CN105341310A - Yoghourt ice cream and preparation method thereof - Google Patents
Yoghourt ice cream and preparation method thereof Download PDFInfo
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- CN105341310A CN105341310A CN201510857379.2A CN201510857379A CN105341310A CN 105341310 A CN105341310 A CN 105341310A CN 201510857379 A CN201510857379 A CN 201510857379A CN 105341310 A CN105341310 A CN 105341310A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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Abstract
The invention provides a yoghourt ice cream and a preparation method thereof. The method for preparing the yoghourt ice cream comprises the following steps of (1) sequentially mixing the raw materials so as to obtain a mixture A, homogenizing the mixture A for the first time, performing disinfection on the homogenized mixture A, cooling the disinfected mixture A, fermenting the cooled mixture A, and performing emulsion breaking treatment; (2) firstly performing after-ripening on the mixture A obtained in the step (1), and then performing ageing treatment so as to obtain a mixture B; and (3) sequentially performing homogenizing for the second time, congelation and quick-frozen treatment on the mixture B obtained in the step (2) so as to obtain the yoghourt ice cream. The yoghourt ice cream prepared by the preparation method of the yoghourt ice cream, disclosed by the invention, has one or more advantages of being rich in nutrient component, excellent in flavor and mouth feel, and high in stability.
Description
Technical field
The present invention relates to field of food.Particularly, the present invention relates to Yoghourt ice-cream and preparation method thereof.
Background technology
Containing abundant nutritional labeling in Yoghourt ice-cream, and there is special ice cream local flavor and mouthfeel, deeply like by consumer.
But existing Yoghourt ice-cream and preparation method thereof still haves much room for improvement.
Summary of the invention
The present invention is intended at least to solve one of technical problem existed in prior art.For this reason, one object of the present invention is to provide Yoghourt ice-cream and preparation method thereof.This Yoghourt ice-cream or the Yoghourt ice-cream utilizing this method preparing Yoghourt ice-cream to obtain not only have abundant nutritional labeling, and maintain splendid flavor taste, and have stronger stability.
It should be noted that, the present invention completes based on the following discovery of inventor:
At present, the preparation method of Yoghourt ice-cream mainly comprises: raw material through fermentation and the product that obtains of breakdown of emulsion process carry out successively aging, congeal and quick-frozen process, the ferment local-flavor of the Yoghourt ice-cream obtained thus is not enough, and mouthfeel is poor.
The present inventor finds through great many of experiments, fermentation and the product that obtains of breakdown of emulsion process carried out successively after-ripening, aging, homogeneous, congeal and fast frozen, the Yoghourt ice-cream obtained thus have following advantages one of at least: rich in nutrition content, flavor taste are splendid and stability is strong.
In a first aspect of the present invention, the present invention proposes a kind of method preparing Yoghourt ice-cream.According to embodiments of the invention, described method comprises: raw material is carried out batch mixing, the first homogeneous, sterilization, cooling, fermentation and breakdown of emulsion process by (1) successively; (2) mixture that step (1) obtains is carried out after-ripening and burin-in process successively; And the mixture that step (2) obtains by (3) carries out the second homogeneous successively, congeals and fast frozen, to obtain Yoghourt ice-cream.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention have following advantages one of at least: rich in nutrition content, flavor taste are splendid and stability is strong.
According to embodiments of the invention, the above-mentioned method preparing Yoghourt ice-cream can also have following additional technical feature:
According to embodiments of the invention, described Aging storage carries out 8 ~ 15 hours at the temperature of 20 ~ 25 degrees Celsius, and according to preferred exemplary of the present invention, described Aging storage carries out 8.5 hours at the temperature of 23 degrees Celsius.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, described second homogeneous process carries out under the pressure of the temperature of 0 ~ 10 degree Celsius and 30 ~ 90bar, and according to preferred exemplary of the present invention, described second homogeneous process carries out under the pressure of the temperature of 4 degrees Celsius and 60bar.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, described breakdown of emulsion process is stirred 5 ~ 20 minutes under the rotating speed of 100 ~ 150 revs/min, and according to preferred exemplary of the present invention, described breakdown of emulsion process is stirred 15 minutes under the rotating speed of 120 revs/min.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, described temperature of congealing process is-2 ~-6 degrees Celsius, and the expansion rate of the product that congeals obtained is 30 ~ 80%, according to preferred exemplary of the present invention, described temperature of congealing process is-2 ~-6 degrees Celsius, described in the congeal expansion rate of product be 40%.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, described fast frozen carries out at the temperature of-30 ~-38 degrees Celsius.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, described burin-in process carries out 2 ~ 12 hours at the temperature of 0 ~ 10 degree Celsius, and according to preferred exemplary of the present invention, described burin-in process carries out 4 hours at the temperature of 6 degrees Celsius.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
In a second aspect of the present invention, the present invention proposes Yoghourt ice-cream.According to embodiments of the invention, described Yoghourt ice-cream is prepared by the previously described method preparing Yoghourt ice-cream.Thus, according to the Yoghourt ice-cream of the embodiment of the present invention, there is more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, the expansion rate of described Yoghourt ice-cream is 30 ~ 80%, and according to preferred exemplary of the present invention, the expansion rate of described Yoghourt ice-cream is 40%.Thus, according to the Yoghourt ice-cream of the embodiment of the present invention, there is more rich nutritional labeling, splendid flavor taste or stronger stability.
In addition, according to embodiments of the invention, Yoghourt ice-cream of the present invention and preparation method thereof have following advantages one of at least:
1, according to embodiments of the invention, the material that fermentation and breakdown of emulsion process obtain is carried out Aging storage, the further metabolism of thalline can be made, produce many kinds of substance, the materials such as such as exocellular polysaccharide, acetaldehyde and biacetyl, these materials impart the ferment local-flavor of Yoghourt ice-cream uniqueness, make it have splendid mouthfeel, can also the nutritional labeling of enriched acid milk ice cream, in addition, metabolite contributes to the stability improving Yoghourt ice-cream.
2, according to embodiments of the invention, material burin-in process obtained carries out homogeneous process, can not only play refining effect, effectively can also destroy the viscosity of burin-in process product, make it have good flavor taste and institutional framework.Viscosity is too high can affect the treatment effect that congeals, and causes expansion rate too low.
Additional aspect of the present invention and advantage will part provide in the following description, and part will become obvious from the following description, or be recognized by practice of the present invention.
Detailed description of the invention
Embodiments of the invention are described below in detail.Embodiment described below is exemplary, only for explaining the present invention, and can not be interpreted as limitation of the present invention.
It should be noted that, term " first ", " second " only for describing object, and can not be interpreted as instruction or hint relative importance or imply the quantity indicating indicated technical characteristic.Thus, be limited with " first ", the feature of " second " can express or impliedly comprise one or more these features.Further, in describing the invention, except as otherwise noted, the implication of " multiple " is two or more.
The present invention proposes a kind of Yoghourt ice-cream and a kind of method preparing Yoghourt ice-cream, will be described in detail respectively below.
Prepare the method for Yoghourt ice-cream
In a first aspect of the present invention, the present invention proposes a kind of method preparing Yoghourt ice-cream.The Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention have following advantages one of at least: rich in nutrition content, flavor taste are splendid and stability is strong.
According to embodiments of the invention, the method preparing Yoghourt ice-cream comprises the following steps:
(1) raw material is carried out batch mixing, the first homogeneous, sterilization, cooling, fermentation and breakdown of emulsion process successively
According to concrete example of the present invention, breakdown of emulsion process is stirred 5 ~ 20 minutes under the rotating speed of 100 ~ 150 revs/min, and according to preferred exemplary of the present invention, breakdown of emulsion process is stirred 15 minutes under the rotating speed of 120 revs/min.Breakdown of emulsion can interrupt strain fermentation process, destroys strain fermentation system and fermentation rate is reduced rapidly, thus ensures mouthfeel and the uniformity of product; Breakdown of emulsion overlong time, lactic acid bacteria continues fermentation makes product acidity raise the sour-sweet ratio affecting product, and overlong time can increase production cost in addition; The breakdown of emulsion time is too short, and breakdown of emulsion is insufficient, and strain fermentation speed is fast, and subsequent product quality cannot ensure.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
Those skilled in the art it is understood that, be the conventional operation preparing Yoghourt to batch mixing, the first homogeneous, sterilization, cooling, fermentation process, considered critical is not done to concrete process and technological parameter, as long as can effectively prepare Yoghourt fermentation product.
(2) mixture that step (1) obtains is carried out after-ripening and burin-in process successively
According to embodiments of the invention, Aging storage carries out 8 ~ 15 hours at the temperature of 20 ~ 25 degrees Celsius.According to preferred exemplary of the present invention, Aging storage carries out 8.5 hours at the temperature of 23 degrees Celsius.Inventor finds, product breakdown of emulsion process obtained carries out Aging storage, the further metabolism of thalline can be made, produce many kinds of substance, such as exocellular polysaccharide, these materials impart the ferment local-flavor of Yoghourt ice-cream uniqueness, make it have splendid mouthfeel, can also the nutritional labeling of enriched acid milk ice cream, in addition, metabolite contributes to the stability improving Yoghourt ice-cream.Ripening time is long, and flavor taste change is not remarkable, but energy consumption is higher, and increase and produce composition, ripening time is too short, and flavor taste is not good.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, burin-in process carries out 2 ~ 12 hours at the temperature of 0 ~ 10 degree Celsius, and according to preferred exemplary of the present invention, burin-in process carries out 4 hours at the temperature of 6 degrees Celsius.Burin-in process mainly makes fat, protein and stabilizing agent generation aquation in feed liquid, stabilizing agent fully can absorb moisture makes viscosity of sludge increase, being mixed into of air in subsequent process can also be promoted, and make bubble stabilizes, thus make Yoghourt ice-cream have the dispersion of careful, uniform air bubble, give the matter structure of Yoghourt ice-cream exquisiteness, increase its melting resistant ability, improve its storage-stable.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
(3) product of burin-in process carried out successively the second homogeneous, congeal and fast frozen, to obtain Yoghourt ice-cream
According to embodiments of the invention, the second homogeneous process carries out under the pressure of the temperature of 0 ~ 10 degree Celsius and 30 ~ 90bar, and according to preferred exemplary of the present invention, the second homogeneous process carries out under the pressure of the temperature of 4 degrees Celsius and 60bar.Second homogeneous process can not only play refining effect, effectively can also destroy the viscosity of burin-in process product, make it have good flavor taste and institutional framework.Viscosity is too high can affect the treatment effect that congeals, and causes expansion rate too low.Inventor obtains the second homogeneous treatment conditions through great many of experiments optimization.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, the temperature of process of congealing is-2 ~-6 degrees Celsius, and the expansion rate of the product that congeals obtained is 30 ~ 80%, and according to preferred exemplary of the present invention, the temperature of process of congealing is-2 ~-6 degrees Celsius, and the expansion rate of the product that congeals is 40%.Inventor finds through great many of experiments, under this optimum congeals condition, air can be made to be uniformly distributed in mixed material with atomic little bubble regime, and make material form fine gas bubbles, volumetric expansion, make the soft and moist exquisiteness of Yoghourt ice-cream, mouthfeel is soft.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, fast frozen carries out at the temperature of-30 ~-38 degrees Celsius.Inventor finds through great many of experiments, and under optimum fast freezing conditions, the Yoghourt ice-cream obtained has lubricious institutional framework, and does not form larger ice crystal.Thus, the Yoghourt ice-cream obtained according to the method preparing Yoghourt ice-cream of the embodiment of the present invention has more rich nutritional labeling, splendid flavor taste or stronger stability.
Yoghourt ice-cream
In a second aspect of the present invention, the present invention proposes Yoghourt ice-cream.According to embodiments of the invention, Yoghourt ice-cream is prepared by the method preparing Yoghourt ice-cream described above.Thus, according to the Yoghourt ice-cream of the embodiment of the present invention, there is more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, the expansion rate of Yoghourt ice-cream is 30 ~ 80%, and according to preferred exemplary of the present invention, the expansion rate of Yoghourt ice-cream is 40%.Thus, according to the Yoghourt ice-cream of the embodiment of the present invention, there is more rich nutritional labeling, splendid flavor taste or stronger stability.
According to embodiments of the invention, in Yoghourt ice-cream, dry matter content is 30-40 % by weight; Fat content is 5-15 % by weight; Protein content is 2.5-4.5 % by weight; Carbohydrate content is 12-20 % by weight.Thus, according to the Yoghourt ice-cream of the embodiment of the present invention, there is more rich nutritional labeling, splendid flavor taste or stronger stability.
Those skilled in the art are it is understood that above for the feature described by the method preparing Yoghourt ice-cream and advantage, be equally applicable to this Yoghourt ice-cream, do not repeat them here.
Below in conjunction with embodiment, the solution of the present invention is made an explanation.It will be understood to those of skill in the art that the following examples only for illustration of the present invention, and should not be considered as limiting scope of the present invention.Unreceipted concrete technology or condition in embodiment, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or the unreceipted production firm person of instrument, being can by the conventional products of commercial acquisition.
Raw material: raw milk 560kg, white granulated sugar 130kg, skimmed milk powder 70kg, rare cream 200kg, malt syrup 40kg, stabilizing agent are (purchased from Cargill Inc., main component is sodium carboxymethylcellulose, locust tree fresh kidney beans, melon glue and starch) 6kg, lactic acid bacteria (purchased from Hansen Corp. of section, main component is lactobacillus bulgaricus and streptococcus thermophilus) 100U.
Embodiment 1
In this embodiment, Yoghourt ice-cream is prepared according to the following step:
(1) at 50 c all raw materials are carried out batch mixing, be then warming up to 65 degrees Celsius, under the pressure of 160bar, carry out homogeneous process, obtain homogeneous product, then homogeneous product is carried out sterilization 300 seconds at 98 degrees Celsius; Then be cooled to 43 degrees Celsius and carry out inoculation fermentation, when the pH value of zymotic fluid is 4.6, stops fermentation, obtain tunning;
(2) tunning is stirred 20 minutes under the temperature of 43 degrees Celsius, the rotating speed of 100 revs/min, obtain breakdown of emulsion process product;
(3) breakdown of emulsion process product is left standstill after-ripening 15 hours at the temperature of 20 degrees Celsius;
(4) mixture step (3) obtained leaves standstill aging 12 hours at the temperature of 0 degree Celsius;
(5) mixture step (4) obtained carries out homogeneous process under the pressure of the temperature of 0 degree Celsius and 30bar;
(6) mixture that step (5) obtains is placed in freezing machine and carries out process of congealing, freezing machine outlet temperature is-2 degrees Celsius, and the expansion rate of the material obtained is 30%; And
(7) mixture step (6) obtained quick-frozen 45 minutes at the temperature of-33 degrees Celsius, obtains Yoghourt ice-cream.
Embodiment 2
In this embodiment, Yoghourt ice-cream is prepared according to the following step:
(1) at 50 c all raw materials are carried out batch mixing, be then warming up to 65 degrees Celsius, under the pressure of 160bar, carry out homogeneous process, obtain homogeneous product, then homogeneous product is carried out sterilization 300 seconds at 98 degrees Celsius; Then be cooled to 43 degrees Celsius and carry out inoculation fermentation, when the pH value of zymotic fluid is 4.6, stops fermentation, obtain tunning;
(2) tunning is stirred 15 minutes under the temperature of 42 degrees Celsius, the rotating speed of 120 revs/min, obtain breakdown of emulsion process product;
(3) breakdown of emulsion process product is left standstill after-ripening 8.5 hours at the temperature of 23 degrees Celsius;
(4) mixture step (3) obtained leaves standstill aging 4 hours at the temperature of 6 degrees Celsius
(5) mixture step (4) obtained carries out homogeneous process under the pressure of the temperature of 6 degrees Celsius and 60bar;
(6) mixture that step (5) obtains is placed in freezing machine and carries out process of congealing, freezing machine outlet temperature is-3.2 degrees Celsius, and the expansion rate of the material obtained is 40%; And
(7) mixture step (6) obtained quick-frozen 45 minutes at the temperature of-33 degrees Celsius, obtains Yoghourt ice-cream.
Embodiment 3
In this embodiment, Yoghourt ice-cream is prepared according to the following step:
(1) at 50 c all raw materials are carried out batch mixing, be then warming up to 65 degrees Celsius, under the pressure of 160bar, carry out homogeneous process, obtain homogeneous product, then homogeneous product is carried out sterilization 300 seconds at 98 degrees Celsius; Then be cooled to 43 degrees Celsius and carry out inoculation fermentation, when the pH value of zymotic fluid is 4.6, stops fermentation, obtain tunning;
(2) tunning is stirred 5 minutes under the temperature of 41 degrees Celsius, the rotating speed of 150 revs/min, obtain breakdown of emulsion process product;
(3) breakdown of emulsion process product is left standstill after-ripening 8 hours at the temperature of 25 degrees Celsius;
(4) mixture step (3) obtained leaves standstill aging 2 hours at the temperature of 10 degrees Celsius;
(5) mixture step (4) obtained carries out homogeneous process under the pressure of the temperature of 10 degrees Celsius and 90bar;
(6) mixture that step (5) obtains is placed in freezing machine and carries out process of congealing, freezing machine outlet temperature is-6 degrees Celsius, and the expansion rate of the material obtained is 80%; And
(7) mixture step (6) obtained quick-frozen 45 minutes at the temperature of thing at-33 degrees Celsius, obtains Yoghourt ice-cream.
Comparative example 1
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is, not containing step (3) and (5).
Comparative example 2
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is, after-ripening carries out 18 hours at the temperature of 15 degrees Celsius.
Comparative example 3
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is, in step (5), homogeneous carries out under the pressure of the temperature of 12 degrees Celsius and 120bar.
Comparative example 4
Prepare Yoghourt ice-cream according to the method for embodiment 2, difference is, not containing step (3) and (5).
Comparative example 5
Prepare Yoghourt ice-cream according to the method for embodiment 3, difference is, not containing step (3) and (5).
Comparative example 6
Prepare Yoghourt ice-cream according to the method for embodiment 1, difference is, not containing step (3).
Comparative example 7
Prepare Yoghourt ice-cream according to the method for embodiment 2, difference is, not containing step (3).
Comparative example 8
Prepare Yoghourt ice-cream according to the method for embodiment 3, difference is, not containing step (3).
Embodiment 4 local flavor is tested
The Yoghourt ice-cream that embodiment 1 ~ 3 and comparative example 1 ~ 8 obtain is carried out local flavor test, shown in specific as follows:
Judge personnel by 31 of random selecting and carry out product special flavour test (also referred to as " taste tests ").Wherein, local flavor test adopts point system: point system evaluates the method for product or product performance, finally with average mark number determine quality for sequence, code of points, is set to interval with 0 ~ 10, and product is preserved and carried out local flavor test in 7 days under-18 degrees Celsius, structural state: 10 are divided into product fine and smooth without ice quarrel ice slush state, no whey is separated out, without bleed, without lamination; Mouthfeel: 10 are divided into mouthfeel full smooth, fine and smooth, soft, just melt in the mouth; Local flavor: 10 are divided into the distinctive fermentative smell of Yoghourt ice-cream; Sour-sweet degree: 10 are divided into sour-sweet ratio suitable.Local flavor test result is as shown in table 1, and result shows, Yoghourt ice-cream structural state of the present invention, local flavor, mouthfeel and sour-sweet Du Gengjia, tester prefers the Yoghourt ice-cream that method of the present invention obtains.
Table 1 sensory evaluation
In the description of this description, specific features, structure, material or feature that the description of reference term " embodiment ", " some embodiments ", " example ", " concrete example " or " some examples " etc. means to describe in conjunction with this embodiment or example are contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not must for be identical embodiment or example.And the specific features of description, structure, material or feature can combine in one or more embodiment in office or example in an appropriate manner.In addition, when not conflicting, the feature of the different embodiment described in this description or example and different embodiment or example can carry out combining and combining by those skilled in the art.
Although illustrate and describe embodiments of the invention above, be understandable that, above-described embodiment is exemplary, can not be interpreted as limitation of the present invention, and those of ordinary skill in the art can change above-described embodiment within the scope of the invention, revises, replace and modification.
Claims (9)
1. prepare a method for Yoghourt ice-cream, it is characterized in that, comprising:
(1) raw material is carried out batch mixing, the first homogeneous, sterilization, cooling, fermentation and breakdown of emulsion process successively;
(2) mixture that step (1) obtains is carried out after-ripening and burin-in process successively; And
(3) mixture that step (2) obtains is carried out the second homogeneous successively, congeals and fast frozen, to obtain Yoghourt ice-cream.
2. method according to claim 1, is characterized in that, described Aging storage carries out 8 ~ 15 hours at the temperature of 20 ~ 25 degrees Celsius,
Preferably, described Aging storage carries out 8.5 hours at the temperature of 23 degrees Celsius.
3. method according to claim 1, is characterized in that, described second homogeneous process carries out under the pressure of the temperature of 0 ~ 10 degree Celsius and 30 ~ 90bar,
Preferably, described second homogeneous process carries out under the pressure of the temperature of 4 degrees Celsius and 60bar.
4. method according to claim 1, is characterized in that, described breakdown of emulsion process is stirred 5 ~ 20 minutes under the rotating speed of 100 ~ 150 revs/min,
Preferably, described breakdown of emulsion process is stirred 15 minutes under the rotating speed of 120 revs/min.
5. method according to claim 1, is characterized in that, described in congeal process temperature be-2 ~-6 degrees Celsius, the expansion rate of the product that congeals obtained is 30 ~ 80%,
Preferably, described in the congeal temperature of process be-2 ~-6 degrees Celsius, described in the congeal expansion rate of product be 40%.
6. method according to claim 1, is characterized in that, described burin-in process carries out 2 ~ 12 hours at the temperature of 0 ~ 10 degree Celsius,
Preferably, described burin-in process carries out 4 hours at the temperature of 6 degrees Celsius.
7. method according to claim 1, is characterized in that, described fast frozen carries out at the temperature of-30 ~-38 degrees Celsius.
8. a Yoghourt ice-cream, is characterized in that, described Yoghourt ice-cream is prepared by the method described in any one of claim 1 ~ 7.
9. Yoghourt ice-cream according to claim 8, is characterized in that, the expansion rate of described Yoghourt ice-cream is 30 ~ 80%,
Preferably, the expansion rate of described Yoghourt ice-cream is 40%.
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Cited By (7)
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| CN106858030A (en) * | 2017-03-21 | 2017-06-20 | 高剑锋 | A kind of nutritious Yoghourt ice-cream and preparation method thereof |
| CN109221595A (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 manufacture craft of Yoghourt ice-cream |
| 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 |
| CN110839751A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Slurry, preparation method thereof and yoghourt ice cream |
| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN110959742A (en) * | 2019-12-18 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage slurry, preparation method thereof and frozen beverage |
| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
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| CN104920777A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method for low-fat yogurt ice cream |
| CN104904850A (en) * | 2015-05-28 | 2015-09-16 | 南京大地冷冻食品有限公司 | Frozen yoghourt and preparation method thereof |
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| CN110839752A (en) * | 2019-11-07 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream slurry and preparation process thereof |
| CN110959742A (en) * | 2019-12-18 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage slurry, preparation method thereof and frozen beverage |
| CN110973338A (en) * | 2019-12-19 | 2020-04-10 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt ice cream slurry, yoghourt ice cream and preparation method |
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Application publication date: 20160224 |