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Yoghurt containing dark chocolate particle and preparation method thereof

A technology of dark chocolate and chocolate, which is applied in the field of yogurt containing dark chocolate particles and its preparation, and can solve the problems of low sugar content and no sweetness of cocoa

Inactive Publication Date: 2012-06-20
重庆光大(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dark chocolate is the favorite of people who like to taste original chocolate. It contains less sugar, and the aroma of cocoa is not covered by other flavors, allowing people to taste the original chocolate flavor. Bitter, so dark chocolate is less popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The present invention is carried out as follows:

[0019] (1) Weigh the following raw materials in parts by weight: 850kg raw milk, 50kg white sugar, 10kg dark chocolate, 20kg skimmed powder, 1kg acetylated distarch phosphate, 1kg pectin, 1kg gelatin, 0.1kg food essence, probiotics 10 7 CFU / g, the probiotics are Lactobacillus bulgaricus and Streptococcus thermophilus;

[0020] (2) Constant volume: Add fresh milk into the batching tank, heat it up to 70°C through a plate heat exchanger, start the shearing machine, add sugar, skimmed powder, acetylated distarch phosphate, pectin, gelatin; Cut for 15 minutes, and cool down to the discharge temperature below 15°C through a plate heat exchanger;

[0021] (3) Sterilization: put the material after shear cooling into the blending tank, keep the agitator open, make the material homogeneous under the condition of 65, 20Mpa, and utilize pasteurization to sterilize;

[0022] (4) Fermentation: add bacterial classification in ferm...

Embodiment 2

[0025] The present invention is carried out as follows:

[0026] (1) Weigh the following raw materials in parts by weight: 900kg of fresh milk, 100kg of white sugar, 20kg of dark chocolate, 25kg of skimmed powder, 2kg of acetylated distarch phosphate, 2kg of pectin, 2kg of gelatin, 0.2kg of food flavor, probiotics 10 9 CFU / g, the probiotics are Lactobacillus bulgaricus and Streptococcus thermophilus;

[0027] (2) Constant volume: Add fresh milk into the batching tank, heat it up to 85°C through a plate heat exchanger, start the shearing machine, add sugar, skimmed powder, acetylated distarch phosphate, pectin, gelatin; Cut for 15 minutes, and cool down to the discharge temperature below 15°C through a plate heat exchanger;

[0028] (3) Sterilization: Put the material after shear cooling into the blending tank, keep the agitator open, make the material homogeneous at 70°C and 20Mpa, and sterilize by pasteurization;

[0029] (4) Fermentation: add bacterial classification in f...

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PUM

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Abstract

The invention discloses yoghurt containing dark chocolate particles and a preparation method thereof; granular dark chocolate is added into yoghurt, and has a weight of 2%-4% of the total yoghurt weight. The yoghurt of the invention not only maintains the nutrition of probiotic yoghurt, but also is added with the nutrition of dark chocolate. Probiotics in the yoghurt can secrete substances which are beneficial for human body, and the dark chocolate has low sugar content and high calorie. The mixing provides the yoghurt with unique flavor of mocha, and the granular chocolate has chewing sense; the yoghurt can meet popular taste, and is probiotic yoghurt with abundant nutrition and unique flavor.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to yoghurt containing dark chocolate particles and a preparation method thereof. Background technique [0002] Yogurt is very popular because of its high nutritional value and delicious taste. Yogurt not only maintains the nutritional value of fresh milk, but also is very beneficial to the human body. Yogurt helps the secretion of gastric juice and increases appetite. The probiotics in yogurt can secrete substances that are beneficial to human health. Lactic acid bacteria can produce some substances that enhance the immune function of the human body. The commonly used yogurt fermentation process is to use fresh milk as raw material, add beneficial bacteria to the milk after pasteurization, and then cool and fill the milk after fermentation. In order to facilitate preservation and cater to the public's taste, food stabilizers, food flavors or some substances beneficial to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13
Inventor 别应堂霍君吉刘勇
Owner 重庆光大(集团)有限公司
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