Chocolate for coating egg roll and preparation method thereof and method for coating chocolate on inner wall of egg roll

A technology of chocolate and egg rolls, applied in the direction of coating preservation, application, cocoa, etc., can solve the problems of uneven spraying, low freezing point, chocolate is not easy to suck out, etc., achieve good fluidity and ensure brittleness

Active Publication Date: 2011-06-29
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, chocolate on the inner wall of cone products usually uses high-pressure gas to atomize the chocolate and spray it on the inner wall of the cone to prevent the cone from contacting with the ice cream liquid to absorb moisture. However, this method often has uneven spraying, which is very difficult It is difficult to ensure the crispness of the egg roll
[0003] In order to solve the uneven spraying of chocolate in the past, in the present invention, the chocolate is first poured into the egg roll, and then the chocolate is sucked out by a vacuum pump, and a layer of chocolate film is evenly formed on the inner wall of the egg roll to separate the egg roll from the ice cream slurry. Effectively prevent the moisture absorption of the egg roll, but because the vacuum pump forms a negative pressure and the temperature drops, the chocolate is easy to solidify and not easy to suck out, so this method requires the chocolate to have a lower freezing point and a suitable viscosity to adapt to the pouring

Method used

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  • Chocolate for coating egg roll and preparation method thereof and method for coating chocolate on inner wall of egg roll
  • Chocolate for coating egg roll and preparation method thereof and method for coating chocolate on inner wall of egg roll
  • Chocolate for coating egg roll and preparation method thereof and method for coating chocolate on inner wall of egg roll

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Embodiment 1

[0031] 1. A method for preparing chocolate for egg roll coating

[0032] The method for preparing the chocolate for egg roll coating comprises the following steps:

[0033] 1) Raw material pretreatment: powder the white granulated sugar; heat and melt the cocoa butter, salad oil, and cocoa liquor for later use;

[0034] 2) Preheat the refiner so that its temperature reaches 45-48°C;

[0035] 3) Weigh the raw materials according to the formula;

[0036] 4) Start the main engine to feed, first add liquid oil, and then add the powdery raw materials in the formula;

[0037] 5) Warm up to sterilize, heat up to 65-68°C, keep warm for 30 minutes, cool down to the fine grinding temperature, keep the fine grinding temperature at 45-48°C, and finely grind for 10 hours; add lecithin;

[0038] 6) Fine grinding for more than 12 hours, the fineness meets the requirements, heat preservation, and discharging to obtain the chocolate for egg roll coating of the present invention.

[0039] 2...

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Abstract

The invention relates to the field of cold drink processing, in particular to chocolate for coating egg roll and a preparation method thereof. The chocolate for coating the egg roll is characterized in that based on 100 parts of raw materials by weight, the chocolate comprises 15-25 parts of salad oil, 5-10 parts of cocoa butter, 10-20 parts of cocoa mass and 0.1-0.2 part of lecithin. According to the invention, by reasonably proportioning the fat types of the chocolate and various of oil, the chocolate with low melting point is prepared, and the chocolate has good fluidity and proper viscosity during pouring, and easily forms a thick film on the inner wall of the egg roll.

Description

technical field [0001] The invention relates to the field of cold drink processing, in particular, the invention relates to a chocolate for egg roll coating, a preparation method thereof, and a method for coating and hanging chocolate on the inner wall of the egg roll. Background technique [0002] At present, chocolate on the inner wall of cone products usually uses high-pressure gas to atomize the chocolate and spray it on the inner wall of the cone to prevent the cone from contacting with the ice cream liquid to absorb moisture. However, this method often has uneven spraying, which is very difficult It is difficult to ensure the crispness of the egg rolls. [0003] In order to solve the uneven spraying of chocolate in the past, in the present invention, the chocolate is first poured into the egg roll, and then the chocolate is sucked out by a vacuum pump, and a layer of chocolate film is evenly formed on the inner wall of the egg roll to separate the egg roll from the ice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A21D15/08
Inventor 温红瑞张冲杜志强薛乃民兰宏旺
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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