Preparation of fresh acid dairy product having chocolate pieces comprises pasteurizing the chocolate, cooling , injecting the chocolate as continuous stream, solidifying, cutting and recuperating product

摘要

The chocolate having the fat content 68-78 wt.% with a force of pasteurization (F z) 15000-100000. The chocolate is injected into a pasteurized acid dairy base as a continuous stream at 8-12[deg]C. An optional mixing in the acid dairy base by a dynamic crusher of the solidified chocolate and the product is preserved at 1-10[deg]C for 12 days and 6 weeks, where the acid dairy base is a fermented yogurt containing living organisms. The chocolate has CSD/(S+PLE) ratio 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). Injecting the chocolate in the stream of acid dairy base is parallel to the linear velocity of the chocolate stream at the outlet of the injector is l 40 % of the stream. Cutting further comprises adding the mixture of sweetened syrups, cream, fruit preparations or cocoa ingredients with the dairy base. The product obtained after cutting has the longest dimension 4-10mm. The recuperated dairy product contains 4.5-10 wt.% of chocolate pieces. Before pasteurizing, the chocolate is mixed with the fat content, black chocolate, and optionally cocoa mass and/or cocoa powder. Independent claims are also included for: (1) a fresh acid dairy product; (2) multi-layer fresh food product; and (3) a device using the above method.