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Greek yoghourt ice cream chocolate bar and preparation method thereof

The technology of Greek yogurt and chocolate is applied in the field of Greek yogurt ice cream chocolate bar and its preparation, which can solve the problems of high gastrointestinal irritation and low nutritional value, and achieve the effects of dense taste, uniform flavor and improved efficiency.

Pending Publication Date: 2020-06-16
NEW HOPE DAIRY HLDG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the other hand, although ice cream is delicious to ordinary consumers, its nutritional value is not high, and frozen food is more irritating to the stomach of most Chinese consumers

Method used

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  • Greek yoghourt ice cream chocolate bar and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A Greek yogurt ice cream chocolate bar, comprising the following raw materials in percentage by weight: 45% of plain Greek yogurt, 0.65% of monoglyceride fatty acid, 0.5% of sodium caseinate, 0.5% of phospholipid, 0.2% of dipotassium hydrogen phosphate, carboxymethyl Sodium cellulose 0.15%, milk 39%, white sugar 5%, hazelnuts 4%, chocolate syrup 5%.

[0043] The preparation method of above-mentioned Greek yogurt ice cream chocolate bar comprises the following steps:

[0044] (1) Prepare plain Greek yogurt

[0045] ①Clean milk: Raw milk is inspected at the factory, cleaned, cooled, and raw milk is obtained;

[0046] ②Centrifugal degreasing of raw milk;

[0047] ③Primary homogenization and pasteurization: preheat the degreased raw milk to 65°C for primary homogenization, the homogenization pressure is 20MPa, and then pasteurize, the sterilization temperature is 95°C, and the sterilization time is 5 minutes;

[0048] ④ Inoculation and fermentation: After pasteurization,...

Embodiment 2

[0056] A Greek yogurt ice cream chocolate bar, comprising the following raw materials in percentage by weight: 55% of plain Greek yogurt, 0.65% of monoglyceride fatty acid, 0.5% of sodium caseinate, 0.5% of phospholipid, 0.2% of dipotassium hydrogen phosphate, carboxymethyl Sodium cellulose 0.15%, milk 29%, white sugar 5%, hazelnuts 4%, chocolate syrup 5%.

[0057] The preparation method of above-mentioned Greek yogurt ice cream chocolate bar comprises the following steps:

[0058] (1) Prepare plain Greek yogurt

[0059] ①Clean milk: Raw milk is inspected at the factory, cleaned, cooled, and raw milk is obtained;

[0060] ②Centrifugal degreasing of raw milk;

[0061] ③Primary homogenization and pasteurization: preheat the degreased raw milk to 65°C for primary homogenization, the homogenization pressure is 20MPa, and then pasteurize, the sterilization temperature is 95°C, and the sterilization time is 5 minutes;

[0062] ④ Inoculation and fermentation: After pasteurization,...

Embodiment 3

[0070] A Greek yogurt ice cream chocolate bar, comprising the following raw materials in percentage by weight: 50% of plain Greek yogurt, 0.65% of monoglyceride fatty acid, 0.5% of sodium caseinate, 0.5% of phospholipid, 0.2% of dipotassium hydrogen phosphate, carboxymethyl Sodium cellulose 0.15%, milk 29%, white sugar 3%, white peach jam 4%, chocolate pulp 10%.

[0071] When the flavor modifier is jam, it is not necessary to add the flavor modifier to the outer layer of the chocolate, but to add it when preparing the finished ice cream. The flavor modifier in this recipe is white peach jam, and the timing is to add it when preparing the semi-finished ice cream That is to mix with plain Greek yogurt and colloidal feed liquid.

[0072] The preparation method of above-mentioned Greek yogurt ice cream chocolate bar comprises the following steps:

[0073] (1) Prepare plain Greek yogurt

[0074] ①Clean milk: Raw milk is inspected at the factory, cleaned, cooled, and raw milk is o...

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Abstract

The invention discloses a Greek yoghourt ice cream chocolate bar and a preparation method thereof. The Greek yoghourt ice cream chocolate bar comprises the following raw materials in percentage by weight: 20-72% of original-taste Greek yoghourt, 2-4% of a compound stabilizer, 20-72% of milk, 0.01-10% of a sweetening agent, 0.01-5% of a flavor regulator and 5-10% of chocolate syrup. The preparationmethod comprises the following steps of: preparing plain Greek yoghourt; preparing a colloid feed liquid; uniformly mixing the plain Greek yoghourt with the colloid feed liquid to obtain an ice creamsemi-finished product; and aging the ice cream semi-finished product, carrying out congelation, coating chocolate syrup, and sprinkling the flavor regulator on the outer layer of the chocolate to obtain the product. The prepared Greek yoghourt ice cream chocolate bar is soft, dense, smooth and fine in taste, rich in fragrance, low in stabilizer content, capable of being preserved at the temperature of 4-10 DEG C, good in stability and deeply popular with consumers.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a Greek yogurt ice cream chocolate bar and a preparation method thereof. Background technique [0002] Greek yogurt is made from fresh milk fermented by lactic acid bacteria. During the fermentation process of lactic acid bacteria, when the pH value of the milk drops from about 6.7 to 4.6, the fermentation is stopped and the whey is filtered out. Greek yogurt is famous for its thick taste and complete nutrition. In addition to all the nutrients of ordinary yogurt, Greek yogurt also has the following effects: 1 liter of Greek yogurt is produced from 4 liters of milk, so the protein content is twice that of ordinary yogurt, so it can bring a high degree of satiety, and lactose is also higher than normal yogurt. Ordinary yogurt is half the amount, which is a must-have product for weight loss; the taste is concentrated, the texture is thicker, and the feeling of satiety is ...

Claims

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Application Information

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IPC IPC(8): A23G9/48A23G9/40A23C9/14A23C9/123A23G9/32A23G9/34
CPCA23G9/48A23G9/40A23C9/14A23C9/123A23G9/325A23G9/327A23G9/34A23G9/32A23V2002/00A23V2400/123A23V2400/249A23V2300/20A23V2250/51088
Inventor 邓雯瑾李启明
Owner NEW HOPE DAIRY HLDG
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