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Chocolate coating for crackling milk slice, crackling milk slice and preparation method of chocolate coating

A technology of chocolate coating and milk flakes, which is applied in the direction of milk preparations, applications, dairy products, etc., can solve the problems of hidden quality problems, inability to guarantee quality, and unbrittle taste, so as to ensure product quality and taste, crisp texture, taste unique effect

Active Publication Date: 2012-06-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are hidden dangers in the quality of product transportation and sales, and the quality cannot be guaranteed; and the taste is not crisp

Method used

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  • Chocolate coating for crackling milk slice, crackling milk slice and preparation method of chocolate coating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Example 1 Preparation of Crispy Milk Chips with Chocolate Coating

[0050] Crispy milk slices are coated with chocolate, raw materials by mass ratio, including: 30% sucrose, 10% palm kernel oil, 8% whole milk powder, 1% inulin, 1% milk fat, 2% cocoa powder, cocoa mass 8%, lecithin 0.2%, vanillin 0.02%.

[0051] The method for preparing the above-mentioned crispy milk slices with chocolate coating comprises the following steps:

[0052] 1) Melt low-trans fatty acid ester cross-transformed palm kernel oil, and control the melting temperature at about 42°C, then add cocoa mass, whole milk powder, sugar powder, inulin, and milk fat, and stir well. The temperature of the material is controlled within 60°C.

[0053] 2) The chocolate material also needs to go through the process of fine grinding, refining, heat preservation and so on. Before the refining is finished, add vanillin and lecithin, and then it is best to homogenize once with a colloid mill, and keep it in a heat...

Embodiment 2

[0055] Embodiment 2 prepares crispy milk slices (100 parts by weight)

[0056] Crispy milk flakes are coated with chocolate, raw materials by mass ratio, including: 50% sucrose, 25% palm kernel oil, 20% whole milk powder, 5% inulin, 5% milk fat, 8% cocoa powder, cocoa mass 10%, lecithin 0.6%, vanillin 0.09%.

[0057] The preparation method is the same as in Example 2.

Embodiment 3

[0058] Embodiment 3 prepares crispy milk slice (100 parts by weight)

[0059] Milk tablet formula: based on 100 parts by weight of milk tablets, raw materials include: raw milk is 200-540 parts by weight (dry matter content is 11.8%), glucose syrup is 8-40 parts by weight (dry matter content is usually 75%), protein Powder or whey powder is 2-25 parts by weight, vegetable oil is 3-12 parts by weight, white sugar is 2-10 parts by weight, oligosaccharide is 1-5 parts by weight, sodium caseinate is 0.1-3 parts by weight, Silicon dioxide is 0.1-0.3 parts by weight, and essence is 0.5-2.0 parts by weight.

[0060] The method for preparing above-mentioned crispy milk piece comprises the following steps:

[0061] To prepare milk flakes:

[0062] 1. Ingredients

[0063] (1) carburetion

[0064] Put the vegetable oil into the oil pot and start stirring. When the oil temperature reaches 60°C, continue to heat up to about 68-70°C until it is completely dissolved.

[0065] (2) Protein ...

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Abstract

The invention relates to the field of dairy processing, in particular to a chocolate coating for a crackling milk slice, the crackling milk slice and a preparation method of the chocolate coating. The chocolate coating for the crackling milk slice comprises, by weight, 30%-50% of cane sugar, 10%-25% of palm kernel oil, 8%-20% of whole milk powder, 1-15% of inulin, 1%-5% of milk fat, 2%-8% of cocoa powder, 8%-10% of cocoa mass, 0.2-0.6% of lecithin and 0.02%-0.09% of vanillin. The crackling milk slice is crisp in texture, rich in milk fragrance, convenient to carry and eat and unique in taste, enhances tastiness of the milk, and meets the requirements of consumers having different tastes. Simultaneously, the chocolate coating for the crackling milk slice solves the problems that an existing milk slice chocolate coating is not adhered firmly, drops easily and melts easily at high temperature, and guarantees product quality and tastes.

Description

technical field [0001] The invention relates to the field of dairy processing, in particular to a chocolate coating for crispy milk slices, crispy milk slices and a preparation method thereof. Background technique [0002] Milk flakes are a kind of solid dairy product. It is chewed and mixed with a large amount of alkaline saliva, which can neutralize gastric acid when it enters the stomach. The residence time in the stomach is significantly longer than that of liquid milk. After the second digestion with trypsin, almost all the nutrients in the milk are absorbed by the human body. And it is easy to use, and overcomes the inadaptability phenomenon of some consumer groups, especially children, to liquid milk. But its single taste cannot satisfy the needs of consumers with different tastes, so its market share has also been limited to a certain extent. [0003] Moreover, the milk solid content of the present milk flakes is low, the water content cannot be controlled below 3....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/32A23C9/18
Inventor 刘宝俊
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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