Frozen beverage containing fiber fruits and chocolate with cocoa butter alternatives

A cocoa butter substitute and frozen beverage technology, applied in cocoa, frozen sweets, food ingredients, etc., can solve the problems that are difficult to meet the needs of consumers who pursue fashion, novelty, and health, and achieve the purpose of enhancing the body's immunity, preventing aging, The effect of shortening the production cycle

Inactive Publication Date: 2020-03-17
临夏壹清食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Innovating on the special flavor of chocolate is also difficult to meet the needs of consumers who pursue fashion, novelty and health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment provides a kind of cocoa butter substitute chocolate containing fiber fruit, and the raw materials of cocoa butter substitute chocolate include: 200-340 weight parts of white granulated sugar, 5-200 weight parts of fiber fruit, 180-220 weight parts 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.

[0027] This embodiment provides a kind of preparation method of cocoa butter substitute chocolate containing fiber fruit, specifically comprises the following steps:

[0028] Step 1. Sorting and compressing the coconut fiber fruit, cleaning and compressing the remaining coconut fiber fruit after sorting, and squeezing out excess water;

[0029] Step 2. Moisten the sugar with a small amount of water, mix the prepared compound glue evenly into the sugar, then add a small amount of water to dissolve, mix well, and mix the sugar and ...

Embodiment 3

[0039] This embodiment provides a kind of preparation method of cocoa butter substitute chocolate containing fiber fruit, specifically comprises the following steps:

[0040] Step 1. Sorting and compressing coconut fiber fruit. Clean and compress the coconut fiber fruit remaining after sorting, and squeeze out excess water;

[0041] Step 2. Moisten the sugar with a small amount of water, mix the prepared compound glue evenly into the sugar, then add a small amount of water to dissolve, mix well, and mix the sugar and the compound glue;

[0042] Step 3, preheating the refiner so that its temperature reaches 45-48°C;

[0043] Step 4, ingredients: Weigh various raw materials according to the formula and weighing requirements; among them: 200kg white granulated sugar, 180kg fiber fruit, 180kg whole milk powder, 100kg coconut oil, 250kg palm oil, 80kg corn oil, polyglycerol ricinoleate 3kg;

[0044] Step 4.1. Use a pulverizer to crush the white granulated sugar into powdered sug...

Embodiment 4

[0051] This embodiment provides a kind of preparation method of cocoa butter substitute chocolate containing fiber fruit, specifically comprises the following steps:

[0052] Step 1. Sorting and compressing coconut fiber fruit. Clean and compress the coconut fiber fruit remaining after sorting, and squeeze out excess water;

[0053] Step 2. Moisten the sugar with a small amount of water, mix the prepared compound glue evenly into the sugar, then add a small amount of water to dissolve, mix well, and mix the sugar and compound glue;

[0054] Step 3, preheating the refiner so that its temperature reaches 45-48°C;

[0055] Step 4, ingredients: Weigh various raw materials according to the formula and weighing requirements; among them: 340kg of white granulated sugar, 200kg of fiber fruit, 220kg of whole milk powder, 150kg of coconut oil, 300kg of palm oil, 50kg of corn oil, polyglycerol ricinoleate 3kg;

[0056] Step 4.1. Use a pulverizer to crush the white granulated sugar int...

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PUM

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Abstract

The invention provides a frozen beverage containing fiber fruits and chocolate with cocoa butter alternatives. The chocolate with cocoa butter alternatives is prepared from the following raw materialsin parts by weight: 200 to 340 parts of white granulated sugar; 5 to 200 parts of fiber fruits; 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 of corn oil; and 3 to 6 parts of polyglycerol ricinoleate. According to the chocolate coating with cocoa butter alternatives, different vegetable oils are added on the basis of reasonable nutrition collocation. Compared with a common chocolate products with cocoa butter alternatives, the chocolate paste contained in the frozen beverage of the invention can be promoted to be quickly frozenand formed at a lower temperature and keep a complete form to be broken, thereby shortening the production cycle of the frozen drink, on the other hand, the chocolate coating is improved in brittleness at an edible temperature, thereby enhancing the taste of the frozen drink and making ice cream more nutritious and more valuable.

Description

technical field [0001] The invention relates to the technical field of frozen drinks, in particular to a frozen drink containing cocoa butter chocolate instead of fiber fruit. 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. [0003] Edible fiber fruit is a bacterial cellulose gel obtained by fermentation of bacteria using coconut water as a medium, commonly known as "coconut" or "nata", which can be used as a food base or food additive and is widely used in various foods , has the characteristics of crisp and smooth taste and good chewiness. It is a low-calorie fiber food with the following functions: 1. Peristalsis in the stomach, preventing constipation and colon cancer; 2. Lowering serum cholesterol and preventing coronar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/42A23G1/38A23G1/40A23G1/48
CPCA23G1/38A23G1/40A23G1/48A23G9/327A23G9/34A23G9/42A23V2002/00A23V2200/14A23V2200/30
Inventor 芦志新张勇康彤启王凤何海江
Owner 临夏壹清食品有限公司
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