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Soft core chocolate composition used in cold drink and processing method thereof

A chocolate and composition technology, applied in the fields of application, food science, cocoa, etc., can solve the problem of not being able to taste the smooth and mellow feeling of chocolate, and achieve the effect of freezing point depression, soft tissue state, and smooth taste

Inactive Publication Date: 2009-12-23
杭州祐康食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Since the molding temperature of cold drink products is mostly around -30°C, and the freezing point of chocolate products is much higher than this temperature, cold drink products containing chocolate products in the market often appear in the form of chocolate crisps, chocolate bars and chocolate pieces. Consumers can't taste the silky smoothness and mellow feeling of chocolate while enjoying cold drinks to quench their thirst in the hot summer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Grind 22 kg of white granulated sugar into powdered granulated sugar that can pass through an 80-mesh filter, and set aside.

[0017] Heat 35 kilograms of cocoa butter, 50 kilograms of palm oil at 24°C, 20 kilograms of salad oil and 10 kilograms of soft oil for chocolate to about 45°C. After all the fat is melted, stir and mix to obtain 115 kilograms of raw oil for use;

[0018] Add 15 kilograms of West African alkalized cocoa powder, 5 kilograms of milk powder, 30 kilograms of dextrose powder and the above-mentioned white granulated sugar powder to the raw oil and fat. After the mixture is uniform and there are no lumps, add 3 kilograms of soy phospholipids. Mix the slurry.

[0019] The mixed slurry is refined and the speed of the refiner is controlled at 400 rpm for 8 hours. The temperature of the mixed slurry is controlled at 60-70°C during the entire refining period. After the grinding is stopped, 0.1 parts by weight of flavor are added. Restart the refiner, and obtain ...

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PUM

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Abstract

The invention relates to a soft core chocolate composition used in a cold drink and a processing method thereof, belonging to the field of food processing. The soft core chocolate composition used in the cold drink comprises the following raw material components according to the content: 22 parts by weight of white granulated sugar, 35 parts by weight of cacao fat, 5 parts by weight of powdered milk, 30 parts by weight of powdered glucose, 50 parts by weight of palm oil of 24 degrees, 20 parts by weight of salad oil, 15 parts by weight of West Africa alkalinized cacao powder, 3 parts by weight of soybean phosphatide and 0.1 part by weight of essence. The invention has the advantages that the technique method is advanced, and a product is not hard at low temperature, has soft and smooth mouth feel and is savory and mellow.

Description

Technical field [0001] The invention relates to a cold-drinking soft-core chocolate composition and a processing method thereof, and belongs to the field of food processing. Background technique [0002] Since the molding temperature of cold drink products is mostly around -30°C, and the freezing point of chocolate products is much higher than this temperature, cold drink products containing chocolate products in the market often appear in the form of chocolate crisps, chocolate bars, and chocolate bars. Consumers can't taste the silky, mellow chocolate while enjoying cold drinks to quench their thirst in the hot summer. Summary of the invention [0003] The technical problem to be solved by the present invention is to provide a cold-drinkable soft-core chocolate composition with a reasonable formula design, which can maintain softness at low temperature, and has stable quality. [0004] Another technical problem to be solved by the present invention is to provide a method for p...

Claims

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Application Information

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IPC IPC(8): A23G1/32A23G9/32
Inventor 惠源
Owner 杭州祐康食品科技有限公司
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