CN109566844A - A kind of Yoghourt ice-cream and preparation method thereof that ferments certainly - Google Patents
A kind of Yoghourt ice-cream and preparation method thereof that ferments certainly Download PDFInfo
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- CN109566844A CN109566844A CN201811493160.9A CN201811493160A CN109566844A CN 109566844 A CN109566844 A CN 109566844A CN 201811493160 A CN201811493160 A CN 201811493160A CN 109566844 A CN109566844 A CN 109566844A
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- cream
- yoghourt
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- sauce
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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
-
- 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
-
- 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
- A23G9/34—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
-
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The invention discloses a kind of from fermentation Yoghourt ice-cream, described composed of the following components from fermentation Yoghourt ice-cream: 100~150 parts of Yoghourt ice-cream substrate powder, 500~1000 parts of plain chocolate, from 500~1500 parts of fermented yoghourt, 0~200 part of jam, 0~500 part of fresh fruit, the above number is by weight.The present invention using from fermented yoghourt as primary raw material, add the Yoghourt ice-cream of Yoghourt ice-cream substrate powder preparation, it can not only ferment according to actual needs from yoghourt, and can arbitrarily arrange in pairs or groups jam, fruit juice, fruit, product rich in taste, plasticity are stronger, conveniently and efficiently prepare the Yoghourt ice-cream of different taste, it is suitable for the consumer of different taste, with cost is relatively low, cost performance is high, makes the features such as simple.The present invention also provides a kind of preparation methods from the Yoghourt ice-cream that ferments.
Description
Technical field
The present invention relates to frozen food manufacture fields, more particularly to a kind of from fermentation Yoghourt ice-cream.In addition, of the invention
Further relate to a kind of preparation method from the Yoghourt ice-cream that ferments.
Background technique
Yoghourt ice-cream has many advantages, such as nutrient health, clean taste, fat content are low, heat is lower, so by
To the favor of the majority of consumers.Common Yoghourt ice-cream powder is mainly added to yoghurt flavours, acid, sweetener on the market
Equal raw materials, lay particular emphasis on the adjusting to product taste.Ice cream mainly is prepared into using drinking water as solvent during the preparation process
Slurry is prepared into Yoghourt ice-cream product after upper machine, and product taste is generally poor, should also have without substantive yogurt type products
Standby nutrient health effect.
Using from fermented yoghourt, as primary raw material, the Yoghourt ice-cream of addition Yoghourt ice-cream substrate powder preparation not only can be with
Ferment according to actual needs from yoghourt, and can arbitrarily arrange in pairs or groups jam, fruit juice, fruit, product rich in taste, plasticity compared with
By force, operation technique multiplicity.It yet there are no relevant report on the market at present.
Summary of the invention
The invention mainly solves the technical problem of providing a kind of from fermentation Yoghourt ice-cream, to be main from fermented yoghourt
Raw material, the Yoghourt ice-cream of addition Yoghourt ice-cream substrate powder preparation, can not only ferment from yoghourt according to actual needs, and
And can arbitrarily arrange in pairs or groups jam, fruit juice, fruit, product rich in taste, plasticity are stronger, conveniently and efficiently prepare different taste
Yoghourt ice-cream.
In order to solve the above technical problems, one technical scheme adopted by the invention is that: it provides a kind of from fermented yoghourt ice river in Henan Province
Leaching, described composed of the following components from fermentation Yoghourt ice-cream: 100~150 parts of Yoghourt ice-cream substrate powder, plain chocolate 500~
1000 parts, from 500~1500 parts of fermented yoghourt, 0~200 part of jam, 0~500 part of fresh fruit, the above number is by weight
Meter.
Wherein, the Yoghourt ice-cream substrate powder is composed of the following components: 75~80 parts of glucose, sour milk powder 10~15
Part, 5~10 parts of maltodextrin, 3.5~4 parts of stabilizer, 3~5 parts of emulsifier, the above number is by weight.
Wherein, the emulsifier is one of sucrose fatty ester, soybean lecithin or sorbitan monostearate
Or it is several.
Wherein, the stabilizer is xanthan gum, guar gum, sodium carboxymethylcellulose, sodium alginate, Arabic gum or card
Draw one or more of glue.
Wherein, described composed of the following components from fermented yoghourt: 80~90 parts of fresh milk, 5~10 powder of white granulated sugar, commercialization are straight
0.001~0.003 part of strain of throwing formula Yoghourt fermentation, the above number is by weight.
Wherein, described to be prepared from the following steps from fermented yoghourt:
(1) supplementary material prepares: weighing fresh milk, white granulated sugar, strain by weight ratio, spare；
(2) it preheats: the heated equipment of fresh milk in step (1) is preheated to 50~60 DEG C；
(3) feed liquid obtained after step (2) preheating homogeneous: is subjected to homogeneous operation；Wherein, temperature is 70~75 DEG C,
Matter pressure is 15~20Mpa；
(4) it sterilizes: the feed liquid obtained after step (3) homogeneous is subjected to sterilization operation；Wherein, temperature is 80-90 DEG C, the time
For 3-5min；
(5) molten sugar: the slurry in a certain amount of step (4) temperature-rise period is taken to fill white granulated sugar spare in step (1)
Divide dissolution, investment synchronizes sterilization into fermentor after double gauze filters；
(6) cooling: the slurry after step (4) sterilization to be subjected to cooling down, cooling outlet temperature is 42-45 DEG C；
(7) it throws bacterium: the spare strain of step (1) is put into through step (6) slurry after cooling, and be sufficiently stirred
Even, mixing time is controlled at 10 minutes or so；
(8) heat-preservation fermentation: the slurry after step (7) are thrown with bacterium carries out heat-preservation fermentation, and fermentation time is controlled in 6-7h or so；
(9) filling: to the carry out mechanical stirring after step (8) heat-preservation fermentation, with damaged curdled milk, through pipeline to Yoghourt into
Row transmission carries out filling after cooling in cooler；
(10) after-ripening: being put into 0~5 DEG C or so of freezer the product that step (9) obtains and carry out after-ripening, and time control exists
8~10h.
Wherein, the jam is vanilla sauce, chocolate cream, lifting rice Soviet Union sauce, coffee sauce, grape wine sauce, cocoanut jam, green tea
One of sauce, mint sauce, glycan sauce, durian sauce, rose paste, black sesame paste, apricot kernel butter, fibert sauce or happy jam are several
Kind.
Wherein, the fresh fruit be one of mango, pineapple, strawberry, durian, raspberry, "Hami" melon or dragon fruit or
It is several.
In order to solve the above technical problems, another technical solution used in the present invention is: providing a kind of above-mentioned from the acid that ferments
The preparation method of milk ice cream, comprising the following steps:
(1) supplementary material prepares: weighing glucose, Yoghourt ice-cream substrate powder, maltodextrin, emulsification by weight ratio
Agent, stabilizer simultaneously uniformly mix, spare；Fresh fruit is peeled stoning, pulp is broken into juice；Standby is weighed from fermented yoghourt
With；Milk is spare after weighing；
(2) it is sieved: the powder of the mixing in step (1) being sieved through 40 mesh screens again, so that each supplementary material is more uniform
Mixing；
(3) it dissolves: the supplementary material that step (2) obtains being poured into desired amount of milk, from fermented yoghourt, is stirred on one side
It pours into, sufficiently dissolve and stirs evenly on one side；
(4) it sterilizes: the feed liquid that step (3) obtains is sterilized into 300s under the conditions of 95 ± 3 DEG C；
(5) aging: feed liquid after sterilization is cooled to room temperature, and jam is added and/or fresh juices stir and evenly mix, in room temperature item
Aging 15min under part；
(6) it congeals: the feed liquid after step (5) aging being poured into freezing machine and is congealed, the outlet temperature -7 of freezing machine is controlled
℃；
(7) quick-frozen: will be quick-frozen under the conditions of -30~-35 DEG C from fermentation Yoghourt ice-cream finished product.
Wherein, it is further included steps of after step (7)
(8) store: packing after will be quick-frozen from fermentation Yoghourt ice-cream finished product is sent to refrigeration house storage later.
The beneficial effects of the present invention are: be in contrast to the prior art, the present invention using from fermented yoghourt as primary raw material,
The Yoghourt ice-cream for adding the preparation of Yoghourt ice-cream substrate powder, can not only ferment according to actual needs from yoghourt, Er Qieke
Arbitrarily collocation jam, fruit juice, fruit, product rich in taste, plasticity are stronger, conveniently and efficiently prepare the Yoghourt of different taste
Ice cream is suitable for the consumer of different taste, has that cost is relatively low, and cost performance is high, makes the features such as simple.
Specific embodiment
The present invention provides a kind of fermentation Yoghourt ice-cream certainly, and from fermenting, Yoghourt ice-cream is composed of the following components: Yoghourt ice
River in Henan Province drenches 100~150 parts of substrate powder, 500~1000 parts of plain chocolate, from 500~1500 parts of fermented yoghourt, 0~200 part of jam, new
0~500 part of fresh fruit, the above number is by weight.
Wherein, Yoghourt ice-cream substrate powder is composed of the following components: 75~80 parts of glucose, 10~15 parts of sour milk powder, wheat
5~10 parts of bud dextrin, 3.5~4 parts of stabilizer, 3~5 parts of emulsifier, the above number is by weight.
Wherein, emulsifier is one of sucrose fatty ester, soybean lecithin or sorbitan monostearate or several
Kind.
Wherein, stabilizer is xanthan gum, guar gum, sodium carboxymethylcellulose, sodium alginate, Arabic gum or carragheen
One or more of.
Wherein, composed of the following components from fermented yoghourt: 80~90 parts of fresh milk, 5~10 powder of white granulated sugar, commercial direct putting type
0.001~0.003 part of Yoghourt fermentation strain, the above number is by weight.
Wherein, it is prepared from the following steps from fermented yoghourt:
(1) supplementary material prepares: weighing fresh milk, white granulated sugar, strain by weight ratio, spare；
(2) it preheats: the heated equipment of fresh milk in step (1) is preheated to 50~60 DEG C；
(3) feed liquid obtained after step (2) preheating homogeneous: is subjected to homogeneous operation；Wherein, temperature is 70~75 DEG C,
Matter pressure is 15~20Mpa；
(4) it sterilizes: the feed liquid obtained after step (3) homogeneous is subjected to sterilization operation；Wherein, temperature is 80-90 DEG C, the time
For 3-5min；
(5) molten sugar: the slurry in a certain amount of step (4) temperature-rise period is taken to fill white granulated sugar spare in step (1)
Divide dissolution, investment synchronizes sterilization into fermentor after double gauze filters；
(6) cooling: the slurry after step (4) sterilization to be subjected to cooling down, cooling outlet temperature is 42-45 DEG C；
(7) it throws bacterium: the spare strain of step (1) is put into through step (6) slurry after cooling, and be sufficiently stirred
Even, mixing time is controlled at 10 minutes or so；
(8) heat-preservation fermentation: the slurry after step (7) are thrown with bacterium carries out heat-preservation fermentation, and fermentation time is controlled in 6-7h or so；
(9) filling: to the carry out mechanical stirring after step (8) heat-preservation fermentation, with damaged curdled milk, through pipeline to Yoghourt into
Row transmission carries out filling after cooling in cooler；
(10) after-ripening: being put into 0~5 DEG C or so of freezer the product that step (9) obtains and carry out after-ripening, and time control exists
8~10h.
Wherein, jam be vanilla sauce, chocolate cream, lifting rice revive sauce, coffee sauce, grape wine sauce, cocoanut jam, green tea sauce,
One or more of mint sauce, glycan sauce, durian sauce, rose paste, black sesame paste, apricot kernel butter, fibert sauce or happy jam.
Wherein, fresh fruit is one or more of mango, pineapple, strawberry, durian, raspberry, "Hami" melon or dragon fruit.
The present invention also provides a kind of above-mentioned preparation methods from the Yoghourt ice-cream that ferments, comprising the following steps:
(1) supplementary material prepares: weighing glucose, Yoghourt ice-cream substrate powder, maltodextrin, emulsification by weight ratio
Agent, stabilizer simultaneously uniformly mix, spare；Fresh fruit is peeled stoning, pulp is broken into juice；Standby is weighed from fermented yoghourt
With；Milk is spare after weighing；
(2) it is sieved: the powder of the mixing in step (1) being sieved through 40 mesh screens again, so that each supplementary material is more uniform
Mixing；
(3) it dissolves: the supplementary material that step (2) obtains being poured into desired amount of milk, from fermented yoghourt, is stirred on one side
It pours into, sufficiently dissolve and stirs evenly on one side；
(4) it sterilizes: the feed liquid that step (3) obtains is sterilized into 300s under the conditions of 95 ± 3 DEG C；
(5) aging: feed liquid after sterilization is cooled to room temperature, and jam is added and/or fresh juices stir and evenly mix, in room temperature item
Aging 15min under part；
(6) it congeals: the feed liquid after step (5) aging being poured into freezing machine and is congealed, the outlet temperature -7 of freezing machine is controlled
℃；
(7) quick-frozen: will be quick-frozen under the conditions of -30~-35 DEG C from fermentation Yoghourt ice-cream finished product.
Wherein, it is further included steps of after step (7)
(8) store: packing after will be quick-frozen from fermentation Yoghourt ice-cream finished product is sent to refrigeration house storage later.
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the invention to the reality
Within the scope of applying, be not specified in the following example the method and steps of actual conditions by conventional method and condition in the art at
Reason.
Embodiment 1:
Formula:
Sour milk powder 10, glucose 75, maltodextrin 5, stabilizer 3.5, emulsifier 3, plain chocolate 500, from fermented yoghourt
500, vanilla sauce 100, mango 100, the above number is by weight.
Preparation method:
(1) supplementary material prepares: weighing glucose, Yoghourt ice-cream substrate powder, maltodextrin, emulsification by weight ratio
Agent, stabilizer simultaneously uniformly mix, spare；Mango is peeled stoning, pulp is broken into juice；It is spare from after fermented yoghourt weighing；Ox
Milk is spare after weighing；
(2) it is sieved: the powder of the mixing in step (1) being sieved through 40 mesh screens again, so that each supplementary material is more uniform
Mixing；
(3) it dissolves: the supplementary material that step (2) obtains being poured into desired amount of plain chocolate, from fermented yoghourt, is stirred on one side
It mixes and pours on one side, sufficiently dissolve and stir evenly；
(4) it sterilizes: the feed liquid that step (3) obtains is sterilized into 300s under the conditions of 95 ± 3 DEG C；
(5) aging: feed liquid after sterilization is cooled to room temperature, and vanilla sauce is added and/or mango juice stirs and evenly mixs, in room temperature item
Aging 15min under part；
(6) it congeals: the feed liquid after step (5) aging being poured into freezing machine and is congealed, the outlet temperature -7 of freezing machine is controlled
℃；
(7) quick-frozen: will be quick-frozen under the conditions of -30~-35 DEG C from fermentation Yoghourt ice-cream finished product.
(8) store: packing after will be quick-frozen from fermentation Yoghourt ice-cream finished product is sent to refrigeration house storage later.
Embodiment 2:
Formula:
Sour milk powder 15, glucose 80, maltodextrin 10, stabilizer 4, emulsifier 5, plain chocolate 1000, from fermented yoghourt
1000, lifting rice Soviet Union sauce 200, pineapple 500, the above number is by weight.
Preparation method:
(1) supplementary material prepares: weighing glucose, Yoghourt ice-cream substrate powder, maltodextrin, emulsification by weight ratio
Agent, stabilizer simultaneously uniformly mix, spare；Peeling pineapple is enucleated, pulp is broken into juice；It is spare from after fermented yoghourt weighing；Ox
Milk is spare after weighing；
(2) it is sieved: the powder of the mixing in step (1) being sieved through 40 mesh screens again, so that each supplementary material is more uniform
Mixing；
(3) it dissolves: the supplementary material that step (2) obtains being poured into desired amount of plain chocolate, from fermented yoghourt, is stirred on one side
It mixes and pours on one side, sufficiently dissolve and stir evenly；
(4) it sterilizes: the feed liquid that step (3) obtains is sterilized into 300s under the conditions of 95 ± 3 DEG C；
(5) aging: feed liquid after sterilization is cooled to room temperature, and lifting rice Soviet Union's sauce is added and/or pineapple juice stirs and evenly mixs, in room
Aging 15min under the conditions of temperature；
(6) it congeals: the feed liquid after step (5) aging being poured into freezing machine and is congealed, the outlet temperature -7 of freezing machine is controlled
℃；
(7) quick-frozen: will be quick-frozen under the conditions of -30~-35 DEG C from fermentation Yoghourt ice-cream finished product.
(8) store: packing after will be quick-frozen from fermentation Yoghourt ice-cream finished product is sent to refrigeration house storage later.
Embodiment 3:
Formula: sour milk powder 13, glucose 77, maltodextrin 8, stabilizer 4, emulsifier 5, plain chocolate 800, from fermented yoghourt
1500, rose paste 100, "Hami" melon 300, the above number is by weight.
Preparation method:
(1) supplementary material prepares: weighing glucose, Yoghourt ice-cream substrate powder, maltodextrin, emulsification by weight ratio
Agent, stabilizer simultaneously uniformly mix, spare；"Hami" melon is peeled stoning, pulp is broken into juice；It is spare from after fermented yoghourt weighing；
Milk is spare after weighing；
(2) it is sieved: the powder of the mixing in step (1) being sieved through 40 mesh screens again, so that each supplementary material is more uniform
Mixing；
(3) it dissolves: the supplementary material that step (2) obtains being poured into desired amount of plain chocolate, from fermented yoghourt, is stirred on one side
It mixes and pours on one side, sufficiently dissolve and stir evenly；
(4) it sterilizes: the feed liquid that step (3) obtains is sterilized into 300s under the conditions of 95 ± 3 DEG C；
(5) aging: feed liquid after sterilization is cooled to room temperature, and rose paste is added and/or Cantaloupe juice stirs and evenly mixs, in room temperature
Under the conditions of aging 15min；
(6) it congeals: the feed liquid after step (5) aging being poured into freezing machine and is congealed, the outlet temperature -7 of freezing machine is controlled
℃；
(7) quick-frozen: will be quick-frozen under the conditions of -30~-35 DEG C from fermentation Yoghourt ice-cream finished product.
(8) store: packing after will be quick-frozen from fermentation Yoghourt ice-cream finished product is sent to refrigeration house storage later.
The present invention is, as primary raw material, to add the Yoghourt ice-cream of Yoghourt ice-cream substrate powder preparation, no from fermented yoghourt
It can only ferment according to actual needs from yoghourt, and can arbitrarily arrange in pairs or groups jam, fruit juice, fruit, it is product rich in taste, plastic
Property it is stronger, conveniently and efficiently prepare the Yoghourt ice-cream of different taste, be suitable for the consumer of different taste, have cost compared with
Low, cost performance is high, makes the features such as simple.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright specification is applied directly or indirectly in other relevant technical fields,
Similarly it is included within the scope of the present invention.
Claims (10)
1. a kind of from fermentation Yoghourt ice-cream, which is characterized in that described composed of the following components from fermentation Yoghourt ice-cream: Yoghourt
100~150 parts of ice cream substrate powder, 500~1000 parts of plain chocolate, from 500~1500 parts of fermented yoghourt, 0~200 part of jam,
0~500 part of fresh fruit, the above number is by weight.
2. it is according to claim 1 from fermentation Yoghourt ice-cream, which is characterized in that the Yoghourt ice-cream substrate powder by with
The following group is grouped as: 75~80 parts of glucose, 10~15 parts of sour milk powder, 5~10 parts of maltodextrin, 3.5~4 parts of stabilizer, emulsification
3~5 parts of agent, the above number is by weight.
3. according to claim 2 from fermentation Yoghourt ice-cream, which is characterized in that the emulsifier is sucrose-fatty
One or more of ester, soybean lecithin or sorbitan monostearate.
4. according to claim 2 from fermentation Yoghourt ice-cream, which is characterized in that the stabilizer is xanthan gum, Guar
Bean gum, sodium carboxymethylcellulose, one or more of sodium alginate, Arabic gum or carragheen.
5. it is according to claim 1 from fermentation Yoghourt ice-cream, which is characterized in that it is described from fermented yoghourt by following components
Composition: 80~90 parts of fresh milk, 5~10 powder of white granulated sugar, commercial 0.001~0.003 part of fermenting microbe of direct yoghourt, above part
Number is by weight.
6. it is according to claim 5 from fermentation Yoghourt ice-cream, which is characterized in that it is described from fermented yoghourt by following steps
It is prepared:
(1) supplementary material prepares: weighing fresh milk, white granulated sugar, strain by weight ratio, spare；
(2) it preheats: the heated equipment of fresh milk in step (1) is preheated to 50~60 DEG C；
(3) feed liquid obtained after step (2) preheating homogeneous: is subjected to homogeneous operation；Wherein, temperature is 70~75 DEG C, homogeneous pressure
Power is 15~20Mpa；
(4) it sterilizes: the feed liquid obtained after step (3) homogeneous is subjected to sterilization operation；Wherein, temperature is 80-90 DEG C, time 3-
5min；
(5) molten sugar: the slurry in a certain amount of step (4) temperature-rise period is taken to carry out white granulated sugar spare in step (1) sufficiently molten
Solution, investment synchronizes sterilization into fermentor after double gauze filters；
(6) cooling: the slurry after step (4) sterilization to be subjected to cooling down, cooling outlet temperature is 42-45 DEG C；
(7) it throws bacterium: the spare strain of step (1) being put into through step (6) slurry after cooling, and is stirred,
Mixing time is controlled at 10 minutes or so；
(8) heat-preservation fermentation: the slurry after step (7) are thrown with bacterium carries out heat-preservation fermentation, and fermentation time is controlled in 6-7h or so；
(9) filling: to the carry out mechanical stirring after step (8) heat-preservation fermentation, with damaged curdled milk, Yoghourt being passed through pipeline
It is defeated, it is carried out after cooling in cooler filling；
(10) after-ripening: being put into 0~5 DEG C or so of freezer the product that step (9) obtains and carry out after-ripening, time control 8~
10h。
7. according to claim 1 from fermentation Yoghourt ice-cream, which is characterized in that the jam is vanilla sauce, chocolate
Sauce, lifting rice Soviet Union sauce, coffee sauce, grape wine sauce, cocoanut jam, green tea sauce, mint sauce, glycan sauce, durian sauce, rose paste, black sesame
One or more of sesame paste, apricot kernel butter, fibert sauce or happy jam.
8. it is according to claim 1 from fermentation Yoghourt ice-cream, which is characterized in that the fresh fruit be mango, pineapple,
One or more of strawberry, durian, raspberry, "Hami" melon or dragon fruit.
9. a kind of preparation methods from the Yoghourt ice-cream that ferments described in any item according to claim 1~8, which is characterized in that
The following steps are included:
(1) supplementary material prepares: weighing glucose, Yoghourt ice-cream substrate powder, maltodextrin, emulsifier, steady by weight ratio
Determine agent and uniformly mixes, it is spare；Fresh fruit is peeled stoning, pulp is broken into juice；It is spare from after fermented yoghourt weighing；Milk
It is spare after weighing；
(2) it is sieved: the powder of the mixing in step (1) being sieved through 40 mesh screens again, so that the more uniform mixing of each supplementary material；
(3) dissolve: the supplementary material that step (2) obtains poured into desired amount of milk, from fermented yoghourt. while stirring
It pours into, sufficiently dissolve and stirs evenly；
(4) it sterilizes: the feed liquid that step (3) obtains is sterilized into 300s under the conditions of 95 ± 3 DEG C；
(5) aging: feed liquid after sterilization is cooled to room temperature, and jam is added and/or fresh juices stir and evenly mix, at room temperature
Aging 15min；
(6) it congeals: the feed liquid after step (5) aging being poured into freezing machine and is congealed, -7 DEG C of outlet temperature of freezing machine are controlled；
(7) quick-frozen: will be quick-frozen under the conditions of -30~-35 DEG C from fermentation Yoghourt ice-cream finished product.
10. preparation method according to claim 9, which is characterized in that the preparation method is further after step (7)
The following steps are included:
(8) store: packing after will be quick-frozen from fermentation Yoghourt ice-cream finished product is sent to refrigeration house storage later.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235980A (en) * | 2019-07-18 | 2019-09-17 | 苏州可米可酷食品有限公司 | A kind of Yoghourt ice-cream formula and processing technology rich in probiotics |
| CN111280290A (en) * | 2020-03-13 | 2020-06-16 | 新希望乳业股份有限公司 | Greek yogurt ice cream chocolate bar and preparation method thereof |
| CN111296571A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Ecological lactic acid milk and preparation method thereof |
| CN112970930A (en) * | 2021-02-18 | 2021-06-18 | 重庆市起跑线食品有限公司 | Yoghourt ice cream and preparation method thereof |
| RU2813785C1 (en) * | 2023-07-04 | 2024-02-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) | Fermented milk yoghurt ice cream with plant ingredients |
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2018
- 2018-12-07 CN CN201811493160.9A patent/CN109566844A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110235980A (en) * | 2019-07-18 | 2019-09-17 | 苏州可米可酷食品有限公司 | A kind of Yoghourt ice-cream formula and processing technology rich in probiotics |
| CN111296571A (en) * | 2020-02-21 | 2020-06-19 | 西安东方乳业有限公司 | Ecological lactic acid milk and preparation method thereof |
| CN111280290A (en) * | 2020-03-13 | 2020-06-16 | 新希望乳业股份有限公司 | Greek yogurt ice cream chocolate bar and preparation method thereof |
| CN111280290B (en) * | 2020-03-13 | 2023-08-22 | 新希望乳业股份有限公司 | Greek yogurt ice cream chocolate bar and preparation method thereof |
| CN112970930A (en) * | 2021-02-18 | 2021-06-18 | 重庆市起跑线食品有限公司 | Yoghourt ice cream and preparation method thereof |
| RU2813785C1 (en) * | 2023-07-04 | 2024-02-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный технический университет" (ВолгГТУ) | Fermented milk yoghurt ice cream with plant ingredients |
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Application publication date: 20190405 |