CN114794296A - Method for coating chocolate particle mixture on outside of frozen beverage and application - Google Patents
Method for coating chocolate particle mixture on outside of frozen beverage and application Download PDFInfo
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- CN114794296A CN114794296A CN202110119151.9A CN202110119151A CN114794296A CN 114794296 A CN114794296 A CN 114794296A CN 202110119151 A CN202110119151 A CN 202110119151A CN 114794296 A CN114794296 A CN 114794296A
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- coating
- chocolate
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- particles
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Classifications
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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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- 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
- A23G1/305—Products for covering, coating, finishing, decorating
-
- 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
Abstract
The invention provides a method for coating a chocolate particle mixture on the outside of a frozen drink and application thereof. The method comprises the following steps: the frozen drink is coated and hung by a coating and hanging groove filled with chocolate particle mixture; the coated chocolate particle mixture was intermittently stirred in a coating tank. The method ensures the uniform distribution of the coated particles outside the frozen drink.
Description
Technical Field
The invention belongs to the field of frozen drink processing, and particularly relates to a method for coating a chocolate particle mixture on the outside of a frozen drink and application of the chocolate particle mixture.
Background
In recent years, the sales data of Chinese ice cream continuously rise, and the demand of coating chocolate products is increased. Chocolate mixed nut pellets are a smaller variety of products on the market; in the prior art, chocolate mixed biscuit particle products with the diameter of 1-3mm exist in the market, and the conventional chocolate coating groove and a constant-speed stirring device cannot be used for coating and uniformly distributing nut particles with the diameters of 3-5mm and 5-8 mm. There remains a need for an effective method of coating a frozen beverage with a chocolate particle mixture.
Disclosure of Invention
The invention aims to provide a method for coating chocolate particle mixture on the outside of a frozen drink, and the method ensures the uniform distribution of the coating particles on the outside of the frozen drink.
It is a further object of the present invention to provide the use of the above method in coating a frozen drink with a particulate mixture.
To achieve the above object, the present invention provides a method for coating a chocolate particle mixture on the outside of a frozen drink, the method comprising the steps of: the frozen drink is coated and hung by a coating and hanging groove filled with chocolate particle mixture; the coated chocolate particle mixture is intermittently stirred in the coating tank.
According to some embodiments of the invention, the intermittent agitation comprises: the frozen drink is not stirred when entering the smearing groove, and stirring is started when the frozen drink leaves the smearing groove at 1/2 liquid level.
According to some embodiments of the invention, the intermittent agitation is performed using an impeller agitator device.
According to some embodiments of the present invention, the stirring speed of the impeller stirring device is 100-120 rpm.
According to some embodiments of the invention, in the coating step, the chocolate particle mixture is coated at a temperature of 25 to 35 ℃ for a time of 1 to 2 seconds.
According to some embodiments of the invention, the chocolate particle mixture comprises chocolate and nuts.
According to some embodiments of the invention, the chocolate has a viscosity of 2700-.
According to some embodiments of the invention, the nut has a particle diameter of 3 to 8 mm.
According to some embodiments of the invention, the weight ratio of chocolate to nuts is (6-8): 1.
the invention also provides the application of the method in coating the frozen drink with the particle mixture.
The invention ensures the uniform distribution of the coated particles by accurately adjusting the starting time and the stopping time of the intermittent impeller stirring device; further, the coating layer outside the frozen drink is uniform in thickness through the viscosity of chocolate, the mixing ratio of the chocolate and the nuts and the coating temperature, so that the frozen drink can be coated with products with proper quantity when passing through the coating groove.
Detailed Description
Technical features, objects and advantages of the present invention will be more clearly understood and appreciated by those skilled in the art. It should be understood that the following detailed description is merely exemplary, and the technical solution of the present invention is not limited to the specific embodiments listed below.
The invention aims to provide a method for coating chocolate particle mixture on the outside of a frozen drink, and the method ensures the uniform distribution of the coating particles on the outside of the frozen drink.
To this end, the invention provides a method for enrobing a chocolate particle mixture on the outside of a frozen drink product, the method comprising the steps of: the frozen drink is coated and hung by a coating and hanging groove filled with chocolate particle mixture; the coated chocolate particle mixture was intermittently stirred in a coating tank.
The chocolate particle mixture comprises chocolate and nuts. The chocolate has a viscosity of 2700-. The formula of the chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid, 13 parts of full-cream milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, and the fineness of the product is less than or equal to 35 mu m.
The diameter of the nut is 3-8 mm. The weight ratio of the chocolate to the nuts is (6-8): 1, preferably 7: 1.
The coating temperature of the chocolate particle mixture in the coating step is 25-35 deg.C, preferably 33 deg.C. The coating time is 1-2s, preferably 1.5 s.
The intermittent stirring includes: the agitation was stopped when the frozen drink entered the coating tank and was again turned on when the frozen drink left the coating tank at 1/2 level. The intermittent stirring is carried out by adopting an impeller stirring device. The stirring speed of the impeller stirring device is 100-120 rpm, and preferably 100 rpm.
The invention also provides the application of the method in coating the frozen drink with the particle mixture.
In conclusion, the invention ensures the uniform distribution of the coated particles by accurately adjusting the starting time and the stopping time of the intermittent impeller stirring device; further, the coating layer outside the frozen drink is uniform in thickness through the viscosity of chocolate, the mixing ratio of the chocolate and the nuts and the coating temperature, so that the frozen drink can be coated with products with proper quantity when passing through the coating groove.
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments.
The methods used in the following examples are conventional methods unless otherwise specified, and the reagents used are commercially available reagents unless otherwise specified.
Examples
Example 1
The embodiment provides a method for coating chocolate and mixing 3-5mm hazelnut particles on the outside of a frozen beverage, which comprises the following specific steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 3-5mm hazelnut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; chocolate and nut particles need to be replenished for a few times in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung through a coating and hanging groove, and the coating and hanging groove uses an intermittent impeller stirring device. The intermittent impeller stirring device has the working modes that: the intermittent impeller stirring device stops stirring when the frozen drink enters the coating and hanging groove, and starts stirring again when the frozen drink leaves the liquid level 1/2 of the coating and hanging groove. The rotating speed of the intermittent impeller stirring device is 100 revolutions per minute, the coating temperature is 33 ℃, the coating time is 1.5s, and finally the product with uniformly distributed particles is obtained by coating.
Example 2
The embodiment provides a method for coating chocolate and mixing 3-5mm peanut particles on the outside of a frozen beverage, which comprises the following specific steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 3-5mm peanut nut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung by a coating and hanging tank, the coating and hanging tank uses an intermittent impeller stirring device, the working mode of the intermittent impeller stirring device is the same as that of the embodiment 1, the rotating speed of the intermittent impeller stirring device is 100 r/min, the coating and hanging temperature is 33 ℃, the coating and hanging time is 1.5s, and the product with uniformly distributed particles is obtained by coating and hanging.
Example 3
The embodiment provides a method for coating chocolate and mixing 5-8mm hazelnut particles outside a frozen drink, which comprises the following steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 5-8mm hazelnut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung by a coating and hanging tank, the coating and hanging tank uses an intermittent impeller stirring device, the working mode of the intermittent impeller stirring device is the same as that of the embodiment 1, the rotating speed of the intermittent impeller stirring device is 100 r/min, the coating and hanging temperature is 28 ℃, the coating and hanging time is 1.5s, and the product with uniformly distributed particles is obtained by coating and hanging.
Example 4
The embodiment provides a method for coating chocolate and mixing 5-8mm peanut particles on the outside of a frozen beverage, which comprises the following specific steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 5-8mm peanut nut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung by a coating and hanging tank, the coating and hanging tank uses an intermittent impeller stirring device, the working mode of the intermittent impeller stirring device is the same as that of the embodiment 1, the rotating speed of the intermittent impeller stirring device is 100 r/min, the coating and hanging temperature is 28 ℃, the coating and hanging time is 1.5s, and the product with uniformly distributed particles is obtained by coating and hanging.
Comparative example 1
The comparative example provides a method for coating chocolate and mixing 3-5mm peanut particles on the outside of a frozen beverage, which comprises the following specific steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 3-5mm hazelnut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung by a coating and hanging tank, the coating and hanging tank uses a conventional constant-speed impeller stirring device, the stirring speed of the conventional constant-speed impeller stirring device is 90 revolutions per minute, the coating and hanging temperature is 33 ℃, the coating and hanging time is 1.5 seconds, the obtained product particles are not uniformly coated and hung, the front surface of the particle coating and hanging is more, and the back surface of the particle coating and hanging is less.
Comparative example 2
The comparative example provides a method for coating chocolate and mixing 3-5mm peanut particles on the outside of a frozen beverage, which comprises the following specific steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 3-5mm peanut nut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung in a coating and hanging tank, the coating and hanging tank uses a conventional constant-speed impeller stirring device, the stirring speed of the conventional constant-speed impeller stirring device is 90 revolutions per minute, the coating and hanging temperature is 33 ℃, the coating and hanging time is 1.5 seconds, the obtained product particles are not uniformly coated and hung, the coating and hanging of the particles is more on the front side, and the coating and hanging on the back side are less.
Comparative example 3
The comparative example provides a method for coating chocolate and mixing 5-8mm hazelnut particles on the outside of a frozen beverage, which comprises the following steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 5-8mm hazelnut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with a flow rate of 8 tons;
(3) the frozen drink is coated and hung by a coating and hanging tank, the coating and hanging tank uses a conventional constant-speed impeller stirring device, the stirring speed of the conventional constant-speed impeller stirring device is 90 revolutions per minute, the coating and hanging temperature is 28 ℃, the coating and hanging time is 1.5 seconds, the obtained product particles are not uniformly coated and hung, the front surface of the particle coating and hanging is more, and the back surface of the particle coating and hanging is less.
Comparative example 4
The comparative example provides a method for coating chocolate and mixing 5-8mm peanut particles on the outside of a frozen beverage, which comprises the following specific steps:
(1) preparing the chocolate mixed nut particles to be coated:
the coating chocolate comprises the following components in parts by weight: 31 parts of white granulated sugar, 26 parts of cocoa butter, 15 parts of cocoa liquid block, 13 parts of full-fat milk powder, 12.5 parts of skim milk powder, 2 parts of anhydrous cream, 0.3 part of phospholipid and 0.2 part of polyglycerol polyricinoleate, the mixture is finely ground, the fineness is less than or equal to 35 mu m, the viscosity of chocolate at 40 ℃ is 2800cP, 20 percent of refined coconut oil is mixed uniformly and is used after being coated;
mixing 5-8mm peanut nut particles with the chocolate; the weight mixing ratio of the chocolate to the nut particles is 7: 1; the chocolate and nut particles are supplemented for a plurality of times in a small amount in the mixing process;
(2) pumping the chocolate mixed nut particles from the heat preservation tank to a coating tank for use by using a rotor pump with the flow of 8 tons;
(3) the frozen drink is coated and hung by a coating and hanging tank, the coating and hanging tank uses a conventional constant-speed impeller stirring device, the stirring speed of the conventional constant-speed impeller stirring device is 90 revolutions per minute, the coating and hanging temperature is 28 ℃, the coating and hanging time is 1.5 seconds, the obtained product particles are not uniformly coated and hung, the front surface of the particle coating and hanging is more, and the back surface of the particle coating and hanging is less.
Comparative example 5
This comparative example demonstrates the effect of the mode of operation of the intermittent impeller stirring device on the final coating effect. The process of this comparative example wherein chocolate-blended nut pellets were enrobed on the frozen drink was substantially the same as in example 1, except for the following mode of operation of the intermittent impeller stirring apparatus:
working mode 1: the product enters the impeller of the chocolate coating groove to stir and is started, the impeller of the chocolate coating groove leaves after coating and is stirred and stopped, and the coating effect is as follows: the coated chocolate mixed nut particles are not uniformly coated, the front surface of the coated particles is more, and the back surface of the coated particles is less.
The working mode 2 is as follows: when the product enters the chocolate coating groove, the impeller stirring is stopped, after coating, the impeller leaving the coating groove is stirred and started, and the coating effect is as follows: the coating of the product particles is uneven, the front surface of the coated particles is less, and the back surface of the coated particles is more.
Comparative example 6
This comparative example demonstrates the effect of the rotational speed of the intermittent impeller stirring device on the final coating effect. The process of this comparative example wherein chocolate-blended nut particles were enrobed on the frozen drink was substantially the same as in example 1, except for the following rotational speeds of the intermittent impeller stirring device:
when the rotating speed of the intermittent impeller stirring device is 80 revolutions per minute, the final particle coating effect is as follows: the coating of the product particles has less front surface and more back surface.
When the rotating speed of the intermittent impeller stirring device is 130 revolutions per minute, the liquid level of the coating tank is unstable, and the final particle coating effect is as follows: the product particles are coated on the front side and the back side.
Comparative example 7
This comparative example demonstrates the effect of the coating temperature on the final coating effect. The process in which this comparative example enrobed chocolate blended nut pellets on the frozen drink was substantially the same as example 1 except for the following enrobing times:
when the coating temperature is 20 ℃, the coating effect is as follows: chocolate coating is thick and granules are coated much.
When the coating temperature is 50 ℃, the coating effect is as follows: the chocolate melts the feed liquid, and the chocolate and the particles are coated less.
The foregoing is only a preferred embodiment of the present invention. It will be appreciated that various modifications, combinations, alterations, and substitutions of the details and features of the invention may be made by those skilled in the art without departing from the spirit and nature of the invention. Such modifications, combinations, alterations and substitutions are also to be understood as being included within the scope of the invention as claimed.
Claims (10)
1. A method of enrobing a chocolate particle mix on the exterior of a frozen drink comprising the steps of:
the frozen drink is coated and hung by a coating and hanging groove filled with chocolate particle mixture;
the coated chocolate particle mixture was intermittently stirred in a coating tank.
2. The method of claim 1, wherein the intermittent agitation comprises: the frozen drink is not stirred when entering the smearing groove, and stirring is started when the frozen drink leaves the smearing groove at 1/2 liquid level.
3. The method of claim 1, wherein the intermittent agitation is performed using an impeller agitation device.
4. The method as claimed in claim 3, wherein the impeller stirring device has a stirring speed of 100-120 rpm.
5. The method according to any one of claims 1 to 4, wherein in the coating step, the chocolate particle mixture is coated at a coating temperature of 25 to 35 ℃ for a coating time of 1 to 2 s.
6. The method of any one of claims 1 to 4, wherein the chocolate particle mixture comprises chocolate and nuts.
7. The method of claim 6, wherein the chocolate has a viscosity of 2700-.
8. The method of claim 6 wherein said nuts have a particle diameter of 3-8 mm.
9. The method of claim 6, wherein the weight ratio of chocolate to nuts is (6-8): 1.
10. use of the method according to any one of claims 1 to 9 for coating a frozen drink with a mixture of coated particles.
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| CN202110119151.9A CN114794296A (en) | 2021-01-28 | 2021-01-28 | Method for coating chocolate particle mixture on outside of frozen beverage and application |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110119151.9A CN114794296A (en) | 2021-01-28 | 2021-01-28 | Method for coating chocolate particle mixture on outside of frozen beverage and application |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875882A (en) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate used for external coating of cold drink, and particle-containing chocolate coat |
| CN106173179A (en) * | 2016-08-12 | 2016-12-07 | 安徽百润食品有限公司 | A kind of Semen Sesami Nigrum ice cream |
| CN106260472A (en) * | 2016-08-12 | 2017-01-04 | 安徽百润食品有限公司 | A kind of chocolate coating ice cream of not anti-frost |
| CN209573096U (en) * | 2018-12-24 | 2019-11-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of equipment being coated with containing particle additive coating |
| CN110959725A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
| CN110959724A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
-
2021
- 2021-01-28 CN CN202110119151.9A patent/CN114794296A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875882A (en) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate used for external coating of cold drink, and particle-containing chocolate coat |
| CN106173179A (en) * | 2016-08-12 | 2016-12-07 | 安徽百润食品有限公司 | A kind of Semen Sesami Nigrum ice cream |
| CN106260472A (en) * | 2016-08-12 | 2017-01-04 | 安徽百润食品有限公司 | A kind of chocolate coating ice cream of not anti-frost |
| CN209573096U (en) * | 2018-12-24 | 2019-11-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of equipment being coated with containing particle additive coating |
| CN110959725A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
| CN110959724A (en) * | 2019-12-19 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate, coating frozen beverage and preparation method |
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