CN110881561A - Frozen beverage containing fibro-fruit cocoa butter substitute chocolate - Google Patents
Frozen beverage containing fibro-fruit cocoa butter substitute chocolate Download PDFInfo
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- CN110881561A CN110881561A CN201911308101.4A CN201911308101A CN110881561A CN 110881561 A CN110881561 A CN 110881561A CN 201911308101 A CN201911308101 A CN 201911308101A CN 110881561 A CN110881561 A CN 110881561A
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- 239000000835 fiber Substances 0.000 claims abstract description 43
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- 239000002285 corn oil Substances 0.000 claims abstract description 23
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- 235000019864 coconut oil Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 239000002540 palm oil Substances 0.000 claims abstract description 20
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- 238000000227 grinding Methods 0.000 claims description 25
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- 238000007670 refining Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000008939 whole milk Nutrition 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
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- 238000004321 preservation Methods 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 10
- 235000019878 cocoa butter replacer Nutrition 0.000 claims description 8
- 244000060011 Cocos nucifera Species 0.000 claims description 7
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
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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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention provides a frozen beverage of cocoa butter substitute chocolate containing fiber fruits, which comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of fibrofruit, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol polyricinoleate. The chocolate coating with the cocoa butter substitute is added with different vegetable oils through reasonable nutrition collocation, and compared with common chocolate products with the cocoa butter substitute, on one hand, the chocolate paste can be promoted to be quickly frozen and molded at a lower temperature, and the complete shape is kept to be broken, so that the production period of frozen drinks is favorably shortened, on the other hand, the brittleness of the chocolate coating at the edible temperature is improved, the taste of the frozen drinks is enhanced, and the ice cream is endowed with nutrition, health and higher value.
Description
Technical Field
The invention relates to the technical field of frozen drinks, in particular to a frozen drink containing chocolate with fiber and cocoa butter substitutes.
Background
Chocolate is a food which is well liked by the public. Proper amount of the food can relieve the low mood and excite people. The food has certain help for concentrating attention and strengthening memory, but the excessive eating can cause digestive problems and easily cause obesity.
The edible fibro-fruit is a bacterial cellulose gel obtained by using coconut water as a culture medium and utilizing bacterial fermentation, is commonly called as 'coconut fruit' or 'nata', can be used as a food base material or a food additive, is widely applied to various foods, has the characteristics of crisp and smooth mouthfeel, good chewiness and the like, is a low-calorific-value fibro-food, and has the following functions: 1. peristalsis of the intestines and stomach, prevention of constipation and prevention of colon cancer; 2. reducing serum cholesterol, and preventing heart disease caused by coronary arteriosclerosis; 3. regulating blood glucose levels in diabetic patients; 4. can absorb various harmful substances in vivo and discharge out of body; 5. the bellyful feeling is increased, and the weight-losing effect is achieved; 6. promoting growth of beneficial bacteria, inhibiting harmful bacteria, regulating human body function, and enhancing immunity. Since the bacterial cellulose gel is composed of microcrystalline cellulose and has a high water-holding property, when it is used as a food base or a food additive in the food industry, it is necessary to maintain good taste and appearance, and sometimes, to exhibit a special flavor. However, when the bacterial cellulose gel is applied to food, the good taste and appearance of the food are lost due to the processing process of the food. For example: in the application of frozen food, because water molecules contained in the bacterial cellulose gel easily form ice crystals, the crisp and smooth mouthfeel is lost.
Innovations on the special flavor of chocolate are difficult to meet the requirements of consumers pursuing fashion, novelty and health. Therefore, how to effectively endow chocolate with special flavor and have the functions of nutrition and health care is one of the problems to be solved in the cold drink industry.
Disclosure of Invention
The invention aims to produce the chocolate coating containing the fiber fruit cocoa butter substitute by selecting specific grease, on one hand, the chocolate slurry can be promoted to be quickly frozen and molded at a lower temperature, and the complete shape is kept to be broken, so that the production period of the frozen drink is favorably shortened, on the other hand, the brittleness of the chocolate coating at the edible temperature is improved, the taste of the frozen drink is enhanced, and the ice cream is endowed with nutrition, health and higher value.
The technical scheme of the invention provides a frozen beverage of cocoa butter substitute chocolate containing fiber fruits, wherein the cocoa butter substitute chocolate comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of fibrofruit, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol polyricinoleate.
The invention also provides a step 1 of selecting and compressing the coco nata, and the coco nata left after selection is cleaned and compressed to squeeze out excessive moisture;
step 2, wetting sugar with a small amount of water, uniformly mixing the prepared compound gum with the sugar, then adding a small amount of water to dissolve, and uniformly mixing to obtain a mixture of the sugar and the compound gum; ,
step 3, preheating the refiner to enable the temperature to reach 45-48 ℃;
step 4, batching: weighing various raw materials according to the formula and weighing requirements; wherein the ingredients include white granulated sugar, fibro-fruit, whole milk powder, coconut oil, palm oil, corn oil and polyglycerol polyricinoleate;
step 4.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; controlling the fineness of the fiber fruits below 60 meshes and simultaneously sieving the fiber fruits by a sieve;
step 4.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 42-45 ℃, then adding the milk powder, the sugar powder and the fiber fruits, and uniformly stirring; the temperature of the materials is controlled within 60-65 ℃.
Step 5, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;
step 6, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; refining for 24-28 hours, and controlling the temperature at 46-50 ℃;
step 7, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;
step 8, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.
Further: the corn oil is prepared from 220kg of white granulated sugar, 5kg of fiber fruit, 150kg of whole milk powder, 200kg of coconut oil, 200kg of palm oil, 100kg of corn oil and 3kg of polyglycerol polyricinoleate.
Further: 200kg of white granulated sugar, 180kg of fiber fruit, 180kg of whole milk powder, 100kg of coconut oil, 250kg of palm oil, 80kg of corn oil and 3kg of polyglycerol polyricinoleate.
Further: 340kg of white granulated sugar, 200kg of fiber fruit, 220kg of whole milk powder, 150kg of coconut oil, 300kg of palm oil, 50kg of corn oil and 3kg of polyglycerol polyricinoleate.
The invention has the beneficial effects that:
(1) the chocolate coating with the cocoa butter substitute is added with different vegetable oils through reasonable nutrition collocation, and compared with common chocolate products with the cocoa butter substitute, on one hand, the chocolate paste can be promoted to be quickly frozen and molded at a lower temperature, and the complete shape is kept to be broken, so that the production period of frozen drinks is favorably shortened, on the other hand, the brittleness of the chocolate coating at the edible temperature is improved, the taste of the frozen drinks is enhanced, and the ice cream is endowed with nutrition, health and higher value.
(2) The fiber fruit with proper proportion is added, so that the functions of improving immunity, preventing metabolic disturbance and preventing aging are achieved. Has effects in reproductive, cardiovascular, respiratory, digestive and nervous systems. Has effects of resisting radiation, and indirectly inhibiting cancer cells by enhancing immunity.
(3) The corn oil is added in a proper proportion, is rich in unsaturated fatty acid necessary for human bodies, wherein the linoleic acid accounts for more than 50 percent of the total amount of the oil, and has the effects of reducing cholesterol of the human bodies, lowering blood pressure, softening blood vessels, increasing the functions of muscles, hearts and cardiovascular systems of the human bodies, preventing and improving arteriosclerosis, reducing the occurrence of heart diseases and the like.
Detailed Description
The technical solution of the present invention will be described in detail with reference to the specific embodiments.
Example 1:
the embodiment provides cocoa butter replacer chocolate containing fiber fruits, which comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of fibrofruit, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol polyricinoleate.
The embodiment provides a preparation method of cocoa butter replacer chocolate containing fiber fruits, which specifically comprises the following steps:
step 1, selecting and compressing coconut fiber fruits, cleaning and compressing the coconut fiber fruits left after selection, and squeezing out excessive water;
step 2, wetting sugar with a small amount of water, uniformly mixing the prepared compound gum with the sugar, then adding a small amount of water to dissolve, and uniformly mixing to obtain a mixture of the sugar and the compound gum; ,
step 3, preheating the refiner to enable the temperature to reach 45-48 ℃;
step 4, batching: weighing various raw materials according to the formula and weighing requirements; wherein: 220kg of white granulated sugar, 5kg of fiber fruit, 150kg of whole milk powder, 200kg of coconut oil, 200kg of palm oil, 100kg of corn oil and 3kg of polyglycerol polyricinoleate;
step 4.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; the fineness of the fiber fruits is controlled below 60 meshes and the fiber fruits pass through a screen.
Step 4.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 45 ℃, then adding the milk powder, the sugar powder and the fiber fruits, and uniformly stirring; the temperature of the material is controlled within 65 ℃.
Step 5, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;
step 6, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; the refining time is 24-28 hours, and the temperature is controlled at 46-50 ℃.
Step 7, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;
step 8, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.
Example 3:
the embodiment provides a preparation method of cocoa butter replacer chocolate containing fiber fruits, which specifically comprises the following steps:
step 1, selecting and compressing coconut fiber fruits. Cleaning and compressing the nata de coco left after sorting, and squeezing out excessive water;
step 2, wetting sugar with a small amount of water, uniformly mixing the prepared compound gum with the sugar, then adding a small amount of water to dissolve, and uniformly mixing to obtain a mixture of the sugar and the compound gum; ,
step 3, preheating the refiner to enable the temperature to reach 45-48 ℃;
step 4, batching: weighing various raw materials according to the formula and weighing requirements; wherein: 200kg of white granulated sugar, 180kg of fiber fruit, 180kg of whole milk powder, 100kg of coconut oil, 250kg of palm oil, 80kg of corn oil and 3kg of polyglycerol polyricinoleate;
step 4.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; the fineness of the fiber fruits is controlled below 60 meshes and the fiber fruits pass through a screen.
Step 4.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 42 ℃, then adding the milk powder, the sugar powder and the fiber fruits, and uniformly stirring; the temperature of the material is controlled within 60 ℃.
Step 5, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;
step 6, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; the refining time is 24-28 hours, and the temperature is controlled at 46-50 ℃.
Step 7, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;
step 8, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.
Example 4:
the embodiment provides a preparation method of cocoa butter replacer chocolate containing fiber fruits, which specifically comprises the following steps:
step 1, selecting and compressing coconut fiber fruits. Cleaning and compressing the nata de coco left after sorting, and squeezing out excessive water;
step 2, wetting sugar with a small amount of water, uniformly mixing the prepared compound gum with the sugar, then adding a small amount of water to dissolve, and uniformly mixing to obtain a mixture of the sugar and the compound gum;
step 3, preheating the refiner to enable the temperature to reach 45-48 ℃;
step 4, batching: weighing various raw materials according to the formula and weighing requirements; wherein: 340kg of white granulated sugar, 200kg of fiber fruit, 220kg of whole milk powder, 150kg of coconut oil, 300kg of palm oil, 50kg of corn oil and 3kg of polyglycerol polyricinoleate;
step 4.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; the fineness of the fiber fruits is controlled below 60 meshes and the fiber fruits pass through a screen.
Step 4.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 42 ℃, then adding the milk powder, the sugar powder and the fiber fruits, and uniformly stirring; the temperature of the material is controlled within 60 ℃.
Step 5, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;
step 6, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; the refining time is 24-28 hours, and the temperature is controlled at 46-50 ℃.
Step 7, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;
step 8, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.
The above embodiments are specific examples of the present invention, and it should be understood that the embodiments of the present invention are not limited to the above embodiments, and any modifications, equivalent substitutions, improvements, etc. made on the following embodiments should be included in the scope of the present invention.
Claims (5)
1. A frozen beverage of cocoa butter substitute chocolate containing fibro-fruit comprises the following raw materials in parts by weight: 200-340 parts of white granulated sugar, 5-200 parts of fibrofruit, 220 parts of milk solid, 200-300 parts of palm oil, 100 parts of coconut oil, 50-100 parts of corn oil and 3-6 parts of polyglycerol polyricinoleate.
2. A preparation method of cocoa butter replacer chocolate containing fiber fruits specifically comprises the following steps:
step 1, selecting and compressing coconut fiber fruits, cleaning and compressing the coconut fiber fruits left after selection, and squeezing out excessive water;
step 2, wetting sugar with a small amount of water, uniformly mixing the prepared compound gum with the sugar, then adding a small amount of water to dissolve, and uniformly mixing to obtain a mixture of the sugar and the compound gum; ,
step 3, preheating the refiner to enable the temperature to reach 45-48 ℃;
step 4, batching: weighing various raw materials according to the formula and weighing requirements; wherein the ingredients include white granulated sugar, fibro-fruit, whole milk powder, coconut oil, palm oil, corn oil and polyglycerol polyricinoleate;
step 4.1, crushing the white granulated sugar into sugar powder with the fineness of 80 meshes by using a crusher; controlling the fineness of the fiber fruits below 60 meshes and simultaneously sieving the fiber fruits by a sieve;
step 4.2, firstly, melting the coconut oil, the palm oil and the corn oil, controlling the melting temperature to be about 42-45 ℃, then adding the milk powder, the sugar powder and the fiber fruits, and uniformly stirring; the temperature of the materials is controlled within 60-65 ℃.
Step 5, heating and sterilizing: heating to 65-68 deg.C, maintaining the temperature for 30min to sterilize the base material, and cooling to fine grinding temperature;
step 6, fine grinding: maintaining the refining temperature at 45-48 ℃, refining the base material for 10 hours, and adding polyglycerol polyricinoleate; the temperature is controlled to be 40-50 ℃, and the average fineness reaches 20 micrometers; refining for 24-28 hours, and controlling the temperature at 46-50 ℃;
step 7, discharging: fine grinding is carried out until the fineness of the chocolate base material meets the requirement, and the fine grinding time is preferably controlled to be about 12 hours;
step 8, heat preservation: and (3) preserving the treated chocolate base material in a 35-50 ℃ heat preservation cylinder for a certain time to obtain the fine grinding chocolate.
3. The method of preparing a cocoa butter replacer chocolate containing a fiber fruit according to claim 2, wherein: the corn oil is prepared from 220kg of white granulated sugar, 5kg of fiber fruit, 150kg of whole milk powder, 200kg of coconut oil, 200kg of palm oil, 100kg of corn oil and 3kg of polyglycerol polyricinoleate.
4. The method of preparing a cocoa butter replacer chocolate containing a fiber fruit according to claim 2, wherein: 200kg of white granulated sugar, 180kg of fiber fruit, 180kg of whole milk powder, 100kg of coconut oil, 250kg of palm oil, 80kg of corn oil and 3kg of polyglycerol polyricinoleate.
5. The method of preparing a cocoa butter replacer chocolate containing a fiber fruit according to claim 2, wherein: 340kg of white granulated sugar, 200kg of fiber fruit, 220kg of whole milk powder, 150kg of coconut oil, 300kg of palm oil, 50kg of corn oil and 3kg of polyglycerol polyricinoleate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911308101.4A CN110881561A (en) | 2019-12-18 | 2019-12-18 | Frozen beverage containing fibro-fruit cocoa butter substitute chocolate |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911308101.4A CN110881561A (en) | 2019-12-18 | 2019-12-18 | Frozen beverage containing fibro-fruit cocoa butter substitute chocolate |
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