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Spraying-use chocolate in crisp cones and application thereof

A chocolate and crisp tube technology, applied in application, cocoa, frozen desserts and other directions, can solve the problems of poor spraying effect of chocolate spraying, need to strengthen spraying chocolate, difficult control of cost and taste, and achieve good product taste and taste and spraying effect. Good, glossy finish

Inactive Publication Date: 2018-06-26
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

[0002] The spraying effect of the existing spray chocolate is poor, resulting in the crispness of the crispy cylinder cannot be guaranteed, and the cost and taste are not easy to control
[0003] Therefore, the current optimization research on spray chocolate still needs to be strengthened

Method used

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  • Spraying-use chocolate in crisp cones and application thereof
  • Spraying-use chocolate in crisp cones and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Prepare 1000kg of chocolate for spraying in crispy tube frozen drinks, the raw material formula used is as follows:

[0036] White sugar: 430kg Coconut oil: 310kg Palm oil: 165kg Low-fat cocoa powder: 90kg

[0037] Emulsifier: Lecithin 4kg

[0038] Edible flavors and fragrances: 1kg

[0039] The production process of the preparation process is as follows:

[0040] Standardization of raw materials → mixing of raw materials → pre-refining → fine grinding → refining → sieving → heat preservation for use

[0041] Raw material inspection: must pass sensory, physical and chemical inspection, microbiological test, no adulteration and other foreign matter; meet the relevant national or industry standards for raw materials.

[0042] Raw material pretreatment: Edible oil and fat raw materials (coconut oil, palm oil) are preheated and melted (temperature <60°C) for later use; white granulated sugar is crushed and ground into powder for later use.

[0043] Mixing of raw materia...

Embodiment 2

[0051] Prepare 1000kg of chocolate for spraying in crispy tube frozen drinks, the raw material formula used is as follows:

[0052]White sugar: 400kg Coconut oil: 310kg Corn oil: 165kg Medium-fat cocoa powder: 120kg

[0053] Emulsifier: ammonium phospholipid 4kg

[0054] Edible flavors and fragrances: 1kg

[0055] Preparation process The production process is the same as that in Example 1.

[0056] According to the chocolate formula provided in this example, through the above production process (same as Example 1), a brown color with bright color, natural and strong cocoa aroma, soft taste, moderate viscosity, strong fluidity and glossy surface can be obtained. Spray the chocolate mixture. The prepared chocolate is sprayed inside the crisp tube, the chocolate is evenly dispersed on the inner wall of the crisp tube and the inner wall of the paper sleeve on the upper edge of the crisp tube, and the crisp tube is completely sealed to ensure the crispness of the crisp tube. The...

Embodiment 3

[0058] Prepare 1000kg of chocolate for spraying in crispy tube frozen drinks, the raw material formula used is as follows:

[0059] White sugar: 430kg soybean oil: 340kg cocoa butter: 165kg high-fat cocoa powder: 60kg

[0060] Emulsifier: polyglyceryl ricinoleate 4kg

[0061] Edible flavors and fragrances: 1kg

[0062] Preparation process The production process is the same as that in Example 1.

[0063] According to the chocolate formula provided in this example, through the above-mentioned production process (same as Example 1), a kind of chocolate with bright color, natural rich cocoa aroma and slightly burnt taste, moderate viscosity, strong fluidity and glossy surface can be obtained. Brown-gray spray chocolate. The prepared chocolate is sprayed inside the crisp tube, the chocolate is evenly dispersed on the inner wall of the crisp tube and the inner wall of the paper sleeve on the upper edge of the crisp tube, and the crisp tube is completely sealed to ensure the crisp...

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Abstract

The present invention discloses a spraying-use chocolate in crisp cones and an application thereof. The spraying-use chocolate in the crisp cones comprises the following raw materials: 35-50 parts byweight of white granulated sugar, 40-55 parts by weight of edible oil, 5-15 parts by weight cocoa powder, 0.2-1.0 part by weight of an emulsifier and 0.1 part by weight of an edible essence and spice,wherein the edible oil is non-dairy product oil. The spraying-use chocolate in the crisp cones is stable in characters, excellent in mouthfeel, good in mouth meltability, good in spraying effects, uniform and comprehensive in coverage on the inner surfaces of the crisp cones, and good in water blocking effects. Prepared crisp-cone ice cream is good in mouthfeel and excellent in quality.

Description

technical field [0001] The invention relates to chocolate for spraying in crisp tubes and its application. Background technique [0002] The spraying effect of the existing spray chocolate is poor, so that the crispness of the crispy cylinder cannot be guaranteed, and the cost and taste are not easy to control. [0003] Therefore, the current research on the optimization of spray chocolate still needs to be strengthened. Contents of the invention [0004] The present invention aims to solve at least one of the technical problems existing in the prior art. To this end, an object of the present invention is to propose an optimized spray chocolate recipe. [0005] It should be noted that the present invention is based on the inventor's following discoveries and work: [0006] The inventor found in production practice that the current crisp tube type frozen drinks have the following problems when making the inner spray layer of chocolate: [0007] 1. The spraying chocolate...

Claims

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Application Information

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IPC IPC(8): A23G1/36A23G9/50
CPCA23G1/36A23G9/506
Inventor 王国策乔林成张晓峰
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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