Yogurt cream candy

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...