Heat-proof chocolate coating

A chocolate coating and heat-resistant technology, which is applied in cocoa, baking, and fat-containing food ingredients, etc., can solve the problems of poor chocolate fluidity and poor coating, and achieve high-temperature deformation, good fluidity, and durability. good heat effect
CN106615501AActive Publication Date: 2017-05-10阿胡斯卡尔斯油脂(张家港)有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
阿胡斯卡尔斯油脂(张家港)有限公司
Publication Date
2017-05-10
Patent Text Reader

Abstract

The invention provides a heat-proof chocolate coating. The heat-proof chocolate coating contains low-melting-point carbohydrate and is prepared through baking and agglomeration, wherein the melting point of the low-melting-point carbohydrate is 80-150 DEG C, can be 80-120 DEG C and also can be 80-110 DEG C or 90-100 DEG C. The heat-proof chocolate coating is prepared through the baking and the agglomeration, and the consumption of the low-melting-point carbohydrate is not less than 10%. The heat-proof chocolate coating provided by the invention has good heat resistance and fluidity and can serve as a food coating layer. After being baked under a high temperature, the low-melting-point carbohydrate can be completely melted and does not produce peculiar smell. Compared with the prior art, the heat-proof chocolate coating has the advantages that on one hand, the technical problem of the high-temperature deformation of chocolate is effectively solved, and on the other hand, the original flavor is maintained.
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Description

technical field

[0001] The invention belongs to the field of food processing, in particular, the invention relates to a heat-resistant chocolate coating. Background technique

[0002] Chocolate is a popular food, and chocolate can be added to many foods to improve the taste, such as adding chocolate to the surface of cakes, biscuits, freeze-dried fruits, nuts, and candies. But chocolate is made from sugar, fat, cocoa products (cocoa powder, cocoa mass), dairy products (milk powder, whey powder, lactose), emulsifiers and other additives. In order to achieve a smoother taste, it needs to be blended, finely ground and refined during the production process. In fact, chocolate is a heterogeneous system. Fat is the continuous phase; particles are the dispersed phase, including sugar, cocoa powder, dairy products. The particle size is generally below 22 microns. The melting point of oil is between 28-42°C. Therefore, when the ambient temperature reaches near or above the melti...

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
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