Yoghourt flavor chocolate composition for coating frozen beverage

A technology for frozen drinks and compositions, applied in the fields of application, frozen desserts, food science, etc., can solve the problems of lack of taste, inconspicuous taste, unfavorable consumer recognition, etc., and achieve rich yogurt flavor, rich new taste, enhanced The effect of shape retention and melting resistance

Active Publication Date: 2011-08-03
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such a disadvantage is that the real taste cannot be obtained, and it is also not conducive to consumer recognition.
Especially for yogurt

Method used

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  • Yoghourt flavor chocolate composition for coating frozen beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The yoghurt-flavored chocolate composition formula in the present embodiment is:

[0029] 220 parts by weight of white sugar; 180 parts by weight of whole milk powder; 280 parts by weight of coconut oil; 230 parts by weight of palm oil; 50 parts by weight of maltodextrin; 30 parts by weight of cocoa butter substitute; 1 part by weight of lecithin; 1.5 parts by weight of alcohol ester; 3.5 parts by weight of citric acid; 4 parts by weight of emulsifier of sucrose fatty acid ester (HLB value 3); 0.0003 parts by weight of butter essence.

[0030] When utilizing the composition of the present embodiment to coat and hang frozen drinks, it mainly operates according to the following methods:

[0031] Prepare chocolate slurry for coating: Weigh various raw materials according to the formula and weighing requirements; heat and melt palm oil, coconut oil, and cocoa butter substitute; Add oil to the fine grinder from the feeding port of the main engine, and then add the powdered ...

Embodiment 2

[0035] The yoghurt-flavored chocolate composition formula in the present embodiment is:

[0036] 180 parts by weight of white sugar; 190 parts by weight of whole milk powder; 380 parts by weight of coconut oil; 140 parts by weight of palm oil; 80 parts by weight of maltodextrin; 20 parts by weight of cocoa butter substitute; 0.8 parts by weight of lecithin; 2 parts by weight of alcohol ester; 3 parts by weight of malic acid; 4 parts by weight of glyceryl monostearate (HLB value 3.6-4.2); 0.0002 parts by weight of cream flavor.

[0037] When utilizing the composition of the present embodiment to coat and hang frozen drinks, it mainly operates according to the following methods:

[0038] Prepare chocolate slurry for coating: Weigh various raw materials according to the formula and weighing requirements; heat and melt palm oil, coconut oil, and cocoa butter substitute; Add oil to the fine grinder from the feeding port of the main engine, and then add the powdered raw milk powder...

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Abstract

The invention provides a yoghourt flavor chocolate composition for coating a frozen beverage. In terms of 1,000 parts by weight of the composition, the composition comprises the following raw materials in parts by weight: 180 to 220 parts of white granulated sugar, 120 to 220 parts of powdered whole milk, 280 to 420 parts of coconut oil, 140 to 280 parts of palm oil, 50 to 90 parts of malto dextrin, 10 to 30 parts of cocoa butter substitute, cocoa butter and/or cocoa butter equivalent, 0.5 to 1 part of lecithin, 1 to 3 parts of polyglycerol polyricinoleate, 2 to 6 parts of acidity regulator, and 2 to 5 parts of emulsifier with low hydrophile-lipophile balance (HLB) value. The invention also provides a method for coating a frozen beverage by using the chocolate composition, and a frozen beverage made from the chocolate composition. According to the invention, a chocolate coating which has rich yoghourt flavor and stability can be formed by adding the acidity regulator and regulating the formula and the process.

Description

technical field [0001] The present invention relates to a chocolate composition for coating frozen drinks, in particular, the present invention relates to a yoghurt-flavored chocolate composition for coating frozen drinks to form a chocolate coating, and using the composition Method for coating a frozen drink and the resulting frozen drink. Background technique [0002] With the development of the frozen drink industry, coated frozen drinks, especially ice cream and ice cream, have occupied an important share in the cold drink market. The coating of frozen drinks refers to a layer of shell obtained by coating and hanging the outside of the formed frozen drink core with materials different from frozen drinks. The most common frozen drink coating in the current cold drink market is a fat-containing coating, commonly known as chocolate crisp or chocolate coating, which is mainly composed of granulated sugar (sucrose), fat (containing cocoa butter and / or cocoa butter substitute...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G9/48A23G9/24
Inventor 蔡桂林郭强张冲
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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