CN106260373B - Frozen drink and chocolate sauce - Google Patents
Frozen drink and chocolate sauce Download PDFInfo
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- CN106260373B CN106260373B CN201610795275.8A CN201610795275A CN106260373B CN 106260373 B CN106260373 B CN 106260373B CN 201610795275 A CN201610795275 A CN 201610795275A CN 106260373 B CN106260373 B CN 106260373B
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- chocolate
- chocolate paste
- frozen drink
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- paste
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 175
- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 238000010438 heat treatment Methods 0.000 claims abstract description 38
- 238000009413 insulation Methods 0.000 claims abstract description 17
- 239000012530 fluid Substances 0.000 claims abstract description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 52
- 239000000758 substrate Substances 0.000 claims description 34
- 239000004033 plastic Substances 0.000 claims description 30
- 239000007787 solid Substances 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 23
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 20
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 20
- 239000006188 syrup Substances 0.000 claims description 20
- 235000020357 syrup Nutrition 0.000 claims description 20
- 235000011187 glycerol Nutrition 0.000 claims description 19
- 238000002844 melting Methods 0.000 claims description 17
- 230000008018 melting Effects 0.000 claims description 17
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 14
- 239000000741 silica gel Substances 0.000 claims description 13
- 229910002027 silica gel Inorganic materials 0.000 claims description 13
- 235000013361 beverage Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 239000011159 matrix material Substances 0.000 claims 1
- 238000000034 method Methods 0.000 description 17
- 239000002994 raw material Substances 0.000 description 17
- 230000000694 effects Effects 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000020278 hot chocolate Nutrition 0.000 description 4
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229920001296 polysiloxane Polymers 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- -1 Carbohydrate compound Chemical class 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012774 insulation material Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000010309 melting process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention provides frozen drinks and chocolate sauce, wherein the frozen drinks comprise a base body, a heat insulation layer arranged on the outer surface of the base body, a controllable self-heating layer arranged on the upper surface of the heat insulation layer, and a chocolate sauce layer arranged on the upper surface of the controllable self-heating layer, wherein the chocolate sauce layer is in fluid connection with the base body.
Description
Technical Field
The invention relates to the field of food. In particular, the invention relates to frozen drinks and chocolate sauce.
Background
In recent years, products in which hot chocolate paste is poured on frozen drinks have been very popular with consumers in frozen drink stores. However, such products are difficult to achieve in industrial production.
Disclosure of Invention
The invention aims to solve technical problems existing in the prior art at least in degree, and therefore, the invention provides frozen drinks and chocolate sauce.
It should be noted that the present invention has been completed based on the following findings of the inventors:
most of products for pouring hot chocolate paste on frozen drinks are made by frozen drink shops, and limit is brought to the purchase and eating of consumers.
In view of the above, the inventor is eager to seek frozen drinks which are convenient for consumers to eat, that is, the frozen drinks are specially designed, so that the consumers can obtain melted chocolate paste in a short time by themselves and controllably, the melted chocolate paste can be poured on the outer surface of the frozen drink base material controllably, and the frozen drink base material is prevented from being melted as much as possible in the chocolate paste melting process, thereby obtaining delicious frozen drinks, realizing ready-to-eat after opening the bag and being convenient to eat.
Furthermore, frozen drinks and chocolate sauce are obtained by a great amount of experiments by the inventor, the chocolate sauce is in a semi-solid state at low temperature, the chocolate sauce is heated and melted in a short time by utilizing a controllable self-heating layer contained in the frozen drink, and the melted chocolate sauce can flow to the outer surface of the base material of the frozen drink.
To this end, in aspects of the invention, the invention provides frozen drinks, according to an embodiment of the invention, the frozen drink comprises a substrate, an insulating layer arranged on the outer surface of the substrate, a controllable self-heating layer arranged on the upper surface of the insulating layer, and a chocolate paste layer arranged on the upper surface of the controllable self-heating layer, wherein the chocolate paste layer is in fluid connection with the substrate.
The inventor obtains the frozen drink through a large number of experiments. The controllable self-heating layer can controllably realize the heating effect, so that the chocolate paste in the chocolate paste layer is heated, and meanwhile, the heat insulation layer can prevent the frozen drink base material in the base body from melting in the heating process; the melted chocolate paste can then flow to the outer surface of the base, thereby obtaining a frozen drink. The frozen beverage provided by the embodiment of the invention has good mouthfeel and is convenient to eat.
According to an embodiment of the present invention, the frozen beverage may further have the following additional technical features:
according to the embodiment of the invention, the heat insulation layer comprises a plastic substrate and a silica gel layer, wherein a through hole is formed in the plastic substrate, the plastic substrate is arranged on the outer surface of the base body, and the silica gel layer is arranged on the upper surface of the plastic substrate.
According to an embodiment of the present invention, the frozen drink product further includes a flow conduit connected to the chocolate mass layer and the plastic base plate, respectively, whereby the melted chocolate mass is caused to flow through the flow conduit to the outer surface of the base.
According to an embodiment of the invention, the chocolate mass layer comprises: a chocolate sauce container; a chocolate paste disposed in the chocolate paste container; and the chocolate sauce outlet is arranged at the bottom of the chocolate sauce container and is connected with the flow guide pipe. Thereby, the melted chocolate paste is caused to flow to the outer surface of the base body through the guide pipe.
According to an embodiment of the invention, the chocolate mass container is formed of food grade high temperature resistant plastic. Thereby, heating of the chocolate paste is facilitated.
According to an embodiment of the invention, the substrate comprises: a frozen drink base container formed from food-grade paper; and a frozen drink base stock. The paper container has good heat insulation effect, thereby preventing the base material of the frozen drink from melting.
According to an embodiment of the invention, the melting point of the chocolate paste is between-10 and-6 ℃. Thereby, the chocolate paste can reach a higher temperature in a shorter time.
According to an embodiment of the present invention, the frozen drink further includes a valve , the valve being disposed on the flow tube, thereby facilitating the controlled flow of the hot chocolate paste.
According to an embodiment of the invention, the chocolate paste comprises: 600-700 parts by weight of chocolate paste; 300-400 parts by weight of maltose syrup; and 5 to 10 parts by weight of glycerin. The chocolate paste can be melted in a short time, for example, heated to 50 ℃ in 1 minute, thereby achieving the effect that the frozen drink can be eaten in a short time and effectively avoiding the melting of the base material of the frozen drink.
According to an embodiment of the invention, the chocolate paste is in a semi-solid state below 0 ℃. According to a preferred embodiment of the invention, the chocolate paste is semi-solid at-18 ℃. Due to the specific components of the chocolate paste, the chocolate paste can be in a semi-solid state at a low temperature so as to be melted in a short time, thereby achieving the effect that the frozen drink can be eaten in a short time.
According to another aspect of the invention, the invention provides chocolate pastes, which comprise 600-700 parts by weight of chocolate paste, 300-400 parts by weight of maltose syrup and 5-10 parts by weight of glycerol, and the chocolate pastes can be melted in a short time, for example, heated to 50 ℃ within 1 minute, so that the effect that the frozen drink can be eaten in a short time is achieved, and the melting of the base material of the frozen drink is effectively avoided.
According to an embodiment of the invention, the chocolate paste is in a semi-solid state below 0 ℃. According to a preferred embodiment of the invention, the chocolate paste is semi-solid at-18 ℃. Due to the specific components of the chocolate paste, the chocolate paste can be in a semi-solid state at a low temperature so as to be melted in a short time, thereby achieving the effect that the frozen drink can be eaten in a short time.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic structural view of embodiments of the frozen drink according to the invention;
FIG. 2 shows a schematic structural diagram of an embodiment of an insulation layer and a substrate according to the invention;
FIG. 3 shows a schematic structural diagram of exemplary plastic substrates according to the present invention;
FIG. 4 shows a schematic structural view of an insulation layer and a substrate according to another embodiments of the present invention;
FIG. 5 shows a schematic structure of a chocolate paste layer, an insulation layer and a draft tube according to embodiments of the invention;
FIG. 6 shows a schematic structure of a chocolate paste layer, a heat insulating layer and a flow guide tube according to another embodiments of the invention, and
FIG. 7 shows a schematic view of another embodiments of the delivery tube and valve according to the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
The embodiments described below are illustrated in the accompanying drawings, where like reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "bottom", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
As used herein, unless otherwise expressly specified or limited, the terms "coupled" and "connected" are used to indicate that, for example, the terms "coupled" and "connected" may refer to either a mechanical or electrical connection, a direct or indirect connection via an intermediate, a communication between two elements, or an interaction between two elements, unless otherwise expressly specified.
In the present invention, unless expressly stated or limited otherwise, the term "" means that the term "on" or "under" a second feature refers to the fact that the term "directly contacts the second feature or the term " indirectly contacts the second feature through intervening media, and the term "above" the second feature may mean that the term is directly above or obliquely above the second feature, or merely that the term is at a higher level than the second feature.
The present invention proposes kinds of frozen beverage and chocolate paste, which will be described in detail below.
Frozen drink
According to the embodiment of the invention, referring to fig. 1, the frozen drink comprises a base body 100, an insulating layer 200, a controllable self-heating layer 300 and a chocolate sauce layer 400, so that the frozen drink according to the embodiment of the invention has good mouthfeel and is convenient to eat.
The frozen drink will be described in detail below.
According to an embodiment of the invention, the frozen drink comprises:
a base body 100;
the heat insulation layer 200, the heat insulation layer 200 is arranged on the outer surface of the substrate 100;
the controllable self-heating layer 300, the controllable self-heating layer 300 is arranged on the upper surface of the heat insulation layer 200; and
a chocolate paste layer 400, the chocolate paste layer 400 being arranged on an upper surface of the controllable self-heating layer 300, wherein the chocolate paste layer 400 is in fluid connection with the substrate 100.
The inventor obtains the frozen drink through a large number of experiments. The controllable self-heating layer can controllably realize the heating effect, so that the chocolate paste in the chocolate paste layer on the upper surface of the controllable self-heating layer is heated, and meanwhile, the heat insulation layer can prevent the frozen drink base material in the base body from melting in the heating process; the melted chocolate paste can then flow to the outer surface of the base, thereby obtaining a frozen drink. Therefore, the frozen beverage provided by the embodiment of the invention has good mouthfeel and is convenient to eat.
It is noted that according to the embodiments of the present invention, a heating effect, such as a food heating bag, is achieved by filling a substance capable of self-heating in a controllable self-heating layer. According to an embodiment of the present invention, the controllable self-heating layer of the present invention is filled with a food heating pack comprising water and solid components, the solid components being mainly calcined diatomite, iron powder, aluminum powder, coke powder, activated carbon, salt, the solid components and the water being separated by a barrier layer (e.g., paper sheets, plastic sheets, etc.). When the chocolate paste needs to be heated, the barrier layer is taken out, so that the solid components are in contact with water to generate exothermic reaction, and the heating of the chocolate paste layer is realized.
The food heating bag provided by the invention is not strictly limited in source, and can be prepared by itself or obtained on the market.
In addition, it should be noted that the expression "fluidly connected" as used herein should be understood as , which means that when the chocolate paste is melted, the chocolate paste can flow to the outer surface of the base body in a liquid or semi-solid state under the action of its own weight.
It should also be noted that the expression "the outer surface of the substrate" as used herein should be understood as , and may be either the upper surface of the substrate or the sidewall of the substrate, preferably the upper surface of the substrate.
According to an embodiment of the present invention, referring to fig. 2, the thermal insulation layer 200 further comprises a plastic substrate 210, the plastic substrate 210 is disposed on the outer surface of the base 100, and a silica gel layer 220, the silica gel layer 220 is disposed on the upper surface of the plastic substrate 210. in addition, referring to fig. 3, a through hole 211 is formed on the plastic substrate 210. the inventor has screened out a silica gel layer as a thermal insulation material through a lot of experiments, which can effectively prevent the controlled heat released from the heating layer from being transferred to the base to melt the frozen base in the base.
It should be noted that the specific location of the through hole on the plastic substrate is not critical to the present invention, as long as the melted chocolate paste can flow to the outer surface of the base body through the through hole. In particular, the through holes are preferably disposed near the edge of the plastic substrate (see, for example, fig. 3), so that the arrangement of the upper silicone layer is not affected, and a good heat insulation effect is achieved.
In addition, the silicone layer may completely cover the upper surface of the plastic substrate (see fig. 2), or may partially cover the upper surface of the plastic substrate (see fig. 4).
It should be noted that, according to the embodiment of the present invention, the plastic substrate is detachably disposed on the outer surface of the base, and after the chocolate paste completely flows to the outer surface of the base, the base can be separated from the plastic substrate for eating.
According to an embodiment of the present invention, referring to FIG. 5, the frozen drink product comprises a flow guide 500, the flow guide 500 is connected to the chocolate paste layer 400 and the plastic substrate 210, respectively, by arranging the flow guide, the melted chocolate paste flows into the outer surface of the base material through the through holes on the plastic substrate, specifically, the flow guide can be extended into the base body through the through holes, and the end of the port of the flow guide can be connected to the edge of the through holes.
The positional relationship between the flow guide tube and the silica gel layer is not strictly limited, and the flow guide tube may not be in contact with the silica gel layer (see fig. 5) or may pass through the silica gel layer (see fig. 6).
According to an embodiment of the invention, the chocolate paste layer comprises: a chocolate sauce container; chocolate paste, the chocolate paste is set up in the chocolate paste container; and the chocolate sauce outlet is arranged at the bottom of the chocolate sauce container and is connected with the flow guide pipe. The chocolate paste outlet is provided at the bottom of the chocolate paste container so that the chocolate paste melted by heating flows out as completely as possible.
According to an embodiment of the invention, the chocolate mass container is formed of food grade high temperature resistant plastic. Thereby, it is prevented that the container is damaged by an excessive temperature during heating of the chocolate paste, resulting in leakage of the chocolate paste. Specifically, high temperature resistance mainly means being able to withstand a temperature of not less than 120 ℃.
According to an embodiment of the invention, the base body comprises: a frozen drink base container formed of food-grade paper; and a frozen drink base stock. The inventor finds that the frozen drink base material container formed by food-grade paper can play a good role in heat insulation, so that the frozen drink base material is prevented from melting.
It is to be noted that the expression "the melted chocolate mass flows onto the outer surface of the base" as used herein mainly means that the melted chocolate mass flows onto the outer surface of the frozen drink base inside the base.
According to the embodiment of the invention, the melting point of the chocolate paste is-10 to-6 ℃, and the lower melting point of the chocolate paste can ensure that the chocolate paste is melted in a shorter time, so that step can avoid melting the base material of the frozen drink.
It should be noted that the term "melting point" as used herein is understood to mean , and primarily means that at least parts of the chocolate mass are in a fluid state at this temperature (melting point).
According to an embodiment of the present invention, referring to fig. 7, the frozen drink product further includes a valve 700, a valve 700 is disposed on the draft tube 500, and the valve is disposed to control the outflow of the hot chocolate paste.
According to an embodiment of the invention, a chocolate paste comprises: 600-700 parts by weight of chocolate paste; 300-400 parts by weight of maltose syrup; and 5 to 10 parts by weight of glycerin. According to a preferred embodiment of the invention, the chocolate paste is in a semi-solid state below 0℃, and according to a preferred embodiment of the invention, the chocolate paste is in a semi-solid state at-18℃.
The components and the proportion of the chocolate paste are optimized through a large number of experiments, and the chocolate paste can be in a semi-solid state, namely a semi-flowing state at low temperature, so that the chocolate paste can be melted only at a low temperature to realize hot pouring. Thereby reducing the heating time of the chocolate paste, e.g. to 50 ℃ in 1 minute, to completely melt, thereby preventing the frozen drink base from melting. In addition, the chocolate paste is excellent in flavor and taste.
Chocolate sauce
According to another aspect of the invention, the invention provides kinds of chocolate paste, according to the embodiment of the invention, the chocolate paste comprises 600-700 parts by weight of chocolate slurry, 300-400 parts by weight of maltose syrup and 5-10 parts by weight of glycerol, according to the preferred embodiment of the invention, the chocolate paste is in a semi-solid state at the temperature below 0 ℃, and according to the preferred embodiment of the invention, the chocolate paste is in a semi-solid state at the temperature of-18 ℃.
The components and the proportion of the chocolate paste are optimized through a large number of experiments, and the chocolate paste can be in a semi-solid state, namely a semi-flowing state at low temperature, so that the chocolate paste can be melted only at a low temperature, the heating time is shortened, for example, the chocolate paste is heated to 50 ℃ within 1 minute, is completely melted, and is convenient to use. In addition, the chocolate paste is excellent in flavor and taste.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, a frozen drink was prepared as follows:
1. raw materials
The base material formula of the frozen beverage comprises the following components: raw milk: 500kg of white granulated sugar: 150kg, cream: 100kg, coconut oil: 70kg of skimmed milk powder: 40kg, stabilizer: 4.5kg, vanilla: 1.0 kg.
The chocolate sauce comprises the following raw material formula: purchasing chocolate outside: 600kg, maltose syrup: 390kg, glycerin: 5 kg.
The table of the purchased chocolate ingredients is as follows:
TABLE 1 chocolate recipe
| Item | Each 100g |
| Energy of | 2249KJ |
| Protein | 7.7g |
| Fat | 35.2g |
| Carbohydrate compound | 48.0g |
| Sodium salt | 56mg |
2. Procedure for the preparation of the
(1) Mixing the raw materials of the frozen drink base material → homogenizing → sterilizing → aging → congealing → filling → hardening to obtain the frozen drink base material, and placing the frozen drink base material into a food-grade paper cup;
(2) placing a detachable plastic cover at the cup mouth, wherein through holes are formed in the position, 1 cm away from the edge, of the plastic cover, and then forming a silica gel layer on the plastic cover, wherein the surface area of the silica gel layer is smaller than that of the plastic cover, so that the silica gel layer does not cover the through holes;
(3) placing a food heating bag on the upper surface of the silica gel layer;
(4) placing a chocolate sauce bag on a food heating bag, wherein the bottom of the chocolate sauce bag is communicated with the end of a flow guide pipe with a valve , and the other end of the flow guide pipe extends into the cup through a through hole on a plastic cover but does not touch the outer surface of the frozen drink base material, wherein the chocolate sauce bag is prepared by the following processes:
the chocolate sauce is prepared by the raw materials of the chocolate sauce → sterilization → filling in food-grade high-temperature resistant plastic bags to obtain the chocolate sauce bags.
Example 2
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 600kg of chocolate, 390kg of maltose syrup and 10kg of glycerol.
Example 3
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of maltose syrup and 6kg of glycerol.
Example 4
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of maltose syrup and 5kg of glycerol.
Example 5
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 700kg of chocolate, 300kg of maltose syrup and 5kg of glycerol.
Example 6
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 700kg of chocolate, 300kg of maltose syrup and 10kg of glycerol.
Sensory evaluation test
The frozen drinks obtained in examples 1 to 6 were subjected to chocolate paste temperature rise rate, taste, and sweetness comparison tests, respectively. The specific scoring criteria are as follows:
table 2: sensory evaluation criteria
The results of 30 persons participating in the taste test, namely a product development engineer engaged in the dairy product (including normal-temperature milk, milk beverage, cheese, butter and frozen beverage) industry for more than 3 years are shown in the following table:
table 3: sensory evaluation results
As can be seen from the above table, the chocolate paste of example 4 of the present invention has better heating rate, taste and sweetness, and the testers prefer the product of example 4 of the present invention.
Comparative example 1
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of maltose syrup and 3kg of glycerol.
Chocolate sauce is in solid state at-18 deg.C, and long time is required for heating to 50 deg.C, which results in large area melting of main body part of frozen beverage base material and poor taste.
Comparative example 2
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of maltose syrup and 15kg of glycerol.
The chocolate paste is unstable in state and has poor taste.
Comparative example 3
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 500kg of chocolate, 490kg of maltose syrup and 10kg of glycerol.
The chocolate paste has a small amount of chocolate and a large amount of maltose syrup, resulting in low overall sweetness and poor taste.
Comparative example 4
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 800kg of chocolate, 190kg of maltose syrup and 10kg of glycerol.
Chocolate sauce has a large amount of chocolate and a small amount of maltose syrup, resulting in poor fluidity of chocolate sauce, unstable state, and long time required for heating to 50 c, resulting in partial melting of the base material of frozen drink.
Comparative example 5
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of water and 10kg of glycerol.
Chocolate belongs to an oil phase, and after water is added, the state of chocolate paste is unstable, the local viscosity is increased, and the time for heating to 50 ℃ is long, so that the main body part of the frozen drink base material is melted in a large area.
Comparative example 6
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of palm oil and 10kg of glycerol.
The chocolate paste is in a solid state at-18 deg.C and requires a long time to heat to 50 deg.C, resulting in large area melting of the base body of the frozen drink.
Comparative example 7
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of high fructose corn syrup and 10kg of glycerol.
The sweetness of the fructose syrup is about 5 times that of the maltose syrup, and the obtained chocolate paste has too much sweetness to be used.
Comparative example 8
A frozen drink was prepared according to the method of example 1, except that the chocolate paste raw materials included: 650kg of chocolate, 340kg of maltose syrup and 5kg of phospholipids.
The prepared chocolate paste is solid at-18 deg.C, and can be heated to 50 deg.C for a long time to melt large area of the base material of the frozen beverage.
In the description herein, reference to the terms " embodiments," " embodiments," "examples," "specific examples," or " examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least embodiments or examples of the invention.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (11)
1, frozen drink, characterized by comprising:
a substrate;
the heat insulation layer is arranged on the outer surface of the base body;
the controllable self-heating layer is arranged on the upper surface of the heat insulation layer; and
a chocolate paste layer disposed on an upper surface of the controllable self-heating layer, wherein the chocolate paste layer is in fluid connection with the substrate;
wherein the chocolate paste layer contains chocolate paste,
the chocolate paste comprises:
600-700 parts by weight of chocolate paste;
300-400 parts by weight of maltose syrup; and
5 to 10 parts by weight of glycerin,
the chocolate paste is in a semi-solid state below 0 ℃.
2. A frozen drink according to claim 1, characterized in that the insulating layer further comprises:
a plastic substrate on which a through hole is formed and which is disposed on an outer surface of the base; and
and the silica gel layer is arranged on the upper surface of the plastic substrate.
3. A frozen drink according to claim 2, further comprising step of:
and the flow guide pipe is respectively connected with the chocolate sauce layer and the plastic substrate.
4. A frozen drink according to claim 3, characterized in that the chocolate paste layer comprises:
a chocolate sauce container;
a chocolate paste disposed in the chocolate paste container; and
a chocolate paste outlet provided at the bottom of the chocolate paste container and connected to the draft tube.
5. A frozen drink according to claim 4, characterized in that the chocolate paste container is formed of food grade high temperature resistant plastic.
6. A frozen drink according to claim 1, characterized in that the matrix comprises:
a frozen drink base container formed from food-grade paper; and
frozen beverage base material.
7. A frozen drink according to claim 4, characterized in that the chocolate mass has a melting point of-10 to-6 ℃.
8. A frozen drink according to claim 3, characterized in that step comprises;
a valve , the valve being disposed on the delivery tube.
9. A frozen drink according to claim 1, characterized in that the chocolate paste is semi-solid at-18 ℃.
10, chocolate paste comprising:
600-700 parts by weight of chocolate paste;
300-400 parts by weight of maltose syrup; and
5 to 10 parts by weight of glycerin,
the chocolate paste is in a semi-solid state below 0 ℃.
11. Chocolate paste according to claim 10, characterised in that the chocolate paste is semi-solid at-18 ℃.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0393327B1 (en) * | 1989-04-15 | 1994-05-04 | Lotte Co., Ltd | A heat-resistant chocolate and a method for producing it |
| CN1161152A (en) * | 1995-10-31 | 1997-10-08 | 雀巢制品公司 | Shaped chocolate in confectionery |
| CN104684404A (en) * | 2012-09-28 | 2015-06-03 | 马斯公司 | Heat resistant chocolate |
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2016
- 2016-08-31 CN CN201610795275.8A patent/CN106260373B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0393327B1 (en) * | 1989-04-15 | 1994-05-04 | Lotte Co., Ltd | A heat-resistant chocolate and a method for producing it |
| CN1161152A (en) * | 1995-10-31 | 1997-10-08 | 雀巢制品公司 | Shaped chocolate in confectionery |
| CN104684404A (en) * | 2012-09-28 | 2015-06-03 | 马斯公司 | Heat resistant chocolate |
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