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Chocolate coating and preparation method thereof

A chocolate and product technology, applied in cocoa, frozen desserts, food ingredients containing oil, etc., can solve the problem that the chocolate coating formula cannot be formed at low temperature, and achieve the effect of shortening the production cycle, maintaining the integrity, and enhancing the taste.

Active Publication Date: 2018-06-22
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is the defect that the existing chocolate coating formula cannot be molded at low temperature, and further provides a chocolate coating formula that can be quickly frozen at low temperature and can keep chocolate brittle when eaten and its preparation method

Method used

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  • Chocolate coating and preparation method thereof
  • Chocolate coating and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034] The composition that the present embodiment provides for producing chocolate is made up of following raw materials:

[0035] White sugar 265g, cocoa butter 120g, cocoa mass 100g, cocoa powder 180g, palm oil 120g, corn oil 100g, deodorized sunflower oil 100g, phospholipid 4g, polyglycerol ricinoleate 3g, chocolate essence 8g.

[0036] Use a pulverizer to break the white granulated sugar into powdered sugar with a fineness of 80 mesh;

[0037] Stir the cocoa mass and cocoa butter for 30 minutes at 60°C to fully melt them;

[0038] Mix powdered sugar, liquid cocoa mass, cocoa butter, and cocoa powder evenly, add them to a ball mill, keep warm at 55°C, and grind at a speed of 1500 rpm for 4 hours to obtain a mixture with a particle size of no more than 35 μm;

[0039] Add phospholipids, polyglycerol ricinoleate, and chocolate essence to the mixture and mix evenly, then add palm oil, corn oil and deodorized sunflower oil, and mix evenly to obtain chocolate slurry;

[0040]...

Embodiment 2

[0042] The composition that the present embodiment provides for producing chocolate is made up of following raw materials:

[0043] White sugar 340g, cocoa butter 80g, cocoa mass 140g, cocoa powder 100g, palm oil 170g, corn oil 60g, deodorized sunflower oil 100g, phospholipid 2g, polyglycerol ricinoleate 1g, chocolate essence 7g.

[0044] The above composition was made into a chocolate coating by a method substantially similar to Example 1 of the present invention, except that the temperature of the chocolate slurry was 45° C., and the immersion time in liquid nitrogen was 4 s.

Embodiment 3

[0046] The composition that the present embodiment provides for producing chocolate is made up of following raw materials:

[0047] White sugar 250g, cocoa butter 30g, cocoa mass 200g, cocoa powder 50g, palm oil 300g, corn oil 100g, deodorized sunflower oil 60g, phospholipid 3g, polyglycerol ricinoleate 2g, chocolate essence 5g.

[0048] The above composition was made into a chocolate coating by a method substantially similar to Example 1 of the present invention, except that the temperature of the chocolate slurry was 35° C., and the immersion time in liquid nitrogen was 6 s.

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Abstract

The invention belongs to the technical field of food and discloses a chocolate coating and a preparation method thereof. The chocolate coating is prepared from the following raw materials: 25%-34% ofa sweetening agent, 18%-50% of a cocoa product, 0.3-0.7% of an emulsifier, 0.2%-0.8% of edible essence and 30%-50% of edible blend oil, wherein the edible blend oil is prepared from palm oil and at least one vegetable oil of which the freezing point is not higher than -10 DEG C. By selecting the edible blend oil with specific components to produce the chocolate coating, on the one hand, chocolateliquor can be promoted to be quickly frozen and formed at lower temperature, and a complete shape is kept, thereby being favorable for shortening the production period of a frozen drink; and on the other hand, the brittleness of the chocolate coating at eating temperature is also improved, and the taste of the frozen drink is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fat composition for chocolate, a chocolate coating containing the same, and a preparation method of the coating. Background technique [0002] In recent years, with the development of the frozen drink industry, coated frozen drinks, especially ice cream and ice cream, have occupied an important share in the cold drink market. The coating of frozen drinks refers to a layer of shell obtained by coating the outside of the formed frozen drink core with a material different from the frozen drink. At present, the most common frozen drink coating in the cold drink market is a fat-containing coating. Usually Known as chocolate crackling or chocolate coating. When people eat chocolate crispy ice cream, the first thing they eat is the chocolate coating, so the quality of the chocolate coating is the first sensory experience that directly affects the ice cream product. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/42
CPCA23G9/322A23G9/327A23G9/42A23G2200/08A23G2200/14A23V2002/00A23V2250/18
Inventor 崔利敏芦志新张晓峰王建军
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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