CN112715718B - Black pure fat chocolate for coating and frozen drink and preparation method thereof - Google Patents
Black pure fat chocolate for coating and frozen drink and preparation method thereof Download PDFInfo
- Publication number
- CN112715718B CN112715718B CN202011566051.2A CN202011566051A CN112715718B CN 112715718 B CN112715718 B CN 112715718B CN 202011566051 A CN202011566051 A CN 202011566051A CN 112715718 B CN112715718 B CN 112715718B
- Authority
- CN
- China
- Prior art keywords
- coating
- chocolate
- frozen drink
- pure fat
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 137
- 239000011248 coating agent Substances 0.000 title claims abstract description 89
- 238000000576 coating method Methods 0.000 title claims abstract description 89
- 238000002360 preparation method Methods 0.000 title abstract description 40
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 185
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 49
- 239000000843 powder Substances 0.000 claims abstract description 42
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 40
- 239000006071 cream Substances 0.000 claims abstract description 25
- 108010011485 Aspartame Proteins 0.000 claims abstract description 23
- 239000000605 aspartame Substances 0.000 claims abstract description 23
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims abstract description 23
- 229960003438 aspartame Drugs 0.000 claims abstract description 23
- 235000010357 aspartame Nutrition 0.000 claims abstract description 23
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 23
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 22
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 22
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims description 57
- 238000007710 freezing Methods 0.000 claims description 49
- 238000000034 method Methods 0.000 claims description 42
- 238000007872 degassing Methods 0.000 claims description 41
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 34
- 230000008014 freezing Effects 0.000 claims description 32
- 238000001816 cooling Methods 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 23
- 150000003904 phospholipids Chemical class 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 18
- 229910052757 nitrogen Inorganic materials 0.000 claims description 17
- 238000009849 vacuum degassing Methods 0.000 claims description 10
- 238000004381 surface treatment Methods 0.000 claims description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 4
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 abstract description 31
- 235000003599 food sweetener Nutrition 0.000 abstract description 12
- 239000003765 sweetening agent Substances 0.000 abstract description 12
- 238000005336 cracking Methods 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000013611 frozen food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 91
- 239000000463 material Substances 0.000 description 43
- 239000011162 core material Substances 0.000 description 41
- 230000032683 aging Effects 0.000 description 40
- 238000002156 mixing Methods 0.000 description 37
- 230000008569 process Effects 0.000 description 26
- 235000013361 beverage Nutrition 0.000 description 25
- 238000004519 manufacturing process Methods 0.000 description 25
- 230000001954 sterilising effect Effects 0.000 description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 238000000265 homogenisation Methods 0.000 description 18
- 229920000223 polyglycerol Polymers 0.000 description 17
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 17
- 229940066675 ricinoleate Drugs 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 16
- 238000000227 grinding Methods 0.000 description 15
- 238000009472 formulation Methods 0.000 description 13
- 238000001035 drying Methods 0.000 description 12
- 235000013305 food Nutrition 0.000 description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 10
- 229920000161 Locust bean gum Polymers 0.000 description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 10
- 235000014113 dietary fatty acids Nutrition 0.000 description 10
- 239000000194 fatty acid Substances 0.000 description 10
- 229930195729 fatty acid Natural products 0.000 description 10
- 239000000711 locust bean gum Substances 0.000 description 10
- 235000010420 locust bean gum Nutrition 0.000 description 10
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- 238000009928 pasteurization Methods 0.000 description 10
- 230000000087 stabilizing effect Effects 0.000 description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 description 10
- 239000008158 vegetable oil Substances 0.000 description 10
- 235000014121 butter Nutrition 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- 239000006188 syrup Substances 0.000 description 8
- 235000020357 syrup Nutrition 0.000 description 8
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000000230 xanthan gum Substances 0.000 description 7
- 235000010493 xanthan gum Nutrition 0.000 description 7
- 229920001285 xanthan gum Polymers 0.000 description 7
- 229940082509 xanthan gum Drugs 0.000 description 7
- 238000007670 refining Methods 0.000 description 6
- 239000000679 carrageenan Substances 0.000 description 5
- 235000010418 carrageenan Nutrition 0.000 description 5
- 229920001525 carrageenan Polymers 0.000 description 5
- 229940113118 carrageenan Drugs 0.000 description 5
- 239000011229 interlayer Substances 0.000 description 5
- 239000011259 mixed solution Substances 0.000 description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- -1 fatty acid ester Chemical class 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000009025 Endorphins Human genes 0.000 description 1
- 108010049140 Endorphins Proteins 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000003345 natural gas Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Images
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
- 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
- A23G1/305—Products for covering, coating, finishing or 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
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the technical field of frozen food processing, and particularly relates to black pure fat chocolate for coating, a frozen drink and a preparation method thereof. The black pure fat chocolate for coating comprises the following components in percentage by mass, and 22.5-35.5% of sweetener; 15-25% of cocoa powder; 25-35% of cocoa mass; 15-25% of anhydrous cream; 0.6-1.0% of emulsifying agent; wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame. The invention breaks through the conventional thought of adjusting chocolate cracking from an emulsifier, and discovers that the cracking and bubble occurrence of the pure fat chocolate after coating can be effectively avoided through the cooperation between the composition of the specific sweetener and other components according to the first time from the sweetener, and meanwhile, the black pure fat chocolate has fine and smooth taste, moderate sweetness and bitter matching and clean, smooth and glossy surface of the frozen drink after coating.
Description
Technical Field
The invention belongs to the technical field of frozen food processing, and particularly relates to black pure fat chocolate for coating, a frozen drink and a preparation method thereof.
Background
Chocolate is a leisure food which is common in daily life, and has fine and popular taste. Chocolate foods are very abundant in variety and include dark chocolate, white chocolate, colored chocolate, filled chocolate, dried fruit chocolate, and the like. The black chocolate has sweet and slightly bitter taste, can improve the antioxidant level of organisms due to the pharmacological action of the black chocolate on human bodies, is beneficial to preventing cardiovascular diseases and diabetes, and has the effects of stimulating the brain to secrete endorphin, relieving pressure, eliminating depression emotion and the like, so that the black chocolate is more and more favored by people.
Currently, the black pure fat chocolate on the market presents a number of problems when used for ice cream coating, such as: the chocolate has bitter taste, bubbles are formed on the surface of the product after being coated and hung, and the chocolate is easy to split; these problems can bring quality hidden trouble to the product, reduce the experience of consumers, and have poor return purchasing power.
In order to solve the problems, the prior art starts with the emulsifier in the chocolate formula, and the problems of easy cracking and bubble on the surface after the chocolate is coated are avoided through the adjustment and the compounding of the emulsifier formula, but the method has single means, and the improvement effect is still to be further improved. In addition, frozen drink manufacturers purchase pure fat chocolate outsourcedly, after purchasing, the pure fat chocolate is melted, and the glossiness of the product after coating is deteriorated due to temperature change. Therefore, development of black pure fat chocolate which is suitable for coating and has fine taste, moderate sweetness and bitter taste, and clean, smooth and glossy surface of the coated frozen drink and no bubbles and cracks is needed to be developed.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that the black pure fat chocolate in the prior art is bitter in taste, bubbles are formed on the surface of a coated product, the chocolate is easy to crack and the like, and further provides the black pure fat chocolate, the frozen drink and the preparation method.
Therefore, the invention provides the following technical scheme:
the invention provides a black pure fat chocolate formula, which comprises the following components:
22.5-35.5% of sweetener;
15-25% of cocoa powder;
25-35% of cocoa mass;
15-25% of anhydrous cream;
0.6-1.0% of emulsifying agent;
wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame.
Optionally, the black pure fat chocolate provided by the invention comprises the following components in percentage by mass: 20-30% of white granulated sugar; maltodextrin 1.4-2.7%; 15-25% of cocoa powder; 25-35% of cocoa mass; 15-25% of anhydrous cream; 0.15-0.28% of aspartame; 0.6 to 1.0 percent of emulsifying agent.
Optionally, the emulsifier is at least one selected from phospholipid and glyceryl monostearate.
The preparation method of the black pure fat chocolate paste is a conventional method, and specifically comprises the following steps:
1) And (3) raw material treatment: grinding the sweetener, and then uniformly mixing the cocoa powder and the sweetener to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 64-75deg.C, maintaining for 4-6 hr (completely melting), adding emulsifier, mixing, cooling to 37-41 deg.C, and making into mixed solution 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, and then guiding the mixed material and the mixed material liquid into a refiner for fine grinding for 5-11h to prepare material liquid 3; fineness: 25-35um.
The invention also provides a frozen drink, which comprises a core material and a chocolate coating coated on the surface of the core material, wherein the chocolate coating is prepared from the black pure fat chocolate for coating.
The invention also provides a preparation method of the frozen drink, and before coating, the black pure fat chocolate is subjected to vacuum degassing treatment.
Specifically, the invention can adopt a vacuum degassing device shown in figure 1 for degassing, the vacuum degassing device adopted by the invention comprises a chocolate heating tank 1 and a vacuumizing tank 2, and one side of the vacuumizing tank 2 is communicated with a vacuum valve port 3 for vacuumizing the device. A stirring mechanism 4 is arranged in the chocolate heating tank 1 and is used for stirring materials in the chocolate heating tank. A heating interlayer 5 is arranged outside the chocolate heating tank 1, one side of the heating interlayer 5 is communicated with a water inlet 6, and the other side is communicated with a water inlet outlet 7; in the heating process, hot water is introduced into the heating interlayer 5 through the water inlet 6, and cooling water after heat exchange is discharged from the water inlet outlet 7; in the cooling process, ice water is introduced into the heating interlayer 5 through the water inlet 6, and warm water after heat exchange is discharged from the water inlet 7.
The black pure fat chocolate degassing equipment can adjust the temperature of chocolate, and can better discharge gas in the chocolate along with the combination of temperature fluctuation, stirring and vacuumizing.
Optionally, in the vacuum degassing treatment step, the vacuum degree is controlled to be 0.05-0.07MPa, stirring is performed for 1 time every 1-2 hours, stirring is performed for 20-40min each time, the rotating speed is 20-40rpm, and the degassing time is 4-6 hours;
preferably, the stirring process adopts a mode of heating and then cooling to carry out vacuum degassing, the temperature is raised from 34-40 ℃ to 60-66 ℃ within 10-20min, and then the temperature is lowered from 60-66 ℃ to 34-40 ℃ within 10-20 min.
Optionally, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment.
Optionally, in the step freezing treatment step, quick-freezing is carried out for 20-40min at-36 ℃ to-40 ℃ and then quick-freezing is carried out for 5-15min at-22 ℃ to-28 ℃;
the liquid nitrogen surface treatment time is 10-20s.
Optionally, the coating temperature is 32-42 ℃, and the coating time is 6-18s.
Optionally, the product is dried by a cold air tunnel, the drying temperature is 6-10 ℃ and the time is 1-3min.
The frozen drink core material used in the invention has a conventional composition, and can comprise: 5-15% of white granulated sugar, 2-10% of maltose syrup, 3-12% of milk powder, 1-8% of cream, 3-12% of vegetable oil, 0.3-1% of stabilizing emulsifier (carrageenan, locust bean gum, xanthan gum, mono-diglycerol fatty acid ester), 0.1-0.8% of essence for food and the balance of water;
the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling, aging and the like, wherein the steps of homogenizing are as follows: the homogenizing temperature is 65-75deg.C, homogenizing pressure is 130-150bar, primary pressure is 80% (104-120 bar), and secondary pressure is 20% (24-30 bar). Sterilizing: using traditional sterilization process, maintaining the temperature at 80-85deg.C for 10-15min; the pasteurization process is used, the temperature is 90-105 ℃, and the temperature is kept for 30-60 seconds. The aging temperature of the aging step is 0-4 ℃, and the aging time is 2-48 hours.
The technical scheme of the invention has the following advantages:
1. the black pure fat chocolate for coating provided by the invention comprises the following components in percentage by mass, and 22.5-35.5% of sweetener; 15-25% of cocoa powder; 25-35% of cocoa mass; 15-25% of anhydrous cream; 0.6-1.0% of emulsifying agent; wherein the sweetener is a mixture of white granulated sugar, maltodextrin and aspartame. The invention breaks through the conventional thought of adjusting chocolate cracking from an emulsifier, and discovers that the cracking and bubble occurrence of the pure fat chocolate after coating can be effectively avoided through the cooperation between the composition of the specific sweetener and other components according to the first time from the sweetener, and meanwhile, the black pure fat chocolate has fine and smooth taste, moderate sweetness and bitter matching and clean, smooth and glossy surface of the frozen drink after coating.
The black pure fat chocolate for coating provided by the invention can further improve the taste of the black pure fat chocolate by adjusting the dosage of each component, and avoid cracking and air bubbles.
According to the black pure fat chocolate for coating, provided by the invention, through the selection of the emulsifier, the taste of the product is finer and finer, and the phenomena of bubbles and cracking after coating are further reduced.
2. According to the preparation method of the frozen drink provided by the invention, before coating, the black pure fat chocolate is subjected to degassing treatment. When the chocolate paste is prepared, air mixed in the grinding process is discharged, and the generation and cracking of bubbles after coating can be effectively avoided.
According to the preparation method of the frozen drink, the air in the chocolate paste can be effectively discharged by limiting specific parameters in the vacuum degassing process, particularly by adopting a mode of gradient heating and then gradient cooling. The chocolate slurry is sticky, the air removal efficiency of the conventional method is limited, and the vacuum degassing is carried out by adopting a specific method, so that the air discharge efficiency can be greatly improved, and the occurrence of bubbles and cracking after coating is avoided.
According to the preparation method of the frozen drink, before coating, the core material is subjected to step freezing treatment and liquid nitrogen surface treatment, and specific parameters of the step freezing treatment are further limited, so that ice crystals are prevented from being generated on the surface of the frozen drink core material, and cavities or pits are prevented from being formed after the ice crystals are melted when chocolate is coated.
According to the preparation method of the frozen drink provided by the invention, the product is dried through a cold air tunnel after being coated, the drying temperature is 6-10 ℃, and the time is 1-3min. The traditional process has no drying process, mainly because the chocolate naturally solidifies after the temperature of the frozen drink is reduced after the chocolate is coated with the frozen drink, but the black pure fat chocolate prepared by the invention has slower temperature conduction, if the natural solidification needs longer time, the chocolate can easily melt the frozen drink inside, thus the gas in the frozen drink overflows and then reacts on the chocolate, so that the surface of the chocolate has bubbles or the phenomenon of cracking of the chocolate, and the problems can be well solved after the drying process is added.
According to the preparation method of the frozen drink, the degassing equipment provided by the invention is adopted to carry out degassing treatment on the black pure fat chocolate under the condition of temperature fluctuation, the degassing equipment can carry out temperature control, the temperature is stirred in the heating and cooling processes, natural gas overflow can be quickened, and the gas in the pure fat chocolate can be more easily discharged by matching with vacuumizing, so that the purpose of degassing is achieved, and the surface of the product is smoother in the subsequent coating and hanging process.
3. The frozen drink provided by the invention finally produces a product meeting the requirements through the synergistic effect of the formula, the process and the equipment, has smooth surface, no bubbles, fine taste, no obvious granular feel, perfect matching of sweet feel and bitter feel, easier acceptance by consumers and high preference.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are needed in the description of the embodiments or the prior art will be briefly described, and it is obvious that the drawings in the description below are some embodiments of the present invention, and other drawings can be obtained according to the drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic diagram of a degassing apparatus according to an embodiment of the present invention;
reference numerals:
in the figure, 1-chocolate heating tank; 2-pumping a vacuum tank; 3-a vacuum valve port; 4-a stirring mechanism; 5-heating the interlayer; 6-a water inlet; 7-water inlet and outlet.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) Pure fat black chocolate formulation: comprises 27kg of white granulated sugar; maltodextrin 2kg; 20kg of cocoa powder; 30kg of cocoa mass; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
(2) The black pure fat chocolate manufacturing process comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, in particular:
1) Grinding white granulated sugar, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid and polyglycerol ricinoleate, mixing, and cooling to 40deg.C to obtain mixed solution 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, transferring the mixture into a refiner, and refining the mixture for 8 hours to prepare material liquid 3; fineness: 28um;
4) Degassing treatment was carried out using the apparatus shown in FIG. 1: putting the feed liquid 3 into special equipment for degassing treatment; degassing for 5h; specific parameters in the degassing process are as follows:
a vacuum degree is 0.06MPa;
b, stirring: 1.5 hours for 1 time, 50min each time, 30 revolutions per minute;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 37 ℃ to 55 ℃ within 25min before stirring; the temperature was again lowered from 55℃to 37℃over 25 min.
(3) Frozen beverage preparation
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 3kg of maltose syrup, 8kg of milk powder, 3kg of cream, 8kg of vegetable oil, 0.42kg of stabilizing emulsifier (0.02 kg of carrageenan, 0.15kg of locust bean gum, 0.05kg of xanthan gum, 0.2kg of mono-diglycerol fatty acid ester), 0.5kg of essence for food and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 4 ℃ and the aging time is 8 hours
2) Freezing the frozen drink feed liquid: the outlet temperature is-8 ℃, and the expansion rate is 20%;
3) Freezing by adopting a step freezing method: quick-freezing at-38deg.C for 30min, and quick-freezing at-25deg.C for 10min;
4) Liquid nitrogen treatment of the surface of the frozen drink core material: immersing frozen drink slices in liquid nitrogen for 15s;
5) Coating and hanging the degassed pure fat black chocolate: the coating temperature is 37 ℃; time 12s;
6) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 8 ℃ and the time is 2min;
7) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 2
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) Pure fat black chocolate formulation: 31.15kg of white granulated sugar; maltodextrin 2.7kg; 15kg of cocoa powder; 25kg of cocoa mass; 25kg of anhydrous cream; 0.15kg of aspartame; 0.2kg of phospholipid; 0.8kg of polyglycerol ricinoleate.
(2) The black pure fat chocolate manufacturing process comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, in particular:
1) Grinding white granulated sugar, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 65 ℃ and preserving heat for 7 hours (fully melting), then adding phospholipid and polyglycerol ricinoleate, uniformly mixing, and cooling to 37 ℃ to prepare mixed material liquid 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, transferring the mixture into a refiner, and refining the mixture for 8 hours to prepare material liquid 3; fineness: 30um;
4) Degassing treatment was carried out using the apparatus shown in FIG. 1: putting the feed liquid 3 into special equipment for degassing treatment; degassing for 5h; specific parameters in the degassing process are as follows:
a vacuum degree is 0.07MPa;
b, stirring: 1 hour for 1 time, 30min each time, 30 revolutions/min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 37 ℃ to 55 ℃ within 15min before stirring; the temperature was again lowered from 55℃to 37℃over 15min.
(3) Frozen beverage preparation
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 12kg of white granulated sugar, 4kg of maltose syrup, 10kg of milk powder, 3kg of cream, 10kg of vegetable oil, 0.4kg of stabilizing emulsifier (locust bean gum 0.15kg, xanthan gum 0.05kg, and mono-and diglyceride fatty acid ester 0.2 kg), 0.8kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 170bar, the primary pressure was 80% (130 bar), and the secondary pressure was 20% (40 bar). Sterilizing: the temperature was 95℃for 30s using a pasteurization process. The aging temperature of the aging step is 4 ℃, and the aging time is 7 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is minus 6 ℃ and the expansion rate is 40%;
3) Freezing by adopting a step freezing method: quick-freezing at-28deg.C for 30min, and quick-freezing at-22deg.C for 10min;
4) Liquid nitrogen treatment of the surface of the frozen drink core material: immersing frozen drink slices in liquid nitrogen for 10s;
5) Coating and hanging the degassed pure fat black chocolate: coating temperature is 32 ℃; time 6s;
6) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 6 ℃ and the time is 1min;
7) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 3
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) Pure fat black chocolate formulation: 22.32kg of white granulated sugar; maltodextrin 1.4kg; 25kg of cocoa powder; 35kg of cocoa mass; 15kg of anhydrous cream; 0.28kg of aspartame; 0.5kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
(2) The black pure fat chocolate manufacturing process comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, in particular:
1) Grinding white granulated sugar, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 75deg.C, maintaining for 5 hr (completely melting), adding phospholipid and polyglycerol ricinoleate, mixing, and cooling to 40deg.C to obtain mixed solution 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, transferring the mixture into a refiner, and refining the mixture for 8 hours to prepare material liquid 3; fineness: 25um;
4) Degassing treatment was carried out using the apparatus shown in FIG. 1: putting the feed liquid 3 into special equipment for degassing treatment; degassing for 5h; specific parameters in the degassing process are as follows:
a vacuum degree is 0.05MPa;
b, stirring: 2 hours and 1 time, each 80min,30 revolutions/min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 40 ℃ to 66 ℃ within 40min before stirring; then the temperature was reduced from 66℃to 40℃in 40 min.
(3) Frozen beverage preparation
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 7kg of white granulated sugar, 5kg of maltose syrup, 10kg of milk powder, 5kg of cream, 3kg of vegetable oil, 0.3kg of stabilizing emulsifier (carrageenan 0.02kg, locust bean gum 0.1kg, xanthan gum 0.05kg, and mono-and diglyceride fatty acid ester 0.13 kg), 0.1kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 65℃and the homogenization pressure was 150bar, the primary pressure was 80% (120 bar) and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 85℃and the incubation was carried out for 300s using a pasteurization process. The aging temperature of the aging step is 0 ℃, and the aging time is 3 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is minus 9 ℃, and the expansion rate is 10%;
3) Freezing by adopting a step freezing method: quick-freezing at-40deg.C for 20min, and quick-freezing at-28deg.C for 15min;
4) Liquid nitrogen treatment of the surface of the frozen drink core material: immersing frozen drink slices in liquid nitrogen for 20s;
5) Coating and hanging the degassed pure fat black chocolate: coating temperature is 42 ℃; time 18s;
6) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 10 ℃ and the time is 3min;
7) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 4
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) Pure fat black chocolate formulation: comprises 27kg of white granulated sugar; maltodextrin 2kg; 20kg of cocoa powder; 30kg of cocoa mass; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
(2) The black pure fat chocolate manufacturing process comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, in particular:
1) Grinding white granulated sugar, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid and polyglycerol ricinoleate, mixing, and cooling to 40deg.C to obtain mixed solution 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, transferring the mixture into a refiner, and refining the mixture for 8 hours to prepare material liquid 3; fineness: 28um;
(3) Frozen beverage preparation
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 10kg of white granulated sugar, 3kg of maltose syrup, 8kg of milk powder, 3kg of cream, 8kg of vegetable oil, 0.42kg of stabilizing emulsifier (0.02 kg of carrageenan, 0.15kg of locust bean gum, 0.05kg of xanthan gum, 0.2kg of mono-diglycerol fatty acid ester), 0.5kg of essence for food and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 4 ℃, and the aging time is 8 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is-8 ℃, and the expansion rate is 20%;
3) Freezing: freezing at-37deg.C for 40min;
4) Coating and hanging the degassed pure fat black chocolate: the coating temperature is 37 ℃; time 12s;
5) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 8 ℃ and the time is 2min;
6) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 5
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) Pure fat black chocolate formulation: 23.84kg of white granulated sugar; maltodextrin 2.2kg; 21kg of cocoa powder; 28kg of cocoa mass; 24kg of anhydrous cream; 0.16kg of aspartame; 0.8kg of phospholipids.
(2) The black pure fat chocolate manufacturing process comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, in particular:
1) Grinding white granulated sugar, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 72 ℃ and preserving heat for 5 hours (completely melting), adding phospholipid, uniformly mixing, and cooling to 38 ℃ to prepare mixed material liquid 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, transferring the mixture into a refiner, and refining the mixture for 8 hours to prepare material liquid 3; fineness: 32um;
4) Degassing treatment was carried out using the apparatus shown in FIG. 1: putting the feed liquid 3 into special equipment for degassing treatment; degassing for 5h; specific parameters in the degassing process are as follows:
a vacuum degree is 0.05MPa;
b, stirring: 1.2 hours for 1 time, 40min each time, 30 revolutions per min;
c, temperature control: the temperature is kept at 37 ℃; raising the temperature from 37 ℃ to 55 ℃ within 20min before stirring; then the temperature is reduced from 55 ℃ to 37 ℃ within 20 min;
(3) Frozen beverage preparation
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: white granulated sugar 5kg, maltose 8kg, milk powder 10kg, butter 1kg, vegetable oil 12kg, stabilizing emulsifier 0.4kg (locust bean gum 0.15kg, xanthan gum 0.05kg, mono-diglycerol fatty acid ester 0.2 kg), food essence 0.2kg, and water for the rest.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 2 ℃, and the aging time is 10 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is-7 ℃ and the expansion rate is 20%;
3) Freezing by adopting a step freezing method: quick-freezing at-24deg.C for 30min, and quick-freezing at-24deg.C for 10min;
4) Liquid nitrogen treatment of the surface of the frozen drink core material: immersing frozen drink slices in liquid nitrogen for 13s;
5) Coating and hanging the degassed pure fat black chocolate: coating temperature is 33 ℃; time 12s;
6) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 8 ℃ and the time is 2min;
7) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 6
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein,
(1) Pure fat black chocolate formulation: 22.27kg of white granulated sugar; maltodextrin 1.5kg; 17kg of cocoa powder; 34kg of cocoa mass; 24kg of anhydrous cream; 0.23kg of aspartame; 0.4kg of phospholipid; 0.6kg of polyglycerol ricinoleate.
(2) The black pure fat chocolate manufacturing process comprises the following steps: raw material treatment, mixing, fine grinding, cooling and degassing, in particular:
1) Grinding white granulated sugar, and then uniformly mixing cocoa powder, maltodextrin, aspartame and white granulated sugar powder to prepare a mixed material 1;
2) Heating cocoa mass and anhydrous butter to 70deg.C, maintaining for 5 hr (completely melting), adding phospholipid and polyglycerol ricinoleate, mixing, and cooling to 40deg.C to obtain mixed solution 2;
3) Mixing the mixed material 1 and the mixed material liquid 2, transferring the mixture into a refiner, and refining the mixture for 8 hours to prepare material liquid 3; fineness: 28um;
(3) Frozen beverage preparation
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 5kg of white granulated sugar, 8kg of maltose syrup, 5kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.42kg of stabilizing emulsifier (0.02 kg of carrageenan, 0.2kg of locust bean gum and 0.2kg of mono-diglycerol fatty acid ester), 0.5kg of essence for food and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 3 ℃, and the aging time is 9 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is-8 ℃, and the expansion rate is 20%;
3) Freezing by adopting a step freezing method: quick-freezing at-37deg.C for 30min, and quick-freezing at-25deg.C for 10min;
4) Liquid nitrogen treatment of the surface of the frozen drink core material: immersing frozen drink slices in liquid nitrogen for 15s;
5) Coating and hanging the degassed pure fat black chocolate: coating temperature is 36 ℃; time 12s;
6) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 9 ℃ and the time is 2min;
7) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 7
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula and the manufacturing process of the black pure fat chocolate and the manufacturing process of the frozen drink are the same as those of the embodiment 1; the black pure fat chocolate degassing treatment was varied as follows:
degassing treatment was carried out using the apparatus shown in FIG. 1: putting the feed liquid 3 into special equipment for degassing treatment; degassing for 5h; specific parameters in the degassing process are as follows:
a vacuum degree is 0.05MPa;
b, stirring: 1.2 hours for 1 time, 40min each time, 30 revolutions per min;
c, temperature control: degassing at a constant temperature of 55 ℃.
Example 8
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the black pure fat chocolate are the same as those of the embodiment 1; the preparation process of the frozen drink is changed as follows:
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: white granulated sugar 5kg, maltose 8kg, milk powder 10kg, butter 3kg, vegetable oil 5kg, stabilizing emulsifier 0.5kg (locust bean gum 0.3kg, mono-diglycerol fatty acid ester 0.2 kg), food essence 0.5kg, and water for supplementing the rest.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 4 ℃ and the aging time is 5 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is minus 6 ℃ and the expansion rate is 35%;
3) Freezing by adopting a step freezing method: quick-freezing at-38deg.C for 30min, and quick-freezing at-25deg.C for 10min;
4) Coating and hanging the degassed pure fat black chocolate: coating temperature is 40 ℃; time 13s;
5) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 8 ℃ and the time is 2min;
6) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Example 9
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the black pure fat chocolate are the same as those of the embodiment 1; the preparation process of the frozen drink is changed as follows:
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 13kg of white granulated sugar, 2kg of maltose syrup, 5kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.4kg of stabilizing emulsifier (locust bean gum 0.1kg, sodium carboxymethylcellulose 0.1kg, fatty acid ester of mono-diglycerol 0.2 kg), 0.3kg of essence for food and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 2 ℃, and the aging time is 9 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is minus 6 ℃ and the expansion rate is 35%;
3) Freezing by adopting a step freezing method: quick-freezing at-38deg.C for 30min, and quick-freezing at-25deg.C for 10min;
4) Liquid nitrogen treatment of the surface of the frozen drink core material: immersing frozen drink slices in liquid nitrogen for 15s;
5) Coating and hanging the degassed pure fat black chocolate: the coating temperature is 37 ℃; time 12s;
6) The time from the natural collection of the frozen beverage to the packaging and warehousing is controlled to be less than or equal to 15 minutes.
Example 10
The embodiment provides a frozen drink, which comprises a core material and a black pure fat chocolate coating coated on the surface of the core material, wherein the formula, the manufacturing process and the degassing process of the black pure fat chocolate are the same as those of the embodiment 1; the preparation process of the frozen drink is changed as follows:
1) Preparing frozen beverage liquid by adopting a conventional slice type frozen beverage formula;
the core material comprises the following components in 100 kg: 11kg of white granulated sugar, 5kg of maltose syrup, 8kg of milk powder, 3kg of cream, 5kg of vegetable oil, 0.4kg of stabilizing emulsifier (locust bean gum 0.1kg, xanthan gum 0.1kg, and mono-diglyceride fatty acid ester 0.2 kg), 0.3kg of food essence, and the balance of water.
The preparation method comprises the following steps: the preparation method of the frozen drink base material comprises the steps of mixing, homogenizing, sterilizing, cooling and aging. Wherein, homogenize: the homogenization temperature was 75 ℃, the homogenization pressure was 150bar, the primary pressure was 80% (120 bar), and the secondary pressure was 20% (30 bar). Sterilizing: the temperature was 90℃for 60s using a pasteurization process. The aging temperature of the aging step is 3 ℃, and the aging time is 12 hours.
2) Freezing the frozen drink feed liquid: the outlet temperature is-7 ℃, and the expansion rate is 35%;
3) Quick-freezing at-37deg.C for 40min;
4) Coating and hanging the degassed pure fat black chocolate: the coating temperature is 35 ℃; time 7s;
5) After coating, placing the coating into a cold air tunnel for drying treatment: the temperature is 8 ℃ and the time is 2min;
6) The time from the time of the frozen drink to the time of packaging and warehousing after the frozen drink is dried is controlled to be less than or equal to 15 minutes.
Comparative example 1
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: 56.4kg of white granulated sugar; maltodextrin 1.0kg; 12kg of cocoa powder; 18kg of cocoa mass; 12kg of anhydrous cream; 0.1kg of aspartame; 0.3kg of phospholipid; 0.2kg of polyglycerol ricinoleate.
Comparative example 2
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: 8.7kg of white granulated sugar; maltodextrin 5kg; 35kg of cocoa powder; 10kg of cocoa mass; 40kg of anhydrous cream; 0.5kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
Comparative example 3
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: 29kg of white granulated sugar; 20kg of cocoa powder; 30kg of cocoa mass; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; polyglycerol ricinoleate 0.5kg
Comparative example 4
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: 29kg of white granulated sugar; 20kg of cocoa powder; 30kg of cocoa mass; 20kg of anhydrous cream; 0.5kg of phospholipid; polyglycerol ricinoleate 0.5kg
Comparative example 5
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: comprises 27kg of white granulated sugar; maltodextrin 2kg; 25kg of cocoa powder; 35kg of cocoa mass; 10kg of whole milk powder; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
Comparative example 6
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: comprises 27kg of white granulated sugar; maltodextrin 2kg; 25kg of cocoa powder; 10kg of cocoa butter; 25kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
Comparative example 7
This comparative example provides a frozen drink comprising a center and a black pure fat chocolate coating coated on the surface of the center, wherein the black pure fat chocolate manufacturing process, the deaeration process and the frozen drink manufacturing process are the same as in example 4, and the black pure fat chocolate formula is changed as follows:
pure fat black chocolate formulation: comprises 27kg of brown granulated sugar; maltodextrin 2kg; 20kg of cocoa powder; 30kg of cocoa mass; 20kg of anhydrous cream; 0.2kg of aspartame; 0.3kg of phospholipid; 0.5kg of polyglycerol ricinoleate.
Experimental example 1
The black pure fat chocolate frozen drink and frozen drink prepared in each group of examples and comparative examples were subjected to sensory evaluation, and the corresponding scoring criteria are shown in table 1 below:
TABLE 1
The number of the testers is 30, and the sensory evaluation is carried out by selecting the part-time job sensory evaluation staff (through sensory training) with different ages and sexes in the industry, wherein the evaluation method comprises the following steps: wherein each index is rated according to the highest 10 points of consumer preference, the scoring result of 30 people is taken, then the average value is taken, 1 decimal place is reserved), and the test result is shown in the following table:
TABLE 2
As can be seen from the above table, compared with comparative examples 1 to 7, the black pure fat chocolate prepared in examples 1 to 10 of the present invention has better sweetness, harmony of sweet feeling and bitter feeling and fineness; the prepared frozen drink has better surface smoothness, chocolate glossiness, chocolate taste after freezing and overall preference. The experiment proves that the black pure fat chocolate coating frozen drink produced by the invention has obvious advantages.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. And obvious variations or modifications thereof are contemplated as falling within the scope of the present invention.
Claims (10)
1. The black pure fat chocolate for coating frozen drink is characterized by comprising the following components in percentage by mass:
20-30% of white granulated sugar;
maltodextrin 1.4-2.7%;
15-25% of cocoa powder;
25-35% of cocoa mass;
15-25% of anhydrous cream;
0.15-0.28% of aspartame;
0.6 to 1.0 percent of emulsifying agent.
2. The black pure fat chocolate for coating according to claim 1, wherein said emulsifier is at least one selected from the group consisting of phospholipids and glyceryl monostearate.
3. A frozen drink comprising a center and a chocolate coating coated on the surface of the center, wherein the chocolate coating is prepared from the black pure fat chocolate for coating frozen drink according to any one of claims 1-2.
4. A method of preparing a frozen drink according to claim 3, wherein the black pure fat chocolate is subjected to vacuum degassing prior to coating.
5. The method for preparing frozen drink according to claim 4, wherein in the vacuum degassing treatment step, the vacuum degree is controlled to be 0.05-0.07MPa, stirring is performed for 1 time every 1-2 hours for 20-40min, the rotation speed is 20-40rpm, and the degassing time is 4-6 hours.
6. The method for preparing frozen drink according to claim 5, wherein the vacuum degassing is performed by heating and then cooling during stirring, heating from 34-40 ℃ to 60-66 ℃ within 10-20min, and cooling from 60-66 ℃ to 34-40 ℃ within 10-20 min.
7. The method for preparing a frozen drink according to any one of claims 4 to 6, wherein the core is subjected to a step freezing treatment and a liquid nitrogen surface treatment before coating.
8. The method for preparing frozen drink according to claim 7, wherein in the step of the step freezing treatment, the frozen drink is first frozen at-36 ℃ to-40 ℃ for 20-40min, and then frozen at-22 ℃ to-28 ℃ for 5-15min;
the liquid nitrogen surface treatment time is 10-20s.
9. The method for preparing a frozen drink according to any one of claims 4 to 6 or 8, characterized in that the coating temperature is 32 to 42 ℃ and the coating time is 6 to 18s.
10. The method for preparing frozen drink according to claim 9, wherein the product is dried by passing through a cold air tunnel at 6-10 ℃ for 1-3min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011566051.2A CN112715718B (en) | 2020-12-25 | 2020-12-25 | Black pure fat chocolate for coating and frozen drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011566051.2A CN112715718B (en) | 2020-12-25 | 2020-12-25 | Black pure fat chocolate for coating and frozen drink and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112715718A CN112715718A (en) | 2021-04-30 |
| CN112715718B true CN112715718B (en) | 2023-06-20 |
Family
ID=75616497
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011566051.2A Active CN112715718B (en) | 2020-12-25 | 2020-12-25 | Black pure fat chocolate for coating and frozen drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112715718B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380594A (en) * | 2017-08-02 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | A kind of production technology of the colored chocolate coating of frozen |
| CN116326666B (en) * | 2021-12-23 | 2024-09-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Pure fat milk chocolate, frozen drink and preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2008528A1 (en) * | 2007-06-20 | 2008-12-31 | Eddy Merckx | Food composition |
| CN102138614A (en) * | 2010-12-31 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| CN108185103A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate coating and preparation method thereof |
| CN110839754A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with chocolate and processed cheese double coatings and preparation method thereof |
| CN111000016A (en) * | 2019-08-09 | 2020-04-14 | 杭州酷帕滋食品股份有限公司 | Low-temperature anti-cracking chocolate |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4376791A (en) * | 1982-01-11 | 1983-03-15 | A. E. Staley Manufacturing Company | Fructose-containing frozen dessert products |
| US5264228A (en) * | 1992-06-01 | 1993-11-23 | Nestec S.A. | Preparation of compositions for making cocoa beverages |
| CN109380576A (en) * | 2017-08-02 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | A kind of chocolate coating of anti-embrittlement and its method for being coated with frozen |
-
2020
- 2020-12-25 CN CN202011566051.2A patent/CN112715718B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2008528A1 (en) * | 2007-06-20 | 2008-12-31 | Eddy Merckx | Food composition |
| CN102138614A (en) * | 2010-12-31 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| CN108185103A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate coating and preparation method thereof |
| CN111000016A (en) * | 2019-08-09 | 2020-04-14 | 杭州酷帕滋食品股份有限公司 | Low-temperature anti-cracking chocolate |
| CN110839754A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with chocolate and processed cheese double coatings and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112715718A (en) | 2021-04-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112715718B (en) | Black pure fat chocolate for coating and frozen drink and preparation method thereof | |
| CN107397106A (en) | A kind of jujube old ginger brown sugar solid beverage and preparation method thereof | |
| CN104186881B (en) | The production method of a kind of soft taffy of high butterfat and goods thereof | |
| CN105851741B (en) | Fruit juice slush drinks and preparation method thereof | |
| CN111903825A (en) | Preparation process of self-inflating soft sweets | |
| CN1273781A (en) | Spirulina ice cream and its preparing process | |
| CN105053502A (en) | Mango ice cream production method | |
| CN101990979A (en) | Cactus ice cream | |
| CN112715719B (en) | Milk-flavored pure fat chocolate, frozen beverage and preparation method | |
| CN105724995A (en) | Making method of clear Chinese yam beverage | |
| CN1037926C (en) | Production method of series health-care ice cream | |
| CN112273526A (en) | Vanilla red bean flavored ice cream and preparation method thereof | |
| CN118104778A (en) | Prefabricated red glutinous rice small powder for tea drink and preparation method thereof | |
| CN112715716B (en) | White pure fat chocolate, frozen beverage and preparation method | |
| CN112741186B (en) | Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen drink | |
| CN111264674B (en) | Liquid for preventing glutinous rice regeneration and rice dumpling frozen drink containing same | |
| CN112715717B (en) | Red chocolate, red chocolate coating and frozen beverage | |
| CN113678936A (en) | Aerated candy and preparation process thereof | |
| CN112690361A (en) | Ice cream containing white spirit and preparation method thereof | |
| CN113057302A (en) | A kind of fruit cake for strengthening spleen and nourishing stomach and preparation method thereof | |
| CN112741185A (en) | Pigment composition for chocolate, blue mixed chocolate, frozen drink and preparation method | |
| CN116058481B (en) | Jam, frozen drink and preparation method thereof | |
| CN1157105A (en) | Method for preparing ice cream with fruit juice or preserved fruit | |
| CN107927290A (en) | A kind of glucose candy and preparation method thereof | |
| CN119769597A (en) | A method for preparing high-elasticity and low-sugar crystal hawthorn cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |