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Preparation method of cocoa set yoghurt

A preparation process and coagulation type technology, applied in dairy products, milk preparations, applications, etc., can solve problems such as poor taste, and achieve the effects of uniform texture, rich aroma and long aftertaste

Inactive Publication Date: 2015-04-08
HARBIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the current problems that cocoa powder and milk will produce clots and poor taste, and provides a preparation process of cocoa solidified yoghurt

Method used

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  • Preparation method of cocoa set yoghurt
  • Preparation method of cocoa set yoghurt

Examples

Experimental program
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specific Embodiment approach 1

[0017] Specific embodiment one: the preparation technology of cocoa solidified yogurt of this embodiment, carry out according to the following steps:

[0018] 1. Ingredients: Preheat milk to 65°C, add cocoa powder and mix well to obtain cocoa slurry, pre-mix white sugar and stabilizer, add to cocoa slurry while stirring, fully dissolve to obtain material liquid;

[0019] 2. Preheating and homogenization: put the feed liquid in a constant temperature water bath, stir while heating, heat to 60-70°C, keep it warm for 30 minutes, and then use high-speed shearing for homogenization;

[0020] 3. Sterilization and cooling: heat the homogenized feed liquid to 95°C, keep it warm for 5 minutes, and then cool the feed liquid to 44-46°C;

[0021] 4. Inoculation: Mix Lactobacillus bulgaricus LB bacteria powder and Streptococcus thermophilus ST bacteria powder at a mass ratio of 1:1, and then inoculate into the sterilized and cooled feed liquid in the ultra-clean workbench, the inoculation ...

specific Embodiment approach 2

[0027] Embodiment 2: This embodiment differs from Embodiment 1 in that the mass percentages of the components in the feed solution in Step 1 are 86.01% milk, 2.68% cocoa powder, 10.31% white sugar, and 1.00% stabilizer. Others are the same as in the first embodiment.

specific Embodiment approach 3

[0028] Embodiment 3: The difference between this embodiment and Embodiment 1 or 2 is: in step 2, heat to 65°C. Others are the same as in the first or second embodiment.

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Abstract

The invention discloses a preparation process of cocoa set yoghurt and relates to a preparation process of set yoghurt. The invention aims to solve the problem in the prior art that yoghurt is relatively poor in taste as cocoa powder is mixed with cow milk to generate coagula. The process comprises the following steps: I, dosing: namely preheating the cow milk, adding the cocoa powder to obtain cocoa slurry, and adding white granulated sugar and a stabilizer into the cocoa slurry to obtain slurry; II, preheating and homogenizing: namely putting the slurry in a constant temperature water bath pot, heating and insulating and homogenizing; III, sterilizing and cooling: namely heating the homogenized slurry, insulating and cooling; IV, inoculating: namely inoculating lactobacillus bulgaricus LB powder and streptococcus thermophilus ST powder into the slurry and filling the slurry into a glass bottle; V, fermenting: namely uniformly stirring the slurry and culturing in a culture box; IV, judging the fermenting finish point: stopping fermentation when the titration acidity reaches 80-95 DEG C; and VII, cooling and after-ripening. The yoghurt prepared is chocolate with glossiness, uniform in texture and free of coagula and precipitate and whey separation. The preparation process can be used for preparing set yoghurt.

Description

technical field [0001] The invention relates to a preparation process of solidified yoghurt. Background technique [0002] Cocoa (Sterculiaceae. Theobroma) scientific name Theobroma cacao, its fruit can be made into cocoa powder and chocolate after fermentation and baking. Defatted cocoa powder is a nutritious and healthy food raw material, rich in protein and carbohydrates, added to fermented dairy products can increase the solid content, and give fermented dairy products a better consistency and texture. The components such as polyphenols, alkaloids and organic acids not only endow cocoa products with strong flavor characteristics, but also have certain health care functions and even disease treatment functions. For example, polyphenols flavanols and proanthocyanidins in cocoa have The antioxidant function can inhibit the activation of platelets, thereby reducing the incidence of coronary heart disease; the alkaloids in it can expand blood vessels, promote the function of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/127
Inventor 卞春
Owner HARBIN UNIV
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