CN105613733A - Frozen yoghurt and preparation method thereof - Google Patents
Frozen yoghurt and preparation method thereof Download PDFInfo
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Abstract
The invention discloses frozen yoghurt and a preparation method thereof. Formula of the frozen yoghurt comprises the following ingredients in percentage by weight: 25-35% of total solids, 4-10% of greases, 4-6% of milk proteins, 13-21% of non-fat milk solids, and milk accounting for all the remaining percentages; moreover, the formula of the frozen yoghurt comprises the following ingredients as stabilizers in parts by weight: 8-15 parts of acetylated distarch adipate ester, 15-25 parts of lactalbumin powder, 15-25 parts of pectin, 15-25 parts of sodium alginate and 3-10 parts of monoglyceryl fatty acid ester and/or diglycerol fatty acid ester; the stabilizer accounts for 0.5-2.5% of the total weight of the frozen yoghurt; and the formula of the frozen yoghurt further comprises lactase which accounts for 0.01-.0.05% of the total weight of the frozen yoghurt. The invention also provides a preparation method of the frozen yoghurt. The frozen yoghurt can be stored in a freezing environment of 18 DEG C below zero for a long time. The frozen yoghurt can be eaten as an ice cream in a frozen state; and the frozen yoghurt has the flavor of the yoghurt and the taste of the ice cream.
Description
Technical field
The present invention relates to a kind of fro-yo and preparation method thereof, belong to milk product preparing technical field.
Background technology
Lactic acid bacteria in Yoghourt is the probiotics of the mankind, gastric secretion can be stimulated, contribute to digestion, appetite stimulator and gastrointestinal function, human body intestinal canal can also be effectively prevented simultaneously and infect, improve the immunologic function of human body, suppress to colonize in human body intestinal canal and produce poison microbial growth, remove the harmful substance in intestinal, promote the absorption of VD and calcium, iron microelement, reduce blood cholesterol level, prevent cardiovascular disease. Compared with ordinary milk, the fat content in Yoghourt is low, calcareous content is high, also rich in vitamin V B2��VB12And phosphorus, potassium trace element, human body is of great advantage, therefore there is the effect of delaying human body caducity. It is worthy of note and produce abdominal distention in various degree, borborygmus, even stomachache, diarrhoea after some people's drink milk, this is owing to lacking caused by Lactose enzyme in these human bodies. Lactose hydrolysis in milk can be all glucose and the galactose of monosaccharide by Lactose enzyme, and human body could absorb, and otherwise the lactose in milk cannot be absorbed well. And Yoghourt is that to make the lactose hydrolysis in milk after substantial amounts of lactic acid bacteria fermentation be all glucose and the galactose of monosaccharide, even if so the people lacking Lactose enzyme has drunk Yoghourt and there will not be sense of discomfort, and absorb commensurability lactose, earning rate in Yoghourt is than ordinary milk many 66%, and human body benefit is very big.
The shelf-life of conventional Yoghourt is short, and the longest 7d that preserves when 4 DEG C, lactic acid bacteria still has fermenting power at such a temperature, and is subject to mould contamination, causes that acidity increases and goes bad, thus limiting Yoghourt Production and sale. And the fermentation milk under freezing conditions, at-18 DEG C, lactic acid bacteria will not continue to fermentation in a dormant state, shelf-life was up to 6 months, but lactic acid bacteria is once enter human body, can bring back to life, can continued growth breeding and play its health care, thus have wide market prospect.
At home, conventional Yoghourt is under freezing conditions, mouthfeel state is poor, and viable count is decreased obviously, to Yoghourt characteristic research under freezing conditions almost without, though some product is titled with the title of Yoghourt ice-cream, but from composition and nutritive value, still belong to tart flavour ice cream, differ greatly with flavored fermented milk truly, more do not have a kind of conventional Yoghourt can under freezing conditions keep good local flavor and mouthfeel.
In the world, the health care of Yoghourt and special flavour organically combine with ice-cold sensation and the smooth texture of ice cream, it is referred to as fro-yo, namely conventional Yoghourt can under freezing conditions maintain its local flavor and mouthfeel and viable count, and fro-yo becomes the new lover in American-European freezing market because it sells the advantages such as radius is big, product shelf phase length, edible way are various. According to the portion of the U.S., to domestic Beverage Market, the survey showed that, and why fro-yo can obtain so significant business success, and the health perception of Yoghourt has been played the most key effect by the common people wherein. In the food development general layout in the whole world, the report of Leatherhead shows: Europe has formed good fro-yo and frozen confectionery market, in West Europe, frozen confectionery biggest market is Germany, consumption figure is 2,170,000 tons, France is 1,450,000 tons, 62.6 ten thousand tons of Spain, and the pre-capita consumption of Denmark leads over other country with 37kg. Due to its shelf life factory, edible multiformity, the local flavor again with conventional Yoghourt and mouthfeel, and the raising that consumer is to its awareness, fro-yo will have huge development prospect.
The problem producing fro-yo most crucial is formula and technique, and different formula and technique will directly affect the quality of fro-yo. The existing technology about fro-yo is primarily present problems with:
1, the manufacture method of fro-yo mainly has two kinds:
A kind of is the method for secondary allotment, using the common sour milk part as fro-yo (or Yoghourt ice-cream) dispensing, mixes with other dispensings, is processed according still further to regular ice cream processing technique. Adopt and make fro-yo in this way, it is necessary to consider that the common sour milk mixing with other dispensings is to mixed material performance, so for the viable count in guarantee frozen yogurt prod and the sour-sweet mouthfeel of product, then has higher requirement to formula and sweat.
The another kind of method making fro-yo is the various dispensings in formula to be mixed and inoculation fermentation after homogenizing sterilization (some heat labile additive kind materials can after sterilization or add after fermentation ends), then according to regular ice cream processing technique prepares fro-yo. Adopt this manufacture method, owing to fro-yo formula is different from common sour milk, particularly total solids content therein and contents of saccharide generally than common sour milk high a lot, need the impact considering formula to fermented bacterium activity and sweat, thus the method is difficult to the fermentation adopting the fermentation technology of conventional common sour milk to carry out fro-yo.
2, for fro-yo, consumer wishes organically to combine health care and the special flavour of Yoghourt with ice-cold sensation and smooth texture, finally obtain a kind of increase interest on using, in mouthfeel more fine and smooth smooth, there is the Yoghourt of longer shelf-life, but current fro-yo generally there will be bleed, layering and the phenomenon such as short sweetness is obvious after thawing, when freezing again after melting, can become very hard, and bigger ice crystal, sleet, ice slag can be produced, it is impossible to recover the fine and smooth mouthfeel of the former ice cream having. Prior art has no about the technology report solving this respect problem.
Summary of the invention
For solving above-mentioned technical problem, it is an object of the invention to provide a kind of fro-yo and preparation method thereof, this fro-yo has good flavor taste and edible interest, and it only has minimum ice crystal after multigelation, but still is able to keep good mouthfeel and local flavor.
For reaching above-mentioned purpose, the invention provides a kind of fro-yo, by weight percentage, in the composition of this fro-yo, total solids content 25%-35%, oil substances content 4%-10%, milk protein 4%-6%, nonfat milk solids content 13%-21%, milk surplus;
And, consisting of of stabilizer in the composition of this fro-yo: the double; two starch adipate of 8-15 weight portion acetylation, 15-25 weight portion lactalbumin powder, 15-25 weight portion pectin, 15-25 weight portion sodium alginate, 3-10 weight portion fatty acid monoglyceride and/or diglycerine fatty acid ester, described stabilizer is at the 0.5-2.5% of the dispensing gross weight of this fro-yo;
Also including Lactose enzyme in the composition of this fro-yo, described Lactose enzyme accounts for the 0.1 ��-0.5 �� of the dispensing gross weight of this fro-yo.
Provided by the present invention is fro-yo rather than Yoghourt ice-cream, fro-yo refer to cattle (sheep) breast or reconstituted milk for main material, the fro-yo made through dispensing, sterilization, fermentation. The fro-yo of the present invention is a kind of fro-yo with new formula new technology, has good mouthfeel, local flavor, quality and less ice crystal.
Unless otherwise indicated, heretofore described ratio and content are part by weight and content.
In above-mentioned fro-yo; preferably; consisting of of described stabilizer: the double; two starch adipate of 9-11 weight portion acetylation, 18-23 weight portion lactalbumin powder, 18-23 weight portion pectin, 18-23 weight portion sodium alginate, 5-8 weight portion fatty acid monoglyceride and/or diglycerine fatty acid ester, described stabilizer is at the 1-2% of the dispensing gross weight of this fro-yo. The stabiliser system of the present invention can promote the formation with the fatty alpha-type crystal structure of higher energy in fro-yo and stablize, fat alpha-type crystal structure support stabile fat thin film or structure, the surface area of alpha-type crystal structure grows up to bigger ice crystal in order to hinder the ice crystal within frozen product, the growth of restriction ice crystal, reduce the generation of the ice crystal that protein and cell are had destruction, and produce smoother, the product that quality is more satiny, and also it can heat shock resistance.
In above-mentioned fro-yo, it is preferable that the composition of this fro-yo includes sugariness and is equivalent to wherein contain the sweetening material of the sugariness of 12%-15% sucrose, and described sweetening material comprises the glucose syrup of the dispensing gross weight 2%-4% accounting for this fro-yo; More preferably, except described glucose syrup, described sweetening material also includes corn syrup, high fructose syrup, white sugar, fructose, syrup, oligosaccharide, combination for one or more in sugar, the combination of one or more in acesulfame potassium, aspartame, sucralose, Sorbitol, xylitol, maltose alcohol of the described generation sugar; Further preferably, in the composition of this fro-yo, the glucose syrup that described sweetening material comprises the dispensing gross weight 2%-4% accounting for this fro-yo, the white sugar accounting for the dispensing gross weight 8%-10% of this fro-yo and appropriate sweeting agent, described sweeting agent includes corn syrup, high fructose syrup, white sugar, fructose, syrup, oligosaccharide, combination for one or more in sugar, the combination of one or more in acesulfame potassium, aspartame, sucralose, Sorbitol, xylitol, maltose alcohol of the described generation sugar.
In above-mentioned fro-yo, it is preferable that described oil substances is selected from butter oil or vegetable oil; It is highly preferred that described butter oil is anhydrous butter oil, described vegetable oil is Oleum Cocois; It is further preferred that described oil substances includes the Oleum Cocois of anhydrous butter oil and the 2%-6% accounting for the dispensing gross weight 2%-6% of this fro-yo.
In above-mentioned fro-yo, it is preferable that described milk protein is provided by milk protein powder, described milk protein powder is Evamilk albumen.
Lactose enzyme contained in the fro-yo of the present invention can make lactose hydrolysis be glucose and galactose, the lactose that can make low sugariness and low solubility is changed into the monosaccharide sweeter, dissolubility is bigger, make Yoghourt reduce the probability that lactose crystn precipitates out in refrigerating process, increase sweet sense obvious.
In above-mentioned fro-yo, preferably, by weight percentage, the composition of this fro-yo includes: white sugar 8%-10%, Evamilk albumen 1%-3%, glucose syrup 2%-4%, anhydrous butter oil 2%-6%, stabilizer 1-2%, Lactose enzyme 0.1 ��-0.5 ��, water 2%-4%, leaven is appropriate, milk surplus.
In above-mentioned fro-yo, preferably, the strain of described leaven includes one or more the combination in the probiotic bacterias such as (Lactobacillus.acidophilus), Bifidobacterium lactis (Bifidobacteriumlactis), bifidobacterium longum (B.longum), lactobacillus helveticus (L.helveticus), lactobacillus casei (L.casei) and lactobacillus rhamnosus (L.rhamnosus.GG).
In the fro-yo of the present invention, raw materials used milk refers to the fresh milk meeting China Fresh Milk acquisition criteria GB6914, original product can also be gone back, it is possible to be the milk of high fat, full-cream, defat or partially skimmed by what the milk constituents reduction such as milk powder, condensed milk, lactoprotein were made. As the preferred embodiments of the invention, raw material milk total dry content is at 11%-14%, more preferably 12%-14%, and non-fat milk solids is not less than 8.5%. According to specific embodiments of the present invention, it is preferable that the milk adopted is fresh milk, or gone back original product by what milk powder, condensed milk or lactalbumin reduction were made.
In the present invention, each raw material used is all commercially available, and each raw material should meet related quality criterion requirement. The sanitary index of the fro-yo of the present invention, physical and chemical index etc. also should meet the regulation of related quality criterion.
The preparation method that present invention also offers above-mentioned fro-yo, comprises the following steps:
(1) making of Yoghourt base material:
1) standardization: be standardized milk processing;
2) dispensing: by the raw material except leaven, Lactose enzyme at 55-60 DEG C of mixing circulation 20-30min, obtain mixed material;
3) 60-70 DEG C, 18-20MPa when mixed material is carried out degassed;
4) mixed material after degassed is carried out homogenizing and sterilization, wherein, homogenizing includes two-stage homogenizing, homogenization pressure respectively 30-40bar (preferred 40bar) and 160-200bar (preferred 180bar), sterilization temperature is 95 �� 5 DEG C, and sterilizing time is 5-10min (preferred 300s);
5) mixed material is cooled to 40-43 DEG C, adds leaven and Lactose enzyme;
6) 40-43 DEG C of fermentation, in sweat, by sterile filtering device, nitrogen is punched in fermentation tank, when fermentation to acidity reaches 70-75 �� of T, stops fermentation, obtain Yoghourt base material;
(2) secondary allotment:
7) sweetening material is mixed homogeneously with water obtain sugar liquid, after mix homogeneously, carry out the sterilization of 5-10min in 95 �� 5 DEG C;
8) sugar liquid is mixed homogeneously with Yoghourt base material after cooling to 30-40 DEG C;
9) under 2-4MPa, carry out homogenizing, then carry out fill;
10), during fill, fill and sealing carry out in the sterile filling device closed, and are filled with nitrogen in filling machine, and the Yoghourt after fill, 2-6 DEG C of cold preservation after-ripening, obtains described fro-yo.
The packaged form of product can be adopted the packaged form of ice cream common in the market or the packaged form of Yoghourt by the present invention. Such as, packaged form can adopt Self stand bag, cup packaging etc.
Except described above, operation and the device therefor more specifically such as the operation being not specifically mentioned in the production technology of the present invention such as dispensing, degassed, homogenizing, sterilization all can adopt the prior art in the conventional equipment in art or fro-yo field to carry out, but this technique is without freezing machine, do not include process of congealing.
The fro-yo of the present invention can store (shelf life was up to about 12 months) in the freezing environment below-18 DEG C for a long time, can eat in a cold or frozen state as ice cream, slag without ice, ice slush, hardness are little, smooth in taste, soft, just melt in the mouth, have the mouthfeel of the local flavor of Yoghourt, ice cream.
The fro-yo of the present invention is edible as existing cold preservation Yoghourt after can also placing melt at 2-6 DEG C, has the ratio more strong fragrant and sweet local flavor of common refrigeration Yoghourt and fine and smooth full mouthfeel; Further, after the Yoghourt after this thawing is frozen again, without becoming very hard, bigger sleet, ice slag will not be produced, still can have the fine and smooth mouthfeel as ice cream. Inventor finds under study for action, the interpolation etc. of oil substances in the fro-yo dispensing of the present invention, the selection of saccharide and consumption, Lactose enzyme, and the special process of secondary allotment for improving the ice slush of the fro-yo of the present invention, ice crystal problem has prominent contribution.
The present invention is to provide a novel multi-functional yoghurt, can realize product have can be repeatedly freezing advantage, thus the demand of consumer's difference edible way can be met, it is the pursuit as a kind of poetic atmosphere and enjoyment, interest is increased on using, in mouthfeel more fine and smooth smooth, there is the Yoghourt of longer shelf-life.
Detailed description of the invention
In order to the technical characteristic of the present invention, purpose and beneficial effect are more clearly understood from, existing technical scheme is carried out described further below, but it is not intended that to the present invention can the restriction of practical range.
Embodiment 1
Present embodiments providing a kind of fro-yo, its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 800g, white sugar 90g, compound stabilizers (acetylation double; two starch adipate 3g, lactalbumin powder 5g, pectin 5g, Sargassum Yoghourt 5g, diglycerine fatty acid ester 2g), Evamilk albumen 30g, anhydrous butter oil 60g, Lactose enzyme 0.5mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 40g, white sugar 20g, pure water 40g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
This fro-yo through the following steps that preparation:
(1) making of Yoghourt base material:
1) standardization: be standardized milk processing;
2) dispensing: by the raw material of the Yoghourt base material except leaven and Lactose enzyme at 55 DEG C of mixing circulation 20min, mix homogeneously, obtain mixed material;
3) then in the condition of 70 DEG C, 20MPa, mixed material is carried out degassed;
4) by step 3) obtain add homogeneous system and disinfection system carries out homogenizing and sterilization through degassed mixed material, homogenization pressure is 40/180bar, and sterilization conditions is 95 DEG C/300s;
5) it is cooled to 42 DEG C, adds leaven and Lactose enzyme;
6) 42 DEG C of fermentations, in sweat, are punched into nitrogen in fermentation tank by sterile filtering device. When fermentation to acidity reaches 70 �� of T, stop fermentation;
(2) secondary allotment:
7) obtain sugar liquid according to ratio addition white sugar, glucose syrup, water mix homogeneously, carry out the sterilization processing of 5min at 95 DEG C;
8) syrup is mixed homogeneously with Yoghourt base material after cooling to 30 DEG C;
9) fill is carried out after carrying out low pressure homogenizing under 4MPa;
10), during fill, fill and sealing carry out in the sterile filling device closed, and are filled with nitrogen in filling machine, and the Yoghourt after fill, 6 DEG C of cold preservation after-ripening, is then placed on less than-15 DEG C preservations, obtains fro-yo.
Embodiment 2
Present embodiments providing a kind of fro-yo, its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 845g, white sugar 80g, compound stabilizers (acetylation double; two starch adipate 2.25g, lactalbumin powder 3.75g, pectin 3.75g, Sargassum Yoghourt 3.75g, diglycerine fatty acid ester 1.5g), Evamilk protein 20 g, anhydrous butter oil 40g, Lactose enzyme 0.25mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 30g, white sugar 40g, pure water 30g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1.
Embodiment 3
Present embodiments providing a kind of fro-yo, its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 905g, white sugar 70g, compound stabilizers (acetylation double; two starch adipate 1.5g, lactalbumin powder 2.5g, pectin 2.5g, Sargassum Yoghourt 2.5g, diglycerine fatty acid ester 1g), Evamilk protein 10 g, anhydrous butter oil 20g, Lactose enzyme 0.1mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 20g, white sugar 40g, pure water 20g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1.
Comparative example 1
This comparative example provides a kind of fro-yo, and its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 845g, white sugar 80g, compound stabilizers (acetylation double; two starch adipate 2.25g, lactalbumin powder 3.75g, pectin 3.75g, Sargassum Yoghourt 3.75g, diglycerine fatty acid ester 1.5g), Evamilk protein 20 g, anhydrous butter oil 40g, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 30g, white sugar 40g, pure water 30g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1, but is added without Lactose enzyme.
Comparative example 2
This comparative example provides a kind of fro-yo, and its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 845g, white sugar 80g, stabilizer (the double; two starch adipate 15g of acetylation), Evamilk protein 20 g, anhydrous butter oil 40g, Lactose enzyme 0.25mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 30g, white sugar 40g, pure water 30g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1.
Comparative example 3
This comparative example provides a kind of fro-yo, and its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 845g, white sugar 80g, stabilizer (pectin 15g), Evamilk protein 20 g, anhydrous butter oil 40g, Lactose enzyme 0.25mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 30g, white sugar 40g, pure water 30g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1.
Comparative example 4
This comparative example provides a kind of fro-yo, and its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 845g, white sugar 80g, stabilizer (sodium alginate 15g), Evamilk protein 20 g, anhydrous butter oil 40g, Lactose enzyme 0.25mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 30g, white sugar 40g, pure water 30g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1.
Comparative example 5
This comparative example provides a kind of fro-yo, and its formula includes (in 1000g):
1, Yoghourt base material formulation:
Fresh milk 845g, white sugar 80g, stabilizer (diglycerine fatty acid ester 15g), Evamilk protein 20 g, anhydrous butter oil 40g, Lactose enzyme 0.25mL, leaven (each 0.01g of streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium lactis).
2, sugar liquid formula (in 100g):
Glucose syrup 30g, white sugar 40g, pure water 30g.
3, secondary allotment ratio:
Yoghourt base material: sugar liquid=7:3.
The preparation method of this fro-yo is with embodiment 1.
Experiment is judged in sensory evaluation
The fro-yo of embodiment 1-3 and comparative example 1-5 is carried out taste and flavor and judges experiment. Primary sensory's assessment item: structural state (has no whey separation, viscosity, fine and smooth degree, quality etc.), color and luster, local flavor, mouthfeel, ice crystal form etc. Participate in experiment number totally 30 people, respectively the Yoghourt products of embodiment 1-3 and comparative example 1-5 is carried out subjective appreciation. Sensory evaluation scores standard is in Table 1, and experimental record result is in Table 2, and result table 3 is judged in sensory evaluation.
Table 1 sensory evaluation scores standard
Table 2 experimental record result
Result is judged in the sensory evaluation of table 3 fro-yo
The results of sensory evaluation of table 3 shows: the structural state of the fro-yo of the embodiment of the present invention 2, mouthfeel and local flavor are best, product no whey precipitates out, state is fine and smooth, and ice crystal is like little snowflake, without ice slag, ice slush, and hardness is little, aromatic flavor, coordinate, delicate mouthfeel, sour-sweet moderate, flavour is uniform, has the butter fragrance of the distinctive fragrance of Yoghourt and ice-cream; And it being not added with the comparative example 1 of Lactose enzyme, sugariness is not so good as embodiment 2, thus affecting the sour-sweet ratio of product; And comparative example 2-5 all uses single stable agent, it is not easily formed fat alpha-type crystal structure, thus the Product Status obtained is poor.
Claims (10)
1. a fro-yo, by weight percentage, in the composition of this fro-yo, total solids content 25%-35%, oil substances content 4%-10%, milk protein 4%-6%, nonfat milk solids content 13%-21%, milk surplus;
And, consisting of of stabilizer in the composition of this fro-yo: the double; two starch adipate of 8-15 weight portion acetylation, 15-25 weight portion lactalbumin powder, 15-25 weight portion pectin, 15-25 weight portion sodium alginate, 3-10 weight portion fatty acid monoglyceride and/or diglycerine fatty acid ester, described stabilizer is at the 0.5-2.5% of the dispensing gross weight of this fro-yo;
Also including Lactose enzyme in the composition of this fro-yo, described Lactose enzyme accounts for the 0.1 ��-0.5 �� of the dispensing gross weight of this fro-yo.
2. fro-yo according to claim 1; wherein; consisting of of described stabilizer: the double; two starch adipate of 9-11 weight portion acetylation, 18-23 weight portion lactalbumin powder, 18-23 weight portion pectin, 18-23 weight portion sodium alginate, 5-8 weight portion fatty acid monoglyceride and/or diglycerine fatty acid ester, described stabilizer is at the 1-2% of the dispensing gross weight of this fro-yo.
3. fro-yo according to claim 1, wherein, the composition of this fro-yo includes sugariness and is equivalent to wherein contain the sweetening material of the sugariness of 12%-15% sucrose, and described sweetening material comprises the glucose syrup of the dispensing gross weight 2%-4% accounting for this fro-yo; Preferably, except described glucose syrup, described sweetening material also includes corn syrup, high fructose syrup, white sugar, fructose, syrup, oligosaccharide, combination for one or more in sugar, the combination of one or more in acesulfame potassium, aspartame, sucralose, Sorbitol, xylitol, maltose alcohol of the described generation sugar.
4. fro-yo according to claim 3, wherein, in the composition of this fro-yo, described sweetening material comprises the glucose syrup of the dispensing gross weight 2%-4% accounting for this fro-yo, account for the white sugar of the dispensing gross weight 8%-10% of this fro-yo and appropriate sweeting agent, described sweeting agent includes corn syrup, high fructose syrup, white sugar, fructose, syrup, oligosaccharide, combination for one or more in sugar, described generation sugar is selected from acesulfame potassium, aspartame, sucralose, Sorbitol, xylitol, the combination of one or more in maltose alcohol.
5. fro-yo according to claim 1, wherein, described oil substances is selected from butter oil or vegetable oil, it is preferable that described butter oil is anhydrous butter oil, and described vegetable oil is Oleum Cocois; It is highly preferred that described oil substances includes the Oleum Cocois of anhydrous butter oil and the 2%-6% accounting for the dispensing gross weight 2%-6% of this fro-yo.
6. fro-yo according to claim 1, wherein, described milk protein is provided by milk protein powder, and described milk protein powder is Evamilk albumen.
7. fro-yo according to claim 1, wherein, by weight percentage, the composition of this fro-yo includes: white sugar 8%-10%, Evamilk albumen 1%-3%, glucose syrup 2%-4%, anhydrous butter oil 2%-6%, stabilizer 1-2%, Lactose enzyme 0.1 ��-0.5 ��, water 2%-4%, leaven is appropriate, milk surplus.
8. fro-yo according to claim 7, wherein, described leaven includes one or more the combination in Lactobacillus bulgaricus, streptococcus thermophilus, bacillus acidophilus, bacillus bifidus, lactobacillus casei and lactobacillus rhamnosus.
9. fro-yo according to claim 7, wherein, described milk is fresh milk, or is gone back original product by what milk powder, condensed milk or lactalbumin reduction were made.
10. the preparation method of the fro-yo described in any one of claim 1-9, comprises the following steps:
(1) making of Yoghourt base material:
1) standardization: be standardized milk processing;
2) dispensing: by the raw material except leaven, Lactose enzyme at 55-60 DEG C of mixing circulation 20-30min, obtain mixed material;
3) 60-70 DEG C, 18-20MPa when mixed material is carried out degassed;
4) mixed material after degassed being carried out homogenizing and sterilization, wherein, homogenizing includes two-stage homogenizing, and homogenization pressure is 30-40bar and 160-200bar respectively, and sterilization temperature is 95 �� 5 DEG C, and sterilizing time is 5-10min;
5) mixed material is cooled to 40-43 DEG C, adds leaven and Lactose enzyme;
6) 40-43 DEG C of fermentation, in sweat, by sterile filtering device, nitrogen is punched in fermentation tank, when fermentation to acidity reaches 70-75 �� of T, stops fermentation, obtain Yoghourt base material;
(2) secondary allotment:
7) sweetening material is mixed homogeneously with water obtain sugar liquid, after mix homogeneously, carry out the sterilization of 5-10min in 95 �� 5 DEG C;
8) sugar liquid is mixed homogeneously with Yoghourt base material after cooling to 30-40 DEG C;
9) under 2-4MPa, carry out homogenizing, then carry out fill;
10), during fill, fill and sealing carry out in the sterile filling device closed, and are filled with nitrogen in filling machine, and the Yoghourt after fill, 2-6 DEG C of cold preservation after-ripening, obtains described fro-yo.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410607927.1A CN105613733A (en) | 2014-11-03 | 2014-11-03 | Frozen yoghurt and preparation method thereof |
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| CN106071034A (en) * | 2016-07-08 | 2016-11-09 | 河南花花牛生物科技有限公司 | A kind of fro-yo and preparation method thereof |
| CN106172761A (en) * | 2016-07-18 | 2016-12-07 | 新疆石河子花园乳业有限公司 | A kind of preparation method of ice cream Yoghourt |
| CN106615585A (en) * | 2017-03-13 | 2017-05-10 | 江苏豪蓓特食品有限公司 | Milk dialysate-containing yoghurt ice cream powder and preparation method for same |
| CN106804717A (en) * | 2017-01-20 | 2017-06-09 | 西南民族大学 | A kind of freeze-thawing resistant probiotic yogurt and preparation method thereof |
| CN108782753A (en) * | 2018-03-26 | 2018-11-13 | 南京卫岗乳业有限公司 | A kind of puffed yoghourt and preparation method thereof |
| CN109744314A (en) * | 2017-11-06 | 2019-05-14 | 内蒙古伊利实业集团股份有限公司 | A kind of fro-yo and preparation method thereof |
| CN111248278A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Yogurt with controllable shape and preparation method thereof |
| CN114208878A (en) * | 2021-12-20 | 2022-03-22 | 新希望乳业股份有限公司 | Yogurt capable of being frozen and thawed and preparation method thereof |
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| CN106071034A (en) * | 2016-07-08 | 2016-11-09 | 河南花花牛生物科技有限公司 | A kind of fro-yo and preparation method thereof |
| CN106172761A (en) * | 2016-07-18 | 2016-12-07 | 新疆石河子花园乳业有限公司 | A kind of preparation method of ice cream Yoghourt |
| CN106804717A (en) * | 2017-01-20 | 2017-06-09 | 西南民族大学 | A kind of freeze-thawing resistant probiotic yogurt and preparation method thereof |
| CN106615585A (en) * | 2017-03-13 | 2017-05-10 | 江苏豪蓓特食品有限公司 | Milk dialysate-containing yoghurt ice cream powder and preparation method for same |
| CN109744314A (en) * | 2017-11-06 | 2019-05-14 | 内蒙古伊利实业集团股份有限公司 | A kind of fro-yo and preparation method thereof |
| CN108782753A (en) * | 2018-03-26 | 2018-11-13 | 南京卫岗乳业有限公司 | A kind of puffed yoghourt and preparation method thereof |
| CN111248278A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Yogurt with controllable shape and preparation method thereof |
| CN114208878A (en) * | 2021-12-20 | 2022-03-22 | 新希望乳业股份有限公司 | Yogurt capable of being frozen and thawed and preparation method thereof |
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