Temperature-resistant chocolate ice cream and preparation process thereof

A preparation process and chocolate technology, which are applied in the directions of frozen desserts, food ingredients as taste improvers, and gas-containing food ingredients, etc., can solve the problems of poor taste of ice cream, difficulty in storage and transportation at room temperature, and high storage and transportation costs. Mild, low sauce density, simple process effect

Inactive Publication Date: 2018-04-20
南京喜之郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, the technical problem to be solved by the present invention is that the traditional chocolate cone ice cream has a bad taste, is not easy to store and transport at room temperature, and has high storage and transport costs. Heat-resistant chocolate and its preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] This embodiment provides a heat-resistant chocolate ice cream, which is a chocolate-flavored ice cream that can be stored and transported at room temperature. The spread consists of an aerated chocolate spread filled in wafer cones and placed on top of said soft chocolate spread. In parts by weight, the aerated chocolate sauce consists of 30 parts of cocoa butter substitute A, 3.5 parts of cocoa mass, 24 parts of white sugar, 12.5 parts of skimmed milk powder, 5 parts of maltodextrin, 7.5 parts of cocoa powder and 0.4 part of soybean lecithin ; The soft chocolate sauce consists of 30 parts of cocoa butter substitute B, 3.5 parts of cocoa mass, 24 parts of white sugar, 12.5 parts of skimmed milk powder, 5 parts of maltodextrin, 7.5 parts of cocoa powder and 0.4 part of soybean lecithin. Wherein, the cocoa butter substitute A is a cocoa butter substitute with a melting point of 32°C, and the cocoa butter substitute B is a cocoa butter substitute with a melting point of 4°...

Embodiment 2

[0041] This embodiment provides a heat-resistant chocolate ice cream, which is a chocolate-flavored ice cream that can be stored and transported at room temperature. The spread consists of an aerated chocolate spread filled in wafer cones and placed on top of said soft chocolate spread. In parts by weight, the aerated chocolate sauce consists of 40 parts of cocoa butter substitute A, 6.5 parts of cocoa mass, 32 parts of white sugar, 20 parts of skimmed milk powder, 7 parts of maltodextrin, 12.5 parts of cocoa powder and 0.6 part of soybean lecithin ; The soft chocolate sauce consists of 40 parts of cocoa butter substitute B, 6.5 parts of cocoa mass, 32 parts of white sugar, 20 parts of skimmed milk powder, 7 parts of maltodextrin, 12.5 parts of cocoa powder and 0.6 part of soybean lecithin. Wherein, the cocoa butter substitute A is a cocoa butter substitute with a melting point of 35°C, and the cocoa butter substitute B is a cocoa butter substitute with a melting point of 10°C...

Embodiment 3

[0052] This embodiment provides a heat-resistant chocolate ice cream, which is a chocolate-flavored ice cream that can be stored and transported at room temperature. The spread consists of an aerated chocolate spread filled in wafer cones and placed on top of said soft chocolate spread. In parts by weight, the aerated chocolate sauce consists of 35 parts of cocoa butter substitute A, 5 parts of cocoa mass, 28 parts of white sugar, 15.5 parts of skimmed milk powder, 6 parts of maltodextrin, 10 parts of cocoa powder and 0.5 part of soybean lecithin ; The soft chocolate sauce consists of 35 parts of cocoa butter substitute B, 5 parts of cocoa mass, 28 parts of white sugar, 15.5 parts of skimmed milk powder, 6 parts of maltodextrin, 10 parts of cocoa powder and 0.5 part of soybean lecithin. Wherein, the cocoa butter substitute A is a cocoa butter substitute with a melting point of 34°C, and the cocoa butter substitute B is a cocoa butter substitute with a melting point of 6°C.

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PUM

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Abstract

The invention discloses temperature-resistant chocolate ice cream. The ice cream is prepared from a wafer cone, chocolate soft sauce filling the wafer cone and aerated chocolate sauce arranged at thetop of the chocolate soft sauce. Unlike a traditional ice cream product which can only be stored in an environment at minus 18 DEG C and below, the temperature-resistant chocolate ice cream can be stored and transported at normal temperature and has less limitation to the selling environment, and the cost for storage and transportation can be reduced. Furthermore, the chocolate soft sandwich sauceis arranged at the bottom of the temperature-resistant chocolate ice cream, and the aerated chocolate sauce is arranged at the top of the temperature-resistant chocolate ice cream, so that the ice cream has the taste of crispy and smooth chocolate and the taste of soft and rich chocolate soft sauce, the taste of the chocolate ice cream is remarkably improved, and the ice cream is richer in structure. The invention further discloses a process for preparing the temperature-resistant chocolate ice cream. By adopting the process, the density of the chocolate sauce is reduced from 1.2kg / L to 0.6-0.7kg / L, and the chocolate ice cream having room-temperature resistance can be prepared by a subsequent preparation process. The ice cream can be stored and transported at room temperature, and industrial production of chocolate ice cream cones can be realized.

Description

technical field [0001] The invention belongs to the technical field of food production, and relates to an ice cream and a preparation process thereof, in particular to a temperature-resistant chocolate ice cream and a preparation process thereof. Background technique [0002] Ice cream is a traditional delicious frozen dairy product, usually made of drinking water, milk, cream, milk powder, sugar, etc. The taste is delicate and smooth, and it also has certain nutritional value: it contains high-quality protein and lactose, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., which have the functions of regulating physiological functions, maintaining osmotic pressure and pH. According to the data, according to the international and national product standards, the nutritional content of general cream ice cream is 2.8-3 times that of milk, and the digestibility in the human body can reach more than 95%, which is higher than the di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/46A23G9/48A23G9/50A23G9/32A23G9/42A23G9/34A23G9/40
CPCA23G9/327A23G9/34A23G9/40A23G9/42A23G9/46A23G9/48A23G9/506A23V2002/00A23V2200/14A23V2250/5114A23V2250/11
Inventor 李永军
Owner 南京喜之郎食品有限公司
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