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Chocolate icing and method for its preparation

A chocolate and sugar coating technology, applied in confectionery, confectionery industry, cocoa and other directions, can solve the problems of poor formability and single taste of chocolate sugar coating, and achieve the effect of improving agglomeration and cohesion performance, improving quality and rich taste.

Active Publication Date: 2016-01-20
NINGBO MOKAI TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to address the above problems, to provide a chocolate icing and its preparation method; to solve the technical problems of poor chocolate icing formability and single mouthfeel in the prior art

Method used

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  • Chocolate icing and method for its preparation
  • Chocolate icing and method for its preparation
  • Chocolate icing and method for its preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A chocolate icing, the chocolate icing comprises the following components in parts by mass:

[0029]

[0030] The dried plant product includes any one or a combination of dried vegetables or fruits as follows: cranberry, lingonberry, citrus, musk strawberry, strawberry, cane mold, lingonberry, blackberry, currant Cherry, sweet cherry, pear, apple, persimmon, grape, melon, watermelon, zucchini, pumpkin, carrot, beet, papaya, avocado.

[0031] The sweetener is any one or a combination of sucrose, fructose, aspartame, acesulfame K, stevioside and lactose.

[0032] The dairy products are dry dairy products, and the dairy products include dry whey, milk powder, low-fat milk powder, yogurt powder, any one or a combination of more

[0033] The emulsifier is one or more of sodium stearoyl lactylate, calcium stearoyl lactylate, diacetyl tartaric acid monoglyceride, sucrose fatty ester, distilled monoglyceride; the fragrance agent is peppermint oil, ginger Any one or a combi...

Embodiment 2

[0036] The composition of this embodiment is basically the same as that of Example 1, except that the content of each component is different. The chocolate icing of this embodiment includes the following components in parts by mass:

[0037]

Embodiment 3

[0039] The composition of present embodiment and embodiment 1 and embodiment 2 is basically the same, and difference is the content of each component, and the composition of the mass fraction of the chocolate icing of present embodiment:

[0040]

[0041]

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PUM

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Abstract

The invention provides chocolate frosting and a preparation method thereof, belonging to the technical field of foods and solving the technical problems in the prior art that the chocolate frosting is poor in formability and single in taste, and the like. The chocolate frosting comprises the following components in parts by mass: 5-20 parts of cocoa powder, 10-35 parts of cocoa butter and / or a cocoa butter substitute, 0.5-15 parts of a dry plant product, 10-30 parts of a dairy product, 10-35 parts of butter and / or a butter substitute, and 35-45 parts of a sweetener. The chocolate frosting provided by the invention has the advantages of good formability, fresh and cool taste, rich flavor and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to a sugar coating wrapped and formed on the surface of food and a preparation method thereof, in particular to a chocolate sugar coating and a preparation method thereof. Background technique [0002] Chocolate icing refers to the layer of chocolate wrapped on the outside of the food. Usually, chocolate can be wrapped on the surface of biscuits, nuts, ice cream and other foods to form a chocolate icing. By wrapping the chocolate icing on the surface of the food, the taste of the food itself can be integrated with the taste of chocolate, thereby improving the taste of eating and improving the quality of the food. [0003] However, as we all know, the melting temperature of chocolate is low, and generally begins to melt and deform at about 30°C, which will cause the shape of the chocolate icing wrapped on the surface of the food to change or crack, thereby affecting the appearance of the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G1/32A23G1/48A23G1/46A23G3/00
Inventor 孙海波
Owner NINGBO MOKAI TRADE
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