Chocolate used for external coating of cold drink, and particle-containing chocolate coat

A chocolate coating and chocolate technology, applied in the fields of application, cocoa, frozen desserts, etc., can solve the problems of unreachable coating effect, uneven particle distribution, affecting product sensory, etc., to improve appearance, control coating amount, The effect of cost control

Active Publication Date: 2014-06-25
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When preparing chocolate, considering the cost of the product, the taste of chocolate, and the coating effect, due to certain factors, after the particles are mixed with the chocolate, the particles are easy to float on the surface of the chocolate, resulting in the chocolate mixed with particles being coated on the product. , the particles are unevenly distributed on the surface of the product, and the ideal coating effect cannot be achieved, which affects the sensory perception of the product

Method used

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  • Chocolate used for external coating of cold drink, and particle-containing chocolate coat
  • Chocolate used for external coating of cold drink, and particle-containing chocolate coat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1 prepares the chocolate (100g) for coating and hanging of cold drinks of the present invention

[0052] The chocolate formula for cold drink coating is as follows: white sugar 33g, whole milk powder 11g, coconut oil 25g, liquid milk anhydrous cream 5g, cocoa powder 6g, natural cocoa butter 9.5g, cocoa mass 8g, emulsifier 2.5g ( Polyglyceryl ricinoleate 0.31g, lecithin 2.19g).

[0053] The preparation method comprises the following steps:

[0054]Specifically, the method for preparing the above-mentioned cold drink coating and hanging chocolate of the present invention comprises the following steps:

[0055] 1) Weighing: Accurately weigh various raw materials according to the amount added in the formula, and place them separately;

[0056] 2) Heat and melt the fats and oils required in the formula for later use, and keep the oil temperature at 40-50°C;

[0057] 3) The white granulated sugar needs to be sprayed into powdered sugar with a powder sprayer, so ...

Embodiment 2

[0062] Embodiment 2 Prepare the chocolate (100g) for coating and hanging cold drinks of the present invention

[0063] The chocolate formula for cold drink coating is as follows: white sugar 37g, whole milk powder 10.5g, coconut oil 23g, liquid milk anhydrous cream 3g, cocoa powder 4g, natural cocoa butter 11g, cocoa mass 8g, emulsifier 3.5g ( Polyglyceryl ricinoleate 0.44g, lecithin 3.06g).

[0064] The preparation method comprises the following steps:

[0065] 1) Weighing: Accurately weigh various raw materials according to the amount added in the formula, and place them separately;

[0066] 2) Heat and melt the fats and oils required in the formula for later use, and keep the oil temperature at 40-50°C;

[0067] 3) The white granulated sugar needs to be sprayed into powdered sugar with a powder sprayer, so that the powdered sugar can pass through an 80-mesh sieve;

[0068] 4) Ingredients: add oil first, then add powdery raw materials in the formula except emulsifier (one...

Embodiment 3

[0072] Example 3 Preparation of chocolate (100g) for coating and hanging cold drinks of the present invention

[0073] The chocolate formula for cold drink coating is as follows: white sugar 37g, whole milk powder 9g, coconut oil 23g, liquid milk anhydrous cream 3g, cocoa powder 6g, natural cocoa butter 9g, cocoa mass 10g, emulsifier 3g (polyglycerol Ricinol ester 0.38g, lecithin 2.62g).

[0074] The preparation method is the same as in Example 1.

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Abstract

The invention relates to the food field, and concretely relates to a chocolate used for the external coating of a cold drink, and a particle-containing chocolate coat. The chocolate used for the external coating of a cold drink comprises 33-37wt% of white granulated sugar, 9-11wt% of whole milk power, 23-25wt% of coconut oil, 3-5wt% of anhydrous cream, 4-6wt% of cocoa powder, 9-11wt% of natural cocoa butter, 8-10wt% of cocoa liquor, and 2.5-3.5wt% of an emulsifier, wherein the sum of the weight percentages of all the above components is 100%. Particles can suspend in the chocolate, so the particles can be uniformly distributed in the surface of a product in the coating process, the proper mouthfeel of the externally coated chocolate is guaranteed, and the coating amount of the chocolate can be effectively controlled in order to realize an ideal coating effect.

Description

technical field [0001] The invention relates to the field of food, in particular, the invention relates to a chocolate for cold drink coating and a chocolate coating containing particles thereof. Background technique [0002] At present, chocolate mixed with particles is more and more widely used for coating and hanging in frozen drinks. The granules commonly used in cold drink coating are generally composed of wheat flour, white sugar, eggs, salad oil, maltodextrin, salt, leavening agent, water and other ingredients. The diameter of the granules is generally 2-5mm, and the weight is 55-70 grains / g. When preparing chocolate, considering the cost of the product, the taste of chocolate, and the coating effect, due to certain factors, after the particles are mixed with the chocolate, the particles are easy to float on the surface of the chocolate, resulting in the chocolate mixed with particles being coated on the product. , The particles are unevenly distributed on the surf...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/48A23G1/32A23G1/54
Inventor 吕锋温红瑞张冲李霄燕
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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