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Chocolate composition and crisp cylinder ice cream sprayed with chocolate composition

A technology of chocolate and composition, applied in the field of crispy ice cream, which can solve the problems of poor moisture-proof and water-proof ability of crispy ice-cream, and achieve the effect of good viscosity and fluidity, good water-proof and moisture-proof

Active Publication Date: 2016-05-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, in the past when spraying chocolate in the crispy tube, the existing conventional chocolate formula was used, and vegetable oil was added to reduce the viscosity to ensure the continuity of production and make the chocolate have sufficient fluidity, but it could not meet the other four requirements at the same time, so Crispy cone ice cream has poor moisture-proof and water-proof ability

Method used

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  • Chocolate composition and crisp cylinder ice cream sprayed with chocolate composition
  • Chocolate composition and crisp cylinder ice cream sprayed with chocolate composition
  • Chocolate composition and crisp cylinder ice cream sprayed with chocolate composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] This embodiment provides a chocolate composition, in terms of weight percentage, its raw material composition comprises: 43.7% of white granulated sugar, 10% of cocoa powder, 23% of palm kernel oil with a melting point of 22°C, and 22.5% of palm oil with a melting point of 41°C , 0.7% of phospholipid, 0.1% of vanillin; by weight percentage, the total fat content of the chocolate composition is 45.5%.

[0061] The chocolate composition is prepared by the following method:

[0062] Raw material pretreatment: Spray white granulated sugar into white granulated sugar powder with a powder sprayer so that the white granulated sugar can pass through an 80-mesh sieve, chop solid oils such as palm kernel oil, and then heat and melt the palm kernel oil (palm kernel oil) Heating temperature ≤ 50°C), palm oil for standby;

[0063] Feeding after weighing: Weigh the raw materials according to the ratio, then start the main engine, put palm kernel oil, palm oil, cocoa powder and white...

Embodiment 2

[0075] This embodiment provides a chocolate composition, in terms of weight percentage, its raw material composition comprises: 40% of white granulated sugar, 11% of cocoa powder, 23.4% of palm kernel oil with a melting point of 22°C, and 25% of palm oil with a melting point of 41°C , 0.5% phospholipid, 0.1% vanillin; by weight percentage, the total fat content of the chocolate composition is 49%.

[0076] The preparation method of this chocolate composition is the same as that in Example 1.

[0077] This embodiment also provides a crispy ice cream cone, in which the above-mentioned chocolate composition is sprayed.

[0078] The chocolate composition is sprayed into the ice cream cone by the following method:

[0079] Filter the chocolate composition through an 80-mesh sieve;

[0080] Clean the chocolate heat preservation tank, then wipe the residual water with a clean and sterile dry cloth, turn on the electric heating device of the chocolate heat preservation tank, so that...

Embodiment 3

[0084] This embodiment provides a chocolate composition, in terms of weight percentage, its raw material composition comprises: 40% of white granulated sugar, 11% of cocoa powder, 28.2% of palm kernel oil with a melting point of 22°C, and 20% of palm oil with a melting point of 41°C , 0.7% phospholipid, 0.1% vanillin; by weight percentage, the total fat content of the chocolate composition is 49%.

[0085] The preparation method of this chocolate composition is the same as that in Example 1.

[0086] This embodiment also provides a crispy ice cream cone, in which the above-mentioned chocolate composition is sprayed.

[0087] The chocolate composition is sprayed into the ice cream cone by the following method:

[0088] Filter the chocolate composition through an 80-mesh sieve;

[0089] Clean the chocolate heat preservation tank, then wipe the residual water with a clean and sterile dry cloth, turn on the electric heating device of the chocolate heat preservation tank, so that...

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Abstract

The present invention provides a chocolate composition and a crisp cylinder ice cream sprayed with the chocolate composition, wherein the raw materials of the chocolate composition comprise, by weight, 40-45% of white granulated sugar, 10-11% of cocoa powder, 23-29% of palm kernel oil, 20-25% of palm oil, 0.5-0.7% of phospholipid, and 0.05-0.2% of vanillin. The preparation method comprises raw material pre-treatment, weighing, material feeding, sterilization, fine grinding, and material discharge. According to the present invention, the crisp cylinder ice cream is the crisp cylinder ice cream sprayed with the chocolate composition; and when the chocolate composition is adopted as the inner spraying substance, the inner surface of the crisp cylinder can be completely covered, the uniformly-distributed chocolate layer can be formed, and the suitable thickness is provided, the chocolate composition can completely solidifies before the ice cream material liquid is filled, and the strong water isolation ability is provided, such that the shelf life of the crisp cylinder ice cream is prolonged to more than or equal to six months.

Description

technical field [0001] The invention relates to a chocolate composition and a crispy tube ice cream sprayed with the chocolate composition, belonging to the technical field of frozen food. Background technique [0002] In the cold drink market, sales of crispy ice cream products are low. The main constraint is that crispy cones tend to absorb moisture and become soft. The selling point of the crispy tube products is the crispness of the crispy tube. The crispy tube is made of flour as the main raw material and baked at high temperature. However, the organizational structure of the crispy tube itself determines that there are many gaps in it, and the crispy tube is easy to absorb water due to capillary phenomenon. At present, the crispy ice cream can only guarantee that it will not soften significantly within 20 days, but the shelf life of the crispy ice cream is generally 6 months, and the sales of the crispy ice cream are seriously affected because the crispy cone is not c...

Claims

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Application Information

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IPC IPC(8): A23G1/36A23G9/04
Inventor 周子来温红瑞张冲
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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