CN103843967B - Ice cream of a kind of chocolate flavor and preparation method thereof - Google Patents
Ice cream of a kind of chocolate flavor and preparation method thereof Download PDFInfo
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- CN103843967B CN103843967B CN201210516432.9A CN201210516432A CN103843967B CN 103843967 B CN103843967 B CN 103843967B CN 201210516432 A CN201210516432 A CN 201210516432A CN 103843967 B CN103843967 B CN 103843967B
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Abstract
The invention discloses ice cream of a kind of chocolate flavor and preparation method thereof.The raw materials by weight of this ice cream comprises egg pulp and the cocoa power of 2 ~ 3%, and does not comprise any additional emulsifying agent.Its preparation method comprises batching: in blending process, add the egg pulp accounting for feed liquid gross mass 2.5%; Homogeneous: homogenization pressure is 15-16MPa; Sterilization, and add the cocoa power after sterilization; Aging, stir time aging simultaneously; Congeal.The frozen of the chocolate flavor prepared in this way wherein not containing stabilizing agent and the emulsifying agent of the interpolation of any outside, and maintains good melting property of mouth, creates good technique effect.
Description
Technical field
The application belongs to frozen technical field, is specifically related to a kind of not containing frozen and preparation method thereof of the chocolate flavor of emulsion stabilizer.
Background technology
In frozen, chocolate flavor product is modal product in frozen, the manufacture craft of the conventional frozen containing cocoa power is as follows: batching (with cocoa power) → homogeneous → sterilization → aging → congeal, but it is all add when preparing burden that cocoa power is mixed into, carry out the subsequent technique such as sterilization, average more afterwards, this directly causes cocoa taste to damage mistake, cocoa changing odor.
Owing to using vegetable oil or oleaginous material when frozen is prepared burden, or the powder such as milk powder dextrin.For making original system reach stable uniform state, raw material need make Large stone material homogeneous be small particle diameter material through homogenization, and adds emulsifying agent, stabilizing agent.Emulsifying agent, stabilizing agent play stable emulsifying effect to system, also make feed liquid thickness simultaneously, melting property of ice cream mouth is deteriorated.
Summary of the invention
Making the problems such as melting property of mouth variation to add emulsion stabilizer when overcoming the cocoa power loss of flavor and batching that exist in prior art, the invention provides a kind of not containing frozen and the production technology thereof of the chocolate flavor of emulsion stabilizer.
Containing 2 ~ 3%(preferably 2.5% in the raw material of the frozen of this chocolate flavor) egg pulp.Containing a large amount of lecithin in egg yolk liquid, and lecithin is natural emulsifying agent, can produce well emulsify effect by adding egg yolk liquid and controlling ageing time; And feed liquid to stablize be by controlling to realize stirring in the good feed liquid homogenization pressure of emulsification and ageing process.
The preparation method of the frozen of this chocolate flavor is as follows:
1, prepare burden, in blending process, do not add stabilizing agent, and add the egg pulp accounting for feed liquid gross mass 2.5%;
2, homogeneous, homogenization pressure is 15-16MPa;
3, sterilization, and add the cocoa power after sterilization;
4, aging, stir time aging simultaneously
5, congeal.
Add in described blending process account for feed liquid mass fraction 2.5% egg pulp with alternative emulsifying agent.
Use ultraviolet sterilization during cocoa power sterilization in described raw material, the preferred ultraviolet disinfection lamp of sterilization intensity on average every cubic metre be no less than 1.5W, sterilizing time is no less than 30min, at the uitraviolet intensity >70 μ W/cm apart from uviol lamp 1.0 meters of
2.
The optimum speed of described whipping process is that 1200-1300 turns per minute, mixing can be caused uneven, can cause be mixed into a large amount of bubbles higher than this speed lower than this speed, needs one to open and stir to prevent cocoa power from sinking to the bottom in whipping process.
The ice cream of the chocolate flavor utilizing the present invention to prepare, not only not containing stabilizing agent, reduces cost, and due to the improvement of technique, reduces the cost of product, and improve the mouthfeel of consumer.
Detailed description of the invention
Be below a most preferred embodiment of the present invention, it is only used as explanation of the invention instead of restriction.
First, applicant selects suitable egg pulp concentration by the concentration and homogenization pressure regulating egg pulp in feed liquid.
The impact of egg pulp concentration on the stability of feed liquid of different homogenization pressure next stage variable concentrations is as shown in table 1:
The egg pulp concentration of table 1 different homogenization pressure next stage variable concentrations is on the impact of the stability of feed liquid
Found through experiments, egg pulp does not reach emulsifying effectiveness below 2.5%, and 2.5% is highly seasoned with setting egg(s), affects taste; Pressure has lamination at 13-15Mpa, 16-18Mpa, only at 15-16Mpa, egg pulp content 2.5% without layering, egg taste does not weigh.
1, prepare burden, in blending process, do not add stabilizing agent, and add the egg pulp accounting for feed liquid gross mass 2.5%;
2, homogeneous, homogenization pressure is 15-16MPa;
3, sterilization, and add the cocoa power after sterilization;
4, aging, stir time aging simultaneously.
5, congeal.
Sterilization mode has heating at present, ozone sterilization, ultraviolet sterilization etc.Because the raw material local flavor that is heated can receive impact, ozone sterilization also can make raw material produce bad flavor, therefore selects ultraviolet sterilization to process raw material cocoa power.When adopting indoor suspension type disinfection by ultraviolet light to cocoa power before manufacture, (30W ultraviolet lamp, at the intensity >70 μ W/cm at 1.0 meters of for indoor location ultraviolet disinfection lamp
2) quantity on average every cubic metre be no less than 1.5W, irradiation time is no less than 30min.
Feed liquid is added to the cocoa power stream through sterilization in high-speed stirred pot after sterilization, make feed liquid be mixed into a large amount of bubble later stage to congeal the bad use of feed liquid being greater than 1300 revs/min through speed of experiment, speed can not well be mixed in feed liquid at 1200 revs/min with the dirty cocoa power added, and optimum speed is 1200-1300 rev/min.
In the middle of feed liquid ageing process, a direct-open stirs and the cocoa power added is not sunk to the bottom.Feed liquid through batching (adding 2.5% egg pulp), sterilization, homogeneous (15-16Mpa) is slowly mixed into feed liquid through a super mixer the cocoa power after sterilization again.Period controls batch mixing speed (1200-1300 rev/min) makes feed liquid not produce a large amount of bubble.And then feed liquid is pumped into ageing can carries out aging, open between aging period to stir the cocoa power added is not sunk to the bottom, until take away before step of carrying out congealing through pipeline.
The frozen of the chocolate flavor prepared in this way wherein not containing stabilizing agent and the emulsifying agent of the interpolation of any outside, and maintains good melting property of mouth, creates good technique effect.
Claims (7)
1. an ice cream for chocolate flavor, is characterized in that, the raw materials by weight of described ice cream comprises the egg pulp of cocoa power and 2 ~ 3%; Described ice cream is not containing emulsion stabilizer.
2. ice cream according to claim 1, is characterized in that, described cocoa power uses ultraviolet sterilization, and sterilizing time is no less than 30min, at the uitraviolet intensity >70 μ W/cm at 1.0 meters of
2.
3. ice cream according to claim 1, is characterized in that, described egg pulp content is 2.5%.
4. prepare a method for the arbitrary described ice cream of claim 1 ~ 2, comprising:
1) prepare burden, in blending process, add the egg pulp accounting for feed liquid gross mass 2 ~ 3%;
2) homogeneous, homogenization pressure is 15-16MPa;
3) sterilization, and add the cocoa power after sterilization;
4) aging, stir time aging simultaneously;
5) congeal.
5. method according to claim 4, is characterized in that, described cocoa power uses ultraviolet sterilization,
Sterilizing time is no less than 30min, at the uitraviolet intensity >70 μ W/cm at 1.0 meters of
2.
6. method according to claim 4, is characterized in that, in described whipping process mixing speed be 1200 ~
1300 revs/min, and ensure that cocoa power does not sink to the bottom.
7. method according to claim 4, is characterized in that, described egg pulp content is 2.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210516432.9A CN103843967B (en) | 2012-12-06 | 2012-12-06 | Ice cream of a kind of chocolate flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210516432.9A CN103843967B (en) | 2012-12-06 | 2012-12-06 | Ice cream of a kind of chocolate flavor and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103843967A CN103843967A (en) | 2014-06-11 |
| CN103843967B true CN103843967B (en) | 2016-04-27 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210516432.9A Active CN103843967B (en) | 2012-12-06 | 2012-12-06 | Ice cream of a kind of chocolate flavor and preparation method thereof |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454620A (en) * | 2014-08-07 | 2016-04-06 | 内蒙古伊利实业集团股份有限公司 | Room temperature storage chocolate-taste soft ice cream slurry and preparation method thereof |
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| US4663176A (en) * | 1985-09-20 | 1987-05-05 | Glacial Confections, Inc. | Frozen mousse and method of making same |
| CN101461406A (en) * | 2007-12-20 | 2009-06-24 | 深圳市海川实业股份有限公司 | Ice-cream waffle cup added with cocoa |
| CN101589757A (en) * | 2008-05-28 | 2009-12-02 | 北京健健康康生物技术有限公司 | A kind of citrulline ice cream and preparation method thereof |
| CN102239912A (en) * | 2007-12-12 | 2011-11-16 | 章传华 | Red beet lactic acid bacteria milk series foods |
| CN102488070A (en) * | 2011-12-14 | 2012-06-13 | 陈超 | Crisp iced candy and production process for same |
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|---|---|---|---|---|
| CN1200245A (en) * | 1997-05-22 | 1998-12-02 | 张宏伟 | Method for producing puff ice-cream |
| CN101019593B (en) * | 2007-03-02 | 2011-04-06 | 内蒙古伊利实业集团股份有限公司 | Aromatizing process for chocolate flavor popsicle |
| CN102334584A (en) * | 2010-07-16 | 2012-02-01 | 徐训启 | Radix puerariae ice cream |
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2012
- 2012-12-06 CN CN201210516432.9A patent/CN103843967B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663176A (en) * | 1985-09-20 | 1987-05-05 | Glacial Confections, Inc. | Frozen mousse and method of making same |
| CN102239912A (en) * | 2007-12-12 | 2011-11-16 | 章传华 | Red beet lactic acid bacteria milk series foods |
| CN101461406A (en) * | 2007-12-20 | 2009-06-24 | 深圳市海川实业股份有限公司 | Ice-cream waffle cup added with cocoa |
| CN101589757A (en) * | 2008-05-28 | 2009-12-02 | 北京健健康康生物技术有限公司 | A kind of citrulline ice cream and preparation method thereof |
| CN102488070A (en) * | 2011-12-14 | 2012-06-13 | 陈超 | Crisp iced candy and production process for same |
Non-Patent Citations (1)
| Title |
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| 蛋品蛋白质食品的现状、加工与利用;高虹;《食品科学》;19831231(第4期);59-61,65 * |
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