Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Chocolate sugar coagulation milk and its production method

A production method and technology for chocolate, applied in the food field, can solve the problem of not giving technical inspiration for coating chocolate icing, and achieve the effects of rich taste, prolonging shelf life and improving quality

Active Publication Date: 2017-12-19
NINGBO MOKAI TRADE
View PDF3 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Chocolate sugar coagulation milk and its production method
  • Chocolate sugar coagulation milk and its production method
  • Chocolate sugar coagulation milk and its production method

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a chocolate-coated curd and a production method thereof, belonging to the technical field of food. It solves the technical problem of monotonous curd mouthfeel existing in the prior art. The production method comprises the following steps: A. Prepare the chocolate icing raw material and the curd raw material respectively; B. Prepare the curd raw material into block curd block, heat and melt the chocolate icing raw material and coat the surface of the curd block with a A layer of chocolate icing, the chocolate icing is treated with hot air, and after cooling, the chocolate icing curd cheese is obtained. The chocolate icing curd produced according to the production method has the advantages of rich taste, long shelf life, low fat content and the like.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23C19/09
Inventor 孙海波
Owner NINGBO MOKAI TRADE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com