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Chocolate composition for coating the freezing beverage

A technology for frozen drinks and chocolate, applied in applications, frozen desserts, food science, etc. It can solve problems such as no product launch, no prebiotic technology reports, etc., to solve the problem of fine grinding of chocolate, reduce production costs, and form shells good sex effect

Active Publication Date: 2011-05-04
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are no technical reports on the use of prebiotics in the production of chocolate coatings for frozen drinks, and no related products have been launched

Method used

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  • Chocolate composition for coating the freezing beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The chocolate composition formula containing prebiotic in the present embodiment is:

[0039] 100 parts by weight of maltooligosaccharide (powder, containing about 4.5% of water); 255 parts by weight of white granulated sugar; 165 parts by weight of milk powder; 100 parts by weight of cocoa powder; 1 weight part of vanillin; 3 weight parts of lecithin; 2 weight parts of polyglycerol castor (commercial model PGPR90).

[0040] When utilizing the composition of the present embodiment to coat and hang frozen drinks, it mainly operates as follows:

[0041] Prepare chocolate slurry for coating: heat and melt the oil for later use; preheat the drum-type fine grinder to 45-48°C, first add the melted oil into the fine grinder through the feeding port of the main engine, and then add the Powder raw materials prebiotics, milk powder and cocoa powder; then heat up to 65-68°C for 30 minutes to sterilize; then cool down to 45-48°C for fine grinding, in which 50% of the emulsifier is...

Embodiment 2

[0046] The chocolate composition formula containing prebiotic in the present embodiment is:

[0047] Isomaltooligosaccharide (powder, about 4.5% water): 100 parts by weight; White granulated sugar: 200 parts by weight; Milk powder: 150 parts by weight; Cocoa powder: 130 parts by weight; Grease (by 70 parts by weight of natural cocoa butter, 70 parts by weight Cocoa butter substitute and 280 parts by weight of coconut oil): 420 parts by weight; vanillin: 1 part by weight; lecithin: 2.5 parts by weight; PGPR90: 2.5 parts by weight.

[0048] The method for preparing frozen drinks with the chocolate composition containing prebiotics in this example is basically the same as that in Example 1. Among them, the fine grinding temperature is 45-48°C, 40% of the emulsifier is added in the first hour, 30% of the emulsifier is added in the fourth hour, 15% of the emulsifier is added in the sixth hour, and the emulsifying agent is added in the eighth hour. 15% of the agent, fine grinding f...

Embodiment 3

[0050] The chocolate composition formula containing prebiotic in the present embodiment is:

[0051] Soybean oligosaccharides (powder, moisture about 3.5%): 150 parts by weight; White granulated sugar: 185 parts by weight; Milk powder: 185 parts by weight; Cocoa powder: 100 parts by weight; Grease (by 65 parts of natural cocoa butter, 65 parts by weight Cocoa butter substitute and 250 parts by weight of coconut oil): 380 parts by weight; vanillin: 2 parts by weight; lecithin: 3 parts by weight; PGPR90: 2 parts by weight.

[0052] The method for preparing frozen drinks with the chocolate composition containing prebiotics in this example is basically the same as that in Example 1. Among them, the fine grinding temperature is 45-48°C, add 50% of the emulsifier in the first hour, add 10% of the emulsifier in the fourth hour, add 10% of the emulsifier in the sixth hour, and add emulsifier in the eighth hour. Add 20% of the emulsifier, add 5% of the emulsifier in the 9th hour, add ...

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Abstract

The invention provides a chocolate composite coated on frozen drinks; based on the total weight of the composite, the composite comprises 8-20% of prebiotics, 15-28% of granulated sugar, 35-55% of grease, 5-20% of non-fat milk solid, as well as 0.3-0.5% of emulsifier. The invention also provides a method of coating the frozen drinks with the chocolate composite, and the obtained frozen drinks coated with the chocolate composite. The chocolate composite coated on frozen drinks comprises prebiotics and has the nutrition and health-care functions; moreover, through a special formula and an appropriate technique, the invention can solve the problem of hocolate grinding caused by the addition of prebiotics and enables the formed chocolate coating to taste crisp.

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 prebiotics for coating frozen drinks to form a chocolate coating, and using the combination A method for coating a frozen drink with an object and the resulting frozen drink. Background technique [0002] In recent years, with the development of the frozen drink industry, coated frozen drinks, especially ice cream and ice cream, have occupied an important share in the cold drink market. The coating of frozen drinks refers to a layer of shell obtained by coating and hanging the outside of the formed frozen drink core with materials different from frozen drinks. The most common frozen drink coating in the current cold drink market is a fat-containing coating, commonly known as chocolate crisp or chocolate coating, which is mainly composed of sweeteners (white sugar), fat (containing cocoa ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/48A23G9/32A23G1/34
Inventor 温红瑞张冲郭强谷晓青王强
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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