CN117441823B - Water-containing chocolate sauce core ice cream and preparation method thereof - Google Patents
Water-containing chocolate sauce core ice cream and preparation method thereofInfo
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- CN117441823B CN117441823B CN202311487938.6A CN202311487938A CN117441823B CN 117441823 B CN117441823 B CN 117441823B CN 202311487938 A CN202311487938 A CN 202311487938A CN 117441823 B CN117441823 B CN 117441823B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
- A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
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Abstract
本发明涉及冷冻饮品，具体涉及含水巧克力酱芯冰淇淋及其制备方法。冰淇淋包括：冰淇淋壳体；第一冰淇淋芯体，被灌注在所述冰淇淋壳体内；第二冰淇淋芯体，被灌注在所述冰淇淋壳体内，且与所述第一冰淇淋芯体相连；第一冰淇淋芯体包含：稀奶油30‑40份、可可脂14‑17份、奶油14‑18份、可可液块11‑14份，白砂糖9‑14份、乳粉1‑5份、麦芽糖浆1‑3份、磷脂0.5‑0.8份；且所述第一冰淇淋芯体的水分含量为20‑30wt％。本发明可以得到含有高水分的巧克力酱芯的巧克力冰淇淋，产品具有差异化的口感，能够给消费者提供更好的体验。This invention relates to frozen beverages, specifically to a water-based chocolate sauce-filled ice cream and its preparation method. The ice cream comprises: an ice cream shell; a first ice cream core, filled within the ice cream shell; and a second ice cream core, filled within the ice cream shell and connected to the first ice cream core. The first ice cream core comprises: 30-40 parts light cream, 14-17 parts cocoa butter, 14-18 parts cream, 11-14 parts cocoa liquor, 9-14 parts granulated sugar, 1-5 parts milk powder, 1-3 parts maltose syrup, and 0.5-0.8 parts phospholipids; and the water content of the first ice cream core is 20-30 wt%. This invention can produce chocolate ice cream with a high-moisture chocolate sauce core, resulting in a differentiated taste and providing consumers with a better experience.
Description
Technical Field
The invention relates to frozen beverage, in particular to aqueous chocolate sauce core ice cream and a preparation method thereof.
Background
Chocolate and chocolate products sold in the market generally do not contain moisture, as moisture can cause the chocolate to deteriorate and not readily store and soften. Chocolate manufacturers are also reluctant to challenge red lines. The mouthfeel of existing ice cream products is also to be further improved.
Disclosure of Invention
The present invention aims to solve at least one of the technical problems in the related art to some extent. The invention provides an aqueous chocolate sauce core ice cream and a preparation method thereof. The chocolate ice cream containing the chocolate sauce core with certain moisture is provided by combining the characteristic of ice cream freezing, and different tastes are created, so that the product is differentiated, better experience can be provided for consumers by the ice cream, and further more consumption demands are driven.
The invention provides an ice cream comprising:
an ice cream shell;
A first ice cream core, the first ice cream core being poured within the ice cream housing;
A second ice cream core, the second ice cream core being poured within the ice cream housing and connected to the first ice cream core;
The first ice cream core comprises, by weight, 30-40 parts of cream, 14-17 parts of cocoa butter, 14-18 parts of cream, 11-14 parts of cocoa mass, 9-14 parts of white granulated sugar, 1-5 parts of milk powder, 1-3 parts of maltose syrup and 0.5-0.8 part of phospholipid, and the moisture content of the first ice cream core is 18-30wt%.
The first ice cream core body of the ice cream provided by the embodiment of the invention contains a certain amount of water, so that the product has differentiated mouthfeel, and better experience can be provided for consumers.
Further studies have found that the moisture content of the first ice cream core cannot be too high or too low, a moisture content of 18-30wt% being suitable. If the moisture content is higher than 30wt%, the sensory score is reduced, the viscosity is reduced, the average gram weight of single pouring is unstable, in addition, caking phenomenon is generated during grinding in the preparation process, the pouring trolley for pouring the chocolate cores is easy to generate pulling phenomenon, if the moisture content is lower than 18wt%, the sensory score is obviously reduced, the viscosity is reduced, the average gram weight of single pouring is unstable, in some cases, a 'burnt pot' phenomenon is easy to generate during batching, products cannot be manufactured, and the production is not facilitated.
According to an embodiment of the invention, the moisture content of the first ice cream core is 20-28wt%.
According to the embodiment of the invention, the moisture content of the first ice cream core is realized by adjusting the proportion of the raw materials, for example, the dosage of the cream and/or the maltose syrup can be adjusted, and water is not added additionally.
According to an embodiment of the invention, the viscosity of the first ice cream core is 450-480 centipoise at 35 ℃.
According to an embodiment of the invention, the total milk solids content of the first ice cream core is 24-40wt%, the milk fat content is 20-36wt%, and the cocoa butter content is 14-17wt%. It was found that a better mouthfeel could be obtained.
According to the embodiment of the invention, the first ice cream core comprises, by weight, 30-40 parts of cream, 14-17 parts of cocoa butter, 14-18 parts of cream, 13-14 parts of cocoa mass, 10-13 parts of white granulated sugar, 3-5 parts of milk powder, 1-3 parts of maltose syrup and 0.5-0.8 part of phospholipid.
In some specific embodiments, the first ice cream core comprises, by weight, 30 parts of cream, 17 parts of cocoa butter, 18 parts of cream, 14 parts of cocoa mass, 13 parts of white granulated sugar, 5 parts of milk powder, 3 parts of maltose syrup, and 0.5 part of phospholipid.
In some specific embodiments, the first ice cream core comprises, by weight, 40 parts of cream, 14 parts of cocoa butter, 17 parts of cream, 13 parts of cocoa mass, 10 parts of white granulated sugar, 3 parts of milk powder, 3 parts of maltose syrup, and 0.8 part of phospholipid.
In some embodiments, the first ice cream core comprises, by weight, 37 parts of cream, 17 parts of cocoa butter, 14 parts of cream, 14 parts of cocoa mass, 10 parts of white granulated sugar, 5 parts of milk powder, 1 part of maltose syrup, and 0.7 part of phospholipid.
According to an embodiment of the invention, the components (or raw materials) of the ice cream shell and the second ice cream core are the same or different. The preparation may generally be carried out using ice cream or chocolate ice cream materials conventional in the art. Typically, the ice cream shell and the second ice cream core have a moisture content of less than or equal to 70wt%, for example 50-70wt%.
Further studies have found that the freezing point coefficient and/or the total solids content of the ice cream shell and the second ice cream core have a significant effect on their mouthfeel and temperature fluctuation resistance to shrinkage. The freezing point coefficient is controlled to be 16-20, and/or the total solid content is controlled to be 36-40wt%, so that the mouthfeel (fine and smooth mouthfeel) and the shrinkage resistance are improved, the product is not easy to deform, and the filling thickness of the feed liquid is easy to meet the design requirement. Otherwise, the product has poor mouth-thawing property, is easy to deform, and the filling thickness of the feed liquid is difficult to meet the design requirement.
According to the embodiment of the invention, the freezing point coefficient and/or the total solid content of the ice cream shell and the second ice cream core can be controlled by adjusting the dosage proportion of the raw materials.
In some embodiments, the ice cream shell comprises, by weight, 45-55 parts of raw milk, 5-15 parts of white granulated sugar, 1-5 parts of glucose, 8-20 parts of cream, 2-10 parts of milk powder, 1-5 parts of cocoa liquor, 0.1-0.5 part of stabilizer, specifically, for example, 50 parts of raw milk, 10 parts of white granulated sugar, 4 parts of glucose, 15 parts of cream, 6 parts of milk powder, 3 parts of cocoa liquor and 0.3 part of stabilizer.
The material of the second ice cream core is the same as that of the ice cream shell or slightly adjusted.
In some embodiments, the ice cream shell (also referred to as a skin) may be made from ice cream stock or chocolate ice cream stock frozen by suction and shell extraction. Specifically, the present invention is not particularly limited, and conventional methods in the art can be adopted.
In some embodiments, the ice cream shell is prepared using a "U" pour mold. Specifically, the axial length of the "U" pouring die is 110mm, the radial length of the lower end (i.e., the bottom end of the "U" pouring die) is 36mm, and the radial length of the upper end (i.e., the open end of the "U" pouring die) is 40mm. The ice cream shell is prepared by taking ice cream feed liquid or chocolate ice cream feed liquid as a raw material and freezing the ice cream shell through sucking and pumping a shell by using the U-shaped pouring die.
In some embodiments, the ice cream shell is "U" shaped or approximately "U" shaped.
In some embodiments, the ice cream shell has a thickness of 2-4mm, for example 2mm, 3mm or 4mm.
In some embodiments, the ice cream shell has a thickness of 3-4mm from the open end to the bottom end of 5mm, and then a thickness of 2-3mm from the 5mm to the bottom end of the ice cream shell.
In some embodiments, the second ice cream core is frozen in advance by a congealing process to make an ice cream puff before being poured into the ice cream shell. Taste experiments have shown that such ice cream (i.e. comprising an ice cream shell, a first ice cream core as described above and a second ice cream core made into an ice cream puff) can achieve a graded mouthfeel with a high contrast, thereby providing a better experience for the consumer.
In some embodiments, the second ice cream core may be puffed using a freezer. A large number of experiments prove that the outlet temperature of the congealer is between-1 and-1.5 ℃, the puffing rate is between 10 and 15 percent, and better taste experience can be obtained.
In some embodiments, the ice cream shell has a thickness of 2-4mm, the ice cream shell comprises 35wt% of the ice cream, the first ice cream core comprises 10wt% of the ice cream, and the second ice cream core comprises 55wt% of the ice cream. Taste experiments have shown that a better mouthfeel can be obtained in this way.
In some embodiments, the ice cream shell has a thickness of 2-4mm, the ice cream shell has a weight of 23-26g per ice cream, the first ice cream core has a weight of 5-7g, and the second ice cream core has a weight of 38-40g.
In some embodiments, the first ice cream core is poured at one end (e.g., bottom end) within the ice cream housing, and the second ice cream core is poured at the other end (e.g., open end) within the ice cream housing and is connected to the first ice cream core.
In some embodiments, the first ice cream core is prepared using a combined refiner and ball mill process.
In some embodiments, the method of preparing the first ice cream core comprises:
Adding appropriate amount of phospholipid (usually 25-35% of total weight of phospholipid in the formula) into the premix, continuously refining, adding phospholipid (usually 18-22% of total weight of phospholipid in the formula) for the second time when the feed liquid is too thick and can not flow, continuously refining to obtain refined material;
Grinding (generally grinding for 20-30 minutes) the cream, maltose syrup and a proper amount of phospholipids (generally 25-35% of the total weight of phospholipids in the formula) by using a ball mill, adding the refined grinding material and the rest of phospholipids, and continuously grinding (generally grinding for 2-3 hours) to obtain the feed liquid of the first ice cream core.
In some embodiments, the cylinder is preheated to 45±5 ℃ during pre-mix refining.
In some embodiments, the cocoa butter and butter are placed in the melted state between 30-35 ℃ and oil for 6-12 hours in advance.
In some embodiments, the cocoa butter and cream in the melted state are added to the refiner, followed by the white granulated sugar, cocoa mass and milk powder in that order
In some embodiments, the phospholipid is added for the first time after 2-3 hours of initiation of refining.
In some embodiments, refining is continued for 2 hours or more after the second addition of phospholipid.
In some embodiments, before starting the fine grinding, the method further comprises the step of heating the mixture of cocoa butter, cream, cocoa mass, white granulated sugar and milk powder for 10-15min at 70+/-2 ℃. Experiments prove that the quality guarantee period of the product can be obviously prolonged by adding the temperature rising treatment step, and the taste, appearance and the like of the product are not influenced.
The viscosity of the feed liquid of the first ice cream core prepared by the method is 450-480 centipoises at 35 ℃ through detection.
Typically, the feed solution of the first ice cream core may be stored at-18 ℃.
The inventor finds that when the feed liquid of the first ice cream core body is prepared, if only a refiner is used for refining, the refiner has serious wall sticking phenomenon, larger loss and is unfavorable for production, and if only a ball mill is used for grinding, the wax feeling of the ball mill is obvious. The viscosity of the feed liquid of the first ice cream core prepared by using a refiner or a ball mill alone is greater than or equal to 500 centipoise at 35 ℃.
The invention also provides a preparation method of the ice cream, which comprises the following steps:
Providing the ice cream shell, the first ice cream core and the second ice cream core;
and pouring the first ice cream core and the second ice cream core into the ice cream shell, and connecting the second ice cream core with the first ice cream core.
In some embodiments, the ice cream shell is primed with the first ice cream core and then primed with the second ice cream core. The first ice cream core body is poured first, so that the taste layering sense is improved, and the process is realized.
In some embodiments, after pouring the first ice cream core and the second ice cream core, a step of inserting chopsticks is further included. Reference is made in particular to the existing methods.
In some embodiments, the first ice cream core (-18 ℃ C. Preservation) is left to thaw at ambient temperature (20-25 ℃ C.) for 8-12 hours before being left to thaw at 40-45 ℃ C. For 3 hours. The first ice cream core (feed liquid) can be poured by a special pouring trolley with a heat preservation function.
In some embodiments, the ice cream prepared by the method above is frozen at a brine temperature of between-25 and-30 ℃.
The invention also comprises the ice cream prepared by the method.
The starting materials used herein are all commercially available.
In some embodiments, the cream fat content is 35% and the moisture content is 65%.
In some embodiments, the cream fat content is 80% and the moisture content is 20%.
In some embodiments, the phospholipid may be selected from one or more of lecithin, soybean phospholipid.
The indexes such as the moisture content, the total milk solid content, the fat content, the cocoa butter content, the viscosity, the freezing point coefficient, the total solid content, the puffing rate and the like are all detected by adopting a conventional method in the field.
According to the embodiment of the invention, the chocolate ice cream with the high-moisture chocolate sauce core can be obtained, and the product has differentiated mouthfeel, so that better experience can be provided for consumers.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
If not specified, the following ice cream shell and the second ice cream core have the same formula, and the ice cream shell comprises, by weight, 50 parts of raw milk, 10 parts of white granulated sugar, 4 parts of glucose, 15 parts of cream, 6 parts of milk powder, 3 parts of cocoa liquid, 0.3 part of a stabilizer, and the ice point coefficient is 18, and the total solid content is 38wt%.
According to the formula, preparing ice cream shell feed liquid and second ice cream core feed liquid by adopting a conventional method.
The following ice cream shells were prepared using a "U" pour mold unless otherwise specified. Specifically, the axial length of the "U" pouring die is 110mm, the radial length of the lower end (i.e., the bottom end of the "U" pouring die) is 36mm, and the radial length of the upper end (i.e., the open end of the "U" pouring die) is 40mm.
Example 1
The formula of the first ice cream core comprises 30 parts by weight of cream, 17 parts by weight of cocoa butter, 18 parts by weight of cream, 14 parts by weight of cocoa mass, 13 parts by weight of white granulated sugar, 5 parts by weight of milk powder, 3 parts by weight of maltose syrup and 0.5 part by weight of phospholipid (specifically lecithin).
The first ice cream core had a moisture content of 20%, a total milk solids content of 33%, a milk fat content of 28% and a cocoa butter content of 24%.
The preparation method of the first ice cream core body comprises the following steps:
Placing cocoa butter and butter between 30deg.C oil for 6 hr to form molten state;
Adding cocoa butter, white granulated sugar, cocoa liquid block and milk powder into a refiner (the barrel is preheated to 40 ℃) in turn according to a formula for pre-mixing and refining, adding phospholipid (30% of the total weight of the phospholipid in the formula) after 2 hours after starting refining, continuously refining, adding phospholipid (20% of the total weight of the phospholipid in the formula) for the second time when the material liquid is too thick and can not flow, continuously refining for 3 hours, heating to 68 ℃, and preserving heat for 15 minutes to obtain refined grinding materials;
Grinding the cream, maltose syrup and a proper amount of phospholipids (30% of the total weight of phospholipids in the formula) for 20 minutes by using a ball mill according to the formula, adding the refined grinding material and the rest phospholipids, and continuously grinding for 3 hours to obtain the feed liquid of the first ice cream core.
The viscosity of the feed solution was measured to be 470 centipoise at 35 ℃.
And (5) placing the feed liquid of the first ice cream core body at the temperature of-18 ℃ for preservation.
And freezing the second ice cream core feed liquid by a freezing machine through a freezing process to prepare the ice cream puffing material. The outlet temperature of the congealer is-1 ℃ and the puffing rate is 10 percent.
The preparation method of the ice cream of the embodiment is as follows:
the ice cream shell is prepared by taking ice cream shell feed liquid as a raw material and freezing the ice cream shell through pulp suction and shell suction by using a U-shaped pouring die.
The thickness of the ice cream shell from the opening end to the bottom end of the ice cream shell is 3mm, and then the thickness from the 5mm to the bottom end of the ice cream shell is 2mm.
And (3) placing the feed liquid of the first ice cream core body stored at the temperature of-18 ℃ for 12 hours at the normal temperature of 20 ℃ for thawing, then placing the ice cream core body in a 40 ℃ environment for preserving heat for 3 hours for thawing, and pouring the ice cream core body into the ice cream shell (bottom end) by using a special pouring trolley with a heat preservation function.
A second ice cream core feed liquid, which is made into an ice cream puff, is then poured into the ice cream shell (open end).
The product is prepared by the preparation process of the color line, and the salt water temperature is-25 ℃ and is frozen.
The weight of the ice cream shell is 25g, the weight of the first ice cream core is 6g, and the weight of the second ice cream core is 38g.
Example 2
The formula of the first ice cream core comprises 40 parts by weight of cream, 14 parts by weight of cocoa butter, 17 parts by weight of cream, 13 parts by weight of cocoa mass, 10 parts by weight of white granulated sugar, 3 parts by weight of milk powder, 3 parts by weight of maltose syrup and 0.8 part by weight of phospholipid (specifically lecithin).
The first ice cream core had a moisture content of 28%, a total milk solids content of 35%, a milk fat content of 32% and a cocoa butter content of 21%.
The first ice cream core was prepared in the same manner as in example 1 except that cocoa butter and butter were placed between 35 deg.c and melted for 6 hours, the barrel of the refiner was preheated to 50 deg.c and the refined abrasive was warmed to 72 deg.c and held for 10min.
The viscosity of the feed solution of the first ice cream core was found to be 480 centipoise at 35 ℃.
And (5) placing the feed liquid of the first ice cream core body at the temperature of-18 ℃ for preservation.
And freezing the second ice cream core feed liquid by a freezing machine through a freezing process to prepare the ice cream puffing material. The outlet temperature of the congealer is-1.5 ℃ and the puffing rate is 15 percent.
The preparation method of the ice cream of the embodiment is as follows:
the ice cream shell is prepared by taking ice cream shell feed liquid as a raw material and freezing the ice cream shell through pulp suction and shell suction by using a U-shaped pouring die.
The thickness of the ice cream shell from the opening end to the bottom end of the ice cream shell is 4mm, and then the thickness from the 5mm to the bottom end of the ice cream shell is 3mm.
And (3) placing the feed liquid of the first ice cream core body stored at the temperature of-18 ℃ for 8 hours at the normal temperature of 25 ℃ for thawing, then placing the ice cream core body in a 45 ℃ environment for 3 hours for thawing, and pouring the ice cream core body into the ice cream shell (bottom end) by using a special pouring trolley with a heat preservation function.
A second ice cream core feed liquid, which is made into an ice cream puff, is then poured into the ice cream shell (open end).
The product is prepared by the preparation process of the color line, and the salt water temperature is-30 ℃ and is frozen.
The weight of the ice cream shell is 26g, the weight of the first ice cream core is 6g, and the weight of the second ice cream core is 37g.
Example 3
The formula of the first ice cream core comprises 37 parts by weight of cream, 17 parts by weight of cocoa butter, 14 parts by weight of cream, 14 parts by weight of cocoa mass, 10 parts by weight of white granulated sugar, 5 parts by weight of milk powder, 1 part by weight of maltose syrup and 0.7 part by weight of phospholipid (specifically lecithin).
The first ice cream core had a moisture content of 24%, a total milk solids content of 32%, a milk fat content of 27% and a cocoa butter content of 21%.
The first ice cream core was prepared in the same manner as in example 1, except that cocoa butter and butter were placed between 33 degrees celsius for 8 hours in a molten state, the barrel of the refiner was preheated to 48 degrees celsius, the temperature of the refined abrasive was raised to 70 degrees celsius, and the temperature was maintained for 13 minutes.
The viscosity of the feed solution of the first ice cream core was measured to be 460 centipoise at 35 ℃.
And (5) placing the feed liquid of the first ice cream core body at the temperature of-18 ℃ for preservation.
And freezing the second ice cream core feed liquid by a freezing machine through a freezing process to prepare the ice cream puffing material. The outlet temperature of the congealer is-1.3 ℃ and the puffing rate is 13 percent.
The preparation method of the ice cream of the embodiment is as follows:
the ice cream shell is prepared by taking ice cream shell feed liquid as a raw material and freezing the ice cream shell through pulp suction and shell suction by using a U-shaped pouring die.
The thickness of the ice cream shell from the opening end to the bottom end of the ice cream shell is 4mm, and then the thickness from the 5mm to the bottom end of the ice cream shell is 2.5mm.
And (3) placing the feed liquid of the first ice cream core body stored at the temperature of-18 ℃ for 9 hours at the normal temperature of 23 ℃ for thawing, then placing the ice cream core body in a43 ℃ environment for 3 hours for thawing, and pouring the ice cream core body into the ice cream shell (bottom end) by using a special pouring trolley with a heat preservation function.
A second ice cream core feed liquid, which is made into an ice cream puff, is then poured into the ice cream shell (open end).
The product is prepared by the preparation process of the color line, and the salt water temperature is-28 ℃ and is frozen.
The weight of the ice cream shell is 26g, the weight of the first ice cream core is 6.3g, and the weight of the second ice cream core is 37g.
Example 4
The ice cream of the embodiment is different from the ice cream of the embodiment 1 only in that the second ice cream core feed liquid is directly used for pouring, namely, ice cream puffing material is prepared without freezing by a freezing process.
Comparative example 1
The ice cream of this comparative example differs from example 1 only in that the first ice cream core was formulated with 50 parts by weight of cream, 12 parts by weight of cocoa butter, 10 parts by weight of cream, 10 parts by weight of cocoa mass, 10 parts by weight of white sugar, 5 parts by weight of milk powder, 2 parts by weight of maltose syrup, and 0.7 part by weight of phospholipids (specifically lecithin).
The moisture content of the first ice cream core of this comparative example was 33%.
Comparative example 2
The ice cream of this comparative example differs from example 1 only in that the first ice cream core was formulated with 27 parts by weight of cream, 18 parts by weight of cocoa butter, 19 parts by weight of cream, 15 parts by weight of cocoa mass, 12 parts by weight of white granulated sugar, 7 parts by weight of milk powder, 1 part by weight of maltose syrup, and 0.7 part by weight of phospholipids (specifically lecithin).
The moisture content of the first ice cream core of this comparative example was 17.8%.
Comparative example 3
The ice cream of this comparative example differs from example 1 only in that the first ice cream core was formulated with 22 parts by weight of cream, 18 parts by weight of cocoa butter, 19 parts by weight of cream, 15 parts by weight of cocoa mass, 12 parts by weight of white sugar, 7 parts by weight of milk powder, 7 parts by weight of maltose syrup, and 0.7 part by weight of phospholipids (specifically lecithin).
The moisture content of the first ice cream core of this comparative example was 16.4%.
Comparative example 4
The ice cream of this comparative example differs from example 1 only in that the first ice cream core was prepared by refining only using a refiner, specifically as follows:
Placing cocoa butter and butter between 30deg.C oil for 6 hr to form molten state;
Adding cocoa butter, cream, white granulated sugar, cocoa liquid block, milk powder, cream and maltose syrup into a refiner (the cylinder is preheated to 40 ℃) in turn according to a formula for pre-mixing and refining, adding phospholipid (30% of the total weight of the phospholipid in the formula) after 2 hours after starting the refining, continuously refining, adding phospholipid (20% of the total weight of the phospholipid in the formula) for the second time when the material liquid is too thick and can not flow, continuously refining for 3 hours, heating to 68 ℃, preserving heat for 15 minutes, adding the rest of the phospholipid, and continuously refining for 3 hours to obtain the material liquid of the first ice cream core.
The viscosity of the feed solution was 500 centipoise at 35 ℃.
Comparative example 5
The ice cream of this comparative example differs from example 1 only in that the first ice cream core was prepared by grinding only using a grinder, specifically as follows:
Placing cocoa butter and butter between 30deg.C oil for 6 hr to form molten state;
sequentially grinding cocoa butter, cream, white granulated sugar, cocoa liquid block, milk powder, cream, maltose syrup and a proper amount of phospholipid (30% of the total weight of the phospholipid in the formula) for 20 minutes by using a ball mill according to the formula, adding the rest of phospholipid, continuously grinding for 3 hours, heating to 68 ℃, and preserving heat for 15 minutes to obtain the feed liquid of the first ice cream core body.
The viscosity of the feed solution was 500 centipoise at 35 ℃.
Sensory scoring criteria-a 10 point scoring is used, the better the scoring effect the higher the score.
Sensory and commercial process maturity comparisons were made for examples 1-4 and comparative examples 1-5:
Comparative example 6
The ice cream of this comparative example differs from example 1 only in that in the preparation method of the first ice cream core, the heating treatment process for preparing the fine abrasive is omitted.
Comparative example 7
The ice cream of this comparative example differs from example 1 only in that the feed liquid of the first ice cream core is kept at 5-10 ℃.
Shelf life test is carried out on the frozen food in the examples 1-3 and the comparative examples 6-7, the temperature of the frozen food in the acceleration test is preferably selected to be between-5 ℃ and-15 ℃ and the temperature of the control sample is 40 ℃ below zero, so that the temperature of the frozen food in the acceleration test is selected to be-5 ℃ and-15 ℃ below zero, and the flavor and the sense of the frozen food in the temperature of-40 ℃ is selected to be used as standard control to obtain the pre-judging shelf life.
| Days of quality guarantee | |
| Example 1 | 180 Days |
| Example 2 | 175 Days |
| Example 3 | 176 Days |
| Comparative example 6 | For 10 days |
| Comparative example 7 | For 3 days |
Comparative example 8
The ice cream of this comparative example differs from example 1 only in that the formulation of the ice cream shell and the second ice cream core is 42 parts by weight of raw milk, 10 parts by weight of white granulated sugar, 8 parts by weight of glucose, 15 parts by weight of cream, 6 parts by weight of milk powder, 3 parts by weight of cocoa mass and 0.3 part by weight of stabilizer. Freezing point coefficient >20%, total solids >40%.
Comparative example 9
The ice cream of the comparative example differs from example 1 only in that the ice cream shell and the second ice cream core were formulated with 75 parts by weight of raw milk, 8 parts by weight of white granulated sugar, 2 parts by weight of glucose, 6 parts by weight of cream, 3 parts by weight of milk powder, 3 parts by weight of cocoa mass, 0.3 part by weight of stabilizer, a freezing point coefficient of <15%, and a total solids of <35%.
Product temperature fluctuation shrinkage resistance tests were conducted on examples 1 to 3 and comparative examples 8 to 9.
The product was left for 8 hours with one cycle at a temperature setting of-20 ℃ (5 hours) and for one week at-5 ℃ (3 hours). The results are shown in the following table.
| Shrinkage-resistant condition | Thickness of feed liquid pouring | Mouthfeel of the product | |
| Example 1 | No deformation | Meets the design requirements | Fine and smooth and silky |
| Example 2 | No deformation | Meets the design requirements | Fine and smooth and silky |
| Example 3 | No deformation | Meets the design requirements | Fine and smooth and silky |
| Comparative example 8 | Deformation of | Is not in accordance with the design requirements | Poor mouth-thawing property |
| Comparative example 9 | Deformation of | Is not in accordance with the design requirements | Poor mouth-thawing property |
The results show that the ice-point coefficient and the total solid content of the ice cream change, the ice-point coefficient and the total solid content change are in a direct proportion relationship, the product is deformed in the range and is smooth when being smaller than the range, and poor in mouth thawing property, and the tissue state of the designed product can not be achieved.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (14)
1. An ice cream comprising:
an ice cream shell;
A first ice cream core, the first ice cream core being poured within the ice cream housing;
A second ice cream core, the second ice cream core being poured within the ice cream housing and connected to the first ice cream core;
The first ice cream core comprises, by weight, 30-40 parts of cream, 14-17 parts of cocoa butter, 14-18 parts of cream, 11-14 parts of cocoa mass, 9-14 parts of white granulated sugar, 1-5 parts of milk powder, 1-3 parts of maltose syrup and 0.5-0.8 part of phospholipid, wherein the moisture content of the first ice cream core is 18-30wt%,
The first ice cream core has a viscosity of 450-480 centipoise at 35 ℃,
The preparation method of the first ice cream core body comprises the following steps:
Before starting fine grinding, heating the mixture of cocoa butter, cream, cocoa mass, white granulated sugar and milk powder to 70+/-2 ℃ for 10-15min, pre-mixing and fine grinding the mixture by a fine grinder to obtain a premix, adding phospholipid into the premix for further fine grinding, adding phospholipid for the second time when the feed liquid is too thick and can not flow, further fine grinding to obtain a fine grinding material, grinding the cream, maltose syrup and phospholipid by a ball mill, adding the fine grinding material and the rest of phospholipid, and further grinding to obtain the feed liquid of the first ice cream core.
2. Ice cream according to claim 1, characterized in that the moisture content of the first ice cream core is 20-28wt% and/or the total milk solids content of the first ice cream core is 24-40wt%, the milk fat content is 20-36wt% and the cocoa butter content is 14-17wt%.
3. The ice cream according to claim 1 or 2, wherein the first ice cream core comprises 30-40 parts of cream, 14-17 parts of cocoa butter, 14-18 parts of cream, 13-14 parts of cocoa mass, 10-13 parts of white granulated sugar, 3-5 parts of milk powder, 1-3 parts of maltose syrup and 0.5-0.8 part of phospholipid.
4. Ice cream according to claim 1 or 2, characterized in that the ice cream shell and the second ice cream core are of the same or different composition.
5. An ice cream according to claim 3, wherein the ice cream shell and the second ice cream core are of the same or different composition.
6. Ice cream according to claim 4, characterized in that the ice cream shell and/or the second ice cream core has a freezing point coefficient of 16-20 and/or a total solids content of 36-40wt%.
7. The ice cream according to claim 4, wherein the ice cream shell and/or the second ice cream core comprises, in parts by weight, 45-55 parts of raw milk, 5-15 parts of white granulated sugar, 1-5 parts of glucose, 8-20 parts of cream, 2-10 parts of milk powder, 1-5 parts of cocoa mass and 0.1-0.5 part of stabilizer.
8. The ice cream according to any one of claims 1 or 2 or 5 to 7, wherein the second ice cream core is frozen in advance by a freezing process to form an ice cream puff before being poured into the ice cream shell.
9. An ice cream according to claim 3, wherein the second ice cream core is frozen in advance by a congealing process to form an ice cream puff before being poured into the ice cream shell.
10. The ice cream of claim 4, wherein said second ice cream core is frozen in advance by a freezing process to form an ice cream puff prior to being poured into said ice cream shell.
11. The ice cream of claim 8, wherein said second ice cream core is expanded using a freezer, said freezer having an outlet temperature of-1 to-1.5 ℃ and an expansion ratio of 10-15%.
12. Ice cream according to claim 9 or 10, characterized in that the second ice cream core is expanded by means of a freezer, the freezer outlet temperature being-1 to-1.5 ℃, the expansion rate being 10-15%.
13. A method of preparing ice cream according to any one of claims 1 to 12, comprising:
Providing the ice cream shell, the first ice cream core and the second ice cream core;
and pouring the first ice cream core and the second ice cream core into the ice cream shell, and connecting the second ice cream core with the first ice cream core.
14. The method of preparing ice cream according to claim 13, wherein said ice cream shell is first filled with said first ice cream core and then with said second ice cream core.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011205940A (en) * | 2010-03-29 | 2011-10-20 | Fuji Oil Co Ltd | Hydrated chocolate for frozen confectionery |
| CN107811110A (en) * | 2017-10-24 | 2018-03-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double-colored double taste torch frozens and preparation method thereof and system |
| CN110178953A (en) * | 2019-03-25 | 2019-08-30 | 长兴时印科技有限公司 | A kind of chocolate can be used for 3D printing |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| GB0014570D0 (en) * | 2000-06-14 | 2000-08-09 | Nestle Sa | Milk chocolate containing water |
| CN105050416B (en) * | 2013-03-30 | 2019-11-12 | 不二制油股份有限公司 | Soft hydrated chocolate in the freezing temperature region and method of manufacturing the same |
| CN110140789B (en) * | 2019-06-03 | 2022-06-03 | 内蒙古田牧实业(集团)股份有限公司 | Preparation method of soft chocolate used in ice cream |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011205940A (en) * | 2010-03-29 | 2011-10-20 | Fuji Oil Co Ltd | Hydrated chocolate for frozen confectionery |
| CN107811110A (en) * | 2017-10-24 | 2018-03-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Double-colored double taste torch frozens and preparation method thereof and system |
| CN110178953A (en) * | 2019-03-25 | 2019-08-30 | 长兴时印科技有限公司 | A kind of chocolate can be used for 3D printing |
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