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Soft chocolate with freezing-resistant characteristic

A soft chocolate, anti-freezing technology, applied in the food field, can solve problems such as insufficiency, and achieve the effect of fast melting characteristics

Inactive Publication Date: 2018-04-17
天津嘉仕明科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to solve the deficiencies in the application of existing chocolate products in ice cream and frozen foods, and further proposes a soft chocolate with anti-freezing properties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0014] Specific embodiment one: a kind of soft chocolate with anti-freezing property described in this embodiment includes three kinds of dark chocolate, milk chocolate and white chocolate,

[0015] The ingredients of dark chocolate are: soft oil 28%-45%, cocoa raw material 10%-65%, white sugar 20%-50%, dairy products 1%-5%, starch 3%-5%, emulsifier 0.2 %-1%;

[0016] The ingredients of milk chocolate are: soft fat 28%-45%, cocoa raw material 5%-45%, white sugar 20%-50%, dairy products 10%-25%, starch 3%-5%, emulsifier 0.2 %-1%;

[0017] The ingredients of white chocolate are: soft oil 28%-45%, cocoa raw material 5%-20%, white sugar 20%-50%, dairy products 15%-35%, starch 3%-5%, emulsifier 0.2 %-1%;

[0018] Among them, the soft fat is composed of palm oil and fat without hydrogenated vegetable oil.

[0019] Soft grease has the following characteristics in the present embodiment:

[0020] At minus 20 degrees Celsius (-20°C): Its solid fat content is between 40% and 60%

...

specific Embodiment approach 2

[0028] Embodiment 2: The cocoa raw material of the soft chocolate with anti-freezing properties described in this embodiment is one or more of cocoa butter, cocoa powder, and cocoa mass.

specific Embodiment approach 3

[0029] Embodiment 3: The dairy product of soft chocolate with anti-freezing properties described in this embodiment is one or more of milk powder, whey powder, and cheese powder.

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PUM

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Abstract

The invention relates to soft chocolate, in particular to soft chocolate with a freezing-resistant characteristic and aims to solve the problems of the conventional chocolate products in application to ice cream and frozen food. The soft chocolate comprises dark chocolate, milk chocolate and white chocolate. The invention belongs to the field of food.

Description

technical field [0001] The invention relates to a soft chocolate, in particular to a soft chocolate with anti-freezing properties, which belongs to the field of food. Background technique [0002] Chocolate products in the prior art even include solid, filling and various shapes of chocolate and chocolate products, and chocolates that have been applied to ice cream or other frozen products, when applied to ice cream products and other frozen foods, due to The characteristics of ice cream and frozen products (the temperature is below minus 10 degrees Celsius), the chocolate is usually solidified and very hard; and, in the whole process of consumption or eating, its chocolate will lose the melt-in-the-mouth and silky smoothness that chocolate should have. Taste, even, can bring unpleasant feelings to consumers. [0003] The structure of some chocolate-flavored ice cream products or frozen products on the market, or similar products called "chocolate", does not have the struct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/36A23G1/40A23G1/42A23G1/46
CPCA23G1/36A23G1/40A23G1/42A23G1/46
Inventor 程谦
Owner 天津嘉仕明科技有限公司
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