CN104904971A - Yogurt cream candy - Google Patents

Abstract

The invention discloses a yogurt cream candy which is prepared from the following raw materials: white sugar, high maltose syrup, fresh milk, Streptococcus thermophilus, Lactobacillus bulgaricus, skimmed milk powder, purple sweet potato, Fondant sugar, anhydrous milk fat, hydrogenated vegetable oil, edible gelatin, lecithin, sucrose ester and water. In the preparation process, the vacuum freeze-drying technology is used for freeze-drying purple sweet potato yogurt, so that nutrients and activity of lactic acid bacteria in yogurt are retained, when the yoghurt cream candy is eaten, the nutrients can be absorbed by the body, the lactic acid bacteria can also be activated to function and protect the intestinal tract; the purple sweet potato is rich in nutrients, and the nutrients can be more easily absorbed by the body after the purple sweet potato is fermented together with milk; the yogurt cream candy provided by the invention is tender in taste, sweet, sour, refreshing and mellow in flavor, and natural in color, and can prevent and treat diseases, postpone senility and prolong life.

Description

A kind of Yoghourt toffee

Technical field

The present invention relates generally to a kind of toffee, particularly relates to a kind of Yoghourt toffee.

Background technology

Toffee is the half soft candy that a kind of structure comparison is loose.Sugar body section has small pore, band flexible and elasticity, resistance toly chews, and soft taste is fine and smooth; Toffee has the unique fragrance of milk simultaneously, is generally subject to liking of people.The profile of toffee mostly is cylindrical, and also have rectangle and square, color and luster mostly is milky white or micro-yellow.But in toffee in the market, kind and function are comparatively single, can not meet the demand of consumers in general.

Yoghurt adopts high-quality pure fresh milk to add white sugar homogeneous, a kind of fermentation type milk product made access lactobacillus-fermented after UHTS after.During the fermentation, it is solid that casein in fresh milk meets acid cure, becomes resilient grumeleuse, color is milky white, smell delicate fragrance, sweet and sour taste.In recent years, Yoghourt Production is very fast in China's development, and sales volume also rises year by year, and it is with its sour-sweet fine and smooth peculiar flavour and higher nutritive value and health care extremely consumers, and expert claims it to be " food of 21 century ", is a kind of food of function uniqueness.Yoghourt is rich in sugar, protein, vitamin and mineral matter element, nutritious, and is easy to absorb.Yoghourt during the fermentation, due to the fermentation of lactic acid bacteria, nutritional labeling is improved while, also some physiological activators are created, as organic acid, aromatic substance, antibiotics, cell membrane exo polysaccharides, active acid, lactic acid bacteria MF and lactic acid bacteria etc., have significant regulating action to body function, can prevention of intestinal tract disease, angiocardiopathy, cancer, reach prevent and cure diseases, delay senility, effect of promoting longevity.

Summary of the invention

In order to make up the defect of prior art, the object of this invention is to provide a kind of Yoghourt toffee.

A kind of Yoghourt toffee, is made up of following raw material: sugar 3% ~ 6%, anhydrous butter oil 3% ~ 5%, hydrogenated vegetable oil 3% ~ 5%, edible gelatin 1% ~ 2%, lecithin 0.5% ~ 1%, sucrose ester 0.02% ~ 0.05%, water 3% ~ 5% are stepped on by white granulated sugar 10% ~ 15%, high maltose syrup 30% ~ 35%, fresh milk 20% ~ 25%, streptococcus thermophilus 0.3% ~ 0.5%, lactobacillus bulgaricus 0.3% ~ 0.5%, skimmed milk powder 5% ~ 8%, purple potato 15% ~ 20%, side.

A kind of Yoghourt toffee, its concrete steps are:

(1) in edible gelatin, add the water soaking 0.5 ~ 1 hour of 1.5 ~ 2 times amount, then 65 DEG C ~ 70 DEG C water-baths 1 ~ 2 hour, thoroughly melt gelatin and naturally to cool afterwards, for subsequent use after condensing into jelly, hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C ~ 55 DEG C water-baths, stand-by after melting.

(2) actication of culture: skimmed milk powder is added water and is made into the skimmed milk that concentration is 10% ~ 12%, with triangular flask and test tube packing, 121 DEG C, sterilizing 15 minutes, after pressing 1:1 mixing, then by 4% access skimmed milk test tube by streptococcus thermophilus and lactobacillus bulgaricus, 42 DEG C of constant temperature culture, after curdled milk, be put in 4 DEG C of Refrigerator stores, this process repeats 2 ~ 3 times;

(3) female zymotic fluid: by step 2) bacterial classification after the abundant activation that obtains by 4% access skimmed milk triangular flask, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores;

(4) cleaned by purple potato, peeling, steam 20 ~ 30 minutes in pot, making beating, cross 100 mesh sieves, after fully mixing with fresh milk and skimmed milk powder, 121 DEG C, sterilizing 15 minutes, takes out and is cooled to 38 DEG C ~ 42 DEG C, obtain purple potato milk;

(5) female zymotic fluid is accessed in purple potato milk by 4%, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores, obtain purple sweet potato yoghourt;

(6) by purple sweet potato yoghourt freeze drying in vacuum freeze drier, grinding, obtains purple sweet potato yoghourt powder;

(7) molten sugar, infusion: water, white granulated sugar, high maltose syrup are added in sugar boiler, constantly stirs in heating process, mixed sugar liquid temperature in real-time monitored pot, when liquid glucose temperature arrives 123 DEG C ~ 126 DEG C, syrup infusion terminates;

(8) punching slurry: hydrogenated vegetable oil, anhydrous butter oil, condensed milk, lecithin and sucrose ester are poured into and beats in pot, infusion liquid glucose step 7) obtained is poured into and is beaten punching slurry in pot, and beats by the conventional production process of toffee;

(9) cool: the complete massecuite of whipping is transferred to cold case and cools, purple sweet potato yoghourt powder is added on cooled massecuite, massecuite is extruded excision forming, discharging, and carry out vacuum packaging.

Purple potato, is rich in protein, vitamin, trace element, dietary fiber and anthocyanidin, has effect of anti-oxidant, anti-sudden change, antitumor, protection liver, prevention cardiovascular and cerebrovascular disease.

Advantage of the present invention is: adopt Vacuum Freezing & Drying Technology by purple sweet potato yoghourt freeze-drying in preparation process, remain the activity of nutritional labeling in Yoghourt and lactic acid bacteria, during food acids milk toffee, nutriment wherein can be absorbed by the body, lactic acid bacteria also can be played function by activating, protection enteron aisle; Purple potato nutriment enriches, and be rich in anthocyanidin, after fermenting together with milk, nutriment is easier to utilizations that be absorbed by the body, can anti-oxidant, anti-sudden change, antitumor, enhancing body function; A kind of Yoghourt toffee provided by the invention, mouthfeel is soft, sour-sweet tasty and refreshing, strong and brisk in taste, color and luster is natural, can prevent and cure diseases, delay senility, promote longevity.

Detailed description of the invention

With specific embodiment, the present invention is described below.

Embodiment 1

A kind of Yoghourt toffee, is made up of following raw material: sugar 3%, anhydrous butter oil 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88% are stepped on by white granulated sugar 12%, high maltose syrup 31%, fresh milk 21%, streptococcus thermophilus 0.3%, lactobacillus bulgaricus 0.3%, skimmed milk powder 6%, purple potato 15%, side.

A kind of Yoghourt toffee, comprises the following steps:

(1) in edible gelatin, add the water soaking 0.5 ~ 1 hour of 1.5 times amount, then 65 DEG C of water-baths 1 hour, gelatin is thoroughly melted and naturally to cool afterwards, for subsequent use after condensing into jelly, hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C of water-baths, stand-by after melting.

(2) actication of culture: skimmed milk powder is added water and is made into the skimmed milk that concentration is 10%, with triangular flask and test tube packing, 121 DEG C, sterilizing 15 minutes, after pressing 1:1 mixing, then by 4% access skimmed milk test tube by streptococcus thermophilus and lactobacillus bulgaricus, 42 DEG C of constant temperature culture, after curdled milk, be put in 4 DEG C of Refrigerator stores, this process repeats 3 times;

(3) female zymotic fluid: by step 2) bacterial classification after the abundant activation that obtains by 4% access skimmed milk triangular flask, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores;

(4) cleaned by purple potato, peeling, steam 30 minutes in pot, making beating, cross 100 mesh sieves, after fully mixing with fresh milk and skimmed milk powder, 121 DEG C, sterilizing 15 minutes, takes out and is cooled to 38 DEG C ~ 42 DEG C, obtain purple potato milk;

(5) female zymotic fluid is accessed in purple potato milk by 4%, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores, obtain purple sweet potato yoghourt;

(6) by purple sweet potato yoghourt freeze drying in vacuum freeze drier, grinding, obtains purple sweet potato yoghourt powder;

(7) molten sugar, infusion: water, white granulated sugar, high maltose syrup are added in sugar boiler, constantly stirs in heating process, mixed sugar liquid temperature in real-time monitored pot, when liquid glucose temperature arrives 123 DEG C ~ 126 DEG C, syrup infusion terminates;

(8) punching slurry: hydrogenated vegetable oil, anhydrous butter oil, condensed milk, lecithin and sucrose ester are poured into and beats in pot, infusion liquid glucose step 7) obtained is poured into and is beaten punching slurry in pot, and beats by the conventional production process of toffee;

(9) cool: the complete massecuite of whipping is transferred to cold case and cools, purple sweet potato yoghourt powder is added on cooled massecuite, massecuite is extruded excision forming, discharging, and carry out vacuum packaging.

Embodiment 2

A kind of Yoghourt toffee, is made up of following raw material: sugar 3%, anhydrous butter oil 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88% are stepped on by white granulated sugar 11%, high maltose syrup 32%, fresh milk 20%, streptococcus thermophilus 0.3%, lactobacillus bulgaricus 0.3%, skimmed milk powder 6%, purple potato 16%, side.

A kind of Yoghourt toffee, comprises the following steps:

(1) in edible gelatin, add the water soaking 1 hour of 2 times amount, then 70 DEG C of water-baths 2 hours, gelatin is thoroughly melted and naturally to cool afterwards, for subsequent use after condensing into jelly, hydrogenated vegetable oil, anhydrous butter oil are carried out 55 DEG C of water-baths, stand-by after melting.

(2) actication of culture: skimmed milk powder is added water and is made into the skimmed milk that concentration is 12%, with triangular flask and test tube packing, 121 DEG C, sterilizing 15 minutes, after pressing 1:1 mixing, then by 4% access skimmed milk test tube by streptococcus thermophilus and lactobacillus bulgaricus, 42 DEG C of constant temperature culture, after curdled milk, be put in 4 DEG C of Refrigerator stores, this process repeats 2 times;

(3) female zymotic fluid: by step 2) bacterial classification after the abundant activation that obtains by 4% access skimmed milk triangular flask, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores;

(4) cleaned by purple potato, peeling, steam 20 ~ 30 minutes in pot, making beating, cross 100 mesh sieves, after fully mixing with fresh milk and skimmed milk powder, 121 DEG C, sterilizing 15 minutes, takes out and is cooled to 38 DEG C ~ 42 DEG C, obtain purple potato milk;

(5) female zymotic fluid is accessed in purple potato milk by 4%, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores, obtain purple sweet potato yoghourt;

(6) by purple sweet potato yoghourt freeze drying in vacuum freeze drier, grinding, obtains purple sweet potato yoghourt powder;

(7) molten sugar, infusion: water, white granulated sugar, high maltose syrup are added in sugar boiler, constantly stirs in heating process, mixed sugar liquid temperature in real-time monitored pot, when liquid glucose temperature arrives 123 DEG C ~ 126 DEG C, syrup infusion terminates;

(8) punching slurry: hydrogenated vegetable oil, anhydrous butter oil, condensed milk, lecithin and sucrose ester are poured into and beats in pot, infusion liquid glucose step 7) obtained is poured into and is beaten punching slurry in pot, and beats by the conventional production process of toffee;

(9) cool: the complete massecuite of whipping is transferred to cold case and cools, purple sweet potato yoghourt powder is added on cooled massecuite, massecuite is extruded excision forming, discharging, and carry out vacuum packaging.

Embodiment 3

A kind of Yoghourt toffee, is made up of following raw material: sugar 3%, anhydrous butter oil 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88% are stepped on by white granulated sugar 11%, high maltose syrup 32%, fresh milk 20%, streptococcus thermophilus 0.3%, lactobacillus bulgaricus 0.3%, skimmed milk powder 7%, purple potato 15%, side.

A kind of Yoghourt toffee, comprises the following steps:

(1) in edible gelatin, add the water soaking 0.5 hour of 1.5 times amount, then 70 DEG C of water-baths 1 hour, gelatin is thoroughly melted and naturally to cool afterwards, for subsequent use after condensing into jelly, hydrogenated vegetable oil, anhydrous butter oil are carried out 55 DEG C of water-baths, stand-by after melting.

(2) actication of culture: skimmed milk powder is added water and is made into the skimmed milk that concentration is 10%, with triangular flask and test tube packing, 121 DEG C, sterilizing 15 minutes, after pressing 1:1 mixing, then by 4% access skimmed milk test tube by streptococcus thermophilus and lactobacillus bulgaricus, 42 DEG C of constant temperature culture, after curdled milk, be put in 4 DEG C of Refrigerator stores, this process repeats 3 times;

(3) female zymotic fluid: by step 2) bacterial classification after the abundant activation that obtains by 4% access skimmed milk triangular flask, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores;

(4) cleaned by purple potato, peeling, steam 30 minutes in pot, making beating, cross 100 mesh sieves, after fully mixing with fresh milk and skimmed milk powder, 121 DEG C, sterilizing 15 minutes, takes out and is cooled to 38 DEG C ~ 42 DEG C, obtain purple potato milk;

(5) female zymotic fluid is accessed in purple potato milk by 4%, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores, obtain purple sweet potato yoghourt;

(6) by purple sweet potato yoghourt freeze drying in vacuum freeze drier, grinding, obtains purple sweet potato yoghourt powder;

(7) molten sugar, infusion: water, white granulated sugar, high maltose syrup are added in sugar boiler, constantly stirs in heating process, mixed sugar liquid temperature in real-time monitored pot, when liquid glucose temperature arrives 123 DEG C ~ 126 DEG C, syrup infusion terminates;

(8) punching slurry: hydrogenated vegetable oil, anhydrous butter oil, condensed milk, lecithin and sucrose ester are poured into and beats in pot, infusion liquid glucose step 7) obtained is poured into and is beaten punching slurry in pot, and beats by the conventional production process of toffee;

(9) cool: the complete massecuite of whipping is transferred to cold case and cools, purple sweet potato yoghourt powder is added on cooled massecuite, massecuite is extruded excision forming, discharging, and carry out vacuum packaging.

Comparative example 1

A kind of Yoghourt toffee, is made up of following raw material: sugar 3%, anhydrous butter oil 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88% are stepped on by white granulated sugar 2%, high maltose syrup 31%, fresh milk 21%, streptococcus thermophilus 0.3%, lactobacillus bulgaricus 0.3%, skimmed milk powder 16%, purple potato 15%, side.

Preparation method is with embodiment 1.

Comparative example 2

A kind of Yoghourt toffee, is made up of following raw material: sugar 3%, anhydrous butter oil 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88% are stepped on by white granulated sugar 11%, high maltose syrup 12%, fresh milk 20%, streptococcus thermophilus 0.3%, lactobacillus bulgaricus 0.3%, skimmed milk powder 16%, purple potato 26%, side.

Preparation method is with embodiment 2.

Comparative example 3

A kind of Yoghourt toffee, is made up of following raw material: sugar 3%, anhydrous butter oil 3%, hydrogenated vegetable oil 3%, edible gelatin 1%, lecithin 0.5%, sucrose ester 0.02%, water 3.88% are stepped on by white granulated sugar 21%, high maltose syrup 32%, fresh milk 5%, streptococcus thermophilus 0.3%, lactobacillus bulgaricus 0.3%, skimmed milk powder 7%, purple potato 20%, side.

Preparation method is with embodiment 3.

Body improves degree: Stochastic choice 60 adults of more than 18 years old, and be divided into 6 groups at random, often organize 10 people, milk, Yoghourt and purple potato is not eaten for each person every day by other approach, edible 3 Yoghourt toffees for each person every day, edible 60 days continuously, all experimenters all carried out whole body health check-up in hospital before and after food acids milk toffee, and had doctor to give a mark according to the body improvement degree of every experimenter.

Subjective appreciation: Stochastic choice 40 people, everyone carries out subjective appreciation to Yoghourt toffee must not eat other foods in first 30 minutes, and everyone must first repeatedly gargle 3 ~ 5 times by warm water before a kind of Yoghourt toffee under trial test;

Every part amounts to 10 points, and 1 ~ 3 is general, and 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.

Table 1: the sense organ of embodiment 1 ~ 3 and comparative example 1 ~ 3 and skin improve degree evaluation and compares

Project	Mouthfeel	Fragrance	Matter structure	Body improves degree	Color
						Embodiment 1	8	8	8	7	9
Embodiment 2	9	9	9	8	9
						Embodiment 3	9	9	9	8	8
Comparative example 1	6	8	6	8	8
						Comparative example 2	6	6	6	8	6
Comparative example 3	6	6	6	5	8

The result of above subjective appreciation shows, a kind of Yoghourt toffee of the present invention looks good, smell good and taste good, color and luster is natural, strong and brisk in taste, sour-sweet tasty and refreshing, mouthfeel is soft, do not stick to one's teeth, sticky paper, tissue are fineless and smooth, comprehensive nutrition, is easy to absorb, eats for a long time, physical function improves, and disease reduces, and promotes longevity.

Claims (2)

1. a Yoghourt toffee, it is characterized in that, be made up of following raw material: sugar 3% ~ 6%, anhydrous butter oil 3% ~ 5%, hydrogenated vegetable oil 3% ~ 5%, edible gelatin 1% ~ 2%, lecithin 0.5% ~ 1%, sucrose ester 0.02% ~ 0.05%, water 3% ~ 5% are stepped on by white granulated sugar 10% ~ 15%, high maltose syrup 30% ~ 35%, fresh milk 20% ~ 25%, streptococcus thermophilus 0.3% ~ 0.5%, lactobacillus bulgaricus 0.3% ~ 0.5%, skimmed milk powder 5% ~ 8%, purple potato 15% ~ 20%, side.

2. the preparation method of a kind of Yoghourt toffee as claimed in claim 1, is characterized in that, comprise the following steps:

(1) in edible gelatin, add the water soaking 0.5 ~ 1 hour of 1.5 ~ 2 times amount, then 65 DEG C ~ 70 DEG C water-baths 1 ~ 2 hour, thoroughly melt gelatin and naturally to cool afterwards, for subsequent use after condensing into jelly, hydrogenated vegetable oil, anhydrous butter oil are carried out 50 DEG C ~ 55 DEG C water-baths, stand-by after melting;

(2) actication of culture: skimmed milk powder is added water and is made into the skimmed milk that concentration is 10% ~ 12%, with triangular flask and test tube packing, 121 DEG C, sterilizing 15 minutes, after pressing 1:1 mixing, then by 4% access skimmed milk test tube by streptococcus thermophilus and lactobacillus bulgaricus, 42 DEG C of constant temperature culture, after curdled milk, be put in 4 DEG C of Refrigerator stores, this process repeats 2 ~ 3 times;

(3) female zymotic fluid: by step 2) bacterial classification after the abundant activation that obtains by 4% access skimmed milk triangular flask, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores;

(4) cleaned by purple potato, peeling, steam 20 ~ 30 minutes in pot, making beating, cross 100 mesh sieves, after fully mixing with fresh milk and skimmed milk powder, 121 DEG C, sterilizing 15 minutes, takes out and is cooled to 38 DEG C ~ 42 DEG C, obtain purple potato milk;

(5) female zymotic fluid is accessed in purple potato milk by 4%, after 42 DEG C of constant temperature culture, 3 ~ 4 hours curdled milks, be put in 4 DEG C of Refrigerator stores, obtain purple sweet potato yoghourt;

(6) by purple sweet potato yoghourt freeze drying in vacuum freeze drier, grinding, obtains purple sweet potato yoghourt powder;

(7) molten sugar, infusion: water, white granulated sugar, high maltose syrup are added in sugar boiler, constantly stirs in heating process, mixed sugar liquid temperature in real-time monitored pot, when liquid glucose temperature arrives 123 DEG C ~ 126 DEG C, syrup infusion terminates;

(8) punching slurry: hydrogenated vegetable oil, anhydrous butter oil, condensed milk, lecithin and sucrose ester are poured into and beats in pot, infusion liquid glucose step 7) obtained is poured into and is beaten punching slurry in pot, and beats by the conventional production process of toffee;

(9) cool: the complete massecuite of whipping is transferred to cold case and cools, purple sweet potato yoghourt powder is added on cooled massecuite, massecuite is extruded excision forming, discharging, and carry out vacuum packaging.