edible essence and 1%-2% of traditional Chinese medicine extracting liquid. A production process for the whey cheese ice cream comprises the following steps: preparing and sterilizing the raw materials, homogenizing, cooling, ageing, flavoring, freezing, and forming and hardening to obtain a finished product. The whey cheese ice cream prepared from by-products, namely whey obtained in the cheese production is simple in ratio, high in nutritional value, good in quality and good in flavor and mouth feel, and can be used for improving the immunity of eaters after long time eating.
Description
Technical field
The invention belongs to food processing field, relate in particular to a kind of whey cheese ice cream and preparation method thereof.
Background technology
Whey is in the cheese production process, and milk condensing becomes isolated after ziega and is yellowish green, translucent liquid.Along with the development of new science and technology, whey has become the raw-food material with high value and extensive use.Typically, the whey nutrient composition accounts for 50～55% of milk nutritional labeling.Whey cheese is rich in lactalbumin, and in lactalbumin, sulfur amino acid content is high, and this material is the important composition material of biosynthesis of glutathione, and glutathione is and a kind of tripeptides anti-oxidant, anticancer and that the raising body immunity is associated.Lactalbumin is also simultaneously that in the natural origin of branched-chain amino acid, content is the highest, and branched-chain amino acid is considered to excite muscle protein synthetic.The byproduct whey that the present invention utilizes cheese to produce, provide a kind of proportioning simple, is of high nutritive value, superior product quality, and flavor taste is good, can improve a kind of whey cheese ice cream of eater's immunity and preparation method thereof.
Summary of the invention
The byproduct whey that the objective of the invention is to utilize cheese to produce, provide a kind of proportioning simple, is of high nutritive value, superior product quality, and flavor taste is good, can improve a kind of whey cheese ice cream of eater's immunity and preparation method thereof.
To achieve the above object of the invention, the invention provides a kind of whey cheese ice cream, wherein, according to the mass fraction ratio, configure following component:
Whey cheese 35%～45%, milk powder 15%～20%, water 14%～18%, butter 10%～12%, white granulated sugar 9%～12%, guar gum 0.2%～0.5%, locust bean gum 0.2%～0.4%, single stearic acid glycerine lipoprotein 0.1%～0.5%, flavoring essence 0～0.5%, Chinese medicine extract 1%-2%.
Perhaps, according to the following component of mass fraction ratio configuration:
Whey cheese 35%～40%, milk powder 15%～18%, water 14%～16%, butter 10%～11%, white granulated sugar 9%～11%, guar gum 0.2%～0.4%, locust bean gum 0.2%～0.3%, single stearic acid glycerine lipoprotein 0.1%～0.3%, flavoring essence 0～0.3%, Chinese medicine extract 1%-1.5%.
Perhaps, according to the following component of mass fraction ratio configuration:
Whey cheese 40%～45%, milk powder 18%～20%, water 16%～18%, butter 11%～12%, white granulated sugar 11%～12%, guar gum 0.4%～0.5%, locust bean gum 0.3%～0.4%, single stearic acid glycerine lipoprotein 0.3%～0.5%, flavoring essence 0.3～0.5%, Chinese medicine extract 1.5%-2%.
Active component in described Chinese medicine extract is: cassia twig 30g, mulberry leaf 25g, chrysanthemum 25g, wind-weed 20g, cape jasmine 20g, selfheal 10g, reed rhizome 15g, smilax 15g, radix scrophulariae 20g, rhizoma cyperi 10g.
Purpose to better implement the present invention, the present invention also provides a kind of whey cheese ice cream production process, wherein: the step that comprises preparation whey cheese:
Fresh whey is heated to 68 ℃～70 ℃ in the cheese groove, constantly stirs; Add 1.5～2.0% salt and stir; Continue to be heated to 75 ℃, add 0.02～0.04% citric acid, stir 5～10 seconds, start to form gradually cotton-shaped little condensation product in the cheese groove, stop stirring, standing 20～30min, isolate white curdled milk, curdled milk drained and obtains whey cheese;
When prepared by described Chinese medicine extract, each active component is cataclasm, clean, dry, put in a closed container, add mass percent 75% ethanolic solution, make each active component infiltrate vexed bubble after 12 hours, by each active component percolator of packing into, percolator is a bucket structure, under be cone, connect the equipment that a switch can drip under cone, mainly being used in medicinal ingredient extracts, medicinal material is evenly put into to bucket, add soak, after adding mass percent 75% alcohol immersion, start to collect percolate, after the gained percolate reclaims ethanol, add distilled water, be allocated as the Chinese medicine extract that mass percent concentration is 3%, standby.
Whey cheese ice cream production process, operation in accordance with the following steps:
Batching and sterilization → homogeneous → cooling → aging → blending → congeal → moulding and sclerosis → finished product:
(1) batching and sterilization: take each component, white granulated sugar, guar gum, locust bean gum, single stearic acid glycerine lipoprotein are mixed, under the condition stirred, it is slowly joined in the water of 30 ℃～35 ℃, add milk powder and whey cheese after all dissolving, and stir;
Butter is dismissed to 3.0～3.5 times, then, under the condition of low rate mixing, join in above-mentioned compound, be heated to 85 ℃, insulation 15min, carry out sterilization;
(2) homogeneous: by obtaining feed liquid after sterilization, pump in surge tank, temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa;
(3) cooling: material is lowered the temperature with frozen water, and requiring the frozen water temperature is 0～4 ℃;
(4) aging: open successively the outlet of aging tank frozen water, imported valve, start charging, the punishment in advance temperature is controlled at 2～6 ℃, and the complete beginning timing of charging is aging, aging 4～48 hours of feed liquid;
(5) blending: material adds flavoring essence about 30 minutes before congealing, and mixes;
(6) congeal: material is carried out freezing, air is uniformly distributed in whole compounds with atomic little bubble state, when volume expands gradually, due to the freezing semi-solid that becomes, drop temperature is controlled at below-3 ℃;
(7) moulding and sclerosis: the feed liquid after congealing is the semifluid shape, is filled into moulding in mould or former, freezing sclerosis more than 12 hours under-18 ℃～-22 ℃ conditions; Packing is finished product
Advantage of the present invention is: the invention solves the problem of the direct exhaust emission environment of current medium and small Dairy Enterprise cheese byproduct whey, developed the ice cream new varieties simultaneously.This method: one, the preparation of whey cheese; Two, the ice-cream production of whey cheese.The present invention has accomplished twice laid, environmental contamination reduction.The whey cheese ice cream that the inventive method is produced, contain and enrich lactalbumin, and nutritious, the quality exquisiteness is soft and smooth, and mouthfeel is strong, improves eater's immunity, is applied to field of food.Be specially:
The whey cheese ice cream that the present invention makes is compared with traditional ice cream, no matter is nutritive value, product quality or flavor taste, all has a clear superiority in.The present invention be take fresh whey cheese as raw material, developed new product, whey cheese is rich in lactalbumin simultaneously, in lactalbumin, sulfur amino acid content is high, this material is the important composition material of biosynthesis of glutathione, and glutathione is and a kind of tripeptides anti-oxidant, anticancer and that the raising body immunity is associated.Lactalbumin is also simultaneously that in the natural origin of branched-chain amino acid, content is the highest, and branched-chain amino acid is considered to excite muscle protein synthetic.This product has more advantage on nutritional labeling, can improve product special flavour by the method that adds flavouring agent, makes this product more meet the demand of diversified taste simultaneously.
The specific embodiment
Embodiment 1,
Formula: whey cheese 40%, milk powder 20%, water 16%, butter 12%, white granulated sugar 10%, guar gum 0.25%, locust bean gum 0.3%, single stearic acid glycerine lipoprotein 0.3%, flavoring essence 0.15%, Chinese medicine extract 1%.
(1) prepare whey cheese:
Fresh whey is heated to 68 ℃-70 ℃ in the cheese groove, constantly stirs; Add 1.5～2.0% salt and stir; Continue to be heated to 75 ℃, add 0.02～0.04% citric acid, stir 5～10 seconds, start to form gradually cotton-shaped little condensation product in the cheese groove, stop stirring, standing 20～30min, isolate white curdled milk, curdled milk drained and obtains whey cheese;
When prepared by Chinese medicine extract, by each active component (cassia twig 30g, mulberry leaf 25g, chrysanthemum 25g, wind-weed 20g, cape jasmine 20g, selfheal 10g, reed rhizome 15g, smilax 15g, radix scrophulariae 20g, rhizoma cyperi 10g.) cataclasm, clean, dry, put in a closed container, add mass percent 75% ethanolic solution, make each active component infiltrate vexed bubble after 12 hours, by each active component percolator of packing into, percolator is a bucket structure, under be cone, connect the equipment that a switch can drip under cone, mainly being used in medicinal ingredient extracts, medicinal material is evenly put into to bucket, add soak, after adding mass percent 75% alcohol immersion, start to collect percolate, after the gained percolate reclaims ethanol, add distilled water, be allocated as the Chinese medicine extract that mass percent concentration is 3%, standby.
The ice-cream production of whey cheese:
Whey cheese 40%, milk powder 20%, water 17%, butter 12%, white granulated sugar 10%, guar gum 0.25%, locust bean gum 0.3%, single stearic acid glycerine lipoprotein 0.3%, flavoring essence 0.15%.
(1) batching and sterilization, accurately take various supplementary materials according to formula, white granulated sugar white granulated sugar, guar gum, locust bean gum, single stearic acid glycerine lipoprotein are mixed, under the condition stirred, it is slowly joined in the water of 30 ℃～35 ℃, add milk powder and whey cheese after all dissolving, and stir.Butter is dismissed to 3.0～3.5 times, then, under the condition of low rate mixing, join in above-mentioned compound, be heated to 85 ℃, insulation 15min.
(2) homogeneous, pump in surge tank obtaining feed liquid after sterilization, and temperature is controlled at 60-65 ℃ of unlatching homogenizer and starts working, and homogenization pressure is 15～20Mpa.
(3) cooling, material is lowered the temperature with frozen water, and requiring the frozen water temperature is 0-4 ℃
(4) aging, open successively the outlet of aging tank frozen water, imported valve, start charging, the punishment in advance temperature is controlled at 2～6 ℃, and the complete beginning timing of charging is aging, aging 4～48 hours of feed liquid.
(5) blending, material adds flavoring essence about 30 minutes before congealing, and mixes.
(6) congeal, material is carried out freezing, air is uniformly distributed in whole compounds with atomic little bubble state, when volume expands gradually, due to the freezing semi-solid that becomes, drop temperature is controlled at below-3 ℃.
(7) moulding and sclerosis, the feed liquid after congealing is the semifluid shape, need be filled into moulding in mould or former, freezing sclerosis more than 12 hours under-18 ℃～-22 ℃ conditions.Packing is finished product.
Embodiment 2:
Formula: whey cheese 45%, milk powder 15.5%, water 14%, butter 11%, white granulated sugar 12%, guar gum 0.5%, locust bean gum 0.2%, single stearic acid glycerine lipoprotein 0.4%, flavoring essence 0.4%, Chinese medicine extract 1%.
(1) prepare whey cheese:
Fresh whey is heated to 68 ℃～70 ℃ in the cheese groove, constantly stirs; Add 1.5～2.0% salt and stir; Continue to be heated to 75 ℃, add 0.02～0.04% citric acid, stir 5～10 seconds, start to form gradually cotton-shaped little condensation product in the cheese groove, stop stirring, standing 20～30min, isolate white curdled milk, curdled milk drained and obtains whey cheese;
When prepared by Chinese medicine extract, by each active component (cassia twig 30g, mulberry leaf 25g, chrysanthemum 25g, wind-weed 20g, cape jasmine 20g, selfheal 10g, reed rhizome 15g, smilax 15g, radix scrophulariae 20g, rhizoma cyperi 10g.) cataclasm, clean, dry, put in a closed container, add mass percent 75% ethanolic solution, make each active component infiltrate vexed bubble after 12 hours, by each active component percolator of packing into, percolator is a bucket structure, under be cone, connect the equipment that a switch can drip under cone, mainly being used in medicinal ingredient extracts, medicinal material is evenly put into to bucket, add soak, after adding mass percent 75% alcohol immersion, start to collect percolate, after the gained percolate reclaims ethanol, add distilled water, be allocated as the Chinese medicine extract that mass percent concentration is 3%, standby.
The ice-cream production of whey cheese:
Whey cheese 40%, milk powder 20%, water 17%, butter 12%, white granulated sugar 10%, guar gum 0.25%, locust bean gum 0.3%, single stearic acid glycerine lipoprotein 0.3%, flavoring essence 0.15%.
(1) batching and sterilization, accurately take various supplementary materials according to formula, white granulated sugar white granulated sugar, guar gum, locust bean gum, single stearic acid glycerine lipoprotein are mixed, under the condition stirred, it is slowly joined in the water of 30 ℃～35 ℃, add milk powder and whey cheese after all dissolving, and stir.Butter is dismissed to 3.0～3.5 times, then, under the condition of low rate mixing, join in above-mentioned compound, be heated to 85 ℃, insulation 15min.
(2) homogeneous, pump in surge tank obtaining feed liquid after sterilization, and temperature is controlled at 60-65 ℃ of unlatching homogenizer and starts working, and homogenization pressure is 15-20Mpa.
(3) cooling, material is lowered the temperature with frozen water, and requiring the frozen water temperature is 0-4 ℃
(4) aging, open successively the outlet of aging tank frozen water, imported valve, start charging, the punishment in advance temperature is controlled at 2～6 ℃, and the complete beginning timing of charging is aging, aging 4～48 hours of feed liquid.
(5) blending, material adds flavoring essence about 30 minutes before congealing, and mixes.
(6) congeal, material is carried out freezing, air is uniformly distributed in whole compounds with atomic little bubble state, when volume expands gradually, due to the freezing semi-solid that becomes, drop temperature is controlled at below-3 ℃.
(7) moulding and sclerosis, the feed liquid after congealing is the semifluid shape, need be filled into moulding in mould or former, freezing sclerosis more than 12 hours under-18 ℃～-22 ℃ conditions.Packing is finished product.
Embodiment 3:
Formula: whey cheese 35%, milk powder 20%, water 18%, butter 15%, white granulated sugar 9%, guar gum 0.2%, locust bean gum 0.4%, single stearic acid glycerine lipoprotein 0.3%, flavoring essence 0.1%, Chinese medicine extract 2%.
(1) prepare whey cheese:
Fresh whey is heated to 68 ℃～70 ℃ in the cheese groove, constantly stirs; Add 1.5～2.0% salt and stir; Continue to be heated to 75 ℃, add 0.02～0.04% citric acid, stir 5～10 seconds, start to form gradually cotton-shaped little condensation product in the cheese groove, stop stirring, standing 20～30min, isolate white curdled milk, curdled milk drained and obtains whey cheese;
When prepared by Chinese medicine extract, by each active component (cassia twig 30g, mulberry leaf 25g, chrysanthemum 25g, wind-weed 20g, cape jasmine 20g, selfheal 10g, reed rhizome 15g, smilax 15g, radix scrophulariae 20g, rhizoma cyperi 10g.) cataclasm, clean, dry, put in a closed container, add mass percent 75% ethanolic solution, make each active component infiltrate vexed bubble after 12 hours, by each active component percolator of packing into, percolator is a bucket structure, under be cone, connect the equipment that a switch can drip under cone, mainly being used in medicinal ingredient extracts, medicinal material is evenly put into to bucket, add soak, after adding mass percent 75% alcohol immersion, start to collect percolate, after the gained percolate reclaims ethanol, add distilled water, be allocated as the Chinese medicine extract that mass percent concentration is 3%, standby.
The ice-cream production of whey cheese:
Whey cheese 40%, milk powder 20%, water 17%, butter 12%, white granulated sugar 10%, guar gum 0.25%, locust bean gum 0.3%, single stearic acid glycerine lipoprotein 0.3%, flavoring essence 0.15%.
(1) batching and sterilization, accurately take various supplementary materials according to formula, white granulated sugar white granulated sugar, guar gum, locust bean gum, single stearic acid glycerine lipoprotein are mixed, under the condition stirred, it is slowly joined in the water of 30 ℃～35 ℃, add milk powder and whey cheese after all dissolving, and stir.Butter is dismissed to 3.0～3.5 times, then, under the condition of low rate mixing, join in above-mentioned compound, be heated to 85 ℃, insulation 15min.
(2) homogeneous, pump in surge tank obtaining feed liquid after sterilization, and temperature is controlled at 60-65 ℃ of unlatching homogenizer and starts working, and homogenization pressure is 15～20Mpa.
(3) cooling, material is lowered the temperature with frozen water, and requiring the frozen water temperature is 0-4 ℃
(4) aging, open successively the outlet of aging tank frozen water, imported valve, start charging, the punishment in advance temperature is controlled at 2～6 ℃, and the complete beginning timing of charging is aging, aging 4～48 hours of feed liquid.
(5) blending, material adds flavoring essence about 30 minutes before congealing, and mixes.
(6) congeal, material is carried out freezing, air is uniformly distributed in whole compounds with atomic little bubble state, when volume expands gradually, due to the freezing semi-solid that becomes, drop temperature is controlled at below-3 ℃.
(7) moulding and sclerosis, the feed liquid after congealing is the semifluid shape, need be filled into moulding in mould or former, freezing sclerosis more than 12 hours under-18 ℃～-22 ℃ conditions.Packing is finished product.
Bright nutritive value contrast is in Table 1, and product quality contrasts in Table 2, and subjective appreciation contrasts in Table 3.
Table 1-table 3 is as follows:
The nutritive value of table 1 whey cheese ice cream and traditional ice cream relatively
Unit: %
| Kind | Fat | Total solids content | Total sugar content |
| Whey cheese ice cream | 11～14 | 38.0～42.0 | 11.5～13.5 |
| Ice milk | 10.3 | 35.6 | 15.2 |
| Yoghourt ice-cream | 11.4 | 38.4 | 17.5 |
The attributional analysis of table 2 whey cheese ice cream and traditional ice cream
| Kind | Expansion rate (%) | Thawing rate (%) | Thermal denaturation resistant (%) | Coherency | Chewiness (J) | Hardness (N) | Elasticity (mm) |
| Whey cheese ice cream | 85.0～95.0 | 35.0～45.0 | Good | 0.30～0.35 | 81.0～85.0 | 350～375 | 0.60～0.68 |
| Ice milk | 75.46 | 29.45 | Well | 0.28 | 70.28 | 548.35 | 0.57 |
| Yoghourt ice-cream | 83.54 | 38.26 | Good | 0.32 | 80.31 | 385.82 | 0.62 |
The subjective appreciation of table 3 whey cheese ice cream and traditional ice cream relatively
Select at random 100 people, wherein 50 people eat weekly 3 whey cheese ice creams of the present invention, and as experimental group, other 50 people are edible, as a control group, follow the tracks of its health 6 months, are compared as follows:
| Kind | The flu number | After flu, rely on autoimmunity to reply |
| Experimental group | 4 | 5-8 days |
| Control group | 11 | 10-14 days |
The present invention be take fresh whey cheese as raw material, developed new product, whey cheese is rich in lactalbumin simultaneously, in lactalbumin, sulfur amino acid content is high, this material is the important composition material of biosynthesis of glutathione, and glutathione is and a kind of tripeptides anti-oxidant, anticancer and that the raising body immunity is associated.Lactalbumin is also simultaneously that in the natural origin of branched-chain amino acid, content is the highest, and branched-chain amino acid is considered to excite muscle protein synthetic.This product has more advantage on nutritional labeling, can improve product special flavour by the method that adds flavouring agent, makes this product more meet the demand of diversified taste simultaneously.
Claims (6)
1. a whey cheese ice cream, is characterized in that, according to the mass fraction ratio, configures following component:
Whey cheese 35%～45%, milk powder 15%～20%, water 14%～18%, butter 10%～12%, white granulated sugar 9%～12%, guar gum 0.2%～0.5%, locust bean gum 0.2%～0.4%, single stearic acid glycerine lipoprotein 0.1%～0.5%, flavoring essence 0～0.5%, Chinese medicine extract 1%-2%;
Active component in described Chinese medicine extract is:
Cassia twig 30g, mulberry leaf 25g, chrysanthemum 25g, wind-weed 20g, cape jasmine 20g, selfheal 10g, reed rhizome 15g, smilax 15g, radix scrophulariae 20g, rhizoma cyperi 10g.
2. whey cheese ice cream according to claim 1, is characterized in that, according to mass fraction than the following component of configuration:
Whey cheese 35%～40%, milk powder 15%～18%, water 14%～16%, butter 10%～11%, white granulated sugar 9%～11%, guar gum 0.2%～0.4%, locust bean gum 0.2%～0.3%, single stearic acid glycerine lipoprotein 0.1%～0.3%, flavoring essence 0～0.3%, Chinese medicine extract 1%-1.5%.
3. whey cheese ice cream according to claim 1, is characterized in that, according to mass fraction than the following component of configuration:
Whey cheese 40%～45%, milk powder 18%～20%, water 16%～18%, butter 11%～12%, white granulated sugar 11%～12%, guar gum 0.4%～0.5%, locust bean gum 0.3%～0.4%, single stearic acid glycerine lipoprotein 0.3%～0.5%, flavoring essence 0.3～0.5%, Chinese medicine extract 1.5%-2%.
4. according to the arbitrary described whey cheese ice cream of claim 1-3, it is characterized in that, when prepared by described Chinese medicine extract, each active component is cataclasm, clean, dry, put in a closed container, add mass percent 75% ethanolic solution, make each active component infiltrate vexed bubble after 12 hours, by each active component percolator of packing into, percolator is a bucket structure, under be cone, connect the equipment that a switch can drip under cone, mainly being used in medicinal ingredient extracts, medicinal material is evenly put into to bucket, add soak, after adding mass percent 75% alcohol immersion, start to collect percolate, after the gained percolate reclaims ethanol, add distilled water, be allocated as the Chinese medicine extract that mass percent concentration is 3%, standby.
One kind as arbitrary as claim 1-3 as described in whey cheese ice cream production process, it is characterized in that: the step that comprises preparation whey cheese:
Fresh whey is heated to 68 ℃～70 ℃ in the cheese groove, constantly stirs; Add 1.5～2.0% salt and stir; Continue to be heated to 75 ℃, add 0.02～0.04% citric acid, stir 5～10 seconds, start to form gradually cotton-shaped little condensation product in the cheese groove, stop stirring, standing 20～30min, isolate white curdled milk, curdled milk drained and obtains whey cheese.
6. whey cheese ice cream production process according to claim 5 is characterized in that: operation in accordance with the following steps:
Batching and sterilization → homogeneous → cooling → aging → blending → congeal → moulding and sclerosis → finished product:
(1) batching and sterilization: take each component, white granulated sugar, guar gum, locust bean gum, single stearic acid glycerine lipoprotein are mixed, under the condition stirred, it is slowly joined in the water of 30 ℃～35 ℃, add milk powder and whey cheese after all dissolving, and stir;
Butter is dismissed to 3.0～3.5 times, then, under the condition of low rate mixing, join in above-mentioned compound, be heated to 85 ℃, insulation 15min, carry out sterilization;
(2) homogeneous: by obtaining feed liquid after sterilization, pump in surge tank, temperature is controlled at 60～65 ℃ of unlatching homogenizers and starts working, and homogenization pressure is 15～20Mpa;
(3) cooling: material is lowered the temperature with frozen water, and requiring the frozen water temperature is 0～4 ℃;
(4) aging: open successively the outlet of aging tank frozen water, imported valve, start charging, the punishment in advance temperature is controlled at 2～6 ℃, and the complete beginning timing of charging is aging, aging 4～48 hours of feed liquid;
(5) blending: material adds flavoring essence about 30 minutes before congealing, and mixes;
(6) congeal: material is carried out freezing, air is uniformly distributed in whole compounds with atomic little bubble state, when volume expands gradually, due to the freezing semi-solid that becomes, drop temperature is controlled at below-3 ℃;
(7) moulding and sclerosis: the feed liquid after congealing is the semifluid shape, is filled into moulding in mould or former, freezing sclerosis more than 12 hours under-18 ℃～-22 ℃ conditions; Packing is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310399554.9A CN103478394A (en) | 2013-09-05 | 2013-09-05 | Whey cheese ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310399554.9A CN103478394A (en) | 2013-09-05 | 2013-09-05 | Whey cheese ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103478394A true CN103478394A (en) | 2014-01-01 |
Family
ID=49819257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310399554.9A Pending CN103478394A (en) | 2013-09-05 | 2013-09-05 | Whey cheese ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478394A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124128A (en) * | 2015-09-24 | 2015-12-09 | 胡方芽 | Method for preparing ice cream by adopting camel milk |
| CN108041246A (en) * | 2017-11-29 | 2018-05-18 | 戴金花 | Nutrient slim ice cream and its processing method |
| EP3944768A1 (en) * | 2020-07-28 | 2022-02-02 | Stefan cel Mare University of Suceava | Functional ice cream with low fat content and process for obtaining it |
-
2013
- 2013-09-05 CN CN201310399554.9A patent/CN103478394A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124128A (en) * | 2015-09-24 | 2015-12-09 | 胡方芽 | Method for preparing ice cream by adopting camel milk |
| CN108041246A (en) * | 2017-11-29 | 2018-05-18 | 戴金花 | Nutrient slim ice cream and its processing method |
| EP3944768A1 (en) * | 2020-07-28 | 2022-02-02 | Stefan cel Mare University of Suceava | Functional ice cream with low fat content and process for obtaining it |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103444976A (en) | Ice cream and preparation method thereof | |
| CN103141572B (en) | Production process of solidified brown yogurt, and product of process | |
| CN105211493B (en) | A kind of compound plant protein nutrient ice cream and preparation method thereof | |
| KR20140123975A (en) | Dairy products with added dairy minerals and methods of producing dairy products with added dairy minerals | |
| CN102318684B (en) | Cheese powder and its preparation method | |
| CN103549022A (en) | Single cream cheese and preparation method thereof | |
| KR20110128708A (en) | How to make citrus ice cream | |
| CN103478394A (en) | Whey cheese ice cream and preparation method thereof | |
| CN103478395A (en) | Health-care lotus leaf ice cream and processing method thereof | |
| CN103431147A (en) | Whey cheese ice cream and preparation method thereof | |
| CN105475493A (en) | Stomach nourishing hericium erinaceus tremella yogurt and preparation method thereof | |
| CN108497094A (en) | A kind of smear type fruity buffalo's milk processed cheese and preparation method thereof | |
| CN103300155B (en) | Preparation method of monascus soft cheese | |
| CN103517631A (en) | Room-temperature storable cheesecake filling | |
| CN105053232B (en) | A kind of pungent bulk processed cheese and preparation method thereof | |
| CN114271338A (en) | Fresh cheese stick and preparation method thereof | |
| CN106359586A (en) | Bubble yoghurt with long shelf life and preparation method thereof | |
| CN101731431B (en) | Frozen drink containing semen canavaliae and method for preparing same | |
| CN105076461A (en) | Cheese capable of promoting ingestion | |
| CN103478393A (en) | Whey cheese ice cream capable of improving immunity of human body and preparation method thereof | |
| Dwivedi et al. | Storage related changes in sensory profile of paneer spread | |
| CN105104552A (en) | Cheese food, and preparation method thereof | |
| JP4332121B2 (en) | Process for producing minced meat products by adding feta-type cheese and mixing olive oil | |
| CN106819344A (en) | A kind of ginger milk curd ice cream and preparation method thereof | |
| CN106615093A (en) | Low-fat frozen yoghurt containing probiotics and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140101 |