CN104920778A - Production method of yoghurt ice cream and produced yoghurt ice cream - Google Patents
Production method of yoghurt ice cream and produced yoghurt ice cream Download PDFInfo
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- CN104920778A CN104920778A CN201410099377.7A CN201410099377A CN104920778A CN 104920778 A CN104920778 A CN 104920778A CN 201410099377 A CN201410099377 A CN 201410099377A CN 104920778 A CN104920778 A CN 104920778A
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Abstract
The invention provides a production method of a yoghurt ice cream; the production method comprises the steps: mixing raw material, then fermenting to obtain a material liquid after fermentation, carrying out demulsification on the fermented milk, aging the material liquid after demulsification to obtain a material liquid after aging, and carrying out homogenization or high shearing on the material liquid after aging; and freezing the material liquid after homogenization or high shearing, wherein the raw material comprises raw milk. According to the production method of the yogurt ice cream, in the process of producing the yoghurt ice cream, proteins in the raw material can be fully opened to be combined with water, and ice slag is not easy to generate in the freezing process. The yogurt ice cream provided by the invention is strong in yogurt taste, delicate in mouthfeel and strong in thawing resistance.
Description
Technical field
The present invention relates to a kind of production method of cold drink products, particularly relate to a kind of production method of Yoghourt ice-cream and the Yoghourt ice-cream of production thereof.
Background technology
CN102326659A discloses the ice-cream preparation method of a kind of fermented yoghourt, water, milk powder, cream and sugar are added previously prepared good fermented yoghourt after raw material sterilizing, then it is aging to stir homogeneous after filling into moisture, and through congealing, sclerosis is made.This method, by two stages, prepares milk feed liquid and fermented yoghourt, makes fermented yoghourt ice cream again after they being mixed.This method is equivalent to add as ice-cream raw material after Yoghourt fermentation is good, and wherein Yoghourt is only as interpolation of partly preparing burden, and the Yoghourt ice-cream yoghourt-flavored made is lighter, cannot meet the mouthfeel demand of consumer.
In order to overcome the problems referred to above, in existing method can also by after the mixing of the feed proportioning such as milk through homogeneous, sterilization cooling, inoculating lactic acid bacterium leavening agent, fermentation is lowered the temperature to certain acidity, then Yoghourt material is squeezed into expansion drum to expand, carry out filling afterwards, freezing solid at-20 DEG C to-25 DEG C after filling, obtain fro-yo.This method is when Yoghourt fermentation, and protein reassembles together, effectively in conjunction with more free water, cannot easily produce ice slag in late expansion process.
Summary of the invention
The object of this invention is to provide a kind of production method of Yoghourt ice-cream, not easily produce ice slag in its process of congealing, the Yoghourt ice-cream Yoghourt thawing resistance of production is strong.
Another object of the present invention is to provide a kind of delicate mouthfeel and the strong Yoghourt ice-cream of thawing resistance.
The invention provides a kind of production method of Yoghourt ice-cream, comprise raw material mixing after fermentation is obtained the feed liquid after fermentation, by acidified milk breakdown of emulsion, after breakdown of emulsion feed liquid aging obtain aging after feed liquid, by aging rear feed liquid homogeneous or high shear; Feed liquid through homogeneous or high shear is congealed; Raw material wherein comprises raw milk.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, the pressure of homogeneous is preferably 50bar.The rotating speed of high shear is preferably as 1000-3000 turns/min.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, aging temperature is 0-4 DEG C, time 4-48 hour.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, the expansion rate of congealing is 10%-100%.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, after fermentation, the preparation method of feed liquid comprises: mix described raw material and obtain mixed liquor, described mixed liquor homogeneous is obtained feed liquid after homogeneous, feed liquid sterilization after homogeneous is obtained feed liquid after sterilization, inoculating lactic acid bacterium fermentation in feed liquid after sterilization.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, be 150-180bar by the first class pressure of mixed liquor homogeneous, secondary pressure is 40-70bar, and temperature is 65-75 DEG C.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, be 95 DEG C by the temperature of feed liquid sterilization after homogeneous, 300 seconds.
In the schematic embodiment of a kind of another kind of production method of Yoghourt ice-cream, the temperature of inoculation fermentation milk fermentation is 43-45 DEG C.
Present invention also offers a kind of Yoghourt ice-cream, be made up of said method, its raw material comprises raw milk 60-70%, white granulated sugar 11-15%, skimmed milk powder 2-8%, rare cream 5-20%, malt syrup 2-5%, anhydrous butter oil 0-5%, vegetable oil 0-3%, stabilizing agent 0.3-1%.
The production method of Yoghourt ice-cream provided by the invention, it is produced in the process of Yoghourt ice-cream, and the protein in raw material fully can be opened and be combined with water, and not easily produces ice slag in process of congealing.The yoghourt-flavored of Yoghourt ice-cream provided by the invention is strong, delicate mouthfeel and thawing resistance is strong.
Accompanying drawing explanation
Fig. 1 is that the sample in effect test carries out thawing resistance and tests the result obtained.Wherein ordinate represents weight that product reduces along with the continuity of time (unit: gram), abscissa representing time (unit: minute).
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now contrast accompanying drawing and the specific embodiment of the present invention is described.
The stabilizing agent selected in the present invention can be Gua Er angle, sodium carboxymethylcellulose, calgon, food starch, single diglycerine fatty acid number, lecithin, gelatin, one or several combination of pectin.Lactic acid bacteria can be streptococcus thermophilus (Streptococcus thermophilus) or/and lactobacillus bulgaricus (Lactobacillusbulgaricus), be selected from Ke Hansen bacterial classification or Danisco bacterial classification.
First embodiment.
1, raw material: raw milk 690kg, white granulated sugar 110kg, skimmed milk powder 30kg, rare cream 100kg, malt syrup 40kg, anhydrous butter oil 30kg, stabilizing agent 7kg, lactic acid bacteria 150U.
2, preparation method:
A) first raw milk is heated to 50 DEG C, then adds skimmed milk powder, white sugar, malt syrup, anhydrous butter oil, stabilizing agent, rare cream, limit edged stirs, and obtains mixed liquor after raw material mixing;
B) by mixed liquor homogeneous, the first class pressure of homogeneous is 150Bar, and secondary pressure is 70Bar, and temperature is 75 DEG C, obtains feed liquid after homogeneous;
C) feed liquid sterilization after homogeneous is obtained feed liquid after sterilization, sterilization temperature is 95 DEG C, keeps 300 seconds;
D) cool feed liquid to 43 DEG C after sterilization, after sterilization, in feed liquid, inoculating lactic acid bacterium fully stirs, and makes lactic acid bacteria dispersed, fermentation temperature 43 DEG C, heat-preservation fermentation 5 hours, terminate after pH reduces to 4.50 fermentation obtain fermenting after feed liquid;
E) feed liquid after fermentation is stirred, puddler first from top to bottom and then from top to bottom layering stir and carry out breakdown of emulsion; After breakdown of emulsion, feed liquid is cooled to rapidly 4 DEG C, aging 4 hours, obtains aging rear feed liquid;
F) by aging rear feed liquid homogeneous, homogenization pressure is 50bar;
G) feed liquid through homogeneous congealed, when congealing, expansion rate controls 10%;
H) feed liquid through congealing carries out-30 DEG C of quick-frozens;
I) feed liquid through quick-frozen carries out-18 DEG C of refrigerations.
Second embodiment.
1, raw material: fresh milk 690kg, white granulated sugar 150kg, skimmed milk powder 50kg, rare cream 80kg, malt syrup 20kg, vegetable oil 10kg, stabilizing agent 7kg, lactic acid bacteria 200U.
2, preparation method:
A) first raw milk is heated to 50 DEG C, then adds skimmed milk powder, white sugar, malt syrup, vegetable oil, stabilizing agent, limit edged stirs, and obtains mixed liquor after raw material mixing; ;
B) by mixed liquor homogeneous, the first class pressure of homogeneous is 170Bar, and secondary pressure is 50Bar, and temperature is 70 DEG C, obtains feed liquid after homogeneous;
C) feed liquid sterilization after homogeneous is obtained feed liquid after sterilization, sterilization temperature is 95 DEG C and keeps 300 seconds;
D) cool feed liquid to 44 DEG C after sterilization, inoculating lactic acid bacterium in feed liquid after sterilization fully stirred, makes lactic acid bacteria dispersed, fermentation temperature 44 DEG C, heat-preservation fermentation 5.5 hours, terminate after pH is reduced to 4.58 fermentation must ferment after feed liquid;
E) feed liquid after fermentation is stirred, puddler first from top to bottom and then from top to bottom layering stir and carry out breakdown of emulsion; After breakdown of emulsion, feed liquid is cooled to rapidly 4 DEG C, aging 12 hours, obtains aging rear feed liquid;
F) aging rear feed liquid is carried out high shear, the rotating speed of high shear is 1000 turns/min;
G) feed liquid through high shear congealed, when congealing, expansion rate controls 50%;
H) feed liquid through congealing carries out-30 DEG C of quick-frozens;
I) feed liquid through quick-frozen carries out-18 DEG C of refrigerations.
3rd embodiment.
1, raw material: fresh milk 690kg, white granulated sugar 130kg, skimmed milk powder 30kg, rare cream 200kg, malt syrup 50kg, stabilizing agent 7kg, lactic acid bacteria 200U.
2, preparation method:
A) first raw milk is heated to 50 DEG C, then adds skimmed milk powder, white sugar, malt syrup, rare cream, stabilizing agent, limit edged stirs, and obtains mixed liquor after raw material mixing; ;
B) by mixed liquor homogeneous, the first class pressure of homogeneous is 180Bar, and secondary pressure is 40Bar, and temperature is 65 DEG C, obtains feed liquid after homogeneous
C) feed liquid sterilization after homogeneous is obtained feed liquid after sterilization, sterilization temperature is 95 DEG C and keeps 300 seconds;
D) cool feed liquid to 45 DEG C after sterilization, inoculating lactic acid bacterium in feed liquid after sterilization fully stirred, makes lactic acid bacteria dispersed, fermentation temperature 45 DEG C, heat-preservation fermentation 5.5 hours, terminate after pH is reduced to 4.53 fermentation must ferment after feed liquid;
E) feed liquid after fermentation is stirred, puddler first from top to bottom and then from top to bottom layering stir and carry out breakdown of emulsion; After breakdown of emulsion, feed liquid is cooled to rapidly 4 DEG C, aging 24 hours, obtains aging rear feed liquid;
F) aging rear feed liquid is carried out high shear, high shear rotating speed is 3000 turns/min;
G) feed liquid through high shear congealed, when congealing, expansion rate controls 100%;
H) feed liquid through congealing carries out-30 DEG C of quick-frozens;
I) feed liquid through quick-frozen carries out-18 DEG C of refrigerations.
4th embodiment.
1, raw material: raw milk 690kg, white granulated sugar 110kg, skimmed milk powder 30kg, rare cream 100kg, malt syrup 40kg, anhydrous butter oil 30kg, stabilizing agent 7kg, lactic acid bacteria 150U.
2, preparation method:
A) first raw milk is heated to 50 DEG C, then adds skimmed milk powder, white sugar, malt syrup, anhydrous butter oil, stabilizing agent, rare cream, limit edged stirs, and obtains mixed liquor after raw material mixing;
B) by mixed liquor homogeneous, the first class pressure of homogeneous is 150Bar, and secondary pressure is 70Bar, and temperature is 75 DEG C, obtains feed liquid after homogeneous;
C) feed liquid sterilization after homogeneous is obtained feed liquid after sterilization, sterilization temperature is 95 DEG C, keeps 300 seconds;
D) cool feed liquid to 43 DEG C after sterilization, after sterilization, in feed liquid, inoculating lactic acid bacterium fully stirs, and makes lactic acid bacteria dispersed, fermentation temperature 43 DEG C, heat-preservation fermentation 5.5 hours, terminate after pH is reduced to 4.55 fermentation must ferment after feed liquid;
E) feed liquid after fermentation is stirred, puddler first from top to bottom and then from top to bottom layering stir and carry out breakdown of emulsion; After breakdown of emulsion, feed liquid is cooled to rapidly 4 DEG C, aging 36 hours, obtains aging rear feed liquid;
F) by aging rear feed liquid homogeneous, homogenization pressure is 40bar;
G) feed liquid through homogeneous congealed, when congealing, expansion rate controls 10%;
H) feed liquid through congealing carries out-30 DEG C of quick-frozens;
I) feed liquid through quick-frozen carries out-18 DEG C of refrigerations.
5th embodiment.
1, raw material: raw milk 690kg, white granulated sugar 110kg, skimmed milk powder 30kg, rare cream 100kg, malt syrup 40kg, anhydrous butter oil 30kg, stabilizing agent 7kg, lactic acid bacteria 150U.
2, preparation method:
A) first raw milk is heated to 50 DEG C, then adds skimmed milk powder, white sugar, malt syrup, anhydrous butter oil, stabilizing agent, rare cream, limit edged stirs, and obtains mixed liquor after raw material mixing;
B) by mixed liquor homogeneous, the first class pressure of homogeneous is 150Bar, and secondary pressure is 70Bar, and temperature is 75 DEG C, obtains feed liquid after homogeneous;
C) feed liquid sterilization after homogeneous is obtained feed liquid after sterilization, sterilization temperature is 95 DEG C, keeps 300 seconds;
D) cool feed liquid to 43 DEG C after sterilization, after sterilization, in feed liquid, inoculating lactic acid bacterium fully stirs, and makes lactic acid bacteria dispersed, fermentation temperature 43 DEG C, heat-preservation fermentation 5.9 hours, terminate after pH value is down to 4.58 fermentation must ferment after feed liquid;
E) feed liquid after fermentation is stirred, puddler first from top to bottom and then from top to bottom layering stir and carry out breakdown of emulsion; After breakdown of emulsion, feed liquid is cooled to rapidly 4 DEG C, aging 48 hours, obtains aging rear feed liquid;
F) by aging rear feed liquid homogeneous, homogenization pressure is 70bar;
G) feed liquid through homogeneous congealed, when congealing, expansion rate controls 10%;
H) feed liquid through congealing carries out-30 DEG C of quick-frozens;
I) feed liquid through quick-frozen carries out-18 DEG C of refrigerations.
Effect test.
First embodiment, the second embodiment, the 3rd embodiment, the 4th embodiment and the 5th embodiment in the present invention are produced the Yoghourt ice-cream obtained and is numbered A1, B1, C1, D1 and E1 respectively.Use raw material and production stage that the first to the 5th embodiment is identical, only reduce second homogenate and step of high shear in those steps, these comparative sample are numbered A2, B2, C2, D2, E2 respectively.A1, B1, C1, D1, E1 and A2, B2, C2, D2, E2 are carried out respectively the contrast test of structural state, mouthfeel, local flavor and sour-sweet degree.Concrete standards of grading are as following table:
| Scoring item | Standards of grading | Full marks |
| Structural state | Product is fine and smooth without ice quarrel ice slush state, and no whey is separated out, without bleed, without lamination | 10 |
| Mouthfeel | Mouthfeel is full smooth, fine and smooth, soft, just melt in the mouth | 10 |
| Local flavor | The distinctive milk Flavor of Yoghourt | 10 |
| Sour-sweet degree | Sour-sweet ratio is suitable | 10 |
Participate in test totally 31 people.The results are shown in following table:
| Assessment item | A1 | A2 | B1 | B2 | C1 | C2 | D1 | D2 | E1 | E2 |
| Structural state | 10 | 4.5 | 9.5 | 5.0 | 9.5 | 5.5 | 10 | 4.5 | 9.5 | 5.5 |
| Mouthfeel | 10 | 5.5 | 10 | 5.5 | 9.5 | 5.0 | 9.5 | 5.5 | 9．5 | 5．0 |
| Local flavor | 9.5 | 7.5 | 9.5 | 6.5 | 9.5 | 6.5 | 10 | 7.0 | 9.5 | 7.0 |
| Sour-sweet degree | 9.5 | 8.0 | 9.5 | 7.5 | 9.5 | 8.0 | 9.5 | 8.0 | 9.5 | 8.5 |
| Like | 28 | 2 | 30 | 4 | 27 | 0 | 26 | 0 | 31 | 5 |
| Generally | 3 | 8 | 1 | 4 | 3 | 6 | 5 | 8 | 0 | 8 |
| Do not like | 0 | 21 | 0 | 23 | 1 | 25 | 0 | 23 | 0 | 18 |
As can be seen from the above table, product structural state of the present invention, mouthfeel, local flavor and sour-sweet Du Gengjia, tester prefers the product that method of the present invention is made.
Thawing resistance test is carried out to A1, B1, C1, D1, E1 and A2, B2, C2, D2, E2.The constant temperature seal box of configuration standard sieve and four electronic balances in using in experiment.Thawing resistance tests the result that obtains as shown in Figure 1.As seen from Figure 1, along with the grammes per square metre reduction of the progress A1 of time, B1, C1, D1, E1 is obviously slow than the grammes per square metre reduction of A2, B2, C2, D2, E2, therefore A1, B1, C1, D1, E1 sample thawing resistance is stronger.
In this article, " schematically " expression " serves as example, example or explanation ", not should by being described to any diagram of " schematically " in this article, embodiment is interpreted as a kind of preferred or have more the technical scheme of advantage.
Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (10)
1. a production method for Yoghourt ice-cream, is characterized in that, comprising:
By feed liquid after obtained for raw material mixing after fermentation fermentation,
Feed liquid breakdown of emulsion after described fermentation is aging, obtain aging rear feed liquid,
By described aging rear feed liquid homogeneous or high shear, and
Feed liquid through described homogeneous or high shear is congealed.
2. the production method of Yoghourt ice-cream as claimed in claim 1, wherein, the pressure of described homogeneous is 40-70bar.
3. the production method of Yoghourt ice-cream as claimed in claim 1, wherein, the rotating speed of described high shear is that 1000-3000 turns/min.
4. the production method of Yoghourt ice-cream as claimed in claim 1, wherein, described aging temperature 0-4 DEG C, time 4-48 hour.
5. the production method of Yoghourt ice-cream as claimed in claim 1, wherein, described in the expansion rate of congealing be 10%-100%.
6. the production method of Yoghourt ice-cream as claimed in claim 1, wherein, after described fermentation, the preparation method of feed liquid comprises: mix described raw material and obtain mixed liquor, described mixed liquor homogeneous is obtained feed liquid after homogeneous, feed liquid sterilization after described homogeneous is obtained feed liquid after sterilization, and ferment to inoculating lactic acid bacterium in feed liquid after described sterilization.
7. the production method of Yoghourt ice-cream as claimed in claim 6, wherein, the described first class pressure by described mixed liquor homogeneous is 150-180bar, and secondary pressure is 40-70bar, and temperature is 65-75 DEG C.
8. the production method of Yoghourt ice-cream as claimed in claim 6, wherein, is 95 DEG C by the temperature of feed liquid sterilization after described homogeneous, is incubated 300 seconds.
9. the production method of Yoghourt ice-cream as claimed in claim 6, wherein, the temperature of described fermentation is 43-45 DEG C.
10. a Yoghourt ice-cream, it is characterized in that, produced by any one production method in claim 1-9, its raw material comprises: raw milk 60-70%, white granulated sugar 11-15%, skimmed milk powder 2-8%, rare cream 5-20%, malt syrup 2-5%, anhydrous butter oil 0-5%, vegetable oil 0-3%, stabilizing agent 0.3-1%.
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| CN106798069A (en) * | 2015-11-26 | 2017-06-06 | 保山迷你食品有限公司 | Yoghourt ice-cream and preparation method thereof |
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| CN107114551A (en) * | 2017-05-19 | 2017-09-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Add frozen of high milk content and preparation method thereof |
| CN108740276A (en) * | 2018-07-28 | 2018-11-06 | 哈尔滨工业大学 | A kind of production method of the soybean walnut lactate milk ice cream rich in viable bacteria |
| CN109221594A (en) * | 2018-09-12 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Yoghourt ice-cream and its manufacture craft |
| CN109566840A (en) * | 2018-12-25 | 2019-04-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen stabilizer and its preparation method and application |
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