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Chocolate candies injected with probiotics and preparation method of chocolate candies

A technology of chocolate and probiotics, applied in confectionery, confectionary industry, food science, etc., can solve problems such as difficult sales promotion, trouble eating, poor taste, etc., achieve great promotion value, easy to accept, and enrich market product types Effect

Inactive Publication Date: 2016-02-17
GAEA GEM RICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing probiotic products are probiotic beverages, which require low-temperature storage, which brings great difficulties to the sales and promotion of the products; while the existing dry preparations of probiotics are mostly freeze-dried probiotic powders, which are expensive and expensive when taken. It needs to be taken with warm water, the taste is not good, and it is troublesome to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A probiotic-infused chocolate candy consists of the following raw materials: 1 part of freeze-dried probiotic powder, 50 parts of fructose syrup, 2 parts of butter, 2 parts of condensed milk, 4 parts of modified starch, 2 parts of whole milk powder, and 4 parts of fresh milk 0.02 parts of sodium alginate latex, 0.8 parts of lactic acid, 0.3 parts of table salt, and some chocolate.

[0032] A probiotic-infused chocolate candy is prepared by the following steps:

[0033] (1) Dissolve sodium alginate in hot fresh milk at a ratio of 0.5%, stir well to form a gel, and cool to prepare sodium alginate latex for later use;

[0034] (2) Boil the syrup, boil 50 parts of fructose syrup until the temperature of the sugar liquid reaches 120°C, stop boiling when the weight of the sugar liquid loses 15%, add 0.3 parts of salt, and dissolve evenly;

[0035] (3) Fusion of auxiliary materials, weigh 2 parts of butter, 2 parts of condensed milk, 0.02 parts of sodium alginate latex in a w...

Embodiment 2

[0040] A probiotic-infused chocolate candy consists of the following raw materials: 4 parts of freeze-dried probiotic powder, 70 parts of fructose syrup, 5 parts of butter, 5 parts of condensed milk, 8 parts of modified starch, 5 parts of whole milk powder, and 8 parts of fresh milk 0.16 parts of sodium alginate latex, 1.5 parts of lactic acid, and 1 part of table salt.

[0041] A probiotic-infused chocolate candy is prepared by the following steps:

[0042] (1) Dissolve sodium alginate in hot fresh milk at a ratio of 2%, stir well to form a gel, and cool to prepare sodium alginate latex for later use;

[0043] (2) Boil syrup, boil 70 parts of fructose syrup until the temperature of the sugar solution reaches 123°C, stop boiling when the weight of the sugar solution loses 35%, add 1 part of salt, and dissolve evenly;

[0044] (3) Fusion of auxiliary materials, weigh 5 parts of butter, 5 parts of condensed milk, 0.16 parts of sodium alginate latex in a whipping pot, dissolve a...

Embodiment 3

[0049] A probiotic-infused chocolate candy is composed of the following raw materials: 2 parts of freeze-dried probiotic powder, 55 parts of fructose syrup, 3 parts of butter, 3 parts of condensed milk, 5 parts of modified starch, 4 parts of whole milk powder, and 6 parts of fresh milk 0.048 parts of sodium alginate latex, 1 part of lactic acid, and 0.8 parts of table salt.

[0050] A probiotic-infused chocolate candy is prepared by the following steps:

[0051] (1) Dissolve sodium alginate in hot fresh milk at a ratio of 0.8%, stir well to form a gel, and cool to prepare sodium alginate latex for later use;

[0052] (2) Boil syrup, boil 55 parts of fructose syrup until the temperature of the sugar solution reaches 127°C, stop boiling when the weight of the sugar solution loses 22%, add 0.8 parts by weight of table salt, and dissolve evenly;

[0053] (3) Fusion of auxiliary materials, weigh 3 parts of butter, 3 parts of condensed milk, 0.048 parts of sodium alginate latex in ...

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PUM

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Abstract

The invention discloses chocolate candies injected with probiotics and a preparation method of the chocolate candies. According to the candies, microcapsules containing bifidobacterium lactis and lactobacillus acidophilus wrap probiotic dry powder and are evenly mixed with low-sweetness massecuite, then chocolate injection is conducted, and the massecuite is prepared from freeze-dried probiotic powder, high fructose corn syrup, butter, condensed milk, fresh milk, modified starch, whole milk powder, sodium alga acid, lactic acid and salt. Chocolate injection is conducted on the prepared massecuite, and the chocolate candies injected with probiotics can be obtained. Chocolate is externally hung on the candies, the candies are of concentrated fragrance, sweet greasy, filled with the massecuite, sweet and sour and soft, the taste matching is appropriate, and to keep the probiotic activity of bacterial powder, the mixing temperature of the massecuite and the bacterial powder and the operation temperature of chocolate injection are each controlled to be within 20-50 DEG C.

Description

technical field [0001] The invention relates to the processing field of heart-filled chocolate candies, in particular to a probiotic-filled chocolate candy and a preparation method thereof. Background technique [0002] With the continuous improvement of people's material living standards, people's requirements for leisure candies are not only limited to the taste, but the coexistence of taste and health. Chocolate is not only a large category of confectionary products, but also an important raw material. Its sweet and smooth taste is favored by consumers. Single chocolate has high calories and high sweetness, and long-term consumption can easily lead to problems such as obesity and tooth decay. In order to alleviate the sweetness of single chocolate, products compatible with chocolate have appeared, including coarse grains, puffed products, etc., but there are fewer products compatible with probiotics. Probiotics are beneficial bacteria that exist in the intestinal mucosa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54
CPCA23G3/545
Inventor 张小威林利忠张珺刘也嘉肖冬梅梅小弟
Owner GAEA GEM RICE
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