Frozen drink containing propolis powder and chocolate with cocoa butter replacer

A technology for replacing cocoa butter and propolis powder, applied in frozen desserts, food science, applications, etc., can solve problems such as chocolate overflowing packaging bags, food shape deformation, chocolate softening, etc., to enhance immunity, prevent metabolic disorders, The effect of enhancing brittleness

Inactive Publication Date: 2019-12-24
临夏壹清食品有限公司
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, when the ambient temperature reaches near or above the melting point, the chocolate will become soft or

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a cocoa butter substitute chocolate containing propolis powder. The raw materials in parts by weight of cocoa butter substitute chocolate include: 200-340 parts by weight of white granulated sugar, 5-200 parts by weight of propolis powder, 180-220 parts by weight of milk solids, palm 200-300 parts by weight of oil, 100-200 parts by weight of coconut oil, 50-100 parts by weight of corn oil, and 3-6 parts by weight of polyglycerol ricinoleate.

Embodiment 2

[0028] This embodiment provides a kind of preparation method of the cocoa butter substitute chocolate containing propolis powder, specifically comprises the following steps:

[0029] Step 1. Preheat the refiner so that its temperature reaches 45-48°C;

[0030] Step 2, ingredients: Weigh various raw materials according to the formula and weighing requirements; among them: white granulated sugar 220kg, propolis powder 5kg, whole milk powder 150kg, coconut oil 200kg, palm oil 200kg, corn oil 100kg, polyglycerol castor 3kg;

[0031] Step 2.1. Use a pulverizer to crush the white granulated sugar into powdered sugar with a fineness of 80 mesh; control the fineness of the propolis powder below 60 mesh and pass through a sieve at the same time.

[0032] Step 2.2, first melt coconut oil, palm oil, and corn oil, and control the melting temperature at about 45°C, then add milk powder, sugar powder, and propolis powder, and stir evenly; the temperature of the materials is controlled with...

Embodiment 3

[0050] This embodiment provides a kind of preparation method of the cocoa butter substitute chocolate containing propolis powder, specifically comprises the following steps:

[0051] Step 1. Preheat the refiner so that its temperature reaches 45-48°C;

[0052] Step 2, ingredients: Weigh various raw materials according to the formula and weighing requirements; among them: white granulated sugar 200kg, propolis powder 180kg, whole milk powder 180kg, coconut oil 100kg, palm oil 250kg, corn oil 80kg, polyglycerol castor 3kg;

[0053] Step 2.1. Use a pulverizer to crush the white granulated sugar into powdered sugar with a fineness of 80 mesh; control the fineness of the propolis powder below 60 mesh and pass through a sieve at the same time.

[0054] Step 2.2, first melt coconut oil, palm oil, and corn oil, and control the melting temperature at about 42°C, then add milk powder, sugar powder, and propolis powder, and stir evenly; the temperature of the materials is controlled withi...

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

PropertyMeasurementUnit
Finenessaaaaaaaaaa
Sizeaaaaaaaaaa
Melting pointaaaaaaaaaa
Login to view more

Abstract

The invention provides a frozen drink containing propolis powder and chocolate with cocoa butter replacer. The chocolate with cocoa butter replacer is prepared from the raw materials in part by weight: 200 to 340 parts of white granulated sugar, 5 to 200 parts of the propolis powder, 180 to 220 parts of milk solids, 200 to 300 parts of palm oil, 100 to 200 parts of coconut oil, 50 to 100 parts ofcorn oil, and 3 to 6 parts of polyglycerol polyricinoleate. Different kinds of vegetable oils are added to the layer of the chocolate with cocoa butter replacer through reasonable nutritional matching, compared with the ordinary product of the chocolate with cocoa butter replacer, on the one hand, quick freezing forming of chocolate slurry at a lower temperature can be promoted, the complete formis kept broken, shortening of the production cycle of the frozen drink is advantageous, on the other hand, the crispness of the chocolate coating at the edible temperature is further improved, the taste of the frozen drink is enhanced, and an ice cream is given nutritional health and higher value.

Description

technical field [0001] The invention relates to the technical field of frozen drinks, in particular to a frozen drink containing propolis powder cocoa butter substitute chocolate. Background technique [0002] Chocolate is a food that is loved by everyone. Appropriate consumption can relieve depression and make people excited. It is helpful for concentrating attention and strengthening memory, but excessive consumption will cause digestive problems and easily lead to obesity. Propolis has a variety of biological activities, such as anti-oxidation, anti-inflammation, antibacterial, immune regulation, anti-cancer, and has been widely used in food, medicine, and health care products. Chocolate can be added to many foods to improve the taste. For example, chocolate can be added to the surface of cakes, biscuits, freeze-dried fruits, nuts, and candies to obtain the rich and smooth taste that chocolate should have. As people's requirements for health are getting higher and high...

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
IPC IPC(8): A23G9/32A23G9/40A23G9/34A23G9/48
CPCA23G9/327A23G9/32A23G9/40A23G9/34A23G9/48A23V2002/00
Inventor 康彤启张勇何海江
Owner 临夏壹清食品有限公司
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