Yogurt cream candy
A technology of yogurt and toffee, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of single variety and function, and achieve the effects of protecting the intestinal tract, delaying aging, and natural color
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Embodiment 1
[0020] A kind of yogurt candy, which is composed of the following raw materials: 12% white granulated sugar, 31% high maltose syrup, 21% fresh milk, 0.3% Streptococcus thermophilus, 0.3% Lactobacillus bulgaricus, 6% skimmed milk powder, and 15% purple sweet potato , fondant sugar 3%, anhydrous butter 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88%.
[0021] A kind of yoghurt candy, comprises the following steps:
[0022] (1) Add 1.5 times the amount of water to edible gelatin and soak for 0.5~1 hour, then bathe in water at 65°C for 1 hour, completely melt the gelatin, cool it naturally, condense it into jelly for later use, and put hydrogenated vegetable oil and anhydrous butter for 50 ℃ water bath, and set aside after melting.
[0023] (2) Strain activation: Add skim milk powder and water to make skim milk with a concentration of 10%, subpackage it in a triangular flask and a test tube, sterilize it at 121°C for 15 minute...
Embodiment 2
[0032] A kind of yogurt candy, which is composed of the following raw materials: 11% white granulated sugar, 32% high maltose syrup, 20% fresh milk, 0.3% Streptococcus thermophilus, 0.3% Lactobacillus bulgaricus, 6% skimmed milk powder, and 16% purple sweet potato , fondant sugar 3%, anhydrous butter 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88%.
[0033] A kind of yoghurt candy, comprises the following steps:
[0034] (1) Add 2 times the amount of water to the edible gelatin and soak for 1 hour, then bathe in water at 70°C for 2 hours, completely melt the gelatin and cool it naturally, condense into jelly for later use, put hydrogenated vegetable oil and anhydrous butter in a 55°C water bath , ready to use after melting.
[0035] (2) Strain activation: Add skim milk powder to water to make skim milk with a concentration of 12%, pack it in a triangular flask and a test tube, and sterilize it at 121°C for 15 minutes. 1 A...
Embodiment 3
[0044]A kind of yogurt candy, which is composed of the following raw materials: 11% white granulated sugar, 32% high maltose syrup, 20% fresh milk, 0.3% Streptococcus thermophilus, 0.3% Lactobacillus bulgaricus, 7% skimmed milk powder, and 15% purple sweet potato , fondant sugar 3%, anhydrous butter 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88%.
[0045] A kind of yoghurt candy, comprises the following steps:
[0046] (1) Add 1.5 times the amount of water to the edible gelatin and soak for 0.5 hours, then bathe in 70°C water for 1 hour, completely melt the gelatin, cool it naturally, condense into jelly and set aside, put hydrogenated vegetable oil and anhydrous butter in a 55°C water bath , ready to use after melting.
[0047] (2) Strain activation: Add skim milk powder and water to make skim milk with a concentration of 10%, subpackage it in a triangular flask and a test tube, sterilize it at 121°C for 15 minutes, and ...
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