CN109221596A - A kind of Yoghourt ice-cream and preparation process - Google Patents
A kind of Yoghourt ice-cream and preparation process Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
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- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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Abstract
The invention discloses a kind of Yoghourt ice-cream and preparation processes.The Yoghourt ice-cream is by controlling and regulating and controlling total solid in Yoghourt ice-cream, protein, fat, nonfat milk solids content, simultaneously, pass through the special mixing method for repeatedly mixing with repeatedly standing, and mix for the second time fat and stabilizer is added, a homogeneous is successively carried out to the 5th mixture simultaneously, Maillard reaction, second homogenate, sterilization, cool down inoculation fermentation, demulsification, after-ripening, aging, homogeneous three times, it congeals, obtain Yoghourt ice-cream, the Yoghourt ice-cream color is dark brown, with strong burnt odor smell, structural state and good in taste.
Description
Technical field
The invention belongs to ice cream preparation technical fields, and in particular to a kind of Yoghourt ice-cream and preparation process.
Background technique
Brown drink is liked by the majority of consumers deeply.At this stage, brown drink is mainly beverage and sour milk products.In order to simultaneous
Have the double tastes of beverage and Yoghourt, occurs the drink that the two is combined with each other, such as brown Yoghourt ice-cream at present.
However, the brown Yoghourt ice-cream having currently on the market is all addition part brown Yoghourt, the product colour of production
With flavor mainly by blending and toning.For example, Chinese patent literature CN101999458A, which discloses one kind, has special wind
Fro-yo of taste and preparation method thereof.The technology is then according to a certain percentage will be anti-by part material progress Maillard reaction
Object and ice cream feed liquid is answered to carry out mixture manufacturing brown Yoghourt ice-cream.
Burnt odor flavor is insufficient after the brown Yoghourt ice-cream later stage fermentation that above-mentioned technology obtains, and the color of brown does not protrude,
Its structural state and mouthfeel need to be further improved simultaneously.Thus, how a kind of abundant burnt odor taste, structural state and mouth are provided
The manufacture craft for feeling preferable Yoghourt ice-cream is this field technical problem urgently to be resolved.
Summary of the invention
For this purpose, it is to be solved by this invention be existing Yoghourt ice-cream later stage fermentation after burnt odor flavor it is insufficient, brown
Color does not protrude, while its structural state and mouthfeel need the defect further improved, so provide a kind of burnt odor taste it is abundant,
Structural state and Yoghourt ice-cream good in taste and preparation process.
In order to solve the above technical problems, The technical solution adopted by the invention is as follows:
Yoghourt ice-cream provided by the present invention, the Yoghourt ice-cream include:
Further, it is made of the following raw material:
Further, the sweetener is at least one of white granulated sugar, powdered glucose, fructose syrup；
The stabilizer is at least one of locust bean gum, starch and guar gum；
The emulsifier is single stearic acid glycerine lipoprotein fat acid esters and/or diacetyl tartaric acid monodiglyceride；
The fat is at least one of anhydrous butter oil, margarine, coconut oil, palm oil, dilute cream；
The non-fat solid is at least one of skimmed milk powder, PURE WHEY, whole-fat milk powder.
Further, the sweetener be white granulated sugar, powdered glucose and fructose syrup, the white granulated sugar, powdered glucose and
The mass ratio of fructose syrup is (5-10): (5-10): (2-5).
Further, the stabilizer is locust bean gum and starch, and the emulsifier is single stearic acid glycerine lipoprotein fat acid esters
And diacetyl tartaric acid monodiglyceride, the single stearic acid glycerine lipoprotein fat acid esters, locust bean gum, starch and diacetyl tartarate
The mass ratio of single double glyceride is (0.1-0.2): (0.2-0.5): (0.3-0.6): (0.05-0.1)；Or,
The stabilizer is guar gum and starch, and the emulsifier is single stearic acid glycerine lipoprotein fat acid esters and diacetyl tartarate
Single double glyceride, the single stearic acid glycerine lipoprotein fat acid esters, guar gum, starch and diacetyl tartaric acid monodiglyceride mass ratio
For (0.1-0.2): (0.3-0.7): (0.3-0.6): (0.05-0.1).
Preferably, be made of the following raw material: white granulated sugar 7.5wt%, powdered glucose 7.5wt%, fructose syrup 3.5wt%,
Skimmed milk powder 8wt%, it anhydrous butter oil 8wt%, single stearic acid glycerine lipoprotein fat acid esters 0.15wt%, locust bean gum 0.35wt%, forms sediment
Powder 0.45wt%, diacetyl tartaric acid monodiglyceride 0.08wt%, surplus are raw milk.
In addition, including the following steps: the present invention also provides the preparation process of above-mentioned Yoghourt ice-cream
Raw milk is warming up to 70-80 DEG C, for use；
It after being mixed with part sweetener with emulsifier, is added in the raw milk of heating, successively carries out first time mixing, first
Secondary standing obtains the first mixture；
Fat and stabilizer are carried out second to mix, obtain the second mixture；
First mixture is successively carried out third time with the second mixture to mix and stand for the third time, it is mixed to obtain third
Close material；
Non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
4th mixture；
Remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing, obtains
To the 5th mixture；
First time homogeneous is successively carried out to the 5th mixture, Maillard reaction, second of homogeneous, sterilization, cooling connect
Kind of fermentation, demulsification, after-ripening, aging, three times homogeneous, congeal, obtain Yoghourt ice-cream.
Further, the mass ratio of the part white granulated sugar and emulsifier is 5-10:1；
The time of the first time mixing is 3-7min, and the time that the first time stands is 5-15min；And/or
The revolving speed of second of mixing is >=3000r/min, time 5-10min.
Further, the time of the third time mixing is 5-10min, and the time that the third time is stood is 10-
20min；And/or
The time of 4th mixing is 5-10min, and the time of the 4th standing is 20-40min；And/or
The time of 5th mixing is 5-10min, and the time of the 5th standing is 5-15min.
It further, further include that the is carried out to the 5th mixture before a homogeneous after the 5th mixing
Six times mixing, then the 6th time standing, it is described 6th time mixing time be 5-10min, it is described 6th time standing time be
20-40min。
Compared with prior art, the invention has the following beneficial effects:
(1) Yoghourt ice-cream provided by the present invention, by controlling and regulating and controlling total solid in Yoghourt ice-cream, albumen
Matter, fat, nonfat milk solids content make Yoghourt ice-cream keep day however dark brown outstanding, have strong coke after fermentation
Fragrance taste, structural state and good in taste.
(2) Yoghourt ice-cream provided by the present invention, by sweetener in optimization Yoghourt ice-cream, stabilizer, fat, non-
The proportion of rouge milk solids and raw milk further selects the mixing of the white granulated sugar, powdered glucose and fructose syrup of specific proportion
Object as sweetener, selection specified raw material proportion stabilizer, can further improve Yoghourt ice-cream color, structural state and
Mouthfeel, and contain lactic acid bacteria living.
(3) preparation process of Yoghourt ice-cream provided by the present invention, by repeatedly mix and repeatedly stand it is special
Mixing method, and mix for the second time fat and stabilizer is added, such as shearing, while successively carrying out one to the 5th mixture
Secondary homogeneous, Maillard reaction, second homogenate, sterilization, cooling inoculation fermentation, demulsification, after-ripening, aging, three times homogeneous, congeal, obtain
To Yoghourt ice-cream, which is dark brown, has a strong burnt odor smell, structural state and good in taste.
Meanwhile special mixing method additionally aids and further solves what starch gelatinization and protein in feed liquid in compound stabilizer were hydrated
Problem, while without adding essence and pigment in entire preparation process.
(4) preparation process of Yoghourt ice-cream provided by the present invention optimizes the parameter control for repeatedly mixing and repeatedly standing
System, and the parameter of shearing can help to improve the brown acceptance level of product and the knot of burnt odor flavor and fermented yoghourt flavor
Conjunction degree.By after the 5th mixing, before a homogeneous, the 6th mixing carried out to the 5th mixture, then the 6th
Secondary standing further improves the structural state and mouthfeel of product.
Specific embodiment
Technical solution of the present invention is clearly and completely described below, it is clear that described embodiment is the present invention
A part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
Every other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.
Recycle constant volume refers to it is being by recycle stream between mixing pot and constant volume tank in mixed process in following each embodiments
Dynamic to complete, there is no stirring, after the completion of circulation time, then in constant volume tank it is static.
Embodiment 1
Present embodiments provide a kind of brown Yoghourt ice-cream and its preparation process.In terms of 100Kg, the brown Yoghourt ice river in Henan Province
Leaching is made of the following raw material: white granulated sugar 7.5Kg, powdered glucose 7.5Kg, fructose syrup 3.5Kg, skimmed milk powder 8Kg, anhydrous butter oil
8Kg, single stearic acid glycerine lipoprotein fat acid esters 0.15Kg, locust bean gum 0.35Kg, starch 0.45Kg, diacetyl tartarate list diglycerol
Ester 0.08Kg, surplus are raw milk；
The preparation process of above-mentioned brown Yoghourt ice-cream, includes the following steps:
1) raw milk is first warming up to 75 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 7.5:1, the
The time of mixed once is 4min, and the time stood for the first time is 10min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 4000r/min, and shear time is
7min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 7min, the time that third time is stood is 15min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 7min, and the time of the 4th standing is 30min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 7min, the time of the 5th standing is 10min；
7) the 6th mixing and the 6th standing are successively carried out to the 5th mixture, wherein the time of the 6th mixing is
The time of 7min, the 6th standing are 30min；
8) first time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling are successively carried out to the 5th mixture
Inoculation fermentation, after-ripening, aging, third time homogeneous, congeals, is filling, is quick-frozen at demulsification, obtains brown Yoghourt ice-cream, wherein Yoghourt
In ice cream total solid be 33wt%, protein 4wt%, fat 8wt%, non-fat solid 10wt%.
Embodiment 2
Present embodiments provide a kind of brown Yoghourt ice-cream and its preparation process.In terms of 100Kg, the brown Yoghourt ice river in Henan Province
Leaching be made of the following raw material: white granulated sugar 5Kg, powdered glucose 10Kg, fructose syrup 5Kg, skimmed milk powder 10Kg, anhydrous butter oil 5Kg,
Single stearic acid glycerine lipoprotein fat acid esters 0.1Kg, locust bean gum 0.5Kg, starch 0.6Kg, diacetyl tartaric acid monodiglyceride
0.1Kg, surplus are raw milk；
The preparation process of above-mentioned brown Yoghourt ice-cream, includes the following steps:
1) raw milk is first warming up to 75 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 5:1, first
The secondary mixed time is 3min, and the time stood for the first time is 7min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 3000r/min, and shear time is
7min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 5min, the time that third time is stood is 10min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 5min, and the time of the 4th standing is 20min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 5min, the time of the 5th standing is 15min；
7) the 6th mixing and the 6th standing are successively carried out to the 5th mixture, wherein the time of the 6th mixing is
The time of 5min, the 6th standing are 20min；
8) first time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling are successively carried out to the 5th mixture
Inoculation fermentation, after-ripening, aging, third time homogeneous, congeals, is filling, is quick-frozen at demulsification, obtains brown Yoghourt ice-cream, wherein Yoghourt
In ice cream total solid be 30wt%, protein 5wt%, fat 6wt%, non-fat solid 13wt%.
Embodiment 3
Present embodiments provide a kind of brown Yoghourt ice-cream and its preparation process.In terms of 100Kg, the brown Yoghourt ice river in Henan Province
Leaching be made of the following raw material: white granulated sugar 10Kg, powdered glucose 7Kg, fructose syrup 3Kg, skimmed milk powder 6Kg, anhydrous butter oil 5Kg,
Single stearic acid glycerine lipoprotein fat acid esters 0.2Kg, locust bean gum 0.3Kg, starch 0.3Kg, diacetyl tartaric acid monodiglyceride
0.06Kg, surplus are raw milk；
The preparation process of above-mentioned brown Yoghourt ice-cream, includes the following steps:
1) raw milk is first warming up to 70 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 10:1, first
The secondary mixed time is 5min, and the time stood for the first time is 15min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 4500r/min, and shear time is
10min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 10min, the time that third time is stood is 20min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 10min, and the time of the 4th standing is 40min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 7min, the time of the 5th standing is 10min；
7) the 6th mixing and the 6th standing are successively carried out to the 5th mixture, wherein the time of the 6th mixing is
The time of 10min, the 6th standing are 40min；
8) first time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling are successively carried out to the 5th mixture
Inoculation fermentation, after-ripening, aging, third time homogeneous, congeals, is filling, is quick-frozen at demulsification, obtains brown Yoghourt ice-cream, wherein Yoghourt
In ice cream total solid be 36wt%, protein 3wt%, fat 12wt%, non-fat solid 6wt%.
Embodiment 4
Present embodiments provide a kind of brown Yoghourt ice-cream and its preparation process.In terms of 100Kg, the brown Yoghourt ice river in Henan Province
Leaching is made of the following raw material: white granulated sugar 8Kg, powdered glucose 7.5Kg, fructose syrup 2.5Kg, whole-fat milk powder 10Kg, dilute cream
12Kg, single stearic acid glycerine lipoprotein fat acid esters 0.15Kg, guar gum 0.6Kg, starch 0.45Kg, diacetyl tartaric acid monodiglyceride
0.08Kg, surplus are raw milk；
The preparation process of above-mentioned brown Yoghourt ice-cream, includes the following steps:
1) raw milk is first warming up to 80 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 7.5:1, the
The time of mixed once is 4min, and the time stood for the first time is 10min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 4500r/min, and shear time is
7min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 7min, the time that third time is stood is 15min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 7min, and the time of the 4th standing is 30min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 7min, the time of the 5th standing is 10min；
7) the 5th mixing is carried out to the 5th mixture, then the 5th standing, wherein the time of the 5th mixing is
The time of 7min, the 5th standing are 30min；
8) first time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling are successively carried out to the 5th mixture
Inoculation fermentation, after-ripening, aging, third time homogeneous, congeals, is filling, is quick-frozen at demulsification, obtains brown Yoghourt ice-cream, wherein Yoghourt
In ice cream total solid be 32wt%, protein 4.5wt%, fat 11wt%, non-fat solid 9wt%.
Embodiment 5
Present embodiments provide a kind of brown Yoghourt ice-cream and its preparation process.In terms of 100Kg, the brown Yoghourt ice river in Henan Province
Leaching be made of the following raw material: white granulated sugar 5Kg, powdered glucose 5Kg, fructose syrup 2Kg, skimmed milk powder 9Kg, anhydrous butter oil 10Kg,
Single stearic acid glycerine lipoprotein fat acid esters 0.1Kg, locust bean gum 0.5Kg, starch 0.3Kg, diacetyl tartaric acid monodiglyceride
0.1Kg, surplus are raw milk；
The preparation process of above-mentioned brown Yoghourt ice-cream, includes the following steps:
1) raw milk is first warming up to 75 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 5:1, first
The secondary mixed time is 7min, and the time stood for the first time is 5min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 3200r/min, and shear time is
10min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 9min, the time that third time is stood is 12min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 6min, and the time of the 4th standing is 38min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 9min, the time of the 5th standing is 8min；
7) the 6th mixing and the 6th standing are successively carried out to the 5th mixture, wherein the time of the 6th mixing is
The time of 6min, the 6th standing are 35min；
8) first time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling are successively carried out to the 5th mixture
Inoculation fermentation, after-ripening, aging, third time homogeneous, congeals, is filling, is quick-frozen at demulsification, obtains brown Yoghourt ice-cream, wherein Yoghourt
In ice cream total solid be 32wt%, protein 3.5wt%, fat 9wt%, non-fat solid 10wt%.
Comparative example 1
This comparative example provides a kind of manufacture craft of brown Yoghourt ice-cream, and with embodiment 1, unique difference exists
In: white granulated sugar 3Kg, powdered glucose 13Kg, fructose syrup 10Kg, skimmed milk powder 4Kg, anhydrous butter oil 15Kg, list in this comparative example
Glycerol stearate fat acid esters 1.15Kg, locust bean gum 0.1Kg, starch 0.2Kg, diacetyl tartaric acid monodiglyceride
0.03Kg, surplus are raw milk.
Comparative example 2
This comparative example provides a kind of manufacture craft of brown Yoghourt ice-cream, and with embodiment 1, unique difference exists
In: white granulated sugar 15Kg, powdered glucose 3Kg, fructose syrup 1Kg, skimmed milk powder 15Kg, anhydrous butter oil 3Kg, list are hard in this comparative example
Resin acid fatty acid glyceride 0.05Kg, locust bean gum 0.8Kg, starch 0.8Kg, diacetyl tartaric acid monodiglyceride 0.15Kg,
Surplus is raw milk.
Comparative example 3
This comparative example provides a kind of manufacture craft of brown Yoghourt ice-cream, and with embodiment 1, unique difference exists
In:
1) raw milk is first warming up to 60 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 3:1, first
The secondary mixed time is 1min, and the time stood for the first time is 5min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 4000r/min, and shear time is
3min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 3min, the time that third time is stood is 5min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 3min, and the time of the 4th standing is 15min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 3min, the time of the 5th standing is 10min；
7) the 6th mixing and the 6th standing are successively carried out to the 5th mixture, wherein the time of the 6th mixing is
The time of 3min, the 6th standing are 15min；
8) Maillard reaction successively carried out to the 5th mixture, second of homogeneous, sterilization, cooling inoculation fermentation, broken
Cream, aging, third time homogeneous, congeals, is filling, is quick-frozen at after-ripening, obtains brown Yoghourt ice-cream.
Comparative example 4
This comparative example provides a kind of manufacture craft of brown Yoghourt ice-cream, and with embodiment 1, unique difference exists
In:
1) raw milk is first warming up to 90 DEG C, for use；
2) it after being mixed with emulsifier with part white granulated sugar, is added in the raw milk of heating, circulation constant volume simultaneously successively carries out the
It mixed once and standing for the first time, obtains the first mixture, the mass ratio of part of white granulated sugar and emulsifier is 15:1, first
The secondary mixed time is 10min, and the time stood for the first time is 20min；
3) high shear is added a stabilizer in fat and carries out, the revolving speed of shearing is 4000r/min, and shear time is
20min obtains the second mixture；
4) first mixture is successively carried out to third time to mix and stand for the third time with the second mixture, obtains third
Mixture, wherein the time of third time mixing is 15min, the time that third time is stood is 30min；
5) non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains
To the 4th mixture, the time of the 4th mixing is 15min, and the time of the 4th standing is 50min；
6) remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing,
The 5th mixture is obtained, wherein the time of the 5th mixing is 15min, the time of the 5th standing is 10min；
7) the 6th mixing and the 6th standing are successively carried out to the 5th mixture, wherein the time of the 6th mixing is
The time of 15min, the 6th standing are 50min；
8) first time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling are successively carried out to the 5th mixture
Inoculation fermentation, after-ripening, aging, third time homogeneous, congeals, is filling, is quick-frozen at demulsification, obtains brown Yoghourt ice-cream.
Comparative example 5
This comparative example provides a kind of manufacture craft of brown Yoghourt ice-cream, and with embodiment 1, unique difference exists
In: it is exchanged in this comparative example for step 2) in embodiment 1 and step 5)；
Step 2) successively carries out mixing for the first time and first time is quiet for non-fat solid is added into the raw milk of heating
It sets, obtains the first mixture, the time of mixing is 7min for the first time, and the time stood for the first time is 30min；
Step 5) is after being mixed with part white granulated sugar with emulsifier, to be added in the third mixture, successively carries out the 4th
Secondary mixing and the 4th standing, obtain the 4th mixture, and the mass ratio of part of white granulated sugar and emulsifier is 7.5:1, and the 4th
The secondary mixed time is 4min, and the time of the 4th standing is 10min.
Simultaneously without second of homogeneous.
Comparative example 6
This comparative example provides a kind of manufacture craft of brown Yoghourt ice-cream, and with embodiment 1, unique difference exists
In: it is exchanged in this comparative example for step 2) in embodiment 1 and step 6)；
2) the remaining sweetener after removing part white granulated sugar is added into the raw milk of heating, successively carries out mixed for the first time
It closes and stands for the first time, obtain the first mixture, the time of mixing is 7min for the first time, and the time stood for the first time is 10min；
6) it after being mixed with part white granulated sugar with emulsifier, is added in the 4th mixture, successively carries out the 5th mixing
It is stood with the 5th time, obtains the 5th mixture, the mass ratio of part of white granulated sugar and stabilizer is 7.5:1, the 5th mixing
Time be 4min, the 5th time standing time be 10min；
Simultaneously without second of homogeneous.
Test example
It is A-K to brown Yoghourt ice-cream sample number consecutively obtained in the various embodiments described above 1-5 and comparative example 1-6,
It carries out sensory evaluation analysis: randomly selecting 31 and judge personnel, carry out brown Yoghourt ice-cream sample organoleptic indicator and product
The test of brown acceptance level, flavor, structural state and its mouthfeel；In addition the entirety of brown Yoghourt ice-cream sample is carried out simultaneously
Preference degree test.Specific standards of grading are as shown in table 1, and testing result is as shown in table 2.
1 standards of grading of table
2 Analyses Methods for Sensory Evaluation Results of table
From table 2 it can be seen that: brown Yoghourt ice-cream of the invention be in dark brown, have strong burnt odor smell, it is homogeneous
Exquisiteness, and contain lactic acid bacteria living.Meanwhile structural state is cut without obvious ice, not weak, delicate mouthfeel, and it is smooth, it is sour-sweet suitable
Preferably.
Obviously, the above embodiments are merely examples for clarifying the description, and does not limit the embodiments.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or
It changes.There is no necessity and possibility to exhaust all the enbodiments.And it is extended from this it is obvious variation or
It changes still within the protection scope of the invention.
Claims (10)
1. a kind of Yoghourt ice-cream, which is characterized in that the Yoghourt ice-cream includes:
2. Yoghourt ice-cream according to claim 1, which is characterized in that be made of the following raw material:
3. Yoghourt ice-cream according to claim 2, which is characterized in that the sweetener is white granulated sugar, powdered glucose, fruit
At least one of glucose slurry；
The stabilizer is at least one of locust bean gum, starch and guar gum；
The emulsifier is single stearic acid glycerine lipoprotein fat acid esters and/or diacetyl tartaric acid monodiglyceride；
The fat is at least one of anhydrous butter oil, margarine, coconut oil, palm oil, dilute cream；
The non-fat solid is at least one of skimmed milk powder, PURE WHEY, whole-fat milk powder.
4. Yoghourt ice-cream according to claim 3, which is characterized in that the sweetener be white granulated sugar, powdered glucose and
Fructose syrup, the mass ratio of the white granulated sugar, powdered glucose and fructose syrup are (5-10): (5-10): (2-5).
5. Yoghourt ice-cream according to claim 3 or 4, which is characterized in that the stabilizer be locust bean gum and starch,
The emulsifier is single stearic acid glycerine lipoprotein fat acid esters and diacetyl tartaric acid monodiglyceride, the single stearic acid glycerine lipoprotein fat
Acid esters, locust bean gum, starch and diacetyl tartaric acid monodiglyceride mass ratio be (0.1-0.2): (0.2-0.5): (0.3-
0.6): (0.05-0.1)；Or,
The stabilizer is guar gum and starch, and the emulsifier is single stearic acid glycerine lipoprotein fat acid esters and diacetyl tartarate Dan Shuan
Glyceride, the single stearic acid glycerine lipoprotein fat acid esters, guar gum, starch and diacetyl tartaric acid monodiglyceride mass ratio be
(0.1-0.2): (0.3-0.7): (0.3-0.6): (0.05-0.1).
6. Yoghourt ice-cream according to claim 5, which is characterized in that be made of the following raw material: white granulated sugar 7.5wt%,
Powdered glucose 7.5wt%, fructose syrup 3.5wt%, skimmed milk powder 8wt%, anhydrous butter oil 8wt%, single stearic acid glycerine lipoprotein fat
It is acid esters 0.15wt%, locust bean gum 0.35wt%, starch 0.45wt%, diacetyl tartaric acid monodiglyceride 0.08wt%, remaining
Amount is raw milk.
7. the preparation process of Yoghourt ice-cream of any of claims 1-6, includes the following steps:
Raw milk is warming up to 70-80 DEG C, for use；
It after being mixed with part sweetener with emulsifier, is added in the raw milk of heating, successively progress first time mixing, first time are quiet
It sets, obtains the first mixture；
Fat and stabilizer are carried out second to mix, obtain the second mixture；
First mixture is successively carried out third time with the second mixture to mix and stand for the third time, obtains third mixing
Material；
Non-fat solid is added into the third mixture, successively carries out the 4th mixing and the 4th standing, obtains the 4th
Mixture；
Remaining sweetener is added into the 4th mixture, successively carries out the 5th mixing and the 5th standing, obtains the
Five mixtures；
First time homogeneous, Maillard reaction, second of homogeneous, sterilization, cooling inoculation hair are successively carried out to the 5th mixture
Ferment, demulsification, after-ripening, aging, three times homogeneous, congeal, obtain Yoghourt ice-cream.
8. preparation process according to claim 7, which is characterized in that the mass ratio of the part white granulated sugar and emulsifier is
5-10:1；
The time of the first time mixing is 3-7min, and the time that the first time stands is 5-15min；And/or
The revolving speed of second of mixing is >=3000r/min, time 5-10min.
9. preparation process according to claim 7 or 8, which is characterized in that the time of the third time mixing is 5-
10min, the time that the third time is stood are 10-20min；And/or
The time of 4th mixing is 5-10min, and the time of the 4th standing is 20-40min；And/or
The time of 5th mixing is 5-10min, and the time of the 5th standing is 5-15min.
10. preparation process according to claim 7 or 8, which is characterized in that described primary after the 5th mixing
Before homogeneous, further include the 5th mixture is carried out the 6th time mixing, then the 6th time standing, it is described 6th time mixing time
Time for 5-10min, the 6th standing is 20-40min.
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Application publication date: 20190118 |