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发明公开
CN102793043A 一种乳酸菌巧克力的制备方法 无效 - 驳回

一种乳酸菌巧克力的制备方法
摘要：
本发明涉及一种乳酸菌巧克力的制备方法，包括如下步骤：1）巧克力浆的制备：将白砂糖、乳糖、可可脂、脱脂奶粉、脱盐乳清粉、无水奶油、乳化剂、植物油、食用香精混合，形成巧克力浆；2）精磨；3）精炼；4）乳酸菌粉的加入：经步骤3）精炼的巧克力浆调节温度至40-44℃，加入乳酸菌粉，混合均匀；5）将巧克力浆冷却至28.5～29.5℃；6）将巧克力浆冷却至26.5～27.5℃；7）将步骤6）得到的巧克力浆升温至29～30℃；8）浇模；9）冷却；10）脱模。本发明方法简单，能够使乳酸菌应用在需要高温处理的巧克力食品中仍然保持很好的活性，在后期保藏过程中乳酸菌的活性保质期长。
摘要（英）：

The invention relates to a preparation method of lactic acid bacteria chocolate, which comprises the following steps of: 1, preparing chocolate paste, i.e. mixing white granulated sugar, lactose, cocoa butter, skim milk powder, demineralized whey powder, anhydrous milk fat, an emulsifier, plant oil and flavoring essence to form the chocolate paste; 2, carrying out fine milling; 3, refining; 4, adding lactic acid bacteria, i.e. regulating the temperature of the chocolate paste refined in the step 3 to 40 to 44 DEG C, adding the lactic acid bacteria and uniformly mixing; 5, cooling the chocolate paste to 28.5 to 29.5 DEG C; 6, cooling the chocolate paste to 26.5 to 27.5 DEG C; 7, warming the chocolate paste obtained in the step 6; 8, pouring a mould; 9, cooling; and 10, demoulding. The method disclosed by the invention is simple; the lactic acid bacteria can still be kept having excellent activity when being applied to chocolate food which needs to be high temperature treatment; and in the later preservation process, the activity guarantee period of the lactic acid bacteria is long.

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