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Method for preparing elastic chocolate sauce

A chocolate and sauce technology, applied in cocoa, frozen desserts, food science, etc., can solve the problems of no bite, large amount of colloid, high viscosity, etc., to achieve the effect of full flavor, rich taste, and improved color

Active Publication Date: 2010-11-03
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

Adding colloidal substances only changes the state of the sauce from the physical state. If the amount of colloid is large, the viscosity is large, and the elasticity is enhanced, but there is no bite force, and it will affect the mouth-melt and flavor release of the product, and even some colloids (such as Kara glue, sodium alginate, gelatin, etc.) itself will also affect the flavor of the sauce

Method used

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  • Method for preparing elastic chocolate sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Produce 1000 kilograms of chocolate flavor sauces that are used for frozen drinks, the formula of the raw material that adopts is by weight percentage is:

[0016] Chocolate 40%, Palm Oil: 20%, High Fructose Syrup: 15%, Malt Syrup: 25%.

[0017] The chocolate ingredients are:

[0018] Caster sugar: 35%, coconut oil: 32.2%, cocoa butter: 10%, whole milk powder: 12%, cocoa powder: 10%, lecithin 0.8%

[0019] The preparation method is:

[0020] 1) First, white sugar, coconut oil, cocoa butter, whole milk powder, cocoa powder and lecithin are ground into chocolate through a fine grinder, and the fineness of the ground chocolate is controlled below 35 μm;

[0021] 2) The ground chocolate is used as ingredients, and fructose syrup, malt syrup and palm oil are further supplemented;

[0022] 3) Heating the mixed solution to 60°C, and after the mixed solution turns brown in color and has a sudden change in state, continue heating to 75°C and keep it warm for 15 minutes;

[0...

Embodiment 2

[0028] Produce 1000 kilograms of chocolate flavor sauces that are used for frozen drinks, the formula of the raw material that adopts is by weight percentage is:

[0029] Chocolate 30%, cocoa butter: 15%, fructose syrup: 15%, malt syrup: 30%, chocolate essence 0.1%, and the rest is water.

[0030] The chocolate ingredients are:

[0031] White sugar: 35%, salad oil: 22.2%, cocoa butter substitute: 10%, cocoa butter: 10%, whole milk powder: 12%, cocoa powder: 10%, lecithin 0.8%

[0032] The preparation method is:

[0033] 1) First, white sugar, salad oil, cocoa butter substitute, cocoa butter, whole milk powder, cocoa powder and lecithin are ground into chocolate through a fine grinder, and the fineness of the ground chocolate is controlled below 35 μm;

[0034] 2) The ground chocolate is used as ingredients, and fructose syrup, malt syrup, cocoa butter, chocolate essence and water are further supplemented;

[0035] 3) Heat the mixed solution to 55°C, and continue heating to ...

Embodiment 3

[0041] Produce 1000 kilograms of chocolate flavor sauces that are used for frozen drinks, the formula of the raw material that adopts is by weight percentage is:

[0042] Chocolate 50%, Palm Oil: 15%, High Fructose Syrup: 15%, Malt Syrup: 20%.

[0043] Wherein chocolate still uses the chocolate prescription among the embodiment 1.

[0044] The preparation method is:

[0045] 1) First, white sugar, coconut oil, cocoa butter, whole milk powder, cocoa powder and lecithin are ground into chocolate through a fine grinder, and the fineness of the ground chocolate is controlled below 35 μm;

[0046] 2) The ground chocolate is used as ingredients, and palm oil, fructose syrup, and malt syrup are further supplemented;

[0047] 3) Heat the mixed solution to 65°C, and after the mixed solution turns brown in color and changes state, continue heating to 72°C and keep it warm for 12 minutes;

[0048] 4) add water and set the volume to 1000 kg, so that the water content of the obtained ch...

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Abstract

The invention discloses a method for preparing an elastic chocolate sauce, which is characterized by comprising: 1) mixing saccharide, grease, dairy product, cocoa and water to obtain mixed solution; 2) heating the mixed solution to above 50 DEG C till the color of the mixed solution turns brown and the state of the mixed solution changes suddenly, continuing to heat the mixed solution to 70 to 75 DEG C and keeping the temperature for 10 to 15 minutes; 3) adding water to fix the volume till the water content of the obtained chocolate sauce is 5 to 25 percent; and 4) cooling the obtained chocolate sauce to 40 to 45 DEG C. The sauce made by the method provided by the invention is strong and tough; and the elastic mouthfeel is realized by controlling the water content of the sauce rather than adding a colloidal substance.

Description

technical field [0001] The invention relates to a method for preparing cold drink sauce, in particular to a method for producing elastic and chewy chocolate-flavored sauce for frozen drinks. It belongs to the field of food technology. Background technique [0002] With the improvement of production technology in the frozen beverage industry, injecting sauce into frozen beverage products has become a very common technology. Now the products on the market concentrate on injecting a section of core material at the head, and inject it into the frozen slurry. Column core materials abound. Present sauce is based on soft, sticky mouthfeel, even the sauce that mouthfeel is elastic also is to realize by adding colloidal substance. Adding colloidal substances only changes the state of the sauce from the physical state. If the amount of colloid is large, the viscosity is large, and the elasticity is enhanced, but there is no bite force, and it will affect the mouth-meltness and flavo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/32A23G9/32
Inventor 武士学康慧玲苗杰张勇
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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