CN107927314A - Temperature tolerant chocolate ice cream and its preparation process - Google Patents
Temperature tolerant chocolate ice cream and its preparation process Download PDFInfo
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- CN107927314A CN107927314A CN201711268164.2A CN201711268164A CN107927314A CN 107927314 A CN107927314 A CN 107927314A CN 201711268164 A CN201711268164 A CN 201711268164A CN 107927314 A CN107927314 A CN 107927314A
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- cocoa
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 156
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000015067 sauces Nutrition 0.000 claims abstract description 84
- 235000012773 waffles Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 16
- 244000299461 Theobroma cacao Species 0.000 claims description 222
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 82
- 238000000227 grinding Methods 0.000 claims description 38
- 239000000203 mixture Substances 0.000 claims description 38
- 239000007789 gas Substances 0.000 claims description 32
- 235000020183 skimmed milk Nutrition 0.000 claims description 22
- 229920002774 Maltodextrin Polymers 0.000 claims description 21
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 17
- 229940083466 soybean lecithin Drugs 0.000 claims description 17
- 239000000498 cooling water Substances 0.000 claims description 13
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 239000001569 carbon dioxide Substances 0.000 claims description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000004378 air conditioning Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000010445 lecithin Nutrition 0.000 claims 2
- 239000000787 lecithin Substances 0.000 claims 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000007613 environmental effect Effects 0.000 abstract description 2
- 239000003925 fat Substances 0.000 description 39
- 235000019197 fats Nutrition 0.000 description 39
- 235000014651 chocolate spreads Nutrition 0.000 description 12
- 229930006000 Sucrose Natural products 0.000 description 10
- 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 description 10
- 230000008859 change Effects 0.000 description 5
- 239000004519 grease Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 238000005273 aeration Methods 0.000 description 3
- 238000005429 filling process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000007779 soft material Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/46—Aerated, foamed, cellular or porous 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
- 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
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of temperature tolerant chocolate ice cream, it is made of waffle cylinder, the chocolate soft sauce being filled in waffle cylinder and the aerated chocolate sauce that is placed at the top of chocolate soft sauce, it can only be preserved from traditional ice cream product in the environment below 18 DEG C different, temperature tolerant chocolate ice cream can accumulating at normal temperatures, environmental restrictions smaller is sold, reduces carrying cost.At the same time, the temperature tolerant chocolate ice cream bottom is the sandwich sauce of chocolate soft, top is aerated chocolate sauce, the chocolate mouthfeel that existing hard crisp silk is slided has soft strong chocolate soft sauce mouthfeel again, has been obviously improved the mouthfeel of chocolate ice-cream, more rich in stereovision.The invention also discloses the technique for preparing temperature tolerant chocolate ice cream, chocolate catsup density is reduced to 0.6 0.7kg/L by the technique by 1.2kg/L, and the chocolate ice-cream with resistance to room temperature characteristic is obtained by follow-up preparation process, the ice cream can store transport at room temperature, and realize the industrialized production of chocolate ice cream cone.
Description
Technical field
The invention belongs to technical field of food production, is related to a kind of ice cream and its preparation process, relates in particular to one
Kind temperature tolerant chocolate ice cream and its preparation process.
Background technology
Ice cream, which is that a kind of tradition is delicious, freezes dairy produce, is main former usually with drinking water, cow's milk, cream, milk powder, sugar etc.
Material, adds appropriate food additives, through mixing, sterilizing, homogeneous, the technique such as congeal, harden be made, its delicate mouthfeel is soft and smooth, together
When also there is certain nutritive value：Containing good protein and lactose, in addition also containing amino acid and calcium, phosphorus, potassium, sodium, chlorine,
Sulphur, iron etc., have the function of to adjust physiological function, keep osmotic pressure and acid-base value.Data is shown, according to international and national product
Standard, normal butter ice cream, its nutritional ingredient are 2.8-3 times of milk, and the digestibility in human body is high up to more than 95%
It is a kind of snack food widely loved by the majority of consumers in meat, the digestibility of fats.
Classify according to the characteristic raw material of addition, ice cream generally comprises macaroon ice cream, sundae, chocolate ice river in Henan Province
Leaching, soy milk ice cream, Vegetable Ice Cream etc., wherein, chocolate ice-cream is wide due to having the characteristics that smooth in taste, low fat and sugar
Liked by consumer, particularly containing abundant multi-phenol compound in chocolate ice-cream, it can not only prevent chocolate
Fat corruption souring itself, can also quickly be absorbed by human vas, keeps unobstructed blood to have good result human vas.
With economic continuous development and the increasingly raising of people's living standard, the demand of ice cream is continued to increase,
But from ice-cream products invention so far, they must be in storage and transport under low-temperature condition, and are eaten in a cold or frozen state,
Cause the carrying cost of ice-cream product high.In addition the ordinary chocolate sauce freezen protective in existing chocolate ice cream cone ice cream
Mouthfeel is hardened afterwards and sweet degree is high, and places the phenomenon for occurring that chocolate melts at room temperature, or even chocolate catsup overflows
Go out outside ice cream cone.
The content of the invention
For this reason, the technical problems to be solved by the invention are that traditional chocolate ice cream cone ice cream mouthfeel is bad, are not easy to
Accumulating under room temperature, carrying cost are high, thus propose it is a kind of it is in good taste, to sell the heatproof that environment is more various, cost is more cheap skilful
Gram force and its preparation process.
In order to solve the above technical problems, the technical scheme is that：
The present invention provides a kind of temperature tolerant chocolate ice cream, it is by waffle cylinder, the chocolate being filled in the waffle cylinder
Soft sauce and the aerated chocolate sauce composition being placed at the top of the chocolate soft sauce, in parts by weight, the inflation chalk
Power sauce by A, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat, 24-32 portions of sugar, 12.5-20 portions of skimmed milk powers, 5-7 parts
Maltodextrin, 7.5-12.5 portion cocoa power, 0.4-0.6 parts of soybean lecithin compositions；The chocolate soft sauce can by 30-40 parts of generations
Can B, 3.5-6.5 parts of cocoa liquors of fat, 24-32 portions of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 parts
Cocoa power, 0.4-0.6 parts of soybean lecithin compositions.
Preferably, the fusing point of the substitute of cocoa fat A is 32-35 DEG C, the fusing point of the substitute of cocoa fat B is 4-10 DEG C.
The present invention also provides a kind of technique for preparing the temperature tolerant chocolate ice cream, it comprises the following steps：
S1, melt A, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat jointly, after then heating to 40-50 DEG C plus
Enter 24-32 parts of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 portions of cocoa powers, 0.4-0.6 parts of soybean phosphorus
Fat, is uniformly mixed, obtains chocolate catsup pre-composition；
The chocolate catsup pre-composition, is ground to particle diameter as 20-25 μm by S2；
S3, continue stirring into the chocolate catsup pre-composition moisture be down to less than 0.1%；
S4, by the chocolate catsup pre-composition that step S3 is obtained be inflated processing, obtains aerated chocolate sauce；
S5, melt B, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat jointly, after then heating to 40-50 DEG C plus
Enter 24-32 parts of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 portions of cocoa powers, 0.4-0.6 parts of soybean phosphorus
Fat, makes to obtain the sandwich sauce of chocolate soft according to step S1-S3；
S6, sequentially fill the sandwich sauce of the chocolate soft and aerated chocolate sauce into waffle cylinder, obtains chocolate
Ice cream；
S7, will pack after chocolate ice-cream cooling treatment that step S6 is obtained.
Preferably, the inflation processing described in the step S4 make the density of the chocolate catsup pre-composition by
1.2Kg/L is down to 0.6-0.7Kg/L.
Preferably, the inflation described in the step S4 is handled using inflator, inflator bleed pressure is
0.6MPa, the gas-filled cavity pressure of the inflator is 0.4MPa, and the gas ducting temperature of the inflator is 30-35 DEG C, is filled
Gas gas is carbon dioxide or nitrogen, has inflatable chamber chuck outside the gas-filled cavity of inflator, leads in the inflatable chamber chuck
There is 12-18 DEG C of cooling water.
Preferably, the mixed process in the step S1 is completed in fine grinding cylinder, the fine grinding cylinder chuck water temperature is 40-
45 DEG C, mixing time 60min.
Preferably, in the step S2, the process of lapping is using fine grinding cylinder fine grinding, the fine grinding cylinder scraper and cylinder
Wall gap is 0.5mm, maintains 40-45 DEG C of fine grinding cylinder chuck water temperature, the fine grinding time is 20-30h.
Preferably, the step S3 is carried out in cylinder is refined, it is specially：Scraper is adjusted to farthest away from the casing wall
45-50 DEG C of water temperature in cylinder chuck is refined in position, adjustment, stirs 10h.
Preferably, further include step aerated chocolate sauce being delivered in filling hopper, institute after the step S4
State standby pressure pressure in filling hopper and be maintained at 0.4MPa
Preferably, the cooling treatment described in the step S7 is to lead to the chocolate ice-cream after filling on the conveyor belt
Cross 15-20 DEG C of cold front heavy rain 5-10min.
The above technical solution of the present invention has the following advantages over the prior art：
(1) temperature tolerant chocolate ice cream of the present invention, it is by waffle cylinder, the chocolate being filled in the waffle cylinder
Soft sauce and the aerated chocolate sauce composition being placed at the top of the chocolate soft sauce, in parts by weight, the inflation chalk
Power sauce by A, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat, 24-32 portions of sugar, 12.5-20 portions of skimmed milk powers, 5-7 parts
Maltodextrin, 7.5-12.5 portion cocoa power, 0.4-0.6 parts of soybean lecithin compositions；The chocolate soft sauce can by 30-40 parts of generations
Can B, 3.5-6.5 parts of cocoa liquors of fat, 24-32 portions of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 parts
Cocoa power, 0.4-0.6 parts of soybean lecithin compositions.Can only be preserved from traditional ice cream product in the environment below -18 DEG C it is different,
The temperature tolerant chocolate ice cream can accumulating at normal temperatures, sell environmental restrictions smaller, reduce carrying cost.Meanwhile this is resistance to
Warm chocolate ice-cream bottom is the sandwich sauce of chocolate soft, top is aerated chocolate sauce, the chalk that existing hard crisp silk is slided
Power mouthfeel has soft strong chocolate soft sauce mouthfeel again, has been obviously improved the mouthfeel of chocolate ice-cream, more rich in level
Sense.
(2) technique of the present invention for preparing temperature tolerant chocolate ice cream, it includes preparing aerated chocolate sauce respectively
Material, chocolate soft sauce, sequentially fill chocolate soft sauce and aerated chocolate sauce, the step of cooling treatment into waffle cylinder
Suddenly, handled by inflation, chocolate catsup density is reduced to 0.6-0.7kg/L by 1.2kg/L, and pass through follow-up preparation process
The chocolate ice-cream with resistance to room temperature characteristic is obtained, which can store transport at room temperature, and realize chocolate
The industrialized production of ice cream cone, technique simple condition is gentle, is suitable for mass industrial production.
(3) technique of the present invention for preparing temperature tolerant chocolate ice cream, the inflation described in the step S4 use
Inflator is handled, and inflator bleed pressure is 0.6MPa, and the gas-filled cavity pressure of the inflator is 0.4MPa, described to fill
The gas ducting temperature of mechanism of qi is 30-35 DEG C, and charge air conditioning is carbon dioxide or nitrogen, has inflation outside the gas-filled cavity
Chamber chuck, 12-18 DEG C of cooling water is connected with the inflatable chamber chuck.Using two-stage temperature control mode, during inflation control fill
Tracheae channel temp is passed through cooling water in 30-35 DEG C, inflatable chamber chuck so that the chocolate catsup temperature after inflation is 30-35
DEG C, so that the grease in sauce has certain crystallinity, the gas retaining energy of sauce is improved, by coordinating suitable air pressure,
Make sauce is full and uniform to inflate and reach relatively low sauce density.
Embodiment
In order to make the content of the present invention more clearly understood, below according to specific embodiment of the invention to this hair
It is bright to be described in further detail.
Embodiment 1
The present embodiment provides a kind of temperature tolerant chocolate ice cream, its be it is a kind of can accumulating at room temperature chocolate flavoured ice cream cone
Ice cream, the temperature tolerant chocolate ice cream is by waffle cylinder, the chocolate soft sauce being filled in the waffle cylinder and is filled in
Aerated chocolate sauce composition in waffle cylinder and at the top of the chocolate soft sauce.In parts by weight, the inflation is skilful
Gram force sauce is by 30 parts of substitute of cocoa fat A, 3.5 parts of cocoa liquors, 24 parts of white sugar, 12.5 portions of skimmed milk powers, 5 parts of maltodextrins, 7.5
Part cocoa power and 0.4 part of soybean lecithin composition；The chocolate soft sauce by 30 parts of substitute of cocoa fat B, 3.5 parts of cocoa liquors, 24 parts
White sugar, 12.5 portions of skimmed milk powers, 5 portions of maltodextrins, 7.5 portions of cocoa powers and 0.4 part of soybean lecithin composition.Wherein, in the generation, can
Can fat A be 32 DEG C of fusing point substitute of cocoa fat, the substitute of cocoa fat B be 4 DEG C of fusing point substitute of cocoa fat.
The present embodiment also provides a kind of preparation process of the temperature tolerant chocolate ice cream, and the preparation process includes as follows
Step：
S1, the fusing point according to substitute of cocoa fat A, 30 parts of substitute of cocoa fat A, 3.5 parts of cocoa liquors are melted jointly in fine grinding cylinder
Change, 24 parts of white sugar of addition, 12.5 portions of skimmed milk powers, 5 portions of maltodextrins, 7.5 portions of cocoa powers and 0.4 part after then heating to 40 DEG C
Soybean lecithin, it is 40 DEG C to keep fine grinding cylinder chuck water temperature, and stirring 60min mixes above-mentioned raw materials, obtains chocolate catsup premix
Thing.
S2, grind the chocolate catsup in fine grinding cylinder, adjusts the gap of fine grinding cylinder scraper and casing wall to 0.5mm,
Chocolate catsup is refined, while cooling water is passed through into fine grinding cylinder chuck, it is 40 DEG C to maintain chuck water temperature, lasting fine grinding
20h, is 20-25 μm to sauce particle diameter.
S3, will fine grinding cylinder scraper adjust to the position farthest with casing wall spacing, stop to fine grinding cylinder chuck be passed through cooling water,
It is 45 DEG C to adjust chuck inside holding coolant-temperature gage, continues to stir 10h, into sauce, moisture is down to less than 0.1%.
S4, handle the chocolate cream pre-composition that step S3 is obtained by inflator inflation, and source of inflation gas is carbon dioxide,
Source of inflation gas pressure is 0.6MPa, and the gas-filled cavity of inflator is 0.4MPa for pressure pressure, the insulation temperature of inflator gas ducting
Spend for 30 DEG C, there is inflatable chamber chuck outside the gas-filled cavity, 18 DEG C of cooling water is connected with the inflatable chamber chuck so that
The temperature control of chocolate cream pre-composition makes grease in chocolate cream have certain crystallinity at 30 DEG C or so in gas replenishment process,
Sauce gas retaining energy is improved, the density of chocolate cream pre-composition is down to 0.6Kg/L by 1.2Kg/L after inflation, obtains inflation chalk
Power sauce.
S5, melt 30 parts of substitute of cocoa fat B, 3.5 parts of cocoa liquors jointly, added after then heating to 40 DEG C 24 portions of sugar,
12.5 portions of skimmed milk powers, 5 portions of maltodextrins, 7.5 portions of cocoa powers, 0.4 part of soybean lecithin, according to the processing method of step S1-S3
It is 20-25 μm that making, which passes sequentially through mixing, is ground to particle diameter, moisture is down to less than 0.1%, and it is sandwich to obtain chocolate soft
Sauce.
S6, sequentially fill the sandwich sauce of the chocolate soft and chocolate aeration sauce, the chocolate into waffle cylinder
Soft sandwich sauce volume is the 1/3 of aerated chocolate sauce, obtains chocolate ice-cream.
S7, by the chocolate ice-cream on the conveyor belt by 15 DEG C of cold front heavy rain 5min, then packed, filled
Case, gets product.
Obtained temperature tolerant chocolate ice cream can accumulating at normal temperatures, and pass through two step filling process chocolate ice rivers in Henan Province
Leaching has unique flavor with the mouthfeel that the firmly crisp silk in top is sliding, bottom softness is full.
Embodiment 2
The present embodiment provides a kind of temperature tolerant chocolate ice cream, its be it is a kind of can accumulating at room temperature chocolate flavoured ice cream cone
Ice cream, the temperature tolerant chocolate ice cream is by waffle cylinder, the chocolate soft sauce being filled in the waffle cylinder and is filled in
Aerated chocolate sauce composition in waffle cylinder and at the top of the chocolate soft sauce.In parts by weight, the inflation is skilful
Gram force sauce is by 40 parts of substitute of cocoa fat A, 6.5 parts of cocoa liquors, 32 parts of white sugar, 20 portions of skimmed milk powers, 7 parts of maltodextrins, 12.5
Part cocoa power and 0.6 part of soybean lecithin composition；The chocolate soft sauce by 40 parts of substitute of cocoa fat B, 6.5 parts of cocoa liquors, 32 parts
White sugar, 20 portions of skimmed milk powers, 7 portions of maltodextrins, 12.5 portions of cocoa powers and 0.6 part of soybean lecithin composition.Wherein, the generation cocoa
Fat A is the substitute of cocoa fat of 35 DEG C of fusing point, and the substitute of cocoa fat B is the substitute of cocoa fat of 10 DEG C of fusing point.
The present embodiment also provides a kind of preparation process of the temperature tolerant chocolate ice cream, and the preparation process includes as follows
Step：
S1, the fusing point according to substitute of cocoa fat A, 40 parts of substitute of cocoa fat A, 6.5 parts of cocoa liquors are melted jointly in fine grinding cylinder
Change, 32 parts of white sugar of addition, 20 portions of skimmed milk powers, 7 portions of maltodextrins, 12.5 portions of cocoa powers and 0.6 part after then heating to 45 DEG C
Soybean lecithin, it is 45 DEG C to keep fine grinding cylinder chuck water temperature, and stirring 60min mixes above-mentioned raw materials, obtains chocolate catsup premix
Thing.
S2, grind the chocolate catsup in fine grinding cylinder, adjusts the gap of fine grinding cylinder scraper and casing wall to 0.5mm,
Chocolate catsup is refined, while cooling water is passed through into fine grinding cylinder chuck, it is 45 DEG C to maintain chuck water temperature, lasting fine grinding
30h, is 20-25 μm to sauce particle diameter.
S3, will fine grinding cylinder scraper adjust to the position farthest with casing wall spacing, stop to fine grinding cylinder chuck be passed through cooling water,
It is 50 DEG C to adjust chuck inside holding coolant-temperature gage, continues to stir 10h, into sauce, moisture is down to less than 0.1%.
S4, handle the chocolate cream pre-composition that step S3 is obtained by inflator inflation, and source of inflation gas is carbon dioxide,
Source of inflation gas pressure is 0.6MPa, and the gas-filled cavity of inflator is 0.4MPa for pressure pressure, the insulation temperature of inflator gas ducting
Spend for 35 DEG C, there is inflatable chamber chuck outside the gas-filled cavity, 12 DEG C of cooling water is connected with the inflatable chamber chuck, so that
Make the temperature control of chocolate cream pre-composition in gas replenishment process at 35 DEG C or so, make grease in chocolate cream that there is certain crystallization
Degree, improves sauce gas retaining energy, and the density of chocolate cream pre-composition is down to 0.7Kg/L by 1.2Kg/L after inflation, and it is skilful to obtain inflation
Gram force sauce.
S5, melt 40 parts of substitute of cocoa fat B, 6.5 parts of cocoa liquors jointly, added after then heating to 45 DEG C 32 parts it is white
Sugar, 20 portions of skimmed milk powers, 7 portions of maltodextrins, 12.5 portions of cocoa powers and 0.6 part of soybean lecithin, according to the processing side of step S1-S3
It is 20-25 μm that method, which makes and passes sequentially through mixing, is ground to particle diameter, moisture is down to less than 0.1%, obtains chocolate soft folder
Heart sauce.
S6, sequentially fill the sandwich sauce of the chocolate soft and chocolate aeration sauce, the chocolate into waffle cylinder
Soft sandwich sauce volume is the 1/4 of aerated chocolate sauce, obtains chocolate ice-cream.
S7, by the chocolate ice-cream on the conveyor belt by 20 DEG C of cold front heavy rain 10min, then packed,
Vanning, gets product.
Obtained temperature tolerant chocolate ice cream can accumulating at normal temperatures, and pass through two step filling process chocolate ice rivers in Henan Province
Leaching has unique flavor with the mouthfeel that the firmly crisp silk in top is sliding, bottom softness is full.
Embodiment 3
The present embodiment provides a kind of temperature tolerant chocolate ice cream, its be it is a kind of can accumulating at room temperature chocolate flavoured ice cream cone
Ice cream, the temperature tolerant chocolate ice cream is by waffle cylinder, the chocolate soft sauce being filled in the waffle cylinder and is filled in
Aerated chocolate sauce composition in waffle cylinder and at the top of the chocolate soft sauce.In parts by weight, the inflation is skilful
Gram force sauce by 35 parts of substitute of cocoa fat A, 5 parts of cocoa liquors, 28 parts of white sugar, 15.5 portions of skimmed milk powers, 6 portions of maltodextrins, 10 parts
Cocoa power and 0.5 part of soybean lecithin composition；The chocolate soft sauce by 35 parts of substitute of cocoa fat B, 5 parts of cocoa liquors, 28 parts of white sugar,
15.5 portions of skimmed milk powers, 6 portions of maltodextrins, 10 portions of cocoa powers and 0.5 part of soybean lecithin composition.Wherein, the substitute of cocoa fat A is
The substitute of cocoa fat that 34 DEG C of fusing point, the substitute of cocoa fat B are the substitute of cocoa fat of 6 DEG C of fusing point.
The present embodiment also provides a kind of preparation process of the temperature tolerant chocolate ice cream, and the preparation process includes as follows
Step：
S1, the fusing point according to substitute of cocoa fat A, 35 parts of substitute of cocoa fat A, 5 parts of cocoa liquors are melted jointly in fine grinding cylinder,
28 parts of white sugar, 15.5 portions of skimmed milk powers, 6 portions of maltodextrins, 10 portions of cocoa powers and 0.5 portion of soybean are added after then heating to 43 DEG C
Phosphatide, it is 42 DEG C to keep fine grinding cylinder chuck water temperature, and stirring 60min mixes above-mentioned raw materials, obtains chocolate catsup pre-composition.
S2, grind the chocolate catsup in fine grinding cylinder, adjusts the gap of fine grinding cylinder scraper and casing wall to 0.5mm,
Chocolate catsup is refined, while cooling water is passed through into fine grinding cylinder chuck, it is 43 DEG C to maintain chuck water temperature, lasting fine grinding
25h, is 20-25 μm to sauce particle diameter.
S3, will fine grinding cylinder scraper adjust to the position farthest with casing wall spacing, stop to fine grinding cylinder chuck be passed through cooling water,
It is 48 DEG C to adjust chuck inside holding coolant-temperature gage, continues to stir 10h, into sauce, moisture is down to less than 0.1%.
S4, handle the chocolate cream pre-composition that step S3 is obtained by inflator inflation, and source of inflation gas is carbon dioxide,
Source of inflation gas pressure is 0.6MPa, and the gas-filled cavity of inflator is 0.4MPa for pressure pressure, the insulation temperature of inflator gas ducting
Spend for 32 DEG C, there is inflatable chamber chuck outside the gas-filled cavity, 15 DEG C of cooling water is connected with the inflatable chamber chuck, from
And make the temperature control of chocolate cream pre-composition in gas replenishment process at 32 DEG C or so, make grease in chocolate cream that there is certain crystallization
Degree, improves sauce gas retaining energy, the density of chocolate cream pre-composition is down to 0.65Kg/L by 1.2Kg/L after inflation, is inflated
Chocolate catsup.
S5, melt 35 parts of substitute of cocoa fat B, 5 parts of cocoa liquors jointly, added after then heating to 45 DEG C 28 portions of sugar,
15.5 portions of skimmed milk powers, 6 portions of maltodextrins, 10 portions of cocoa powers, 0.5 part of soybean lecithin, according to the processing method system of step S1-S3
Pass sequentially through mixing, be ground to particle diameter for 20-25 μm, moisture is down to less than 0.1%, obtain the sandwich sauce of chocolate soft
Material.
S6, sequentially fill the sandwich sauce of the chocolate soft and chocolate aeration sauce, the chocolate into waffle cylinder
Soft sandwich sauce volume is the 1/3 of aerated chocolate sauce, obtains chocolate ice-cream.
S7, by the chocolate ice-cream on the conveyor belt by 18 DEG C of cold front heavy rain 7min, then packed, filled
Case, gets product.
Obtained temperature tolerant chocolate ice cream can accumulating at normal temperatures, and pass through two step filling process chocolate ice rivers in Henan Province
Leaching has unique flavor with the mouthfeel that the firmly crisp silk in top is sliding, bottom softness is full.
Obviously, the above embodiments are merely examples for clarifying the description, and the restriction not to embodiment.It is right
For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of change or
Change.There is no necessity and possibility to exhaust all the enbodiments.And the obvious change thus extended out or
Among changing still in the protection domain of the invention.
Claims (10)
1. a kind of temperature tolerant chocolate ice cream, it is characterised in that by waffle cylinder, the chocolate soft sauce being filled in the waffle cylinder
The aerated chocolate sauce composition expected and be placed at the top of the chocolate soft sauce, in parts by weight, the aerated chocolate sauce
Material is by A, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat, 24-32 parts of sugar, 12.5-20 portions of skimmed milk powers, 5-7 parts of malt
Dextrin, 7.5-12.5 portion cocoa power, 0.4-0.6 parts of soybean lecithin compositions；The chocolate soft sauce is by 30-40 parts of substitute of cocoa fat
B, 3.5-6.5 parts of cocoa liquors, 24-32 parts of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 parts of cocoas
Powder, 0.4-0.6 parts of soybean lecithin compositions.
2. temperature tolerant chocolate ice cream according to claim 1, it is characterised in that the fusing point of the substitute of cocoa fat A is 32-
35 DEG C, the fusing point of the substitute of cocoa fat B is 4-10 DEG C.
3. a kind of technique for preparing temperature tolerant chocolate ice cream as claimed in claim 1 or 2, it is characterised in that including following
Step：
S1, melt A, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat jointly, is added after then heating to 40-50 DEG C
24-32 parts of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 portions of cocoa powers, 0.4-0.6 parts of soybean lecithins,
It is uniformly mixed, obtains chocolate catsup pre-composition；
The chocolate catsup pre-composition, is ground to particle diameter as 20-25 μm by S2；
S3, continue stirring into the chocolate catsup pre-composition moisture be down to less than 0.1%；
S4, by the chocolate catsup pre-composition that step S3 is obtained be inflated processing, obtains aerated chocolate sauce；
S5, melt B, 3.5-6.5 parts of cocoa liquors of 30-40 parts of substitute of cocoa fat jointly, is added after then heating to 40-50 DEG C
24-32 parts of sugar, 12.5-20 portions of skimmed milk powers, 5-7 portions of maltodextrins, 7.5-12.5 portions of cocoa powers, 0.4-0.6 parts of soybean lecithins,
Make to obtain the sandwich sauce of chocolate soft according to step S1-S3；
S6, sequentially fill the sandwich sauce of the chocolate soft and aerated chocolate sauce into waffle cylinder, obtains chocolate ice river in Henan Province
Leaching；
S7, will pack after chocolate ice-cream cooling treatment that step S6 is obtained.
4. the preparation process of temperature tolerant chocolate ice cream according to claim 3, it is characterised in that institute in the step S4
The inflation processing stated makes the density of the chocolate catsup pre-composition be down to 0.6-0.7Kg/L by 1.2Kg/L.
5. the preparation process of temperature tolerant chocolate ice cream according to claim 4, it is characterised in that institute in the step S4
The inflation stated is handled using inflator, and inflator bleed pressure is 0.6MPa, and the gas-filled cavity pressure of the inflator is
0.4MPa, the gas ducting temperature of the inflator is 30-35 DEG C, and charge air conditioning is carbon dioxide or nitrogen, and inflator fills
There is inflatable chamber chuck outside air cavity, 12-18 DEG C of cooling water is connected with the inflatable chamber chuck.
6. the preparation process of temperature tolerant chocolate ice cream according to claim 5, it is characterised in that in the step S1
Mixed process is completed in fine grinding cylinder, and the fine grinding cylinder chuck water temperature is 40-45 DEG C, mixing time 60min.
7. the preparation process of temperature tolerant chocolate ice cream according to claim 6, it is characterised in that in the step S2,
The process of lapping is that the fine grinding cylinder scraper and casing wall gap are 0.5mm using fine grinding cylinder fine grinding, maintains fine grinding cylinder jacket water (J.W.)
Warm 40-45 DEG C, the fine grinding time is 20-30h.
8. the preparation process of temperature tolerant chocolate ice cream according to claim 7, it is characterised in that the step S3 is in essence
Carried out in mill cylinder, be specially：Scraper is adjusted to the position farthest away from the casing wall, adjustment and refines water temperature 45-50 in cylinder chuck
DEG C, stir 10h.
9. the preparation process of temperature tolerant chocolate ice cream according to claim 8, it is characterised in that after the step S4 also
Including the step being delivered to aerated chocolate sauce in filling hopper, standby pressure pressure is maintained at 0.4MPa in the filling hopper
。
10. the preparation process of temperature tolerant chocolate ice cream according to claim 9, it is characterised in that the step S7 institutes
The cooling treatment stated is that the chocolate ice-cream after filling is passed through 15-20 DEG C of cold front heavy rain 5-10min on the conveyor belt.
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| CN112438327A (en) * | 2019-08-28 | 2021-03-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Ice cream processed cheese and preparation method thereof |
| CN116420749A (en) * | 2023-03-10 | 2023-07-14 | 多麦(福建)食品有限公司 | Ice cream cone, ice cream stuffing, ice cream cake and preparation methods thereof |
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