CN104920779A - Method for preparing yoghourt ice-cream - Google Patents
Method for preparing yoghourt ice-cream Download PDFInfo
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- CN104920779A CN104920779A CN201510386971.9A CN201510386971A CN104920779A CN 104920779 A CN104920779 A CN 104920779A CN 201510386971 A CN201510386971 A CN 201510386971A CN 104920779 A CN104920779 A CN 104920779A
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Abstract
The invention discloses a method for preparing yoghourt ice-cream. Drinking water, milk powder, cream and white sugar are used as raw materials, according to preparation of 1000 parts of base materials, 60 parts of milk powder, 70 parts of cream, 100 parts of white sugar and 5 parts of stabilizer are mixed, and a mixed material is obtained; the mixed material is heated and sterilized, the sterilizing temperature is 80 DEG C and the time is 10-20 min; 500 parts of yoghourt is added, water supplementing is conducted to 1000 parts in a quantitative mode, mixing is conducted, then the mixture passes through a homogenizer, the homogenizing temperature is 65-70 DEG C, and the homogenizing pressure is 14-16 Mpa; the mixture is cooled to 4-6 DEG C through a plate heat exchanger and fed into an aging cylinder, the aging temperature is 1-5 DEG C, and the time is 4-10 hours; the yoghourt ice-cream is prepared through congealing and hardening. The yoghourt ice-cream obtained through the method is smooth and ice-cool in taste and mellow and natural in fragrance and has the nutrition and healthcare function.
Description
Technical field
The invention belongs to food processing field, specifically a kind of preparation method of Yoghourt ice-cream.
Background technology
Along with the raising of row people's living standard and the transformation of consumer spending idea, there is essence change to ice-cream consumption concept in people, and consumer, while concern nutrition, more will focus on health.Ice-cream product presents to natural, health care, functionalization future development trend, and the face that product function contains is increased, and product is to diversification, seriation future development.Consumption pattern from traditional reducing temperature of heatstroke prevention ice cream theory to sweets, leisure food transforms, the ice-cream product of health, low fat, nutrition is day by day subject to the favor of current consumers in general and pursues.
Yoghourt is pure pollution-free food, except the abundant nutrition with fresh milk is worth, also containing lactic acid bacteria, so with health role.As safeguarded the gut flora ecological balance, promote intestines peristalsis by producing a large amount of SCFA, promote to digest and assimilate (containing multiple enzyme), suppress saprophytic bacteria enteron aisle growth, anticancer, improve immune function of human body etc.
Summary of the invention
The object of this invention is to provide a kind of preparation method of Yoghourt ice-cream, Yoghourt combines with ice cream by this preparation method, expanded forming of congealing, and the satiny ice of mouthfeel is refreshing, mellow natural, the tool alimentary health-care function of fragrance.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for Yoghourt ice-cream, is characterized in that the method concrete steps are as follows:
1) will
drinking water,
milk powder,
cream, white granulated sugar as raw material, by preparation 1000 parts of base-materials, by milk powder 60 parts, 70 parts, cream, white granulated sugar 100 parts, stabilizing agent 5 parts mixing, obtain compound;
2) mixed material heating is carried out sterilization treatment, sterilising temp: 80 DEG C, time: 10 ~ 20min;
3) add Yoghourt 500 parts, rear moisturizing quantitatively to 1000 part, after stirring, cross homogenizer, homogenizing temperature: 65 ~ 70 DEG C, homogenization pressure: 14 ~ 16Mpa; Be cooled to 4-6 DEG C through plate type heat exchanger again, and feeding enters aging tank, aging temperature: 1 ~ 5 DEG C, the time: 4 ~ 10 hours; Again through congealing, hardening and make Yoghourt ice-cream.
In the present invention, stabilizing agent is agar or gelatin.
milk powder,
cream, white granulated sugar adopt 135-140 DEG C heating 2 seconds high-temperature instantaneous sterilizations.
drinking waterit is pure water.
The satiny ice of Yoghourt ice-cream mouthfeel that the present invention obtains is refreshing, mellow natural, the tool alimentary health-care function of fragrance.This product is safety, nutrition, health not only, also has the fashion mouthfeel that ice is refreshing, satiny, popular simultaneously.
Detailed description of the invention
Embodiment 1
A preparation method for Yoghourt ice-cream, concrete steps are as follows:
1) will
drinking water,
milk powder,
cream, white granulated sugar as raw material, by preparation 1000 parts of base-materials, by milk powder 60 parts, 70 parts, cream, white granulated sugar 100 parts, stabilizing agent 5 parts mixing, obtain compound;
2) mixed material heating is carried out sterilization treatment, sterilising temp: 80 DEG C, time: 20min;
3) add Yoghourt 500 parts, rear moisturizing quantitatively to 1000 part, after stirring, cross homogenizer, homogenizing temperature: 70 DEG C, homogenization pressure: 15Mpa; Be cooled to 5 DEG C through plate type heat exchanger again, and feeding enters aging tank, aging temperature: 2 DEG C, the time: 8 hours; Again through congealing, hardening and make Yoghourt ice-cream.
In the present invention, stabilizing agent is agar.
milk powder,
cream, white granulated sugar adopt 140 DEG C heat 2 seconds high-temperature instantaneous sterilizations.
drinking waterit is pure water.
Effectively keep natural yoghourt-flavored while this invention ensures that the fine and smooth mouthfeel of ice cream.
Embodiment 2
A preparation method for Yoghourt ice-cream, is characterized in that the method concrete steps are as follows:
1) will
drinking water,
milk powder,
cream, white granulated sugar as raw material, by preparation 1000 parts of base-materials, by milk powder 60 parts, 70 parts, cream, white granulated sugar 100 parts, stabilizing agent 5 parts mixing, obtain compound; Stabilizing agent is gelatin.
drinking waterit is pure water.
2) mixed material heating is carried out sterilization treatment, sterilising temp: 80 DEG C, time: 15min;
3) add Yoghourt 500 parts, rear moisturizing quantitatively to 1000 part, after stirring, cross homogenizer, homogenizing temperature: 65 DEG C, homogenization pressure: 16Mpa; To be cooled to DEG C through plate type heat exchanger again, and feeding enters aging tank, aging temperature: 1 DEG C, the time: 5 hours; Again through congealing, hardening and make Yoghourt ice-cream.
milk powder,
cream, white granulated sugar adopt 140 DEG C heat 2 seconds high-temperature instantaneous sterilizations.
Claims (4)
1. a preparation method for Yoghourt ice-cream, is characterized in that the method concrete steps are as follows:
1) will
drinking water,
milk powder,
cream, white granulated sugar as raw material, by preparation 1000 parts of base-materials, by milk powder 60 parts, 70 parts, cream, white granulated sugar 100 parts, stabilizing agent 5 parts mixing, obtain compound;
2) mixed material heating is carried out sterilization treatment, sterilising temp: 80 DEG C, time: 10 ~ 20min;
3) add Yoghourt 500 parts, rear moisturizing quantitatively to 1000 part, after stirring, cross homogenizer, homogenizing temperature: 65 ~ 70 DEG C, homogenization pressure: 14 ~ 16Mpa; Be cooled to 4-6 DEG C through plate type heat exchanger again, and feeding enters aging tank, aging temperature: 1 ~ 5 DEG C, the time: 4 ~ 10 hours; Again through congealing, hardening and make Yoghourt ice-cream.
2. the preparation method of Yoghourt ice-cream according to claim 1, is characterized in that: stabilizing agent is agar or gelatin.
3. the preparation method of Yoghourt ice-cream according to claim 1, is characterized in that:
milk powder,
cream, white granulated sugar adopt 135-140 DEG C heating 2 seconds high-temperature instantaneous sterilizations.
4. the preparation method of Yoghourt ice-cream according to claim 1, is characterized in that:
drinking waterit is pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510386971.9A CN104920779A (en) | 2015-07-06 | 2015-07-06 | Method for preparing yoghourt ice-cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510386971.9A CN104920779A (en) | 2015-07-06 | 2015-07-06 | Method for preparing yoghourt ice-cream |
Publications (1)
| Publication Number | Publication Date |
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| CN104920779A true CN104920779A (en) | 2015-09-23 |
Family
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| CN201510386971.9A Pending CN104920779A (en) | 2015-07-06 | 2015-07-06 | Method for preparing yoghourt ice-cream |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417878A (en) * | 2016-08-31 | 2017-02-22 | 云南皇氏来思尔乳业有限公司 | Soft yogurt ice cream and preparation method thereof |
| CN106417879A (en) * | 2016-09-22 | 2017-02-22 | 上海我爱冰淇淋食品有限公司 | Yogurt ice cream and preparation method thereof |
| 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 |
| CN109497253A (en) * | 2018-12-05 | 2019-03-22 | 广州华农大食品科技有限公司 | A kind of viable type Yoghourt ice-cream |
| CN109645205A (en) * | 2018-11-26 | 2019-04-19 | 安徽双好食品有限公司 | A kind of Yoghourt ice-cream |
| CN110353082A (en) * | 2019-07-12 | 2019-10-22 | 怀化学院 | A kind of trifoliate orange Dulcis Yoghourt ice-cream manufacture craft |
| CN112602822A (en) * | 2020-12-04 | 2021-04-06 | 唐山曹妃甸首实实业有限公司 | Frozen beverage for dispelling effects of alcohol and protecting liver and preparation method thereof |
| CN113207996A (en) * | 2021-05-20 | 2021-08-06 | 南京泛成生物科技有限公司 | Agar-based high-solubility milk ice cream and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473884A (en) * | 2009-01-13 | 2009-07-08 | 甜蜜风情饮食文化传播（北京）有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN102326659A (en) * | 2011-08-29 | 2012-01-25 | 天宁香料（江苏）有限公司 | Preparation method of fermented yoghurt ice cream |
-
2015
- 2015-07-06 CN CN201510386971.9A patent/CN104920779A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473884A (en) * | 2009-01-13 | 2009-07-08 | 甜蜜风情饮食文化传播（北京）有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN102326659A (en) * | 2011-08-29 | 2012-01-25 | 天宁香料（江苏）有限公司 | Preparation method of fermented yoghurt ice cream |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106417878A (en) * | 2016-08-31 | 2017-02-22 | 云南皇氏来思尔乳业有限公司 | Soft yogurt ice cream and preparation method thereof |
| CN106417879A (en) * | 2016-09-22 | 2017-02-22 | 上海我爱冰淇淋食品有限公司 | Yogurt ice cream and preparation method thereof |
| CN109645205A (en) * | 2018-11-26 | 2019-04-19 | 安徽双好食品有限公司 | A kind of Yoghourt ice-cream |
| CN109497253A (en) * | 2018-12-05 | 2019-03-22 | 广州华农大食品科技有限公司 | A kind of viable type Yoghourt ice-cream |
| CN110353082A (en) * | 2019-07-12 | 2019-10-22 | 怀化学院 | A kind of trifoliate orange Dulcis Yoghourt ice-cream manufacture craft |
| CN112602822A (en) * | 2020-12-04 | 2021-04-06 | 唐山曹妃甸首实实业有限公司 | Frozen beverage for dispelling effects of alcohol and protecting liver and preparation method thereof |
| CN113207996A (en) * | 2021-05-20 | 2021-08-06 | 南京泛成生物科技有限公司 | Agar-based high-solubility milk ice cream and preparation method thereof |
| CN113207996B (en) * | 2021-05-20 | 2023-08-11 | 南京泛成生物科技有限公司 | Agar-based high-solubility milk ice cream and preparation method thereof |
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Application publication date: 20150923 |