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

Ice cream coating chocolate

A chocolate and ice cream technology, applied in food science, application, cocoa, etc., can solve the problems of dry taste, affecting shelf life, easy to form white frost, etc., and achieve the effect of maintaining taste, good performance and prolonging melting time

Inactive Publication Date: 2016-12-21
ANHUI BAIRUN FOOD
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of frozen drinks on the market. Ice cream products have attracted many consumers because of their thick and smooth taste. Among the ice cream products on the market, chocolate-coated products account for 30%, and coated products are the most popular in the market. White frost is easy to form on the surface, the texture will become sandy, and the taste is dry, which seriously affects the shelf life

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] An ice cream coated chocolate, made of the following raw materials in parts by weight: cocoa butter 56, cocoa powder 25, oligosaccharides 18, skimmed milk powder 12, vegetable oil 2, Angelica 0.3, lactic acid bacteria 0.2, salt 0.2, Tremella polysaccharide 0.2, 1,3-distearate-2-olein glyceride 0.04.

[0018] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: kefir: Lactobacillus bulgaricus: Lactobacillus acidophilus = 7:5:4, and have been activated respectively.

[0019] The vegetable oil is composed of oils in the following weight ratio: tea oil: coconut oil: safflower oil: corn germ oil=6:5:5:2.

[0020] A kind of preparation method of ice cream coating chocolate, its concrete steps are:

[0021] (1) Add distilled water 2.5 times the weight of skimmed milk powder and 1 / 3 lactulose oligosaccharide to the skimmed milk powder, mix well, sterilize at 121°C for 14 minutes, cool to 45~50°C, add lactic acid bacteria, mix well, Ferm...

Embodiment 2

[0027] An ice cream coated chocolate, made of the following raw materials in parts by weight: cocoa butter 57, cocoa powder 26, oligosaccharides 19, skimmed milk powder 13, vegetable oil 3, Angelica 0.4, lactic acid bacteria 0.3, salt 0.2, Tremella polysaccharide 0.2, 1,3-distearate-2-olein 0.05.

[0028] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: kefir: Lactobacillus bulgaricus: Lactobacillus acidophilus = 7:6:5, and have been activated respectively.

[0029] The vegetable oil is composed of oils in the following weight ratio: tea oil: coconut oil: safflower oil: corn germ oil=7:6:6:2.

[0030] Preparation method, with embodiment 1.

Embodiment 3

[0032] An ice cream-coated chocolate, made of the following raw materials in parts by weight: 58 cocoa butter, 27 cocoa powder, 20 lactulose oligosaccharides, 14 skimmed milk powder, 3 vegetable oils, 0.4 angel yeast, 0.3 lactic acid bacteria, 0.3 salt, Tremella polysaccharide 0.3, 1,3-distearate-2-olein glyceride 0.06.

[0033] The lactic acid bacteria are composed of lactic acid bacteria in the following weight ratio: kefir: Lactobacillus bulgaricus: Lactobacillus acidophilus = 8:6:5, and have been activated respectively.

[0034] The vegetable oil is composed of oils in the following weight ratio: tea oil: coconut oil: safflower oil: corn germ oil=7:6:6:3.

[0035] Preparation method, with embodiment 1.

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 discloses ice cream coating chocolate which is prepared from the following raw materials: cocoa butter, cocoa powder, oligomeric lactulose, skim milk powder, plant oil, Angel aroma-producing yeast, lactic acid bacteria, salt and tremella polysaccharide, 1,3-distearate-2-triolein. The invention provides the ice cream coating chocolate, which is simple to prepare, has low glycolipid content and good melting resistance and is non-blooming after repeated refrigeration. With skim milk powder fermented with lactic acid bacteria, the product is sour-sweet and palatable, probiotic components are increased, and body health is maintained. By adding Angel aroma-producing yeast and a nutrition extractant into cocoa liquor and through repeated accurate grinding under the meta-acid condition, molecular structure and arrangement of chocolate are changed. Thus, the chocolate is naturally melting-resistant and non-blooming, has good usability, and can prolong melting time of ice cream. The outer layer is maintained to be crispy. Thus, the product is deeply popular with consumers, and economic benefits are increased.

Description

technical field [0001] The invention mainly relates to the field of ice cream processing, in particular to an ice cream coating chocolate. Background technique [0002] At present, there are many types of frozen drinks on the market. Ice cream products have attracted many consumers because of their thick and smooth taste. Among the ice cream products on the market, chocolate-coated products account for 30%, and coated products are the most popular in the market. White frost is easy to form on the surface, the texture will become sandy, and the taste will be dry, which will seriously affect the shelf life. [0003] Now the market urgently needs a non-frosting anti-melt coating chocolate, which can not only reduce customer complaints about product quality due to frosting, prolong the shelf life of products, but also improve brand experience and increase economic benefits. Contents of the invention [0004] In order to remedy the defects of the prior art, the purpose of the ...

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
IPC IPC(8): A23G1/54A23G1/46A23G1/42A23G1/36A23G1/40
CPCA23G1/36A23G1/40A23G1/423A23G1/46A23G1/54A23V2002/00A23V2400/123A23V2400/113A23V2200/30A23V2250/28A23V2250/76A23V2250/51A23V2250/18
Inventor 李国正
Owner ANHUI BAIRUN FOOD
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