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Chocolate sugar coat milk curd and production method thereof

A production method and chocolate technology, which is applied in the food field, can solve problems such as the lack of enlightenment on coating chocolate icing technology, and achieve the effects of rich taste, reduced cracking, and improved coagulation performance

Active Publication Date: 2015-02-25
NINGBO MOKAI TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, curd is not a frozen food, and this proposal does not provide a technical inspiration for coating chocolate icing on the surface of curd

Method used

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  • Chocolate sugar coat milk curd and production method thereof
  • Chocolate sugar coat milk curd and production method thereof
  • Chocolate sugar coat milk curd and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A method for producing chocolate icing curd, the production method comprises the following steps:

[0042] A, prepare chocolate icing raw material and curd raw material respectively;

[0043] B. Prepare the curd raw material into massive curd block, heat and melt the chocolate icing raw material, coat a layer of chocolate icing on the surface of the curd block, use hot air to treat the surface of the chocolate icing, and after cooling, you can get chocolate Coated curd cheese.

[0044] In the above step A, the chocolate icing material is prepared from components comprising the following parts by mass:

[0045]

[0046] The components of the chocolate icing raw material also include any one or more of the following components in parts by mass:

[0047]

[0048]

[0049] The dried plant product includes any one or a combination of dried vegetables or fruits as follows: cranberry, lingonberry, citrus, musk strawberry, strawberry, cane mold, lingonberry, blackberry...

Embodiment 2

[0068] Chocolate-coated curd prepared according to Example 1.

[0069] The chocolate-coated curd in this embodiment is coated with chocolate icing on the surface of the curd, which endows the curd with a rich taste and makes the taste of the curd no longer monotonous.

[0070] The surface of the curd is covered with chocolate icing, which strengthens the formability of the curd, isolates the curd from the outside air, and prolongs the shelf life of the curd.

[0071] The dry plant products added in the chocolate icing, due to its high water absorption, can absorb the excess water in the icing and couple it with dairy products, thereby improving the agglomeration performance of the icing and helping to envelop cocoa butter or its Substitutes can improve the quality of the sugar coating and reduce the cracking during storage, which can improve the moldability of the sugar coating. In addition, different botanical products give chocolate icings different tastes, making the taste...

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PUM

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Abstract

The invention provides a chocolate sugar coat milk curd and a production method thereof, and belongs to the technical field of food. The technical problem that the milk curd taste is single in the prior art is solved. The production method comprises the following steps: step A, individually preparing chocolate sugar coat raw materials and milk curd raw materials; step B, making the milk curd raw materials into milk curd blocks, heating and melting the chocolate sugar coat raw materials, covering the milk curd blocks with a layer of chocolate sugar coat, carrying out a surface treatment on the chocolate sugar coat by hot air, and cooling so as to obtain the chocolate sugar coat milk curd. The chocolate sugar coat milk curd produced by the provided method has the advantages of rich tastes, long shelf life, and low fat content.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a sugar-coated milk product and a production method thereof, in particular to curd milk coated with chocolate sugar coating and a production method thereof. Background technique [0002] Chocolate icing refers to the layer of chocolate wrapped on the outside of the food. Usually, chocolate can be wrapped on the surface of biscuits, nuts, ice cream and other foods to form a chocolate icing. By wrapping the chocolate icing on the surface of the food, the taste of the food itself can be integrated with the taste of chocolate, thereby improving the taste of eating and improving the quality of the food. [0003] As we all know, the melting temperature of chocolate is low, and generally begins to melt and deform at about 30°C, which will cause the shape of the chocolate icing wrapped on the surface of the food to change or crack, thereby affecting the appearance of the food. Good fluidity,...

Claims

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Application Information

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IPC IPC(8): A23C19/09
Inventor 孙海波
Owner NINGBO MOKAI TRADE
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