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Chocolate for frozen drinks and preparation method thereof

A technology for frozen drinks and chocolate, applied in the application, frozen desserts, cocoa and other directions, can solve the problems of difficult to keep smooth chocolate, thin chocolate, low gram weight, high calorie, etc., achieve rich nutrition and health care effect, shorten preparation Process time and the effect of improving production efficiency

Active Publication Date: 2020-09-01
可可琳纳食品海门有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the frozen drinks coated with chocolate on the market currently have the following problems: the chocolate coating is cracked and brittle, and the coated ice cream is prone to collapse and pulp, which seriously affects the edibility and aesthetics of the product; The surface of frozen drinks coated with chocolate can be coated at one time. The thickness of the chocolate is thin and the weight is low. If you want to increase the coating weight, you usually apply it twice or multiple times during the preparation, but it is difficult to maintain the taste of the chocolate after this operation. It is smooth, and dries very slowly after coating and hanging, and is easy to wear when packaged, which affects product appearance and production efficiency, and is not conducive to the development of new frozen drinks with mellow chocolate; the existing chocolate is in order to ensure sufficient viscosity and crispness More white granulated sugar needs to be added. White granulated sugar is a disaccharide. The usual dosage is about 30%, and the product with less sugar is no less than 20%. The sweetness is high and the calories are high.
However, the above-mentioned scheme does not significantly improve the cracking of the chocolate coating, and it is also difficult to coat a thicker chocolate coating at one time in actual production, and it cannot enhance the health benefits of chocolate.

Method used

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  • Chocolate for frozen drinks and preparation method thereof
  • Chocolate for frozen drinks and preparation method thereof
  • Chocolate for frozen drinks and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0042] The preparation method of above-mentioned chocolate, comprises the steps:

[0043] S1, mix the green juice polysaccharide powder, white granulated sugar and palm oil according to the ratio, use a two-roller grinder for rough grinding, and then use a five-roller grinder for fine grinding to obtain a green juice polysaccharide concentrate, wherein the process of the five-roller grinder The parameters are: pressure 72MPa, temperature 30°C-35°C for the first roll and the second roll, 40°C-55°C for the third roll and the fourth roll, 30°C-35°C for the fifth roll, fine grinding time 4-6 hours , the fineness of the obtained green juice polysaccharide concentrate is less than 22 microns, and the temperature is about 30°C-35°C;

[0044] S2, separately weigh white granulated sugar, whole milk powder, skimmed milk powder, whey powder, coconut oil and palm oil according to the mass percentage, mix them, and finely grind them at 45°C for 5-8 hours in a fine grinding tank. After the...

Embodiment 1

[0046] The present embodiment adopts following method to prepare green juice polysaccharide chocolate:

[0047] S1, taking the total mass of the green juice polysaccharide concentrate as 100%, get 30% green juice polysaccharide powder (the mixture of green juice powder and jujube polysaccharide powder with a mass ratio of 1:1), 30% white granulated sugar powder and 40% After the palm oil is mixed, first put it into a two-roller grinder for rough grinding at 45°C for 1 hour, and then use a five-roller grinder for fine grinding, wherein the process parameters of the five-roller grinder are: pressure 72MPa, temperature 32 ℃, the second roll is 35°C, the third roll is 42°C, the fourth roll is 55°C, the fifth roll is 32°C, the whole grinding time is about 5 hours, and the green juice with a fineness of about 20 microns and a temperature of about 32°C is obtained polysaccharide concentrate;

[0048] S2, taking the total mass of chocolate as 100%, weigh 1% white granulated sugar, 10...

Embodiment 2

[0051] The present embodiment adopts following method to prepare green juice polysaccharide chocolate:

[0052] S1, taking the total mass of the green juice polysaccharide concentrate as 100%, get 30% green juice polysaccharide powder (the mixture of green juice powder and jujube polysaccharide powder with a mass ratio of 1:1), 30% white granulated sugar powder and 40% After the palm oil is mixed, first put it into a two-roller grinder for rough grinding at 45°C for 1 hour, and then use a five-roller grinder for fine grinding, wherein the process parameters of the five-roller grinder are: pressure 72MPa, temperature 32 ℃, the second roll is 35°C, the third roll is 42°C, the fourth roll is 55°C, the fifth roll is 32°C, the whole grinding time is about 5 hours, and the fineness is about 20 microns, and the temperature is about 32°C. juice polysaccharide concentrate;

[0053] S2, taking the total mass of chocolate as 100%, weigh 4% white granulated sugar, 14% whole milk powder, ...

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Abstract

The invention provides chocolate for frozen drinks. Raw materials of the chocolate comprise 30-55wt% of a green juice polysaccharide concentrate, and the fineness of the green juice polysaccharide concentrate is less than 22 microns; the green juice polysaccharide concentrate consists of green juice polysaccharide powder, white granulated sugar and palm oil in a mass ratio of (2-3): (1-3): (3-4).The invention further provides a frozen drink coated with the chocolate. The chocolate provided by the invention contains the green juice polysaccharide, so that the health care property, crispness and taste of the chocolate are improved; the use amount of granulated sugar is reduced, the edible flavor is better; meanwhile, the chocolate is particularly suitable for frozen drinks, the surface of the frozen drinks can be coated with large gram weight at a time without cracking, and the problem that the chocolate in the frozen drinks containing the chocolate is coated and cracked is effectivelysolved.

Description

technical field [0001] The invention relates to the technical field of frozen drinks preparation, in particular to chocolate for frozen drinks and a preparation method thereof. Background technique [0002] Chocolate is the queen of candy, since it came out in the 17th century, it has been loved by all kinds of people, men, women and children all over the world. It is rich in unsaturated fatty acids of natural cocoa butter, polyphenolic plant protein, and flavonoids. It not only has a unique taste, but also has the functions of improving cardiovascular and cerebrovascular and enhancing antioxidant capacity, so it is different from candy. Chocolate is rich in nutrition. Every 100 grams contains about 50 grams of carbohydrates, about 30 grams of fat, about 15 grams of protein, and contains more zinc, vitamin B2, iron and calcium. . [0003] There are many kinds of frozen drinks, such as ice cream, ice cream slush, popsicles, edible ice, sweet ice and so on. In order to enri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/40A23G1/36A23G1/48A23G1/46A23G1/42A23G9/32A23G9/34A23G9/36A23G9/40A23G9/42
CPCA23G1/40A23G1/36A23G1/48A23G1/46A23G1/42A23G9/327A23G9/34A23G9/36A23G9/40A23G9/42A23V2002/00A23V2200/30A23V2250/21A23V2250/51A23V2250/18A23V2200/14A23V2200/15A23V2200/222
Inventor 马钢曾强董丽美
Owner 可可琳纳食品海门有限公司
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