Hot Chocolate Milk

Chocolate milk method:

Raw materials for making chocolate milk:

Pure chocolate powder (sold in supermarkets), pure milk, white granulated sugar.

Chocolate milk production steps:

1. Mix the chocolate powder with a little cold milk first;

2. Then rinse with hot milk;

3. You can also mix the chocolate powder with cold milk and heat it together.

Characteristics of chocolate milk:

Sweet and mellow.

Hot Chocolate Milk

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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As the name suggests, chocolate milk refers to milk with chocolate flavor. Milk is rich in calcium, protein, various trace elements and vitamins, which is known as "the closest perfect food". Chocolate is made of cocoa. It is small, hot, sweet and delicious. It contains antioxidants and has a certain effect on delaying aging.

But because chocolate and milk are high calorie food, so chocolate milk is not suitable for regular drinking.

Processing technology

（1） Ingredients: fresh milk 60%, chocolate 4%, sugar 4%, carrageenan, sodium cellulose (2:1) 50g / 100kg, water 30%.

（2） The dissolving and filtering of white granulated sugar are fully dissolved with warm boiled water, and then filtered by fine filter to remove impurities.

（3） The dissolving of chocolate block is fully dissolved with warm water to obtain uniform chocolate liquid.

（4） After passing the acceptance, the fresh milk is purified by three-stage filtration, including coarse filtration, fine filtration and fine filtration.

（5） High pressure homogenization uses 20 atmospheres to homogenize, making the ingredients in the product more particulate.

（6） High temperature disinfection was carried out at 95 ° C for 15-20 minutes.

（7） Cool down the mixture of high temperature disinfection to below 4 ° C with ice water.

（8） Packaging, warehousing.

DIY practice

Sweet chocolate milk

Ingredients: 1 tablespoon of chocolate powder, 1 tablespoon of brown sugar, 1 bag of milk (one cup).

Method:

1. Prepare chocolate powder, brown sugar and milk.

2. Find a small milk pot, put in a large spoon of chocolate powder, a large spoon of brown sugar and a bag of milk.

3. Put the milk pot on the stove, open a small fire and heat it slowly. Keep stirring during the heating process.

4. When the chocolate powder and brown sugar are melted and completely integrated with the milk, you can turn off the fire and pour them into the cup!

Special tips:

1. Because the chocolate powder is very light, if the milk is not heated, the chocolate powder will always float on the milk, which is difficult to fuse.

2. After heating, the aroma of chocolate and milk will be very good volatilization, drink in the mouth will feel very mellow.

3. This drink is easy to make. The ingredients can be added according to your preference.

This is the result of my several experiments, fragrant and warm. Girls who are afraid of cold in winter can eat more^_^

nutritive value

Chocolate milk is actually chocolate with milk. Chocolate is mainly sugar, cocoa butter and cocoa powder

However, if you are afraid of fat, you should look at the ingredient list on the product label. If the fat exceeds 3-4%, you should drink less.

Chocolate contains calcium, phosphorus, magnesium, iron, zinc, copper and other minerals beneficial to human body. Nutritionists have also found a polyphenol in dark chocolate and milk chocolate called catechins, the main ingredient in tea. Polyphenols can prolong the action time of other antioxidants in the body, such as vitamin E and vitamin C; at the same time, it can also promote vasodilation, reduce inflammatory reaction and reduce blood clot formation, so chocolate is a healthy food with the effect of preventing cardiovascular disease.

It is beneficial to protect cardiovascular health, anti atherosclerosis and improve immune function. Professor Chen Jidi, an expert specializing in chocolate health research, pointed out that for people who need to supplement energy, such as people who take part in sports or physical activities, children and teenagers at the stage of growth and development, people with weak physique and patients, and heavy manual workers, although chocolate has high energy, it has concentrated energy, small volume, and unique flavor and fragrance, It is not greasy and not easy to feel full. It is an ideal energy supplement.

Types of additives

Chocolate milk is a popular soft drink in many places. The cocoa powder contained in chocolate milk is generally 1-2%. Because cocoa powder is not soluble in milk and water, when chocolate milk is standing still, the cocoa powder will be deposited at the bottom of the container, which makes the product feel inferior. Especially when it is contained in a transparent container, the attraction of the product will be greatly reduced.

stabilizer

The stabilizer can react with milk protein in chocolate milk to make cocoa powder evenly suspended in milk. Generally speaking, when the amount of cocoa powder added is too low to be stable enough, the cocoa powder particles will precipitate at the bottom of the container; on the contrary, if the amount of cocoa powder added is too high to be stable, the reaction between milk protein and stabilizer will be too strong, resulting in the formation of small lumps and pudding like substances, which seriously affects the sensory quality of the product. Generally speaking, the lower the protein content in milk, the weaker the reaction between stabilizer and protein, and the more amount of mixture needed; while the higher the temperature of the product, the stronger the reaction between stabilizer and protein, and the less amount of mixture needed. Therefore, when the milk is treated by sterilization or indirect UHT, the amount of mixture added is more than that by direct UHT or pasteurization.

Emulsifier

Emulsifiers and stabilizers can work together to keep cocoa powder evenly distributed in milk. In addition, the emulsifier can also react with protein to form a strong and powerful film on the surface of fat globules to prevent fat globules from dissolving together and forming larger fat bodies, thus reducing the quality of chocolate milk. The hot chocolate milk is also important for improving the creamability of the hot chocolate milk. It can also be used as an anti foaming agent to avoid the excessive froth of chocolate milk in the processing tank and filling line.

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