CN1457667A - Method for producing chocolate coating frozen sweet food - Google Patents
Method for producing chocolate coating frozen sweet food Download PDFInfo
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- CN1457667A CN1457667A CN 02115212 CN02115212A CN1457667A CN 1457667 A CN1457667 A CN 1457667A CN 02115212 CN02115212 CN 02115212 CN 02115212 A CN02115212 A CN 02115212A CN 1457667 A CN1457667 A CN 1457667A
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- chocolate
- frozen
- ice cream
- frozen confectionery
- core material
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Abstract
The present invention relates to a kind of frozen sweet food with chocolate coating. The frozen sweet food has core of frozen sweet food in the same of different shapes and coating of chocolate and is made through soaking the core in chocolate slurry, dripdrying to eliminate excessive slurry, freezing in a freezing passage to solidify and to form chocolate coating on the surface of the core.
Description
The present invention relates to a kind of chocolate frozen confectionery product, relate in particular to the preparation method of band coating frozen confectionery.
Frozen confectionery enjoys people's favor with its distinctive local flavor and mouthfeel.Along with the raising of people's living standard, requiring to have more, the frozen confectionery of multi-color and unique flavor appears on the market.From the existing market situation, the kind of frozen confectionery product is few, and the mouthfeel dullness lacks local flavor and characteristic.In order to change this situation, manage the fragrance of chocolate and the local flavor of mouthfeel and frozen confectionery product are combined better, create a kind of compound chocolate frozen confectionery articles, just become the fresh target that people competitively chase.
The objective of the invention is to make core material with the frozen confectionery of identical or shape inequality, be immersed in it in chocolate slip in whole or in part step by step by mechanical clamping mode, pull the slurries that the back control remains in the frozen confectionery surface only out, through a cooling duct, treat that it forms compound frozen confectionery the product complete or chocolate coating that part is complete at frozen confectionery core material outer surface after solidifying again.
This chocolate frozen confectionery has following characteristics:
1. the quality of core material product, especially quality through extruding and quick-frozen, are good especially.
2. the chocolate coating soft ice cream is improved the soft outward appearance of easily melting of soft ice cream, can not flow down even turn around also, and anti-melting property is improved greatly.
3. the article shape nature is of all shapes and colors, is not subjected to the restriction of mold shape.
4. the product supply of material is easily convenient.
Compared with prior art, the invention has the advantages that:
The compound chocolate that can provide multiple different flavor frozen confectionery product core material to make is freezing
The sweet food product;
Enrich the designs and varieties of chocolate food, changed the state of mouthfeel dullness in the past, with
The time preparation method simple and easy to do.
Be embodiments of the invention below.
Embodiment 1 soft ice cream coating chocolate
Soft ice cream processes through a kind of soft ice-cream machine that is equipped with 10～15 centimetres of nozzles of length, expansion rate is 30%～60%, fat content 4%～8% is pulled out temperature and is-4～7 ℃, and outward appearance is a spheroidal, with steel wire hook soft ice cream is hung the jail, immersing temperature is 40～50 ℃, and viscosity is 50～200 centipoises, and fineness is to flood 1～3 second in 10～60 microns the chocolate, form 0.1～1 millimeter of thickness, weight accounts for the chocolate coating of soft ice cream weight 10%～20%.
Embodiment 2 ice cream coating chocolates
Expansion rate is 60%～100%, fat content 8%～10%, 10%～12% ice cream is pulled out temperature at～5～-7 ℃ in refrigerator, be equipped with the extruding after machining sends of special nozzle pump through a kind of then, be divided into single part of product of outward appearance spheroidal or various regular geometric shapes by slicing device, before the ice cream of extruding reaches slicing device, earlier plunger is inserted in the every ice cream that carries on the dish.Refrigerating chamber by-43 ℃ is carrying out snap frozen in the air circulation fast then.When ice cream produces in refrigerating chamber, just draw off from carrying dish.Then with in a dipping of the ice cream input chocolate frosting machine, immersing temperature is 40～50 ℃, and viscosity is 50～200 centipoises, and fineness is to soak in 10～60 microns the chocolate to hang 1～3 second, form thickness 0.1～1mm, weight accounts for the chocolate coating of soft ice cream weight 10%～20%.Cooling duct by a channel temp-44 ℃ is solidified chocolate again.
Embodiment 3 blancmanges, ice cream coating chocolate
Expansion rate is 30%-50%, the blancmange of fat content 0%-4%, ice cream are pulled out temperature under-5～-12 ℃ from refrigerator, be equipped with the extruding after machining sends of special nozzle pump through a kind of then, be divided into the core material product of outward appearance spheroidal or various regular geometric shapes by slicing device, before the blancmange of extruding, ice cream reach slicing device, earlier plunger is inserted in every blancmange, the ice cream that carries on the dish.Refrigerating chamber by-44 ℃ is carrying out snap frozen in the air circulation fast then.When blancmange, ice cream produce in refrigerating chamber, just draw off from carrying dish.Then with in a dipping of the core material input chocolate frosting machine, immersing temperature is 40～50 ℃, and viscosity is 50～200 centipoises, and fineness is to flood 1～3 second in 10～60 microns the chocolate, form thickness 0.1～1mm, weight accounts for the chocolate coating of blancmange, ice cream weight 10%～20%.By-44 ℃ cooling duct together chocolate is solidified again.
Claims (4)
1. chocolate coating frozen sweet food, it is characterized in that it is to make core material with the frozen confectionery of identical or shape inequality, be immersed in it in chocolate slip in whole or in part step by step by mechanical clamping mode, pull the slurries that the back control remains in the frozen confectionery surface only out, through a cooling duct, treat that it forms compound frozen confectionery the product complete or chocolate coating that part is complete at frozen confectionery core material outer surface after solidifying again.
2. chocolate coating frozen sweet food according to claim 1 is characterized in that described food core material is meant the natural or artificial frozen confectionery product of various mouthfeels and local flavor, as soft ice cream, hard ice-cream, ice cream, blancmange, ice cream etc.
3. chocolate coating frozen sweet food according to claim 1 is characterized in that described chocolate coating contains fatty food, as skimmed milk power, cocoa butter, coconut oil, lecithin or other fat-soluble food and flavouring.
4. the preparation method of a chocolate coating frozen sweet food is characterized in that the technical process of this method comprises: the preliminary treatment of 4.1 frozen confectioneries.At first, to all frozen confectionery articles, specifically comprise ice cream, ice cream, blancmange, ice cream of different fat contents, different expansion rate, different hardness etc., be equipped with the extruding after machining sends of special nozzle pump through a kind of, be divided into the core material of outward appearance spheroidal or various regular geometric shapes by slicing device, by the mode of mechanical clamping, the frozen confectionery articles clamping is got up again, for dipping in chocolate slip is got ready.4.2 frozen confectionery core material with preprocessing, flood in chocolate slip, looking coating needs to carry out all or part of dipping, pulls out, controls clean then, then core material is sent in the dipping chocolate frosting machine, through a cooling duct chocolate is solidified again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02115212 CN1457667A (en) | 2002-05-15 | 2002-05-15 | Method for producing chocolate coating frozen sweet food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02115212 CN1457667A (en) | 2002-05-15 | 2002-05-15 | Method for producing chocolate coating frozen sweet food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1457667A true CN1457667A (en) | 2003-11-26 |
Family
ID=29426474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02115212 Pending CN1457667A (en) | 2002-05-15 | 2002-05-15 | Method for producing chocolate coating frozen sweet food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1457667A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362630A (en) * | 2011-09-20 | 2012-02-29 | 内蒙古伊利实业集团股份有限公司 | White chocolate coating for frozen beverage containing popcorn, frozen beverage and preparation method |
| CN103651819A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coffee milkshake powder |
| CN106998729A (en) * | 2014-11-28 | 2017-08-01 | 雀巢产品技术援助有限公司 | Applicator for applying liquid coating |
| CN113826698A (en) * | 2021-10-21 | 2021-12-24 | 蚌埠学院 | Process method of chocolate-coated double-layer milk frozen dessert |
-
2002
- 2002-05-15 CN CN 02115212 patent/CN1457667A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362630A (en) * | 2011-09-20 | 2012-02-29 | 内蒙古伊利实业集团股份有限公司 | White chocolate coating for frozen beverage containing popcorn, frozen beverage and preparation method |
| CN102362630B (en) * | 2011-09-20 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | White chocolate coating for frozen beverage containing popcorn, frozen beverage and preparation method |
| CN103651819A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coffee milkshake powder |
| CN106998729A (en) * | 2014-11-28 | 2017-08-01 | 雀巢产品技术援助有限公司 | Applicator for applying liquid coating |
| CN106998729B (en) * | 2014-11-28 | 2021-08-06 | 雀巢产品有限公司 | Applicator for applying liquid coatings |
| CN113826698A (en) * | 2021-10-21 | 2021-12-24 | 蚌埠学院 | Process method of chocolate-coated double-layer milk frozen dessert |
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |