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Milk-flavored pure-fat chocolate, frozen beverage and preparation method

A frozen drink and chocolate technology, which is applied in frozen desserts, cocoa, food science, etc., can solve the problems of sweet milk-flavored pure fat chocolate, bubbles on the surface of the product, and lack of milky flavor, etc., to achieve prominent frankincense flavor and smooth surface , strong frankincense 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

[0005]Therefore, the technical problem to be solved by the present invention is to overcome the milk-flavored pure fat chocolate in the prior art, which is too sweet in mouthfeel, lacks in milky flavor, and the surface of the product after being coated. Defects such as air bubbles and easy cracking of chocolate, thereby providing a milk-flavored pure fat chocolate, a frozen drink and a preparation method

Method used

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  • Milk-flavored pure-fat chocolate, frozen beverage and preparation method
  • Milk-flavored pure-fat chocolate, frozen beverage and preparation method
  • Milk-flavored pure-fat chocolate, frozen beverage and preparation method

Examples

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Embodiment 1

[0049] This embodiment provides a frozen drink, including a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

[0050] (1) The formula of milk-flavored pure fat chocolate is: white sugar 20kg; skimmed milk powder 20kg; anhydrous butter 25kg; cocoa butter 30kg; crystalline fructose 1.6kg; lactose 2.5kg; vanillin 0.1kg;

[0051] (2) The production process of milk-flavored pure fat chocolate is: raw material processing - mixing - grinding - fine grinding - cooling - degassing.

[0052] 1) Raw material processing: grind white sugar, crystallized fructose, and lactose into powder, then mix milk powder, vanillin and white sugar evenly to make mixed material 1;

[0053] 2) Heat cocoa butter and anhydrous butter to 70°C and keep it warm for 5 hours (all melted), then add emulsifier and mix evenly, then cool down to 45°C to make mixture 2;

[0054] 3) Mix the mixed material 1 and the mixed material 2 and put them into a g...

Embodiment 2

[0072] This embodiment provides a frozen drink, including a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

[0073] (1) The formula of milk-flavored pure fat chocolate is: white granulated sugar 25kg; skimmed milk powder 15kg; anhydrous butter 20kg; cocoa butter 35kg; crystalline fructose 1.05kg; lactose 3.5kg; vanillin 0.05kg;

[0074] (2) The production process of milk-flavored pure fat chocolate is: raw material processing - mixing - grinding - fine grinding - cooling - degassing.

[0075] 1) Raw material processing: grind white sugar, crystallized fructose, and lactose into powder, then mix milk powder, vanillin and white sugar evenly to make mixed material 1;

[0076] 2) Heat cocoa butter and anhydrous butter to 65°C and keep warm for 6 hours (all melted), then add emulsifier and mix evenly, then cool down to 40°C to make mixture 2;

[0077] 3) Mix the mixed material 1 and the mixed material 2 and put the...

Embodiment 3

[0095] This embodiment provides a frozen drink, including a core material and a milk-flavored pure fat chocolate coating coated on the surface of the core material, wherein,

[0096](1) The formula of milk-flavored pure fat chocolate is: white sugar 15.15kg; skimmed milk powder 25kg; anhydrous butter 30kg; cocoa butter 25kg; crystalline fructose 2kg; lactose 1.5kg; vanillin 0.15kg; phospholipid 1.2kg.

[0097] (2) The production process of milk-flavored pure fat chocolate is: raw material processing - mixing - grinding - fine grinding - cooling - degassing.

[0098] 1) Raw material processing: grind white sugar, crystallized fructose, and lactose into powder, then mix milk powder, vanillin and white sugar evenly to make mixed material 1;

[0099] 2) Heat cocoa butter and anhydrous butter to 75°C and keep it warm for 4 hours (all melted), then add emulsifier and mix evenly, then cool down to 50°C to make mixture 2;

[0100] 3) Mix the mixed material 1 and the mixed material 2 ...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to milk-flavored pure fat chocolate, a frozen beverage and a preparation method. The milk-flavored pure-fat chocolate comprises the following components in percentage by mass: 17-30% of sweetening material and the balance of pure fat, 15-25% of milk powder; 20-30% of anhydrous cream; 25-35% of cocoa butter; 0.8-1.2% of vanillin; 0.3-0.7% of an emulsifier; wherein the sweetening material is a mixture of white granulated sugar, crystalline fructose and lactose. The invention breaks through the conventional thought of adjusting the mouthfeel and coating performance of chocolate from an emulsifier, starts from sweeteners and auxiliary materials for the first time, and uses the composition of specific sweeteners and the cooperation of vanillin and other parts to adjust the taste and coating performance of chocolate. It is accidentally found that cracking and bubbles of the coated pure-fat chocolate can be effectively avoided. Meanwhile, the milk-flavored pure-fat chocolate is moderate in sweetness, rich in frankincense flavor, fine and smooth in taste, good in surface gloss after being coated, free of bubbles and free of cracking.

Description

technical field [0001] The invention belongs to the technical field of frozen food processing, and in particular relates to a milk-flavored pure fat chocolate, a frozen drink and a preparation method. Background technique [0002] Chocolate is a kind of candy that people love. It is rich in nutrition. It is rich in unsaturated fatty acids, polyphenolic plant protein, and flavonoids. There are many types of chocolate food, including dark chocolate, white chocolate, colored chocolate, sandwich chocolate and dried fruit chocolate. [0003] At present, when the milk-flavored pure fat chocolate on the market is used for ice cream coating, there will be many problems, such as: the taste is too sweet, the milky flavor is lacking, there are bubbles on the surface of the product after coating, and the chocolate is easy to crack; these problems will affect the product. Bring quality hidden dangers, reduce the user's sense of experience, and poor purchasing power after returning. [...

Claims

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Application Information

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IPC IPC(8): A23G1/46A23G1/36A23G1/40A23G9/40A23G9/34A23G9/32A23G9/48A23G9/04A23G9/22
CPCA23G1/46A23G1/36A23G1/40A23G9/40A23G9/34A23G9/327A23G9/48A23G9/04A23G9/22A23V2002/00A23V2250/18A23V2200/222A23V2250/606A23V2250/612A23V2250/616A23V2250/5036A23V2250/5086A23V2250/507A23V2250/182A23V2250/192
Inventor 朱鑫鑫孔繁俊张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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