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Coating and suspending chocolate with sweet potato powder added

A technology of chocolate and sweet potato powder, which is applied in cocoa, frozen desserts, food science, etc., can solve the problems of uneven coating of particles, thickening of ice cream chocolate coating, and high price, so as to improve drying speed and reduce shedding The effect of increasing the amount of adhesion

Active Publication Date: 2008-10-29
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that in order to obtain good taste and properties, the content of milk powder, whey powder, oil, sugar and other components in the raw materials is relatively high. The problem is that not only the price is expensive, but also the viscosity of the made chocolate syrup is not conducive to Adhesion of nut or biscuit particles to coated surfaces
Poor granule adhesion can easily cause product granules to fall off after coating, making the granules on the surface of the final product uneven, which is not conducive to improving product quality. Consumers' demand for cold drink products with multiple flavors and forms
In the prior art, the method of reducing the coating temperature of the chocolate is usually used to improve the coating effect of the particles, which will lead to thickening of the chocolate coating of the ice cream and increase the production cost of the ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0035] Embodiment: the chocolate formula (1000 parts by weight) that contains sweet potato flour is coated with and hangs

[0036] White sugar: 220-250 parts by weight; sweet potato powder: 30-80 parts by weight; milk powder: 150-220 parts by weight; cream: 220-280 parts by weight; vegetable oil: 120-150 parts by weight; cocoa powder: 70-110 parts by weight ; Whey powder: 30-60 parts by weight; Vanillin: 0.5-1 parts by weight; Lecithin: 0.5-1 parts by weight.

[0037] Make sweet potato powder chocolate according to aforementioned process.

experiment example

[0040] Experimental Example: Comparison of Chocolate Coating and Hanging Performance

[0041] Utilize the coating chocolate that adds sweet potato powder prepared by the embodiment and the existing coating chocolate provided by the comparative example to make ice cream with chocolate coating on the surface respectively, and then carry out particle coating performance comparison; wherein, the particles adopted are biscuit crumbs Chips, the particle size is 1-5mm, and the particles are sprayed by spraying; the comparison results are shown in Table 1.

[0042] Table 1:

[0043] chocolate coating temperature

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PUM

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Abstract

The invention relates to a coating chocolate, wherein, every 1000 weight portions of chocolate comprises raw materials of 220 to 250 weight portions of sugar, 30 to 80 weight portions of sweet potato powder, 180 to 280 weight portions of milk solid, 340 to 430 weight portions of oil, 70 to 110 weight portions of cocoa powder and 0.5 to 1 weight portion of emulsifier. The sweet potato powder is cheap, full of nutriments, rich in cellulose, pectin and protein and relatively expensive raw materials such as milk powder, whey powder, etc., are replaced in the current coating chocolate, thus guaranteeing the quality of the coating chocolate and greatly saving cost. The coating chocolate provided by the invention can be applied to producing ice cream with surface coated with particles, can improve the adhesive capacity of particles by 5 to 10 percent, thereby not only improving the flavor and taste of ice cream, but also reducing the waste of particles.

Description

technical field [0001] The invention relates to a coated chocolate applied to prepare ice cream, ice cream and other frozen beverages (or called cold drinks), in particular to a coated chocolate added with sweet potato powder. Background technique [0002] Many cold drinks have a chocolate coating, and the taste and texture of this chocolate coating directly affect consumers' acceptance of cold drinks (such as ice cream). The chocolate coating of some ice creams also contains particles such as nuts and biscuits to provide a better taste. [0003] The main process of coating and hanging chocolate ice cream can be briefly described as follows: [0004] Raw material pretreatment→mixing→homogenization→sterilization→cooling→aging→freezing→filling mold→inserting chopsticks→demoulding→coating chocolate mixed with particles→packing→storage→inspection→finished product. [0005] Wherein, the step of coating the chocolate mixed with particles can also adopt the method of first coatin...

Claims

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Application Information

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IPC IPC(8): A23G1/48A23G1/32A23G9/32A23G9/48
Inventor 温红瑞张冲张奎谷晓青
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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