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 nutritiona

Method used

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  • Greek yoghourt ice cream chocolate bar and preparation method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0041] Example 1

[0042] A Greek yogurt ice cream chocolate bar, comprising the following raw materials in weight percentage: 45% plain Greek yogurt, 0.65% mono- and diglyceride fatty acids, 0.5% sodium caseinate, 0.5% phospholipids, 0.2% dipotassium hydrogen phosphate, carboxymethyl 0.15% of sodium cellulose, 39% of milk, 5% of white sugar, 4% of chopped hazelnuts, 5% of chocolate syrup.

[0043] The method for preparing the Greek yogurt ice cream chocolate bar includes the following steps:

[0044] (1) Prepare plain Greek yogurt

[0045] ① Clean milk: Bring raw milk into the factory for inspection, clean the milk, cool it, and obtain raw milk;

[0046] ② Centrifugal degreasing the raw milk;

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

[0048] ④Inoculation and fermentation:...

Example Embodiment

[0055] Example 2

[0056] A Greek yogurt ice cream chocolate bar, comprising the following raw materials in weight percentage: original Greek yogurt 55%, mono- and diglyceride fatty acids 0.65%, sodium caseinate 0.5%, phospholipids 0.5%, dipotassium hydrogen phosphate 0.2%, carboxymethyl 0.15% of sodium cellulose, 29% of milk, 5% of white sugar, 4% of chopped hazelnuts, and 5% of chocolate syrup.

[0057] The method for preparing the Greek yogurt ice cream chocolate bar includes the following steps:

[0058] (1) Prepare plain Greek yogurt

[0059] ① Clean milk: Bring raw milk into the factory for inspection, clean the milk, cool it, and obtain raw milk;

[0060] ② Centrifugal degreasing the raw milk;

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

[0062] ④Inoculation and fermen...

Example Embodiment

[0069] Example 3

[0070] A Greek yogurt ice cream chocolate bar, comprising the following raw materials in weight percentage: original Greek yogurt 50%, mono and diglyceride fatty acids 0.65%, sodium caseinate 0.5%, phospholipids 0.5%, dipotassium hydrogen phosphate 0.2%, carboxymethyl 0.15% of sodium cellulose, 29% of milk, 3% of white sugar, 4% of white peach jam, 10% of chocolate syrup.

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

[0072] The method for preparing the Greek yogurt ice cream chocolate bar includes the following steps:

[0073] (1) Prepare plain Greek yogurt

[0074] ① Clean milk: Bring raw milk into the factory for inspection, clean the milk, cool it, and...

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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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