CN105558215A - Chocolate composition and crisp cylinder ice cream sprayed with chocolate composition - Google Patents
Chocolate composition and crisp cylinder ice cream sprayed with chocolate composition Download PDFInfo
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- CN105558215A CN105558215A CN201410523515.XA CN201410523515A CN105558215A CN 105558215 A CN105558215 A CN 105558215A CN 201410523515 A CN201410523515 A CN 201410523515A CN 105558215 A CN105558215 A CN 105558215A
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Abstract
The present invention provides a chocolate composition and a crisp cylinder ice cream sprayed with the chocolate composition, wherein the raw materials of the chocolate composition comprise, by weight, 40-45% of white granulated sugar, 10-11% of cocoa powder, 23-29% of palm kernel oil, 20-25% of palm oil, 0.5-0.7% of phospholipid, and 0.05-0.2% of vanillin. The preparation method comprises raw material pre-treatment, weighing, material feeding, sterilization, fine grinding, and material discharge. According to the present invention, the crisp cylinder ice cream is the crisp cylinder ice cream sprayed with the chocolate composition; and when the chocolate composition is adopted as the inner spraying substance, the inner surface of the crisp cylinder can be completely covered, the uniformly-distributed chocolate layer can be formed, and the suitable thickness is provided, the chocolate composition can completely solidifies before the ice cream material liquid is filled, and the strong water isolation ability is provided, such that the shelf life of the crisp cylinder ice cream is prolonged to more than or equal to six months.
Description
Technical field
The present invention relates to a kind of chocolate composition and be coated with the crisp cylinder ice cream of this chocolate composition, belong to frozen food technology field.
Background technology
At Beverage Market, crisp cylinder ice-cream like product sales volume is low, and main restricting factor is exactly the easy moisture absorption deliquescing of crisp cylinder.The attraction of crisp cylinder series products is exactly the crisp of crisp cylinder, and crisp cylinder is that primary raw material obtains through high-temperature baking by flour.But the institutional framework of crisp cylinder own just determines wherein many spaces, because capillarity must cause crisp cylinder easily to absorb water.Current crisp cylinder ice cream only can ensure not obvious deliquescing in 20 days, but the ice-cream shelf life of crisp cylinder is generally 6 months, has had a strong impact on the ice-cream sales volume of crisp cylinder because crisp cylinder is not crisp.
A large amount of free moisture is had in the ice cream feed liquid that crisp cylinder inside holds.Therefore to stop the distortion of feeling like jelly of crisp cylinder that crisp socket joint can only be stoped to touch ice cream feed liquid.In chocolate-sprayed be in order at crisp tube inner surface uniform fold one deck couverture, to separate ice cream feed liquid and crisp cylinder, make crisp cylinder moisture within a period of time without obvious rising, keep crisp cylinder fragility, the product shelf phase could be extended.
Accomplish that crisp cylinder and ice cream feed liquid completely cut off and must meet following 5 points simultaneously:
1, couverture covers crisp tube inner surface completely, and couverture is evenly distributed; This just requires that chocolate has the namely lower plastic viscosity of good mobility (plastic viscosity PV refers to the power keeping chocolate flow minimum).
2, couverture has certain thickness, and namely chocolate slowly flows along crisp tube inner surface; Just require that chocolate has higher yield value (yield value YV instigates chocolate to start the minimum power flowed) at this.
3, couverture energy quick solidification, namely reduces chocolate setting time; Before perfusion ice cream feed liquid, chocolate just can solidifying completely is best.
4, couverture has certain water proof ability, and namely in chocolate, water translocation amount is more few better.
5, simultaneously, for ease of producing, chocolate also must have good mobility in chocolate supply lines.
But when researching and developing chocolate-sprayed in crisp cylinder in the past, are all the chocolate formulas adopting existing routine, then add vegetable oil to reduce viscosity, ensure continuous production, make chocolate have abundant mobility, but cannot take into account other 4 requirements simultaneously, therefore the ice-cream moistureproof water proof ability of crisp cylinder.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of chocolate composition and being coated with the crisp cylinder ice cream of this chocolate composition.Chocolate composition of the present invention is applicable to as the spray in crisp cylinder ice cream, and it has the advantages such as water proof ability is strong.
For achieving the above object, the invention provides a kind of chocolate composition, with weight, its raw material composition comprises: white granulated sugar 40-45%, cocoa power 10-11%, palm-kernel oil 23-29%, palm oil 20-25%, phosphatidase 0 .5-0.7%, vanillic aldehyde 0.05-0.2%.
In above-mentioned chocolate composition, preferably, described palm-kernel oil is the palm-kernel oil of fusing point 22 DEG C, and described palm oil is the palm oil of fusing point 41 DEG C.
The present invention adopts the palm-kernel oil of fusing point 22 DEG C and the palm oil of fusing point 41 DEG C, and using special ratios combination as the grease in chocolate composition formula, can make chocolate composition can quick solidification have comparatively high fluidity.Fat crystals speed in chocolate is faster, then chocolate setting time is faster; Meanwhile, the temperature of chocolate beginning crystallization is higher, then chocolate solidifies faster.The present invention adopts the palm oil of fusing point 41 DEG C as one of grease in chocolate composition, can ensure that chocolate starts crystallization and freezing at a higher temperature, and with the palm-kernel oil of special ratios collocation fusing point 22 DEG C, chocolate composition can be made can to keep higher mobility under the prerequisite of quick solidification.
In above-mentioned chocolate composition, preferably, with weight, the consumption of described phosphatide is 0.7%.
In the formula of chocolate composition of the present invention, do not adopt and make chocolate conventional emulsifying agent PGPR, only adopt the phosphatide of 0.5-0.7% (preferably 0.7%), can make the yield value of chocolate composition in suitable scope, viscosity and the mobility of guarantee chocolate composition are all good.
According to the specific embodiment of the present invention, preferably, with weight, the total lipid content of above-mentioned chocolate composition is 45-55%.
Fat content is the general measure indexs such as cocoa butter, margarine, butter, is fat melting at different temperatures and hardness performance index.Melting and hardness performance have a significant impact mouthfeel, fragrance and spreading property.Melting behaviour can be heated until melting obtains completely by direct, but the value of fat content has strong connection with the crystal type of fat, very sensitive to variations in temperature, has much relations with crystalline rate or warm.
The viscosity of the high then chocolate composition of fat content will reduce, but yield value also can correspondingly reduce; Fat content is low, and the yield value of chocolate composition will raise, but viscosity also can correspondingly raise.The present invention adopts the total lipid content of 45-55%, can ensure that chocolate composition has enough mobility, takes into account moisture resistance simultaneously and enables chocolate composition have enough thickness as the couverture formed during the ice-cream interior spray of crisp cylinder.
According to the specific embodiment of the present invention, preferably, above-mentioned chocolate composition prepares by the following method:
Pretreatment of raw material: make white granulated sugar form white sugar powder, and heating and melting palm-kernel oil and palm oil;
Feed intake after weighing: take raw material according to proportioning, then throw in palm-kernel oil, palm oil, cocoa power and white sugar powder according to the order of powder after first grease;
Sterilization: make material carry out sterilization;
Fine grinding: 50-55 DEG C, refine material under the condition of below electric current 25A, refine and add phosphatide and vanillic aldehyde after fineness of materials reach 20 μm, then continue fine grinding 30 minutes;
Discharging: refine discharging after reaching 18 μm to fineness of materials.
The present invention also provides the preparation method of above-mentioned chocolate composition, and it comprises the following steps:
Pretreatment of raw material: make white granulated sugar form white sugar powder, and heating and melting palm-kernel oil and palm oil;
Feed intake after weighing: take raw material according to proportioning, then throw in palm-kernel oil, palm oil, cocoa power and white sugar powder according to the order of powder after first grease;
Sterilization: make material carry out sterilization;
Fine grinding: 50-55 DEG C, refine material under the condition of below electric current 25A, refine and add phosphatide and vanillic aldehyde after fineness of materials reach 20 μm, then continue fine grinding 30 minutes;
Discharging: refine to fineness of materials and reach 18 μm of dischargings.
In the preparation method of chocolate composition of the present invention, the interpolation time of phosphatide is that after fine grinding reaches 20 μm to fineness of materials, this interpolation time of phosphatide can make chocolate composition have good mobility.During suitable fine grinding, chien shih fineness of materials reaches 18 μm, this fineness can ensure chocolate uniformity, grease does not isolate chocolate, enable chocolate composition have enough thickness as the couverture formed during the ice-cream interior spray of crisp cylinder, reach the effect of good water proof protection against the tide.
In above-mentioned chocolate composition and preparation method thereof, preferably, described white sugar powder is the white sugar powder by 80 eye mesh screens.
In above-mentioned chocolate composition and preparation method thereof, preferably, the temperature of described sterilization is 65-68 DEG C, and the time is 30 minutes.
According to the specific embodiment of the present invention, more preferably, the preparation method of above-mentioned chocolate composition comprises the following steps:
Pretreatment of raw material: with duster, white granulated sugar is sprayed into white sugar powder and makes this white sugar powder by 80 eye mesh screens, palm kernel wet goods solid grease is shredded, then distinguishes heating and melting palm-kernel oil (heating-up temperature≤50 DEG C of palm-kernel oil), palm oil is for subsequent use;
Feed intake after weighing: take raw material according to proportioning, then start main frame, in refiner, throwing in palm-kernel oil, palm oil, cocoa power and white sugar powder according to the order of powder after first grease, making when feeding intake refiner preheat temperature reach 45-50 DEG C;
Sterilization: open water valve, steam valve successively, makes to be warming up to 65-68 DEG C in refiner with hot water, and insulation sterilization is cooled to fine grinding temperature (50-55 DEG C) after 30 minutes;
Fine grinding: rotate fine grinding handwheel to the second lattice, sterilization end temp starts tight lattice after being down to fine grinding temperature, excessive gas port is opened after tight lattice, tight complete lattice in the three to four hour after fine grinding starts, tight lattice number of times is no less than secondary, refines and add phosphatide and vanillic aldehyde after fineness of materials reaches 20 μm, then continues fine grinding 30 minutes, in whole lapping process, temperature remains on 50-55 DEG C, and electric current is at below 25A;
Discharging: refine after detecting qualified (fineness of materials reach 18 μm namely qualified) to fineness of materials, stop main frame, loose lattice discharging.
When after chocolate composition of the present invention makes directly as spray in crisp cylinder ice cream time, then need to be incubated this chocolate composition: the cold wall tank chocolate composition prepared being stored into 50-55 DEG C, and stir 3-4 minute every 1 hours.
The present invention also provides a kind of crisp cylinder ice cream, in this crisp cylinder ice cream, be coated with above-mentioned chocolate composition.
According to the specific embodiment of the present invention, more preferably, often prop up in described crisp cylinder ice cream containing described chocolate composition 9.0-11.0 gram.
In above-mentioned crisp cylinder ice cream, preferably, the described chocolate composition position be sprayed in described crisp cylinder ice cream to comprise bottom crisp cylinder inwall, crisp cylinder and the paper cover on edge on crisp cylinder; The thickness of the couverture of the chocolate composition formation of crisp cylinder inner-wall spraying is 0.5mm to 1.5mm; Indulge axis computed altitude with crisp cylinder, the height of the chocolate point that the chocolate composition sprayed bottom crisp cylinder is formed is 1.5cm to 4.0cm; On crisp cylinder the paper on edge put spraying chocolate composition formed couverture height (this height is the actual height of couverture) for 0.6cm to 1.2cm, thickness be 0.5mm to 1.5mm.
Crisp cylinder, ice cream etc. in crisp cylinder ice cream provided by the invention are this area routine, and its raw material composition and production method etc. do not repeat them here.
In above-mentioned crisp cylinder ice cream, preferably, described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Cleaning dry chocolate heat preservation tank, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use and without the chocolate-sprayed composition in the quantitative interior spray coating operations station of gas, its quantity for spray, position, height and thickness etc. are all met the requirements, the main frame air pressure in this work is 5.0-5.4MPa, synchronous with host signal;
In spraying process, make chocolate composition remain on 46 DEG C-48 DEG C and make chocolate composition circulate to prevent chocolate cooling solidification in pipeline.
The present invention adopts the chocolate composition serviceability temperature of 46 DEG C-48 DEG C, can ensure that chocolate composition all greases in spraying process are all in liquid condition, can not crystallization and freezing, makes chocolate composition have good mobility; And the setting time of chocolate composition can be made again shorter.
As shown in Figure 1, adopt chocolate composition of the present invention and with said method spraying after, chocolate crisp cylinder inwall, bottom and on evenly adhere to along on paper cover, only can see the brownish black of couverture itself, crisp cylinder true qualities and striped cannot be seen through couverture, and crisp cylinder there will not be incomplete phenomenon along chocolate accumulation circle is complete, paper cover and crisp cylinder between can not leave gap (this gap refer on crisp cylinder along and paper overlap between gap, but not crisp drum outer wall and paper overlap between gap).
Chocolate composition of the present invention solid fats content when spraying is zero, there is good mobility, simultaneously chocolate composition sprays to temperature on crisp cylinder and drops to about 35 DEG C, recover again higher solid fats content, quick solidification, at crisp cylinder surface attachment certain thickness, good water proof effect can be reached.
In sum, during chocolate composition of the present invention interior spray ice-cream as crisp cylinder, in pipeline, there is good mobility; And crisp tube inner surface can be covered completely, form the couverture be evenly distributed; And when spraying, this chocolate composition slowly can flow along crisp tube inner surface, makes the couverture of formation have suitable thickness; In addition formed couverture has lower setting time, just can solidify completely before perfusion ice cream feed liquid; In this couverture, water translocation amount is little simultaneously, makes this couverture have stronger water proof ability.There is not existing crisp cylinder ice cream and deposit more than 20 days with regard to problems such as deliquescing in crisp cylinder ice cream of the present invention, more than its shelf life extension to 6 month.
Accompanying drawing explanation
Fig. 1 is the effect schematic diagram that chocolate composition of the present invention is sprayed in crisp cylinder ice cream.
Fig. 2 is the design sketch that the chocolate composition of embodiment 1 is sprayed in crisp cylinder ice cream.
Fig. 3 is the design sketch that the chocolate composition of comparative example 1 is sprayed in crisp cylinder ice cream.
Detailed description of the invention
In order to there be understanding clearly to technical characteristic of the present invention, object and beneficial effect, existing following detailed description is carried out to technical scheme of the present invention, but can not be interpreted as to of the present invention can the restriction of practical range.
Embodiment 1
The present embodiment provides a kind of chocolate composition, with weight, its raw material composition comprises: white granulated sugar 43.7%, cocoa power 10%, the palm-kernel oil 23% of fusing point 22 DEG C, the palm oil 22.5% of fusing point 41 DEG C, phosphatidase 0 .7%, vanillic aldehyde 0.1%; With weight, the total lipid content of this chocolate composition is 45.5%.
This chocolate composition prepares by the following method:
Pretreatment of raw material: with duster, white granulated sugar is sprayed into white sugar powder and makes this white sugar powder by 80 eye mesh screens, palm kernel wet goods solid grease is shredded, then distinguishes heating and melting palm-kernel oil (heating-up temperature≤50 DEG C of palm-kernel oil), palm oil is for subsequent use;
Feed intake after weighing: take raw material according to proportioning, then start main frame, in refiner, throwing in palm-kernel oil, palm oil, cocoa power and white sugar powder according to the order of powder after first grease, making when feeding intake refiner preheat temperature reach 45-50 DEG C;
Sterilization: open water valve, steam valve successively, makes to be warming up to 65-68 DEG C in refiner with hot water, and insulation sterilization is cooled to fine grinding temperature (50-55 DEG C) after 30 minutes;
Fine grinding: rotate fine grinding handwheel to the second lattice, sterilization end temp starts tight lattice after being down to fine grinding temperature, excessive gas port is opened after tight lattice, tight complete lattice in the three to four hour after fine grinding starts, tight lattice number of times is no less than secondary, refines and add phosphatide and vanillic aldehyde after fineness of materials reaches 20 μm, then continues fine grinding 30 minutes, in whole lapping process, temperature remains on 50-55 DEG C, and electric current is at below 25A;
Discharging: refine after detecting qualified (fineness of materials reach 18 μm namely qualified) to fineness of materials, stop main frame, loose lattice discharging.
Due to the chocolate composition of the present embodiment make after directly as spray in crisp cylinder ice cream time, so need be incubated this chocolate composition: the cold wall tank chocolate composition prepared being stored into 50-55 DEG C, and stirred 3-4 minute every 1 hour.
The present embodiment also provides a kind of crisp cylinder ice cream, in this crisp cylinder ice cream, be coated with above-mentioned chocolate composition.
Described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Clean chocolate heat preservation tank, then use the dry cloth wiping residual moisture of cleaning sterile, open the electric heater unit of chocolate heat preservation tank, moisture content is volatilized noresidue completely, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use and without quantitatively interior spray coating operations station (manufacturer is light industry and machinery Co., Ltd of Cathay of Wenzhou City) the chocolate-sprayed composition of gas, its quantity for spray, position, height and thickness etc. are all met the requirements, wherein, the quantity for spray of chocolate composition is 9.0-9.5 gram/, and the chocolate composition position be sprayed in crisp cylinder ice cream to comprise bottom crisp cylinder inwall, crisp cylinder and the paper cover on edge on crisp cylinder, the thickness of the couverture of the chocolate composition formation of crisp cylinder inner-wall spraying is 0.9mm to 1.0mm, indulge axis computed altitude with crisp cylinder, the height of the chocolate point that the chocolate composition sprayed bottom crisp cylinder is formed is 1.5cm to 1.6cm, the height (this height is the actual height of couverture) of the couverture that the chocolate composition that on crisp cylinder, the paper on edge puts spraying is formed is 0.6cm to 0.72cm, thickness is 0.5mm to 0.6mm, make chocolate composition at crisp cylinder inwall, bottom and on put even attachment along paper, only can see the brownish black of couverture itself, crisp cylinder true qualities and striped cannot be seen through couverture, and crisp cylinder there will not be incomplete phenomenon along chocolate accumulation circle is complete, paper cover and crisp cylinder between can not leave gap (this gap refer on crisp cylinder along and paper overlap between gap, but not crisp drum outer wall and paper overlap between gap), main frame air pressure in this work is 5.0-5.4MPa, synchronous with host signal,
In spraying process, the electric heater unit of chocolate heat preservation tank remains at opening makes the temperature of chocolate composition remain on 46 DEG C-48 DEG C, and makes chocolate composition circulate to prevent chocolate cooling solidification in pipeline.
Embodiment 2
The present embodiment provides a kind of chocolate composition, and with weight, its raw material composition comprises: white granulated sugar 40%, cocoa power 11%, the palm-kernel oil 23.4% of fusing point 22 DEG C, the palm oil 25% of fusing point 41 DEG C, phosphatidase 0 .5%, vanillic aldehyde 0.1%; With weight, the total lipid content of this chocolate composition is 49%.
The preparation method of this chocolate composition is identical with the preparation method in embodiment 1.
The present embodiment also provides a kind of crisp cylinder ice cream, in this crisp cylinder ice cream, be coated with above-mentioned chocolate composition.
Described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Clean chocolate heat preservation tank, then use the dry cloth wiping residual moisture of cleaning sterile, open the electric heater unit of chocolate heat preservation tank, moisture content is volatilized noresidue completely, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use and without quantitatively interior spray coating operations station (manufacturer is light industry and machinery Co., Ltd of Cathay of Wenzhou City) the chocolate-sprayed composition of gas, its quantity for spray, position, height and thickness etc. are all met the requirements, wherein, the quantity for spray of chocolate composition is 10.5-11.0 gram/, and the chocolate composition position be sprayed in crisp cylinder ice cream to comprise bottom crisp cylinder inwall, crisp cylinder and the paper cover on edge on crisp cylinder, the thickness of the couverture of the chocolate composition formation of crisp cylinder inner-wall spraying is 1.3mm to 1.5mm, indulge axis computed altitude with crisp cylinder, the height of the chocolate point that the chocolate composition sprayed bottom crisp cylinder is formed is 1.5cm to 1.8cm, the height (this height is the actual height of couverture) of the couverture that the chocolate composition that on crisp cylinder, the paper on edge puts spraying is formed is 0.6cm to 0.72cm, thickness is 0.8mm to 0.9mm, make chocolate composition at crisp cylinder inwall, bottom and on put even attachment along paper, only can see the brownish black of couverture itself, crisp cylinder true qualities and striped cannot be seen through couverture, and crisp cylinder there will not be incomplete phenomenon along chocolate accumulation circle is complete, paper cover and crisp cylinder between can not leave gap (this gap refer on crisp cylinder along and paper overlap between gap, but not crisp drum outer wall and paper overlap between gap), main frame air pressure in this work is 5.0-5.4MPa, synchronous with host signal,
In spraying process, the electric heater unit of chocolate heat preservation tank remains at opening makes the temperature of chocolate composition remain on 46 DEG C-48 DEG C, and makes chocolate composition circulate to prevent chocolate cooling solidification in pipeline.
Embodiment 3
The present embodiment provides a kind of chocolate composition, and with weight, its raw material composition comprises: white granulated sugar 40%, cocoa power 11%, the palm-kernel oil 28.2% of fusing point 22 DEG C, the palm oil 20% of fusing point 41 DEG C, phosphatidase 0 .7%, vanillic aldehyde 0.1%; With weight, the total lipid content of this chocolate composition is 49%.
The preparation method of this chocolate composition is identical with the preparation method in embodiment 1.
The present embodiment also provides a kind of crisp cylinder ice cream, in this crisp cylinder ice cream, be coated with above-mentioned chocolate composition.
Described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Clean chocolate heat preservation tank, then use the dry cloth wiping residual moisture of cleaning sterile, open the electric heater unit of chocolate heat preservation tank, moisture content is volatilized noresidue completely, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use and without quantitatively interior spray coating operations station (manufacturer is light industry and machinery Co., Ltd of Cathay of Wenzhou City) the chocolate-sprayed composition of gas, its quantity for spray, position, height and thickness etc. are all met the requirements, wherein, the quantity for spray of chocolate composition is 10.5-11.0 gram/, and the chocolate composition position be sprayed in crisp cylinder ice cream to comprise bottom crisp cylinder inwall, crisp cylinder and the paper cover on edge on crisp cylinder, the thickness of the couverture of the chocolate composition formation of crisp cylinder inner-wall spraying is 1.3mm to 1.5mm, indulge axis computed altitude with crisp cylinder, the height of the chocolate point that the chocolate composition sprayed bottom crisp cylinder is formed is 3.5cm to 3.9cm, the height (this height is the actual height of couverture) of the couverture that the chocolate composition that on crisp cylinder, the paper on edge puts spraying is formed is 0.6cm to 0.72cm, thickness is 0.8mm to 0.9mm, make chocolate composition at crisp cylinder inwall, bottom and on put even attachment along paper, only can see the brownish black of couverture itself, crisp cylinder true qualities and striped cannot be seen through couverture, and crisp cylinder there will not be incomplete phenomenon along chocolate accumulation circle is complete, paper cover and crisp cylinder between can not leave gap (this gap refer on crisp cylinder along and paper overlap between gap, but not crisp drum outer wall and paper overlap between gap), main frame air pressure in this work is 5.0-5.4MPa, synchronous with host signal,
In spraying process, the electric heater unit of chocolate heat preservation tank remains at opening makes the temperature of chocolate composition remain on 46 DEG C-48 DEG C, and makes chocolate composition circulate to prevent chocolate cooling solidification in pipeline.
Comparative example 1
This comparative example provides a kind of chocolate composition, with weight, its raw material composition comprises: the cocoa butter 9% of white granulated sugar 33.6%, cocoa power 5%, cocoa liquor 21%, fusing point 35 DEG C, the soybean oil 31% of fusing point-8 DEG C, phosphatidase 0 .3%, vanillic aldehyde 0.1%; With weight, the total lipid content of this chocolate composition is 50%.
This chocolate composition preparation method is all identical except following 2 with embodiment 1 method: 1. add phosphatide after refining 1 hour; 2. fineness of materials reach 25 μm namely qualified.
The present embodiment also provides a kind of crisp cylinder ice cream, in this crisp cylinder ice cream, be coated with above-mentioned chocolate composition.
Described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Clean chocolate heat preservation tank, then use the dry cloth wiping residual moisture of cleaning sterile, open the electric heater unit of chocolate heat preservation tank, moisture content is volatilized noresidue completely, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use and make its quantity for spray, position without quantitatively interior spray coating operations station (manufacturer is light industry and machinery Co., Ltd of Cathay of Wenzhou City) the chocolate-sprayed composition of gas, highly meet the requirements; Wherein, the quantity for spray of chocolate composition is 9.2-9.4 gram/, and the position of chocolate-sprayed composition and requirement for height are: the chocolate composition position be sprayed in crisp cylinder ice cream to comprise bottom crisp cylinder inwall, crisp cylinder and the paper cover on edge on crisp cylinder; The thickness of the couverture of the chocolate composition formation of crisp cylinder inner-wall spraying should be 1.0mm to 1.2mm; Indulge axis computed altitude with crisp cylinder, the height of the chocolate point that the chocolate composition sprayed bottom crisp cylinder is formed should be 3.5cm to 3.7cm; On crisp cylinder the paper on edge put spraying chocolate composition formed couverture height (this height is the actual height of couverture) should be 0.6cm to 0.62cm, thickness should be 0.5mm to 0.7mm; But the attachment of chocolate composition is uneven in spraying process, fail to be formed the couverture meeting above-mentioned requirements; Main frame air pressure in this work is 5.0-5.4MPa, synchronous with host signal;
In spraying process, the electric heater unit of chocolate heat preservation tank remains at opening makes the temperature of chocolate composition remain on 46 DEG C-48 DEG C, and makes chocolate composition circulate to prevent chocolate cooling solidification in pipeline.
Comparative example 2
This comparative example provides a kind of chocolate composition, and with weight, its raw material composition comprises: white granulated sugar 42.5%, cocoa power 12%, the palm-kernel oil 45% of fusing point 42 DEG C, phosphatidase 0 .5%; With weight, the total lipid content of this chocolate composition is 45%.
This chocolate composition preparation method is all identical except following 2 with embodiment 1 method: 1. add phosphatide after refining 1 hour; 2. fineness of materials reach 25 μm namely qualified.
The present embodiment also provides a kind of crisp cylinder ice cream, in this crisp cylinder ice cream, be coated with above-mentioned chocolate composition.
Described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Clean chocolate heat preservation tank, then use the dry cloth wiping residual moisture of cleaning sterile, open the electric heater unit of chocolate heat preservation tank, moisture content is volatilized noresidue completely, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use without quantitatively interior spray coating operations station (manufacturer is light industry and machinery Co., Ltd of Cathay of Wenzhou City) the chocolate-sprayed composition of gas, in spraying process, the electric heater unit of chocolate heat preservation tank remains at opening makes the temperature of chocolate composition remain on 46 DEG C-48 DEG C, and make chocolate composition circulate to prevent chocolate cooling solidification in pipeline, because of chocolate composition too thickness, continuous print spraying cannot be realized, fail to form couverture.
Effect assessment
1, spraying effect
The effect that embodiment 1 and the chocolate composition in comparative example 1 are sprayed in crisp cylinder ice cream is contrasted, as shown in Figures 2 and 3, can find out, after adopting the chocolate composition of embodiment 1 and spraying method to spray, chocolate at crisp cylinder inwall, bottom and on put even attachment along paper, only can see the brownish black of couverture itself, crisp cylinder true qualities and striped cannot be seen through couverture, and crisp cylinder there will not be incomplete phenomenon along chocolate accumulation circle is complete, paper cover and crisp cylinder between can not leave gap (this gap refer on crisp cylinder along and paper overlap between gap, but not crisp drum outer wall and paper overlap between gap), and after adopting the chocolate composition of comparative example 1 and spraying method to spray, chocolate is in crisp cylinder and paper cover adheres to uneven, and couverture thickness is not good, crisp cylinder true qualities and striped can be seen through couverture, and crisp cylinder irises out existing incompleteness along chocolate accumulation, and leave larger gap between paper cover and crisp cylinder.
Visible, embodiment 1 adopts the palm-kernel oil of fusing point 22 DEG C and the palm oil of fusing point 41 DEG C, and using special ratios combination as the grease in chocolate composition formula, other raw materials are coordinated to form and the serviceability temperature of specific preparation method and 46-48 DEG C and spraying method, chocolate composition solid fats content when spraying is made to be zero, there is good mobility, enable chocolate composition at crisp cylinder inwall, bottom and on put even attachment along paper, simultaneously chocolate composition sprays to temperature on crisp cylinder and drops to about 35 DEG C, recover again higher solid fats content, quick solidification, can at the suitable thickness of crisp cylinder surface attachment.
2, water proof effect
Embodiment 1 and the crisp cylinder (comprising the paper cover of its outside) being coated with couverture in comparative example 1 are carried out water proof Contrast on effect, water proof experiment is carried out in accordance with the following methods: choose each 25 of the crisp cylinder sample being coated with couverture in embodiment 1 and comparative example 1 respectively, weigh, then to often propping up in crisp cylinder the frozen water 40mL pouring 2-4 DEG C into, after leaving standstill 20min under normal temperature, water in crisp cylinder is outwelled, control clear-cut cylinder, then weigh, the recruitment of often propping up crisp cylinder weight is the weight (water absorption) absorbing moisture.
Experimental result is: the mean value being coated with the water absorption of the crisp cylinder sample of couverture in comparative example 1 is 4.59 grams, finds out that all crisp cylinder samples all absorb water seriously by observing; And the mean value being coated with the water absorption of the crisp cylinder sample of couverture in embodiment 1 is 0.26 gram, find out that all crisp cylinder samples have no significant change after water proof experiment by observing.The water proof effect of the crisp cylinder sample in embodiment 1 promotes 17.6 times compared to comparative example 1, and water proof effect promoting is obvious.
3, crisp effect is protected
The crisp cylinder (comprising the paper cover of its outside) being coated with couverture in embodiment 1 is carried out protecting crisp effect experimental, protect crisp experiment to carry out in accordance with the following methods: choose the crisp cylinder sample being coated with couverture in a collection of embodiment 1, (-12 DEG C to-22 DEG C fluctuate back and forth to leave freezer (Ku Wen-22 DEG C ± 1 DEG C maintenance is constant) and refrigerator respectively in, every 24 hours variations in temperature 10 DEG C) in, within every two days, from freezer and refrigerator, get 5 samples, trial test is responsible for by special messenger, the crisp situation of record each sample, use " crisp ", " part is not crisp ", words such as " not crisp " is described, continuous record more than 6 months.
Experimental result is: after the temperature fluctuation of simulation intermediate links, the crisp cylinder being coated with couverture in embodiment 1 deposits 6 months in the environment of about-18 DEG C, and fragility is without significant change.
Claims (10)
1. a chocolate composition, with weight, its raw material composition comprises: white granulated sugar 40-45%, cocoa power 10-11%, palm-kernel oil 23-29%, palm oil 20-25%, phosphatidase 0 .5-0.7%, vanillic aldehyde 0.05-0.2%.
2. chocolate composition according to claim 1, wherein, described palm-kernel oil is the palm-kernel oil of fusing point 22 DEG C, and described palm oil is the palm oil of fusing point 41 DEG C.
3. chocolate composition according to claim 1, with weight, its total lipid content is 45-55%.
4. chocolate composition according to claim 1 and 2, it prepares by the following method:
Pretreatment of raw material: make white granulated sugar form white sugar powder, and heating and melting palm-kernel oil and palm oil;
Feed intake after weighing: take raw material according to proportioning, then throw in palm-kernel oil, palm oil, cocoa power and white sugar powder according to the order of powder after first grease;
Sterilization: make material carry out sterilization;
Fine grinding: 50-55 DEG C, refine material under the condition of below electric current 25A, refine and add phosphatide and vanillic aldehyde after fineness of materials reach 20 μm, then continue fine grinding 30 minutes;
Discharging: refine discharging after reaching 18 μm to fineness of materials.
5. chocolate composition according to claim 4, wherein, the temperature of described sterilization is 65-68 DEG C, and the time is 30 minutes.
6. a preparation method for the chocolate composition described in any one of claim 1-5, it comprises the following steps:
Pretreatment of raw material: make white granulated sugar form white sugar powder, and heating and melting palm-kernel oil and palm oil;
Feed intake after weighing: take raw material according to proportioning, then throw in palm-kernel oil, palm oil, cocoa power and white sugar powder according to the order of powder after first grease;
Sterilization: make material carry out sterilization;
Fine grinding: 50-55 DEG C, refine material under the condition of below electric current 25A, refine and add phosphatide and vanillic aldehyde after fineness of materials reach 20 μm, then continue fine grinding 30 minutes;
Discharging: refine discharging after reaching 18 μm to fineness of materials.
7. a crisp cylinder ice cream, is coated with the chocolate composition described in any one of claim 1-5 in this crisp cylinder ice cream.
8. crisp cylinder ice cream according to claim 7, wherein, often props up in described crisp cylinder ice cream containing described chocolate composition 9.0-11.0 gram.
9. crisp cylinder ice cream according to claim 7, wherein, the described chocolate composition position be sprayed in described crisp cylinder ice cream to comprise bottom crisp cylinder inwall, crisp cylinder and the paper cover on edge on crisp cylinder; The thickness of the couverture of the chocolate composition formation of crisp cylinder inner-wall spraying is 0.5mm to 1.5mm; Indulge axis computed altitude with crisp cylinder, the height of the chocolate point that the chocolate composition sprayed bottom crisp cylinder is formed is 1.5cm to 4.0cm; The height of the couverture that the chocolate composition that on crisp cylinder, the paper on edge puts spraying is formed is 0.6cm to 1.2cm, thickness is 0.5mm to 1.5mm.
10. crisp cylinder ice cream according to claim 7, wherein, described chocolate composition sprays in described crisp cylinder ice cream by the following method:
Described chocolate composition is filtered through 80 eye mesh screens;
Cleaning dry chocolate heat preservation tank, then eject residual moisture content in pipeline and nozzle and warming pipeline with the palm oil of 50-70 DEG C;
Use and without the chocolate-sprayed composition in the quantitative interior spray coating operations station of gas, its quantity for spray, position, height and thickness are all met the requirements, the main frame air pressure in this work is 5.0-5.4MPa, synchronous with host signal;
In spraying process, make chocolate composition remain on 46 DEG C-48 DEG C and make chocolate composition circulate to prevent chocolate cooling solidification in pipeline.
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| CN109258913A (en) * | 2018-11-23 | 2019-01-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
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| CN109527185A (en) * | 2018-12-27 | 2019-03-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of frozen stabilizer, puff and preparation method containing frozen |
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