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Chocolate composition for coating freezing beverage

A technology of frozen drinks and compositions, applied in applications, frozen desserts, food science, etc., can solve problems such as unseen products on the market, and achieve the effect of enhancing shape retention, melting resistance, and good moisture resistance

Active Publication Date: 2010-12-15
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no technical reports on the successful use of xylitol instead of sucrose for the preparation of frozen drinks with chocolate coating (chocolate crispy skin), and no related products are listed.

Method used

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  • Chocolate composition for coating freezing beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The xylitol chocolate composition formula in the present embodiment is:

[0045] 42 parts by weight of xylitol; 5 parts by weight of cocoa mass; 10 parts by weight of butter; 33 parts by weight of cocoa butter; 9 parts by weight of milk powder; 0.3 parts by weight of lecithin; ; Vanillin 0.2 parts by weight.

[0046] When utilizing the composition of the present embodiment to coat and hang frozen drinks, it mainly operates according to the following methods:

[0047] Preparation of chocolate paste for coating: heating and melting cocoa liquid mass and cocoa butter for later use; In the mill, add the powdered raw material xylitol and milk powder in the formula; then raise the temperature to 65-68°C and keep it for 30 minutes to sterilize; then cool down to 45-48°C and keep the temperature for fine grinding for 10 hours; then add emulsifier (lecithin and polyglycerol ricinoleate) and vanillin, refined grinding 12 hours again, to slurry fineness less than 35 μ m, namely ...

Embodiment 2

[0050] The formula of the xylitol chocolate composition in the present embodiment is: 42 parts by weight of xylitol; 5 parts by weight of cocoa mass; 10 parts by weight of cream; 33 parts by weight of cocoa butter; 9 parts by weight of milk powder; 0.5 parts by weight of lecithin; 0.2 parts by weight of vanillin.

[0051] In the process of applying the composition of this embodiment to frozen drinks, the method of preparing the chocolate slurry for coating is basically the same as that in Example 1. When the chocolate slurry is coated in frozen drinks, the chocolate The temperature of the slurry is 30°C. The formed frozen drink core material is immersed in the slurry for 0.8 seconds by mechanical means, taken out, and a 1mm thick chocolate coating is formed on the frozen drink to obtain a xylitol chocolate coating. Frozen drinks.

Embodiment 3

[0053] The formula of the xylitol chocolate composition in the present embodiment is: 42 parts by weight of xylitol; 5 parts by weight of cocoa mass; 10 parts by weight of cream; 33 parts by weight of cocoa butter; 9 parts by weight of milk powder; (PGPR90) 0.5 parts by weight; vanillin 0.2 parts by weight.

[0054] The process of coating the frozen drink with the composition of this embodiment is the same as in Example 1, and a frozen drink with a 1 mm thick xylitol chocolate coating is obtained.

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Abstract

The invention provides a chocolate combination for coating frozen beverages; the combination includes 20-55 parts by weight of xylitol, 40-55 parts by weight of grease, 5-30 parts by weight of non-fat milk solids and 0.2-0.6 part by weight of emulsifier; the invention also provides a method for coating frozen beverages with the chocolate combination and the obtained frozen beverages with the coating prepared by the chocolate combination. Due to special formula adjustment of the invention, the formed chocolate coating can achieve excellent moisture resistance.

Description

technical field [0001] The present invention relates to a chocolate composition for coating frozen drinks, in particular, the present invention relates to a chocolate composition containing xylitol used for coating frozen drinks to form a chocolate coating, and using the Composition Method for coating frozen drinks and resulting frozen drinks. Background technique [0002] Frozen drinks are made of drinking water, sweeteners, dairy products, fruits, soybean products, edible oils, etc. as the main raw materials, adding appropriate amount of food additives such as spices, colorants, stabilizers, emulsifiers, etc., and are prepared by batching, sterilization and freezing into frozen solid drinks. According to SB / T10007-1999 "Classification Standards for Frozen Drinks", frozen drinks can be divided into: ice cream, ice cream, popsicles, slush, sweet ice and edible ice. [0003] In recent years, with the development of the frozen drink industry, coated frozen drinks, especially...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/32A23G9/48
Inventor 温红瑞张冲谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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