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Chocolate coating, ice cream and preparation method thereof

A chocolate coating and chocolate technology, which is applied in the fields of ice cream and its preparation and chocolate coating, can solve the problems of cracking of the chocolate coating and cannot completely overcome the cracking problem, so as to optimize the surface area ratio, improve the aesthetics, and reduce the air pressure difference. Effect

Pending Publication Date: 2022-06-24
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

[0004] However, in the actual product storage and transportation process, the inventors found that air pressure changes and temperature fluctuations will inevitably occur in the process. At this time, due to the air pressure changes inside the crispy skin, even if the above-mentioned method of changing the formula to improve toughness is adopted, it will not It can only improve part of the coating cracking phenomenon, but cannot completely overcome the cracking problem caused by air pressure changes; therefore, after the actual product storage and transportation, the chocolate coating still has obvious cracking

Method used

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  • Chocolate coating, ice cream and preparation method thereof
  • Chocolate coating, ice cream and preparation method thereof
  • Chocolate coating, ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An ice cream includes an inner layer of ice cream and a chocolate coating applied to the outer surface of the inner layer of ice cream.

[0025] Among them, the inner layer of ice cream is based on the total amount of 1000kg, and its formula is: raw milk: 200kg, white sugar: 140kg, cream: 80kg, coconut oil: 70kg, skim milk powder: 40kg, stabilizer emulsifier: 4.5kg, food flavor : 1.0kg, and the rest are drinking water; it is prepared by the preparation method of conventional ice cream, and will not be repeated here.

[0026] The chocolate coating, the raw material comprises a chocolate coating liquid, and particles having pores mixed in the chocolate coating liquid. The particles with pores are spherical freeze-dried blueberry particles, the particle size is 3-4mm, and the exposed surface area of ​​the particles on the outer side of the coating accounts for 1 / 10 of the total surface area of ​​the chocolate coating; the chocolate coating liquid includes 700kg of chocolat...

Embodiment 2

[0033] The difference between this example and Example 1 is that the particles are ellipsoid cookie biscuits, the particle size is 2-3 mm, and the exposed surface area of ​​the particles on the outside of the coating accounts for 1 / 8 of the surface area of ​​the chocolate coating.

Embodiment 3

[0035] The difference between this example and Example 1 is that the chocolate is purchased chocolate, and the nutrient composition table is shown in Table 2 below.

[0036] Table 2

[0037] project per 100g energy 2306KJ protein 7.5g Fat 38.2g carbohydrate 45.0g sodium 56mg

[0038] The preparation method of the above chocolate coating is as follows: after the chocolate is melted at a temperature of 70°C, it is mixed with palm oil at a temperature of 70°C in a jacketed pot to make a chocolate coating liquid, and the temperature is kept at 40°C.

[0039] The particles are freeze-dried purple potato granules in the shape of ellipsoid, the particle size is 3-4 mm, and the exposed surface area of ​​the particles on the outer side of the coating accounts for 1 / 5 of the surface area of ​​the chocolate coating.

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Abstract

The invention discloses a chocolate coating, ice cream and a preparation method thereof, and the chocolate coating disclosed by the invention is characterized in that particles with pores are mixed in an original chocolate coating liquid. According to the invention, the particles have pores, so that the particles have air permeability; after the particles with air permeability are added into the chocolate coating liquid and the ice cream is coated, the air pressure difference inside and outside the coating can be effectively reduced or balanced, so that the coating of the ice cream coated with the chocolate coating is not easy to crack during the product storage period.

Description

technical field [0001] The invention relates to the technical field of frozen beverage coatings, in particular to a chocolate coating, ice cream and a preparation method thereof. Background technique [0002] Chocolate is a dessert prepared from cocoa mass, cocoa butter, white sugar and various accessories. The chocolate has a wide range of applications, and can be directly prepared as a finished product for sale, or added to various foods as an additive, or as a coating for other foods. [0003] In frozen drinks, the chocolate coating of frozen drinks is hard chocolate, which has the problem of high brittleness and easy cracking; in routine operation, in order to improve the cracking situation, the formula of chocolate coating is usually adjusted, for example, Chinese patent Among the chocolate coatings disclosed in the application CN111202155A and the preparation method thereof, the Chinese patent application CN111374203A discloses a yogurt-flavored chocolate coating comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/30A23G1/48A23G1/32A23G9/48
CPCA23G1/305A23G1/48A23G1/32A23G9/48A23V2002/00A23G2220/20A23V2250/18
Inventor 赵福诗靳宝红
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD