CN110574821A - Acid-added chocolate coating raw material for frozen beverage and production process of coating - Google Patents
Acid-added chocolate coating raw material for frozen beverage and production process of coating Download PDFInfo
- Publication number
- CN110574821A CN110574821A CN201810584190.4A CN201810584190A CN110574821A CN 110574821 A CN110574821 A CN 110574821A CN 201810584190 A CN201810584190 A CN 201810584190A CN 110574821 A CN110574821 A CN 110574821A
- Authority
- CN
- China
- Prior art keywords
- acid
- chocolate
- added
- coating
- production process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- A23G9/327—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
- A23G9/44—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
Abstract
The invention relates to an acid-added chocolate coating raw material for frozen drinks and a production process of the coating. The process comprises the following steps: (1) heating the chocolate base material to 45-55 ℃, and then adding a proper amount of chocolate base material into a ball mill; (2) pulverizing acid into powder to obtain discrete particle aggregate with diameter of 0.1mm or less; (3) slowly adding acid powder into the ball mill, controlling the stirring temperature at 45-55 ℃, fully stirring for 10-15 minutes, and obtaining acid-added chocolate mother liquor after the acid is completely dissolved; (4) and adding the acid-added chocolate mother liquor into the rest of the chocolate base material, and uniformly stirring to obtain the acid-added chocolate coating raw material for the frozen beverage. The production process provided by the invention uses the ball mill to produce the acid-added chocolate, the process is simple, the production efficiency is high, the raw material of the produced acid-added chocolate coating does not contain bubbles, the quality of the acid-added chocolate is ensured, and the coating effect of the acid-added chocolate coating is ensured.
Description
Technical Field
The invention relates to an acid-added chocolate coating raw material for frozen drinks and a production process of the coating, and belongs to the technical field of frozen drink processing.
background
At present, chocolate coatings for frozen drinks are mainly prepared by adding fat and oil to commercial chocolate or common chocolate. At present, however, commercially available chocolate has less taste, and cannot meet the demand of frozen drinks for chocolate coating, and especially when fruit-flavored chocolate is made, due to the fact that chocolate taste is heavier, only adding fruit essence is often insufficient to prepare sour and sweet fruit chocolate, and therefore, acid needs to be added. However, when acid is added into chocolate, the common process cannot fully mix the acid, so that the fineness of the acid cannot be consistent with that of the chocolate, and the quality and the taste of the acid-added chocolate coating are affected.
Therefore, it is necessary to provide a production process of acid-added chocolate coating for frozen drinks to ensure the quality of the acid-added chocolate coating in the frozen drinks.
disclosure of Invention
In order to solve the technical problems, the invention aims to provide a production process of an acid-added chocolate coating raw material for frozen drinks, which realizes good mixing of acid and chocolate and ensures the quality of the acid-added chocolate by preparing the acid into powder and then adding the powder into a chocolate base material.
In order to achieve the aim, the invention provides a production process of an acid-added chocolate coating raw material for a frozen beverage, which comprises the following steps:
(1) Heating the chocolate base material to 45-55 ℃, and then adding a proper amount of chocolate base material into a ball mill;
(2) Pulverizing acid into powder to obtain discrete particle aggregate with diameter of 0.1mm or less;
(3) slowly adding acid powder into the ball mill, controlling the stirring temperature at 45-55 ℃, fully stirring for 10-15 minutes, and obtaining acid-added chocolate mother liquor after the acid is completely dissolved;
(4) and adding the acid-added chocolate mother liquor into the rest of the chocolate base material, and uniformly stirring to obtain the acid-added chocolate coating raw material for the frozen beverage.
The production process of the acid-added chocolate coating raw material for the frozen drink provided by the invention can be carried out in the preparation process of the conventional chocolate base material: when the acid-added chocolate needs to be prepared, the production process is started, acid is added into a proper amount of chocolate base material to prepare acid-added chocolate mother liquor; when no longer needed, the production process can be interrupted at any time, resuming the production of conventional chocolate base. When the taste needs to be changed, the kind of acid may be changed. The production process of the invention is very convenient and flexible.
The invention can reduce the grinding time of the acid in the chocolate by crushing the acid into the aggregation of discrete particles with the diameter less than or equal to 0.1mm, and if the grinding time is too long, the character of the chocolate can be changed, so that the chocolate is too viscous, the coating is influenced, and the problems can be avoided by adopting the production process of the invention.
in the above-described production process of the coating material, the acid used includes, but is not limited to, anhydrous citric acid.
in the above-mentioned production process of the coating material, the amount of the chocolate base material added in step (1) may be 200-300 kg. The amount of this chocolate base may be the total chocolate base required for production or a fraction of the total chocolate base. The total amount of total chocolate base material varies from 200kg to 1000kg depending on the amount of chocolate to be used for production and the size of the holding tank. The chocolate base material that gets when mixing sour powder is too little, produces the bubble during the stirring easily, and the difficult mixing when later stage adds remaining chocolate base material influences the whole taste of chocolate, and chocolate base material is too much, then can lead to the dispersion homogeneity time long. 200kg of chocolate base material and 300kg of acid powder are taken in the production process, so that the problems can be avoided, various raw materials can be well mixed, the dispersion and homogenization time is shortened, and the production efficiency is improved.
In the above-described process for producing the coating material, in step (1), the chocolate base needs to be heated to 45 to 55 ℃ before adding the acid powder. If the temperature of the mother liquor of the acid-added chocolate is low, the viscosity of the chocolate is high, the acid is not favorably mixed, the taste of the chocolate is influenced if the temperature is too high, the problem can be avoided if the temperature is controlled within the temperature range, and the chocolate is ensured to have good viscosity and cannot generate bad taste.
In the production process of the coating raw material, in the step (3), the addition amount of the acid powder can be controlled as required, and is preferably not more than 1% by mass based on the mass of the chocolate base material added to the ball mill in the step (1).
in the production process of the coating raw material, in the step (3), acid powder can be obtained by slowly feeding the acid powder at a constant speed, and the speed of slowly feeding the acid powder by the acid is preferably controlled to be 300g/10 min.
In the above-mentioned production process of the coating material, in the step (3), the stirring speed is preferably 5000-.
in the above-mentioned production process of the coating raw material, in the step (4), the stirring is preferably carried out at 50 to 55 ℃ for 15 to 30 minutes at a rotation speed of 25 to 35 revolutions per minute.
the invention also provides a production process of the acid-added chocolate coating for the frozen beverage, which comprises the following steps:
the acid-added chocolate coating raw material for the frozen beverage is produced according to the production process;
Coating the frozen beverage with the acid-added chocolate coating raw material on the surface of the ice cream blank, and drying to obtain the coating.
in the above coating production process, preferably, the coating is performed at 30 ℃ to 40 ℃.
in the above-described process for producing a coating, preferably, the ice cream body is prepared by: preparing ice cream material with expansion rate of 30% -50% and temperature of-4.8 deg.C to-4.3 deg.C; the ice cream mass is cut and frozen to obtain ice cream bodies.
In the prior art, chocolate and acid cannot be fully dissolved and mixed, so that the fineness of the acid cannot be consistent with that of the chocolate, and the quality and the taste of an acid-added chocolate coating are influenced. The production process of the acid-added chocolate coating raw material for the frozen beverage uses the ball mill to produce the acid-added chocolate, has simple process and high production efficiency, and the produced acid-added chocolate coating raw material does not contain bubbles, ensures the quality of the acid-added chocolate, ensures the coating effect of the acid-added chocolate coating, can achieve good grinding effect in a short time and improves the production efficiency. In addition, in the production process, the process can realize the adding of acid at present, and avoid the overstocked chocolate caused by the adjustment of the sales volume of cold drink products and the prior production of acid-added chocolate. In addition, different amounts of acid can be respectively added into one chocolate base material to produce various acid-added chocolates, so that the requirements of the chocolates with multiple tastes are met.
Detailed Description
The technical solutions of the present invention will be described in detail below in order to clearly understand the technical features, objects, and advantages of the present invention, but the present invention is not limited to the practical scope of the present invention.
Example 1
the embodiment provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) Heating chocolate base material to 50 ℃, and putting 200kg of chocolate base material into a ball mill;
2) adding acid (the addition amount of which accounts for 0.3 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) slowly adding acid powder at a speed of 300g/10min, controlling the stirring temperature at 50 ℃, fully stirring for 15 minutes at a speed of 6000 rpm, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) the acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 50 ℃ for 30 minutes at a rotation speed of 35 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 1.
comparative example 1
The comparative example provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) Heating chocolate base material to 50 ℃, and putting 200kg of chocolate base material into a ball mill;
2) slowly adding anhydrous citric acid (the addition amount is 0.3 per mill of the chocolate base material in the last step, the particle size is below 60 meshes, the particle diameter is less than or equal to 0.25mm), stirring at 50 ℃, fully stirring for 15 minutes, and obtaining the acid-added chocolate mother liquor after the acid is completely dissolved;
3) The acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 50 ℃ for 30 minutes at a rotation speed of 35 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 1.
TABLE 1 comparison of mouthfeel and flavor of sour chocolate coating raw materials
| chocolate taste | chocolate flavor | |
| Example 1 | The chocolate has fine taste and no granular feeling | the sour taste is dispersed uniformly |
| Comparative example 1 | The chocolate has coarse taste and granular feeling | uneven distribution of sourness |
Example 2
The embodiment provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) Heating the chocolate base material to 55 ℃, and adding 250kg of chocolate base material into a ball mill;
2) adding acid (the addition amount of which accounts for 0.5 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) Slowly adding acid powder at a speed of 200g/10min, controlling the stirring temperature at 52 ℃, fully stirring for 15 minutes at a speed of 5000 r/min, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) the acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 55 ℃ for 20 minutes at 25 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 2.
comparative example 2
The comparative example provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) Heating chocolate base material to 55 ℃, and putting 50kg of chocolate base material into a ball mill;
2) Adding acid (the addition amount of which accounts for 0.5 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) Slowly adding acid powder at a speed of 200g/10min, controlling the stirring temperature at 52 ℃, fully stirring for 15 minutes at a speed of 5000 r/min, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) The acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 55 ℃ for 20 minutes at 25 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 2.
Comparative example 3
The comparative example provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) heating chocolate base material to 55 ℃, and putting 500kg of chocolate base material into a ball mill;
2) adding acid (the addition amount of which accounts for 0.5 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) slowly adding acid powder at a speed of 200g/10min, controlling the stirring temperature at 52 ℃, and fully stirring at a speed of 5000 r/min for 15 minutes to obtain an acid-added chocolate mother liquor;
4) the acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 55 ℃ for 20 minutes at 25 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 2.
TABLE 2 comparison of mouthfeel and flavor of sour chocolate coating raw materials
| Chocolate taste | Chocolate flavor | |
| Example 2 | the chocolate has fine taste and no granular feeling | The sour taste is dispersed uniformly |
| comparative example 2 | The chocolate has coarse taste and granular feeling | uneven distribution of sourness |
| Comparative example 3 | The chocolate has coarse taste and granular feeling | uneven distribution of sourness |
Example 3
the embodiment provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) heating the chocolate base material to 45 ℃, and putting 300kg of chocolate base material into a ball mill;
2) adding acid (the addition amount of which accounts for 0.8 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) slowly adding acid powder at a speed of 400g/10min, controlling the stirring temperature at 55 ℃, fully stirring at a speed of 7000 r/min for 15 minutes, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) the acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 52 ℃ for 25 minutes at 30 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 3.
comparative example 4
the comparative example provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) heating the chocolate base material to 45 ℃, and putting 300kg of chocolate base material into a ball mill;
2) Adding acid (the addition amount of which accounts for 0.8 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) Slowly adding acid powder at a speed of 400g/10min, controlling the stirring temperature at 30 ℃, fully stirring at 7000 r/min for 15 min, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) The acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 52 ℃ for 25 minutes at 30 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 3.
Comparative example 5
the comparative example provides a production process of an acid-added chocolate coating raw material for frozen drinks, which comprises the following steps:
1) heating the chocolate base material to 45 ℃, and putting 300kg of chocolate base material into a ball mill;
2) Adding acid (the addition amount of which accounts for 0.8 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) slowly adding acid powder at a speed of 400g/10min, controlling the stirring temperature at 65 ℃, fully stirring at 7000 r/min for 15 min, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) The acid-added chocolate mother liquor was added to the remaining chocolate base and stirred at 52 ℃ for 25 minutes at 30 rpm to obtain an acid-added chocolate coating material for frozen drinks, the mouthfeel and flavor of which were compared as shown in table 3.
TABLE 3 comparison of mouthfeel and flavor of sour chocolate coating raw materials
example 4
the embodiment provides a production process of an acid-added chocolate coating for a frozen beverage, which comprises the following steps:
1) Heating the chocolate base material to 52 ℃, and putting 220kg of chocolate base material into a ball mill;
2) Adding acid (the addition amount of which accounts for 0.1 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) slowly adding acid powder at a speed of 100g/10min, controlling the stirring temperature at 52 ℃, fully stirring for 15 minutes at a speed of 6500 r/min, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) Adding the acid-added chocolate mother liquor into the rest chocolate base material, and stirring at 54 ℃ and the rotating speed of 30 revolutions per minute for 30 minutes to obtain an acid-added chocolate coating raw material;
5) preparing ice cream material with expansion rate of 30% -50% and temperature of-4.8 deg.C to-4.3 deg.C;
6) Cutting the ice cream material to obtain an ice cream blank;
7) Freezing the ice cream body;
8) Coating the frozen beverage with the acid chocolate coating outside the ice cream blank, and drying; wherein the coating temperature is 30-40 ℃, and the comparison of the mouthfeel and the flavor is shown in Table 4.
comparative example 6
The comparative example provides a production process of an acid-added chocolate coating for a frozen beverage, which comprises the following steps:
1) Heating the chocolate base material to 52 ℃, and putting 220kg of chocolate base material into a ball mill;
2) Dissolving acid (the addition amount is 0.1 per mill of the chocolate base material in the last step) in proper amount of water;
3) slowly adding acid solution at a speed of 100g/10min, controlling the stirring temperature at 52 ℃, fully stirring for 15 minutes at a speed of 6500 r/min, and obtaining acid-added chocolate mother liquor after the acid is completely dissolved;
4) adding the acid-added chocolate mother liquor into the rest chocolate base material, and stirring at 54 ℃ and the rotating speed of 30 revolutions per minute for 30 minutes to obtain an acid-added chocolate coating raw material;
5) Preparing ice cream material with expansion rate of 30% -50% and temperature of-4.8 deg.C to-4.3 deg.C;
6) cutting the ice cream material to obtain an ice cream blank;
7) Freezing the ice cream body;
8) coating the frozen beverage with the acid chocolate coating outside the ice cream blank, and drying; wherein the coating temperature is 30-40 ℃, and the comparison of the mouthfeel and the flavor is shown in Table 4.
TABLE 4 comparison of mouthfeel, flavor and grammage of acid-added chocolate coatings
| Chocolate taste | Chocolate flavor | coating chocolate gram weight | |
| example 4 | the chocolate has fine taste and no granular feeling | the sour taste is dispersed uniformly | 19-21g |
| comparative example 6 | Chocolate is sticky and tastes sticky | uneven distribution of sourness | 25-27g |
Example 5
the embodiment provides a production process of an acid-added chocolate coating for a frozen beverage, which comprises the following steps:
1) heating chocolate base material to 50 ℃, and putting 210kg of chocolate base material into a ball mill;
2) Adding acid (the addition amount of which accounts for 0.2 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) Slowly adding acid powder at a speed of 200g/10min, controlling the stirring temperature at 50 ℃, fully stirring for 15 minutes at a speed of 5500 revolutions per minute, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) Adding the acid-added chocolate mother liquor into the rest chocolate base material, and stirring at 54 ℃ and the rotating speed of 30 revolutions per minute for 30 minutes to obtain an acid-added chocolate coating raw material;
5) Preparing ice cream material with expansion rate of 30% -50% and temperature of-4.8 deg.C to-4.3 deg.C;
6) cutting the ice cream material to obtain an ice cream blank;
7) freezing the ice cream body;
8) Coating the frozen beverage with the acid chocolate coating outside the ice cream blank, and drying; the coating temperature was 30 ℃ to 40 ℃ and the appearance was compared as shown in Table 5.
Comparative example 7
The embodiment provides a production process of an acid-added chocolate coating for a frozen beverage, which comprises the following steps:
1) Heating chocolate base material to 50 ℃, and putting 210kg of chocolate base material into a ball mill;
2) Adding acid (the addition amount of which accounts for 0.2 per mill of the chocolate base material in the previous step) into a grinder to grind to obtain a discrete particle aggregate with the particle size of powder being less than or equal to 0.1mm in diameter;
3) Slowly adding acid powder at a speed of 200g/10min, controlling the stirring temperature at 50 ℃, fully stirring for 30 minutes at a speed of 5500 revolutions per minute, and obtaining an acid-added chocolate mother liquor after the acid is completely dissolved;
4) Adding the acid-added chocolate mother liquor into the rest chocolate base material, and stirring at 54 ℃ and the rotating speed of 30 revolutions per minute for 30 minutes to obtain an acid-added chocolate coating raw material;
5) preparing ice cream material with expansion rate of 30% -50% and temperature of-4.8 deg.C to-4.3 deg.C;
6) Cutting the ice cream material to obtain an ice cream blank;
7) freezing the ice cream body;
8) coating the frozen beverage with the acid chocolate coating outside the ice cream blank, and drying; the coating temperature was 30 ℃ to 40 ℃ and the appearance was compared as shown in Table 5.
TABLE 5 comparison of appearance and grammage of acid-added chocolate coatings
| Chocolate appearance | coating chocolate gram weight | |
| example 5 | The chocolate surface has no bubbles | 19-21g |
| Comparative example 7 | The chocolate surface has bubbles | 25-28g |
Has the advantages that:
The production process of the acid-added chocolate coating raw material for the frozen beverage is simple, the production efficiency is high, the produced acid-added chocolate coating does not contain bubbles, the coating effect of the acid-added chocolate coating is ensured, and the acid is added at present, so that the problems that the acid-added chocolate is produced in advance, the sales volume of cold drink products is adjusted, and the chocolate overstock is caused are avoided. In addition, different amounts of acid can be respectively added into one chocolate base material to produce various acid-added chocolates, so that the requirements of the chocolates with multiple tastes are met.
Claims (10)
1. a production process of acid-added chocolate coating raw materials for frozen drinks comprises the following steps:
(1) heating the chocolate base material to 45-55 ℃, and then adding a proper amount of chocolate base material into a ball mill;
(2) Pulverizing acid into powder to obtain discrete particle aggregate with diameter of 0.1mm or less;
(3) Slowly adding acid powder into the ball mill, controlling the stirring temperature at 50-55 ℃, fully stirring for 10-15 minutes, and obtaining acid-added chocolate mother liquor after the acid is completely dissolved;
(4) and adding the acid-added chocolate mother liquor into the rest of the chocolate base material, and uniformly stirring to obtain the acid-added chocolate coating raw material for the frozen beverage.
2. The production process as claimed in claim 1, wherein the chocolate base is added in an amount of 200-300kg in step (1).
3. The production process according to claim 1, wherein, in step (2), the acid comprises anhydrous citric acid.
4. the production process according to claim 1, wherein in step (3), the acid powder is added in an amount of 1% or less by mass of the chocolate base added to the ball mill in step (1).
5. The production process according to claim 1 or 4, wherein in the step (3), the speed of slowly flowing the acid powder is 300g/10 min.
6. the production process as claimed in claim 1, 4 or 5, wherein in the step (3), the stirring speed is 5000-7000 rpm.
7. the production process according to claim 1, wherein in the step (4), the stirring is carried out at 50 to 55 ℃ for 15 to 30 minutes at a rotation speed of 25 to 35 revolutions per minute.
8. a production process of an acid-added chocolate coating for a frozen beverage comprises the following steps:
The acid-added chocolate coating raw material for the frozen beverage produced according to the production process of any one of claims 1 to 7;
Coating the frozen beverage with the acid-added chocolate coating raw material on the surface of the ice cream blank, and drying to obtain the coating.
9. The process according to claim 8, wherein the coating is carried out at 30-40 ℃.
10. The production process according to claim 8, wherein the ice cream body is prepared by: preparing ice cream material with expansion rate of 30% -50% and temperature of-4.8 deg.C to-4.3 deg.C;
The ice cream mass is cut and frozen to obtain ice cream bodies.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810584190.4A CN110574821B (en) | 2018-06-08 | 2018-06-08 | Acid-added chocolate coating raw material for frozen beverage and production process of coating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810584190.4A CN110574821B (en) | 2018-06-08 | 2018-06-08 | Acid-added chocolate coating raw material for frozen beverage and production process of coating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110574821A true CN110574821A (en) | 2019-12-17 |
| CN110574821B CN110574821B (en) | 2023-03-28 |
Family
ID=68808989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810584190.4A Active CN110574821B (en) | 2018-06-08 | 2018-06-08 | Acid-added chocolate coating raw material for frozen beverage and production process of coating |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110574821B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741186A (en) * | 2020-12-25 | 2021-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen beverage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390561A (en) * | 2008-10-30 | 2009-03-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate composition for coating the freezing beverage |
| CN102138614A (en) * | 2010-12-31 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| US20120328743A1 (en) * | 2011-06-27 | 2012-12-27 | Andy Head | Method and System for Powder Coating Particulate Ice Cream |
| CN103875882A (en) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate used for external coating of cold drink, and particle-containing chocolate coat |
| JP2014187919A (en) * | 2013-03-27 | 2014-10-06 | Nisshin Oillio Group Ltd | Chocolate for coating ice cream |
| CN106234728A (en) * | 2016-08-12 | 2016-12-21 | 安徽百润食品有限公司 | A kind of ice cream coating chocolate |
-
2018
- 2018-06-08 CN CN201810584190.4A patent/CN110574821B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390561A (en) * | 2008-10-30 | 2009-03-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate composition for coating the freezing beverage |
| CN102138614A (en) * | 2010-12-31 | 2011-08-03 | 内蒙古伊利实业集团股份有限公司 | Yoghourt flavor chocolate composition for coating frozen beverage |
| US20120328743A1 (en) * | 2011-06-27 | 2012-12-27 | Andy Head | Method and System for Powder Coating Particulate Ice Cream |
| CN103875882A (en) * | 2012-12-20 | 2014-06-25 | 内蒙古伊利实业集团股份有限公司 | Chocolate used for external coating of cold drink, and particle-containing chocolate coat |
| JP2014187919A (en) * | 2013-03-27 | 2014-10-06 | Nisshin Oillio Group Ltd | Chocolate for coating ice cream |
| CN106234728A (en) * | 2016-08-12 | 2016-12-21 | 安徽百润食品有限公司 | A kind of ice cream coating chocolate |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112741186A (en) * | 2020-12-25 | 2021-05-04 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sugar-free pure fat chocolate, sugar-free pure fat chocolate coating and frozen beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110574821B (en) | 2023-03-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102138614B (en) | Yoghourt flavor chocolate composition for coating frozen beverage | |
| CN104738248B (en) | Milk tea beverage of the particle of matcha powder containing suspension and preparation method thereof | |
| CN107950853A (en) | A kind of emulsion stabilizer of coconut juice drink and preparation method thereof | |
| US4224354A (en) | Method for making chocolate and chocolate flavored materials | |
| US3126283A (en) | Sweetened condensed product | |
| KR20160110359A (en) | Coffee product | |
| CN110574821B (en) | Acid-added chocolate coating raw material for frozen beverage and production process of coating | |
| JP2013074818A (en) | Aerated chocolate | |
| CN109090331B (en) | Yoghurt-flavored soft ice cream slurry stored at normal temperature and preparation method thereof | |
| CN101731681A (en) | Method for producing walnut main agent | |
| CN103988966A (en) | Preparation method for large-fruit-grain fruit filled chocolates | |
| CN110583844A (en) | Preparation method of black ice cream | |
| GB1568270A (en) | Method of making chocolate and chocolate flavoured compounds | |
| EP2453756B1 (en) | "process for the production of chocolate" | |
| JP6425910B2 (en) | Foaming syrup | |
| CN108850418B (en) | Method for preparing cold drinking coated chocolate by using chocolate powder | |
| CN105851246B (en) | Preparation method of coffee cream | |
| CN112715814A (en) | Cereal type reconstituted plum juice powder, preparation method thereof and method for brewing plum juice by using same | |
| CN107593974A (en) | A kind of black tea milk tea powder and its preparation technology | |
| CN108541918B (en) | Crystallized honey processing method | |
| CN101731680A (en) | Method for producing peanut main agent | |
| RU2553546C1 (en) | Method for production of instant coffee with ground natural coffee addition | |
| CN102511632A (en) | Particles suitable for being coated to frozen drinks | |
| CN107691754A (en) | Glutinous rice sauce and preparation method thereof | |
| CN104540389A (en) | Dairy product-like processed food and manufacturing method therefor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |