CN109566820B - Chocolate, frozen beverage containing chocolate coating and preparation method of frozen beverage - Google Patents
Chocolate, frozen beverage containing chocolate coating and preparation method of frozen beverage Download PDFInfo
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- CN109566820B CN109566820B CN201811590675.0A CN201811590675A CN109566820B CN 109566820 B CN109566820 B CN 109566820B CN 201811590675 A CN201811590675 A CN 201811590675A CN 109566820 B CN109566820 B CN 109566820B
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 253
- 238000000576 coating method Methods 0.000 title claims abstract description 161
- 239000011248 coating agent Substances 0.000 title claims abstract description 160
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013361 beverage Nutrition 0.000 title description 12
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 59
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 59
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 59
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 59
- 244000299461 Theobroma cacao Species 0.000 claims description 259
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 92
- 239000000203 mixture Substances 0.000 claims description 61
- 125000005456 glyceride group Chemical group 0.000 claims description 47
- 235000014655 lactic acid Nutrition 0.000 claims description 46
- 239000004310 lactic acid Substances 0.000 claims description 46
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 34
- 239000008158 vegetable oil Substances 0.000 claims description 34
- 239000000843 powder Substances 0.000 claims description 31
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 22
- 235000021552 granulated sugar Nutrition 0.000 claims description 22
- 238000000227 grinding Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 235000008939 whole milk Nutrition 0.000 claims description 17
- 150000003904 phospholipids Chemical class 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000019483 Peanut oil Nutrition 0.000 claims description 8
- 239000000312 peanut oil Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 4
- 235000012424 soybean oil Nutrition 0.000 claims description 4
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 238000005336 cracking Methods 0.000 abstract description 21
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 5
- 239000001257 hydrogen Substances 0.000 abstract description 5
- 238000009834 vaporization Methods 0.000 abstract description 2
- 230000008016 vaporization Effects 0.000 abstract description 2
- 235000015243 ice cream Nutrition 0.000 description 59
- 230000000052 comparative effect Effects 0.000 description 17
- 235000011475 lollipops Nutrition 0.000 description 10
- 238000007710 freezing Methods 0.000 description 6
- 239000003381 stabilizer Substances 0.000 description 6
- 244000290333 Vanilla fragrans Species 0.000 description 5
- 235000009499 Vanilla fragrans Nutrition 0.000 description 5
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 5
- 239000003240 coconut oil Substances 0.000 description 5
- 235000019864 coconut oil Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000020185 raw untreated milk Nutrition 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000007670 refining Methods 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 206010027940 Mood altered Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- 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
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses chocolate, a frozen drink containing a chocolate coating and a preparation method thereof. The microcrystalline cellulose accounting for 5-6% of the total weight of the chocolate is added, the internal stress of the chocolate is increased through the hydrogen bond association of the microcrystalline cellulose, and when the chocolate is coated on the surface of a frozen drink, the anti-strain capability of the integrity of the chocolate crackling to the external conditions can be maintained, so that the chocolate coating is prevented from cracking. Meanwhile, the chocolate is adopted in the preparation method to carry out the first chocolate coating and the second chocolate coating on the surface of the frozen drink in sequence, the temperature of the first chocolate coating is lower than that of the second chocolate coating, so that the temperature difference between the chocolate coating and the temperature of the frozen drink before coating is smaller, and the problem of chocolate coating cracking caused by surface vaporization when the bar-shaped frozen drink is coated and hung is avoided.
Description
Technical Field
The invention belongs to the technical field of frozen drink preparation, and particularly relates to chocolate, a frozen drink containing a chocolate coating and a preparation method of the frozen drink.
Background
The frozen beverage is prepared with drinking water, milk product, sweetening agent, fruit, bean, edible oil, etc. as main material and through adding proper amount of perfume, coloring agent, stabilizer, emulsifier, compounding, sterilizing, freezing, packing and other steps. The common types of the ice cream comprise ice cream, ice cream bar, snow slush, ice sucker, edible ice, sweet ice and the like.
In order to enrich the taste and appearance of the frozen drink, a chocolate coating is generally formed on the outer surface of the frozen drink in a coating mode. At present, the situation that the chocolate coating is damaged frequently occurs in the bar-type frozen drinks with the chocolate coating sold in the market, most of the situations are caused in the production process, the damaged chocolate coating influences the attractiveness of the product and brings bad mood to consumers when eating the frozen drinks.
For this reason, each manufacturing company reduces the cracking rate of the chocolate coating by adjusting the proportion of the fat in the chocolate coating, but the reduction degree is limited, and the effect of preventing the cracking of the chocolate coating cannot be realized.
Disclosure of Invention
Therefore, the invention aims to solve the defect that the chocolate coating is easy to crack in the existing frozen beverage containing the chocolate coating, thereby providing the chocolate, the frozen beverage containing the non-cracking chocolate coating and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
according to the chocolate provided by the invention, 5-6% of microcrystalline cellulose is added into the chocolate based on the total weight of the chocolate.
Further, microcrystalline cellulose is added into the chocolate in an amount of 5.5-6% based on the total weight of the chocolate.
Further, 0.8-1.2% of lactic acid fatty glyceride is also added into the chocolate based on the total weight of the chocolate.
Further, it comprises 5-6wt% of microcrystalline cellulose, 0.8-1.2wt% of lactic acid fatty glyceride, 30-50wt% of vegetable oil, 20-30wt% of sugar, 12-19wt% of milk powder and 10-15wt% of cocoa mass.
Further, 0.4-0.6wt% of phospholipid is also included;
the vegetable oil is at least one of soybean oil, peanut oil, olive oil and sunflower seed oil;
the sugar is white granulated sugar;
the milk powder is whole milk powder.
In addition, the invention also provides a preparation method of the chocolate, which comprises the following steps:
mixing vegetable oil, sugar, milk powder and cocoa liquor, and sequentially melting and sterilizing to obtain a first mixture;
and adding microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, and finely grinding to obtain the chocolate.
Further, the sterilization temperature is 68-72 ℃, and the time is 10-15min;
the temperature of the fine grinding is 40-50 ℃.
Further, the first mixture is finely ground for 2-3h, then the mixture of part of microcrystalline cellulose and lactic acid fatty glyceride is added into the first mixture for fine grinding for 5-8h, finally the mixture of the rest of microcrystalline cellulose and lactic acid fatty glyceride is added into the first mixture for fine grinding for 12-22h, and the mass ratio of the mixture of part of microcrystalline cellulose and lactic acid fatty glyceride to the mixture of the rest of microcrystalline cellulose and lactic acid fatty glyceride is (25-35): (65-75). In refining, a CCS2 refiner may be used for refining.
Moreover, the invention also provides a frozen drink containing the chocolate coating, and the chocolate coating is prepared by coating the chocolate on the surface of the frozen drink.
In addition, the invention also provides a preparation method of the frozen drink containing the chocolate coating, which comprises the following steps: the chocolate is adopted to sequentially carry out the first chocolate coating and the second chocolate coating on the surface of the frozen drink, and the temperature of the first chocolate coating is lower than that of the second chocolate coating, so that the frozen drink containing the chocolate coating is obtained.
Further, the temperature of the first chocolate coating is 20-30 ℃, and the time is 0.5-2s;
the temperature of the second chocolate coating is 35-45 ℃ and the time is 1-3s.
Further, when the first chocolate coating is carried out, the adopted chocolate comprises 5-6wt% of microcrystalline cellulose, 0.8-1.2wt% of lactic acid fatty glyceride, 50wt% of vegetable oil, 20wt% of sugar, 12.3-13.5wt% of milk powder, 10wt% of cocoa liquid block and 0.5wt% of phospholipid; the chocolate has a viscosity of 2300-2800mpa · s (25 ℃);
in the second chocolate coating, the adopted chocolate comprises 5-6wt% of microcrystalline cellulose, 0.8-1.2wt% of fatty glyceride lactate, 30wt% of vegetable oil, 30wt% of sugar, 17.3-18.5wt% of milk powder, 15wt% of cocoa liquor and 0.5wt% of phospholipid; the chocolate has a viscosity of 3300-3800mPa · s (40 ℃).
Compared with the prior art, the invention has the following beneficial effects:
(1) According to the chocolate provided by the invention, microcrystalline cellulose accounting for 5-6% of the total weight of the chocolate is initiatively added into the chocolate, the internal stress of the chocolate is increased through the hydrogen bond association of the microcrystalline cellulose, and when the chocolate is coated on the surface of a frozen drink, the anti-strain capacity of the chocolate crackling integrity to the external conditions can be maintained, so that the chocolate coating is prevented from cracking.
(2) According to the chocolate provided by the invention, the addition amount of microcrystalline cellulose in the chocolate is controlled, so that the phenomenon that the addition amount is too small and the inner stress of the chocolate is not enhanced is avoided; the addition amount is too large, which affects the taste of the chocolate. Meanwhile, the lactic acid fatty glyceride is added into the chocolate, so that the viscosity of the chocolate is optimized, the problem of overlarge coating viscosity caused by the formation of associated hydrogen bonds in the chocolate coating by microcrystalline cellulose is solved, the coating is prevented from being too thick during coating, and the smoothness of the coating process is improved.
(3) According to the preparation method of the frozen drink containing the chocolate coating, chocolate is adopted to be coated and hung on the surface of the frozen drink for the first time and the second time in sequence, the temperature of the chocolate coating is lower than that of the chocolate coating for the second time, so that the temperature difference between the chocolate coating and the temperature of the frozen drink before coating and hanging is smaller, and the problem of chocolate coating cracking caused by surface vaporization when a bar-shaped frozen drink is coated and hung is avoided.
(4) The preparation method of the frozen drink containing the chocolate coating further reduces the coating temperature of the chocolate coating liquid for the first time, reduces the temperature difference between the chocolate coating temperature and the temperature of the frozen drink stick before coating, and then carries out coating for the second time, thereby realizing the requirement of no cracking of the chocolate coating.
Detailed Description
The technical solutions of the present invention are clearly and completely described below, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1
This example provides an ice cream containing a non-cracking chocolate coating and a method of making the same. The ice cream is a bar ice cream, and the corresponding formula is as follows: 500kg of raw milk, 150kg of white granulated sugar, 100kg of cream, 70kg of coconut oil, 40kg of skimmed milk powder, 4.5kg of stabilizer and 1.0kg of vanilla essence;
the preparation method of the ice cream containing the non-cracking chocolate coating comprises the following steps:
(1) Forming and quickly freezing according to the formula of the lollipop ice cream to obtain the lollipop ice cream;
(2) Carrying out chocolate coating on the surface of the ice cream stick for the first time by adopting chocolate to obtain the ice cream stick with the chocolate coated for the first time, wherein the temperature of the chocolate coating for the first time is 25 ℃ and the time is 1s; the formula of the chocolate adopted for the first chocolate coating is (1000 kg/T): 50% of vegetable oil, 20% of white granulated sugar, 13% of whole milk powder, 10% of cocoa liquor, 5.5% of microcrystalline cellulose, 1% of lactic acid fatty glyceride, and phospholipids: 0.5%, wherein the vegetable oil is soybean oil and the chocolate has a viscosity of 2500 mpa-s as measured at 25 ℃ with a VISCO portable viscometer;
(3) Carrying out secondary chocolate coating on the surface of the bar ice cream after the primary chocolate coating by using chocolate, wherein the temperature of the secondary chocolate coating is 40 ℃ and the time is 2s; the formula of the chocolate adopted for the second chocolate coating is (1000 kg/T): 30% of vegetable oil, 30% of white granulated sugar, 18% of whole milk powder, 15% of cocoa liquor, 5.5% of microcrystalline cellulose, 1% of lactic acid fatty glyceride and 0.5% of phospholipid, wherein the vegetable oil is soybean oil, and the viscosity of the chocolate is 3500mpa & s measured by a VISCO portable viscometer at 40 ℃ to obtain a frozen beverage containing a chocolate coating;
the preparation method of the chocolate used for the first chocolate coating and the chocolate used for the second chocolate coating comprises the following steps: 1) Mixing vegetable oil, white granulated sugar, whole milk powder and cocoa liquor, and sequentially carrying out material melting and sterilization at the temperature of 70 ℃ for 12min to obtain a first mixture; 2) Cooling the first mixture to below 50 ℃ (inclusive), fine grinding for 2.5h at 45 ℃, adding a part of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, fine grinding for 7h, and finally adding the rest of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, wherein the mass ratio of the part of mixture of microcrystalline cellulose and lactic acid fatty glyceride to the rest of mixture of microcrystalline cellulose and lactic acid fatty glyceride is 30:70.
example 2
This example provides an ice cream containing a non-cracking chocolate coating and a method of making the same. The ice cream is a stick ice cream, and the corresponding formula is as follows: 500kg of raw milk, 150kg of white granulated sugar, 100kg of cream, 70kg of coconut oil, 40kg of skimmed milk powder, 4.5kg of stabilizer and 1.0kg of vanilla essence;
the preparation method of the ice cream containing the non-cracking chocolate coating comprises the following steps:
(1) Forming and quickly freezing according to the formula of the lollipop ice cream to obtain the lollipop ice cream;
(2) Carrying out first chocolate coating on the surface of the ice cream stick by using chocolate to obtain the ice cream stick with the chocolate coated for the first time, wherein the temperature of the first chocolate coating is 30 ℃ and the time is 1.5s; the formula of the chocolate adopted for the first chocolate coating is (1000 kg/T): 48% of vegetable oil, 25% of white granulated sugar, 10% of whole milk powder, 10% of cocoa liquor, 5.4% of microcrystalline cellulose, 1% of lactic acid fatty glyceride, and phospholipids: 0.6% wherein the vegetable oil is peanut oil and the chocolate has a viscosity of 2300 mpa-s as measured at 25 ℃ with a VISCO portable viscometer;
(3) Carrying out secondary chocolate coating on the surface of the bar ice cream after the primary chocolate coating by using chocolate, wherein the temperature of the secondary chocolate coating is 45 ℃ and the time is 2.5s; the formula of the chocolate adopted for the second chocolate coating is (1000 kg/T): 34% of vegetable oil, 25% of white granulated sugar, 19% of whole milk powder, 15% of cocoa liquor, 5.5% of microcrystalline cellulose, 1.1% of lactic acid fatty glyceride and 0.4% of phospholipid, wherein the vegetable oil is peanut oil, and the viscosity of the chocolate is 3300mpa & s measured by a VISCO portable viscometer at 40 ℃ to obtain a frozen beverage containing a chocolate coating;
the preparation method of the chocolate used for the first chocolate coating and the chocolate used for the second chocolate coating comprises the following steps: 1) Mixing vegetable oil, white granulated sugar, whole milk powder and cocoa liquor, and sequentially carrying out material melting and sterilization, wherein the sterilization temperature is 72 ℃ and the sterilization time is 10min, so as to obtain a first mixture; 2) Cooling the first mixture to below 50 ℃ (inclusive), fine grinding for 3 hours at 40 ℃, adding a part of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, fine grinding for 5 hours, and finally adding a remaining mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, fine grinding for 22 hours, wherein the mass ratio of the part of mixture of microcrystalline cellulose and lactic acid fatty glyceride to the remaining mixture of microcrystalline cellulose and lactic acid fatty glyceride is 25:75.
example 3
This example provides an ice cream containing a non-cracking chocolate coating and a method of making the same. The ice cream is a bar ice cream, and the corresponding formula is as follows: 500kg of raw milk, 150kg of white granulated sugar, 100kg of cream, 70kg of coconut oil, 40kg of skimmed milk powder, 4.5kg of stabilizer and 1.0kg of vanilla essence;
the preparation method of the ice cream containing the non-cracking chocolate coating comprises the following steps:
(1) Forming and quickly freezing according to the formula of the lollipop ice cream to obtain the lollipop ice cream;
(2) Carrying out chocolate coating on the surface of the bar ice cream for the first time by chocolate to obtain the bar ice cream coated with the chocolate for the first time, wherein the temperature of the chocolate coating for the first time is 20 ℃ and the time is 2s; the formula of the chocolate adopted for the first chocolate coating is (1000 kg/T): 50% of vegetable oil, 20% of white granulated sugar, 12.3% of whole milk powder, 10% of cocoa liquor, 6% of microcrystalline cellulose, 1.2% of lactic acid fatty glyceride, and phospholipid: 0.5%, wherein the vegetable oil is sunflower oil and the chocolate has a viscosity of 2800 mpa-s measured at 25 ℃ with a VISCO portable viscometer;
(3) Carrying out secondary chocolate coating on the surface of the bar ice cream after the primary chocolate coating by using chocolate, wherein the temperature of the secondary chocolate coating is 35 ℃ and the time is 0.5s; the formula of the chocolate adopted for the second chocolate coating is (1000 kg/T): 30% of vegetable oil, 30% of white granulated sugar, 17.3% of whole milk powder, 15% of cocoa liquor, 6% of microcrystalline cellulose, 1.2% of lactic acid fatty glyceride and 0.5% of phospholipid, wherein the vegetable oil is sunflower seed oil, and the viscosity of the chocolate is 3800mpa & s measured by a VISCO portable viscometer at 40 ℃ to obtain a frozen beverage containing a chocolate coating;
the preparation method of the chocolate used for the first chocolate coating and the chocolate used for the second chocolate coating comprises the following steps: 1) Mixing vegetable oil, white granulated sugar, whole milk powder and cocoa liquor, and sequentially carrying out material melting and sterilization, wherein the sterilization temperature is 68 ℃ and the sterilization time is 15min, so as to obtain a first mixture; 2) Cooling the first mixture to below 50 ℃ (inclusive), fine grinding for 2 hours at 50 ℃, adding a part of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, fine grinding for 8 hours, and finally adding a remaining mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, fine grinding for 12 hours, wherein the mass ratio of the part of mixture of microcrystalline cellulose and lactic acid fatty glyceride to the remaining mixture of microcrystalline cellulose and lactic acid fatty glyceride is 35:65.
example 4
This example provides an ice cream containing a non-cracking chocolate coating and a method of making the same. The ice cream is a stick ice cream, and the corresponding formula is as follows: 500kg of raw milk, 150kg of white granulated sugar, 100kg of cream, 70kg of coconut oil, 40kg of skim milk powder, 4.5kg of stabilizer and 1.0kg of vanilla essence;
the preparation method of the ice cream containing the non-cracking chocolate coating comprises the following steps:
(1) Forming and quickly freezing according to the formula of the lollipop ice cream to obtain the lollipop ice cream;
(2) Carrying out chocolate coating on the surface of the ice cream stick for the first time by adopting chocolate to obtain the ice cream stick with the chocolate coated for the first time, wherein the temperature of the chocolate coating for the first time is 25 ℃ and the time is 1s; the formula of the chocolate adopted for the first chocolate coating is (1000 kg/T): 50% of vegetable oil, 20% of white granulated sugar, 13.5% of whole milk powder, 10% of cocoa liquor, 5% of microcrystalline cellulose, 0.8% of lactic acid fatty glyceride, and phospholipid: 0.5% wherein the vegetable oil is peanut oil and the chocolate has a viscosity of 2300 mpa-s at 25 ℃ as measured with a VISCO portable viscometer;
(3) Carrying out secondary chocolate coating on the surface of the bar ice cream after the primary chocolate coating by using chocolate, wherein the temperature of the secondary chocolate coating is 40 ℃ and the time is 2s; the formula of the chocolate adopted for the second chocolate coating is (1000 kg/T): 30% of vegetable oil, 30% of white granulated sugar, 18.5% of whole milk powder, 15% of cocoa liquor, 5% of microcrystalline cellulose, 0.8% of lactic acid fatty glyceride and 0.5% of phospholipid, wherein the vegetable oil is peanut oil, and the viscosity of the chocolate is 3300mpa & s measured by a VISCO portable viscometer at 40 ℃ to obtain a frozen beverage containing a chocolate coating;
the preparation method of the chocolate used for the first chocolate coating and the chocolate used for the second chocolate coating comprises the following steps: 1) Mixing vegetable oil, white granulated sugar, whole milk powder and cocoa liquor, and sequentially carrying out material melting and sterilization at the temperature of 70 ℃ for 12min to obtain a first mixture; 2) Cooling the first mixture to below 50 ℃ (inclusive), fine grinding for 2.5h at 45 ℃, adding a part of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, fine grinding for 7h, and finally adding the rest of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture, wherein the mass ratio of the part of mixture of microcrystalline cellulose and lactic acid fatty glyceride to the rest of mixture of microcrystalline cellulose and lactic acid fatty glyceride is 30:70.
example 5
This example provides an ice cream with a non-cracking chocolate coating and a method of making the same. The ice cream is a stick ice cream, and the corresponding formula is as follows: 500kg of raw milk, 150kg of white granulated sugar, 100kg of cream, 70kg of coconut oil, 40kg of skim milk powder, 4.5kg of stabilizer and 1.0kg of vanilla essence;
the preparation method of the ice cream containing the non-cracking chocolate coating comprises the following steps:
(1) Molding and quick-freezing according to the formula of the lollipop ice cream to obtain the lollipop ice cream;
(2) Carrying out chocolate coating on the surface of the bar ice cream for the first time by chocolate to obtain the bar ice cream coated with the chocolate for the first time, wherein the temperature of the chocolate coating for the first time is 25 ℃ and the time is 1s; the formula of the chocolate adopted by the first chocolate coating is (1000 kg/T): 40% of vegetable oil, 25% of white granulated sugar, 12.2% of whole milk powder, 15% of cocoa liquor, 6% of microcrystalline cellulose, 1.2% of lactic acid fatty glyceride, and phospholipid: 0.6% wherein the vegetable oil is peanut oil and the chocolate has a viscosity of 2600 mpa-s as measured at 25 ℃ with a VISCO portable viscometer;
(3) Carrying out secondary chocolate coating on the surface of the bar ice cream after the primary chocolate coating by using chocolate, wherein the temperature of the secondary chocolate coating is 40 ℃ and the time is 2s; the formula of the chocolate adopted for the second chocolate coating is (1000 kg/T): 35% of vegetable oil, 25% of white granulated sugar, 17.2% of whole milk powder, 15% of cocoa liquor, 6% of microcrystalline cellulose, 1.2% of lactic acid fatty glyceride and 0.6% of phospholipid, wherein the vegetable oil is peanut oil, and the viscosity of the chocolate is 3700mpa & s measured by a VISCO portable viscometer at 40 ℃ to obtain a frozen beverage containing a chocolate coating;
the preparation method of the chocolate used for the first chocolate coating and the chocolate used for the second chocolate coating comprises the following steps: 1) Mixing vegetable oil, white granulated sugar, whole milk powder and cocoa liquor, and sequentially carrying out material melting and sterilization, wherein the sterilization temperature is 71 ℃ and the sterilization time is 11min, so as to obtain a first mixture; 2) Cooling the first mixture to below 50 ℃ (inclusive), fine grinding for 2.8h at 42 ℃, adding a part of the mixture of the microcrystalline cellulose and the lactic acid fatty glyceride into the first mixture, fine grinding for 6h, and finally adding the rest of the mixture of the microcrystalline cellulose and the lactic acid fatty glyceride into the first mixture, wherein the fine grinding time is 12h, and the mass ratio of the part of the mixture of the microcrystalline cellulose and the lactic acid fatty glyceride to the rest of the mixture of the microcrystalline cellulose and the lactic acid fatty glyceride is 32:68.
example 6
This example provides an ice cream with a non-cracking chocolate coating and a method of making the same. The only differences from example 1 are: in the embodiment, the formula of the chocolate adopted by the first chocolate coating and the formula of the chocolate adopted by the second chocolate coating do not adopt lactic acid fatty glyceride. Tests have shown that the viscosity of chocolate is greatly increased due to the hydrogen bonding association of microcrystalline cellulose in chocolate, which makes the overall coating thickness of the ice cream product too thick, increasing the cost of the product.
Comparative example 1
The present comparative example provides an ice cream containing a chocolate coating and a method for the preparation thereof. The only differences from example 1 are: in the comparative example, the chocolate formula adopted for the first chocolate coating and the chocolate formula adopted for the second chocolate coating do not adopt microcrystalline cellulose. Tests prove that no microcrystalline cellulose is added in the comparative example, so that the internal stress of the chocolate coating is reduced, and the chocolate coating cracks in the drying process.
Comparative example 2
The present comparative example provides an ice cream containing a chocolate coating and a method for the preparation thereof. The only difference from example 1 is that: the amount of microcrystalline cellulose added to the chocolate formulation used for the first chocolate coating and the chocolate formulation used for the second chocolate coating in this comparative example was 3%. Tests show that the chocolate coating cracks during drying.
Comparative example 3
The present comparative example provides an ice cream containing a chocolate coating and a method for the preparation thereof. The only difference from example 1 is that: in the present comparative example, the amount of microcrystalline cellulose added to the chocolate formulation used for the first chocolate coating and the chocolate formulation used for the second chocolate coating was 9%. Tests show that the viscosity of the chocolate coating is too high during coating, so that the total coating thickness of the ice cream product is too thick, the cost of the product is increased, and meanwhile, the chocolate coating partially cracks in the drying process.
Comparative example 4
The present comparative example provides an ice cream containing a chocolate coating and a method of making the same. The only difference from example 1 is that: the chocolate coating is directly carried out for the second time on the ice cream stick without adopting the chocolate coating for the first time. Tests show that the temperature difference between the chocolate coating and the frozen bar drink is large, so that the phenomenon of cracking of a part of the coating can occur.
Test examples
1000 pieces of the ice cream containing the chocolate coating in each of examples 1-6 and comparative examples 1-4 are taken, put into a freezer at-18 ℃ for 48 hours, taken out, subjected to integrity check of the chocolate coating, observed whether the chocolate coating is damaged or cracked, and recorded the number of the broken or cracked ice cream, and the corresponding test results are shown in the following table 1:
TABLE 1
| Index (I) | Number of broken, cracked ice cream |
| Example 1 | 0 number of |
| Example 2 | 0 number of |
| Example 3 | 0 number of |
| Example 4 | 0 one by one |
| Example 5 | 13 are provided with |
| Example 6 | 180 pieces of |
| Comparative example 1 | 960 (n) |
| Comparative example 2 | 889 are |
| Comparative example 3 | 561 are |
| Comparative example 4 | 720 of |
From table 1 it can be seen that: according to the invention, microcrystalline cellulose accounting for 5-6% of the total weight of the chocolate is added into the chocolate, the internal stress of the chocolate is increased through the hydrogen bond association of the microcrystalline cellulose, and when the chocolate is coated on the surface of a frozen drink, the anti-strain capacity of the integrity of the chocolate crackling to external conditions can be maintained, so that the chocolate coating is prevented from cracking.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. This need not be, nor should it be exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (4)
1. A frozen drink containing a chocolate coating is characterized in that the chocolate coating comprises a first chocolate coating and a second chocolate coating which are sequentially formed on the surface of the frozen drink;
forming the first chocolate coating chocolate comprising, based on the total weight of the chocolate: 5-6wt% of microcrystalline cellulose, 0.8-1.2wt% of lactic acid fatty glyceride, 50wt% of vegetable oil, 20wt% of sugar, 12.3-13.5wt% of milk powder, 10wt% of cocoa liquor and 0.5wt% of phospholipid;
the temperature of the first chocolate coating is 20-30 ℃, and the time is 0.5-2s;
forming the second chocolate enrobed chocolate comprising, based on total weight of the chocolate: 5-6wt% of microcrystalline cellulose, 0.8-1.2wt% of lactic acid fatty glyceride, 30wt% of vegetable oil, 30wt% of sugar, 17.3-18.5wt% of milk powder, 15wt% of cocoa liquor and 0.5wt% of phospholipid;
the temperature of the second chocolate coating is 35-45 ℃, and the time is 1-3s;
a method of making chocolate to form said first chocolate coating and chocolate to form said second chocolate coating comprising the steps of:
mixing the vegetable oil, the sugar, the milk powder, the cocoa liquor and the phospholipid, and sequentially carrying out material melting and sterilization to obtain a first mixture;
fine grinding the first mixture, adding a part of mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture for fine grinding, and finally adding the rest mixture of microcrystalline cellulose and lactic acid fatty glyceride into the first mixture for fine grinding; wherein the mass ratio of the mixture of part of microcrystalline cellulose and lactic acid fatty glyceride to the mixture of the rest microcrystalline cellulose and lactic acid fatty glyceride is (25-35): (65-75).
2. A frozen drink containing a chocolate coating according to claim 1, characterized in that the vegetable oil is at least one of soybean oil, peanut oil, olive oil, sunflower oil;
the sugar is white granulated sugar;
the milk powder is whole milk powder.
3. A frozen drink comprising a chocolate coating according to claim 1 or 2, characterized in that the chocolate is prepared by a process comprising:
the sterilization temperature is 68-72 ℃ and the sterilization time is 10-15min;
the temperature of the fine grinding is 40-50 ℃.
4. A process for the preparation of a frozen drink containing a chocolate coating according to any of claims 1 to 3 comprising the steps of: sequentially coating chocolate on the surface of the frozen drink for the first time and coating chocolate on the surface of the frozen drink for the second time by adopting the selected chocolate to obtain the frozen drink containing the chocolate coating;
the temperature of the first chocolate coating is 20-30 ℃, and the time is 0.5-2s;
the temperature of the second chocolate coating is 35-45 ℃, and the time is 1-3s.
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| CN110623123B (en) * | 2019-09-02 | 2023-06-20 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate composition suitable for spraying, frozen drink and preparation method |
| CN110623122B (en) * | 2019-09-02 | 2023-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Thin-layer coated chocolate composition and preparation method thereof |
| CN110623125B (en) * | 2019-09-16 | 2023-09-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Low-calorie thin-layer coated chocolate composition, frozen drink and preparation method |
| CN110839750B (en) * | 2019-11-08 | 2023-03-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with chocolate-cheese mixed coating and preparation method thereof |
| 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 |
| CN112715717B (en) * | 2020-12-25 | 2022-11-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Red chocolate, red chocolate coating and frozen beverage |
| CN112715739B (en) * | 2020-12-28 | 2023-06-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage with random flower shape and preparation method thereof |
| CN114642235B (en) * | 2022-04-13 | 2024-02-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate coating and preparation and coating method thereof |
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| CN101292696B (en) * | 2008-06-06 | 2010-08-25 | 内蒙古伊利实业集团股份有限公司 | Coating and suspending chocolate with sweet potato powder added |
| CN101390561B (en) * | 2008-10-30 | 2011-05-04 | 内蒙古伊利实业集团股份有限公司 | Chocolate composition for coating the freezing beverage |
| CN103262930A (en) * | 2013-05-27 | 2013-08-28 | 中国国旅贸易有限责任公司 | Chocolate comprising nano microcrystalline cellulose and preparation method of chocolate |
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| RU2603927C1 (en) * | 2015-08-13 | 2016-12-10 | Общество с ограниченной ответственностью "Лайтхаус Оушен" | Method for production of chocolate mass for chocolate production with low energy value |
| CN108244327B (en) * | 2018-02-05 | 2020-12-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate composition, coating, preparation method of chocolate composition and coating-hanging frozen beverage |
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