Yogurt toffee and production method thereof

Abstract

The present invention discloses a yogurt toffee, which comprises the following raw materials by weight: 20-30 parts of white granulated sugar, 50-60 parts of high maltose syrup, 20-30 parts of fresh milk, 2-5 parts of Lactobacillus bulgaricus, 1-2 parts of Bacillus natto, 4-6 parts of fondant, 10-15 parts ofsoybean, 5-10 parts of edible gelatin, 2-4 parts of sucrose ester, 5-8 parts of water, 4-6 parts of a Hami melon juice, and 5-8 parts of anhydrous milk fat. The yogurt toffee of the present invention is sweet and delicate, and has high nutritional value.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a yogurt candy and a preparation method thereof. Background technique

[0002] Toffee is a semi-soft candy with a looser structure. The section of the sugar body has tiny pores, which are tough and elastic, chewy, and have a soft and delicate taste. At the same time, the toffee has the unique aroma of milk, which is generally loved by people. The shape of toffee is mostly cylindrical, but also rectangular and square, and the color is mostly milky white or slightly yellow. However, the varieties and functions of the toffee currently on the market are relatively simple, which cannot meet the needs of consumers. SUMMARY OF THE INVENTION

[0003] The purpose of the present invention is to provide a kind of yogurt candy with rich mouthfeel and diversified functions and a preparation method thereof.

[0004] In order to achieve the above object, the present inve...

Examples

Embodiment 1

[0016] A yogurt candy, comprising the following raw materials by weight: 30 parts of white granulated sugar, 60 parts of high maltose syrup, 30 parts of fresh milk, 5 parts of Lactobacillus bulgaricus, 2 parts of natto bacteria, 6 parts of fondant sugar, and 15 parts of soybeans , 10 parts of edible gelatin, 4 parts of sucrose ester, 8 parts of water, 6 parts of cantaloupe juice and 8 parts of anhydrous cream.

[0017] A method for making yogurt candy, comprising the following steps:

[0018] (1) Pour water into the edible gelatin, soak for 1 hour, then take a water bath for 2 hours, wait until the edible gelatin is completely melted and then cool down naturally, for use;

[0019] (2) the anhydrous cream is carried out 60 ℃ of water baths, and it is set aside after being melted;

[0020] (3) the soybean is washed, sterilized after soaking, then put into natto bacteria, finally packed into a fresh-keeping box, sealed for use, after fermentation, pulverized, and ground to obtai...

Embodiment 2

[0024] A yogurt candy, comprising the following raw materials by weight: 20 parts of white granulated sugar, 50 parts of high maltose syrup, 20 parts of fresh milk, 2 parts of Lactobacillus bulgaricus, 1 part of natto bacteria, 4 parts of fondant sugar, and 10 parts of soybeans , 5 parts edible gelatin, 2 parts sucrose ester, 5 parts water, 4 parts cantaloupe juice and 5 parts anhydrous cream;

[0025] A method for making yogurt candy, comprising the following steps:

[0026] (1) Pour water into the edible gelatin, soak it for 0.5 hours, then take a water bath for 1 hour, wait until the edible gelatin is completely melted, and then cool down naturally for use;

[0027] (2) The anhydrous cream is subjected to a 40 ℃ water bath, and it is set aside after being melted;

[0028] (3) the soybean is washed, sterilized after soaking, then put into natto bacteria, finally packed in a fresh-keeping box, sealed for use, after fermentation, pulverized, and ground to obtain natto powder;...

technical field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a yogurt candy and a preparation method thereof. Background technique

[0002] Toffee is a semi-soft candy with a looser structure. The section of the sugar body has tiny pores, which are tough and elastic, chewy, and have a soft and delicate taste. At the same time, the toffee has the unique aroma of milk, which is generally loved by people. The shape of toffee is mostly cylindrical, but also rectangular and square, and the color is mostly milky white or slightly yellow. However, the varieties and functions of the toffee currently on the market are relatively simple, which cannot meet the needs of consumers. SUMMARY OF THE INVENTION

[0003] The purpose of the present invention is to provide a kind of yogurt candy with rich mouthfeel and diversified functions and a preparation method thereof.

[0004] In order to achieve the above object, the present inve...

Examples

Embodiment 1

[0016] A yogurt candy, comprising the following raw materials by weight: 30 parts of white granulated sugar, 60 parts of high maltose syrup, 30 parts of fresh milk, 5 parts of Lactobacillus bulgaricus, 2 parts of natto bacteria, 6 parts of fondant sugar, and 15 parts of soybeans , 10 parts of edible gelatin, 4 parts of sucrose ester, 8 parts of water, 6 parts of cantaloupe juice and 8 parts of anhydrous cream.

[0017] A method for making yogurt candy, comprising the following steps:

[0018] (1) Pour water into the edible gelatin, soak for 1 hour, then take a water bath for 2 hours, wait until the edible gelatin is completely melted and then cool down naturally, for use;

[0019] (2) the anhydrous cream is carried out 60 ℃ of water baths, and it is set aside after being melted;

[0020] (3) the soybean is washed, sterilized after soaking, then put into natto bacteria, finally packed into a fresh-keeping box, sealed for use, after fermentation, pulverized, and ground to obtai...

Embodiment 2

[0024] A yogurt candy, comprising the following raw materials by weight: 20 parts of white granulated sugar, 50 parts of high maltose syrup, 20 parts of fresh milk, 2 parts of Lactobacillus bulgaricus, 1 part of natto bacteria, 4 parts of fondant sugar, and 10 parts of soybeans , 5 parts edible gelatin, 2 parts sucrose ester, 5 parts water, 4 parts cantaloupe juice and 5 parts anhydrous cream;

[0025] A method for making yogurt candy, comprising the following steps:

[0026] (1) Pour water into the edible gelatin, soak it for 0.5 hours, then take a water bath for 1 hour, wait until the edible gelatin is completely melted, and then cool down naturally for use;

[0027] (2) The anhydrous cream is subjected to a 40 ℃ water bath, and it is set aside after being melted;

[0028] (3) the soybean is washed, sterilized after soaking, then put into natto bacteria, finally packed in a fresh-keeping box, sealed for use, after fermentation, pulverized, and ground to obtain natto powder;...