CN115836705A - Alcohol-containing high-milk-solid frozen beverage and preparation method thereof - Google Patents
Alcohol-containing high-milk-solid frozen beverage and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of solid dairy products, in particular to a frozen beverage containing alcohol and high milk solids and a preparation method thereof. The frozen drink comprises: white spirit and an emulsification stabilizing component; the mass volume percentage of the white spirit is 1.5-3%, and the degree is more than 50 degrees; the mass volume percentage of the emulsification stable component is 5-9%; the emulsion stabilizing component comprises the following components in parts by weight: 0.02-0.2 part of glycerin monostearate, 0.05-0.25 part of locust bean gum and 5-8 parts of yolk liquid. When the high-alcohol-degree white spirit is added into the frozen drink, the raw material state can be obviously changed, and the stability can be obviously reduced.
Description
Technical Field
The invention relates to the technical field of solid dairy products, in particular to a frozen beverage containing alcohol and high milk solids and a preparation method thereof.
Background
Ice cream is a frozen dairy product and is highly popular with consumers in summer. The ice cream not only can cool and relieve summer heat, but also has rich nutrient substances. In recent years, with the improvement of living standard of people and the gradual improvement of quality requirements of consumers on frozen drinks, ice cream is not simply a frozen drink in summer and gradually changes into a kind of hobbies of people. Ice cream has appeared in more scenes, such as tables, banquet desserts, etc., with a myriad of cross-brand collaborative affiliation products. Therefore, ice cream products are also seeking more tastes and forms, are developing to diversification and bring different experiences to consumers. With the higher requirements of people on the quality of ice cream, consumers can obtain better taste experience and healthier enjoyment, and the product has higher nutritional value and is an important development trend of high-end ice cream.
At present, the cross-border cooperation of the frozen drink raises a hot tide, the cooperation with wine products is also endless, and most of the frozen drinks containing wine raw materials in the market are low-alcohol wine products. Because alcohol has a destructive effect on protein, the state of the ice cream slurry can be changed after high-degree white spirit is added, and the stability of the product is deteriorated in the processing process. And the milk solid content in the frozen drink containing wine is not very high, the alcohol content of the wine raw materials selected correspondingly is not very high, and the addition amount is not too large, so that the granular feeling caused by protein denaturation is avoided. Meanwhile, in the existing frozen beverage added with wine raw materials, the system stability of the whole frozen beverage is ensured by adding more complex emulsion stabilizers. However, when a high alcohol content is used, it is still difficult to maintain the stability of the whole system, particularly to maintain a low swelling ratio.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a frozen beverage containing alcohol and high milk solids and a preparation method thereof. The stability problem of the high-alcoholic degree frozen drink is solved through the specific emulsification and stabilization components, and the prepared product has a lower expansion rate.
In a first aspect, the present invention provides a frozen drink comprising: milk and dairy products, white spirit and emulsion stabilizing components;
based on the total mass of the frozen beverage, the mass percentage of the white spirit is 1.5-3%, and the degree is more than 50 degrees; the mass percentage of the emulsification stable component is 5-9%;
the emulsion stabilizing component comprises the following components in parts by weight: 0.02-0.2 part of glycerin monostearate, 0.08-0.2 part of locust bean gum and 5-8 parts of yolk liquid.
Further, the emulsion stabilizing component comprises the following components in parts by weight: 0.03-0.1 part of glycerin monostearate, 0.05-0.25 part of carob bean gum and 5-7 parts of egg yolk liquid.
Further, the milk and the dairy product are milk-containing solid raw materials, and the content of the milk-containing solid raw materials is 65-90% based on the total mass of the frozen beverage.
Further, the content of the milk-containing solid raw material is 75 to 85% based on the total mass of the frozen beverage.
Further, the milk and the dairy product are prepared from the following components in percentage by mass (35-50): (20 to 30): (10-15): (3-9) a mixture of raw milk, cream milk powder and cream.
The milk-containing solid raw materials selected by the invention are raw milk, cream, milk powder and cream, the addition amount is large, the milk solid ratio of the product is high, and the product is endowed with a strong frankincense taste. In the presence of high alcohol content, the increased milk solids content can reduce product stability, but in the case of the emulsion stabilizing component provided by the present invention, the stability of the state can still be ensured, so that the product has higher milk solids content under the condition of having better wine aroma flavor.
Further, the frozen drink comprises the following components in parts by weight: 10 to 15 portions of milk powder, 6 to 15 portions of white granulated sugar, 20 to 30 portions of dilute cream, 3 to 9 portions of cream, 1.5 to 3 portions of white spirit, 35 to 50 portions of raw milk and 5 to 9 portions of emulsification stable components.
Further, the frozen beverage comprises the following components in percentage by mass:
10 to 15 percent of milk powder, 6 to 15 percent of white granulated sugar, 20 to 30 percent of dilute cream, 3 to 9 percent of cream, 1.5 to 3 percent of white spirit, 5 to 8 percent of emulsification stabilizing component and the balance of cow milk.
Further, the mass percentage of the emulsification stable component is 5-8%.
In a second aspect, the present invention provides a method for preparing the frozen beverage, comprising:
mixing the raw materials, homogenizing, sterilizing, aging, coagulating, and adding Chinese liquor.
Further, the aging comprises:
firstly, aging for 2-3 hours at 15-18 ℃; then aging for 21-22 hours at the temperature of 2-6 ℃.
The invention makes the emulsification stabilizing component in the material liquid expand, improves the hydration, and fully exerts the function through the sectional aging mode of aging for 2-3 hours at 15-18 ℃ and aging for 24 hours at 2-6 ℃, so that the material liquid can still keep good stable state after adding the wine raw material, and the texture is good after being beaten by the congealer.
Further, the uniformly mixed raw materials comprise:
(1) Uniformly mixing the milk powder, the white granulated sugar, the cream and the emulsification stabilizing component to obtain a first raw material mixture;
(2) And (2) uniformly mixing the raw material mixture obtained in the step (1) with cow milk, then uniformly mixing the mixture with cream to obtain a second raw material mixture, and stirring at the rotating speed of 700-1500 r/min.
According to the invention, the conditions of agglomeration, fat floating and poor stability of the high-milk solid frozen beverage added with high alcohol in the processing process can be solved by adjusting the material mixing sequence, reducing the shearing rate and adopting low-speed stirring, and the fine and smooth mouthfeel of the product is ensured after the material is discharged by the freezing machine.
Further, the homogenization conditions are: homogenizing at 50-90 bar.
The invention adjusts the homogenizing pressure, adopts the homogenizing pressure different from the traditional homogenizing pressure, and performs homogenization under the condition of 50-90 bar, so that after the ice cream feed liquid added with high-degree white spirit is discharged by a freezing machine, the good taste similar to the nonalcoholic ice cream can be achieved, and the expansion rate of the product can be stabilized.
Further, the sterilizing comprises: sterilizing for 1-3 minutes at 85-90 ℃; the freezing comprises the following steps: freezing at-4-6 deg.c.
The freezing temperature is selected to be-2.5-6.5 ℃, so that the product quality and good taste are ensured.
The invention further provides application of the preparation method in reducing the expansion rate of the alcohol-containing dairy product.
The invention has the following beneficial effects:
the invention adopts the specific emulsification stable components to maintain the stability of the frozen drink, ensures that the frozen drink has higher stability under the conditions of high alcohol content and high milk solid content, has excellent flavor and mouthfeel, and particularly has more prominent flavor and frankincense.
The frozen beverage provided by the invention has harmonious embodied aroma flavor of wine and flavor of frankincense, has higher stability and lower expansion rate, and has important significance in the field of preparing frozen beverages containing wine raw materials.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be clearly and completely described below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Example 1
The embodiment provides a formula of an alcohol-containing high-milk solid frozen beverage, which comprises the following components:
TABLE 1 component formulation
| Composition of | Mass percent of |
| Milk powder | 10％ |
| White granulated sugar | 11％ |
| Cream | 22％ |
| Emulsion stabilizing component | 6.24％ |
| Cream | 4％ |
| High-alcohol-content white spirit (53 degree) | 2.0％ |
| The balance of raw milk | / |
The emulsion stabilizing component comprises:
0.15% of locust bean gum, 0.09% of monoglyceride and diglyceride fatty acid ester and 6% of yolk liquid.
The processing method of the embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw and auxiliary materials in the step (1) with fresh milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 65 ℃, and homogenizing by a homogenizer at the homogenizing pressure of 70bar;
(4) Sterilization and cooling: sterilizing the feed liquid homogenized in the step (3) and then cooling; sterilizing at 85 deg.C for 3 min; the cooling is carried out at the temperature of 5 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) at 15 ℃ for 2h, and then aging at 4 ℃ for 22h;
(6) Adding wine raw materials: adding the wine raw materials into the feed liquid obtained in the step (5), and uniformly mixing;
(7) Freezing: adding the feed liquid obtained in the step (6) into a full-automatic freezing machine for freezing, and controlling the discharging temperature to be-5 ℃;
(8) And (3) preparing a finished product: and (4) quickly freezing and packaging to obtain the alcohol-containing high-milk solid ice cream.
Example 2
The embodiment provides a formula of an alcohol-containing high-milk solid frozen beverage, which comprises the following components:
TABLE 2 component formulation
| Composition of | Mass percent |
| Milk powder | 10％ |
| White granulated sugar | 13％ |
| Cream | 20％ |
| Emulsion stabilizing component | 7.13％ |
| Cream | 7％ |
| High-alcohol content white spirit (53 degree) | 2.5％ |
| The balance of raw milk | / |
The emulsion stabilizing component comprises:
0.1% of locust bean gum, 0.03% of monoglyceride and diglyceride fatty acid ester and 7% of yolk liquid.
The processing method of the embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw and auxiliary materials in the step (1) with fresh milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 67 ℃, and homogenizing by a homogenizer at the homogenizing pressure of 90bar;
(4) Sterilization and cooling: sterilizing the feed liquid homogenized in the step (3) and then cooling; the sterilization is performed for 1 minute at 87 ℃; cooling is carried out at the temperature of 3 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) at 18 ℃ for 2.5h, and then aging at 4 ℃ for 21.5h;
(6) Adding wine raw materials: adding the wine raw materials into the feed liquid obtained in the step (5), and uniformly mixing;
(7) Freezing: adding the feed liquid obtained in the step (6) into a full-automatic freezing machine for freezing, and controlling the discharging temperature to be-6 ℃;
(8) And (3) preparing a finished product: and (5) quickly freezing and packaging to obtain the alcohol-containing high-milk solid ice cream.
Example 3
The embodiment provides a formula of an alcohol-containing high-milk solid frozen beverage, which comprises the following components:
TABLE 3 component formulation
| Composition of | Mass percent |
| Milk powder | 12％ |
| White granulated sugar | 10％ |
| Cream | 23％ |
| Emulsion stabilizing component | 6.67％ |
| Cream | 5％ |
| High-alcohol-content white spirit (53 degree) | 2.0％ |
| The balance of raw milk | / |
The emulsion stabilizing component comprises:
0.14% of locust bean gum, 0.03% of monoglyceride and diglyceride fatty acid ester and 6.5% of yolk liquid.
The processing method of the embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw and auxiliary materials in the step (1) with fresh milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 70 ℃, and homogenizing by a homogenizer at the homogenizing pressure of 85bar;
(4) Sterilization and cooling: sterilizing the feed liquid homogenized in the step (3) and then cooling; sterilizing at 90 deg.C for 1 min; the cooling is carried out at the temperature of 6 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) at 17 ℃ for 3h, and then aging at 3 ℃ for 21h;
(6) Adding wine raw materials: adding the wine raw materials into the feed liquid obtained in the step (5), and uniformly mixing;
(7) Freezing: adding the feed liquid obtained in the step (6) into a full-automatic freezing machine for freezing, and controlling the discharging temperature to be-5 ℃;
(8) And (3) preparing a finished product: and (4) quickly freezing and packaging to obtain the alcohol-containing high-milk solid ice cream.
Example 4
The embodiment provides a formula of an alcohol-containing high-milk solid frozen beverage, which comprises the following components:
TABLE 4 component formulation
| Composition of | Mass percent |
| Milk powder | 11％ |
| White granulated sugar | 15％ |
| Cream | 21％ |
| Emulsion stabilizing component | 6.73％ |
| Cream | 4.5％ |
| High-alcohol-content white spirit (53 degree) | 1.5％ |
| The balance of raw milk | / |
The emulsion stabilizing component comprises:
0.15% of locust bean gum, 0.08% of monoglyceride and diglyceride fatty acid ester and 6.5% of yolk liquid.
The processing method of the embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw and auxiliary materials in the step (1) with fresh milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 65 ℃, and homogenizing by a homogenizer at a homogenizing pressure of 75bar;
(4) Sterilization and cooling: sterilizing the feed liquid homogenized in the step (3) and then cooling; sterilizing at 86 deg.C for 2 min; the cooling is carried out at the temperature of 6 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) at 16 ℃ for 3h, and then aging at 5 ℃ for 21h;
(6) Adding wine raw materials: adding the wine raw materials into the feed liquid obtained in the step (5), and uniformly mixing;
(7) Freezing: adding the feed liquid obtained in the step (6) into a full-automatic freezing machine for freezing, and controlling the discharging temperature to be-5 ℃;
(8) And (3) preparing a finished product: and (4) quickly freezing and packaging to obtain the alcohol-containing high-milk solid ice cream.
Example 5
The embodiment provides a formula of an alcohol-containing high-milk solid frozen beverage, which comprises the following components:
TABLE 5 component formulation
| Composition of | Mass percent |
| Milk powder | 13％ |
| White granulated sugar | 7％ |
| Cream | 27％ |
| Emulsion stabilizing component | 7.11％ |
| Cream | 8％ |
| High-alcohol content white spirit (53 degree) | 2.5％ |
| The balance of raw milk | / |
The emulsion stabilizing component comprises:
0.08 percent of locust bean gum, 0.03 percent of monoglyceride and diglyceride fatty acid ester and 7 percent of yolk liquid.
The processing method of the embodiment is as follows:
(1) Preparing raw materials and auxiliary materials: uniformly mixing the cream, the milk powder, the white granulated sugar, the cream, the yolk liquid, the stabilizer and the emulsifier;
(2) Dissolving: mixing the powdery raw and auxiliary materials in the step (1) with fresh milk, and uniformly stirring;
(3) Preheating and homogenizing: heating the feed liquid obtained in the step (2) to 72 ℃, and homogenizing by a homogenizer at the homogenizing pressure of 70bar;
(4) Sterilization and cooling: sterilizing the feed liquid homogenized in the step (3) and then cooling; the sterilization is performed for 1.5 minutes at the temperature of 90 ℃; cooling is carried out at 5 ℃;
(5) Aging: aging the feed liquid obtained in the step (4) at 17 ℃ for 2.5h, and then aging at 4 ℃ for 21.5h;
(6) Adding wine raw materials: adding the wine raw materials into the feed liquid obtained in the step (5), and uniformly mixing;
(7) Freezing: adding the feed liquid obtained in the step (6) into a full-automatic freezing machine for freezing, and controlling the discharging temperature to be-5.5 ℃;
(8) And (3) preparing a finished product: and (4) quickly freezing and packaging to obtain the alcohol-containing high-milk solid ice cream.
Example 6
The composition and processing method of this example are the same as in example 5 except that 18% of the milk powder is used.
Example 7
The composition and processing method of this example are the same as in example 5, except that the homogenization pressure is set to 150bar when homogenization is carried out.
Example 8
The composition and processing method of the present example are the same as those of example 5, except that the stirring speed after adding the cream during the material melting process is 2400r/min.
Example 9
The composition and processing method of this example are the same as in example 5, except that the aging procedure is as follows:
aging at 4 deg.C for 24 hr.
Comparative example 1
The components and the processing flow of the comparative example are the same as those of the example 5, and the difference is that the types of the stabilizer components are different, and specifically, 0.08 percent of sodium carboxymethylcellulose, 0.03 percent of mono-diglycerol fatty acid ester and 7 percent of egg yolk liquid are adopted.
Comparative example 2
The components and the processing flow of the comparative example are the same as those of example 5, except that the dosage of the emulsification stable component is different, and concretely, 0.08% of locust bean gum, 0.03% of monoglyceride and diglyceride fatty acid ester and 3% of egg yolk liquid are adopted.
Comparative example 3
The components and the processing flow of the comparative example are the same as those of the example 5, the difference is that the types of the emulsification stabilizing components are different, and the following specific steps are adopted:
the components and the processing flow of the comparative example are the same as those of the example 5, the difference is that the types of the emulsification stable components are different, and the components specifically adopt 1.6% of mono-diglycerol fatty acid ester, 1.1% of guar gum, 1.13% of tween, 1.28% of carrageenan, 1.2% of sodium alginate and 0.8% of locust bean gum.
Test examples
In the experimental example, a plurality of characteristic tests were performed on the alcohol-containing high-milk solid ice cream prepared in the examples and comparative examples, specifically as follows:
1. feed liquid state testing
In examples 1 to 6, all the raw materials are mixed and ground by a freezing machine, so that the puffed material has good state and fine mouthfeel, and does not cake.
The comparative examples 1 to 3 adopt different emulsification stabilizing components, and after the high-alcohol-content white spirit is added into the aged feed liquid, the feed is beaten by a freezing machine and cannot be kept in a stable state all the time, and the caking phenomenon occurs.
Example 7 the caking phenomenon occurred in the feed liquid by the conventional high-pressure homogenization method, and the good texture state was not always maintained by the material beating by the freezer.
Example 8 after the cream is added, the mixture is stirred rapidly, the mixing effect of the feed liquid is poor, and the fat floats upwards due to high-speed shearing, so that the stability of the feed liquid system is damaged.
Example 9 a good liquid state was not achieved, although no caking occurred, using a conventional aging method.
2. And (4) sensory evaluation, randomly selecting 80 persons for tasting, and comprehensively scoring through 4 aspects of freshness, fineness, characteristic flavor and aftertaste, wherein each full score is 5, the best score is 5, and the worst score is 0, and the result is shown in the table below.
TABLE 6 evaluation results of preference of finished products
As can be seen from the data in the table, the products in the examples 1 to 5 have fine and fresh mouthfeel, obvious characteristic flavor and high aftertaste, wherein the comprehensive score of the product in the example 5 is the highest.
Compared with the example 5, in the comparative example 1, after different emulsification stable components are adopted, the feed liquid is not sufficiently mixed, and the freshness, the fineness, the characteristic flavor and the aftertaste degree are all obviously reduced because the higher milk solid content and the higher high-degree white spirit content are unstable in the processing process.
Example 6 compared with example 5, the amount of added milk powder was larger, the wine aroma was masked, the characteristic flavor and aftertaste were lower in score, and the freshness and fineness were not significantly affected.
Example 7 compared to example 5, the product has a lower fine score using a conventional high pressure homogenization method.
Compared with the embodiment 5, the embodiment 8 has the advantages that the quick stirring is continuously carried out after the cream is added during the mixing, the integral grading of the fineness of the product is lowest, and the influence on the characteristic flavor and the aftertaste is small.
Example 9 is different from example 5 in the aging method, and the product is poor in fineness and strong in ice feeling, so that there is no significant difference in refreshing degree compared with example 5, but the fineness is poor.
3. Melting resistance test
The melting resistance of the alcohol-containing high-milk solid ice cream obtained in the examples and comparative examples was measured. The results are shown in the following table.
TABLE 7 results of the melting resistance test
According to the test results, the examples 1 to 5 have better melting resistance, the comparative examples 1 to 3 have obviously poor melting resistance, and the example 8 is added with cream and then continuously stirred quickly, so that the fat floats upwards through high-speed shearing, the stability of a feed liquid system is damaged, and the melting resistance is poor. In the embodiment 9, the caking phenomenon of the feed liquid after different aging modes are adopted, the integral structure of the product is influenced, and the melting resistance is poor.
4. Measurement of expansion ratio of product
The expansion rate of the alcohol-containing high-milk solid ice cream obtained in the example and the comparative example is measured every 15min after the ice cream is discharged by a freezing machine and the equipment is stably operated. The average expansion results obtained are shown in the following table.
TABLE 8 measurement results of swelling ratio
Examples 1-5 maintained relatively consistent expansion, with example 5 having the best stability. In contrast, in comparative examples 1 to 3, the expansion rate of the product was changed greatly in the production process after the feed liquid was discharged from the freezer due to the poor state of the feed liquid, and the stability was remarkably deteriorated.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A frozen drink, comprising: milk and dairy products, white spirit and emulsion stabilizing components;
based on the total mass of the frozen beverage, the mass percentage of the white spirit is 1.5-3%, and the degree is more than 50 degrees; the mass percentage of the emulsification stable component is 5-9%;
the emulsion stabilizing component comprises the following components in parts by weight: 0.02-0.2 part of glycerin monostearate, 0.05-0.25 part of locust bean gum and 5-8 parts of yolk liquid.
2. A frozen drink according to claim 1, characterized in that the milk and dairy product is a milk-containing solid material, the content of which is 65-90% based on the total mass of the frozen drink.
3. A frozen drink according to claim 1 or 2, characterized in that the milk and dairy product are in the mass ratio (35-50): (20 to 30): (10-15): (3-9) a mixture of raw milk, cream, milk powder and cream.
4. A frozen drink according to claim 1, characterized by comprising, in parts by weight: 10 to 15 portions of milk powder, 6 to 15 portions of white granulated sugar, 20 to 30 portions of dilute cream, 3 to 9 portions of cream, 1.5 to 3 portions of white spirit, 35 to 50 portions of raw milk and 3 to 8 portions of emulsification stabilizing component.
5. The method of preparing a frozen drink according to any one of claims 1 to 4, comprising:
mixing the raw materials, homogenizing, sterilizing, aging, coagulating, and adding Chinese liquor.
6. The method of manufacturing according to claim 5, wherein the aging comprises:
firstly, aging for 2-3 hours at 15-18 ℃; then aging for 21-22 hours at the temperature of 2-6 ℃.
7. The preparation method of claim 5, wherein the blending raw materials comprise:
(1) Uniformly mixing the milk powder, the white granulated sugar, the cream and the emulsification stabilizing component to obtain a first raw material mixture;
(2) And (2) uniformly mixing the first raw material mixture obtained in the step (1) with cow milk, then uniformly mixing the mixture with cream to obtain a second raw material mixture, and stirring at the rotating speed of 700-1500 r/min.
8. The method of claim 5, wherein the homogenization conditions are: homogenizing at 50-90 bar.
9. The method of manufacturing of claim 5, wherein the sterilizing comprises: sterilizing for 1-3 minutes at 85-90 ℃; and/or, the congealing comprises: freezing at-4-6 deg.c.
10. Use of the preparation method according to any one of claims 5 to 9 for reducing the overrun of an alcoholic dairy product.
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Cited By (1)
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| CN112690360A (en) * | 2020-12-11 | 2021-04-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream and preparation method thereof |
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