A kind of chocolate composition, aerated chocolate and its preparation method and frozen drink containing it

A technology for aerated chocolate and frozen drinks, which is applied in the field of food processing, can solve the problems of fine and uniform bubbles and poor foamability, and achieves the effects of high bubble stability, improved foamability and reduced size

Active Publication Date: 2021-06-22
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] For this reason, what the present invention intends to solve is that existing aerated chocolate has the defects of fine and uniform bubbles and poor foamability, and then provides a chocolate composition with good foamability, fine and uniform bubbles, no bubbles collapsed and small bubbles, Aerated chocolate, its preparation method and frozen drink containing it

Method used

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  • A kind of chocolate composition, aerated chocolate and its preparation method and frozen drink containing it
  • A kind of chocolate composition, aerated chocolate and its preparation method and frozen drink containing it
  • A kind of chocolate composition, aerated chocolate and its preparation method and frozen drink containing it

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] This example provides a chocolate composition, which is composed of 300g dark chocolate, 691g butter, 0.1g carrageenan, 3g sodium caseinate, 1g lecithin, 0.01g pigment and 4g food flavor, wherein the butter is the milk fat content It is 80wt% cream, and the water content in the above-mentioned chocolate composition is 10wt%;

[0039] The above-mentioned chocolate composition is whipped and aerated to obtain aerated chocolate;

[0040] The preparation method of above-mentioned aerated chocolate comprises the steps:

[0041] 1) Soften the butter at 22°C, then whip for 24 minutes at a whipping speed of 220rpm;

[0042] 2) mixing the sodium caseinate, pigment, food flavor, carrageenan and lecithin into dark chocolate at a temperature of 45° C., fully stirring and dispersing to obtain a chocolate mixture;

[0043] 3) adding the butter treated in step 1) to the chocolate mixture, and continuously stirring and mixing at 37° C. and 80 rpm to obtain the chocolate composition; ...

Embodiment 2

[0046] This embodiment provides a chocolate composition, which is composed of 691g milk chocolate, 300g butter, 0.2g carrageenan, 2g sodium caseinate, 1.5g soybean lecithin, 0.05g pigment and 1g food flavor, wherein the butter is milk fat Cream with a content of 85% by weight, the water content in the above chocolate composition is 6% by weight;

[0047] The above-mentioned chocolate composition is whipped and aerated to obtain aerated chocolate;

[0048] The preparation method of above-mentioned aerated chocolate comprises the steps:

[0049] 1) Soften the butter at 20°C, then whip for 30 minutes at a whipping speed of 300rpm;

[0050] 2) mixing the sodium caseinate, pigment, food flavor, carrageenan and soybean lecithin into milk chocolate at a temperature of 55° C., fully stirring and dispersing to obtain a chocolate mixture;

[0051] 3) adding the butter treated in step 1) to the chocolate mixture, and continuously stirring and mixing at 35° C. and 120 rpm to obtain the ...

Embodiment 3

[0054] The present embodiment provides a kind of chocolate composition, and it is made up of 450g white chocolate, 542.5g butter, 0.3g carrageenan, 1g sodium caseinate, 2g ammonium phosphate fat, 0.2g pigment and 4g food essence, wherein butter is milk Cream with a fat content of 75% by weight and a water content of 14% by weight in the above chocolate composition;

[0055] The above-mentioned chocolate composition is whipped and aerated to obtain aerated chocolate;

[0056] The preparation method of above-mentioned aerated chocolate comprises the steps:

[0057] 1) Soften the butter at 25°C, then whip for 20 minutes at a whipping speed of 150rpm;

[0058] 2) mixing the sodium caseinate, pigment, food flavor, carrageenan and ammonium phosphate into white chocolate at a temperature of 35° C., fully stirring and dispersing to obtain a chocolate mixture;

[0059] 3) adding the butter treated in step 1) to the chocolate mixture, and continuously stirring and mixing at 45° C. and...

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Abstract

The invention discloses a chocolate composition, aerated chocolate, a preparation method thereof and a frozen drink containing the same. The chocolate composition selects chocolate, milk fat products, thickeners, caseinates and emulsifiers, and rationally configures the ratio of each component to make it work synergistically, thereby ensuring that it can be used without adding casein. When it is inflated and sent, the air bubbles in it have high stability and will not break and collapse. At the same time, it has excellent foamability. After it is inflated and sent, the air bubbles formed in it are fine and uniform. Among them, by adding a specific amount of caseinate, the foamability is improved, and at the same time, it is combined with a low-content thickener, and the thickener is used to stabilize the bubbles to prevent the bubbles from agglomerating or breaking, which is conducive to the formation of fine and uniform small Air bubbles; by adding milk fat products, it is beneficial to inflate them, improve their foamability and ensure the expansion rate at the same time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chocolate composition, aerated chocolate, a preparation method thereof, and a frozen drink containing the same. Background technique [0002] Frozen drinks are mainly composed of drinking water, dairy products, sweeteners or edible oils, etc., and are added with appropriate amount of spices, colorants, stabilizers or emulsifiers, etc., and are made through batching, sterilization, freezing and packaging. finished product. Its common types are ice cream, ice cream, slush, popsicles, edible ice and sweet ice. In order to enrich the mouthfeel and appearance of the above-mentioned frozen drinks, a layer of chocolate coating is generally coated or hung on the surface, but because the existing chocolate is generally non-gas chocolate or non-gas cocoa butter chocolate, its taste is average It is hard and has a greasy taste. [0003] For this reason, technicians ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32A23G1/52A23G9/48A23G9/32
CPCA23G1/32A23G1/52A23G9/32A23G9/322A23G9/48A23G2200/08A23G2220/02A23V2002/00A23V2200/242A23V2200/222A23V2200/04A23V2250/1614A23V2250/5036A23V2250/1842A23V2250/18
Inventor 崔利敏王凤张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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