CN106359587A - Fermented milk for ice cream and preparation method thereof - Google Patents

Fermented milk for ice cream and preparation method thereof Download PDF

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Publication number
CN106359587A
CN106359587A CN201610885911.6A CN201610885911A CN106359587A CN 106359587 A CN106359587 A CN 106359587A CN 201610885911 A CN201610885911 A CN 201610885911A CN 106359587 A CN106359587 A CN 106359587A
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milk
ice cream
fermentation
preparation
fermentation milk
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Inventor
吕昌勇
徐致远
苏米亚
刘振民
沈玲
孙颜君
朱培
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Shanghai Bright Dairy and Food Co Ltd
Bright Dairy and Food Co Ltd
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Shanghai Bright Dairy and Food Co Ltd
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Priority to CN201610885911.6A priority Critical patent/CN106359587A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/113—Acidophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/165—Paracasei
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/173—Reuteri
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/517—Bifidum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium
    • A23V2400/533—Longum

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  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
  • Biophysics (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

The invention concretely discloses a preparation method of fermented milk for ice cream. The preparation method comprises the following steps that (a) a raw material A comprises 90 to 165 parts of defatted raw material milk and 0 to 12 parts of protein powder; the raw material A is uniformly mixed and is then concentrated, homogenized and sterilized to obtain 60 to 80 parts of concentrated milk; (b) after the concentrated milk is cooled, a fermentation agent is added; fermentation and secondary cooling are performed to obtain a fermentation base material A; (c) a raw material B comprises 0.1 to 1 part of stabilizing agents and 10 to 18 parts of sweetening agents; the raw material B and the water are uniformly mixed; sterilization and cooling are performed to obtain a mixed solution; (d) the fermentation base material A and the mixed solution are uniformly mixed to obtain fermented milk; the parts are mass parts; the sum of the mass parts of the concentrated milk and the mixed solution in the step (c) is 100 parts. By using a preparation method of using the raw materials in a certain mixture ratio and using the twice proportioning, the real sense fermented milk for ice cream is obtained. The fermented milk has low fat content; the system is stable in the ice cream production process; no oil water separation occurs; too great ice crystals cannot occur even though the fat content is very low.

Description

A kind of ice cream fermentation milk and preparation method thereof
Technical field
The invention belongs to fermentation milk field is and in particular to a kind of preparation method of ice cream fermentation milk.Additionally, further relating to A kind of ice cream fermentation milk.
Background technology
Breast is the food of universally acknowledged high nutritive value, containing rich in protein, fat, carbohydrate and mineral Matter etc..Adding milk product obtained from strain fermentation on the basis of breast is fermented dairy product, not only rich in nutritive value, adds Viable bacteria and metabolite beneficial to intestinal peristalsis promoting and enhance immunity outer, have partially protein to be more broken down into polypeptide and amino Acid, partial fat and Lactose are also broken down into less compound, thus being easier to be absorbed by the body.
Ice cream is to stir or inflate the freezing beverage with certain expansion rate thus being formed under freezing conditions, according to Manufacture of ice cream technique can be divided into ice milk and hard ice cream.Wherein, ice milk usually now does and now eats, Generally shops sells, and is class product widely loved by consumers.Ice cream in the tradition meaning is often with water, Lac Bovis seu Bubali or milk The compositions such as powder, sugar, butter, protein is relatively low, and fat and sugared content are higher, and usually ph is neutral, also has and is adjusted by artificial Acid produces the ice cream of tart flavour, and these ice creams do not have sweat, therefore can not be referred to as Fermented Milk Ice-cream.
Additionally, existing Fermented Milk Ice-cream great majority are with the mixing of prefabricated dried ice cream mix, water and fermentation milk on market Becoming although being all known as Fermented Milk Ice-cream, also comprising certain viable bacteria, but actually the protein of offer and acidity compare Limited, also still can carry some milk powder or egg albumen powder in dried ice cream mix, and the acid substance adding, therefore this fermentation milk ice river in Henan Province Drench the concept that finished product is only the use of fermentation milk, nor referred to as Fermented Milk Ice-cream.
The mouthfeel of Fermented Milk Ice-cream and ice crystal excessively rely on fat, and fat content is too high, easily the body of people is made Become burden, bring negative factor for health.
Therefore, still lack a kind of Fermented Milk Ice-cream slurry product of zero fat at present, this is that those skilled in the art urgently solve Problem certainly.
Content of the invention
Based on above-mentioned technical problem, the present invention provides a kind of preparation method of ice cream fermentation milk, by this preparation side Method, can be obtained the ice cream fermentation milk of zero fat.
Specifically, on the one hand, provide a kind of preparation method of ice cream fermentation milk, comprise the following steps: (a) raw material A includes defat raw milk 90-165 part and egg albumen powder 0-12 part, concentrates, homogenizing after raw material a is mixed, and sterilization obtains concentrated milk 60-80 part；After the cooling of (b) concentrated milk, add leaven, fermentation, cooling twice, obtain the base material a that ferments；C () raw material b includes surely Determine agent 0.1-1 part and sweeting agent 10-18 part, raw material b and water are mixed, sterilization, cooling, obtain mixed liquor；D () will be fermented base material A is mixed with mixed liquor, obtains fermentation milk；Above-mentioned part is mass fraction；The quality of the mixed liquor in above-mentioned concentrated milk and step (c) Number sum is 100 parts.
Further, after step (d), further comprising the steps of: above-mentioned fermentation milk to be carried out pneumatics homogenizing or passes through Smoother.
Further, aforementioned stable agent includes following components:
Component one: one of pectin, agar, starch, sodium alginate and gellan gum or two or more,
Component two: one of sodium carboxymethyl cellulose, locust bean gum, pga and carrageenan or two or more, and component Three: single, diglycerine fatty acid ester, acetylation list, diglycerine fatty acid ester and diacetyl tartarate list, one of double glyceride Or it is two or more.
Further, aforementioned stable agent includes: pectin 0.05-0.1 part；Locust bean gum 0.1-0.3 part；Acetylation list, double Fatty acid glyceride 0.1-0.3 part.
Further, above-mentioned defat raw milk includes one of defat fresh milk and defat reconstituted milk or two kinds.
Further, above-mentioned egg albumen powder includes one of milk protein, lactalbumin, casein and soybean protein or two More than kind.
Further, above-mentioned ice cream fermentation milk compositionss also include fermentation milk additive, and above-mentioned fermentation milk adds Agent includes one of fruit jam, yolk powder, flavor substance, pigment, maltodextrin and prebioticses or two or more.
On the other hand, additionally provide a kind of ice cream fermentation milk, by the preparation of any of the above-described kind of ice cream fermentation milk Method is obtained.
Further, the viable bacteria content in above-mentioned ice cream fermentation milk is no less than 107cfu/g.
Compared with prior art, the present invention creatively provides a kind of preparation method of ice cream fermentation milk, passes through Using the raw material of certain proportioning, second batch, thus obtaining a kind of ice cream fermentation milk truly, this fermentation butterfat Fat content is very low, and stable system, no oil-water separation during producing ice cream, even if fat content is very low be also not in Big ice crystal.And, depend on fat using only dividing in the ice cream fermentation milk mouthfeel obtained by above-mentioned preparation method Fat, smooth in taste is delicate, is superior to existing on the market at aspects such as appearance luster, structural state, mouthfeel, local flavor, sour-sweet degrees Fermented Milk Ice-cream in non-real meaning, had both maintained the original taste of fermentation milk and local flavor, made ice cream simultaneously again More preferably, having filled up existing market does not have the blank of zero fat ice cream fermentation milk for quality structure, taste and flavor.
Specific embodiment
For clearer, technical solution of the present invention is illustrated, below in conjunction with the skill to the present invention for the specific embodiment Art scheme is further elaborated:
Why all there is no real Fermented Milk Ice-cream on the market, inventor, through research, thinks all the time It is primarily present formula and a technologic difficult problem, specifically:
1st, in ice cream fermentation milk, fat controls helpful, not fatty ice cream fermentation to mouthfeel and ice crystal The mouthfeel of breast and ice crystal are all difficult to be well controlled.
2nd, ice cream gas replenishment process needs suitable stabilising system, stabilising system freezes to material, air agitation efficiency and The final mouthfeel out of ice cream all has a great impact, and the direct ice cream machine of crossing of common fermentation breast occurs ice cream crystal Excessive, the phenomenons such as oil-water separation occurs in freezing jar.
3rd, the solid content of ice cream is typically higher, and under conditions of higher solid content, non-milk component tends to exceed 20%, if 80% composition is milk composition in formula to be met, need milk composition is concentrated, protein generally requires to reach To 3.5% about, in the case of so high protein and solid content, after fermentation, product viscosity can be abnormal big, to production, fills Fill and cross afterwards ice cream machine to cause greatly to perplex.
Therefore inventor through creative work, in a specific embodiment it is proposed that a kind of ice cream with send out The preparation method of kefir milk, comprises the following steps: (a) raw material a includes defat raw milk 90-165 part and egg albumen powder 0-12 part, will be former Material a concentrates after mixing, homogenizing, and sterilization obtains concentrated milk 60-80 part；After the cooling of (b) concentrated milk, add leaven, ferment, two Secondary cooling, obtains the base material a that ferments；C () raw material b includes stabilizer 0.1-1 part and sweeting agent 10-18 part, raw material b and water are mixed Even, sterilization, cooling, obtain mixed liquor；D () will ferment base material a and mixed liquor mixes, obtain fermentation milk；Above-mentioned part is quality Number；The mass fraction sum of the mixed liquor in above-mentioned concentrated milk and step (c) is 100 parts.
Above-mentioned defat raw milk, egg albumen powder, stabilizer, sweeting agent are this area technical term.Relate in preparation method And part be mass fraction, but, the concrete numerical value of each raw material number can zoom in or out in the same proportion, such Change and be accordingly to be regarded as being included within protection scope of the present invention.
Above-mentioned (a), (b), (c), the label of (d) are not used in the order limiting each step in preparation method, in method Each step, as long as reasonable in logic, the order of each step can change.For example, above-mentioned step (b) can be with step C () is independently carried out simultaneously；Again for example, step (c) is carried out before being placed on step (a) and (b).
Above-mentioned leaven, is that national correlation department regulation allows one of strain used in food service industry or two More than kind, it is preferably comprised Lactobacillus bulgaricus (lactobacillus bulgaricus) and/or streptococcus thermophiluss (streptococcus thermophilus)；Be more preferably Lactobacillus bulgaricus, most preferably for Lactobacillus bulgaricus and Streptococcus thermophiluss.The addition of leaven preferably 1 × 106-1×109Cfu/ml, more preferably for 2 × 106-6×107cfu/ Ml, most preferably for 9 × 106Cfu/ml, raw material a mixing obtains concentrated milk after concentrating, above-mentioned cfu/ml is every milliliter of concentrated milk In number of viable.Viable bacteria herein only refers to by adding leaven and brings the viable bacteria in concentrated milk into.
Above-mentioned preparation method, by the raw material using certain proportioning, second batch, thus obtain one kind truly Ice cream fermentation milk, this fermentation milk fat content is very low, stable system, no oil-water separation during producing ice cream, Even if fat content is very low to be also not in excessive ice crystal.And, used using above-mentioned ice cream obtained by preparation method Only divide in fermentation milk mouthfeel and depend on fat, smooth in taste is delicate, in appearance luster, structural state, mouthfeel, local flavor, acid The aspects such as sugariness are superior to the Fermented Milk Ice-cream in existing non-real meaning on the market, have both maintained the original mouth of fermentation milk Taste and local flavor, make the quality structure of ice cream, taste and flavor more preferably, having filled up existing market does not have zero fat ice cream to use simultaneously again The blank of fermentation milk.
Further, the preparation method of above-mentioned ice cream fermentation milk, after step (d), further comprising the steps of: will Fermentation milk carries out pneumatics homogenizing or passes through smoother.
Homogenizing, is also referred to as homogenized, and is to make dispersion micronized in suspension (or emulsion) system, the process of homogenization Journey.Pneumatics homogenizing is one-level and/or double-stage homogenization pressure is 0, by pneumatics homogenizing, fermentation milk can be made more smooth all Even.Smoother is the smoothing arrangement comprising stator and rotor, and by the rotation of rotor, forming certain shearing can also make fermentation milk More smooth uniform.Also show in conjunction with the embodiments, do not carry out this step, the grumeleuse of fermentation milk is larger, and viscosity is also bigger than normal, to industrialization Produce and follow-up ice cream making operation produces impact.And using pneumatics homogenizing or smoother, fermentation milk is refined Afterwards, the slurry viscosity of fermentation milk is more reasonable, can be smoothed out industrialized production it is also possible to pass through ice cream machine.
Further, aforementioned stable agent includes following components:
Component one: one of pectin, agar, starch, sodium alginate and gellan gum or two or more,
Component two: one of sodium carboxymethyl cellulose, locust bean gum, pga and carrageenan or two or more, and component Three: single, diglycerine fatty acid ester, acetylation list, diglycerine fatty acid ester and diacetyl tartarate list, one of double glyceride Or it is two or more.
Described two or more in the present invention, including two kinds and the situation more than two kinds.Pga in the present invention is Sargassum Acid propylene glycol ester.
Preferably, in above-mentioned preparation method, stabilizer includes following 3 kinds of components: component one: one of pectin and agar Or two kinds, preferably addition is 0.05-0.1 part；Component two: sodium carboxymethyl cellulose and locust bean gum one or two, relatively Good addition is 0.1-0.3 part；Component three: list, diglycerine fatty acid ester and acetylation list, in diglycerine fatty acid ester Plant or two kinds, preferably addition is 0.1-0.3 part.
More preferably, stabilizer includes: pectin 0.05-0.1 part, locust bean gum 0.1-0.3 part, and acetylation list, diglycerol Fatty acid ester 0.1-0.3 part.Optimal, stabilizer includes: pectin, locust bean gum and acetylation list, diglycerine fatty acid ester, adds Dosage is respectively 0.07 part, 0.2 part and 0.2 part.
Further, above-mentioned defat raw milk includes one of defat fresh milk and defat reconstituted milk or two kinds.Preferably Ground is the mixed liquor of defat fresh milk and defat reconstituted milk composition；Optimal for defat fresh milk；Addition is 90-165 part, relatively It is 110-160 part goodly, more preferably for 130-150 part, most preferably 140 parts.Above-mentioned defat raw milk is standardization 2.9g/ The defat fresh milk of 100g or defat reconstituted milk.
Further, above-mentioned egg albumen powder includes one of milk protein, lactalbumin, casein and soybean protein or two More than kind.Be preferably milk protein and/or lactalbumin, optimal for milk protein；Addition is 0-12 part, preferably 1-11 part, more preferably for 5-8 part, most preferably 6 parts.
90-165 part defat raw milk and 0-12 part egg albumen powder are condensed into 60-80 part concentrated milk, preferably concentrate and be 62-76 part concentrated milk, more preferably concentrates as 63-73 part concentrated milk.
Egg albumen powder can also be not involved in concentration process, that is, 90-165 part defat raw milk is concentrated, and adds 0-12 part egg albumen powder, forms 60-80 part concentrated milk, and the concentrated milk so being formed can also realize same beneficial effect.
Further, above-mentioned sweeting agent includes white sugar, Fructose, high fructose syrup, arabinose, xylitol, erythritol With one of Sorbitol or two or more.Preferably one of white sugar, Fructose and high fructose syrup or two or more； Be most preferably in white sugar and high fructose syrup one or two.Sweeting agent addition is preferably 12-16 part, more preferably for 13- 15 parts, most preferably for 14 parts.
Further, above-mentioned raw materials b also includes fermentation milk additive, above-mentioned fermentation milk additive include fruit jam, yolk powder, One of flavor substance, pigment, maltodextrin and prebioticses or two or more.Preferably maltodextrin and prebioticses, more It is prebioticses goodly.Above-mentioned flavor substance is preferably edible essence.Prebioticses are preferably inulin.Fermentation milk additive Addition is 0-2 part, and preferably 0.5-1.8 part, more preferably for 0.7-1.2 part, most preferably for 1 part.Fermentation milk additive leads to Often it is mixed together with stabilizer, sweeting agent and water.
Additionally, when adding leaven, probiotic bacteria can also be added simultaneously.Probiotic bacteria is selected from national correlation department regulation to be permitted Permitted in food service industry using and generally acknowledge there is one of strain of prebiotic function or two or more, preferably be selected from not tally Bacillus bifiduss (bifidobacterium bifidum), bifidobacterium longum (bifidobacterium longum), acidophilus breast bar Bacterium (lactobacillus acidophilus), Lactobacillus paracasei (lactobacillusparacasei), Luo Yishi breast bar Bacterium (lactobacillus reuteri), Lactobacillus plantarum (lactobacillus plantarum), lactobacillus rhamnosuss One of (lactobacillus rhamnosus) and lactococcus lactis (lactococcus lactis) or two or more, More preferably it is selected from one of Lactobacillus paracasei, Lactobacillus plantarum, lactobacillus rhamnosuss and bacillus acidophilus or two or more, It is most preferably Lactobacillus paracasei.Above-mentioned Lactobacillus plantarum is preferably Lactobacillus plantarum st-iii.The addition of probiotic bacteria Preferably 2 × 106-1.2×107Cfu/ml, more preferably for 2 × 106-6×106Cfu/ml, most preferably for 6 × 106Cfu/ml, Above-mentioned cfu/ml is the number of viable in every milliliter of concentrated milk.The quantity of viable bacteria herein only refers to by adding probiotic bacteria carry Enter the quantity of the viable bacteria in concentrated milk.
Additionally, by the optimization to other technological parameters, the appearance luster of ice cream fermentation milk, structural state, mouthfeel, Local flavor, sour-sweet degree are lifted further, are much better than the ice cream fermentation milk of commercial type.
In step (a), homogenizing is preferably comprised one-level homogenizing, more preferably includes one-level homogenizing and double-stage homogenization.Homogenizing Preferably 54-66 DEG C of temperature, more preferably for 57-62 DEG C, most preferably for 62 DEG C.When including two-stage homogenizing, one-level homogenizing The gross pressure of pressure and double-stage homogenization pressure is preferably 15-25mpa, more preferably for 19-21mpa, most preferably for 20mpa.
In step (a), sterilization can be 90-95 DEG C of process 5-10 minute, preferably 92-94 DEG C process 7-9 minute, more It is 93 DEG C to process 8 minutes goodly.
In step (b), the temperature of concentrated milk cooling is identical with fermentation temperature, preferably 37-45 DEG C, more preferably for 41- 44 DEG C, most preferably for 43 DEG C.Preferably 37-43 DEG C of the temperature of fermentation, more preferably for 41-43 DEG C, most preferably for 43 DEG C.Fermentation Terminal acidity be preferably 100-140 ° of t, more preferably for 120-130 ° of t, most preferably for 125 ° of t.After fermentation, cooling twice Temperature be 2-30 DEG C, preferably 5-25 DEG C, more preferably for 8-20 DEG C, most preferably for 15 DEG C.
In step (c), mixing is preferably to stir under 60-80 DEG C of environment or circulation 15-30 minute, more preferably refers to Stir under 65-75 DEG C of environment or circulation 18-24 minute, it is still further preferred that circulating 20 minutes under 70 DEG C of environment.
In step (c), sterilization can be 90-95 DEG C of process 5-10 minute, preferably 92-94 DEG C process 7-9 minute, more It is 93 DEG C to process 8 minutes goodly.
In step (c), the temperature of cooling is 2-30 DEG C, preferably 5-25 DEG C, more preferably for 8-20 DEG C, most preferably for 15 ℃.
Fermentation milk subsequently can carry out canned, stored refrigerated and transport.Cryopreserved temperature, preferably 2-10 DEG C, More preferably it is 2-6 DEG C, most preferably for 4 DEG C.
In another particular embodiment of the invention, additionally provide a kind of ice cream fermentation milk, by any of the above-described kind of ice river in Henan Province The preparation method of pouring fermentation milk is obtained.
Because the preparation method of ice cream fermentation milk has above-mentioned beneficial effect, with the prepared ice cream of this preparation method With fermentation milk, also there is corresponding beneficial effect, here is omitted.
Preferably, the viable bacteria content in above-mentioned ice cream fermentation milk is no less than 107cfu/g.Herein for viable bacteria content It is not provided with the upper limit, this is because, in the art, generally viable bacteria content can be arranged with the requirement of lower limit, but typically will not Determination of the upper limit value.This is that viable bacteria content can not possibly be no within the regular hour because the feature of fermentation leads to a certain extent The growth of the upper limit, can begin to decline after generally reaching certain peak value, as long as its viable bacteria content meets country for ice cream Related request.Therefore, even if indefinite specific higher limit herein, it is also clear to those skilled in the art 's.
Further illustrate above-mentioned specific embodiment below by embodiment, but therefore do not limit the present invention to described Scope of embodiments among.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or presses Select according to catalogue.
In following embodiments, all raw materials be commercially available, and all meet correlation national standard.
Streptococcus thermophiluss and Lactobacillus bulgaricus, bifidobacterium bifidum, bifidobacterium longum, bacillus acidophilus, secondary cheese Lactobacilluss, Lactobacillus reuteri, lactobacillus rhamnosuss and lactococcus lactis are purchased from E.I.Du Pont Company.Lactobacillus plantarum st-iii is purchased from Bright milk industry.
The detection method of acidity is referring to gb 5413.34-2010.In following embodiments in addition to special instruction, part used Number is mass fraction.
Embodiment 1
1st, proportioning
Table 1
2nd, method
(1) according to the proportioning of table 1, defat raw milk and egg albumen powder are mixed, concentrate, through 15mpa, 54 DEG C of one-levels are equal Matter, 90 DEG C of sterilization 5min, obtain 80 parts of concentrated milk.
(2), after concentrated milk is cooled to 37 DEG C, adds leaven, fermented at 37 DEG C, after 6.9h, acidity reaches 100 ° of t, Stuck fermentation；Cooling twice to 2 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer and water are stirred at 60 DEG C mixing 10min, after 90 DEG C of sterilization 5min, are cooled to 2 DEG C, Obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 9 DEG C after fill Deposit and transport.
After testing, fat content ＜ 0.5g/100g, after 9 DEG C preserve 21 days, lactic acid bacteria number is 8.1 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 2
1st, proportioning
Table 2
2nd, method
(1) according to the proportioning of table 2, defat raw milk and egg albumen powder are mixed, concentrate, through 16mpa, 55 DEG C of one-levels are equal Matter, 91 DEG C of sterilization 5min, obtain 76 parts of concentrated milk.
(2), after concentrated milk is cooled to 38 DEG C, adds leaven and probiotic bacteria, fermented at 38 DEG C, after 7h, acidity reaches 113 ° of t, stuck fermentation；Cooling twice to 5 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 62 DEG C mixing 14min, 91 DEG C of sterilization 5min After be cooled to 5 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk 7 DEG C of preservations after smoother, fill And transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 8.0 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 3
1st, proportioning
Table 3
2nd, method
(1) according to the proportioning of table 3, defat raw milk and egg albumen powder are mixed, concentrate, through 56 DEG C, 16mpa one-level is equal Matter, 2mpa double-stage homogenization, 92 DEG C of sterilization 6min, obtain 74 parts of concentrated milk.
(2), after concentrated milk is cooled to 40 DEG C, adds leaven and probiotic bacteria, fermented at 40 DEG C, after 7.1h, acidity reaches To 117 ° of t, stuck fermentation；Cooling twice to 6 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 64 DEG C mixing 16min, 92 DEG C of sterilization 6min After be cooled to 6 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 8 DEG C after fill Deposit and transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 5.8 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 4
1st, proportioning
Table 4
2nd, method
(1) according to the proportioning of table 4, defat raw milk and egg albumen powder are mixed, concentrate, through 57 DEG C, 15mpa one-level is equal Matter, 4mpa double-stage homogenization, 92 DEG C of sterilization 7min, obtain 73 parts of concentrated milk.
(2), after concentrated milk is cooled to 41 DEG C, adds leaven and probiotic bacteria, fermented at 40 DEG C, after 7.4h, acidity reaches To 120 ° of t, stuck fermentation；Cooling twice to 8 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 65 DEG C mixing 18min, 92 DEG C of sterilization 7min After be cooled to 8 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk 2 DEG C of preservations after smoother, fill And transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 9.4 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 5
1st, proportioning
Table 5
(1) according to the proportioning of table 5, defat raw milk and egg albumen powder are mixed, concentrate, through 60 DEG C, 18mpa one-level is equal Matter, 2mpa double-stage homogenization, 93 DEG C of sterilization 8min, obtain 70 parts of concentrated milk.
(2), after concentrated milk is cooled to 43 DEG C, adds leaven and probiotic bacteria, fermented at 43 DEG C, after 8.3h, acidity reaches To 125 ° of t, stuck fermentation；Cooling twice to 15 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 70 DEG C mixing 20min, 93 DEG C of sterilization 8min After be cooled to 15 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 4 DEG C after fill Deposit and transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 1.8 × 108, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 6
1st, proportioning
Table 6
(1) according to the proportioning of table 6, defat raw milk and egg albumen powder are mixed, concentrate, through 62 DEG C, 18mpa one-level is equal Matter, 3mpa double-stage homogenization, 94 DEG C of sterilization 9min, obtain 66 parts of concentrated milk.
(2), after concentrated milk is cooled to 44 DEG C, adds leaven and probiotic bacteria, fermented at 44 DEG C, after 9.6h, acidity reaches To 130 ° of t, stuck fermentation；Cooling twice to 20 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 75 DEG C mixing 24min, 94 DEG C of sterilization 9min After be cooled to 20 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk 6 DEG C of preservations after smoother, fill And transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 8.1 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 7
1st, proportioning
Table 7
(1) according to the proportioning of table 7, defat raw milk and egg albumen powder are mixed, concentrate, through 63 DEG C, 22mpa one-level is equal Matter, 94 DEG C of sterilization 9min, obtain 64 parts of concentrated milk.
(2), after concentrated milk is cooled to 44 DEG C, adds leaven and probiotic bacteria, fermented at 44 DEG C, after 9.7h, acidity reaches To 133 ° of t, stuck fermentation；Cooling twice to 22 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 77 DEG C mixing 26min, 94 DEG C of sterilization 6min After be cooled to 22 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 6 DEG C after fill Deposit and transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 5.9 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 8
1st, proportioning
Table 8
(1) according to the proportioning of table 8, defat raw milk and egg albumen powder are mixed, concentrate, through 64 DEG C, 20mpa one-level is equal Matter, 3mpa double-stage homogenization, 95 DEG C of sterilization 10min, obtain 62 parts of concentrated milk.
(2), after concentrated milk is cooled to 38 DEG C, adds leaven and probiotic bacteria, fermented at 38 DEG C, after 11.8h, acidity reaches To 138 ° of t, stuck fermentation；Cooling twice to 25 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 78 DEG C mixing 28min, 95 DEG C of sterilizations It is cooled to 25 DEG C after 10min, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 9 DEG C after fill Deposit and transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 4.7 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Embodiment 9
1st, proportioning
Table 9
2nd, method
(1) according to the proportioning of table 9, defat raw milk and egg albumen powder are mixed, concentrate, through 66 DEG C, 21mpa one-level is equal Matter, 4mpa double-stage homogenization, 95 DEG C of sterilization 10min, obtain 60 parts of concentrated milk.
(2), after concentrated milk is cooled to 45 DEG C, adds leaven and probiotic bacteria, fermented at 45 DEG C, after 11.4h, acidity reaches To 140 ° of t, stuck fermentation；Cooling twice to 30 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 80 DEG C mixing 30min, 95 DEG C of sterilization 6min After be cooled to 30 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 10 DEG C after fill Deposit and transport.
After testing, fat content ＜ 0.5g/100g, after placing latter 21 days, lactic acid bacteria number is 2.05 × 107, mycete, yeast Bacterium, escherichia coli, pathogenic bacterium all do not detect；Ice cream machine can be passed through, made ice cream is used for taste and appraises through comparison.
Comparative example 1
1st, proportioning
With embodiment 1.
2nd, method
(1) according to the proportioning of table 1, defat raw milk and egg albumen powder are mixed, concentrate, through 15mpa, 54 DEG C of one-levels are equal Matter, 90 DEG C of sterilization 5min, obtain 80 parts of concentrated milk.
(2), after concentrated milk is cooled to 37 DEG C, adds leaven, fermented at 37 DEG C, after 6.9h, acidity reaches 100 ° of t, Stuck fermentation；Cooling twice to 2 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer and water are stirred at 60 DEG C mixing 10min, after 90 DEG C of sterilization 5min, are cooled to 2 DEG C, Obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk, and after fill, 9 DEG C preserve and transport.
After testing, fat content ＜ 0.5g/100g.Fermentation milk grumeleuse obtained by comparative example 1 is larger, fermentation base material a with Mixed liquor cannot be sufficiently mixed uniformly, and viscosity is bigger than normal, and finished product cannot pass through ice cream machine, is mainly reflected in machine first Add in device that the feed liquid waiting time is long, serosity cannot be smoothly in inspiration cavity, and the easily interruption of ice cream extrusion is not suitable for shops Sell.
Comparative example 2
1st, proportioning
Table 10
2nd, method
(1) according to the proportioning of table 2, defat raw milk and egg albumen powder are mixed, concentrate, through 16mpa, 55 DEG C of one-levels are equal Matter, 91 DEG C of sterilization 5min, obtain 76 parts of concentrated milk.
(2), after concentrated milk is cooled to 38 DEG C, adds leaven and probiotic bacteria, fermented at 38 DEG C, after 7h, acidity reaches 113 ° of t, stuck fermentation；Cooling twice to 5 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer, fermentation milk additive and water are stirred at 62 DEG C mixing 14min, 91 DEG C of sterilization 5min After be cooled to 5 DEG C, obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk is through smoother, fill.
Compared with fermentation milk obtained by with embodiment 2, the fermentation milk upper strata of comparative example 2 and adherent easily have bleed phenomenon, Before fill, lamination in band dress cylinder, and experiment terminates.
Comparative example 3
1st, proportioning
Table 11
2nd, method
(1) according to the proportioning of table 1, defat raw milk and egg albumen powder are mixed, concentrate, through 15mpa, 54 DEG C of one-levels are equal Matter, 90 DEG C of sterilization 5min, obtain 80 parts of concentrated milk.
(2), after concentrated milk is cooled to 37 DEG C, adds leaven, fermented at 37 DEG C, after 6.9h, acidity reaches 100 ° of t, Stuck fermentation；Cooling twice to 2 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer and water are stirred at 60 DEG C mixing 10min, after 90 DEG C of sterilization 5min, are cooled to 2 DEG C, Obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 9 DEG C after fill Deposit and transport.
Compared with Example 1, the preparation method of comparative example 3 smoothly can produce fermentation milk, but by ice cream When machine, larger ice crystal occurs, has considerable influence to mouthfeel.Carry out subjective appreciation.
Comparative example 4
Table 12
2nd, method
(1) according to the proportioning of table 1, defat raw milk and egg albumen powder are mixed, concentrate, through 15mpa, 54 DEG C of one-levels are equal Matter, 90 DEG C of sterilization 5min, obtain 80 parts of concentrated milk.
(2), after concentrated milk is cooled to 37 DEG C, adds leaven, fermented at 37 DEG C, after 6.9h, acidity reaches 100 ° of t, Stuck fermentation；Cooling twice to 2 DEG C, obtains the base material a that ferments, stores for future use.
(3) sweeting agent, stabilizer and water are stirred at 60 DEG C mixing 10min, after 90 DEG C of sterilization 5min, are cooled to 2 DEG C, Obtain mixed liquor.
(4) the base material a that will ferment is mixed with mixed liquor, obtains fermentation milk.Fermentation milk, through pneumatics homogenizing, is protected for 9 DEG C after fill Deposit and transport.
Compared with Example 1, the preparation method of comparative example 4 smoothly can produce fermentation milk, but by ice cream When machine, stop discharging more than 1 hour, oil-water separation phenomenon occurs in cylinder body, substantially, ice cream cannot be shaped for husky sense, real Test termination.
Comparative example 2-4 experimental result also illustrates, in the preparation method of ice cream fermentation milk provided by the present invention, is made The compound scheme of stabilizer, its interaction between component, indispensable.
Comparative example 5
To buy the commercially available genuine Fermented Milk Ice-cream of anon-normal for comparative example 5, subjective appreciation is carried out to it.
To embodiment 1-9 be obtained Fermented Milk Ice-cream, and comparative example 3, comparative example 5 be obtained ice cream carry out mouthfeel With flavor evaluation experiment, unified matter end of term product of going bail for.Sensory test project is: appearance luster, structural state, mouthfeel, local flavor, Sour-sweet degree, sensory evaluation scores standard is as shown in table 13.Participating in this experiment number is 50 people, and sensory evaluation scores project is averaged, fraction Higher, represent the best features getting over product, and count the degree of liking to product for the tested personnel, the result of sensory evaluation scores is such as Shown in table 14.
Table 13 sensory evaluation scores standard
Table 14 results of sensory evaluation
Results of sensory evaluation shows: the ice cream fermentation milk obtained by embodiments of the invention is by ice cream machine Afterwards, maintain the original taste and flavor of zero fat fermentation milk, give the quality structure of ice cream simultaneously again, taste flavor is good, by upper The preparation method stated makes up the mouthfeel loss that fat brings.
From the point of view of embodiment 1-9 is compared with comparative example 5 effect data, the real Fermented Milk Ice-cream to zero fat for the consumer Preference degree is slightly better than to existing commercially available fermentation milk taste ice cream, is just being mainly reflected in mouthfeel more alcohol, fermentation milk taste is richer, acidity More preferably natural.Additionally, zero fat ice cream fermentation milk obtained by the preparation method of the present invention in shelf-life internal stability relatively Good, microbiological indicator is good.
Above ice cream fermentation milk provided by the present invention and preparation method thereof is described in detail.Herein should With specific case, the principle of the present invention and embodiment are set forth, the explanation of above example is only intended to help reason The solution method of the present invention and its core concept.It should be pointed out that for those skilled in the art, without departing from On the premise of the principle of the invention, the present invention can also be carried out with some improvement and modify, these improve and modification also falls into this In bright scope of the claims.

Claims (9)

1. a kind of preparation method of ice cream fermentation milk is it is characterised in that comprise the following steps:
A () raw material a includes defat raw milk 90-165 part and egg albumen powder 0-12 part, concentrate, homogenizing after raw material a is mixed, sterilization, Obtain concentrated milk 60-80 part；
After the cooling of (b) concentrated milk, add leaven, fermentation, cooling twice, obtain the base material a that ferments；
C () raw material b includes stabilizer 0.1-1 part and sweeting agent 10-18 part, raw material b and water are mixed, sterilization, cooling, mixed Close liquid；
D () will ferment base material a and mixed liquor mixes, obtain fermentation milk；
Described part is mass fraction；The mass fraction sum of the mixed liquor in described concentrated milk and step (c) is 100 parts.
2. the preparation method of ice cream fermentation milk as claimed in claim 1 is it is characterised in that after step (d), also wrap Include following steps: described fermentation milk is carried out pneumatics homogenizing or passes through smoother.
3. ice cream fermentation milk as claimed in claim 1 preparation method it is characterised in that described stabilizer include following Component:
Component one: one of pectin, agar, starch, sodium alginate and gellan gum or two or more,
Component two: one of sodium carboxymethyl cellulose, locust bean gum, pga and carrageenan or two or more, and,
Component three: single, diglycerine fatty acid ester, acetylation list, diglycerine fatty acid ester and diacetyl tartarate list, double glyceride One of or two or more.
4. the preparation method of ice cream fermentation milk as claimed in claim 3 is it is characterised in that described stabilizer includes: really Glue 0.05-0.1 part；Locust bean gum 0.1-0.3 part；Acetylation list, diglycerine fatty acid ester 0.1-0.3 part.
5. the preparation method of ice cream fermentation milk as claimed in claim 1 is it is characterised in that described defat raw milk includes One of defat fresh milk and defat reconstituted milk or two kinds.
6. the preparation method of ice cream fermentation milk as claimed in claim 1 is it is characterised in that described egg albumen powder includes milk One of albumen, lactalbumin, casein and soybean protein or two or more.
7. the preparation method of ice cream fermentation milk as claimed in claim 1 is it is characterised in that also include in described raw material b Fermentation milk additive, described fermentation milk additive is included in fruit jam, yolk powder, flavor substance, pigment, maltodextrin and prebioticses One or more.
8. a kind of ice cream fermentation milk is it is characterised in that ice cream fermentation milk described in any one of claim 1～7 Preparation method be obtained.
9. ice cream fermentation milk as claimed in claim 8 is it is characterised in that the viable bacteria in described ice cream fermentation milk contains Amount is no less than 107cfu/g.
CN201610885911.6A 2016-10-10 2016-10-10 Fermented milk for ice cream and preparation method thereof Pending CN106359587A (en)

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CN108157504A (en) * 2017-12-22 2018-06-15 光明乳业股份有限公司 The fatty high protein fermentation breast of one kind zero and its production method
CN111374179A (en) * 2018-12-27 2020-07-07 内蒙古蒙牛乳业（集团）股份有限公司 Multifunctional normal-temperature yoghourt and preparation method thereof

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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
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Application publication date: 20170201