Preparation method of fermented cream chocolate

A technology for fermenting cream and chocolate, applied in the directions of microorganism-based methods, biochemical equipment and methods, bacteria used in food preparation, etc. problems, to achieve the effect of promoting sustainable development of resources, rich taste and strong refreshing feeling

Inactive Publication Date: 2020-01-14
安徽米乐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, cream contains a lot of fat, which cannot be completely metabolized by the human body, and it will also add a burden to internal organs
Long-term consumption will increase the incidence of cardiovascular and cerebrovascular diseases, which is very harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing fermented cream chocolate, comprising the following steps:

[0022] (1) Preparation of fermentation medium

[0023] Prepare according to mass: 12.0 grams of skimmed milk powder; 5.2 grams of whey powder; 8.8 grams of tyrosine solution; 0.42 grams of sodium acetate; 0.25 grams of dipotassium hydrogen phosphate; 0.35 grams of diammonium citrate; 4.3 grams of yeast powder; beef extract 5.7 grams; 18.0 grams of fructooligosaccharides; 801.4 grams of Tween; 0.02 grams of magnesium sulfate; Between -6.7, sterilize at 117°C for 20 minutes to prepare a self-made medium; inoculate Lactobacillus bulgaricus and Streptococcus thermophilus into the self-made medium according to the strain ratio of 1.0:2.3, and ferment for 15 hours ;

[0024] (2) Preparation of fermented cream chocolate

[0025] Filter the fermented product obtained in step (1) and collect the bacteria, dissolve it in 35 ml of whole milk powder granules at 18°C, stir and mix evenly, and free...

Embodiment 2

[0034] A method for preparing fermented cream chocolate, comprising the following steps:

[0035] (1) Preparation of fermentation medium

[0036] Prepare according to mass: 12.2 grams of skimmed milk powder; 5.3 grams of whey powder; 8.9 grams of tyrosine solution; 0.43 grams of sodium acetate; 0.26 grams of dipotassium hydrogen phosphate; 0.45 grams of diammonium citrate; 4.4 grams of yeast powder; beef extract 5.6 grams; 18.3 grams of fructooligosaccharides; 801.5 grams of Tween; 0.03 grams of magnesium sulfate; Between -6.7, sterilize at 118°C for 22 minutes to prepare a self-made medium; inoculate Lactobacillus bulgaricus and Streptococcus thermophilus into the self-made medium according to the strain ratio of 1.1:2.4, and ferment for 18 hours ;

[0037] (2) Preparation of fermented cream chocolate

[0038]Filter the fermented product obtained in step (1) and collect the bacteria, dissolve it in 38 ml of whole milk powder granule at 19°C, stir and mix evenly, and freeze...

Embodiment 3

[0047] A method for preparing fermented cream chocolate, comprising the following steps:

[0048] (1) Preparation of fermentation medium

[0049] Prepare according to mass: 12.4 grams of skimmed milk powder; 5.4 grams of whey powder; 9.0 grams of tyrosine solution; 0.44 grams of sodium acetate; 0.28 grams of dipotassium hydrogen phosphate; 0.55 grams of diammonium citrate; 4.5 grams of yeast powder; beef extract 5.9 grams; 18.5 grams of fructooligosaccharides; 801.6 grams of Tween; 0.04 grams of magnesium sulfate; Between -6.7, sterilize at 120°C for 25 minutes to prepare a self-made medium; inoculate Lactobacillus bulgaricus and Streptococcus thermophilus into the self-made medium according to the strain ratio of 1.2:2.5, and ferment for 20 hours ;

[0050] (2) Preparation of fermented cream chocolate

[0051] Filter the fermented product obtained in step (1) and collect the bacteria, dissolve it in 40 ml of whole milk powder granules at 20°C, stir and mix evenly, and free...

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PUM

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Abstract

The invention relates to the technical field of food processing, and discloses a preparation method of fermented cream chocolate. A fermentation agent is cultured through a self made culture medium; fermentation dry powder is further obtained through preparation, and is added into chocolate liquor and cream for fermentation; through the cream fermentation, the taste of the cream is richer; a metabolic transformation effect can be achieved; the accumulation of fat in the body is reduced; the fat content decomposition rate reaches 33 to 37 percent; the cholesterol content is lowered by 44 to 48percent; and the lactic acid content is between 0.7 mg/g and 1.0 mg/g. The prepared fermented cream chocolate has the advantages of excellent sour and sweet taste, intense fragrance smell, slippery and smooth taste, no sticky feeling and strong fresh feeling.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing fermented cream chocolate. Background technique [0002] Chocolate is a sweet food made from cocoa mass and cocoa butter. Because the ingredients added to chocolate in the manufacturing process are different, it also creates its changeable appearance. There are various flavors of chocolate on the market, among which cream chocolate is the most popular. The collision of sweet cream and rich chocolate creates a taste that people can't put it down. [0003] Cream is also called cream, it is obtained in the separation of whole milk. During the separation process, due to the different specific gravity of the fat in the milk, the light fat globules will float on the upper layer and become cream. Creamy and sweet, it has become the standard for many sweets. However, cream contains a lot of fat, which cannot be completely metabolized by the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/46A23G1/42A23G1/32C12N1/20C12R1/225C12R1/46
CPCA23G1/46A23G1/423A23G1/32A23G1/42C12N1/20A23V2002/00A23V2400/123A23V2400/249A23V2200/30
Inventor 米文彪
Owner 安徽米乐食品有限公司
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