CN111227100A - Flavored yoghourt ice cream - Google Patents

Abstract

The invention discloses a flavored yoghourt ice cream which belongs to the field of ice cream and is characterized by comprising the following components in parts by weight: 25-40 parts of whole yogurt, 20-30 parts of low-fat fresh milk, 2-8 parts of sucrose, 0.02-0.2 part of emulsifier, 0.05-0.3 part of stabilizer, 3-8 parts of concentrated lemon juice, 8-12 parts of watermelon juice, 4-8 parts of orange juice, 5-10 parts of strawberry juice and 5-15 parts of kiwi fruit granules. The fruit yogurt ice cream has the characteristics of unique and mellow taste and is rich in abundant vitamins.

Description

Flavored yoghourt ice cream

Technical Field

The invention belongs to the field of ice cream, and particularly relates to flavored yoghourt ice cream.

Background

The ice cream is a frozen dairy product, and belongs to frozen drinks in the frozen drink classification of the national industry standard (GB/T30590-2014). The ice cream is a food containing high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., and has the functions of regulating physiological function and maintaining osmotic pressure and pH value. The ice cream is a traditional frozen food, has fine and smooth mouthfeel, and is a popular food for reducing summer heat. The earliest ice cream was produced by freezing milk with sucrose in a refrigerator and then later on in an industrial line. Along with the improvement of the living standard of people and the change of the concept of the living quality, the demand of ice cream is continuously increased, and soft ice cream made on site in ice cream chain stores of various brands is more and more popular with people.

The ice cream milk raw materials sold in the market at present are easy to cause the problems of floating fat, layering, precipitation, poor liquidity, coking and blockage of pipelines and the like in the production and storage of products, and are easy to cause the problems of rough mouthfeel, poor flavor, low expansion rate when applied to ice cream and the like.

Disclosure of Invention

The invention aims to solve the technical problems in the prior art and provides a flavored yogurt ice cream.

The purpose of the invention is realized as follows: the fruit yogurt ice cream comprises the following components in parts by weight: 25-40 parts of whole yogurt, 20-30 parts of low-fat fresh milk, 2-8 parts of sucrose, 0.02-0.2 part of emulsifier, 0.05-0.3 part of stabilizer, 3-8 parts of concentrated lemon juice, 8-12 parts of watermelon juice, 4-8 parts of orange juice, 5-10 parts of strawberry juice and 5-15 parts of kiwi fruit granules.

The main components of the yoghourt ice cream provided by the invention are full-fat yoghourt, low-fat fresh milk, sucrose, an emulsifier, a stabilizer, concentrated lemon juice, kiwi fruit granules, watermelon juice, strawberry juice and orange juice.

In order to further optimize the formula, the formula comprises the following components in weight percentage: 25 parts of whole yogurt, 20 parts of low-fat fresh milk, 2-8 parts of sucrose, 0.02 part of emulsifier, 0.05 part of stabilizer, 3 parts of concentrated lemon juice, 8 parts of watermelon juice, 4 parts of orange juice, 5 parts of strawberry juice and 5 parts of kiwi fruit granules.

In order to further optimize the formula, the formula comprises the following components in weight percentage: 40 parts of whole yoghurt, 30 parts of low-fat fresh milk, 8 parts of cane sugar, 2 parts of emulsifier, 0.3 part of stabilizer, 8 parts of concentrated lemon juice, 12 parts of watermelon juice, 8 parts of orange juice, 10 parts of strawberry juice and 15 parts of kiwi fruit granules.

In order to further optimize the formula, the formula comprises the following components in weight percentage: 32 parts of whole yogurt, 25 parts of low-fat fresh milk, 5 parts of sucrose, 0.1 part of emulsifier, 0.15 part of stabilizer, 5 parts of concentrated lemon juice, 10 parts of watermelon juice, 6 parts of orange juice, 7 parts of strawberry juice and 10 parts of kiwi fruit granules.

A flavored yogurt ice cream comprising the steps of:

the method comprises the following steps: stirring and mixing whole yogurt, low-fat fresh milk and sucrose;

step two: sequentially adding kiwi fruit granules, watermelon juice, orange juice, strawberry juice, an emulsifier, a stabilizer and concentrated lemon juice into a mixture of yoghourt and fresh milk;

step three: and (5) putting the ice cream solution prepared in the step two into a mould, and putting the mould into a refrigerator for cooling to prepare the ice cream.

Detailed Description

Example 1: the fruit yogurt ice cream comprises the following components in parts by weight: 25 parts of whole yogurt, 20 parts of low-fat fresh milk, 2-8 parts of sucrose, 0.02 part of emulsifier, 0.05 part of stabilizer, 3 parts of concentrated lemon juice, 8 parts of watermelon juice, 4 parts of orange juice, 5 parts of strawberry juice and 5 parts of kiwi fruit granules.

A flavored yogurt ice cream comprising the steps of:

the method comprises the following steps: stirring and mixing whole yogurt, low-fat fresh milk and sucrose;

step two: sequentially adding kiwi fruit granules, watermelon juice, orange juice, strawberry juice, an emulsifier, a stabilizer and concentrated lemon juice into a mixture of yoghourt and fresh milk;

step three: and (5) putting the ice cream solution prepared in the step two into a mould, and putting the mould into a refrigerator for cooling to prepare the ice cream.

Example 2: the cocktail formula comprises the following components in parts by weight: 40 parts of whole yoghurt, 30 parts of low-fat fresh milk, 8 parts of cane sugar, 2 parts of emulsifier, 0.3 part of stabilizer, 8 parts of concentrated lemon juice, 12 parts of watermelon juice, 8 parts of orange juice, 10 parts of strawberry juice and 15 parts of kiwi fruit granules.

A flavored yogurt ice cream comprising the steps of:

the method comprises the following steps: stirring and mixing whole yogurt, low-fat fresh milk and sucrose;

step two: sequentially adding kiwi fruit granules, watermelon juice, orange juice, strawberry juice, an emulsifier, a stabilizer and concentrated lemon juice into a mixture of yoghourt and fresh milk;

step three: and (5) putting the ice cream solution prepared in the step two into a mould, and putting the mould into a refrigerator for cooling to prepare the ice cream.

Example 3: the cocktail formula comprises the following components in parts by weight: 32 parts of whole yogurt, 25 parts of low-fat fresh milk, 5 parts of sucrose, 0.1 part of emulsifier, 0.15 part of stabilizer, 5 parts of concentrated lemon juice, 10 parts of watermelon juice, 6 parts of orange juice, 7 parts of strawberry juice and 10 parts of kiwi fruit granules.

A flavored yogurt ice cream comprising the steps of:

the method comprises the following steps: stirring and mixing whole yogurt, low-fat fresh milk and sucrose;

step two: sequentially adding kiwi fruit granules, watermelon juice, orange juice, strawberry juice, an emulsifier, a stabilizer and concentrated lemon juice into a mixture of yoghourt and fresh milk;

step three: and (5) putting the ice cream solution prepared in the step two into a mould, and putting the mould into a refrigerator for cooling to prepare the ice cream.

Claims (5)

1. The flavored yogurt ice cream is characterized by comprising the following components in parts by weight: 25-40 parts of whole yogurt, 20-30 parts of low-fat fresh milk, 2-8 parts of sucrose, 0.02-0.2 part of emulsifier, 0.05-0.3 part of stabilizer, 3-8 parts of concentrated lemon juice, 8-12 parts of watermelon juice, 4-8 parts of orange juice, 5-10 parts of strawberry juice and 5-15 parts of kiwi fruit granules.

2. The flavored yogurt ice cream of claim 2, wherein the formulation comprises the following components in weight percent: 25 parts of whole yogurt, 20 parts of low-fat fresh milk, 2-8 parts of sucrose, 0.02 part of emulsifier, 0.05 part of stabilizer, 3 parts of concentrated lemon juice, 8 parts of watermelon juice, 4 parts of orange juice, 5 parts of strawberry juice and 5 parts of kiwi fruit granules.

3. The flavored yogurt ice cream of claim 4, wherein the formulation comprises the following components in amounts by weight: 40 parts of whole yoghurt, 30 parts of low-fat fresh milk, 8 parts of cane sugar, 2 parts of emulsifier, 0.3 part of stabilizer, 8 parts of concentrated lemon juice, 12 parts of watermelon juice, 8 parts of orange juice, 10 parts of strawberry juice and 15 parts of kiwi fruit granules.

4. The flavored yogurt ice cream of claim 5, wherein the formulation comprises the following components in amounts by weight: 32 parts of whole yogurt, 25 parts of low-fat fresh milk, 5 parts of sucrose, 0.1 part of emulsifier, 0.15 part of stabilizer, 5 parts of concentrated lemon juice, 10 parts of watermelon juice, 6 parts of orange juice, 7 parts of strawberry juice and 10 parts of kiwi fruit granules.

5. The flavored yogurt ice cream of claim 1, comprising the steps of:

the method comprises the following steps: stirring and mixing whole yogurt, low-fat fresh milk and sucrose;

step two: sequentially adding kiwi fruit granules, watermelon juice, orange juice, strawberry juice, an emulsifier, a stabilizer and concentrated lemon juice into a mixture of yoghourt and fresh milk;

step three: and (5) putting the ice cream solution prepared in the step two into a mould, and putting the mould into a refrigerator for cooling to prepare the ice cream.