Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method

A chocolate sauce and stabilizer technology, applied in dairy products, food preparation, milk preparations, etc., can solve the problems of upward migration of jam pigment, layering and turbidity of jam and fermented milk, etc.

Active Publication Date: 2012-08-15
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is that, in order to overcome the problem of layering and turbidity between the jam and the fermented milk during the processing and storage of the general jam double-layer fermented milk, and the problem that the pigment in the jam migrates upwards, the fermented milk diffuses into the chocolate sauce at the same time. defect, and provide a kind of chocolate sauce and the chocolate sauce double-layer fermented milk, its formula and its preparation method

Method used

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  • Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method
  • Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method
  • Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Embodiment 1, a kind of chocolate double-layer fermented milk and preparation method thereof

[0063] 1. Raw material formula:

[0064] Whole milk raw milk 76.995%, chocolate sauce 17%, sucrose 5.0%, modified starch 0.6%, gelatin 0.3%, pectin 0.1%, lactic acid bacteria starter (including Lactobacillus bulgaricus and Streptococcus thermophilus) 0.005%.

[0065] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0066] Two, produce the product of the present embodiment according to following process method:

[0067] 1. Process flow:

[0068] Acceptance of raw milk→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→turn over tank to cool→filling→refrigerate and ripen

[0069] 2. Process description:

[0070] 2.1 Acceptance of raw milk: fat ≥ 3.1%, protein ≥ 2.9%, 72% alcohol test negative, acidity 12°T ~ 18°T, impurity ≤ 2mg / kg, milk temperature ≤ 4°C, normal boiling; sensory,...

Embodiment 2

[0080] Embodiment 2, a kind of chocolate double-layer fermented milk and preparation method thereof

[0081] 1. Raw material formula:

[0082] Whole milk raw milk 70%, chocolate sauce 20%, sucrose 7.0%, modified starch 0.6%, gelatin 0.5%, agar 0.5%, sodium alginate 0.3%, pectin 0.1%, whey protein concentrate powder 0.5%, cream 0.49 %, lactic acid bacteria starter (including Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. diacetyl) 0.01%.

[0083]The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0084] Two, produce the product of the present embodiment according to following process method:

[0085] 1. Process flow:

[0086] Acceptance of raw milk→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→turn over tank to cool→filling→refrigerate and ripen

[0087] 2. Process description:

[0088] 2.1 Acceptance of raw milk: fat ≥ 3.1%,...

Embodiment 3

[0098] Embodiment 3, a kind of chocolate double-layer fermented milk and preparation method thereof

[0099] 1. Raw material formula:

[0100] Whole milk raw milk 82%, chocolate sauce 15%, sucralose 0.01%, modified starch 0.3%, milk protein powder 2.488%, lactic acid bacteria starter (including Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidus longum bacillus, Lactobacillus fermentum and Lactobacillus helveticus) 0.002%, food flavor 0.2%.

[0101] The performance indicators of each raw material meet the requirements of conventional quality standards in this field.

[0102] Two, produce the product of the present embodiment according to following process method:

[0103] 1. Process flow:

[0104] Acceptance of raw milk→ingredients→homogenization→sterilization→cooling→inoculation, fermentation→turn over tank to cool→filling→refrigerate and ripen

[0105] 2. Process description:

[0106] 2.1 Acceptance of raw milk: fat ≥ 3.1%, protein ≥...

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PUM

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Abstract

The invention discloses a chocolate sauce stabilizer which contains carrageenan, sodium carboxymethylcellulose, sodium citrate, potassium chloride and glucose. A formula of chocolate sauce contains fructose corn syrup, cocoa powder, sugar, the stabilizer and deionized water. A preparation method for the chocolate sauce comprises the following step of: mixing glycine liquor and cocoa syrup uniformly to obtain the chocolate sauce. A formula of double-layer chocolate fermented milk contains fermented milk and the chocolate sauce. A preparation method for the double-layer chocolate fermented milkcomprises the following steps of: (1) covering the chocolate sauce of more than or equal to 65 DEG C on the lower layer of a container, and cooling the temperature to be below 45 DEG C; and (2) adding the fermented milk into the container in the step (1) to cover the chocolate sauce. According to the chocolate sauce and the double-layer chocolate fermented milk obtained by the preparation methods, the double-layer chocolate fermented milk is clear in layering of the chocolate sauce and the fermented milk and has the advantages of stable structure, smooth mouthfeel and thick flavor.

Description

technical field [0001] The invention relates to chocolate paste, double-layer chocolate fermented milk, its stabilizer, its formula and its preparation method. Background technique [0002] With the continuous improvement of living standards, people's awareness of healthy eating has gradually increased. In various nutritious diets, fermented milk is widely consumed due to its variety of flavors and textures, high-quality protein and active probiotics and other nutrients. While enjoying delicious food, it can improve body functions and regulate intestinal flora. favored by those. [0003] Under the background of increasingly fierce competition in the dairy industry, major manufacturers are constantly increasing investment in new product development, especially recently, various solidified jam double-layer fermented milks have been launched on the market. Through research and analysis, it is found that during the production and shelf life of the jam placed in the lower layer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23G1/32A23C9/13A23L29/00
Inventor 王豪于鹏徐致远周杰沈玲廖文艳韩梅应杰章慧
Owner BRIGHT DAIRY & FOOD
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