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Red chocolate, red chocolate coating and frozen drink

A technology for chocolate coating and frozen drinks, which is applied in food freezing, frozen desserts, food ingredients, etc. It can solve the problems of easy cracking, low gloss of red chocolate coating, and rough surface, so as to improve the smoothness and improve the overall quality. Likeability, smooth surface effect

Active Publication Date: 2021-04-30
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Therefore, the technical problem to be solved by the present invention is to overcome the defects of low gloss, rough surface and easy cracking of the red chocolate coating in the prior art, and provide a kind of red chocolate, red chocolate coating and frozen drink

Method used

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  • Red chocolate, red chocolate coating and frozen drink
  • Red chocolate, red chocolate coating and frozen drink
  • Red chocolate, red chocolate coating and frozen drink

Examples

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Effect test

Embodiment 1

[0071] (1) present embodiment also provides a kind of red chocolate, and its formula and preparation method are as follows:

[0072] Formula: 30kg of cocoa butter, 25.184kg of white sugar, 17kg of whole milk powder, 27kg of refined coconut oil, 0.8kg of phospholipids, 0.016kg of pigment composition for chocolate; wherein, 0.005kg of cochineal red, 0.005kg of carmine Mossine 0.008kg, allura red 0.003kg.

[0073] Preparation method: weigh each raw material according to the formula, mix, grind, finely grind, cool, and set aside.

[0074] The specific method is as follows: weigh each raw material according to the formula, grind the white granulated sugar, and then mix it evenly with the pigment composition for chocolate and whole milk powder to make a mixture material 1; heat up the cocoa butter and refined coconut oil to 70°C Insulate for 5 hours (all melted), then add phospholipids and mix evenly, then cool down to 37°C to make mixture 2; mix mixture 1 and mixture 2 and put the...

Embodiment 2

[0097] (1) The present embodiment also provides a kind of red chocolate, and its raw material comprises the following components: 25kg of cocoa butter, 30.486kg of white granulated sugar, 15kg of skimmed milk powder, 29kg of refined soybean oil, 0.5kg of lecithin, pigment composition for chocolate: 0.014 kg; Wherein, the pigment composition for chocolate comprises: cochineal 0.006kg, erythrosine 0.007kg, allura red 0.001kg.

[0098] This embodiment also provides a production process of red chocolate, which includes the following steps: weighing each raw material according to the formula, grinding white sugar, and then mixing it with the pigment composition for chocolate and skimmed milk powder to make a mixing material 1. Heat cocoa butter and refined soybean oil to 70°C and keep warm for 5 hours (all melted), then add phospholipids and mix evenly, then cool down to 37°C to make mixture 2; mix mixture 1 and mixture 2 and put them into grinding Grind in the machine for 50 minut...

Embodiment 3

[0116] (1) The present embodiment also provides a kind of red chocolate, and its raw material comprises following components: 35kg of cocoa butter, 20.185kg of white granulated sugar, 19kg of whole milk powder, 25kg of refined coconut oil, 0.8kg of lecithin, the pigment composition for chocolate: 0.015kg. The pigment composition for chocolate comprises: 0.004 kg of cochineal, 0.006 kg of erythrosine, and 0.005 kg of allura red.

[0117] This embodiment also provides a manufacturing process of red chocolate, which is the same as that in Embodiment 1.

[0118] (2) present embodiment also provides a kind of red mixed chocolate, and its raw material comprises following components: red chocolate 70kg of present embodiment, white pure fat chocolate 22kg, milk flavor pure fat chocolate 8kg; Evenly.

[0119] Among them, the formula and production process of white pure fat chocolate are as follows:

[0120] Formula: including white sugar 22kg, edible glucose powder 6.7kg, polydextro...

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Abstract

The invention relates to the field of frozen drinks, and particularly provides a red chocolate, a red chocolate coating and a frozen drink, the red chocolate comprises the following components in parts by weight: 25-35 parts of cocoa product, 20-30 parts of sweetener, 15-19 parts of milk base material, 22-32 parts of vegetable oil, 0.6-1.0 part of emulsifier and 0.012-0.02 part of pigment composition; wherein the pigment composition comprises cochineal, erythrosine and allura red in a mass ratio of 4-6: 6-10: 1-5; according to the red chocolate, the glossiness and the surface smoothness of the red chocolate coating can be improved, so that the prepared red chocolate coating is uniformly coated and is not easy to crack.

Description

technical field [0001] The invention relates to the field of frozen drinks, in particular to red chocolate, red chocolate coating and 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, and the market demand for chocolate coating is increasing day by day. At present, the red chocolate coating is mainly obtained by adding pigments to commercially available red chocolate or ordinary chocolate, but the chocolate coating made of commercially available chocolate has poor mouthfeel, low color and luster, and cannot meet the needs of frozen drinks. [0003] In order to improve the taste of the chocolate coating, a few companies have developed frozen drinks that add part of the pure fat chocolate to the coating, but after the existing red chocolate is mixed with the pure fat chocolate, due to the increase in viscosity, the surface of the chocolate is easi...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G1/36A23G1/46A23G9/48A23G9/32A23G9/40
CPCA23G1/32A23G1/36A23G1/46A23G9/48A23G9/32A23G9/327A23G9/40A23V2002/00A23V2200/04A23V2250/18A23V2250/5042A23V2250/61A23V2250/606A23V2250/612A23V2200/222A23V2250/032A23V2250/616A23V2250/5036A23V2250/5086A23V2250/507A23V2250/182A23V2250/192A23V2300/20
Inventor 朱鑫鑫孔繁俊张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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