Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chocolate yoghourt blocks and preparation method thereof

A technology of yogurt block and chocolate, which is applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of yoghurt block form and taste, long shelf life, sticky mouth and powder removal, etc., and meet strong market demand Foreground, natural flavor, excellent nutritional value

Pending Publication Date: 2021-04-30
BRIGHT DAIRY & FOOD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the problem that fermented milk will stick to the mouth and lose powder when it is freeze-dried into blocks after increasing the solid content, and at the same time overcome the single form and taste of yogurt blocks, and develop a chocolate-coated, Yogurt blocks rich in probiotics and prebiotics, long shelf life, taste and nutrition similar to yogurt and processing technology

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chocolate yoghourt blocks and preparation method thereof
  • Chocolate yoghourt blocks and preparation method thereof
  • Chocolate yoghourt blocks and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] A preparation method of chocolate yoghurt block, the preparation method comprises the steps of:

[0034] (1) Heat raw milk to 45°C, add sucrose, skimmed milk powder, desalted whey powder, water, arabinogalactan, resistant starch, pectin, stir to dissolve, heat up to 65°C and homogenize to obtain homogeneous liquid;

[0035] (2) Sterilize and cool the homogeneous liquid obtained in step (1) to obtain feed liquid A;

[0036] (3) inoculate the starter to the feed liquid A obtained in step (2), ferment, and cool to obtain fermented milk;

[0037] (4) Pour the fermented milk obtained in step (3) into a mould, and place it in a quick-freezer to obtain a freeze-dried block;

[0038] (5) push the freeze-dried block obtained in step (4) into the freeze-drying bin, freeze-dry and pack, and promptly make the yoghurt block;

[0039] (6) The surface of the yoghurt block obtained in step (5) is coated with chocolate, polished and crystallized to obtain a chocolate yoghurt block. ...

Embodiment 1

[0073] 1. Raw material formula (see Table 1):

[0074] The raw material formula of table 1 embodiment 1

[0075]

[0076]

[0077] 2. Adopt technical scheme two to prepare yogurt block, the method is as follows:

[0078] (1) Reconstitute the raw material whole milk powder to 1000ml and heat to 45°C, add sucrose, keep stirring for 30min to obtain the base reconstituted milk;

[0079] (2) The base material reconstituted milk obtained in step (1) is subjected to two-stage homogenization, the pressure of the first-stage homogenization is 18 MPa, the pressure of the second-stage homogenization is 5 MPa, and the temperature is 60°C. The homogenized reconstituted milk was sterilized at 90°C for 5 minutes. The sterilized reconstituted milk is cooled to 40°C for use;

[0080] (3) Put the starter (Streptococcus thermophilus and Lactobacillus acidophilus) into the feed liquid obtained in step (2) after cooling at the same time, and stir in the fermenter for 15 minutes, so that t...

Embodiment 2

[0087] 1. Raw material formula (see Table 2):

[0088] The raw material formula of table 2 embodiment 2

[0089]

[0090] 2. Adopt the method of technical scheme three to prepare yogurt block, the preparation method is as follows:

[0091] (1) Reconstitute the raw material whole milk powder to 1000ml and heat to 45°C, add sucrose, keep stirring for 30min to obtain the base reconstituted milk;

[0092] (2) The base material reconstituted milk obtained in step (1) is subjected to secondary homogenization, the pressure of the primary homogenization is 19MPa, the pressure of the secondary homogenization is 1MPa, and the temperature is 60°C; the homogenized reconstituted milk is 85°C, sterilized 15min. The sterilized reconstituted milk is cooled to 40°C for use;

[0093] (3) Put the starter (Streptococcus thermophilus and Lactobacillus acidophilus) into the feed liquid obtained in step (2) after cooling at the same time, and stir in the fermenter for 15 minutes, so that the b...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a chocolate yoghourt block which comprises the following raw materials in percentage by mass: 48.98 to 65.49 percent of raw milk, 6.85 to 9.17 percent of cane sugar, 1.96 to 2.62 percent of arabinogalactan, 2.40 to 2.96 percent of skimmed milk powder, 1.52 to 2.03 percent of desalted whey milk powder, 0.15 to 0.32 percent of resistant starch, 0.0020 to 0.0032 percent of leavening agent, 0.08 to 0.13 percent of pectin, 15.09 to 28.41 percentof chocolate and 0 to 11.5 percent of water. The raw milk is one or two of fresh milk and whole milk powder reconstituted milk; the chocolate is liquid; wherein the leavening agent is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus thermophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, bifidobacterium animalis, bifidobacterium lactis and the like. The chocolate yoghourt block disclosed by the invention is savoury, mellow and fine in mouth feel, natural in flavor, high in nutritional value and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of dairy products, and in particular relates to a chocolate yogurt block and a preparation method thereof. Background technique [0002] Often snacking is often considered an indulgent, unhealthy consumption behavior. With the continuous upgrading of the consumer market, people's consumption concepts have also undergone tremendous changes, from the pursuit of "sensory stimulation" to the pursuit of "physical health", and the demand for health has become the trend of healthy snacks for dairy products. Chocolate and yogurt, one is a representative of healthy dairy products, and the other is a representative of food for everyone. How to combine innovations has always been a hot spot in R&D and innovation. At the same time, probiotics can effectively maintain the intestinal microecological balance. Studies have found that artificial supplementation of active beneficial bacteria can not only regulate the imbal...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23C9/123A23C9/13
CPCA23C9/1234A23C9/1238A23C9/13A23V2400/11A23V2400/125A23V2400/123A23V2400/175A23V2400/249A23V2400/515A23V2400/531A23V2400/169
Inventor 揭良苏米亚刘振民贾宏信陈文亮齐晓彦徐致远
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com