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Handmade yogurt sugar and making method thereof

A yogurt candy and manual technology, applied to bacteria used in food preparation, confectionery, confectionery industry, etc., can solve the problems of complex production process, high cost, and complicated raw materials, and achieve high nutritional content, low water content, Simple Effects of Components

Inactive Publication Date: 2019-09-06
王建平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And the yoghurt candy in the prior art mostly adopts yoghurt as raw material, has complex manufacturing process, complicated raw material, high cost, needs to add a certain amount of additives and other problems

Method used

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  • Handmade yogurt sugar and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Artisan Yogurt Candies, including ingredients by weight:

[0032] 700 g of cream, 1000 g of white sugar, and 100 g of whey fermentation concentrate; the milk fat content of the cream is 43%, and the pH of the whey fermentation concentrate is 4.

[0033] The preparation method of above-mentioned handmade yogurt candy, comprises the following steps:

[0034] (1) Preparation of whey fermentation concentrate: take sterilized milk, insert into lactic acid bacteria for fermentation, separate upper layer solids to obtain lower layer fermented skim milk, heat fermented skim milk to 50°C for 15 minutes, then carry out solid-liquid separation, discard Solid, to obtain whey; sterilize the whey, adjust the temperature to 40 ° C, add acid protease, enzymatically hydrolyze for 3 hours to obtain a whey enzymatic hydrolysate; sterilize the whey enzymatic hydrolysate, and then adjust the temperature to 18 ℃, inoculate 0.05% mixed bacteria, the mixed bacteria includes Lactobacillus case...

Embodiment 2

[0037] Artisan Yogurt Candies, including ingredients by weight:

[0038] Cream 1000g, white sugar 1000g, whey fermentation concentrate 80g, the milk fat content of the cream is 50%, the pH of the whey fermentation concentrate is 3,

[0039] The preparation method of above-mentioned handmade yogurt candy, comprises the following steps:

[0040] (1) Preparation of whey fermentation concentrate: take sterilized milk, insert into lactic acid bacteria for fermentation to obtain yogurt, heat the yogurt to 60°C for 10 minutes, then carry out solid-liquid separation, discard the solid to obtain whey; Sterilize, adjust the temperature to 50°C, add acid protease, and enzymolyze for 2 hours to obtain a whey enzymolysate; sterilize the whey enzymolysate, then adjust the temperature to 20°C, and inoculate 5% mixed bacteria. The mixed bacteria include Lactobacillus casei and Lactococcus lactis, and the weight ratio of the Lactobacillus casei and Lactococcus lactis is 1:1, fermented at 20° ...

Embodiment 3

[0043] Artisan Yogurt Candies, including ingredients by weight:

[0044] Cream 1000g, white sugar 1000g, whey fermentation concentrate 100g, fried rice 500g, the milk fat content of the cream is 45%, and the pH of the whey fermentation concentrate is 3.7.

[0045] The preparation method of above-mentioned handmade yogurt candy, comprises the following steps:

[0046] (1) Preparation of whey fermentation concentrate: take sterilized milk, insert into lactic acid bacteria for fermentation, separate upper layer solids to obtain lower layer fermented skim milk, heat the fermented skim milk to 55°C for 12 min, then carry out solid-liquid separation, discard solid to obtain whey liquid; sterilize the whey liquid, adjust the temperature to 45°C, add acid protease, and enzymolyze for 2.5 hours to obtain a whey enzymatic hydrolysate; sterilize the whey enzymatic hydrolyzate, and then adjust the temperature to 20° C., inoculate 0.5% mixed bacteria, the mixed bacteria include Lactobacil...

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PUM

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Abstract

The invention provides a handmade yogurt candy, the raw materials thereof comprise single cream, white granulated sugar, and a whey fermentation concentrate, contains no other additives, and has the advantages of simple components and high nutrient content, the single cream is rich in energy, which can improve the taste and texture of yogurt sugar, in the yogurt sugar, the single cream also acts as an emulsifier, so that the components are evenly dispersed, and the obtained yogurt sugar is uniform in texture; and the whey fermentation concentrate is rich in amino acids and has a certain sour taste, which can enrich the taste of the yogurt sugar, so that the obtained yogurt sugar is rich in nutrients and tastes sweet and sour. The handmade yogurt sugar provided by the invention has sweet and sour taste, is suitable for most people to eat, is rich in nutrients, and contains various amino acids and vitamins which are easily absorbed by the human body; the texture is fine and smooth, uniform and free of graininess. The handmade yoghurt sugar provided by the present invention has a low water content and a certain acidity, and thus can inhibit the growth of microorganisms and can be stored for a long period of time without adding any preservative.

Description

technical field [0001] The invention belongs to the field of food, in particular to a handmade yogurt candy and a preparation method thereof. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. There are tiny pores in the section of the sugar body, which is tough and elastic, chewy, and has a soft and delicate taste. Toffee is usually sugar, starch syrup, colloid, dairy products, oil and water with a uniform texture and uniform texture obtained by highly emulsification. In toffee, dairy is a natural emulsifier. Dairy products contain 0.2-1% phospholipids. The milk candy containing less dairy products should be added with emulsifiers. Commonly used emulsifiers are soybean lecithin, glycerol monostearate, sucrose ester and sorbitol fatty acid fat. They can have a good emulsification effect. Toffee can be divided into gum toffee and sand toffee. Gummies include toffee and caramel. The colloid content is high, the sugar body has str...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/46A23G3/42A23G3/48
CPCA23G3/46A23G3/42A23G3/48A23V2002/00A23V2400/157A23V2400/125A23V2200/16A23V2200/222A23V2200/14
Inventor 王建平
Owner 王建平
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