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Lactic acid bacteria milk candies and preparation method thereof

A lactic acid bacteria, lactic acid bacteria fermentation technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of long production cycle, high cost, difficult to store, etc., and achieve a shortened production cycle, improved production efficiency, and shortened curing time. Effect

Inactive Publication Date: 2016-10-26
SICHUAN MAOHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main problems are: (1) the prepared toffee is easily denatured at high temperature and is not easy to store; (2) the lactic acid bacteria are easily destroyed, and the taste of the resulting product is not good; (3) the production cycle is long and the cost is high
Chinese patent CN104938741A only uses freeze-drying method to obtain yogurt candy grains, which does not belong to toffee in the traditional sense, and the cost of freeze-drying operation is too high

Method used

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  • Lactic acid bacteria milk candies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1) Coating production: prepare a mixture of gum arabic, lactic acid bacteria fermented milk, and glucose at a ratio of 1:80:180, prepare it before use, and put it into use within 1 hour.

[0028] 2) Melting sugar and filtering: Melt white sugar and water at a ratio of 10:2, and then add malt syrup after the white sugar is completely melted according to the ratio of white sugar and malt syrup 1:2. Thin film boil sugar pot.

[0029] 3) Boiling and whipping: the temperature is 110°C-130°C, the vacuum degree is 0.3mpa-0.5mpa, the cooking time is 16-30min, after the boiling is completed, it is inflated and stirred for 5min-7min and then sent into the blending tank.

[0030] 4) Blending: According to the ratio of 1:0.5:15 of butter, lactic acid bacteria fermented milk and massecuite, add lactic acid bacteria fermented milk into the blending tank and blend evenly.

[0031] 5) Forming: After the prepared massecuite is whitened for 5-10 minutes, it is quantitatively divided int...

Embodiment 2

[0037] 1) Coating production: prepare a mixture of gum arabic, lactic acid bacteria fermented milk, and glucose at a ratio of 1:120:220, prepare it before use, and put it into use within 1 hour.

[0038] 2) Melt sugar and filter: Melt white sugar and water at a ratio of 10:5. After the white sugar is completely melted, add malt syrup according to the ratio of white sugar and malt syrup 1:5. Thin film boil sugar pot.

[0039] 3) Boiling and whipping: the temperature is 110°C-130°C, the vacuum degree is 0.3mpa-0.5mpa, the cooking time is 16-30min, after the boiling is completed, it is inflated and stirred for 5min-7min and then sent into the blending tank.

[0040] 4) Blending: According to the ratio of 1:1.5:20 of butter, lactic acid bacteria fermented milk and massecuite, add lactic acid bacteria fermented milk into the blending tank and blend evenly.

[0041] 5) Forming: After the prepared massecuite is whitened for 5-10 minutes, it is quantitatively divided into containers ...

Embodiment 3

[0047] 1) Coating production: prepare a mixture of gum arabic, lactic acid bacteria fermented milk, and glucose at a ratio of 1:100:200, prepare it before use, and put it into use within 1 hour.

[0048] 2) Melt sugar and filter: Melt white sugar and water at a ratio of 10:3, and then add malt syrup after the white sugar is completely melted according to the ratio of white sugar and malt syrup at a ratio of 1:3. Thin film boil sugar pot.

[0049] 3) Boiling and whipping: the temperature is 110°C-130°C, the vacuum degree is 0.3mpa-0.5mpa, the cooking time is 16-30min, after the boiling is completed, it is inflated and stirred for 5min-7min and then sent into the blending tank.

[0050] 4) Blending: According to the ratio of 1:1:18 of cream, lactic acid bacteria fermented milk and massecuite, add lactic acid bacteria fermented milk into the blending tank and blend evenly.

[0051] 5) Forming: After the prepared massecuite is whitened for 5-10 minutes, it is quantitatively divided...

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Abstract

The invention provides a preparation method of lactic acid bacteria milk candies. The preparation method comprises the following steps: (1) preparing Arabic gum, lactic acid bacteria fermented milk and glucose into a mixed solution; (2) uniformly mixing white granulated sugar and water and dissolving the sugar to obtain white granulated sugar syrup; mixing the white granulated sugar syrup with malt syrup; boiling and filtering; (3) boiling the product of the step (2); after finishing boiling, inflating and stirring to obtain massecuite; (4) uniformly mixing and blending cream, the lactic acid bacteria fermented milk and the massecuite; (5) pulling and crystallizing; after crystallizing, cooling to a room temperature; (6) coating the product of the step (1) on the product of the step (5), wherein the temperature is not higher than 20 DEG C in a coating process and the relative humidity is not higher than 50%; and (7) carrying out solidification treatment on the product of the step (6) until the product is crystallized. According to the preparation method, time for solidification is short and the product is not deformed after being stored at 50-70 DEG C for 7 days; and the product has a long guarantee period, a good flavor and abundant nutrients.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a lactobacillus toffee and a preparation method thereof. Background technique [0002] At present, there are few relatively successful lactic acid bacteria toffee products in the field of toffee production. The main problems are: (1) the prepared toffee is easily denatured at high temperature and is not easy to store; (2) the lactic acid bacteria are easily destroyed, and the taste of the resulting product is not good; (3) the production cycle is long and the cost is high. [0003] As far as the inventor knows, there is no Chinese patent related to lactic acid bacteria toffee in China at present. Chinese patent CN104938741A only uses freeze-drying method to obtain yogurt candy grains, which does not belong to toffee in the traditional sense, and the cost of freeze-drying operation is too high. [0004] Therefore, there is an urgent need in the art for a method that ca...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/46
CPCA23G3/366A23G3/46
Inventor 刘学彬刘成玉李进
Owner SICHUAN MAOHUA FOOD