Coating chocolate added with beet juice powder and used for frozen drinks

A technology for frozen drinks and chocolate, applied in applications, frozen desserts, food ingredients, etc., can solve the problems of not being bright enough, not reaching the color, not satisfying consumers, etc., and achieve the effect of bright colors

Pending Publication Date: 2019-12-17
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, commercially available chocolates are less colorful and not bright enough to meet the needs of frozen drinks for chocolate coating; adding color lakes on the basis of ordinary chocolate cannot meet consumers’ requirements for healthy food without additives; Adding lake to chocolate has a clear limit in the national standard, which cannot achieve the desired color; adding lake to chocolate is often prepared through a five-roll machine, and using a five-roll machine to produce colored chocolate requires adding color lake to ordinary chocolate , but the lake cannot be fully dissolved in the chocolate and mixed

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Coating chocolate added with beet juice powder and used for frozen drinks
  • Coating chocolate added with beet juice powder and used for frozen drinks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] This embodiment provides a kind of coated chocolate for frozen drinks added with beet juice powder, which comprises the following raw materials in parts by weight: white granulated sugar 350kg, milk powder 150kg, cocoa liquor 140kg, natural anhydrous cream 50kg, cocoa butter 280kg, eggs Phospholipids 2kg, beet juice powder 2kg.

[0023] The chocolate is prepared by the following steps:

[0024] 1) Mix white sugar, milk powder, cocoa mass, natural anhydrous butter, cocoa butter, and lecithin to obtain a chocolate base, and heat the chocolate base to 45°C;

[0025] 2) Add 200kg of chocolate base material to the ball mill, slowly add beet juice powder (control the speed at 300g / 10min), stir fully for 10 minutes (control the stirring speed at 5000 rpm, and control the temperature at 50°C), and wait for the beet juice powder Completely disperse evenly to obtain pink chocolate mother liquor;

[0026] 3) Add the pink chocolate mother liquor to the remaining chocolate base ma...

Embodiment 2

[0028] This embodiment provides a kind of coated chocolate for frozen drinks added with beet juice powder, which comprises the following raw materials in parts by weight: white granulated sugar 330kg, milk powder 170kg, cocoa liquor 120kg, natural anhydrous cream 60kg, cocoa butter 260kg, eggs Phospholipids 1kg, beet juice powder 10kg.

[0029] The chocolate is prepared by the following steps:

[0030] 1) Mix white sugar, milk powder, cocoa mass, natural anhydrous butter, cocoa butter, and lecithin to obtain a chocolate base, and heat the chocolate base to 55°C;

[0031] 2) Take 300kg of chocolate base material and add it to the ball mill, slowly add beet juice powder (control the speed at 300g / 10min), stir fully for 15 minutes (control the stirring speed at 7000 rpm, and control the temperature at 55°C), and wait for the beet juice powder Completely disperse evenly to obtain pink chocolate mother liquor;

[0032] 3) Add the pink chocolate mother liquor to the remaining choc...

Embodiment 3

[0034] This embodiment provides a kind of coated chocolate for frozen drinks added with beet juice powder, which comprises the following raw materials in parts by weight: white granulated sugar 380kg, milk powder 130kg, cocoa liquor 160kg, natural anhydrous cream 40kg, cocoa butter 300kg, eggs Phospholipids 3kg, beet juice powder 4kg.

[0035] The chocolate is prepared by the following steps:

[0036] 1) Mix white sugar, milk powder, cocoa mass, natural anhydrous butter, cocoa butter, and lecithin to obtain a chocolate base, and heat the chocolate base to 46°C;

[0037] 2) Take 250kg of chocolate base and add it to the ball mill, slowly add beet juice powder (control the speed at 300g / 10min), stir thoroughly for 5 minutes (control the stirring speed at 6000 rpm, and control the temperature at 50°C), and wait for the beet juice powder Completely disperse evenly to obtain pink chocolate mother liquor;

[0038] 3) Add the pink chocolate mother liquor to the remaining chocolate ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides coating chocolate added with beet juice powder and used for frozen drinks. Raw materials of the coating chocolate include (by weight): 330-400 parts of white granulated sugar, 130-170 parts of milk powder, 120-160 parts of cocoa mass, 40-60 parts of natural anhydrous butter, 260-300 parts of cocoa butter, 1-3 parts of lecithin and 1-10 parts of beet juice powder. According to the technical scheme, the beet juice powder can be uniformly dispersed in chocolate, so that a chocolate coating is uniform and bright in color, the due taste of externally coated chocolate is not influenced, the coating amount of the chocolate can be effectively controlled, and an ideal coating effect is achieved.

Description

technical field [0001] The invention relates to coated chocolate for frozen drinks and belongs to the technical field of frozen drinks preparation. Background technique [0002] At the present stage, colored chocolate coatings for frozen drinks are mainly obtained by adding color lakes to purchased commercially available colored chocolates or common chocolates. But at present, commercially available chocolates are less colorful and not bright enough to meet the needs of frozen drinks for chocolate coating; adding color lakes on the basis of ordinary chocolate cannot meet consumers’ requirements for healthy food without additives; Adding lake to chocolate has a clear limit in the national standard, which cannot achieve the desired color; adding lake to chocolate is often prepared through a five-roll machine, and using a five-roll machine to produce colored chocolate requires adding color lake to ordinary chocolate , but the lake cannot be fully dissolved and mixed in the cho...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G9/48
CPCA23G1/48A23G9/48A23V2002/00A23V2200/04A23V2250/1842
Inventor 董艳温红瑞侯文举
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap