CN106359783A - Chocolate powder, chocolate-flavored ice cream and preparation method - Google Patents
Chocolate powder, chocolate-flavored ice cream and preparation method Download PDFInfo
- Publication number
- CN106359783A CN106359783A CN201610751973.8A CN201610751973A CN106359783A CN 106359783 A CN106359783 A CN 106359783A CN 201610751973 A CN201610751973 A CN 201610751973A CN 106359783 A CN106359783 A CN 106359783A
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- Prior art keywords
- chocolate
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- powder
- preparation
- prepared
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- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 title claims abstract description 63
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 106
- 239000000843 powder Substances 0.000 claims abstract description 43
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 26
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 22
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000012141 vanillin Nutrition 0.000 claims abstract description 22
- 235000008939 whole milk Nutrition 0.000 claims abstract description 14
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 235000019219 chocolate Nutrition 0.000 claims description 67
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 25
- 229930006000 Sucrose Natural products 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 229920002774 Maltodextrin Polymers 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 12
- 239000012467 final product Substances 0.000 claims description 12
- 229940035034 maltodextrin Drugs 0.000 claims description 12
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 102000004895 Lipoproteins Human genes 0.000 claims description 8
- 108090001030 Lipoproteins Proteins 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 8
- 239000008158 vegetable oil Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 229920000161 Locust bean gum Polymers 0.000 claims description 6
- 239000000711 locust bean gum Substances 0.000 claims description 6
- 235000010420 locust bean gum Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 238000011017 operating method Methods 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 229940110456 cocoa butter Drugs 0.000 claims description 4
- 235000019868 cocoa butter Nutrition 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000011282 treatment Methods 0.000 claims description 3
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims 2
- 241000256844 Apis mellifera Species 0.000 claims 1
- 235000021314 Palmitic acid Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 235000012907 honey Nutrition 0.000 claims 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 3
- 235000012970 cakes Nutrition 0.000 abstract description 2
- 239000008370 chocolate flavor Substances 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000019871 vegetable fat Nutrition 0.000 abstract 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical group CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 241000209051 Saccharum Species 0.000 description 4
- 229940075507 glyceryl monostearate Drugs 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 4
- 241001495449 Robinia pseudoacacia Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- 241000732800 Cymbidium Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036770 blood supply Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000004579 marble Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of food processing, in particular to chocolate powder, a chocolate-flavored ice cream and a preparation method. The chocolate powder is prepared from the following raw materials in parts by weight: 20-65 parts of white granulated sugar, 5-25 parts of whole milk powder, 1-25 parts of cocoa liquid blocks, 10-40 parts of vegetable fat, 10-28 parts of cocoa, 0.01-0.1 part of table salt and 0.005-0.1 part of vanillin. The chocolate powder is prepared through fine grinding of a five-roller fine grinder, the efficiency is high, and besides, the prepared chocolate powder is low in fat content, good in heat stability, rich in chocolate flavor, fine and smooth in mouth feel, and suitable for secondary processing during making cakes, ice creams, biscuits and the like. The ice cream is prepared by using the chocolate powder disclosed by the invention as a main raw material, and is rich in chocolate flavor, and fine and smooth in mouth feel.
Description
Technical field
The present invention relates to food processing technology field is and in particular to a kind of chocolate powder, chocolate flavouring ice cream, preparation
Method.
Background technology
Chocolate is one of favorite food of current people, and chocolate has alleviation emotion, alleviates the effect of pressure, it
Can give people to bring the sensation of peacefulness, preferably get rid of stress, play the effect alleviating pressure, for focusing on, plus
Strong memory and raising intelligence have effect.As many, catechuic acid can increase content in the catechuic acid containing in chocolate and tea
Strong immunity, prophylaxis of cancer, the blood supply of interference tumor.Chocolate is antioxidant food, has certain effect, chalk to slow down aging
Abundant carbohydrate, fat, protein and each quasi-mineral is contained, the speed that human body is assimilated to it is quickly in power.
In order to taste chocolate flavouring, also engender the food such as the cake of chocolate flavouring, ice cream, cookiess on the market, this
A little food are in preparation process, it usually needs add chocolate powder in the feed, to give chocolate local flavor.
But general point two kinds of the chocolate powder of current market field, a kind of is to be chopped into powder using the chocolate made,
The defect of this chocolate powder is that fat content is higher, generally 33 ~ 40%, complex manufacturing technology, easily melts under room temperature, no
Easily store, be not suitable for secondary operations using it is impossible to be used for secondary capsulation dilated product, nut granule etc.；Another is direct
Cocoa powder is formed with other seasoning powder mixing preparations, chocolate flavouring is inconspicuous.Therefore, from raw material and process
On research and develop a kind of new chocolate powder, the development for chocolate flavouring food has great importance.
Content of the invention
In order to overcome the defect of prior art, an object of the present invention is to provide a kind of chocolate powder, this chocolate
Powder fat content is low, and heat stability is good, and chocolate flavouring is strong, delicate mouthfeel, is suitable for use in making cake, ice cream, cookiess
Etc. carrying out secondary operations.
The second object of the present invention is to provide a kind of preparation method of chocolate powder.
The third object of the present invention is to provide a kind of chocolate flavouring ice cream, compact structure, delicate mouthfeel, has dense
Strongly fragrant chocolate flavouring.
The fourth object of the present invention is to provide a kind of preparation method of chocolate flavouring ice cream.
In order to realize object above, the technical solution adopted in the present invention is:
A kind of chocolate powder, is prepared from by the raw material of following parts by weight: 20 ~ 65 parts of white sugar, 5 ~ 25 parts of whole milk powder, can
Can 1 ~ 25 part of liquid block, 10 ~ 40 parts of Vegetable oil lipoprotein, 10 ~ 28 parts of cocoa powder, 0.01 ~ 0.1 part of Sal, 0.005 ~ 0.1 part of vanillin.
Preferably, above-mentioned chocolate powder, is prepared from by the raw material of following parts by weight: 40 parts of white sugar, whole milk powder
14 parts, 5 parts of cocoa liquor, 25 parts of Vegetable oil lipoprotein, 16 parts of cocoa powder, 0.05 part of Sal, 0.05 part of vanillin.
Described Vegetable oil lipoprotein is cocoa butter, Oleum Cocois or Petiolus Trachycarpi oil.
The preparation method of above-mentioned chocolate powder, including following operating procedure:
1) measure each raw material mix homogeneously by formula, in mecystasises, obtain chocolate mass；
2) chocolate mass prepared by step 1) is added chocolate five roller refiner fine grinding, obtain final product described chocolate powder.
Step 2) in chocolate five roller refiner one lateral pressure be 16-28bar, the pressure of opposite side is 10-22bar.
Step 2) in a roll temperature of chocolate five roller refiner be 25-39 DEG C, No. two roll temperatures are 25-41 DEG C, three
Number roll temperature is 26-49 DEG C, and No. four roll temperatures are 31-59 DEG C, and No. five roll temperatures are 25-39 DEG C
Under the pressure and temperature Parameter Conditions of above-mentioned five roller refiners, chocolate mass is refined, within the short time
Chocolate mass can be refined and be 25 microns to granularity by (material refines about 3-9 second time from a roller to No. five rod dischargings)
Hereinafter, obtain required chocolate powder, substantially reduce the risk that heavy metal introduces in lapping process, remove the gold in chocolate
Belong to abnormal flavour, improve production efficiency, and the setting of this temperature also further lifting strong cocoa aroma of chocolate powder and thin
Greasy mouthfeel, improves its heat stability.
Step 2) in by chocolate five roller refiner preheat after add chocolate mass；Wherein chocolate five roller refiner
Preheating method particularly includes: a roller is preheated to 25 ~ 31 DEG C, No. two rollers are preheated to 25 ~ 30 DEG C, and No. three rollers are preheated to 26 ~ 32
DEG C, No. four rollers are preheated to 31 ~ 32 DEG C, and No. five rollers are preheated to 25 ~ 30 DEG C.
Each raw material mix homogeneously described in step 1) method particularly includes: take white sugar to pulverize, obtain white sugar powder, standby；
Cocoa liquor and Vegetable oil lipoprotein is taken to be heated to 42 ~ 55 DEG C, mixed melting, obtain liquid fat, standby；Take standby white sugar powder,
Liquid fat, whole milk powder, cocoa powder, Sal and vanillin mixing, at a temperature of 40 ~ 50 DEG C, stir 15 ~ 25 minutes to plasticity shape
State, obtains final product chocolate mass.
A kind of chocolate flavouring ice cream, is prepared from by the raw material of following parts by weight: 20 ~ 35 parts of chocolate powder, white
5 ~ 25 parts of Saccharum Sinensis Roxb., 1 ~ 15 part of maltodextrin, 0.05 ~ 0.2 part of emulsifying agent, 0.01 ~ 0.05 part of vanillin, 0.01 ~ 0.1 part of Sal,
1 ~ 5 part of Mel, 0.05 ~ 0.15 part of locust bean gum, 0.01 ~ 0.25 part of guar gum, 0.01 ~ 0.15 part of xanthan gum, 50 ~ 74 parts of water；
Wherein chocolate powder is above-mentioned chocolate powder.
Preferably, above-mentioned chocolate flavouring ice cream, is prepared from by the raw material of following parts by weight: chocolate powder 20
Part, 12 parts of white sugar, 2 parts of maltodextrin, 0.1 part of emulsifying agent, 0.03 part of vanillin, 0.02 part of Sal, 1 part of Mel, locust bean gum
0.1 part of glue, 0.2 part of guar gum, 0.1 part of xanthan gum, 65 parts of water.
Described emulsifying agent is glyceryl monostearate.
The preparation method of above-mentioned chocolate flavouring ice cream, including following operating procedure:
A: take dissolving mix homogeneously in each raw water, obtain mixed material；
B: the mixed material of step a preparation is sequentially passed through sterilization, after sterilization treatment, be cooled to 2 ~ 4 DEG C carry out aging after addition
Ice cream freezing machine carries out condensation stirring, hardening, obtains final product.
Chocolate powder of the present invention, with white sugar, whole milk powder, cocoa liquor, Vegetable oil lipoprotein, cocoa powder, Sal and chinese cymbidium
Element is prepared from for raw material, each raw material synergism in the amount ranges of restriction, and the chocolate powder fat content making preparation is
20 ~ 28%, the heat stability having had, non-fusible under room temperature, easily store, and there is strong milk chocolate flavouring, mouthfeel
Fine and smooth.The synergism of wherein each raw material is embodied in: adds and uses whole milk powder, the milk fragrance of whole milk powder and cocoa powder
Merge with the cocoa flavor of cocoa liquor, and the vanillin synergism with interpolation, the lasting fragrance of improving product, give
The strong milk chocolate flavouring of prepared chocolate powder；Add using white sugar and Sal, cocoa powder and cocoa liquor association
Same-action, the bitterness of neutralization cocoa powder and cocoa liquor, make the chocolate powder of preparation have fragrant and sweet chocolate flavouring；Using can
Liquid block and cocoa powder can compound and give product cocoa flavor, reduce the consumption of single use cocoa liquor, it is to avoid excessive simultaneously
The product fat content being led to using cocoa liquor is too high it is ensured that prepared chocolate powder has moderate fat content, heat
Good stability, under room temperature non-fusible it is easy to storage and secondary operations use.
Chocolate powder of the present invention is suitable for various expanded classes, the parcel of nutses product, such as wheat best element, marble chocolate etc.
Product, is difficult adhesion during parcel, shaping speed is fast, greatly shortens the time of parcel, improve production efficiency.
The preparation method of chocolate powder of the present invention, is obtained powdered chocolate, operating procedure letter using five roller refiner fine grindings
List, it is easy to control, is suitable to industrial application.
Chocolate flavouring ice cream of the present invention, with the chocolate powder of present invention preparation as primary raw material, and compounding white sugar,
Maltodextrin, emulsifying agent, vanillin, Sal, Mel, locust bean gum, guar gum, xanthan gum and water, are prepared from, and each raw material exists
Synergism in the amount ranges limiting, makes the chocolate flavouring ice cream of preparation have a structure of densification, fine and smooth mouthfeel and
Strong chocolate flavouring and agreeable to the taste sweet, the synergism of wherein each raw material is embodied in: maltodextrin has
Emulsifying, thickening, improve the effect of product structure and outward appearance, add using maltodextrin and emulsifying agent synergism, improve emulsifying
The emulsifiability of agent, maltodextrin and locust bean gum, guar gum and xanthan gum synergism, produce thickening effect, make preparation
Ice cream compact structure, delicate mouthfeel, reduces the consumption of single emulsifier and thickening agent, reduces cost simultaneously；Maltodextrin is made
For flavor carrier, with vanillin synergism, the milk of improving product and cocoa aroma, the appetite stimulating consumer；White sugar,
The sweet taste that Sal and Mel compounding use produce is merged with the chocolate flavouring of chocolate powder, gives ice cream agreeable to the taste fragrant and sweet skilful
Gram force local flavor, the interpolation of Mel simultaneously uses, the delicate mouthfeel degree of lifting ice cream further, makes the ice cream mouth of preparation
Sense is smooth.
Specific embodiment
Below by specific embodiment, technical scheme is described in detail.
Embodiment 1
A kind of chocolate powder, is prepared from by the raw material of following parts by weight: 40 parts of white sugar, 14 parts of whole milk powder, cocoa liq-uor
5 parts of block, 25 parts of Petiolus Trachycarpi oil, 16 parts of cocoa powder, 0.05 part of Sal, 0.05 part of vanillin.
The preparation method of above-mentioned chocolate powder, concrete operation step is:
1) take white sugar to pulverize, obtain white sugar powder, standby；Cocoa liquor and Petiolus Trachycarpi oil is taken to be heated to 50 DEG C, mixed melting, obtain liquid
State oils and fatss, standby；Take standby white sugar powder, liquid fat, whole milk powder, cocoa powder, Sal and vanillin mixing, 42 DEG C of temperature
Under degree, stirring obtains final product chocolate mass to mecystasises in 20 minutes；
2) by the water temp. heating to 55 DEG C of chocolate five roller refiner preheating water, manually opened electromagnetic valve, hot water is passed through No. one
Roller, in the heating cavity of area code roller, a roller is preheated to 27 DEG C, and No. two rollers are preheated to 27 DEG C, and No. three rollers are preheated to 29 DEG C,
No. four rollers are preheated to 31.5 DEG C, and No. five rollers are preheated to 27 DEG C, then chocolate mass prepared by step 1) are added chocolate five
Roller refiner, sets a lateral pressure as 24bar, and the pressure of opposite side is 16bar, and a roll temperature is 32 DEG C, No. two roll temperatures
For 35 DEG C, No. three roll temperatures are 37 DEG C, and No. four roll temperatures are 40 DEG C, and No. five roll temperatures are 33 DEG C, refine that to reach 25 to fineness micro-
Rice is following, obtains final product described chocolate powder.
The present embodiment chocolate flavouring ice cream, is prepared from by the raw material of following parts by weight: 20 parts of chocolate powder, white
12 parts of Saccharum Sinensis Roxb., 2 parts of maltodextrin, 0.1 part of glyceryl monostearate, 0.03 part of vanillin, 0.02 part of Sal, 1 part of Mel, Robinia pseudoacacia L.
0.1 part of locust beam gum, 0.2 part of guar gum, 0.1 part of xanthan gum, 65 parts of water；Wherein chocolate powder is prepared chalk in the present embodiment
Power powder.
The preparation method of the present embodiment chocolate flavouring ice cream, concrete operation step is:
A: take dissolving mix homogeneously in each raw water, obtain mixed material；
B: the mixed material of step a preparation is sequentially passed through sterilization, after sterilization treatment, is cooled to 2 ~ 4 DEG C
Carry out aging rear addition ice cream freezing machine and carry out condensation stirring, hardening, obtain final product.
Embodiment 2
A kind of chocolate powder, is prepared from by the raw material of following parts by weight: 20 parts of white sugar, 5 parts of whole milk powder, cocoa liquor
1 part, 10 parts of cocoa butter, 10 parts of cocoa powder, 0.01 part of Sal, 0.005 part of vanillin.
The preparation method of above-mentioned chocolate powder, concrete operation step is:
1) take white sugar to pulverize, obtain white sugar powder, standby；Cocoa liquor and cocoa butter is taken to be heated to 42 DEG C, mixed melting, obtain liquid
State oils and fatss, standby；Take standby white sugar powder, liquid fat, whole milk powder, cocoa powder, Sal and vanillin mixing, 40 DEG C of temperature
Under degree, stirring obtains final product chocolate mass to mecystasises in 25 minutes；
2) by the water temp. heating to 50 DEG C of chocolate five roller refiner preheating water, manually opened electromagnetic valve, hot water is passed through No. one
Roller, in the heating cavity of No. five rollers, a roller is preheated to 25 DEG C, and No. two rollers are preheated to 25 DEG C, and No. three rollers are preheated to 26 DEG C,
No. four rollers are preheated to 31 DEG C, and No. five rollers are preheated to 25 DEG C, then chocolate mass prepared by step 1) are added chocolate five roller
Refiner, sets a lateral pressure as 16bar, and the pressure of opposite side is 10bar, and a roll temperature is 25 DEG C, and No. two roll temperatures are
25 DEG C, No. three roll temperatures are 26 DEG C, and No. four roll temperatures are 31 DEG C, and No. five roll temperatures are 25 DEG C, refine and reach 25 microns to fineness
Hereinafter, obtain final product described chocolate powder.
The present embodiment chocolate flavouring ice cream, is prepared from by the raw material of following parts by weight: 25 parts of chocolate powder, white
5 parts of Saccharum Sinensis Roxb., 1 part of maltodextrin, 0.05 part of glyceryl monostearate, 0.01 part of vanillin, 0.01 part of Sal, 3 parts of Mel, Robinia pseudoacacia L.
0.05 part of locust beam gum, 0.01 part of guar gum, 0.01 part of xanthan gum, 50 parts of water；Wherein chocolate powder is prepared in the present embodiment
Chocolate powder.
The preparation method of the present embodiment chocolate flavouring ice cream, with embodiment 1.
Embodiment 3
A kind of chocolate powder, is prepared from by the raw material of following parts by weight: 65 parts of white sugar, 25 parts of whole milk powder, cocoa liq-uor
25 parts of block, 40 parts of Oleum Cocois, 16 parts of cocoa powder, 0.05 part of Sal, 0.05 part of vanillin.
The preparation method of above-mentioned chocolate powder, concrete operation step is:
1) take white sugar to pulverize, obtain white sugar powder, standby；Cocoa liquor and Oleum Cocois are taken to be heated to 55 DEG C, mixed melting, obtain liquid
State oils and fatss, standby；Take standby white sugar powder, liquid fat, whole milk powder, cocoa powder, Sal and vanillin mixing, 50 DEG C of temperature
Under degree, stirring obtains final product chocolate mass to mecystasises in 15 minutes；
2) by the water temp. heating to 60 DEG C of chocolate five roller refiner preheating water, manually opened electromagnetic valve, hot water is passed through No. one
Roller, in the heating cavity of No. five rollers, a roller is preheated to 31 DEG C, and No. two rollers are preheated to 30 DEG C, and No. three rollers are preheated to 32 DEG C,
No. four rollers are preheated to 32 DEG C, and No. five rollers are preheated to 30 DEG C, then chocolate mass prepared by step 1) are added chocolate five roller
Refiner, sets a lateral pressure as 28bar, and the pressure of opposite side is 22bar, and a roll temperature is 39 DEG C, and No. two roll temperatures are
41 DEG C, No. three roll temperatures are 49 DEG C, and No. four roll temperatures are 59 DEG C, and No. five roll temperatures are 39 DEG C, refine and reach 25 microns to fineness
Hereinafter, obtain final product described chocolate powder.
The present embodiment chocolate flavouring ice cream, is prepared from by the raw material of following parts by weight: 35 parts of chocolate powder, white
25 parts of Saccharum Sinensis Roxb., 15 parts of maltodextrin, 0.2 part of glyceryl monostearate, 0.05 part of vanillin, 0.1 part of Sal, 5 parts of Mel, Robinia pseudoacacia L.
0.15 part of locust beam gum, 0.25 part of guar gum, 0.15 part of xanthan gum, 74 parts of water；Wherein chocolate powder is prepared in the present embodiment
Chocolate powder.
The preparation method of the present embodiment chocolate flavouring ice cream, with embodiment 1.
Claims (10)
1. a kind of chocolate powder is it is characterised in that be prepared from by the raw material of following parts by weight: 20 ~ 65 parts of white sugar, full-cream
5 ~ 25 parts of milk powder, 1 ~ 25 part of cocoa liquor, 10 ~ 40 parts of Vegetable oil lipoprotein, 10 ~ 28 parts of cocoa powder, 0.01 ~ 0.1 part of Sal, vanillin
0.005 ~ 0.1 part.
2. chocolate powder as claimed in claim 1 is it is characterised in that be prepared from by the raw material of following parts by weight: white sand
40 parts of sugar, 14 parts of whole milk powder, 5 parts of cocoa liquor, 25 parts of Vegetable oil lipoprotein, 16 parts of cocoa powder, 0.05 part of Sal, vanillin 0.05
Part.
3. chocolate powder as claimed in claim 1 or 2 is it is characterised in that described Vegetable oil lipoprotein is cocoa butter, Oleum Cocois or palm fibre
Palmitic acid oil.
4. a kind of preparation method of chocolate powder as claimed in claim 1 or 2 is it is characterised in that include following operating procedure:
1) measure each raw material mix homogeneously by formula, in mecystasises, obtain chocolate mass；
2) chocolate mass prepared by step 1) is added chocolate five roller refiner fine grinding, obtain final product described chocolate powder.
5. the preparation method of chocolate powder as claimed in claim 4 is it is characterised in that step 2) in chocolate five roller refiner
One lateral pressure is 16-28bar, and the pressure of opposite side is 10-22bar.
6. the preparation method of chocolate powder as claimed in claim 4 is it is characterised in that step 2) in chocolate five roller refiner
A roll temperature be 25-39 DEG C, No. two roll temperatures are 25-41 DEG C, and No. three roll temperatures are 26-49 DEG C, and No. four roll temperatures are 31-
59 DEG C, No. five roll temperatures are 25-39 DEG C.
7. the preparation method of chocolate powder as claimed in claim 4 is it is characterised in that step 2) in chocolate five roller is refined
Chocolate mass is added after machine preheating；Wherein chocolate five roller refiner preheats method particularly includes: be preheated to a roller
25 ~ 31 DEG C, No. two rollers are preheated to 25 ~ 30 DEG C, and No. three rollers are preheated to 26 ~ 32 DEG C, and No. four rollers are preheated to 31 ~ 32 DEG C, and No. five rollers are pre-
Heat is to 25 ~ 30 DEG C.
8. a kind of chocolate flavouring ice cream is it is characterised in that be prepared from by the raw material of following parts by weight: chocolate powder 20
~ 35 parts, 5 ~ 25 parts of white sugar, 1 ~ 15 part of maltodextrin, 0.05 ~ 0.2 part of emulsifying agent, 0.01 ~ 0.05 part of vanillin, Sal 0.01
~ 0.1 part, 1 ~ 5 part of Mel, 0.05 ~ 0.15 part of locust bean gum, 0.01 ~ 0.25 part of guar gum, 0.01 ~ 0.15 part of xanthan gum, water 50
~ 74 parts；Wherein chocolate powder is chocolate powder as claimed in claim 1 or 2.
9. chocolate flavouring ice cream as claimed in claim 8 it is characterised in that by following parts by weight raw material prepare and
Become: 20 parts of chocolate powder, 12 parts of white sugar, 2 parts of maltodextrin, 0.1 part of emulsifying agent, 0.03 part of vanillin, 0.02 part of Sal, honeybee
1 part of honey, 0.1 part of locust bean gum, 0.2 part of guar gum, 0.1 part of xanthan gum, 65 parts of water.
10. a kind of preparation method of the chocolate flavouring ice cream as described in claim 9 or 10 it is characterised in that include with
Lower operating procedure:
A: take dissolving mix homogeneously in each raw water, obtain mixed material；
B: the mixed material of step a preparation is sequentially passed through sterilization, after sterilization treatment, be cooled to 2 ~ 4 DEG C carry out aging after addition
Ice cream freezing machine carries out condensation stirring, hardening, obtains final product.
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Cited By (6)
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| IT201700028398A1 (en) * | 2017-03-15 | 2018-09-15 | Montebianco S P A | Composition and method for preparing chocolate ice cream |
| CN108566973A (en) * | 2017-07-21 | 2018-09-25 | 天津南侨食品有限公司 | It is a kind of to have malleable chocolate flavouring fat or oil composition and preparation method thereof |
| CN108967646A (en) * | 2018-06-06 | 2018-12-11 | 河南省木伦河食品有限公司 | A kind of preparation method of chocolate flavor crispy cone ice cream |
| CN110122635A (en) * | 2019-04-16 | 2019-08-16 | 珠海市嘉世明企业有限公司 | A kind of chocolate break flour and preparation method thereof |
| CN111227087A (en) * | 2018-11-28 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Chocolate powder and preparation method thereof |
| CN111227088A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Chocolate powder and preparation method thereof |
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