CN106260373A - Freezing beverage and chocolate cream - Google Patents
Freezing beverage and chocolate cream Download PDFInfo
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- CN106260373A CN106260373A CN201610795275.8A CN201610795275A CN106260373A CN 106260373 A CN106260373 A CN 106260373A CN 201610795275 A CN201610795275 A CN 201610795275A CN 106260373 A CN106260373 A CN 106260373A
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- Prior art keywords
- chocolate cream
- freezing beverage
- chocolate
- layer
- cream
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- 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 present invention proposes a kind of freezing beverage and chocolate cream.Described freezing beverage includes: matrix；Thermal insulation layer, described thermal insulation layer is arranged on the outer surface of described matrix；Controlled self-heating layer, described controlled self-heating layer is arranged on the upper surface of described thermal insulation layer；And chocolate cream layer, described chocolate cream layer is arranged on the upper surface of described controlled self-heating layer, and wherein, described chocolate cream layer and described matrix are in fluidly connecting.The freezing beverage freezing beverage of the present invention is good in taste, instant edible.
Description
Technical field
The present invention relates to field of food.In particular it relates to freezing beverage and chocolate cream.
Background technology
In recent years, the product of freezing beverage upper hot chocolate beans unusual joyous by consumer in freezing beverage shop
Meet.But, this product is difficult in the industrial production.
Summary of the invention
It is contemplated that solve one of technical problem present in prior art the most to a certain extent.To this end, this
Bright propose a kind of freezing beverage and chocolate cream.
It should be noted that the present invention is following discovery based on inventor and completes:
Product at freezing beverage upper hot chocolate beans is to be made by freezing beverage shop mostly, for the purchase of consumer
And edible bring limitation.
In view of this, inventor thirsts for seeking a kind of to be easy to the freezing beverage that consumer is edible, i.e. this freezing beverage
Through particular design, eater can obtain the chocolate cream of thawing voluntarily, the most at short notice, and can controllably by
The chocolate cream melted is poured into freezing beverage base material outer surface, and avoids freezing beverage in chocolate cream melting process as far as possible
Base material melts, thus obtains the freezing beverage of delicious food, it is achieved instant bagged, it is simple to edible.
And then, inventor obtains a kind of freezing beverage and chocolate cream through great many of experiments.This chocolate cream is at low temperatures
In semisolid, utilize the controlled self-heating layer contained in freezing beverage so that chocolate cream heating and melting at short notice, melt
Chocolate cream can flow to freezing beverage base material outer surface.Additionally, the setting of thermal insulation layer is effectively prevented from adding in freezing beverage
In thermal process, freezing beverage base material melts, thus obtains the freezing beverage of delicious food.The freezing beverage of the present invention is good in taste, convenient
Edible.
To this end, in one aspect of the invention, the present invention proposes a kind of freezing beverage.According to embodiments of the invention,
Described include: matrix；Thermal insulation layer, described thermal insulation layer is arranged on the outer surface of described matrix；Controlled self-heating layer, described controlled from
Zone of heating is arranged on the upper surface of described thermal insulation layer；And chocolate cream layer, described chocolate cream layer be arranged on described controlled from
The upper surface of zone of heating, wherein, described chocolate cream layer and described matrix are in fluidly connecting.
Inventor obtains above-mentioned freezing beverage through great many of experiments.Wherein, controlled self-heating layer can controllably realize adding
The effect of heat, thus the chocolate cream in heated chocolate beans layer, meanwhile, it is cold that thermal insulation layer can be avoided in heating process in matrix
Freeze beverage base material to melt；Then, the chocolate cream of thawing can flow to the outer surface of matrix, thus obtains freezing beverage.According to
The freezing beverage of the embodiment of the present invention is good in taste, instant edible.
According to embodiments of the invention, above-mentioned freezing beverage can also have a following additional technical feature:
According to embodiments of the invention, described thermal insulation layer farther includes: plastic base, and described plastic base is formed
Through hole, and described plastic base is arranged on the outer surface of described matrix；And layer of silica gel, described layer of silica gel be arranged on described in mould
The upper surface of material substrate.Thus, to realize heat insulation effect, meanwhile, the chocolate cream of thawing can flow to matrix by through hole
Outer surface, it is achieved cast.
According to embodiments of the invention, described freezing beverage farther includes: mozzle, and described mozzle is respectively with described
Chocolate cream layer is connected with plastic base.Thus so that the chocolate cream of thawing flows to the outer surface of matrix by mozzle.
According to embodiments of the invention, described chocolate cream layer includes: chocolate cream container；Chocolate cream, described chalk
Power beans is arranged in described chocolate cream container；And chocolate cream outlet, the outlet of described chocolate cream is arranged on described chalk
The bottom of power beans container, and described chocolate cream outlet be connected with described mozzle.Thus so that the chocolate cream of thawing leads to
Cross mozzle and flow to the outer surface of matrix.
According to embodiments of the invention, described chocolate cream container is formed by food stage high-temperature resistance plastice.Thus, just
In chocolate cream is heated.
According to embodiments of the invention, described matrix includes: freezing beverage base container, described freezing beverage base container
Formed by food stage papery；And freezing beverage base material.The container of papery plays preferable effect of heat insulation, thus prevents cold
Freeze beverage base material to melt.
According to embodiments of the invention, the fusing point of described chocolate cream is-10～-6 DEG C.Thus, chocolate cream can be
Higher temperature is reached in short period.
According to embodiments of the invention, described freezing beverage farther includes；Valve, described valve is arranged on described water conservancy diversion
Guan Shang.Thus, in order to control the outflow of hot chocolate beans.
According to embodiments of the invention, described chocolate cream includes: the chocolate mass of 600～700 weight portions；300～
The maltose syrup of 400 weight portions；And 5～10 glycerol of weight portion.This chocolate cream can melt at short notice, such as
In 1 minute, it is heated to 50 DEG C, thus realizes the most ready-to-serve effect of freezing beverage, and be effectively prevented from freezing
Beverage base material melts.
According to embodiments of the invention, described chocolate cream below 0 DEG C in semisolid.Being preferable to carry out according to the present invention
Example, described chocolate cream is semisolid when-18 DEG C.Specific components due to chocolate cream so that its can at low temperatures in
Semisolid, in order to melt at short notice, thus realize the most ready-to-serve effect of freezing beverage.
In another aspect of this invention, the present invention proposes a kind of chocolate cream.According to embodiments of the invention, described ingeniously
Gram force sauce bag includes: the chocolate mass of 600～700 weight portions；The maltose syrup of 300～400 weight portions；And 5～10 weight
The glycerol of part.This chocolate cream can melt at short notice, such as, be heated to 50 DEG C in 1 minute, thus realize freezing
The most ready-to-serve effect of beverage, and it is effectively prevented from the thawing of freezing beverage base material.
According to embodiments of the invention, described chocolate cream below 0 DEG C in semisolid.Being preferable to carry out according to the present invention
Example, described chocolate cream is semisolid when-18 DEG C.Specific components due to chocolate cream so that its can at low temperatures in
Semisolid, in order to melt at short notice, thus realize the most ready-to-serve effect of freezing beverage.
The additional aspect of the present invention and advantage will part be given in the following description, and part will become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Accompanying drawing explanation
Above-mentioned and/or the additional aspect of the present invention and advantage are from combining the accompanying drawings below description to embodiment and will become
Substantially with easy to understand, wherein:
Fig. 1 shows the structural representation of freezing beverage according to an embodiment of the invention；
Fig. 2 shows thermal insulation layer and the structural representation of matrix according to an embodiment of the invention；
Fig. 3 shows the structural representation of plastic base according to an embodiment of the invention；
Fig. 4 shows thermal insulation layer and the structural representation of matrix in accordance with another embodiment of the present invention；
Fig. 5 shows the structural representation of chocolate cream layer, thermal insulation layer and mozzle according to an embodiment of the invention；
Fig. 6 shows the structural representation of chocolate cream layer, thermal insulation layer and mozzle in accordance with another embodiment of the present invention
Figure；And
Fig. 7 shows mozzle and the structural representation of valve in accordance with another embodiment of the present invention.
Detailed description of the invention
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this
Bright, and be not considered as limiting the invention.
The embodiments described below is shown in the drawings, and the most same or similar label represents identical or class
As element or there is the element of same or like function.The embodiment described below with reference to accompanying drawing is exemplary, purport
It is being used for explaining the present invention, and is being not considered as limiting the invention.
In describing the invention, it is to be understood that term " on ", D score, the orientation of the instruction such as " bottom " or position
Relation is based on orientation shown in the drawings or position relationship, is for only for ease of the description present invention and simplifies description rather than refer to
Show or imply the device of indication or element must have specific orientation, with specific azimuth configuration and operation, therefore can not manage
Solve as limitation of the present invention.
In the present invention, unless otherwise clearly defined and limited, term " is connected ", " connection " is interpreted broadly, such as,
Can be to be mechanically connected, it is also possible to be electrical connection；Can be to be joined directly together, it is also possible to be indirectly connected to by intermediary, permissible
It is connection or the interaction relationship of two elements of two element internals, unless otherwise clear and definite restriction.For this area
For those of ordinary skill, above-mentioned term concrete meaning in the present invention can be understood as the case may be.
In the present invention, unless otherwise clearly defined and limited, fisrt feature second feature " on " or D score permissible
It is that the first and second features directly contact, or the first and second features are by intermediary mediate contact.And, fisrt feature exists
Second feature " top " but fisrt feature directly over second feature or oblique upper, or be merely representative of fisrt feature level height
Higher than second feature.
The present invention proposes a kind of freezing beverage and chocolate cream, will be described in greater detail respectively below.
Freezing beverage
In one aspect of the invention, the present invention proposes a kind of freezing beverage.According to embodiments of the invention, see figure
1, this freezing beverage includes: matrix 100, thermal insulation layer 200, controlled self-heating layer 300 and chocolate cream layer 400.Thus, according to
The freezing beverage of the embodiment of the present invention is good in taste, instant edible.
Freezing beverage will be described in detail below.
According to embodiments of the invention, freezing beverage includes:
Matrix 100；
Thermal insulation layer 200, thermal insulation layer 200 is arranged on the outer surface of matrix 100；
Controlled self-heating layer 300, controlled self-heating layer 300 is arranged on the upper surface of thermal insulation layer 200；And
Chocolate cream layer 400, chocolate cream layer 400 is arranged on the upper surface of controlled self-heating layer 300, wherein, chocolate
Beans layer 400 and matrix 100 are in fluidly connecting.
Inventor obtains above-mentioned freezing beverage through great many of experiments.Wherein, controlled self-heating layer can controllably realize adding
The effect of heat, thus heat the chocolate cream in the chocolate cream layer of its upper surface, meanwhile, thermal insulation layer can be avoided in heating process
Freezing beverage base material in matrix melts；Then, the chocolate cream of thawing can flow to the outer surface of matrix, thus obtains freezing
Beverage.Thus, freezing beverage according to embodiments of the present invention is good in taste, instant edible.
It should be noted that according to embodiments of the invention, can self-heating by filling in controlled self-heating layer
Material, to realize heats, such as food heating bag.According to a particular embodiment of the invention, the controlled self-heating of the present invention
Layer filling food heating bag, this food heating bag comprises water and solid constituent, and solid constituent is mainly roasting kieselguhr, ferrum
Powder, aluminium powder, coke powder, activated carbon, salt, solid constituent and water are separated by barriers (the such as scraps of paper, plastic sheet etc.).Work as needs
When chocolate cream is heated, take out barriers so that solid constituent contacts with water, generation exothermic reaction, thus realize right
Chocolate cream layer heats.
The present invention does not make considered critical for the source of food heating bag, both can prepare voluntarily, it is also possible to by commercially available
Obtain.
In addition, it is necessary to explanation, the expression way used in this article " fluidly connects " and should be interpreted broadly, and it is
Refer to when chocolate cream melts, it is possible under the effect of self gravitation, flow to matrix with the form of liquid or semi-solid state
Outer surface.According to one embodiment of present invention, by the way of using mozzle so that the chocolate cream of thawing is by chocolate
Beans laminar flow is to outer surface of matrix.
Also, it should be noted the expression way used in this article " outer surface of matrix " should be interpreted broadly, both
Can be the upper surface of matrix, it is also possible to be on the sidewall of matrix, the upper surface of preferred substrate.
According to embodiments of the invention, seeing Fig. 2, thermal insulation layer 200 farther includes: plastic base 210, this plastic base
210 outer surfaces being arranged on matrix 100；And layer of silica gel 220, this layer of silica gel 220 is arranged on the upper surface of plastic base 210.
It addition, see Fig. 3, plastic base 210 is formed with through hole 211.Inventor through great many of experiments filter out using layer of silica gel as
Heat-barrier material, it is possible to the heat being effectively prevented from the release of controlled self-heating layer passes to matrix, makes the freezing base material in matrix melt.
The chocolate cream that the through hole formed on plastic base enables to melt flows to the outer surface of matrix along through hole.
It should be noted that the particular location that the present invention is arranged on plastic base for through hole does not make considered critical, only
The chocolate cream enabling to melt flows to outer surface of matrix by through hole.Specifically, through hole is preferably disposed on plastics
Substrate is near edge (for example, with reference to Fig. 3), thus does not affect the setting of top layer of silica gel, it is achieved preferably heat insulation effect.
In addition, it is necessary to explanation, layer of silica gel both can be completely covered on the upper surface (seeing Fig. 2) of plastic base, also
Can partly cover the upper surface (seeing Fig. 4) of described plastic base.
Still needing to be noted that according to embodiments of the invention, plastic base is removable installed in the outer surface of matrix,
After chocolate cream flow to outer surface of matrix completely, matrix can be separated with plastic base, in order to edible.
According to embodiments of the invention, seeing Fig. 5, freezing beverage farther includes mozzle 500, this mozzle 500 points
It is not connected with chocolate cream layer 400 and plastic base 210.By arranging mozzle so that the chocolate cream of thawing passes through plastics
Through hole on substrate flows into the outer surface of base material.Specifically, mozzle can be stretched to intrinsic silicon by through hole, it is also possible to
Make mozzle port end and through hole side edge.
It should be noted that the position relationship for mozzle Yu layer of silica gel does not make considered critical, mozzle both may not be used
(seeing Fig. 5) is contacted, it is also possible to through layer of silica gel (seeing Fig. 6) with layer of silica gel.
According to embodiments of the invention, chocolate cream layer includes: chocolate cream container；Chocolate cream, chocolate cream is arranged
In chocolate cream container；And chocolate cream outlet, chocolate cream outlet is arranged on the bottom of chocolate cream container, and ingeniously
The outlet of gram force beans is connected with mozzle.Chocolate cream outlet is arranged on the bottom of chocolate cream container, in order to heated and melt
The chocolate cream changed flows completely out as far as possible.
According to embodiments of the invention, chocolate cream container is formed by food stage high-temperature resistance plastice.Thus, prevent from adding
Temperature too high during hot chocolate beans causes container damaged, causes chocolate cream to spill.Specifically, high temperature resistant it is primarily referred to as
It is resistant to be not less than the temperature of 120 DEG C.
According to embodiments of the invention, matrix includes: freezing beverage base container, and this freezing beverage base container is by eating
Grade papery is formed；And freezing beverage base material.Inventor finds, the freezing beverage base material utilizing food stage papery to be formed holds
Device, it is possible to play preferable effect of heat insulation, thus prevent freezing beverage base material from melting.
It should be noted that expression way used herein " chocolate cream of thawing flows to the outer surface of base material " is main
Refer to that the chocolate cream melted flows to the outer surface of the freezing beverage base material in base material.
According to embodiments of the invention, the fusing point of chocolate cream is-10～-6 DEG C.Relatively low chocolate cream fusing point can make
Obtain chocolate cream to melt within a short period of time, avoid freezing beverage base material to melt further.
It should be noted that term used in the present invention " fusing point " should broadly understood, it is primarily referred to as at least some of
Chocolate cream (fusing point) at this temperature is in flow regime.
According to embodiments of the invention, seeing Fig. 7, freezing beverage farther includes；Valve 700, this valve 700 is arranged on
On mozzle 500.By arranging valve, to control the outflow of hot chocolate beans.
According to embodiments of the invention, chocolate cream includes: the chocolate mass of 600～700 weight portions；300～400 weights
The maltose syrup of amount part；And 5～10 glycerol of weight portion.According to a preferred embodiment of the invention, chocolate cream 0 DEG C with
Under in semisolid, according to a preferred embodiment of the invention, chocolate cream is semisolid when-18 DEG C.
Inventor obtains component and the proportioning of above-mentioned chocolate cream through great many of experiments optimization, and this chocolate cream can be low
It is under temperature in semisolid, i.e. half flow regime, thus, it is only necessary to relatively low temperature can make it melt, it is achieved hot pouring.Thus
Shorten the heat time heating time of chocolate cream, such as, in 1 minute, be heated to 50 DEG C, melt completely, thus prevent freezing beverage base
Material melts.Additionally, the flavor taste of chocolate cream is splendid.
Chocolate cream
In another aspect of this invention, the present invention proposes a kind of chocolate cream.According to embodiments of the invention, chocolate
Sauce bag includes: the chocolate mass of 600～700 weight portions；The maltose syrup of 300～400 weight portions；And 5～10 weight portions
Glycerol.According to a preferred embodiment of the invention, chocolate cream below 0 DEG C in semisolid, being preferable to carry out according to the present invention
Example, chocolate cream is semisolid when-18 DEG C.
Inventor obtains component and the proportioning of above-mentioned chocolate cream through great many of experiments optimization, and this chocolate cream can be low
It is under temperature in semisolid, i.e. half flow regime, thus, it is only necessary to relatively low temperature can make it melt, thus shortens heating
Time, such as, in 1 minute, it is heated to 50 DEG C, melts completely, easy to use.Additionally, the flavor taste of chocolate cream is splendid.
Below in conjunction with embodiment, the solution of the present invention is explained.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted concrete technology or bar in embodiment
Part, according to the technology described by the document in this area or condition or carry out according to product description.Agents useful for same or instrument
Device unreceipted production firm person, be can by city available from conventional products.
Embodiment 1
In this embodiment, freezing beverage is prepared in following manner:
1, raw material
Freezing beverage base material formulation: raw milk: 500kg, white sugar: 150kg, dilute butter: 100kg, Oleum Cocois: 70kg,
Defatted milk powder: 40kg, stabilizer: 4.5kg, vanilla: 1.0kg.
Chocolate cream composition of raw materials: outsourcing chocolate: 600kg, maltose syrup: 390kg, glycerol: 5kg.
Outsourcing chocolate nutrient component meter such as following table:
Table 1 chocolate formula
| Project | Every 100g |
| Energy | 2249KJ |
| Protein | 7.7g |
| Fat | 35.2g |
| Carbohydrate | 48.0g |
| Sodium | 56mg |
2, operating procedure
(1) by the raw material of freezing beverage base material through mixing → homogenizing → sterilization → aging → → fill → hardening of congealing,
Obtain freezing beverage base material, be placed in food stage papery cup；
(2) place dismountable vinyl cover at rim of a cup, this vinyl cover have at distance edge 1 cm a through hole,
Forming layer of silica gel again on vinyl cover, layer of silica gel surface area is less than vinyl cover surface area so that layer of silica gel does not cover through hole；
(3) food heating bag is placed at layer of silica gel upper surface；
(4) wrap connection bottom placement chocolate sauce bag, and chocolate sauce bag in food heating and have valvular mozzle
One end, the other end of mozzle is stretched in cup by the through hole on vinyl cover, but does not touch the outer surface of freezing beverage base material,
Wherein chocolate sauce bag is prepared by following process:
Chocolate cream raw material in food stage high-temperature resistance plastice bag, obtains chocolate sauce bag through preparation → sterilization → fill.
Embodiment 2
Preparing freezing beverage according to the method for embodiment 1, difference is, chocolate cream raw material includes: 600kg chocolate,
390kg maltose syrup and 10kg glycerol.
Embodiment 3
Preparing freezing beverage according to the method for embodiment 1, difference is, chocolate cream raw material includes: 650kg chocolate,
340kg maltose syrup and 6kg glycerol.
Embodiment 4
Preparing freezing beverage according to the method for embodiment 1, difference is, chocolate cream raw material includes: 650kg chocolate,
340kg maltose syrup and 5kg glycerol.
Embodiment 5
Preparing freezing beverage according to the method for embodiment 1, difference is, chocolate cream raw material includes: 700kg chocolate,
300kg maltose syrup and 5kg glycerol.
Embodiment 6
Preparing freezing beverage according to the method for embodiment 1, difference is, chocolate cream raw material includes: 700kg chocolate,
300kg maltose syrup and 10kg glycerol.
Sensory evaluation is tested
Freezing beverage obtained by embodiment 1～6 is carried out chocolate cream heating rate, taste, sugariness respectively to having a competition
Test.Concrete standards of grading such as following table:
Table 2: subjective appreciation standard
Participating in taste tests personnel totally 30 people, participant (includes room temperature milk, milk beverage, cheese, Huang for being engaged in milk product
Oil, freezing beverage) more than 3 years PRODUCT DEVELOPMENT ENGINEERs of industry, result see table:
Table 3: results of sensory evaluation
As can be seen from the above table, in the present invention, the chocolate cream heating rate of embodiment 4, taste, sugariness are more preferably, tester
Prefer the product of the embodiment of the present invention 4.
Comparative example 1
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 650kg chalk
Power, 340kg maltose syrup and 3kg glycerol.
Chocolate cream is solid state when-18 DEG C, is heated to 50 DEG C of required times long, causes freezing beverage base material main body
Part large area is melted, and mouthfeel is poor.
Comparative example 2
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 650kg chalk
Power, 340kg maltose syrup and 15kg glycerol.
Chocolate cream state labile, taste is poor.
Comparative example 3
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 500kg chalk
Power, 490kg maltose syrup and 10kg glycerol.
In chocolate cream, chocolate addition is little, and maltose syrup addition is big, causes chocolate cream overall sweetness low, and mouth
Taste is poor.
Comparative example 4
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 800kg chalk
Power, 190kg maltose syrup and 10kg glycerol.
In chocolate cream, chocolate addition is big, and maltose syrup addition is little, causes chocolate cream poor fluidity, and state is not
Stable, and it is long to be heated to 50 DEG C of required times, causes freezing beverage base material partial melting.
Comparative example 5
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 650kg chalk
Power, 340kg water and 10kg glycerol.
Chocolate belongs to oil phase, and after adding water, chocolate cream state labile, local viscosity increases, is heated to 50 DEG C of institutes
Take time length, causes freezing beverage base material main part large area to be melted.
Comparative example 6
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 650kg chalk
Power, 340kg Petiolus Trachycarpi oil and 10kg glycerol.
Chocolate cream is solid state when-18 DEG C, is heated to 50 DEG C of required times long, causes freezing beverage base material main body
Part large area is melted.
Comparative example 7
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 650kg chalk
Power, 340kg high fructose syrup and 10kg glycerol.
The sugariness of high fructose syrup is about 5 times of maltose syrup sugariness, and obtained chocolate cream sugariness is the biggest, it is impossible to adopt
With.
Comparative example 8
According to embodiment 1 method prepare freezing beverage, difference is, chocolate cream raw material includes: 650kg chalk
Power, 340kg maltose syrup and 5kg phospholipid.
The chocolate cream of preparation is solid state when-18 DEG C, is heated to 50 DEG C of required times long, causes freezing beverage base
Material main part large area is melted.
In the description of this specification, reference term " embodiment ", " some embodiments ", " example ", " specifically show
Example " or the description of " some examples " etc. means to combine this embodiment or example describes specific features, structure, material or spy
Point is contained at least one embodiment or the example of the present invention.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.And, the specific features of description, structure, material or feature can be in office
One or more embodiments or example combine in an appropriate manner.Additionally, in the case of the most conflicting, the skill of this area
The feature of the different embodiments described in this specification or example and different embodiment or example can be tied by art personnel
Close and combination.
Although above it has been shown and described that embodiments of the invention, it is to be understood that above-described embodiment is example
Property, it is impossible to being interpreted as limitation of the present invention, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, revises, replaces and modification.
Claims (10)
1. a freezing beverage, it is characterised in that including:
Matrix；
Thermal insulation layer, described thermal insulation layer is arranged on the outer surface of described matrix；
Controlled self-heating layer, described controlled self-heating layer is arranged on the upper surface of described thermal insulation layer；And
Chocolate cream layer, described chocolate cream layer is arranged on the upper surface of described controlled self-heating layer, wherein, described chocolate cream
Layer with described matrix in fluidly connecting.
Freezing beverage the most according to claim 1, it is characterised in that described thermal insulation layer farther includes:
Plastic base, described plastic base is formed through hole, and described plastic base is arranged on the outer surface of described matrix；
And
Layer of silica gel, described layer of silica gel is arranged on the upper surface of described plastic base.
Freezing beverage the most according to claim 2, it is characterised in that farther include:
Mozzle, described mozzle is connected with described chocolate cream layer and plastic base respectively.
Freezing beverage the most according to claim 3, it is characterised in that described chocolate cream layer includes:
Chocolate cream container；
Chocolate cream, described chocolate cream is arranged in described chocolate cream container；And
Chocolate cream exports, and the outlet of described chocolate cream is arranged on the bottom of described chocolate cream container, and described chocolate
Beans outlet is connected with described mozzle.
Freezing beverage the most according to claim 4, it is characterised in that described chocolate cream container is to be moulded by food stage is high temperature resistant
Material is formed.
Freezing beverage the most according to claim 1, it is characterised in that described matrix includes:
Freezing beverage base container, described freezing beverage base container is formed by food stage papery；And
Freezing beverage base material.
Freezing beverage the most according to claim 4, it is characterised in that the fusing point of described chocolate cream is-10～-6 DEG C.
Freezing beverage the most according to claim 3, it is characterised in that farther include；
Valve, described valve is arranged on described mozzle.
Freezing beverage the most according to claim 4, it is characterised in that described chocolate cream includes:
The chocolate mass of 600～700 weight portions；
The maltose syrup of 300～400 weight portions；And
The glycerol of 5～10 weight portions,
Preferably, described chocolate cream below 0 DEG C in semisolid,
It is highly preferred that described chocolate cream is semisolid when-18 DEG C.
10. a chocolate cream, it is characterised in that including:
The chocolate mass of 600～700 weight portions；
The maltose syrup of 300～400 weight portions；And
The glycerol of 5～10 weight portions.
Preferably, described chocolate cream below 0 DEG C in semisolid,
It is highly preferred that described chocolate cream is semisolid when-18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610795275.8A CN106260373B (en) | 2016-08-31 | 2016-08-31 | Frozen drink and chocolate sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107981023A (en) * | 2017-12-21 | 2018-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate crispy cone and preparation method thereof |
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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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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981023A (en) * | 2017-12-21 | 2018-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate crispy cone and preparation method thereof |
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