CN106798069A - Yoghourt ice-cream and preparation method thereof - Google Patents
Yoghourt ice-cream and preparation method thereof Download PDFInfo
- Publication number
- CN106798069A CN106798069A CN201510846163.6A CN201510846163A CN106798069A CN 106798069 A CN106798069 A CN 106798069A CN 201510846163 A CN201510846163 A CN 201510846163A CN 106798069 A CN106798069 A CN 106798069A
- Authority
- CN
- China
- Prior art keywords
- parts
- cream
- lactic acid
- preparation
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 70
- 239000004310 lactic acid Substances 0.000 claims abstract description 35
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 18
- 235000008939 whole milk Nutrition 0.000 claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 17
- 239000002253 acid Substances 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000006071 cream Substances 0.000 claims description 21
- 241000194017 Streptococcus Species 0.000 claims description 17
- 235000012907 honey Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000019482 Palm oil Nutrition 0.000 claims description 10
- 239000002540 palm oil Substances 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 7
- 239000001509 sodium citrate Substances 0.000 claims description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 7
- 241000186866 Lactobacillus thermophilus Species 0.000 claims description 5
- 241000186000 Bifidobacterium Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 claims 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 11
- 230000035764 nutrition Effects 0.000 abstract description 9
- 238000000855 fermentation Methods 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 4
- 230000001488 breeding effect Effects 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 230000032683 aging Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 238000013036 cure process Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 150000003384 small molecules Chemical group 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/123—Bulgaricus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
The present invention is a kind of Yoghourt ice-cream and preparation method thereof；It is prepared from by the raw material of following parts by weight：White sugar 100-200 parts, HFCS 30-50 parts, whole milk powder 10-15 parts, stabilizer 3-5 parts, flavor enhancement 33-77 parts, essence 1.5-2.5 parts, balance of water is configured to 1 ton；The present invention gives full play to the trophism of intrinsic ice cream nutriment, make lactic acid bacteria with these nutriments during the fermentation, influence each other, mutually coexist, can both promote the growth and breeding of lactic acid bacteria, the biodiasmin in product is ensured certain quantity, reach the growth and breeding for suppressing human body intestinal canal spoilage organisms, the balance of gut flora is maintained, various nutritional ingredients can be made to be easier to be digested again, more highlightedly strengthen the nutrition health-care functions of ice cream.The mouthfeel of product is also more perfect, and it is purer, fragrant and sweet tasty and refreshing to drink taste, with fragrance master, it is sweet in have acid, it is micro- sweet in acid.
Description
Technical field
The present invention relates to food processing technology field, a kind of specifically Yoghourt ice-cream and preparation method thereof.
Background technology
It is small molecule (such as gala that the fermentation process of Yoghourt makes sugar, protein in milk have 20% or so to be hydrolyzed into
Sugar and lactic acid, small peptide chain and amino acid etc.), fat content is usually 3%~5% in milk.After fermented, breast
In aliphatic acid than raw material milk increase by 2 times, these changes make Yoghourt more easy to digest and absorb, various nutrition
The utilization rate of element is improved.Yoghourt is formed by plain chocolate fermentation, except remain whole nutrition of fresh milk into
Exceptionally, lactic acid bacteria can produce multivitamin, such as VB necessary to human nutrition with one during the fermentation1、
VB2、VB6、VB12Deng.
Ice cream is deep to be disappeared because of its fine and smooth lubricious, the mouthfeel of just melt in the mouth as one kind freezing leisure food
The welcome of the person of expense., with milk protein as main material, minority is with plant for the existing traditional ice cream major part in market
Albumen is raw material.But, with the improvement of people ' s living standards, traditional ice cream can not meet consumer group
Demand, the exploitation of novel ice-cream product starts gradually to focus on the nutrition of product in addition to focusing on mouthfeel
Property and healthcare function.Why ice cream is known as " king of cold drink ", because it constitutes the three of ice cream
Big main component：Milk (milk powder), egg, white sugar, are all nutriments that people all knows.But now
Ice cream limited by production technology, biodiasmin is not included in its finished product, fail lactic acid bacteria simultaneously
The effect of disease preventing and treating is fully combined with the nutrition of ice cream.
The content of the invention
The purpose of the present invention is directed to above-mentioned the deficiencies in the prior art, there is provided a kind of lactic acid bacteria ice cream, can
It is that people absorbs by that in lactic acid bacteria addition ice cream, various nutritional ingredients can be caused to be easier, in addition, this hair
The bright production method for also describing the ice cream.
To achieve the above object, the technical solution adopted by the present invention is：A kind of Yoghourt ice-cream and its preparation side
Method, is prepared from by the raw material of following parts by weight：White sugar 100-200 parts, HFCS 30-50 parts,
Whole milk powder 10-15 parts, stabilizer 3-5 parts, flavor enhancement 33-77 parts, essence 1.5-2.5 parts, surplus
For water is configured to 1 ton；The flavor enhancement is prepared from by following raw materials according：Streptococcus acidi lactici fermented solution, anhydrous yellow milk
Oil, dilute cream, palm oil, lactic acid, citric acid, sodium citrate, honey element, Abbas be sweet and salt.
Further, the parts by weight of each raw material of the flavor enhancement are：Streptococcus acidi lactici fermented solution 15-25 parts, nothing
5-15 parts of cream of water Huang, dilute cream 5-15 parts, palm oil 5-15 parts, lactic acid 2-4 parts, citric acid 0.5-1.5
Part, sodium citrate 0.2-0.3 parts, honey element 0.3-0.7 parts, sweet 0.1-0.2 parts and salt 0.3-0.6 of Abbas
Part.
Further, it is prepared from by the raw material of following parts by weight：White sugar 130-170 parts, high fructose corn
Slurry 35-45 parts, whole milk powder 12-14 parts, stabilizer 3-5 parts, flavor enhancement 35-75 parts, essence 1.5-2.5
Part, balance of water is configured to 1 ton.
Further, it is prepared from by the raw material of following parts by weight：150 parts of white sugar, HFCS 40
Part, 12.5 parts of whole milk powder, 4 parts of stabilizer, 55.4 parts of flavor enhancement, 2 parts of essence, balance of water is matched somebody with somebody
It is made 1 ton.
Further, the parts by weight of each raw material of the flavor enhancement are：20 parts of streptococcus acidi lactici fermented solution, anhydrous Huang
10 parts of cream, 10 parts of dilute cream, 10 parts of palm oil, 3 parts of lactic acid, 1 part of citric acid, sodium citrate 0.25
0.5 part of part, 0.5 part of honey element, sweet 0.15 part of Abbas and salt.
Further, content of lactic acid bacteria is 4.0U/hL in the streptococcus acidi lactici fermented solution.
Further, the lactic acid bacteria is Bifidobacterium, lactobacillus bulgaricus, lactobacillus thermophilus or thermophilic
One or more in Lactobacillus lactis.
Preparation method of the present invention is, by white sugar, HFCS, whole milk powder, stabilizer, flavor enhancement and water
Sterilization treatment is carried out after mixing, by homogeneous, cooling, it is aging, congeal after add essence carry out cure process
Product of the present invention is afterwards.
The method have the benefit that：The present invention gives full play to the nutrition of intrinsic ice cream nutriment
Effect, makes lactic acid bacteria with these nutriments during the fermentation, influences each other, and mutually coexists, and both may be used
To promote the growth and breeding of lactic acid bacteria, the biodiasmin in product is ensured certain quantity, reach suppression
The growth and breeding of human body intestinal canal spoilage organisms processed, maintain gut flora balance, can make again various nutrition into
Divide and be easier to be digested, more highlightedly strengthen the nutrition health-care functions of ice cream.Product
Mouthfeel it is also more perfect, drink taste it is purer, fragrant and sweet tasty and refreshing, with fragrance master, it is sweet in have acid,
It is micro- sweet in acid.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Ground description, it is clear that described embodiment is only a part of embodiment of the invention, rather than whole realities
Apply example.Based on the embodiment in the present invention, those of ordinary skill in the art are not before creative work is made
The every other embodiment for being obtained is put, the scope of protection of the invention is belonged to.
Embodiment 1
A kind of Yoghourt ice-cream and preparation method thereof, is prepared from by the raw material of following parts by weight：White sugar
100 parts, 50 parts of HFCS, 10 parts of whole milk powder, 5 parts of stabilizer, 33 parts of flavor enhancement, essence 2.5
Part, balance of water is configured to 1 ton, and the parts by weight of each raw material of flavor enhancement are：15 parts of streptococcus acidi lactici fermented solution,
15 parts of anhydrous yellow cream, 5 parts of dilute cream, 15 parts of palm oil, 2 parts of lactic acid, 1.5 parts of citric acid, lemon
0.6 part of 0.2 part of sodium of lemon acid, 0.7 part of honey element, Abbas sweet 0.1 and salt.
Wherein, content of lactic acid bacteria is 4.0U/hL in streptococcus acidi lactici fermented solution, and lactic acid bacteria is Bifidobacterium.
Preparation method：White sugar, HFCS, whole milk powder, stabilizer, flavor enhancement and water are mixed laggard
Row sterilization treatment, by homogeneous, cooling, it is aging, congeal after add essence carry out cure process after be this
Invention product.
Embodiment 2
A kind of Yoghourt ice-cream and preparation method thereof, is prepared from by the raw material of following parts by weight：White sugar
200 parts, 30 parts of HFCS, 15 parts of whole milk powder, 3 parts of stabilizer, 77 parts of flavor enhancement, essence 1.5
Part, balance of water is configured to 1 ton；The parts by weight of each raw material of flavor enhancement are：25 parts of streptococcus acidi lactici fermented solution,
5 parts of anhydrous yellow cream, 15 parts of dilute cream, 5 parts of palm oil, 4 parts of lactic acid, 0.5 part of citric acid, lemon
0.3 part of 0.3 part of sour sodium, 0.3 part of honey element, sweet 0.2 part of Abbas and salt.
Wherein, content of lactic acid bacteria is 4.0U/hL in streptococcus acidi lactici fermented solution, and lactic acid bacteria is lactobacillus bulgaricus.
Preparation method：White sugar, HFCS, whole milk powder, stabilizer, flavor enhancement and water are mixed laggard
Row sterilization treatment, by homogeneous, cooling, it is aging, congeal after add essence carry out cure process after be this
Invention product.
Embodiment 3
A kind of Yoghourt ice-cream and preparation method thereof, is prepared from by the raw material of following parts by weight：White sugar
130 parts, 45 parts of HFCS, 12 parts of whole milk powder, 5 parts of stabilizer, 35 parts of flavor enhancement, essence 2.5
Part, balance of water is configured to 1 ton；The parts by weight of each raw material of flavor enhancement are：15 parts of streptococcus acidi lactici fermented solution,
15 parts of anhydrous yellow cream, 5 parts of dilute cream, 15 parts of palm oil, 2 parts of lactic acid, 1.5 parts of citric acid, lemon
0.6 part of 0.2 part of sodium of lemon acid, sweet 0.1 part of honey element 0.7, Abbas and salt.
Content of lactic acid bacteria is 4.0U/hL in streptococcus acidi lactici fermented solution, and lactic acid bacteria is lactobacillus thermophilus.
Preparation method：White sugar, HFCS, whole milk powder, stabilizer, flavor enhancement and water are mixed laggard
Row sterilization treatment, by homogeneous, cooling, it is aging, congeal after add essence carry out cure process after be this
Invention product.
Embodiment 4
A kind of Yoghourt ice-cream and preparation method thereof, is prepared from by the raw material of following parts by weight：Under
What the raw material of row parts by weight was prepared from：150 parts of white sugar, 40 parts of HFCS, whole milk powder 12.5
Part, 4 parts of stabilizer, 55.4 parts of flavor enhancement, 2 parts of essence, balance of water is configured to 1 ton, and flavor enhancement is each
The parts by weight of raw material are：20 parts of streptococcus acidi lactici fermented solution, 10 parts of anhydrous yellow cream, 10 parts of dilute cream, palm fibre
10 parts of palmitic acid oil, 3 parts of lactic acid, 1 part of citric acid, 0.25 part of sodium citrate, 0.5 part of honey element, A Ba
This sweet 0.15 part and 0.5 part of salt.
Wherein, content of lactic acid bacteria is 4.0U/hL in streptococcus acidi lactici fermented solution, and lactic acid bacteria is lactobacillus thermophilus.
Preparation method：White sugar, HFCS, whole milk powder, stabilizer, flavor enhancement and water are mixed laggard
Row sterilization treatment, by homogeneous, cooling, it is aging, congeal after add essence carry out cure process after be this
Invention product.
Embodiment 5
A kind of Yoghourt ice-cream and preparation method thereof, is prepared from by the raw material of following parts by weight：White sugar
170 parts, 35 parts of HFCS, 14 parts of whole milk powder, 3 parts of stabilizer, 75 parts of flavor enhancement, essence 1.5
Part, balance of water is configured to 1 ton；The parts by weight of each raw material of flavor enhancement are：25 parts of streptococcus acidi lactici fermented solution,
5 parts of anhydrous yellow cream, 15 parts of dilute cream, 5 parts of palm oil, 4 parts of lactic acid, 0.5 part of citric acid, lemon
0.3 part of 0.3 part of sour sodium, 0.3 part of honey element, sweet 0.2 part of Abbas and salt.
Wherein, content of lactic acid bacteria is 4.0U/hL in streptococcus acidi lactici fermented solution, and lactic acid bacteria is lactobacillus thermophilus.
Preparation method：White sugar, HFCS, whole milk powder, stabilizer, flavor enhancement and water are mixed laggard
Row sterilization treatment, by homogeneous, cooling, it is aging, congeal after add essence carry out cure process after be this
Invention product.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in this hair
Within bright spirit and principle, any modification, equivalent substitution and improvements made etc. should be included in this hair
Within bright protection domain.
Claims (7)
1. Yoghourt ice-cream and preparation method thereof, it is characterised in that prepared by the raw material of following parts by weight and
Into：White sugar 100-200 parts, HFCS 30-50 parts, whole milk powder 10-15 parts, stabilizer 3-5
Part, flavor enhancement 33-77 parts, essence 1.5-2.5 parts, balance of water is configured to 1 ton；The flavor enhancement by
Following raw materials according is prepared from：Streptococcus acidi lactici fermented solution, anhydrous yellow cream, dilute cream, palm oil, lactic acid, lemon
Lemon acid, sodium citrate, honey element, Abbas be sweet and salt.
2. Yoghourt ice-cream and preparation method thereof according to claim 1, it is characterised in that the seasoning
The parts by weight of each raw material of agent are：Streptococcus acidi lactici fermented solution 15-25 parts, anhydrous yellow cream 5-15 parts, dilute cream
5-15 parts, palm oil 5-15 parts, lactic acid 2-4 parts, citric acid 0.5-1.5 parts, sodium citrate 0.2-0.3
Part, honey element 0.3-0.7 parts, sweet 0.1-0.2 parts and salt 0.3-0.6 parts of Abbas.
3. Yoghourt ice-cream and preparation method thereof according to claim 1, it is characterised in that by following heavy
What the raw material of amount number was prepared from：White sugar 130-170 parts, HFCS 35-45 parts, whole milk powder 12-14
Part, stabilizer 3-5 parts, flavor enhancement 35-75 parts, essence 1.5-2.5 parts, balance of water is configured to 1 ton.
4. Yoghourt ice-cream and preparation method thereof according to claim 3, it is characterised in that by following heavy
What the raw material of amount number was prepared from：150 parts of white sugar, 40 parts of HFCS, 12.5 parts of whole milk powder,
4 parts of stabilizer, 55.4 parts of flavor enhancement, 2 parts of essence, balance of water is configured to 1 ton.
5. Yoghourt ice-cream and preparation method thereof according to claim 2 or 4, it is characterised in that described
The parts by weight of each raw material of flavor enhancement are：20 parts of streptococcus acidi lactici fermented solution, 10 parts of anhydrous yellow cream, dilute cream
10 parts, 10 parts of palm oil, 3 parts of lactic acid, 1 part of citric acid, 0.25 part of sodium citrate, honey element 0.5
0.5 part of part, sweet 0.15 part of Abbas and salt.
6. Yoghourt ice-cream and preparation method thereof according to claim 5, it is characterised in that the lactic acid
Content of lactic acid bacteria is 4.0U/hL in fermented liquid.
7. Yoghourt ice-cream and preparation method thereof according to claim 6, it is characterised in that the lactic acid
Bacterium is one or more in Bifidobacterium, lactobacillus bulgaricus, lactobacillus thermophilus or lactobacillus acidophilus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510846163.6A CN106798069A (en) | 2015-11-26 | 2015-11-26 | Yoghourt ice-cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510846163.6A CN106798069A (en) | 2015-11-26 | 2015-11-26 | Yoghourt ice-cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106798069A true CN106798069A (en) | 2017-06-06 |
Family
ID=58975890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510846163.6A Pending CN106798069A (en) | 2015-11-26 | 2015-11-26 | Yoghourt ice-cream and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106798069A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173517A (en) * | 2017-07-17 | 2017-09-19 | 高剑锋 | A kind of ice cream slurry and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473884A (en) * | 2009-01-13 | 2009-07-08 | 甜蜜风情饮食文化传播（北京）有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN103609826A (en) * | 2013-11-25 | 2014-03-05 | 光明乳业股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN104920778A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of yoghurt ice cream and produced yoghurt ice cream |
| CN104920779A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Method for preparing yoghourt ice-cream |
-
2015
- 2015-11-26 CN CN201510846163.6A patent/CN106798069A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473884A (en) * | 2009-01-13 | 2009-07-08 | 甜蜜风情饮食文化传播（北京）有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN103609826A (en) * | 2013-11-25 | 2014-03-05 | 光明乳业股份有限公司 | Yoghourt ice cream and preparation method thereof |
| CN104920778A (en) * | 2014-03-18 | 2015-09-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Production method of yoghurt ice cream and produced yoghurt ice cream |
| CN104920779A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Method for preparing yoghourt ice-cream |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173517A (en) * | 2017-07-17 | 2017-09-19 | 高剑锋 | A kind of ice cream slurry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101773221B (en) | Synbiotics fruit jelly and production method thereof | |
| CN101933535B (en) | Yoghourt containing cereal particles and fruit particles and production method thereof | |
| CN103564044B (en) | A kind of Yoghourt containing marine alga and preparation method thereof | |
| CN105053187B (en) | A kind of coconut taste acidified milk and preparation method thereof | |
| CN101647491A (en) | Fruit yogurt containing tea and production method thereof | |
| CN101940236A (en) | Coagulated yoghurt with aloe fruit granules and manufacturing method thereof | |
| CN102972522B (en) | Probiotic milk and preparation method thereof | |
| CN102318684B (en) | Cheese powder and its preparation method | |
| CN106690199A (en) | Viable-bacteria functional jelly and processing technique thereof | |
| CN107047769A (en) | A kind of coagulating type cheese flavored fermented milk and preparation method thereof | |
| CN104273632A (en) | Probiotics solid beverage and preparation method thereof | |
| CN107136214A (en) | A kind of zero lactose fermentation breast and preparation method thereof | |
| CN107307077A (en) | A kind of normal temperature drinks type jujube corn yoghourt and preparation method thereof | |
| CN103385298A (en) | Yoghourt containing active polysaccharides and preparation method thereof | |
| CN105053189A (en) | Barbury wolfberry fruit coffee composite fermented goat's milk and preparation method thereof | |
| CN104186661B (en) | A kind of Grape almond high calcium acidophilus goat milk acidified milk and preparation method thereof | |
| CN102090449B (en) | Set low-fat sucrose-free yoghurt | |
| CN102972524A (en) | Pomegranate fermented milk and preparation method thereof | |
| CN106035666A (en) | Flavored fermented milk and preparation method thereof | |
| CN101810221B (en) | Yoghourt containing Assai extractive and Guarana extractive and method for making same | |
| CN106578052A (en) | Fruity yogurt slices | |
| CN108497064B (en) | Stirring type dendrobium officinale buffalo yogurt and preparation method thereof | |
| CN103766491A (en) | Chinese yam yoghurt and preparation method thereof | |
| CN106798069A (en) | Yoghourt ice-cream and preparation method thereof | |
| CN102106385B (en) | Milk beverage containing fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170606 |