CN105815536A - Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof - Google Patents
Living bacterium-containing fermented soft ice cream or soft popsicle paste and preparation method thereof Download PDFInfo
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 82
- 241000894006 Bacteria Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 20
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920001817 Agar Polymers 0.000 claims abstract description 13
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 239000008272 agar Substances 0.000 claims abstract description 13
- 235000010419 agar Nutrition 0.000 claims abstract description 13
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 239000000711 locust bean gum Substances 0.000 claims abstract description 13
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- 235000021119 whey protein Nutrition 0.000 claims abstract description 12
- 239000004368 Modified starch Substances 0.000 claims abstract description 11
- 229920000881 Modified starch Polymers 0.000 claims abstract description 11
- 235000019426 modified starch Nutrition 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 10
- 235000010987 pectin Nutrition 0.000 claims abstract description 10
- 229920001277 pectin Polymers 0.000 claims abstract description 10
- 239000005862 Whey Substances 0.000 claims abstract description 8
- 235000013618 yogurt Nutrition 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims description 52
- -1 diacetyl tartarate Chemical compound 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- 229930006000 Sucrose Natural products 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 235000014121 butter Nutrition 0.000 claims description 12
- 235000020185 raw untreated milk Nutrition 0.000 claims description 12
- 235000021262 sour milk Nutrition 0.000 claims description 12
- 235000008504 concentrate Nutrition 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 11
- 235000021433 fructose syrup Nutrition 0.000 claims description 11
- 238000012859 sterile filling Methods 0.000 claims description 10
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
- 238000011081 inoculation Methods 0.000 claims description 8
- 238000012163 sequencing technique Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 6
- 230000036571 hydration Effects 0.000 claims description 6
- 238000006703 hydration reaction Methods 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 230000007850 degeneration Effects 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000021355 Stearic acid Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 235000019197 fats Nutrition 0.000 claims 1
- 239000004519 grease Substances 0.000 claims 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims 1
- 239000008117 stearic acid Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 abstract 1
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- UHUSDOQQWJGJQS-UHFFFAOYSA-N glycerol 1,2-dioctadecanoate Chemical class CCCCCCCCCCCCCCCCCC(=O)OCC(CO)OC(=O)CCCCCCCCCCCCCCCCC UHUSDOQQWJGJQS-UHFFFAOYSA-N 0.000 abstract 1
- 229940075507 glyceryl monostearate Drugs 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 abstract 1
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 abstract 1
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 abstract 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 238000009825 accumulation Methods 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000007613 slurry method Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention relates to living bacterium-containing fermented soft ice cream or soft popsicle paste and a preparation method thereof. The paste is prepared from, by weight, 0-82 parts of fresh milk, 4.5-15 parts of white granulated sugar, 1-3.5 parts of maltose syrup, 1-10 parts of high fructose corn syrup, 1-10 parts of skim milk powder, 1-10 parts of whole milk powder, 0.5-3 parts of whey powder, 0.5-3 parts of whey protein concentrated powder, 1-10 parts of cream, 0.001-0.2 part of DVS yogurt starter, 0.05-0.2 part of glyceryl monostearate, 0.05-0.2 part of glycerol distearates, 0.05-0.2 part of diacetyl tartaric acid ester of mono(di)glycerides, 0.05-0.2 part of hydroxy propyl distarch phosphate, 0.05-0.2 part of pectin, 0.05-0.2 part of agar, 0.05-2 parts of locust bean gum, 0.1-3 parts of modified starch and the balance water, or water is not needed. According to the living bacterium-containing fermented soft ice cream or soft popsicle paste and the preparation method thereof, after fermentation is conducted through lactic acid bacteria, the ice cream paste has the nutritional value of yogurt, and the taste and characteristics of the ice cream are achieved simultaneously; by means of technology processing, the paste can be transported and sold at room temperature.
Description
Technical field
The present invention relates to use lactic acid bacteria fermentation soft ice cream or the method for soft ice-cream slurry, and finished product contains breast alive
Acid bacterium, belongs to fermented type soft ice cream or soft ice-cream Size Technology field.
Background technology
In recent years, along with consumer is more and more higher to the demand of ice cream, the hard ice-cream consumer group is under year by year for tradition
Fall, and the market prospect of soft ice cream is very good, sales volume rises year by year, has had and has surmounted becoming of hard ice-cream sales volume
Gesture.
At present, China's soft ice cream size mainly has the dried ice cream mix product of low side, and the room temperature ice-cream slurry of middle-end produces
Product etc..And the ice-cream slurry of complete fermentation or soft ice-cream slurry products, it is blank out on ice cream market at present.
Tracing it to its cause, mainly complex process, be difficult to grasp, and cost is high, put into big, return is slow.
Full fermented type soft ice cream or soft ice-cream slurry, use Yoghourt fermentation technique, containing viable bacteria in finished product, permissible
Under freezing conditions accumulating and sale, finally selling link, after thawing, extruded through soft ice-cream machine,
The mouthfeel of ice cream, the nutrition of Yoghourt and delicious food are provided to consumer.But production technology is extremely complex, equipment investment is relatively
Greatly, especially slurry is after thawing, moreover it is possible to ensure stable expansion rate, smooth mouthfeel, the lactic acid bacteria lived, this
Need certain technological accumulation just can complete.So, owing to technical difficulty is relatively big, the most not containing living in Chinese market
The fermented type soft ice cream of bacterium or soft ice-cream slurry products.
Summary of the invention
In order to solve above technical barrier, supplement domestic market blank simultaneously, it is an object of the invention to provide and pass through lactic acid bacteria
Fermentation soft ice cream or soft ice-cream slurry so that it is be not only able to the nutritional need meeting consumer to Yoghourt, improve intestinal
Flora, but also delicious food and the enjoyment of ice cream can be experienced.Another object of the present invention is to provide lactic acid bacteria fermentation
Soft ice cream or the preparation method of soft ice-cream slurry.
The technical scheme is that and a kind of fermented type soft ice cream containing viable bacteria or soft ice-cream slurry are provided, this slurry
Dispensing includes: raw milk 0-82 weight portion, white sugar 4.5-15 weight portion, maltose syrup 1-3.5 weight portion, really
Glucose slurry 1-10 weight portion, defatted milk powder 1-10, whole milk powder 1-10 weight portion, whey powder 0.5-3 weight portion,
Whey protein concentrate powder 0.5-3 weight portion, butter 1-10 weight portion, direct putting type ferment agent for sour milk 0.001-0.2 weight
Amount part, single, double tristerin 0.05-0.2 weight portion, diacetyl tartarate list double glyceride 0.05-0.2
Weight portion, hydroxypropyl PASELLI EASYGEL 0.05-2 weight portion, pectin 0.05-0.2 weight portion, agar 0.05-0.2
Weight portion, locust bean gum 0.05-2 weight portion, modified starch 0.1-3 weight portion, remaining is supplied with water or without water.
The beneficial effects of the present invention is: the present invention uses the lactic acid bacteria after optimization, by soft ice cream or soft ice-cream
The fermentation of slurry, makes final products not only possess the nutrition of Yoghourt, contains the lactic acid bacteria lived simultaneously, improve intestinal
Group structure, finally, consumer is while tasting this series products, it is also possible to experience delicious food and the enjoyment of ice cream.
Detailed description of the invention
Implementation process and the beneficial effect of generation of the present invention is described in detail, it is intended to help to read below by way of specific embodiment
Reader is better understood from essence and the feature of the present invention, not as can the restriction of practical range to this case.
First embodiment:
This embodiment offers a kind of fermented type soft ice cream containing viable bacteria or soft ice-cream slurry, the dispensing bag of this slurry
Include: raw milk 0-82 weight portion, white sugar 4.5-15 weight portion, maltose syrup 1-3.5 weight portion, high fructose syrup
1-10 weight portion, defatted milk powder 1-10, whole milk powder 1-10 weight portion, whey powder 0.5-3 weight portion, milk surum is dense
Pix protein powder 0.5-3 weight portion, butter 1-10 weight portion, direct putting type ferment agent for sour milk 0.001-0.2 weight portion,
Single, double tristerin 0.05-0.2 weight portion, diacetyl tartarate list double glyceride 0.05-0.2 weight portion,
Hydroxypropyl PASELLI EASYGEL 0.05-2 weight portion, pectin 0.05-0.2 weight portion, agar 0.05-0.2 weight portion,
Locust bean gum 0.05-2 weight portion, modified starch 0.1-3 weight portion, remaining is supplied with water or without water.
The first of this embodiment is containing the fermented type soft ice cream of viable bacteria or the preparation method of soft ice-cream slurry:
Step 1, by raw milk, white sugar, maltose syrup, high fructose syrup, defatted milk powder, whole milk powder, milk surum
Powder, whey protein concentrate powder, butter, single, double tristerin, diacetyl tartarate list double glyceride, hydroxypropyl
Base PASELLI EASYGEL, pectin, agar, locust bean gum, modified starch puts in ingredients pot according to sequencing and carries out
Batch mixing, mixture temperature 50-70 DEG C；
Step 2, batch mixing carry out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after step 3, homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min
Step 4, will sterilization after ice cream or popsicle slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk,
Carrying out inoculation fermentation, ferment 3-10h, measures pH value, and scope is 4-4.8, arrives fermentation termination；
Step 5, to fermentation after ice-cream slurry carry out cooling process, temperature is 10-20 DEG C, after-ripening 6-10h；
After step 6, after-ripening, slurry cools to rapidly 2-10 DEG C and carries out burin-in process, ageing time 2-24h；
Step 7, finally add or without fill after essence, pigment, use soft package material sterile filling or make
With plastic material container sterile filling.
After step 8, fill terminate, slurry is carried out fast frozen, quick freezing temperature less than-40 DEG C, time 24h.
Product export lactic acid bacteria number content >=1 × 106CFU/g, selling period >=1 × 106CFU/g。
The second of this embodiment is containing the fermented type soft ice cream of viable bacteria or the preparation method of soft ice-cream slurry:
Step 1, defatted milk powder, whole milk powder, whey powder, whey protein concentrate powder are mixed to form mixture, profit
Mixture is dissolved by raw milk or water with these 10 times of weight portions of mixture, is then hydrated, hydration temperature
40-50 DEG C, hydration time 10-20min, carry out after hydration standing 30min；Afterwards by white sugar, maltose syrup,
High fructose syrup, butter, single, double tristerin, diacetyl tartarate list double glyceride, hydroxypropyl two starch phosphorus
Acid esters, pectin, agar, locust bean gum, modified starch etc. puts in ingredients pot according to sequencing and carries out batch mixing, mixed
Material temperature degree 50-70 DEG C；
Step 2, batch mixing carry out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after step 3, homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min.
Step 4, will sterilization after slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk, carry out inoculation send out
Ferment, ferment 3-10h, measures pH value, and scope is 4-4.8, arrives fermentation termination；
Step 5, to fermentation after ice-cream slurry carry out cooling process, temperature is 10-20 DEG C, after-ripening 6-10h；
After step 6, after-ripening, slurry cools to rapidly 2-10 DEG C and carries out burin-in process, ageing time 2-24h；
Step 7, finally add or without fill after essence, pigment, use soft package material sterile filling or make
With plastic material container sterile filling.
After step 8, fill terminate, slurry is carried out fast frozen, quick freezing temperature less than-40 DEG C, time 24h.
Product export lactic acid bacteria number content >=1 × 106CFU/g, selling period >=1 × 106CFU/g。
Second embodiment:
This embodiment uses the fermented type soft ice cream containing viable bacteria or soft ice-cream slurry, lives containing the at a relatively high order of magnitude with other
Fermented type ice cream or the popsicle feed liquid of bacterium mix, and perform filling process again, and then make containing quite after mixing
The fermented type soft ice cream containing viable bacteria of the high order of magnitude or soft ice-cream slurry.
This embodiment offers a kind of fermented type soft ice cream containing viable bacteria or soft ice-cream slurry, the dispensing bag of this slurry
Include: raw milk 0-82 weight portion, white sugar 4.5-15 weight portion, maltose syrup 1-3.5 weight portion, high fructose syrup
1-10 weight portion, edible glucose 1-8 weight portion, defatted milk powder 1-10, whole milk powder 1-10 weight portion, milk surum
Powder 0.5-3 weight portion, whey protein concentrate powder 0.5-3 weight portion, butter 1-10 weight portion, vegetable oil 1-8 weight
Amount part, direct putting type ferment agent for sour milk 0.001-0.2 weight portion, single, double tristerin 0.05-0.2 weight portion,
Diacetyl tartarate list double glyceride 0.05-0.2 weight portion, hydroxypropyl PASELLI EASYGEL 0.05-2 weight portion, really
Glue 0.05-0.2 weight portion, agar 0.05-0.2 weight portion, locust bean gum 0.05-2 weight portion, modified starch 0.1-3
Weight portion, remaining is supplied with water or without water.
Fermented type soft ice cream containing viable bacteria of this embodiment a kind of or the preparation method of soft ice-cream slurry:
Step 1, by raw milk, white sugar, maltose syrup, high fructose syrup, defatted milk powder, whole milk powder, milk surum
Powder, whey protein concentrate powder, butter, single, double tristerin, diacetyl tartarate list double glyceride, hydroxypropyl
Base PASELLI EASYGEL, pectin, agar, locust bean gum, modified starch puts in ingredients pot according to sequencing and carries out
Batch mixing, mixture temperature 50-70 DEG C；
Step 2, batch mixing carry out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after step 3, homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min；
Step 4, will sterilization after ice-cream slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk, carry out
Inoculation fermentation, ferment 3-10h, measures pH, and scope is 4-4.8, arrives fermentation termination；
Step 5, to fermentation after soft ice cream or soft ice-cream slurry carry out cooling process, temperature is 10-20 DEG C, after
Ripe 6-10h, forms fermented feed liquid；
Step 6, take the fermented feed liquid 0-90 weight portion of step 5, then enter with following ice cream or popsicle fermented feed liquid
Row mixing, mixture temperature 10-20 DEG C:
Raw milk 0-51 weight portion, white sugar 0-14 weight portion, maltose syrup 1-3 weight portion, high fructose syrup 1-6
Weight portion, edible glucose 1-5 weight portion, defatted milk powder 1-6, whole milk powder 1-6 weight portion, whey powder 0.5-2.5
Weight portion, whey protein concentrate powder 0.5-2.5 weight portion, butter 1-6 weight portion, vegetable oil 1-6 weight portion, directly
Throwing formula ferment agent for Yoghourt 0.001-0.19 weight portion, single, double tristerin 0.05-0.15 weight portion, double second
Acyl tartaric acid list double glyceride 0.05-0.15 weight portion, hydroxypropyl PASELLI EASYGEL 0.05-1.8 weight portion, really
Glue 0.05-0.15 weight portion, agar 0.05-0.18 weight portion, locust bean gum 0.05-1.5 weight portion, degeneration is formed sediment
Powder 0.1-2.5 weight portion, remaining is supplied with water or without water.Put in ingredients pot according to sequencing and carry out batch mixing,
Mixture temperature 50-70 DEG C, batch mixing carries out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min；After sterilizing
Ice-cream slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk, carry out inoculation fermentation, ferment 3-10h,
Measuring pH, scope is 4-4.8, arrives fermentation termination；Feed liquid after fermentation is carried out cooling process, and temperature is
10-20 DEG C, after-ripening 6-10h, ultimately form ice cream or popsicle fermented feed liquid；
Step 7, feed liquid both the above fermented mix, and cool to 2-10 DEG C and carry out aging after mixing
Process, ageing time 2-24h.Finally add or without fill after essence, pigment, use soft package material without
Bacterium fill or use plastic material container sterile filling.
After step 8, fill terminate, to the fermented type soft ice cream containing at a relatively high order of magnitude viable bacteria or soft ice-cream slurry
Carry out fast frozen, quick freezing temperature less than-40 DEG C, time 24h.
Product export lactic acid bacteria number content >=1 × 106CFU/g, selling period >=1 × 106CFU/g。
Claims (4)
1. the fermented type soft ice cream containing viable bacteria or a soft ice-cream slurry, the dispensing of this slurry includes: raw milk 0-82
Weight portion, white sugar 4.5-15 weight portion, maltose syrup 1-3.5 weight portion, high fructose syrup 1-10 weight portion, de-
Fat milk powder 1-10, whole milk powder 1-10 weight portion, whey powder 0.5-3 weight portion, whey protein concentrate powder 0.5-3
Weight portion, butter 1-10 weight portion, direct putting type ferment agent for sour milk 0.001-0.2 weight portion, single, double stearic acid is sweet
Grease 0.05-0.2 weight portion, diacetyl tartarate list double glyceride 0.05-0.2 weight portion, hydroxypropyl two starch phosphorus
Acid esters 0.05-2 weight portion, pectin 0.05-0.2 weight portion, agar 0.05-0.2 weight portion, locust bean gum 0.05-2
Weight portion, modified starch 0.1-3 weight portion, remaining is supplied with water or without water.
2. the fermented type soft ice cream containing viable bacteria prepared described in claim 1 or the method for soft ice-cream slurry:
Step 1, by raw milk, white sugar, maltose syrup, high fructose syrup, defatted milk powder, whole milk powder, milk surum
Powder, whey protein concentrate powder, butter, single, double tristerin, diacetyl tartarate list double glyceride, hydroxypropyl
Base PASELLI EASYGEL, pectin, agar, locust bean gum, modified starch puts in ingredients pot according to sequencing and carries out
Batch mixing, mixture temperature 50-70 DEG C.
Step 2, batch mixing carry out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after step 3, homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min
Step 4, will sterilization after ice cream or popsicle slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk,
Carrying out inoculation fermentation, ferment 3-10h, measures pH value, and scope is 4-4.8, arrives fermentation termination；
Step 5, to fermentation after ice-cream slurry carry out cooling process, temperature is 10-20 DEG C, after-ripening 6-10h；
After step 6, after-ripening, slurry cools to rapidly 2-10 DEG C and carries out burin-in process, ageing time 2-24h；
Step 7, finally add or without fill after essence, pigment, use soft package material sterile filling or make
With plastic material container sterile filling.
After step 8, fill terminate, slurry is carried out fast frozen, quick freezing temperature less than-40 DEG C, time 24h；
Product export lactic acid bacteria number content >=1 × 106CFU/g, selling period >=1 × 106CFU/g。
3. the fermented type soft ice cream containing viable bacteria prepared described in claim 1 or the method for soft ice-cream slurry:
It is characterized in that including:
Step 1, defatted milk powder, whole milk powder, whey powder, whey protein concentrate powder are mixed to form mixture, profit
Mixture is dissolved by raw milk or water with these 10 times of weight portions of mixture, is then hydrated, hydration temperature
40-50 DEG C, hydration time 10-20min, carry out after hydration standing 30min；Afterwards by white sugar, maltose syrup,
High fructose syrup, butter, single, double tristerin, diacetyl tartarate list double glyceride, hydroxypropyl two starch phosphorus
Acid esters, pectin, agar, locust bean gum, modified starch etc. puts in ingredients pot according to sequencing and carries out batch mixing, mixed
Material temperature degree 50-70 DEG C；
Step 2, batch mixing carry out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after step 3, homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min.
Step 4, will sterilization after slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk, carry out inoculation send out
Ferment, ferment 3-10h, measures pH value, and scope is 4-4.8, arrives fermentation termination；
Step 5, to fermentation after ice-cream slurry carry out cooling process, temperature is 10-20 DEG C, after-ripening 6-10h；
After step 6, after-ripening, slurry cools to rapidly 2-10 DEG C and carries out burin-in process, ageing time 2-24h；
Step 7, finally add or without fill after essence, pigment, use soft package material sterile filling or make
With plastic material container sterile filling.
After step 8, fill terminate, slurry is carried out fast frozen, quick freezing temperature less than-40 DEG C, time 24h；
Product export lactic acid bacteria number content >=1 × 106CFU/g, selling period >=1 × 106CFU/g。
4. fermented type soft ice cream containing viable bacteria of this embodiment a kind of or the preparation method of soft ice-cream slurry, its feature
It is to include:
Step 1, by raw milk, white sugar, maltose syrup, high fructose syrup, defatted milk powder, whole milk powder, milk surum
Powder, whey protein concentrate powder, butter, single, double tristerin, diacetyl tartarate list double glyceride, hydroxypropyl
Base PASELLI EASYGEL, pectin, agar, locust bean gum, modified starch puts in ingredients pot according to sequencing and carries out
Batch mixing, mixture temperature 50-70 DEG C；
Step 2, batch mixing carry out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after step 3, homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min；
Step 4, will sterilization after ice-cream slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk, carry out
Inoculation fermentation, ferment 3-10h, measures pH, and scope is 4-4.8, arrives fermentation termination；
Step 5, to fermentation after soft ice cream or soft ice-cream slurry carry out cooling process, temperature is 10-20 DEG C, after
Ripe 6-10h, forms fermented feed liquid；
Step 6, take the fermented feed liquid 0-90 weight portion of step 5, then enter with following ice cream or popsicle fermented feed liquid
Row mixing, mixture temperature 10-20 DEG C:
Raw milk 0-51 weight portion, white sugar 0-14 weight portion, maltose syrup 1-3 weight portion, high fructose syrup 1-6
Weight portion, edible glucose 1-5 weight portion, defatted milk powder 1-6, whole milk powder 1-6 weight portion, whey powder 0.5-2.5
Weight portion, whey protein concentrate powder 0.5-2.5 weight portion, butter 1-6 weight portion, vegetable oil 1-6 weight portion, directly
Throwing formula ferment agent for Yoghourt 0.001-0.19 weight portion, single, double tristerin 0.05-0.15 weight portion, double second
Acyl tartaric acid list double glyceride 0.05-0.15 weight portion, hydroxypropyl PASELLI EASYGEL 0.05-1.8 weight portion, really
Glue 0.05-0.15 weight portion, agar 0.05-0.18 weight portion, locust bean gum 0.05-1.5 weight portion, degeneration is formed sediment
Powder 0.1-2.5 weight portion, remaining is supplied with water or without water.Put in ingredients pot according to sequencing and carry out batch mixing,
Mixture temperature 50-70 DEG C, batch mixing carries out homogenizing, homogenizing temperature 60-70 DEG C, homogenization pressure 7-18MPa after terminating；
Sterilize after homogenizing, sterilization conditions 90-100 DEG C, 200-400S, or 85-105 DEG C, 30min；After sterilizing
Ice-cream slurry be cooled to 37-45 DEG C, add direct putting type ferment agent for sour milk, carry out inoculation fermentation, ferment 3-10h,
Measuring pH, scope is 4-4.8, arrives fermentation termination；Feed liquid after fermentation is carried out cooling process, and temperature is
10-20 DEG C, after-ripening 6-10h, ultimately form ice cream or popsicle fermented feed liquid；
Step 7, feed liquid both the above fermented mix, and cool to 2-10 DEG C and carry out aging after mixing
Process, ageing time 2-24h.Finally add or without fill after essence, pigment, use soft package material without
Bacterium fill or use plastic material container sterile filling.
After step 8, fill terminate, to the fermented type soft ice cream containing at a relatively high order of magnitude viable bacteria or soft ice-cream slurry
Carry out fast frozen, quick freezing temperature less than-40 DEG C, time 24h；
Product export lactic acid bacteria number content >=1 × 106CFU/g, selling period >=1 × 106CFU/g。
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