CN106359827A - Chocolate ice cream - Google Patents

Chocolate ice cream Download PDF

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Publication number
CN106359827A
CN106359827A CN201611034413.7A CN201611034413A CN106359827A CN 106359827 A CN106359827 A CN 106359827A CN 201611034413 A CN201611034413 A CN 201611034413A CN 106359827 A CN106359827 A CN 106359827A
Authority
CN
China
Prior art keywords
percent
ice cream
chocolate ice
powder
ice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201611034413.7A
Other languages
Chinese (zh)
Inventor
安新生
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201611034413.7A priority Critical patent/CN106359827A/en
Publication of CN106359827A publication Critical patent/CN106359827A/en
Withdrawn legal-status Critical Current

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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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds

Abstract

The invention relates to chocolate ice cream. The chocolate ice cream is prepared from 17 percent of white granulated sugar, 1.25 percent of cassava starch, 2.5 percent of whey powder, 6 percent of full-cream milk powder, 7.5 percent of maltose, 2.5 percent of fructose, 7 percent of coconut oil and 2.87 percent of cocoa powder. The chocolate ice cream has a good taste, is easy to preserve and has a long preservation period.

Description

A kind of choc-ice
Technical field
Ice-cream technology field of the present invention, especially a kind of choc-ice.
Background technology
Popsicle determines its pouplarity as a kind of very popular cold drink, its taste, and it depends primarily on addition Various additives, but current various additives have plenty of unsound, eat for a long time and can body be caused necessarily to affect, and not Easily preserve for a long time, its preservation cycle can be made by perfumery longer.
Content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art, provides a kind of choc-ice, and it is in good taste, easily Preserve, the preservation cycle is long.
The technical solution adopted in the present invention is as follows:
A kind of choc-ice, its component is as follows: white sugar 17%, tapioca 1.25%, and whey powder 2.5% is full-cream Milk powder 6%, maltose 7.5%, Fructose 2.5%, Oleum Cocois 7%, cocoa powder 2.87%；
Beneficial effects of the present invention are as follows:
Its in good taste, easily preservation of the present invention, the preservation cycle is long.
Specific embodiment:
The specific embodiment of the present invention is as follows:
A kind of choc-ice, its component is as follows: white sugar 17%, tapioca 1.25%, and whey powder 2.5% is full-cream Milk powder 6%, maltose 7.5%, Fructose 2.5%, Oleum Cocois 7%, cocoa powder 2.87%.
Above description is explanation of the invention, is not the restriction to invention, limited range of the present invention is referring to right Require, within protection scope of the present invention, any type of modification can be made.

Claims (1)

1. a kind of choc-ice, its component is as follows: white sugar 17%, tapioca 1.25%, whey powder 2.5%, rich milk Powder 6%, maltose 7.5%, Fructose 2.5%, Oleum Cocois 7%, cocoa powder 2.87%.
CN201611034413.7A 2016-11-19 2016-11-19 Chocolate ice cream Withdrawn CN106359827A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611034413.7A CN106359827A (en) 2016-11-19 2016-11-19 Chocolate ice cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611034413.7A CN106359827A (en) 2016-11-19 2016-11-19 Chocolate ice cream

Publications (1)

Publication Number Publication Date
CN106359827A true CN106359827A (en) 2017-02-01

Family

ID=57892540

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611034413.7A Withdrawn CN106359827A (en) 2016-11-19 2016-11-19 Chocolate ice cream

Country Status (1)

Country Link
CN (1) CN106359827A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108541801A (en) * 2018-04-10 2018-09-18 内蒙古蒙牛乳业（集团）股份有限公司 Promote the method for ice-crystal growth

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101019593A (en) * 2007-03-02 2007-08-22 内蒙古伊利实业集团股份有限公司 Aromatizing process for chocolate flavor popsicle
CN102948604A (en) * 2012-11-25 2013-03-06 哈尔滨派特纳生物科技开发有限公司 Chocolate ice cream and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101019593A (en) * 2007-03-02 2007-08-22 内蒙古伊利实业集团股份有限公司 Aromatizing process for chocolate flavor popsicle
CN102948604A (en) * 2012-11-25 2013-03-06 哈尔滨派特纳生物科技开发有限公司 Chocolate ice cream and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108541801A (en) * 2018-04-10 2018-09-18 内蒙古蒙牛乳业（集团）股份有限公司 Promote the method for ice-crystal growth

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Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20170201