CN105076619B - A kind of frozen is with dismissing milk chocolate ball, frozen and preparation method thereof - Google Patents
A kind of frozen is with dismissing milk chocolate ball, frozen and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to field of frozen, in particular it relates to which a kind of frozen is with dismissing milk chocolate ball, frozen and preparation method thereof.Ice cream of the invention is dismissing the chocolate-coated outside milk oily ball with milk chocolate ball is dismissed, including dismissing milk oily ball and packet.Of the invention contains the ice cream for dismissing milk chocolate ball, dismisses milk chocolate ball comprising above-mentioned, the milk chocolate ball additive amount of dismissing is the 18wt%-22wt% of ice-cream slurry.The present invention is dismissing the addition gelatin in cream, there is good shape-retaining ability after dismissing whipping cream, and the addition of soyabean protein powder makes whipping cream have good dismissing property.The present invention makes frozen additive soft taste by adding frozen of the invention with milk chocolate ball is dismissed.
Description
Technical field
The present invention relates to field of frozen, in particular it relates to which a kind of frozen is with dismissing milk chocolate
Ball, frozen and preparation method thereof.
Background technique
Currently, frozen type is more, it is crispy cone class product, effect yarn bar type and ice cream product, slice class product etc.；
Because frozen food is because by freezing, consumer's mouthfeel during edible is harder, and mouthfeel of tasting is relatively nice and cool.But
There are some consumers to eat frozen food to be not only to quench one's thirst, but as a kind of snack food.In this case how to produce
Mouthfeel is very soft, and mouthfeel is not very cool frozen food, is problem anxious to be resolved, and this kind of product will become cold
One new trend of jelly food.
Truffle chocolate is a classification in chocolate, because shape imitates famous food materials " the truffle " (French of France
Truffes, English Truffles) and gain the name.From France, there are production and edible history of long standing and well established in Europe.Chocolate
There is one layer of pure cocoa power on surface, so entrance bitter first ,sweet later.Along with pure natural raw material is chosen, delicate mouthfeel is aromatic, silk silk is dense
It is sliding, bring you the grand banquet of a sense of taste.The feature of truffle chocolate maximum is the ultralow melting point that unique formula creates 23 DEG C,
The excellent mouthfeel of any other chocolate all incomparable " just melt in the mouth " is brought, or even accidentally, it will be dissolved in
The centre of the palm.
How frozen food to be made to the mouthfeel of similar truffle chocolate, and produce it is a kind of it is edible during mouthfeel not
It is where especially cool frozen food is meaning of the present invention.Meanwhile new formula can also be used in frozen, suppose conduct
Filler material in ice cream can equally make frozen reach reduction hardness, improve the purpose of melting property of mouth.
Summary of the invention
The object of the present invention is to solve the above problems, provide a kind of ice cream with dismissing milk chocolate ball.
It is a further object of the present invention to provide a kind of containing the above-mentioned ice cream for dismissing milk chocolate ball.
Ice cream of the invention is being dismissed outside milk oily ball with milk chocolate ball is dismissed including dismissing milk oily ball and packet
Chocolate-coated；
Described to dismiss milk oily ball, raw material includes: 290-310 parts by weight cream, 4-6 parts by weight gelatin, 28- by weight
32 parts by weight water, 0.2-0.4 parts by weight of soybean albumen powder；Preferably 300 parts by weight whipping creams, 5 parts by weight gelatin, 30 parts by weight
Water, 0.3 parts by weight of soybean albumen powder；
The chocolate-coated, raw material include: glucose syrup 14-16%, palm oil 6.5-8.5% by weight percentage
Parts by weight, salad oil 6.5-8.5% parts by weight, cocoa power 1.4-1.6%, sucrose ester 0.09-0.11%, sodium alginate 0.02-
0.04% parts by weight, xanthan gum 0.01-0.03% parts by weight, dark chocolate bar 39-41% parts by weight；It is preferred that are as follows: glucose syrup
15%, palm oil 7.5%, salad oil 7.5%, cocoa power 1.5%, sucrose ester 0.1%, sodium alginate 0.03%, xanthan gum
0.02%, dark chocolate bar 40%.
The shape-retaining ability of the present invention good foam performance that albumen is utilized and gelatin, is first added albumen powder and gelatin is dismissed
(at this time gelatin due to temperature height there is no shape-retaining ability to structure), by cooling down to the cream after dismissing.Gelatin is due to temperature
It reduces, whole system is protected, the cream after dismissing is made to be provided with good shape-retaining ability.
Sucrose ester makes feed liquid at uniform milkiness liquid as the emulsifier in slurry in the outer chocolate-coated of the present invention.Sea
Mosanom, the combination of xanthan gum have not runny stability after pouring feed liquid on cream as the thickener in feed liquid.
There is good shape-retaining ability after dismissing the gelatin in cream and dismissing whipping cream, it is good that the addition of soyabean protein powder has whipping cream
Dismissing property.
The present invention has the good soft of similar truffle chocolate by the novel foodstuff that the combination that both are formulated is produced
Soft ground and melting property of mouth.
It is according to the present invention to dismiss milk chocolate ball, wherein the cream bulb diameter of dismissing is 5-8mm, is coated with chalk
Milk chocolate bulb diameter of dismissing after power coating is 10-12mm.
Of the invention dismisses milk chocolate ball, and one layer of cocoa power can also be spread again outside chocolate-coated, makes to dismiss skilful
Gram force cream ball has the appearance of similar truffle chocolate.
The preparation method for dismissing milk chocolate ball of the invention, comprising the following steps:
1) gelatin, soyabean protein powder and hot water stirs to dissolution are first obtained mixed liquor, heat preservation keeps gelatin liquid；It is fresh
Cream is beaten to softness when towering, and mixed liquor is added, and after dismissing together, cooling makes cream become solid-state, and under the action of gelatin
It is fixed up；
2) sucrose ester, sodium alginate and xanthan gum are put into cocoa power and are mixed, obtain cocoa powder mixture；
3) dark chocolate bar is melted, cocoa powder mixture, glucose syrup, palm oil and salad oil is added, by chocolate
Refiner refines at 45-48 DEG C, and chocolate mass is made；
4) milk oily ball is stained with chocolate mass and forms chocolate by the spherical shape that frozen-curing cream is scooped into 5-8mm with spoon
Coating dismisses milk chocolate bulb diameter 10-12mm after coating and suspending chocolate coating.
Specifically, the preparation method for dismissing milk chocolate ball of the invention, comprising the following steps:
1) gelatin, soyabean protein powder and 83-87 DEG C of hot water (preferably 85 DEG C) stirring to dissolution are first obtained mixed liquor, protected
Temperature keeps gelatin liquid to 70 degree；Whipping cream is beaten to softness when towering, and is slowly added into mixed liquor, is dismissed together to completing rank
Duan Hou cools to 10 degree, and cream becomes solid-state at this time, and is fixed up under the action of gelatin, freezes later spare；
The above-mentioned completion stage dismissed refers to that the volume of cream dismisses twice of original volume, and expansion rate is up to 100%；
2) sucrose ester, sodium alginate and xanthan gum are put into cocoa power and are mixed, obtain cocoa powder mixture；
3) dark chocolate bar is melted, cocoa powder mixture, glucose syrup, palm oil and salad oil is added, by chocolate
Refiner refines at 45-48 DEG C, and chocolate mass is made；
Temperature is kept for 45-48 DEG C in entire lapping process, and electric current is in 25A or less；Fine grinding fastened excessive port to 10 hours.
Entire lapping process will observe fine grinding temperature, when reaching 60 DEG C, open cooling water, keep temperature 30-40 minutes,
Then big cooling water flow is opened, is gradually cooled to 45-48 DEG C, until fine grinding fineness is qualified；When opening big cooling water flow, it should drop simultaneously
Low machine rotational speed.After fine grinding to 25 μm of fineness, it is spare that chocolate is moved into 40 DEG C of constant temperature cylinders.
4) milk oily ball is stained with chocolate mass and forms chocolate by the spherical shape that frozen-curing cream is scooped into 5-8mm with spoon
Coating dismisses milk chocolate bulb diameter 10-12mm after coating and suspending chocolate coating.
Of the invention contains the ice cream for dismissing milk chocolate ball, dismisses milk chocolate ball including aforementioned present invention,
Wherein, described to dismiss the 18wt%-22wt%, preferably 20wt% that milk chocolate ball additive amount is ice-cream slurry；
Wherein, the raw material of the ice-cream slurry is based on 1000 parts by weight are as follows: white granulated sugar 100-140 parts by weight, rich milk
Powder 280-320 parts by weight, skimmed milk powder 30-90 parts by weight, maltose 30-50 parts by weight, dilute cream 100-200 parts by weight, dextrin
Powder 10-30 parts by weight, guar gum 1.5-2.0 parts by weight, locust bean gum 0.8-1.0 parts by weight, monoglyceride 1.3-1.7 weight
Part, surplus is water.Wherein, guar gum preferably 1.5 parts by weight, locust bean gum preferably 0.8 parts by weight.
Due to being added to two throwing material milk oily balls in ice cream, in production and edible consumer, ice cream ball is in extruding
There is the phenomenon that sinking in material, ice cream recipe is adjusted.The viscosity for improving ice cream enables formula to have good viscosity
Make milk oily ball two throw particle to float in ice cream feed liquid.
The preparation method of above-mentioned frozen of the invention, comprising the following steps:
1) ice-cream slurry is prepared；
2) ice-cream slurry is perfused into ice cream cup, wherein ice-cream slurry expansion rate is 100%；
3) it is mixed into and of the invention dismisses milk chocolate ball；
4) packaging is covered.
Existing cream is single to put into food using cream as ingredient when being applied to frozen.No
The situation in food is put into after cream is dismissed.It good can be carried out after also being dismissed without cream in existing technology
The technique of guarantor's type.The good example dismissing cream and applying of type will not be protected in frozen at present yet.
The present invention solves the problems, such as that dismissing milk oil plant is not easy to dismiss, and passes through cream using the formula and technique of special cream
Chocolate ball, which is placed in ice cream material, to be freezed, and solves the problems, such as that cream shape-retaining ability is bad.
Since feed liquid structure is harder under single ice cream feed liquid freezing state, dismissed by being added in ice cream feed liquid
Milk chocolate ball makes integral product springy texture, solves that ice-cream product freezing state flowering structure is harder, and melting property of mouth is bad
The problem of.
The present invention has the advantages that
1) the addition gelatin in cream is being dismissed, is there is good shape-retaining ability after dismissing whipping cream, soyabean protein powder adds
Adding makes whipping cream have good dismissing property.
2) by adding frozen of the invention with milk chocolate ball is dismissed, keep frozen additive mouthfeel soft
It is soft.
3) frozen of the invention, which can either bring nice and cool feeling to consumer again, makes frozen have good mouth
Melting property.
4) a kind of novel freezing drink additive and frozen have been produced, a kind of the new of frozen food development is provided
Trend.
Specific embodiment
Embodiment 1 prepares ice cream with dismissing milk chocolate ball and containing the ice cream for dismissing milk chocolate ball
Dismiss the raw material of milk oily ball by weight are as follows: 300 parts by weight whipping creams, 5 parts by weight gelatin, 30 parts by weight water, 0.3
Parts by weight of soybean albumen powder.
The raw material of chocolate-coated is by weight percentage are as follows: glucose syrup 15%, palm oil 7.5%, and salad oil 7.5%,
Cocoa power 1.5%, sucrose ester 0.1%, sodium alginate 0.03%, xanthan gum 0.02%, dark chocolate bar 40%, surplus are water.
Milk chocolate ball is dismissed in preparation:
1) gelatin, soyabean protein powder and 85 DEG C of hot water stirs to dissolution are first obtained mixed liquor, keeps the temperature to 70 degree, makes bright
Glue is liquid；Whipping cream is beaten to softness when towering, and is slowly added into mixed liquor, dismissed together to the volume of cream dismiss it is original
Twice of volume, after expansion rate 100%, cool to 10 degree, cream becomes solid-state at this time, and it is fixed under the action of gelatin under
Come, freezes later spare；
2) sucrose ester, sodium alginate and xanthan gum are put into cocoa power and are mixed, obtain cocoa powder mixture；
3) dark chocolate bar is melted, cocoa powder mixture, glucose syrup, palm oil and salad oil is added, by chocolate
Refiner refines at 45-48 DEG C, and chocolate mass is made；
Temperature is kept for 45-48 DEG C in entire lapping process, and electric current is in 25A or less；Fine grinding fastened excessive port to 10 hours；
Entire lapping process will observe fine grinding temperature, when reaching 60 DEG C, open cooling water, keep temperature 30-40 minutes,
Then big cooling water flow is opened, is gradually cooled to 45-48 DEG C, until fine grinding fineness is qualified；When opening big cooling water flow, it should drop simultaneously
Low machine rotational speed.After fine grinding to 25 μm of fineness, it is spare that chocolate is moved into 40 DEG C of constant temperature cylinders.
4) milk oily ball is stained with chocolate mass and forms chocolate by the spherical shape that frozen-curing cream is scooped into 5-8mm with spoon
Coating dismisses milk chocolate bulb diameter 10-12mm after coating and suspending chocolate coating.
Preparation is containing the ice cream for dismissing milk chocolate ball:
The raw material of ice-cream slurry is based on 1000 parts by weight are as follows: 120 parts by weight of white granulated sugar, 300 parts by weight of whole-fat milk powder take off
Fat milk powder 50-60 parts by weight, 40 parts by weight of maltose, 120 parts by weight of dilute cream, 20 parts by weight of dextrine powder, 1.5 weight of guar gum
Part, 0.8 parts by weight of locust bean gum, 1.5 parts by weight of monoglyceride, surplus is water.
Preparation method is as follows:
1) ice-cream slurry is prepared；
2) ice-cream slurry is perfused into ice cream cup, wherein ice-cream slurry expansion rate is 100%；
3) be mixed into above-mentioned preparation dismisses milk chocolate ball (additive amount is the 20% of ice-cream slurry weight)；
4) packaging is covered.
Embodiment 2 prepares ice cream with dismissing milk chocolate ball and containing the ice cream for dismissing milk chocolate ball
Dismiss the raw material of milk oily ball by weight are as follows: 290 parts by weight cream, 4 parts by weight gelatin, 28 parts by weight water, 0.2 weight
Measure part soyabean protein powder.
The raw material of chocolate-coated is by weight percentage are as follows: glucose syrup 14%, 6.5% parts by weight of palm oil, salad oil
6.5% parts by weight, cocoa power 1.4%, sucrose ester 0.09%, 0.02% parts by weight of sodium alginate, 0.01% parts by weight of xanthan gum,
39% parts by weight of dark chocolate bar.
Preparation dismisses milk chocolate ball method with embodiment 1.
Preparation is containing the ice cream for dismissing milk chocolate ball:
The raw material of ice-cream slurry is based on 1000 parts by weight are as follows: 100 parts by weight of white granulated sugar, 280 parts by weight of whole-fat milk powder take off
30 parts by weight of fat milk powder, 30 parts by weight of maltose, 100 parts by weight of dilute cream, 10 parts by weight of dextrine powder, 1.5 parts by weight of guar gum,
1.0 parts by weight of locust bean gum, 1.3 parts by weight of monoglyceride, surplus is water.
Preparation method is as follows:
1) ice-cream slurry is prepared；
2) ice-cream slurry is perfused into ice cream cup, wherein ice-cream slurry expansion rate is 100%；
3) be mixed into above-mentioned preparation dismisses milk chocolate ball (additive amount is the 18% of ice-cream slurry weight)；
4) packaging is covered.
Embodiment 3 prepares ice cream with dismissing milk chocolate ball and containing the ice cream for dismissing milk chocolate ball
Dismiss the raw material of milk oily ball by weight are as follows: 310 parts by weight cream, 6 parts by weight gelatin, 32 parts by weight water, 0.4 weight
Measure part soyabean protein powder.
The raw material of chocolate-coated is by weight percentage are as follows: glucose syrup 16%, 8.5% parts by weight of palm oil, salad oil
8.5% parts by weight, cocoa power 1.6%, sucrose ester 0.11%, 0.04% parts by weight of sodium alginate, 0.03% weight of xanthan gum
Part, 41% parts by weight of dark chocolate bar.
Preparation dismisses milk chocolate ball method with embodiment 1.
Preparation is containing the ice cream for dismissing milk chocolate ball:
The raw material of ice-cream slurry is based on 1000 parts by weight are as follows: 140 parts by weight, 320 parts by weight of whole-fat milk powder, skimmed milk powder
90 parts by weight, 50 parts by weight of maltose, 200 parts by weight of dilute cream, 30 parts by weight of dextrine powder, 2.0 parts by weight of guar gum, locust bean
0.8 parts by weight of glue, 1.7 parts by weight of monoglyceride, surplus is water.
Preparation method is as follows:
1) ice-cream slurry is prepared；
2) ice-cream slurry is perfused into ice cream cup, wherein ice-cream slurry expansion rate is 100%；
3) be mixed into above-mentioned preparation dismisses milk chocolate ball (additive amount is the 22% of ice-cream slurry weight)；
4) packaging is covered.
Embodiment 4
The determination of ice-cream slurry formula:
Milk chocolate ball is dismissed due to being added, ice cream entirety fat content rises, and conventional ice cream formula is not suitable for,
It needs newly to design the formula of ice cream, and is screened.
Conventional ice cream formula:
White granulated sugar: 100-140 parts by weight, whole-fat milk powder: 280-320 parts by weight, skimmed milk powder: 30-90 parts by weight, maltosemalt sugar
Sugar: 30-50 parts by weight, dilute cream 100-200 parts by weight, dextrine powder 10-30 parts by weight, guar gum 0.8-1.2 parts by weight, thorn
Locust bean gum 0.2-0.6 parts by weight, monoglyceride 1.3-1.7 parts by weight, totally 1000 parts by weight, insufficient to use water polishing.
Dilute cream and skimmed milk powder formula are screened, dilute cream content is reduced, skimmed milk powder content is supplemented, is specifically shown in
Table 1.
1 dilute cream of table and skimmed milk powder additive amount and quality of ice cream relationship
It is found through experiments that, after being mixed into milk chocolate ball, ice cream feed liquid needs are adjusted, and are reduced dilute cream and are contained
Amount, while skimmed milk power is supplemented, by screening, 12% dilute cream, 5-6% skimmed milk power is optimal case.
Optimization formula are as follows: 120 parts by weight of white granulated sugar, 300 parts by weight of whole-fat milk powder, skimmed milk powder 50-60 parts by weight, maltose
40 parts by weight, 120 parts by weight of dilute cream, 20 parts by weight of dextrine powder, 1.5 parts by weight of guar gum, 0.8 parts by weight of locust bean gum,
1.5 parts by weight of monoglyceride, totally 1000 parts by weight, insufficient to use water polishing.
Embodiment 5
It is obtained containing dismissing the ice cream of milk chocolate ball by taking the embodiment of the present invention 1 as an example, additive soft taste,
The existing nice and cool feeling of ice cream has again and has good melting property of mouth.
And use is not added gelatin cream and is dismissed, the milk oily ball shape-retaining ability of preparation is bad, itself is not suitable for being made into fritter
Butter granule, even if being made into the butter granule of fritter, entire grain structure can also be collapsed moment, can not be prepared at all molding
Milk chocolate ball.And attempt above-mentioned not molding cream of dismissing be put into ice cream after mixing, it also can be in production or raw
Postpartum further collapses when taking out from refrigerator-freezer, can not protect type.
Further, milk chocolate ball is dismissed using in embodiment 1, and modifies the melon in 1 frozen of embodiment
Your bean gum is 1 parts by weight, and locust bean gum is 0.4 parts by weight, and ice cream is then made containing milk chocolate ball ice cream is dismissed in preparation
In, milk chocolate ball has the phenomenon that sinking, milk chocolate ball, serious shadow in production and edible consumer in puffing material
Ring the mouthfeel of ice cream.
Claims (4)
1. a kind of ice cream is with dismissing milk chocolate ball, which is characterized in that the milk chocolate ball of dismissing includes dismissing milk
Oily ball and packet are dismissing the chocolate-coated outside milk oily ball；
Described to dismiss milk oily ball, raw material is by weight are as follows: 290-310 parts by weight cream, 4-6 parts by weight gelatin, 28-32 weight
Part water, 0.2-0.4 parts by weight of soybean albumen powder；
The chocolate-coated, raw material is by weight percentage are as follows: glucose syrup 14-16%, palm oil 6.5-8.5%, salad
Oily 6.5-8.5%, cocoa power 1.4-1.6%, sucrose ester 0.09-0.11%, sodium alginate 0.02-0.04%, xanthan gum 0.01-
0.03%, dark chocolate bar 39-41%, surplus is water；
Wherein, the preparation method for dismissing milk chocolate ball, comprising the following steps:
1) gelatin, soyabean protein powder and hot water stirs to dissolution are first obtained mixed liquor, heat preservation keeps gelatin liquid；Whipping cream
It beats when towering to softness, mixed liquor is added, after dismissing together, cooling makes cream become solid-state, and fixed under the action of gelatin
Get off, freezes later spare；
2) sucrose ester, sodium alginate and xanthan gum are put into cocoa power and are mixed, obtain cocoa powder mixture；
3) dark chocolate bar is melted, cocoa powder mixture, glucose syrup, palm oil and salad oil is added, is refined by chocolate
Machine refines at 45-48 DEG C, and chocolate mass is made；
4) milk oily ball is stained with chocolate mass and forms chocolate-coated, is coated with by the spherical shape that frozen-curing cream is scooped into 5-8mm
Milk chocolate bulb diameter of dismissing after chocolate-coated is 10-12mm.
2. ice cream according to claim 1 is with dismissing milk chocolate ball, which is characterized in that also spread outside chocolate-coated
There is cocoa power.
3. a kind of containing the ice cream for dismissing milk chocolate ball, which is characterized in that use and beat comprising ice cream described in claim 1
Send out milk chocolate ball, wherein the ice cream is with dismissing the 18wt%- that milk chocolate ball additive amount is ice-cream slurry
22wt%；
Wherein, the raw material of the ice-cream slurry is based on 1000 parts by weight are as follows: white granulated sugar 100-140 parts by weight, whole-fat milk powder
280-320 parts by weight, skimmed milk powder 30-90 parts by weight, maltose 30-50 parts by weight, dilute cream 100-200 parts by weight, dextrine powder
10-30 parts by weight, guar gum 1.5-2.0 parts by weight, locust bean gum 0.8-1.0 parts by weight, monoglyceride 1.3-1.7 parts by weight,
Surplus is water.
4. a kind of preparation method of ice cream described in claim 3, comprising the following steps:
1) ice-cream slurry is prepared；
2) ice-cream slurry is perfused into ice cream cup, wherein ice-cream slurry expansion rate is 100%；
3) ice cream described in claim 1 is mixed into dismissing milk chocolate ball；
4) packaging is covered.
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| CN106922943A (en) * | 2015-12-29 | 2017-07-07 | 丰益(上海)生物技术研发中心有限公司 | The flavored coating ice cream of not quick-fried slurry, its coating and preparation method |
| IT201700028398A1 (en) * | 2017-03-15 | 2018-09-15 | Montebianco S P A | Composition and method for preparing chocolate ice cream |
| 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 |
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| US7658962B2 (en) * | 2002-09-06 | 2010-02-09 | Rich Products Corporation | Cooking cream |
| CN101669562A (en) * | 2008-09-09 | 2010-03-17 | 苑洪波 | Unsweetened chocolates and method for manufacturing same |
| CN101756106B (en) * | 2010-03-16 | 2012-03-14 | 江南大学 | Method for producing whipped cream product |
| CA2798103C (en) * | 2010-05-04 | 2018-08-21 | Nestec S.A. | Frozen confectionery with aerated coating |
| CN102138614B (en) * | 2010-12-31 | 2013-02-27 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| CN102771544A (en) * | 2012-08-20 | 2012-11-14 | 昆山香格里拉食品有限公司 | Chocolate yoghourt cake |
| CN102771543A (en) * | 2012-08-20 | 2012-11-14 | 昆山香格里拉食品有限公司 | Chocolate ice cream cake |
| CN102940087B (en) * | 2012-11-30 | 2014-04-16 | 金冠(中国)食品有限公司 | Cream sandwich chocolate and preparation process thereof |
| CN103211082B (en) * | 2013-04-12 | 2014-12-31 | 华南理工大学 | Soybean protein and preparation method thereof |
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