Chocolate fermented light cream and preparation method thereof

A technology of cream and chocolate, applied in cocoa, food science, application, etc., to achieve the effect of fine and smooth taste and uniform texture

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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are relatively few fermented cream products in the domestic market. After fermentation, the cream will present a variety of flavors and tastes without adding flavors; chocolate contains a certain amount of cocoa butter, which has its special flavor and taste, but there has been no success yet. Products that combine the two

Method used

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  • Chocolate fermented light cream and preparation method thereof

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Effect test

Embodiment 1

[0034] 1. Standardized cream to 20% fat.

[0035] 2. The raw materials are mixed, homogenized, sterilized and then cooled; the raw materials include 87% cream, 8% white granulated sugar and 5% dark chocolate pulp. Firstly, the cream and the sweetener are mixed and homogenized, the homogenization pressure is 15Mpa, and the homogenization temperature is 65°C. Immediately mix it with the melted chocolate mass, and sterilize it at 70°C for 10 minutes, and cool it to 30°C after sterilization.

[0036] 3. Fill and inoculate the starter, FD-DVSXPL-1 The dosage of bacteria is 200U / 1000L. Fermentation was carried out at 30° C. until the pH value reached 4.3 to obtain chocolate fermented cream.

[0037] 4. Refrigerate at 4-10°C.

Embodiment 2

[0039] 1. Standardized cream to 40% fat.

[0040] 2. The raw materials are mixed, homogenized, sterilized and then cooled; the raw materials include 88% cream and 12% milk chocolate. First, the cream and the sweetener are mixed and homogenized, the homogenization pressure is 5Mpa, and the homogenization temperature is 45°C. Immediately mix with the melted chocolate mass, and sterilize at 75°C for 10 minutes, then cool to 37°C after sterilization.

[0041] 3. Fill and inoculate the starter, FD-DVSXPL-1 The dosage of bacteria is 200U / 1000L. Fermentation was carried out at 37°C until the pH value reached 4.4 to obtain chocolate fermented cream.

[0042] 4. Refrigerate at 4-10°C.

Embodiment 3

[0044] 1. Standardized cream to 25% fat.

[0045]2. The raw materials are mixed, homogenized, sterilized and then cooled; the raw materials include 87% of cream, 5% of white sugar and 8% of dark chocolate pulp. First mix and homogenize the cream and sweetener, the homogenization pressure is 10Mpa, and the homogenization temperature is 60°C. Immediately mix it with the melted chocolate slurry, and then sterilize it at 85°C for 5 minutes, and cool it to 32°C after sterilization.

[0046] 3. Fill and inoculate the starter, FD-DVSCHN-19, the dosage of the strain is 100U / 1000L; ferment at 32°C until the pH value reaches 4.5 to obtain chocolate fermented cream.

[0047] 4. Refrigerate at 4-10°C.

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Abstract

The invention discloses chocolate fermented light cream and a preparation method thereof. Raw materials for the chocolate fermented light cream also comprise 5-12% of chocolate based on conventional raw materials of fermented light cream, wherein the percentage refers to the mass percentage of the chocolate in the raw materials. The preparation technology comprises the following steps: (1) mixing molten chocolate paste, the light cream with a fat content of 20-50%, and other raw materials so as to obtain a mixture, homogenizing the mixture, disinfecting the homogenized mixture, and cooling the disinfected mixture, wherein the percentage is the mass percentage of fat in the light cream, and homogenizing conditions are that the pressure is 5-15 MPa, and the temperature is 45-65 DEG C; and (2) filling the cooled mixture, and inoculating a fermenting agent for fermentation so as to obtain the chocolate fermented light cream. The chocolate fermented light cream disclosed by the invention concurrently has the flavor of the chocolate and the natural flavor of the fermented light cream, does not have any additives, is fine and smooth in mouth feel, can be directly eaten, and can be used as spreading materials.

Description

technical field [0001] The invention relates to a chocolate fermented cream and a preparation method thereof. Background technique [0002] Cream is an O / W emulsion obtained by skimming milk. Most of them are pasteurized or UHT sterilized and sold as finished products and used as raw materials. At present, there are few fermented cream products in the domestic market. After fermentation, the cream will present a variety of flavors and tastes without adding flavors; chocolate contains a certain amount of cocoa butter, which has its special flavor and taste, but there has been no success yet. A product that combines the two. Contents of the invention [0003] The technical problem to be solved by the present invention is that there are few types of fermented cream, so a chocolate fermented cream that can be eaten directly or used as a spreadable material is provided. [0004] In the process of preparing chocolate fermented cream, the inventor found that chocolate and cream...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/42A23G1/46
Inventor 孙卓乔成亚龚广宇刘振民李海燕梅芳
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