Method for preparing elastic chocolate sauce

Abstract

The invention discloses a method for preparing an elastic chocolate sauce, which is characterized by comprising: 1) mixing saccharide, grease, dairy product, cocoa and water to obtain mixed solution; 2) heating the mixed solution to above 50 DEG C till the color of the mixed solution turns brown and the state of the mixed solution changes suddenly, continuing to heat the mixed solution to 70 to 75 DEG C and keeping the temperature for 10 to 15 minutes; 3) adding water to fix the volume till the water content of the obtained chocolate sauce is 5 to 25 percent; and 4) cooling the obtained chocolate sauce to 40 to 45 DEG C. The sauce made by the method provided by the invention is strong and tough; and the elastic mouthfeel is realized by controlling the water content of the sauce rather than adding a colloidal substance.

Description

technical field

[0001] The invention relates to a method for preparing cold drink sauce, in particular to a method for producing elastic and chewy chocolate-flavored sauce for frozen drinks. It belongs to the field of food technology. Background technique

[0002] With the improvement of production technology in the frozen beverage industry, injecting sauce into frozen beverage products has become a very common technology. Now the products on the market concentrate on injecting a section of core material at the head, and inject it into the frozen slurry. Column core materials abound. Present sauce is based on soft, sticky mouthfeel, even the sauce that mouthfeel is elastic also is to realize by adding colloidal substance. Adding colloidal substances only changes the state of the sauce from the physical state. If the amount of colloid is large, the viscosity is large, and the elasticity is enhanced, but there is no bite force, and it will affect the mouth-meltness and flavo...

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