Preparation of multilayer fresh yogurt/foam dairy product in chocolate factories, having layer of chocolate pieces comprises pasteurizing, cooling of the chocolate and sealing of the pot containing dairy product

摘要

The chocolates having fat content (68-78 wt.%) is dry pasteurized with a force (F z)(15000-100000 min), tempered and cooled at 33-38[deg]C. The yogurt/foam sweetened fruits sauce/cocoa and the chocolate are co-injected into the decontaminated thermoformed/preformed pot by double octopus with 3 nozzles. The product is preserved at 1-10[deg]C for 12 days-6 weeks. The chocolate pieces have three-dimensional large nuggets/stick/metal discs/grid structure and 5mm high. The chocolate has a ratio CSD/(S+PLE) is lesser than 1, where CSD is the degreased dry cocoa content of the chocolates (g/g) and S+PLE is the sugar content + powder of the skimmed milk of the chocolate (g/g). The chocolate has a size (tau ) is lower than 1 and tau = (- [water] + 0.37) x MG + (5.25 x [water] - 1.67) x (S + PLE) + (26.2 x [water] - 9.6) x C + (61 x [water] -14.5) x (S + PLE) x C, where [water] is the content of free local water of the acid dairy base (g/g), MG is the fat content of the chocolate (g/g), S + PLE is the sugar content + powder of the skimmed milk of the chocolate (g/g) and C is the content of dry and degreased cocoa of the chocolate (g/g). An independent claim is also included for a multilayer fresh acid/neutral dairy product.