Lactic acid bacteria chocolate and preparation method thereof

A technology for chocolate and lactic acid bacteria, applied in the field of lactic acid bacteria chocolate and its preparation, can solve the problems of inactivation of lactic acid bacteria powder, difficult to achieve beneficial effects, low survival rate, etc., and achieves reduction of fat and sodium content, cost reduction, and high survival rate. Effect

Inactive Publication Date: 2013-08-14
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when lactic acid bacteria powder is used in food, there is a common problem of low survival rate, which leads to the loss of activity of lactic acid bacteria powder, and it is difficult to achieve beneficial effects.

Method used

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  • Lactic acid bacteria chocolate and preparation method thereof
  • Lactic acid bacteria chocolate and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The lactic acid bacteria chocolate is made from the following components by weight: 34 parts of cocoa butter, 32 parts of white granulated sugar, 20 parts of milk powder, 14 parts of whey powder, 0.05 part of vanillin, 0.5 part of phospholipid, and 0.1 part of lactic acid bacteria powder.

[0040] Among them, the probiotic is ABKefir lactic acid bacteria powder.

[0041] Its preparation method comprises the following steps:

[0042] (1) Mixing: Put cocoa butter, white granulated sugar, milk powder and whey powder into the refining tank respectively and stir at 38°C for 5 minutes, add a small amount of phospholipid and continue to stir for 4 minutes to make the mixing uniform to obtain the initial mixture;

[0043] (2) Fine grinding: finely grind the initial mixture in a fine grinding cylinder at 38°C for 19 hours; add vanillin and the remaining phospholipids 1 hour before discharging;

[0044] (3) Add lactic acid bacteria powder: filter the primary mixture after fine g...

Embodiment 2

[0048] The lactic acid bacteria chocolate is made from the following components by weight: 33 parts of cocoa butter, 31 parts of white sugar, 19 parts of milk powder, 13 parts of whey powder, 0.04 part of vanillin, 0.6 part of phospholipid, and 0.05 part of lactic acid bacteria powder.

[0049] Among them, the probiotic is ABKefir lactic acid bacteria powder.

[0050] Its preparation method comprises the following steps:

[0051] (1) Mixing: Put cocoa butter, white granulated sugar, milk powder and whey powder into the fine grinding tank respectively and stir at 40°C for 4 minutes, add a small amount of phospholipids and continue to stir for 3 minutes to make the mixing uniform to obtain the initial mixture;

[0052] (2) Fine grinding: finely grind the initial mixture in a fine grinding cylinder at 40°C for 16 hours; add vanillin and the remaining phospholipids 0.5 hours before discharging;

[0053] (3) Add lactic acid bacteria powder: The primary mixture after fine grinding ...

Embodiment 3

[0057]The lactic acid bacteria chocolate is made from the following components by weight: 35 parts of cocoa butter, 33 parts of white granulated sugar, 21 parts of milk powder, 15 parts of whey powder, 0.05 part of vanillin, 0.5 part of phospholipid, and 0.20 part of lactic acid bacteria powder.

[0058] Among them, the probiotic is ABKefir lactic acid bacteria powder.

[0059] Its preparation method comprises the following steps:

[0060] (1) Mixing: put cocoa butter, white granulated sugar, milk powder and whey powder into the refining cylinder respectively and stir at 35°C for 6 minutes, add a small amount of phospholipids and continue to stir for 5 minutes to make the mixing uniform to obtain the initial mixture;

[0061] (2) Fine grinding: finely grind the initial mixture in a fine grinding cylinder at 35°C for 22 hours; add vanillin and the remaining phospholipids 1 hour before discharging;

[0062] (3) Add lactic acid bacteria powder: the primary mixture after fine gri...

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Abstract

The invention provides lactic acid bacteria chocolate which is prepared from cocoa butter, white granulated sugar, milk powder, whey powder, vanillin, phospholipid and lactic acid bacteria powder. The invention also provides a preparation method of the lactic acid bacteria chocolate. The preparation method for the lactic acid bacteria chocolate is simple, low in cost and high in yield; and the lactic acid bacteria chocolate is high in quality, rich in nutrition and scientific and reasonable in formula.

Description

technical field [0001] The invention belongs to the field of food, in particular to a lactic acid bacteria chocolate and a preparation method thereof. Background technique [0002] Chocolate has a unique flavor, suitable for all ages, and is loved by the public. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher, especially for snack foods such as chocolate, whether in terms of color varieties or taste grades, consumers are more and more demanding. high. [0003] However, currently chocolate products on the market are usually made of cocoa as the main raw material, with single ingredients, single taste, unreasonable production process and insufficient nutrition. How to improve the taste and nutritional value of chocolate is a topic worthy of constant research by food manufacturers. [0004] Lactic acid bacteria powder is easily absorbed by the human body, can help the rapid prolifer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/42
Inventor 鲍锦祥
Owner MASHI MANOR NANJING FOOD
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