CN102511602B - Chocolate coating for crackling milk slice, crackling milk slice and preparation method of chocolate coating - Google Patents
Chocolate coating for crackling milk slice, crackling milk slice and preparation method of chocolate coating Download PDFInfo
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- CN102511602B CN102511602B CN201110444454.4A CN201110444454A CN102511602B CN 102511602 B CN102511602 B CN 102511602B CN 201110444454 A CN201110444454 A CN 201110444454A CN 102511602 B CN102511602 B CN 102511602B
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 51
- 238000000576 coating method Methods 0.000 title claims abstract description 44
- 239000011248 coating agent Substances 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title abstract description 9
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 11
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- Confectionery (AREA)
Abstract
The invention relates to the field of dairy processing, in particular to a chocolate coating for a crackling milk slice, the crackling milk slice and a preparation method of the chocolate coating. The chocolate coating for the crackling milk slice comprises, by weight, 30%-50% of cane sugar, 10%-25% of palm kernel oil, 8%-20% of whole milk powder, 1-15% of inulin, 1%-5% of milk fat, 2%-8% of cocoa powder, 8%-10% of cocoa mass, 0.2-0.6% of lecithin and 0.02%-0.09% of vanillin. The crackling milk slice is crisp in texture, rich in milk fragrance, convenient to carry and eat and unique in taste, enhances tastiness of the milk, and meets the requirements of consumers having different tastes. Simultaneously, the chocolate coating for the crackling milk slice solves the problems that an existing milk slice chocolate coating is not adhered firmly, drops easily and melts easily at high temperature, and guarantees product quality and tastes.
Description
Technical field
The present invention relates to Dairy Processing field, particularly, relate to a kind of chocolate coating, crisp milk slice and preparation method thereof for crisp milk slice.
Background technology
Milk sheet is a kind of solid milk goods, its direct oral cavity is chewed and is sneaked into a large amount of alkaline saliva, enter in stomach can in and hydrochloric acid in gastric juice, the time of staying is obviously long than liquid milk under one's belt, through pepsic abundant decomposition, then enter enteron aisle, then pass through tryptic secondary digestion, the nutritional labeling in milk is almost all absorbed by the body.And easy to use, and overcome part consumer group, the particularly children incompatibility phenomenon to liquid milk.But its taste is single, can not meet different taste consumer demand, therefore, its market share has also been subject to certain restriction.
And current milk sheet milk solids content is low, moisture is uncontrollable to below 3.8%, and mouthfeel is bad.
The couverture winter (low temperature) of the crisp milk slice of current patent No. CN200420042226.X milk sheet is bonding not firm, easily comes off; Summer (high temperature), easily fusing waited the problem existing.Make Product transport and sale have hidden danger of quality, cannot ensure the quality of products; And mouthfeel is not crisp yet.
Summary of the invention
The object of the invention is to, for addressing the above problem, provide a kind of crisp milk slice chocolate coating.
Another object of the present invention is to provide the method for chocolate coating for the above-mentioned crisp milk slice of preparation.
Another object of the present invention is to provide a kind of crisp milk slice.
Another object of the present invention is to provide the method for the above-mentioned crisp milk slice of preparation.
For the conventional chocolate coating formula of milk sheet, raw material in mass ratio, comprising: sucrose 30%～50%, cocoa butter 10%～23%, whole milk powder 10%～25%, cocoa liquor 10%～15%, lecithin 0.2%～0.6%, vanillic aldehyde 0.02%～0.09%.
Crisp milk slice chocolate coating of the present invention, raw material in mass ratio, comprise: sucrose 30%～50%, palm-kernel oil 10%～25%, whole milk powder 8%～20%, inulin 1%～5%, butter oil 1%～5%, cocoa power 2%～8%, cocoa liquor 8%～10%, lecithin 0.2%～0.6%, vanillic aldehyde 0.02%～0.09%.
The method of chocolate coating for the above-mentioned crisp milk slice of preparation of the present invention, it comprises the following steps:
1) by palm-kernel oil fusing, add cocoa liquor, whole milk powder, Icing Sugar, inulin, butter oil, stir, obtain chocolate mass;
2) by step 1) gained chocolate mass adds vanillic aldehyde and lecithin after fine grinding, makes chocolate coating insulation standby after refining, homogeneous.
Particularly, according to embodiments of the invention, prepare above-mentioned crisp milk slice and comprise the following steps by the method for chocolate coating:
1) first by palm-kernel oil fusing, fusion temperature is controlled at 42 ℃ of left and right, then adds cocoa liquor, whole milk powder, Icing Sugar, inulin, butter oil, stirs.The temperature of material is controlled in 60 ℃.
2) chocolate mass also will be passed through the processes such as fine grinding, refining, insulation.Before refining finishes, add vanillic aldehyde and lecithin, then the most handy colloid mill homogeneous once, put in the fireless cooker of 45 ℃ of left and right, be incubated standby.
Wherein, the fine grinding time is 18～20 hours, and temperature is controlled at 40～50 ℃, and sauce water content is no more than 1%, and average fineness reaches 20 microns.Refining time is 24～28 hours, and temperature is controlled at 46～50 ℃.
Crisp milk slice of the present invention, comprises milk sheet and is coated on the above-mentioned chocolate coating on milk sheet,
Wherein, described chocolate coating thickness is 0.5～2mm;
Wherein said milk sheet, based on 1000 weight portion raw materials, comprise: raw milk is 200～540 weight portions (dry matter content is 11.8%), and glucose syrup is 8～40 weight portions (dry matter content is generally 75%), and albumen powder or whey powder are 2～25 weight portions, vegetable oil is 3～12 weight portions, white granulated sugar is 2～10 weight portions, and compound sugar is 1～5 weight portion, and casein sodium is 0.1～3 weight portion, silica is 0.1～0.3 weight portion, essence 0.5～2.0 weight portion.
The method of the above-mentioned crisp milk slice of preparation of the present invention, it comprises the following steps:
1) by milk tablet raw material through batching, homogeneous, spraying be dried, be dry mixed, compressing tablet makes milk sheet;
2) chocolate coating is evenly coated on milk sheet, through packing, makes finished product.
Particularly, according to embodiments of the invention, the method for preparing above-mentioned crisp milk slice comprises the following steps:
Prepare milk sheet:
1, batching
(1) carburetion
Vegetable oil is dropped into carburetion pot, start stirring, when oil temperature reaches 60 ℃, continue to be warming up to 68～70 ℃ of left and right, until dissolve completely.
(2) albumen powder or whey powder are processed
The water of heating kettle is beaten to circulation by colloid mill, then casein sodium is crossed to colloid mill, Bian Guo plays circulation in limit, after having crossed completely, start to heat up, final temperature is controlled at 50～80 ℃, preferably 60 ℃, guaranteeing under the prerequisite of this temperature, casein sodium in pot is stirred, interior circulation (cross colloid mill) 10 minutes, then adds albumen powder or whey powder, agitation cycle 5 minutes again after having crossed, then this feed liquid is driven into and shears pot, start stirring and the shearing (shearing circulates in beating) of shearing pot simultaneously in shearing pot
(3) shear pot emulsification
White sugar, glucose syrup and the albumen feed liquid processed are uniformly mixed, now agitating and cutter (interior circulation) are always in opening, start to heat up simultaneously, when temperature is raised to 60 ℃, oil and other material are squeezed into, feed temperature is controlled at 65～68 ℃, emulsification 15 minutes, (circulation of emulsification pretreatment machine), squeezes into the storage tank before homogeneous by the feed liquid that emulsification is good by the newborn machine of continuous shearing.
(4) preheated raw milk is squeezed into mixing storage tank.
(5) compound sugar, essence are squeezed into mixing storage tank.
After above processing, because grease granule is wrapped, albumen and sugar also mix with it, and obviously extend the storage period of product, and mouthfeel also significantly strengthens.
2, homogeneous
Feed liquid is crossed homogenizer and is directly arrived the storage tank before spraying, homogenization pressure 15～20MPa, preferably 18MPa.
3, spraying is dry
Feed temperature before spraying remains on 65～70 ℃, guarantees temperature of outgoing air, and final moisture content of finished products remains on below 3.8%.
4, be dry mixed
The material of having sprayed and silica are dry mixed with dry-mixed machine.
5, compressing tablet
Pour material in feeder compressing tablet, reach product quality requirement.
Chocolate coating:
(1) above-mentioned chocolate mass is transported in chocolate coating machine in thermoregulation pot.
(2) milk sheet is evenly put into process coating machine on conveyer belt, adjusts coating machine and be distributed into chocolate width, make the thickness of wanting of coating at 0.5～2mm.
(3) the milk sheet after coating is cooling through air-cooler, is finally packaged as finished product.
Crisp milk slice of the present invention, quality is crisp, milk is strong, carry instant, and special taste, has strengthened the palatability of milk, has met different taste consumer demand.Meanwhile, the milk sheet chocolate coating low temperature adhesion having solved is not firm, easily comes off, and high temperature is the problem of fusing easily, has guaranteed product quality and mouthfeel.
The specific embodiment
Embodiment 1 prepares crisp milk slice chocolate coating
Crisp milk slice chocolate coating, raw material in mass ratio, comprising: sucrose 30%, palm-kernel oil 10%, whole milk powder 8%, inulin 1%, butter oil 1%, cocoa power 2%, cocoa liquor 8%, lecithin 0.2%, vanillic aldehyde 0.02%.
Preparing above-mentioned crisp milk slice comprises the following steps by the method for chocolate coating:
1) first by the fusing of low trans fatty acid esters friendshipization palm-kernel oil, fusion temperature is controlled at 42 ℃ of left and right, then adds cocoa liquor, whole milk powder, Icing Sugar, inulin, butter oil, stirs.The temperature of material is controlled in 60 ℃.
2) chocolate mass also will be passed through the processes such as fine grinding, refining, insulation.Before refining finishes, add vanillic aldehyde and lecithin, then the most handy colloid mill homogeneous once, put in the fireless cooker of 45 ℃ of left and right, be incubated standby.
Wherein, the fine grinding time is 18～20 hours, and temperature is controlled at 40～50 ℃, and sauce water content is no more than 1%, and average fineness reaches 20 microns.Refining time is 24～28 hours, and temperature is controlled at 46～50 ℃.
Embodiment 2 prepares crisp milk slice (100 weight portion)
Crisp milk slice chocolate coating, raw material in mass ratio, comprising: sucrose 50%, palm-kernel oil 25%, whole milk powder 20%, inulin 5%, butter oil 5%, cocoa power 8%, cocoa liquor 10%, lecithin 0.6%, vanillic aldehyde 0.09%.
Preparation method is with embodiment 2.
Embodiment 3 prepares crisp milk slice (100 weight portion)
Milk slice prescription: based on 100 weight portion milk sheets, raw material comprises: raw milk is 200～540 weight portions (dry matter content is 11.8%), glucose syrup is 8～40 weight portions (dry matter content is generally 75%), albumen powder or whey powder are 2～25 weight portions, and vegetable oil is 3～12 weight portions, and white granulated sugar is 2～10 weight portions, compound sugar is 1～5 weight portion, casein sodium is 0.1～3 weight portion, and silica is 0.1～0.3 weight portion, essence 0.5～2.0 weight portion.
The method of preparing above-mentioned crisp milk slice comprises the following steps:
Prepare milk sheet:
1, batching
(1) carburetion
Vegetable oil is dropped into carburetion pot, start stirring, when oil temperature reaches 60 ℃, continue to be warming up to 68～70 ℃ of left and right, until dissolve completely.
(2) albumen powder or whey powder are processed
The water of heating kettle is beaten to circulation by colloid mill, then casein sodium is crossed to colloid mill, Bian Guo plays circulation in limit, after having crossed completely, start to heat up, final temperature is controlled at 50～80 ℃, preferably 60 ℃, guaranteeing under the prerequisite of this temperature, casein sodium in pot is stirred, interior circulation (cross colloid mill) 10 minutes, then adds albumen powder or whey powder, agitation cycle 5 minutes again after having crossed, then this feed liquid is driven into and shears pot, start stirring and the shearing (shearing circulates in beating) of shearing pot simultaneously in shearing pot
(3) shear pot emulsification
White sugar, glucose syrup and the albumen feed liquid processed are uniformly mixed, now agitating and cutter (interior circulation) are always in opening, start to heat up simultaneously, when temperature is raised to 60 ℃, oil and other material are squeezed into, feed temperature is controlled at 65～68 ℃, emulsification 15 minutes, (circulation of emulsification pretreatment machine), squeezes into the storage tank before homogeneous by the feed liquid that emulsification is good by the newborn machine of continuous shearing.
(4) preheated raw milk is squeezed into mixing storage tank.
(5) compound sugar, essence are squeezed into mixing storage tank.
After above processing, because grease granule is wrapped, albumen and sugar also mix with it, and obviously extend the storage period of product, and mouthfeel also significantly strengthens.
2, homogeneous
Feed liquid is crossed homogenizer and is directly arrived the storage tank before spraying, homogenization pressure 15～20MPa, preferably 18MPa.
3, spraying is dry
Feed temperature before spraying remains on 65～70 ℃, guarantees temperature of outgoing air, and final moisture content of finished products remains on below 3.8%.
4, be dry mixed
The material of having sprayed and silica are dry mixed with dry-mixed machine.
5, compressing tablet
Pour material in feeder compressing tablet, reach product quality requirement.
Chocolate coating:
(1) above-mentioned chocolate mass is transported in chocolate coating machine in thermoregulation pot.
(2) milk sheet is evenly put into process coating machine on conveyer belt, adjusts coating machine and be distributed into chocolate width, make the thickness of wanting of coating at 0.5～2mm.
(3) the milk sheet after coating is cooling through air-cooler, is finally packaged as finished product.
Crisp milk slice prepared by embodiment 3 use conventional chocolate coating formulas
Conventional chocolate coating formula, raw material in mass ratio, comprising: sucrose 30%～50%, cocoa butter 10%～23%, whole milk powder 10%～25%, cocoa liquor 10%～15%, lecithin 0.2%～0.6%, vanillic aldehyde 0.02%～0.09%.
The chocolate coating that above-mentioned formula is made is coated described in embodiment 2 on milk sheet, and coating process is with embodiment 2.
The crisp milk slice contrast test that embodiment 4 is prepared without chocolate coating formula
Under low temperature, two kinds of environment of high temperature, the chocolate coating of comparing embodiment 2,3 two kinds of milk sheets of embodiment, in conjunction with situation, crisp milk slice quality, the results are shown in Table 1.
Table 1 is without the milk sheet quality of chocolate coating formula
Be more than the crisp milk slice contrast test prepared without chocolate coating formula, the crisp milk slice mouthfeel of embodiment 2 is good, crisp, and microbiological indicator is easy to control, easy suitability for industrialized production, products in circulation and to sell 8 months qualities constant.
Detection method is specifically referring to the examination criteria of relevant industries, the test stone of food for example, and it is conventional project well known in the art.
Claims (4)
1. a crisp milk slice chocolate coating, it is characterized in that, described chocolate coating raw material comprises by weight: sucrose 30%～50%, palm-kernel oil 10%～25%, whole milk powder 8%～20%, inulin 1%～5%, butter oil 1%～5%, cocoa power 2%～8%, cocoa liquor 8%～10%, lecithin 0.2%～0.6%, vanillic aldehyde 0.02%～0.09%.
2. prepare described in claim 1 method for chocolate coating for crisp milk slice, it is characterized in that, comprise the following steps:
1) by palm-kernel oil fusing, add cocoa liquor, whole milk powder, cane sugar powder, inulin, butter oil, stir, obtain chocolate mass;
2) step 1) gained chocolate mass is added to vanillic aldehyde and lecithin after fine grinding, after refining, homogeneous, make chocolate coating insulation standby.
3. a crisp milk slice, is characterized in that, comprises milk sheet and is coated on the crisp milk slice chocolate coating claimed in claim 1 on milk sheet.
4. a method of preparing crisp milk slice described in claim 3, is characterized in that, comprises the following steps:
1) by milk tablet raw material through batching, homogeneous, spraying be dried, be dry mixed, compressing tablet makes milk sheet;
2) chocolate coating is evenly coated on milk sheet, through packing, makes finished product.
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| CN105076620A (en) * | 2015-08-14 | 2015-11-25 | 阳江喜之郎果冻制造有限公司 | Chocolate cream as soft filling and preparation method thereof |
| 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 |
| CN106376693A (en) * | 2016-08-29 | 2017-02-08 | 中卫市金帝冷冻食品有限责任公司 | Mung bean chocolate crackling and production method thereof |
| CN106376692A (en) * | 2016-08-29 | 2017-02-08 | 中卫市金帝冷冻食品有限责任公司 | Peanut chocolate crackling and production method thereof |
| CN106343124A (en) * | 2016-08-29 | 2017-01-25 | 中卫市金帝冷冻食品有限责任公司 | Purple sweet potato chocolate crisp and preparing method thereof |
| CN106343125A (en) * | 2016-08-29 | 2017-01-25 | 中卫市金帝冷冻食品有限责任公司 | Chocolate-covered corn and preparing method thereof |
| CN106387244A (en) * | 2016-08-29 | 2017-02-15 | 中卫市金帝冷冻食品有限责任公司 | Red bean-chocolate crisps and preparation method thereof |
| JP7158170B2 (en) * | 2018-04-27 | 2022-10-21 | 森永製菓株式会社 | Baked confectionery and compound confectionery |
| JP2019187370A (en) * | 2018-04-27 | 2019-10-31 | 森永製菓株式会社 | Baking drop inhibitor for chocolate, and use thereof |
| CN109691576A (en) * | 2019-01-30 | 2019-04-30 | 广州鹰金钱企业集团公司 | A kind of substitute of cocoa fat chocolate cream of low trans fatty acid and preparation method thereof |
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| CN2731991Y (en) * | 2004-07-18 | 2005-10-12 | 李晓林 | Crisp milk slice |
| GB0524128D0 (en) * | 2005-11-28 | 2006-01-04 | Barry Callebaut Ag | Compositions |
| ES2622501T3 (en) * | 2008-07-25 | 2017-07-06 | Tic Gums, Inc. | Use of gum arabic in toppings, jams and adhesion |
| CN101965891B (en) * | 2010-10-26 | 2012-12-05 | 华南理工大学 | Low-energy health chocolate and industrial production method thereof |
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