CN107996818A - A kind of multicoat jam sandwich ice cream and its production technology - Google Patents
A kind of multicoat jam sandwich ice cream and its production technology Download PDFInfo
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- CN107996818A CN107996818A CN201711461715.7A CN201711461715A CN107996818A CN 107996818 A CN107996818 A CN 107996818A CN 201711461715 A CN201711461715 A CN 201711461715A CN 107996818 A CN107996818 A CN 107996818A
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- coating
- jam
- multicoat
- liquid nitrogen
- frozen
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- 238000005516 engineering process Methods 0.000 title claims abstract description 25
- 235000015243 ice cream Nutrition 0.000 title abstract description 62
- 239000011248 coating agent Substances 0.000 claims abstract description 112
- 238000000576 coating method Methods 0.000 claims abstract description 112
- 235000019219 chocolate Nutrition 0.000 claims abstract description 104
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 100
- 239000007788 liquid Substances 0.000 claims abstract description 58
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 50
- 239000002002 slurry Substances 0.000 claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 244000299461 Theobroma cacao Species 0.000 claims description 127
- 239000000203 mixture Substances 0.000 claims description 31
- 239000002994 raw material Substances 0.000 claims description 30
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 27
- 235000019482 Palm oil Nutrition 0.000 claims description 18
- 238000007654 immersion Methods 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 239000002540 palm oil Substances 0.000 claims description 18
- 229920000161 Locust bean gum Polymers 0.000 claims description 17
- 235000010420 locust bean gum Nutrition 0.000 claims description 17
- 239000000711 locust bean gum Substances 0.000 claims description 17
- 235000005687 corn oil Nutrition 0.000 claims description 16
- 239000002285 corn oil Substances 0.000 claims description 16
- 235000019197 fats Nutrition 0.000 claims description 16
- -1 Hydroxypropyl Chemical group 0.000 claims description 15
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 15
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 15
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229940110456 cocoa butter Drugs 0.000 claims description 14
- 235000019868 cocoa butter Nutrition 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
- 239000001814 pectin Substances 0.000 claims description 14
- 235000010987 pectin Nutrition 0.000 claims description 14
- 229920001277 pectin Polymers 0.000 claims description 14
- 239000003381 stabilizer Substances 0.000 claims description 14
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 14
- 235000019486 Sunflower oil Nutrition 0.000 claims description 13
- 239000002600 sunflower oil Substances 0.000 claims description 13
- 239000003996 polyglycerol polyricinoleate Substances 0.000 claims description 12
- 235000010958 polyglycerol polyricinoleate Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000020238 sunflower seed Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 229910017435 S2 In Inorganic materials 0.000 claims 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical class O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 23
- 238000009825 accumulation Methods 0.000 abstract description 3
- 238000007711 solidification Methods 0.000 abstract description 3
- 230000008023 solidification Effects 0.000 abstract description 3
- 239000011162 core material Substances 0.000 description 40
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 24
- 235000021552 granulated sugar Nutrition 0.000 description 23
- 239000000047 product Substances 0.000 description 12
- 239000008213 purified water Substances 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 230000032683 aging Effects 0.000 description 6
- 238000004332 deodorization Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000007710 freezing Methods 0.000 description 6
- 238000010422 painting Methods 0.000 description 6
- 244000298697 Actinidia deliciosa Species 0.000 description 5
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 description 5
- 239000011265 semifinished product Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000206575 Chondrus crispus Species 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 239000000783 alginic acid Substances 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 229960001126 alginic acid Drugs 0.000 description 3
- 150000004781 alginic acids Chemical class 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000020429 malt syrup Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- 240000000851 Vaccinium corymbosum Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000265 homogenisation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229940049964 oleate Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000012163 sequencing technique Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005491 wire drawing Methods 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
- A23G9/32—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
- A23G9/322—Products for covering, coating, finishing, decorating
-
- 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
- A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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 belongs to food technology field, discloses a kind of multicoat jam sandwich ice cream and its production technology.The technique is hung at least part outer surface of core by the way that chocolate mass is applied, immerse 1~4s of liquid nitrogen, the first couverture is formed, then jam slurry is applied and is hung at least part outer surface of the first couverture, at least immerses liquid nitrogen once, accumulation stops at least 10.5s, jam layer is formed, finally chocolate mass is applied again and is hung at least part outer surface of jam layer, immerses 1~4s of liquid nitrogen, the second couverture is formed, multicoat jam sandwich ice cream has thus been made.Using liquid nitrogen flash freezer, chocolate mass and jam slurry quick solidification forming can be promoted；By the residence time being limited in liquid nitrogen, chocolate mass and jam slurry fully charge on the one hand can ensure that, on the other hand also ensure that each coating is flawless, it is ensured that the integrality of coating.
Description
Technical field
The invention belongs to food technology field, is related to a kind of frozen, and in particular to a kind of multicoat jam sandwich ice
River in Henan Province drenches and its production technology.
Background technology
In recent years, with the development of frozen industry, had cated frozen especially ice cream and ice cream
Occupy important share on Beverage Market.The coating of frozen refers to formed to be hung on different from the painting of the material of frozen
Frozen core material outside obtained from crust, at present in Beverage Market most common frozen coating be containing fat apply
Layer, commonly referred to as crisp chocolate coating or chocolate coating.Domestic existing crisp chocolate coating ice cream is mostly that individual layer chocolate is crisp
Skin, and it is uncommon with double-deck or even Multilayer chocolate crackling ice-cream product.
Frozen containing jam receives consumers in general with its delicious mouthfeel, in riotous profusion color, abundant nutrition
Favor.But due to jam mobility it is big the characteristics of so that by jam apply be hung on the head of frozen when jam easily slide,
It is difficult to shape, therefore the mode that commonly jam is directly mixed with frozen raw material on the market at present, so not only influence
The beauty of frozen, it is often more important that also seriously compromise the flavor that frozen is wanted to reach originally.
According to market survey, the market share of multilayer sandwiched frozen is smaller at present, and consumer especially teenager and
Children are particularly keen to the frozen of the type.In consideration of it, how to obtain the multicoat for having chocolate coating and jam coating concurrently
Sandwich frozen, is those skilled in the art's technical problem urgently to be resolved hurrily.
The content of the invention
The purpose of the present invention is intended to fill up the technological gap that the prior art there is no method production multicoat jam sandwich ice cream,
And then provide a kind of multicoat jam sandwich ice cream and its production technology.
To reach above-mentioned purpose, the technical solution adopted in the present invention is as follows：
A kind of multicoat frozen, including,
Core；And
At least two layers of coating, is respectively, the first coating and the second coating, and first coating covers the core
At least part outer surface of body, second coating cover at least part outer surface of first coating；
The material of first coating is different from the material of second coating, and first coating or described
Second coating is jam layer.
Further, the 3rd coating is further included, the 3rd coating covers at least part of second coating
Outer surface.
Preferably, second coating is jam layer, and first coating and the 3rd coating are chalk
Power layer.
Preferably, the thickness of first coating is 0.5~1mm；And/or the thickness of second coating for 1~
2mm；And/or the thickness of the 3rd coating is 1~2mm.
Preferably, the raw material of the jam layer includes food compound stabilizer；
The food is counted with compound stabilizer with mass fraction to be made of the following raw material：Esterified and cross-linked starch 80%~
93%th, alginic acid derivative 2.1%~4.6%, edible glue 3%~15%.
It is highly preferred that the food is made of with compound stabilizer the following raw material：
Hydroxypropyl PASELLI EASYGEL 90.9%, propylene glycol alginate fat 3%, pectin 4.04% and locust bean gum
2.06%；Or
Hydroxypropyl PASELLI EASYGEL 89.3%, propylene glycol alginate fat 4.5%, pectin 4.5% and locust bean gum
1.7%.
Preferably, the raw material of the couverture includes edible blend oil；
The edible blend oil is made of the feedstock oil of following parts by weight：12-38 parts of palm oil, 6-10 parts of corn oil, certain herbaceous plants with big flowers
6-10 parts of flower seed oil.
It is highly preferred that the edible blend oil is made of the feedstock oil of following parts by weight：240 parts of palm oil, corn oil 80
Part, 80 parts of sunflower oil.
A kind of production technology of multicoat frozen, includes the following steps：
S1, by chocolate mass apply be hung on frozen core at least part outer surface on, immerse liquid nitrogen in, keep
Taken out after 1~4s, form the first couverture；
S2, by jam slurry apply be hung at least part outer surface of first couverture, at least immerse liquid nitrogen one
Secondary, accumulation stops at least 10.5s, takes out, and forms jam layer；
S3, by chocolate mass apply be hung at least part outer surface of the jam layer, immerse liquid nitrogen in, keep 1~
Taken out after 4s, form the second couverture.
Preferably, in step S1, the temperature of the chocolate mass is 50~60 DEG C, and it is 1~2s to be coated with the time.
Preferably, in step S2, immerse liquid nitrogen once, and keep at least 18s；Or
At least immerse liquid nitrogen twice, and the time immersed for the first time is no less than 2.8s, second of the time immersed is no less than
2.5s。
Preferably, in step S2, immerse liquid nitrogen four times, successively decrease successively to the time of the 4th immersion for the first time.
Preferably, in step S2, for the first time to the 4th time immersion liquid nitrogen time be followed successively by 2.8~5.5s, 2.5~
4.2s, 2.2~4.0s, 2.0~4.0s.
Preferably, the temperature of the jam slurry is 20~25 DEG C, and it is 0.8~2.5s to be coated with the time.
Preferably, in step S3, the temperature of the chocolate mass is 35~45 DEG C, and it is 0.8~1.5s to be coated with the time.
Preferably, the raw material of the chocolate mass in step S1 and step S3 includes edible blend oil；
The edible blend oil is made of the feedstock oil of following parts by weight：12-38 parts of palm oil, 6-10 parts of corn oil, certain herbaceous plants with big flowers
6-10 parts of flower seed oil.
Preferably, the raw material composition of the chocolate mass is calculated as with mass fraction：
Sugar 26%, cocoa butter 7%, cocoa liquor 14%, cocoa power 12%, palm oil 24%, corn oil 8%, sunflower seeds
Oil 8%, phosphatidase 0 .3%, polyglycerol polyricinoleate 0.2%, food flavor 0.5%.
Preferably, in step S2, the raw material of the jam slurry includes food compound stabilizer；
The food is counted with compound stabilizer with mass fraction to be made of the following raw material：Esterified and cross-linked starch 80%~
93%th, alginic acid derivative 2.1%~4.6%, edible glue 3%~15%.
Preferably, the raw material composition of the jam slurry is calculated as with mass fraction：
One or more in fruit juice, pulp, jam, 8%~12%；
The food compound stabilizer, 1.5%~3%；
Acid, 0.1%~0.3%；
Sweetener, 30%~38%；
Excess water；
Wherein, the raw material composition of the food compound stabilizer is as follows：
Hydroxypropyl PASELLI EASYGEL 90.9%, propylene glycol alginate fat 3%, pectin 4.04% and locust bean gum
2.06%；Or
Hydroxypropyl PASELLI EASYGEL 89.3%, propylene glycol alginate fat 4.5%, pectin 4.5% and locust bean gum
1.7%.
In the present invention, " fruit juice " refers to pure juice, original fruit juice or 100% fruit juice, can also refer to inspissated juice；
" pulp " can be former pulp or concentrated fruit pulp.
Compared with prior art, above-mentioned technical proposal of the invention has the following advantages that：
1st, multicoat frozen provided in an embodiment of the present invention, including core and at least covering of two layers of coating-first
Layer and the second coating, the first coating cover at least part outer surface of core, and the second coating covers the first coating
At least part outer surface；The material of first coating is different from the material of the second coating, and the first coating or the second covering
Layer is jam layer.As it can be seen that the present invention provides a kind of frozen with jam coating, enrich frozen species and
Mouthfeel.
Further, multicoat frozen provided in an embodiment of the present invention further includes the 3rd coating, it covers second
At least part outer surface of coating, the second coating are jam layer, and the first coating and the 3rd coating are couverture.
As it can be seen that the present invention provides a kind of multicoat jam sandwich frozen, the species and mouthfeel of frozen are not only enriched, is gone back
The technological gap that multicoat jam sandwich frozen is not present in the prior art is filled up.
2nd, the production technology of multicoat frozen provided in an embodiment of the present invention, it is cold by the way that chocolate mass painting is hung on
Freeze at least part outer surface of the core of drink, immerse in liquid nitrogen after keeping 1~4s and take out, form the first couverture, and
Jam slurry is applied afterwards and is hung at least part outer surface of the first couverture, at least immerses liquid nitrogen once, accumulation stops extremely
Few 10.5s, taking-up form jam layer, finally again apply chocolate mass and are hung at least part outer surface of jam layer, immerse
Taken out after keeping 1~4s in liquid nitrogen, form the second couverture；Thus multicoat jam sandwich frozen has been made.
Above-mentioned liquid nitrogen flash freezer technique, can promote chocolate mass and jam slurry quick solidification forming, so as to be drunk in freezing
Formed outside the core of product with the sandwich double-deck crisp chocolate coating of jam coating.By the residence time being limited in liquid nitrogen,
On the one hand chocolate mass and jam slurry fully charge be can ensure that, on the other hand also ensures that each coating is flawless, it is ensured that applied
The integrality of layer.
3rd, the production technology of multicoat frozen provided in an embodiment of the present invention, by limiting the chocolate in step S1
The temperature of slurry is 50~60 DEG C, and it is 1~2s to be coated with the time, thus can be molded outside the core of frozen one layer thin and equal
Even chocolate internal layer, is contacted, the jam component for avoiding having hyperosmosis is in product goods with obstructing jam with the direct of core
To keeping shape of product to produce harmful effect in the frame phase, so as to be conducive to maintain the overall structural integrity of frozen.
4th, the production technology of multicoat frozen provided in an embodiment of the present invention, is at least immersed by limiting in step S2
Twice, and the time immersed for the first time be no less than 2.8s to liquid nitrogen, and the time of second immersion is no less than 2.5s, thus can ensure
Reduce the waste of liquid nitrogen while jam slurry solidification forming, so as to advantageously reduce production cost.
5th, the production technology of multicoat frozen provided in an embodiment of the present invention, using the palm by 12-38 parts by weight
Edible blend oil that oil, the sunflower oil of 6-10 part of the corn oil of 6-10 parts by weight and 6-10 parts by weight form produces chalk
Power coating, on the one hand can promote chocolate mass quick-frozen shaping, and keep intact form at a lower temperature, so as to be conducive to
Shorten the production cycle of frozen, on the other hand also lift brittleness of the chocolate coating under consumption temperature, enhancing freezing drink
The mouthfeel of product.
6th, the production technology of multicoat frozen provided in an embodiment of the present invention, using the cross-linked ester by 80%~93%
Change the compound stabilizer of starch, 2.1%~4.6% alginic acid derivative and 3%~15% edible glue composition, added
When adding in jam composition the jam coating to produce frozen, on the one hand can make jam composition have 1200~
2200mm2The viscosity of/s, can quickly form Weak Gels film at low temperature, and such jam just can be coated uniformly on the table of frozen
Face, is not in wire drawing, conditions of streaking, and can the quick-frozen shaping after 8s is freezed, ensure that the coagulation forming of jam
And the uniformity consistency of coating；On the other hand also ensure that jam coating has suitable mobility under consumption temperature, it is fine and smooth
It is soft, strengthen the mouthfeel of frozen.
Embodiment
Technical scheme will be clearly and completely described below, it is clear that described embodiment is this hair
Bright part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
All other embodiments obtained under the premise of creative work are made, belong to the scope of protection of the invention.
In the description of the present invention, it is necessary to which explanation, term " first ", " second ", " the 3rd " are only used for description purpose,
And it is not intended that instruction or hint relative importance.It is in addition, involved in invention described below different embodiments
As long as technical characteristic do not form conflict each other and be combined with each other.
In the present invention, formula of core of frozen and preparation method thereof is not construed as limiting, it will be understood that existing skill
Any technique that can produce frozen core in art is suitable for the present invention.Further, it is for purposes of illustration only, of the invention
A kind of formula of ice cream core is provided, it is specific as follows：
White granulated sugar 100-150 parts by weight, skimmed milk powder 80-100 parts by weight, dilute cream 50-100 parts by weight, vegetable oil 60-
100 parts by weight, malt syrup 20-50 parts by weight, mono-fatty acid glyceride 1.5-2.5 parts by weight, locust bean gum 0.5-0.8 weight
Part, sodium carboxymethylcellulose 0.8-1.0 parts by weight, xanthans 0.2-0.5 parts by weight, carragheen 0.2-0.4 parts by weight, food use
Essence 0.1-0.2 parts by weight, pigment 0.01-0.03 parts by weight, remaining supplies 1000 parts by weight with water.Wherein, 1 parts by weight represent
1g。
Present invention also offers a kind of preparation method of ice cream core, include the following steps：
By drinking water, mono-fatty acid glyceride, locust bean gum, sodium carboxymethylcellulose, xanthans, carragheen, white granulated sugar,
Malt syrup, skimmed milk powder, dilute cream, vegetable oil are put into ingredients pot according to sequencing, 50-60 DEG C of batch temperature, dispensing
Time 20-30min；Until completely dissolved, 65-75 DEG C is warming up to, homogeneous, homogenization pressure 12-20MPa then are carried out to feed liquid；
Feed liquid after homogeneous sterilizes 20-40s at 92-98 DEG C；Feed liquid after sterilization is cooled to 2-6 DEG C of progress aging, ageing time
2-6h.30min additions essence, pigment are stand-by before ice cream is produced, and the puffing material after aging congeals through freezing machine inflation, expands
Rate is controlled in 55-60%, and ice cream base is cut into using mould, the freeze tunnel freezing of -40 DEG C of then entrance.
Embodiment 1
Multicoat frozen provided in this embodiment includes, core, the first coating and the second coating, and described first
Coating covers the partial outer face of the core, and second coating covers the partial outer face of first coating；
First coating is the jam layer of 1mm thickness, and second coating is the couverture of 1mm thickness.
Embodiment 2
Multicoat frozen provided in this embodiment includes, core, the first coating, the second coating and the 3rd covering
Layer, first coating cover the outer surface of the core, and second coating covers the appearance of first coating
Face, the 3rd coating cover the outer surface of second coating；
First coating be 0.5mm thickness couverture, second coating be 1.5mm thickness jam layer, institute
State the couverture that the second coating is 2mm thickness.
Certainly in other embodiments, the arbitrary value that the thickness of the first coating can be between 0.5~1mm, to reach resistance
Every the purpose of jam layer and core；Correspondingly, the thickness that can adjust the second coating according to being actually needed is 1~2mm, and the 3rd covers
The thickness of cap rock is 1~2mm, so can not only ensure the diversity of frozen mouthfeel, but also can make maximization of economic benefit.
Embodiment 3
A kind of multicoat jam sandwich ice cream production process is present embodiments provided, is included the following steps：
S1, make ice cream core
By drinking water 573.8g, mono-fatty acid glyceride 2g, locust bean gum 0.6g, sodium carboxymethylcellulose 1g, xanthans
0.3g, carragheen 0.2g, white granulated sugar 130g, malt syrup 45g, skimmed milk powder 92g, dilute cream 80g, vegetable oil 75g are according to elder generation
Afterwards in order input ingredients pot, 55 DEG C of batch temperature, dispensing time 30min；Until completely dissolved, it is warming up to 65 DEG C, it is then right
Feed liquid carries out homogeneous, homogenization pressure 16MPa；Feed liquid after homogeneous sterilizes 30s at 95 DEG C；Feed liquid after sterilization is cooled to 5
DEG C carry out aging, ageing time 4h；30min addition essence 0.1g, pigment 0.01g are stand-by before ice cream is produced, after aging
Puffing material congeals through freezing machine inflation, and expansion rate is controlled in 55-60%, and ice cream base is cut into using mould, then enters -40
DEG C freeze tunnel freezing, obtain ice cream core；
S2, prepare chocolate mass
White granulated sugar 265g, cocoa butter 120g, cocoa liquor 100g, cocoa power 180g, palm oil 120g, corn are weighed respectively
Oily 100g, deodorization sunflower oil 100g, phosphatidase 4 g, polyglycerol polyricinoleate 3g, chocolate essence 8g；
White granulated sugar is broken into the Icing Sugar that fineness is 80 mesh using pulverizer；Cocoa liquor, cocoa butter are protected at 60 DEG C
Temperature stirring 30min, makes it fully melt；Icing Sugar, liquid cocoa liquor, cocoa butter, cocoa power are uniformly mixed, add ball mill
In, 55 DEG C are kept the temperature, 4h is ground with the rotating speed of 1500rpm, obtains the mixture that granularity is no more than 35 μm；Added into the mixture
Phosphatide, polyglycerolpolyrici.oleate, chocolate essence are simultaneously uniformly mixed, and then add palm oil, corn oil and deodorization sunflower
Seed oil, mixes, obtains chocolate mass；
S3, coating and suspending chocolate internal layer
The temperature of chocolate mass made from step S2 is adjusted to 50 DEG C, ice cream core is captured using manipulator, and will
Core is dipped into chocolate mass, is taken out after 1s, stands 2s, and the ice cream core that painting is hung with to chocolate mass immerses liquid nitrogen
In, taken out after keeping 1s, dry 2s, forms chocolate internal layer；
S4, prepare jam slurry
White granulated sugar 300g, concentrated apple juice 80g, citric acid 3g, hydroxypropyl PASELLI EASYGEL 24g, pectin are weighed respectively
0.5g, locust bean gum 0.3g, propylene glycol alginate fat 1g, flavoring apple essence 0.2g, purified water 591g；
White granulated sugar is put into 200g, 70 DEG C of purified water, stirs 30min to be allowed to be completely dissolved；By pectin, locust bean
In glue, propylene glycol alginate fat input 100g, 50 DEG C of purified water, stirring, is sufficiently mixed 20min；By two starch phosphorus of hydroxypropyl
Acid esters is added in 291g, 25 DEG C of purified water, stirs 15min；Above-mentioned feed liquid is mixed, then adds concentrated apple juice, lemon
Acid and flavoring apple essence, are uniformly mixed, and form jam slurry；
S5, be coated with jam layer
The temperature of above-mentioned jam slurry is adjusted to 20 DEG C, the semi-finished product obtained using manipulator crawl step S3, and by its
It is dipped into jam slurry, is taken out after 2.5s, stand 4s, then immerse in four times in liquid nitrogen, is respectively：2.8s is immersed for the first time, is done
Dry 1s；Second of immersion 2.5s, dry 1s；Third time immerses 2.2s, dry 1s；4th immersion 2.0s, dry 1s, so that shape
Into jam layer；
S6, coating and suspending chocolate outer layer
The temperature of chocolate mass made from step S2 is adjusted to 35 DEG C, using manipulator crawl step S5 obtain half into
Product, and be dipped into chocolate mass, taken out after 0.8s, stand 6s, then immerse again in liquid nitrogen, taken out after keeping 1s, done
Dry 2s, forms external layer of chocolate.
Embodiment 4
A kind of multicoat jam sandwich ice cream production process is present embodiments provided, is included the following steps：
S1, make the method for ice cream core with the embodiment of the present invention 3
S2, prepare chocolate mass
White granulated sugar 340g, cocoa butter 80g, cocoa liquor 140g, cocoa power 100g, palm oil 170g, corn are weighed respectively
Oily 60g, deodorization sunflower oil 100g, phosphatidase 2 g, polyglycerol polyricinoleate 1g, chocolate essence 7g；
Above-mentioned composition is made by chocolate mass using the method substantially similar with the embodiment of the present invention 3；
S3, coating and suspending chocolate internal layer
The temperature of chocolate mass made from step S2 is adjusted to 55 DEG C, ice cream core is captured using manipulator, and will
Core is dipped into chocolate mass, is taken out after 1.5s, stands 2.5s, and the ice cream core that painting is hung with to chocolate mass immerses liquid
In nitrogen, taken out after keeping 2.5s, dry 4s, forms chocolate internal layer；
S4, prepare jam slurry
White granulated sugar 340g, Original Strawberry pulp 100g, citric acid 2.6g, hydroxypropyl PASELLI EASYGEL 20g, fruit are weighed respectively
Glue 1g, locust bean gum 0.4g, propylene glycol alginate fat 1g, strawberry essence 0.5g, purified water 534.5g；
Above-mentioned composition is made by jam slurry using the method substantially similar with the embodiment of the present invention 3；
S5, be coated with jam layer
The temperature of above-mentioned jam slurry is adjusted to 30 DEG C, the semi-finished product obtained using manipulator crawl step S3, and by its
It is dipped into jam slurry, is taken out after 1.8s, stand 8s, then immerse in four times in liquid nitrogen, is respectively：4.2s is immersed for the first time, is done
Dry 6s；Second of immersion 3.8s, dry 3s；Third time immerses 3.4s, dry 3s；4th immersion 2.2s, dry 3s, so that shape
Into jam layer；
S6, coating and suspending chocolate outer layer
The temperature of chocolate mass made from step S2 is adjusted to 40 DEG C, using manipulator crawl step S5 obtain half into
Product, and be dipped into chocolate mass, taken out after 1.2s, stand 7s, then immerse again in liquid nitrogen, taken out after keeping 2s, done
Dry 3s, forms external layer of chocolate.
Embodiment 5
A kind of multicoat jam sandwich ice cream production process is present embodiments provided, is included the following steps：
S1, make the method for ice cream core with the embodiment of the present invention 3
S2, prepare chocolate mass
White granulated sugar 250g, cocoa butter 30g, cocoa liquor 200g, cocoa power 50g, palm oil 300g, corn oil are weighed respectively
100g, deodorization sunflower oil 60g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g；
Above-mentioned composition is made by chocolate mass using the method substantially similar with the embodiment of the present invention 3；
S3, coating and suspending chocolate internal layer
The temperature of chocolate mass made from step S2 is adjusted to 60 DEG C, ice cream core is captured using manipulator, and will
Core is dipped into chocolate mass, is taken out after 2s, stands 4s, and the ice cream core that painting is hung with to chocolate mass immerses liquid nitrogen
In, taken out after keeping 4s, dry 8s, forms chocolate internal layer；
S4, prepare jam slurry
White granulated sugar 380g, blueberry jam 120g, citric acid 2g, hydroxypropyl PASELLI EASYGEL 15g, pectin are weighed respectively
1.5g, locust bean gum 1.2g, propylene glycol alginate fat 0.4g, blueberry flavor 0.1g, purified water 479.8g；
Above-mentioned composition is made by jam slurry using the method substantially similar with the embodiment of the present invention 3；
S5, be coated with jam layer
The temperature of above-mentioned jam slurry is adjusted to 40 DEG C, the semi-finished product obtained using manipulator crawl step S3, and by its
It is dipped into jam slurry, is taken out after 0.8s, stand 12s, then immerse in four times in liquid nitrogen, is respectively：5.5s is immersed for the first time, is done
Dry 8s；Second of immersion 4.2s, dry 8s；Third time immerses 3.8s, dry 8s；4th immersion 2.5s, dry 8s, so that shape
Into jam layer；
S6, coating and suspending chocolate outer layer
The temperature of chocolate mass made from step S2 is adjusted to 45 DEG C, using manipulator crawl step S5 obtain half into
Product, and be dipped into chocolate mass, taken out after 1.5s, stand 8s, then immerse again in liquid nitrogen, taken out after keeping 4s, done
Dry 4s, forms external layer of chocolate.
Embodiment 6
A kind of multicoat jam sandwich ice cream production process is present embodiments provided, is included the following steps：
S1, make the method for ice cream core with the embodiment of the present invention 3
S2, prepare chocolate mass
White granulated sugar 260g, cocoa butter 70g, cocoa liquor 140g, cocoa power 120g, palm oil 240g, corn are weighed respectively
Oily 80g, deodorization sunflower oil 80g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g；
Above-mentioned composition is made by chocolate mass using the method substantially similar with the embodiment of the present invention 3；
S3, coating and suspending chocolate internal layer
The temperature of chocolate mass made from step S2 is adjusted to 58 DEG C, ice cream core is captured using manipulator, and will
Core is dipped into chocolate mass, is taken out after 1.2s, stands 3s, and the ice cream core that painting is hung with to chocolate mass immerses liquid nitrogen
In, taken out after keeping 1.2s, dry 2.5s, forms chocolate internal layer；
S4, prepare jam slurry
Weigh respectively white granulated sugar 350g, concentration kiwi-fruit juice 110g, citric acid 1.8g, hydroxypropyl PASELLI EASYGEL 18g,
Pectin 0.8g, locust bean gum 0.4g, propylene glycol alginate fat 0.6g, purified water 518.4g；
Above-mentioned composition is made by jam slurry using the method substantially similar with the embodiment of the present invention 3；
S5, be coated with jam layer
The temperature of above-mentioned jam slurry is adjusted to 25 DEG C, the semi-finished product obtained using manipulator crawl step S3, and by its
It is dipped into jam slurry, is taken out after 1s, stand 7s, then immerse in four times in liquid nitrogen, is respectively：3.4s, drying are immersed for the first time
3s；Second of immersion 3.0s, dry 3s；Third time immerses 2.6s, dry 3s；4th immersion 2.4s, dry 3s, so as to be formed
Jam layer；
S6, coating and suspending chocolate outer layer
The temperature of chocolate mass made from step S2 is adjusted to 42 DEG C, using manipulator crawl step S5 obtain half into
Product, and be dipped into chocolate mass, taken out after 1.1s, stand 7.5s, then immerse again in liquid nitrogen, taken after keeping 1.5s
Go out, dry 3s, forms external layer of chocolate.
Embodiment 7
Multicoat jam sandwich ice cream production process provided in this embodiment is substantially similar with the embodiment of the present invention 6,
But it when difference is to be coated with jam layer, need to only immerse in liquid nitrogen once, and stop 18s, dry 10s.
Embodiment 8
Multicoat jam sandwich ice cream production process provided in this embodiment is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, it need to only immerse in liquid nitrogen twice, be respectively：5.5s, dry 4s are immersed for the first time；The
Secondary immersion 5s, dry 3s.
Embodiment 9
Multicoat jam sandwich ice cream production process provided in this embodiment is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, the time immersed for the first time in liquid nitrogen is 6s.
Embodiment 10
Multicoat jam sandwich ice cream production process provided in this embodiment is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, second of the time immersed in liquid nitrogen is 5s.
Embodiment 11
Multicoat jam sandwich ice cream production process provided in this embodiment is substantially similar with the embodiment of the present invention 6,
But when difference is coating and suspending chocolate outer layer, immerses in liquid nitrogen after keeping 4.5s and take out.
Embodiment 12
Multicoat jam sandwich ice cream production process provided in this embodiment is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, 6s, dry 3s are immersed for the first time；Second of immersion 5.0s, dry 3s；Third time is soaked
Enter 4.5s, dry 3s；4th immersion 4.2s, dry 3s.
Comparative example 1
The method of step S3 prepares the ice cream with chocolate coating, but difference according to embodiments of the present invention 6
Being that the raw material of chocolate mass forms is：
It is white granulated sugar 340g, cocoa butter 80g, cocoa liquor 140g, cocoa power 100g, palm oil 170g, corn oil 40g, de-
Smelly sunflower oil 120g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g.
Comparative example 2
The method of step S3 prepares the ice cream with chocolate coating, but difference according to embodiments of the present invention 6
Being that the raw material of chocolate mass forms is：
It is white granulated sugar 340g, cocoa butter 80g, cocoa liquor 140g, cocoa power 100g, palm oil 170g, corn oil 120g, de-
Smelly sunflower oil 40g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g.
Comparative example 3
The method of step S3 prepares the ice cream with chocolate coating, but difference according to embodiments of the present invention 6
Being that the raw material of chocolate mass forms is：
White granulated sugar 250g, cocoa butter 30g, cocoa liquor 120g, cocoa power 80g, palm oil 350g, corn oil 80g, deodorization
Sunflower oil 80g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g.
Comparative example 4
The method of step S3 prepares the ice cream with chocolate coating, but difference according to embodiments of the present invention 6
Being that the raw material of chocolate mass forms is：
It is white granulated sugar 340g, cocoa butter 120g, cocoa liquor 200g, cocoa power 70g, palm oil 100g, corn oil 80g, de-
Smelly sunflower oil 80g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g.
Comparative example 5
The method of step S3 prepares the ice cream with chocolate coating, but difference according to embodiments of the present invention 6
Being that the raw material of chocolate mass forms is：
It is white granulated sugar 260g, cocoa butter 70g, cocoa liquor 140g, cocoa power 120g, palm oil 160g, corn oil 120g, de-
Smelly sunflower oil 120g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g.
Comparative example 6
The method of step S3 prepares the ice cream with chocolate coating, but difference according to embodiments of the present invention 6
Being that the raw material of chocolate mass forms is：
It is white granulated sugar 260g, cocoa butter 70g, cocoa liquor 140g, cocoa power 120g, palm oil 210g, corn oil 80g, de-
Smelly sunflower oil 80g, coconut oil 30g, phosphatidase 3 g, polyglycerol polyricinoleate 2g, chocolate essence 5g.
Comparative example 7
The method of step S5 is directly coated with jam outside ice cream core and has to prepare according to embodiments of the present invention 6
The ice cream of jam coating, but difference is that the raw material composition of jam slurry is：
White granulated sugar 350g, concentration kiwi-fruit juice 110g, citric acid 1.8g, hydroxypropyl PASELLI EASYGEL 30g, pectin
0.2g, locust bean gum 0.2g, propylene glycol alginate fat 1.5g, purified water 506.3g.
Comparative example 8
The method of step S5 is directly coated with jam outside ice cream core and has to prepare according to embodiments of the present invention 6
The ice cream of jam coating, but difference is that the raw material composition of jam slurry is：
White granulated sugar 350g, concentration kiwi-fruit juice 110g, citric acid 1.8g, hydroxypropyl PASELLI EASYGEL 30g, pectin
0.4g, locust bean gum 0.1g, propylene glycol alginate fat 0.2g, purified water 507.5g.
Comparative example 9
The method of step S5 is directly coated with jam outside ice cream core and has to prepare according to embodiments of the present invention 6
The ice cream of jam coating, but difference is that the raw material composition of jam slurry is：
White granulated sugar 250g, concentration kiwi-fruit juice 110g, citric acid 1.8g, hydroxypropyl PASELLI EASYGEL 12g, pectin
1.4g, locust bean gum 1.4g, propylene glycol alginate fat 0.3g, purified water 523.1g.
Comparative example 10
The method of step S5 is directly coated with jam outside ice cream core and has to prepare according to embodiments of the present invention 6
The ice cream of jam coating, but difference is that the raw material composition of jam slurry is：
White granulated sugar 450g, concentration kiwi-fruit juice 110g, citric acid 1.8g, hydroxypropyl PASELLI EASYGEL 14g, pectin
2.0g, locust bean gum 1.5g, propylene glycol alginate fat 0.3g, purified water 520.4g.
Comparative example 11
The multicoat jam sandwich ice cream production process that this comparative example provides is substantially similar with the embodiment of the present invention 6,
But when difference is coating and suspending chocolate internal layer, immerses in liquid nitrogen after keeping 5s and take out.
Comparative example 12
The multicoat jam sandwich ice cream production process that this comparative example provides is substantially similar with the embodiment of the present invention 6,
But when difference is coating and suspending chocolate internal layer, immerses in liquid nitrogen after keeping 0.5s and take out.
Comparative example 13
The multicoat jam sandwich ice cream production process that this comparative example provides is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, the time immersed for the first time in liquid nitrogen is 2s.
Comparative example 14
The multicoat jam sandwich ice cream production process that this comparative example provides is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, second of the time immersed in liquid nitrogen is 2s.
Comparative example 15
The multicoat jam sandwich ice cream production process that this comparative example provides is substantially similar with the embodiment of the present invention 6,
But when difference is coating and suspending chocolate outer layer, immerses in liquid nitrogen after keeping 0.5s and take out.
Comparative example 16
The multicoat jam sandwich ice cream production process that this comparative example provides is substantially similar with the embodiment of the present invention 6,
But when difference is to be coated with jam layer, 2.4s, dry 3s are immersed for the first time；Second of immersion 2.4s, dry 3s；For the third time
Immerse 2.2s, dry 3s；4th immersion 1.8s, dry 3s.
Experimental example 1
By 30 people of member with certain sensory evaluation basis to made from above-described embodiment 3-12 and comparative example 1-16
Product carries out sensory evaluation：For the ice cream with chocolate coating, focus mainly on whether appearance of coat is smooth, is
The no brittleness for having coating when cracking and biting, statistical result are shown in Table 1.For the ice cream with jam coating, mainly
Focus under the mobility after jam is coated with, the quick-frozen property under liquid nitrogen condition (- 196 DEG C), consumption temperature (- 18 DEG C~-5 DEG C) applying
The mobility of layer, statistical result are shown in Table 2.For multicoat jam sandwich ice cream, chocolate in product is focused mainly on
Internal layer, sandwich jam layer, the respective integrality of external layer of chocolate, statistical result are shown in Table 3.
Table 1：
Table 2：
Table 3：
Experimental example 2
The average liquid nitrogen loss amount of product made from above-described embodiment 3-12 and comparative example 11-16 is calculated respectively, the result is shown in
Table 4.
Table 4：
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 (17)
1. a kind of multicoat frozen, including,
Core；And
At least two layers of coating, is respectively, the first coating and the second coating, and first coating covers the core
At least part outer surface, second coating cover at least part outer surface of first coating；
It is characterized in that,
The material of first coating is different from the material of second coating, and first coating or described second
Coating is jam layer.
2. multicoat frozen according to claim 1, it is characterised in that further include the 3rd coating, the described 3rd
Coating covers at least part outer surface of second coating.
3. multicoat frozen according to claim 2, it is characterised in that second coating is jam layer, institute
It is couverture to state the first coating and the 3rd coating.
4. multicoat frozen according to claim 3, it is characterised in that the thickness of first coating is 0.5
~1mm；And/or the thickness of second coating is 1~2mm；And/or the thickness of the 3rd coating is 1~2mm.
5. according to claim 1-4 any one of them multicoat frozens, it is characterised in that in the raw material of the jam layer
Including food compound stabilizer；
The food is counted with compound stabilizer with mass fraction to be made of the following raw material：Esterified and cross-linked starch 80%~93%, sea
Alginate derivatives 2.1%~4.6%, edible glue 3%~15%.
6. according to claim 3-5 any one of them multicoat frozens, it is characterised in that the raw material of the couverture
Include edible blend oil；
The edible blend oil is made of the feedstock oil of following parts by weight：12-38 parts of palm oil, 6-10 parts of corn oil, sunflower seeds
It is 6-10 parts oily.
7. a kind of production technology of multicoat frozen, includes the following steps：
S1, by chocolate mass apply be hung on frozen core at least part outer surface on, immerse liquid nitrogen in, keep 1~
Taken out after 4s, form the first couverture；
S2, by jam slurry apply be hung at least part outer surface of first couverture, at least immerse liquid nitrogen once, tire out
Product stops at least 10.5s, takes out, and forms jam layer；
S3, by chocolate mass apply be hung at least part outer surface of the jam layer, immerse liquid nitrogen in, keep 1~4s after
Take out, form the second couverture.
8. the production technology of multicoat frozen according to claim 7, it is characterised in that described skilful in step S1
The temperature of gram force slurry is 50~60 DEG C, and it is 1~2s to be coated with the time.
9. the production technology of the multicoat frozen according to claim 7 or 8, it is characterised in that in step S2, immerse
Liquid nitrogen once, and keeps at least 18s；Or
At least immerse liquid nitrogen twice, and the time immersed for the first time is no less than 2.8s, second of the time immersed is no less than 2.5s.
10. according to the production technology of claim 7-9 any one of them multicoat frozens, it is characterised in that step S2
In, immerse liquid nitrogen four times, successively decrease successively to the time of the 4th immersion for the first time.
11. according to the production technology of claim 7-10 any one of them multicoat frozens, it is characterised in that step S2
In, for the first time 2.8~5.5s, 2.5~4.2s, 2.2~4.0s, 2.0~4.0s are followed successively by the time of the 4th immersion liquid nitrogen.
12. according to the production technology of claim 7-11 any one of them multicoat frozens, it is characterised in that the fruit
The temperature of sauce slurry is 20~25 DEG C, and it is 0.8~2.5s to be coated with the time.
13. according to the production technology of claim 7-12 any one of them multicoat frozens, it is characterised in that step S3
In, the temperature of the chocolate mass is 35~45 DEG C, and it is 0.8~1.5s to be coated with the time.
14. according to the production technology of claim 7-13 any one of them multicoat frozens, it is characterised in that step S1
Include edible blend oil with the raw material of the chocolate mass in step S3；
The edible blend oil is made of the feedstock oil of following parts by weight：12-38 parts of palm oil, 6-10 parts of corn oil, sunflower seeds
It is 6-10 parts oily.
15. the production technology of multicoat frozen according to claim 14, it is characterised in that the chocolate mass
Raw material composition be calculated as with mass fraction：
Sugar 26%, cocoa butter 7%, cocoa liquor 14%, cocoa power 12%, palm oil 24%, corn oil 8%, sunflower oil
8%, phosphatidase 0 .3%, polyglycerol polyricinoleate 0.2%, food flavor 0.5%.
16. according to the production technology of claim 7-15 any one of them multicoat frozens, it is characterised in that step S2
In, the raw material of the jam slurry includes food compound stabilizer；
The food is counted with compound stabilizer with mass fraction to be made of the following raw material：Esterified and cross-linked starch 80%~93%, sea
Alginate derivatives 2.1%~4.6%, edible glue 3%~15%.
17. the production technology of multicoat frozen according to claim 15, it is characterised in that the jam slurry
Raw material composition is calculated as with mass fraction：
One or more in fruit juice, pulp, jam, 8%~12%；
The food compound stabilizer, 1.5%~3%；
Acid, 0.1%~0.3%；
Sweetener, 30%~38%；
Excess water；
Wherein, the raw material composition of the food compound stabilizer is as follows：
Hydroxypropyl PASELLI EASYGEL 90.9%, propylene glycol alginate fat 3%, pectin 4.04% and locust bean gum 2.06%；Or
Hydroxypropyl PASELLI EASYGEL 89.3%, propylene glycol alginate fat 4.5%, pectin 4.5% and locust bean gum 1.7%.
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| CN109480053A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | One kind smearing tea flavour ice cream preparation method |
| CN110574822A (en) * | 2019-09-29 | 2019-12-17 | 湖北神丹健康食品有限公司 | Preserved egg ice cream and preparation method thereof |
| CN110839754A (en) * | 2019-11-08 | 2020-02-28 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with chocolate and processed cheese double coatings and preparation method thereof |
| CN110959739A (en) * | 2019-12-06 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Binding layer and frozen beverage |
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| CN110959739A (en) * | 2019-12-06 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Binding layer and frozen beverage |
| CN110959739B (en) * | 2019-12-06 | 2023-06-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Bonding layer and frozen drink |
| CN111543613A (en) * | 2020-06-12 | 2020-08-18 | 洽洽食品股份有限公司 | Layered chocolate shelled melon seeds and processing method thereof |
| CN115152887A (en) * | 2021-04-06 | 2022-10-11 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Sea cucumber polysaccharide crackling ice cream with filling and preparation method thereof |
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