Brittle-failure-resistant chocolate coating and method for coating frozen beverage with brittle-failure-resistant chocolate coating
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A chocolate coating and frozen drink technology, applied in frozen sweets, cocoa, food science, etc., can solve problems affecting sales, affecting brittleness, easy cracking, etc., to ensure the coating effect, not easy to crack, and enhance product quality. Effect
Pending Publication Date: 2019-02-26
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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Problems solved by technology
[0003] At present, the chocolate coating of many frozen drinks on the market has the disadvantages of low brittleness and poor taste, while the anti-brittle chocolate coating will be easier to crack, affecting sales
Increasing the proportion of oil in chocolate will significantly improve the cracking of chocolate, but it will also affect the brittleness. Therefore, it is urgent to develop a frozen drink that can be coated with a chocolate coating with anti-brittle cracking and high brittleness.
Method used
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Embodiment 1
[0030] Embodiment 1 A kind of anti-brittle chocolate coating
[0031] A preparation method for an anti-brittle chocolate coating, comprising the following steps:
[0032] 1) Weigh the following raw materials: 330g white sugar, 170g milk powder, 160g cocoa mass, 60g natural anhydrous butter, 260g cocoa butter, 3g lecithin, 3g PGPR90;
[0033] 2) After mixing the raw materials, sterilize at 70° C. for 15 minutes; grind until the fineness reaches 25 μm; scouring to make the water content 1.0 percent, to obtain.
Embodiment 2
[0034] Embodiment 2 A kind of anti-brittle chocolate coating
[0035] A preparation method for an anti-brittle chocolate coating, comprising the following steps:
[0036] 1) Weigh the following raw materials: 400g white sugar, 130g milk powder, 120g cocoa mass, 40g natural anhydrous butter, 300g cocoa butter, 1g lecithin, 1g PGPR90;
[0037] 2) After mixing the raw materials, sterilize at 75° C. for 20 minutes; grind until the fineness reaches 34 μm; scouring to make the water content 1.4%, and the product is obtained.
Embodiment 3
[0038] Embodiment 3 A kind of anti-brittle chocolate coating
[0039] A preparation method for an anti-brittle chocolate coating, comprising the following steps:
[0040] 1) Weigh the following raw materials: 370g white sugar, 155g milk powder, 140g cocoa mass, 50g natural anhydrous butter, 280g cocoa butter, 2g lecithin, 2g PGPR90;
[0041] 2) After mixing the raw materials, sterilize at 72° C. for 18 minutes; grind until the fineness reaches 30 μm; scouring to make the water content 1.2%, and the product is obtained.
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Abstract
The invention discloses a brittle-failure-resistant chocolate coating, which comprises the following raw materials by weight: 330-400 parts of white granulated sugar, 130-170 parts of milk powder, 120-160 parts of cocoa liquid block, 40-60 parts of natural anhydrous cream, 260-300 parts of cocoa butter, 1-3 parts of lecithin, and 1-3 parts of polyglyceryl-3 polyricinoleate. The invention further discloses a method for coating a frozen beverage with the brittle-failure-resistant chocolate coating. According to the present invention, by adjusting the ratio of various raw materials of the chocolate coating and optimizing the method for coating the frozen beverage with the chocolate coating, the brittleness of the chocolate coating is ensured, and no cracking is generated within pressure difference of 70 mbar, such that the quality of the product is enhanced, and the market is easily broadened.
Description
technical field [0001] The invention relates to the field of frozen drinks. More specifically, it relates to an anti-brittle chocolate coating and a method for coating and hanging frozen drinks. Background technique [0002] With the high-end of frozen drinks and the continuous progress of society, the sales of chocolate-coated frozen drinks continue to rise. Therefore, the quality requirements of chocolate coatings continue to increase. higher requirements. [0003] At present, the chocolate coating of many frozen drinks on the market has the disadvantages of low brittleness and poor taste, while the anti-brittle chocolate coating will be easier to crack and affect sales. By increasing the proportion of oil in chocolate, the cracking of chocolate can be significantly improved, but the brittleness will be affected. Therefore, it is imminent to develop a frozen drink that can be coated with a chocolate coating with anti-brittleness and high brittleness. Contents of the in...
Claims
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Application Information
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