阅读说明：本技术 浆料及其制备方法与酸奶冰淇淋 (Slurry, preparation method thereof and yoghourt ice cream ) 是由 朱鑫鑫 孔繁俊 李秋琴 张晓峰 于 2019-11-07 设计创作，主要内容包括：本发明公开了一种浆料及其制备方法与酸奶冰淇淋。该浆料中总固形物含量为24-32wt％、蛋白质含量为3-5wt％、脂肪含量为1-3wt％、碳水化合物含量为17-25wt％,通过调整各物质含量,特别是蛋白质和脂肪的含量,能使浆料在软冰机中能保持在5h以上,同时口感风味不会改变,更优选地,能使该浆料能在软冰机中保持72h以上,口感不会出现颗粒感,自然纯正的风味不会减弱,该浆料在软冰机中保持72h后,口感仍然细腻,风味纯正。(The invention discloses a slurry, a preparation method thereof and yoghourt ice cream. The total solid content in the pulp is 24-32 wt%, the protein content is 3-5 wt%, the fat content is 1-3 wt%, and the carbohydrate content is 17-25 wt%, and the contents of all substances, especially the contents of protein and fat, are adjusted, so that the pulp can be kept for more than 5 hours in a soft ice machine, and meanwhile, the taste and flavor are not changed, more preferably, the pulp can be kept for more than 72 hours in the soft ice machine, the taste does not have granular sensation, the natural and pure flavor is not weakened, and the pulp still has fine and smooth taste and pure flavor after being kept for 72 hours in the soft ice machine.)

1. A slurry, characterized in that the total solids content of the slurry is 24-32 wt%, the protein content is 3-5 wt%, the fat content is 1-3 wt%, and the carbohydrate content is 17-25 wt%.

2. The slurry according to claim 1, wherein the total solids content of the slurry is 27-29 wt%, the protein content is 3.5-4.5 wt%, the fat content is 2-3 wt%, and the carbohydrate content is 19-22 wt%;

the fat in the slurry is entirely derived from milk.

3. The slurry according to claim 1 or 2, characterized in that it consists of:

the balance of milk, wherein 180-220U of strains are added into each 1 ton of the slurry;

preferably, the slurry consists of the following raw materials:

the remainder was milk, wherein 180-220U of the strain was added per 1 ton of slurry.

4. The slurry according to claim 3, wherein the stabilizing emulsifier comprises the following raw materials:

preferably, the stabilizing emulsifier comprises the following raw materials:

5. a method of preparing a slurry according to any one of claims 1 to 4, comprising the steps of:

mixing the raw materials, performing first homogenization and sterilization in sequence;

inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point;

and (4) demulsifying, after-ripening, aging and carrying out second homogenization on the fermented feed liquid in sequence to obtain slurry.

6. The preparation method according to claim 5, wherein the mixing comprises the following steps:

(1) heating milk to 60-90 deg.C, adding skimmed milk powder, stirring for 2-10min, standing, and maintaining the temperature for 15-50min to obtain feed liquid 1;

(2) heating the maltose syrup to 70-90 deg.C, adding stable emulsifier, stirring and mixing for 5-30min to obtain feed liquid 2;

(3) adding the material liquid 2 into the material liquid 1, circularly mixing for 2-10min, keeping the temperature for 10-30min to obtain a material liquid 3, adding white sugar and edible glucose into the material liquid 3, and stirring for 5-25 min;

preferably, the mixing comprises the following steps:

(1) heating milk to 75-85 deg.C, adding skimmed milk powder, stirring for 3-7min, standing, and maintaining the temperature for 20-40min to obtain feed liquid 1;

(2) heating the maltose syrup to 75-85 deg.C, adding stable emulsifier, stirring and mixing for 10-20min to obtain feed liquid 2;

(3) adding the material liquid 2 into the material liquid 1, circularly mixing for 3-7min, keeping the temperature for 15-25min to obtain material liquid 3, adding white sugar and edible glucose into the material liquid 3, and stirring for 10-20 min.

7. The method of claim 5 or 6, wherein the first homogenization is carried out at a pressure of 80-180bar and a temperature of 70-90 ℃; preferably, the pressure of the first homogenizing is 100-150bar, and the temperature is 75-85 ℃;

the sterilization temperature is 90-100 deg.C, and the sterilization time is 5-15 min.

8. The production method according to any one of claims 5 to 7, wherein the temperature of the fermentation is 40 to 45 ℃ and the pH at the end of the fermentation is 4.3 to 4.6; preferably, the pH at the end of the fermentation is 4.45-4.55.

9. The method according to any one of claims 5 to 8, wherein the temperature of the after-ripening is 15 to 30 ℃ for 10 to 30 hours; preferably, the after-ripening temperature is 20-28 ℃ and the time is 15-25 h;

the aging temperature is 0-13 ℃ and the aging time is 10-25 h; preferably, the aging temperature is 2-10 ℃ and the aging time is 10-20 h;

the pressure of the second homogenizing is 5-50bar, and the temperature is 0-13 ℃; preferably, the pressure of the second homogenization is 10-30bar and the temperature is 2-10 ℃.

10. Yogurt ice cream employing the slurry of any one of claims 1-4.

Technical Field

The invention belongs to the technical field of ice cream, and particularly relates to a slurry, a preparation method thereof and yoghourt ice cream.

Background

The yoghourt is a milk beverage prepared by taking raw milk or milk powder, white sugar and the like as main raw materials, sterilizing at high temperature, cooling and then carrying out anaerobic fermentation by using lactic acid bacteria. The nutritive value of the milk is better than that of fresh milk and various milk powders. With the increasing demands of consumers on ice cream products, ice cream products with both health and nutrition are gradually accepted.

The soft ice cream prepared by using the yoghourt or the yoghurt powder as the main raw material has unique flavor which is popular with consumers, but the soft ice cream has strong limitation, can only be kept within 5 hours in a soft ice machine, and can change the taste and the flavor of the soft ice cream after night, so that the taste can have granular feeling, and the natural and pure flavor can be weakened.

Disclosure of Invention

Therefore, the invention aims to overcome the defects that the existing yoghourt ice cream is short in shelf life, easy to have granular sensation in taste and easy to weaken in flavor, and provides the slurry, the preparation method thereof and the yoghourt ice cream.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

the pulp provided by the invention has the total solid content of 24-32 wt%, the protein content of 3-5 wt%, the fat content of 1-3 wt% and the carbohydrate content of 17-25 wt%.

Further, the total solid content in the pulp is 27-29 wt%, the protein content is 3.5-4.5 wt%, the fat content is 2-3 wt%, and the carbohydrate content is 19-22 wt%;

the fat in the slurry is entirely derived from milk.

Further, the slurry is composed of the following raw materials:

the balance of milk, wherein 180-220U of strains are added into each 1 ton of the slurry;

preferably, the slurry consists of the following raw materials:

the balance of milk, wherein 180-220U of strains are added into each 1 ton of the slurry;

further, the stabilizing emulsifier comprises the following raw materials:

preferably, the stabilizing emulsifier comprises the following raw materials:

in addition, the invention also provides a preparation method of the slurry, which comprises the following steps:

mixing the raw materials, performing first homogenization and sterilization in sequence;

inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point;

and (4) demulsifying, after-ripening, aging and carrying out second homogenization on the fermented feed liquid in sequence to obtain slurry.

Further, the mixing comprises the following steps:

(1) heating milk to 60-90 deg.C, adding skimmed milk powder, stirring for 2-10min, standing, and maintaining the temperature for 15-50min to obtain feed liquid 1;

(2) heating the maltose syrup to 70-90 deg.C, adding stable emulsifier, stirring and mixing for 5-30min to obtain feed liquid 2;

(3) adding the material liquid 2 into the material liquid 1, circularly mixing for 2-10min, keeping the temperature for 10-30min to obtain a material liquid 3, adding white sugar and edible glucose into the material liquid 3, and stirring for 5-25 min;

preferably, the mixing comprises the following steps:

(1) heating milk to 75-85 deg.C, adding skimmed milk powder, stirring for 3-7min, standing, and maintaining the temperature for 20-40min to obtain feed liquid 1;

(2) heating the maltose syrup to 75-85 deg.C, adding stable emulsifier, stirring and mixing for 10-20min to obtain feed liquid 2;

(3) adding the material liquid 2 into the material liquid 1, circularly mixing for 3-7min, keeping the temperature for 15-25min to obtain a material liquid 3, adding white sugar and edible glucose into the material liquid 3, and stirring for 10-20 min;

further, the pressure of the first homogenizing is 80-180bar, and the temperature is 70-90 ℃; preferably, the pressure of the first homogenizing is 100-150bar, and the temperature is 75-85 ℃;

the sterilization temperature is 90-100 deg.C, and the sterilization time is 5-15 min.

Further, the fermentation temperature is 40-45 ℃, and the pH value of the fermentation end point is 4.3-4.6; preferably, the pH at the end of the fermentation is 4.45-4.55.

Further, the after-ripening temperature is 15-30 ℃ and the time is 10-30 h; preferably, the after-ripening temperature is 20-28 ℃ and the time is 15-25 h;

the aging temperature is 0-13 ℃ and the aging time is 10-25 h; preferably, the aging temperature is 2-10 ℃ and the aging time is 10-20 h;

the pressure of the second homogenizing is 5-50bar, and the temperature is 0-13 ℃; preferably, the pressure of the second homogenization is 10-30bar and the temperature is 2-10 ℃.

In addition, the invention also provides yoghourt ice cream which adopts the slurry.

Compared with the prior art, the invention has the following beneficial effects:

(1) the pulp provided by the invention has the advantages that the total solid content is 24-32 wt%, the protein content is 3-5 wt%, the fat content is 1-3 wt% and the carbohydrate content is 17-25 wt%, the pulp can be kept for more than 5 hours in a soft ice machine by adjusting the content of each substance, particularly the content of the protein and the fat, and meanwhile, the taste and the flavor are not changed, more preferably, the pulp can be kept for more than 72 hours in the soft ice machine, the granular feeling of the taste is not generated, the natural and pure flavor is not weakened, and the pulp still has fine and smooth taste and pure flavor after being kept for 72 hours in the soft ice machine.

(2) According to the slurry provided by the invention, the fat in the slurry is completely from milk, no other additional fat raw materials are added, the fat content in the slurry is conveniently and accurately controlled, and in addition, the fat in the milk is more easily mixed with other raw materials in the slurry; the composition and the content of the raw materials in the pulp are accurately controlled, the content of total solid matters, protein, fat and carbohydrate in the pulp is indirectly controlled, and the raw materials are cooperatively matched, so that the taste and the flavor of the pulp are maintained; by selecting a specific stabilizing emulsifier, further, the stability of the whole slurry system is ensured.

(3) The preparation method of the slurry provided by the invention comprises the steps of mixing the raw materials, carrying out first homogenization and sterilization in sequence; inoculating strains into the sterilized feed liquid, and fermenting until the fermentation end point; and (4) demulsifying, after-ripening, aging and carrying out second homogenization on the fermented feed liquid in sequence to obtain slurry. The slurry prepared by the preparation method can be kept for more than 5 hours in a soft ice machine, and meanwhile, the taste and flavor are not changed, more preferably, the slurry can be kept for more than 72 hours in the soft ice machine, the taste does not have granular sensation, the natural and pure flavor is not weakened, and the slurry is still fine and smooth in taste and pure in flavor after being kept for 72 hours in the soft ice machine.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.

FIG. 1 is a graph showing the distribution of the particle size of the yogurt ice cream slurry of comparative example 6 of the present invention, wherein the curve A is the distribution of the particle size of the yogurt ice cream slurry without passing through the ice softener; and the curve B is the particle size distribution curve of the yoghourt ice cream slurry after passing through the ice softening machine for 9 hours.

Detailed Description

The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.