Peanut-containing chocolate used for external coating of cold drink, and its preparation method

A chocolate and peanut technology, applied in the field of chocolate, can solve problems such as the influence of chocolate coating performance, and achieve the effect of rich taste and unique taste

Inactive 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

But peanut itself contains a lot of fat, and the amount of fat has a great influence on the crispnes

Method used

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  • Peanut-containing chocolate used for external coating of cold drink, and its preparation method

Examples

Experimental program
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Effect test

Embodiment 1

[0035] Prepare peanut flavor chocolate (100g) for cold drink coating of the present invention

[0036] Raw materials include: white sugar 22g, milk powder 12g, maltodextrin 13g, oil 45g (coconut oil 32g, palm oil 10g, cocoa mass 3g), emulsifier 0.5g (polyglyceryl castoryl PGPR900.3g, lecithin 0.2 g), roasted peanut powder 3.5g, peanut butter 4g.

[0037] Preparation of roasted peanut powder The roasted peanut powder is made from ground roasted peanuts, and the moisture content is ≤2%.

[0038] The preparation method comprises the following steps:

[0039] 1) Grind white granulated sugar into powdered sugar for later use;

[0040] 2) Heat and melt the cocoa mass;

[0041] 3) Put the melted cocoa mass together with coconut oil and palm oil into the fine grinding tank, then add the powdered sugar and other powdery materials mentioned in step 1), and stir evenly;

[0042] 4) Use a scraper-type fine grinder, first preheat the fine grinder to make the temperature reach 45-48°C, ...

Embodiment 2

[0044] Peanut-flavored chocolate (100g) for cold drink coating of the present invention.

[0045] Raw materials include: white sugar 19g, milk powder 8g, maltodextrin 9g, oil 52.5g (palm oil 46g, cocoa butter 6.5g), emulsifier 1.0g (polyglyceryl ricinoleate PGPR900.48g, lecithin 0.52g), Roasted peanut powder 4g, peanut butter 6g.

[0046] The preparation method comprises the following steps:

[0047] 1) Grind white granulated sugar into powdered sugar for later use;

[0048] 2) Heat the cocoa butter and melt it;

[0049] 3) Put the melted cocoa butter and palm oil into the fine grinding tank, then add the powdered sugar and other powdery materials in step 1), and stir evenly;

[0050] 4) Use a ball mill to raise the temperature to 65-68°C, keep it warm for 30-40 minutes, then cool down to the fine grinding temperature, keep the fine grinding temperature at 50-60°C, and finish the fine grinding for 3 hours to make chocolate; Add lecithin when grinding for 10 minutes, add pe...

Embodiment 3

[0052] Peanut-flavored chocolate (100g) for cold drink coating of the present invention.

[0053]Raw materials include: 20.4g of white sugar, 10.2g of milk powder, 11.4g of maltodextrin, 49.14g of oil (16.3g of palm oil, 30.8g of coconut oil, 2.04g of cocoa butter), 0.86g of emulsifier (polyglyceryl ricinoleate PGPR900 .4g, lecithin 0.46g), roasted peanut powder 3g, peanut butter 5g.

[0054] The preparation method is the same as in Example 1.

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Abstract

The invention relates to the chocolate field, and concretely relates to a peanut-containing chocolate used for the external coating of a cold drink. The peanut-containing chocolate used for the external coating of the cold drink comprises, by mass, 19-22% of white granulated sugar, 8-12% of milk powder, 9-13% of maltodextrin, 45-54% of grease, 0.5-1.0% of an emulsifier, 2-4% of roasted peanut powder, and 4-6% of a peanut paste, and the sum of the percentages of the above raw materials is 100%. The addition of the peanut paste and the roasted peanut powder in the formula of chocolate solves the single taste of externally coated chocolate of traditional cold drinks, and also solves the low crispness, sticky and soft mouthfeel and bad oral dissolution of the coated chocolate only containing the peanut paste; and the mouthfeel of the coated chocolate can be guaranteed by controlling the addition of the peanut powder and the peanut paste.

Description

technical field [0001] The invention relates to the field of chocolate, in particular to a peanut-flavored chocolate for cold drinks. Background technique [0002] At present, with the improvement of people's consumption level, the taste and health requirements for cold drinks are getting higher and higher, especially products coated with chocolate layer such as ice cream and ice cream are particularly popular, so it is necessary to add other ingredients that can enrich the chocolate taste to the chocolate. Healthy ingredients like peanuts or peanut butter. Peanuts, known as the meat of vegetarians, have higher nutritional value than grains, comparable to some animal foods such as eggs, milk, and meat. But peanut itself contains a large amount of fat, and the amount of fat has a great influence on the brittleness and fluidity of chocolate, and thus has a great influence on the coating performance of chocolate. Contents of the invention [0003] The object of the present ...

Claims

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Application Information

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IPC IPC(8): A23G9/32A23G9/42A23G3/36A23G1/48A23G1/32A23G1/42A23G1/54A23G9/48
Inventor 渠文国温红瑞张冲李霄燕
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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