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Kelp chocolate coated on cold drink and preparation method thereof

A frozen drink and chocolate technology, applied in applications, frozen desserts, food science, etc., can solve the problems that the taste of chocolate does not change too much, and it is difficult to meet the needs of fashion, novelty, and health consumers, and achieve moderate viscosity, Unique flavor and quality-enhancing effects

Inactive Publication Date: 2011-05-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For innovation in the special flavor of chocolate, many companies add various nuts, popcorn, etc. to chocolate, but the taste of chocolate does not change much, and it is difficult to meet the needs of consumers who pursue fashion, novelty and health

Method used

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  • Kelp chocolate coated on cold drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method is:

[0028] Raw material pretreatment: powder the white granulated sugar; heat and melt the fat (such as cream, palm oil, coconut oil, etc.) for later use;

[0029] Preheating the refiner: make the temperature reach 45-48°C;

[0030] Ingredients: Weigh various raw materials according to formula and weighing requirements;

[0031] Start the main machine and feed: add oil first, and then add powdered raw materials in the formula (such as milk powder, cocoa powder, kelp powder, whey powder, etc.) to obtain the base material;

[0032] Heating sterilization: raise the temperature to 65-68°C, keep it warm for 30 minutes to sterilize the base material, then cool down to the fine grinding temperature;

[0033] Fine grinding: keep the fine grinding temperature at 45-48°C, finely grind the base material for 10 hours, and add emulsifier;

[0034] Output: Fine grinding until the fineness of the chocolate base meets the requirements, and the fine grinding ...

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PUM

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Abstract

The invention relates to the field of cold drinks, in particular to a kelp chocolate coated on cold drink and a preparation method thereof. In each 1000 parts by weight, the kelp chocolate provided by the invention contains 240 to 290 parts by weight of sugar, 100 to 160 parts by weight of cocoa, 80 to 200 parts by weight of kelp powder, 160 to 220 parts by weight of milk solid, 200 to 350 parts by weight of grease and 0.5 to 1 part by weight of lecithin. The taste of the coated chocolate added with the kelp powder is unique, the viscosity of the kelp chocolate is moderate, and the kelp chocolate can be formed into a coat on the surface of cold drink.

Description

technical field [0001] The invention relates to the field of frozen drinks, in particular to seaweed chocolate for coating and hanging frozen drinks and a preparation method thereof. Background technique [0002] The chocolates that are used to coat and hang frozen drinks are usually chocolates with traditional cocoa taste that are composed of white granulated sugar, cocoa powder and vegetable oil as the main raw materials. At present, consumers have a strong interest in novel tastes of food. How to innovate and apply chocolate coating flavors for frozen drinks is an urgent need for improvement in the technical research of flavored chocolate, and it is also the direction of ice cream innovation. [0003] Kelp, also known as kelp, has the reputation of "longevity vegetable", "vegetable of the sea" and "champion of iodine", and is a health and longevity food. Women are most likely to lack iron and cause anemia. Low-fat and low-calorie seaweed products are rich in iron, so tha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 马海燕徐丽张日清
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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