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

Inactive Publication Date: 2015-09-16
JIESHOU ZHAOLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, among the toffees currently on the market, the varieties and functions are relatively single, which cannot meet the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a yogurt cream candy which is prepared from the following raw materials: white sugar, high maltose syrup, fresh milk, Streptococcus thermophilus, Lactobacillus bulgaricus, skimmed milk powder, purple sweet potato, Fondant sugar, anhydrous milk fat, hydrogenated vegetable oil, edible gelatin, lecithin, sucrose ester and water. In the preparation process, the vacuum freeze-drying technology is used for freeze-drying purple sweet potato yogurt, so that nutrients and activity of lactic acid bacteria in yogurt are retained, when the yoghurt cream candy is eaten, the nutrients can be absorbed by the body, the lactic acid bacteria can also be activated to function and protect the intestinal tract; the purple sweet potato is rich in nutrients, and the nutrients can be more easily absorbed by the body after the purple sweet potato is fermented together with milk; the yogurt cream candy provided by the invention is tender in taste, sweet, sour, refreshing and mellow in flavor, and natural in color, and can prevent and treat diseases, postpone senility and prolong life.

Description

technical field [0001] The present invention mainly relates to a kind of toffee, especially relates to a kind of yoghurt candy. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. The section of the sugar body has tiny pores, with toughness and elasticity, chewing resistance, and a soft and delicate taste; at the same time, toffee has a unique aroma of milk and is generally loved by people. The shape of toffee is mostly cylindrical, and there are also rectangles and squares, and the color is mostly milky white or slightly yellow. However, among the toffees currently on the market, the varieties and functions are relatively single, which cannot meet the needs of consumers in general. [0003] Yogurt is a fermented dairy product made by adding high-quality pure fresh milk to homogeneous white sugar, after ultra-high temperature sterilization, and then adding lactic acid bacteria to ferment. During the fermentation process, the casein...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/46A23G3/48
Inventor 王启标
Owner JIESHOU ZHAOLONG FOOD
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