CN106819339A - Lollipop and its prepare mould and method - Google Patents
Lollipop and its prepare mould and method Download PDFInfo
- Publication number
- CN106819339A CN106819339A CN201510879362.7A CN201510879362A CN106819339A CN 106819339 A CN106819339 A CN 106819339A CN 201510879362 A CN201510879362 A CN 201510879362A CN 106819339 A CN106819339 A CN 106819339A
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- Prior art keywords
- yoghourt
- lollipop
- chocolate
- mould
- liquid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/56—Products with edible or inedible supports, e.g. lollipops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/10—Products with special structure with a supported structure
- A23G2220/12—Products with special structure with a supported structure being an inedible support, e.g. a stick
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The present invention proposes a kind of lollipop and its prepares mould and method.The lollipop includes stick sugar shell, and the housing is formed by chocolate, and the housing limits Yoghourt receiving space；Yoghourt core, the Yoghourt core is formed by liquid Yoghourt, and the Yoghourt core is arranged in the Yoghourt receiving space；And hand-held rod, one end of the hand-held rod is connected with the housing.Lollipop proposed by the invention and preparation method thereof has filled up the sandwich blank of lollipop liquid, overcomes lollipop sugar content problem high.
Description
Technical field
The present invention relates to field of food, in particular it relates to a kind of lollipop and its prepare mould and method.
Background technology
Lollipop, is a kind of candy categories of food that depth is liked by numerous people, and optical depth is not liked that some childlike innocence are not by child
The adult vanished also likes eating.The type of lollipop has gel-type, hard candy type, milk type, chocolate type, milk to add water really
Type.These lollipops by selecting different types of raw material, mould of different shapes of arranging in pairs or groups, and different colors of arranging in pairs or groups, from
And make the different lollipop of form, local flavor.
However, the lollipop of new type still needs further exploitation.
The content of the invention
It is contemplated that at least solving one of technical problem in correlation technique to a certain extent.
The application is that the discovery of following facts and problem and understanding are made based on inventor：
(1) the existing lollipop of in the market is solid lollipop；
(2) lollipop sugar content is generally higher, the lower slightly lollipop of sugar content such as the existing milk of in the market, Yoghourt lollipop,
Only it is lollipop that a class adds the compositions such as milk, condensed milk or lactic acid and essence in the feed, fundamentally solves containing sugar
Problem high.
Based on the discovery of above-mentioned true and problem, the present invention proposes a kind of lollipop with liquid Yoghourt core, the lollipop with
Liquid Yoghourt is filled, and using Yoghourt as main edible part, has both filled up the sandwich blank of lollipop liquid, is overcome again
Lollipop sugar content problem high.
In the first aspect of the present invention, the present invention proposes a kind of lollipop.Embodiments in accordance with the present invention, the lollipop
With stick sugar shell, the housing is formed by chocolate, and the housing limits Yoghourt receiving space；Yoghourt
Core, the Yoghourt core is formed by liquid Yoghourt, and the Yoghourt core is arranged in the Yoghourt receiving space；And
Hand-held rod, one end of the hand-held rod is connected with the housing.Lollipop proposed by the invention, is filled with liquid Yoghourt,
And using Yoghourt as main edible part, the sandwich blank of lollipop liquid was both filled up, lollipop sugar content had been overcome
Problem high, the sugar content of lollipop proposed by the invention is 22.9-34.5%；For Yoghourt, Yoghourt
Packaging is chocolate, and this has filled up the blank of Yoghourt edible package, also increases the interest of Yoghourt packaging.
Embodiments in accordance with the present invention, lollipop proposed by the invention further can also have following additional technical feature extremely
It is one of few：
Embodiments in accordance with the present invention, the lollipop is further included：Protuberance, the protuberance is formed in the stick
On the inner surface of sugar shell, and one end of the hand-held rod through the protuberance stretches to the Yoghourt core.According to this
Inventive embodiment, during above-mentioned lollipop is prepared, the design of the protuberance is to easily facilitate in lollipop
Housing upper shed, so as to more easily pour into lollipop body liquid Yoghourt from opening.
Embodiments in accordance with the present invention, the stick sugar shell is spherical.Embodiments in accordance with the present invention, stick sugar shell
It is spherical, easily facilitates consumer and eat, while also increasing the interest of lollipop.
Embodiments in accordance with the present invention, the chocolate is included selected from dark chocolate bar, white chocolate, colored chocolate at least
One of；Optionally, the chocolate is included selected from least one of pure fat chocolate, substitute of cocoa fat chocolate.Chocolate
Selection can be selected according to the hobby of consumer, select above-mentioned different chocolate as lollipop proposed by the invention
Shell, had both made lollipop be provided with different colours, lollipop is provided with different taste.
Embodiments in accordance with the present invention, the protein content of the Yoghourt core is 2.3~8 weight %, and fat content is 2.5~10
Weight %.Preferably protein content is in 4-8 weight %, Yoghourt of the fat content in 4-10 weight %.In this protein and fat
Under fat content, liquid Yoghourt compares stiff, be more suitable for it is canned enter the Yoghourt that limits of the stick sugar shell made of chocolate hold
Receive in space, and mouthfeel is finer.
In the second aspect of the present invention, the present invention proposes a kind of mould for preparing lollipop noted earlier.It is of the invention
Embodiment, the mould includes：Mould housing, cavity is limited in the mould housing.Embodiments in accordance with the present invention,
The mould housing is corresponding with the stick sugar shell, for preparing the stick sugar shell.
Embodiments in accordance with the present invention, the above-mentioned mould for preparing lollipop noted earlier can further include following additional skill
At least one art feature：
Implementation of the invention, further includes：Depressed part, the depressed part is arranged on the mould housing.According to
Embodiments of the invention, the depressed part is arranged on the mould housing outer surface, the depressed part and the lollipop
Protuberance is corresponding, and protuberance is formed for the inner surface in stick sugar shell, is opened on stick sugar shell so as to easily facilitate
Mouthful, more easily liquid Yoghourt is poured into stick sugar shell from opening.
Embodiments in accordance with the present invention, the mould housing is spherical.So that stick lollipop housing is also spherical,
The lollipop more instant edible prepared using the mould, and it is interesting stronger.
Embodiments in accordance with the present invention, the spherical diameter is 10~30 millimeters.Spherical die housing and stick sugar shell phase
Correspondence, so that a diameter of 10~30 millimeters of the stick sugar shell prepared using the mould, a diameter of 10~30 millimeters of stick
Sugar easily facilitates consumer and eats, and moulding is compact lovely.
Embodiments in accordance with the present invention, the mould housing is formed by two dismountable hemisphere.Reality of the invention
Example is applied, the mould housing is formed by two dismountable hemisphere, be to prepare the process of the lollipop to easily facilitate
In, by liquid chocolate it is canned enter mould housing in so that preparation process is more convenient.
Embodiments in accordance with the present invention, the depressed part is cylindrical, and the radius of the cylinder is described spherical half
The 1/4 to 1/2 of footpath.Embodiments in accordance with the present invention, it is spherical radius that the depressed part is designed as cylinder, and radius
1/4 to 1/2, understand advantageously in the protuberance opening of the lollipop for being formed, without the overall structure of destruction stick sugar shell,
So as to more easily liquid Yoghourt be poured into stick sugar shell from opening.
Embodiments in accordance with the present invention, the height of the cylinder is the half of the mould housing thickness.It is of the invention
Embodiment, the height of the cylinder is designed as the half of the mould housing thickness, can advantageously in the stick for being formed
The protuberance opening of sugar, the overall structure without destroying stick sugar shell, so that more easily by liquid Yoghourt from opening
Pour into stick sugar shell.
In the third aspect of the present invention, the present invention proposes a kind of method for preparing lollipop noted earlier.It is of the invention
Embodiment, methods described includes：(1) liquid chocolate is introduced into the cavity of foregoing mould；(2) make liquid skilful
Gram force covers the inner surface of the mould housing and solidifies, to form the stick sugar shell, in the stick sugar shell
Limit Yoghourt receiving space；(3) liquid Yoghourt is injected into the Yoghourt receiving space, to form the Yoghourt core；
(4) in one end of hand-held rod being inserted into the stick sugar shell, and with liquid chocolate to the hand-held rod and the lollipop
The junction of housing is closed and is solidified, to obtain the lollipop.Embodiments in accordance with the present invention, the present invention is carried
The characteristics of method for preparing the lollipop for going out has easy to operate, can quickly be obtained proposed by the invention with liquid acids
Milk is the chocolate shell lollipop of core, and the lollipop has both filled up stick using liquid Yoghourt core as main edible part
The sandwich blank of liquid glucose state, overcomes lollipop sugar content problem high again.
Embodiments in accordance with the present invention, the mould housing is formed by two dismountable hemisphere, and liquid chocolate is drawn
Entering the cavity includes：(1-1) is separated described two dismountable hemisphere；(1-2) is to described two dismountable
The middle injection liquid chocolate of one of hemisphere；Be combined for described two dismountable hemisphere by (1-3)；(1-4) shakes institute
State mould housing so that chocolate is evenly distributed in the inner surface of the mould housing.Specifically, protected during earthquake
The uniform concussion housing of card, makes chocolate be evenly distributed on the inner surface of grinding tool housing, and exhaustive.Reality of the invention
Apply example, above-mentioned method simple operation liquid chocolate being introduced into the cavity, while being also convenient for operating observation of liquid state skilful
The state of gram force and the amount for introducing, are easy to operation constantly to control, so that obtained chocolate bars lollipop housing is homogeneous,
Thickness is moderate.
Embodiments in accordance with the present invention, the temperature of the liquid chocolate is 35~65 degrees Celsius.Embodiments in accordance with the present invention,
At the temperature disclosed above, the modest viscosity of liquid chocolate, easily facilitates shaping, and outward appearance is finer and smoother, more smooth.
Embodiments in accordance with the present invention, are formed with protuberance on the stick sugar shell, the protuberance is recessed with the mould
The portion of falling into is corresponding, and liquid Yoghourt is injected into the Yoghourt receiving space includes：The protuberance is opened, so as to by liquid
State Yoghourt is injected into embodiments in accordance with the present invention in the Yoghourt receiving space, opens an aperture in the protuberance, specifically
Ground, can apply certain pressure in protuberance, spherical shell is ruptured from the inward flange of protuberance, and be formed on chocolate spherical shell surface
Circular hole, the overall structure without destroying chocolate bars lollipop housing, so as to liquid Yoghourt is passed through into the small of protuberance
Hole is injected in the Yoghourt receiving space, and above operation is very convenient；Preferably, when injection rate is the Yoghourt receiving space
5/6ths when, stop injection Yoghourt, so can both ensure that Yoghourt will not occur spillover after hand-held rod is inserted,
Be conducive to liquid chocolate carries out sealing to opening.
Embodiments in accordance with the present invention, one end of the hand-held rod is in inserting the stick sugar shell by the protuberance,
And in stretching into the Yoghourt core.Insert described by the protuberance in embodiments in accordance with the present invention, one end of the hand-held rod
In stick sugar shell, and stretch into the Yoghourt core, both do not destroy the overall structure of chocolate bars lollipop housing, again can be more
Plus it is easy to the fixation of hand-held rod.
Embodiments in accordance with the present invention, the liquid chocolate is 30-50 weight portions.Embodiments in accordance with the present invention, it is above-mentioned
The thickness of chocolate bars lollipop shell of the liquid chocolate of amount formed in the mould of a diameter of 10mm~30mm is moderate,
Thickness is 1-3mm, will not both be burst after liquid Yoghourt is poured into, and does not also result in chocolate and excessively improves the rod
The adverse effect of the sugared content of lollipop
Embodiments in accordance with the present invention, the liquid Yoghourt is obtained as follows：By the raw ox of 38-63 weight portions
Breast mixes with the PURE WHEY or milk protein powder of 0.07-3.6 weight portions；Add white granulated sugar 4.2-4.9 weight portions；Butter
0.07-4.6 weight portions carry out homogenization, and the homogenization is carried out under 65 DEG C, the pressure of 150-170bar；Enter again
Row sterilization processing, the sterilization processing is that 5min is carried out under 95 degrees Celsius；Finally it is inoculated with streptococcus thermophilus and Bulgaria
Lactobacillus, and ferment to pH4.6,18-20 DEG C is initially cooled to, and after-ripening is cooled down at 2-6 DEG C, to obtain the liquid
Yoghourt.Embodiments in accordance with the present invention, the protein content of the liquid Yoghourt prepared by above-mentioned steps is 2.3~8%, fat
Content is 2.5~10%, and in 4-8%, in the Yoghourt of 4-10%, Yoghourt compares stiff to fat content to preferably protein content,
So as to be more suitable for being potted in chocolate bars lollipop housing, and mouthfeel is more preferably, eats and more facilitates.
Brief description of the drawings
Fig. 1 is lollipop structural representation according to an embodiment of the invention；
Fig. 2 is the lollipop structural representation according to further embodiment of the present invention；
Fig. 3 is the lollipop mould structural representation according to another embodiment of the invention；
Fig. 4 is the lollipop mould structural representation according to another embodiment of the invention；
Fig. 5 is the lollipop mould structural representation according to another embodiment of the invention；
Fig. 6 is the flow chart for preparing lollipop according to another embodiment of the invention；And
Fig. 7 is the flow chart being introduced into liquid chocolate in mould cavity according to another embodiment of the invention.
Reference：
100：Stick sugar shell
200：Yoghourt core
300：Hand-held rod
400：Protuberance
500：Mould housing
600：Depressed part
Specific embodiment
Embodiments of the invention are described below in detail, the example of the embodiment is shown in the drawings, wherein identical from start to finish
Or similar label represents same or similar module or the module with same or like function.Retouched below with reference to accompanying drawing
The embodiment stated is exemplary, it is intended to for explaining the present invention, and be not considered as limiting the invention.
Lollipop
In the first aspect of the present invention, the present invention proposes a kind of lollipop.Embodiments in accordance with the present invention, with reference to Fig. 1, institute
Stating lollipop has stick sugar shell 100, and the housing is formed by chocolate, and the housing limits Yoghourt appearance
Receive space；Yoghourt core 200, the Yoghourt core is formed by liquid Yoghourt, and the Yoghourt core is arranged on the Yoghourt
In receiving space；And hand-held rod 300, one end of the hand-held rod is connected with the housing 100.Proposed by the invention
Lollipop, is filled with liquid Yoghourt, and using Yoghourt as main edible part, has both filled up the sandwich sky of lollipop liquid
In vain, lollipop sugar content problem high is overcome again；For Yoghourt, the packaging of Yoghourt can be described as chocolate,
This has filled up the blank of Yoghourt edible package, also increases the interest of Yoghourt packaging.
Embodiments in accordance with the present invention, with reference to Fig. 2, the lollipop is further included：Protuberance 400, the protuberance 400
It is formed on the inner surface of the stick sugar shell 100, and one end of the hand-held rod 300 is stretched into through the protuberance
Into the Yoghourt core 200.Embodiments in accordance with the present invention, during above-mentioned lollipop is prepared, the protuberance 400
Design be in order to easily facilitate in stick sugar shell upper shed, so as to liquid Yoghourt is more easily poured into rod from opening
In lollipop body.
Embodiments in accordance with the present invention, the stick sugar shell 100 is spherical.Embodiments in accordance with the present invention, lollipop
Housing 100 is spherical, easily facilitates consumer and eats, while also increasing the interest of lollipop.
Embodiments in accordance with the present invention, the chocolate is included selected from dark chocolate bar, white chocolate, colored chocolate at least
One of；Optionally, the chocolate is included selected from least one of pure fat chocolate, substitute of cocoa fat chocolate.Chocolate
Selection can be selected according to the hobby of consumer, select above-mentioned different chocolate as lollipop proposed by the invention
Shell, had both made lollipop be provided with different colours, lollipop is provided with different taste.
Embodiments in accordance with the present invention, the protein content of the Yoghourt core 200 is 2.3~8%, and fat content is 2.5~10%,
Preferably protein content in 4-8%, fat content 4-10% Yoghourt, under above-mentioned protein and fat content, liquid
Yoghourt compares stiff, be more suitable for it is canned enter the Yoghourt receiving space that limits of the stick sugar shell made of chocolate in, and mouth
Sense is finer.
Prepare the mould of lollipop
In the second aspect of the present invention, the present invention proposes a kind of mould for preparing lollipop noted earlier.According to this hair
Bright embodiment, with reference to Fig. 3, the mould includes：Mould housing 500, sky is limited in the mould housing 500
Chamber.Embodiments in accordance with the present invention, the mould housing 500 is corresponding with the stick sugar shell 100, for making
The standby stick sugar shell 100.
Implementation of the invention, with reference to Fig. 4, the mould is further included：Depressed part 600, the depressed part 600
It is arranged on the mould housing 500.Embodiments in accordance with the present invention, the depressed part 600 and the lollipop
Protuberance 400 is corresponding, protuberance is formed for the inner surface in stick housing, so as to easily facilitate in lollipop shell
Body upper shed, more easily pours into stick sugar shell liquid Yoghourt from opening.
Embodiments in accordance with the present invention, the mould housing 500 is spherical.So that stick lollipop housing 100
It is also lollipop more instant edible that is spherical, being prepared using the mould, and interest is stronger.
Embodiments in accordance with the present invention, the spherical diameter is 10-30 millimeters.Spherical die housing and stick sugar shell
It is corresponding, so that a diameter of 10-30 millimeters of the stick sugar shell prepared using the mould, a diameter of 10-30 millimeters
Lollipop easily facilitates consumer and eats, and moulding is compact lovely.
Embodiments in accordance with the present invention, with reference to Fig. 5, the mould housing 500 is formed by two dismountable hemisphere.
Embodiments in accordance with the present invention, the mould housing is formed by two dismountable hemisphere, is to easily facilitate in system
During the standby lollipop, by liquid chocolate it is canned enter mould housing in so that preparation process is more just
It is prompt.
Embodiments in accordance with the present invention, the depressed part 600 is cylindrical, and the radius of the cylinder is institute
State the 1/4-1/2 of spherical radius.Embodiments in accordance with the present invention, the depressed part 600 is designed as cylinder, and half
Footpath is the 1/4-1/2 of spherical radius, can advantageously in the protuberance opening of the lollipop for being formed, without destruction stick
The overall structure of sugar shell, so as to more easily pour into stick sugar shell liquid Yoghourt from opening.
Embodiments in accordance with the present invention, the height of the cylinder is the half of the mould housing thickness.According to this hair
Bright embodiment, the height of the cylinder is designed as the half of the mould housing thickness, can be advantageously in shape
Into lollipop protuberance opening, without destroy stick sugar shell overall structure so that more easily by liquid
Yoghourt is poured into stick sugar shell from opening.
The method for preparing lollipop
In the third aspect of the present invention, the present invention proposes a kind of method for preparing lollipop noted earlier.According to this hair
Bright embodiment, with reference to Fig. 6, methods described includes：S100：Liquid chocolate is introduced the sky of foregoing mould
In chamber；S200 makes liquid chocolate cover the inner surface of the mould housing and solidify, to form the lollipop
Housing, Yoghourt receiving space is limited in the stick sugar shell；Liquid Yoghourt is injected into the Yoghourt and accommodated by S300
In space, to form the Yoghourt core；S400 inserts one end of hand-held rod in the stick sugar shell, and uses liquid
State chocolate is closed and solidified to the hand-held rod with the junction of the stick sugar shell, to obtain the rod
Lollipop.Embodiments in accordance with the present invention, the method for preparing the lollipop proposed by the invention has easy to operate
Feature, can quickly be obtained the chocolate shell lollipop with liquid Yoghourt as core proposed by the invention, the stick
Sugar had both filled up the sandwich blank of lollipop liquid using liquid Yoghourt core as main edible part, and stick is overcome again
Sugared sugar content problem high.
Embodiments in accordance with the present invention, with reference to Fig. 7, the mould housing 500 is formed by two dismountable hemisphere,
Liquid chocolate is introduced into the cavity includes S110：Described two dismountable hemisphere are separated；S120：
To the middle injection liquid chocolate of one of described two dismountable hemisphere；S130：By described two dismountable half
Ball is combined；S140：Shake the mould housing so that chocolate is evenly distributed in the interior of the mould housing
Surface.Embodiments in accordance with the present invention, the above-mentioned method simple operation being introduced into liquid chocolate in the cavity, together
When the amount that is also convenient for operating the state of observation of liquid state chocolate and introduces, be easy to operation constantly to control, so that institute
Acquisition chocolate bars lollipop housing is homogeneous, and thickness is moderate.
Embodiments in accordance with the present invention, the temperature of the liquid chocolate is 35~65 degrees Celsius.Reality of the invention
Apply example, at the temperature disclosed above, the modest viscosity of liquid chocolate easily facilitates shaping, and outward appearance it is finer and smoother,
It is more smooth.
Embodiments in accordance with the present invention, are formed with protuberance, the protuberance and the mould on the stick sugar shell
Depressed part it is corresponding, liquid Yoghourt is injected into the Yoghourt receiving space includes：The protuberance is opened,
So that liquid Yoghourt is injected into embodiments in accordance with the present invention in the Yoghourt receiving space, opened in the protuberance
One aperture, the overall structure without destroying chocolate bars lollipop housing, so as to liquid Yoghourt is passed through into the small of protuberance
Hole is injected in the Yoghourt receiving space, and above operation is very convenient；Preferably, when injection rate for the Yoghourt is accommodated
Space 5/6ths when, stop injection Yoghourt, so can both ensure that Yoghourt will not overflow after hand-held rod is inserted
Phenomenon, be also beneficial to liquid chocolate carries out sealing to opening.
Embodiments in accordance with the present invention, one end of the hand-held rod is to insert the stick sugar shell by the protuberance
In, and stretch into the Yoghourt core.Embodiments in accordance with the present invention, one end of the hand-held rod passes through the protuberance
In inserting the stick sugar shell, and stretch into the Yoghourt core, both do not destroy the entirety of chocolate bars lollipop housing
Structure, can easily facilitate the fixation of hand-held rod again.
Embodiments in accordance with the present invention, the liquid chocolate is 30-50 weight portions.Embodiments in accordance with the present invention, on
The thickness of chocolate bars lollipop shell of the liquid chocolate of the amount of stating formed in the mould of a diameter of 10-30mm is fitted
In, thickness is 1~3mm, will not both be burst after liquid Yoghourt is poured into, and does not also result in chocolate and excessively improves
The adverse effect of the sugared content of the lollipop.
Embodiments in accordance with the present invention, the liquid Yoghourt is obtained as follows：By the life of 38-63 weight portions
Cow's milk mixes with the PURE WHEY or milk protein powder of 0.07-3.6 weight portions；White granulated sugar 4.2-4.9 weight portions are added,
Butter or dilute cream 0.07-4.6 weight portions, carry out homogenization, and the homogenization is in 65 DEG C, 150-170bar
Carried out under pressure；Sterilization processing is carried out again, and the sterilization processing is that 5min is carried out under 95 degrees Celsius；Finally it is inoculated with
Streptococcus thermophilus and lactobacillus bulgaricus, and ferment to pH4.6,18-20 DEG C is initially cooled to, and in cold at 2-6 DEG C
But after-ripening, to obtain the liquid Yoghourt.Embodiments in accordance with the present invention, the liquid acids prepared by above-mentioned steps
The protein content of milk is 2.3~8%, and fat content is 2.5~10%, and in 4-8%, fat contains preferably protein content
The Yoghourt in 4-10% is measured, Yoghourt compares stiff, filling in chocolate bars lollipop housing so as to be more suitable for, and mouthfeel
More preferably, eat and more facilitate.
Below by specific embodiment, the present invention will be described, it is necessary to explanation, specific embodiment below is only
It is to be for the purpose of illustration, and limits the scope of the present invention never in any form.
Prepare embodiment
Embodiment 1
The making of dark chocolate bar stick sugar shell：30 weight portion dark chocolate bars are melted to fluid state, then is poured into
In one hemisphere of the spherical die of 30mm, then another hemisphere is merged with the hemisphere equipped with melting chocolate, led to
The inner surface that concussion makes it be covered with spherical die is crossed, when temperature is reduced to less than 20 DEG C, the chocolate in spherical container is cold
But it is molded, is set in mould inner surface, form spherical ghost, opens mould, you can use.
The making of Yoghourt：The raw milk of 63 weight portions is mixed with the PURE WHEY of 0.07 weight portion, white granulated sugar is added
4.9 weight portions, the weight portion of butter 0.07, and it is warming up to 65 DEG C, and homogeneous, homogenization pressure is in 150bar, then is warming up to 95 DEG C
Sterilization, sterilizing time 5min is inoculated with streptococcus thermophilus and lactobacillus bulgaricus, ferments to pH4.6, is cooled to 18 DEG C,
And cool down after-ripening at 2 DEG C.
It is filling：By the protuberance of chocolate bars lollipop housing it is broken go out a hole, using this hole by after cooling Yoghourt fill
Be attached to during housing limits Yoghourt receiving space, it is to be filled to total amount 5/6 when, get out hand-held rod, insert filling
Yoghourt in, and with melt chocolate filling exit is sealed, just the rod of lollipop is fixed after cooling, and general
Yoghourt is complete to be stayed in spherical chocolate.
In the present embodiment, the melt temperature of chocolate is at 35 degrees Celsius.
Embodiment 2
The making of white chocolate stick sugar shell：The white chocolate of 40 weight portions is melted to fluid state, then is poured into
In one hemisphere of the spherical die of 20mm, then another hemisphere is merged with the hemisphere equipped with melting chocolate, passed through
Concussion makes the inner surface that it is covered with spherical die, when temperature is reduced to less than 20 DEG C, the chocolate cooling shaping in spherical container,
Mould inner surface is set in, spherical ghost is formed, mould is opened, you can use.
The making of Yoghourt：The raw milk of 49 weight portions is mixed with the PURE WHEY of 2.2 weight portions, white granulated sugar is added
4.2 weight portions, the weight portion of butter 2.7, and be warming up to 65 DEG C, homogeneous, homogenization pressure is in 160bar, then is warming up to 95 DEG C and kills
Bacterium, sterilizing time 5min is inoculated with streptococcus thermophilus and lactobacillus bulgaricus, ferments to pH4.6, is cooled to 19 DEG C, and
After-ripening is cooled down at 4 DEG C..
It is filling：By the protuberance of chocolate bars lollipop housing it is broken go out a hole, the Yoghourt after cooling is filled to using this hole
Housing is limited in Yoghourt receiving space, it is to be filled to total amount 5/6 when, get out hand-held rod, insert filling Yoghourt
In, and sealed filling exit with the chocolate for melting, just the rod of lollipop is fixed after cooling, and Yoghourt is complete
Stay in spherical chocolate.
In the present embodiment, the melt temperature of chocolate is at 50 degrees Celsius.
Embodiment 3
The making of colored chocolate bars lollipop housing：The colored chocolate of 50 weight portions is melted to fluid state, then is fallen
In one hemisphere of the spherical die for entering 10mm, then another hemisphere is merged with the hemisphere equipped with melting chocolate, led to
The inner surface that concussion makes it be covered with spherical die is crossed, when temperature is reduced to less than 20 DEG C, the chocolate in spherical container is cooled to
Type, is set in mould inner surface, forms spherical ghost, opens mould, you can use.
The making of Yoghourt：The raw milk of 38 weight portions is mixed with the PURE WHEY of 3.6 weight portions, white granulated sugar 4.5 is added
Weight portion, the weight portion of butter 4.6 is simultaneously warming up to 65 DEG C, homogeneous, and homogenization pressure is in 170bar, then is warming up to 95 DEG C of sterilizations, kills
Bacterium time 5min, is inoculated with streptococcus thermophilus and lactobacillus bulgaricus, ferments to pH4.6, is cooled to 20 DEG C, and at 6 DEG C
Cooling after-ripening.
It is filling：By the protuberance of chocolate bars lollipop housing it is broken go out a hole, the Yoghourt after cooling is filled to using this hole
In the Yoghourt receiving space that housing is limited, it is to be filled to total amount 5/6 when, get out hand-held rod, insert filling acid
In milk, and filling exit is sealed with the chocolate for melting, after cooling just fix the rod of lollipop, and Yoghourt is complete
Stay in spherical chocolate.
In the present embodiment, the melt temperature of chocolate is at 65 degrees Celsius.
Detection embodiment
Inventor is to the protein content of the Yoghourt core of the gained lollipop of embodiment 1~3, fat content and gained lollipop
Sugared content is detected that testing result is as described in Table 1.
Table 1
| The protein content of Yoghourt core | The fat content of Yoghourt core | The sugared content of lollipop | |
| Embodiment 1 | 2.3% | 2.5% | 22.9% |
| Embodiment 2 | 5.3% | 6.5% | 28.2% |
| Embodiment 3 | 8% | 10% | 34.5% |
As can be seen from Table 1, the sugared content of the Yoghourt core stiff of the gained lollipop of embodiment 1~3, and gained lollipop is very
Low, compared to the sugared content 90~95% of sold lollipop on the market, lollipop proposed by the invention fundamentally solves lollipop
Sugar content problem high, and lollipop proposed by the invention filled with liquid Yoghourt, using liquid Yoghourt as main edible
Part, has filled up the sandwich blank of in the market lollipop liquid.
In the description of this specification, the description of reference term " one embodiment ", " another embodiment " etc. means to combine
Specific features, structure, material or the feature that the embodiment is described are contained at least one embodiment of the invention.At this
In specification, the schematic representation to above-mentioned term is necessarily directed to identical embodiment or example.And, description
Specific features, structure, material or feature can in an appropriate manner be combined in any one or more embodiments or example.
Additionally, in the case of not conflicting, those skilled in the art can by the different embodiments described in this specification or
The feature of example and different embodiments or example is combined and combines.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment be it is exemplary,
It is not considered as limiting the invention, one of ordinary skill in the art within the scope of the invention can be to above-described embodiment
It is changed, changes, replacing and modification.
Claims (19)
1. a kind of lollipop, it is characterised in that including：
Stick sugar shell, the housing is formed by chocolate, and the housing limits Yoghourt receiving space；
Yoghourt core, the Yoghourt core is formed by liquid Yoghourt, and the Yoghourt core is arranged on the Yoghourt receiving space
In；And
Hand-held rod, one end of the hand-held rod is connected with the housing.
2. lollipop according to claim 1, it is characterised in that further include：
Protuberance, the protuberance is formed on the inner surface of the stick sugar shell, and one end of the hand-held rod passes through
The protuberance is stretched in the Yoghourt core.
3. lollipop according to claim 1, it is characterised in that the stick sugar shell is spherical.
4. lollipop according to claim 1, it is characterised in that the chocolate includes being selected from dark chocolate bar, Bai Qiao
At least one of gram force, colored chocolate；
Optionally, the chocolate is included selected from least one of pure fat chocolate, substitute of cocoa fat chocolate.
5. lollipop according to claim 1, it is characterised in that the protein content of the Yoghourt core is 2.3~8 weights
Amount %, fat content is 2.5~10 weight %,
Preferably, the protein content of the Yoghourt core is 4~8 weight %, and fat content is 4-10 weight %.
6. a kind of mould for preparing lollipop described in any one of Claims 1 to 5, it is characterised in that including：
Mould housing, cavity is limited in the mould housing.
7. mould according to claim 6, it is characterised in that further include：
Depressed part, the depressed part is arranged on the mould housing.
8. mould according to claim 7, it is characterised in that the mould housing is spherical.
9. mould according to claim 8, it is characterised in that the spherical diameter is 10~30 millimeters.
10. mould according to claim 8, it is characterised in that the mould housing is by two dismountable hemisphere
Formed.
11. moulds according to claim 10, it is characterised in that the depressed part is cylindrical, and the circle
The radius of cylindricality is the 1/4 to 1/2 of the spherical radius.
12. moulds according to claim 11, it is characterised in that the height of the cylinder is the thick mould housing
The half of degree.
A kind of 13. methods for preparing lollipop described in any one of Claims 1 to 5, it is characterised in that including：
(1) in the cavity of the mould that liquid chocolate is introduced to described in any one of claim 6~12；
(2) liquid chocolate is made to cover the inner surface of the mould housing and solidify, to form the stick sugar shell,
Yoghourt receiving space is limited in the stick sugar shell；
(3) liquid Yoghourt is injected into the Yoghourt receiving space, to form the Yoghourt core；
(4) in one end of hand-held rod being inserted into the stick sugar shell, and with liquid chocolate to the hand-held rod and the rod
The junction of lollipop housing is closed and is solidified, to obtain the lollipop.
14. methods according to claim 13, it is characterised in that the mould housing is by two dismountable hemisphere
Formed, liquid chocolate is introduced into the cavity includes：
(1-1) is separated described two dismountable hemisphere；
(1-2) is to the middle injection liquid chocolate of one of described two dismountable hemisphere；
Be combined for described two dismountable hemisphere by (1-3),
(1-4) shakes the mould housing so that chocolate is evenly distributed in the inner surface of the mould housing.
15. methods according to claim 14, it is characterised in that the temperature of the liquid chocolate is 35~65 Celsius
Degree.
16. methods according to claim 13, it is characterised in that the stick sugar shell is formed with protuberance, described
Protuberance is corresponding with the depressed part of the mould, and liquid Yoghourt is injected into the Yoghourt receiving space includes：
The protuberance is opened, so that liquid Yoghourt is injected into the Yoghourt receiving space.
17. methods according to claim 16, it is characterised in that one end of the hand-held rod is by the protuberance
In inserting the stick sugar shell, and stretch into the Yoghourt core.
18. methods according to claim 13, it is characterised in that the liquid chocolate is 30~50 weight portions.
19. methods according to claim 18, it is characterised in that the liquid Yoghourt is obtained as follows：
The raw milk of 38-63 weight portions is mixed with the PURE WHEY or milk protein powder of 0.07-3.6 weight portions；Add white sand
Sugared 4.2-4.9 weight portions；Butter or dilute cream 0.07-4.6 weight portions, carry out homogenization, the homogenization be 65 DEG C,
Carried out under the pressure of 150-170bar；Sterilization processing is carried out again, and the sterilization processing is that 5min is carried out under 95 degrees Celsius；
Streptococcus thermophilus and lactobacillus bulgaricus are finally inoculated with, and are fermented to pH4.6, be cooled to 18-20 DEG C, and at 2-6 DEG C
Cooling after-ripening, to obtain the liquid Yoghourt.
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| CN201510879362.7A CN106819339A (en) | 2015-12-03 | 2015-12-03 | Lollipop and its prepare mould and method |
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| CN110037155A (en) * | 2019-03-01 | 2019-07-23 | 山东师范大学 | A kind of grape filled lollipop and its Package casing and preparation method |
| CN111919954A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate lollipop |
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| CN111919954A (en) * | 2020-07-01 | 2020-11-13 | 柳州职业技术学院 | Chocolate lollipop |
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Effective date of registration: 20180713 Address after: 101107 No. 1 Food Industrial Park, Tongzhou District, Beijing Applicant after: Mengniu Dairy products (Beijing) Co., Ltd. Address before: Helingeer Shengle Economic Zone Hohhot city the Inner Mongolia Autonomous Region 011500 Applicant before: Inner Mongolia Mengniu Dairy Industry (Group) Co., Ltd. |
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